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.
You may also like –
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.
You may also like –
Oven roasted garlic vegetables
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
May 14, 2021 | Condiments and spices
Hot Sweet And Tangy Aam Chunda.
This Aam chunda made with raw mangoes and sugar makes a delightful condiment with parathas or on sandwiches. A hint of cardamom for a little warmth and enough red chilli powder for the kick, and this is one addictive condiment. I love to add chilli for the colour and the heat, plus it balances the overall sweetness of the sugar used in it.
This is made during Indian summers when there is availability of raw mangoes in abundance in most of the regions. There are so many child hood memories associated with this condiment. Mommy rolling parathas smeared with this for school lunch box or for our picnic box. My favourite was when she used it as jam spread in sandwiches when friends came over to play or study. Everyone in my friends group loves these sweet sandwiches. A few of them never shied away from asking for it every time they visited our home. Childhood is so simple and beautiful, isn’t it?
If you like this hot sweet and tangy aam chunda recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
You may also like –
Aam Launji
Hot Sweet And Tangy Aam Chunda
Arpita Darooka
Sweet, tangy and hot Indian condiment.
Prep Time 5 minutes mins
Cook Time 14 minutes mins
Course Condiments
Cuisine Indian
- 1 Cup Raw mango Grated
- 3/4 Cup Sugar
- 1/2 Tsp Lemon juice
- 1/8 Tsp Cardamom powder
- 1 Tsp Red chilli powder more or less as per the taste
- 1/8 Tsp Salt
In a pan, add raw mango and sugar. Let it cook on low medium low flame until the sugar melts and caramelises and the mix thickens up. Takes about 10-12 mins.
Add cardamom, red chilli powder and salt. Mix well.
Remove from flame, add lemon juice let it cool down to room temperature and store in an airtight jar in refrigerator.Enjoy with parathas, breads or as a dip.
Keyword Aam chunda recipe, hot sweet and spicy aam chunda, indian condiment recipe
May 13, 2021 | Mains
Vegan Cauliflower With Sticky Teriyaki Sauce
We usually love cauliflower in Indian cuisine but off late I have been loving it in more in combination with Asian sauces. Thanks to my stay in California US for a few years, I love how I was introduced to various flavours of different cuisines. I love to explore food and adapt it to my and family’s liking and personal preferences.
This meal comes together as so delicious and hearty and leave you wanting for more. Teriyaki sauce is a bold flavour with savoury salty and sweet flavours with loads of umami. This is one meal that’s comforting for me and takes less than 30 minutes to come together. Cauliflower gets roasted and charred in the oven while the sauce and rice is made. It’s a great meal option for all those busy days and tired evenings, and great food for lazy weekends too.
Don’t believe me still? How about giving it a try and check for yourself. The umami bomb that it is will make you fall for this recipe too.
If you like this Vegan Cauliflower With Sticky Teriyaki Sauce recipe, let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
You may also like –
Vegan cauliflower in orange sauce
Vegan Cauliflower With Sticky Teriyaki Sauce
Arpita Darooka
Vegan, delicious, quick and simple recipe.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Global
- 1 Pc Medium sized cauliflower cut into florets
- 2 Tbsp Olive oil
- 1/4 Tsp Salt
- 7-8 Cloves Garlic Minced
- 1 Inch Ginger Minced
- 1/4 Cup Light soy sauce
- 4 Tbsp Coconut sugar or maple syrup or honey.
- 1/2 Tsp Freshly ground black pepper
- 1 Tbsp Sriracha sauce
- 1.5 Tbsp Vinegar preferably rice vinegar
- 1 Tsp Cornflour
- 3 Tbsp Water
- 1 Tsp Sesame seeds
- 1 Cup Rice
Garnish
- Spring greens
- Sesame seeds
Blanch the cauliflower in salted water for 5 mins. (I also add a pinch of turmeric powder to the boiling water, completely optional). Put the rice to cook.
Once they turn a bit soft, lay them on a paper towel to absorb moisture. Toss them in a bowl with 1 tbsp olive oil and salt.
In a baking tray, brush a little oil, and lay the cauliflower florets in a single layer. Bake them in a pre heated oven at 200 C for 20 mins or until they get charred as desired.
In a bowl, mix together. - soy sauce, sriracha, coconut sugar, black pepper and vinegar.
Heat 1 tbsp olive oil in a pan and sauté sesame seeds, ginger and garlic until it all changes colour, reduce the flame and add the sauce mix followed by cornflour slurry (cornflour mixed with water). Stir until the sauce thickens and gets sticky (approx 2-3 mins).
Toss the roasted cauliflower in the sauce and serve with rice or noodles.
Garnish and enjoy!!!
Keyword rice and cauliflower, Vegan Cauliflower in sticky teriyaki sauce
May 12, 2021 | Mains
Indian Matar Paneer Gravy
This is my go-to curry when I have guests at home or when I want to treat my family and myself without putting up an elaborate menu. This pairs so well with the humble ghee laden phulkas and onion salad on the side. For special occasions or home get togethers, I usually combine this with garlic naan, kulchas and rice pilaf/pulao. This is also my go to recipe when I want to make up to my husband after a deadly fight 😂.
These melt in mouth paneer (cottage cheese) cubes are dunked in luscious onion and tomato gravy. The gravy/curry is flavoured with aromats of Indian kichen in form of whole and powdered spices. It further gets its rich texture from fresh cream and fresh curd. Tip in a few veggies along like green peas, green capsicum and onion cubes and bring the flavours together by adding kasuri methi at the end. Doesn’t it already sound too delicious?
If you like this Indian matar paneer gravy recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.
You may also like –
Indian Kadhai Paneer
Indian Matar Paneer Gravy
Arpita Darooka
Spicy, delicious and easy recipe.
Prep Time 10 minutes mins
Cook Time 27 minutes mins
Course Main Course
Cuisine Indian
To ground to paste
- 3 Pcs Onions Small sized
- 3 Pcs Tomatoes Medium sized
- 7-8 Cloves Garlic
- 1.5 Inches Ginger
- 3 Pcs Green chillies
- 1/4 Cup Water.
Whole spices
- 1 Inch Cinnamon stick
- 4 Pcs Cloves
- 1 Pc Black cardamom
- 3 Pcs Small green cardamom
- 7-8 Pcs Black peppercorns
- 2 Pcs Star anise
- 1 Tbsp Cumin seeds
Powdered spices
- 1/2 Tsp Turmeric powder
- 1.5 Tsp Red chilli powder
- 2 Tsp Coriander powder
- 2 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
Other ingredients
- 200 Gms Paneer
- 1 Tbsp Whisked curd
- 1 Tbsp Fresh cream
- 1/2 Cup Water
- Salt To taste
- 1 Tsp Kasuri methi
- 3 Tbsp Oil
- 1/4 Cup Capsicum Chopped
- 1/2 Cup Green peas Boiled or frozen.
In a blender grind all the ground-to-paste ingredients together.
Heat oil in a heavy bottom pan, add and sauté all the whole spices until they turn fragrant.
Add the onion and tomato paste, mix well, cover and cook for 5-6 mins on medium high flame.
Uncover and cook it for another 6-8 mins or until it releases oil. Turn the flame to slow and let it cook for another 2 mins.
Add the powdered spices. Mix.
Add whisked curd, fresh cream and whisk until it releases oil again. Add cubed capsicum, frozen or boiled peas and paneer cubes.
Add water, salt, cover and cook on low flame for 7-8 mins.
Add kasuri methi
Garnish and enjoy with flatbreads of choice.
Keyword Indian matar paneer gravy, indian cottage cheese gravy
