Monday, 24 February 2020

Green Peas Peel & Cauliflower Stem Fry

make a super simple & easy side dish using peels of green pea pods & stems of cauliflower without throwing out



Food waste is among the most significant social and environmental issues of our generation. Are you all aware of these things ? Yes, I know this is a very huge topic to handle these days, but still we can start and small small efforts can add up to something really big. Isn't it ? We can reduce the food waste by using up every single part of the fruits and veggies we buy. Basically we throw away lots of parts of veggies and even of fruits just after taking out the flesh part. We can use the stalk, stem, peels, seeds of vegetables, fruit rinds etc to make a varieties of dishes which one can't even imagine. 





Today's post is similar to the above discussion. I have here come up with a dish as Green Pea Peel & Cauliflower Stem FryThe peels of green peas and the stems of the cauliflowers (which we generally throw away) are used here to make this super simple side dish. The dish is also completely vegan & gluten free. The stem part of the cauliflower one can easily chopped. But taking out the peel of the green peas is bit tricky kind. Do follow below steps 👇👇


How easily one can take out the peels from the green peas ?


First of all to make this dish one has to choose the fresh and farm green pea pod. Then wash the green pea pods. Take out the peas from the pods in a bowl and keep aside. Now separate the pod into two halves lengthwise. Hold half part of the pod lengthwise in such a way that the inner side of the pod'll be facing you. Gently break a little portion from tip towards you and pull it down. A thin tough membrane'll come out. If it breaks in the middle, then try the same method from tip of the other end. Discard those tough inner membranes. Collect all the peels and cut into halves. Keep aside to use in the dish.

Ingredients used to make the dish :


The star ingredients here are the peels of the green pea pods and the stems of the cauliflowers. Rest vegetables I have used as few cauliflower florets (small sized), onion, green peas, spring onion. For the tempering part only cumin seeds are used. One can add some spice powders also to make this dish, but I usually don't do. Green chili also I have not used here, but that can be added to give some spiciness. Onions can be skipped to make it purely no-onion-no-garlic dish as well.





The whole method of preparation is quite simple and easy. To the tempering, all the veggies are added followed by salt and turmeric powder. Then everything is allowed to cook till well done. That's it. The dish will be ready with few minutes. The awesome and flavorful taste of this quick dish'll never let you to throw away the pea pods after taking out the peas from the pods and also the stems of the cauliflowers. With either hot phulka / roti / paratha or even with rice-dal combo this is a best side dish to enjoy the simple meal. Only the trick is how carefully one can peel the pods, else the dish is ready to make using few ingredients. So do try ! 

The event related to this post :





Monday is here again and this time the Foodie Monday Blog Hop team has decided the 235th theme as 'Best From Waste' which is suggested by Archana di. I simply love her simplicity and one thing I can say that she has a huge collection of Goan cuisine. And if you are fond of that cuisine just check her space. Well coming back to the theme, she suggested to make some dishes using those parts of vegetables or fruits which we generally throw out. So I chose to make a dish using the peels of green peas pods and stem of cauliflower as Green Peas Peel & Cauliflower Stem Fry.





: Recipe Card :



Green Peas Peel & Cauliflower Stem Fry


Green Peas Peel & Cauliflower Stem Fry
Author:
prep time: 20 Mcook time: 10 Mtotal time: 30 M
make a super simple & easy side dish using peels of green pea pods & stems of cauliflower without throwing out

ingredients:

  • Green pea peel 1.5 cup
  • Cauliflower stem (chopped into 2 inch lengthwise) 1 cup
  • Cauliflower floret 1/2 cup
  • Spring onion (cut into 2 inch) 1/2 cup
  • Green pea 1/2 cup
  • Onion (finely sliced) (medium) 1 no.
  • Turmeric powder 1/2 tsp
  • Salt as needed
  • Oil as needed

instructions:

How to cook Green Peas Peel & Cauliflower Stem Fry

  1. In a pan heat oil.
  2. Add cumin seeds and allow to splutter.
  3. Add sliced onions and fry for few seconds.
  4. Next add chopped cauliflower stem first, fry for 1 minute.
  5. Add cauliflower, green peas, green pea peels and mix everything.
  6. Fry for 1-2 minutes.
  7. Then add salt, turmeric powder and mix well.
  8. Cover and allow to cook well.
  9. After that add all the green onions and again give a nice mix.
  10. Cover for 1 minute more.
  11. Take out the cover and fry for 2-3 minutes more to completely dry all the moisture from the pan stirring in between.
  12. Turn off heat and serve as a side dish with hot phulka or paratha or even with rice-dal combo.

NOTES:

Few green chilies can be added if some spiciness is desired. I generally don't add any other spice powders. But if you want you can add some cumin, coriander powder to this. Some other veggies also one can add here. I have picked some winter fresh veggies as the season is going on.
spring onion, green pea, cauliflower, vegan side dish, winter vegetables
Green pea pod peel, Cauliflower stem, VEgetarian dish, side dish, vegan , gluten free,
Indian Cuisine
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Saturday, 15 February 2020

Lady Finger and Green Peas Masala (Vegan & Gluten free)

an Indian onion-tomato based gravy using lady finger (okra) aka bhindi  




Lady finger (okra) aka Bhindi in hindi is such a vegetable which one person either hates or loves to have ;) This is my all time favorite vegetable and throughout the year this vegetable one can find in refrigerator. From the nearby local market whether I buy any others or not, this bhindi is the must one that one can find in shopping bag after returning to home 😉 And my husband always teases me that 'bhindi to jaroor hoga bag me 😜 (means he says that he is sure about the bhindi in the shopping bag anyhow)'. Actually he doesn't like this vegetable particularly If I simply serve him the stir-fried version of this vegetable with some onion and tempering. What I have noticed that he doesn't like if some stickiness is there after frying (it happens if the frying is not perfect). But other dishes like masala gravy, dopyaza etc using this bhindi are his favorite.



Detailed process to follow before using this bhindi in any dish without any mesh :



  • First of all while buying, one has to pick worm free (no holes and no dark spots in the bhindi) as well as the younger ones (just break a little from the tail end, if it easily breaks then it is perfect to buy else not).
  • Wash and clean the bhindi and pat try on a kitchen towel, so that there is no water while cutting them and hence not much slippery.
  • One can rub lemon on both side of the knife before cutting so that the stickiness will be less while slicing the bhindis.





The making procedure is quite simple. It means the regular Indian onion-tomato gravy is first cooked and then the pan fried bhindies are added to the gravy. This is a restaurant style dish where often yogurt is used. But I have not added that to keep the dish vegan and instead of that some amount of cashew paste is added in the gravy. Along with okra / bhindi I have also added some fresh green peas. 



The dish looks really so thick, creamy and delicious. Along with any variety of rice dish or with roti, paratha this bhindi matar gravy goes very well. Also the dish is completely Vegan and Gluten free


The event related to this post :







Well for current month the event 'A to Z Recipe Challenge' has come up with the alphabet 'L'. That means, there must be a recipe post having the main ingredient name starting with alphabet L. So I opted L for 'LAdy Finger' and have prepared Lady Finger and Green Peas Masala.






: Recipe Card :



Lady Finger and Green Peas Masala (Vegan & Gluten free)

Lady Finger and Green Peas Masala (Vegan & Gluten free)

Author:
prep time: 15 Mcook time: 30 Mtotal time: 45 M
an Indian onion-tomato based gravy using lady finger aka bhindi

ingredients:

  • Lady finger (okra / bhindi) (2 inch slices) 1.5 cup
  • Green pea 1/2 cup
  • Onion (big) 1 no.
  • Ginger-garlic paste 1 tsp
  • Tomato (medium) 2 no.
  • Cashew 7-8 no.
  • Cumin seed 1/2 tsp
  • Bay leaf 1 no.
  • Cinnamon 1 inch
  • Turmeric powder 1/2 tsp
  • Red chili powder 1 tsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tbsp
  • Garam masala powder
  • Kasoori methi 1 tbsp
  • Salt as needed
  • Oil 4 tbsp
  • Water as needed

instructions:

How to cook Lady Finger and Green Peas Masala (Vegan & Gluten free)

  1. In a small bowl place the cashews with some water. Allow to soak and keep aside.
  2. First heat oil in a kadhai.
  3. Add all the okra slices and fry till turns light golden in color.
  4. Strain all the fried bhindis or okras and transfer to a plate.
  5. Meanwhile, make a paste of soaked cashew along with chopped tomatoes. Keep aside.
  6. Into the same pan add cumin seeds and allow to splutter.
  7. Then add bay leaf, cinnamon stick and fry a bit.
  8. Next add finely chopped onion and fry till translucent.
  9. Add ginger-garlic paste and saute till raw smell goes off.
  10. Once done, add the tomato-cashew paste and saute for 2-3 minutes.
  11. Add all the spice powders, salt and mix everything well.
  12. Sprinkle 1-2 tbsp water, mix and cook till oil starts to separate from the whole masala mixture.
  13. Now add the green peas and fried bhindis / okra pieces.
  14. Mix very well and cook for 1 minute.
  15. Then add 1 cup water and give a nice stir.
  16. Cover the pan and allow to cook till peas and bhindis looks slightly tender.
  17. Finally add kasoori methi and turn off heat.
  18. Serve hot with some roti or paratha or even with any variety of rice dish !

NOTES:

The bhindi slices have to be fried well till all the stickyness vanishes. Adjust the spiciness as desired. Few green chilies one can also add along with onion.
Green peas, onion-tomato gravy, side dish, Indian masala paste, Vegetarian side dish,
Lady finger curry, Indian gravy, Vegan, Gluten free, Bhindi, Matar, Okra
Indian
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Thursday, 13 February 2020

Uttapam using LEFTOVER Raita (gluten free)

a healthy and so delicious breakfast using leftover Raita in a jiffy



Raita, an Indian condiment is generally prepared to balance the spicy foods like biryani, kebabs etc. Many veggies like onion, tomato etc, some leafy greens like mint and coriander are added to the curd or yogurt to make a normal raita. These days there are a lot of variation also to make this kind of condiment. And most time, we do make the raita little more in quantity as per the need. And after the meal, there is always some leftover raita. Although we can have it simply as it is in some other time, but we have a thought to finish before it gets sour due to the presence of curd. So here I have come up with a dish to use those leftover raita as "Uttapam using Raita". It is such a lovey way to finish up that bowl of raita.

Actually yesterday I have prepared some mushroom biryani and for that some tomato-onion-carrot raita was the accompaniment. But as usual there was some leftover of this raita. So an idea came to mind to use those half bowl of raita kept in refrigerator and the result is here which I am going to share in details.




Ingredients to make this INSTANT uttapam :


    Basically if some raita is on hand then only the other ingredients are some rice flour, little amount of gram flour (besan) but this is optional, some toppings as per choice. The rice flour used here are the homemade ones. Do check how to make it here 👉 RICE FLOUR (homemade)In my raita already i had added chopped onions, tomatoes and some grated carrots along with raita masala powder. That is why I have not used any toppings for the uttapam here. Only some chopped spring onions are topped, but these are totally depend upon own choice. Also as the raita was spiced with raita masala so no other masala powder I have not added to the batter. But one can add any kind of spice powder like cumin powder or chili powder or any other as desired. Very little amount of baking soda one can also add to the batter to make the uttapam much more soft.




      The method of preparing this super simple Uttapam :


        First in a mixing bowl, all the ingredients are mixed thoroughly except oil and the toppings (chopped spring onions here). The batter has to be a little thick consistency, so if after mixing everything it seems much thick, then just add little amount of water to get a perfect consistency batter (as of a normal uttapam batter). Then a ladle full of batter is poured over a greased pan and allowed to spread gently to get a round shape of around 5-6 inches diameter. The toppings are then sprinkled and few drops of oil also drizzled on top. The batter is then covered and allowed to cook from both side by flipping after few minutes. The uttapam comes out so soft as well as much fluffy.

        Best thing about this Uttapam using 'leftover raita' :

        • INSTANT uttapam (no need of fermentation of the batter)
        • Healthy breakfast 
        • Loaded with vegetables
        • No raising agent like Baking Powder
        • Completely GLUTEN FREE dish
        • Low oil breakfast option




        What does go well with these uttapam ?


          Usually the uttapam (one of the most famous South Indian breakfast) can be served as it is. Also with some hot piping sambar one can enjoy these healthy dish. We love to have simply as it is and I am specifically can finish up 4-5 no of uttapam at a time 😁. These are completely gluten free dish. The whole process is quite easy and super simple to make. So do try this healthy breakfast in a jiffy and believe me it tastes so so delicious. 

          The event related to this post :





          Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 81th theme : 'Leftover Makeover' and is suggested by Narmadha. She is a versatile blogger and I love her simple dishes mostly, do hop her space to check all those. So for the theme contribution, the leftover item is the tomato-onion-carrot raita and the result is this Uttapam using LEFTOVER Raita.  Here are some similar recipes shared by our Healthy Wealthy Group members as Leftover Rajma Kebabs by Poonam, Leftover Upma Uttapam by Narmadha, Air Fried Cutlets made with Leftover by Swaty, Quick Fix Oats Banana Cookies by Seema, Spicy Rava Cutlets by Vanitha di.



          Have you checked another 'Leftover Makeover' dish from my blog as Leftover Chapati Ladoo | Roti Churma Ladoo 👇



          : Recipe Card :


          Uttapam using LEFTOVER Raita


          Uttapam using LEFTOVER Raita
          Author:
          prep time: 5 Mcook time: 10 Mtotal time: 15 M
          a healthy and so delicious breakfast using leftover Raita in a jiffy

          ingredients:

          • Rice flour 2 cup
          • Gram flour (besan) (optional) 2 tbsp
          • Raita (tomato & onion raita) 1.5 cup
          • Green chili 2-3 no.
          • Coriander leaf (finely chopped) few
          • Spring onion (finely chopped) few
          • Oil as needed
          • Water as needed

          instructions:

          How to cook Uttapam using LEFTOVER Raita

          1. In a mixing bowl take raita, rice flour, besan, salt, chopped coriander leaves, chopped green chilies and mix well.
          2. The batter has to be a little thick consistency, so if after mixing everything it seems much thick add little water to get a perfect consistency batter (as of normal uttapam batter).
          3. Then smear oil on a dosa pan or regular tawa.
          4. Pour 1 ladle full of batter in the center of the pan and allow to spread to get a round shape.
          5. Sprinkle chopped spring onions, drizzle some oil on top and cover with a lid.
          6. Allow to cook over low-medium heat for 2-3 minutes or until top side changes slightly.
          7. Gently flip and cook the other side.
          8. Transfer to a plate and make some more uttapam in similar way with rest batter.
          9. Serve immediately as it is or with any Indian chutney or sambar !

          NOTES:

          Always keep the heat over low-medium, else the uttapam will not cook properly. As in my raita I had already added some spice powder (raita masala powder), so I didn't add any spice powder to the batter. One can choose some cumin powder or chili powder or raita masala or any other as per choice. Spiciness is as desired. In the raita already some onions, tomatoes, carrots are there, So I haven't added any toppings for the uttapam except some chopped spring onions. Any other vegetables one can opt here.
          Healthy dish, HEalthy breakfast option, Gluten free uttapam, Veggie uttapam, carrot, tomato, onion, spring onion
          Gluten free, Uttapam, Leftover dish, Raita, Breakfast
          South Indian Cuisine

          Did you make this recipe?
          Tag @firsttimercook on instagram and hashtag it #firsttimercook




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