Apr 30, 2021 | Mains
Harissa Roasted Veggies With Tahini Dressing.
We love oven roasted veggies and I love to try variations in that with spices and herbs. This one, oh-my if and only if i could explain in words how delicious it tastes. Roasted vegetables with the crunch of kale and nutty dressing made it super delectable. It gets polished off within seconds whenever I make this and makes for such a satisfying and light on tummy meal. One of the great options for Sunday brunch side or holiday side dish.
The recipe is flexible enough to be used with any veggies of choice. I usually like to use the seasonal variety keeping the spice levels similar for all. This dish comes together real quick and doesn’t disappoint on a busy day when you just need to assemble and throw everything in the oven while keeping your head in your work.
This is best to serve just out of the oven so it remains crisp and delicious.
If you like this harissa roasted veggies with tahini dressing recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Harissa Roasted Veggies With Tahini Dressing
Arpita Darooka
Vegan, oven roasted meal.
Prep Time 10 minutes mins
Cook Time 27 minutes mins
Course Main Course, Snack
- 2 Cups Vegetables Baby corn, mushrooms, onion, bell peppers
- Salt To taste
- Black pepper To taste
- 2 Tbsp Harissa spice
- 3 Tbsp Garlic Minced
- 2 Tbsp Sesame oil
- 1/2 Cup Kale Chopped
- 1/4 Cup Feta or vegan cheese Optional
Dressing Ingredients
- 2 Tbsp Tahini
- 1 Tsp Maple syrup
- 1/2 Tsp Pomegranate molasses Or substitute this with lemon juice or vinegar
Garnish
- White and black sesame seeds
- Zaata spice optional
Chop vegetables of choice.
In a big bowl, mix veggies with oil, salt, black pepper, harissa spice and garlic.
Line a baking tray with parchment paper and lay the veggies in a single layer.
Roast them in a pre heated oven at 180 C without fan and 170 C with fan for 20 mins.
Take it out, add kale and cheese if using, drizzle some more oil if needed and return it back to the oven for another 5-7 mins or until the kale looks crisp.
While the veggies roast mix all ingredients of the dressing.
Drizzle the dressing on the veggies, garnish and enjoy!!!
Use any vegetables of choice - carrots, green beans, mushrooms, baby corn, snap peas, onion and more.
Keyword oven roasted veggies, harissa spiced vegetables
Apr 16, 2021 | Mains
Daliya Khichdi
Sometimes it’s all about simple and satisfying meals. Our definition of comfort food is anything to do with variety of lentils. This daliya (broken wheat) is sautéed in ghee, pressure cooked with lentils to a desired consistency and then mixed with sautéed vegetables. Topped up with homemade curd and loads of chopped coriander leaves. Added papad for the crunch and it was indeed a perfect lunch. Am I rhyming there? Huh! Combine this with variety and choice of pickles. Add a generous dollop of ghee on top while serving.
My go to veggies for this recipe is onions, tomatoes, bottle gourd, green peas, grated carrots, spinach, fenugreek leaves and more. Just use anything in hand and this satisfying wholesome meal is ready in a jiffy. After a long tiring day, this definitely doesn’t take too much time to come together. Serve with the mentioned accompaniments for a complete meal. Most definitely, this is my reliable weekday dinner option when I am looking for quick cooking options.
If you like this daliya khichdi recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Daliya Khichdi (Broken wheat & lentils porridge)
Arpita Darooka
Indian healthy meal
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
- 1/4 Cup Yellow moong dal
- 1/4 Cup Daliya
- 1 Tbsp Ghee
- 2 Cups Water
- 2 Tbsp Oil
- 1/4 Tsp Asafoetida
- 1 Tsp Cumin seeds
- 1 Tsp Mustard seeds
- 7-8 Pcs Curry leaves
- 2 Pcs Green chillies Chopped
- 1 Tsp Ginger Chopped
- 1 Pc Onion Chopped
- 1 Pc Tomato Chopped
- 1/4 Cup Green peas
- 1/4 Cup Green beans and carrots Chopped
- 1 Tsp Red chilli powder
- 1/2 Tsp Coriander powder
- 1/2 Tsp Turmeric powder
- 1/4 Tsp Garam masala
- 1.5 Tsp Pav bhaji masala Optional
- 1/2 Tsp Sugar
- Salt To taste
- 1/4 Cup Coriander leaves
- 1 Tsp Lemon juice
Wash and drain yellow moong dal.
In a pressure cooker, heat ghee and sauté daliya for a min. Add the dal and saute for another 30 secs. Add water and pressure cook to upto 3 whistles. Let the steam release by itself.
In a pan, heat oil and add asafoetida, cumin seeds, mustard seeds, curry leaves, green chillies and ginger. Sauté for a min.
Sauté onion until translucent and add tomato. Let it cook until it turns mushy. Add all other veggies and let it cook until the vegetables are tender.
Add all the powdered spices, salt and sugar.
Add the chopped coriander leaves and then mix in the cooked daliya dal. Mix everything well and add more warm water if it looks dry. Cook covered on sim for 5-7 mins.
Check and adjust seasonings. Finish off with lemon juice and mix well.
Garnish and enjoy!!!
Keyword Daliya Khichdi, Broken wheat and lentils porridge, savoury porridge
Apr 12, 2021 | Drinks
Even though the rainy weather in Pune today calls for chai pakora, the lazy soul in me opted for simple and quick smoothie for an early evening meal. It’s tangy, spicy, naturally sweet and yum!
A year ago, when we lived in California US, we had a routine of making daily smoothies. It ranged from everyday green smoothies to just the fruity ones. I still try to make it often but I am not as disciplined anymore. I need to get back to that again soon.
For now, I hope you enjoy my recipe and if you do, please leave me a comment below or lets connect on my social media handles :).
Guava Mint Chilli Smoothie
Arpita Darooka
Spicy, tangy, naturally sweet and so delicious.
Prep Time 10 minutes mins
Course Drinks
Cuisine Indian
- 2 Pcs Guavas Ripe
- 2 Tbsp Water
- 3 Tbsp Curd/yogurt
- 2 Tbsp Mint Fresh or dried
- 2 Pcs Green chillies slit and deseeded
- Salt to taste
- Black pepper to taste
- 1 tsp Roasted cumin powder
- 1 Tbsp Lemon juice
- 1 Tbsp Chia seeds
- 1 Tsp Honey optional
Chop guavas into rough pieces and blend with minimal water. (I used a hand blender to avoid crushing the seeds). Sieve it through and discard the seeds.
Mix all ingredients with the guava pulp and blend it all again together.
Keyword guava mint and chilli smoothie, smoothie recipes
Apr 8, 2021 | Drinks
We all look forward to summer coolers and finding ways to make the existing beverages interesting. Matcha adds a rustic and earthy flavour to the usual lemonade.
I hope you enjoy trying this beverage and I would love to hear from you if you do. Let me know in the comments below or write to me on my social media handles.
Matcha Lemonade
Arpita Darooka
Summer cooler, refreshing lemonade.
Prep Time 10 minutes mins
- 4 Tbsp Lime juice
- Sweetener to taste
- 2 Cups Water
- 2 Tsp Matcha powder
Make the usual lemonade by mixing 1 cup water, sweetener and lime juice. (I used honey)
Boil 1 cup water, switch off the flame and dissolve matcha powder in it (matcha quantity can be adjusted as per preference). Let it cool completely
To serve - fill half glass with ice, pour lemonade and the match mix.Sip and enjoy!!!
Keyword Summer beverage, matcha lemonade, summer drink
Apr 5, 2021 | Condiments and spices
This is a staple condiment in every Indian home. It takes snacks chaats to the next level. I hope you enjoy and try these Indian dips and let me know in the comments below what is your favourite condiment or dip.
Green Chutney & Date and Tamarind Chutney
Indian dip/condiment for snacks and chaats
Cook Time 15 minutes mins
Mint Chutney 10 minutes mins
Course Condiments
Cuisine Indian
Green Chutney Ingredients
- 1/2 Cup Coriander leaves
- 1/4 Cup Mint leaves
- 2 Tsp Curd/yogurt
- 2 Pcs Green chillies
- 2 Tbsp Tamarind pulp
- 1/2 Tsp Salt
- 1/2 Tsp Cumin
- 3-4 Cloves Garlic
- 1/2 Inch Ginger
- 1 Tsp Lime juice skip if using raw mango
- 2 Tsp Jaggery powder
- Water - ice cold As required
Date and Tamarind Chutney Ingredients
- 1/2 Cup Seedless dates
- 1/4 Cup Tamarind pulp
- Salt To taste
- 1 Tsp Cumin powder
- 1 Tsp Red chilli powder
- 1/3 Tsp Dry ginger powder
- 1/2 Tsp Fennel powder
- 1/2 Tsp Roasted cumin powder
- 1.5 Cups Water
- Jaggery/sugar optional
Date and Tamarind Chutney
In a pan, add tamarind, dates and water. Cook it on medium flame for 10-13 mins until the dates turn soft and mush.
Add all remaining spices and salt.
Blend the mix using a hand blender or in a blender jar.
Seive the mix through a strainer.
Return the chutney to the heat. Taste and add jaggery/sugar if required. Adjust seasonings.
Bring the whole thing to simmer again. Let it cool.
Store in a airtight jar in the refrigerator.
Use 3 tbsp cut raw mango instead of tamarind when it’s in season
Keyword Indian condiments, mint chutney, date and tamarind chutney
