Jul 10, 2021 | Mains
Red Sauce Pasta.
A gorgeous date night meal looks like this! A glass of wine, simple red sauce pasta and a long conversation goes a long way in reminiscing special moments of life. We usually do pastas and wine and just chatter non stop or do a movie marathon.
This is so simple to make and kid friendly flavours too. Spice levels could be adjusted as per the taste preference.
How to make it?
Make a cross slit in the bottom of 3 medium sized tomatoes and blanch them. Remove skin and purée them. Keep aside. Cook spaghetti for 2, in boiling water with a tsp of salt and 1 tsp oil, until al dente. Run it under cold water to arrest further cooking and keep aside. Heat 1 tbsp olive oil in a pan, add 2 tbsps chopped garlic, 1 cubed large onion and sauté them. Add the tomato purée and let it cook for few minutes. Add 3-4 basil leaves. Cook for 3-4 minutes. Switch off the flame, let it come to room temperature. Blend it again in a blender. Heat a tsp of olive oil again, add the blended mix, add 2 tbsp tomato ketchup. Mix in the cooked pasta, salt, pepper, chilli flakes, dried herbs of choice/pasta seasoning.
If you like this red sauce pasta recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Red Sauce Pasta
Arpita Darooka
Simple, quick and easy date night pasta recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Italian
- 2 Portions Spaghetti - whole wheat
- 3 Pcs Tomatoes - medium sized
- 1 Tsp Salt
- 1 Tsp Oil
- Water to cook spaghetti in as required
- 1+ 1 Tbsp+ tsp Olive oil
- 2 Tbsps Garlic - minced
- 1 Pc Onion - large sized cubed
- 3-4 Pcs Basil leaves
- 2 Tbsp Tomato ketchup
- Salt and black pepper to taste
- Chilli flakes
- Dried herbs of choice/pasta seasoning
Make a cross slit in the bottom of 3 medium sized tomatoes and blanch them. Remove skin and purée them. Keep aside.
Cook spaghetti for 2, in boiling water with a tsp of salt and 1 tsp oil, until al dente. Run it under cold water to arrest further cooking and keep aside.
Heat 1 tbsp olive oil in a pan, add 2 tbsps chopped garlic, 1 cubed large onion and sauté them. Add the tomato purée and let it cook for few minutes. Add 3-4 basil leaves. Cook for 3-4 minutes. Switch off the flame, let it come to room temperature.
Blend it again in a blender. Heat a tsp of olive oil again, add the blended mix, add 2 tbsp tomato ketchup.
Mix in the cooked pasta, salt, pepper, chilli flakes, dried herbs of choice/pasta seasoning. Enjoy!!!
Keyword date night recipes, red sauce pasta
Jul 10, 2021 | Mains
Raw Mango Coconut Curry
During my last vegetable haul, I found a few mini raw mangoes. I instantly remembered a curry recipe that exists in my old recipe notes. This recipe book is hand written by me by hoarding so many traditional recipes almost 20 years ago. Recipes were so simple and fuss free at that time. We are so used to complex recipes now a days that these treasures are getting lost in the process.
This Indian curry is a bit tangy, sweet, spiced and hot. Pair this with steamed coriander rice and you won’t need anything else for a super satisfying meal.
To make this, I temper the oil with Indian five spices or known as panch phoron and dry powder spices and cook the raw mangoes in it. Add water to cook it further and add then mix in the coconut masala paste. Simmer it covered and then add coconut milk. Add tang with raw mango powder and sweetness with jaggery. Temper it again with caramelised onions, mustard seeds, red chilli and curry leaves. This is indeed super delicious! Exact measurements and process is described in the recipe card below.
If you like this raw mango coconut curry recipe or if you try it, I would love to hear from you in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Raw Mango Coconut Curry
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Tangy, sweet, spiced and hot curry pairs well with hot steamed rice.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Indian
- 6 Pcs Small raw mangoes - half ripe
- 1.5 Tbsp Oil
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Fenugreek seeds
- 1/2 Tsp Fennel seeds
- 1/2 Tsp Nigella seeds
- 1/2 Cup Water
- 1/4 Tsp Asafoetida
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1/4 Cup Coconut milk
- Salt to taste
- 2 Tsp Jaggery powder
- 1 Tsp Raw mango powder optional
Masala to grind
- 3/4 Cup Fresh grated coconut
- 9-10 Pcs Shallots
- 4-5 Pcs Green chillies
- 1 Inch Ginger
- 2-3 Pcs Curry leaves
- 1/2 Cup Water
Tempering
- 1 Pc Onion - medium sliced
- 1/4 Tsp Asafoetida
- 1/2 Tsp Mustard seeds
- 2 Pcs Whole dried red chillies
- 5-6 Pcs Curry leaves
- 1 Tbsp Oil See notes*
- 1 Tsp Ghee See notes*
Grind the masala with all the ingredients into a paste.
Clean and peel the raw mangoes.
In a pot, add oil and temper cumin seeds, mustard seeds, nigella seeds, fennel seeds and fenugreek seeds. Add asafoetida. Add the raw mangoes and add the powdered spices except raw mango powder. Sauté on medium flame for 3-5 minutes.
Add water and cook it covered for another 2-3 mins. Add the coconut masala paste. Mix everything and let it cook for 5-6 minutes. Add salt and coconut milk. Add more water as per the desired curry consistency (optional). Let it cook on low flame for 3-4 mins.
Add jaggery and taste. If the tang is less due to ripe mangoes, add the raw mango powder. Let it continue to simmer until the tempering is ready.
Meanwhile prepare the tempering. Heat oil and ghee and add mustard seeds, asafoetida. Once it splutters, add the onion and cook it until it turns golden brown or gets caramelised. Add the whole dried red chillies and curry leaves and continue to saute for a minute.
Add this tempering on top of the curry and mix well.Enjoy!!!
* Use neutral oil and ghee for tempering.
* If not using ghee, use coconut oil and not neutral oil for better flavour.
*Reduce the quantity of green chillies as per the heat tolerance Keyword Indian food, indian food recipes, raw mango coconut curry, Raw mango curry
Jul 8, 2021 | Mains
Dal Chawal & Kamal Kakdi
Let us talk about our Indian superfoods in a bowl, yet again! In the frame is, mixed lentils with the tempering of pahadi jakhiya seeds, unpolished Indrayani rice and crispy lotus stem stir fry. This is combined with hemp seeds chutney and a side of raw onion salad seasoned with pisyu loon (pahadi hara namak). This bowl of superfood definitely is comforting, wholesome and soul satisfying. I love curating bowl meals for me and my family for an all rounded nutritious meal.
I am currently developing a lot of interest in Indian local cuisines. And the more I am reading and exploring, the more I am getting drawn towards it. It is also because of it, I am also getting tempted to try different spices and flavours hidden in various parts of India.
That hara namak that I used to season my salad, I am almost obsessed with it. I like how the jakhiya seeds adds a delicate crunch to the tempering. And then don’t even get me started on how delicious that hemp seeds chutney is. For me, it brings the whole meal together. I am also trying to incorporate more sustainable, unprocessed and unpolished grains in our daily meals. Hopefully, a mini step further towards a healthy lifestyle.
If you like this dal chawal & kamal kakdi recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Dal Chawal & Kamal Kakdi
Arpita Darooka
Healthy, traditional Indian meal bowl
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course, Meals
Cuisine Indian
Mixed Dal
- 1/4 Cup Green husked moong dal (chilke wale moong)
- 1/8 Cup Pigeon pea dal (toor dal)
- 1/8 Cup Split yellow moong (dhuli moong dal)
- 2 Cups Water
- 3 Pcs Green chillies Chopped
- 1/4 Cup Tomatoes Chopped
- 2/3 Tsp Turmeric powder
- Salt to taste
Tempering Dal
- 1.5 Tsp Oil
- 1 Tsp Ghee use oil for vegan option
- 1 Tbsp Jakhiya seeds
- 1/4 Tsp Asafoetida
- 1 Tsp Red chilli powder
- 1.5 Tsp Ginger Grated
Unpolished Indrayani Rice
- 1/2 Cup Unpolished rice
- 2 Cups Water
- 1/2 Tsp Salt
Mixed Dal
Pressure all the ingredients for upto 3 whistles. Exclude the tempering ingredients from it. Let the steam release naturally.
Heat oil and ghee in a tempering pan, add asafoetida and jakhiya seeds. Let it splutter. Add ginger and let it cook for 30 secs. Add red chilli powder and immediately add a tbsp of water. Let it fry for a minute.
Add the tempering to the cooked dal.Enjoy!
Keyword Indian food, Indian recipes, pahadi
Jul 8, 2021 | Mains, Snacks
Lotus Stem Stir Fry.
Lotus roots are the stem of the lotus plant. It is a source of healthy fibre and full of nutrients! If you haven’t tried it yet, I urge you to make this recipe so you can fall in love with it. These are one of the most loved vegetables in Asia and is used quite frequently in South Asian cuisine. The lotus root’s texture is crunchy when stir-fried, soft and potato-like when boiled. I chose the former for the delicious crunch it adds to my meal bowls.
Combine this kamal kakdi stir fry with a humble and simple dal chawal or khichdi or eat it like a snack. It’s really delicious either way. A lot of recipes mention to blanch it before frying but I like to directly stir fry on medium high heat to maintain its crunch. This, however needs to be cleaned really well to get rid of the dry mud stuck in the stems.
To clean it, I peel and slice the lotus stems and then soak it in salted warm water for 5 minutes. Then I pat dry the veggie and its ready to go in the pan for frying. Alternatively, this can also be roasted in air fryer or in the oven. Also, I used pahadi jakhiya seeds (Cleome viscosa) to temper the stir fry. The crunch and light pungency it adds is something I am obsessed with currently. Replace it with cumin and mustard if you don’t have jakhiya seeds handy.
If you like this lotus stem stir fry recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Lotus Stem Stir Fry
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Vegan snack or a side with South Asian meals.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Side Dish, Snack
Cuisine Global, Indian, South Asian
- 200 Gms Lotus stems Peeled and sliced
- 5-6 Pcs Curry leaves
- 1 Tsp Jakhiya seeds (cleome viscosa) Or mustard and cumin seeds
- 1/4 Tsp Asafoetida
- 2 Tbsp Ground nut oil or any other cooking oil
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1/2 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1 Tsp Lime juice
- Salt to taste
Peel and slice lotus stems. Clean them thoroughly. Keep them in salted warm water for 5 mins so the dry mud can be cleaned from it. Pat dry on and with a kitchen towel.
Heat oil in a wok, add jakhiya seeds and let it splutter. Add curry leaves and asafoetida. Let it fry for 15 secs.
Add the lotus stems and stir fry it on medium high flame until it turns golden brown and crunchy. Takes about 10 mins.
Add all the dry spices and salt except garam masala. Cook it for another 2-3 mins.
Add garam masala and switch off the flame. Add lime juice and chopped cilantro.Enjoy!
Keyword Indian vegan, Lotus stem recipe, lotus stem stir fry, Vegan
Jul 5, 2021 | Mains
Lauki & Millets Kofta Curry.
Talk about being resourceful, and trying to put up a healthy meal for the family. This bottle gourd, leftover millets and cottage cheese balls are made in aebleskiver pan (appe pan) with minimal oil. Once again, it’s the Indian superfoods on a plate. These kofta balls in luscious onion, tomato and coconut gravy are a bliss to the taste buds.
I have used some leftover cooked foxtail millets, grated bottle gourd and cottage cheese to make this. You can add more vegetables if you want or add tofu or potatoes instead of paneer. Cooked in minimal oil, and then dunked them in onion-tomato gravy. Served them with humble chapatis. You can opt to serve with naan, kulchas or rumaali rotis.
Our grannies say that gourd veggies are supposed to be consumed during monsoons and leafy greens like spinach are to be avoided. This is because the leafy vegetables could be the breeding ground for the germs and might not be safe for consumption. As always, there is so much wisdom and logic in our Indian cultural food.
If you like this lauki & millets kofta curry, 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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Lauki & Millet Kofta Curry
Arpita Darooka
Healthy koftas made with bottle gourd, millets and cottage cheese and minimal oil.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Indian
For Koftas
- 1 Cup Bottle gourd/lauki Grated
- 1/2 Cup Foxtail millets Cooked and cooled to room temperature
- 1/3 Cup Cottage cheese/paneer Grated. Or use potatoes or tofu
- 3-4 Pcs Green chillies Finely chopped
- 1/4 Cup Coriander leaves Chopped
- Salt to taste
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- 1 Tsp Cumin seeds
- 1/4 Cup Gram flour
- 2 Tbsp Rice flour
- Water as required
- Oil as required
- 1/8 Tsp ENO/baking soda
For Curry
- 3/4 Cup Onions paste
- 1 Cup Tomato purée
- 6-7 Cloves Garlic minced
- 1.5 Inches Ginger minced
- 1/4 Cup Coconut Fresh and grated
- 3+1 Tbsp Fresh cream or coconut cream
- 2 Tbsp Cooking oil
- 1/2 Cup Water
- 1 Tsp Cumin seeds
- 1 Pc Star anise
- 2 Pcs Green cardamom
- 6-7 Pcs Whole black pepper
- 1/8 Cup Coriander leaves Chopped
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1 Tsp Roasted cumin powder
- 1.5 Tsp Coriander powder
- 1/2 Tsp Garam masala
- 1/2 Tsp Kasuri methi
- Salt to taste
- 1/2-3/4 Tsp Sugar Optional
To make koftas
Squeeze the grated lauki. Mix all the ingredients together except oil. It should be semi thick coarse batter like mix. Use water/lauki water as required. Add ENO/soda and activate it with a tsp of water. Mix it only when it’s ready to go in the pan. I kept the batter is little on the wetter side and my koftas were melt in mouth soft.
In an aebleskiver/appe pan, brush the cavities with oil. Pour a scoop of batter in each cavity. Cover and cook for 7-8 mins. Flip them and again cook uncovered for another 5-6 mins or until they turn golden brown from all sides.
Take it out and keep aside.
To make curry
Heat oil in a pan. Add the whole spices and cumin seeds. Let it cook until it turns fragrant.
Add ginger and garlic and cook it for a min. Add the onion paste and let it cook until the onion turns golden brownish.
Add in the tomato purée and cook it until it releases oil. Add salt and dry powdered spices except garam masala and kasuri methi. Cook everything for 2 mins. Add fresh coconut. Let it all cook together for 2-3 mins on low flame. Remove the whole spices.
Add fresh cream or coconut cream and mix it well. Cook until it again releases oil.
Add water. Cover and cook it for 7-8 mins on low flame on until the oil floats on top. At this stage I used an immersion blender to blend everything smooth (optional).
Add kasuri methi and garam masala. Add sugar to balance. Taste and adjust seasonings.Add the kofta balls and switch off the flame. Garnish with chopped coriander leaves, grated coconut and 1 tbsp more cream. Enjoy!
Keyword healthy recipes, Kofta curry, lauki and millets kofta curry, made in appe pan
