Jun 1, 2021 | Mains
Aamras-puri
With kind of approaching monsoons and retreating Alphanso mango season, we made the first and last aamrus puri of the season. It’s one of the most cherished meal in Indian households and is known as the food for Gods. The fried goodness of puris with a spicy potato curry and then the palatte is balanced with the sweetness of aamras. Oh! The joys of simple Indian meal.
The fun fact is that in some regions of India, during the mango season, the restaurants serve unlimited servings of aamras at a fixed cost. It is so much fun to slurp on it and the servers keep filling up the bowl. That is our favourite part to enjoy while opting for an unlimited meal.
You make the aamras recipe by blending together the mango pulp, milk, sugar and a dash of cardamom. We usually serve this with fried puffed Indian flatbreads and a spicy curry. This is pure bliss!
If you would like to try this aamras-puri recipe I would love to hear from you in the comments below. You can also connect with me on my Instagram or Facebook handle.
You may also like to combine with –
Indian Spicy Potato Curry
Aamras-Puri
Arpita Darooka
Sweet mango dessert/drink with fried puffed Indian breads
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Indian
Aamras Ingredients
- 1 Cup Mango pulp
- 1/2 Cup Milk
- 2 Tbsp Sugar or as per taste
- 1/8 Tsp Cardamom powder
- Almond slivers To garnish
Puri Ingredients
- 1 Cup Whole wheat flour
- 1/4 Cup Semolina/rice flour
- 1/2 Tsp Salt
- 1 Tbsp Oil
- Water As required
Puri
Mix all the ingredients and knead into a firm dough. Let it rest for 30 mins.
Divide the dough into equal parts.
Gently roll each part in between the palms to form a flattened ball.
Use a little oil to roll them into disc. Do not roll them super thin.
Heat oil in a frying pan and fry these puris on medium flame.
Enjoy!!!
May 31, 2021 | Mains
Paneer Bhurji (scrambled cottage cheese with Indian spices)
This is how how our lunch looks like on a humble week day. Simple paneer bhurji (Indian cottage cheese scramble) and soft chapatis (Indian flatbreads). Cucumber and onion salad on the side and papad is always a must. A fulfilling and humble meal is sometimes all you need. Don’t you?
The game changer in this recipe is cooking it in clarified butter, adding milk and dried fenugreek leaves.
How I make it?
🔘In a pan, heat oil and ghee. Add cumin seeds, mustard seeds and whole black pepper.
🔘Then add crushed garlic cloves, crushed ginger, green chillies crushed. Sauté them all for a minute.
🔘Add finely chopped onions and sauté until it turns light brown.
🔘Add in crushed tomatoes and salt to taste. Add chopped capsicum. Cook for 2-3 mins.
🔘Now add tomato paste and let it cook until it releases oil. Give it a mix a couple of times.
🔘Add the spices – turmeric powder, red chilli powder, coriander powder. Mix well and let it cook for 3-4 mins on low flame.
🔘Now add milk, mix and let it cook through for 2 mins. Add in chopped coriander leaves.
🔘Add in the grated or crumbled paneer. Mix. Taste and adjust seasonings.
🔘Add garam masala and kasuri methi. Mix.
Garnish with lemon wedge, sliced onions and more coriander leaves.
Exact measurements and process in the recipe card below.
If you like this paneer bhurji recipe, let me know in the comments below or come and find me on my social media handles.
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Indian Kadhai Paneer
Indian Matar Paneer Gravy
Paneer Bhurji (Indian cottage cheese scramble)
Arpita Darooka
Indian cottage cheese scramble, spicy, simple.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Indian
- 200 Gms Paneer (Cottage cheese) Substitute with tofu for vegan option
- 2 Tbsp Oil
- 1 Tbsp Ghee Substitute with oil for vegan option
- 1/2 Tsp Mustard seeds
- 1 Tsp Cumin seeds
- 1 Tsp Whole black peppercorns
- 7-8 Pcs Garlic cloves Crushed
- 1 Inch Ginger Crushed
- 3 Pcs Green chillies Crushed
- 2 Pcs Onions Medium sized, chopped
- 1/2 Cup Tomatoes Crushed
- 1/2 Cup Capsicum Chopped
- 1/4 Cup Tomato paste
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1/4 Cup Milk
- 1/4 Cup Coriander leaves
- 1/2 Tsp Garam masala
- 1/8 Tsp Kasuri methi (dried fenugreek leaves)
- Salt To taste
Garnish
- Lemon wedge
- Sliced onions
- Coriander leaves
In a pan, heat oil and ghee. Add mustard seeds, cumin seeds and whole peppercorns.
Add garlic, ginger and green chillies. Sauté all for a minute.
Add the onions and sauté until it turns light brown.
Add crushed tomatoes and salt to taste. Add capsicum and cook it for 2-3 mins.
Now add tomato paste and let it cook until it releases oil. Give it a mix a few times in between.
Add the spices - turmeric powder, red chilli powder and coriander powder. Mix it well and let it cook for 3-4 mins on low flame.
Now add milk and let it cook for 2 more mins. Add in the chopped coriander leaves.
Add in the grated or crumbled paneer. Mix, taste and adjust salt and seasonings.
Add garam masala and kasuri methi. Add 1/2 tsp lemon juice at this stage or serve with a wedge as per preference.
Garnish and enjoy!!!
Replace paneer with tofu and ghee with oil for vegan option.
Keyword Paneer bhurji, Indian cottage cheese scramble, spicy paneer recipe
May 30, 2021 | Snacks
Butter Garlic & Thyme Mushrooms
A delicious weekend snack which is ready in under 30 minutes and the textures are so gorgeous that i really wanted to immediately capture those, without wasting any time on further styling. So here’s a raw, rustic, straight from the pan shot.
This pan seared butter garlic & thyme mushrooms are made with minimal and staple pantry ingredients and without any fuss. I promise kids would love to feast on it too.
I love the gorgeous caramelisation in the mushrooms that you can get by cooking it right. Some of the key points to keep in mind is not over crowing the pan in which it cooks. Mushrooms have a mind of their own and they refuse to brown up if they are in an over crowded space. Also not to stir the mushrooms while they cook. Either gently slip each one of them once they are cooked on one side or gently shake the pan.
We had veggie sandwiches for dinner today and this as a side with some lemonade. It was a perfect Sunday meal. What’s your easy-easy weekend meal or do you like to go elaborate on weekends? Tell me in the comments below. You can also connect with me on my Instagram or Facebook handle.
You may also like –
Vegan Balsamic & Basil Mushrooms with Soba Noodles
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Butter Garlic & Thyme Mushrooms
Arpita Darooka
Quick side/snack. Flavourful and delicious.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
- 1 Packet Button mushrooms cleaned
- 1 Tsp Butter
- 3 Tbsp Garlic finely chopped
- 4-5 Twigs Thyme Fresh
- 1 Tbsp Red chilli flakes
- Salt To taste
- 1 Tsp Dry garlic flakes/granules optional
Clean the mushrooms well.
In a pan, heat butter, add garlic, throw in the thyme and red chilli flakes. Sauté until they change colour.
Add in the mushrooms and let them cook on low flame until they caramelise beautifully from all sides. Don’t stir. Shake the pan to turn and flip them.
Add in dried garlic flakes and salt.
Shake and sauté them on medium high flame for 2-3 mins for a gorgeous char on mushrooms.
Remove from heat and dig in.Enjoy!!!
Do not stir the mushrooms. Just shake the pan.
Keyword Butter garlic and thyme mushrooms, mushroom recipe
May 30, 2021 | Mains
Vegan Cauliflower In Orange Sauce
I was first introduced to orange sauce when we started living in California, and I couldn’t stop loving it ever since. With the fruit and Asian flavours, this sauce is a treat to pair with proteins of choice. I use tangerines to make this recipe.
Love the way sesame seeds adds the nutty flavour to the dish. Just ensure the measurements of the orange juice and zest are as per your taste buds. It might get a bit overpowering with the orange flavours if not paid attention to it.
I love pairing this with jasmine rice or fried rice mostly but any noodles of choice noodles works best for it too.
The battered cauliflower can be deep fried, shallow fried or roasted in the oven before tossing in the sauce. Also this is a thick sauce so the cauliflower soaks quite a bit. If you like it more saucy just double the ingredients quantity.
If you try this vegan cauliflower in orange sauce recipe I would love to hear from you in the comments below or connect with me on my Instagram and Facebook handles.
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Vegan Cauliflower With Sticky Teriyaki Sauce
Vegan Cauliflower in Orange Sauce
Arpita Darooka
Tangy, sweet, vegan, delicious
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Global
Cauliflower prep
- 1 Pc Cauliflower Medium sized chopped into bite sized florets
- 1/2 Tsp Salt
- 1/4 Tsp Turmeric powder
- 3 Cups Water
Crispy cauliflower
- 1/4 Cup All purpose flour
- 1/4 Cup Rice flour
- 2 Tbsp Corn flour
- 1/2 Cup Water
- Salt to taste
- Black pepper to taste
- Oil for frying (If deep frying or shallow frying)
- Breadcrumbs optional
Orange mix Ingredients
- 3/4 Cup Orange juice I used tangerines
- 1/2 Tsp Orange zest
- 2 Tbsp Soy sauce
- 4 Tbsp Maple syrup
- 1 Tsp Rice vinegar or apple cider vinegar
Sauce Ingredients
- 2 Tbsp Oil
- 2 Tbsp Crushed ginger and garlic
- 1 Tbsp Sesame seeds
- 1 Tbsp Cornflour Mixed with 3 tbsp water
- Salt and black pepper to taste
Garnish
- Spring greens
- Sesame seeds
Boil water and add salt and turmeric. Add cauliflower florets and blanch for 5-6 mins.
Once they turn a bit soft, lay them on a paper towel to absorb moisture.
In a bowl mix together all crispy cauliflower ingredients except breadcrumbs and oil. Form into a runny batter.
Dip florets in the batter and lay them in a lined baking tray. Roll them with breadcrumbs if usuing. Brush/spray with oil and bake them in a per-heated oven at 200 C for 15 or until they turn crispy and brown. Alternatively these can be deep fried or shallow fried.
In a bowl, mix all the orange mix ingredients.
In a wok, heat oil, sauté ginger and garlic until it changes colour. Add the sesame seeds.
Add in the orange mix and bring it to a boil.
Add the con flour slurry and let it cook until the sauce thickens.
Taste and adjust salt and pepper.
Toss the cauliflower in the sauce and garnish with spring greens and more sesame.Enjoy!!!
Keyword vegan cauliflower in orange sauce, vegan recipes
May 29, 2021 | Mains
Kadhi Pakoda (non fried)
Soul food day!!! In the frame, onion and spinach fritters kadhi, rice and potato cauliflower dry sabji, combined with raw onions, home made lesua pickle, and more green chillies. Oh! By the way the fritters are made in a drop of oil in Appe (ableskiver) pan. When my meals look like this, I am the happiest and contended soul.
While I really like pakodas in my kadhi, it’s not every time that I want fried ones. That’s when I make them in ableskiver pan or appe or paniyaram pan as we call it. Honestly, I have never missed fried pakodas in my kadhi after that and you don’t even need an additional equipment like air fryer to relish non fried kadhi pakoda.
How to make kadhi pakoda?
In a bowl whisk together 1/2 cup curd, 1/2 cup water, 1/4 cup Besan (gram flour), salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1 tsp coriander powder. Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add 1/4 tsp sugar to balance the flavours.
Temper with heated oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, few curry leaves and whole red chillies. Add 1 tsp finely chopped ginger. Garnish with cilantro.
For fritters – in a bowl mix together – 1 large chopped onion, 1/2 cup chopped spinach, handful of cilantro, 2-3 chopped green chillies, 1/2 cup Besan, salt, 1/2 tsp turmeric, 1 tsp red chilli powder, a pinch of garam masala, 1/4 tsp freshly ground black pepper. Add a pinch of baking soda. Add water to bring them all together in semi-thick batter consistency.
Brush a drop of oil in each cavity of Appe pan and pour this mixture in each cavity. Cook, flip and cook until it turns golden brown.
Add these to the kadhi. Enjoy with rice!
If you like this 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
Kadhi Pakoda (Non Fried)
Arpita Darooka
Delcious Indian meal with fritters made in a drop of oil and dunked in yogurt and gram flour soup.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course, Meals
Cuisine Indian
For Kadhi
- 1/2 Cup Curd
- 3/4 Cup Water
- 3 Tbsp Gram flour or 1 tbsp more if you want thicker kadhi.
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1 Tsp Coriander powder
- Salt to taste
- 1/4-3/4 Tsp Sugar
- Cilantro to garnish
Kadhi Tempering
- 1 Tbsp Cooking oil
- 1 Tsp Mustard seeds
- 1/4 Tsp Asafoetida (hing)
- 1 Tsp Ginger Finely chopped
- 2 Pcs Dry red chillies
- 6-7 Pcs Curry leaves
Pakoda (Fritters)
- 1 Pc Onion - large Chopped
- 1/4 Cup Spinach Chopped
- 2 Tbsp Cilantro Chopped
- 2-3 Pcs Green chillies Chopped
- 1/2 Cup Gram flour (besan)
- 2 Tbsp Rice flour or cornflour
- Salt to taste
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1/4 Tsp Freshly ground black pepper
- 1/4 Tsp Garam masala
- 1/4 Tsp Baking soda Optional
- Water to make the batter
- Oil for fritters
For Kadhi
In a bowl whisk together curd, water, Besan (gram flour), red chilli powder, turmeric powder and coriander powder.
Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add salt to taste and sugar to balance the flavours.
Temper by heating oil in a tempering pan, add mustard seeds, asafoetida, curry leaves and whole red chillies. Add finely chopped ginger. Garnish with cilantro.
For Pakodas (Fritters)
Brush a drop of oil in each cavity of Appe pan and pour the fritters batter mixture in each cavity. Cook, flip and cook until it turns golden brown.
Dunk these in kadhi and enjoy with rice!
Keyword indian cuisine, kadhi pakoda, non fried pakoda
