Category: Recipes

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

Amla Murabba

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

Print
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

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 

Print
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

Gatte Ki Sabzee | Raam Salan

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

Print
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

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)
    Masalas Cooked Through
    Add Besan
    Notice the change in colour of besan when well roasted
  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
    Raw Moongdaal Paste
    After 2 minutes of cooking
    Final texture
  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

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

Carrot Greens Stir Fry

Carrot Greens Stir Fry

Did you grow up eating carrot greens stir fry? Or did you always wonder what those pretty green shoots were good for? There are many reasons to include these pretty greens in your diet. Health and nutrition to begin with!

Growing up my grandparents had a huge kitchen garden and they grew all sorts of fruits and vegetables for family consumption and every summer it was the most looked forward to part of my trip. None of the neighbours had kids our(me and my brother) age so we did not really have any playmates apart from each other and the 5 year age difference made sure we also spent a lot of time by ourselves . And one of my favorite things to do was stroll in the kitchen garden looking at all the produce . I learnt so much about plants subconsciously like most kids and am so grateful for that kind of exposure.

Anyhow, it is not often that I spot carrots with shoots intact in the wet market but whenever I do, I try and grab them and add to my weekly menu. The best part is the greens are so flavourful by themselves , just a quick sauté in sesame or mustard oil with any of your preferred seasonings is just enough for a delicious and healthy side. And this time around coz the carrots were so juicy and sweet I added them to the stir fry too.

The recipe is fairly simple with no special tips and tricks involved. All you need to do is soak the shoots in water for a bit and wash multiple times till the water runs clear, drain and chop nice and fine. Chop carrots in cubes or any desired shape and get cooking. You can use this recipe with most other greens too.

I have added only basic spices in the stir fry but feel free to experiment.

Ingredients for Carrot Greens Stir Fry

  1. Carrot greens, washed and chopped fine- 2.5 cups
  2. Carrots, cubed or chopped to desired size – 1 cup
  3. Green peas, fresh or frozen- 1/2 cup (optional)
  4. Cumin seeds- 1 tsp
  5. Hing(asafoetida)-1/2 tsp
  6. Curry leaves- 12-15
  7. Turmeric powder- 3/4 tsp
  8. Red Chili powder-1/2 tsp
  9. Coriander powder- 1 tsp
  10. Cumin powder- 1/2 tsp
  11. Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  12. Green chilies, slit vertically- 2 or as per taste
  13. Toasted Sesame seeds: 1.5 tsp
  14. Pumpkin seeds: 1.5 tsp
  15. Salt: To taste
  16. Mustard or Sesame oil- 1 tbsp

Method for Carrot Greens Stir Fry

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis

Print
Carrot Greens Stir Fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 80

Serving Size: 3-4 people

Ingredients

  • Carrot greens, washed and chopped fine- 2.5 cups
  • Carrots, cubed or chopped to desired size - 1 cup
  • Green peas, fresh or frozen- 1/2 cup (optional)
  • Cumin seeds- 1 tsp
  • Hing(asafoetida)-1/2 tsp
  • Curry leaves- 12-15
  • Turmeric powder- 3/4 tsp
  • Red Chili powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1/2 tsp
  • Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  • Green chilies, slit vertically- 2 or as per taste
  • Toasted Sesame seeds: 1.5 tsp
  • Pumpkin seeds: 1.5 tsp
  • Salt: To taste
  • Mustard or Sesame oil- 1 tbsp

Instructions

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis
https://onewholesomemeal.com/carrot-greens-stir-fry/

Carrot Greens Stir Fry

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Achari Chicken | Achari Murgh

Achari Chicken | Achari Murgh

 

If you have been following my blog for a while  you know that I love a good chicken recipe. And more often than not anything chicken is very warmly welcomed at the table too. Apart from my eldest who off late has been showing an inconsistent treatment to chicken most of us love our chicken. Hence most of our Saturday lunches now are about trying a new chicken recipe for the family. However if I have to be honest, Achari Chicken was not always on the top of my mind.

It so happened that I was doing a Homemade Masala Series on my Instagram and amongst others I tried my hand at making my own Achari Masala for which I used Neha (Whisk Affairs) recipe. Only change I made was to not add salt.

Obviously I had a whole lot sitting in my pantry after. I had used it plentiful in stir-fries and curries when it occurred to me that a fieryish Achari Chicken would be perfect for our weekend meal. It really is a straightforward recipe and I use the base recipe for many vegetable curries too, like paneer, broccoli, soya chunks, cauliflower to name a few. You have got to try it one way or another :))

Some Tips To Make the Perfect Achari Chicken:

  1. While dry roasting the whole spices for Achari Masala keep the flame very low and stir cotinously as the spices can burn easily on a high flame or if left alone. You know they are done when they start to release a fragrance. This shouldn’t take more than a few minutes
  2. Always, always , always use bone-in or boneless thighs for best results
  3. Marinate overnight if possible with fresh yogurt and not sour
  4. Do not rush the step for cooking onion with masalas. That is an important step to getting a luscious flavourful curry
  5. This is an overall healthy dish, hence do not skip the 1 tbsp ghee in the recipe; it goes a long way in adding flavours to the curry
  6. For best results use store bought tomato puree, specifically passata. It is hundred percent tomatoey goodness and nothing else. It truly elevates the final dish so much more
  7. It is important to bring the refrigerated marinated chicken to bring to room temperature before adding it to the cooked masala paste as chilled chicken effects the absorption of masalas and final flavours
  8. It is a great make ahead dish and tastes even better the next day
  9. Throw in some cubed potatoes for a thicker curry.

Ingredients for Achaari Masala:

  1. Dried red chilies- 34 numbers
  2. Coriander seeds- 4 tbsp
  3. Onion seeds- 4 tsp
  4. Fennel seeds- 12 tbsp
  5. Mustard seeds- 8 tbsp
  6. Fenugreek seeds- 2 tsp
  7. Cumin seeds- 12 tbsp
  8. Turmeric powder- 2 tsp
  9. Dry Mango powder- 8 tsp
  10. Hing (asafoetida)-2 tsp

Method to make Achari Masala:

  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.

Ingredients for Achari Chicken

  1. Boneless Chicken Thighs- 600 grams
  2. Fresh yogurt- 3/4 cup for marinade
  3. Turmeric powder-1 tsp + 1 tsp
  4. Red Chili powder- 1 tsp + 1 tsp
  5. Ginger-gralic paste- 1 tbsp + 1 tbsp
  6. Mustard Oil- 1 tbsp + 2 tbsp
  7. Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  8. Mustard seeds- 1/2 tsp
  9. Onion seeds (Kalonji)- 1/2 tsp
  10. Finely chopped onion: 1.5 cups
  11. Tomato paste- 3/4 cup
  12. Salt: 1.5 tsp or to taste
  13. Green chilies, slit vertically- 2 or as per taste
  14. Ghee- 1 tbsp
  15. Julienned ginger- 1 tsp for garnish
  16. Finely Chopped Coriander- 2 tbsp for garnish

Method to make Achari Chicken

  1. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  2. Bring out of refrigerator 30 minutes before cooking
  3. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  4. Then add finely chopped onion and continue to cook until golden brown but not burnt
  5. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  6. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  7. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  8. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer
  9. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  10. Let it sit covered for 10-15 minutes after turning off the flame
  11. Serve hot with some rice and daal or chapatis

Achari Chicken | Achari Murgh

Print
Achari Chicken (Achari Murgh)

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 100

Serving Size: 4-6

Ingredients

    Ingredients for Achari Masala
  • Dried red chilies- 34 numbers
  • Coriander seeds- 4 tbsp
  • Onion seeds- 4 tsp
  • Fennel seeds- 12 tbsp
  • Mustard seeds- 8 tbsp
  • Fenugreek seeds- 2 tsp
  • Cumin seeds- 12 tbsp
  • Turmeric powder- 2 tsp
  • Dry Mango powder- 8 tsp
  • Hing (asafoetida)-2 tsp
    • Ingredients for Achari Chicken
  • Boneless Chicken Thighs- 600 grams
  • Fresh yogurt- 3/4 cup for marinade
  • Turmeric powder-1 tsp + 1 tsp
  • Red Chili powder- 1 tsp + 1 tsp
  • Ginger-gralic paste- 1 tbsp + 1 tbsp
  • Mustard Oil- 1 tbsp + 2 tbsp
  • Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  • Mustard seeds- 1/2 tsp
  • Onion seeds (Kalonji)- 1/2 tsp
  • Finely chopped onion: 1.5 cups
  • Tomato paste- 3/4 cup
  • Salt: 1.5 tsp or to taste
  • Green chilies, slit vertically- 2 or as per taste
  • Ghee- 1 tbsp
  • Julienned ginger- 1 tsp for garnish
  • Finely Chopped Coriander- 2 tbsp for garnish

Instructions

    Method to make Achari Masala
  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant 
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.
    3. Method to make Achari Chicken
  3. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  4. Bring out of refrigerator 30 minutes before cooking
  5. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  6. Then add finely chopped onion and continue to cook until golden brown but not burnt
  7. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  8. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  9. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  10. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer 
  11. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  12. Let it sit covered for 10-15 minutes after turning off the flame
  13. Serve hot with some rice and daal or chapatis
https://onewholesomemeal.com/achari-chicken-achari-murgh/

Some Other Recipes With Chicken You Might Like

Masala Roast Chicken | One-Pot Meal Recipe

Chicken Bharta Wrap | Curry In A Wrap

Chicken Meatballs in Fiery Cheesy Curry

Chicken Kofta in Appe/Aebleskiver Pan | Easy & Healthy Recipe

Dhaniya Chicken | A One-Pot Meal