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.
1/2CupMixed dals - red masoor, yellow moong, chana daluse any dals of choice
1/2TspTurmeric powder
Salt to taste
1TspGroundnut oil
1.5TspsGheeor oil
1TspCumin seeds
1/2TspMustard seeds
1/4TspHing
1TspGinger - grated
1TspRed chilli powder
1TbspTamarind pulp
1TbspJaggery
Instructions
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.
My undying love for pasta and noodles is evident from how many recipes I try and share here. Pastas or noodles are definitely there in our weekly menu at least once. On busy days it’s as simple as churning up a quick pesto for it or quite often I love to experiment with flavours. I highly recommend trying this recipe if you are crazy for noodles too.
How to make it –
Cook 2 portions of wheat noodles in boiling salted water. Drain and reserve the broth. Separate the pasta gently with mix in a little olive oil to avoid sticking them together.
Take a bowl and mix together – 2 tsps gochujang paste, 1 tsp soy sauce, 1/2 tsp maple syrup, 1 tsp rice vinegar or white vinegar, 1.5 tsps sweet chilli sauce (use 1 tsp maple syrup if using hot sauce and not sweet chilli sauce), 1/2 tsp black pepper.
In a pan, add 3 tbsps olive oil. Add 2 tbsps minced garlic and 1 tsp red chilli flakes. Sauté until the garlic just begins to change colour, takes about a minute. Add 3/4 cup super finely chopped mushrooms and let it cook until it caramelises. Mix in 1/4 cup super finely chopped green olives and mix it well. Add salt to taste and mix in the sauce mix. Then add 1/4 cup reserved noodles water and mix well. Transfer the noodles to the pan and mix until everything is well combined.
Top it up with chilli oil, fresh basil or caper leaves.
Leftovers can be stored in the refrigerator for upto 4 days in a food safe container.
Enjoy!!!
If you like this Mushrooms & Olives Gochujang Noodles recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
1.5TspsSweet chilli sauce or hot sauceuse 1 tsp maple syrup if using hot sauce
1/2TspBlack pepper
Instructions
Cook 2 portions of wheat noodles in boiling salted water. Drain and reserve the broth. Separate the noodles gently with mix in a little olive oil to avoid sticking them together.
Take a bowl and mix together - 2 tsps gochujang paste, 1 tsp soy sauce, 1/2 tsp maple syrup, 1 tsp rice vinegar or white vinegar, 1.5 tsps sweet chilli sauce (use 1 tsp maple syrup if using hot sauce and not sweet chilli sauce), 1/2 tsp black pepper.
In a pan, add 3 tbsps olive oil. Add 2 tbsps minced garlic and 1 tsp red chilli flakes. Sauté until the garlic just begins to change colour, takes about a minute. Add 3/4 cup super finely chopped mushrooms and let it cook until it caramelises. Mix in 1/4 cup super finely chopped green olives and mix it well. Add salt to taste and mix in the sauce mix. Then add 1/4 cup reserved pasta water and mix well. Transfer the noodles to the pan and mix until everything is well combined.
Top it up with chilli oil, fresh basil or caper leaves.
Leftovers can be stored in the refrigerator for upto 4 days in a food safe container.Enjoy!!!
Paneer dishes are so popular in Indian households and so it is at my home. We eat like a happy child whenever paneer gravy is in the menu. Adding roasted cashews to the creamy, delicious gravy took it a notch higher for our taste buds. Oh! Did i mention yet that this doesn’t have any cream or butter in it. The curry combines pretty well with flatbreads of choice like phulkas, chapatis or make it indulgent with naan or kulcha.
How to make it –
In a pan, heat up 3 tbsp cold pressed ground nut oil. Add and sauté for a minute – 3-4 cloves, 2 green cardamom, 1 black cardamom, 1 star anise, 1 inch cinnamon. Once it turns fragrant, carefully remove the whole spices from the oil.
Now add 1 cup roughly chopped onion cubes, 8-10 garlic cloves, 2-3 slit green chillies and 1 inch ginger. Sauté until they get a bit charred. Add 1/4 cup whole cashews, 1/4 cup grated coconut and sauté for 4-5 mins. Then add 1 cup roughly chopped tomatoes. Let everything cook on medium flame until the tomatoes are mushy. Switch off the flame and let it cool down.
Meanwhile in another pan, heat a tsp ghee or oil and roast 1/3 cup whole cashews. It turns brown real quick so keep a watch and stir/shake the pan often. Switch off the flame and keep it aside. Cut 250 gms paneer into cubes and keep aside that too.
Transfer the onion tomato mix to a grinder jar and add 1/4 cup water. Grind it into a smooth paste. Heat 1 tbsp groundnut oil or ghee and add 1 tsp cumin seeds. Add the ground paste and 1/4 cup grated carrots (gives a beautiful texture) and cook until it releases oil. Mix in the dry spices – salt to taste, 1.5 tsp red chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1/2 tsp roasted cumin powder, 1/2 tsp garam masala. Tip in 1 tsp honey too and mix everything well. Let it cook for another minute.
Add 2 cups hot water and mix well. Put in the paneer and cashews, cover and cook it for 10-12 mins or until the oil floats on top. Add 1.5 tsps crushed kasuri methi and 3 tbsps chopped coriander leaves. Taste and adjust seasoning.
Garnish with more coriander leaves and a swirl of thick coconut milk.
Enjoy!!!
If you like this paneer & cashew curry recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.
3+1TbspsCold pressed groundnut oilor any cooking oil
3-4PcsCloves
2PcsGreen cardamom
1PcBlack cardamom
1PcStar anise
1InchCinnamon
1CupOnion - roughly chopped cubes
8-10ClovesGarlic
2-3PcsGreen chillies
1InchGinger
1/4+1/3CupCashews
1/4Cup Carrots - grated
1/4CupCoconut - grated
1CupTomatoes - roughly chopped
1/4+2CupsWater
1TspOil or ghee
1TspCumin seeds
Salt to taste
1.5TspsRed chilli powder
1/2TspTurmeric powder
2TspsCoriander powder
1/2TspRoasted cumin powder
1/2Tsp Garam masala
1TspHoney or sugar
1.5TspsKasuri methi
3TbspsCoriander leaves - chopped
Thick coconut milk and coriander leaves to garnish
Instructions
In a pan, heat up 3 tbsp cold pressed ground nut oil. Add and sauté for a minute - 3-4 cloves, 2 green cardamom, 1 black cardamom, 1 star anise, 1 inch cinnamon. Once it turns fragrant, carefully remove the whole spices from the oil.
Now add 1 cup roughly chopped onion cubes, 8-10 garlic cloves, 2-3 slit green chillies and 1 inch ginger. Sauté until they get a bit charred. Add 1/4 cup whole cashews, 1/4 cup grated coconut and sauté for 4-5 mins. Add 1 cup roughly chopped tomatoes. Let everything cook on medium flame until the tomatoes are mushy. Switch off the flame and let it cool down.
Meanwhile in another pan, heat a tsp ghee or oil and roast 1/3 cup whole cashews. It turns brown real quick so keep a watch and stir/shake the pan often. Switch off the flame and keep it aside. Cut 250 gms paneer into cubes and keep aside that too.
Transfer the onion tomato mix to a grinder jar and add 1/4 cup water. Grind it into a smooth paste. Heat 1 tbsp groundnut oil or ghee and add 1 tsp cumin seeds. Add the ground paste and 1/4 cup grated carrots (gives a beautiful texture) and cook until it releases oil. Mix in the dry spices - salt to taste, 1.5 tsp red chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1/2 tsp roasted cumin powder, 1/2 tsp garam masala. Tip in 1 tsp honey too and mix everything well. Let it cook for another minute.
Add 2 cups hot water and mix well. Put in the paneer and cashews, cover and cook it for 10-12 mins or until the oil floats on top. Add 1 tbsp crushed kasuri methi and 3 tbsps chopped coriander leaves. Taste and adjust seasoning.
Garnish with more coriander leaves and a swirl of thick coconut milk.Enjoy!!!
While it’s the season of soups, delicious sides are also a must on the dinner/supper table. These garlic knots stuffed with garlic, cheese and spices and bread dough flavoured with herbs is so comforting with soups or pastas.
How to make it –
In a bowl, mix 1 tsp sugar and 1 tsp dry yeast in 1/4 cup lukewarm water and leave it to get activated/ get frothy for around 10 mins. If it doesn’t get frothy, discard and start over again.
Mix 1.5 cup all purpose flour with 1/4 cup butter cubes, a tsp salt, 1/3 cup lukewarm water, 1 tbsp fresh or dried rosemary and the activated yeast mix and using a spatula, bring it together. It would be a messy sticky mass.
Sprinkle some flour on the kneading surface and knead the dough for atleast 12 mins or until it becomes smooth. Make a dent with the finger and watch the dough spring right back up. Now the dough is ready 🙂
Now tuck the dough, cover with cling film or moistened muslin cloth and leave it to rest for 1 hour.
Meanwhile for the filling, in a bowl mix – 2/3 cup shredded mozzarella and cheddar (use any cheese or choice), salt and black pepper to taste and 1/3 cup minced garlic. Keep it in the fridge.
The dough should double in size after an hour. Then punch it gently to release air and cut it into equal portions.
Flatten one portion with a rolling pin into a long strip. Layer it with cheese filling. Fold and roll it. Pinch the edges and twist the ends into a knot shape. Repeat with all.
Place them on a baking tray lined with baking sheet. Then cover them with a moist soft cloth for 30 mins.
Brush the buns with milk. Bake it in a pre heated oven for 25 mins or until it turns golden brown at 180 degrees C without fan and 170 degrees C with fan.
In a bowl, mix melted butter, dry herbs of choice, chilli flakes, fresh parsley and brush it on top of baked knots.
Enjoy!
If you like Garlic & Cheese Bread Knots recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handle.
Garlic & Cheese Bread Knots
Arpita Darooka
Delicious side of bread stuffed with garlic and cheese.
In a bowl, mix 1 tsp sugar and 1 tsp dry yeast in 1/4 cup lukewarm water and leave it to get activated/ get frothy for around 10 mins. If it doesn’t get frothy, discard and start over again.
Mix 1.5 cup all purpose flour with 1/4 cup butter cubes, half a tsp salt, 1/3 cup lukewarm water, 1 tbsp fresh or dried rosemary and the activated yeast mix and using a spatula, bring it together. It would be a messy sticky mass.Sprinkle some flour on the kneading surface and knead the dough for atleast 12 mins or until it becomes smooth. Make a dent with the finger and watch the dough spring right back up. Now the dough is ready 🙂
Now tuck the dough, cover with cling film or moistened muslin cloth and leave it to rest for 1 hour.
Meanwhile for the filling, in a bowl mix - 2/3 cup shredded mozzarella and cheddar (use any cheese or choice), salt and black pepper to taste and 1/3 cup minced garlic. Keep it in the fridge.
The dough should double in size after an hour. Then punch it gently to release air and cut it into equal portions.
Flatten one portion with a rolling pin into a long strip. Layer it with cheese filling. Fold and roll it. Pinch the edges and twist the ends into a knot shape. Repeat with all.
Place them on a baking tray lined with baking sheet. Then cover them with a moist soft cloth for 30 mins.
Brush the buns with milk. Bake it in a pre heated oven for 25 mins or until it turns golden brown at 180 degrees C without fan and 170 degrees C with fan.
In a bowl, mix melted butter, dry herbs of choice, chilli flakes, fresh parsley and brush it on top of baked knots.Enjoy!!!
Potatoes are love and a snack that tastes so good is sheer pleasure. Crisp on the outside and tender inside but bursting with flavours makes it so delicious.
Adding this as a side with my favourite roasted tomato and garlic soup make my meal complete. It’s super comforting on a winter evening or a fun dish when entertaining guests.
How to make it –
Scrub and clean around 12 – 15 small/medium sized potatoes. Do not peel. Keep chopsticks on both sides of the potatoes and make cuts until the knife touches the chopsticks. This way you don’t slice through the potatoes completely.
Using a chopper, finely chop 1/3 cup coriander leaves, 4-5 green chillies, 12-15 garlic cloves. Transfer them in a bowl. Add salt to taste and 3 tbsps olive oil. Mix everything well. Coat the potatoes in this mix and using a small spoon, randomly fill some mix inside the cut cavities. Let it rest for 15 mins.
Meanwhile preheat the oven at 180 C fan assisted. Grease a baking tray with olive oil. Place the potatoes in it and roast it for 25 mins. Meanwhile grate 1/4 cup cheese of choice. I used mozzarella and cheddar. Take out the tray, brush a little olive oil again on top of potatoes and sprinkle cheese on top and carefully using a fork push some cheese inside the cavities. Then put it back to the oven and roast for another 10 mins at 170 C fan assisted.
The roasting time depends on the oven so roast the potatoes until they are almost cooked by inserting a knife in one of the potatoes. Add the cheese only after that.
Once the cheese is browned take it out of the oven and serve with dips of choice. Garnish with a little more chopped cilantro.
Enjoy!!!
If you like Cheese Chilli Garlic Hasselback Potatoes recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handle.
Cheese Chilli Garlic Hasselback Potatoes
Arpita Darooka
Crunchy on the outside and tender inside, packed full of herbs and aromatics makes this potato snack delicious.
3TbspsOlive oilmore to grease the baking tray and brush later
Salt to taste
1/4CupCheese - mozzarella and cheddar
Instructions
Scrub and clean around 12 - 15 small/medium sized potatoes. Do not peel. Keep chopsticks on both sides of the potatoes and make cuts until the knife touches the chopsticks. This way you don’t slice through the potatoes completely.
Using a chopper, finely chop 1/3 cup coriander leaves, 4-5 green chillies, 12-15 garlic cloves. Transfer them in a bowl. Add salt to taste and 3 tbsps olive oil. Mix everything well. Coat the potatoes in this mix and using a small spoon, randomly fill some mix inside the cut cavities. Let it rest for 15 mins.
Meanwhile preheat the oven at 180 C fan assisted. Grease a baking tray with olive oil. Place the potatoes in it and roast it for 25 mins. Meanwhile grate 1/4 cup cheese of choice. I used mozzarella and cheddar. Take out the tray, brush a little olive oil again on top of potatoes and sprinkle cheese on top and carefully using a fork push some cheese inside the cavities. Then put it back to the oven and roast for another 10 mins at 170 C fan assisted.
The roasting time depends on the oven and the size of potatoes so roast the potatoes until they are almost cooked by inserting a knife in one of the potatoes. Add the cheese only after that.
Once the cheese is browned take it out of the oven and serve with dips of choice. Garnish with a little more chopped cilantro.Enjoy!!!
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
