I and my husband, we both are big on dark chocolate and we can eat most of the things happily if it contains chocolate. Made this super delicious granola for snacking, adding to our smoothie bowls or breakfast bowls or on desserts. It adds a nice crunch to everything it becomes a part of. Make it a part of parfaits by layering with this granola or crush it along with some nut butter and dates for making quick energy balls. I will link the dessert recipes below where this can be used as suggested.
Also, this is refined sugar free, gluten free and vegan. I usually make a batch while I am travelling and store it in zip locks in my handbag for easy access. Serves me perfectly for my small hunger pangs. This is also a kid friendly recipe and comes handy while on the road with them or for fussy eaters.
If you like this dark chocolate granola recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also use the granola in the below linked recipes –
1/4Cup Mixed seedsFlax seeds, pumpkin seeds and sunflower seeds.
1/4Cup Cocoa powder
1/2Cup Chocolate chips
3TbspWater
3TbspNeutral vegetable oil
5TbspMaple syrupOr honey
1/2TspVanilla optional
1TbspBrown sugar
1/8TspSalt
Instructions
In a large bowl, mix all dry ingredients except chocolates.
Mix in all the wet ingredients. Mix it really well until the dry ingredients look moistened. This step is really important or else the granola would burn while baking.
Line a baking tray with parchment paper. Spread the granola mix in thin/single layer (this is necessary for the crunchy result).
Bake this in a pre heated oven at 180 C for 25 mins until it turns golden brown. Ensure to stir the mix every 12 mins for even baking.
Once done (it might appear soft when warm but turns crisp as it cools), take it out of the oven, and mix in the chocolate chips. It will melt a bit and form small clusters.
Let it cool completely for the wonderful crunch.Enjoy!!!
Keyword dark chocolate granola recipe, granola recipes, granola food photograophy
These are one of our favourites for the seasons when there is a slight nip in the air or when there are gorgeous rains outdoors. We love to relish this with our Indian masala chai and chutneys. Since this is spicy and hot, it goes well with the cooling mint chutney and the sweet date and tamarind chutney.
These large chillies are stuffed with spicy potato filling, coated with spicy and flavourful batter and then deep fried to the right crisp texture. Oh, so good! Pair it with a choice of beverage and this is a perfect Indian evening snack.
How to make it?
Boil potatoes, peel and mash it. Heat oil and temper it with spices, garlic and green chillies. Add salt and turmeric and mix in the potatoes. Let the mixture cool down. Meanwhile clean and slit the green chillies. Stuff it with the potato mix. Dip it in gram flour batter flavoured with more spices. Then deep fry it until it turns crisp golden brown. Serve with condiments and beverages of choice.
If you like this Rajasthani Mirchi Pakode recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handles.
4-5Pcs Green chilliesCrushed, adjust the quantity as per choice
1TbspGarlicMinced
SaltTo taste
1/4TspTurmeric powder
1/4CupCoriander leavesChopped
Batter Ingredients
1CupGram flour
1/4CupRice flouror 3 tbsp cornflour
Salt To taste
1TspRed chilli powder
1/4TspTurmeric powder
1/4TspFennel seedsCrushed
1TspCumin seeds
1/4TspGaram masala
1/4CupWater
Instructions
Peel and mash the boiled potatoes.
Heat oil in a pan, add asafoetida, cumin seeds, mustard seeds, crushed green chillies, minced garlic, sauté for 2-3 mins.
Add salt, turmeric powder. Mix in the mashed potatoes. Add coriander leaves. Switch off the flame and let it cool to room temperature.
In a bowl mix together all the batter ingredients and whisk it into a semi thick batter. Adjust water as required. Let it rest for 10 mins.
Wash and pat dry, slit and de-seed the large chillies. Fill in the potato mixture. Dip them the batter until the batter coats the entire chilli well and then deep fry on medium low flame. Increase the flame to full in the last 30 secs for the crunchy texture.
Serve with dips and beverage of choice.
Notes
Increase or decrease the amount of heat in the filling or batter based on personal preference.
Keyword Rajasthani mirchi pakode, Indian chilli fritters
That nip in the air vibe…that copying up with a warm hug in a mug vibe.. I cannot mention enough how much I love a mug full of spiced coffee hot chocolate loaded with marshmallows. This is my go-to beverage during all of my favourite fall and winter seasons. Not that I need a reason of cool weather to relish this even on a warm afternoon 🙈.
How to make it?
Heat milk in a pan. Tip in a star anise, and a dash of cinnamon and red chilli powder or cayenne pepper and let the spices infuse for a couple minutes. Remove the star anise. Switch off the flame and add in grated or finely chopped dark chocolate and sugar if required and whisk until it melts and blends in the hot milk. Pour in your favorite mug and load it with marshmallows. Even better if you toast the marshmallows. Yum!!!
Exact measurements are given in the recipe card below.
If you like this spiced Mexican hot chocolate recipe, do let me know in the comments below. You can also connect with me on my social media handles.
This superfood combo screams winter for us. The true essence of Indian punjabi cuisine is right here in this food. Rich, indulgent, traditional and truly the Indian superfood.
I serve this in village style with flatbreads made with maize flour and laden with ghee, five types of leafy vegetables cooked in ghee, garlic and spices and topped with freshly churned butter, smashed onions, jaggery and charred green chillies. The leafy treasure used for this recipe here is mustard leaves, spinach, fenugreek leaves, radish leaves and chenopodium leaves.
Oh! What an amazing, rich and satisfying meal. All you would want after this scrumptious meal is a long afternoon siesta.
The saag is cooked richly in ghee (clarified butter) and can be stored in refrigerator for upto a week to ten days. I usually like to make a large batch that lasts for at least a few meals.
If you like this recipe of makke di roti aur sarson ka saag, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
1/3CupChana dal (split chickpeas)Soaked for at least 2 hours
1PcRadishRoughly chopped
1BunchSarson ke patte (Mustard leaves)
1/3BunchPalak patte (Spinach)
1/4BunchMethi patte (fenugreek leaves)
1/4BunchMooli ke patte (radish leaves)
1/4BunchBathua (Chenopodium leaves)
2.5CupsWater
3TbspGhee
2TbspGarlicMinced
1TbspGingerMinced
2-3PcsGreen chilliesChopped
2PcsOnion - large sizedChopped
2TspsMaize flour/corn flour
Salt to taste
Tempering Ingredients
1TspGhee
6-7PcsGarlic cloves
1TspRed chilli powder
Makke Di Roti Ingredients
1.5CupsMaize flour
1TbspWhole wheat flour
1/2TspSalt
1TbspOil
WaterAs required
Ghee As required
Instructions
Sarson ka saag
Clean the leafy vegetables - soak them in water for 5 mins in a large pot. Drain the water and repeat the process at least 3-4 times. Drain and chop the leaves.
In a pressure cooker, add soaked chana dal, chopped radish and 2 cups water. Let it cook for 10 mins or upto 3 whistles.
Add the leaves and additional 1/2 cup water. Pressure cook to one whistle. Remove the lid and let it cool for sometime.
Using a mixer or hand blender, blend it into a coarse or smooth paste as per preference.
In a separate pan, heat ghee and add garlic and ginger. Sauté until the colour changes to golden brown. Add green chillies and let it cook for another minute. Add onions and sauté until the onions turns brownish.
Add maize flour/corn flour in it, mix and immediately add the leaves purée. Let it cook for 15 mins on low flame. Add salt.
In a tempering pan, heat ghee, add in the garlic cloves and sauté until they turn brown. Add red chilli powder. Switch off the flame and add thus to the saag.
Enjoy with a dollop of butter on top and makke di roti.
Makke di roti
In a large bowl mix all ingredients except water and ghee. Knead it into a soft dough using water as required. Cover and let it rest for 15 mins.
Sprinkle some flour on the rolling surface. Take a small portion of the dough, flatten it with hands into a thin round shape. Don’t apply any pressure. I used a bowl to cut them into neat shapes.
Roast them from the sides on a heated griddle and then directly on the flame. The puff of the roti makes it totally irresistible! Take it off the flame and laden it with ghee.
Enjoy with sarson ka saag and accompaniments.
Keyword makke di roti, sarson ka saag, punjabi cuisine, indian food
A refreshing and vegan salad that looks beautiful to the eyes as well. The tangerines and arugula leaves gives a burst of freshness while the toasted sesame seeds adds the desired nuttiness to the salad. The quick balsamic vinaigrette lends the appropriate tang and sweetness and brings everything together. This is a simple, easy and quick recipe. This is my go to option for days which calls for busy lunches and quick dinners.
Feel free to add some roasted peanuts or walnuts or more roasted seeds of choice. I usually add sunflower seeds, chia seeds or pumpkin seeds which is roasted and it adds a beautiful crunch to the salad. I was just a bit lazy to roast them separately and that is why used pre-roasted sesame seeds.
Also if you are wondering about the stems along with the arugula leaves, it is full of vitamin A & C and hence I include that in my salads. You can take off the stems if you like your salad smooth.
If you like this Tangerine & arugula salad recipe, please let me know in the comments below or connect with me on my Instagram and Facebook handles.
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.
