Dec 23, 2021 | Mains
Vegan Creamy Sprouts & Coconut Stew
It’s the season of soups and stews and what is better than a protein packed stew in a bowl and some gluten free sourdough bread.
Simple, fuss free, creamy and delicious recipe which satiated our taste buds and hungry tummies both.
How to make it –
Steam 1 cup lentil sprouts until tender and keep aside. Sauté 1/3 cup spinach in a tsp of oil on medium high flame until cooked and slightly crisp and keep that aside too.
Purée 6-7 shallots, 5-6 curry leaves, 7-8 cloves garlic, 1 inch ginger and 1 green chilli with a little water.
Heat 2 tbsps groundnut or coconut oil in a pan and add in 1/4 tsp hing. Mix in the puréed mix and cook on medium flame until it releases oil. Add in 1/2 tsp grated turmeric or turmeric powder, salt, 1/2 tsp red chilli powder, 3/4 tsp garam masala and mix well. Add the steamed sprouts and mix until the sprouts are coated well in the masala.
Add in 200 ml coconut milk, cover the pan and let it simmer on low flame for 5-6 mins. Add in a little water if you prefer the stew to be of thinner consistency. Mix in 1 tbsp tamarind pulp and 1 tbsp coconut jaggery (or any sweetener of choice). Let it simmer again for 2-3 mins.
Mix in the cooked spinach. Taste and adjust seasonings.
Garnish with moong sprouts and red chilli flakes and serve with sourdough or breads of choice.
Enjoy!!!
If you like this vegan creamy sprouts & coconut stew recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Vegan Mixed Sprouts Stew
Vegan Creamy Sprouts & Coconut Stew
Arpita Darooka
Delicious vegan stew pairs perfectly with sourdoughs of choice.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Meals
Cuisine Indian
- 1 Cup Lentil sprouts
- 1/3 Cup Spinach
- 6-7 Pcs Shallots
- 5-6 Pcs Curry leaves
- 7-8 Cloves Garlic
- 1 Inch Ginger
- 1 Pc Green chilli
- 2 Tbsps Groundnut oil or coconut oil
- 1/4 Tsp Hing
- 1/2 Tsp Fresh turmeric or turmeric powder
- Salt to taste
- 1/2 Tsp Red chilli powder
- 3/4 Tsp Garam masala powder - reduce the quantity if you prefer less flavour of garam masala
- 200 Ml Coconut milk
- 1 Tbsp Tamarind pulp
- 1 Tbsp Coconut jaggery or any sweetener of choice.
- Moong sprouts & red chilli flakes to garnish
Steam 1 cup lentil sprouts until tender and keep aside. Sauté 1/3 cup spinach in a tsp of oil on medium high flame until cooked and slightly crisp and keep that aside too.
Purée 6-7 shallots, 5-6 curry leaves, 7-8 cloves garlic, 1 inch ginger and 1 green chilli with a little water.
Heat 2 tbsps groundnut or coconut oil in a pan and add in 1/4 tsp hing. Mix in the puréed mix and cook on medium flame until it releases oil. Add in 1/2 tsp grated turmeric or turmeric powder, salt, 1/2 tsp red chilli powder, 3/4 tsp garam masala and mix well. Add the steamed sprouts and mix until the sprouts are coated well in the masala.
Add in 200 ml coconut milk, cover the pan and let it simmer on low flame for 5-6 mins. Add in a little water if you prefer the stew to be of thinner consistency. Mix in 1 tbsp tamarind pulp and 1 tbsp coconut jaggery (or any sweetener of choice). Let it simmer again for 2-3 mins.
Mix in the cooked spinach. Taste and adjust seasonings.
Garnish with moong sprouts and red chilli flakes and serve with sourdough or breads of choice.Enjoy!!!
Keyword stew recipes, Vegan creamy sprouts & coconut stew
Dec 22, 2021 | Mains
Mom’s Matar Paratha.
I have eaten this paratha during winters all my years of growing up. It was such a staple in our home and obviously mommies make the best food ever 🙂
A recipe that is close to my heart and happy to share here in a way how my mum makes it. I have used khapli atta here but feel free to use the regular whole wheat flour. I usually make it with ghee but cooking oil is great too for vegan option.
How to make this –
Make a dough of 1.5 cups flour with required water and a pinch of salt. Rest the dough for at least 15 mins.
Peel 1 cup green peas (measurement is after peeling the peas) and crush the pearls in a chopper. Don’t add any water.
Heat 3 tbsps oil in an iron kadhai (or any cooking pan). Add in 1 bay leaf, 1/4 tsp hing, 1 tsp grated ginger, 2-3 minced green chillies, 1 tsp cumin seeds, 1 tbsp white sesame seeds. Let it all sizzle for a minute. Mix in the crushed peas and let it cook for 12-15 mins or until the peas are fragrant and looked cooked. Cook it on medium flame only and stir frequently.
Add in 1/2 tsp grated fresh turmeric or turmeric powder, salt to taste, 1/4 tsp black rock salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted cumin powder and 1/2 tsp garam masala. Finish it off with 1/4 chopped coriander leaves and 1 tsp amchur powder. Switch off the flame and let it cool down to room temperature. Remove the bay leaf.
Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little ghee or oil and place the cooked peas mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
If you like this recipe of mom’s matar paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
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Rajasthani Moong Chilka Dal Paratha
Gobi Aloo Paratha
Mom’s Matar Paratha
Arpita Darooka
Mom’s traditional recipe of making green peas stuffed flatbreads. Perfect food for winters.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course, Meals
Cuisine Indian
- 1 Cup Green peas
- 3 Tbsps Oil
- 1 Pc Bay leaf
- 1 Tsp Ginger - grated
- 1 Tsp Cumin seeds
- 1/4 Tsp Hing
- 1 Tbsp White sesame seeds
- 2-3 Pcs Green chillies - minced remove seeds for less heat
- 1/2 Tsp Fresh turmeric or powder
- Salt to taste
- 1/4 Tsp Black rock salt
- 1 Tsp Red chilli powder
- 1 Tsp Roasted cumin powder
- 1 Tsp Coriander powder
- 1/2 Tsp Garam masala
- 1/4 Cup Coriander leaves - chopped
- 1 Tsp Amchur powder
- 1.5 Cups Khapli flour or any whole wheat flour
- Oil or ghee for cooking the parathas
Make a soft dough of 1.5 cups flour with required water and a pinch of salt. Rest the dough for at least 15 mins.
Peel 1 cup green peas (measurement is after peeling the peas) and crush the pearls in a chopper. Don’t add any water.
Heat 3 tbsps oil in an iron kadhai (or any cooking pan). Add in 1 bay leaf, 1/4 tsp hing, 1 tsp grated ginger, 2-3 minced green chillies, 1 tsp cumin seeds, 1 tbsp white sesame seeds. Let it all sizzle for a minute. Mix in the crushed peas and let it cook for 12-15 mins or until the peas are fragrant and looked cooked. Cook it on medium flame only and stir frequently.
Add in 1/2 tsp grated fresh turmeric or turmeric powder, salt to taste, 1/4 tsp black rock salt , 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted cumin powder and 1/2 tsp garam masala. Finish it off with 1/4 chopped coriander leaves and 1 tsp amchur powder. Switch off the flame and let it cool down to room temperature. Remove the bay leaf.
Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little ghee or oil and place the cooked peas mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
Keyword matar paratha, paratha recipes
Dec 19, 2021 | Desserts
Gluten Free Chocolate Chip Cookies.
Cookie that is gluten free, healthy, made with no refined flour and no refined sugar and is super crunchy on the edges and caramelly, chewy in the centre. What more? This recipe just uses 6 ingredients 🙂 Enough said!
How to make it –
In a mixing bowl, whisk together 1/3 cup butter at room temperature (I use salted butter), 1/3 cup raw sugar and 1/2 tsp vanilla extract. Whisk until it turns fluffy and pale (takes about 2 mins).
Add in 2/3 cup almond flour (fine grind whole almonds in a grinder) and 1/4 cup + 1 tsp oats flour. Mix it until its incorporated well in the butter mix. Cover it and let it chill it in the refrigerator for one hour.
Line a baking tray with parchment paper. Pre heat the oven at 175 C (fan assisted).
Using a small scooper, scoop the cookie batter in single scoop on the lined tray. Keep at least 2 inches distance between the two scoops. Flatten it slightly from top. Bake it in the preheated oven for 10 mins. Take out the tray and place some chocolate chips on top. Return the tray to the oven and bake for another 2-3 mins or until the edges turn golden brown and crisp.
Take them out of the oven and let it cool.
Enjoy!!!
If you like this gluten free chocolate chip cookies recipe, leave your thoughts below in the comments section. You can also connect with me on my Instagram and Facebook handle.
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Gluten Free Chocolate Chip Cookies
Arpita Darooka
Gluten free, healthy, refined sugar free cookies.
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Course Dessert
Cuisine Global
- 1/3 Cup Butter - salted
- 1/3 Cup Raw sugar
- 1/2 Tsp Vanilla extract
- 2/3 Cup Almond flour* (check notes)
- 1/4 Cup Oat flour + 1 tsp more
- Chocolate chips
In a mixing bowl, whisk together 1/3 cup butter at room temperature (I use salted butter), 1/3 cup raw sugar and 1/2 tsp vanilla extract. Whisk until it turns fluffy and pale (takes about 2 mins).
Add in 2/3 cup almond flour (fine grind whole almonds in a grinder) and 1/4 cup + 1 tsp oats flour. Mix it until its incorporated well in the butter mix. Cover it and let it chill it in the refrigerator for one hour.
Line a baking tray with parchment paper. Pre heat the oven at 175 C (fan assisted).
Using a small scooper, scoop the cookie batter in single scoop on the lined tray. Keep at least 2 inches distance between the two scoops. Flatten it slightly from top. Bake it in the preheated oven for 10 mins. Take out the tray and place some chocolate chips on top. Return the tray to the oven and bake for another 2-3 mins or until the edges turn golden brown and crisp.
Take them out of the oven and let it cool.Enjoy!!!
For almond flour - fine grind whole almonds in the grinder.
Keyword cookies recipe, gluten free cookies
Dec 19, 2021 | Drinks, Mains
Barley & Pasta Veg Soup.
Hearty soup loaded with veggies, barley and pasta is a complete meal in itself. This is my go-to meal recipe when I am under the weather. Super delicious and comforting, this never disappoints!
How to make this –
Prep – chop/slice the veggies –
1/4 cup onions, 1/3 cup carrots, 1/4 cup spring onions, 1/3 cup tomatoes, 1/8 cup celery. Also keep a mix of 1/4 cup frozen or steamed sweet corn and green peas handy.
Mince and keep aside 3 tbsps ginger and garlic.
In a soup pot, add 3 tbsps cold pressed sesame oil or any cooking oil of preference. Add 1 tsp white sesame seeds and 1 bay leaf and mix in the minced ginger garlic. Sauté them for a minute and then add the sliced onions and spring onions. Cook until the onions turn soft and then add in the carrots, celery, tomatoes and let it all cook for a minute. Add 6 cups of water. Also, mix in the salt to taste, 1 tsp white pepper, 1/2 tsp red chilli flakes, 1 tbsp Mexican seasoning or dried herbs. Tip in 3 tsps of tomato ketchup and 2 tsps miso paste (miso is optional). Now add in 1/2 cup barley pearls and mix everything well.
Cover and put the pot on simmer for 45-50 mins. Stir in a couple of times in between. Add 3 tbsps cilantro in the last 5 mins.
Now cook 1/2 cup shell pasta in a different pot as per packet instructions. Drain and keep aside.
Also, dry roast 1/4 cup peanuts and crush them roughly. Keep it aside for the garnish.
Once the soup and the barley is cooked (checked by squishing a barley grain in between the fingers and it should be soft), taste and adjust seasonings. Mix in the cooked pasta. Switch off the flame and add 1/2 tsp sugar and 1 tsp lemon juice.
Garnish with roasted peanuts, cilantro, spring greens, black sesame and red chilli flakes.
Enjoy!!!
If you try this barley & pasta veg soup recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
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Barley & Pasta Veg Soup
Arpita Darooka
Delicious, heart soup and a meal in itself.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Course Soup
Cuisine Global
- 1/4 Cup Onions - sliced
- 1/3 Cup Carrots - sliced
- 1/4 Cup Spring onions - chopped
- 1/3 Cup Tomatoes - chopped
- 1/8 Cup Celery - chopped
- 1/4 Cup Green peas and sweet corn - frozen or steamed
- 3 Tbsps Ginger and garlic - minced
- 3 Tbsps Sesame oil
- 1 Tsp White sesame seeds
- 1 Pc Bay leaf
- 6 Cups Water
- Salt to taste
- 1 Tsp White pepper powder
- 1/2 Tsp Red chilli flakes
- 1 Tbsp Mexican seasoning or dried herbs
- 3 Tsps Tomato ketchup I used hot and sweet
- 2 Tsps Miso paste optional
- 1/2 Cup Pearl barley
- 3 Tbsps Cilantro - chopped
- 1/2 Cup Shell pasta - durum wheat
- 1/4 Cup Peanuts
- 1/2 Tsp Sugar
- 1 Tsp Lemon juice
Prep - chop/slice the veggies - 1/4 cup onions, 1/3 cup carrots, 1/4 cup spring onions, 1/2 cup tomatoes, 1/8 cup celery. Also keep a mix of 1/4 cup frozen or steamed sweet corn and green peas handy. Mince and keep aside 3 tbsps ginger and garlic.
In a soup pot, add 3 tbsps cold pressed sesame oil or any cooking oil of preference. Add 1 tsp white sesame seeds and 1 bay leaf and mix in the minced ginger garlic. Sauté them for a minute and then add the sliced onions and spring onions. Cook until the onions turn soft and then add in the carrots, celery, tomatoes and let it all cook for a minute. Add 6 cups of water. Also, mix in the salt to taste, 1 tsp white pepper, 1/2 tsp red chilli flakes, 1 tbsp Mexican seasoning or dried herbs. Tip in 3 tsps of tomato ketchup and 2 tsps miso paste (miso is optional). Now add in 1/2 cup barley pearls and mix everything well.
Cover and put the pot on simmer for 45-50 mins. Stir in a couple of times in between. Add 3 tbsps cilantro in the last 5 mins.
Now cook 1/2 cup shell pasta in a different pot as per packet instructions. Drain and keep aside.
Also, dry roast 1/4 cup peanuts and crush them roughly. Keep it aside for the garnish.
Once the soup and the barley is cooked (checked by squishing a barley grain in between the fingers and it should be soft), taste and adjust seasonings. Mix in the cooked pasta. Switch off the flame and add 1/2 tsp sugar and 1 tsp lemon juice.
Garnish with roasted peanuts, cilantro, spring greens, black sesame and red chilli flakes.Enjoy!!!
Keyword barley & pasta veg soup, soup recipes
Dec 14, 2021 | Mains
Khatti Meethi Khichdi & Kala Chana Beetroot Sundal.
Synonyms of this meal for me would be comfort food, soul food, heart warming meal and more. A simple weekend lunch on a cold winter day looks like this in our home. Simple, quick, wholesome and nutritious!
Growing up, I saw my mum using a variety of dals everytime and never cooked with just one kind. So carrying forward that tradition, I have used a mix of red masoor, yellow moong and chana dal. Also, local par boiled red rice is used to make this delicious savoury porridge. While the khichdi pressure cooked, I quickly stir fried the boiled kala chana lying in my refrigerator with minimal spices, beetroot and fresh coconut. The khichdi is tempered with flavourful aromats, and then simmered with tamarind and jaggery.
How to make this –
Soak 1/2 cup kala chana overnight and pressure cook the next morning with enough salt. Drain and keep the kala chana aside.
Rinse and few times and soak 1/4 cup red rice or any other rice of choice. Also rinse 1/2 cup mixed dals of choice and soak it with the rice for at least 30 mins.
Pressure cook the soaked dal and rice with 1/2 tsp turmeric powder and salt to taste.
While the khichdi cooks, heat 2 tsps groundnut oil in a pan. Add and let it sizzle – 1/2 tsp mustard seeds, 6-7 curry leaves, 1/4 tsp asafoetida, 2 dry red chillies. Mix in 1/3 cup grated beetroot and sauté it for 2-3 mins. Add in the cooked kala chana and mix it well. Add salt but taste before adding more salt. Mix in 1/4 cup grated coconut, 1/2 tsp sugar and 1 tsp lemon juice. Mix in 1/2 tsp freshly ground black pepper too. Garnish with more fresh coconut.
Now, in a tempering pan, add 1 tsp ground nut oil and 1.5 tsps ghee. Sizzle 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1/4 tsp asafoetida (hing), 1 tsp grated ginger. Add 1 tsp red chilli powder and immediately add some water. Let the tempering simmer and then add this to the khichdi.
Put the khichdi on low flame and mix in 1 tbsp tamarind pulp and 1 tbsp jaggery. Simmer until it blends well together. Taste and adjust flavours as needed.
Serve with the Sundal and enjoy!!!
If you like this Khatti Meethi Khichdi & Kala Chana Beetroot Sundal recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Khatti Meethi Khichdi & Kala Chana Beetroot Sundal
Arpita Darooka
Indian comfort food with soothing spices.
Prep Time 15 minutes mins
Course Main Course, Meals
Cuisine Indian
Kala Chana Beetroot Sundal
- 1/2 Cup Kala Chana
- Salt to taste
- 2 Tbsps Groundnut oil
- 1/2 Tsp Mustard seeds
- 6-7 Pcs Curry leaves
- 1/4 Tsp Hing
- 2 Pcs Dry red chillies
- 1/3 Cup Beetroot - grated
- 1/4 Cup Coconut - grated
- 1/2 Tsp Sugar
- 1 Tsp Lemon juice
- 1/2 Tsp Black pepper powder
Khatti Meethi Khichdi
- 1/4 Cup Red rice or any rice
- 1/2 Cup Mixed dals - red masoor, yellow moong, chana dal use any dals of choice
- 1/2 Tsp Turmeric powder
- Salt to taste
- 1 Tsp Groundnut oil
- 1.5 Tsps Ghee or oil
- 1 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 1/4 Tsp Hing
- 1 Tsp Ginger - grated
- 1 Tsp Red chilli powder
- 1 Tbsp Tamarind pulp
- 1 Tbsp Jaggery
Soak 1/2 cup kala chana overnight and pressure cook the next morning with enough salt. Drain and keep the kala chana aside.
Rinse and few times and soak 1/4 cup red rice or any other rice of choice. Also rinse 1/2 cup mixed dals of choice and soak it with the rice for at least 30 mins.
Pressure cook the soaked dal and rice with 1/2 tsp turmeric powder and salt to taste.
While the khichdi cooks, heat 2 tsps groundnut oil in a pan. Add and let it sizzle - 1/2 tsp mustard seeds, 6-7 curry leaves, 1/4 tsp asafoetida, 2 dry red chillies. Mix in 1/3 cup grated beetroot and sauté it for 2-3 mins. Add in the cooked kala chana and mix it well. Add salt but taste before adding more salt. Mix in 1/4 cup grated coconut, 1/2 tsp sugar and 1 tsp lemon juice. Mix in 1/2 tsp freshly ground black pepper too. Garnish with more fresh coconut.
Now, in a tempering pan, add 1 tsp ground nut oil and 1.5 tsps ghee. Sizzle 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1/4 tsp asafoetida (hing), 1 tsp grated ginger. Add 1 tsp red chilli powder and immediately add some water. Let the tempering simmer and then add this to the khichdi.
Put the khichdi on low flame and mix in 1 tbsp tamarind pulp and 1 tbsp jaggery. Simmer until it blends well together. Taste and adjust flavours as needed.
Serve with the Sundal and enjoy!!!
Keyword Kala chana sundal, khatti meethi khichdi
