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.
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!
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.
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.
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.
1TbspOil, more for cooking the theplas2 tbsps if not using curd.
Instructions
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!!!
Notes
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.
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.
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.
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.
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
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.
2CupsVegetables - mushrooms, carrots, spring onion bulbs, broccoli, baby corn.
2TbspsCoconut/sesame oil
1TbspGarlic - minced
8-9PcsBaby spinach leaves
Salt to taste
1TspCoconut sugar
2CupsCoconut milk
1/4CupWater
1 kaffir lime leaf and 1/2 tsp soy sauceoptional
Instructions
Thai Green Curry Paste
Grind together into a smooth paset - 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.
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!!!
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.
