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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Hot & Spicy Chilli Garlic Noodles
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
May 19, 2021 | Snacks
Vegan Quinoa Spinach Tikkis
Healthy eating leads to happy minds. We love these tikkis slow roasted with minimal oil, loaded with greens and spices and devoured with homemade mint chutney and date and tamarind chutney.
This is vegan, gluten free and super delicious. You can try hiding more greens or veggies in it as per the preference. You could also replace the potatoes with sweet potatoes for an even more healthier option. Green peas during the season would taste wonderful with quinoa. Adding sesame seeds on top gives it a crunchy exterior and nutty flavour. I recommend trying that once before you decide to skip it. Since i serve this with mint chutney, I do not Add fresh mint leaves in the tikkis, but feel free to add a few chopped mint leaves if serving it with any other dip or chutney.
Relish these tikkis as a snack or burger patties. I also like to break them into pieces, add a few sauces and chaat masala and roll them in a chapati for a quick roll snack or meal. Excellent option to pack away for road trips or busy mornings packed breakfasts and lunch dabbas.
If you like this vegan quinoa spinach tikkis recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
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Quinoa Upma
Quinoa Spinach Tikkis
Arpita Darooka
Healthy, guilt free, high protein and fibre, gluten free.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Breakfast, Snack
Cuisine Indian
- 1/2 Cup Quinoa
- 1/4 tsp salt, black pepper and turmeric powder to cook quinoa.
- 2 Pcs Potatoes boiled
- 1/2 Cup Sweet corn crushed
- 1/2 Cup Spinach chopped
- 1/4 Cup Coriander leaves chopped
- 4-5 Pcs Green chillies chopped
- Salt and black pepper to taste
- 1 Tsp Cumin seeds
- 1/2 Tsp Red chilli powder
- 1 Tsp Chaat masala
- Oil as required
- Black and white sesame seeds as required
Wash quinoa thoroughly under running water for a couple minutes. Add 1.5 cups water and let it come to a boil. Add salt, pepper and turmeric and let it simmer for 15 mins or until it turns fluffy and translucent.
In the cooked quinoa, mash and mix potatoes, boiled and crushed sweet corn, spinach, coriander leaves, green chillies, salt and all spices except sesame seeds.
Taste the mix and adjust the seasonings as desired.
Shape them into round tikkis. Sprinkle and press lightly white and black sesame seeds on top.
Heat oil in a griddle and roast them on medium low flame for a few minutes until done from both sides.
Serve with mint chutney and enjoy!!!
Keyword quinoa and spinach, savoury recipes, quinoa
May 18, 2021 | Mains, Snacks
Savoury Puff Pastry Tart
Weekend indulgence looks like this for us. With store bought frozen puff pastry, veggies in my fridge peeking through the mesh bags, eggs, cheese and herbs, this made to be a super quick and deliciously, indulgent meal. This makes to be a fulfilling meal on a busy week day too.
The versatility of this dish is, you can use any vegetables or proteins of choice to make this. I have tried this with various vegetable options but for me, the one constant is shallots or onions. Rest everything is as per the availability and season. Using local and seasonal produce is highly recommended. I also like to use either pizza sauce or white sauce in it. Add a few spoonfuls of pesto after it is baked if using, instead of any other sauce. Using eggs is optional. I definitely recommend brushing the edges of the puff pastry with either milk or eggs for delicious crispiness.
How does your weekend indulgence looks like and do you want me to share more such recipes?
If you like this savoury puff pastry tart recipe, 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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Savoury Puff Pastry Tarts
Arpita Darooka
Quick, easy and made with common pantry ingredients.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course, Snack
- 1 pc Frozen puff pastry sheet
- 1.5 Cups Mixed vegetables red onions, mushrooms, red and yellow peppers, corn.
- 2 Tbsp Olive oil
- Salt and black pepper to taste
- Sauce of choice pesto/red pasta sauce
- 2 Pcs Eggs Whisked
- Mozzarella and cheddar cheese as required
- Herbs of choice oregano, thyme
- Spices of choice peri peri, paprika
Thaw the frozen puff pastry sheet as per packet instruction.
Line a baking tray with parchment paper and place the pastry sheet on it. Roll it to desired thickness (approx 1/4 cm). Score the pastry sheet leaving 1 cm space from all sides.
Toss all the veggies in olive oil, salt and pepper. Lay them on the pastry sheet. Top it up with pesto or pasta sauce. Add the whisked eggs and add cheese. Sprinkle the herbs and spices.
Bake it in a pre-heated oven at 200 C for 20 mins or until the crust turns brown and veggies are done.
Cut a slice and enjoy with a glass of wine.Cheers!!!
Keyword savoury puff pastry tart, vegetable tart
