Mar 9, 2021 | Mains
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.
Roasted Tomato, Garlic and Chickpeas Spaghetti
Arpita Darooka
Healthy and delicious meal option.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Global
- 2 Portions Whole wheat spaghetti
- 1/2 Cup Cherry tomatoes halved
- 10-15 Cloves Garlic
- 5 Tbsp Olive oil
- Salt and black pepper To taste
- 1/2 Tsp Garlic powder
- 1 Pc Onion. - large sized Chopped
- Salt to taste
- Seasonings to taste paprika/lemon pepper/peri peri spice.
- 1 Tbsp Fresh/dry herbs
- 3 Tbsp Tomato sauce
- 1 Tbsp Red chilli paste
- 1/4 Cup Spinach Chopped
- 1/4 Cup Chickpeas Canned or boiled
Garnish
- Red chilli flakes, micro greens, sun dried tomatoes As required
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
Mar 8, 2021 | Snacks
The ever famous stuffed bread pakoras and masala chai. An evening done right with potato stuffed in layers of bread, also layered with coriander and mint chutney, dipped in spiced gram flour batter and shallow fried until crisp. Pair with a choice of dip.
I am linking the recipe for my favourite dip and chutney here.
What is your favourite chai time snack during monsoons. Let me know in the comments below or connect with me on my social media handles.
Indian Bread Pakora
Arpita Darooka
Moonsoon tea-time snack, vegan recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Snack
Cuisine Indian
- 12 Slices Bread
- 5-6 Pcs Potatoes - medium sized Boiled
- 1 Tbsp Oil
- 1 Tsp Cumin seeds
- 1/4 Tsp Asafoetida
- 1 Tbsp Garlic Minced
- 6-7 Pcs Curry leaves
- 2-3 Pcs Green chillies Chopped
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- 1/8 Tsp Garam masala
- salt to taste
Gram flour batter
- 1.5 Cups Gram flour
- 2 Tbsp Arrowroot powder or cornflour
- Salt to taste
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Fennel seeds (saunf)
- 1/2 Tsp Carom seeds (ajwain)
- 1 Cup Water Or as required
Mix all batter ingredients in a bowl and to make a semi thick batter. Let it rest for 15 mins.
Peel and mash boiled potatoes.
In a pan, heat oil, add cumin seeds, asafoetida, garlic, curry leaves and green chillies. Sauté for 2 mins.
Add spices - salt, turmeric powder, red chilli powder, garam masala. Add the mashed potatoes and mix it well. Switch off the flame and let the mixture cool down.
Layer 1 slice of bread with coriander chutney, then potato mix, then another slice of bread,. On top of it another layer of coriander chutney or tomato ketchup and again potato mix. Cover it with a slice of bread. Dip it in the batter and shallow fry until crisp. Repeat with all the bread slices.For a more indulgent option, deep fry the bread pakoras and serve with dip of choice and masala chai.Enjoy!!!
Keyword Tea time snack, monsoon recipes, bread pakora, photography
Feb 18, 2021 | Desserts
Mocha Dark Chocolate Truffles
Chocolate is usually loved by a lot of people including me and the husband, and when is there less time available to make desserts, this is the quickest option to the rescue. Make it in advance and it’s a great option to serve while entertaining guests or for small get togethers.
The richness of dark chocolate with the apt bitterness of coffee and loaded with nuts makes it so indulgent and satisfying. And the recipe makes me happy when there isn’t any additional sugar required.
How to make this?
The secret to good truffles is using a good quality chocolate. I usually use a good quality couverture for this.
Roughly chop 2 cups dark chocolate couverture. In a pan, put 1 cup cream to simmer. When the simmering bubbles are visible on the sides, turn off the heat. Don’t let it boil, or else it would burn the chocolate. Mix in 1.5 tsps coffee powder. Pour this into the dark chocolate bowl and whisk until the chocolate is melted and its shiny and smooth. Add toasted and chopped walnuts/hazelnuts. Let it come to room temperature. Cover the bowl with cling film and leave it in the fridge for at least 45 mins.
Scoop small portions with a spoon or scooper and roll them in your palms. Be quick!
Put the rolled chocolates in the fridge again for 15 mins. Take them out and roll them in unsweetened cocoa powder.
Optional – Mix cocoa powder with coffee powder if you like it extra bitter. Keep them stored in an airtight container in refrigerator.
If you like this chocolate & peanut butter bliss balls recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Dark Chocolate Granola
Chocolate and peanut butter bliss balls
Mocha Dark Chocolate Truffles
Arpita Darooka
Instant dessert bites
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Course Dessert
Cuisine Global
- 1 Cup Fresh cream
- 2 Cups Dark chocolate couverture
- 1.5 Tsp Coffee powder
- Walnuts/hazelnuts as required
Roughly chop dark chocolate.
In a pan, put the cream to simmer. When the simmering bubbles are visible on the sides, turn off the heat. Don’t let it boil, or else it would burn the chocolate. Mix in the coffee powder.
Pour this into the dark chocolate bowl and whisk until the chocolate is melted and its shiny and smooth. Add toasted and chopped nuts. Let it come to room temperature.
Cover the bowl with cling film and leave it in the fridge for at least 45 mins.
Scoop small portions with a spoon or scooper and roll them in your palms. Be quick!
Put the rolled chocolates in the fridge again for 15 mins. Take them out and roll them in unsweetened cocoa powder. Optional - Mix cocoa powder with coffee powder if you like it extra bitter. Keep them stored in an airtight container in refrigerator.Enjoy!!!
Keyword Mocha dark chocolate truffle, bliss balls recipe, chocolate photography
Feb 16, 2021 | Drinks
Rose Tea.
My go-to drink that keeps me calm and refreshed during all my brain storming sessions. This is also my companion on a lazy weekend afternoon when I just want to read a good book, and sip on something warm and soothing. The mild aromas of the rose petals fills you with calm and serenity with every sip. The lemongrass balances the naturally sweet aroma and the additional sweetener binds it all together.
This is made with just two ingredients and sweetener of choice. I like to add honey to my tea, but feel free to use sugar, jaggery, maple syrup or stevia as per preference or dietary restrictions.
It’s super simple and quick to make. Boil water, add lemongrass stalks and dried rose petals. Shift the flame to sim, cover it with a lid and let it brew for at least ten minutes. Garnish with more rose petals and enjoy!!! Exact measurements given in the recipe card below.
If you like this rose tea recipe or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Spiced Ginger Lemon Tea
Rose Tea
Arpita Darooka
Homemade, relaxing, soothing tea.
Prep Time 2 minutes mins
Cook Time 13 minutes mins
Course Drinks
Cuisine Indian
- 2 Cups Water
- 1 Tbsp Lemongrass stalk Chopped
- 1 Tbsp Dried rose petals
- 1/2 Tsp Sweetener of choice I used honey
Boil the water. Add lemongrass and rose petals.
Shift the flame to low, and let it brew for 10 mins.
Pour into cups and stir in the sweetener.
Garnish with more rose petals and enjoy!!!
Keyword Rose tea recipe, herbal rose tea
Feb 16, 2021 | Snacks
Potato, corn and spinach tikkis.
This delicious and vegan snack, a powerhouse of nutrients is slow roasted with minimal oil. I usually make a variety of patties/tikkis at home to either make sandwiches or homemade burgers or just to snack on them and these snack option never disappoints. The husband and I, paired it with rose and chamomile tea and survived through the start of the week 😆.
How to make it –
Ingredients-
3 boiled potatoes mashed
1/2 cup sweet corn crushed in a chopper
1/2 cup chopped spinach
3 slices of bread
1/4 cup roasted peanuts crushed
4-5 green chillies
1/4 cup chopped cilantro
Salt, pepper, red chilli powder, roasted cumin powder, coriander powder, garam masala, asafoetida
1 tsp sesame seeds
Sesame oil (or any other oil of choice)
Method –
🔘Mix all the ingredients together except oil. Shape them in the form of tikkis.
🔘Heat a pan and add sesame oil. Roast these tikkis on a medium low flame from both sides until they turn golden brown.
Serve with chutneys and dips of choice.
Enjoy!
If you like this potato corn & spinach tikkis recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Vegan Quinoa Spinach Tikkis
Zucchini & Spinach Patties
