Author: onewholesomemeal

Categories
Dinner | 8pm Meal

Purple Cabbage Minced Chicken Wrap

Minced Chicken Wrap
Purple Cabbage Minced Chicken Wrap

The battle to get nutrition into the kids is a constant. And it doesn’t help when mummy herself gets bored of the same old porridge and grilled chicken.

I am always looking for quick-fix meals for the kids, which do not require me to spend hours in the kitchen. And at the same time are also healthy and full of flavors. Yes, we all want everything – easy to make, healthy, and tasty. Sometimes, you manage to find that perfect balance with a recipe.

So I am happy to say, this crunchy minced chicken wrap comes close. This is a low carb family meal which is great for dinner. You can serve it with a side of rice or grilled potatoes for the children. If you do not have purple cabbage at hand, you could easily replace it. Try it with lettuce or regular cabbage. If you don’t mind the carbs, then even whole wheat bread or roti work. I however recommend the veggie wrap as the freshness and crunch add to the flavor. Scroll down for the full recipe.

Let me know how you like to have your minced chicken wrap – with a carb wrap or a crunchy veggie wrap.

 

Minced Chicken Wrap

Minced Chicken Wrap

 

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Purple Cabbage Minced Chicken Wrap

Ingredients

  • Minced chicken breasts or thighs- 250gm
  • Purple cabbage or lettuce (individual leaves peeled and separated)- 10-12 or as desired
  • Medium onion finely chopped-1
  • Medium tomato finely chopped-1
  • Coriander powder-1/4 teaspoon
  • Cumin powder-1/4 teaspoon
  • Garam Masala-1.5 teaspoon
  • Whole cumin for tempering-1 teaspoon
  • Ginger-garlic paste-2 tablespoons
  • Curry leaves-6-8
  • Amchoor powder-1/2 teaspoon (can swap with 1 teaspoon freshly squeezed lime juice for a mild tangy flavor)
  • Turmeric powder-1/2 teaspoon
  • Red chili powder- ½ teaspoon or as per taste (optional)
  • Green chilies chopped fine-2 (optional)
  • Chopped coriander- 2 tablespoons
  • Lime juice, freshly squeezed- 2 tablespoons
  • Salt-1 teaspoon or as per taste+1/2 teaspoon
  • Oil- 2 tablespoons

Instructions

  1. Mix 2 tablespoons lime juice with ½ teaspoon salt, stir well, cover and keep aside
  2. Heat 2 tablespoons oil in a wok, add cumin seeds and curry leaves until they start to splutter
  3. Reduce the heat to medium and add cumin and red chili powder followed by ginger-garlic paste. Sauté well for 2 minutes and add chopped onions. Sauté for another 2-3 minutes till the onions are translucent, add tomatoes followed by coriander powder, cumin powder, garam masala and amchoor powder. Mix well and cook the mixture well on medium heat until you see oil oozing out. This is an indication that the spices have blended well and imparted maximum flavor
  4. Add minced chicken and mix well with the spice mixture followed by green chilies and cook uncovered till the meat is almost tender, add salt, mix well and cook for another 5-7 minutes. It is important to cook the meat uncovered to retain maximum flavor
  5. Garnish with coriander and set aside
  6. Brush the cabbage/lettuce leaves with the salt and lime mixture, spoon the cooked chicken mixture into individual leaves, wrap and serve with a spicy peanut dip (see here for a peanut dipping sauce recipe- http://allrecipes.com/recipe/219000/spicy-peanut-dipping-sauce/)

Notes

Calories (per serving)- 50
Nutrition- Fiber/Protein/Vitamin C/B1/B6/K/Phytonutrients/Calcium/Iron/Phosphorous/Magnesium/Antioxidants
It does wonders for your- Muscles/Gut/Immunity/Heart/Blood Cholesterol/Inflammations/Bone/Sleep
This is “My 8 pm Meal”

https://onewholesomemeal.com/purple-cabbage-minced-chicken-wrap/

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal

Peach Iced Tea Remedy For Summer

Peach Iced Tea
Peach Iced Tea for Summer

Most Indians have a strong preference and are either a chai person or a coffee person. Well, not me. I am not much of a tea or coffee person.

I have a cuppa in times of desperation only – so, I can keep myself sane and not donate one of the kids! I know! I know! Wine would be a better option but hey! I am trying to lose weight here. And I would rather save my calories for desserts!

Now, come summer I definitely prefer to do away with the hot teas and hot coffees. In fact, it is hard to say no to a nice, chilled glass of iced tea. A friend got me hooked and now here I am trying a new fruity flavor ever so often. Featured here is a refreshing Peach Iced Tea, the perfect cooler for this stuffy, humid weather in Hong Kong. The peach and sugar mixture keeps well in the refrigerator for a week. Alternatively, you could freeze it as ice cubes and thaw at room temperature for a few hours before mixing it with your tea. Happy Peachy Summering !!!!

If you have tried different fruit-flavored iced teas, let me know in the comments.

Peach Iced Tea

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Peach Iced Tea

Ingredients

  • Peaches (sliced)-3
  • Granulated white sugar-3 tablespoons (you could use brown or palm sugar which have a more earthy taste. These sugars however do interfere with the natural peach colour of the drink, so that is a word of caution
  • Water-1 cup + 4 cups for brewing tea
  • Tea bags or tea leaves- as per desired strength of the tea. Usually 3-4 tea bags or 1.5 teaspoons tea leaves are sufficient for four servings of iced tea

Instructions

  1. Bring one cup of water with peach and sugar to boil and then reduce the heat to medium. Stir well and keep the heat on till the sugar dissolves. Smash the peaches with a spoon to infuse their flavor into the water
  2. Turn off the heat, cover and let the mixture sit for 20-20 minutes
  3. Smash the peaches some more and strain
  4. Transfer the peach syrup to a glass jar and refrigerate until use
  5. Brew the tea/add tea bags to hot water as you would while making regular tea
  6. Bring the tea to room temperature and refrigerate in a glass jar
  7. To serve mix 2 tablespoons of peach syrup with 1 cup of tea, top it with lots of ice and serve immediately
https://onewholesomemeal.com/peach-iced-tea/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Eggplant with Fenugreek Leaves

Eggplant
Eggplant with Fenugreek Leaves

My mother loathed cooking. In fact, she still does.

During her wedding ceremony, the people on the bride’s side jested how my father would have to eat an omelet and boiled rice for all his meals. These were the days when women were solely responsible for the home and hearth. Needless to say, she had a tough time learning the ropes especially because my father loved to socialize and have people over for meals! I luckily never witnessed the lack of culinary skills days but I loved what she cooked when she cooked.

To me (like most children out there) my mother was and is the best cook ever. Among my many favorites were her eggplant recipes. Yes! There were more than a few and mind you this was when eggplants were not the rage. Very unlike today, where they are the go-to vegan superfood. So, it is but natural that now when I cook for my family I try and recreate her eggplant recipes. This one, in particular, is absolutely refreshing. Just perfect for a light summer meal with a side of warm rice and maybe some ghee.

Scroll down for the detailed recipe. If you like eggplant, do try my roasted eggplant mash. I promise you, it goes with everything!

 

 

Eggplant

 

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Eggplant with Fenugreek Leaves

Ingredients

  • Medium sized eggplants (the long and thin variety or even the baby eggplants are great)-3
  • Medium sized potato (optional)-1 (cubed)
  • Medium sized onion (sliced fine)-2
  • Small raddish (sliced into thin discs)-1 (optional)
  • Medium sized tomato (chopped)-1
  • Fresh or dried fenugreek leaves- 1 cup (if fresh) or ½ cup (if dried)
  • Garlic (chopped fine)-4 (using finely chopped garlic enhances the flavour)
  • Panchforan (five spice mix)-1 teaspoon( see here how to prepare your own five spice mix if you do not have one handy- https://www.instagram.com/p/BVWq7qdFxrY/?taken-by=onewholesomemeal)
  • Turmeric powder-1/2 teaspoon
  • Salt-1.5 teaspoon or to taste
  • Mustard oil- 1.5 tablespoons

Instructions

  1. Cut the eggplants into 3 inch long and 1 inch wide pieces. This is totally subjective, I cut them long as I like them chunky, you could also cut smaller but make sure not to make it too fine to avoid turning it into mush while cooking. Soak the cut eggplants into a bowl of tap water for 15-20 minutes to take away the sharp bitterness. Drain well after 20 minutes and dry on a kitchen towel. It is extremely important that the eggplant pieces are dry before cooking as they will release water during the cooking process and if they are not dried well to begin with the chances of the preparation turning to mush is higher
  2. Wash, drain, pat dry the fresh fenugreek leaves. Chop and keep aside
  3. Heat the mustard oil in a pan and when the oil is hot, add panchforan. When the seeds start to splutter add onion, garlic, potato and radish (if using). Cook on medium high heat till the onion is brown and the potatoes are halfway cooked
  4. Add eggplant and mix well. Turn the heat to medium and cook uncovered till it releases water and all the released water dries up completely.
  5. Once all the water has dried the eggplant is mostly cooked. Now add tomato and fenugreek leaves. If you are using fresh leaves, wait until the leaves release water and the water dries up before adding salt and turmeric powder. It takes around 10-12 minutes for the fresh fenugreek leaves to cook through so they do not taste bitter. Dried leaves cook much faster and 5-7 minutes would be enough before you turn off the heat
  6. Give the dish a last final mix, turn off the heat, garnish with chopped coriander and serve hot with plain steamed rice and split mung daal and a side of onion and green chilies with a dash of lime

Notes

Calories (per serving)- 85
Nutrition- Fiber/Vitamin C/B6/K/Phytonutrients/Calcium/Iron/Potassium/Phosphorous/
It does wonders for your- Gut/Immunity/Heart/Blood Cholesterol/Inflammations/Diabetes
This is “My 8 pm Meal”

https://onewholesomemeal.com/eggplant-with-fenugreek-leaves/

[kkstarratings]

Categories
Dinner | 8pm Meal

Kadhi Flavoured Mini Parathas

Mini Parathas
Kadhi flavoured mini parathas

Trying hard to achieve something is great. However, sometimes trying too hard kills our natural instinct to get things right. What do you think?

The solution is right there staring into our face but we are unable to see it. Sometimes taking a step back is a great way to move forward. On one such day which was one in a series of days of trying too hard, I was standing before my refrigerator, battling the ever-elusive question – What do I make for dinner today? As I ticked off one option after another trying to get the brain and palate to agree on something, I literally took a step back. That is when I spotted the box of leftover kadhi from lunch. And that is how these mini parathas made with whole wheat were born.

I served them with a vegan beetroot dip, stir-fried vegetables, and cheese. They were cooked in a jiffy. I just had about enough time to take a few quick shots of the mini parathas before the kids attacked them. And then, I forgot about them.

Until I happened to chance upon the pictures today while clearing my dropbox. Scroll down for the full recipe, one that would have been lost if not for some cloud decluttering.

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Kadhi Flavoured Mini Parathas

Ingredients

  • Kadhi (previously cooked)- ½ cup (see here the recipe for making kadhi-http://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/). Please note that you do not need pakoras for this recipe, just the kadhi to make the dough
  • Whole-wheat flour- 2 cups
  • Oil-2 tablespoons + 4 tablespoons for shallow frying the parathas

Instructions

  1. Add 2 tablespoons oil to the flour and rub the flour between your palms for 5-7 minutes. This helps incorporate oil well into the flour and helps keep the parathas soft
  2. Knead the dough using the kadhi instead of water adding the liquid gradually making sure not to over add the liquid and make the dough too soft (See here the method to knead dough)
  3. Cover with a wet muslin cloth and let it rest for ten minutes
  4. Dust a flat base with flour and roll out small 4 inch parathas. You can use a cookie cutter to make sure all the parathas are the same size
  5. Heat a flat iron or non-stick pan and cook the parathas on medium-high heat, brushing a teaspoon of oil on both sides and flipping halfway through. This should take 2-3 minutes
  6. Serve hot with a dip of your choice,cheese and stir-fried vegetables or minced meat

Notes

Calories (per mini paratha)- 30
Nutrition- Protein/Folate/Iron/Potassium/Fiber/B-Complex, Magnesium
It does wonders for your- Muscles/Sleep/Inflammation/Gut/Blood
This is “My 8pm Meal”

https://onewholesomemeal.com/kadhi-flavoured-mini-parathas/

[kkstarratings]

 

 

 

 

 

 

 

Categories
Breakfast | 8am Meal

White Chocolate Mawa Barfi

White Choclate
White Chocolate Mawa Barfi

Let me tell you a little story, about how the white chocolate barfi was “discovered”.

This post is all about confessions. Not every new recipe one tries is a flying success, some taste totally different from what one expected and some which taste great do not photograph very well. This serendipity of a recipe was one of the former. I was trying to create an apparently easy recipe of white chocolate bark and something went seriously wrong (please do not ask me what, I have no clue). Somewhere towards the last few minutes, it started to turn into a fudge-like consistency. Definitely not what would set into a bark! So, what was I supposed to do? Bin the chocolate? Of course not!

Since the Supremacy wanted fudge I decided to make fudge. I incidentally had some fresh khoya at hand so I added that to the fudgy mass, gave it a nice mix, cooled it, topped it with nuts, refrigerated and we had a delicious white chocolate mawa barfi ready! I must admit it was a quintessential Indian dessert – very very very sweet! So, unless you have a massive sweet tooth, do not attempt it 😉

Yes, only on my blog will you get recommendations on what not to make..haha! Just kidding! Go ahead, try it but be careful not to overindulge, it truly is addictive 🙂

For a less sweet barfi, why not try the apple barfi?

 

White Chocolate

 

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White Chocolate Mawa Barfi

Ingredients

  • White chocolate (broken): 250gm
  • Fresh khoya(crumbled)- 50gm
  • Chopped pistachios-1 cup+ ½ cup
  • Chopped almonds-1 cup
  • Dried rose flowers-2 tablespoons

Instructions

  1. Line a baking sheet with foil and keep aside
  2. Prepare a water bath (see here the method to prepare a water bath and melt chocolate- https://www.youtube.com/watch?v=ILPnE1NMbJs) and let the chocolate melt stirring continuously
  3. Keep stirring until smooth and mix in khoya and half cup pistachios turning off the heat
  4. Give it a nice mix and pour on the prepared tray. Smoothen with a blunt knife and sprinkle chopped almonds and dried rose flowers
  5. Refrigerate for a few hours and cut into small squares to serve. They stay well if refrigerated for as long as 3 weeks

Notes

Calories (per square)- 150
This is “My 8am Meal”

https://onewholesomemeal.com/white-chocolate-mawa-barfi/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Pepper Prawns Fry Kerala Style

Prawns Fry
Pepper Prawns Fry Kerala Style

Remember the Kerala style pepper prawns fry that went with the udon noodles a few posts back?

They were the yummiest Kerala style prawns adding the right amount of tang and crunch to the soft, gooey udon. Crazy as it sounds, the marriage between the Malyali prawns’ fry and Japanese udon noodles was a happily ever after with a touch of spice all along. How amazing is that!

The prawns were so great that I thought they were worth a deep dive. I mean just in case you would like to serve up just the prawns fry with no noodles. The best thing is there are so many ways to enjoy this dish. If you prefer the more traditional dish, you can serve them on a bed of bland rice. For something a little more western, these prawns also make for a great topping on canapes. You can put them on an almond cracker. Add a dash of lime and sprinkle of sesame and there you have the perfect finger food with your favorite cocktail. Speaking of cocktails, happy Friday folks!

Scroll down for the recipe. You may also want to check my recipe for prawns in coconut cream sauce.

Prawns Fry

 

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Prawn Pepper Fry

Ingredients

  • Prawns (cleaned and deveined)- 250 gm
  • Small onion (finely sliced)-1
  • Green chili (chopped fine)- 1 (go higher on chilies if you like it hotter)
  • Red chili powder-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Black pepper powder-1 teaspoon (freshly ground works best, but you could use packaged too)
  • Curry leaves- 3 sprigs
  • Ginger-garlic paste- 1.5 tablespoons
  • Freshly grated ginger and garlic-1 tablespoon
  • Salt-1 tablespoon to taste
  • Oil-2 tablespoons

Instructions

  1. Marinate the prawns overnight in a refrigerator or at least a couple of hours with green chilies, red chili powder, turmeric powder, pepper powder, salt and freshly grated ginger and garlic. Take it out of the refrigerator a 15 minutes before cooking
  2. Heat oil in a wok and add sliced onions and curry leaves. Cook on medium heat till the onions are brown and aroma from the curry leaves fills your kitchen
  3. Add ginger-garlic paste and cook for another 2 minutes
  4. Add the marinated prawn-spice mixture and mix well. Cook on medium-low heat for 5-7 minutes till the spices are well incorporated and the prawns get a reddish brown hue
  5. Serve hot as finger food on thin crackers or mix with noodles as a complete meal

Notes

Calories (for 100gms)- 100
Nutrition- Protein/Vitamin B Complex/Iron/Potassium/Iodine/Phosphorous
It does wonders for your- Muscles/Blood/Bones/Teeth/Nerves
This is “My 1pm/8pm Meal”

https://onewholesomemeal.com/pepper-prawns-fry-kerala-style/

[kkstarratings]