Category: Recipes

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal

Besan Ki Barfi | Easy Recipe with 5 simple ingredients

Besan Ki Barfi

If you read my last post or for that matter any post that I put up around late October/November then you already know my love for the festive season. And most recipes around this time are in keeping with the spirit of festivities. And this Besan Ki Barfi is no exception.

We love Indian desserts as a family. Because they are home made one knows what ingredients have gone in. Our most favourite kind are desserts with chickpea flour  aka besan

My best friend Besan

The nutty taste of roasted chickpea flour goes very well with sugar (white or brown you can take your pick) and its versatility makes it a favourable ingredient in a lot of desserts. Besan laddoos are one of my favourites and they are so easy to whip up. I make them a lot at home and the plan was the same during Ganesh Chaturthi but the Gods had greater plans in mind and I “messed up!” Like I always do in the kitchen, I was multitasking. But multitasking is not always a great idea you see! Because I for some (in the hindsight good) reason forgot that sugar goes into the roasted besan when it has cooled off a tad bit. And hence the sweet fiasco happened!

But boy was it a delicious fiasco! Because the outcome were these decadent melt in your mouth Besan Barfis ! And they vanished in a jiffy too! My boys love these barfis more than the besan laddoos now. I will be making them again for Diwali and I am so excited to share this recipe with you. Hope you like and try it for your festive spread!

Tips to making Besan ki Barfi

  1. Good quality ghee preferably pure ghee made with cow’s milk is best for making Indian Mithai. See here how I make ghee at home with store bought grass-fed butter.
  2. Roasting besan continuously for around 30 minutes on a low flame . Unless you are very confident and an expert at making Indian mithais , keep the flame low and do not leave the pan unattended until the besan is well roasted. Nutty aroma and change in colour from yellow to a darker muddy yellow is a good indicator
  3. Use a good quality thick bottomed pan to avoid burning the besan while roasting
  4. Line your pan with greased parchment so you can cut and pull out the barfis easily once they have cooled down
  5. When cutting the barfis in desired shape use a sharp knife and keep wiping it off with a wet kitchen towel intermittently for mess free slices
  6. These barfis stay well until 10 days at room temperature and even longer in cooler weather. I do not recommend refrigerating them.

Ingredients for making Besan ki Barfi

  1. Besan (chickpea flour)- 2 cups
  2. Melted ghee- 1.25 cups (one cup+ one-fourth cup) and little extra for greasing the parchment
  3. Powdered sugar- 1 cup or as per taste
  4. Cardamom powder-1 tsp
  5. Coarsely powdered almonds- 1 tbsp
  6. Slivered almonds- 3 tbsp for garnish

Method for making Besan ki Barfi

  1. Line a cookie sheet or steel plate with parchment and brush some ghee on it and keep aside
  2. Sift the besan and keep aside. This breaks lumps and helps with even cooking
  3. In a heavy bottomed wide pan melt ghee and then reduce the flame to medium low and add besan
  4. Cook on low flame with continuous stirring until the besan and ghee mixture reaches a semi solid stage. The colour of besan also changes to a darker shade of yellow. Do note that the mixture starts to clump together first before it starts to thin out. The entire process takes about 25-30 minutes on a low flame.
  5. Add cardamom powder halfway through the above step
  6. After approximately 30 minutes when the semi solid stage is reached add powdered sugar and coarsely powdered almonds and mix well
  7. Turn off heat and transfer to the prepared greased plate
  8. Garnish with slivered almonds and let it come to room temperature . This takes around one hour or so
  9. Cut out into desired shape with a sharp knife making sure to wipe the knife in between to make the process mess-free and get clean slices
  10. Store in an air-tight container at room temperature and consume within 10 days. It lasted for jus two days at our’s 😉

Besan Ki Barfi

Print
Besan Ki Barfi

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: Makes 20 medium sized barfis

Ingredients

  • Besan (chickpea flour)- 2 cups
  • Melted ghee- 1.25 cups (one cup+ one-fourth cup) and little extra for greasing the parchment
  • Powdered sugar- 1 cup or as per taste
  • Cardamom powder-1 tsp
  • Coarsely powdered almonds- 1 tbsp
  • Slivered almonds- 3 tbsp for garnish

Instructions

  1. Line a cookie sheet or steel plate with parchment and brush some ghee on it and keep aside
  2. Sift the besan and keep aside. This breaks lumps and helps with even cooking
  3. In a heavy bottomed wide pan melt ghee and then reduce the flame to medium low and add besan
  4. Cook on low flame with continuous stirring until the besan and ghee mixture reaches a semi solid stage. The colour of besan also changes to a darker shade of yellow. Do note that the mixture starts to clump together first before it starts to thin out. The entire process takes about 25-30 minutes on a low flame. 
  5. Add cardamom powder halfway through the above step 
  6. After approximately 30 minutes when the semi solid stage is reached add powdered sugar and coarsely powdered almonds and mix well
  7. Turn off heat and transfer to the prepared greased plate 
  8. Garnish with slivered almonds and let it come to room temperature . This takes around one hour or so
  9. Cut out into desired shape with a sharp knife making sure to wipe the knife in between to make the process mess-free and get clean slices
  10. Store in an air-tight container at room temperature and consume within 10 days. It lasted for jus two days at our's 😉
https://onewholesomemeal.com/besan-ki-barfi/

Besan Ki Barfi

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

Eggless Semolina Mini Cakes | Refined Sugar-free | Easy Recipe

Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

Festive season for most Indians starts from the month of September itself and goes on well until X’mas and New Year. Add another few months for us folks in Hong Kong and it goes on until the Chinese New Year. Long story short, it is months and months of indulgent and sugary treats. And if you ask me it is hard to say no to indulgence as more often than not it is also what our body craves in cooler months. I am all for indulgence but with a tad bit of mindfulness. Festivities do not mean every single meal has to be a feast and every feast sugar laden.

Eating right during festive season

Feasts when planned mindfully can be a bit of both-indulgent as well as healthy. And a good balance of both helps that we continue to enjoy the festivities longer without any guilt. I do feel that reducing refined sugar in a our diets along with processed food and balancing it out with portion control does work wonders . Anyhoo! Since I am not a registered medical practitioner (well! I could be one if I were in India with my Pharmacy degree) or a nutritionist I shall rest my health advice here and move on to more interesting stuff.

Diwali is my favourite festival and why not!

Diwali for us is very special as it is one of the most fun festivals to enjoy what with all the exciting things to do- lighting diyas, dressing in fineries and exchanging presents with friends. What’s not to love? And one of the most favourite things that I love about Diwali is sharing home made treats with my friends. Mawa gujiyas , pulaao, til-mawa laddoo are some of my favourite things to cook. This year I decided to add a few more interesting recipes to the list and one of them is this Eggless Semolina Mini Cakes which is refined sugar free too. And with just a hint of cardamom it fits in perfectly with your remaining Diwali/festive spread!

Tips to make perfect Eggless Semolina Mini Cakes

  1. Even if using the super fine semolina make sure to grind it well in a blender to make a fine powder. However if you would like a grainy texture in your mini cakes then you may grind it only coarsely
  2. Make sure the butter is at room temperature and not hot
  3. You can use any kind of sugar in this recipe. I used a combination of raw sugar and gud (jaggery) for a more intense flavour. Make sure to grind it to a powder
  4. Mix the dry ingredients and wet ingredients separately before adding the dry to wet in intermittent additions and mixing gently as you go
  5. You can swap half the yogurt with two eggs but make sure the eggs are at room temperature
  6. The oven should be preheated well for 15 minutes before placing the batter in for even baking
  7. One tip from Sally’s baking blog that has worked for me is baking first at 200 degrees for five minutes and then reducing the oven temperature to 177 degrees for soft and well baked muffins
  8. You can adjust the quantity of sugar as per taste

Ingredients to make perfect Eggless Semolina Mini Cakes

  1. Semolina (sooji/rawa), preferably fine variety, ground fine-1 cup
  2. All purpose flour-1/2 cup
  3. Whole wheat flour- 1 cup
  4. Raw sugar/ gud (jaggery), ground fine- 1 cup or as per taste
  5. Fresh yogurt/ curd- 1 cup
  6. Milk- 3/4 cup
  7. Baking soda- 1 tsp
  8. Baking powder- 1tsp
  9. Salt- 1/2 tsp
  10. Flavourless vegetable oil-1/2 cup
  11. Melted Butter at room temperature- 1/2 cup
  12. Vanilla extract- 1 tsp
  13. Ground cardamom- 1/2 tsp or a little extra if you would like a strong cardamom flavour
  14. Chopped nuts or semi-sweet chocolate chips (optional)- 1/2 cup
  15. Muffin tins or 8 inch round cake pan

Method to make perfect Eggless Semolina Mini Cakes

  1. Grease muffin tins with parchment and non-stick cooking spray or butter and flour and keep aside
  2. Preheat your oven to 200 degrees
  3. In a bowl sift together refined flour, whole wheat flour, baking powder, baking soda and salt and keep aside
  4. In another bowl whisk the yogurt until smooth and then add milk, powdered raw sugar/jaggery, butter, cardamom powder(if using) and vanilla extract and mix well to form a homogenous mixture
  5. Add semolina to the above liquid mixture and cover and let it rest for 20 minutes
  6. After 20 minutes the semolina batter thickens up considerably; fold in the sifted dry ingredients
  7. Do not over-mix as that would lead to a dry and clumpy cake
  8. Add chopped nuts or chocolate chips if using and give it one final gentle mix
  9. Spoon in the batter into muffin tins or cake pan and bake for approximately 25 minutes. Bake at 200 degrees for first 5 minutes and then reduce the temperature to 177 degrees and bake for the remaining time or until a toothpick inserted into the cakes comes out clean. The baking time may vary depending on the oven so keep checking after 15 minutes
  10. Bring to room temperature , bring out of the muffin tins and enjoy!

Print
Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 12 -16 muffins

Ingredients

  • Semolina (sooji/rawa), preferably fine variety, ground fine-1 cup
  • All purpose flour-1/2 cup
  • Whole wheat flour- 1 cup
  • Raw sugar/ gud (jaggery), ground fine- 1 cup or as per taste
  • Fresh yogurt/ curd- 1 cup
  • Milk- 3/4 cup
  • Baking soda- 1 tsp
  • Baking powder- 1tsp
  • Salt- 1/2 tsp
  • Flavourless vegetable oil-1/2 cup
  • Melted Butter at room temperature- 1/2 cup
  • Vanilla extract- 1 tsp
  • Ground cardamom (optional)- 1/2 tsp or a little extra if you would like a strong cardamom flavour
  • Chopped nuts or semi-sweet chocolate chips (optional)- 1/2 cup
  • Muffin tins or 8 inch round cake pan

Instructions

  1. Grease muffin tins with parchment and non-stick cooking spray or butter and flour and keep aside
  2. Preheat your oven to 200 degrees
  3. In a bowl sift together refined flour, whole wheat flour, baking powder, baking soda and salt and keep aside
  4. In another bowl whisk the yogurt until smooth and then add milk, powdered raw sugar/jaggery, butter, cardamom powder (if using) and vanilla extract and mix well to form a homogenous mixture
  5. Add semolina to the above liquid mixture and cover and let it rest for 20 minutes
  6. After 20 minutes the semolina batter thickens up considerably; fold in the sifted dry ingredients 
  7. Do not over-mix as that would lead to a dry and clumpy cake
  8. Add chopped nuts or chocolate chips if using and give it one final gentle mix
  9. Spoon in the batter into muffin tins or cake pan and bake for approximately 25 minutes. Bake at 200 degrees for first 5 minutes and then reduce the temperature to 177 degrees and bake for the remaining time or until a toothpick inserted into the cakes comes out clean. The baking time may vary depending on the oven so keep checking after 15 minutes
  10. Bring to room temperature , bring out of the muffin tins and enjoy!
https://onewholesomemeal.com/eggless-semolina-mini-cakes-refined-sugar-free-easy-recipe/

Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

 

Categories
Food Photography and Food Styling Guest Blogs

Behind the Scenes & Styling Tips by Ritumbhara Chinnabalan

Behind the Scenes & Styling Tips by Ritumbhara Chinnabalan
Studying Behind the Scenes of this image
Behind the Scenes & Styling Tips by Ritumbhara Chinnabalan
Food Photographer & Recipe Developer- Ritumbhara Chinnabalan

Hello! I am Ritumbhara – Food photographer and Recipe Developer based in India. A simple country girl living in a small town in the South Indian state of Tamil Nadu . Had you asked me my future plans two years back, you would have heard a surprisingly different story unveil but here I am today – having found my true calling 🙂

Of all the different things I’ve tried to do, cooking has had my fascination since childhood- from jumping in joy upon sighting a fruit vendor to enjoying chopping vegetables! Few things have never changed for me! I still remain that girl who enjoys the simple things in life. My work is deeply influenced / inspired by exactly the same thing – “ LIFE ”

My town, my culture, the mundane and humble everyday acts that take up my day including feeding and cuddling my chicks. These are some of the things that reflect in my work. One of my mantras is – Art should be evocative, convey a message and make the viewer feel deeply connected . And each of my images is a reflection of the same.

When I am not behind the lens you would find me reading, singing and randomly gazing into nothingness!! If at all you could call it a hobby, lol!!

I would love to start this conversation with one of my favourite quotes by Albert Einstein –

IF AT FIRST, THE IDEA IS NOT ABSURD, THEN
THERE IS NO HOPE FOR IT.

How powerful is that to think over right? And this thought is always a driving force behind all my images. After all, aren’t absurd ideas fun?!

Now, before I take you behind the scenes and my creative process for this image , I would break down the complete process into three parts, just for ease of understanding  –

1) Ideation
2) Preparation
3) Actual shoot

In the ‘ Ideation ’ part, we shall go through my thought process prior to the shoot which would cover all the minute details of planning a mood board. This is my most favourite part I must admit 🙂

In the ‘ Prep ’ part we shall go through the trials that take place before the actual shoot

And then the ‘ Actual Shoot ’ itself where we shall discuss the technical aspects of photography- from lighting to composition

 

Ideation

As mentioned earlier, the time spent on ideation is my favourite part as I feel it gives me the most creative satisfaction.

There are a couple of things I consider and make note of before actually picking up the camera :

  • First and foremost – deciding on the dish that is to be shot – our HERO
  • The story or emotion that I want to convey to the viewer
  • The mood that best helps in bringing out the story- Lighting/Colour scheme/Props
  • Angle of the shot
The dish

I wanted to shoot mini chocolate bundt cakes as you can see in the image. I always love miniature versions of food not just because they are cute but also because you can gulp down your individual portions! lol!

Also, these were super yum and hard to keep my hands off of them while shooting! I know you hear me on this!! So, the heroes in our frame- Mini Chocolate Bundt Cakes.

The story

While I was baking these mini bundt cakes I couldn’t help but note that:

  • they are cute
  • they are geometrical and artistic
  • each one is an individual serving that can keep people at a table happily engaged
  • also, the colour and taste of these minis would evoke a feeling of warmth

Hence, the above had to be translated in the final image too for the viewer to truly enjoy the picture

The mood

A warm mood would do justice to the above story is what I gathered.The kind of warmth which is a reminder of a cozy evening.

Few important tools that would help me achieve this warmth:

  • Lighting
  • Colour scheme
  • Props and the Angle of the shot -Extremely critical in bringing together the desirable mood
The lighting

While we shall go into the details of light source later, here, during the ideation – I considered soft light and shadow play in the frame unlike my usual style where I love deeper and dramatic shadows.
Visualise those really soft shadows cast while the sun begins to set? I thought that would render the warmth that I intended.

Colour Scheme

I wanted to go for an almost monochromatic look where all the elements in the frame are in shades of the same hue / colour. In this case, Brown would be that colour for us. I was not quite sure if it would work at this point because we know – an ALL BROWN image isn’t fun and easy to achieve at times!

So if you notice, not only is the Hero brown here but so is the background different shades of brown.

I chose to compose an all brown image because I thought brown is a colour that exudes a great deal of warmth relative to other colours.

Props

I love this part!! Which food photographer doesn’t love props right? I am someone who goes gaga over beautiful props all the time!!

Also props can make or break an image!! So, it is very important to choose the right props that can elevate the story we intend to convey to the viewer. Here the props I have used are mini and large tart tins and black terracotta plates. There are 3 reasons why I used the tart tins here:

  • First- Their pattern is almost similar to the pattern of the bundt cakes. So, by bringing together the pattern of food and props we can add to the visual interest
  • As I mentioned earlier- the bundt cakes are cute, geometric and artistic. I wanted to use the tart tins as a tool to emphasize these features
  • Layering by using the same prop in different sizes adds drama and a lot of visual interest as well

Another important prop that brings everything together thereby playing a major role in this image is the surface or the background . In this case it is a large vintage door we had at home.

Reasons I wanted to use this door:

  • While flatlays are beautiful, they can sometimes look boring and less appealing with the use of normal plain surfaces that we usually see. So, I wanted to use a surface that was eye catching and had more visual appeal
  • The door had grids and lines that can add different heights to the flatlay
  • The different shades of brown in the surface was perfect to achieve the monochromatic look
Angle of the shot

I wanted to shoot the bundts in a flat-lay mainly to bring in the feel that they could be enjoyed as individual portions by people at a table.

 

Preparation

Now, after ideating and jotting down all my ideas as discussed above, I usually test shoot to know whether these ideas can become a reality.

For this, even before I start cooking a dish, I set up the complete frame without the food and take trial shots to see if the frame looks good and the results are what I intend to achieve.

Actual Shoot

Lighting

This image was shot in natural light.The source of light here is a south facing window and the image is side lit.

The room I shoot in is really dark with a single source of natural light which is the window. So, I had set up the background (the door) on a table right next to the window (light source).

Composition

When it comes to composing the scene, the surface aka the background (the door) here plays a major role. If you can see its placement , I have placed it diagonally instead of laying it straight.
The main reason behind this was to add to the drama by having the grids run diagonally through the frame.

I also placed the props along the diagonal grids of the door so as to lead the viewer’s eye along the lines and subsequently from one bundt to another
A quick note to add that I am not really a follower of composition rules when it comes to composing an image! Yup! You heard it right 🙂

However if I did have to break down this image as per the various composition guidelines/rules, the following have been at play here:

  • Diagonals- As we saw earlier, the diagonals has worked in 2 ways – By placing the door diagonally & the grids of the door running diagonally
  • Leading Lines- I have used the diagonal grids of the door as the leading lines that leads the viewer’s eye from one bundt to the other
  • Triangles- I’m sure you noticed – the bundts have been placed along triangles which I thought would add to the artistic effect creating a visually intriguing image

And that is all! I am so happy to have shared my knowledge and I really hope you enjoyed this little behind the scenes and found it useful. Please remember – Being a creative is a boon and always be guided by your heart !!

Much love

Ritu

Follow my work on Instagram where I share similar Behind The Scenes & Styling Tips :

https://www.instagram.com/happytummybyritumbhara/

https://www.instagram.com/happytummybyritumbhara/

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Most Popular Posts

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

If you are a crustacean fan (in your meals) then the chance are high that you would love this Prawn Pulao recipe with coconut milk. It is super easy to put together and so delicious that you will come back looking for seconds.

If you ask me, very few things spell comfort like a well made pulaao. Holding a bowlful of this rice dish with a spicy pickle or raita on the side , scooping out spoonfuls , savouring the aroma before devouring the morsels, in my opinion, is comfort which can bring peace to most distressed of minds.

And that this Prawn Pulaao is a complete one pot meal, makes it an even more desirable option on the menu. You can play around with the ingredients and sneak in some veggies too.

Some helpful tips to make a delicious Prawn Pulao:

  1. If possible try to test the brand of rice for the amount of water it takes to cook without having to drain any excess. Some long grained Basmatis cook well in 1:1 water ratio (1 cup rice to 1 cup liquid) , some 1:1.5 (1 cup rice to 1.5 cups of liquid) and some need 1:2. Testing this ratio out in advance will make sure you get perfectly cooked grains- not too mushy or not too hard
  2. In case you are unable to test it out in advance start with 1:1 (1 cup rice to 1 cup prawn stock) and reserve the rest. Test the doneness of rice 10 minutes into the cooking and if needed add more stock. Trial and error is the best way to get perfectly cooked grains
  3. I used already cleaned and deveined prawns . In case you buy fresh prawns, see here how to clean them
  4. Overcooking prawns impart a chewy and rubbery texture so be careful to not overcook
  5. Perfectly cooked prawns retain a mildly translucent pinkish colour while overcooked ones turn white
  6. Boiling prawns for 3-4 minutes is enough to cook them. Then drain and instantly transfer in an ice bath to stop the cooking process
  7. You can make extra prawn stocks by boiling more prawns than needed for the recipe and freeze it for later. This way you can have a lovely prawn flavoured pulao with veggies even if you do not have prawns on hand
  8. Controlling heat is important so the rice cooks evenly without burning
  9. Use a thick bottomed deep wok for even cooking
  10. Fresh coconut milk is best for the recipe, but thinned out coconut cream or canned coconut milk works as well

Ingredients for Prawn Pulaao:

  1. Fresh or frozen, deveined prawns: 500 gm
  2. Water: 2.5-3 cups depending on the kind of rice (see tips above)
  3. Salt: 1.5 tsp or to taste
  4. Onion, chopped fine: 1.5 cups
  5. Tomato, chopped: 1 cup
  6. Green chilies, chopped fine: 2 or as per taste
  7. Cloves (long): 4
  8. Cinnamon Stick (daalcheeni): 2 two inch pieces
  9. Green cardamom (choti elaichi): 3
  10. Bay leaf (tej patta): 1
  11. Garlic, minced: 1.5 tbsp
  12. Ginger, chopped fine: 1.5 tsp
  13. Turmeric powder: 1/2 tsp
  14. Red chilli powder: 1/2 tsp
  15. Basmati or any long-grained rice: 2 cups
  16. Coconut Milk: 1 cup
  17. Fresh coriander for garnish
  18. Ghee or Oil

Method to make Prawn Pulaao:

  1. Clean prawns and season with half a teaspoon each of red chilli and turmeric powders and set aside for 15 minutes
  2. Wash rice well and keep aside
  3. Bring 3 cups water to boil, then reduce heat and add prawns and cover; cook for 3-4 minutes
  4. Turn off heat and let prawns sit in the water for another minute, then drain and transfer prawns into ice bath to stop the cooking process
  5. Retain broth for later
  6. Sprinkle some salt on the cooked prawns and set aside
  7. In a deep and heavy bottomed wok heat some ghee, add onions and fry till light brown
  8. Then add the whole spices- cinnamon, bay leaf, cloves and cardamom and sauté on a medium high flame for 30 seconds until fragrant
  9. Add garlic and ginger and sauté for another minute or so until raw smell disappears
  10. Add tomato, chilli, turmeric and red chilli powder and cook until the spice blend well and tomatoes are cooked through and soft forming a homogenous mixture
  11. Then add prawns and mix well; stir for half a minute
  12. Add rice and cook for another minute keeping the flame low
  13. Add prawn stock and coconut milk, salt to taste , mix well and bring to boil; reserve some stock if the brand of rice used doesn’t need a lot of liquid to cook(see tips above)
  14. Cover and simmer until done. This should take approximately 15-20 minutes
  15. Halfway through you can test for doneness and add more stock if needed and adjust seasoning accordingly
  16. Garnish with coriander and serve hot with a side of papad, pickle or raita

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Watch a step by step video here :

Print
Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Fresh or frozen, deveined prawns: 500 gm
  • Water: 2.5-3 cups depending on the kind of rice (see tips above)
  • Salt: 1.5 tsp or to taste
  • Onion, chopped fine: 1.5 cups
  • Tomato, chopped: 1 cup
  • Green chilies, chopped fine: 2 or as per taste
  • Cloves (long): 4
  • Cinnamon Stick (daalcheeni): 2 two inch pieces
  • Green cardamom (choti elaichi): 3
  • Bay leaf (tej patta): 1
  • Garlic, minced: 1.5 tbsp
  • Ginger, chopped fine: 1.5 tsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Basmati or any long-grained rice: 2 cups
  • Coconut Milk: 1 cup
  • Fresh coriander for garnish
  • Ghee or Oil

Instructions

  1. Clean prawns and season with half a teaspoon each of red chilli and turmeric powders and set aside for 15 minutes
  2. Wash rice well and keep aside
  3. Bring 3 cups water to boil, then reduce heat and add prawns and cover; cook for 3-4 minutes
  4. Turn off heat and let prawns sit in the water for another minute, then drain and transfer prawns into ice bath to stop the cooking process
  5. Retain broth for later
  6. Sprinkle some salt on the cooked prawns and set aside
  7. In a deep and heavy bottomed wok heat some ghee, add onions and fry till light brown 
  8. Then add the whole spices- cinnamon, bay leaf, cloves and cardamom and sauté on a medium high flame for 30 seconds until fragrant 
  9. Add garlic and ginger and sauté for another minute or so until raw smell disappears
  10. Add tomato, chilli, turmeric and red chilli powder and cook until the spice blend well and tomatoes are cooked through and soft forming a homogenous mixture
  11. Then add prawns and mix well; stir for half a minute
  12. Add rice and cook for another minute keeping the flame low
  13. Add prawn stock and coconut milk, salt to taste , mix well and bring to boil; reserve some stock if the brand of rice used doesn't need a lot of liquid to cook(see tips above)
  14. Cover and simmer until done. This should take approximately 15-20 minutes 
  15. Halfway through you can test for doneness and add more stock if needed and adjust seasoning accordingly
  16. Garnish with coriander and serve hot with a side of papad, pickle or raita
https://onewholesomemeal.com/prawn-pulao-recipe-easy-recipe-with-coconut-milk/

Some other Pulaao Recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

https://onewholesomemeal.com/tandoori-cauliflower-nuts-pulaao-tandoori-gobhi-pulaao/

Categories
Lunch | 1pm Meal

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

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

Chicken Kofta- a food that has transcended history and culture! Indian, Balkan, Central Asian, Middle Eastern cuisines are full of various versions of this dish

What is a Kofta?

The word “kofta” is derived from the Farsi words kōfta and kōftan. The former means savoury minced meat stuffed inside a ball shape pastry. Kōftan, on the other hand means “to grind.” Kofta in its present form is no longer just a ball and no longer stuffed in a pastry . It also now comes in all shapes and forms- oblong, flat patty or cylindrical . This recipe by Clean Eating Mag is one of my favourites Middle Eastern Kofta recipes.

In traditional recipes kofta is deep fried and then eaten with a dip as is or in a wrap. We often make Chicken Koftas and even Lamb koftas to go into our wraps or to be added as protein to our salads. But we also love absolutely doing is to dunk it into a rich and creamy gravy every now and then. It is great with Chapatis or even hot rice.

While the curry itself can be made as indulgent or healthy as you would like it to be, even the koftas can be made heathier by adding veggies into them. And that is what I did. I made the kofta balls in an Appè or Aebleskiver Pan. This ensures minimal oil is used . While the koftas cooked, I prepared the curry . When the koftas were 70% cooked I dunked them into the prepared curry and let it slow cook for a good 15 minutes, covered on a low flame. This makes sure the gravy soaks in well into the kofta balls . Better still make it the night before you plan to consume it and it tastes even better

Some helpful tips to make the best Chicken Kofta in Appe/Aebleskiver Pan:

  1. Use minced chicken made form skinless thigh portions
  2. After mixing all the kofta ingredients together (except egg and salt), let the mixture sit in the refrigerator for 15-20 minutes for the flavours to soak in
  3. Chop the spinach really fine so it doesnt overpower the taste of koftas
  4. Add a tablespoon or two of cream if using minced breast portions as it helps soften the koftas
  5. Be mindful of the amount of salt you add to the koftas as you would also need to add salt in the curry
  6. 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
  7. 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
  8. 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
  9. 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
  10. Soak cashews in warm water for 20 minutes so they soften quickly and are easy to make a smooth paste with
  11. If you would like to make the curry light and not too indulgent , either swap the cashew paste with half that amount of almond paste or skip both

Ingredients needed for Chicken Kofta

  1. Minced chicken thigh: 500 gm
  2. Spinach, finely chopped: 3/4 cup
  3. Onion, finely chopped: 1/2 cup
  4. Coriander, finely chopped: 2.5 tbsp
  5. Coriander powder: 1. 5 tsp
  6. Red Chili powder: 1 tsp
  7. Garam Masala or Chicken Masala: 1.5 tsp
  8. Egg, beaten well: 1
  9. Salt: 1.5  tsp or to taste
  10. Freshly ground black pepper: 1.5 tsp

Ingredients needed for Kofta Curry

  1. Onion, sliced : 1 large (approximately 1.5 cups)
  2. Tomato, chopped: 2 medium sized
  3. Garlic, chopped fine: 2 cloves
  4. Ginger, chopped fine : 1 tbsp
  5. Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  6. Dried red chilli : 2
  7. Cinnamon stick: 2 inch
  8. Green cardamom (choti elaichi): 3
  9. Black cardamom (badi elaichi) : 1
  10. Cumin seeds : 1 tsp
  11. Black pepper corns: 6-8
  12. Bay leaf: 1
  13. Kashmiri red chilli powder: 1 tsp or as per taste
  14. Turmeric powder: 1/2 tsp
  15. Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  16. Salt: To taste
  17. Oil : 2 tbsp
  18. Butter : 2 tbsp
  19. Sugar: 1/2 tsp
  20. Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  21. Heavy Cream for garnish
  22. Hot water- 1/2 cup or as needed

Method to prepare Chicken Kofta

  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside

Method to prepare Chicken Kofta Curry

  1. 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
  2. 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
  3. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  4. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  5. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  6. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  7. Then add hot water to achieve the desired consistency of the gravy
  8. Pop in the prepared chicken koftas into the gravy and mix well
  9. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  10. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  11. Garnish with cream and finely chopped coriander and serve hot with rice or chapatiChicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

Print
Chicken Kofta in Appe/Aebleskiver Pan – Easy & Healthy Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

    Ingredients needed for Chicken Kofta 
  • Minced chicken thigh: 500 gm
  • Spinach, finely chopped: 3/4 cup
  • Onion, finely chopped: 1/2 cup
  • Coriander, finely chopped: 2.5 tbsp
  • Coriander powder: 1. 5 tsp
  • Red Chili powder: 1 tsp
  • Garam Masala or Chicken Masala: 1.5 tsp
  • Egg, beaten well: 1
  • Salt: 1.5 tsp or to taste 
  • Freshly ground black pepper: 1.5 tsp
    • Ingredients needed for Kofta Curry
  • 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: 15-20
  • Dried red chilli : 2
  • Cinnamon stick: 2 inch
  • 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 (dried fenugreek leaves) : 1 tbsp
  • Heavy Cream for garnish

Instructions

    Method to prepare Chicken Kofta
  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside
    4. Method to prepare Chicken Kofta Curry
  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
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  10. Then add hot water to achieve the desired consistency of the gravy
  11. Pop in the prepared chicken koftas into the gravy and mix well
  12. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  13. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  14. Garnish with cream and finely chopped coriander and serve hot with rice or chapatis
https://onewholesomemeal.com/chicken-kofta-in-appe-aebleskiver-pan-easy-healthy-recipe/

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

Categories
Dinner | 8pm Meal

Baked Jacket Potatoes | Easy Wholesome Recipe

Baked Jacket Potatoes- Easy Wholesome Recipe

Are you Team Taters?

Truth is I have never met anyone who is not . In fact I have always wondered why are potatoes so underrated! I pondered on this a few years back when I shared the recipe for the most delicious Rosemary Roasted Potatoes.

Not much has changed since and I am still trying to figure the above answers but in the meantime I did create this “too good to refuse” baked jacket potatoes recipe that packs a punch and is a complete meal in itself.

While I have used an assortment of veggies in this recipe but please feel free to tweak it as per your taste and requirements. There really is no right way to do it. The right ingredients are what suits your palette. Having said that, mushroom, corn and spinach with a generous helping of cheese & butter is a match made in heaven!

Some tips to make perfectly Baked Jacket Potatoes

  1. For best results use large baking potatoes such as Russet potatoes . Here is a guide to finding the right potatoes for your baking, roasting, frying needs
  2. Keep a oil sprayer bottle handy. If you do not have one a brush would do too
  3. It is important to poke the potatoes with a fork before baking so they do not explode while baking
  4. Make sure the oven is preheated well (400 degrees Fahrenheit / 200 degrees celsius) so the skin crisps up properly
  5. For best results brush the potatoes liberally with butter in the beginning and halfway through the baking process
  6. Since I used vegetables for stuffing so I precooked the veggies and seasoned them before mixing them with the potatoes flesh scooped out after they baked

Ingredients for Baked Jacket Potatoes

  1. Potatoes : 6 large
  2. Fresh or frozen spinach: 1 cup
  3. Corn: 1/4 tbsp
  4. Mushroom: 1 cup
  5. Red onion, chopped fine: 1/2 cup
  6. Garlic, chopped fine: 1/2 tbsp
  7. Spring onion, chopped fine: 1/4 cup
  8. Butter: 4 tbsp or as needed
  9. Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
  10. Parmesan Cheese, shredded: 1/3 cup
  11. Salt and Pepper to taste

Method

  1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
  2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
  3. Bake for 30-40 minutes or until cooked through
  4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
  5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
  6. Add the remaining vegetables and cook until done
  7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
  8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
  9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture

Print
Baked Jacket Potatoes- Easy Wholesome Recipe

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 4

Ingredients

  • Potatoes : 6 large
  • Fresh or frozen spinach: 1 cup
  • Corn: 1/4 tbsp
  • Mushroom: 1 cup
  • Red onion, chopped fine: 1/2 cup
  • Garlic, chopped fine: 1/2 tbsp
  • Spring onion, chopped fine: 1/4 cup
  • Butter: 4 tbsp or as needed
  • Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
  • Parmesan Cheese, shredded: 1/3 cup
  • Salt and Pepper to taste

Instructions

  1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
  2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
  3. Bake for 30-40 minutes or until cooked through
  4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
  5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
  6. Add the remaining vegetables and cook until done
  7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
  8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
  9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture
https://onewholesomemeal.com/baked-jacket-potatoes-easy-wholesome-recipe/