Wednesday, 15 January 2020

Rajma Burrito | Red Kidney Bean Burrito

a protein packed Mexican dish using tortilla & red kidney bean aka rajma with Indian touch 




What is Kidney beans (red colored) aka Rajma ?


The name of this lentil is due to the visual resemblance in shape and color to a kidney. The red varieties of this kidney beans are called as Rajma in Hindi and mostly used in India although there are other variety of colors and patterns including white, cream, black, red, purple, spotted, striped and mottled. These are a major source of plant based protein and pack a number of health benefits. These are also rich in various minerals, vitamins, fibers, antioxidants and other unique plant compounds. Therefore these beans can aid weight loss, promote colon health, moderate blood sugar levels. 



What type of dishes one can make using these beans ?


For an Indian, Rajma masala gravy with onion-tomato masala is one of the most comfort food. Along with a bowl of steamed rice this is a great combo. Apart from this one can make soup, snacks using these red kidney beans. Today's recipe is a Mexican dish using rajma as Rajma Burrito or Red Kidney Bean Burrito.

Burrito means :


    These are the tortilla wraps with a filling from Mexican cuisine. Burritos are quick and easy tummy satisfying option which comes in a handy wrap. 

    Rajma Burrito in details :


      Here the wrap is the wheat flour tortilla. I have used the store bought ones. The filling is a mixture of red kidney beans with some Indian spice powders. The tortilla is first smeared with some mayonnaise, tomato sauce and then the rajma mixture is placed in the center of the tortilla. Finally some shredded veggies like carrot, cabbage, tomato, onions are topped and then the tortilla is rolled into a cylindrical shape. After that one can serve it as it is or by cutting into halves. Even also after rolling the tortilla can be lightly grilled to soften a bit. I prefer to slightly warm both the sides of the tortilla before just before using for wrap. Particularly the spreads here one can use as desired.



      Serving suggestion :


        These wraps are so nutritious with the goodness of rajma or red kidney beans inside. For kids lunch box or as an after school snack these are so perfect to satisfy them. Also while in a hurry this rajma wrap is so quick to assemble and have as a lip smacking breakfast or snack. So do try this protein packed Mexican dish with Indian touch !

        The event related to this post :







        Well for current month the event 'A to Z Recipe Challenge' has come up with the alphabet 'K'. That means, there must be a recipe post having the main ingredient name starting with alphabet K. So I opted K for 'Kidney Bean' and have prepared Kidney bean Burrito / Rajma Burrito.






        : Recipe Card :


        Rajma Burrito / Red Kidney Bean Burrito


        Rajma Burrito / Red Kidney Bean Burrito
        Author:
        prep time: 15 Mcook time: 10 Mtotal time: 25 M
        a protein packed Mexican dish using tortilla & red kidney bean aka rajma with Indian touch

        ingredients:

        • Whole wheat tortilla 2-3 no.
        • Kidney beans (rajma) (boiled) 1 cup
        • Ginger garlic paste 1 tsp
        • Turmeric powder 1/2 tsp
        • Red chili powder 1 tsp
        • Coriander powder 1 tbsp
        • Onion (finely sliced) few
        • Cabbage (finely chopped) few
        • Carrot (finely shredded) few
        • Tomato (finely sliced) few
        • Tomato sauce for spreading
        • Mayonnaise for spreading
        • Salt as needed
        • Oil 2 tsp

        instructions:

        How to cook Rajma Burrito / Red Kidney Bean Burrito

        1. Heat oil in a pan.
        2. Add ginger garlic paste and saute for few seconds.
        3. Next add turmeric powder, coriander powder, red chili powder and saute over low flame for few seconds.
        4. Then add all the boiled rajma, salt and mix well.
        5. Sprinkle 1 tbsp of water and cook over a low-medium flame for 2-3 minutes, stirring in between.
        6. Turn off heat and keep aside the mixture to cool.
        7. At the time of serving, heat a flat pan.
        8. Place a tortilla over the pan and warm up from both sides.
        9. Transfer to a plate.
        10. Spread mayonnaise and tomato sauce evenly over the tortilla.
        11. Put 2-3 tbsp of the rajma mixture in the middle, top it with the chopped onion-carrot-tomato-cabbage.
        12. Then roll the tortilla tightly and serve as it is or by cutting into two halves.

        NOTES:

        The spreads and sauces in this rajma burritos can be of different flavor as desired.
        Rajma, Red kidney beans, Mexican snack, Vegetarian Snack,
        Snack, Burrito, Vegetarian,
        Mexican

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        Saturday, 21 December 2019

        Gingerbread Cookies (Egg free, APF free, Molasses free)

        Christmas special perfectly spiced eggless cookies using wheat flour which are soft in the centers, crisp on the edges



        Christmas is a religious holiday celebrating the birth of Jesus as well as a cultural and commercial event. And this year ending celebration is only 4 days to go !! It is the most wonderful time of the year to gather the ones we love near and spread cheer with the most decadent, indulgent and unforgettable meals and sweet treats. Everyone is geared up to enjoy with own Christmas traditions starting from the humble Christmas cake to cookies to lots more.



        Recently in my previous post I have shared a Swedish Christmas special baked dish as Saffron Sweet bun aka Lussebulle / Lussekatt. Those are completely vegan buns which are flavored with saffrons and dotted with raisins with the reversed 'S' shape. One can try also these : 



        Although every year the gingerbread cookies I make during these period of the year, Still I have not added in my blog 😀 So today's post is all about that. Christmas seems to incomplete without a big batch of gingerbread dishes at my place. We enjoyed this in many way like cake, biscotti, cookies, drinks etc. I have already shared the Gingerbread Biscotties on my blog last year on Christmas. Molasses, one of the main ingredient of gingerbread is not available at my place most of the time, so I always prefer to use either honey or jaggery syrup in these baked goodies. In this gingerbread biscotties I had used jaggery syrup and in today's post for gingerbread cookies I am using honey.




        Basically the recipe is quite easy, simple and one of the most popular Christmas cookie during this time of a year all over the world. The spices used here gives the cookies a nice flavor and particularly during the baking, the aroma is just amazing !! he chilling part of the dough is fully recommended, else while baking the cookies will start to spread and the exact shape will vanish. Keeping a healthy note, I have used wheat flour instead of all purpose flour / maida. In spices, mainly powder of cinnamon, dry ginger, nutmeg and cloves are used. After baking the cookies, I love to have these as it is and my boy love to have with a glass of milk. But one can go for decorating these. The decorating part can be using quick powdered sugar icing, royal icing or any other kind of frosting as per choice. The cookies are slightly crisp on the edges but centers are soft and chewy. So do prepare these Christmas beauties as the celebration time is coming so fast !


        : Recipe Card :

        Gingerbread Cookies (Egg free, APF free, Molasses free)


        Gingerbread Cookies (Egg free, APF free, Molasses free)
        Author:
        prep time: 10 Mcook time: 10 Mtotal time: 20 M
        Christmas special perfectly spiced eggless cookies using wheat flour which are soft in the centers, crisp on the edges

        ingredients:

        • Wheat flour 1 cup + 3 tbsp
        • Brown Sugar 1/4 cup
        • Honey 1/4 cup
        • Butter 1/4 cup
        • Baking Powder 1/2 tsp
        • Baking Soda 1/2 tsp
        • Salt 1/4 tsp
        • Dry ginger Powder 1 tsp
        • Cinnamon Powder 1/2 tsp
        • Nutmeg Powder 1/2 tsp

        instructions:

        How to cook Gingerbread Cookies (Egg free, APF free, Molasses free)

        1. In a mixing bowl first take butter, brown sugar and mix well till a creamy smooth texture.
        2. Then add honey and mix again.
        3. Sieve wheat flour, baking soda, baking powder, dry ginger powder, cinnamon powder, nutmeg powder, salt and add to the butter-sugar mixture.
        4. Mix everything to get a smooth and soft (little sticky type) dough.
        5. Wrap the dough and keep in refrigerator to firm for at least 2 hours or overnight.
        6. Then take out from the refrigerator and let it stand for 5 minutes at room temperature so that it softens slightly and becomes easy to roll.
        7. Meanwhile preheat the oven at 180 deg C.
        8. Divide the dough into two parts first.
        9. Place a parchment paper on work surface and put one part of the dough.
        10. Cover the dough with another parchment paper and start to roll out the dough to a thickness of about ¼ inch.
        11. Now peel the top parchment paper and using any cookie cutter, cut out the cookies.
        12. With the help of a flat spatula, transfer the the cookies onto a baking tray lined with parchment paper keeping about 1 inch space in between.
        13. Collect all the scrapes after cutting with the cookie cutter, shape into a dough, roll and cut again in above mentioned steps.
        14. If the baking tray is full, then put the tray in the oven and bake for 9-10 minutes.
        15. Transfer to a wire rack and allow to cool.
        16. Similarly make cookies from rest dough.
        17. After cooling to room temperature, decorate the cookies using icing if desired else store these gingerbread cookies in an air-tight container to serve later !

        NOTES:

        The dough will be a little sticky kind. If it is too sticky, then add little amount of flour (add first 1 tbsp flour and more if needed). If it is too tight, then sprinkle little amount of water at a time. I have used honey here. One can use molasses or jaggery syrup instead of that. Use salt if the butter used here is not salty one.
        Wheat flour, No molasses, Honey, Christmas special, Baking time, Eggfree cookies, Brown sugar, Cinnamon, Nutmeg, Dry ginger
        Baking, Christmas, Gingerbread cookies, Egg free, Cookie
        International

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        Friday, 13 December 2019

        Vegan Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)

        sweet buns flavored with saffrons and dotted with raisins with the reversed 'S' shape from Swedish Cuisine



        The year 2019 is finally come to an end. And in the last month means December the great celebration, Christmas is celebrated through out the world. Although it is on 25th December but most starts the celebration from the starting of the month. Around Christmas time in Sweden, one of the biggest celebrations is St. Lucia's (Lucy's) Day which is on 13th December. The celebration comes from many stories that were told by Monks who first brought Christianity to Sweden. The popular food eaten at St. Lucia's day are 'Lussekatts' or 'Lussebulle'.





        What is Lussekatt ?


        Lussekatts or Lussebulle are the traditional Swedish sweet buns. Lussekatt is also named as Lucy Cats. Basically the buns are here flavored with saffrons and dotted with raisins. The shape of these buns are like the reversed letter 'S', which is supposed to resemble a curled up cat. Raisins are placed in the curls (at the two ends) are meant to recall the eyes, as Lucia is the patron saint of the blind and eyes are her attribute (she was blinded during her martyrdom). These days Catholics still pray to Lucy for assistance with eye problems and finding lost items, invocations that date to her highly popular cult in the Middle Ages. Although these are eaten for breakfast, but continues to enjoy throughout the Christmas season. 





        Ingredients of these Swedish Buns :


        These buns which has sweet taste are yeast-leavened buns flavored with saffron and contain raisins on it. The dough is prepared using flour, yeast, butter, milk, sugar, saffrons. But I have kept this purely vegan. So in the recipe of mine, no butter and milk are used. Some also add the cinnamon or nutmeg powder to these buns. But in Sweden and Norway no cinnamon or nutmeg is used in the bun and also raisins are particularly used instead of currants.





        How these sweet buns are prepared ?


        The dough is first prepared and kept aside to proof. After becoming double in shape, the dough is cut into many equal parts. Each part is then rolled over a floured surface like rope with the thickness like a finger. Each end of the rolled dough is again curled towards center in opposite direction so that it will finally make a reversed S-shape. Then these buns are placed on a baking tray and raisins are put in the center of both curls in each bun. Again the buns are allowed to proof for 10-15 minutes. Finally these are brushed with oil / sugar-water and baked in a preheated oven until slightly brown on top. 

        Using saffron in sweet buns is common in Sweden and during advent and Christmas this is very very common baked dish. The buns are baked into many traditional shapes. The simplest is the reversed S-shape. These are a very tasty and lovely tradition too. Once the dough is ready the most fun part is making the shape. So do try as the celebration time is coming up to enjoy these cute looking sweet saffron buns.

        The event related to this post :





        Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 78th theme : 'Its Christmas Time' and is suggested by Archana di. So for the theme contribution, I have come up with these Saffron Sweet Buns (Swedish Lussebulles or Lussekatts). Meanwhile do check her space for some interesting recipes particularly Goan dishes. 





        : Recipe Card :


        Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)


        Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)
        Author:
        prep time: 15 Mcook time: 12 Mtotal time: 27 M
        sweet buns flavored with saffrons and dotted with raisins with the reversed 'S' shape from Swedish Cuisine

        ingredients:

        • All purpose flour (maida) 2 cup
        • Instant yeast 1.5 tsp
        • Sugar (powdered) 2 tbsp
        • Salt 3/4 tsp
        • Olive oil 1.5 tbsp + more
        • Saffron strand 1 tsp
        • Raisin few
        • Water 3/4 cup

        instructions:

        How to cook Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)

        1. In a small bowl first take saffron strands, crush using fingers and then add hot water. Mix using a spoon and keep aside.
        2. When the water comes to warm stage, add the sugar and yeast.
        3. Mix again and keep aside covered for 8-10 minutes or till the yeast starts frothing.
        4. In another bowl take flour, salt, oil and start mixing using fingers.
        5. Then add the yeast mixture and mix everything well to make a soft yet sticky dough.
        6. Knead a bit by sprinkling little more flour and keep aside to proof in a greased bowl by covering the bowl.
        7. After 1-2 hours or depending upon the warm atmosphere, the dough will rise and become double in size.
        8. Again knead a bit and cut into 12 equal parts.
        9. Take one part and roll into 11-12 inch length rope like shape (thickness must be like a finger).
        10. Then roll one end towards center of the rope in circular way and roll the other end in the opposite direction towards the center and that will make a S shape. This S shape is the shape of authentic lussekatt, but any other shape one make as a variation.
        11. Gently transfer this S shaped bun onto a baking tray lined with parchment paper.
        12. Place two raisin in each circle of the S bun.
        13. Similarly make buns from the rest dough and place on the baking tray keeping 1 inch space in between.
        14. Keep aside to proof again for 10-15 minutes.
        15. Meanwhile preheat the oven at 200 deg C.
        16. Gently brush oil on top of each bun and bake for 8-10 minutes or until slightly brown on top.
        17. Transfer to a wire rack and allow to cool down.
        18. Serve or store in an air-tight container to serve later !

        NOTES:

        Do not add yeast when the saffron water is hot. That will kill the yeast and it will not froth. Any shape one can give to these buns. But the S shapes are the shape of authentic lussekatt. Use the exact mentioned amount of saffron to get the perfect color. If that is decreased, then the color of the buns'll slightly change. Some cinnamon powder or nutmeg powder one can add to the bun while adding the flour. But I have skipped that.
        Vegan baking, BAking, eggfree, saffron buns, sweet buns, Swedish cuisine, Christmas Baking
        Vegan, yeast buns, Saffron sweet buns, Swedish Lussebulle, Lussekatt, Swedish Buns
        Swedish

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



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