Jun 18, 2021 | Drinks
Roasted Tomato & Garlic Soup.
The weather being so dreamy here right now that the only thing needed is a mug full of delicious soup. We combined this with oven roasted garlic vegetables and it was a happy and comforting meal. This could also be paired with breads of choice.
For this recipe, I roast tomatoes and garlic cloves along with olive oil, salt and pepper in the oven. While the tomatoes roast, I caramelise the onion slices in a pan. Then blend everything together. Add water, coconut milk, salt and pepper and let it cook on simmer for sometime. I serve this with burnt garlic or crunchy garlic granules on top. Doesn’t it sound super delicious?
I love the twist to this classic soup by adding creaminess with coconut milk and natural sweetness with caramelised onions. Add a bay leaf if you prefer while simmering the soup and remove it later. However, i have not used it in it yet. Also, if you like more heat in the soup, garnish with some red chilli flakes too.
If you like roasted tomato & garlic soup recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handle.
Roasted Tomato & Garlic Soup
Arpita Darooka
Comfort meal/drink for rainy or winter evenings. Delicious, creamy and vegan.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Roasting Time 35 minutes mins
Course Drinks, Meals
Cuisine Global, Indian
- 3 Pcs Tomatoes - large
- 1/4 Cup Cherry tomatoes or substitute this with 1 additional large tomato.
- 5-6 Cloves Garlic
- 2 Tsp Garlic - minced
- 1 Pc Onion - large Sliced
- 3+1 Tbsp Olive oil
- Salt to taste
- Black pepper to taste
- 1/4 Cup Coconut milk Or use 1/8 cup fresh cream
- 1/2 Tsp Sugar optional
- 1/2 Cup Water
- Garlic granules to garnish.
In a baking pan, place the tomatoes, garlic, 3 tbsp olive oil, salt and black pepper and roast them in a pre heated oven at 170 C (fan assisted) for 35 mins.
While the tomatoes roast, heat a tsp olive oil in a pan and sauté sliced onions until it caramelises (turns golden brown).
Remove the tomatoes from the baking pan, and deglaze the pan. Collect all the juices and scrap the bits in there. In a blending jar, add the roasted tomatoes, collected juices and bits, caramelised onions and blend until smooth.
Now if you like smooth soup, seive it through a fine mesh strainer. I like to keep the fibre so I use wide gap strainer and just discard the larger un-blended bits.
In a pan, again heat 1 tsp olive oil, add minced garlic, sauté until it changes colour. Add the soup mix and water and let it come to a boil. Add salt and ground black pepper. Lower the flame and add coconut milk. Let it cook covered on sim for 15 mins. Taste and adjust seasonings.
Garnish and enjoy!!!
Substitute coconut milk with fresh cream. Reduce the quantity of fresh cream to half.
If the coconut milk looks curdled while cooking, just give it a good stir and it will be fine. It’s normal and doesn’t change the texture, taste or property of coconut milk. Keyword roasted tomato and garlic soup recipe, soup recipes, Tomato and garlic soup
Jun 17, 2021 | Desserts
Peach Plum & Blueberry Galette.
This is a dessert of my dreams. A French dessert which is rustic, with flaky and crisp crust, tangy and sweet.
Would you believe if I tell you this is refined sugar free too? I used coconut sugar to make this dessert. I also used a combination of whole wheat flour and all purpose flour along with pulsed almonds and it tastes superb!!! This is such a simple and easy recipe that results in a gorgeous looking dessert. The only thing is to work pretty quickly with the dough so that the butter doesn’t melt. That is what makes it flaky and crisp. Also, avoid keeping the dough in the room temperature for too long. Sliding it in the refrigerator at every opportunity is recommended.
Since plums and peaches are in season in India, I have used those fruits primarily. Feel free to use strawberries or any other berries and stone fruits of choice.
If you like this peach plum and blueberry galette recipe or have questions, please let me know your thoughts in the comments below or connect with me on my Instagram and Facebook handle.
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Peach Plum & Blueberry Galette
Arpita Darooka
Refined sugar free, guilt free, delicious fruit dessert.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Dip
Cuisine French, Global
- 1/3 Cup Whole wheat flour
- 1/3 Cup All purpose flour
- 4.5 Tbsp Coconut sugar or brown sugar
- 5 Pcs Butter cubes cut into 1 inch each Butter should be cold and not at room temperature.
- 1/4 Tsp Salt (if using unsalted butter) Optional
- 3 Tsp Ice cold water
- 4 Pcs Plum - small to medium sized
- 4 Pcs Peaches - small to medium sized
- 1/8 Cup Blueberries
- 1/4 Cup Almond powder
- 1/2 Tsp Cinnamon powder
- 2 Tbsp Milk Or whisked eggs
- Vanilla Ice cream To serve
In a mixing bowl - add whole wheat flour, all purpose flour, 1 tbsp coconut sugar and butter. Mix them well until the mix is crumbly.
Sprinkle cold water and knead until moistened yet crumbly. Knead it quick into a dough. Don’t worry about the smoothness.
On a lightly floured surface and by using a rolling pin roll the dough into a circle. Transfer it to a cut out parchment paper and put it in the fridge for 10 mins.
Meanwhile cut the fruits into thin wedges.
Take the dough out of the fridge, and still keeping it on the parchment paper, roll it into a thinner and bigger circle. Thickness around 1/8 inch. Don’t worry about the rough edges.
Put the parchment sheet on to a baking tray. Now by leaving 1 inch space on the sides, sprinkle evenly a little flour on top. Then sprinkle the almond powder evenly. Sprinkle 2 tbsp coconut sugar. Arrange the cut fruits and blueberries. Sprinkle 1 tbsp coconut sugar and cinnamon powder on the fruits.
Fold in the edges on the fruits and brush the top of the dough with milk or beaten egg. Sprinkle a little almond powder and coconut sugar on top.
Transfer it again to the fridge. Meanwhile pre heat oven to 175 C (fan assisted)
Bake this gorgeous beauty for 40 - 45 mins or until the crush is golden brown and the fruits look tender enough.
Serve with vanilla ice cream.Enjoy!!!
Working fast with the dough is highly recommended so that the butter doesn’t melt. This is essential for a flaky crust.
Strongly recommend serving this with vanilla ice cream. Keyword french dessert, Peach plum and blueberry galette, rustic dessert recipe
Jun 15, 2021 | Mains
Indian Dhaba Egg Curry.
A curry so flavourful, spicy, delicious and pairs so well with any flatbreads or rice preparations of choice. This Egg curry reminds me of the egg curries you get in Indian road side dhabas. Rich, spicy and more-ish. These road side dhabas do not have too much many things to offer in their menu, but whatever they serve is so village style and full of delicious flavours. Egg curry is one such thing.
We love to pair this with simple and humble chapatis with a side of onion salad and a lemon wedge. Oh! Me and my family are the happiest with this kind of a meal.
This is an onion, tomato and coconut gravy with a variety of Indian spices which will leave you wanting for more. In this recipe, I have used coconut milk but feel free to skip that and add whisked curd to the gravy. I believe coconut milk balances the spices and gives it a wonderful flavour.
If you like this Indian dhaba egg curry recipe or have any questions, please leave your thoughts in the comments below or connect with me on my Instagram or Facebook handle.
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Indian Egg Curry
Arpita Darooka
Spicy, flavourful, delicious meal option.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Indian
- 8 Pcs Eggs Hard boiled
- 2 Pcs Onions - medium sized Finely chopped
- 5 Pcs Tomatoes - small to medium sized Puréed
- 5-6 Pcs Green chillies
- 9-10 Cloves Garlic
- 1.5 Inch Ginger
- 1/4 Cup Coconut milk
- 1 Tsp Cumin seeds
- 3 Pcs Green cardamom
- 7-8 Pcs Whole black pepper
- 1 Pc Star anise
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1.5 Tsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1/4 Tsp Kasuri methi optional but recommended
- Salt to taste
- 1/4 Cup Coriander leaves Chopped
- 7-8 Pcs Curry leaves
- 2 Tbsp Ghee
- 1 Tbsp Oil
- 1 Cup Water
Hard boil eggs and keep aside. (Boil for 10 mins and then immediately put them in ice cold water. Easy to peel)
Make a coarse paste of green chillies, garlic and ginger.
Heat oil and ghee in a pan (oil is added in ghee while cooking so that the ghee doesn’t burn). Add cumin seeds, cardamom, whole black pepper and star anise. Sauté them until fragrant.
Add in the curry leaves and green chilli paste. Sauté for 20 secs and add the onions. Let the onions cook until they turn light brown. Give it a couple of stirs.
Add in the tomato purée and let it cook for medium low flame until the sides start releasing oil.
Add in salt, turmeric powder, red chilli powder, roasted cumin powder, and coriander powder. Mix. Let everything cook for 2-3 mins.
Add in the coconut milk, stir and let it cook for another 5 mins. Add water. Mix.
Add in the the eggs, add chopped coriander leaves. Mix, cover and cook it for 10-12 mins on low flame.
Add in the garam masala, dried fenugreek leaves (kasuri methi) if using. Remove from heat and serve with flatbreads or rice.Enjoy!!!
Use whisked curd/yogurt instead of coconut milk.
Use of kasuri methi is optional but gives an amazing flavour to the dish. So I strongly recommend it.
Increase the quantity of water as per the desired consistency of gravy. Keyword Indian egg curry recipe, Egg recipes
Jun 13, 2021 | Desserts
Mango And Peach No Churn Ice Cream.
This one is family’s favourite flavour in icecream. The tartness of peaches gets beautifully balanced with the sweetness of mangoes in this recipe. Furthermore, the use of condensed milk and fresh cream gives this no-churn ice cream a deliciously smooth texture. I have not added any more sweetener in this recipe because the mangoes I used were pretty sweet naturally. I will leave an optional note for the sweetener in the recipe details.Chunks of fresh mango and peaches are also added while setting the icecream. Oh, it takes the ice cream to a whole new level.
The secret to a good and creamy no churn icecream is a little extra effort of churning it at intervals. Though an extra effort, the results are pleasing and make it worthwhile.
This could be stored in the freezer for upto two months in an airtight container (only if you manage to save it for that long😀)
If you like this mango and peach no churn ice cream recipe, please let me know in the comments below or connect with me on my Instagram and Facebook handle.
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Mango And Peach Ice Cream
Delicious, home-made no churn ice cream
Prep Time 10 minutes mins
Freeze Time 6 hours hrs
Course Dessert
Cuisine Global
- 1 Cup Mango pulp
- 1/3 Cup Peaches Chopped
- 1/4 Cup Sweetened condensed milk Or more if desired
- 1/2 Cup Fresh cream
- 3 Tbsp Sugar (optional) use if the mangoes are sour
Churn together mango pulp and peaches and sugar (if using).
Whisk in condensed milk and fresh cream.
Transfer the mix in an air tight container and freeze for 2 hours.
Take it out, using a hand blender, blend it. Transfer again to the container and freeze again until set (you may repeat this process for smoother icecream). If not repeating the step then add mango and peach chunks in the ice cream mix. If repeating then add just before putting it in the freezer for the final set.
To serve - leave in the room temperature for a few minutes. Then scoop into bowls. Top it up with more mango chunks.Enjoy!!!
Keyword Mango and Peach no churn ice cream, ice cream recipe
Jun 11, 2021 | Mains
Rajasthani Moong Chilka Dal Paratha (Indian Lentil Flatbread).
Who doesn’t love a well cooked, spiced, ghee-laden parathas for breakfast, lunch or dinner? And when it is combined with Marwari hot garlic chutney, the flavours explode in your mouth. It’s sure to leave you wanting for more.
We love our parathas and since it’s made way too often in our kitchen, I love to try different ingredients and options. This one is made with whole wheat flour, cooked moong chilka dal (green split moong dal), loads of spices, garlic, ginger, green chillies, and coriander leaves. Cooked in ghee and served with onion, garlic chutney and lemon wedges. I make enough parathas to last us for a meal and breakfast. Oh, the joys of this kind of breakfast! Combine it with a cup of masala chai for the ultimate experience of this deliciousness.
This also works best with leftover dal or khichdi, which could be transformed into this delicacy the next day. Making the best out of the leftovers and making it interesting enough to be liked by everyone in the family.
Also, linking the recipe to Marwari hot garlic chutney here.
If you like this recipe of rajasthani moong chilka dal paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
Rajasthani Moong Chilka Dal Paratha (Indian Lentil Flatbread)
Arpita Darooka
Spiced ghee laden flatbread/paratha combined with hot garlic chutney.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
- 1.5 Cups Whole wheat flour
- 1/2 Cup Cooked green split moong dal (moong chilka dal)
- 1/2 Tsp Turmeric powder
- 1.5 Tsp Cumin seeds
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1/2 Tsp Carom seeds (ajwain)
- 1/4 Tsp Fennel seeds Crushed
- 1/4 Tsp Garam masala
- Salt to taste
- 1 Tbsp Garlic Minced
- 1 Inch Ginger
- 1/4 Cup Coriander leaves Chopped
- 1 Tsp Green chillies Crushed
- Water As required
- Ghee As required
Pressure cook 1/2 cup moong chilka dal with 1.5 cups water, salt and 1/4 tsp turmeric powder. Let the steam release naturally and let it cool.
In a pan, heat a tbsp ghee, add 1 tsp cumin seeds, ginger and garlic. Sauté until the garlic and ginger changes colour. Remove from heat and let it cool.
Mix all the ingredients and the sautéed garlic and ginger together except more ghee. Using the water as required, knead it into a soft dough. Cover and let it rest for 15 mins.
Divide the dough into 12 equal parts. Now using dry flour, roll them into shape of paratha.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds. Repeat with all the parathas.Enjoy!!!
Keyword Indian lentil flatbread recipe, paratha recipe, rajasthani moong chilka dal paratha
