Category: Dinner | 8pm Meal

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chicken Keema with Black Chickpeas

Chicken Keema
Chicken Keema with Black Chickpeas

If you ask me which is the one legume that I cannot live without, it has to be Black Chickpeas. There are so many possibilities with this gem and if you notice my feed, I use it in all forms, raw, whole and sprouted. This time, it was with the chicken keema.

We are back from our annual pilgrimage to India. The trip home has left us all very well endowed and I do not mean the pockets. Thanks to all the eating in India, we are now trying to cut carbs in our dinner. Remember, low carbs doesn’t have to mean sad meals and punishing yourself. This chicken keema with black chickpeas is a good balance of healthy and tasty. It is a filling dish and can be had on its own or with a side of hot rotis and parathas.

Another suggestion is to have it along with plain dosa. Or you can give your masala dosa a new twist. Try it as a dosa filling instead of the usual carbs-rich potatoes in the masala dosa. I have an interesting recipe coming up on that as well. So, stay tuned. Until then enjoy this portion of heaven-guilt free!

 

Chicken Keema

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Black Chickpea-Chicken Keema

Ingredients

  • Minced chicken breasts or thighs- 250gm
  • Black chickpeas soaked overnight-1/2 cup
  • Green Peas-2 tablespoons (optional)
  • Medium onion finely chopped-1
  • Medium tomato finely chopped-1
  • Cumin powder-1/4 teaspoon
  • Garam Masala-1.5 teaspoon
  • Cumin seeds- 1 teaspoon
  • Bay leaf- 1
  • Cinnamon sticks- ½ inch
  • Black and green whole cardamoms- 2 and 4 pieces each
  • Star anise- 1 whole flower
  • Mace- One small portion
  • Black pepper- ½ teaspoon
  • Cloves- 4 pieces
  • Ginger-garlic paste-2 tablespoons
  • Turmeric powder-1/2 teaspoon
  • Red chili powder- ½ teaspoon or as per taste (optional)
  • Green chilies chopped fine-2 (optional)
  • Chopped coriander- 2 tablespoons
  • Salt-1.5 teaspoons or as per taste+1/2 teaspoon
  • Oil- 1 tablespoon

Instructions

  1. Wash and boil the black chickpeas with one-cup water and ½ teaspoon salt until they are soft. Drain water (retain it for using it later) and keep aside
  2. Heat one-tablespoon oil in a heavy bottomed pan and add cumin seeds, bay leaf, cinnamon sticks, black and green cardamoms, star anise, mace, black pepper and cloves. Stir for half a minute, and keeping the flame on medium, add onions and ginger-garlic paste. Keep stirring until the onions are nicely brown, then add tomatoes, cumin powder, garam masala, turmeric powder and red chili powder, green chilies and mix well
  3. Turn the flame to medium-high and cook the onion-tomato-spice mixture well you see oil oozing out. If at any point the mixture starts to stick to the pan, add a few teaspoons of the reserved water from boiled chickpeas
  4. Add minced chicken and 1.5 teaspoons salt and give it a nice mix to ensure equal distribution of salt
  5. Once mixed well, add boiled chickpeas, green peas (if using) and 2 tablespoons of the reserved water from boiled chickpeas. If you desire more gravy, then you could add more water
  6. Turn off heat, garnish with chopped coriander and serve hot as is or with a side of hot roti or paratha

Notes

Calories (per serving)- 50 Nutrition- Good fat/ Protein punch/Iron/Vitamin B6/Magnesium/Zinc It did wonders for your-Muscles/Hair/Quality of sleep/Immunity/Cold and Sore throat/Anaemia

https://onewholesomemeal.com/chicken-keema-black-chickpeas/

[kkstarratings]

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

Roasted JalapeĂąo Poppers

JalapeĂąo Poppers
Roasted JalapeĂąo 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 jalapeĂąo 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 jalapeĂąos 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.

 

JalapeĂąo Poppers

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Roasted JalapeĂąo 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]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Spiced Mutton Stew | #NationalCurryMonth

Mutton Stew
Spiced Mutton Stew

Apparently it is #NationalCurryMonth. I do not need a reason to cook and consume curry but this definitely is a great reason to introduce you to a new recipe – spiced mutton stew.

This dish checks all the boxes of how curry is prepared but tastes like no other. It is warm and rich with spices, extracting a deep flavor from the mutton itself and balanced perfectly by yogurt. Side note – the yogurt is used for marinading. This is a stew in the form of a curry or curry in the form of a stew. However you see it and whatever you choose to call it, it doesn’t take away from the very luscious, gut soothing taste of this one-pot mutton dish.

Paired with a bowl of piping hot rice or even on its own, it makes for a perfect meal in cooler weather. Also, it is a great panacea for that lingering cold. There you go, so many reasons to try this mutton stew, right? Let me know how you had it in the comments section. Scroll down for the full recipe.

If you prefer your meal curry style, then maybe this mutton curry recipe here is just for you.

Mutton Stew

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Spiced Mutton Stew

Ingredients

  • Mutton, cleaned and cut into 2 inch pieces- 500 gm (mutton with fat adds to the taste)
  • Onion, small sized sliced fine- 6
  • Yogurt (for the marinade)-2 cups (enough to completely immerse the mutton)
  • Ginger (grated fine)-1 tablespoon
  • Garlic (chopped fine)-1 tablespoon
  • Bay leaf- 2 small
  • Cinnamon stick- 1 inch
  • Black and green whole cardamoms- 2 and 4 pieces each
  • Black pepper- ½ teaspoon
  • Cloves- 8-10 pieces
  • Green chilies- 2 or to taste
  • Ghee (for the marinade)-1.5 tablespoon
  • Turmeric- 1 teaspoon
  • Salt- 1.5 teaspoon or to taste
  • Sugar-2 teaspoon (optional)
  • Coriander leaves chopped fine-2 tablespoons for garnish

Instructions

  1. Hand pound all the spices (bay leaf, cinnamon, black and green cardamoms, black pepper, cloves) in a mortar and keep aside
  2. Mix well all ingredients except coriander leaves in a deep bowl, cover and marinate for 2 hours at room temperature
  3. After 2 hours place the mixture in a thick-bottomed wok or pressure cooker, cover and cook until the meat is tender. If using a wok remove the cover and stir intermittently once or twice; uncovering it too often would delay the cooking time. If using a pressure cooker, cook with the lid on a high flame for 7-10 minutes, then release the pressure and take off the lid
  4. If the stew is too watery, bring it to desired consistency stirring intermittently over a medium-high flame
  5. Garnish with chopped coriander and serve hot with a side of steamed rice or by its own.

Notes

Calories (per serving)- 250 Nutrition- Protein/Monounsaturated fat/Iron/Zinc/Potassium/Vitamin B12 It does wonders for your- Muscles/Anemia/Stamina This is “My 1pm Meal”

https://onewholesomemeal.com/spiced-mutton-stew/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Black Chickpeas Curry | Toori Chana Sabzi

Black Chickpeas Curry
Angles Luffas Black Chickpeas Curry

With summer coming to an end, I am enjoying the last of the angled luffas (or as known in some parts of India toorai or jheenga). And today I am excited to share with you my favorite preparation with this vegetable, the black chickpeas curry.

Isn’t it amazing how nature’s produce is in sync with the body needs each season? Summer produce is all about vegetables high in water to keep the body hydrated. The winter veggies are slightly warming with lower water content.  While on the other hand, the autumnal produce is a gentle transition from summer to winter. The angled luffa is an excellent example of a summer vegetable with high water content.

This black chickpeas curry tempered with garlic and panchforan with a dash of onions and chilies makes for a perfect quick fix and light meal. Its slight sweetness makes it a favorite with kids too. The black chickpeas are packed with protein and other nutrients which is an added advantage. You can eat this curry with warm phulkas or even with rice. I hope you like this traditional Bihari dish.

Try it for yourself and let me know how you liked it. Scroll down for the full recipe.

 

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Angled Luffa-Black Chickpeas Curry (Toorai-Chana sabzi)

Ingredients

  • Angled luffa (toorai/jhinga), skin peeled and cubed- 2 cups
  • Medium-sized onions, sliced fine- 2
  • Garlic, chopped fine- 4
  • Black chickpeas (soaked overnight)- ½ cup
  • Dried red chilies (optional)- 2
  • Panchforan- 1 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Salt-1.5 teaspoons or to taste
  • Oil-1 tablespoons

Instructions

  1. Heat oil in a pressure cooker and add panchforan. Once the seeds start to splutter, add garlic and sautĂŠ for a minute on medium heat until fragrant
  2. Add sliced onions and sautĂŠ until translucent, then add the chickpeas with turmeric powder and salt and sautĂŠ for another minute
  3. Add the cubed angled luffa , mix well and put the pressure cooker lid on (no need to add water as this veggie releases a great amount of water anyway as it cooks) and increase the flame to high. Please see here for the right technique to use a pressure cooker safely (http://www.wikihow.com/Use-a-Pressure-Cooker)
  4. Once the pressure sets in (marked by a whistling sound of the cooker), reduce the flame to medium and let it cook for 10 minutes
  5. After 10 minutes, turn off the heat and wait for all the steam to release completely before opening the lid
  6. Turn on the heat and cook on medium-high heat stirring intermittently till most of the water evaporates and a semi-solid consistency is achieved.

Notes

Calories (per serving)- 100
Nutrition- Vitamin A/ Vitamin C/Vitamin B Complex/Iron/Magnesium/Copper/Fiber/Protein
It does wonders for your- Eyes/Skin/Type 2 Diabetes/Arthritis/Heart/Anemia/Muscles
This is “My 1pm/ 8pm Meal”

https://onewholesomemeal.com/black-chickpeas-curry-toorai-chana-sabzi/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Fusilli Pasta in Tomato-Coconut Sauce

Fusilli Pasta
Fusilli Pasta in Tomato-Coconut Sauce

Do you know what is the best part about experimenting with food? Breaking the rules! Which is exactly what I did with this fusilli pasta recipe.

As much as I lack a sense of adventure in most things in life when it comes to my food, I love experimenting with flavors. While at times I seek inspiration from recipe books or food bloggers, there are also times, I put things together. Almost like a chemist because it is important to keep in mind what mixes with what and the proportions. And boy am I glad I do! How else would I be able to create this fusilli recipe with this unconventional pasta sauce? It is a creamy and summery delight while being light at the same time. So many benefits, right?

The trick you ask? I used coconut cream to make the sauce. And guess what? The coconut is the star of this recipe! If you do not add the cheese, this fusilli pasta is perfect for your vegan diet too. To keep it healthy, I recommend using whole grain pasta. And to keep it entertaining for the kids, I recommend the tri-colored pasta.

You have to try it! I promise you will not regret it, unless you are a purist that is 😉

Fusilli Pasta

 

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Fusilli in Tomato-Coconut Sauce

Ingredients

  • Tomato( finely chopped)-3/4 cup
  • Garlic (finely chopped)- 5-6 pods
  • Shredded coconut (preferably fresh)-1/2 cup
  • Coconut milk/cream- 1/2 cup
  • Curry leaves- 6-8
  • Oregano-1/2 teaspoon
  • Basil-1/2 teaspoon
  • Shredded mild cheddar cheese (optional)-2 tablespoon
  • Oil-2 tablespoons
  • Boiled whole grain pasta-1 cup (I used fusilli but any variety would work just fine)
  • Boiled vegetables of choice - I added 1/4 cup of Lima beans and 1/4 cup carrots

Instructions

  1. Heat oil in a thick-bottomed pan, add garlic and curry leaves. Stir on medium heat for a minute then add oregano and basil and stir for another minute
  2. Once the herbs have infused well into the oil, keeping the heat medium add shredded coconut and mix well. Stir continuously for 3-5 minutes
  3. Add tomato and cook well for around 5 minutes till all ingredients are well incorporated and tomato is cooked through and soft
  4. Add coconut cream (or milk) and mix well. After a minute or so you will see the ingredients attain a saucy texture. Bring the sauce to boil and then reduce heat to low, add cheese if using and let the sauce simmer for two minutes
  5. Give it one final stir before adding in boiled pasta and vegetables. Mix well and stir in cooked meat of your choice or some smoked salmon
  6. Garnish with pepper/paprika/ shredded cheese and serve hot

Notes

Calories (per serving)- 200
Nutrition- Fiber/ Calcium/ Iron/Manganese/ Magnesium/Vitamin B Complex
It does wonders for your- Energy/Hair/Skin/Immunity/ Cardiovascular health/Sleep
This is “My 1pm/8 pm Meal”

https://onewholesomemeal.com/fusilli-pasta-tomato-coconut-sauce/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Roasted Eggplant Mash: It Goes With Everything!

Roasted Eggplant
Roasted Eggplant Mash

If you are an Indian or have dined at an Indian restaurant, the chances are high you would have tasted eggplant in some form – fried, roasted, stuffed and mashed.

It is such a versatile vegetable and recently the world seems to have woken up to its nutritional benefits too! The practitioners of Ayurveda might argue that too much of eggplant in your diet might do more damage than good. But as I always say, moderation is the key. Or inversely, excess of anything is bad!

I am personally a HUGE eggplant fan and have to remind myself to eat it not more than once or twice a week. And my grandma’s recipe of Roasted Eggplant Mash is s “mashing” to say the least. The specialty of the recipe is the earthy smoky flavor of various ingredients. This flavor is brought about by the roasting process. The roasted eggplant mash goes well with rice or whole-wheat plain or even stuffed parathas. If you want to steer away from the Indian stereotype, you could even serve it as a side with some pita bread as a variation to your regular eggplant hummus.

Remember to include eggplant in your weekend grocery list and make it this weekend. You shall not regret it!

Roasted Eggplant

 

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Roasted Eggplant Mash

Ingredients

  • Eggplants (long, fat variety)-3
  • Medium sized potato (boiled)-1 (optional)
  • Medium sized tomato-1
  • Garlic- 4-6
  • Green chilies- 2 or to taste
  • Coriander, chopped fine-2 tablespoons
  • Salt-1.5 teaspoon or to taste
  • Mustard oil-2 tablespoons (This oil gives a nice smoky and earthy flavor to the dish but if you find the original taste of the oil too strong, feel free to use safflower or peanut oil)

Instructions

  1. Cut the eggplants into half lengthwise but not all the way till the end so that you retain the stem. This comes in handy in flipping the eggplants when roasting it on stove top
  2. Applying medium pressure, embed the garlic cloves into the partially sliced eggplants. Now place the eggplant on the stovetop with the flame on high. Roast on high flame turning it over carefully using tongs once the lower side is done. It takes around 5-7 minutes for an entire eggplant to be roasted on high flame. You know it is well roasted when the outer purple skin is charred and starts to peel off; the inner pulp changes color to an off-white from white. Let it cool and then peel the skin off completely and chop off the stem as well. Take out the garlic embedded within, peel and keep aside
  3. While the eggplants are roasting pre-heat your oven to 180 degrees and line a baking tray with foil. Using a toothpick poke some holes into the tomato. Place the tomato and green chilies on the baking tray, brush with some mustard oil and bake for approximately 15 minutes or until the chilies are crisp and brown and tomato just starts to shrink and a toothpick or a fork when inserted glides through. Turn off the heat and let cool. You could also roast the tomato and chilli on an iron skillet
  4. Once all the ingredients have cooled off to room temperature, place them in a wide bowl, add the boiled potato if using and mash them together using your hands or a fork. Add salt and drizzle with a teaspoon of oil and give the bowl another nice mix before garnishing with chopped coriander
  5. Serve with rice or hot plain or stuffed parathas

Notes

Calories (per serving)- 80
Nutrition- Fiber/Vitamin C/B6/Phytonutrients
It does wonders for your- Gut/Immunity/Heart/Blood Cholesterol
This is “My 1pm/8 pm Meal”

https://onewholesomemeal.com/roasted-eggplant-mash/

[kkstarratings]