May 27, 2021 | Desserts
Jamun & Chia Frozen Yogurt Popsicles
I wait for summers for the availability of Indian summer fruits. They are so versatile and can be used in so many forms. My favourite form being freezing them for our post-meal desserts. Jamun or Indian java plum is one such delightful summer fruit that i love to work with during summers.
A delightful summer treat made with jamuns (java plum), honey, Greek yogurt and fresh mint and chia seeds. It’s tangy, sweet, healthy and works best to satiate the sweet tooth cravings. It would make up to be a great healthy treat for kids too. I like to create a jam like consistency with jamuns and then mix in yogurt to freeze them. Cooking the fruit releases its juices making it naturally sweeter and more flavourful. Also, for this recipe I have used honey but feel free to use any sweetener of choice as per the dietary restrictions and preferences.
If you try this jamun & chia frozen yogurt popsicles 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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Jamun & Chia Frozen Yogurt Popsicles
Arpita Darooka
Summer frozen treat, healthy and guilt-free.
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Freezing Time 6 hours hrs
Total Time 6 hours hrs 18 minutes mins
- 1 Cup Jamun pulp (deseeded)
- 2 tbsp honey for jamun jam
- 1 tsp Lime juice
- 1 tbsp crushed mint paste
- 1 Tbsp Chia seeds
- 3/4 Cup Greek yogurt
- 1 Tsp additional honey for yogurt
In a pan, add jamun pulp, honey mint and chia seeds. Let it get cooked on medium low flame until it forms into jam like consistency (around 7-8 mins). Take it off the flame. Add lemon juice.Let it get cooled to room temperature. Whisk honey with yogurt. Add in the jamun jam and give it a good mix. Taste and adjust sweetener if required.
Pour in icecream moulds, insert the popsicle sticks, cover with lid or foil and let it freeze overnight or until set.
To unmould, dip the mould in normal water or hold in under running water for 5 secs. Enjoy!!!
If there are no moulds available, use steel drinking glasses to use them as mould to set the popsicle.
Try to use soft/ripe jamuns to avoid adding more sweetener. Keyword frozenyogurt, jamunpopsicle, summertreat
May 24, 2021 | Mains
Overnight Muesli Breakfast
Beautiful breakfast like this, makes the start of the day even better and full of wonderfully crazy ideas ;). Another great grab and go option for all those busy mornings. This overnight muesli recipe is quick, simple, and delicious dish made by soaking rolled oats/muesli with milk, or yogurt overnight in the refrigerator. It’s topped with, home-made strawberry jam, fruits, seeds and nuts and served for breakfast. This give me a feel of having a dessert to begin the day on a peppy and happy note.
I have used muesli for this recipe, but rolled or quick oats works just fine. Also any seasonal fresh fruits of choice is great to top it up with. I have used scooped dragon fruit, strawberries and blueberries as my fruit topping. I like to make it a bit more interesting with seasonal homemade fruit jam, roasted mixed seeds, and nuts if preferred. Almonds, raisins, pecans and walnuts tastes wonderful in this dish.
If you like this overnight muesli breakfast 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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Strawberry Chia Jam
Overnight Muesli Breakfast
Arpita Darooka
Quick, healthy and delicious breakfast for busy and rushed mornings.
Prep Time 2 minutes mins
Soaking Time 8 hours hrs
Course Breakfast
Cuisine Global
- 1/3 Cup Muesli of choice
- 2/3 Cup Milk Nut milk for vegan option
- 1 Tsp Yogurt
- 1/2 Tsp Honey Or any other sweetener of choice
Toppings (optional)
- Fresh fruits
- Fresh fruit homemade jam
- Mixed seeds - sunflower, pumpkin, chia
- Nuts - almonds, walnuts, raisins, pecans
- Muesli
Use almond milk or soy milk for vegan option.
Use maple syrup or agave instead of honey for vegan option. Keyword Overnight breakfast recipe, overnight muesli recipe, Overnight oats food styling
May 21, 2021 | Mains, Snacks
Rava Handvo
The savoury cake, a traditional family recipe which my mother in law taught me how to make. It’s so quick, fuss free and easy to make and comes together in less than 30 mins. After a tiring work day, when you need a quick snack or dinner, this comes around as a rescue. My mum makes these too but in shape of small pancakes for breakfast. But I like to cook it all together to avoid making multiple smaller batches of this.
We love the crusty texture on top and melt in mouth softness inside. Breakfast or dinner, this never disappoints. The best part is you can hide in it, as many vegetables you like for kids and adults too. I usually add sweet corn, cabbage, bottle gourd, onions, spinach, green peas or whatever is available in my refrigerator. The addition of sesame seeds adds to the desired crunch so that is not recommended to be skipped.
If you like the Rava Handvo 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.
Try this with my home-made coriander-mint chutney and data-tamarind chutney.
Rava/Sooji Handvo
Arpita Darooka
Easy, fuss free, healthy, quick, under 30 minutes.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Breakfast, Main Course, Side Dish, Snack
Cuisine Indian
- 1 Cup Sooji/rava/semolina
- 3/4 Cup Curd/yogurt Whisked
- 2 Tbsp Rice flour
- 1 Tsp Salt Or to taste
- 3-4 Pcs Green chillies Crushed
- 1 Tbsp Ginger garlic paste
- 1 Pc Carrot Grated
- 1/4 Cup Cabbage Grated
- 1/2 Cup Sweet corn Crushed
- 1/2 Tsp ENO Or equivalent
- 1 Tbsp Oil
- 6-7 Pcs Curry leaves
- 1 Tsp Mustard seeds
- 1 Tbsp Sesame seeds
Accompaniments
- Mint chutney
- Coconut chutney
Soak rava in whisked curd for 10 mins. After 10 mins, if the batter appears to be too thick add more curd or water. Whisk well. Form into a runny batter.
Add rice flour, salt, ginger garlic, chillies, and veggies*.
In an edged pan, heat oil and add curry leaves., mustard seeds and sesame seeds. Let them crackle
Add ENO to the batter and a tsp of water to activate it. Mix it in the batter. Do this step exactly when its about to go in the pan.
Pour in the batter in the pan, cover and cook on low flame for 7-8 mins or until the base looks crispy brown.
Flip the Handvo and cook from the other side for another 6-7 mins. This time don’t cover the pan and let the flame be low.
Flip again and serve with accompaniments.Enjoy!!!
Use any veggies* as per choice and availability - bottle gourd, cabbage, spinach, etc. It’s a great way to hide vegetables in a dish for kids.
Keyword semolina handvo, sooji, rava recipes
May 20, 2021 | Mains
Vegetables In Hot Garlic Sauce
Rustic weekend meal with buckwheat noodles tossed in chilli oil and veggies in hot garlic sauce. We all love a well made Indo Chinese food, Don’t we? And this is one such soul satisfying dish you cannot go wrong with. I usually would pair it with rice but sometimes I love my variations. I did flavour it with thyme and the combination of garlic and thyme is superb!
For this recipe, I have used the vegetables available in my refrigerator, but use whatever veggies or proteins that works for you. The sauce is easy and quick. You can definitely alter the spice and heat levels based on your taste buds or dietary preferences.
Oh and did I boast about the home grown thyme yet? I am a new plant mommy and totally enjoying taking care of my plants and herbs and receiving all the love back in form of they thriving in their little pots. More on them, later!
If you like this vegetables in hot garlic sauce recipe do let me know in the comments below or connect with me on my Instagram and Facebook handles.
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Vegetables in Hot Garlic Sauce
Arpita Darooka
Indo-Chinese, hot and spicy, vegan
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Chinese
- 2 Cups Vegetables (cubed) baby corn, mushrooms, carrots, bell peppers.
- 2 Tbsp Oil
- 1 Tsp Sesame seeds
- 1.5 Tbsps Crushed ginger and garlic
- 2 Pcs Green chillies
- 1 Pc Onion sliced
- 1/2 Tsp Salt
- 1 Tsp Black pepper freshly ground
- 2-3 Twigs Thyme
- 2 Tbsp Tomato ketchup
- 1/2 Tbsp Soy sauce
- 1/2 Tbsp Chilli vinegar
- 1/2 Tbsp Red chilli paste or Sriracha
- 2 Cups Water
- 1/2 Tbsp Corn flour mixed with 3 tablespoon water
- 1/2 Tbsp Brown sugar
Garnish
- Spring greens
- Red chillies in vinegar
- Sesame seeds
In a wok, add 1 tbsp oil and sauté mushrooms until they turn brown. Take it out..
In the same wok, add another tbsp oil and sauté baby corn until it looks charred.
Add bell pepper and carrots and sauté until they begin to look charred. Take them all out and keep aside.
In the same wok, add 1 tbsp oil and sauté sesame seeds, ginger, garlic and green chillies on high flame for a min.
Add onions and and fry them until they turn translucent. Add in the veggies. Add salt, black pepper and thyme twigs.
Even in a non stick pan, sautéing veggies leave bits stuck in the pan. That’s the flavour bomb. Deglaze the pan with tomato ketchup, soy sauce, red chilli paste, vinegar and water. Bring it to a boil.
Add corn flour slurry and let the sauce thicken.
Add brown sugar, taste and adjust seasonings.
Garnish and enjoy!!!
Keyword indo chinese, chinese food, hot garlic sauce
May 20, 2021 | Mains
Mango Masala Rice
Simple, easy and quick recipe for all those busy days when there ain’t enough time to make an elaborate dinner. During my school days and in no internet era, I was somehow fond of collecting recipes, attending cooking classes and documenting all of those in an artistic way in my recipe notebook.
I came across this notebook while I was on a de-cluttering and cleaning spree a few days ago. I realised, that is my treasure which has so many authentic recipes and I am go glad to now share it with all of you.
This recipe is a combination of raw mango and ripe mango which balances the sweetness and tart in each other. Use of coconut highlights the flavour even more. The use of red chillies is towards on the high heat side. You may adjust the heat quotient as per the dietary and taste preferences. Add the jaggery or sweetener only if the ripe mangoes are not sweet enough. I hope you enjoy reading the detailed recipe in the recipe card below.
If you like this mango masala rice 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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Mango Masala Rice
Arpita Darooka
Indian vegan recipe.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Indian
Masala - to grind
- 4 Tbsp Coconut grated
- 4 Pcs Dry red chillies
- 1 Tsp Cumin seeds
- 1/2 Tsp Salt
- 1/2 Cup Raw mango grated
- 1/2 Cup Ripe mango grated
Other ingredients
- 2 Cups Cooked rice
- 1 Tbsp Oil
- 1 Tsp Mustard seeds
- 1/2 Tsp Fenugreek seeds
- 1 Tsp Urad dal (black gram lentils)
- 6-7 Pcs Curry leaves
- 1/2 Tsp Cumin seeds
- 1 Pc Broken dry red chillies
- 1 Tsp Jaggery powder skip if the mangoes are sweet.
- Salt to taste
- 1 Tsp Ghee optional
Garnish
- Coriander leaves Chopped
- Roasted peanuts Crushed
Dry grind the masala ingredients except raw and ripe mangoes. Add them later and grind again.
Allow cooked rice to cool completely. Separate/fluff the grains with a fork. Add a tsp of ghee and mix well (skip if vegan).
Heat oil in a pan, add fenugreek seeds, cumin seeds, mustard seeds, curry leaves, urad dal and broken red chillies and fry them all.
Add the ground paste and fry for additional 2 mins. At this point add jaggery if required.
Mix in salt and rice.
Garnish and enjoy!!!
Keyword Indian Mango Masala Rice, mango rice recipe
