Category: Dinner | 8pm Meal

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Restaurant Style Paneer Butter Masala

Restaurant Style Paneer Butter Masala

Paneer or cottage cheese is one of the most versatile ingredients in Indian cuisine. A vast majority of Indian population is vegetarian and they love their paneer. There are a variety of ways it is consumed , in curries, cutlets and even in stuffed vegetables . One of my favourite ways to enjoy paneer is in the form of paneer koftas. They are perfect with some pulaao or parathas or even pooris. If you do not fancy going the entire mile, you can use just the koftas as snack or in your salads and wraps. I also love stuffing herbed paneer in vegetables like sweet baby bell peppers and jalapeños . Another very unique paneer recipe that I have on the blog is Paneer Bharwan Gatte, chickpea dumplings stuffed with paneer. It is one of its kind and just perfect with chapatis.

Now, coming to Restaurant style Paneer Butter Masala. This dish is almost a must have during any vegetarian celebratory meal. It literally translates into cottage cheese cooked in spicy gravy rich in butter and is not to be mistaken with Paneer Tikka Masala which uses grilled paneer. If you ask me Paneer Butter Masala is best enjoyed with hot flaky parathas and some salad on the side. But then again who am I to decide and decree what you would like to enjoy this deliciousness with. So, without further ado let us get going. But before I do that, let me mention that this by no way is the most authentic recipe for Paneer Butter Masala.

I have tweaked it based on our taste and lifestyle choices and also based on the amount for time I like spending in the kitchen (which is not a lot as time is always a scarce resource with two young kids to look after and the new normal of home schooling thanks to corona!)

So, here are some tips to making a delicious yet quick Restaurant Style Paneer Butter Masala

  1. If using frozen paneer , soak it in warm water for at least 40 minutes to soften it
  2. Usually for a lot of my panner curry recipes l like to shallow fry the paneer a bit to add more texture, however for this recipe I do not recommend it for the sheer reason that fried paneer gets chewy and that texture doesn’t go well in this recipe
  3. I personally like using cashew paste to make my gravies creamy as it also imparts a deep rich flavour to the dish and makes the gravy luscious. You can do the same or swap it with full fat cream or use a mix of two. In this recipe I have used cream just as a garnish
  4. As with any gravy based Indian dish, cooking the onions and then cooking them well with spices is of essence . Please do not hasten this step
  5. Whole spices are the key here. Do note I have hardly used any powdered spices because we do not really need to. You can sprinkle some good quality garam masala or paneer masala towards the end just to enhance the flavour and fragrance and you are all set
  6. If preparing for a party then cook the dish a day ahead.The flavours enhance and improve the next day. Be careful while reheating and do it on a low flame adding some warm water to thin out the gravy if needed
  7. Red chilli powder is added mostly for colour as essentially this dish is not too hot but you can adjust the amount as per taste
  8. Soak cashews in warm water for 20 minutes so they soften quickly and are easy to make a smooth paste with
  9. I like to add green peas to my butter paneer but you can skip it if it doesn’t suit your taste

Making Restaurant Style Paneer Butter Masala

Ingredients
  1. Paneer : 300 gm
  2. Onion, sliced : 1 large (approximately 1.5 cups)
  3. Tomato, chopped: 2 medium sized
  4. Garlic, chopped fine: 2 cloves
  5. Ginger, chopped fine : 1 tbsp
  6. Raw Cashews, soaked in warm water for 20 minutes and drained: 20-25
  7. Dried red chilli : 2
  8. Cinnamon stick: 2 inch stick
  9. Green cardamom (choti elaichi): 3
  10. Black cardamom (bad elaichi) : 1
  11. Cumin seeds : 1 tsp
  12. Black pepper corns: 6-8
  13. Bay leaf: 1
  14. Kashmiri red chilli powder: 1 tsp or as per taste
  15. Turmeric powder: 1/2 tsp
  16. Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  17. Salt: To taste
  18. Oil : 2 tbsp
  19. Butter : 2 tbsp
  20. Sugar: 1/2 tsp
  21. Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  22. Heavy Cream for garnish
  23. Hot water- 1/2 cup or as needed
Method
  1. If using frozen paneer, soak in warm water for 20 minutes then drain and set aside ; if using fresh home made paneer this step is not required
  2. Soak cashews in warm water for 15 minutes, then drain and set aside
  3. Soak green peas if using, in warm water for 10 minutes, then drain and set aside
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices -bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature ; blend to a smooth paste
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Wipe the wok used to cook the tomato-onion-spice mix with a clean kitchen towel and melt 1 tbsp butter in the same wok
  10. Once the butter has melted add the paste from previous step and give it a nice mix; keep the flame low at all times as we do not need to cook this paste
  11. Add half a cup of hot water, increase the flame and let the mixture come to a boil, then add the remaining butter
  12. Reduce the flame and add paneer and peas and mix gently; use a rubber spatula for this step if possible
  13. If adding Garam Masala or Shahi Paneer Masala, sprinkle and mix at this stage and let it simmer covered for 5 minutes then uncovered for another five
  14. Add more hot water to adjust consistency if needed, taste for salt and garnish with Kasoori Methi followed by heavy cream
  15. Simmer for another two minutes, turn off the heat and let the flavours soak in for 15 minutes
  16. Serve hot with parathas or pulaao

 

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Restaurant Style Paneer Butter Masala

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Paneer : 300 gm
  • Onion, sliced : 1 large (approximately 1.5 cups)
  • Tomato, chopped: 2 medium sized
  • Garlic, chopped fine: 2 cloves
  • Ginger, chopped fine : 1 tbsp
  • Raw Cashews, soaked in warm water for 20 minutes and drained: 20-25
  • Dried red chilli : 2
  • Cinnamon stick: 2 inch stick
  • Green cardamom (choti elaichi): 3
  • Black cardamom (badi elaichi) : 1
  • Cumin seeds : 1 tsp
  • Black pepper corns: 6-8
  • Bay leaf: 1
  • Kashmiri red chilli powder: 1 tsp or as per taste
  • Turmeric powder: 1/2 tsp
  • Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  • Salt: To taste
  • Oil : 2 tbsp
  • Butter : 2 tbsp
  • Sugar: 1/2 tsp
  • Kasoori Methi : 1 tbsp
  • Heavy Cream for garnish
  • Hot water- 1/2 cup or as needed

Instructions

  1. If using frozen paneer, soak in warm water for 20 minutes then drain and set aside ; if using fresh home made paneer this step is not required
  2. Soak cashews in warm water for 15 minutes, then drain and set aside
  3. Soak green peas if using, in warm water for 10 minutes, then drain and set aside[gallery type
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices -bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature ; blend to a smooth paste 
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Wipe the wok used to cook the tomato-onion-spice mix with a clean kitchen towel and melt 1 tbsp butter in the same wok
  10. Once the butter has melted add the paste from previous step and give it a nice mix; keep the flame low at all times as we do not need to cook this paste
  11. Add half a cup of hot water, increase the flame and let the mixture come to a boil, then add the remaining butter
  12. Reduce the flame and add paneer and peas and mix gently; use a rubber spatula for this step if possible
  13. If adding Garam Masala or Shahi Paneer Masala, sprinkle and mix at this stage and let it simmer covered for 5 minutes then uncovered for another five
  14. Add more hot water to adjust consistency if needed, taste for salt and garnish with Kasoori Methi followed by heavy cream
  15. Simmer for another two minutes, turn off the heat and let the flavours soak in for 15 minutes
  16. Serve hot with parathas or pulaao
https://onewholesomemeal.com/restaurant-style-paneer-butter-masala/

 

Categories
Dinner | 8pm Meal

Indian Style Tomato Soup

It is not a secret that I am not a soup person. I think I may have mentioned it a couple of times in some of my other posts. But a well made Indian Style Tomato Soup (Tomato Shorba as most Indians call it) is one of the exceptions. And surprisingly my love for this soup doesn’t stem from my Ma or Dadima (Mom or Grandmom) simmering it in their kitchens .

Funny as it might sound, a well made tomato soup takes me back to the numerous train journeys as a child where the “in house” pantry would serve piping hot tomato soup in a cup with soup sticks on the side in the beginning of a meal. It was not the best tasting as far as memory goes, in fact I must have had better quality soup at restaurants and home but somehow sipping hot soup out of a cup in a moving train and staring at passing meadows outside  added to the taste and experience for sure.

Thank you Indian Railways 🙂

Thanks to Indian Railways , I developed this undying romance with Tomato Soup which has stayed with me for life.

And I have loved it so much that I seem to have passed on the love to my kids as well. Tomato Shorba is the only soup that they ask for now! Speak of pure and unadulterated love!  There are days when we are too busy to put a full fledged meal on the table and this soup with a slice of buttered sour dough makes for a delicious dinner.

What’s in a name?

For the uninitiated, a little trivia on the name Tomato Shorba – the latter is derived from an Arabic term “Shurbah,” meaning soup. When traditionally prepared, it is more of a stewy consistency , more watery than a soup and can be served both as a starter or as an accompaniment to main course. It is supremely light on the tummy and packed with flavours of whole spices.

And in case you are still looking for reasons to make and enjoy this soup, this final one would definitely have you on board- it is packed with Vitamin C and all the warming spices do wonders to your immunity!

Some helpful tips to make a delicious Indian Style Tomato Soup

  1. Canned tomatoes make a great tasting soup but of course are not as healthy as fresh ones
  2. Traditionally Shorba is made with water but to add more flavour to the soup I use vegetable stock. You could also use chicken stock to make the flavours more robust and increase the protein value but that does interfere with the flavours so if possible stick to either water or vegetable stock
  3. If you have time on hand, boil and peel off the skin and remove seeds before making a puree. This step is completely optional and can be skipped if you are rushed but it definitely improves the overall taste of the soup.

Making Indian Style Tomato Soup| Tomato Shorba

Ingredients
  1. Tomatoes- 4 cups
  2. Bay leaf- 2
  3. Cumin seeds- 1 tsp
  4. Garlic, minced- 6 cloves
  5. Onion, finely chopped- 1/2 cup
  6. Cornflour-1 tbsp mixed well in half cup water
  7. Water or Vegetable broth- 3 cups or as per desired consistency 
  8. Sugar- 1tbsp
  9. Butter- 2 tbsp
  10. Cream- 2 tbsp (optional)
  11. Oil-1 tbsp
  12. Salt-1 tbsp or as per taste
  13. Pepper- 1.5 tbsp
  14. Chopped coriander- 3 tbsp
Method
  1. Wash the tomatoes well, and blanch  them; once at room temperature, peel off the skin, remove seeds, chop and blend to make a puree; if low on time, then blanch and make a puree straight away after brining to room temperature
  2. In a thick bottomed pan, add oil and once hot, reduce flame to medium and add bay leaf and cumin seeds. Stir for a few seconds then add garlic and sauté until it starts to turn golden
  3. Add onion and keeping the flame on medium-low stir until translucent 
  4. Add pureed tomatoes, broth or water, salt and pepper, mix well; bring to boil, then reduce flame to medium and let it simmer for 10-15 minutes 
  5. Then stir in 2 tbsp of cornflour-water solution, mix well and simmer for another 5 minutes 
  6. Add sugar, butter and cream, taste for salt and add freshly crushed pepper
  7. Pour hot soup in bowls , garnish with freshly chopped coriander and cream; add some more butter if you like and serve with a side of bread sticks or croutons.

Find some other soup ideas here

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Indian Style Tomato Soup | Tomato Shorba

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 90%

Serving Size: 4

Ingredients

  • Tomatoes- 4 cups
  • Bay leaf- 2
  • Cumin seeds- 1 tsp
  • Garlic, minced- 6 cloves
  • Onion, finely chopped- 1/2 cup
  • Cornflour-1 tbsp mixed well in half cup water
  • Water or Vegetable broth- 3 cups or as per desired consistency
  • Sugar- 1tbsp
  • Butter- 2 tbsp
  • Cream- 2 tbsp (optional)
  • Oil-1 tbsp
  • Salt-1 tbsp or as per taste
  • Pepper- 1.5 tbsp
  • Chopped coriander- 3 tbsp

Instructions

  1. Wash the tomatoes well, and blanch them; once at room temperature, peel off the skin, remove seeds, chop and blend to make a puree; if low on time, then blanch and make a puree straight away after brining to room temperature
  2. In a thick bottomed pan, add oil and once hot, reduce flame to medium and add bay leaf and cumin seeds. Stir for a few seconds then add garlic and sauté until it starts to turn golden
  3. Add onion and keeping the flame on medium-low stir until translucent
  4. Add pureed tomatoes, broth or water, salt and pepper, mix well; bring to boil, then reduce flame to medium and let it simmer for 10-15 minutes
  5. Then stir in 2 tbsp of cornflour-water solution, mix well and simmer for another 5 minutes
  6. Add sugar, butter and cream, taste for salt and add freshly crushed pepper
  7. Pour hot soup in bowls , garnish with freshly chopped coriander and cream; add some more butter if you like and serve with a side of bread sticks or croutons.
https://onewholesomemeal.com/indian-style-tomato-soup/

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe
Tandoori Cauliflower with Nuts Pulao

This tandoori style gobi rice recipe is a complete wholesome meal with a myriad of textures and flavours. Moreover, it is surprisingly easy to put together! So let’s get started.

Today many people making better lifestyle choices. This includes decisions to go gluten-free, become a vegetarian or vegan, and sometimes all three. As a result, apart from the mock meat choices, some veggies are fast becoming favourites. Some examples are eggplant, avocados, sweet potato and last but not least, cauliflower or gobi! Now, you have all kinds of cauliflower recipes like gluten-free cauliflower pizza and cauliflower rice for people watching their calories.

I have been meaning to try both recipes but for one reason or another haven’t been able to. But I am so glad I tried this tandoori cauliflower and nuts pulao. This gobi rice recipe is easy, make ahead meal in case you are planning any gatherings. You can make and refrigerate it a day ahead. Or just prepare the tandoori gobi. The roasted tandoori cauliflower is bursting with flavours. Its crispy chewiness complements the softness of perfectly cooked buttery long-grained basmati rice while the nuts impart a lovely crunch. One really doesn’t need anything much apart from some plain yogurt or raita on the side to make this a complete meal.

Tips To Make The Perfect Gobi Rice Pulao:

  1. Use long-grained basmati rice for best results.
  2. Wash well and soak the rice for half an hour before cooking.
  3. Avoid cooking rice in the microwave or pressure cooker. This helps keep the grains intact and avoids excessive moisture. So you have no clumpy rice.
  4. Also, add a few tablespoons of oil or butter to the rice water while it is boiling. This helps to keep the grains intact and avoids clumping.
  5. After you drain the rice spread it out on a flat baking sheet lined with buttered baking paper. This keeps the rice grains intact. Also, the grains continue to cook for sometime after being drained. Laying them out helps in even cooking and avoids clumping.
  6. Cut the cauliflower florets a little bigger than bite-size as they will shrink while roasting. Very small-sized florets would not impart much texture to the pulao.

Tandoori Cauliflower Pulao | Tandoori Style Gobi Rice Recipe

Ingredients:  

For Tandoori Cauliflower Marinade 

  • Medium sized cauliflower – 1 
  • Hung curd – 2.5 cups
  • Ginger-garlic paste – 1/2 tbsp
  • Red Chilli Powder – 1/2 tsp
  • Tandoori Chicken Masala or Garam Masala – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Amchoor Powder – 1/2 tsp
  • Ajwain or Carom seeds – 1/2 tsp
  • Kasoori Methi – 1tsp
  • Besan – 2 tbsp
  • Lemon juice – 2 tsp
  • Vegetable Oil – 1 tbsp and some extra
  • Salt – 1.5 tsp or as per taste

For Gobi Rice Recipe With Nuts

  • Basmati Rice (washed and pre-soaked in water for half an hour) – 1 cup
  • Water – 4 cups
  • Mint leaves, julienned – 1.5 tbsp
  • Small Red Onion, slivered – 1
  • Green chili, slit in half – 2
  • Lemon juice – 2.5 tbsp
  • Tandoori Chicken Masala – 1 tsp
  • Coarsely Chopped Cranberries -1 tbsp
  • Coarsely Chopped Raisins – 1 tbsp
  • Red Chilli flakes – 1/4 tbsp
  • Coarsely Chopped Almond – 1.5 tbsp
  • Cashews halved vertically – 1.5 tbsp
  • Coarsely Chopped Pistachios – 1 tbsp
  • Dried Bay Leaf -1
  • Star Anise – 1
  • Green Cardamom – 2
  • Saffron – 4-6 strands
  • Milk – 1tbsp
  • Pomegranate arils – 1.5 tbsp
  • Vegetable Oil – 2 tbsp
  • Ghee or Butter – 1 tbsp
  • Salt – 2 tsp or as per taste

Instructions:

Tandoori Cauliflower Recipe

  1. Prepare hung curd by placing regular yogurt in a muslin cloth and placing it on a sieve over a bowl. Refrigerate for 1-2 hours so 70% of the whey drains
  2. In the meantime separate the cauliflower florets into medium size (keeping them as uniformly sized as possible for even baking) and soak in boiling salted water(turning off the heat once the water comes to boil) for 5-7 minutes
  3. Drain water and run cold water over the florets, pat dry on a kitchen towel and keep aside 
  4. In a separate bowl whisk together all the ingredients for the marinade (including the hung curd); the marinade should not be too runny or coating the cauliflowers  evenly would get tricky 
  5. Check for seasonings and adjust as per taste 
  6. Marinate for approximately 2 hours or overnight in a refrigerator 
  7. To bake, preheat the oven to 200 degrees
  8. Prepare a baking tray, lining it with foil and brushing some oil on the tray
  9. Neatly line the marinated florets on the tray and brush some more oil on them
  10. Bake in preheated oven for 30 minutes or until the florets are cooked through; halfway through the process, turn over the florets for even baking
  11. Keep aside once done while you prepare the rice

Gobi Rice Recipe with Nuts

  1. Toast the chopped nuts, raisins, and cranberries in 1tsp ghee and keep aside 
  2. Heat 1 tbsp milk, add saffron strands, and keep aside
  3. Prepare a wide baking tray, lined with foil and keep aside
  4. In a bowl, whisk together lime juice, 1/2 tsp salt, tandoori chicken masala, and chilli flakes and keep aside
  5. Bring 4 cups water to boil in a deep wok, reduce the flame to medium and add bay leaf, star anise, and green cardamoms and 1.5 tsp salt
  6. Then add the pre-soaked rice and 2 tbsp vegetable oil and give it a gentle stir
  7. Let the rice cook in this flavoured water on a low flame till it is 90% done, i.e. it isn’t completely soft and does not squish easily between two fingers 
  8. Turn off heat and using a strainer, scoop out the rice and evenly spread it on the baking tray; keep aside 
  9. In a thick bottomed wok, heat 1 tbsp ghee or butter and add onions, mint leaves, and green chilies. Then cook on a medium flame till the onions are nice and brown
  10. Add the cooked flavoured rice along with saffron milk and baked cauliflower florets and give everything a very gentle mix using a wooden spatula
  11. Add the tandoori-lime vinaigrette followed by toasted nuts, dried fruit and mix well slowly and gently; check for salt and adjust as per taste
  12. Garnish with mint leaves and pomegranate arils and enjoy as is or with a side of beetroot raita.

Watch below the video recipe for Tandoori Cauliflower and Nuts Pulao:

 

 

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Tandoori Cauliflower & Nuts Pulaao | Tandoori Gobhi Pulaao

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Yield: 100

Serving Size: 4

Ingredients

    For Tandoori Cauliflower Marinade
  • Medium sized Cauliflower - 1
  • Hung curd- 2.5 cups
  • Ginger-garlic paste- 1/2 tbsp
  • Red Chilli Powder- 1/2 tsp
  • Tandoori Chicken Masala or Garam Masala- 1/2 tsp
  • Turmeric Powder- 1/2 tsp
  • Coriander Powder- 1 tsp
  • Amchoor Powder- 1/2 tsp
  • Ajwain or Carom seeds- 1/2 tsp
  • Kasoori Methi- 1tsp
  • Besan- 2 tbsp
  • Lemon juice- 2 tsp
  • Vegetable Oil - 1 tbsp and some extra
  • Salt- 1.5 tsp or as per taste
    • For Nuts Pulaao
  • Basmati Rice (washed and pre-soaked in water for half an hour) - 1 cup
  • Water- 4 cups
  • Mint leaves, julienned - 1.5 tbsp
  • Small Red Onion, slivered - 1
  • Green chilli, slit in half - 2
  • Lemon juice- 2.5 tbsp
  • Tandoori Chicken Masala- 1 tsp
  • Red Chilli flakes - 1/4 tbsp
  • Coarsely Chopped Almond- 1.5 tbsp
  • Coarsely Chopped Pistachios - 1 tbsp
  • Coarsely Chopped Cranberries -1 tbsp
  • Coarsely Chopped Raisins- 1 tbsp
  • Cashews, halved vertically - 1.5 tbsp
  • Dried Bay Leaf -1
  • Star Anise -1
  • Green Cardamom- 2
  • Saffron- 4-6 strands
  • Milk- 1tbsp
  • Pomegranate arils- 1.5 tbsp
  • Vegetable Oil- 2 tbsp
  • Ghee or Butter - 1 tbsp
  • Salt- 2 tsp or as per taste

Instructions

    Making Tandoori Cauliflower
  1. Prepare hung curd by placing regular yogurt in a muslin cloth and placing it on a sieve over a bowl. Refrigerate for 1-2 hours so 70% of the whey drains
  2. In the meantime separate the cauliflower florets into medium size (keeping them as uniformly sized as possible for even baking) and soak in boiling salted water(turning off the heat once water comes to boil) for 5-7 minutes
  3. Drain water and run cold water over the florets, pat dry on a kitchen towel and keep aside
  4. In a separate bowl whisk together all the ingredients for the marinade (including the hung curd); the marinade should not be too runny or coating the cauliflowers evenly would get tricky
  5. Check for seasonings and adjust as per taste
  6. Marinate for approximately 2 hours or overnight in a refreigerator
  7. To bake, preheat the oven to 200 degrees
  8. Prepare a baking tray, lining it with foil and brushing some oil on the tray
  9. Neatly line the marinated florets on the tray and brush some more oil on them
  10. Bake in preheated oven for 30 minutes or until the florets are cooked through; halfway through the process, turn over the florets for even baking
  11. Keep aside once done while you prepare the rice
    12. Making the Pulaao
  12. Toast the chopped nuts, raisins and cranberries in 1tsp ghee and keep aside
  13. Heat 1 tbsp milk, add saffron strands and keep aside
  14. Prepare a wide baking tray , lined with foil and keep aside
  15. In a bowl, whisk together lime juice, 1/2 tsp salt, tandoori chicken masala and chilli flakes and keep aside
  16. Bring 4 cups water to boil in a deep wok, reduce flame to medium and add bay leaf, star anise and green cardamoms and 1.5 tsp salt
  17. Then add the pre-soaked rice and 2 tbsp vegetable oil and give it a gentle stir
  18. Let the rice cook in this flavoured water on a low flame till it is 90% done, i.e. it isn’t completely soft and does not squish easily between two fingers
  19. Turn off heat and using a strainer, scoop out the rice and evenly spread it on the baking tray; keep aside
  20. In a thick bottomed wok, heat 1 tbsp ghee or butter and add onions, mint leaves and green chilies; cook on a medium flame till the onions are nice and brown
  21. Add the cooked flavoured rice along with saffron milk and baked cauliflower florets and give everything a very gentle mix using a wooden spatula
  22. Add the tandoori-lime vinaigrette followed by toasted nuts, dried fruit and mix well slowly and gently; check for salt and adjust as per taste
  23. Garnish with mint leaves and pomegranate arils and enjoy as is or with a side of beetroot raita.
https://onewholesomemeal.com/tandoori-cauliflower-pulao-tandoori-gobi-rice-recipe/

And before you leave, do not forget to check out some more delicious rice recipes:

https://onewholesomemeal.com/cheesy-veggie-rice/

Kimchi Flavoured Brown Rice

Brown and Wild Rice Citrus Salad

https://onewholesomemeal.com/methifresh-fenugreek-leaves-pulaao/

Beetroot Pilau, A Healthy Weekend Dinner

 

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

Sweet Potato Leaves Raita

Sweet Potato Leaves Raita
Sweet Potato Leaves Raita

Before I share with you the recipe for this healthy and yummy Sweet Potato Leaves Raita, let me give you some background.

Raita, the forever loved Indian side dish hardly needs any introductions. I however did a quick search to see how Sir Google describes it. One of the top few definitions was courtesy of the Cambridge English Dictionary, which describes it as below:

raita
noun [ U ]
UK

/ˈraɪ.tə/

US

/ˈraɪ.tə/
a South Asian dish consisting of yogurt with very small pieces of raw(= not cooked) vegetables mixed in yogurt.

What Is The Big Deal About This Humble Side Dish?

The above definition is not completely wrong. Oftentimes raw ingredients are used in raita. The usual suspects are cucumber, onion, tomato, coriander, mint, beetroot to name a few. This, however, is not the case always.
I personally feel that raita can be made out of practically any vegetable either raw or partially cooked (to retain its freshness, taste, and texture). The only two absolutely essential ingredients are yogurt and salt and everything else can be played around with. This, my friends, is one of the beauties of this dish. The other being its versatility and ability to be paired with practically any rice dish or Indian bread.
If you are still not convinced I will share a few examples:
  1. A good Chicken Biryani or any biryani for that matter is just incomplete without a well-made raita
  2. Too little time to cook? Plain ghee rice and raita is a complete meal
  3. Eating chapatis and no time to make a full-fledged curry? Raita to the rescue!
  4. Parathas– stuffed or plain again taste divine with a raita
  5. Kulchas again pair very well with raita
  6. A veg or meat pulaao is perfect with raita too!

So, there you are, some great examples of dishes you can pair raita with!

Why Is This Raita Special?

The recipe I am sharing today is my take on this versatile dish. It happened because I absolutely LOVE sweet potato leaves! Yes, you heard me right! The leaves are delicious and full of nutrients. I am not a huge fan of sweet potatoes themselves but LOVE fresh sweet potato greens that make great stir-fries.

This time, however, I was in the mood to try something different and hence this dish. I usually make spinach raita in a very similar fashion but I am so happy I tried this version as it turned out much creamier and yummier than the original.

Unlike most raitas, the veggies a.k.a. sweet potato leaves were cooked before adding. One can consume them raw too but they are a tad bitter and cooking with some garlic really helps balance the bitterness and adds tons of flavour to the final dish.

So, after thoroughly cleaning the leaves, I chopped them finely. Next, I cooked them for approximately 5 minutes on a low flame with some finely chopped garlic and hing (asafoetida). Once the raw smell disappeared and the leaves looked dryish, I added a pinch of salt and mixed it well. Do keep it aside to cool to room temperature.

Sweet Potato Leaves RaitaSweet Potato Leaves Raita

While the cooked leaves cooled off I prepared my curd. Now, you may or may not need to add some water to the curd depending on how watery it is and what consistency you want your raita to be. Usually, store-bought yogurt is thicker than home set curd. I would recommend you add water to think out the yogurt as desired. I added half a cup of water to two cups of yogurt and whisked well.

Then I added the spices. I used roasted whole cumin which was coarsely hand pounded, roasted red chili powder and a pinch of cayenne pepper too (you can skip the latter), half a teaspoon of oregano, rock salt (you can use regular salt too) and mixed it all well.

Tadka Is Optional But Great

If you are feeling indulgent you can also do a tadka with mustard seeds and dried red chilies. I skipped it as I wanted to keep it light. I chilled the raita in the refrigerator for half an hour and served it topped with some chili flakes. And since I am HUGE fan of the Japanese Mixed Chilli Pepper Togarashi I added some of that too. It is hot and nutty with sesame and great on raitas!

Sweet Potato Leaves RaitaSweet Potato Leaves RaitaSweet Potato Leaves Raita

 

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Sweet Potato Leaves Raita

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 90%

Serving Size: Serves 4

Ingredients

  • Sweet Potato Leaves, washed and finely chopped-3 cups
  • Garlic, finely chopped - 2-3 cloves
  • Hing (asafoetida)- 1/4 tsp
  • Yogurt-2 cups
  • Water- 1 cup or as desired
  • Red chilli powder, lightly roasted and cayenne pepper- 1.5 tsp
  • Whole cumin- 2 tsp
  • Oregano- 1/2 tsp
  • Togarashi (Japanese Mixed Chilli Pepper)- 1/2 tsp for garnish (optional)
  • Oil- 1 tbsp
  • Salt-to taste (use rock salt for best results)

Instructions

  1. Wash the sweet potato leaves well and patty dry on a kitchen towel, then chop fine
  2. In a heavy bottomed pan heat oil and once it is hot, add hing and garlic and saute on a low flame for a few seconds
  3. Then add finely chopped sweet potato leaves and cook until water evaporates and raw smell disappears, then add salt and mix well ; set aside to cool
  4. Roast the whole cumin in a dry pan on low flame , stirring continuously for almost a minute or until fragrant ; pound it into a coarse powder using a mortar-pestle and set aside
  5. Whisk together yogurt and water as per the desired consistency (I added half a cup water to 2 cups yogurt), then add the dry spices- red chilli powder, cayenne pepper, cumin powder and oregano and salt and mix well
  6. Chill in the refrigerator for half an hour , garnish with Togarashi if using and serve right away
https://onewholesomemeal.com/sweet-potato-leaves-raita/

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Raw Papaya Stir Fry | Rich in Vitamin C

Raw Papaya Stir Fry
Loaded with Vitamin C

How to eat raw papaya? Well, this recipe for a raw papaya stir fry is worth a try.

I was a very fussy eater growing up. I remember sitting at the table for hours together trying to finish my paneer or rajma or baingan (eggplant) or palak (spinach)! Apart from fish curry, eggs and potatoes I pretty much detested everything from the bottom of my heart. Meetha of all kinds (dessert) of course was an exception – I could eat that for breakfast, lunch, and dinner.

A Father’s Tomato Tale

Anyhow, coming back to my tryst with the dining table. You might wonder why would I sit there for hours? Simply because I was not allowed to leave the table unless the plate was wiped clean. Every time I sat there nauseated at the sight of any vegetables, my father would relate his Tomato Tale. What Tomato Tale you would ask next? So, here it goes, in my father’s own words:

“Dekho beta (my dear child)! When I was your age I hated tomatoes and spinach. I just could not stand the sight of it, let alone their taste! However, I did not give up on them. I just told myself I am going to pretend I am eating a bitter medicine and swallow them without thinking too much about their taste. And you know what! Today I love tomatoes and spinach.”

I found the story as unpalatable as the veggies themselves. However, the strict disciplinarian my Dad was, he kind of lived by the rule – my way or highway! So, what choice did a six-year-old me have but to follow orders?  I tried hard to imagine I was gobbling down a bowlful of halwa while chewing a repulsive hodgepodge of palak paneer.

Life Comes A Full Circle

But turns out my father (like most parents) knew a thing or two about psychology and growing up. I in fact love paneer and rajma now and propagate the (non-existential) benefits of eating baingan (eggplant) like it is the one true love of my life! And what more, I relate the same story to my children where the protagonist tomato has been replaced with paneer (which ironically is my children’s favorite)!

If I have to be honest, I have a much easier job at hand. I was an abysmal eater compared to my kids who more or less eat everything that is served to them. But I do have days when I have to bribe them with dessert or just cajole them to get food polished off their plates. If I have to be very honest again, this papaya stir fry fell in the latter category. But to my defense, isn’t it an important life lesson? Not everything served on the plate called life will make you happy and when it doesn’t, you just need to suck it up and get on with it in hope of better and happier things!

Raw Papaya Stir Fry Loaded with Vitamin C

Well, raw papaya is loaded with nutrition and it was called “the fruit of the angels” by Christopher Columbus for a reason. Now and then I do not mind being the Mean Mom to get my kids to eat them. As for the adults, this recipe might convert the greatest Papaya haters! It is really quick and easy to put together and tickles your taste buds like no other ‘coz it is sweet, spicy, and sour all at the same time. Great with hot phulkas and some moong daal. Perfect weeknight dinner as it is so light on the tummy!

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Raw Papaya Stir Fry

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 3-4 people

Ingredients

  • Raw Papaya, cubed-2 cups
  • Onion, chopped fine- 3/4 cup
  • Garlic, chopped fine- 1.5 tsp
  • Ginger, coarsely grated- 1 tsp
  • Black Mustard seeds-1 tsp
  • Saunf or Fennel seeds-1 tsp
  • Coriander powder-1.5 tsp
  • Amchoor or dry mango powder- 1.5 tsp
  • Hing or asafoetida- 1/4 tsp
  • Turmeric powder- 1/2 tsp
  • Red Chilli powder- 1 tsp or as per taste
  • Powdered jaggery- 1 tbsp
  • Sprouted Moong- 2 tbsp
  • Lime juice-1 tbsp
  • Rock salt or regular salt-1/2 tsp
  • Peanut Chutney Powder or crushed roasted peanuts- 1 tbsp or as per taste
  • Salt- As per taste
  • Green chilies, chopped fine- 2 or as per taste
  • Vegetable Oil- 2 tbsp

Instructions

  1. Par-boil the cubed raw papaya and keep aside
  2. Wash the moong sprouts well and in a bowl mix lime juice and rock salt with the sprouts and keep aside
  3. In a wok heat some oil, reduce the heat to medium-low and to it add turmeric powder, mustard and fennel seeds and sauté until they start to crackle
  4. Then add chopped onion and cook for a minute followed by garlic and ginger and cook for another minute or so till the onions are translucent
  5. Next add coriander powder, red chilli powder and sauté for another minute
  6. To above add the par boiled papaya and give it a nice mix , then add powdered jaggery, amchoor, green chilies and salt; keeping the flame low, cover and cook for a minute or two
  7. The papaya should have cooked through and absorbed the masalas by now; turn off the heat and add the moong sprouts prepared earlier along with the peanut chutney powder or crushed peanuts
  8. Serve right away with hot fulkas and daal
https://onewholesomemeal.com/raw-papaya-stir-fry-rich-in-vitamin-c/

Categories
Dinner | 8pm Meal

Crème Brûlée | Make It A Day Ahead

Crème Brûlée
Crème Brûlée Dessert Recipe

 I decided to end my mini-hiatus from the blog with an easy recipe for Crème Brûlée. Yes, I am using dessert as a peace offering for disappearing on you.

This year the plan was to shoot and share at least one recipe (if not more) every week. It’s March and I could not have fallen flatter on my face (if I can take liberties with the English language)! Forget sharing a recipe per week, I think I have not shared one in more than a month. A perfect example of “Man Proposes, God Disposes!”

It Is Okay To Take A Creative Break

I do not like to make excuses and am more in the category of – How do we make the best of the situation and get things done? But the more I try and do it, the more I realise that sometimes we are unkind to ourselves. We set unrealistic expectations and always try to swim against the tide. It is sometimes okay to let it be and go with the flow, don’t you think? So, while I could have pushed and pushed myself some more and posted recipes regularly, I am sure it would have impacted my quality and my sanity. The past couple of weeks my hands have been full homeschooling two children. Plus make sure they are engaged, entertained, the house was running smoothly and everyone at home kept their sanity. With all the tasks on hand, I decided to step back and take a creative break.

Instead, I chose to focus and stay in the moment, not to multitask, and to put all my energies into helping my family (and myself) get over these challenging times. Trust me no amount of crash courses in patience and perseverance could have prepared us for times like these! I am not trying to preach this life to others, but sharing my experience with what is working for me. Most importantly, because as my readers, I feel you all have the right to know the reasons behind my mini disappearing act.

Onward And Upward

I truly hope that I can come back to sharing and posting regularly soon enough. And that the testing times our global village is facing comes to an end. While we are at that, let us take a moment to be grateful for all the things that we have taken for granted thus far. Simple things we did not think twice before doing or enjoying which in the current times feel like a true luxury (threading my brows for example)! On a lighter note, let me share an anecdote on the topic. The other day I was catching up with a friend over the phone (cannot remember when I caught up with one in person last) and the conversation somehow turned to our current “brow status”. Yes, that is the kind of cool conversation I have with my “brows” or do I mean “bros”. She went on to say – I do not have two eyebrows anymore, they have grown and become one! Totally empathising and living the same scenario I had to share my depressing status – Mine looks like The Very Hungry Caterpillar! Now, I leave it to your imagination to figure who is living the worse nightmare.

Crème Brûlée To the Rescue

From brows to dessert. Today I share with you the recipe for this delicious Crème Brûlée. I had to go through my fair share of recipes online and some cookbooks to finally create this one. It was a commissioned work for which the client had shared a recipe too but when I am making something for a client that I am not very confident of, I try and not leave anything to chance. And hence all the research which benefitted the client and now all of you. While the measurements in my recipe are not exactly the same as her’s, I do recommend watching Sally’s video recipe to make a Crème Brûlée. It will help you get a hang of the method.

Crème Brûlée Dessert

A few things to keep in mind:

  1. Do not substitute castor sugar with regular sugar for best results.
  2. Tempering the egg yolks is a critical step.
  3. It is very easy to over bake a Crème Brûlée. Bake it until the centre is a tad wobbly while the edges are set.
  4. Using a kitchen torch is recommended. I did as I had one handy. In case you do not have one, please have a look at three alternative ways you can do it.

With the above steps taken care of, it is a great make-ahead dessert that comes together in a jiffy.

Print
Crème Brûlée

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 100

Serving Size: 6

Ingredients

  • Heavy Cream- 4 cups
  • Vanilla Bean, scraped- 1 or 1 tsp pure vanilla extract
  • Castor Sugar- 1 cup, divided
  • Egg Yolks- 6
  • Hot Water- 8 cups or as needed

Instructions

  1. Preheat your oven to 160 degrees centigrade
  2. On low heat bring heavy cream to a gentle boil (until you see bubbles start to form), then turn off heat
  3. While the cream is boiling, whisk 6 egg yolks with 1/2 cup sugar until well blended and the mixture has lightened in colour. This would require approximately 10-12 minutes of continuous whisking
  4. When the cream is warm (and not boiling hot), take about 1/2 a cup of it and gradually add to the egg yolk-sugar mixture, mixing gently
  5. Continuing to whisk the mixture, add the remaining heavy cream gradually and not all at one go
  6. Pour the mixture into six 8 ounce ramekins and place the ramekins into a large roasting pan making sure you have spaced them out well enough to be able to bring them out of the pan when still hot
  7. Pour hot water into the roasting pan so that it comes halfway to the ramekins and bake for 35-40 minutes or until the sides are set but the centre is still a tad wobbly
  8. Remove the ramekins from the baking tray, bring to room temperature and refrigerate overnight
  9. Next day, bring the ramekins out of the refrigerator and let them sit out for 30 minutes
  10. Then sprinkle the remaining half cup caster sugar, dividing it equally amongst the six ramekins and spreading evenly
  11. Using a blow torch caramelise the sugar to form a crispy top
  12. Let it sit for 5-7 minutes before digging in.
https://onewholesomemeal.com/creme-brulee-make-it-a-day-ahead/