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.
My go-to drink when I feel low or when I am ecstatic, when I am under the weather or when I am at my best of the spirits. It’s perfect dreamy treat for chocolate lovers on a cold day or evening. Curling up with a blanket, a cuppa hot chocolate and binge watching or reading is my favourite holiday activity.
I am super glad to share how I make my cuppa. It’s a delicious combination of milk, unsweetened cocoa/sweetened drinking chocolate, coffee, sugar if using cocoa, dark chocolate couverture, cream, vanilla and lot of marshmallows. I sometimes toast the marshmallows too 😋.
How to make it –
In a saucepan, heat 3/4 cup milk and 1/4 cup cream on medium heat. Add 1 shot of espresso or 1 tsp instant coffee. Tip in 1 tsp unsweetened cocoa and 3/4 tsp sugar (or add 1.5 tsp sweetened drinking chocolate). Whisk constantly so there are no lumps. Mix in 2 tbsps chopped dark chocolate couverture and 1/4 tsp vanilla. Whisk well until everything is blended together. Remember to the keep the flame on medium or low.
Top it up with whipped cream or marshmallows. Enjoy the rich and creamy deliciousness!
If you like this classic hot chocolate recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
A magical, soothing, cozy drink for winters and holidays. The medley of fall fruits and whole spices brings together this velvety smooth drink. This is my favourite drink while I cuddle up in a blanket and get cozy with a great read. Also, it makes a great addition to the Thanksgiving dinner table.
How to make this?
Take 3 red apples and chop them into cubes. Remove the seeds.
Use a zester tool to get 1 tsp orange zest from one navel orange. Chop 1 navel orange as well into quarters along with the peel.
Also extract 1/4 tsp lemon zest and cut half the lemon into quarters.
In a pressure cooker, add chopped apples, orange quarters, orange zest, lemon zest, lemon quarters, 10-12 dried cranberries, 1 whole stick of cassia cinnamon, 3-4 cloves, 1/8th tsp pink salt, 7-8 dates, 1 tsp brown sugar, 1.5 inches ginger cut into small pieces and 3 cups water.
Pressure cook it to upto 3 whistles on medium flame. Let the steam release naturally and put it to simmer for another 20 mins. Cover the pan while it simmers. I also added 1/4 tsp all spice powder at this stage.
Mash the ingredients using a potato masher. Taste and adjust the spices, tang or sweetness. Let it simmer for another 10 mins.
Strain the mix using a fine mesh. Tip in 2-3 star anise. Cover and let it come to room temperature. Put it into the refrigerator for 3-4 hours for the flavours to seep in together.
Warm it up a bit while serving.
Enjoy!!!
If you like this mulled apple cider recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Take 3 red apples and chop them into cubes. Remove the seeds.
Use a zester tool to get 1 tsp orange zest from one navel orange. Chop 1 navel orange as well into quarters along with the peel.
Also extract 1/4 tsp lemon zest and cut half the lemon into quarters.
In a pressure cooker, add chopped apples, orange quarters, orange zest, lemon zest, lemon quarters, 10-12 pcs dried cranberries, 1 whole stick of cassia cinnamon, 3-4 cloves, 1/8th tsp pink salt, 7-8 dates, 1 tsp brown sugar, 1.5 inches ginger cut into small pieces and 3 cups water.
Pressure cook it to upto 3 whistles on medium flame. Let the steam release naturally and put it to simmer for another 20 mins. Cover the pan while it simmers. I also added 1/4 tsp all spice powder at this stage.
Mash the ingredients using a potato masher. Taste and adjust the spices, tang or sweetness. Let it simmer for another 10 mins.
Strain the mix using a fine mesh. Tip in 2-3 star anise. Cover and let it come to room temperature. Put it into the refrigerator for 3-4 hours for the flavours to seep in together.
Warm it up a bit while serving.Enjoy!!!
Notes
If not using pressure cooker, slow cook everything for 1 and half hours in a pot.
I craved to eat a good sandwich at home and that is why this was made first. Oh! This was loved by us and became a regular at home. This doesn’t require too many ingredients and is a great option for burger or sandwich patties. Eat it like a snack itself, like we did and I promise this wouldn’t disappoint. I serve this with cucumber raita or dips of choice when serving it as a snack.
How to make this?
Grate 1 large zucchini (with peel) and keep it aside in a cheese cloth. Squeeze out the excess water after 15 mins.
Wash, pat dry and chop 1 cup spinach.
Boil, peel and mash 4-5 medium sized potatoes. Finely chop 1 large onion and 3-4 green chillies.
Mix everything together in a mixing bowl. Add 1/4 cup panko breadcrumbs, salt to taste and spices of choice.
I use a variety of spices each time I make this. Sometimes there are Indian spices like turmeric, cumin, coriander powder, red chilli powder and sometimes it’s harissa, zaatar, sumac and paprika. Use whatever your taste buds desire.
Shape them into patties and keep it in the fridge for 15 mins.
Meanwhile, pre heat the oven at 180 C and line a baking tray with parchment paper.
Take the patties out of the refrigerator and brush oil on top for a crisp exterior. Sprinkle and gently press white and black sesame seeds.
Bake them in the oven for 25 mins approx or until the exterior turns golden brown and crisp.
Enjoy!!!
If you like this zucchini & spinach patties recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Grate 1 large zucchini (with peel) and keep it aside in a cheese cloth. Squeeze out the excess water after 15 mins.
Wash, pat dry and chop 1 cup spinach.
Boil, peel and mash 4-5 medium sized potatoes. Finely chop 1 large onion and 3-4 green chillies.
Mix everything together in a mixing bowl. Add 1/4 cup panko breadcrumbs, salt to taste and spices of choice.
I use a variety of spices each time I make this. Sometimes there are Indian spices like turmeric, cumin, coriander powder, red chilli powder and sometimes it’s harissa, zaatar, sumac and paprika. Use whatever your taste buds desire.
Shape them into patties and keep it in the fridge for 15 mins.
Meanwhile, pre heat the oven at 180 C and line a baking tray with parchment paper.
Take the patties out of the refrigerator and brush oil on top for a crisp exterior. Sprinkle and gently press white and black sesame seeds.
Bake them in the oven for 25 mins approx or until the exterior turns golden brown and crisp.Enjoy!!!
Keyword Patties recipe, zucchini and spinach recipe, zucchini recipes
Weekend snacking was done right with ragi crackers and delicious, tangy, smoky, sweet and spicy dip. We even used it as a breakfast toast spread the next morning and making this almost every alternate weekend became a tradition. For a long time, hummus was the only thing we explored and loved until Muhammara and this one made it to the list too.
How I make this?
Preheat oven at 180 C. Line a baking tray with parchment paper or grease it with olive oil.
Firstly chop 300 gms baby carrots roughly (with skin). Also wash and pat dry 200 gms cherry tomatoes. Peel 4-5 garlic cloves and keep aside.
In a bowl, mix together chopped carrots, tomatoes and garlic cloves. Now add 1.5 tbsps olive oil, salt to taste, black pepper to taste and red paprika to taste.
Roast them in the pre heated oven for 40 mins or until the carrots turn soft and tender. Take it out from the oven and let it cool to room temperature.
In a food processor or chopper or blender, add the roasted carrots, tomatoes and garlic, add in salt to taste, more paprika, 2 tsp harissa paste or harissa powder spice, 2 tsp pomegranate molasses or pomegranate itself, 7-8 kernels toasted walnuts, 1 tsp sugar or maple syrup, 1 tsp cumin, 1/4 cup coriander leaves, 1 tsp lemon juice and 1 tbsp extra virgin olive oil (more if required).
Churn everything together into a coarse paste. Churn it to a smoother consistency if preferred (add more evoo).
Top it up with chopped coriander leaves, extra virgin olive oil, toasted sesame seeds and paprika.
This can be stored in the refrigerator in an airtight container for upto 5 days.
Enjoy!!!
If you like this roasted carrot and tomato dip recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
Roasted Carrot & Tomato Dip
Arpita Darooka
Delicious dip, spread which is smoky, tangy, sweet and spicy.
Toasted sesame seeds, EVOO and coriander leavesTo garnish
Instructions
Preheat oven at 180 C. Line a baking tray with parchment paper or grease it with olive oil.
Firstly chop 300 gms baby carrots roughly (with skin). Also wash and pat dry 200 gms cherry tomatoes. Peel 4-5 garlic cloves and keep aside.
In a bowl, mix together chopped carrots, tomatoes and garlic cloves. Now add 1.5 tbsps olive oil, salt to taste, black pepper and red paprika to taste.
Roast them in the pre heated oven for 40 mins or until the carrots turn soft and tender. Take it out from the oven and let it cool to room temperature.
In a food processor or chopper or blender, add the roasted carrots, tomatoes and garlic, add in salt to taste, more paprika, 2 tsp harissa paste or harissa powder spice, 2 tsp pomegranate molasses or pomegranate itself, 7-8 kernels toasted walnuts, 1 tsp sugar or maple syrup, 1 tsp cumin, 1/4 cup coriander leaves, 1 tsp lemon juice and 1 tbsp extra virgin olive oil (more if required).
Churn everything together into a coarse paste. Churn it to a smoother consistency if preferred (add more evoo).
Top it up with chopped coriander leaves, extra virgin olive oil, toasted sesame seeds and paprika.
This can be stored in the refrigerator in an airtight container for upto 5 days.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.
