Nov 18, 2021 | Drinks
Classic Hot Chocolate.
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.
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Spiced Mexican hot chocolate
Classic Hot Chocolate
Arpita Darooka
Classic, delicious, dreamy drink for winters.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Drinks
Cuisine American, Global
- 3/4 Cup Milk
- 1/4 Cup Cream
- 1 Tsp Instant coffee or 1 shot espresso
- 1 Tsp Unsweetened cocoa
- 3/4 Tsp Sugar
- 2 Tbsps Dark chocolate couverture
- 1/4 Tsp Vanilla
- Marshmallows or whipped cream
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!
Keyword classic hot chocolate, hot chocolate recipe
Nov 17, 2021 | Drinks
1
Mulled Apple Cider.
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.
Mulled Apple Cider
Arpita Darooka
Warm, cozy, velvety fall and holidays drink.
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Course Drinks
Cuisine American
- 3 Pcs Apples
- 1 Pc Navel Orange
- 1/2 Pc Lemon
- 1 Tsp Orange zest
- 1/4 Tsp Lemon zest
- 10-12 Pcs Dried cranberries
- 1 Stick Cassia cinnamon
- 1.5 Inches Ginger
- 3-4 Pcs Cloves
- 1/8 Tsp Pink salt
- 1 Tsp Brown sugar
- 7-8 Pcs Dates - deseeded
- 3 Cups Water
- 1/4 Tsp All spice powder
- 2-3 Pcs Star anise
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!!!
If not using pressure cooker, slow cook everything for 1 and half hours in a pot.
Keyword holiday drink, mulled apple cider
Nov 16, 2021 | Snacks
Zucchini & Spinach Patties.
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.
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Zucchini & Spinach Patties
Arpita Darooka
Vegan and delicious patties made with simple and minimal ingredients.
Prep Time 15 minutes mins
Bake Time 25 minutes mins
Course Side Dish, Snack
Cuisine Global
- 1 Pc Zucchini - large
- 1 Cup Spinach
- 4-5 Pcs Potatoes
- 1 Pc Onion - large
- 3-4 Pcs Green chillies
- 1/4 Cup Breadcrumbs
- Salt to taste
- Spices - use any category below
Indian Spices option
- 1/2 Tsp Turmeric powder
- 1 Tsp Cumin
- 1 Tsp Coriander powder
- 1 Tsp Red chilli powder
Mediterranean spices
- 2 Tsps Harissa spice
- 1 Tsp Zaatar powder
- 1 Tsp Sumac spice
- 1 Tsp Paprika
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
Nov 15, 2021 | Condiments and spices, Snacks
Roasted Carrot & Tomato Dip.
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.
Prep Time 10 minutes mins
- 300 Gms Baby carrots
- 200 Gms Cherry Tomatoes
- 4-5 Cloves Garlic
- 1.5 Tbsps Olive oil
- Salt to taste
- Black pepper to taste
- 2 Tsp Harissa paste or powder spice
- 2 Tsp Pomegranate molasses
- 7-8 Kernels Walnuts - toasted
- 1 Tsp Sugar/maple syrup
- 1 Tsp Cumin
- 1/4 Cup Coriander leaves
- 1 Tbsp Extra virgin olive oil or more if required.
- 1 Tsp Lemon juice
- Toasted sesame seeds, EVOO and coriander leaves To garnish
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!!!
Keyword roasted carrot and tomato dip
Nov 14, 2021 | Mains
Mooli Parathas | Radish Stuffed Flatbreads.
Sundays are usually for comfort food and traditional family recipes. Yet another winter superfood which is loved by the husband and me. This is a common breakfast scene at our home during till the time fresh white radish (mooli) and it’s gorgeous leaves are in season.
Usually mooli parathas are made only with grated mooli and that was the traditional recipe passed on to me too. However, I like to add leaves for the extra health benefit and flavour. While the husband loves it with green chilli pickle and extra strong masala chai, I love mine with loads on Bikaneri sev and extra butter along 😋.
How I make it?
Wash and chop radish leaves. Grate 1 white radish and keep aside.
Heat 1 tbsp oil in a pan, add 1/4 tsp asafoetida, 1 tsp cumin seeds, 2-3 chopped green chillies, 1 tsp grated ginger, 1/2 tsp carrom seeds. Sauté for a minute. Add the radish and the leaves together and continue to sauté for another 5 minutes. Add salt, 1 tsp red chilli powder, 1 tsp coriander powder, 3/4 tsp roasted cumin powder. Let it cook for another 5 minutes or until the moisture evaporates. Add a pinch of garam masala and handful of chopped cilantro. Mix well and switch off the flame. Let the mixture cool down to room temperature.
Meanwhile knead a dough with 1 cup whole wheat flour. Cover and keep aside for 15 minutes. Divide the dough into small balls. Roll it to a small circle and place a generous amount of radish mixture. Seal and again roll it into a paratha. Roast on griddle/tawa with ghee/oil. I used ghee.
Enjoy!
If you like this Mooli Parathas | Radish Stuffed Flatbreads 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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Mooli Paratha | Radish Stuffed Flatbreads
Arpita Darooka
Traditional Indian winter superfood.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Breakfast, Main Course
Cuisine Indian
- 1 Pc White radish
- 1/3 Cup Radish leaves - chopped
- 1 Tbsp Cooking oil
- 1/4 Tsp Asafoetida
- 1 Tsp Cumin seeds
- 2-3 Pcs Green chillies - chopped
- 1 Tsp Ginger - grated
- 1/2 Tsp Carom seeds
- Salt to taste
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 3/4 Tsp Roasted cumin powder
- 1/4 Tsp Garam masala
- 2 Tbsp Cilantro - chopped
- 1 Cup Whole wheat flour
- Water to knead the dough
- Oil or ghee to cook the parathas
Wash and chop radish leaves. Grate 1 white radish and keep aside.
Heat 1 tbsp oil in a pan, add 1/4 tsp asafoetida, 1 tsp cumin seeds, 2-3 chopped green chillies, 1 tsp grated ginger, 1/2 tsp carrom seeds. Sauté for a minuthe.
Add the radish and the leaves together and continue to sauté for another 5 minutes. Add salt, 1 tsp red chilli powder, 1 tsp coriander powder, 3/4 tsp roasted cumin powder. Let it cook for another 5 minutes or until the moisture evaporates. Add a pinch of garam masala and handful of chopped cilantro. Mix well and switch off the flame. Let the mixture cool down to room temperature.
Meanwhile knead a dough with 1 cup whole wheat flour. Cover and keep aside for 15 minutes. Divide the dough into small balls. Roll it to a small circle and place a generous amount of radish mixture. Seal and again roll it into a paratha. Roast on griddle/tawa with ghee/oil. I used ghee.Enjoy!
Keyword mooli paratha, paratha recipes, radish stuffed flatbreads
