Feb 13, 2021 | Desserts
Dark Chocolate And Banana Loaf.
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.
Prep Time 10 minutes mins
Baking Time 45 minutes mins
Course Dessert
Cuisine Global
- 1.5 Cups Whole wheat flour
- 1/3 Cup Cocoa powder
- 3/4 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/3 Cup Salted butter Melted
- 1/3 Cup Dark chocolate or milk chocolate Melted
- 1/4 Cup Brown sugar
- 3/4 Cup Banana - extra ripe Mashed
- 3/4 Cup Milk
- 1 Pc Egg Or 1/2 cup hung curd or Greek yogurt.
- 1/4 Cup Walnuts
- 1/3 Cup Chocolate chips optional
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!!!
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
Feb 11, 2021 | Desserts
Chocolate & Peanut Butter Bliss Balls
Delicious energy bites which can be made with just a few ingredients in the pantry. So good for post workout snack or for little hunger pangs in between the meals.
This is vegan, gluten free and refined sugar free. Because of the classic flavours of chocolate and peanut butter, this is also loved by kids. This is good for lunch box desserts for kids and adults or to carry on road trips or on long journeys (I wouldn’t mind gobbling up a couple on short flights too 🙈😆). Super quick and easy to make, it doesn’t need any specialised skills.
I also like to roll them in different flavours like cocoa powder, coconut, beet root powder, almond powder, dried rose petals and more. It makes the energy balls look so aesthetically pleasing and it very well compliments the delicious taste. I usually make a variety of bliss balls for us, and try to incorporate roasted seeds and nuts in it too.
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.
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Dark Chocolate Granola
Chocolate & Peanut Butter Bliss Balls
Arpita Darooka
Healthy, guilt-free bite sized treats.
Prep Time 10 minutes mins
Course Dessert
Cuisine Global
- 1 Cup Muesli/Granola recipe for chocolate granola linked in notes
- 1/3 Cup Peanut butter
- 2 Tbsp Maple syrup or honey
- 1/3 Cup Pitted dates
- 3 Tbsp Cocoa powder (only if not using chocolate muesli or granola)
- 1/4 Tsp Salt if using unsalted peanut butter
- Cocoa, beetroot powder, coconut powder To roll
In a food processor, churn together. - muesli/granola, peanut butter, maple syrup, pitted dates and cocoa powder (if using). It would come together as a thick coarse paste.
Shape them into multiple mini balls.
Roll them into cocoa/beetroot powder/coconut powder/almond powder or enjoy as it is.Enjoy!!!
Keyword Chocolate and peanut butter bliss balls, energy bites
Feb 8, 2021 | Desserts
Desserts could be healthy too… and we cannot have desserts for breakfast, said no one ever!
This is a great option to start the day on a happy note, mid-day snack or for all those post meal dessert cravings. What more? This is loved by kids too and comes together in less than 10 mins. Yay!!!
If you like this recipe, please let me know in the comments below or connect with me on my social media handles.
Matcha & Berry Parfait
Arpita Darooka
Healthy, guilt free dessert, kids friendly, yogurt based.
Prep Time 35 minutes mins
Course Breakfast, Dessert
Cuisine Global
- 3/4 Cup Greek yogurt or hung curd
- 1/2 Tbsp Matcha powder
- 2 Tbsp Strawberry or mixed berry jam/syrup/compote
- 1 Tsp Honey/maple syrup
- 2 Tbsp Chia seeds
- 1/3 Cup Muesli/granola
- Fruits of choice As required
If using hung curd, tie 1.5 cups yogurt in muslin cloth and hang it for 30 mins. The water drains, leaving behind thick hung curd.
Mix yogurt and chia, whisk well so it becomes a bit smooth and light.
Put it in the freezer for at least 30 mins.
Divide the yogurt into two bowls. Add matcha and honey in one and berry compote in another. Whisk the two separately again.
Assemble the parfait
In a glass tumbler - add a layer of muesli or granola, then matcha yogurt. Layer again with muesli/granola and then with berry yogurt. Top it up with more granola/muesli and fruits of choice.Enjoy!!!
Keyword Matcha and berry parfait, healthy dessert recipes
Feb 7, 2021 | Desserts
February is the month of love and what else could scream the colour and flavour of love more than roses and strawberries. Ain’t it a great twist to celebrate this series of special days with your partner or self.
This does not require any special cooking skills and is still sure to impress the loved ones. This recipe is also a hit with the kids.
if you like this recipe, do let me know in the comments below or let’s connect on my Facebook or Instagram handle to keep a tab of what I am cooking up currently.
Strawberry & Rose Popsicles
Arpita Darooka
Fun summer popsicle recipe
Prep Time 10 minutes mins
Freezing Time 6 hours hrs
Course Dessert
Cuisine Indian
- 1.5 Cups Strawberry Fresh or frozen
- 1/4 Cup Honey
- 1 Tsp Lemon juice
- 1/4 Cup Rose water
- 1/8 Tsp Salt
- Crushed strawberries and dried rose petals extra
Churn together - strawberries, honey, lemon juice, salt and rose water.
Stir in crushed strawberries and dried rose petals. Pour it in the moulds. Freeze it for an hour. Place a few fruit pieces and dried petals on top, insert the popsicle stick, cover and freeze for at least 6 hours or until set.
To unmould, dip it in water for 15 secs.Enjoy!!!
Reduce the rose water quantity if you like less rose flavour or if you want the popsicle less water icy.
Keyword strawberry and rose popsicles, fun summer popsicle
Feb 5, 2021 | Mains
Vegan Mixed Sprouts Stew.
Lunch scenes like these are so comforting and soul satisfying. This is a spicy, tangy and hot stew that paired so well with the simple phulkas (Indian flatbreads), steamed rice and a side of salad and pickles. This is definitely a must try for all the stew/curry fans.
To make this, I have used a mix of beans and chickpeas sprouts (moth beans, moong beans and black chickpeas). The beans and black chickpeas are soaked separately and also sprouted separately. Usually they don’t sprout too well if kept together.
This delicious recipe uses basic pantry ingredients to come together. However, this is slow cooked for a longer duration than usual so that the flavours seep in well. I usually make a larger batch to freeze for later meals as well. Put this in an air tight and freezer safe container and freeze for upto 3 months. When you want to eat, heat it in microwave or on stove-top and you are good to go.
If you like this vegan mixed sprouts stew recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Vegan Mixed Sprouts Stew
Arpita Darooka
Vegan and healthy Indian stew/curry
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Course Main Course
Cuisine Indian
- 1 Cup Mixed sprouts Moth beans, moong beans, black chickpeas
- 2 Tbsp Oil Cold pressed
- 1 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 1 Tsp Ginger Minced
- 1/2 Cup Onions Chopped
- Salt to taste
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1.5 Tsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Sugar
- 3 Cups Water
- 1/2 Tsp Garam masala
- Coriander leaves and lemon wedges
To ground to paste
- 1/2 Cup Coriander leaves
- 2 Tbsp Tamarind pulp
- 7-8 Cloves Garlic
- 2-3 Pcs Green chillies
- 7-8 Pcs Whole black peppercorns
- 3 Tbsp Water
Grind all the ingredients mentioned in ground to paste list.
In a pot, heat oil and add cumin seeds and mustard seeds and let them crackle. Add ginger and sauté all for a minute.
Add the onions and cook it on medium flame until it turns golden brown. Takes about 5-6 mins.
Add the ground paste and cook it for 2-3 mins.
Add the sprouts, salt and dry powdered spices except garam masala. Add sugar. Let it cook for a minute.
Add water. Cover and cook it on low flame for 35-40 mins. Stir at frequent intervals.
Add garam masala. Mix. Taste and adjust seasonings. Switch off the flame.
Garnish with chopped coriander leaves, red chilli and lemon wedges.Enjoy!
Keyword healthy recipes, Indian vegan, Vegan mixed sprouts stew
