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.
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
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.
Enjoy!!!
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.
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
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.
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 😆.
🔘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.
This is a soul satisfying treat for us. This moist, chocolaty, and refined sugar and refined flour free loaf pairs well with coffee or tea and makes for an easy and healthy snack option for kids.
This is made with whole wheat flour and I have used egg in this recipe but I will leave the option for the eggless one in the recipe notes. Use of brown sugar is recommended for this recipe for a rich caramel taste. However, regular castor sugar could be used too if brown sugar is not available.
And those who know my love for chocolate, also must have realised from this picture that I poured that ganache in the cup over my baked loaf for the extra chocolate overload.
If you like this recipe or have questions please write to me in the comments below or connect with me on my social media handles.
Whole Wheat Chocolate And Banana Loaf
Arpita Darooka
Whole wheat loaf with the taste of chocolate and goodness of bananas.
In a large mixing bowl combine - melted butter, melted dark chocolate, brown sugar, egg, mashed bananas and milk. Whisk well.
In another bowl combine - whole wheat flour, cocoa powder, baking powder and baking soda. Whisk well.
Fold the dry ingredients into the wet ingredients. Do not overmix but ensure there are no dry flour pockets.
Fold in walnuts and chocolate chips (save a few to add on top).
Pour the batter into a greased/lined loaf pan, top it up with chopped walnuts and chocolate chips and bake in a pre heated oven at 180 C for 45 mins or until the skewer comes out clean.Enjoy!!!
Notes
Replace egg with 1/2 cup hung curd or Greek yogurt.Top the loaf with sliced bananas instead of walnuts and chocolate chips.
Keyword Whole wheat chocolate and banana loaf recipe
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.
