Deeba Rajpal pumpkin tumeric recipe featured in currentMood magazine

3 Recipe’s By Deeba Rajpal You Can Try Right Now

Apr 2, 2020 @ 18:35

It’s time to do some #coronacooking the Deeba Rajpal’s way!

Deeba Rajpal a.k.a Passionate about baking, is a renowned food blogger, baker, food stylist and photographer who finds cooking therapeutic and soothing. While some of us can relate to it, most of us usually opt for take-out. But the new normal i.e, coronavirus lockdown gives us a chance to double down on skills that we’d neglected or never had the time to hone. Rajpal puts together a few recipes that  are easy to make at home. “To quote Sheila Graham, “Food is the most primitive form of comfort.” and this couldn’t be truer in the times we face today,” she says,  “With the lockdown in place, feelings of anxiety, uncertainty and restlessness can be calmed by good, nourishing and colourful food, food that makes you happy. Here are 3 simple recipes to help lift your spirits, to bring happiness to those at home.”

CHEESY GARLIC, WALNUT & ROSEMARY SODA BREAD

This quick and easy, and absolutely delicious Cheesy Garlic, Walnut & Rosemary Soda Bread uses basic pantry staples and is ready to be mixed and baked in next to no time. With a 50% wholegrain dough that needs no rising/leavening time, it’s a fast track way to comfort! It’s also eggless!

Deeba rajpal soda bread recipe featured in currentMood magazine

Servings: 3-4 people. Prep time: 10 minutes. Cooking time: 45 minutes

Ingredients
Instructions
1. Preheat the oven to 215°C.
2. Mix the flours, salt, and baking soda together in a large bowl. Stir in rosemary, garlic, walnuts.
3. Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
4. Make a well in the centre of the dry ingredients and pour the buttermilk 3/4 of amount into the flour mixture.
5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
6. Turn onto a floured work surface, scatter the cheese and gently bring the dough together into a round 4-5″.
7. Score the top with a cross. Add toppings if you like, sprinkle a little pink rock salt over it.
8. Place in a round baking tin, cast iron skillet on a square of parchment. Bake for 15 minutes, then turn down the oven to 200°C and bake for another 30 minutes until golden brown and risen. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

BERRY JELLY & CREAM

If you’d like to make this vegan, simply substitute the cream for a non dairy coconut cream. You can also skip the sugar for a sugar free alternative. Do feel free to also use whichever berries you find in season, but do make it!

Deeba Rajpal Berry Jerry cream recipe featured in currentMood magazine
Servings: 6 people. Prep time: 5 minutes. Cooking time: 5-7 minutes. Passive time: 4-6 hours.

Ingredients

Instructions
1. Place all ingredients for jelly EXCEPT the strawberries and simmer for 5-7 minutes. Cool for about 30 minutes.
2. Divide the chopped strawberries between the serving glasses. Pour over the mixture, and leave to set in the fridge overnight.
3. Top with unsweetened cream, fresh berries, sprigs of mint.
4. Note: Can be made 2-3 days in advance.

PUMPKIN GREEN GARLIC TURMERIC SOUP

This has two of my favourite ingredients- green garlic & turmeric. Oh, make it three- pumpkin too!! Serve with stir fried broccoli with garlic & sesame seeds, a crusty bread perhaps!

Deeba Rajpal pumpkin tumeric recipe featured in currentMood magazine
Servings: 2 people. Prep time: 5 minutes. Cooking time: 25 minutes
Ingredients
Instructions
1. Heat ghee. Add pumpkin and Saute on high until beginning to caramelise. Add both garlic, onion, turmeric and sugar
2. Cook.on high, stirring often until.pumpkin softens.
3. Add stock, salt, chili sauce and simmer covered for 15-20 minutes. Puree and return to pan.
4. Add slit large red chili, coconut milk and juice of lime. Taste and adjust seasoning and consistency if required.
5. Drizzle over evoo. Garnish with crisp lotus stem chips and fresh herbs etc.

Image and recipe courtesy: Deeba Rajpal – @passionateaboutbaking 

Compiled by: Avani Purohit – @avanipurohit

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Last modified: April 3, 2020