#vegan – Reetika Mitra

Ghugni

Reetika Mitra — Sun, 14 Sep 2025 08:30:41 +0000

Ghugni is a curried dish made with dried white peas popular in the east of the country across West Bengal and Orissa. The Ghugni is versatile. It can be a snack or a part of a meal. It is also a popular street food. Unlike other street food, this is healthy and one can indulge without guilt. It is rich in protein and fibre. I grew up having the Ghugni on the way to college and it was a common fare at home when people came over or just as a snack in the evening. A vivid memory I have is after the Durga Pujo festival post Dashami when folks came for the Bijoya pranams, my grand-mother used to make large quantities of this Ghugni and served it to guests with luchi or triangle shaped parathas. India’s diversity comes alive in dishes like the Ghugni. In Kolkata the Ghugni is topped with chopped onions and lime juice. Whereas in Orissa it is served with Bara (lentil dumpling), Aloo chop and even samosa. The dried white peas is available throughout the year and the dish is also easy to cook. No wonder, this is such a popular snack and has tremendous potential in other parts of India beyond just the east.

Ghugni

★★★★ 3.2 from 1378 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 25 Mins
Total Time: 35 Mins

Description

The Hidden Gem

Ingredients

1 cup dried white Peas/Matar, soaked overnight
1 large Potato, peeled and cut into cubes
1 large sized Onion, chopped
1 large Tomato, chopped
1 Bay Leaf
1 Tsp roasted Cumin powder
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Tsp Red Chilli powder
1 Tsp Ginger-Garlic paste
2 Tbsp Oil (I always use Mustard oil to make this preparation)
Salt according to taste

Ingredients for Bhaja Moshla (Dry Roasted Spice Mix) for Garnishing :

1 Tbsp Cumin seeds
1 Tbsp Fennel seeds (Mouri/Sauf)
Tsp Coriander seeds
2–3 whole green Cardamom

Instructions

Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
Once done, transfer to a bowl and set aside.
Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix, chopped onion, coriander, green chillies and a squeeze of lemon juice.

Nutrition

Serving Size: 3

Truffle Mushroom Pâté

Reetika Mitra — Sun, 31 Aug 2025 06:08:10 +0000

This is an attempt to stop my frequent visits to Ditas Mehrauli, just to gorge on their heavenly addictive Truffle Mushroom Pâté. I decided to try making it at home. Can’t claim it to be as good, but hoping to be there soon. Happy that my Truffle Oil came of good use! Added caramelized onion, toasted garlic and walnut, ricotta for extra creaminess. Getting the texture of the dish right is important, not too smooth nor too chunky. This dish accompanies well with crackers or on toast. It serves as a good party starter and you can also serve if for breakfast with eggs and toast. For Vegan’s this is a good option. In my recipe I have used Cremini mushrooms though the original recipe suggests the use Shitake mushrooms. I think it is good to explore different mushroom varieties to see what combines well, based on your personal taste. Once prepared the Pate stays good for a week in an air tight container in the refrigerator. So go ahead and give this dish a try in your kitchen.

Truffle Mushroom Pâté

★★★ 2.5 from 517 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 15 Mins
Total Time: 25 Mins

Description

For the love of Mushrooms

Ingredients

300 gms Mushrooms (I have used Cremini in my one)
1/4 cup Walnuts
1 large Onion, chopped
3–4 Garlic cloves
1 Tbsp Fresh Thyme or Oregano Seasoning
1Tbsp Balsamic Vinegar
2 Tbsp Olive oil
3 Tbsp Ricotta or Cream Cheese
Salt and Pepper to taste
1–2 Tbsp Truffle Oil

Instructions

Toast the walnuts first over medium heat in a pan. Once done, transfer to a plate or bowl to cool.
Add the olive oil to the pan and saute the onion and garlic over medium heat for 2-3 mins or until the onions soften and golden brown in colour. Reduce the flame and continue to cook until the onions are caramelized and start to stick to the bottom of the pan.
Now increase the heat to a medium-high. Add the mushrooms to the pan, toss and cook for another 4-5 mins. By now, the water released from the mushrooms should have almost disappeared and the mushrooms should have turned brown in colour.
Next, add the flavouring and incorporate all the other ingredients, including the toasted walnuts. Mix well and remove from the flame.
Let the mix cool down. Once cool, transfer to a grinder jar and blend to a fine paste. I like to pulse grind my one to a slightly coarse paste.
Fold in the ricotta or cream cheese. Check for seasoning. Finish your pate with a generous drizzle of Truffle Oil. Mix well to combine.

Notes

It is good to explore different mushroom varieties to see what combines well, based on your personal taste. Once prepared the Pate stays good for a week in an air tight container in the refrigerator.

Nutrition

Serving Size: 2

Beetroot Falafel

Reetika Mitra — Sun, 04 May 2025 11:56:26 +0000

I am not a beetroot lover, but I have always wanted to use this in a dish. The opportunity came in a unique way. We had been introduced to the Falafel during our time in the Middle East and I had planned to make some at home. Somehow, some beetroot landed up in the grocery bag. The store has interchanged it with some other vegetable. I didn’t want to return it, and it stayed in the refrigerator for a few days. As I thought of how to use the beetroot, the idea of making a Falafel out of it came to me. Beetroot while not being the tastiest vegetable around, is a Superfood. One of the most important things to remember is that Falafel cannot be made with canned or cooked chick peas. So be sure to use fresh chickpeas soaked in water for eighteen to twenty four hours. Once you have made the Falafel mix be sure to chill in the refrigerator for a couple of hours and preferably overnight. Falafel are typically deep fried but one can also use an air fryer. Needless to say the original and best tasting Falafel are ones which are fried. Falafel are an ideal snack to be served along with other food items. They can also be served as sandwiches in Pita bread pockets or in brunch boards along with fresh vegetables such as lettuce, cherry tomatoes, olives, cheese and dips. The Falafel are popular both with family and while entertaining guests. They are convenient to prepare. Additionally, these are Vegan and Gluten free. So go ahead and help yourself to a healthy treat.

Beetroot Falafel

★★★★★ 5 from 117 reviews

Author: Reetika Mitra
Prep Time: 15 Mins
Cook Time: 10 Mins
Total Time: 25 Mins

Description

A Healthy TreatA Healthy TreatA Healthy TreatA Healthy TreatA Healthy Treat

Ingredients

2 cups Chickpeas
½ tsp Baking Soda
1 medium size Beetroot
4–5 Garlic cloves, finely chopped
1 small Onion finely chopped
½ cup fresh Coriander, roughly chopped
½ cup Parsley, roughly chopped
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Cayenne Pepper (or Kashmiri Red Chili powder)
½ tsp Baking Powder
1 tsp Sumac (Optional)
1 tbsp Sesame Seeds
Oil for frying
Salt to taste

Instructions

In a large bowl soak the chickpeas along with the baking soda overnight for at least 18 hours, till they are triple in size. Add enough water.
Once your chickpeas have been soaked, rinse them and remove the excess water and pat dry. Add them to a food processor or grinder jar and blend for a couple of seconds only.
Next add peeled and shredded beetroot to the food processor or grinder jar along with the rest of the ingredients, that is, fresh parsley, coriander, onion, garlic, cumin and coriander powder, black pepper and salt.
Combine and blend well until you have the right consistency for the falafel. You will need to blend all the ingredients until you have a well-combined mixture. The mixture doesn’t need to be soft and pulpy as the falafel balls will be too dense then. Instead blend enough for the mixture not to fall apart when frying them.
Transfer the falafel mixture to a covered container and refrigerate it for at least 1-2 hours, preferably overnight.
Before frying add the baking powder, sesame seeds to the mixture.
Scoop some of the mixture and using your hands form the mixture into round shapes. Apply some water to your hand before giving your falafel its shape and also to add some extra moisture while shaping them. Make sure the size is not too small or too big. It should be approximately the size of your palm.
In a pan heat oil. Fry the falafel over medium flame until they are brown and crisp on the outside. Once cooked, place them on a paper towel to remove excess oil.
Serve falafel along with pita bread, hummus or tahini and vegetables like tomatoes, cucumber, lettuce, olives.

Notes

Do Not use canned or cooked chickpeas for these as they are not dry enough and are too soft.

Do Not forget to freeze the blended mixture before shaping and frying.

These goes well as sandwich in pita bread pockets, you may serve them in a brunch boards along with fresh, vegetables mentioned above, cheese and dips.

Nutrition

Serving Size: 4

Sago Pearl Waffles

Reetika Mitra — Sun, 11 Feb 2024 10:58:58 +0000

My vegetarian friends keep reminding me of putting out more vegetarian recipes. So here is another recipe which is inspired from the sattvic food which women have after their fast during the festival period. I rummaged through a plethora of post fast foods and realized the Sago pearls were an integral ingredient in these dishes. However, the typical sago pearl dishes were either khichdi, vadas or kheer. I wanted to do something different a kind of fusion of East and West. From here came the inspiration of the Sago Pearl Waffles. In keeping with the Sattvic spirit, I have tried to keep the ingredients to a bare minimum. One important thing to keep in mind is rinsing the Sago pearls well three to four times to remove the extra starch. The waffles are quite crispy and fun to eat. It’s quite versatile and can be had as an accompaniment to a main meal or as an on the go snack. Although I have not added any vegetables you can add in some extra veggies such as carrots, spinach and cabbage if you like. This adds a dash of colour to the waffles and makes it fun to eat for the kids and can be a healthy tiffin for school. Happy Fooding around with this fusion vegetarian recipe. I am sure you and your family will enjoy this dish.

Sago Pearl Waffles

★★★★★ 5 from 95 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins

Description

The Festive Special Fusion Fun

Ingredients

1 cup sabudana (tapioca pearls)
1 large boiled potato skin removed and mashed
½ cup paneer, finely grated
⅓ cup peanuts
1 teaspoon cumin seeds
1 teaspoon grated ginger
2–3 green chillies (finely chopped)
1 big handful of coriander leaves, finely chopped
Salt to taste
2 Teaspoons lemon juice

Instructions

Rinse the sabudana (tapioca pearls) for 3 – 4 times to remove excess starch. Drain all the water and add 1 cup of water to the washed sabundana. Soak the sabudana for 4-5 hours. By now, the sabudana should have puffed up and is soft to the touch.
Lightly roast peanuts. Let them cool it, coarsely grind them.
To the soaked sabudana, add the mashed boiled potato, grated paneer, crushed peanuts, cumin seeds, finely chopped green chillies, grated ginger, finely chopped coriander leaves, lemon juice and salt to taste.
Mix all the ingredients, and slightly mash it with your hands. Divide the mixture into four equal part and make round balls.
Spray or brush some oil on both side of the waffle maker. Take one of the balls and place it on the waffle maker. Press and close the waffle maker to start cooking.
Cook the waffle as per desired level depending on your preference. Mine took 6- 7 minutes. Once done remove the waffle with a spatula and let rest for 2 minutes before serving.

Notes

These waffles turns more crisp once they cool down a bit.