Category: Lunch | 1pm Meal

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Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Parsley Roasted Cauliflower in a Coconut Gravy

Parsley Roasted Cauliflower in a Coconut Gravy

The other day I was chatting with some friends and everyone unanimously agreed that cauliflower has to be one of the most versatile veggies. It takes up most flavours so well and even die hard meat lovers seem to grudgingly accept their love for it. Parsley roasted cauliflowers are one of our favourite ways of eating this veggie as it is so simple and addictive. This time I went ahead and roasted it with a dash of lime and then added it to a coconut based gravy with basic spices and the results were outstanding.

I have numerous cauliflower recipes on the blog and none of them are a cauliflower pizza or rice 😉

Check some of them out here:

  1. Achaari Paalak Gobhi
  2. Chettinad Cauliflower Masala
  3. Tandoori Cauliflower Pulaao
  4. Roasted Crispy Cauliflower

Today’s recipe is a bit of an east meets west and the flavours come together so well. It is filling and satiating and tastes great with some steamed rice. If you do not want to go all the way, you could just roast the cauliflowers and throw it into your salads and wraps. There are numerous seasonings possible for roasted cauliflower too and I shall share a few soon on the blog . Until then try this one out and share with me how you like it.

Parsley Roasted Cauliflower in a Coconut Gravy

Tips to make Parsley Roasted Cauliflower in a Coconut Gravy

  1. While chopping the cauliflower, make sure florets are cut flat (refer to video below) on one side and equal sized for even baking
  2. Use 1 tablespoon dried parsley if you do not have fresh handy 
  3. Use good quality coconut cream for best results 
  4. I use cayenne pepper for a slight kick, but if you do not have some readily available use any kind of red chilli powder 
  5. I roasted the cauliflower at 220 degrees for 20 minutes flipping sides halfway; you can roast it for an additional 10 minutes for a more charred texture 
  6. This curry is a great make ahead dish as flavours deepen after a few hours
  7. If using coconut milk, you do not need to add water to the gravy unless you want it really runny

Ingredients

  1. Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  2. Fresh Parsley, chopped fine: 1/2 cup
  3. Lemon juice, freshly squeezed: 1/2 cup
  4. Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  5. Onion, finely chopped: 1 cup
  6. Garlic, finely chopped: 4 pods
  7. Turmeric powder: 1/2 tsp
  8. Coriander powder: 1 tsp
  9. Cumin powder: 1/2 tsp
  10. Garam Masala: A pinch
  11. Red Chili Powder: 1/2 tsp (optional)
  12. Green chilies, slit lengthwise : 2 (optional)
  13. Coconut cream (thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  14. Water: 1/2 cup or as needed for desired thickness of gravy
  15. Salt: To taste 
  16. Olive Oil: 2 tbsp+2 tbsp

Method

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well 
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ; 
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent 
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis 

Print
Parsley Roasted Cauliflower in a Coconut Gravy

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

  • Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  • Fresh Parsley, chopped fine: 1/2 cup
  • Lemon juice, freshly squeezed: 1/2 cup
  • Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  • Onion, finely chopped: 1 cup
  • Garlic, finely chopped: 4 pods
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1/2 tsp
  • Garam Masala: A pinch
  • Red Chili Powder: 1/2 tsp (optional)
  • Green chilies, slit lengthwise : 2 (optional)
  • Coconut cream(thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  • Water :1/2 cup or as needed for desired thickness of gravy
  • Salt: To taste
  • Olive Oil: 2 tbsp+2 tbsp

Instructions

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ;
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis
https://onewholesomemeal.com/parsley-roasted-cauliflower-in-a-coconut-gravy/

Parsley Roasted Cauliflower in a Coconut Gravy

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Gatte Ki Sabzee | Raam Saalan

Gatte Ki Sabzee | Raam Salan

There are days when one doesn’t have enough green veggies in the pantry and then the struggle to put together a hot and fresh meal is real. In times like these Chickpea flour recipes are a saviour.

This recipe for Gatte Ki Sabzee/Raam Saalan for example requires minimal prep and can be put together in no time with basic pantry ingredients. There are various versions of this dish that are popular across India, one of them being Rajasthani Gatte Ka Sabzee which has a yogurt base gravy.Paneer Stuffed Gatte is also quite popular and a slightly more indulgent version of the dish.

While one has a host of versions to pick from, the recipe which I am sharing here today remains a childhood favourite. And the best part? It is great for the waistline too as it uses minimal oil- gattas( chickpea dough dumplings)are steamed and not fried and then dunked in a delicious gravy. And did I mention it is also gluten-free? Win-Win!

Helpful Tips to Make Gatte Ki Sabzee

  1. Kneading the dough well is key. Make sure there are no lumps in the dough and it is smooth
  2. Steam the dumplings on a high flame keeping it covered so it cooks through; stir once in between for even cooking
  3. For the gravy I used shallow fried onion paste. This enhances flavours. You could also use raw onion paste but you would need to cook it longer to make sure the raw smell disappears

Ingredients to Make Gatte Ki Sabzee

  1. Besan: 1 cup
  2. Coriander powder: 1/2 tsp
  3. Cumin powder: 1/2 tsp
  4. Red chilli powder: 1/2 tsp
  5. Turmeric powder:1/2 tsp
  6. Ajwain, crushed coarsely: 1 tsp
  7. Ginger-Garlic-Onion paste: Made with 1 small onion+3 inch ginger piece+4-6 garlic pods
  8. Water to knead the besan dough
  9. Dried Bay leaves: 2
  10. Cumin seeds: 1 tsp
  11. Cumin powder: 1/2 tsp
  12. Coriander powder: 1/2 tsp
  13. Garam Masla: 1/2 tsp
  14. Red Chili Powder: 1 tsp
  15. Onion paste:1 cup
  16. Tomato Puree: 1/2 cup
  17. Green Chilies, slit lengthwise: 2 (optional)
  18. Salt: To taste
  19. Oil
  20. Chopped coriander for garnish

Methods to Make Gatte Ki Sabzee

  1. In a wide dish bring together besan, coriander powder, cumin powder, red chilli powder, turmeric powder, ajwain, salt and ginger-garlic-onion paste, and adding a little water at a time start to knead till a soft dough comes together
  2. Grease your palms with half a tablespoon oil and using both hands knead the oil into the dough; cover and set aside for 15 minutes
  3. In the meantime, bring water to boil in a wide and deep skillet. Once it comes to boil, add a tablespoon oil. This water will be used to steam the gattas and the oil prevents the gattas from sticking together
  4. After 15 minutes, make small balls with the prepared dough and roll it between your palms to make approximately 2 centimetre thick “snakes (refer the below video for details)”
  5. Add the prepared dumplings into boiling hot water and cover. Keep the flame high, stir intermittently and continue to steam. Once the gattas are steamed they would start to float on the surface. It takes approximately 12-14 minutes on a high flame
  6. While the gattas are cooking you can start to cook the gravy ; heat oil in a heavy bottomed skillet and add cumin seeds and bay leaf; once the seeds start to splutter add all the powdered masalas and cook on a low flame for a minute or two
  7. Then add onion paste; if using raw onion paste cook it well till oil starts to release and are smell disappears and then add tomato ; if using shallow fired onion paste add tomato puree right after and continue to cook till masalas are well incorporated ,add slit green chilies if using and some hot water as per the desired consistency of gravy and let it simmer
  8. In the meantime drain the steamed gattas on a plate. Do not worry if you see small bubbles on the gattas, it is perfectly normal as the recipe does not use baking soda. It however doesn’t effect the final taste and texture and they disappear when added to gravy
  9. Once cool to touch cut them into 2 centimetre discs and add to the prepared gravy, bring to boil, lower the flame , cover and let it simmer for 3-4 minutes
  10. As it cooks, the gravy thickens because the gattas absorb water, so dilute accordingly
  11. Once done garnish with coriander and serve hot with chapatis or steamed rice

Print
Gatte Ki Sabzee | Raam Salan

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 100

Ingredients

  • Besan: 1 cup
  • Coriander powder: 1/2 tsp
  • Cumin powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Turmeric powder:1/2 tsp
  • Ajwain, crushed coarsely: 1 tsp
  • Ginger-Garlic-Onion paste: Made with 1 small onion+3 inch ginger piece+4-6 garlic pods
  • Water to knead the besan dough
  • Dried Bay leaves: 2
  • Cumin seeds: 1 tsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Garam Masla: 1/2 tsp
  • Red Chili Powder: 1 tsp
  • Onion paste:1 cup
  • Tomato Puree: 1/2 cup
  • Green Chilies, slit lengthwise: 2 (optional)
  • Salt: To taste
  • Oil
  • Chopped coriander for garnish

Instructions

  1. In a wide dish bring together besan, coriander powder, cumin powder, red chilli powder, turmeric powder, ajwain, salt and ginger-garlic-onion paste, and adding a little water at a time start to knead till a soft dough comes together 
  2. Grease your palms with half a tablespoon oil and using both hands knead the oil into the dough; cover and set aside for 15 minutes
  3. In the meantime, bring water to boil in a wide and deep skillet. Once it comes to boil, add a tablespoon oil. This water will be used to steam the gattas and the oil prevents the gattas from sticking together 
  4. After 15 minutes, make small balls with the prepared dough and roll it between your palms to make approximately 2 centimetre thick "snakes (refer the below video for details)"
  5. Add the prepared dumplings into boiling hot water and cover. Keep the flame high, stir intermittently and continue to steam. Once the gattas are steamed they would start to float on the surface. It takes approximately 12-14 minutes on a high flame
  6. While the gattas are cooking you can start to cook the gravy ; heat oil in a heavy bottomed skillet and add cumin seeds and bay leaf; once the seeds start to splutter add all the powdered masalas and cook on a low flame for a minute or two
  7. Then add onion paste; if using raw onion paste cook it well till oil starts to release and are smell disappears and then add tomato ; if using shallow fired onion paste add tomato puree right after and continue to cook till masalas are well incorporated ,add slit green chilies if using and some hot water as per the desired consistency of gravy and let it simmer
  8. In the meantime drain the steamed gattas on a plate. Do not worry if you see small bubbles on the gattas, it is perfectly normal as the recipe does not use baking soda. It however doesn't effect the final taste and texture and they disappear when added to gravy
  9. Once cool to touch cut them into 2 centimetre discs and add to the prepared gravy, bring to boil, lower the flame , cover and let it simmer for 3-4 minutes 
  10. As it cooks, the gravy thickens because the gattas absorb water, so dilute accordingly 
  11. Once done garnish with coriander and serve hot with chapatis or steamed rice
https://onewholesomemeal.com/gatte-ki-sabzee-raam-saalan/

Gatte Ki Sabzee | Raam Salan

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Carrot Greens Stir Fry

Carrot Greens Stir Fry

Did you grow up eating carrot greens stir fry? Or did you always wonder what those pretty green shoots were good for? There are many reasons to include these pretty greens in your diet. Health and nutrition to begin with!

Growing up my grandparents had a huge kitchen garden and they grew all sorts of fruits and vegetables for family consumption and every summer it was the most looked forward to part of my trip. None of the neighbours had kids our(me and my brother) age so we did not really have any playmates apart from each other and the 5 year age difference made sure we also spent a lot of time by ourselves . And one of my favorite things to do was stroll in the kitchen garden looking at all the produce . I learnt so much about plants subconsciously like most kids and am so grateful for that kind of exposure.

Anyhow, it is not often that I spot carrots with shoots intact in the wet market but whenever I do, I try and grab them and add to my weekly menu. The best part is the greens are so flavourful by themselves , just a quick sauté in sesame or mustard oil with any of your preferred seasonings is just enough for a delicious and healthy side. And this time around coz the carrots were so juicy and sweet I added them to the stir fry too.

The recipe is fairly simple with no special tips and tricks involved. All you need to do is soak the shoots in water for a bit and wash multiple times till the water runs clear, drain and chop nice and fine. Chop carrots in cubes or any desired shape and get cooking. You can use this recipe with most other greens too.

I have added only basic spices in the stir fry but feel free to experiment.

Ingredients for Carrot Greens Stir Fry

  1. Carrot greens, washed and chopped fine- 2.5 cups
  2. Carrots, cubed or chopped to desired size – 1 cup
  3. Green peas, fresh or frozen- 1/2 cup (optional)
  4. Cumin seeds- 1 tsp
  5. Hing(asafoetida)-1/2 tsp
  6. Curry leaves- 12-15
  7. Turmeric powder- 3/4 tsp
  8. Red Chili powder-1/2 tsp
  9. Coriander powder- 1 tsp
  10. Cumin powder- 1/2 tsp
  11. Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  12. Green chilies, slit vertically- 2 or as per taste
  13. Toasted Sesame seeds: 1.5 tsp
  14. Pumpkin seeds: 1.5 tsp
  15. Salt: To taste
  16. Mustard or Sesame oil- 1 tbsp

Method for Carrot Greens Stir Fry

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis

Print
Carrot Greens Stir Fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 80

Serving Size: 3-4 people

Ingredients

  • Carrot greens, washed and chopped fine- 2.5 cups
  • Carrots, cubed or chopped to desired size - 1 cup
  • Green peas, fresh or frozen- 1/2 cup (optional)
  • Cumin seeds- 1 tsp
  • Hing(asafoetida)-1/2 tsp
  • Curry leaves- 12-15
  • Turmeric powder- 3/4 tsp
  • Red Chili powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1/2 tsp
  • Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  • Green chilies, slit vertically- 2 or as per taste
  • Toasted Sesame seeds: 1.5 tsp
  • Pumpkin seeds: 1.5 tsp
  • Salt: To taste
  • Mustard or Sesame oil- 1 tbsp

Instructions

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis
https://onewholesomemeal.com/carrot-greens-stir-fry/

Carrot Greens Stir Fry

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Achari Chicken | Achari Murgh

Achari Chicken | Achari Murgh

 

If you have been following my blog for a while  you know that I love a good chicken recipe. And more often than not anything chicken is very warmly welcomed at the table too. Apart from my eldest who off late has been showing an inconsistent treatment to chicken most of us love our chicken. Hence most of our Saturday lunches now are about trying a new chicken recipe for the family. However if I have to be honest, Achari Chicken was not always on the top of my mind.

It so happened that I was doing a Homemade Masala Series on my Instagram and amongst others I tried my hand at making my own Achari Masala for which I used Neha (Whisk Affairs) recipe. Only change I made was to not add salt.

Obviously I had a whole lot sitting in my pantry after. I had used it plentiful in stir-fries and curries when it occurred to me that a fieryish Achari Chicken would be perfect for our weekend meal. It really is a straightforward recipe and I use the base recipe for many vegetable curries too, like paneer, broccoli, soya chunks, cauliflower to name a few. You have got to try it one way or another :))

Some Tips To Make the Perfect Achari Chicken:

  1. While dry roasting the whole spices for Achari Masala keep the flame very low and stir cotinously as the spices can burn easily on a high flame or if left alone. You know they are done when they start to release a fragrance. This shouldn’t take more than a few minutes
  2. Always, always , always use bone-in or boneless thighs for best results
  3. Marinate overnight if possible with fresh yogurt and not sour
  4. Do not rush the step for cooking onion with masalas. That is an important step to getting a luscious flavourful curry
  5. This is an overall healthy dish, hence do not skip the 1 tbsp ghee in the recipe; it goes a long way in adding flavours to the curry
  6. For best results use store bought tomato puree, specifically passata. It is hundred percent tomatoey goodness and nothing else. It truly elevates the final dish so much more
  7. It is important to bring the refrigerated marinated chicken to bring to room temperature before adding it to the cooked masala paste as chilled chicken effects the absorption of masalas and final flavours
  8. It is a great make ahead dish and tastes even better the next day
  9. Throw in some cubed potatoes for a thicker curry.

Ingredients for Achaari Masala:

  1. Dried red chilies- 34 numbers
  2. Coriander seeds- 4 tbsp
  3. Onion seeds- 4 tsp
  4. Fennel seeds- 12 tbsp
  5. Mustard seeds- 8 tbsp
  6. Fenugreek seeds- 2 tsp
  7. Cumin seeds- 12 tbsp
  8. Turmeric powder- 2 tsp
  9. Dry Mango powder- 8 tsp
  10. Hing (asafoetida)-2 tsp

Method to make Achari Masala:

  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.

Ingredients for Achari Chicken

  1. Boneless Chicken Thighs- 600 grams
  2. Fresh yogurt- 3/4 cup for marinade
  3. Turmeric powder-1 tsp + 1 tsp
  4. Red Chili powder- 1 tsp + 1 tsp
  5. Ginger-gralic paste- 1 tbsp + 1 tbsp
  6. Mustard Oil- 1 tbsp + 2 tbsp
  7. Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  8. Mustard seeds- 1/2 tsp
  9. Onion seeds (Kalonji)- 1/2 tsp
  10. Finely chopped onion: 1.5 cups
  11. Tomato paste- 3/4 cup
  12. Salt: 1.5 tsp or to taste
  13. Green chilies, slit vertically- 2 or as per taste
  14. Ghee- 1 tbsp
  15. Julienned ginger- 1 tsp for garnish
  16. Finely Chopped Coriander- 2 tbsp for garnish

Method to make Achari Chicken

  1. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  2. Bring out of refrigerator 30 minutes before cooking
  3. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  4. Then add finely chopped onion and continue to cook until golden brown but not burnt
  5. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  6. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  7. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  8. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer
  9. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  10. Let it sit covered for 10-15 minutes after turning off the flame
  11. Serve hot with some rice and daal or chapatis

Achari Chicken | Achari Murgh

Print
Achari Chicken (Achari Murgh)

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 100

Serving Size: 4-6

Ingredients

    Ingredients for Achari Masala
  • Dried red chilies- 34 numbers
  • Coriander seeds- 4 tbsp
  • Onion seeds- 4 tsp
  • Fennel seeds- 12 tbsp
  • Mustard seeds- 8 tbsp
  • Fenugreek seeds- 2 tsp
  • Cumin seeds- 12 tbsp
  • Turmeric powder- 2 tsp
  • Dry Mango powder- 8 tsp
  • Hing (asafoetida)-2 tsp
    • Ingredients for Achari Chicken
  • Boneless Chicken Thighs- 600 grams
  • Fresh yogurt- 3/4 cup for marinade
  • Turmeric powder-1 tsp + 1 tsp
  • Red Chili powder- 1 tsp + 1 tsp
  • Ginger-gralic paste- 1 tbsp + 1 tbsp
  • Mustard Oil- 1 tbsp + 2 tbsp
  • Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  • Mustard seeds- 1/2 tsp
  • Onion seeds (Kalonji)- 1/2 tsp
  • Finely chopped onion: 1.5 cups
  • Tomato paste- 3/4 cup
  • Salt: 1.5 tsp or to taste
  • Green chilies, slit vertically- 2 or as per taste
  • Ghee- 1 tbsp
  • Julienned ginger- 1 tsp for garnish
  • Finely Chopped Coriander- 2 tbsp for garnish

Instructions

    Method to make Achari Masala
  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant 
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.
    3. Method to make Achari Chicken
  3. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  4. Bring out of refrigerator 30 minutes before cooking
  5. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  6. Then add finely chopped onion and continue to cook until golden brown but not burnt
  7. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  8. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  9. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  10. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer 
  11. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  12. Let it sit covered for 10-15 minutes after turning off the flame
  13. Serve hot with some rice and daal or chapatis
https://onewholesomemeal.com/achari-chicken-achari-murgh/

Some Other Recipes With Chicken You Might Like

Masala Roast Chicken | One-Pot Meal Recipe

Chicken Bharta Wrap | Curry In A Wrap

Chicken Meatballs in Fiery Cheesy Curry

Chicken Kofta in Appe/Aebleskiver Pan | Easy & Healthy Recipe

Dhaniya Chicken | A One-Pot Meal

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Tray Baked Salmon with Lemon and Parsley

Tray Baked Salmon with Lemon and Parsley

Weeknights are hectic and call for quick and easy meals . As much as I love to cook, I am never the one to toil day after day for hours in the kitchen. Hence everyday meals are quite simple for us and we save the heavy duty and indulgent meals for the weekend. Hence tray baked meals are an absolute saviour. This Tray Baked Salmon with Lemon and Parsley is the perfect weeknight dinner for our family. It is simple , flavourful and salmon as a fish packs a nutritious punch. (100 g) portion of farmed salmon contains 41% of the recommended daily intake of protein and at least 20% of the recommended daily intake of vitamins B3, B5, B6, B12, vitamin D, vitamin E and selenium.

And if you are like me and find the flavour of salmon a bit too strong, this recipe is just for you. Garlic, lemon and parsley balance and complement that flavour perfectly.

Tips to make a perfectly baked salmon:

  1. If using frozen salmon, thaw overnight in the refrigerator, wash and pat dry well with a kitchen towel before marinating
  2. Cut the fillets in equal size so they bake evenly
  3. When marinating poke some holes in the salmon using a toothpick so it absorbs flavours well
  4. Wrap it in a foil and bake for a shorter time for deeper flavours and softer textures
  5. You can swap lemon juice and rind with freshly squeezed orange juice and double the quantity of orange juice for an alternate recipe

Ingredients for Tray Baked Salmon:

  1. 4 salmon fillets (approximately 150 grams each)
  2. Olive oil – 3 tablespoons
  3. Minced garlic- 4 teaspoons
  4. Finely chopped parsley- 4 tablespoons + some extra to serve or 2 tablespoons dried parsley
  5. Lemon juice- 1.5 tbsp
  6. Lemon rind- 2 tbsp
  7. Sea salt- 1 tsp or as per taste
  8. Freshly cracked black pepper- 1/2 teaspoon

Method to prepare Tray Baked Salmon:

  1. Wash and clean the salmon fillets and pat dry
  2. In bowl mix olive oil, minced garlic, 4 tablespoons finely chopped parsley, lemon juice and lemon rind
  3. In a wide glass tray or zip lock bag place the fish fillets and pour over the prepared marinade and mix well; let it sit in the oven for at least 30 minutes or upto an hour or two
  4. Preheat your oven to 205 degrees centigrade(400 degrees Fahrenheit) and line a wide and shallow baking tray with foil; brush oil on the foil and keep aside
  5. Line the tray with marinated fish making sure not to crowd the fillets ( do not discard the marinade ) and bake for 10 minutes
  6. Pull out of the oven after 10 minutes, flip over the fillets and pour over the remaining marinade evenly and bake for another 5-10 minutes. Baking time will vary depending on the oven
  7. If you decide to foil bake the fish then wrap the fillets individually pouring over equal amounts of remaining marinade and bake until done. Foil baking should take lesser time so check after 10 minutes; perfectly baked salmon starts to look flaky and turns a whitish pink hue
  8. Serve hot garnished with fresh parsley with a side of butter roasted veggies or rice

Print
Tray Baked Salmon- Easy & Healthy 20 minute recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 100

Serving Size: 4

Ingredients

  • 4 salmon fillets (approximately 150 grams each)
  • Olive oil - 3 tablespoons 
  • Minced garlic- 4 teaspoons
  • Finely chopped parsley- 4 tablespoons + some extra to serve or 2 tablespoons dried parsley
  • Lemon juice- 1.5 tbsp
  • Lemon rind- 2 tbsp
  • Sea salt- 1 tsp or as per taste
  • Freshly cracked black pepper- 1/2 teaspoon

Instructions

  1. Wash and clean the salmon fillets and pat dry
  2. In bowl mix olive oil, minced garlic, 4 tablespoons finely chopped parsley, lemon juice and lemon rind 
  3. In a wide glass tray or zip lock bag place the fish fillets and pour over the prepared marinade and mix well; let it sit in the refrigerator for at least 30 minutes or upto an hour or two
  4. Preheat your oven to 205 degrees centigrade (400 degrees Fahrenheit) and line a wide and shallow baking tray with foil; brush oil on the foil and keep aside
  5. Line the tray with marinated fish making sure not to crowd the fillets ( do not discard the marinade ) and bake for 10 minutes
  6. Pull out of the oven after 10 minutes, flip over the fillets and pour over the remaining marinade evenly and bake for another 5-10 minutes. Baking time will vary depending on the oven
  7. If you decide to foil bake the fish then wrap the fillets individually pouring over equal amounts of remaining marinade and bake until done. Foil baking should take lesser time so check after 10 minutes; perfectly baked salmon starts to look flaky and turns a whitish pink hue
  8. Serve hot garnished with fresh parsley with a side of butter roasted veggies or rice
https://onewholesomemeal.com/tray-baked-salmon-with-lemon-and-parsley/

Tray Baked Salmon with Lemon and Parsley

Other recipes with fish you might like:

Pan Fried Salmon in Mint, Coriander Sauce

Tomato Fish Curry and Childhood Memories

Crispy Oven-Baked Fish

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

One Pot Mushroom Pulao/Pilaf

One Pot Mushroom Pulao/Pilaf

One of the most popular vegetarian sources of protein are mushrooms. With so many varieties available they are very popular amongst Chefs for creating a variety of recipes. And Mushroom Pulao/Pilaf is one such loved recipe introduced to me by a Chef.

Before I take you down the memory lane and share my story about this one pot mushroom pulao, let us take a few minutes to understand the varieties of mushrooms there are and their uses.

Kinds of Mushroom and how best to use them

Cremini mushroom with its delicate texture make for great stir fries and even raw in salads. Portobello is bigger and has a richer and meatier taste and I love to use them in vegetarian versions of chicken curries and are also great for grilling. Shittake with their thicker stems can be used similarly. Portobello are also a great vegetarian substitutes in burgers with their big caps.

Enokis are great for stir fries, salads and hot pot. Porcini have a woodsy flavour and are great in pasta sauces and risottos; basically quite popular in Italian and French cooking.

The most exotic variety is Morels which have rich nutty flavour and spongy structure that helps absorb sauces. They are not quite commonly available and also quite expensive (also USD 500 a kilo according to this article by South China Morning Post).  With a honeycomb appearance they are quite pretty to look at too! They are delicious on omelettes and steaks.

Memories of Khumb Pulao

I first tried morels during my stint with Taj Hotels when one of my Chefs invited me to try his special Khumb Pulau. I was in awe of the flavours that dish had to offer. It was nothing like anything I had tasted ever before and needless to say I tried to coax the said Chef to share the recipe but as one would guess-failed. It was one of his prized possessions and no way he was going to share it with me.

I did learn about morels from him though and that the best ones come for Kashmir and are pretty hard to forage. If I remember correctly the pulaao had a few kinds of mushrooms but morels imparted the most beautiful flavours.

I have since seen them here in Hong Kong wet markets but never been too sure to pick some. However the taste of Morel Pulaao has stayed with me and that is what inspired me to create this One Pot Mushroom Pulaao recipe.

I have used Shittake, Portobello and Cremini varieties in this recipe but if you do manage to lay your hands on Morels do swap some of the other mushrooms with equal quantities of Morel.

Tips to Make Perfect One Pot Mushroom Pulao:

  1. Use good quality vegetarian broth. Chicken broth can be used too but that overpowers the flavours of mushroom sometimes (depending on the brand). Hence I recommend sticking to vegetarian
  2. Before you make this pulaao I suggest you test your brand of basmati rice separately to see the amount of liquid(water/broth)  it needs to cook just right (not too mushy and not too hard). The ratio of rice to liquid is usually 1:2 but can also be 1:1.5 in some cases
  3. Roast the nuts in some ghee before using them as garnish for extra richness or you could just dry roast them to keep it light and healthy
  4. It tastes even better the day after so if you are planning to make it for a gathering or party make it the night before and then store in a wide glass container so that the grains do not pile up too much and make the bottom layers mushy
  5. If for some reason you end up adding too much liquid , turn off the heat when the rice is 90% cooked (remember we do not want overcooked rice for pulaao); then using a strainer bring out the cooked rice and spread on a parchment lined baking sheet and let cool to room temperature. Then refrigerate for a few hours before reheating and serving
  6. It is always a good idea to reheat pulaao in a shallow baking dish in a preheated oven at 145 degrees. Spread the rice evenly. Then sprinkle some water/vegetable stock all over the rice, cover tightly with foil, poke a few holes into the foil and heat stirring occasionally with a fork for even distribution of heat. Around 15-20 minutes should be enough
  7. Add salt while taking into account that the vegetable stock would be already seasoned

Ingredients for One Pot Mushroom Pulao

  1. Long grained Basmati Rice: 2 cups
  2. Vegetable stock: 3 cups (or as needed based on the brand of rice. Refer to point 2 under Tips)
  3. Shittake Mushrooms, sliced : 1.5 cups
  4. Portobello Mushrooms, sliced: 1 cup
  5. Cremini Mushrooms, sliced: 1/4 cup
  6. Sesame Oil: 2 tbsp
  7. Dry roasted or ghee roasted chopped nuts and raisins (almonds, pistachios, cashews): 2.5 tbsp
  8. Ghee- 2 tbsp
  9. Ginger, finely chopped: 4 tbsp
  10. Spring Onions, finely chopped: 2 tbsp
  11. Salt and freshly ground pepper to season

Method to make One Pot Mushroom Pulao

  1. Preheat oven to 145 degrees Fahrenheit
  2. In a thick bottomed wok bring the veg stock to boil , add ghee and season with some salt and add pre-washed rice . Cook on a medium flame until just done; spread on a parchment lined baking tray and set aside
  3. In the same wok, heat oil and add ginger and sauté for a minute or two until raw smell disappears. Then add mushrooms. Add Shittake first as it takes the longest to cook, followed by Portobello and Cremini. Give each kind of mushroom 5 minutes to cook before adding the next variety. Keep the flame medium-low, spread out the mushrooms well and avoid stirring them too much . We do not want to overcook the shrooms and want to retain the crunch. The process shouldn’t take more than 15 minutes
  4. Turn off the heat and add spring onions and mix gently
  5. While the rice and mushrooms are cooking, coarsely chop nuts and raisins and roast on a low flame in some ghee till lightly browned and keep aside
  6. Add cooked mushrooms and spring onions to cooked rice and mix gently with a flat spatula or fork
  7. Cover the baking tray with rice tightly with foil and poke few holes into it all over using a toothpick
  8. Let it sit in the oven for 7 minutes at 145 degrees to absorb flavours (time might vary depending on the oven), then bring out and add roasted nuts and raisins and freshly ground black pepper
  9. Serve right away with a side of raita

One Pot Mushroom Pulaao

Print
One Pot Mushroom Pulao

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Long grained Basmati Rice: 2 cups
  • Vegetable stock: 3 cups (or as needed based on the brand of rice. Refer to point 2 under Tips)
  • Shittake Mushrooms, sliced : 1.5 cups
  • Portobello Mushrooms, sliced: 1 cup
  • Cremini Mushrooms, sliced: 1/4 cup
  • Sesame Oil: 2 tbsp
  • Dry roasted or ghee roasted chopped nuts and raisins (almonds, pistachios, cashews): 2.5 tbsp
  • Ghee- 2 tbsp
  • Ginger, finely chopped: 4 tbsp
  • Spring Onions, finely chopped: 2 tbsp
  • Salt and freshly ground pepper to season

Instructions

  1. Preheat oven to 145 degrees Fahrenheit
  2. In a thick bottomed wok bring the veg stock to boil , add ghee and season with some salt and add pre-washed rice . Cook on a medium flame until just done; spread on a parchment lined baking tray and set aside
  3. In the same wok, heat oil and add ginger and sauté for a minute or two until raw smell disappears. Then add mushrooms. Add Shittake first as it takes the longest to cook, followed by Portobello and Cremini. Give each kind of mushroom 5 minutes to cook before adding the next variety. Keep the flame medium-low, spread out the mushrooms well and avoid stirring them too much . We do not want to overcook the shrooms and want to retain the crunch. The process shouldn't take more than 15 minutes
  4. Turn off the heat and add spring onions and mix gently
  5. While the rice and mushrooms are cooking, coarsely chop nuts and raisins and roast on a low flame in some ghee till lightly browned and keep aside
  6. Add cooked mushrooms and spring onions to cooked rice and mix gently with a flat spatula or fork
  7. Cover the baking tray with rice tightly with foil and poke few holes into it all over using a toothpick
  8. Let it sit in the oven for 7 minutes at 145 degrees to absorb flavours (time might vary depending on the oven), then bring out and add roasted nuts and raisins and freshly ground black pepper
  9. Serve right away with a side of raita 
https://onewholesomemeal.com/one-pot-mushroom-pulao-pilaf/

Some other Pulao/Pilaf recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe