Category: Afternoon Snack | 3pm Meal

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

Calamansi Sherbet | A New Summer Cooler

Calamansi Sherbet recipe
Calamansi Sherbet

Let’s add a calamansi zing to the common lemonade!

Schools are off for summer. This means taking it a tad easy. No rushed mornings for a while. Basically, a few things less on the to-do list and lots more time to bond with the kids. I took this opportunity to get my 4-year-old involved in the “boring chores” around the house (and the kitchen). This may or may not include squeezing tangy calamansis to make a refreshing sherbet for sultry summer afternoons.

What Do You Need?

The “recipe” is literally water, sugar, and calamansi juice. I used about 3-4 calamansis. Make sure to discard the seeds. For sweetening, you can add sugar or honey. You could also add a pinch of salt to cut the sweet. Make sure you serve it chill or add a few ice cubes to the pitcher. For more flavor, feel free to add mint leaves to the calamansi sherbet. Like I said it is a very easy recipe. A great way to get the little ones involved in the kitchen.

 Here is an indicative recipe that you can adjust as per your desired taste. Enjoy! Oh! By the way, did you know that even though their name sounds Indian, calamansi is native to the Philippines?

Calamansi photography by OneWholesomeMeal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Kalamansi Sherbet

Prep Time: 5 minutes

Cook Time: 5 minutes

Serving Size: 2

Calories per serving: 73

Ingredients

  • Juice of 3-4 Kalamansis, seeds discarded- 2 tablespoons
  • Drinking Water- 2.5 cups
  • Sugar- 2 tablespoons (or Honey 2.5 tablespoons)

Instructions

  1. Squeeze the juice out and pass it through a strainer to remove any pulp or seeds
  2. Add the juice to water
  3. Add sugar and stir until dissolved
  4. Add ice and serve chilled

Notes

Enjoyed best as a cooler on a hot summer afternoon

https://onewholesomemeal.com/calamansi-sherbet/

 

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal Lunch | 1pm Meal

Mutton Keema Cutlets With Chutney

Mutton Keema
Mutton Keema Cutlets

Come winter and fried food becomes hard to resist and if it involves meat and even more mutton keema, it is harder for the carnivores to stay away.

While I am all for cruelty-free eating and almost bulldoze the boys into eating more vegetarian at home, I believe complete (forced) abstinence for those who love their meat is kind of unfair. What do you think about it? So, occasionally my kids get to indulge in family favorites like these Mutton Keema Cutlets. This one does take some effort to put prepare and together but trust me, they are completely worth it. Marinating is what decides the taste of these cutlets. I did mine overnight. Remember you need to marinate it for a minimum for 4 hours.

The flavors are just perfect making it very very hard to resist. You can make two versions – one with potato and other with chana daal (split chickpeas). Both taste equally amazing although the potato lovers might not agree ;). Scroll down for the detailed mutton keema cutlets’ recipe for your next weekend binge.

You may also check out my other cutlet recipes. Try the raw banana cutlet or spiced pumpkin cutlets if you are vegetarian.

Mutton Keema CutletsMutton Keema Cutlets

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Mutton Keema Cutlets

Ingredients

  • Mutton (goat meat) minced- 500gm
  • Medium-sized boiled potatoes-2; alternatively you can use 3 tablespoons chana daal pre-soaked for a couple of hours and then drained
  • Medium onion, chopped fine- 1
  • Green chili, chopped fine- 2 (optional)
  • Coriander leaves, chopped fine- 4 tablespoons
  • Grated ginger-1.5 teaspoons
  • Minced garlic-2 teaspoons
  • Coriander powder-1 teaspoon +1 teaspoon
  • Cumin powder-1/2 teaspoon
  • Garam Masala- 1teaspoon +1/2 teaspoon
  • Asafoetida (hing)-1 pinch
  • Cumin seeds-1/4 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Red Chili powder-1/2 teaspoon (optional)
  • Salt-1.5 teaspoons or to taste
  • Bread crumbs- 1 cup
  • Egg, beaten lightly-2
  • Oil-6 tablespoons for shallow frying

Instructions

  1. In a deep glass bowl, mix the minced mutton with 1-teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ½ teaspoon turmeric and ½ teaspoon red chili powder. Mix well, cover and let it sit in the refrigerator for a minimum of 4 hours. I let mine sit overnight. Marinating is a great way to get the flavors going even before the actual cooking and also helps kill the smell of red meat which some find impalpable
  2. When ready to cook, place a heavy bottomed skillet on high flame, add one-tablespoon oil. Once oil is hot, add cumin seeds, asafetida and reduce the heat to medium as soon as the seeds start to crackle
  3. Add grated ginger and minced garlic and stir until fragrant, then add onions and cook until translucent
  4. Add minced meat, 1-teaspoon coriander powder and 1-teaspoon garam masala and mix well. Add half-cup water and cover on a medium-high flame. Stir occasionally until the water dries up and the meat is cooked through. At this point the meat starts to look crumbly and dry
  5. If using split chickpeas, add it along with the meat while it is cooking. If using potatoes, mash them well and add to the pan once the meat is cooked through and water has dried up. Add salt, mix well and turn off the heat right away. Add chopped coriander leaves, green chili and mix
  6. Bring to room temperature and if using split chickpeas, blend in the food processor just enough to grind the chickpeas well. Over-grinding would result in excessive smooth texture cutlets, which we do not want. In this case add chopped coriander and green chili after the grinding process
  7. Form the mixture into medium sized balls and flatten between your palms into discs. Cover with cling wrap and refrigerate for 20 minutes to stiffen it up a bit
  8. Now, spread the breadcrumbs on a flat surface and place the lightly beaten eggs right next to it. Add 5 tablespoons oil to a non-stick pan on high heat. One by one dip the discs into the beaten eggs, next, coat evenly with breadcrumbs and then shallow fry till both sides have browned well. Serve hot with a side of ketchup or coriander-mint chutney

Notes

Calories (per cutlet)- 110 Nutrition- Niacin, Iron, Phosphorus, Zinc, Protein, Vitamin B12, Selenium It does wonders for your-Energy/Immunity/Muscles/Nerves This is “My 1pm/3pm Meal

https://onewholesomemeal.com/mutton-keema-cutlets/

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal Lunch | 1pm Meal

Cheesy Corn Parcels | Rice Paper Rolls

Cheesy Corn
Cheesy Corn Parcels

These cheesy corn parcels promise to be a mess-free meal for the kids!

If you are as OCD about cleanliness as I am, you know how hard it is being around kids during mealtimes. My constant struggle hence is to come up with meals, which are as mess-free as possible. And that’s how these Cheesy Corn Parcels came to be!

The “parcel” consists of fire-roasted corn (you could use boiled corn as well), shaved and sprinkled generously with four cheese mix (I used store-bought mix with mozzarella, cheddar, provolone) and a dash of cream cheese, without paprika for kids and with for adults. This I wrapped up in rice paper mini parcels. And of course some minced garlic, lime and freshly chopped coriander for that explosion of flavors. Want it tangier, go ahead and add some chaat masala! Really, there is no right way to do it, just play around with flavors of your choice and wrap it all up. Easy-peasy!

I like to call it the (happily ever after) marriage between the Mexican Street Corn and the Indian Masala Corn. But the star in this recipe is the cheesy mix for sure! It does things to the corn, which one can never imagine. And when all packed up, they make for a wonderful (and pretty looking) appetizer at your party table.  Try it for yourself 🙂

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Cheesy Corn Parcels

Ingredients

  • Fire roasted (or boiled) corn/sweet corn, shaved off the cob- 1 ( See here a simple technique to shave corn)
  • Four cheese mix (I used store bought mix with mozzarella, cheddar, provolone)- 3 tablespoons
  • Cream cheese (at room temperature)- 1 tablespoon (optional)
  • Minced garlic- 3
  • Lime-1 teaspoon
  • Coriander leaves, finely chopped- 1 tablespoons
  • Baby tomatoes (seeds removed) chopped fine- 4-6
  • Himalayan or Rock Salt-1/2 teaspoon or as per taste
  • Paprika/Red chili flakes-1/2 teaspoon (optional)
  • Rice paper rolls (to be used as per package instructions)-10 (See here how to use rice paper rolls)

Instructions

  1. Roast the sweet corn on stovetop until done. Alternatively you can also boil the corn, drain the water and at dry with a kitchen towel to absorb excess moisture. Any moisture will make it difficult to make the parcels
  2. In a wide and deep (preferably wooden) bowl, add all ingredients except salt and the rice paper roll and give it a good mix with a spatula and keep aside. Add salt just before filling into the parcels. The cheese used would be salty too so be careful to adjust the overall salt accordingly
  3. Stuff the mixture into softened rice paper sheets and make a mini parcel. I used thin strips of cornhusks to tie my parcels. Serve immediately

Notes

Calories (per parcel)- 35 Nutrition- Fiber, Protein, Vitamins B, C, Magnesium, Potassium, Carbohydrates It does wonders for your-Energy/Gut/Immunity/Sleep This is “My 1pm/3pm Meal

https://onewholesomemeal.com/cheesy-corn-parcels/

Cheesy Corn

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal Lunch | 1pm Meal

Raw Banana Cutlets With Raisins

Cutlets
Raw Banana Cutlets

And my obsession with cutlets (a.k.a tikkis) continues.

I mean what else does one do? It is quite a balancing act to feed two kids who have very varied tastes when it comes to food. Of course, this does not hold good for junk food of any kind, shape or color! And like this was not hard already, how about doing for three meals a day! If you have kids you know the war that ensues at mealtimes, right?

But I think I have finally found a saving dish. At my home, tikkis never disappoint! One can control the spice quotient without compromising on the taste and camouflage as many veggies as you like within it. Thus making them a complete meal. The other benefits being, the kids feed themselves with minimal mess! Now, isn’t that a blessing? While I make these cutlets, I always hide some raisins or sultanas inside and make it into an edible “treasure hunt” for the kids. Not sure how much they enjoy it though, but it definitely keeps them guessing.

This time it’s the turn of the raw bananas to get mashed into yummy cutlets. Another easy-peasy recipe for you. Let me know how the kids enjoyed this “treasure hunt”!

 

Cutlets

 

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Raw Banana Cutlets

Ingredients

  • Raw banana, medium-sized- 3 (approximately 200gms)
  • Big Potato, boiled and mashed- 1
  • Small onion, chopped fine- 1 (optional)
  • Freshly grated coconut- 2 tablespoons (pre-packed desiccated coconut can be used too)
  • Coriander leaves, chopped fine- 2 tablespoons
  • Green chili chopped fine-1 (optional)
  • Turmeric powder-1/4 teaspoon
  • Amchoor (raw mango powder)- 1 teaspoon
  • Coriander powder-1/2 teaspoon
  • Garam Masala-1 teaspoon
  • Ajwain (caraway seeds)-1/2 teaspoon
  • Cumin seeds- ¼ teaspoon
  • Curry leaves- 6-8
  • Ginger-garlic paste- 1 teaspoon
  • Raisins/Sultanas- 10
  • Salt-1 teaspoon or to taste
  • Oil-2 tablespoons for shallow frying

Instructions

  1. Cut the banana into half (with skin on) and boil in hot water, covered for approximately ten minutes. Drain the water, peel the skin and discard. Once the banana comes to room temperature, mash it well and keep aside
  2. In a wide heavy-bottomed pan add oil, then add cumin seeds and curry leaves when the oil is hot. Once the seeds start to splatter, add ginger-garlic paste, stir well for a minute and add the mashed banana and potato followed by all the powdered masalas, caraway seeds, onion, coconut, green chili and coriander and mix well for another 5 minutes on low heat
  3. Turn off the heat and add salt and raisins and give it one final mix
  4. Once the mixture has cooled down, shape it into desired shape and shallow fry until golden brown

Notes

Calories (per cutlet)- 45 Nutrition- Fiber, Vitamin C, Potassium, Manganese, Vitamin B6, Carbohydrate It does wonders for your-Energy/Gut/Immunity/Sleep/Nerve and Liver function This is “My 1pm/3pm Meal

https://onewholesomemeal.com/raw-banana-cutlets/

[kkstarratings]

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

Spicy Soup with Sichuan Peppercorns

Spicy Soup
Spicy Fish Soup with Sichuan Peppercorns

Whether a soup person or not, you cannot say no to this extremely flavourful Spicy Soup with Sichuan Peppercorns.

Let me start this post with a small reveal. I am not a huge soup fan. However, my half a decade in Hong Kong has definitely gotten me to change a little bit. Now we do soups at home once in a while, but me being me, I absolutely need to put an Indian twist to it. For example, this one-pot yumminess was seasoned generously with garlic, tomatoes, and lots of fresh coriander. Along with this, I simmered basa fillets, bok choy, and black chickpeas in stock for a good 40 minutes. Vegetarians could swap fish with tofu or cauliflower and it would just taste as good. I always have you covered!

The kids ate it with a side of plain sticky rice and the adults as is. Perfect light weekday dinner before we binged endlessly through the weekend. And I cannot recommend this spicy soup enough for cold and flu days. The pepper is just so amazing to help clear the phlegm. You could use any white fish and it would taste as good. Here is the recipe for you to try.

Spicy Soup

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Fish Soup with Sichuan Peppercorns

Ingredients

  • Basa (or any white fish) fillet cut into desired size-200 gm
  • Garlic, chopped fine- 4-6 pods
  • Tomatoes, medium sized, cubed- 2
  • Coriander leaves, chopped fine-4 tablespoons
  • Chinese greens of your choice (Bok Choy works best in soups), cleaned-6-8 stocks
  • Sichuan Peppercorns- 2 teaspoons or as per taste
  • Black pepper-1/4 teaspoon
  • Salt-1.5 teaspoon or to taste
  • Water-2 cups
  • Oil-1 teaspoon

Instructions

  1. Marinate the fillets with ½ teaspoon Sichuan peppercorns and ½ teaspoon salt for 45 minutes. For best results rub the peppercorns on the fillets. You can skip this step if the kids cannot handle the heat
  2. Heat a deep heavy bottomed pan and add 1-teaspoon oil. Once the oil is hot, add chopped garlic and black pepper, stir for a minute, making sure it doesn’t get burnt, then add tomato
  3. Mix well for a minute, then add the marinated fish fillets, chopped coriander,1 teaspoon Sichuan peppercorns
  4. Stir in the water and bring the mixture to a boil on high heat
  5. Reduce the flame to low, cover and let it simmer for at least thirty minute
  6. In the last five minutes, add bok choy or greens of your choice, cover and simmer for another 5 minutes
  7. Add salt, mix and serve hot garnished with crushed pepper corns

Notes

Calories (per serving)- 120 Nutrition- Protein, Fiber, Vitamin A, K, B6, C, Potassium, Calcium, Iron, Manganese, Phosphorous It does wonders for your-Muscles/Hair/Immunity/Anemia/Bones/Gut This is “My 8pm/3pm Meal

https://onewholesomemeal.com/spicy-soup-with-sichuan-peppercorns/

[kkstarratings]

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

Roasted Jalapeño Poppers

Jalapeño Poppers
Roasted Jalapeño Poppers

The best kinds of recipes are born in times of desperation, don’t you agree? These little jalapeño poppers were born on one such day.

When there are barely any ingredients in the refrigerator and yet growling bellies need to be stuffed, one can begin to get very creative. After all, necessity is the mother of all invention – to satiate my hunger was the necessity and these roasted jalapeño poppers were my creative invention.

I threw in pretty much everything that I had in the fridge – eggs, feta cheese (Mexican cheese works well too), baby corn, onions, tomatoes, and even raisins. Boy oh boy were the results impressive! The jalapeños are stuffed with veggies and a lot of cheese. You are free to experiment with the veggies and cheese. This is another proof that yummy meals do not have to be tedious and indulgent always. Please note that you will need an oven for this preparation.

The poppers make for a great snack. Furthermore, I am quite confident a wine connoisseur might even appreciate these as nibbles with his Merlot. Try it at your next dinner party. Let me know how your guests liked it in the comments section below. Scroll down for the full recipe.

 

Jalapeño Poppers

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Roasted Jalapeño Poppers

Ingredients

  • Jalapeno peppers, sectioned vertically- 10 (wear gloves while handling jalapenos to avoid stinging)
  • Eggs, medium sized- 2
  • Baby corn, chopped coarsely- 6
  • Onions, medium sized, chopped fine-1
  • Tomato, medium sized, chopped fine-1
  • Raisins or sultanas - 2 teaspoons
  • Feta cheese, crumbled- 3 tablespoons or as required
  • Salt-1 teaspoon (adjust to taste as Feta is a salty cheese)
  • Oil-2.5 tablespoons

Instructions

  1. Preheat your oven to 200 degrees centigrade; line a baking dish with foil and keep aside
  2. Heat 1-tablespoon oil in a heavy bottomed pan. Turn the heat to medium-high and add onions
  3. Stir until the onions are translucent and add tomatoes
  4. Stir for another minute and break the eggs into the pan stirring continuously like making scrambled eggs
  5. Add baby corn, reduce the heat to medium-low, cover and cook until the baby corn is 80% done
  6. Add salt and mix well
  7. Turn off the heat and keep aside
  8. With a brush smear some oil both on the inside and outside of the peppers. This helps in even grilling
  9. Spoon in the prepared mixture into the peppers, top with crumbled feta and grill at 200 degrees for around 20 minutes or until the edges of the jalapenos start to soften

Notes

Calories (per serving)- 60 Nutrition- Fiber/ Vitamins A, B1, B2, B3, B6, C, K It does wonders for your- Gut/Headaches/Arthritis/Sinus Infection This is “My 3pm/8pm Meal”

https://onewholesomemeal.com/roasted-jalapeno-poppers/

[kkstarratings]