Healthy, guilt free, gluten free and vegan meals look like this. With minimal efforts, this turns out to be delicious. All you need to do is prep the veggies, put them in the oven. While it roasts, pour yourself a cup of chai, put your feet up and relax! Serve and relish it immediately to enjoy the crunch of the vegetables.
I use the seasonal and local vegetables available in my pantry/refrigerator whenever I make this. So this tastes great with squash, pumpkin, sweet corn niblets, varieties of mushrooms, capsicum, green beans, carrots and more. Just toss them in olive oil/sesame oil, add in the spices and herbs and of course minced garlic, and roast them to desired perfection. Pair this with soups of choice or a simple pasta on the side. My husband and I usually love to combine this with roasted tomatoes and garlic soup. This truly to be a delicious wholesome meal in itself too.
If you like this oven roasted garlic vegetables recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
Wash baby potatoes and boil them for 15 mins (do not pressure cook). Drain and lay them on a kitchen towel.
Meanwhile chop all other vegetables (preferably in equal sizes).
Toss the potatoes and veggies in sesame oil, garlic, salt, black pepper, paprika and mint.
Line a baking tray with foil or parchment paper, lay the vegetables in a single layer and bake them in a pre heated oven at 200 C for 40 mins or until done as preferred.
Remove from the oven, drizzle garlic infused olive oil, lime juice and cilantro and serve immediately.Enjoy!!!
If you take your breads seriously, you got to try this recipe. So gorgeous to look at and so delicious, this is a delight for bread lovers. Every word in the title makes me drool. These are all my favourite flavours to work with and eat. Those tiger stripes are formed when the cheese bakes along with the bread. I am seriously obsessed with those. And do you see the crunchy garlic granules on top.
How to make it?
Mix 1 tsp sugar and 1.5 tsp active dry yeast in 1/4 cup lukewarm water and leave it to get activated/ get frothy for around 10 mins.
Mix 2 cups all purpose flour with , 1/2 cup lukewarm water, 2 tbsp olive oil and the activated yeast and make a soft dough.
Knead it for atleast 12 mins or until it becomes smooth and tuck the dough.
Cover with cling film and leave it to rest for 1 hour.
Meanwhile for the filling, in a bowl mix – 1 cup shredded mozzarella and cheddar, salt and black pepper, 2 tsp dried herbs, 4-5 minced green chillies, 1/2 tsp red chilli flakes, and 1/4 cup minced garlic. Keep it in the fridge.
After an hour the dough doubles in size.
Punch it gently to release air and now using a rolling pin, flatten the dough into a rectangle shape with a thickness of 4mm.
First layer the whole bread 4 tbsp melted butter.
Then layer it with the cheese chilli and garlic mix. Now cut them into 4 equal strips.
Place the strips on top of each other, and again using a pizza cutter cut them into 4 equal squares. Place them in a loaf pan and cover it with a moist soft cloth for 30 mins.
Brush a little melted butter on top and add a few garlic flakes. Sprinkle some herbs and chilli flakes too.
Bake it in a pre heated oven for 25 mins or until it turns golden brown at 180 degrees C without fan and 175 degrees C with fan ( the first 10 mins of baking was with a lid).-In a bowl, mix melted butter, dry herbs of choice, chilli flakes, fresh parsley and brush it on top (optional).
Enjoy!
If you like the Cheese Chilli Garlic Pull Apart Bread recipe, I would love your thoughts in the comments section below.
Mix sugar, yeast and 1/4 cup lukewarm water and leave it to get activated/frothy for around 10 mins.
In a wide bowl, add all purpose flour, 1/2 cup lukewarm water, oil and activated yeast and make a soft dough.
Knead it for at least 12 mins or until it becomes smooth and elastic. Tuck the dough, cover with a cling film and leave it to rest for 1 hour.
Meanwhile for the filling, in a bowl mix - cheese, salt and pepper, dried herbs, minced green chillies, red chilli flakes and minced garlic. Keep it in the refrigerator.
After an hour the dough doubles in size. Punch it gently to release air and now using a rolling pin, flatten the dough into a rectangle shape with a thickness of 4mm.
First layer the whole bread 4 tbsp melted butter.
Then layer it with the cheese chilli and garlic mix. Now cut them into 4 equal strips.
Place the strips on top of each other, and again using a pizza cutter cut them into 4 equal squares. Place them in a loaf pan and cover it with a moist soft cloth for 30 mins.
Brush a little melted butter on top and add few garlic flakes. Sprinkle some herbs and chilli flakes too.
Bake it in a pre heated oven for 25 mins or until it turns golden brown at 180 C without fan and 170 C with fan (the first 10 mins of baking was with a lid).
In a bowl, mix meltebutter, dried herbs, chilli flakes, fresh parsley and brush it on top (optional).Enjoy!!!
Spring and summer season calls for quick and hearty cool drinks. Combining fruits/berries with yogurt in any form is our favourite way of consuming either of them. Whether frozen or as a drink, it’s sure to please kids and adults both. Indian summers brings tons of seasonal fruits with it and this is one simplest way of incorporating it in our meals.
Thick, creamy and super delicious, this is so good for healthy morning breakfast meal or tasty mid day snack. I don’t mind this as my dessert too. Traditionally lassi is made with loads of sugar to sweeten it, but as we take a step more towards healthier lifestyle, I choose agave, honey or maple syrup to sweeten it. Feel free to use any sweetener as per choice or dietary restrictions. Since the fruits have their natural sweetness and tart that they impart to the drink, I don’t mind not adding any sweetener too. However, in that case add around half a banana more. The combination of banana and blueberries balances the flavours perfectly.
If you like this blueberry banana lassi recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handles.
This is one hot and spicy Indian condiment which makes Indian food more interesting. During our trips to Rajasthan, we have had various versions of this chutney, both in dry and paste form. This is a staple condiment there and served with almost every meal. Hot phulkas smeared with this chutney, makes a delicious quick snack in itself.
How is it made?
It is made with garlic, dry red chillies, ginger, oil, salt, jaggery and lemon juice. Pairs perfectly well with simple chapatis or parathas (Indian flatbreads), dal rice, khichdi, and almost every Indian food. To make this, soak dry red chillies for half an hour in hot water. Grind them along with the garlic and that soaked water. Heat oil and add the garlic chilli paste. Cook it on medium flame until the sides release oil and then cover and cook it for some more time on low flame until the oil floats on top. Then add salt and sugar. Remove from heat, let it cool and then add lemon juice. Enjoy!
The heat/use of chillies could be reduced as per preference. The use of oil is a bit more, so it cooks well and preserves well for a few months.
How to store it?
This Marwari hot garlic chutney could be stored in an airtight jar for upto 3 months in refrigerator.
If you like this recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
A satisfying bowl to pasta is what you crave for on a lazy afternoon. It is loaded with flavours and smokiness of roasted tomatoes and garlic. I topped it with beetroot micro greens for just the right amount of crunch.
It is a great way to hide and consume greens. I have added spinach in this for the additional health quotient in this recipe.
As I write this I post, I am once again craving for it and I guess my dinner tonight is sorted.
If you are thinking what to make for dinner, try this recipe and if you like it, please let me know in the comments below. You can also connect with me on my Facebook or Instagram handles.
Seasonings to tastepaprika/lemon pepper/peri peri spice.
1TbspFresh/dry herbs
3TbspTomato sauce
1TbspRed chilli paste
1/4Cup SpinachChopped
1/4CupChickpeasCanned or boiled
Garnish
Red chilli flakes, micro greens, sun dried tomatoesAs required
Instructions
Boil spaghetti as per packet instructions. Drain and reserve 1/2 cup water.
Line a baking tray with foil. Mix together. - tomatoes, garlic, 3 tbsp olive oil, salt and pepper, garlic powder. Roast them in a pre heated oven for approx 20 mins.
In a pan, heat 2 tbsp olive oil, sauté onions until it turns translucent. Add the roasted tomatoes and garlic, salt and seasonings, herbs, tomato sauce, red chilli paste and the chickpeas. Mix and cook for 2 mins.
Add spinach and cook until it wilts. Add reserved pasta water as desired and if necessary.
Mix everything well and check and adjust seasonings.
Add the boiled spaghetti.
Garnish and enjoy!!!
Keyword Roasted Tomato, Garlic and Chickpeas Pasta, Pasta recipes
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
