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Namaste!

Welcome to OneWholesomeMeal – A World of Deliciousness, A Treat for Your Eyes and Taste Buds Alike!

At OneWholesomeMeal, your host Asmita tries to balance taste, variety, and nutrition for you to savour and enjoy a complete wholesome meal. From traditional veg recipes of India and around the world for you to put together a full-fledged meal to Indian healthy breakfast recipes, one-pot meals and a host of fusion recipesbest vegan Indian food recipeslunchbox inspiration, nutritional information and the best time of the day to enjoy the meals, I have got you covered.

And as if this was not enough, the recipes come with appealing styling and photography. Not only that, I tie-up with some amazing brands and businesses from time to time to bring my readers great deals and giveaways; plus a monthly newsletter (have you signed up yet?) with a host of information on varied topics from various Indian food recipes, places to eat, travel itineraries, food trends, parenting, fitness and more – you do not want to miss out on all these for sure!

And if there is still something missing which you would like me to cover, do not hesitate to write to me. I love to hear back from my readers! So, delay not! Channel your inner Chef and get cooking! Cheerios!

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Uncategorized

Not a Food Post but Food for Thought!

It has been a while since I wrote a blog post. But it is a good thing. And now that I did, what has two images of the same subject got to do anything with it?

June 27th, 2017 is when I published my first ever blog post, taking a plunge into the big booming blogging world. That is also when my second born had just turned one and my eldest would be four soon. Two kids under five is when I decided to have the third- my food blog! What is the big deal about it, one would wonder. Women do that all the time, have multiple kids and manage home and a full time job, a lot of times all without much help. And here I was, with just one full time job-of being a mom and managing the home on the side with a full time live in help. Fairly easy life!

That is the kind of story I told myself. There was no reason why I shouldn’t put more on my plate. After all, the world seems to be doing it all and doing it well!

So, I did! I managed my household, ran it impeccably (if that is even possible!), showed up for my family and friends every single time, cooked meals, started to teach myself food styling and photography from scratch, created recipes and shared them on the blog on social media and worked on building my audience on instagram. And I did it without slacking on any account, telling myself I could do it and ace it all.

After all, the world seems to be doing it all and doing it well!

I worked hard, on every single front, gave it my best, all single-handedly. But the curve isn’t always linear is it? Hard work and commitment do not proportionately equate to stellar results, at least not right away! The harder I worked, the more I shared for the love of sharing and helping, the more opinions I received.Not many understood what I was doing, few cared genuinely and fewer still, offered help, because the latter requires some effort, doesn’t it? But opinions and judgements , aren’t they spontaneous and effortless? So, they were abundantly bestowed- Are these your own recipes?, Do you actually do everything on your own? How do you monetise it? Are these your images? At first it was hard to turn a deaf ear and blind eye , but I taught myself to do that too!

And somewhere down the line, managing needless expectations, chasing numbers (all fellow creators would understand what THAT does to your creative spirit and well being), I lost the joy-of creating, sharing and helping. Three things that used to come so naturally to me! I could sense being stuck in my photography journey and not being able to improve. But I pushed through as that had now become second nature and was kind of expected.After all, isn’t that all “successful” people do? Push through and keep pushing through?

As if things weren’t hard enough, the anxiety COVID brought along with the restrictions on outdoor time and not to forget homeschooling (the constant ramble of not one but two “BBC stations” playing in the background and multitude of reminders plus the added responsibility of being a teacher, helping the children with all kinds of school work!) twisted the knife in the wound. The alarm bells still did not ring in my head.

After all the world seems to be doing it all and doing it well!

Until one day, earlier this year I injured my neck severely. I will spare you the boring details but in those weeks that I battled pain and sleepless nights I wondered what most people in my situation would- Why me?

And why now? When finally after all these years I was about to get some breathing room in my life with schools reopening as the COVID cases dropped, why did I have to be paralysed with pain? And then it dawned on me, this pain was a sign and a blessing from the Universe to help me slow down and make use of this breathing room to do just that- breathe, relax and recharge and not hustle, hurry and hassle!

And I grabbed the opportunity with both hands and without any guilt whatsoever .

Each time the itch to rush and do it all would surface , I would tell myself-slow, steady and one thing at a time. As the muck settled, things got clearer, priorities fell into place and the need to bulldoze through life started to ebb away.

Something else became very clear to me in the last six months- no matter how much I loved sharing and helping and building a community, I needed to stay true to myself and my social media image did not need to adhere to the hustle culture.Even though it came at the cost of slow or no “growth” on the platforms, contrary to what most social media platforms are trying to push-toxic ,mindless sharing which is little or zero value add in people’s lives and more than anything detrimental to mental health of the one who creates and of those who consume that content. And not to mention an absolutely unnecessary rat race and competition it creates amongst the creatives. I understood that the so called “influencer life” is not for me. Not in the popular sense anyway. If I did influence people (or even one individual) it would have to be in a way that truly adds value to their lives and not an “add” to my numbers or pockets. I had to go through what I went through to gain this perspective though.

I figured true growth, real growth happens when you pause. And nothing should come at the cost of who you truly are!

This clarity has also helped me focus my energies better on my inner circle, developing and honing my passion for photography and building my business. A simple example are these two images of strawberries, the first one was clicked late last year after almost one hour of trying out various set ups and in spite of everything the result was not what I had visualised . The second one was a outcome of a well rested mindful attempt. Which is a better one is anyone’s guess! Amazing what a well rested quiet mind can achieve, isn’t it?

The hustle culture is poisonous on so many levels than we realise and we owe it to our youth and children and the society at large to bring it out of fashion and never let it make a comeback!

Constant sharing and resharing and peeking into the lives of others to feel good (or pity) our own? Are these the values we are going to pass to our children? Are we doing them any favour? Some questions we all need to ask ourselves, irrespective of the fact that we share for personal or professional reasons, on our private or  public social media accounts!

In my humble, opinion no society can thrive in the truest sense when more than half its populace is dependent on prescription drugs (which is essentially what hustle culture leads to)and the remaining are pretending (and convincingly so!) to have it all together (pun intended) with Caffeine and Botox !

Cheers and hats off to those who continue to thrive on hustle day after day but I am definitely not one of those and I have made peace with that fact.

Not a Food Post but Food for Thought!

Categories
Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Amla Murabba

I am almost surprised but kind of grateful that Amla (Indian Gooseberry) has not made it to the superfood genre yet. I am also kind of kicking myself for not attempting to make Amla Murabba at home earlier. After all the benefits of eating just one fresh fruit of gooseberry every day are immense.

Some of them include anti-ageing as it helps in reducing free radicals, prevents hair fall, helps alleviate menstrual cramps, constipation, keeps cholesterol in check, improves immunity. I could go on. 

Here are a few articles for you to read up more on the benefits of Amla/Aamla/Gooseberry:

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phyllanthus-emblica

https://food.ndtv.com/food-drinks/12-amazing-amla-murabba-benefits-digging-into-the-sweet-relish-1735336

If the fresh fruit is so beneficial why not eat it as is, why preserve it you may ask? 

For starters, it is quite a cultivated taste (if at all) to consume the fresh fruit. The skin itself is quite hard with a sour and bitter taste. The flesh is on a dryish side with an astringent taste. If you do consume the fresh fruit, nothing like it. Some rock salt sprinkled over makes it a tad more palatable.

Amla Murabba

Aamle ka Murabba is a more palatable way of consuming the fruit. The other reason why it is preserved is because Aamla is not available round the year. It is a seasonal fruit available from October through April in India. Hence making it into a Murabba is one of the best ways to enjoy this fruit. 

However, if one is diabetic and has acidity issues, best to consult your doctor before consumption.

This recipe is really very simple and I vividly remember my grandfather shaking the Aamla tree in his backyard as us kids waited to gather them, some we would sample with salt (just a few bites before it would end up in the compost area 😉 and rest would go to the kitchen to make Murabbas. The prepared Murabbas would then rest in a “bharni (glass jars)” or “boyeeaam” to be consumed by everyone through the year.

So, when I spotted some fresh Aamlas in the Indian provisions store the other day I decided to finally give this recipe a try. There are a couple of ways to prepare it but after some research I decided to go with what I had available at home and was pretty happy with the results.

Amla Murabba

Tips to make Amla Murabba

  1. Choose only aamlas which are just ripe, a little hard than green grapes 
  2. Do not rush any of the preparation steps as each step and assigned time is critical to final flavour of Murabbas
  3. Prick holes deep enough so the aamlas soak flavours well
  4. If you do decide to add honey like I have wait for the final mixture to cool down completely before adding
  5. See here how to check two string consistency of sugar
  6. I have used raw brown sugar for this recipe and while these Murabbas will taste different from the ones made with white sugar , they taste delicious none the less 

Ingredients

  1. Aamla/Gooseberries- 14 
  2. Brown Sugar- 2 cups or 3 cups if you like Murabba really sweet
  3. Whole Green Cardamom-3 
  4. Clove-4 
  5. Cinnamon-1/2 inch stick
  6. Mace- 1 small
  7. Freshly pound black pepper- 1.5 tsp
  8. Cardamom powder- 1/4 tsp
  9. Saffron Strands- A pinch
  10. Honey- 4 tablespoons
  11. Hot water, vinegar and baking soda to wash the berries

Method

  1. Heat a pot of water and to it add 2 tbsps vinegar and 2 tbsps baking powder and let the Aamlas soak in it for 20 minutes, then drain and wash well with plain water 
  2. Prick holes into the Aamlas with a fork uniformly and set aside
  3. Bring another pot of water to boil. Water should be enough to soak aamlas well. Once boiling, keeping the flame high, add the aamlas into boiling water and boil for 15 minutes, then drain and keep aside 
  4. While Aamlas are boiling prepare the sugar syrup by mixing 2 cups sugar with 2.5 cups water (or 3 cups sugar with 3.5 cups water) on a medium-high flame
  5. Reduce the flame once the sugar is dissolved and add Aamlaas; continue to simmer for an hour or until Aamalas are soft and start to shrivel. Check for doneness by piercing with a fork; the fork should glide in easily 
  6. Turn off heat, bring to room temperature and store in an air tight container for 2-3 days in a cool, dry place. Since here in Hong Kong it is quite humid right now, I placed it in the refrigerator 
  7. After 3 days, separate the Aamlas from syrup and cook the syrup with spices (green cardamom, cloves, cinnamon, mace, freshly pound black pepper, cardamom powder and saffron strands) on a medium flame till it reaches a two thread consistency. To check, spoon out a drop of syrup and when it cools down a tad, place a drop between your forefinger and thumb. When you start to pull apart your fingers, two threads are formed without breaking. Alternatively you can drop a little syrup into cold water and if a soft ball forms, it is ready
  8. Then reduce the flame and add the Aamlas and simmer for 5 minutes    
  9. Cool it completely and add Honey . This step is completely optional. I added honey for its immune boosting benefits and because I had an excellent quality Wild Raw Honey by Le Organics at hand .
  10. Store in an air tight container at room temperature in a cool and dark place. Amla Murabba keeps well for as long as a year if stored properly. In fact the flavours enhance and deepen with time. For maximum health benefits consume on an empty stomach with warm water 
  11. Use a dry spoon for serving to prevent spoilage.

Amla Murabba

Amla Murabba

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours

Yield: 100

Ingredients

  • Aamla/Gooseberries- 14 
  • Brown Sugar- 2 cups or 3 cups if you like Murabba really sweet
  • Whole Green Cardamom-3 
  • Clove-4 
  • Cinnamon-1/2 inch stick
  • Mace- 1 small
  • Freshly pound black pepper- 1.5 tsp
  • Cardamom powder- 1/4 tsp
  • Saffron Strands- A pinch
  • Honey- 4 tablespoons
  • Hot water, vinegar and baking soda to wash the berries

Instructions

  1. Heat a pot of water and to it add 2 tbsps vinegar and 2 tbsps baking powder and let the Aamlas soak in it for 20 minutes, then drain and wash well with plain water 
  2. Prick holes into the Aamlas with a fork uniformly and set aside
  3. Bring another pot of water to boil. Water should be enough to soak aamlas well. Once boiling, keeping the flame high, add the aamlas into boiling water and boil for 15 minutes, then drain and keep aside 
  4. While Aamlas are boiling prepare the sugar syrup by mixing 2 cups sugar with 2.5 cups water (or 3 cups sugar with 3.5 cups water) on a medium-high flame
  5. Reduce the flame once the sugar is dissolved and add Aamlaas; continue to simmer for an hour or until Aamalas are soft and start to shrivel. Check for doneness by piercing with a fork; the fork should glide in easily 
  6. Turn off heat, bring to room temperature and store in an air tight container for 2-3 days in a cool, dry place. Since here in Hong Kong it is quite humid right now, I placed it in the refrigerator 
  7. After 3 days, separate the Aamlas from syrup and cook the syrup with spices (green cardamom, cloves, cinnamon, mace, freshly pound black pepper, cardamom powder and saffron strands) on a medium flame till it reaches a two thread consistency. To check, spoon out a drop of syrup and when it cools down a tad, place a drop between your forefinger and thumb. When you start to pull apart your fingers, two threads are formed without breaking. Alternatively you can drop a little syrup into cold water and if a soft ball forms, it is ready
  8. Then reduce the flame and add the Aamlas and simmer for 5 minutes    
  9. Cool it completely and add Honey . This step is completely optional. I added honey for its immune boosting benefits and because I had an excellent quality Wild Raw Honey by Le Organics at hand .
  10. Store in an air tight container at room temperature in a cool and dark place. Amla Murabba keeps well for as long as a year if stored properly. In fact the flavours enhance and deepen with time. For maximum health benefits consume on an empty stomach with warm water 
  11. Use a dry spoon for serving to prevent spoilage
https://onewholesomemeal.com/amla-murabba/

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Parsley Roasted Cauliflower in a Coconut Gravy

The other day I was chatting with some friends and everyone unanimously agreed that cauliflower has to be one of the most versatile veggies. It takes up most flavours so well and even die hard meat lovers seem to grudgingly accept their love for it. Parsley roasted cauliflowers are one of our favourite ways of eating this veggie as it is so simple and addictive. This time I went ahead and roasted it with a dash of lime and then added it to a coconut based gravy with basic spices and the results were outstanding.

I have numerous cauliflower recipes on the blog and none of them are a cauliflower pizza or rice 😉

Check some of them out here:

  1. Achaari Paalak Gobhi
  2. Chettinad Cauliflower Masala
  3. Tandoori Cauliflower Pulaao
  4. Roasted Crispy Cauliflower

Today’s recipe is a bit of an east meets west and the flavours come together so well. It is filling and satiating and tastes great with some steamed rice. If you do not want to go all the way, you could just roast the cauliflowers and throw it into your salads and wraps. There are numerous seasonings possible for roasted cauliflower too and I shall share a few soon on the blog . Until then try this one out and share with me how you like it.

Parsley Roasted Cauliflower in a Coconut Gravy

Tips to make Parsley Roasted Cauliflower in a Coconut Gravy

  1. While chopping the cauliflower, make sure florets are cut flat (refer to video below) on one side and equal sized for even baking
  2. Use 1 tablespoon dried parsley if you do not have fresh handy 
  3. Use good quality coconut cream for best results 
  4. I use cayenne pepper for a slight kick, but if you do not have some readily available use any kind of red chilli powder 
  5. I roasted the cauliflower at 220 degrees for 20 minutes flipping sides halfway; you can roast it for an additional 10 minutes for a more charred texture 
  6. This curry is a great make ahead dish as flavours deepen after a few hours
  7. If using coconut milk, you do not need to add water to the gravy unless you want it really runny

Ingredients

  1. Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  2. Fresh Parsley, chopped fine: 1/2 cup
  3. Lemon juice, freshly squeezed: 1/2 cup
  4. Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  5. Onion, finely chopped: 1 cup
  6. Garlic, finely chopped: 4 pods
  7. Turmeric powder: 1/2 tsp
  8. Coriander powder: 1 tsp
  9. Cumin powder: 1/2 tsp
  10. Garam Masala: A pinch
  11. Red Chili Powder: 1/2 tsp (optional)
  12. Green chilies, slit lengthwise : 2 (optional)
  13. Coconut cream (thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  14. Water: 1/2 cup or as needed for desired thickness of gravy
  15. Salt: To taste 
  16. Olive Oil: 2 tbsp+2 tbsp

Method

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well 
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ; 
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent 
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis 

Parsley Roasted Cauliflower in a Coconut Gravy

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

  • Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  • Fresh Parsley, chopped fine: 1/2 cup
  • Lemon juice, freshly squeezed: 1/2 cup
  • Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  • Onion, finely chopped: 1 cup
  • Garlic, finely chopped: 4 pods
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1/2 tsp
  • Garam Masala: A pinch
  • Red Chili Powder: 1/2 tsp (optional)
  • Green chilies, slit lengthwise : 2 (optional)
  • Coconut cream(thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  • Water :1/2 cup or as needed for desired thickness of gravy
  • Salt: To taste
  • Olive Oil: 2 tbsp+2 tbsp

Instructions

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ;
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis
https://onewholesomemeal.com/parsley-roasted-cauliflower-in-a-coconut-gravy/

Parsley Roasted Cauliflower in a Coconut Gravy

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Gatte Ki Sabzee | Raam Saalan

There are days when one doesn’t have enough green veggies in the pantry and then the struggle to put together a hot and fresh meal is real. In times like these Chickpea flour recipes are a saviour.

This recipe for Gatte Ki Sabzee/Raam Saalan for example requires minimal prep and can be put together in no time with basic pantry ingredients. There are various versions of this dish that are popular across India, one of them being Rajasthani Gatte Ka Sabzee which has a yogurt base gravy.Paneer Stuffed Gatte is also quite popular and a slightly more indulgent version of the dish.

While one has a host of versions to pick from, the recipe which I am sharing here today remains a childhood favourite. And the best part? It is great for the waistline too as it uses minimal oil- gattas( chickpea dough dumplings)are steamed and not fried and then dunked in a delicious gravy. And did I mention it is also gluten-free? Win-Win!

Helpful Tips to Make Gatte Ki Sabzee

  1. Kneading the dough well is key. Make sure there are no lumps in the dough and it is smooth
  2. Steam the dumplings on a high flame keeping it covered so it cooks through; stir once in between for even cooking
  3. For the gravy I used shallow fried onion paste. This enhances flavours. You could also use raw onion paste but you would need to cook it longer to make sure the raw smell disappears

Ingredients to Make Gatte Ki Sabzee

  1. Besan: 1 cup
  2. Coriander powder: 1/2 tsp
  3. Cumin powder: 1/2 tsp
  4. Red chilli powder: 1/2 tsp
  5. Turmeric powder:1/2 tsp
  6. Ajwain, crushed coarsely: 1 tsp
  7. Ginger-Garlic-Onion paste: Made with 1 small onion+3 inch ginger piece+4-6 garlic pods
  8. Water to knead the besan dough
  9. Dried Bay leaves: 2
  10. Cumin seeds: 1 tsp
  11. Cumin powder: 1/2 tsp
  12. Coriander powder: 1/2 tsp
  13. Garam Masla: 1/2 tsp
  14. Red Chili Powder: 1 tsp
  15. Onion paste:1 cup
  16. Tomato Puree: 1/2 cup
  17. Green Chilies, slit lengthwise: 2 (optional)
  18. Salt: To taste
  19. Oil
  20. Chopped coriander for garnish

Methods to Make Gatte Ki Sabzee

  1. In a wide dish bring together besan, coriander powder, cumin powder, red chilli powder, turmeric powder, ajwain, salt and ginger-garlic-onion paste, and adding a little water at a time start to knead till a soft dough comes together
  2. Grease your palms with half a tablespoon oil and using both hands knead the oil into the dough; cover and set aside for 15 minutes
  3. In the meantime, bring water to boil in a wide and deep skillet. Once it comes to boil, add a tablespoon oil. This water will be used to steam the gattas and the oil prevents the gattas from sticking together
  4. After 15 minutes, make small balls with the prepared dough and roll it between your palms to make approximately 2 centimetre thick “snakes (refer the below video for details)”
  5. Add the prepared dumplings into boiling hot water and cover. Keep the flame high, stir intermittently and continue to steam. Once the gattas are steamed they would start to float on the surface. It takes approximately 12-14 minutes on a high flame
  6. While the gattas are cooking you can start to cook the gravy ; heat oil in a heavy bottomed skillet and add cumin seeds and bay leaf; once the seeds start to splutter add all the powdered masalas and cook on a low flame for a minute or two
  7. Then add onion paste; if using raw onion paste cook it well till oil starts to release and are smell disappears and then add tomato ; if using shallow fired onion paste add tomato puree right after and continue to cook till masalas are well incorporated ,add slit green chilies if using and some hot water as per the desired consistency of gravy and let it simmer
  8. In the meantime drain the steamed gattas on a plate. Do not worry if you see small bubbles on the gattas, it is perfectly normal as the recipe does not use baking soda. It however doesn’t effect the final taste and texture and they disappear when added to gravy
  9. Once cool to touch cut them into 2 centimetre discs and add to the prepared gravy, bring to boil, lower the flame , cover and let it simmer for 3-4 minutes
  10. As it cooks, the gravy thickens because the gattas absorb water, so dilute accordingly
  11. Once done garnish with coriander and serve hot with chapatis or steamed rice

Gatte Ki Sabzee | Raam Salan

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 100

Ingredients

  • Besan: 1 cup
  • Coriander powder: 1/2 tsp
  • Cumin powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Turmeric powder:1/2 tsp
  • Ajwain, crushed coarsely: 1 tsp
  • Ginger-Garlic-Onion paste: Made with 1 small onion+3 inch ginger piece+4-6 garlic pods
  • Water to knead the besan dough
  • Dried Bay leaves: 2
  • Cumin seeds: 1 tsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Garam Masla: 1/2 tsp
  • Red Chili Powder: 1 tsp
  • Onion paste:1 cup
  • Tomato Puree: 1/2 cup
  • Green Chilies, slit lengthwise: 2 (optional)
  • Salt: To taste
  • Oil
  • Chopped coriander for garnish

Instructions

  1. In a wide dish bring together besan, coriander powder, cumin powder, red chilli powder, turmeric powder, ajwain, salt and ginger-garlic-onion paste, and adding a little water at a time start to knead till a soft dough comes together 
  2. Grease your palms with half a tablespoon oil and using both hands knead the oil into the dough; cover and set aside for 15 minutes
  3. In the meantime, bring water to boil in a wide and deep skillet. Once it comes to boil, add a tablespoon oil. This water will be used to steam the gattas and the oil prevents the gattas from sticking together 
  4. After 15 minutes, make small balls with the prepared dough and roll it between your palms to make approximately 2 centimetre thick "snakes (refer the below video for details)"
  5. Add the prepared dumplings into boiling hot water and cover. Keep the flame high, stir intermittently and continue to steam. Once the gattas are steamed they would start to float on the surface. It takes approximately 12-14 minutes on a high flame
  6. While the gattas are cooking you can start to cook the gravy ; heat oil in a heavy bottomed skillet and add cumin seeds and bay leaf; once the seeds start to splutter add all the powdered masalas and cook on a low flame for a minute or two
  7. Then add onion paste; if using raw onion paste cook it well till oil starts to release and are smell disappears and then add tomato ; if using shallow fired onion paste add tomato puree right after and continue to cook till masalas are well incorporated ,add slit green chilies if using and some hot water as per the desired consistency of gravy and let it simmer
  8. In the meantime drain the steamed gattas on a plate. Do not worry if you see small bubbles on the gattas, it is perfectly normal as the recipe does not use baking soda. It however doesn't effect the final taste and texture and they disappear when added to gravy
  9. Once cool to touch cut them into 2 centimetre discs and add to the prepared gravy, bring to boil, lower the flame , cover and let it simmer for 3-4 minutes 
  10. As it cooks, the gravy thickens because the gattas absorb water, so dilute accordingly 
  11. Once done garnish with coriander and serve hot with chapatis or steamed rice
https://onewholesomemeal.com/gatte-ki-sabzee-raam-saalan/

Gatte Ki Sabzee | Raam Salan

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Uncategorized

Moong Daal Khasta Kachori Recipe

Ok! Confessions- I wanted to get this post out before Holi but that never happened but I am way early for next Holi so you have enough time to test, try and ace this recipe before you make it next year 😉

Holi is special. The madness associated with this festival to me is more fun to witness than to be a part of. But one thing I love about it undoubtedly (no prizes for guessing) is the food!

Back home it is all about a fun celebration all day accompanied with a plethora of dishes mostly indulgent. There is no moderation in spirit (pun intended) or taste when it comes to Holi. And why should there be? The festival after all marks the onset of spring and for many agrarian states it is also their New Year- a promise of fresh beginnings and renewed energy and hope. And if nothing else, just for a day folks forget all their worries and stress , let go of all grudges and embrace loved ones and the new year with utmost positivity.

Dahi Wada, Gujiya, Mutton Curry, Malpua and Kachoris are some of the commonly associated dishes with Holi. Not to forget the refreshing and rejuvenating Thandai, which when added to milk and other desserts imparts the most heavenly flavours. Take this vegan dessert that I created with Mango and Thandai Powder for example. It is absolute heaven with amazing summer flavours.

Today, I am sharing another Kachori (deep friend dumplings with lentil stuffing)recipe. The stuffing is made with split yellow moong beans and it comes together fairly easily. The only step that is time consuming is the frying part which is an exercise in patience. For that I recommend using a large skillet to fry or if you do not have a large one then use two or more to fry multiple kachoris at the same time

Tips for making Moong Daal Khasta Kachori

  1. Make a soft pliable dough and add sufficient ghee to ensure a crispy yet crumbly dough and cover the dough with moist muslin and let it rest for at least 30 minutes.
  2. While stuffing the dough balls make sure the remaining dough is covered with a moist muslin so it doesn’t dry up. Dried up dough will not be pliable and crack while rolling
  3. Do not grind the moong daal to a smooth paste as the coarse texture works best for kachoris
  4. Once you have stuffed the kachoris you could either roll them gently with a rolling pin or press between your palms to flatten them; both methods work equally well
  5. Frying the kachoris is the most important step and it needs to be done with a great deal of patience on a low flame. Make sure the oil is really hot, then reduce the heat to medium low and fry kachoris flipping sides
  6. Before adding the next batch to fry turn off the gas and let the oil cool for 2 minutes before turning on the heat to low medium and continuing to fry the next batch
  7. You can make ahead the filling a few days in advance. It keeps very well in the refrigerator.

Ingredients for making Moong Daal Khasta Kachori

  1. All Purpose Flower(Maida)- 2 cups
  2. Ghee- 5 tsp
  3. Salt-1/2 tsp
  4. Split yellow moong daal, washed and soaked overnight and then coarsely ground-1/2 cup
  5. Hing(asafoetida)- 1/2 tsp
  6. Cumin seeds: 1.5 tsp
  7. Coarsely pound whole coriander seeds: 1.5 tbsp
  8. Coarsely pound whole fennel seeds: 3/4 tbsp
  9. Red chilli powder: 1 tsp
  10. Garam Masala: 1.5 tsp
  11. Besan: 5 tbsp
  12. Amchoor:1.5 tsp
  13. Ginger, grated: 1 tbsp
  14. Green chilies, finely chopped: 2 or to taste
  15. Mustard oil: 2 tbsp + 1 tbsp
  16. Salt: To taste
  17. Water to knead dough
  18. Oil or ghee to deep-fry

Method to make Moong Daal Khasta Kachori

  1. Grind the soaked moongdaal to a coarse paste adding only minimal water as needed for grinding. We want the final filling to be relatively dry and not clumpy. Cover and keep aside
  2. In a wide kneading dish add All Purpose Flour and 2 tsp ghee and mix by rubbing the flour between your palms. Take a handful of dough and bring it together in your fist and see if it sticks to form a lump. If yes, go ahead and add a few tablespoons of water and start to knead the dough. If not, then add some more ghee until the lump stays together
  3. Then start to knead the dough adding a little water at a time to make a soft pliable dough. Cover with a moist muslin and keep aside
  4. Next, start to make the moong daal stuffing. Add 2 tbsp mustard oil into a heavy bottomed wok and once oil is hot add hing and cumin seeds and sauté until the seeds start to splutter
  5. Reduce the flame to low and add coarsely pound coriander seeds and fennel seeds and sauté for another minute
  6. Then add grated ginger, green chilli, red chilli powder and Garam Masala and continue to sauté on a low flame till spices are cooked through- you will notice the change in smell from raw to nutty
  7. Then add besan and salt and continue to sauté for a good 3-4 minutes till the besan is cooked through and you start to notice the change in colour (see below images)
  8. Once besan is well roasted, add the coarsely ground moong daal and continue to cook on a medium flame; please do not leave the mix unattended and cook with constant stirring. The mix will start to look clumpy and get tough to stir but do not worry, it starts to get drier as it cooks
  9. Halfway through, add the remaining mustard oil and continue to cook until the daal mixture starts to look 70% dry; see below images for different stages of the mix
  10. Now make small tennis balls sized dough and fill it up with almost 1 tbsp daal mixture. Make sure the size of the dough ball is enough to make the kachoris not too thick or thin. I recommend making and frying one to see the results before frying bigger batches
  11. To deep fry, heat oil in a heavy bottomed skillet, then reduce flame to medium-low. Add the kachoris without crowding the pan and fry on a very low flame , occasionally flipping sides till both sides are nice and brown
  12. Drain on a kitchen towel and serve hot with a side of tamarind or coriander chutney and sliced raw onions or if you have the time some Potato Curry in a tomato gravy
  13. The kachoris store very well in an air tight container for upto a week!

Moong Daal Khasta Kachori Recipe

Moong Daal Khasta Kachori Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 100

Serving Size: 4-6

Ingredients

  • All Purpose Flower(Maida)- 2 cups
  • Ghee- 5 tsp 
  • Salt-1/2 tsp
  • Split yellow moong daal, washed and soaked overnight and then coarsely ground-1/2 cup
  • Hing(asafoetida)- 1/2 tsp
  • Cumin seeds: 1.5 tsp
  • Coarsely pound whole coriander seeds: 1.5 tbsp
  • Coarsely pound whole fennel seeds: 3/4 tbsp
  • Red chilli powder: 1 tsp 
  • Garam Masala: 1.5 tsp
  • Besan: 5 tbsp
  • Amchoor:1.5 tsp
  • Ginger, grated: 1 tbsp
  • Green chilies, finely chopped: 2 or to taste
  • Mustard oil: 2 tbsp + 1 tbsp
  • Salt: To taste
  • Oil or ghee to deep fry
  • Water to knead dough

Instructions

  1. Grind the soaked moongdaal to a coarse paste adding only minimal water as needed for grinding. We want the final filling to be relatively dry and not clumpy. Cover and keep aside 
  2. In a wide kneading dish add All Purpose Flour and 2 tsp ghee and mix by rubbing the flour between your palms. Take a handful of dough and bring it together in your fist and see if it sticks to form a lump. If yes, go ahead and add a few tablespoons of water and start to knead the dough. If not, then add some more ghee until the lump stays together 
  3. Then start to knead the dough adding a little water at a time to make a soft pliable dough. Cover with a moist muslin and keep aside
  4. Next, start to make the moong daal stuffing. Add 2 tbsp mustard oil into a heavy bottomed wok and once oil is hot add hing and cumin seeds and sauté until the seeds start to splutter
  5. Reduce the flame to low and add coarsely pound coriander seeds and fennel seeds and sauté for another minute 
  6. Then add grated ginger, green chilli, red chilli powder and Garam Masala and continue to sauté on a low flame till spices are cooked through- you will notice the change in smell from raw to nutty
  7. Then add besan and salt and continue to sauté for a good 3-4 minutes till the besan is cooked through and you start to notice the change in colour (see below images)
  8. Once besan is well roasted, add the coarsely ground moong daal and continue to cook on a medium flame; please do not leave the mix unattended and cook with constant stirring. The mix will start to look clumpy and get tough to stir but do not worry, it starts to get drier as it cooks
  9. Halfway through, add the remaining mustard oil and continue to cook until the daal mixture starts to look 70% dry; see below images for different stages of the mix
  10. Now make small tennis balls sized dough and fill it up with almost 1 tbsp daal mixture. Make sure the size of the dough ball is enough to make the kachoris not too thick or thin. I recommend making and frying one to see the results before frying bigger batches
  11. To deep fry, heat oil in a heavy bottomed skillet, then reduce flame to medium-low. Add the kachoris without crowding the pan and fry on a very low flame , occasionally flipping sides till both sides are nice and brown
  12. Drain on a kitchen towel and serve hot with a side of tamarind or coriander chutney and sliced raw onions
  13. The kachoris store very well in an air tight container for up-to a week!
https://onewholesomemeal.com/moong-daal-khasta-kachori-recipe/

I have a step by step highlighted on my Instagram feed Highlights under Mungdaal Kachori in case you want to watch me make it :))

Categories
Food Photography and Food Styling Uncategorized

Understanding Shutter Speed & an ANNOUNCEMENT

Come June 2021, I would officially be blogging for 4 years now. Time flies and how! I am not the one to show perseverance but that is one trait blogging has taught me and how! It has taken a while but here I am, nowhere close to my goal but a long way from where I started.And that for me is a great feat to celebrate.

And celebrating we are! Why “we” not “I” you might wonder. In order to answer that question, I will have to backtrack a little.

Meera( https://7saffronstreet.com, Preethi (https://cookingwithpree.com) and I have been friends on instagram since a couple of years now.  From being ardent lovers of food to becoming bloggers and eventually morphing into food photographers we’ve had very similar journeys. Along the way we’ve experienced our own learnings, hurdles and wins. When we look back at our starting points and look forward at our future milestones, one thing stands out as a common and strong goal for all three of us.  It is the passion to teach and spread the knowledge back into the community where we derived it from. And this is what our little celebration is about- Giving back! ‘Coz if you ask me, there is no better way to celebrate but by sharing and growing together.

To give a shape to this goal, nurture and propel it continually, we are launching a food photography club called “The Food Foto Club” on Instagram. Through this club we intend to power up your food photography journey by sharing our experience and guidance periodically. We will also invite experts in the field from time to time to share their wisdom.

That’s not all, each time we share, we welcome you all to share your images based on the learnings with us. And last but not the least exciting giveaways from time to time too.

I truly hope that this initiative of ours will make your photography journey a tad easier and much more fun! ‘Coz isn’t learning a lot more easier when one is having FUN?

To kick off this collaboration we decided to start from the very basics- The Golden Triangle- breaking down the three pillars of Food Photography for you. While Meera and Preethi will share about Aperture and ISO respectively, in this post I am going to demystify  SHUTTER SPEED.

Breaking Down Shutter Speed

Camera is similar to the human eye in many ways. It plays with light and forms images just like our eyes do. Just like the iris in human eye shrinks and enlarges thereby controlling the amount of light that enters the eye, a camera’s shutter opens and shuts to control the amount of light entering the camera. And how quickly or slowly it opens and shuts, decides the amount of light entering the camera.

Impact on Exposure

This speed of shutting and opening of the shutter is typically measured in fractions of a second. For example, 1/4 means a quarter of a second, while 1/250 means one-two-hundred-and-fiftieth of a second (or four milliseconds), which means when your camera is set at 1/4 shutter speed, the shutter closes considerably slower than when it is set at 1/250.

And as you might have guessed by now, longer the shutter stays open, more amount of light comes in resulting in brighter and more exposed images ; conversely , faster the shutter speed, relatively lesser amount of light comes in and resulting image is relatively less bright.

“Shutter Speed is a Fraction

But let that not be a Distraction

Decrease the Denominator

And make your images Brighter.”

The six images below are an illustration of how shutter speed effects exposure. All images have been shot at ISO 400 and Aperture f/4.0.

As you can see with reducing shutter speed the image gets more exposed.

Impact on Capturing Degree of Motion

Shutter Speed has a two pronged effect- not only does it effect the level of exposure as explained above but it also affects the degree of movement captured. A faster shutter speed(1/200 and above) captures movement in a more crisp fashion and allows for less motion blur (as illustrated in the first image below).Whereas a slower shutter speed (because the shutter is open for longer) will allow for more motion blur (as illustrated in the last image below).

As you may have guessed by now, while capturing motion is a skill we do want to learn as food photographers, using extremely high (1/1000 and higher) or extremely low (1/8 and lower)speeds is very rare. However creativity follows no rules and it is good to know the technicalities in order to bring our creative vision to life.

In below illustrations I share 4 images at 4 different shutter speeds- 1/200 sec,1/15 sec, 1/4 sec and 1 second. Do note for shutter speeds higher than 1/200 , to avoid shake and a blurry image a tripod is required. Also, I have modified the ISO to control exposure so images are not over or under exposed with changing shutter speeds. Aperture is fixed at f/5.6.

Take time to observe how the stream of milk looks different with changing shutter speed.

As you can see with reducing shutter speed the milk stream tends to freeze more.

You could try out the same yourself with a similar subject or even with flour, sugar, flour, steam or smoke.

I am going to leave you with a question to ponder on- In what food/still life photography scenarios is motion blur a good thing?

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Want to dig a tad deeper and understand how Direction of Light impacts your images? Download my free E-Book here.