30 March 2021

Watermelon Salsa, just 5 ingredients !

       

an easy to prepare, refreshing and summertime recipe using Watermelon





What is Salsa?


Who doesn’t love a bowl of tasty fresh salsa on the table? Just perfect for scooping with corn tortilla chips or crackers, the salsa includes just the right balance in every bite. Fresh salsa is one of the best ways to add more flavor to your food while also delivering essential nutrients. Whether it is the traditional tomato and jalapeΓ±o, or even mango, strawberry; salsa is one of the world’s most popular condiments with a nutritional powerhouse.

Mostly one serving of salsa is 2 tablespoons, which is on average less than 10 calories. So just feel free to top all of your favorite foods with salsa. There is no need to limit your portions ;) Whether you are eating salsa on scrambled eggs, grilled fish, tacos, or any of your other favorite dishes, it is a great addition to any meal!

The consistency of salsa can vary and is known for containing a considerable amount of liquid. Some recipes use the diced ingredients as is, while others process the ingredients into more of a puree before serving.


Watermelon Salsa!


This is a perfect combination of sweet, savory, and crunchy salsa.

Every summer party, picnic, etc must include this fruit, Watermelon besides Mango. So why not make a salsa out of this!

The fresh watermelon in this salsa makes every bite extra deliciously juicy and refreshing. I have used only watermelon, shallots, cilantro, lime juice, and salt. The fresh lemon juice is used for a hint of vibrancy that helps to keep the salsa super fresh for longer. The herb along with lime juice gives it the perfect light and fresh taste of summer.

One can use some jalapeno to get a kick in the salsa, somehow I have not added.






Dietary note :


    ✔ Vegan
    ✔ Gluten-free
    ✔ Summer party delight
    ✔ NO-OIL recipe
    ✔ just 5 ingredients
    ✔ Simple and easy to make

    What should One serve with Watermelon Salsa? 


    To use this salsa as a dip for an appetizer or snack, serve it with tortilla chips. 
    To enjoy it as part of a meal, serve it over cooked chicken or fish, or on top of tacos.

    This watermelon salsa is a must-have at any summer party. So don't forget to include this in your next party spread. Also this year Cinco de Mayo is coming soon, so make this refreshing and easy-to-make Watermelon Salsa enjoy with some other Mexican foods.






    Let’s go through how to make "Watermelon Salsa" at home πŸ‘‡


    And, yes !!!

    If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊



    : Recipe Card :


    Watermelon salsa, summer delight, vegetarian, dip, snack, healthy
    Salsa, Condiment, Appetizer, Vegan, Gluten free, Watermelon
    Mexican
    Author: Sasmita
    Watermelon Salsa, just 5 ingredients !

    Watermelon Salsa, just 5 ingredients !

    an easy to prepare, refreshing, and light summertime snack recipe using watermelon
    Prep time: 10 MinTotal time: 10 Min

    Ingredients

    • Watermelon (diced) 3 cup
    • Shallot (chopped) 1/4 cup
    • Cilantro (finely chopped) 1/4 cup
    • Lime juice 3 tbsp
    • Salt as needed

    Instructions

    1. In a mixing bowl take diced watermelons, chopped shallots and finely chopped cilantro.
    2. Toss well using a spoon.
    3. Next add lime juice, salt and toss again.
    4. Serve with any desired chips !

    Notes:

    One can add some diced cucumber or bell pepper (any color) to this salsa. But we love this salsa simply as mentioned above.

    I will suggest using shallot here instead of red onions as shallots are milder and less astringent.

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





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    29 March 2021

    Kerala Jackfruit Curry

                      

    raw jackfruit cubes cooked in an aromatic masala which results into an awesome combination of flavor and texture








    Dietary note :


      ✔ Easy to make
      ✔ Side dish
      ✔ Vegetarian
      ✔ Gluten-free
      ✔ Vegan



        The event-related to this post :






        Monday is here again and thFoodie Monday Blog Hop team has decided on the 291st theme as 'Curries from the South' and is suggested by Narmadha. She is a sweet co-blogger and her blog is full of many varieties of recipes. Do check Okra in buttermilk from her space. She basically suggested making any curry from South Indian cuisine. So here I have come up with this Kerala Jackfruit Curry for the theme contribution.





        And, yes !!!

        If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

        Now let’s go through how to make this "Kerala Jackfruit Curry " at home πŸ‘‡


        : Recipe Card :


        Jackfruit curry, Vegetarian side dish, gravy, coconut oil, coconut, tamarind,
        Vegetarian, side dish, Kathal Curry, Jackfruit, Vegan, Gluten-free, Indian Curry
        Kerala
        Author: Sasmita
        Kerala Jackfruit Curry

        Kerala Jackfruit Curry

        raw jackfruit cubes cooked in an aromatic masala which results into an awesome combination of flavor and texture
        Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

        Ingredients

        • Jackfruit cube (unripe) 2 cup
        • Onion (finely chopped) 1 cup
        • Ginger 1 inch
        • Garlic clove 6-8 no.
        • Coconut (freshly grated) 1 cup
        • Tomato puree 1 cup
        • Tamarind pulp 1 tbsp
        • Curry leaf 2 sprig
        • Green chili 2-3 no.
        • Mustard seed 1 tsp
        • Coriander seed 1 tbsp
        • Cumin seed 1 tsp
        • Clove 5-6 no.
        • Whole red chili 2-3 no.
        • Turmeric powder 1/2 tsp
        • Red chili powder 1/4 tsp
        • Coconut oil 3 tbsp
        • Salt as needed
        • Water as needed

        Instructions

        1. In a pressure cooker, take all the jackfruit cubes along with salt, 1/4 tsp turmeric powder, and enough water (around 2-2.5 cup).
        2. Pressure cook till the cubes are well done, but not mushy. Keep aside.
        3. Now in a pan dry roast coriander seeds, cumin seeds, and cloves till fragrant.
        4. Transfer to a plate and allow to cool.
        5. Next in a blender jar take the freshly grated coconut, whole red chilies, roughly chopped ginger & garlic cloves, the dry roasted spices.
        6. Blend to a smooth paste by adding a little amount of water.
        7. Heat coconut oil in a pan.
        8. Add mustard seeds and allow to splutter.
        9. Add curry leaves followed by finely chopped onion.
        10. Saute till onion looks light brown.
        11. Pour the tomato puree and saute for 2-3 minutes.
        12. Add the ground masala paste, 1/4 tsp turmeric powder, red chili powder, tamarind pulp, salt, and green chilies.
        13. Saute everything over low heat for 5-10 minutes or until the raw smell of coconut goes off.
        14. Now add the cooked jackfruit cubes and mix everything well.
        15. Pour 1 cup water and give a quick mix.
        16. Cover the pan and allow to cook for 10-15 minutes.
        17. Turn off heat and serve with steamed rice or chapatti!

        Notes:

        Adjust the spiciness as desired.

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






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        22 March 2021

        Red Grapes Virgin Mojito

                         

        an exquisitely refreshing mocktail made with fresh red globe grapes, mint and lemon





        Grape is one of the most popular fruit mostly during the winters and till summer starts. While the regular green grapes are tasty and healthy, what is catching people's attention these days are the red grapes. They are bigger in size, juicier, and tastier. Red grapes are not just meant for making the world’s finest wine. There are more than 200 varieties of red grapes all over the world. Red varieties include red globe, cardinal, emperor, and flame seedless. There are numerous health benefits of red grapes for skincare and hair care benefits. Red grapes contain Vitamins A, C, B6, potassium, calcium, iron, phosphorus, folate, magnesium, and selenium. Flavonoids are the most powerful antioxidants found in grapes that contribute to ocular health.

        Red grapes are used to make red wine, jams, jellies, grape juice, or consumed just raw. Today I have come up with a cold beverage using these as Red Grapes Virgin Mojito.




        What is Virgin Mojito?


        Well, the mojito is one of the world's most popular cocktails. It is a simple mixed drink of rum, mint, lime, sugar, and club soda. In addition to these, a muddler and stirring spoon are the only tools required to make this drink. This classic cocktail, a mojito is a favorite summer-time beverage worldwide which is originated in Cuba. The mint and lime give it a cool, refreshing flavor, whereas the soda lightens it up with a fizzy crispness. 

        If the above drink is prepared without alcohol, then it becomes a mocktail named Virgin Mojito or even Nojito.

        There are many ways that one can switch up the flavor of the basic recipe, which results in a fun drink to share.

        Red Grapes Virgin Mojito -


        Here the virgin mojito is an exquisitely refreshing drink made with fresh red grapes, mint, and lemon. So this is a nonalcoholic fantastic drink recipe for kids, abstainer or nondrinker.

        Well, in this mojito drink I have used fresh red globe grapes. First, in a blender jar, a puree is prepared from red grapes, sugar. Next in a pitcher/jar, few mint leaves along with lime juice are taken, and using a muddler or just a spoon, the leaves are muddled gently to release the aroma of mint. After that few ice cubes are added followed by pouring of the previously prepared grape puree. Everything is mixed well.

        Next, it is time for serving. So fill 1/3rd of any serving glass with the above mixture. Then add few more mint leaves, ice cubes, and finally pour soda water / sparkling water slowly into the glass till it almost reaches the brim. Now give a gentle stir and the drink is ready to serve chilled immediately to enjoy!






        Dietary note :


          ✔ Easy to make
          ✔ Non-alcoholic drink
          ✔ Vegetarian
          ✔ Gluten-free
          ✔ Vegan


          So with just a few common ingredients, this beautiful drink is ready. It is a very simple and easy recipe that gives extraordinary results within few times. Summer is here, so this type of drink is most welcome in our households. Even for any party, celebration this nonalcoholic drink is the perfect idea to include. 

          I have used soda water in this mojito which adds some sparkling effect to the mojito. Instead of that, regular chilled water works well too.


          Do check some more virgin mojito recipes from this blog :


            The event-related to this post :







            Monday is here again and thFoodie Monday Blog Hop team has decided on the 290th theme as 'Rang Birange Drink' and is suggested by me this time. As Holi, the color festival is approaching hence the theme is like this. So here I have come up with this Red Grapes Virgin Mojito for the theme contribution.





            And, yes !!!

            If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

            Now let’s go through how to make this "Red Grapes Virgin Mojito" at home πŸ‘‡


            : Recipe Card :

            Virgin mojito, red globe grapes, mint leaves, Lime juice, summer drinks
            Beverage, Vegetarian, gluten free, mojito, vegan, Non alcoholic, mocktail
            International
            Author: Sasmita
            Red Grapes Virgin Mojito

            Red Grapes Virgin Mojito

            an exquisitely refreshing mocktail made with fresh red bulb grapes, mint and lemon
            Prep time: 10 MinTotal time: 10 Min

            Ingredients

            • Red grape 1 cup
            • Lime juice 1/4 cup
            • Sugar 1/4 cup
            • Mint leaf 8-10 no.
            • Ice cube as needed
            • Soda water 1 cup

            Instructions

            1. In a blender jar take red grapes, sugar and blend to make a fine puree. Keep aside.
            2. Next in a jar, put few mint leaves along with lime juice.
            3. Using a muddler or just a spoon, muddle gently the leaves to release the aroma of mint.
            4. Add few ice cubes and pour the grape puree.
            5. Mix everything well.
            6. Now fill 1/3rd of the serving glass with the above mixture.
            7. Add few more mint leaves, ice cubes, and then slowly pour soda water / sparkling water into the glass till it almost reaches the brim.
            8. Give a gentle stir and serve immediately chilled to enjoy!

            Notes:

            Add more or less sugar depending upon the sweet desire.

            Instead of soda water, regular chilled water can be used.

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








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            02 March 2021

            Carrot Chutney

                 

            an Indian condiment using the root vegetable, CARROT; perfect for dip or spread






            Chutney is an integral part of Indian cuisine. It can be savory, sweet, spicy, or sour in taste. Basically, this is used to provide balance to an array of dishes. Chutney is made by using fruits, herbs, vegetables, etc. As compared to another part of the Indian subcontinent, South Indian cuisine has a broad collection of chutney like coconut chutney, peanut chutney, tomato chutney, coconut coriander chutney, tomato coconut chutney, and many more.

            Here I have come up with a chutney recipe using the root vegetable, carrot. If you are bored of making carrot halwa, then you must try this chutney using the carrot for a change.

            I have added some freshly grated coconut which adds a nice texture to the chutney along with tamarind pulp which gives a sour factor and perfectly balances the sweetness of the carrot.

            The spiciness in this chutney is from the whole red chilies. So just adjust the spiciness as desired. This also adds a nice color to the chutney along with the color from carrots.





            Dietary note :


              ✔ Vegetarian
              ✔ Gluten-free
              ✔ Easy to make
              ✔ Vegan
              ✔ Can be refrigerated



              This chutney tastes great with idlis, dosa, vada, or even with paratha. Also as a sandwich spread this works pretty well. One can store this in the refrigerator by keeping it in an air-tight container, the chutney stays good for few days.

              Carrot chutney is very simple, easy to make, and much healthy too. I have served this carrot chutney with some green peas appe. Do check my previous post for the appe recipe details.


              Event-related to this post :





              Well, the November month challenge in the 'Shhhhh Cooking Secretly Challenge' group was 'Chutneys'. The theme was suggested by Priya Vijay Krishna, who has a wonderful blog where she shares her culinary journey. Well for the current theme, I was partnered with Shobha di who gave me 2 secret ingredients as Chilies & Chana dal and I gave her Mustard Oil & Panch Phoron. Do check this Olive Chutney prepared by her 😊 And as usual, using my two ingredients I have come up with Carrot Chutney for theme contribution.




              And, yes !!!

              If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

              Now let’s go through how to make "Carrot Chutney" at home πŸ‘‡


              : Recipe Card :


              dip, carrot chutney, carrot, Indian chutney, coconut,
              Chutney, Condiments, Vegetarian, Gluten-free, Vegan
              Indian
              Author: Sasmita
              Carrot Chutney

              Carrot Chutney

              an Indian condiment using the root vegetable, CARROT; perfect for dip or spread
              Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

              Ingredients

              • Carrot (grated) 1 cup
              • Coconut (grated) (optional) 1/4 cup
              • Onion (finely chopped) (small) 1 no.
              • Garlic clove 2-3 no.
              • Whole red chili 4-5 no.
              • Chana dal 1 tbsp
              • Urad dal 1 tsp
              • Tamarind pulp 1/2 tsp
              • Mustard seed 1/2 tsp
              • Curry leaf 1 sprig
              • Oil 3 tsp
              • Salt as needed
              • Water as needed

              Instructions

              1. In a pan, heat 2 tsp oil.
              2. Add chana dal, whole red chilies, and fry over low-medium heat till dal looks light brown in color.
              3. Next add chopped onion, garlic cloves, and saute till the onion looks transparent.
              4. Then add grated carrot and saute for 1-2 minutes.
              5. Turn off heat and allow the mixture to cool down completely.
              6. In a blender jar, put this cooled mixture along with grated coconut, tamarind pulp, and salt.
              7. Blend to a smooth paste by adding the required amount of water.
              8. Transfer this chutney to a bowl and keep it aside.
              9. Now in a small pan, heat 1 tsp oil.
              10. Add the urad dal, mustard seeds and allow to splutter well.
              11. Next, put the curry leaves and turn off the heat.
              12. Pour this tempering over the chutney bowl and give a nice mix.
              13. Serve along with idli, appe, dosa, paratha etc!

              Notes:

              Coconut is totally optional. I like to add in this chutney.

              The spiciness is variable, increase/decrease the no. of whole red chili as desired.

              Tamarind pulp adds a little sourness to the chutney.

              While blending, add water according to the consistency desired in the chutney.

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




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