Dec 10, 2021 | Mains
Mushrooms & Olives Gochujang Noodles.
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.
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Spinach And Mushroom Pasta
Roasted tomato and Chickpea Pasta
Classic Pesto Pasta
Brown butter mushroom garlic spaghetti
Mushrooms & Olives Gochujang Noodles
Arpita Darooka
Vegan noodles with delcious flavours, perfect for quick meals on busy days.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course, Meals
Cuisine Global
- 2 Portions Wheat Noodles
- 3 Tbsps Olive oil
- 2 Tbsps Garlic - minced
- 1 Tsp Red chilli flakes
- 3/4 Cup Mushrooms - super finely chopped
- 1/4 Cup Green olives - super finely chopped
- Salt to taste
- 1/4 Cup Reserved pasta water
Sauce mix
- 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 or hot sauce use 1 tsp maple syrup if using hot sauce
- 1/2 Tsp Black pepper
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!!!
Dec 8, 2021 | Mains
Paneer & Cashew Curry.
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.
You may also like –
Indian Matar Paneer Gravy
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Paneer & Cashew Curry
Arpita Darooka
Indian cottage cheese and cashew nuts curry made with aromatic spices.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Indian
- 250 Gms Paneer / cottage cheese
- 3+1 Tbsps Cold pressed groundnut oil or any cooking oil
- 3-4 Pcs Cloves
- 2 Pcs Green cardamom
- 1 Pc Black cardamom
- 1 Pc Star anise
- 1 Inch Cinnamon
- 1 Cup Onion - roughly chopped cubes
- 8-10 Cloves Garlic
- 2-3 Pcs Green chillies
- 1 Inch Ginger
- 1/4+1/3 Cup Cashews
- 1/4 Cup Carrots - grated
- 1/4 Cup Coconut - grated
- 1 Cup Tomatoes - roughly chopped
- 1/4+2 Cups Water
- 1 Tsp Oil or ghee
- 1 Tsp Cumin seeds
- Salt to taste
- 1.5 Tsps Red chilli powder
- 1/2 Tsp Turmeric powder
- 2 Tsps Coriander powder
- 1/2 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1 Tsp Honey or sugar
- 1.5 Tsps Kasuri methi
- 3 Tbsps Coriander leaves - chopped
- Thick coconut milk and coriander leaves to garnish
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!!!
Keyword paneer and cashew curry, paneer recipes
Dec 1, 2021 | Snacks
Garlic & Cheese Bread Knots.
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.
Prep Time 18 minutes mins
Cook Time 25 minutes mins
Resting Time 1 hour hr
Course Side Dish
Cuisine Global
- 1.5 Cups All Purpose flour (maida)
- 1 Tsp Sugar
- 1 Tsp Dry active yeast
- 1/4+1/3 Cups Water - lukewarm
- 1/4 Cup Butter cubes
- 1/2 Tsp Salt
- 1 Tbsp Rosemary - fresh or dried
- 2/3 Cup Mozzarella and cheddar - shredded or diced
- 1/3 Cup Garlic - minced
- Salt and black pepper to taste
- 1 Tbsp Milk
To brush later
- Melted butter
- Dry herbs
- Red chilli flakes
- Parsley or cilantro
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!!!
Keyword garlic & cheese bread knots, garlic bread
Nov 29, 2021 | Snacks
Cheese Chilli Garlic Hasselback Potatoes.
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.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Side Dish, Snack
Cuisine Global
- 12-15 Pcs Potatoes - small to medium sized
- 1/3 Cup Coriander leaves more to garnish
- 4-5 Pcs Green chillies
- 12-15 Cloves Garlic
- 3 Tbsps Olive oil more to grease the baking tray and brush later
- Salt to taste
- 1/4 Cup Cheese - mozzarella and cheddar
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!!!
Keyword cheese chilli garlic hasselback potatoes, hasselback potatoes
Nov 28, 2021 | Snacks
Tandoori Mushroom Tikka.
If you love mushrooms, you got to try this. If you don’t like it, you still got to try it! This starter/snack recipe is so good and moreish, it leaves you wanting for more.
I used to marinate mushrooms for an hour every time I made it, until I kept it for marination and almost forgot about it for approx 4 hours. The flavours infused so well in the mushrooms and then it became a routine marination time. The textures and flavours are much better the longer the shrooms marinate. However, I would suggest to marinate only upto 6 hours maximum.
How to make it –
Clean 300 gms button mushrooms and cut a part of the stem for all the shrooms.
In a bowl, mix together – 1/2 cup hung curd, 2 tbsps gram flour (besan), salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder (preferably Kashmiri lal mirch), 1 tsp coriander powder, 1/4 tsp garam masala, 1/4 tsp carom seeds (ajwain), 1 tbsp dried and crushed mint leaves, 1 tbsp ginger garlic green chilli paste, 1.5 tsps lemon juice, 1/2 tsp sugar, 2.5 tsps cooking mustard oil.
Taste the marination mix adjust the flavours. If it’s runny, add more gram flour. The marination needs to be of thick consistency.
Coat the mushrooms well in the marination and cover the bowl. Put it in the refrigerator to marinate.
Take it out and put 4-5 of them, on each wooden skewer. You can also add cubes of onions and capsicums in between.
Now this could be made in 2 ways –
On stovetop – Take a non stick griddle and add butter or oil. Add the skewers and rotate them to cook on medium high flame at frequent intervals until done from all sides. Brush more oil or butter as needed.
In oven – Preheat the oven at 200 C, grease a baking tray which is not too deep. Place the skewers on the tray and roast them for 5-6 minutes. Take out the tray and flip the mushrooms, brush more oil or butter and again grill it for another 4-5 mins.
Sprinkle some chaat masala or caper Berbere like I did.
Serve with green mint chutney.
Enjoy!!!
If you like this tandoori mushroom tikka recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handles.
Tandoori Mushroom Tikka
Arpita Darooka
Delicious snack of mushrooms marinated in curd and spices and grilled/roasted to perfection
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Side Dish, Snack
Cuisine Indian
- 300 Gms Button mushrooms
- Oil or butter - as needed
Marination Ingredients
- 1/2 Cup Hung curd
- 2 Tbsps Gram flour (besan)
- Salt to taste
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder Kashmiri lal mirch
- 1 Tsp Coriander powder
- 1/4 Tsp Garam masala
- 1/4 Tsp Carom seeds (ajwain)
- 1 Tbsp Dried mint leaves - crushed
- 1 Tbsp Ginger garlic green chilli paste
- 1.5 Tsps Lemon juice
- 1/2 Tsp Sugar
- 2 Tsps Cooking mustard oil preferably mustard oil
Clean 300 gms button mushrooms and cut a part of the stem for all the shrooms.
In a bowl, mix together - 1/2 cup hung curd, 2 tbsps gram flour (besan), salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp garam masala, 1/4 tsp carom seeds (ajwain), 1 tbsp dried and crushed mint leaves, 1 tbsp ginger garlic green chilli paste, 1.5 tsps lemon juice, 1/2 tsp sugar, 2 tsp cooking mustard oil.
Taste the marination mix adjust the flavours. If it’s runny, add more gram flour. The marination needs to be of thick consistency.
Coat the mushrooms well in the marination and cover the bowl. Put it in the refrigerator to marinate.
Take it out and put 4-5 of them, on each wooden skewer. You can also add cubes of onions and capsicums in between.
Now this could be made in 2 ways - On stovetop - Take a non stick griddle and add butter or oil. Add the skewers and rotate them to cook on medium high flame at frequent intervals until done from all sides. Brush more oil or butter as needed. In oven - Preheat the oven at 200 C, grease a baking tray which is not too deep. Place the skewers on the tray and roast them for 5-6 minutes. Take out the tray and flip the mushrooms, brush more oil or butter and again grill it for another 4-5 mins.
Garnish with finely chopped coriander leaves and onions. Serve with green mint chutney.Enjoy!
Keyword mushroom recipes, Tandoori mushroom tikka
