Category: Lunch | 1pm 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

 

Print
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 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:

 

 

Print
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

 

Print
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
Breakfast | 8am Meal Lunch | 1pm Meal

Palak Missi Roti | Indian Bread Recipe

Missi Roti
Indian Bread with Spinach and Chickpea Flour

Not as popular as the naan or kulcha, the Palak Missi Roti, is an Indian bread that is easy to make at home.

Indian cuisine is incomplete without bread. Unlike their global cousin, Indians make their bread fresh, ready to be consumed. There are many different kinds. Each type of Indian bread complements a different kind of meal very well. You get to decide how heavy or healthy you want the bread to be!

All The Types Of Indian Bread

There are gluten-free flours like ragi (finger millet) and bajra (pearl millet) which have low GI Index. Therefore they help you feel full longer. They are great for people fighting diabetes and obesity. Then there are regular wholewheat flour rotis or chapatis which are the most common form of bread eaten across most Indian households. They are perfect accompaniments to almost any kind of meal. These breads are a great midway (read – the right balance of health, taste, and indulgence) between slightly drier millet rotis and a tad too indulgent but one of the most popular versions of Indian bread – naan. Naan is made with refined or bleached flour. While the health-conscious may not approve of it, the taste conscious more than compensate for their lack of approval. Maybe that is the reason you find naan most commonly in Indian restaurants. It is not an everyday bread in an Indian home.

What Goes Into Making A Missi Roti

Now, coming to the recipe I am going to be sharing today. Missi rotis are made with wholewheat and chickpea flour, flavoured with salt and spices. That is the basic version. I tend to add grated/finely chopped vegetables as well to mine to make them healthier and a complete meal. Enjoy it with a side of yogurt or raita. And if you have time on hand you can make a nice spicy curry to go with it too! Because of the chickpea flour, they are not as soft as chapatis but have more of a crispy texture. They are best enjoyed with a yogurt-based dish or curry. Eating them with a dry dish isn’t recommended but do go ahead if that is your cup of tea 🙂

Tips to Get Your Rotis Perfect!

Since we want nice and flaky rotis that are crisp but not too hard, the most important step is to add fat (ghee/oil) to the chickpea and wheat flour mix. To incorporate the fat into the flour, give it a nice rub between your palms (or your fingers.

Post that you can add all the remaining ingredients together and knead them, adding water gradually. One needs to be careful about not adding water liberally to avoid the dough getting soggy. I used a little less than one cup of water. Once the dough is soft and pliable I covered it with damp muslin and let it rest for 30 minutes. If you are running short of time, you could just leave it for 15 minutes.

Missi Roti- Rotis made with wholewheat and chickpea flourMissi Roti- Rotis made with wholewheat and chickpea flour

Next, I divided the dough into small balls and roll them out like you would a regular chapati. See here a video tutorial on how to roll a chapati. Don’t worry if the rotis do not turn out perfectly round as that is perfectly normal. Just make sure they are nice and even so they cook evenly. Then place the rolled out roti on a hot tawa on medium-high heat and cook gently pressing down the sides till tiny bubbles start to form on the surface of the roti. Then flip it over and follow the same procedure. Add ghee or oil and cook for another few seconds. Flip and repeat for both sides to cook well. You should see brown spots like in the image below.

Missi Roti- Rotis made with wholewheat and chickpea flourMissi Roti- Rotis made with wholewheat and chickpea flour

Serve right away with a side of yogurt and chutney or a spicy curry. They even make a light and filling breakfast with a side of chutney or ketchup.

Print
Missi Roti | Chickpea-Wholewheat Flour Roti

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 6-8

Ingredients

  • Whole-wheat flour- 1 cup
  • Chickpea flour- 1 cup
  • Ajwain or carom seeds- 1 tsp
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1 tsp
  • Hing or asafoetida- 1.5 tsp
  • Finely grated ginger- 1.5 tsp
  • Onion, finely chopped- 1/4 cup
  • Spinach, finely chopped- 1/4 cup
  • Coriander, finely chopped- 1 tbsp
  • Ghee- 1 tbsp and some extra for frying the rotis
  • Salt- 1.5 tsp or to taste
  • Water, for kneading- Approximately 1 cup

Instructions

  1. In a wide and slightly deep bowl add wholewheat and chickpea flours with ghee
  2. Bring the mixture together by rubbing it between the palm of your hands
  3. Then add the remaining ingredients, add one tablespoon water and start to knead the dough; continue the process with very gradual additions of water until the dough is soft and pliable
  4. Cover with moist muslin and let it rest for 15-20 minutes
  5. After 30 minutes, form small balls and roll out the rotis
  6. Then place the rolled out roti on a hot tawa on medium-high heat and cook gently pressing down the sides till tiny bubbles start to form on the surface of the roti, then flip it over and follow the same procedure
  7. Add ghee or oil and cook for another few seconds and then flip and repeat till both sides are cooked well and you see brown spots like in the image above
  8. Serve right away with a side of yogurt and chutney or a spicy curry.
https://onewholesomemeal.com/palak-missi-roti-indian-bread-recipe/

Chickpea flour and Wholewheat rotis

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!

Print
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
Lunch | 1pm Meal

Aloo Posto | Traditional Odiya Recipe

Aloo Posto
Traditional Odiya Recipe

When times are tough, food can provide you a lot of comfort. More so when it is a specialty from home like this aloo posto recipe.

The other day I read this – If you swap the words “stuck” at home with “safe” at home, it suddenly changes everything. In a moment from feeling frustrated, one ends up feeling grateful and thankful. In one such moment of gratefulness and thankfulness, I penned the below lines:

 

It is not easy staying home he said

Life is boring, has lost its meaning

No parties to go to, no friends to meet

Staying within the confines of four walls

’Tis no fun at all!

 

It is not easy staying home

Kids yell, make demands 

So hard to be patient with all that noise

She wondered if he had met someone

Who did not have kids, at least not by choice

 

It is not staying home

Cooking & feeding is all there is to do

So hard to decide what’s on the menu

And he thought of those who did not eat a square meal today

Nor would they, tomorrow…..

 

It is not easy staying home

Days are long and nights quiet

So hard to kill time

Her heart sinks at the thought of those dreading the countdown 

Knowing well that much too soon it would be Time

 

What an irony it is

We whine and complain ‘bout things

Many would give anything to attain

Let us put an end to this chain of fret

And fill our hearts with gratitude 

There is so much to smile and be thankful for

And so little really, to regret!

 

I live these words every single day. Every time it feels like life is asking too much of me I remind myself of the gifts that it has given me – my two children the greatest of all. I do not have a perfect life by any means, far from it in fact but what has kept me going so far (and I hope it does in the future too) is my ability to not fret for too long after a crushing period of non-achievement, pull myself up and look to the future. I truly hope that I continue to do so.

Most of us are home now with limited ingredients to cook with. One such day when I was struggling with what to make, I got reminded of this aloo posto dish which I although did not grow up eating, has now become comfort food for me after I enjoyed it a few times at my in-laws.

It is an extremely forgiving recipe and requires just 5 ingredients – potatoes, posto (poppy seeds), kalonji (nigella seeds), green chilies, ghee/Oil, and salt of course. The simplicity of this dish is its strength and yet it does not compromise on flavours at all. I highly recommend it to people with low spice tolerance.

The only prep required is soaking the posto for an hour before you start cooking and make a smooth paste. Once that’s out of your way, the recipe is really really simple. You can make it more indulgent by adding a dollop of ghee to finish off and that does take it to next level and oh so good with some daal and rice. So here you go, another traditional Odiya recipe for you.

Potatoes cooked with poppy seeds

Print
Aaloo Posto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: 3-4

Ingredients

  • Potatoes- 3 medium-sized, cubed
  • Poppy seeds- 4.5 tbsp, soaked in half a cup water for a minimum of one hour
  • Nigella seeds- 1tbsp
  • Green chilies - 2-3 , chopped fine or as per taste
  • Oil- 2tbsp, preferably mustard oil for best results
  • Ghee- 1 tbsp
  • Salt- 2 tsp or to taste

Instructions

  1. Scrub the potatoes well if using with skin, else peel and cube and let them soak in water
  2. Using minimal water blend the poppy seeds into a smooth paste
  3. In a thick bottomed pan, heat mustard oil and once the oil is hot, reduce the flame and add nigella seeds and chopped green chilies. Adding chillies at this stage imparts more heat to the final dish, however if that is not what you want, feel free to add chilies with the poppy seed paste
  4. Keeping the flame low, stir until the nigella seeds start to crackle, approximately 5-10 secs
  5. Then add potatoes and mix well, followed by poppy seed paste
  6. Reduce heat to low and add 2 tbsp water, stir and cover ; slow cook on a low flame till potatoes are tender
  7. Finally, season with salt and a dollop of ghee to finish
  8. Enjoy hot with toor daal and rice
https://onewholesomemeal.com/aloo-posto-traditional-odiya-recipe/