Category: Dinner | 8pm Meal

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Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Kurkuri Bhindi-Easy Oven Baked Recipe

Kurkuri Bhindi-Easy Oven Baked Recipe

Kurkuri Bhindi is a dish loved by all. For that matter bhindi, Okra or Lady’s Finger is quite a versatile vegetable. Not only can it be cooked in a zillion different ways ,it is seldom disliked. Most kids who would say no to all green veggies will say yes to the bhindi. One of my favorite ways to eat bhindi is just stir frying it in mustard oil with diced onions and potatoes; no spices, just turmeric , salt and green chilies. If made well it makes for the perfect side with hot ghee rice and daal. Most Indian kids may (or may not) have fond memories of eating bhindi with pooris or parathas in their school lunchbox. I also have a Zaatar flavoured Sesame-Peanut Bhindi recipe on the blog that you will love.

This dish however was not an everyday thing growing up. One would eat it at restaurants or parties and celebrations. I do not think if my mother ever made it at home. But things are quite different these days and almost all popular restaurant dishes are being recreated at home so I decided to my own baked version at home.

The recipe itself is pretty straightforward but it does need some prep and tedious slicing. Because we are baking and not frying the bhindi (which is how this dish is traditionally made), it is imperative that all slices are more or less similar in size for even baking.

Preparing Bhindi (okra) for Baked Kurkuri Bhindi

  1. Make sure you use the most tender bhindi for this recipe
  2. Wash the bhindi well one by one under running water
  3. Drain well and spread out on a clean kitchen towel and let dry preferably for a few hours . This can be done well ahead of time
  4. In case you wash, dry and place bhindi in the refrigerator, bring it out a couple of hours before cooking and wipe well with a kitchen towel before slicing
  5. Next, chop off the tip and the bottom then working carefully slice the bhindi vertically into half; then further slice the halves into thin sticks (see video below for reference)
  6. Discard the seeds
  7. You can even refrigerate the bhindi for unto a day in advance at this stage

Ingredients

  1. Bhindi/Okra: 150 grams
  2. Besan or chickpea flour: 1/4 cup
  3. Rice flour: 1 tbsp
  4. Amchoor+Chaat Masala- 1 teaspoon
  5. Garam Masala: 1/2 tsp
  6. Turmeric powder- 3/4 tsp
  7. Red Chili powder: 1 tsp or as per taste
  8. Coriander powder: Little less than 1 tsp
  9. Ajwain (carrot seeds)-1/2 tsp
  10. Mustard Oil: Approximately 1/3 cup and a little extra
  11. Lime juice : 1 tbsp
  12. Salt: 1 tsp or as per taste

Method for Baked Kurkuri Bhindi

  1. Preheat your oven to 220 degrees for a minimum of 15 minutes. The bhindi will not turn out nice and crispy if the oven is not hot enough
  2. Line a baking sheet with foil and then place a sheet of baking parchment on top. This makes sure the bhindi will not stick to the bottom and come out easily
  3. Add all the dry ingredients with the bhindi, mix well and add mustard oil and give it a final mix. Do not add salt at this stage
  4. Mix in the lime juice and bake for 7-10 minutes or until the bhindi is half cooked and still retains its green colour . The time may vary based on the oven
  5. Add salt, mix well and bake for another 5-7 minutes
  6. If through the process you feel the mix is too dry feel free to spray some more oil while baking

Watch a step by step recipe video here

Print
Baked Kurkuri Bhindi- Quick to put together side

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 3

Ingredients

  • Bhindi/Okra: 150 grams
  • Besan or chickpea flour: 1/4 cup
  • Rice flour: 1 tbsp
  • Amchoor+Chaat Masala- 1 teaspoon
  • Garam Masala: 1/2 tsp
  • Turmeric powder- 3/4 tsp
  • Red Chili powder: 1 tsp or as per taste
  • Coriander powder: Little less than 1 tsp
  • Ajwain (carrot seeds)-1/2 tsp
  • Mustard Oil: Approximately 1/3 cup and a little extra
  • Lime juice : 1 tbsp
  • Salt: 1 tsp or as per taste

Instructions

  1. Preheat your oven to 220 degrees for a minimum of 15 minutes. The bhindi will not turn out nice and crispy if the oven is not hot enough
  2. Line a baking sheet with foil and then place a sheet of baking parchment on top. This makes sure the bhindi will not stick to the bottom and come out easily
  3. Add all the dry ingredients with the bhindi, mix well and add mustard oil and give it a final mix. Do not add salt at this stage
  4. Mix in the lime juice and bake for 7-10 minutes or until the bhindi is half cooked and still retains its green colour . The time may vary based on the oven
  5. Add salt, mix well and bake for another 5-7 minutes
  6. If through the process you feel the mix is too dry feel free to spray some more oil while baking
https://onewholesomemeal.com/baked-kurkuri-bhindi-quick-to-put-together-side/

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Crispy Oven-Baked Fish

Crispy Oven-Baked Fish

For quite some time now I have been contemplating investing in an air-fryer. Most people who possess one highly recommend it and those of us who don’t, contemplate and drool at the thought of binging on all the yummy fried food without the guilt. At least I do. What’s stopping me then you might ask? Like most people living in Hong Kong-Kitchen counter space is a luxury and I am forever trying to figure out best and most efficient storage options. As such an air fryer does seem like bit of a luxury at the moment . Hence for now I am happy creating recipes like this Crispy Oven-Baked Fish which make sure I miss an air-fryer a tad bit less!

Why Baked Fish is Always a Winner?

Fish in itself is a complete meal with all the micro and macro nutrients that it possesses. Most fish cook easily and retain flavours very well. So, be it Indian, Thai, Chinese or Continental flavours, a fish (especially flaky white ones) would do absolute justice to any of it. Not to mention it requires minimal prep and bakes/cooks really fast so it is perfect for those hectic weeknight meals.

We usually do fish once a week- foil baked, pan fried or in curries and soups and sometimes deep fried when we are feeling a tad indulgent. One of my favourite baked fish recipes is the classic Indian Patra Ni Machchi ( whole pomfret or pompanos baked in banana leaves with a spiced coriander-coconut paste). I will be sharing that recipe with you real soon!!

Tips to Make Perfect Crispy Oven-Baked Fish

  1. Use a white fish like Tilapia, Basa(pangasius), Haddock or Sole
  2. Use boneless fillets as they work best for this recipe
  3. Make sure the oven is nice and hot (preheated at least for 15 minutes at 204 degrees) before you pop the prepared fish into it
  4. Prepare your tray by double lining it with foil first and then parchment followed by spraying it with oil
  5. I kept the seasoning simple using only dried parsley, black pepper and some cayenne but feel free to get creative and use your own favourite seasoning mix. We do one with sumac, cayenne and dried red chilli flakes  and it imparts a nice citrusy kick to the crust
  6. Use Japanese Panko Breadcrumbs for best results as they make for the crispiest crusts
  7. To reduce prep time prepare three different stations next to each other- first a wide plate with all purpose flour, salt, black pepper, cayenne, another one with breadcrumbs, salt, the remaining black pepper & parsley and a bowl with eggs beaten lightly & remaining seasoning
  8. Slice the fillets into approximately 2X3 inches size so they are easy to work with and do not break easily while baking
  9. Evenly divide the salt and other seasonings in all the three coatings for best results
  10. I also like to marinate the fish in some lime and pepper and refrigerate for 2-3 hours before cooking but you can do it for 30 minutes or so or skip this step. Marinating in lime helps take out the strong fishy odour

Ingredients for Crispy Oven-Baked Fish

  1. Boneless fillet of any white fish like Tilapia, Basa(pangasius), Haddock or Sole- 300 gms
  2. All purpose flour- 3/4 cup
  3. Panko Bread Crumbs- 1 cup
  4. Dried Parsley- 2.5 tbsp divided into three equal parts
  5. Cayenne Pepper- 1.5 tbsp (or as per taste) divided into three equal parts
  6. Salt: 1.5 tsp (or as per taste) divided into three equal parts
  7. Pepper, coarsely ground : 2 tsp
  8. Two eggs lightly beaten
  9. Lime juice, freshly squeezed, 1/2 tsp black pepper for marinade
  10. Oil to brush/spray on the baking sheet and fish before baking

Method  for Crispy Oven-Baked Fish

  1. Slice the fish fillets into desired size (preferably 2X3 inches) and marinate in lime juice and half a teaspoon black pepper for a minimum of half an hour
  2. In the meantime preheat your oven to 204 degrees and line a baking sheet with some foil topped with parchment and brush oil all over
  3. Prepare three stations for coating the fish. At the first station place a wide plate with All Purpose Flour, one third each of the dried parsley, cayenne pepper, salt and black pepper and mix;
  4. At the second station whisk the eggs in a bowl and add half of the leftover parsley, cayenne and black peppers and salt and mix ; finally at the third station, in a wide plate place Panko Bread Crumbs and the remaining seasonings and mix
  5. Bring the marinated fish out of the fridge five minutes before baking and let it rest
  6. Then begin by lightly coating the fish fillets with All Purpose Flour mix followed by gently dipping it in the bowl with eggs followed finally by the bread crumbs mix
  7. Place the coated fillet on prepared baking pan and continue the same for the remaining 
  8. Spray or brush some oil over the fish and bake for about 20 minutes at 204 degrees , flipping sides halfway through the process for even baking
  9. The baking time may vary according to the oven so make sure to check intermittently . Once the outside coating turns a light golden the fish is done
  10. Serve with a side of garlic mayo, hot sauce and lime wedgesCrispy Oven-Baked Fish

Print
Crispy Oven-Baked Fish

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 100

Serving Size: 2-3

Ingredients

  • Boneless fillet of any white fish like Tilapia, Basa(pangasius), Haddock or Sole- 300 gms
  • All purpose flour- 3/4 cup
  • Panko Bread Crumbs- 1 cup
  • Dried Parsley- 2.5 tbsp divided into three equal parts
  • Cayenne Pepper- 1.5 tbsp (or as per taste) divided into three equal parts
  • Salt: 1.5 tsp (or as per taste) divided into three equal parts
  • Pepper, coarsely ground : 2 tsp
  • Two eggs lightly beaten
  • Lime juice, freshly squeezed, 1/2 tsp black pepper for marinade
  • Oil to brush/spray on the baking sheet and fish before baking

Instructions

  1. Slice the fish fillets into desired size (preferably 2X3 inches) and marinate in lime juice and half a teaspoon black pepper for a minimum of half an hour
  2. In the meantime preheat your oven to 204 degrees and line a baking sheet with some foil topped with parchment and brush oil all over
  3. Prepare three stations for coating the fish. At the first station place a wide plate with All Purpose Flour, one third each of the dried parsley, cayenne pepper, salt and black pepper and mix;
  4. At the second station whisk the eggs in a bowl and add half of the leftover parsley, cayenne and black peppers and salt and mix ; finally at the third station, in a wide plate place Panko Bread Crumbs and the remaining seasonings and mix
  5. Bring the marinated fish out of the fridge five minutes before baking and let it rest
  6. Then begin by lightly coating the fish fillets with All Purpose Flour mix followed by gently dipping it in the bowl with eggs followed finally by the bread crumbs mix
  7. Place the coated fillet on prepared baking pan and continue the same for the remaining
  8. Spray or brush some oil over the fish and bake for about 20 minutes at 204 degrees , flipping sides halfway through the process for even baking
  9. The baking time may vary according to the oven so make sure to check intermittently . Once the outside coating turns a light golden the fish is done
  10. Serve with a side of garlic mayo, hot sauce and lime wedges
https://onewholesomemeal.com/crispy-oven-baked-fish/

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Most Popular Posts

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

If you are a crustacean fan (in your meals) then the chance are high that you would love this Prawn Pulao recipe with coconut milk. It is super easy to put together and so delicious that you will come back looking for seconds.

If you ask me, very few things spell comfort like a well made pulaao. Holding a bowlful of this rice dish with a spicy pickle or raita on the side , scooping out spoonfuls , savouring the aroma before devouring the morsels, in my opinion, is comfort which can bring peace to most distressed of minds.

And that this Prawn Pulaao is a complete one pot meal, makes it an even more desirable option on the menu. You can play around with the ingredients and sneak in some veggies too.

Some helpful tips to make a delicious Prawn Pulao:

  1. If possible try to test the brand of rice for the amount of water it takes to cook without having to drain any excess. Some long grained Basmatis cook well in 1:1 water ratio (1 cup rice to 1 cup liquid) , some 1:1.5 (1 cup rice to 1.5 cups of liquid) and some need 1:2. Testing this ratio out in advance will make sure you get perfectly cooked grains- not too mushy or not too hard
  2. In case you are unable to test it out in advance start with 1:1 (1 cup rice to 1 cup prawn stock) and reserve the rest. Test the doneness of rice 10 minutes into the cooking and if needed add more stock. Trial and error is the best way to get perfectly cooked grains
  3. I used already cleaned and deveined prawns . In case you buy fresh prawns, see here how to clean them
  4. Overcooking prawns impart a chewy and rubbery texture so be careful to not overcook
  5. Perfectly cooked prawns retain a mildly translucent pinkish colour while overcooked ones turn white
  6. Boiling prawns for 3-4 minutes is enough to cook them. Then drain and instantly transfer in an ice bath to stop the cooking process
  7. You can make extra prawn stocks by boiling more prawns than needed for the recipe and freeze it for later. This way you can have a lovely prawn flavoured pulao with veggies even if you do not have prawns on hand
  8. Controlling heat is important so the rice cooks evenly without burning
  9. Use a thick bottomed deep wok for even cooking
  10. Fresh coconut milk is best for the recipe, but thinned out coconut cream or canned coconut milk works as well

Ingredients for Prawn Pulaao:

  1. Fresh or frozen, deveined prawns: 500 gm
  2. Water: 2.5-3 cups depending on the kind of rice (see tips above)
  3. Salt: 1.5 tsp or to taste
  4. Onion, chopped fine: 1.5 cups
  5. Tomato, chopped: 1 cup
  6. Green chilies, chopped fine: 2 or as per taste
  7. Cloves (long): 4
  8. Cinnamon Stick (daalcheeni): 2 two inch pieces
  9. Green cardamom (choti elaichi): 3
  10. Bay leaf (tej patta): 1
  11. Garlic, minced: 1.5 tbsp
  12. Ginger, chopped fine: 1.5 tsp
  13. Turmeric powder: 1/2 tsp
  14. Red chilli powder: 1/2 tsp
  15. Basmati or any long-grained rice: 2 cups
  16. Coconut Milk: 1 cup
  17. Fresh coriander for garnish
  18. Ghee or Oil

Method to make Prawn Pulaao:

  1. Clean prawns and season with half a teaspoon each of red chilli and turmeric powders and set aside for 15 minutes
  2. Wash rice well and keep aside
  3. Bring 3 cups water to boil, then reduce heat and add prawns and cover; cook for 3-4 minutes
  4. Turn off heat and let prawns sit in the water for another minute, then drain and transfer prawns into ice bath to stop the cooking process
  5. Retain broth for later
  6. Sprinkle some salt on the cooked prawns and set aside
  7. In a deep and heavy bottomed wok heat some ghee, add onions and fry till light brown
  8. Then add the whole spices- cinnamon, bay leaf, cloves and cardamom and sauté on a medium high flame for 30 seconds until fragrant
  9. Add garlic and ginger and sauté for another minute or so until raw smell disappears
  10. Add tomato, chilli, turmeric and red chilli powder and cook until the spice blend well and tomatoes are cooked through and soft forming a homogenous mixture
  11. Then add prawns and mix well; stir for half a minute
  12. Add rice and cook for another minute keeping the flame low
  13. Add prawn stock and coconut milk, salt to taste , mix well and bring to boil; reserve some stock if the brand of rice used doesn’t need a lot of liquid to cook(see tips above)
  14. Cover and simmer until done. This should take approximately 15-20 minutes
  15. Halfway through you can test for doneness and add more stock if needed and adjust seasoning accordingly
  16. Garnish with coriander and serve hot with a side of papad, pickle or raita

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Watch a step by step video here :

Print
Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Fresh or frozen, deveined prawns: 500 gm
  • Water: 2.5-3 cups depending on the kind of rice (see tips above)
  • Salt: 1.5 tsp or to taste
  • Onion, chopped fine: 1.5 cups
  • Tomato, chopped: 1 cup
  • Green chilies, chopped fine: 2 or as per taste
  • Cloves (long): 4
  • Cinnamon Stick (daalcheeni): 2 two inch pieces
  • Green cardamom (choti elaichi): 3
  • Bay leaf (tej patta): 1
  • Garlic, minced: 1.5 tbsp
  • Ginger, chopped fine: 1.5 tsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Basmati or any long-grained rice: 2 cups
  • Coconut Milk: 1 cup
  • Fresh coriander for garnish
  • Ghee or Oil

Instructions

  1. Clean prawns and season with half a teaspoon each of red chilli and turmeric powders and set aside for 15 minutes
  2. Wash rice well and keep aside
  3. Bring 3 cups water to boil, then reduce heat and add prawns and cover; cook for 3-4 minutes
  4. Turn off heat and let prawns sit in the water for another minute, then drain and transfer prawns into ice bath to stop the cooking process
  5. Retain broth for later
  6. Sprinkle some salt on the cooked prawns and set aside
  7. In a deep and heavy bottomed wok heat some ghee, add onions and fry till light brown 
  8. Then add the whole spices- cinnamon, bay leaf, cloves and cardamom and sauté on a medium high flame for 30 seconds until fragrant 
  9. Add garlic and ginger and sauté for another minute or so until raw smell disappears
  10. Add tomato, chilli, turmeric and red chilli powder and cook until the spice blend well and tomatoes are cooked through and soft forming a homogenous mixture
  11. Then add prawns and mix well; stir for half a minute
  12. Add rice and cook for another minute keeping the flame low
  13. Add prawn stock and coconut milk, salt to taste , mix well and bring to boil; reserve some stock if the brand of rice used doesn't need a lot of liquid to cook(see tips above)
  14. Cover and simmer until done. This should take approximately 15-20 minutes 
  15. Halfway through you can test for doneness and add more stock if needed and adjust seasoning accordingly
  16. Garnish with coriander and serve hot with a side of papad, pickle or raita
https://onewholesomemeal.com/prawn-pulao-recipe-easy-recipe-with-coconut-milk/

Some other Pulaao Recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

https://onewholesomemeal.com/tandoori-cauliflower-nuts-pulaao-tandoori-gobhi-pulaao/

Categories
Dinner | 8pm Meal

Baked Jacket Potatoes | Easy Wholesome Recipe

Baked Jacket Potatoes- Easy Wholesome Recipe

Are you Team Taters?

Truth is I have never met anyone who is not . In fact I have always wondered why are potatoes so underrated! I pondered on this a few years back when I shared the recipe for the most delicious Rosemary Roasted Potatoes.

Not much has changed since and I am still trying to figure the above answers but in the meantime I did create this “too good to refuse” baked jacket potatoes recipe that packs a punch and is a complete meal in itself.

While I have used an assortment of veggies in this recipe but please feel free to tweak it as per your taste and requirements. There really is no right way to do it. The right ingredients are what suits your palette. Having said that, mushroom, corn and spinach with a generous helping of cheese & butter is a match made in heaven!

Some tips to make perfectly Baked Jacket Potatoes

  1. For best results use large baking potatoes such as Russet potatoes . Here is a guide to finding the right potatoes for your baking, roasting, frying needs
  2. Keep a oil sprayer bottle handy. If you do not have one a brush would do too
  3. It is important to poke the potatoes with a fork before baking so they do not explode while baking
  4. Make sure the oven is preheated well (400 degrees Fahrenheit / 200 degrees celsius) so the skin crisps up properly
  5. For best results brush the potatoes liberally with butter in the beginning and halfway through the baking process
  6. Since I used vegetables for stuffing so I precooked the veggies and seasoned them before mixing them with the potatoes flesh scooped out after they baked

Ingredients for Baked Jacket Potatoes

  1. Potatoes : 6 large
  2. Fresh or frozen spinach: 1 cup
  3. Corn: 1/4 tbsp
  4. Mushroom: 1 cup
  5. Red onion, chopped fine: 1/2 cup
  6. Garlic, chopped fine: 1/2 tbsp
  7. Spring onion, chopped fine: 1/4 cup
  8. Butter: 4 tbsp or as needed
  9. Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
  10. Parmesan Cheese, shredded: 1/3 cup
  11. Salt and Pepper to taste

Method

  1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
  2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
  3. Bake for 30-40 minutes or until cooked through
  4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
  5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
  6. Add the remaining vegetables and cook until done
  7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
  8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
  9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture

Print
Baked Jacket Potatoes- Easy Wholesome Recipe

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 4

Ingredients

  • Potatoes : 6 large
  • Fresh or frozen spinach: 1 cup
  • Corn: 1/4 tbsp
  • Mushroom: 1 cup
  • Red onion, chopped fine: 1/2 cup
  • Garlic, chopped fine: 1/2 tbsp
  • Spring onion, chopped fine: 1/4 cup
  • Butter: 4 tbsp or as needed
  • Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
  • Parmesan Cheese, shredded: 1/3 cup
  • Salt and Pepper to taste

Instructions

  1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
  2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
  3. Bake for 30-40 minutes or until cooked through
  4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
  5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
  6. Add the remaining vegetables and cook until done
  7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
  8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
  9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture
https://onewholesomemeal.com/baked-jacket-potatoes-easy-wholesome-recipe/

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

Matar Kachoris | Green Peas Kachori Recipe

Matar Kachoris, Green Peas Kachori recipe

Matar Kachoris with Filter Kaapi is one of my favourite combinations. I did not grow up in South India but my love for the South Indian cuisine is real. As a child I would look forward to our occasional weekend trips to the Temple because right after we would head to the tiny South Indian coffee shop close by. Memories of family size Masala Dosa crisping on the edges and the cook spooning out the most inviting potato masala to go with it still linger fresh. For me however those trips only brought partial satisfaction. Because I would never be allowed to savour the hot intoxicating smelling beverage that came along with it. Filter Kaapi (coffee) apparently was something only the adults could enjoy. According to my father at least.

So, it is only natural that now when I make trips to my favorite South Indian joint in Hong Kong, I more than makeup for the lost opportunities. My cravings are so strong that a few years back I even bought a Coffee Filter to brew my own Kaapi at home. 

While enjoying a hot cuppa by itself is a bliss . However hot and spicy Matar Kachoris make the experience all the more enjoyable. I first tried this recipe at a friend’s place cooked by a Maharaj (a cook who makes only vegetarian food) in Hong Kong. The addition of poha and coconut makes it very different from other Matar Kachoris I have tried in the past.

These Kachoris freeze very well too. I spray some oil covering the spheres well and bake them in a preheated(at 180 degrees) oven for 20 minutes or until they are just about starting to harden. Then I bring them out, cool to room temperature and freeze in a freeze safe container. To thaw, do it overnight in the refrigerator &  deep fry right before serving.

Tips to making perfect Matar Kachoris

  1. In order to make a soft yet crisp shell it is important to break the gluten bonds in the flour and fill the space with fat. This is done by rubbing flour with ghee between your palms for a minimum of 5-7 minutes
  2. Letting the dough sit for 20 minutes keeping it covered with a wet muslin makes it more pliable
  3. Use the medium soft quality Poha for the filling. Make sure to wash it well and then squeeze out all the excess water before mixing it with other ingredients for the filling
  4. To make the filling richer you can also add raisins and nuts fried in ghee and then coarsely chopped

Recipe for Matar Kachoris

Ingredients for dough
  1. All Purpose Flour- 1 cup
  2. Ghee- 1tbsp
  3. Ajwain- 1/2 tsp
  4. Baking powder: 1/4 tsp
  5. Salt : 1/4 tsp
  6. Warm water as needed to knead the dough
Ingredients for stuffing
  1. Boiled and mashed fresh or frozen peas : 1 cup
  2. Medium thickness poha , washed and mashed – 1/4 cup
  3. Freshly desiccated coconut- 1/4 cup
  4. Red chilli powder-1/2 tsp
  5. Turmeric powder-1/2 tsp
  6. Cumin powder-1/2 tsp
  7. Coriander powder- 1 tsp
  8. Amchoor (dry mango powder) -1/2 tsp
  9. Finely grated ginger- 1/2 tbsp
  10. Fennel (saunf), coarsely pound : 1/2 tbsp
  11. Green chilies as per taste
  12. Salt-As per taste 
  13. Oil for frying
Method
  1. Bring together all the dry ingredients for the dough and then add ghee. Rub between your palms for 5-7 minutes then using warm water knead into a tight dough. Cover with wet muslin and keep aside for 20 minutes
  2. Drain the boiled peas well and then blend with green chiles to get a coarse paste
  3. Mix all the remaning ingredients for the stuffing and keep aside. Add some water if you like it to be on the moister side
  4. Roll out small discs of dough of desired size , spoon in the stuffing and seal into balls. Deep fry and enjoy hot with some green or tamarind chutney. These freeze very well after half frying(or partial baking as explained above) and bringing to room temperature. Thaw overnight in the refrigerator before ⁣frying and serving

Matar Kachoris, Green Peas Kachori recipe

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Matar Kachoris

Ingredients

    Ingredients for dough
  • All Purpose Flour- 1 cup
  • Ghee- 1tbsp
  • Ajwain- 1/2 tsp
  • Baking powder: 1/4 tsp
  • Salt : 1/4 tsp
  • Warm water as needed to knead the dough
    • Ingredients for stuffing
  • Boiled and mashed fresh or frozen peas : 1 cup
  • Medium thickness poha , washed and mashed - 1/4 cup
  • Freshly desiccated coconut- 1/4 cup
  • Red chilli powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Amchoor (dry mango powder) -1/2 tsp
  • Finely grated ginger- 1/2 tbsp
  • Fennel (saunf), coarsely pound : 1/2 tbsp
  • Green chilies as per taste
  • Salt-As per taste
  • Oil for frying
https://onewholesomemeal.com/matar-kachoris/

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chettinad Cauliflower Masala

Chettinad Cauliflower Masala

Life of a blogger and a food photographer is all about problem solving. Time and time again these skills are tested which is what makes food photography and food blogging one of the hardest things to do. But that is also what makes it very exciting . This Chettinad Cauliflower Masala was the result of one such exciting episode.

A little backstory

I did a giveaway for the blog a few months bag and two winners received a free online cooking class. For one of them I was to cook (and teach) Chettinad Chicken . Everything was well planned- recipe curated, indian groceries checked and stocked up  participant emailed, calendars blocked. Everything except one minor detail was left to the last minute-buying chicken. My closest supermarket is 10 minutes away on foot and I decided to fetch the chicken a couple of hours before the class as my freezer was full. I could pick and cook it right away without the need to freeze you see 🙂

Well! I had not planned it as well I thought. This was early COVID -19 days when people were stocking everything from toilet paper rolls to eggs and chicken of course!!! So, as luck would have it, the aisles were empty and forget our favourite brand, none of our lesser favourites were available either! I literally had two hours before the class started. It was time to problem solve! What could I swap chicken with? Something which absorbs flavours as well while retaining its own? Cauliflower!!!! My brain instantly replied! Thankfully I spotted some fresh looking Australian cauliflower heads in the aisles and dashed to lay my hands on one before someone else could. That is how this Chettinad Cauliflower Masala happened thanks to the hoarders who emptied the supermarket aisles off chicken!

Tips to making great Chettinad Cauliflower Masala

  1. Shallow fry the cauliflower and poke holes into it so the masala seeps into it well
  2. If not frying, blanch it in salted boiling water . Same reason as above, for the masala to seep
  3. Use freshly desiccated coconut. Even frozen version will do as long as its fresh coconut . That gives the best results. Alternatively you can use dry desiccated coconut soaked for 30 minutes in some coconut milk
  4. Freshly roast the dry spices and prepare the Chettinad Masala right before cooking or not more than 2 days before. If you are preparing the spice mix in advance then keep it refrigerated and bring to room temperature 30 minutes before cooking
  5. As with most Indian recipes that involve frying onions, do not rush the frying process. The onions need to be very well cooked, a deep brown in colour and not just translucent
  6. This dish tastes best when the flavours to soak in for a couple of hours before serving. If you are cooking it for a gathering, cook it the night before

Enjoying Chettinad Cauliflower Masala

  1. Best enjoyed with hot chapatis or parathas but tastes great with daal rice too
  2. Keep a bowl of yogurt or raita handy as it does test your spice tolerance . Tang yogurt works well with spicy Chettinad masala
  3. And last but not the least, squeeze some lime and salt over raw onions and complete your spicy Chettinad meal!

Recipe for Chettinad Cauliflower Masala

Ingredients For Chettinad Masala
  1. Desiccated coconut, fresh or dry: 1/2 cup
  2. Coriander seeds: 1.5 tbsp
  3. Fennel seeds: 1 tbsp
  4. Cumin seeds: 1 tsp
  5. Mace: 1
  6. Green cardamom: 4
  7. Cloves: 4
  8. Star Anise: 1
  9. Cinnamon stick: 1.5 inch
  10. Black Pepper corns: 3/4 tsp
  11. Dried Red Chilies: 4-6
Ingredients For the Cauliflower Curry
  1. Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  2. Red onion, chopped fine: 1.5 cups
  3. Tomato, chopped fine: 3/4 cup
  4. Potatoes, cubed: 1 cup (optional)
  5. Curry leaves: 15-20
  6. Green chilies, slit lengthwise : 2 or to taste
  7. Turmeric powder : 1/2 tsp
  8. Coriander, chopped fine: 1.5 tbsp
  9. Salt: 1.5 tsp + 1/2 tsp
  10. Water: 1 cup or as needed
  11. Oil
Method
  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and  add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice

Print
Chettinad Cauliflower Masala

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 4

Ingredients

    Ingredients For Chettinad Masala
  • Desiccated coconut, fresh or dry: 1/2 cup
  • Coriander seeds: 1.5 tbsp
  • Fennel seeds: 1 tbsp
  • Cumin seeds: 1 tsp
  • Mace: 1
  • Green cardamom: 4
  • Cloves: 4
  • Star Anise: 1
  • Cinnamon stick: 1.5 inch
  • Black Pepper corns: 3/4 tsp
  • Dried Red Chilies: 4-6
    • Ingredients For the Cauliflower Curry
  • Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  • Red onion, chopped fine: 1.5 cups
  • Tomato, chopped fine: 3/4 cup
  • Potatoes, cubed: 1 cup (optional)
  • Curry leaves: 15-20
  • Green chilies, slit lengthwise : 2 or to taste
  • Turmeric powder : 1/2 tsp
  • Coriander, chopped fine: 1.5 tbsp
  • Salt: 1.5 tsp + 1/2 tsp
  • Water: 1 cup or as needed
  • Oil

Instructions

  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice
https://onewholesomemeal.com/chettinad-cauliflower-masala/

Chettinad Cauliflower Masala