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.
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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.
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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.
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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
May 8, 2021 | Mains
Vegan Balsamic & Basil Mushrooms With Soba Noodles
Cooking with mushrooms is my latest love. They are so versatile with both Indian and global cuisines. This recipe is made with staple pantry ingredients and is super quick and an easy one to follow.
The perfectly caramelised mushrooms are tossed in savoury salty and sweet balsamic sauce with tons of umami undertones. The one process I follow to perfect the cook on mushrooms is not stirring them while they cook. It’s good to flip them each carefully once it is cooked on one side. Also mushrooms tend to not get caramelised if put in a crowded pan. They love their space too 🙈. Tipping in a few fresh basil leaves or thyme works as a perfect aromat for this dish.
The sauce is everything in this recipe. Made with balsamic vinegar, soy sauce, garlic chilli sauce and extra virgin olive oil and just a simple sprinkle of salt and black pepper. I simply love this flavour combination.
If you like this Vegan Balsamic & Basil Mushrooms With Soba Noodles recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
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Hot & Spicy Chilli Garlic Noodles
Vegan Balsamic & Basil Mushrooms with Soba Noodles
Arpita Darooka
Vegan, easy, quick, delicious
Prep Time 10 minutes mins
Cook Time 7 minutes mins
Course Main Course
Cuisine Global
- 2 Portions Soba noodles use regular noodles if soba is not available
- 200 Gms Button mushrooms Thick slices
- 2 Tbsp Olive oil
- 1 Tsp Sesame seeds
- 3 Tbsp Garlic Minced
- 4-5 Leaves Basil
Sauce mix
- 4 Tsp Balsamic vinegar
- 1 Tsp Olive oil
- 2 Tsp Soy sauce
- 2 Tsp Maple syrup
- 1/4 Tsp Salt
- 1/2 Tsp Ground black pepper
- 1 Tsp Garlic red chilli sauce
Garnish
- Toasted sesame seeds
- Sweet paprika or red chilli flakes
- Basil leaves
Boil and drain soba noodles. Reserve the boiled water.
Heat oil in a pan, sauté sesame seeds and garlic until it begins to change colour. Add mushrooms and let it cook for 2-3 mins. Do not stir.
Now turn them carefully and let them cook from the other side for another 2-3 mins or until it turns golden brown. Do not stir.
In a bowl mix all the sauce ingredients.
Stir the sauce in the mushrooms and add torn basil leaves. Mix in 2 tbsp reserved noodles water and mix well.
Taste and adjust seasonings.
Garnish and serve with noodles.Enjoy!!!
* Do not stir the mushrooms at all.
* Mushrooms doesn’t caramelise if the pan is over crowded.
*Substitute basil with thyme if basil is not available.
*Substitute soba noodles with regular noodles.
*Toss soba noodles in chilli oil if more heat is preferred.
Keyword vegan balsamic and basil mushrooms with soba noodles
May 7, 2021 | Mains
Beetroot & carrot salad
When the meals needs to be simple and light, then a delicious salad comes to the rescue.
Packed with super nutrients, this meal comes through in less than fifteen minutes. All you need to do this toss all the ingredients in a bowl and you are done. Pair with rose lemonade during summers and warm herbal tea during winters.
Grated fresh carrots and beetroots mixed with a delicious dressing of balsamic vinegar, maple syrup, extra-virgin olive oil, garlic, salt and pepper. I do love making it a bit indulgent with charred cheese but that’s optional. I have used raw beetroots with skin removed but this could me made with boiled, roasted or steamed beetroots too. Do the same with carrots if raw carrots are not preferred. Mint leaves and roasted crushed peanuts added for the freshness, crunch and more texture.
How is this made?
🔘In a bowl mix – 1 tsp lemon juice, 1 tsp Balsamic vinegar, salt and black pepper, 1 tsp honey/maple syrup, 1 tbsp extra virgin olive oil, 1/2 tsp garlic powder.
🔘Peel and grate 1 beetroot and 2 carrots in a bowl.
🔘On a direct flame hold a cheese cube with a tong and roast it until charred. (Check the video here)
🔘Dry roast a handful of peanuts and pulse them coarsely in a chopper or food processor.
🔘Mix the dressing in the grated salad, top it up with charred cheese and peanuts. Garnish with a few mint leaves for extra texture and flavour 😋.
Doesn’t this combination and colours on the plate make you drool already?
If you like this beetroot & carrot salad recipe, do let me know your thoughts in the comments below. You can also connect with me on my social media handles.
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Asian Cucumber & Raw Mango Salad
Beetroot & Carrot Salad With Burnt Cheese
Arpita Darooka
Nutritious, healthy salad recipe
Prep Time 14 minutes mins
Course Salad
Cuisine Global, Indian
- 1 Pc Beetroot - large sized
- 2 Pcs Carrots - medium sized
- 1/4 Cup Roasted peanuts
- 1 Cube Cheese 2x2 inches
- Mint leaves As required
Dressing Ingredients
- 1 Tsp Lemon juice
- 1 Tsp Balsamic Vinegar
- Salt and black pepper As required
- 1 Tsp Maple syrup Or honey
- 1 Tbsp Olive oil Extra virgin
- 1/2 Tsp Garlic powder
Mix all the dressing ingredients together and keep it in the refrigerator.
Peel and grate beetroot and carrots.
On a direct flame, hold a cheese cube with a tong and roast it until it gets charred (optional).
Pulse roasted peanuts coarsely in a chopper.
Mix the dressing in the grated veggies, top it up with charred cheese and peanuts. Garnish with fresh mint leaves.Enjoy!!!
Keyword Beetroot and carrot salad with burnt cheese, healthy recipes, healthy salad recipe, Salad recipe
