Category: Afternoon Snack | 3pm Meal

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Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Almond and Flaxseed Bliss Balls

Almond and Flaxseed Bliss Balls
Almond and Flaxseed Bliss Balls

Bliss balls or energy balls are not a novelty. There are all types and kinds, and yet there are so many new and variety of options possible.

Whenever I am rushed and want to fix a quick dessert which will keep well for a week, I make one or the other kind of energy balls. Some of our family favourites are coconut-dates, apricot-pistachio, and almond turmeric bliss balls. They are the perfect take-along quick snack and super filling and healthy too!

This time however I had some flaxseed meal at hand. Hard as it is to find it on the grocery aisle these days, I wanted to use them asap. The key ingredients that I used where:

  1. Almond Meal – I used the store-bought blanched almond meal but you can also make it at home in advance.
  2. Flaxseed Meal – Just blend a few cups of flaxseed in a blender to make this or just buy off the shelf.
  3. Pitted Medjool Dates- These are the soft variety of dates available easily in any supermarket. If for some reason you are unable to lay your hands on these, you can sue regular dates; soak the regular dates in some warm water for 20-30 minutes until they are soft. Then drain and blend.
  4. Pistachios – These again, I dry roasted them to bring out the nuttiness, then cooled and blended them to a powder.Almond-Pistachio-Flaxseed Bliss balls

I also added some freshly pounded black pepper and sea salt along with a tablespoon of pure vanilla extract for flavour.

Most bliss ball recipes involve throwing all the ingredients together into a high-speed blender and blending them all together. However, for this recipe, I blended each ingredient (apart from the already blended ones of course) separately and then brought them all together one last time before shaping them into desired sized balls.

Print
Almond-Flaxseed Bliss Balls

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: Makes 10-12 medium sized bliss balls

Ingredients

  • Almond Meal- 1 cup
  • Flaxseed Meal- 1/4 cup
  • Pistachios, toasted and powdered- 3/4 cup and some extra for coating the bliss balls
  • Pitted Medjool Dates, coarsely chopped- 12-15
  • Coarsely pounded black pepper- 1/2 tbsp
  • Sea salt- 1 tsp
  • Pure Vanilla Extract- 1tbsp
  • Coconut oil to grease hands

Instructions

  1. Dry roast the pistachios in a heavy bottomed pan on medium high flame for 2-3 minutes, stirring continuously , then cool down and keep aside; blend to a fine powder once cool
  2. Blend the dates till they are smooth and clumpy
  3. To the above blender jar add almond, pistachio, flaxseed meals, black pepper, pure vanilla extract and blend one final time till combined; you would need to scrape the sides of the jar a few times
  4. Invert the contents into a bowl and using your clean hands give it one final mix , pressing the mixture between your fingers as you go
  5. Grease your hands with some coconut oil and form the mixture into desired sized balls
  6. Coat the balls with pistachio powder if desired
  7. Store in an airtight container in a cool and dry place and consume within a week
https://onewholesomemeal.com/almond-and-flaxseed-bliss-balls/
 Almond-Flaxseed Bliss Balls

 

 

 

 

 

Categories
Afternoon Snack | 3pm Meal

Chooda Bhoonja | Chuda Bhaja | Chivda Recipe

Chooda Bhoonja
Popular East Indian Snack

Chuda Bhaja, Chivda Bhaja, Chooda Bhoonja and there are many more spellings and names to this popular eastern India recipe.

“Bhooja” or “Bhoonja” loosely translates to something roasted or fried. It is a quintessential Bihari snack. It is also popular in Odisha by the name Chooda Baja. Made with one or more roasted or fried ingredients there can be ample varieties that can be found – some to be prepared or eaten right away and some that store well for a few days. Puffed rice (murmure or moodhi), roasted gram, beaten gram (chana choor), flattened rice (poha or chooda or chivda or chuda), peanuts flavoured typically with raw mustard oil, lime, loads of green chilies, onion and coriander come together to create a riot of flavours and textures and make for a healthy and filling snack. 

I have vivid memories of enjoying all kinds of Bhoonja at my Daadi’s (grandmother’s) home. A few jars of recycled Horlicks bottles filled with one of my favourite snacks were a common sight in Daadi’s pantry. I would make sure to scoop out extra helpings of peanuts while serving myself. Peanuts ke bina (without peanuts) no Bhoonja is complete IMHO. 

Chooda Bhoonja My Way

So, I created my own version of Bhoonja – a little sweet, a little spicy, and sour. To half of it I added fried onions, the version we consumed right away and the remaining was stored in airtight containers. My favourite spicy peanut podi or dry chutney was added in good measure to spice things up a bit. Kids loved the sweet and sour flavours too. If you like to keep things simple just add salt to flavour and it will still taste as good. Add fried onions only if you are consuming the Bhoonja right away. Bhoonja when stored with fried onions release moisture and makes the fried poha soft.

I also added raisins and nuts in good measure along with roasted chana daal and peanuts. You can modify this step as well as per your taste and preference. I roasted them in a tablespoon of ghee but you can dry roast it too in a thick bottomed wok. To add more texture you could add fried sliced coconut (fresh or dried).

Step-Wise Recipe With Pictures

Before frying onions, you could also add some green chilies and curry leaves for added flavour and fry the onions till really nice and brown.

Roasted dry fruitsFrying onions

While the onions are frying, you can prepare the Spice Blend for the Bhoonja. I used garlic salt, raw sugar, amchoor, and peanut chutney powder. You could also use rock salt or plain salt.

Garlic Salt

I deep fried the poha as that really uplifts the taste. You can shallow fry it with little oil in a thick bottomed wok until it is well roasted and crispy but I do recommend deep frying for best results. Once the poha is fried, drain it on a kitchen towel and add the fried onions, sprinkle the spice blend all over, and give its nice mix until well incorporated

Deep fried poha for chooda bhunjaChooda Bhoonja With Peanut Podi

Then I transferred the mixture in the same wok used for frying onions and on a very low flame stirred it gently for another 2 minutes before serving it.

Without onions, this chooda bhoonja stores well for up to a week if stored in a dry place in an airtight container.

Print
Chooda Bhoonja

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 100

Serving Size: 6-8

Ingredients

  • Poha, thin variety- 2 cups
  • Slivered onion - 1 cup (optional)
  • Green chilies, sliced- 2 (optional)
  • Curry leaf- 10-12
  • Almonds, whole- 10-12
  • Cashews, halved vertically- 10-12
  • Peanuts- 1/2 cup
  • Raisins- 2 tbsp
  • Chana Daal- 2 tbsp
  • Sliced and fried fresh or dried coconut- 1/4 cup
  • Raw or brown sugar- 2 tbsp
  • Amchoor (raw mango powder)- 1 tbsp
  • Rock or regular salt- 1 tbsp or as per taste
  • Peanut Chutney powder- 1.5 tbsp (optional)
  • Ghee-1 tbsp
  • Oil for deep frying

Instructions

  1. Clean the poha well by sifting
  2. In a pan, add some ghee and roast the chana daal until nutty aroma arises and it just about starts to turn brown on the edges; keep aside
  3. In the same pan in the leftover ghee, roast the nuts and raisins and keep aside
  4. Add oil to a wok and once hot, fry the poha in small batches and drain on a kitchen towel; the poha will turn nice and crispy when fried well but do make sure to keep the flame on medium high and work swiftly as poha tends to burn easily
  5. Prepare the spice blend by mixing salt, raw sugar, amchoor and peanut podi powder
  6. If using onions, roast in some oil until nice and brown along with some green chilies and curry leaves, adding the curry leaves and green chilies first followed by onions; set aside
  7. Next mix the fried poha with fried onions, green chilis, curry leaves well
  8. Then sprinkle the spice blend on the above mixture and give it a nice mix
  9. Finally transfer the mixture to the same wok used for frying onions and bring everything together on a low flame
https://onewholesomemeal.com/chuda-bhaja-chooda-bhoonja-chivda-recipe/

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Most Popular Posts

Almond Turmeric Bliss Balls | Badam Haldi Laddus

Almond Turmeric Bliss Balls
Immunity boosting Almond Turmeric Bliss Balls

These almond turmeric bliss balls have the perfect blend of tasty and healthy.

We live in uncertain times with new diseases emerging every other day and making our already stressful lives even harder. It is natural to worry about our health and that of our loved ones. However, worrying and stressing only impairs one’s immunity. Easier said than done I know and I feel I take 5 steps ahead and 6 steps back. But staying away from negative media and constant reminders to bring yourself back to the present moment helps.

How Do You Live A Healthy Lifestyle?

It was on one such stressful afternoon when I watched a video by the famous and well respected holistic lifestyle coach Luke Coutinho. In that short video, he spoke about small steps that one can take to boost one’s immunity. It involved taking a balanced diet and including protein in every meal, and working out. He also highlighted certain food items like – almonds, turmeric, ginger, kiwi, pumpkin amongst others which have great immunity-boosting properties. But most importantly, I feel, were his closing lines that no matter how healthy and how well one eats, it is going to be of no help if we are not mentally healthy. In other words, positive thoughts and good quality sleep, are a holistically healthy lifestyle in the truest sense of the word. And I feel this is pertinent and poignant not just in the current times when the world is trying to fight COVID19 but at all times.

Boost Your Immunity With Almond Turmeric Bliss Balls

As I watched the video, I tried to figure the best way possible to get all the immunity boosters Luke mentioned in our diet. It had to be simple and more importantly kid-friendly. My instant thought was laddus or bliss balls. This is an extremely forgiving recipe. Play around with the ingredients and their quantities based on your taste. For example, I added some ghee roasted makhanas (fox nuts) to add more body and crunch to the laddus.

Try my other recipes for energy balls, bliss balls and laddus.

Immune Boosting Almond Turmeric Laddoos inspired by Luke Coutinho

When I make bliss balls or laddus I usually blended all the ingredients in a high-speed blender or NutriBullet. This time I did not have NutriBullet at hand so I powdered all ingredients separately and then eventually blitzed it together for a few seconds to give it a nice mix.

I used two tablespoons ghee in the recipe but if you like a smoother texture you can use a little extra. I recommend eating a laddu first thing in the morning on an empty stomach with warm water or enjoy it as an afternoon snack. Sharing this just in time for Holi for you to try.Immune Boosting Almond Turmeric Laddoos inspired by Luke Coutinho

Print
Almond-Turmeric Laddoos

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: Makes 12-15 medium sized laddoos

Ingredients

  • Almond- 1 cup
  • Fox Nuts or Makhana, roasted in ghee- 3/4 cup
  • Pumpkin seeds- 1/2 cup
  • Turmeric- 1 tsp
  • Ginger Powder- 1 tsp
  • Freshly pound Black Pepper- 3/4 tsp
  • Jaggery, powdered or chopped fine- 1.5 cups or as per taste (can be substituted with honey)
  • Pure Ghee or Cold-pressed Coconut Oil- 2 tbsp

Instructions

  1. Blend almonds, fox nuts and pumpkin seeds one at a time in a high speed blender
  2. Next, mix all the powdered ingredients with the remanding ingredients and blend for 10-15 seconds again
  3. Empty the contents in a bowl, grease palms with some ghee and make laddoos of desired size
  4. Place in an air-tight container at room temperature and consume within a week
https://onewholesomemeal.com/almond-turmeric-bliss-balls-badam-haldi-laddus/

Immunity Boosting Almond Turmeric Bliss Balls inspired by Luke Coutinho

Categories
Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Dahi Bhallas | Authentic Indian Street Food

Dahi Bhallas
Authentic Indian Street Food

As I mentioned in my earlier post, Diwali at home is incomplete without a sumptuous dose of Indian Street food. This time it was all about the Dahi Bhallas. 

Dahi Bhallas (also called Dahi Vadas) are a North Indian dish prepared with yogurt and lentils. The choice of lentils, I have learned varies. Some make it with a mix of split moong lentils and split and dehusked black gram lentils, while others use just dehusked black gram lentils. Whatever the combination, remember to soak it overnight. To prepare the batter, grind the lentils to make a smooth paste and flavour with mild spices before frying it. Finally, dunk the fried bhalla or vada into sweet and salty yogurt.

How Do You Keep It Light

Despite being fried they are surprisingly light on the tummy. This is because of the science behind the cooking and balance of ingredients used. Once the batter is prepared, it is whisked by hand until it turns light and airy. This helps in making the final vadas really light. The other step that really helps is dunking the freshly fried hot vadas into yogurt thinned out with water making sure the excess oil is washed off. Remember to poke some holes into the vadas with a toothpick so the yogurt water is soaked up well. I also add hing (or asafoetida) into this water which aids easy digestion. Ajwain (or carrom seeds) is another great digestive aid that you can add to the batter.

The above are all the basic key ingredients for dahi vadas. To indulge, you can add some finely chopped green chilies, sultanas, cashews and fresh coriander. It takes the taste to the next level.Dahi Vada Batter The recipe and tips I have shared here are all thanks to my mother who I have to say makes the best dahi vadas ever. And no, this isn’t a biased opinion! Everyone who has ever eaten them agrees. I still remember her frying them on a low flame. I waited patiently to grab the fluffy vadas before they got dunked into yogurt. How divine they would taste. Once they had rested in their yogurt pool for a few hours, she would add the roasted red chili and cumin powder, sweet tamarind chutney, a dash of spicy ketchup, and finely chopped coriander. Uff! The flavours were exquisite and you have to try it to believe it.
Dahi Vadas - Authentic Indian Street Food

 

Print
Dahi Wadas or Dahi Bhallas (Classic Indian Street Food)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: Makes 12-15 wadas

Ingredients

  • Urad Daal Washed (Split Black Gram de-husked)- 1cup, soaked overnight
  • Hing (Asafoetida)- 1 pinch
  • Ajwain (Carom seeds)-1 tsp
  • Chopped Raisins- 1tbsp
  • Chopped Cashews- 1 tbsp
  • Finely Chopped Green Chilies- 1/2 tsp
  • Finely Chopped Coriander Leaves- 2 tbsp
  • Roasted Red Chilli powder-1 tsp
  • Roasted Cumin powder- 1 tsp
  • Tomato Ketchup- 2 tbsp
  • Sweet Tamarind Chutney- 2 tbsp
  • Yogurt-2 cups
  • Water- 1cup
  • Salt as per taste
  • Oil for deep frying

Instructions

  1. Thoroughly wash the urad daal and soak overnight or for 4-6 hours in 1.5 cups water
  2. Wash and grind the daal to a smooth paste. Only add a little extra water if needed for the mixer to move smoothly. Usually some water used for soaking the daal remains and that is enough for grinding but if the blender blades get stuck, add a 1-2 tbsp more. Refer to the video above to see the consistency of the batter
  3. Using clean hands, fluff up the batter for 5-7 minutes till it starts to feel lighter than when you started
  4. Add chopped green chilies, 1/2 tbsp coriander, ajwain seeds and salt and mix well. Do not add all the salt at this stage as you would be seasoning the yogurt with salt later as well
  5. Add chopped raisins and cashews and mix
  6. Mix 1 cup yogurt with 1 cup water, salt and hing , mix well and keep aside
  7. Heat oil in a thick bottomed wok and once the oil is really hot, reduce the flame to medium and add almost 1tbsp dollop of batter and fry till light golden. Keeping the flame on medium is critical as frying on a high flame just cooks the exterior, leaving the inner part uncooked
  8. Once done, transfer on a kitchen towel and using a toothpick poke some holes in the wadas
  9. Dunk these wadas into the prepared yogurt-water solution and let it sit for at leat 30 minutes. Then gently press them between your palms and squeeze out the liquid making sure not to press too hard and break the wadas
  10. In the meantime take the remaining 1 cup yogurt, add salt and mix well. If it is too thick use some yogurt-water mixture from the previous step to thin it out. Be careful not to thin it out too much like the earlier mixture in which you dunked the wadas. This yogurt-salt mixture needs to be thick enough to coat the wadas well to serve
  11. Then take a deep and wide serving dish and place the pre-soaked wadas into them neatly next to each other. Discard the yogurt-water mixture , you can use it to make buttermilk
  12. Next spoon over the thick yogurt-salt mixture over the wadas to coat them well, then sprinkle roasted cumin and red chilli powder followed by tamarind chutney and tomato ketchup
  13. Garnish with finely chopped coriander and serve
https://onewholesomemeal.com/dahi-bhallas-authentic-indian-street-food/

Categories
Afternoon Snack | 3pm Meal Tips and Tricks

DIY Diwali Party Ideas | Ultimate Party Planning Guide

DIY Diwali Party Ideas
DIY Diwali Party Ideas in Hong Kong

Diwali has been special for me for as long as I can remember. And this time I decided to have a party at home. To make it easier for you I have shared my DIY Diwali party ideas in today’s post.

More often than not childhood experiences play a great role in shaping what we love as an adult and Diwali was that one time in the year where festivities were truly in the air and we brought in the special day with a great deal of gusto and cheer. I would not be exaggerating if I said I looked forward to Diwali more than my birthday. I looked forward to the Diwali cleaning which started a month in advance and we were all assigned respective tasks for the month. I looked forward to the shopping leading up to the festivities- diyas, new clothes, sweets, Diwali lights and decorations. I looked forward to the sleepless anticipation on choti Diwali (a day before Diwali) when we would prep the diyas and wicks and clean the idols for the big day. I looked forward to waking up earlier than usual on the Diwali day and running straight to the balcony to breathe in the nippy autumn air before getting busy with helping my mum around in the kitchen and prepping the house for the evening and not to forget the sumptuous festive lunch which preceded. It used to be a truly memorable day and evening.

Like most Indian festivals, food used to be a big part of our celebrations. And I think one of the reasons I loved Diwali so much more than the rest of the festivals is because not only my mother whipped up some of my favourites but also because I was given some really important responsibilities during the process. For as long as I can remember I was delegated the task of preparing mithai & dried fruits and nuts dabbas (sweetmeat boxes) which would be brought with us as presents when we went around visiting friends and families and also as return presents for guests visiting our home. But the task which I prided myself in was assembling Chaat and Dahi Wadas (or Dahi Bhallas) for the guests. Mixing in sweet, sour and spicy ingredients to create this magical burst of flavours which would make people come back for seconds would make me feel very important and needless to say I would take my job very seriously. These two quintessential Indian street foods have been a part of each Diwali since.

Ever since we moved to Hong Kong and set up our own little home away from home, I have made an effort to do something special for Diwali. Each year food takes the centre stage obviously but this year I decided to go the extra mile with the decor too. And since I took all the effort, I thought why not share it with you all my lovely friends and help you plan your jig this festive season. Your one stop shop for all ideas and planning this festive season is here. So,in this post I share with you:

  1. Tips and tricks on creating your perfect Diwali decor
  2. Downloadable Planner for planning the perfect event

Let us start with the decor first. Below are a few things I kept in mind:

  1. Pick a theme- It could be around a specific colour or even others like Bollywood Retro, Famous Couples or Movies. I kept things simple and chose to do a colour theme- Magenta and Gold because if these colours don’t say Diwali, what does, right?
  2. Based on the venue and the number of guests, design a decor which adds to the theme and look of the party (in this case Diwali) but at the same time doesn’t come in the way of people having fun. My party was planned at home so space was a constraint but at the same time I didn’t want to compromise on the Diwali feels . Hence I moved around the existing furniture a bit and used the walls to add to the look
  3. I used DIY decor for the walls and vignettes that I created around the houseDiwali Themed Vignette
  4. Some tips while creating vignettes- Try and build it around a light source or if you are going to dim lights for the party then add some light source like candles , diyas, lamps or fairy lights to the vignette itself ; choose objects and colours that support the theme for your evening ; add different textures to the vignette; choose items of varying heights; display objects in odd numbersDIY Diwali Party Ideas_OneWholesomeMeal
  5. Use fresh flowers if possible . Nothing says festive more than fresh flowers. And try and keep them in sync with the theme. For example because magenta and gold were the theme colours, I chose magenta and yellow carnations, marigolds and some white and green to complement those
  6. Brassware goes really well any ethnic decor so I made it a point to include it in my decor as much as possible
  7. For large numbers of guests try and use disposable cutlery and crockery. This time we went the eco-friendly route and got plates made out of Areca leaves. They were great quality and sturdy

Planning the party:

  1. Budget -It helps to have an approximate budget in mind and then break it down to smaller subheads and allocate amounts to each. It is easy to get carried away and overspend while planning an event so going back to your original budget time and again makes sure you do not go overboard
  2. Food- It is great to serve home made meals to guests but you also want to keep it practical . So, a mix of homemade and takeaways or even a potluck is always a great idea. If you are going the homemade route try and think of the food items which aren’t easily available in the restaurants and try and create those at home. Your guests will love and enjoy them more. Finger food is great and because as a host you would be busy doing and taking care of a zillion other things, try and prepare items which your guests can help yourself to on your own.
  3. Plan what items you can make or prep for before the actual party day so you are not overwhelmed with a lot of heavy duty cooking on D day
  4. Chaats and make your own wraps work great. Even indo-chinese is always a hit!
  5. Games- Remember the idea is to have fun and it helps to have some games planned specially if its a mixed group
  6. Music- Goes without saying that music is an integral part of any celebration. Create your playlist in advance on any of your favourite music apps and get your guests grooving
  7. Delegate. I cannot stress this enough. Make your to-do list down to the tiniest details and delegate the ones which do not need your *absolute* involvement to family, friends and help
  8. Rest. I know it is easier said than done but grab some rest whenever possible, refuel and recharge as you are going to need a lot of it on the day of your party
  9. Enjoy! Remember Diwali comes once a year and it is okay if things do not go perfectly planned. Perfection isn’t important but having fun is!

Important links and contacts:

  1. For Crafts and DIY:

 

2. Your one stop shop for Diwali craft supplies, lights and gifts- Brighten ,28 Flower Market Road , Prince Edward, Hong Kong and Shop 5 on 81-95 Nam Cheong Street for ribbons, lace and trims. A great guide on shopping in Sham Shui Po : http://www.petitboutdechou.com/2016/05/sham-shui-po-ultimate-shopping-map-craft-lovers.html

3. Contact Divya Somgowda for biodegradable Areca leaves plates at (+852)69084948

4. Cleaning brassware : https://youtu.be/CSjSIPSGiPQ

5. Free Downloadable Party Planner template Party Planning for Festive Season

 

Categories
Afternoon Snack | 3pm Meal Dinner | 8pm Meal

Thai Style Shredded Egg Salad | A Weekly Meal Plan

Thai Style Shredded Egg Salad
Thai Style Salad With Egg

Today I talk about my love for the Thai Cuisine. The recipe for this delicious Thai Style Shredded Egg Salad is my Thai cuisine experiment.

I cannot recall a day when someone recommended Thai food and I turned up my nose. With such umami of flavours, it is hard to go wrong with this Asian cuisine. One may feel that Thai culture and food are heavily influenced by India. But if you pay attention, you will observe they still retain a unique individuality and distinctness of their own.

This interesting article will give you an idea of how similar the two countries are in terms of language, ceremonies, food, and religion. The deeper you dig the more interesting it gets. As rightly highlighted in the article:

“Although Thailand has its own unique cuisine which is comprised of sweet, sour, bitter, salty, and spicy flavours it has evolved from India and Chinese influences. The influences of foreign trade played a vital role and it is believed that Buddhist monks from India, originally brought the curry to Thailand. The most popular curries today are the masaman curry which contains dried spices, including cinnamon and nutmeg, and yellow curry which is infused with turmeric, cumin, ground coriander seed and chili powder.”

Recently I learned an interesting fact from my sweet Thai masseuse. The people in Thailand celebrate a festival called Songkran which is very similar to the Indian Holi festival. They are both festivals of colours, and celebrated in spring. Isn’t that a coincidence? While Holi in India marks the onset of Spring (Basant), Songkran marks the beginning of the Thai New Year.

The Flavours Of Thai Cuisine

Coming back to the uniqueness of Thai food. I do feel there is no other cuisine quite like it. It is a beautiful balance of flavours bursting on one’s palate instantly transporting one to culinary heaven. Most recipes derive their taste from fresh ingredients and not just spices. And this cuisine offers a range of options from really simple and easy to whip up delicacies to the ones that require some expertise. But every single time it doesn’t disappoint. This reminds me, any time you happen to visit Thailand, do enroll in a cooking class if one is offered. The entire experience of buying fresh produce from the farmer’s market, to hand pounding spices and making your own fresh sauces, and enjoying the final meal is quite satisfying indeed.

Until then I have you covered with this easy-peasy Thai style shredded egg salad. It is extremely versatile and can be made from ingredients readily available all round the year. I do feel that the shredded egg is one of the key ingredients in the dish, however, vegetarians can replace it with scrambled tofu, and fish sauce can be replaced with Worcestershire sauce. Highly recommend making this salad right before serving but if you do plan on saving time, you could blanch the beans and keep their ready but do not slice them.

This recipe is adapted from Donna Hay Simple Dinners.

Thai Style Shredded Egg Salad

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Thai Style Shredded Egg Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Green or Yellow Beans- 150 gm
  • Cucumbers, sliced lengthways -3 small
  • Mint leaves- 1 cup
  • Basil leaves -1 cup
  • Coriander leaves- 1cup
  • Red chillies, thinly sliced- 2 or more if you would like it spicier
  • Lime juice- 1/4 cup
  • Fish sauce- 1/4 cup
  • Caster sugar- 2 tbsp
  • Eggs-4
  • Sesame Oil- 2 tsp
  • Roasted, unsalted cashews as toppings

Instructions

  1. Place the beans in a heatproof bowl, cover with boiling water and let it stand for 2-3 minutes
  2. Drain and run it under cold water
  3. Place the beans, cucumber, mint, basil, coriander and chilli in a large bowl
  4. Combine the lime juice , fish sauce and sugar , pour over the salad and toss to combine
  5. Then heat oil in large non-stick frying pan over high heat
  6. Whisk one egg at a time and pout into the hot pan, swirling the pan to thinly coat the base
  7. Cook for 1 minute or until set
  8. Remove from the pan and repeat with remaining oil and eggs
  9. Roll up each omelette, slice and serve with the salad and cashews
  10. Enjoy right away!
https://onewholesomemeal.com/thai-style-shredded-egg-salad-a-weekly-meal-plan/

MEAL PLAN OF THE WEEK