Aug 23, 2021 | Mains
Brown Butter Mushroom Garlic Spaghetti.
My love for spaghetti is pretty evident from how frequently I post the recipes on this blog. This is one thing so comforting for me. Today, I had to cook a meal only for myself. Usually when I am alone at home, I prefer getting food from outside instead of cooking just for me. But today was an exception and I absolutely enjoyed cooking a meal for me. Needless to say it had to be only spaghetti!
How to make this?
To make this, put 1 portion of spaghetti to boil in salted water. While that cooks, mince 1 tbsp garlic and slice 5-6 mushrooms. Drain the spaghetti and save 1/4 cup cooked water.
Heat a tbsp of butter on medium low heat until the butter melts and then foams. Slowly swirl the pan in intervals. After 2-3 mins it into light golden brown colour. Keep the flame at low and add garlic. Sauté garlic for a minute and then add sliced mushrooms. Do not stir. Shake the pan for even cooking on both sides or flip each one of them. Once they caramelise, add salt to taste, 1/2 tsp freshly ground black pepper and red chilli flakes. Now this could be finished in two ways –
Option one –
At this stage mix in 2 tbsp saved cooked spaghetti water to deglaze the pan a bit (trust me all the flavour lies in those bits stuck in the pan) and toss in the noodles. Garnish with spring greens, red chilli flakes, and crunchy garlic (all garnishes are optional).
Option two –
At this stage add 1 tsp miso paste mixed with saved water and mix in the mushrooms. Cook for a minute on low flame. This adds the umami which I personally love. Toss in the spaghetti and garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).
If you try this brown butter mushroom garlic spaghetti recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
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Brown Butter Mushroom Garlic Spaghetti
Arpita Darooka
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Asian
- 1 Portion Whole wheat spaghetti
- 1 Tbsp Minced Garlic
- 5-6 Pcs Mushrooms - button or crema
- 1 Tbsp Butter
- Salt to taste
- 1/2 Tsp Black pepper - freshly ground
- 1/2 Tsp Red chilli flakes
- 1 Tsp Miso paste optional, check recipe options
Garnish - optional
- Spring Greens
- Red chilli flakes
- Black Sesame Seeds
- Crunchy Garlic
To make this, put 1 portion of spaghetti to boil in salted water. While that cooks, mince 1 tbsp garlic and slice 5-6 mushrooms. Drain the spaghetti and save 1/4 cup cooked water.
Heat a tbsp of butter on medium low heat until the butter melts and then foams. Slowly swirl the pan in intervals. After 2-3 mins it into light golden brown colour. Keep the flame at low and add garlic. Sauté garlic for a minute and then add sliced mushrooms. Do not stir. Shake the pan for even cooking on both sides or flip each one of them. Once they caramelise, add salt to taste, 1/2 tsp freshly ground black pepper and red chilli flakes.
Now this could be finished in two ways - Option one - At this stage mix in 2 tbsp saved cooked spaghetti water to deglaze the pan a bit (trust me all the flavour lies in those bits stuck in the pan) and toss in the noodles. Garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional). Option two - At this stage add 1 tsp miso paste mixed with saved water and mix in the mushrooms. Cook for a minute on low flame. This adds the umami which I personally love. Toss in the spaghetti and garnish with spring greens, red chilli flakes, black sesame and crunchy garlic (all garnishes are optional).Enjoy!!!
Keyword brown butter mushroom garlic spaghetti, pasta recipes
Aug 16, 2021 | Mains
Sem Phali Sabji | Lima Beans Stir Fry
Simple stir fry relished with simple dal and Indian skillet flatbreads like phulkas and parathas. This one is a common vegetarian sabji in most Indian households. Usually combined with more veggies like carrots and potatoes and the combination is just perfect. This delicious, wholesome and full of fiber vegetables dish is a must try if not done already. Pretty great option for adult and kids lunchbox dabbas too with phulkas. I love this with my dal chawal though!
How to make it?
Wash and pat dry 200 gms sem phali. Remove the fibrous string that runs along the outer layer in some of these beans. Chop them in 1/4 inch pieces. Wash, peel and cube chop 100 gms carrots and 1-2 medium sized potatoes too.
Heat 1 tbsp oil in a pan. Temper it with 1 tsp cumin seeds and 1/4 tsp asafoetida. Add 1/2 tsp turmeric powder in the oil and immediately add all the chopped veggies together and let it cook covered on slow flame until the vegetables are cooked soft (takes about 15 mins). Add salt to taste. Mix in 1 tsp coriander powder, 1 tsp red chilli powder, 1/3 tsp amchur powder and 1/2 tsp garam masala.
Garnish with lots of chopped coriander leaves and serve with hot chapatis/phulkas/parathas.
Enjoy!!!
If you like this Sem Phali Sabji | Lima Beans Stir Fry recipe, let me know your thoughts in the comments below or connect with me on my Instagram and Facebook handle.
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Sem Phali Sabji | Lima Beans Stir Fry
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Learn how to make this simple Indian vegan stir fry to pair with Indian flatbreads.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
- 200 Gms Sem phali
- 100 Gms Carrots
- 1-2 Pcs Potatoes - medium sized
- 1 Tbsp Oil
- 1 Tsp Cumin seeds
- 1/4 Tsp Asafoetida
- 1/2 Tsp Turmeric powder
- 1 Tsp Coriander powder
- 1 Tsp Red chilli powder
- 1/3 Tsp Amchur powder
- 1/2 Tsp Garam masala
- Salt to taste
- Coriander leaves - chopped to garnish
Wash and pat dry 200 gms sem phali. Remove the fibrous string that runs along the outer layer in some of these beans. Chop them in 1/4 inch pieces. Wash, peel and cube chop 100 gms carrots and 1-2 medium sized potatoes too.
Heat 1 tbsp oil in a pan. Temper it with 1 tsp cumin seeds and 1/4 tsp asafoetida. Add 1/2 tsp turmeric powder in the oil and immediately add all the chopped veggies together and let it cook covered on slow flame until the vegetables are cooked soft.
Add salt to taste. Mix in 1 tsp coriander powder, 1 tsp red chilli powder, 1/3 tsp amchur powder and 1/2 tsp garam masala.
Garnish with lots of chopped coriander leaves and serve with hot chapatis/phulkas/parathas.Enjoy!!!
Keyword indian sabji recipe, lima beans stir fry, sem phali sabji
Aug 13, 2021 | Desserts
Rice Kheer.
This is a traditional Indian sweet pudding which is made during Indian festivals, or on indulgent days. Made with basic ingredients like milk, rice and sugar and flavoured with aromats like saffron and cardamom. This is then garnished with a lot of slivered almonds and few rose petals.
The rice in the kheer is sometimes substituted with sago pearls/sabudana, vermicelli/sewai. Various regions in India have their own version of making this. However, I am sharing here the traditional and authentic North Indian version.
With parents in law in town, we have our home flocking with relatives and friends and there is a lot of cooking happening at home. I am excited and looking forward to sharing more fun and authentic recipes on the blog in the coming days.
How to make it?
In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times. While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of milk. Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals.
The milk would start reducing after 20 mins. Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins. Switch off the flame.
Garnish with more almonds and rose petals.
Serve hot or bring it to room temperature before refrigerating it. Me and Mehul love it chilled 😀.
Enjoy!!!
If you try this rice kheer recipe please tag me on your social media or write to me here in the comments, I would be really happy to know about your re-creations. You can also connect with me on my Instagram or Facebook handle.
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Rice Kheer
Arpita Darooka
Indian rice pudding made with basic pantry ingredients like milk, rice and sugar.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Course Dessert
Cuisine Indian
- 3 Ltrs Milk
- 1 Cup Basmati rice
- 1 Cup Sugar
- 1/2 Cup Almonds - slivered
- 7-8 Strands Saffron
- 1 Tsp Cardamom powder
- Slivered almonds and rose petals to garnish
In a large pot, heat 3 litres milk on medium high flame. Stir gently in between a few times.
While this cooks, rinse and soak 1 cup basmati rice in water. Also soak separately a few strands of saffron in a tsp of hot milk.
Once the milk comes to a boil, reduce the flame to medium and continue to cook the milk while scraping the sides at frequent intervals. The milk would start reducing after 20 mins.
Add rice and continue to cook it on medium low flame. Stir gently in between to avoid the milk getting scorched. Cook until the rice is cooked and mushy. Add 1 cup sugar and continue to stir gently until the sugar is mixed well and doesn’t stick the bottom. Taste and add more sugar if desired.
Mix in 1/2 cup slivered almonds and cook it for another 15-10 mins on low flame. Scrape the sides and stir frequently. Add in 1 tsp cardamom powder. Crush the soaked saffron with pestle and add that in the kheer. Let it all cook for another 3-4 mins.
Switch off the flame. Garnish with more almonds and rose petals.
Keyword indian dessert, Indian rice kheer, indian sweet, rice kheer, rice pudding
Aug 10, 2021 | Mains
Sabudana Khichdi.
Sago/tapioca pearls dish which is a common during Indian fasting festivals. However, this one is loved immensely by the husband for breakfast. Needless to say it’s a common breakfast at our place. This is made with minimal staple pantry ingredients and if pre-planned and soaked the previous night, this takes only under 15 mins in the morning to cook through.
Made with sago/tapioca pearls, roasted crushed peanuts, salt, cumin, red chilli powder, green chillies, sugar, lemon and curry leaves, this is a delicious and wonderful breakfast. We also sometimes add potatoes and fresh grated coconut to it. Garnished with a lot of chopped coriander leaves.
How to make it?
Rinse 1 cup sabudana/sago pearls once and then soak it for 2 mins. Rinse again a few times until the water runs clear. Soak in 1 cup water overnight. Trust me, soaking overnight really yields good results.
Mix salt to taste, 1 tsp red chilli powder, 2 tbsps crushed roasted peanuts in soaked sago pearls. Heat 2 tsps ghee and add 1 tsp cumin, 2-3 chopped green chillies and 4-5 curry leaves. Add sabudana and mix gently. Leave it covered on low flame for 5 mins. Add 1 tsp sugar and mix well. Cook uncovered on low flame for another 5 mins. Add 1/2 tsp lemon juice and 1 tbsp chopped coriander leaves. Enjoy!!!
If you like the sabudana khichdi recipe, please let me know in the comments below or talk on me on my Instagram or Facebook handle. I would love to hear from you.
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Sabudana Khichdi
Arpita Darooka
Indian vegetarian dish made with sago pearls and staple pantry ingredients.
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Soaking Time 8 hours hrs
Course Breakfast, Main Course
Cuisine Indian
- 1 Cup Sabudana/sago pearls
- 1 Cup Water
- Salt to taste
- 1 Tsp Red chilli powder
- 2 Tbsps Crushed roasted peanuts
- 2 Tsps Ghee
- 1 Tsp Cumin seeds
- 2-3 Pcs Green chillies Chopped
- 4-5 Pcs Curry leaves
- 1 Tsp Sugar
- 1/2 Tsp Lemon juice
- 1 Tbsp Coriander leaves
Rinse 1 cup sabudana/sago pearls once and then soak it for 2 mins. Rinse again a few times until the water runs clear. Soak in 1 cup water overnight. Trust me, soaking overnight really yields good results.
Mix salt to taste, 1 tsp red chilli powder, 2 tbsps crushed roasted peanuts in soaked sago pearls.
Heat 1 tbsp ghee and add 1 tsp cumin, 2-3 chopped green chillies and 4-5 curry leaves. Add sabudana and mix gently. Leave it covered on low flame for 5 mins. Add 1 tsp sugar and mix well. Cook uncovered on low flame for another 5 mins. Add 1 tsp lemon juice and 1 tbsp chopped coriander leaves. Enjoy!!!
Keyword Indian breakfast recipes, sabudana khichdi, sago pearls pilaf
Aug 9, 2021 | Mains
Masale Wangi Pithala Bhakri | Stuffed Aubergine, Spicy gram flour curry, millets flatbread.
When mom in law is in town, this is the kind of deliciousness we savour. She was born and raised in the vidharbh of Maharashtra and her food is strongly influenced by that region. Her recipes are so fuss-free and yum, and really easy to make. I am blessed to learn the basics of cooking from her. This is a traditional, vegetarian and wholesome Maharashtrian meal. Apart from the other delicacies like misal pav, vada pav, this is another most popular food from the region.
How to make this?
Masale wangi –
In a bowl mix together for the masala – 1/4 cup finely chopped onions, finely chopped 3-4 green chillies, minced 6-7 garlic pearls, 1 tbsp chopped coriander leaves, 2 tbsp coriander powder, 1 tsp red chilli power, salt to taste, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 2 tsp crushed roasted peanuts, 2 tsps hot groundnut oil.
Wash and make a criss cross slit at the bottom of 10-12 small aubergines. Stuff the masala in the aubergines. Heat 1 tbsp groundnut oil. Add 1 tsp cumin seeds. Add in the aubergines. Mix in 4-5 curry leaves. Mix in 1/4 cup water and cover, and let it cook on medium low flame for 3-4 mins. Stir and cover again. Cook for another 4-5 mins. Uncover and cook for 2 mins. Check if the aubergines are cooked through. Garnish with more chopped coriander leaves.
Pithala –
In a bowl mix 1/2 cup gram flour and 2 cups water into a slurry. Mix in salt to taste. Let it rest for 10 mins. Heat another tbsp of groundnut oil, add 1tsp mustard seeds and 1 dry red chilli. And then 1/2 cup mix of chopped onions, green chillies and garlic (proportion of garlic and green chillies as per taste). Sauté it for 3-4 mins until the onions turn translucent. Add in 1/2 tsp turmeric powder. Mix in the gram flour slurry and 2 tbsps chopped coriander leaves and continue to stir until it turns thick. Garnish with more coriander leaves.
Bhakri –
In a wide bowl mix in 1 cup Jowari flour/sorghum millets flour with enough hot water to make into a soft dough. Divide the dough into smaller balls. Using palms and more dry flour, form round discs of the dough balls. Heat an iron griddle and put the disc flatbread on it. Let it cook on one side. Brush water on the top and flip and roast from the other side, on the griddle. Repeat with all the dough balls.
Tempered garlic – chowk –
Heat 1 tbsp groundnut oil and add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Add 2 tbsp chopped garlic. Sauté until the garlic changes colour. Switch off the flame, add salt to taste and 1 tsp red chilli powder.
Serve the meal with raw onions and fried green chillies and thecha. Enjoy!!!
If you like this Masale Wangi Pithala and Bhakri recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
Masale Wangi Pithala Bhakri
Arpita Darooka
This is a traditional, vegan and wholesome Maharashtrian meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course, Meals
Cuisine Indian
Masale Wangi
- 10-12 Pcs Small aubergines
- 1/4 Cup Finely chopped onions
- 3-4 Pcs Green chillies Finely chopped
- 6-7 Cloves Garlic Minced
- 1 Tbsp Coriander leaves Chopped
- 2 Tbsp Coriander powder
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Garam masala
- 2 Tsp Roasted peanuts - crushed
- 1.5 Tsps Groundnut oil
- 1 Tsp Cumin seeds
- 4-5 Pcs Curry leaves
- 1/4 Cup Water
- Coriander leaves to garnish
Pithala
- 1/2 Cup Gram flour
- 2 Cups Water
- 1 Tbsp Groundnut oil
- 1 Tsp Mustard seeds
- 1 Pc Dry red chilli
- 1/2 Cup Onions, green chillies and garlic - mix
- 1/2 Tsp Turmeric powder
- 2 Tbsps Coriander leaves and more to garnish
Bhakri
- 1 Cup Jowar flour/sorghum millets flour
- Hot water - to make dough
Tempered garlic - chowk
- 1 Tbsp Groundnut oil
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin seeds
- 2 Tbsp Garlic - chopped
- 1 Tsp Red chilli powder
- Salt to taste
Masale Wangi
In a bowl mix together for the masala - 1/4 cup finely chopped onions, finely chopped 3-4 green chillies, minced 6-7 garlic pearls, 1 tbsp chopped coriander leaves, 2 tbsp coriander powder, 1 tsp red chilli power, salt to taste, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 2 tsp crushed roasted peanuts, 2 tsps hot groundnut oil.
Wash and make a criss cross slit at the bottom of 10-12 small aubergines. Stuff the masala in the aubergines. Heat 1 tbsp groundnut oil. Add 1 tsp cumin seeds. Add in the aubergines. Mix in 4-5 curry leaves. Mix in 1/4 cup water and cover, and let it cook on medium low flame for 3-4 mins. Stir and cover again. Cook for another 4-5 mins. Uncover and cook for 2 mins. Check if the aubergines are cooked through. Garnish with more chopped coriander leaves.
Bhakri
In a wide bowl mix in 1 cup Jowari flour/sorghum millets flour with enough hot water to make into a soft dough. Divide the dough into smaller balls. Using palms and more dry flour, form round discs of the dough balls. Heat an iron griddle and put the disc flatbread on it. Let it cook on one side. Brush water on the top and flip and roast from the other side, on the griddle. Repeat with all the dough balls.
Keyword bhakri recipe, maharashtrian meal, masale wangi recipe, pithala recipe, south indian meal
