Nov 27, 2021 | Mains, Snacks
Methi Thepla.
A healthy snack option at any time of the day. I love mine with some butter smeared on it and then loaded with pickles or chutneys of choice. My favourite is with hot garlic chutney.
This is made with herbs, spices, whole grain flour and curd, however with or without the inclusion of green leafy vegetables. However, this makes a great travel food and for that exclude curd while kneading the dough. This can be stored for longer duration then, upto 4-5 days.
How to make it –
In a wide bowl, mix together – 1 and 1/4 cups whole wheat flour, 1/4 cup gram flour (besan), 1/4 cup curd, 1 cup cleaned methi leaves, salt to taste, 1.5 tsps cumin seeds, 1 tsp carom seeds (ajwain), 2 tsp white sesame (til) seeds, 1/2 tsp fennel (saunf) seeds, 1/2 tsp turmeric powder, 1 tsp crushed green chillies, 1/2 tsp red chilli powder, 1/2 tsp grated ginger, 1 tbsp oil (use 2 tbsps oil if not using curd).
Knead this into a semi hard dough using water and more curd if necessary. Let it rest for 15 mins. Divide the dough into 15 equal parts. Now using dry flour, roll each of them into a thin circle.
Heat a griddle and cook the thepla from one side until light brown spots appear. Flip and apply oil. Let it cook for 30 seconds. Flip again and apply oil. Flip and cook for another 30 seconds.
Repeat with all the theplas.
For vegan option or to store this for more days, knead the dough without the curd in it and just use water and more oil while kneading the dough.
If you like this methi thepla recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Methi Thepla
Arpita Darooka
Indian savoury flatbreads made with whole grain flours, herbs and spices.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 15 minutes mins
Course Main Course, Snack
Cuisine Indian
- 1 & 1/4 Cups Whole wheat flour
- 1/4 Cup Gram flour (besan)
- 1/4 Cup Curd
- 1 Cup Methi leaves - cleaned
- Salt to taste
- 1.5 Tsps Cumin seeds (jeera)
- 1 Tsp Carom seeds (ajwain)
- 2 Tsps White sesame seeds (safed til)
- 1/2 Tsp Fennel seeds (saunf)
- 1/2 Tsp Turmeric powder
- 1 Tsp Green chillies - crushed
- 1 Tsp Red chilli powder
- 1/2 Tsp Ginger - grated
- 1 Tbsp Oil, more for cooking the theplas 2 tbsps if not using curd.
In a wide bowl, mix together - 1 and 1/4 cups whole wheat flour, 1/4 cup gram flour (besan), 1/4 cup curd, 1 cup cleaned methi leaves, salt to taste, 1.5 tsps cumin seeds, 1 tsp carom seeds (ajwain), 2 tsps white sesame (til) seeds, 1/2 tsp fennel (saunf) seeds, 1/2 tsp turmeric powder, 1 tsp crushed green chillies, 1/2 tsp red chilli powder, 1/2 tsp grated ginger, 1 tbsp oil (use 2 tbsps oil if not using curd).
Knead this into a semi hard dough using water and more curd if necessary. Let it rest for 15 mins. Divide the dough into 15 equal parts. Now using dry flour, roll each of them into a thin circle.
Heat a griddle and cook the thepla from one side until light brown spots appear. Flip and apply oil. Let it cook for 30 seconds. Flip again and apply oil. Flip and cook for another 30 seconds. Repeat with all the theplas.Enjoy!!!
For vegan option or to store this for more days, knead the dough without the curd in it and just use water and more oil while kneading the dough.
Keyword fenugreek flatbreads, methi thepla
Nov 25, 2021 | Mains
Dal Palak | Spinach Dal.
This comforting dal loaded with spinach and spices are a winter staple in a lot Indian families. It’s so simple yo fix a meal with just this dish, a side of any sautéed veggie and rice or phulkas. Packed with protein and nutrients, this wonderful dish never disappoints.
How to make this –
Wash 2 cups spinach leaves well , roll them together and chop into them strips. Rinse 1/2 cup yellow moong and 1/2 cup toovar dal a few times until the water runs clear. Soak them for at least 30 mins. Chop 2 tomatoes in cubes and set aside.
In a pressure cooker – mix in soaked dal (drain the water it was soaked in), spinach leaves, tomatoes, 1/2 tsp turmeric powder and salt to taste and 2 cups water. Pressure cook it to upto 3 whistles. Switch off the flame and let the pressure release naturally. Put it to simmer again uncovered.
In a small tempering pan, heat 1 tbsp groundnut oil and 1 tbsp ghee. Add 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tbsp minced garlic, 2-3 crushed green chillies, 1/4 tsp hing. When the seeds sizzle and garlic begins to change colour, add 1 tsp red chilli powder, mix and immediately add 3 tbsps water. Let it all simmer for 3-4 minutes or until the oil floats on top.
Add this to the simmering dal and give it a good mix. Add 1/2 tsp garam masala and switch off the flame.
Serve garnished with chopped cilantro.
Enjoy!!!
If you like this dal palak | spinach dal 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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Bhuna masala dal khichdi
Dal chawal kamal kakdi
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Dal Palak | Spinach Dal
Arpita Darooka
Indian comforting dal loaded with spinach and spices.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Soak Time 30 minutes mins
Course Main Course
Cuisine Indian
- 2 Cups Spinach leaves
- 1/2 Cup Yellow Moong dal
- 1/2 Cup Toovar Dal
- 2 Pcs Tomatoes - medium sized
- 1/2 Tsp Turmeric powder
- Salt to taste
- 1 Tbsp Ground nut oil
- 1 Tbsp Ghee Use oil if vegan
- 1 Tsp Cumin seeds
- 1 Tsp Mustard seeds
- 1 Tbsp Minced Garlic
- 2-3 Pcs Green chillies - crushed
- 1/4 Tsp Hing (asafoetida)
- 1 Tsp Red chilli powder
- 3 Tbsps Water
- 1/2 Tsp Garam masala
- Chopped cilantro to garnish
Wash 2 cups spinach leaves well , roll them together and chop into them strips. Rinse 1/2 cup yellow moong and 1/2 cup toovar dal a few times until the water runs clear. Soak them for at least 30 mins. Chop 2 tomatoes in cubes and set aside.
In a pressure cooker - mix in soaked dal (drain the water it was soaked in), spinach leaves, tomatoes, 1/2 tsp turmeric powder and salt to taste and 2 cups water. Pressure cook it to upto 3 whistles. Switch off the flame and let the pressure release naturally. Put it to simmer again uncovered.
In a small tempering pan, heat 1 tbsp groundnut oil and 1 tbsp ghee. Add 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tbsp minced garlic, 2-3 crushed green chillies, 1/4 tsp hing. When the seeds sizzle and garlic begins to change colour, add 1 tsp red chilli powder, mix and immediately add 3 tbsps water. Let it all simmer for 3-4 minutes or until the oil floats on top.
Add this to the simmering dal and give it a good mix. Add 1/2 tsp garam masala and switch off the flame.
Serve garnished with chopped cilantro.Enjoy!!!
Keyword dal palak, Spinach dal
Nov 22, 2021 | Mains
Matar Tamatar Sabji | Green Peas & Tomato Curry.
My mom’s recipe and a personal forever favourite for a lot of reasons. This is delicious, can be made in less than 20 mins and is made with seasonal fresh green peas. Now that the green peas are in season, this would be made at least once a week for lunch or dinner. Combine this with soft ghee laden phulkas/chapatis and bowl of raita and the meal is sorted.
How to make this?
In a pressure cooker, heat 2 tbsps oil. Add 1 tsp cumin seeds, 1 tsp black mustard seeds, 1/4 tsp hing (asafoetida) and let the hing bloom. Add 1 tbsp crushed green chillies and ginger. Sauté for a minute. Add 1/3 cup (about 2 large) chopped tomatoes and cook it until the tomatoes turn mushy. Mix in salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coarse coriander powder and 3/4 tsp sugar.
Add in 1 cup fresh green peas and mix well. Pour in 1.5 cups water, close the lid and pressure cook to upto 3 whistles. Switch off the flame and let the steam release naturally. Mix in 1/2 tsp garam masala and garnish with coriander leaves.
Enjoy!!!
Leftover stays great in the refrigerator for upto 4-5 days.
If you like this Matar Tamatar Sabji | Green Peas & Tomato Curry 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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Matar Tamatar Sabji | Green Peas and Tomato Curry
Arpita Darooka
Indian vegetarian comforting dish made with seasonal veggie.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Indian
- 1 Cup Fresh Green peas
- 1/3 Cup Tomatoes - chopped
- 2 Tbsps Cooking oil
- 1 Tsp Cumin seeds
- 1 Tsp Black mustard seeds
- 1/4 Tsp Hing (asafoetida)
- 1 Tbsp Green chillies and ginger - crushed
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1 Tsp Coarse coriander powder
- 3/4 Tsp Sugar
- Salt to taste
- 1/2 Tsp Garam masala
- 1.5 Cups Water
- Coriander leaves to garnish
In a pressure cooker, heat 2 tbsps oil. Add 1 tsp cumin seeds, 1 tsp black mustard seeds, 1/4 tsp hing (asafoetida) and let the hing bloom.
Add 1 tbsp crushed green chillies and ginger. Sauté for a minute. Add 1/3 cup (about 2 large) chopped tomatoes and cook it until the tomatoes turn mushy.
Mix in salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coarse coriander powder and 3/4 tsp sugar.
Add in 1 cup fresh green peas and mix well. Pour in 1.5 cups water, close the lid and pressure cook to upto 3 whistles. Switch off the flame and let the steam release naturally. Mix in 1/2 tsp garam masala and garnish with coriander leaves. Enjoy!!!
Keyword Green peas and tomato curry, matar tamatar sabji
Nov 22, 2021 | Mains
Vegan Thai Green Curry.
Thai food speaks to my soul. This is one of my favourite cuisines and I indulge in it quite often. The complex flavours of this curry makes every bit of the effort worthwhile, even though this comes together in just less than thirty minutes. A few attempts and recipe discussions with my chef friends, this one has turned to be my favourite and something that my taste buds relate with. The delicious crunchy vegetables in spicy coconut milk curry is a treat to the taste buds. You can use any protein of choice along with the vegetables if desired.
How to make it?
To make the curry, getting the right flavour of Thai green curry paste is important.
Grind together into a smooth paste –
2 tbsps basil, 7-8 kaffir lime leaves, 1/4 cup coriander leaves, 3-4 green chillies (seeds removed), 4-5 garlic cloves, 2 tbsps chopped lemongrass stalks (white tender part only), 6-7 shallots, 1/2 inch galangal or ginger, 1 tsp brown sugar, 1/2 tsp roasted cumin powder, 1/2 tsp roasted coriander seeds powder, 1.5 tsps soy sauce, salt to taste, 1/2 tsp turmeric powder and 1 tsp lemon juice. Add little water to grind.
Taste and adjust salt, sugar or tang.
This could be stored in the refrigerator for upto 2 weeks and in the freezer for upto 6 months.
For the curry –
Wash, pat dry and chop 2 cups vegetables of choice – I used baby corn, carrot, mushrooms, broccoli, spring onion bulbs.
In a wide pan, add 2 tbsp coconut/sesame oil. Add 1 tbsp minced garlic and sauté for a minute. Add the chopped onion bulbs, baby corns and carrots. Sauté all for 2-3 minutes. Add in mushrooms and broccoli. Sauté on high medium high heat until the moisture released by mushrooms gets evaporated and the vegetables are cooked yet remains crunchy. Add in 8-9 baby spinach leaves and cook it for a min or until the spinach looks wilted.
Mix in 1/4 cup Thai green curry paste and cook it on medium flame for 2 mins. Add in salt to taste, 1 tsp coconut/brown sugar. Pour in 2 cups of coconut milk and 1/4 cup water. I also add a torn kaffir lime leaf at this stage. Mix everything well and let it simmer for 7-8 mins. Now, in the sauce mix 1/2 tsp soy sauce.
Taste and adjust seasonings.
Serve it over a bed of rice with chopped cilantro and Thai red chillies.
Enjoy!!!
If you like this vegan Thai green curry recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Vegan Thai Green Curry
Arpita Darooka
Delicious crunchy vegetables simmered in coconut milk curry.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Thai
Thai Green Curry Paste
- 2 Tbsps Thai basil
- 7-8 Pcs Kaffir lime leaves
- 3-4 Pcs Green chillies
- 4-5 Pcs Garlic cloves
- 2 Tbsps Lemongrass tender stalks - chopped
- 6-7 Pcs Shallots
- 1/2 Inch Galangal or ginger
- 1 Tsp Brown/coconut sugar
- 1/2 Tsp Roasted cumin powder
- 1/2 Tsp Roasted coriander seeds powder
- 1.5 Tsps Soy sauce
- 1/2 Tsp Turmeric powder
- 1 Tsp Lemon juice
- Salt to taste
- Water to grind - as required
Thai Green Curry
- 2 Cups Vegetables - mushrooms, carrots, spring onion bulbs, broccoli, baby corn.
- 2 Tbsps Coconut/sesame oil
- 1 Tbsp Garlic - minced
- 8-9 Pcs Baby spinach leaves
- Salt to taste
- 1 Tsp Coconut sugar
- 2 Cups Coconut milk
- 1/4 Cup Water
- 1 kaffir lime leaf and 1/2 tsp soy sauce optional
Thai Green Curry
Wash, pat dry and chop 2 cups vegetables of choice - I used baby corn, carrot, mushrooms, broccoli, spring onion bulbs.
In a wide pan, add 2 tbsp coconut/sesame oil. Add 1 tbsp minced garlic and sauté for a minute. Add the chopped onion bulbs, baby corns and carrots. Sauté all for 2-3 minutes. Add in mushrooms and broccoli. Sauté on high medium high heat until the moisture released by mushrooms gets evaporated and the vegetables are cooked yet remains crunchy. Add in 8-9 baby spinach leaves and cook it for a min or until the spinach looks wilted.
Mix in 1/4 cup Thai green curry paste and cook it on medium flame for 2 mins. Add in salt to taste, 1 tsp coconut/brown sugar. Pour in 2 cups of coconut milk and 1/4 cup water. I also add a torn kaffir lime leaf at this stage. Mix everything well and let it simmer for 7-8 mins. Now, in the sauce mix 1/2 tsp soy sauce.
Taste and adjust seasonings.
Serve it over a bed of rice with chopped cilantro and Thai red chillies.Enjoy!!!
Keyword thai green curry, Vegan
Nov 19, 2021 | Snacks, Sweets
Whole Wheat Jammy Buns.
The goodness of carbs filled with home-made strawberry jam transports you to the world of bliss. Make this when fresh berries are in season and there is a jar of delicious home made jam in stock. Try this and thank me later!
Ingredients – makes 6 buns
1.5 cup whole wheat flour
2 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup water
1 tsp sugar
1 tsp dry active yeast activated in 1/4 cup warm water
1/4 cup strawberry jam
Method –
🔘Mix sugar and dry yeast in warm water and leave it to get activated/ frothy for around 10 mins.
🔘Mix whole wheat flour with 2 tbsp oil (olive or regular cooking oil), salt, freshly ground black pepper, warm water and the activated yeast and make a soft dough.Use a spatula to handle the dough until it comes together but resist the urge to add more flour.
🔘Knead it on a lightly floured surface until it becomes smooth and tuck the dough.
🔘Cover with cling film and leave it to rest for 60 or 90 mins or until the dough rises to being double in size.
🔘Punch it gently to release air and divide it into smaller balls.
🔘Flatten the dough ball with hand and put strawberry jam and tuck it again into buns. Ensure to tuck it well or else the jam will run out while baking.
🔘Brush the buns with milk and leave it to rest for 15 mins.
🔘Bake it in a pre heated oven for 10 mins or until it turns golden brown at 180 degrees C. Once done brush it again with olive oil/butter.
Enjoy!
If you like this Whole Wheat Jammy Buns recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
Recipe for strawberry jam
