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Mangoes have been named as the most widely consumed fruit in the world. The King of Fruits, mangoes are eaten ripen as dessert in different forms whereas unripe mango is consumed in the form of chutneys, pickles or as sour and sweet combo of flavoring agent. As the summer is here so the markets can be seen flourishing with this seasonal fruit, Mango which is the national fruit of India. These have a range of possible health benefits as :
  • Keeps eyes healthy
  • Improves the skin
  • Lowers Cholesterol
  • Controls diabetes
  • Helps in digestion
  • Prevents Cancer
  • Strengthens the immune system
  • Maintains alkalinity in the body
  • Helps to Lose weight


Hot summer days means we should get refreshed by having some cool beverage. And as the mango season is on full swing, so here I have come up with a cold beverage using green tea, mint and mango as Minty Mango Iced Tea. Well, for Indians tea is the most common beverage picked up in everyday's life. Although I don't like tea 😉 but the iced teas are my most favorite drinks particularly to beat the thirst during summer times.




One can go for any fruity / spice flavored iced tea. Here I have prepared with both fruity as well as spice. Only the time taking part here in the iced tea is the steeping time. Otherwise the whole process is super simple and easy to prepare. I love to make mango pulp at home instead of taking from market amd before adding to the iced tea I always strain to get rid of any strands while sipping the iced tea. So refreshing summer cold beverage is this and also perfectly fit for summer party drinks.
Do check also some more mango recipes from my blog here which I have already added.

Recipe Card for 'Minty Mango Iced Tea (Virgin)' :

Minty Mango Iced Tea
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Author: sasmita
prep time: 10 Mcook time: total time: 10 M
a refreshing cold beverage using tea, mango and mint leaves to beat the summer heat
ingredients:
  • Green tea bag 2 no.
  • Mango pulp 1 tbsp
  • Mint leaves a handful
  • Water (boiling) 2 cup
  • Honey as needed
  • Ice cube few
instructions:How to cook Minty Mango Iced Tea
  1. In a glass kettle / any heat-proof pitcher, first put the roughly chopped mint leaves.
  2. Also place the green tea bags and pour the boiling water.
  3. Allow to steep for up to 10 minutes.
  4. Discard the tea bags and strain the tea.
  5. Add the mango pulp (strain to get a smooth consistency of mango pulp if the pulp has any strands), honey and give a quick mix.
  6. Keep the tea in refrigerator till serve.
  7. While serving, pour into serving glass.
  8. Add some mint leaves, ice cubes and serve immediately !
NOTES:
Honey here I have used, any other sweetener can be taken too instead of that.
One can omit honey also if the mango pulp is very sweet.
Mango, Mint leaves, Green tea, Summer drink, Iced tea
Beverage, Vegan, Gluten free, Cold beverage




This Minty Mango Iced Tea (Virgin) is contributed for 192th theme of the Foodie Monday Blog Hop foodie group which is decided as 'One Spice Ingredient' and suggested by me this time. Here I have chosen fresh mint leaves as the spice factor for the theme.

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

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The most popular festive delicacy from Punjabi Cuisine is Panjiri. Despite being a delicious and traditional dessert, this is also regarded as a nutritional supplement. It's primary ingredient is whole wheat flour fried in ghee, sugar and topped by edible gums and dry fruits. Normally panjiri itself is eaten in cold weather as a protection against cold weather. Indeed, panjiri is well regarded as a nursing dish, which is given to nursing mothers to stimulate the production of mother’s milk since the ancient days. Some health benefits of Panjiri for new mothers are :
  • Boosts immunity and helps keep away the cold in winters
  • Stimulates breast milk flow
  • Helps in regaining the uterus shape by removing excessive fluid
  • Keeps the mothers body warm and cures backaches
  • Nutrients help fight postpartum depression


Well, this month for the 'Recipe Swap Challenge', I have paired up with Jolly from 'Jolly Homemade Recipes'. Her blog is filled with loads of delicious recipes, particularly a variety of Punjabi dishes. And among all those, I was in love with the recipe of Panjiri at her space. So I picked that one and made some changes.


Panjiri can be stored in an airtight box for a long time. This is perfect as a snack and also as a traveling food. Panjiri Benefits are mostly due to the nuts and fiber present in it. It is better to eat during winters, because it has a warm effect on our body due to the presence of sonth (dried ginger powder) and gond (edible gum crystals) and requires a lot of water intake. So for rest time of the year, this panjiri can be consumed in moderation.


This dry sweet delicacy also is prepared in several variations and is often used to offer deities during festivals. With the most common ingredients available at our home like wheat flour, powdered sugar / jaggery, mixed dry fruits and ghee. This so simple and quick dish is loved by any age group which is loaded with healthy and nutritious factors. 

Recipe Card for 'Panjiri' :

wheat flour, ghee, dry fruits, fox nut, vegetarian, snack, winter special, postpartum special
festive dish, wheat flour, winter delicacy, snack, traveler food
Punjabi
Author: sasmita
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Panjiri
a dry sweet delicacy from Punjabi cuisine prepared using the most common ingredients available at our home like wheat flour, powdered sugar / jaggery, mixed dry fruits and ghee
prep time: 10 Mcook time: 30 Mtotal time: 40 M
ingredients:
  • Wheat flour 2.5 cup
  • Cashew 1 cup
  • Almond 1 cup
  • Pistachio 2/3 cup
  • Raisin 1 cup
  • Melon seed 1/2 cup
  • Fox nut (Puffed Lotus Seed) 2/3 cup
  • Dried rose petals 1 tbsp
  • Jaggery powder 1 cup
  • Cardamom powder 1/2 tsp
  • Ghee 2/3 cup
instructions:
  1. Heat a pan first.
  2. Dry roast cashews, almonds, pistachios, melon seeds, fox nuts separately and keep in a plate.
  3. Next heat ghee in the pan and add in wheat flour.
  4. Fry till flour turns light brown in color and releases a nice aroma.
  5. Turn off heat and add the jaggery powder along with raisin and cardamom powder.
  6. Keeping 25% of each dry roasted ingredients aside, make a coarse powder of rest.
  7. Roughly chop those whole dry roasted ingredients and add to the wheat flour mixture along with the coarse powder.
  8. Mix everything very well and allow to cool down completely.
  9. Keep in an air tight container and serve as desired !
NOTES:
The nuts used here are as per choice.
Although I have dry roasted the nuts, still one can fry those with ghee too.
Since summer is here, so I have not added sonth (dried ginger powder) and gond (edible gum crystals) which generate heat effect in body. But during winter days while preparing this panjiri one should add gond by frying till well puffed and sonth along with the cardamom powder.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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Like most of the other comfort foods, curd is highly nutritious. That is the reason for which it is added in many Indian recipes. It is cooling, soothing, nutritious and light particularly during a scorching Indian summer. Some benefits provided by the curd one should know are :
  • Improves digestion
  • Boosts immunity
  • Promote better cardiovascular health
  • Strengthens bones and teeth
  • Works as a great mood-lifter
  • Helps in weight loss
  • Uses as a skin beautifier etc.


As the summer is here in India, so I prefer to keep curd at my place any time throughout the season. And one should include curd in many forms as a part of diet. Some curd related dishes which I have already shared before having curd as one of the major ingredient are 




Well raw mangoes / kancha amba / kairi are easily available during this time period in India and from childhood I always love to have some slices of raw mangoes sprinkled with red chili powder and salt 😋. Beside this, one can surely enjoy a raita using these raw mangoes as Kairi ka Raita / Raw Mango Raita / Kancha Amba Pachadi. This is a cooling seasonal and tangy curd / yogurt preparation. It will work perfect as a simple accompaniment along with rice dishes like biryani, pulao, or even with roti, naan. Just mix everything and the dish will be ready within few minutes. Completely gluten free and no-onion-no-garlic recipe is this. 

Some more raita recipe from this blog are : Boondi Raita, Coriander and Pomegranate Raita, Sun-dried Raw Mango Raita / Ambula Rai.

Recipe Card for 'Kairi ka Raita | Raw Mango Raita | Kancha Amba Pachadi' :

gluten free, no onion-garlic, raita, curd, green raw mango, condiments
condiments, raw mango, summer dish, raita, curd
Indian
Author: sasmita
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Kairi ka Raita / Raw Mango Raita / Kancha Amba Pachadi
a simple accompaniment prepared using raw mangoes and curd (yogurt)
prep time: 5 Mcook time: 1 Mtotal time: 6 M
ingredients:
  • Raw mango (grated) ½ cup
  • Curd (fresh) 1 cup
  • Green chili (finely chopped) ½ tsp
  • Cumin powder (roasted) ½ tsp
  • Mustard Seeds ½ tbsp
  • Curry leaves 1 sprig
  • Oil ½ tbsp
  • Black salt as needed
instructions:
  1. In a mixing bowl, first beat the fresh curd till a smooth texture.
  2. Then add grated mango, roasted cumin powder, finely chopped green chilies, black salt.
  3. Mix gently using a spoon and keep aside.
  4. In a tadka pan / a small pan heat oil.
  5. Add mustard seeds and allow to splutter well.
  6. Next add curry leaves and turn off heat.
  7. Pour this tempering over the curd mixture and mix.
  8. Serve chilled with pulao, paratha, roti, naan or even biryani !
NOTES:
Here I have not added the red chili in tempering. But if desire this can be added too.
Some sugar is opted to add if the mangoes are too much tangy.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


This Kairi ka Raita | Raw Mango Raita | Kancha Amba Pachadi is contributed for 191th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Dahi Delights' and suggested by 'Priya Iyer' who blogs at The world though my eyes.
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Wish you all here a very happy Pana Sankranti in advance !

Pana Sankranti is an important day in Odisha state of Indian subcontinent which is also named as Mesha sankranti, Maha vishubha sankranti and even Meru sankranti. Odias observe beginning of their New Year on this day because of its astronomical significance. It also marks the onset of ensuing summer season. On this day people of this state offer pana in between friends and relatives as a gesture of goodwill. And that pana is prepared using some bael pulp which I have shared already in another post. Because of offering of pana on this day, this sankranti is commonly known as Pana Sankranti.


Well, this year I have prepared some lassi using this bael pulp, as Bael Lassi although the bael pana is loved by all at my place. Lassi is a yogurt-based Indian drink served chilled, which is either sweet or salted or with some very simple spices. The most basic lassi is just the plain one with yogurt and salt (SALTY version) / yogurt and sugar (SWEET version). To make a super delicious and rich lassi, one should always use plain whole milk yogurt which is thick and not watery kind. Here also with some simple ingredients one can thoroughly enjoy this bael lassi. Just blend everything and serve, it is this much simple and quick too. This summer definitely try and enjoy this bael lassi which is filled with the richness of yogurt, the sweetness of bael, flavors of different spices. Some more lassi recipes which I have already shared are as - 



Recipe Card for 'Bael Lassi' :

summer drink, beverage, bael, lassi, bael lassi, yogurt
beverage, bael, lassi, gluten free
Indian
Author: sasmita
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Bael Lassi
Indian summer drink filled with the richness of yogurt, the sweetness of bael, flavors of different spices
prep time: 20 Mcook time: total time: 20 M
ingredients:
  • Bael pulp 2 cup
  • Yogurt 1.5 cup
  • Black pepper powder 1/4 tsp
  • Cardamom powder 1/2 tsp
  • Chopped nuts for garnishing
  • Sugar as needed
  • Ice cube few
  • Salt as needed
  • Milk / water as needed
instructions:
  1. First break the hard outer surface of the bael fruit.
  2. Using a spoon, take out all the pulp into a bowl.
  3. Gently start mashing the pulp using hand.
  4. Then pour water little by little and continue to mash all together.
  5. Strain the pulp-water mixture through a strainer into another bowl, discard the seeds and fibers.
  6. Take 1 cup of bael pulp along with rest ingredients listed in a blender jar.
  7. Blend everything until smooth.
  8. Add milk or water if the lassi is too thick.
  9. Pour to serving glasses.
  10. Garnish with chopped nuts and serve chilled !
NOTES:
If the bael pulp is too sweet, then just omit the addition of sugar.
Adjust the thickness of the lassi by adding less or more water / milk.





If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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This 'Bael Lassi' is contributed for 64th Healthy Wellthy Cuisines where the theme is 'Lassi masti at HW'. 
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Bread !!! almost all of us have this in our pantry, but most of the time those are store bought ones. But do you know that we can simply and easily make this at our home ;). Well yes, we can and here I have come up with the eggless bread that too VEGAN recipes which follows some of the simple tips and tricks.


The essentials of any bread dough are flour, water and of course yeast. Yeast is the driving force behind the fermentation here, the magical process that allows a dense mass of dough to become a well-risen loaf of bread. The purpose of any leaven-er is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour and expelling carbon dioxide in the process. As the yeast feeds on the sugar, it produces carbon dioxide which then begins to inflate in the elastic and gluten network of the dough results in rising of the dough having bubbles within. And when the bread is baked, this is what gives the loaf / bread its airy texture.




There are two types of dry yeast as Regular Active Dry and Instant Yeast (also known as Fast-Rising, Rapid-Rise, Quick Rise or Bread Machine Yeast). These two types of dry yeast can be used interchangeably. The advantage of the rapid-rise is the rising time is half that of the active dry and it only needs one rising. One can speed up standard yeast bread making procedure by changing the yeast in the recipe. Instant yeast is more finely ground and thus absorbs moisture faster, rapidly converting starch and sugars to carbon dioxide, the tiny bubbles that make the dough expand and stretch. Where as the active dry yeast has a larger particle size than the instant one, making it necessary to proof which is usually with water before using in the flour. Also the water must be Luke warm, if hot water is used then that will kill the yeasts.



So the whole process follows first the proofing of yeast, then mixing of all the rest ingredients, kneading and proofing the dough, shaping and baking. Here are some tips listed down which one must follow for an easier experience while baking a bread as :

  • Keep all the ingredients at room temperature except the water which must be Luke warm.
  • Freshness of the yeast must be checked by proofing it.



Recipe Card for 'Eggless Homemade Bread' :

egg free, butter free, baked dish, bread, vegan baking
Vegan, Baking, bread,
Yield: 1
Author: sasmita
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Eggless Homemade Bread
egg-free, butter-free homemade breads having a soft crust and a moist center and perfect for beginners
prep time: 15 Mcook time: 40 Mtotal time: 55 M
ingredients:
  • All purpose flour 2 cup
  • Yeast (instant) 1.5 tsp
  • Sugar 2 tsp
  • Olive oil 1.5 tbsp + more
  • Salt 3/4 tsp
  • Poppy seeds for sprinkling
  • Water (Luke warm) 3/4 cup
instructions:
  1. In a small bowl, first take Luke warm water, sugar and yeast.
  2. Mix using a spoon and keep aside covered for 8-10 minutes or till the yeast starts frothing.
  3. Meanwhile in a large mixing bowl take all purpose flour, salt and oil.
  4. Mix by rubbing in fingers and after that add the yeast mixture to the bowl.
  5. Mix everything now very well which results in a soft as well as sticky dough.
  6. Sprinkle some flour on the work surface and knead the dough for 4-5 minutes.
  7. Then put the dough in a greased bowl, cover and keep aside for 1 hours or more to rise the dough to double in size.
  8. Meanwhile, grease the loaf pan with oil and then dust all purpose flour through the inner side of the loaf pan. Keep aside.
  9. When the dough rises well to double in size, take out from the bowl.
  10. Give a quick knead to the dough with oil-greased hands.
  11. Roll the dough to a rectangular shape first on a floured work surface.
  12. Then again roll up and make a loaf pan size log shape of the dough.
  13. Place the shaped dough in the greased and dusted loaf pan and keep aside covered to rise again for 40-45 minutes(approximately double in size).
  14. Preheat the oven at 180 deg C for 10 minutes.
  15. After the loaf dough becomes double in size, gently brush the top with oil and then sprinkle some poppy seeds.
  16. Then bake for 35-40 minutes.
  17. Take out from the oven and unmold the bread.
  18. Keep over a wire rack and allow to cool down.
  19. Using a serrated knife, slice and serve !
NOTES:
Do check the freshness of yeast before adding to the flour. If it is not proofing, then the yeast is old one, throw out and do buy a fresh packet.
Any other flavor oil too can be used here.
Always use the Luke warm water. If hot water is used then that will kill the yeast which results to no froth in the yeast sugar mixture.
The poppy seeds sprinkling part is optional. Any other things one can use also here or totally omit the sprinkling part.


If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

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International Carrot Day is for carrot lovers around the world and is celebrated with the eating of carrots and the holding of carrot parties. It was created in 4th April 2003 to spread knowledge about this vegetable. Carrots are root vegetables. They are usually in orange color, although they may also be in red, purple or yellow. It makes sense that carrots are celebrated internationally as they are one of the ten most economically important vegetables in the world.



This root vegetable, carrot is called as Gajar in hindi language. And in India, the winter is the best time to get fresh red color long carrots which are little bit sweeter than the orange ones. The most common and popular Indian dish using this is the Gajar Halwa or Carrot Halwa which is basically a carrot-based sweet dessert pudding. I have already shared an ice-cream using this humble carrot halwa as Carrot Halwa Ice Cream (VEGAN). Also one can surely enjoy some kheer or payasam using these root vegetables as Gajar Kheer or even a vegan soup as Carrot Turmeric Soup.




Well today here is a cute snack dish using these carrots as Carrot mini Crescent RollsCompletely vegan these are. The dough of the crescent roll is purely homemade, but one can skip the method of preparation of the dough and use store bought ones. Once the dough is ready, then kids will surely participate in the preparation of the rolls. These will absolutely a hit as party appetizer, kids tiffin box and even evening snacks. With desired sauce, one can thoroughly enjoy these cute ones. So lets go in details as mentioned below.



Recipe Card for 'Carrot mini Crescent Rolls' :
vegan, baked snack, crescent roll, carrot, gajar, appetizer, kids snacks
Snack, Vegan, BAked, Carrot, Crescent roll
Author: sasmitaPrint RecipePin it
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Carrot mini Crescent Rolls
cute baked mini crescent rolls having carrot slices which are completely VEGAN
prep time: 15 minsresting time: 1 hrcook time: 15 minstotal time: 30 mins
ingredients:
  • All purpose flour 1 cup
  • Instant yeast 3/4 tsp
  • Sugar 1 tsp
  • Salt 3/8 tsp
  • Olive oil 1 tbsp
  • Carrot (1 inch thick) 2-3 no.
  • Poppy seeds for sprinkling
  • Pepper powder 1 tsp
  • Water (Luke warm) 3/8 cup
instructions
  1. In a small bowl, first take Luke warm water, sugar and yeast.
  2. Mix using a spoon and keep aside covered for 8-10 minutes or till the yeast starts frothing.
  3. Meanwhile in a large mixing bowl take all purpose flour, salt and oil.
  4. Mix by rubbing in fingers and after that add the yeast mixture to the bowl.
  5. Mix everything now very well which results in a soft as well as sticky dough.
  6. Sprinkle some flour on the work surface and knead the dough for 4-5 minutes.
  7. Then put the dough in the bowl, cover and keep aside for 1 hours or more to rise the dough to double in size.
  8. Meanwhile, wash and peel the carrots.
  9. Cut all the carrots into 2 inches lengthwise and transfer to a bowl.
  10. Add some salt and pepper powder to the carrots and give a mix. Keep aside.
  11. When the dough rises well to double in size, take out from the bowl.
  12. Give a quick knead to the dough and cut into two halves.
  13. Preheat the oven at 190 deg C.
  14. On a well dusted (with flour) work surface, roll one half of the dough into a circle of 1/4 inch.
  15. Then cut the circle into quarters and again cut each quarter from center into 3 equal portions (seems like 3 triangular portions).
  16. Place one carrot piece at the wider side of one triangular portion of the dough and roll up along with the dough towards the pointed end.
  17. Place the crescent upon a baking tray lined with parchment paper.
  18. Similarly prepare some more crescent rolls using carrot pieces and rest dough.
  19. Place all the crescents on the baking tray keeping small gap in between.
  20. Brush each crescent with milk and sprinkle some poppy seeds.
  21. Bake for 13-15 minutes.
  22. Take out from the oven and serve along with desired sauce !
NOTES:
Do check the freshness of yeast before adding to the flour. If it is not proofing, then the yeast is old one, throw out and do buy a fresh packet.
Prefer to use thin carrots of thickness around 1 inch. So for using, just cut lengthwise and roll in the dough. If thick carrots are taken, then the carrots are to be first cut into finger size.
Any other flavor oil can be used here.



If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


This Carrot mini Crescent Roll is contributed for 189th theme of the Foodie Monday Blog Hop foodie group which is decided as 'Carrot ka jalwa' and suggested by Poonam who blogs at Annapurna



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