Category: Lunch | 1pm Meal

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

Spiced Pumpkin Cutlets from Odisha

Pumpkin Cutlets
Spiced Pumpkin Cutlets

There are recipes and there are universally accepted recipes, which three generations enjoy equally. Spiced pumpkin cutlets is the latter.

In my family, the only way pumpkin is accepted is when it is in the form of these cutlets. This is a recipe quite popular in Odisha and was passed on to me by my mother in law. It is an added bonus that they are a complete meal by themselves. I also have a mom-tip. These cutlets are great finger food for babies, especially if you practice Baby Led Weaning. Make sure you exclude the cashews to avoid choking and of course the chilies. As for all you calorie counters out there, don’t worry. I have got you covered. You can replace the potato in the cutlet with sweet potato.

While I do serve these cutlets for dinner most times, these pumpkin cutlets are great lunchbox meals for your kids and also make for the perfect accompaniment with a cup of masala chai. Serve them hot with a mint-coriander dip or tamarind-dates dip and enjoy!

Super easy to whip up, I don’t think you need more reasons to give this recipe a try. Scroll down for the detailed recipe.

Pumpkin Cutlets

 

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Spiced Pumpkin Cutlets

Ingredients

  • Half small pumpkin (chopped in cubes and boiled)- Around 1.5 cups
  • Medium sized potato (boiled and mashed)- 1
  • Bread crumbs- 2 tablespoons or more to achieve a binding consistency
  • Ginger-garlic paste- 1.5 tablespoon
  • Coriander powder- ½ teaspoon
  • Amchoor (raw mango powder)- ½ teaspoon
  • Garam masala (curry powder)- ½ teaspoon
  • Red chilli powder (optional)-1/4 teaspoon
  • Chopped green chillis (optional)- 2
  • Finely chopped fresh coriander leaves- 2 tablespoons
  • Semolina (sooji)-1/4 cup
  • Himalayan or rock salt- 1.5 teaspoon or to taste
  • Cashews halved vertically-6-8
  • Oil for shallow frying- 4 tablespoons

Instructions

  1. Boil the pumpkin in a pressure cooker or a wok with some water until soft. Drain away the water (you can retain the water for making veg stock) and mash the pumpkin to a smooth paste and let it come to room temperature.
  2. Mix the mashed pumpkin with the mashed potato and the remaining ingredients (except semolina and cashews) to make a semi-solid mixture. While adding bread crumbs be cautious to do it gradually as too little wouldn't help bind and too much would make the cutlets taste like just bread.Shape the mixture into palm sized discs 1-1.5 cm thick. At this point you can pop them into the refrigerator for 15-20 minutes so the cutlets harden a bit making them easy to fry.
  3. Place the semolina (sooji) on a flat surface so it spreads evenly and coat the discs evenly with it on both sides
  4. Pressing gently, place the cashews in the center of the discs and shallow fry in a non-stick pan on medium heat flipping half way through till both sides are evenly brown
  5. Serve hot with a side of mint-coriander dip or tamarind-dates dip

Notes

Calories (for 2 tikkis)- 90
Nutrition- Vitamin A/ Beta-carotene/Vitamin C/Vitamin E
It does wonders for your- Heart/Eyes/Skin/Blood Pressure
This is “My 3pm/1pm Meal”

https://onewholesomemeal.com/spiced-pumpkin-cutlets-from-odisha/

[kkstarratings]

 

Categories
Lunch | 1pm Meal

Chicken Wings Made Two Ways

Chicken Wings
Chicken Wings Made Two Ways

While the recipe today is chicken wings, let me first tell you why I am not making any this week at home.

Durga Puja or Dusshera celebrations have now begun across most of India. The Steel City of Bokaro, where I grew up, was a melting pot of various cultures – a mini India which gave us a chance to understand and celebrate various cultures. Durga Puja was one of the biggest!

Apart from a mini-break from school, it used to be a huge social occasion with lots of fun, festivities, and good food. Pandal hopping from one sector (residential colony) to the other was eagerly looked forward to. Puja and Diwali is a time when I miss my city the most. My mother would fast and we would eat only vegetarian (but yummy none the less) food. It is a tradition I have been miserable at following but I try. For instance, in these ten days, I cook less meat in the house. Trust me it is not easy with the brood and their father all being hardcore carnivores.

The boys are missing their meat and I wish I could make my life easier and cook these chicken wings. I have two ways of doing it – hot and spicy for the adults and sweet for the kids. As a result, I have a stress-free mealtime. Here is the recipe.

Chicken Wings

 

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Chicken Wings (Two ways)

Ingredients

  • Chicken wings- 10-12 pieces each for both styles of preparations (separated at the joints and tips removed. See here for tips- http://thecookful.com/how-to-cut-chicken-wings/)
  • For the hot and spicy sauce:
  • Butter- 3 tablespoons
  • Hot Sauce (any kind would do, I used a mixture of Thai hot sauce and Maggi hot and sweet chili sauce)-4 tablespoons
  • Chopped garlic-2
  • Salt-1/2 teaspoon or to taste depending on the salt level of the hot sauce used
  • Pepper-1/2 teaspoon
  • For the sweet honey sauce:
  • Butter- 3 tablespoons
  • Honey- 4 +2 tablespoons
  • Soy sauce-1 tablespoon
  • Sriracha sauce- 1 teaspoon
  • Chopped garlic-2
  • Pepper-1/2 teaspoon

Instructions

  1. To make both the sauces follow similar procedure- Melt butter, take it off heat and stir in in the remaining ingredients and set aside
  2. For the hot and spicy wings-Place the prepared chicken wings in a deep bowl and using half the sauce marinate the wings overnight or for at least 2-3 hours in a refrigerator. Reserve the remaining sauce for later
  3. Keep the marinated wings out of the refrigerator half an hour before baking
  4. Preheat the oven to 350 degrees Fahrenheit and line a baking tray with foil. Place the marinated wings on the tray and bake for approximately 20 minutes
  5. After 20 minutes take them out and pour the remaining sauce over making sure it evenly coats both sides using tongs
  6. Now, broil them for another 10 minutes, flipping them half way to make the skin crispier. If you do not have the broiler option you could just bake them for another 10 minutes at 350 degrees
  7. For the honey sauce wings- Using 2 tables of honey, glaze the wings on both sides and bake at 350 degrees for 10 minutes
  8. After 10 minutes pour the prepared sweet honey sauce over the wings, making sure both sides are evenly coated and bake for another 20 minutes or until the wings are cooked through
  9. Serve hot with a side of salad/carrots/celery

Notes

Calories (per serving)- 250 (for honey sauce wings), 200 (for hot sauce wings)
Nutrition- Protein punch/Good fat/ Vitamins B-3, B-6, E/Magnesium
It did wonders for your- Skin/Hair/ Bones/Heart
This is “My 1pm Meal”

https://onewholesomemeal.com/chicken-wings-two-ways/

[kkstarratings]

 

 

Categories
Lunch | 1pm Meal

Rosemary Roasted Potatoes

Roasted Potatoes
Rosemary Roasted Potatoes

Funny story. These crispy rosemary roasted potatoes were prepared for lunch with a friend but were forgotten in the oven and then eaten for dinner!

Since I am feeling a bit philosophical at the moment I am going to ask you a question? Ever wondered why the poor potato is always associated with negative phrases and idioms? You have the potato head, or a couch potato and even small potato! It’s absurd because if there was to be a poll this would be the single most popular vegetable! Absolutely delicious all by itself or when used with other ingredients. Potatoes impart perfect texture and flavor without overpowering the taste.

In fact, it is the perfect example of “looks can be deceptive!”. Such a humble-looking thing this potato of ours, and yet so malleable. And did you know, if eaten with skin it can be extremely nutritious too? I think I am going to make it my ideal in life and strive to be like a potato (well! apart from the shape that is ;)).

Keeping all the philosophies aside, here is the recipe. These roasted potatoes go well on a salad or as an appetizer to a more elaborate meal or even a complete meal in itself.

Roasted Potatoes

Roasted Potatoes

 

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Rosemary Roasted Potatoes

Ingredients

  • Unpeeled baby potatoes washed and cut into half or quartered-2 pounds
  • Olive oil- 4 tablespoons extra virgin olive oil or enough to evenly coat the potatoes
  • Fresh Rosemary chopped fine-2 tablespoons
  • Garlic, chopped fine-4 pods
  • Garlic salt or regular salt- 2 teaspoons

Instructions

  1. Preheat your oven to 200 degrees centigrade and line a baking tray with foil and keep aside
  2. Pat dry the potatoes on a kitchen towel to take away any moisture
  3. In a small bowl combine 2 tablespoons olive oil with chopped garlic and mix well
  4. Place the remaining ingredients in a deep glass or wooden bowl and mix well to coat the potatoes evenly with herb, oil and salt. Pour the oil from step two and mix
  5. Place the potatoes on prepared tray and bake for 20-30 minutes or until the desired crispiness is achieved

Notes

Calories (per serving)- 95
Nutrition- Fiber/ Magnesium/Antioxidants/Vitamins B6 and C/Potassium
It does wonders for your- Energy/Skin/Immunity/ Gut/Sleep/Nerves
This is “My 1 pm Meal”

https://onewholesomemeal.com/rosemary-roasted-potatoes/

[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]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Eggplant with Fenugreek Leaves

Eggplant
Eggplant with Fenugreek Leaves

My mother loathed cooking. In fact, she still does.

During her wedding ceremony, the people on the bride’s side jested how my father would have to eat an omelet and boiled rice for all his meals. These were the days when women were solely responsible for the home and hearth. Needless to say, she had a tough time learning the ropes especially because my father loved to socialize and have people over for meals! I luckily never witnessed the lack of culinary skills days but I loved what she cooked when she cooked.

To me (like most children out there) my mother was and is the best cook ever. Among my many favorites were her eggplant recipes. Yes! There were more than a few and mind you this was when eggplants were not the rage. Very unlike today, where they are the go-to vegan superfood. So, it is but natural that now when I cook for my family I try and recreate her eggplant recipes. This one, in particular, is absolutely refreshing. Just perfect for a light summer meal with a side of warm rice and maybe some ghee.

Scroll down for the detailed recipe. If you like eggplant, do try my roasted eggplant mash. I promise you, it goes with everything!

 

 

Eggplant

 

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Eggplant with Fenugreek Leaves

Ingredients

  • Medium sized eggplants (the long and thin variety or even the baby eggplants are great)-3
  • Medium sized potato (optional)-1 (cubed)
  • Medium sized onion (sliced fine)-2
  • Small raddish (sliced into thin discs)-1 (optional)
  • Medium sized tomato (chopped)-1
  • Fresh or dried fenugreek leaves- 1 cup (if fresh) or ½ cup (if dried)
  • Garlic (chopped fine)-4 (using finely chopped garlic enhances the flavour)
  • Panchforan (five spice mix)-1 teaspoon( see here how to prepare your own five spice mix if you do not have one handy- https://www.instagram.com/p/BVWq7qdFxrY/?taken-by=onewholesomemeal)
  • Turmeric powder-1/2 teaspoon
  • Salt-1.5 teaspoon or to taste
  • Mustard oil- 1.5 tablespoons

Instructions

  1. Cut the eggplants into 3 inch long and 1 inch wide pieces. This is totally subjective, I cut them long as I like them chunky, you could also cut smaller but make sure not to make it too fine to avoid turning it into mush while cooking. Soak the cut eggplants into a bowl of tap water for 15-20 minutes to take away the sharp bitterness. Drain well after 20 minutes and dry on a kitchen towel. It is extremely important that the eggplant pieces are dry before cooking as they will release water during the cooking process and if they are not dried well to begin with the chances of the preparation turning to mush is higher
  2. Wash, drain, pat dry the fresh fenugreek leaves. Chop and keep aside
  3. Heat the mustard oil in a pan and when the oil is hot, add panchforan. When the seeds start to splutter add onion, garlic, potato and radish (if using). Cook on medium high heat till the onion is brown and the potatoes are halfway cooked
  4. Add eggplant and mix well. Turn the heat to medium and cook uncovered till it releases water and all the released water dries up completely.
  5. Once all the water has dried the eggplant is mostly cooked. Now add tomato and fenugreek leaves. If you are using fresh leaves, wait until the leaves release water and the water dries up before adding salt and turmeric powder. It takes around 10-12 minutes for the fresh fenugreek leaves to cook through so they do not taste bitter. Dried leaves cook much faster and 5-7 minutes would be enough before you turn off the heat
  6. Give the dish a last final mix, turn off the heat, garnish with chopped coriander and serve hot with plain steamed rice and split mung daal and a side of onion and green chilies with a dash of lime

Notes

Calories (per serving)- 85
Nutrition- Fiber/Vitamin C/B6/K/Phytonutrients/Calcium/Iron/Potassium/Phosphorous/
It does wonders for your- Gut/Immunity/Heart/Blood Cholesterol/Inflammations/Diabetes
This is “My 8 pm Meal”

https://onewholesomemeal.com/eggplant-with-fenugreek-leaves/

[kkstarratings]