Category: Mid-Day Snack | 10 am Meal

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Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Healthy Energy Balls With Apricot and Pistachio

Healthy Energy Balls with Apricots and Pistachios by OneWholesomeMeal
Healthy Energy Balls with Apricots and Pistachios

Healthy energy balls are the best, aren’t they? Not only are they raw and full of health goodness but extremely easy to put together too. And their petite size makes them perfect for lunch boxes too.

We love to eat all kinds of fruits and dry fruits. Come winters, the dry fruits start to make a more regular appearance in our daily menus. And energy balls are the best way to combine more than one kind of dry fruit in a single serving. The inspiration for these healthy energy balls came from the 5-year-old who loves apricots and pistachios. Dried apricots have a somewhat sour taste which is complimented superbly by the nutty smoothness of pistachios. And since freshly desiccated coconut is always a great option in desserts and I happened to have some on hand, I added that too. You could also use packaged dried desiccated coconut.

I originally thought of flavouring the laddoos with rose, since pistachios and rose go so well together. But the citrusy flavours of apricots and freshness of orange zest seemed like a better idea. This is just a personal preference and you can go with your desired flavours – rose, lemon rind, coconut, or just plain vanilla would all work perfectly well. Add a tablespoon or two of honey or maple syrup for extra sweetness. I skipped this as the apricots were quite sweet. Store in a cool place in an airtight container and consume within a week.

For my other energy balls’ recipes do have a look at click here. Let me know in the comments which one is your favorite.

Healthy Energy Balls with Apricots and Pistachios by OneWholesomeMeal Blog

My Maiden YouTube Video Tutorial

This recipe is also super special as it is my maiden attempt to create a quick video tutorial. Nothing to be super proud of but you know how special maiden attempts are! I am so glad I finally overcame my inhibitions and created this video. Making it single-handedly with no assistance and just one camera and changing lenses intermittently to capture different angles took my patience to another level. It made me respect bloggers who churn out absolutely professional tutorials on a regular basis like a pro. Loads of lessons learned and all well worth the effort.


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Apricot-Pistachio Energy Bites

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: Makes approximately 10-12 medium sized laddoos

Calories per serving: 75 per medium sized laddoo

Ingredients

  • Apricots, softened-2 cups (Soften the apricots by soaking in warm water for 30 mts and then draining them on a kitchen towel so as to absorb all the moisture)
  • Unsalted pistachios-3/4 cup
  • Shredded Coconut- 1 cup
  • Orange Zest (or lemon zest)-1 tbsp
  • Pure Vanilla extract-1/2 tsp
  • Honey or Maple Syrup-1 tbsp or as per taste (optional)

Instructions

  1. In a high speed blender (I used my nutribullet blend all ingredients till smooth. It is okay if the pistachios do not get completely powdered as it only adds texture and crunch to the balls
  2. Transfer to a plate and form into desired sized balls by rolling between your palms
  3. Store in an air tight container in a cool place and consume within a week
  4. If using dried shredded coconut , they will last slightly longer
https://onewholesomemeal.com/apricot-pistachio-healthy-energy-balls/

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Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Banana Coconut Smoothie

Banana Coconut Smoothie recipe by OneWholesomeMeal
Banana Coconut Smoothie

Who doesn’t like starting their day with a refreshing glass of smoothie?

This Banana Coconut Smoothie is super simple to put together. Power-packed with healthy micro and macronutrients and with a hint of mint, it could almost be your summertime panacea. Works perfectly for those afternoon hunger pangs too.

While I know there are smoothies that use coconut water for the coconut flavor, in my recipe, I went with freshly shredded coconut. It is high on the fat content, so please keep it to just 2-3 tablespoons. It adds a whole lot of natural flavor to the smoothie. Here are all the ingredients that you will need:

  1.  2 Bananas which are preferably very ripe
  2. A little less than one cup of milk. Plus some extra to adjust the thickness later. You may use almond milk, soy milk, or cow’s milk.
  3. About 2 tablespoons of freshly shredded coconut. You can add a bit more if you really like coconut flavor.
  4. 4 to 5 crushed mint leaves. This is optional.
  5. 1/2 teaspoon of cardamom powder
  6. For sweetness, you may rely on the bananas or add 1/2 teaspoon of sugar or jaggery.

For another banana smoothie variation, go here. Scroll down for the detailed recipe of the banana coconut version.

 

Homemade Banana Coconut Smoothie

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Banana Coconut Smoothie

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 2

Calories per serving: 120

Ingredients

  • Bananas-2 preferably well ripe
  • Milk (Almond/Soy/Cow's)- A little less than one cup plus some extra to adjust thickness later
  • Freshly shredded coconut - 2 tablespoons or a bit more of you really like coconut flavor
  • Mint leaves crushed - 4-5 (optional)
  • Cardamom powder- 1/2 teaspoon
  • Sugar (optional) or jaggery -1/2 teaspoon or to taste

Instructions

  1. In a high speed blender blend all ingredients till smooth , adjust thickness if desired by adding some more milk and blend again for a few seconds
  2. Top with fresh mint leaves, ice and serve chilled
https://onewholesomemeal.com/banana-coconut-smoothie/

 

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Categories
Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Calamansi Sherbet | A New Summer Cooler

Calamansi Sherbet recipe
Calamansi Sherbet

Let’s add a calamansi zing to the common lemonade!

Schools are off for summer. This means taking it a tad easy. No rushed mornings for a while. Basically, a few things less on the to-do list and lots more time to bond with the kids. I took this opportunity to get my 4-year-old involved in the “boring chores” around the house (and the kitchen). This may or may not include squeezing tangy calamansis to make a refreshing sherbet for sultry summer afternoons.

What Do You Need?

The “recipe” is literally water, sugar, and calamansi juice. I used about 3-4 calamansis. Make sure to discard the seeds. For sweetening, you can add sugar or honey. You could also add a pinch of salt to cut the sweet. Make sure you serve it chill or add a few ice cubes to the pitcher. For more flavor, feel free to add mint leaves to the calamansi sherbet. Like I said it is a very easy recipe. A great way to get the little ones involved in the kitchen.

 Here is an indicative recipe that you can adjust as per your desired taste. Enjoy! Oh! By the way, did you know that even though their name sounds Indian, calamansi is native to the Philippines?

Calamansi photography by OneWholesomeMeal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Kalamansi Sherbet

Prep Time: 5 minutes

Cook Time: 5 minutes

Serving Size: 2

Calories per serving: 73

Ingredients

  • Juice of 3-4 Kalamansis, seeds discarded- 2 tablespoons
  • Drinking Water- 2.5 cups
  • Sugar- 2 tablespoons (or Honey 2.5 tablespoons)

Instructions

  1. Squeeze the juice out and pass it through a strainer to remove any pulp or seeds
  2. Add the juice to water
  3. Add sugar and stir until dissolved
  4. Add ice and serve chilled

Notes

Enjoyed best as a cooler on a hot summer afternoon

https://onewholesomemeal.com/calamansi-sherbet/

 

[kkstarratings]

Categories
Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Chocolate Truffles Flavored With Kahlua

Chocolate Truffles
Kahlua Flavoured Chocolate Truffles

While I know Christmas season means a lot of baking, this time I tried to make a no-bake dessert. Chocolate truffles flavored With Kahlua anyone?

Let there be no doubt – I love baking. It is always a mood lifter for me. It is the after-effect of consuming all the baked goodies that makes me think twice. Now, if only baking was not directly visible on the waistline as much, I would honestly do it more often. But then again, it is Christmas time. Time to share love, cheer, and also some calories in the form of these melt in your mouth little delights.

My absolute go-to website for baking is Joy of Baking. That is where I discovered this no-bake chocolate truffles recipe. Below is almost the exact Kahlua flavored chocolate truffles recipe barring the coatings which I played around a bit with. I used powdered pistachios, desiccated coconut to raw cacao. I tried them all. And the results as per the guinea pigs who tasted them (in their words) was DIVINE! Scroll down for the full recipe.

If you are looking for more no-bake dessert options, why not try my dark chocolate and strawberry bites? And for a more Indian dessert, here is the white chocolate mawa barfi. Let me know which one you liked more.

Kahlua Flavoured Chocolate Truffles

Kahlua Flavoured Chocolate Truffles

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Kahlua Flavoured Chocolate Truffles

Ingredients

  • Chocolate Truffles:
  • Semisweet or bittersweet chocolate, cut into small pieces- 227 gms
  • Heavy whipping cream (double cream) (35-40% butterfat) – 120 ml
  • Unsalted butter, cut into small pieces- 28 grams
  • Kahlua- 2 tablespoons
  • Different Coatings for Truffles:
  • Toasted nuts like almonds/pistachios and then powdered. You could just crush and coat if you would like some texture
  • Raw cacao or cocoa powder
  • Desiccated coconut
  • Toasted and powdered white sesame seeds

Instructions

  1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
  2. Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
https://onewholesomemeal.com/kahlua-flavored-chocolate-truffles/

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Categories
Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Chhena Poda | Cottage Cheesecake

Chhena Poda
Chhena Poda | Cottage Cheesecake

Indian desserts are known to be high in sugar. More often than not the unseasoned (read non-desi) palate this extreme sweetness is “not-so-suitable”. But the perception is about to change and how. Because my friends, I present to you Chhena Poda.

This melt in your mouth, extremely light on your palate (and your tummy), hitherto unexplored baked sweet wonder from Odisha will not only meet all requirements of the calorie counting global desi (and videshi alike) but, it also is the perfect adornment on your dessert platter this festive season for its gorgeous rustic looks. It is extremely easy to whip up with readily available ingredients. And the best part you ask? I am sharing the recipe just in time for your Diwali dinner.

Are you still wondering how to end your party on a high? Think no more and proceed to prepare chhena poda – a one hour wonder. Garnish it with almonds and pistachios and serve it warm with a side of vanilla ice cream or chilled on its own. I promise you, your guests will carry fond memories of your gala until the next one.

On this note, here is wishing a very happy Diwali to you and your loved ones. Spread brightness, love, and sunshine and most importantly stay safe!

Much Love

A

 

Chhena Poda

 

Chhena Poda

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Chhena Poda (Cottage Cheese Cake)

Ingredients

  • Milk- 2 litres
  • Lemon juice or vinegar- 2 teaspoons
  • Semolina (sooji)- 3 tablespoons
  • Sugar- ¾ cup (you can use refined or raw/brown sugar) + 2 tablespoons
  • Baking Powder- ¼ teaspoon
  • Ghee- 1 tablespoon +1 tablespoon
  • Cardamom powder- ¼ teaspoon
  • Pistachio (slivered)-2 tablespoons
  • Cashew nuts (chopped coarsely)-2 tablespoons
  • You can also add other dried fruits like almonds and raisins as per taste preference

Instructions

  1. Prepare a baking pan and line it with parchment paper and set aside. For best results use a square or rectangular pan
  2. Bring the milk to boil in a deep heavy bottomed pan. Turn off the heat and set aside for two minutes
  3. Then gradually add lemon juice/vinegar stirring between each addition till the milk slowly starts to curdle. Do not add all the lemon juice/vinegar at the same time as this would result in improper curdling and effect the taste of the final product
  4. You will see the cottage cheese(paneer/chhena) separate leaving aside whey (watery residue). Now strain the paneer through a strainer covered with muslin cloth such that all the cheese collects on the muslin. If you have used lime to curdle milk, pour 2 cups water over the strained cheese to wash away any trace of lime. Do not discard the whey as you might need some during the kneading process next.Press the chhena with a spatula to drain away any moisture and transfer to a deep wide bowl
  5. Add semolina (suji), half of the sugar to the chhena and 1-2 tablespoons of the whey and mix well with a spatula till a smooth pasty consistency is reached. Add the remaining sugar and mix well till all the ingredients are well incorporated. At this point the mixture would have achieved a thick pasty look
  6. To the above mixture add 2 tablespoons of whey, baking powder, dried fruits, cardamom powder and mix well
  7. To the baking pan 1 tablespoon ghee and spread evenly with a spoon. Sprinkle 2 tablespoons sugar evenly over the ghee
  8. Transfer the mixture to the prepared baking pan and bake it approximately for an hour at 165 degree centigrade or until the edges start to leave the sides of the pan and the crust has browned well but not too dark
  9. Once done, bring it to room temperature, gently invert the tin to release the cake and cut into desired size
  10. Garnish with slivered pistachios and rose petals and serve with some vanilla ice cream or serve chilled as is.
https://onewholesomemeal.com/chhena-poda-cottage-cheesecake/

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Thekua | Whole Wheat Jaggery Sweets

Thekua
Thekua

I am home and so excited to share with you the recipe of Thekua, a popular Bihari sweet!

After a (thankfully) uneventful journey I am here in my quaint, sleepy little city of Bokaro and enjoying (read gorging) every (awake) moment. But in spite of all the fun and euphoria, I have not forgotten my promise which I made to bring to you some yumminess from this part of the world.  And if you have been following my stories on my Instagram feed, you might have taken a glimpse already.

So, let’s start on a sweet note. I bring to you the quintessential Bihari sweet – Thekua. Not only is this sweet a part of every major Hindu festival – Holi, Diwali or Chatth – but is also a part of every Bihari’s bag when they leave home for studies or work. It is a very strong emotional and tasty bond that we Biharis have 😉

Made with wholewheat flour, sweetened with jaggery and flavored with fennel seeds and dried coconut, these score over almost every packaged cookie in the market. Thekua can be prepared by either deep frying it in ghee or baking it. It is also the perfect accompaniment to your masala chai moments if you are looking for less sweet alternatives. Scroll down for the detailed recipe.

 

Thekua

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Thekua (Whole wheat-jaggery sweets)

Ingredients

  • Whole wheat flour- 250gm
  • Jaggery- 100 gm
  • Water- 4 tablespoons (for melting jaggery)
  • Shredded coconut- ½ cup
  • Cardamom powder- 1 teaspoon
  • Fennel seeds- 1 teaspoon
  • Baking powder-½ teaspoon
  • Ghee (clarified butter) for frying- 2 cups + 2 (warm and melted) tablespoons for kneading the flour

Instructions

  1. Place the flour in a wide and deep dish suitable for kneading. Make a well in the center of the flour and add 2 tablespoons ghee. Mix the ghee with flour using both hands, rubbing the mixture between both palms for 10 minutes until both ingredients are well combined. At this point the flour will achieve a smooth talc like consistency
  2. In the meantime melt jaggery on a low flame with water, stirring consistently until a homogenous consistency is achieved. Turn off the heat and set aside till the jaggery-water mixture reaches room temperature
  3. Mix cardamom powder, fennel seeds and desiccated coconut with the flour
  4. Now, gradually add the jaggery syrup with one hand to the above mixture while continuously mixing it well with the other. Be carful to not add the entire syrup mixture in one go to avoid making the dough too wet and sticky. Once ready the dough should be relatively stiff
  5. Form the dough into small tennis sized balls and then pressing each ball gently between the palms make small diskettes. At this point you can make small patterns onto the diskettes using a toothpick or fork
  6. Heat ghee in a deep wok. Drop a tiny piece of dough into the hot ghee to check if it is hot enough for frying- the dough should rise up to the surface if the ghee is hot
  7. Fry the diskettes until dark golden brown on both sides and place on a kitchen towel to absorb excess ghee. The thekuas taste delicious even when hot or once cooled to room temperature. Stored in an airtight container at room temperature, they keep well for a month or two.
https://onewholesomemeal.com/thekua-whole-wheat-jaggery-sweets/

[kkstarratings]