Category: Recipes

Categories
Afternoon Snack | 3pm Meal Dinner | 8pm Meal

Matar Kachoris | Green Peas Kachori Recipe

Matar Kachoris, Green Peas Kachori recipe

Matar Kachoris with Filter Kaapi is one of my favourite combinations. I did not grow up in South India but my love for the South Indian cuisine is real. As a child I would look forward to our occasional weekend trips to the Temple because right after we would head to the tiny South Indian coffee shop close by. Memories of family size Masala Dosa crisping on the edges and the cook spooning out the most inviting potato masala to go with it still linger fresh. For me however those trips only brought partial satisfaction. Because I would never be allowed to savour the hot intoxicating smelling beverage that came along with it. Filter Kaapi (coffee) apparently was something only the adults could enjoy. According to my father at least.

So, it is only natural that now when I make trips to my favorite South Indian joint in Hong Kong, I more than makeup for the lost opportunities. My cravings are so strong that a few years back I even bought a Coffee Filter to brew my own Kaapi at home. 

While enjoying a hot cuppa by itself is a bliss . However hot and spicy Matar Kachoris make the experience all the more enjoyable. I first tried this recipe at a friend’s place cooked by a Maharaj (a cook who makes only vegetarian food) in Hong Kong. The addition of poha and coconut makes it very different from other Matar Kachoris I have tried in the past.

These Kachoris freeze very well too. I spray some oil covering the spheres well and bake them in a preheated(at 180 degrees) oven for 20 minutes or until they are just about starting to harden. Then I bring them out, cool to room temperature and freeze in a freeze safe container. To thaw, do it overnight in the refrigerator &  deep fry right before serving.

Tips to making perfect Matar Kachoris

  1. In order to make a soft yet crisp shell it is important to break the gluten bonds in the flour and fill the space with fat. This is done by rubbing flour with ghee between your palms for a minimum of 5-7 minutes
  2. Letting the dough sit for 20 minutes keeping it covered with a wet muslin makes it more pliable
  3. Use the medium soft quality Poha for the filling. Make sure to wash it well and then squeeze out all the excess water before mixing it with other ingredients for the filling
  4. To make the filling richer you can also add raisins and nuts fried in ghee and then coarsely chopped

Recipe for Matar Kachoris

Ingredients for dough
  1. All Purpose Flour- 1 cup
  2. Ghee- 1tbsp
  3. Ajwain- 1/2 tsp
  4. Baking powder: 1/4 tsp
  5. Salt : 1/4 tsp
  6. Warm water as needed to knead the dough
Ingredients for stuffing
  1. Boiled and mashed fresh or frozen peas : 1 cup
  2. Medium thickness poha , washed and mashed – 1/4 cup
  3. Freshly desiccated coconut- 1/4 cup
  4. Red chilli powder-1/2 tsp
  5. Turmeric powder-1/2 tsp
  6. Cumin powder-1/2 tsp
  7. Coriander powder- 1 tsp
  8. Amchoor (dry mango powder) -1/2 tsp
  9. Finely grated ginger- 1/2 tbsp
  10. Fennel (saunf), coarsely pound : 1/2 tbsp
  11. Green chilies as per taste
  12. Salt-As per taste 
  13. Oil for frying
Method
  1. Bring together all the dry ingredients for the dough and then add ghee. Rub between your palms for 5-7 minutes then using warm water knead into a tight dough. Cover with wet muslin and keep aside for 20 minutes
  2. Drain the boiled peas well and then blend with green chiles to get a coarse paste
  3. Mix all the remaning ingredients for the stuffing and keep aside. Add some water if you like it to be on the moister side
  4. Roll out small discs of dough of desired size , spoon in the stuffing and seal into balls. Deep fry and enjoy hot with some green or tamarind chutney. These freeze very well after half frying(or partial baking as explained above) and bringing to room temperature. Thaw overnight in the refrigerator before ⁣frying and serving

Matar Kachoris, Green Peas Kachori recipe

Print
Matar Kachoris

Ingredients

    Ingredients for dough
  • All Purpose Flour- 1 cup
  • Ghee- 1tbsp
  • Ajwain- 1/2 tsp
  • Baking powder: 1/4 tsp
  • Salt : 1/4 tsp
  • Warm water as needed to knead the dough
    • Ingredients for stuffing
  • Boiled and mashed fresh or frozen peas : 1 cup
  • Medium thickness poha , washed and mashed - 1/4 cup
  • Freshly desiccated coconut- 1/4 cup
  • Red chilli powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Amchoor (dry mango powder) -1/2 tsp
  • Finely grated ginger- 1/2 tbsp
  • Fennel (saunf), coarsely pound : 1/2 tbsp
  • Green chilies as per taste
  • Salt-As per taste
  • Oil for frying
https://onewholesomemeal.com/matar-kachoris/

 

Categories
Lunch | 1pm Meal

Daal Peetha | Steamed Glutenfree & Vegan Dumplings

Daal Peetha

Daal Peetha, colloquially also called as Dalpeethi is as gluten free and vegan as everyday food can get.

No wonder when it comes to vegan or gluten free option these days that are palatable, one finds the world turning to Indian and Asian staples. Cauliflower, chickpeas and daal (lentils) have found a new kind of love and acceptance in the global village. By the way have I ever shared how irksome is “Dhal Soup?” for a South Asian to hear? I mean it is wrong on so many levels! First of, the correct spelling is Daal and not Dhal wherein “D” is actually a soft sound pronounced the same as in “The.”

“Dhal”  on the other hand actually means armour. The protein in lentils is armour for the body sure enough ! But seriously, is it too much to expect that both indigenous recipes and their right pronunciations be popularised? The indigenous communities are to be blamed too. Ever too often we are very eager to provide or accept the wrong version popularised by the west. I think benevolence and acceptance is too deeply ingrained in our culture !

Anyhow, coming to the Daal Peetha recipe. This is popular in East Indian states of Bihar and Uttar Pradesh. Rice flour shell encloses a spicy Chana Daal stuffing which is then steamed .Some versions also include dunking the steamed peethas in a spicy gravy. We, however like to eat it with a spicy tomato chutney, the recipe for which you can find in this post.Feel free to adjust the spice level as desired .

Fair Warning

Working with rice flour is no mean feat. I have tried and failed a couple of times before getting the consistency right.

Some tips that work for me:

  1. Hot water with some ghee to mix with rice flour
  2. Keep the above mixture covered for 20 minutes before kneading
  3. Knead the lukewarm mixture greasing palm well with ghee or oil

Ingredients for Daal Peetha

  1. Rice flour: 1/2 cup
  2. Salt: 1/2 tsp
  3. Ghee or oil: 1 tbsp
  4. Hot water
  5. Chana Daal (Bengal gram), soaked overnight or a minimum 4 hours: 3/4 cup
  6. Jeera (cumin seeds): 1/2 tsp
  7. Ajwain (carom seeds): 1/2 tsp
  8. Turmeric powder: 1/2 tsp
  9. Red chilli powder: 1/2 tsp
  10. Ginger, peeled and chopped: 1 inch
  11. Garlic, chopped fine: 2-3 cloves
  12. Green chilies, chopped fine: 1 (optional)
  13. Coriander leaves, finely chopped: 1 tbsp
  14. Salt: To taste

So, lets get cooking

  1. Bring 1.5 cups of water to boil and add some ghee or oil and half a teaspoon salt
  2. Add rice flour and mix well; cover and keep aside for 20 minutes
  3. In the meantime drain and wash the soaked Chana Daal and keep aside
  4. In a thick bottom skillet heat some oil and add cumin seeds. When seeds start to splutter, reduce heat and add Chana Daal followed by turmeric and red chilli powder and mix well
  5. Cook on low heat with intermittent stirring
  6. Halfway through, add half a cup of water and cover and cook with intermittent stirring until the daal is soft ; keep aside and let it cool
  7. After 20 minutes check the rice flour dough; add some ghee and knead until soft and smooth; cover and keep aside. The dough should come together but not stick to your hands
  8. Once the daal mixture has come to room temperature, add ajwain seeds, green chilies, ginger, garlic, coriander leaves and salt and blend to form a coarse mixture
  9. If you like the stuffing to be on a moister side, add a few tablespoons of water to the above mixture to get the desired consistency
  10. Form the Chana Daal stuffing into one inch small balls and lay out on a plate
  11. Then form the rice dough into discs big enough to accomodate the above stuffing by working quickly and pressing the dough between your greased palms. You could also press the dough between two sheets of greased parchment. Try and keep the discs approximately half a centimetre thick and keep your palms greased while working with the dough to avoid cracking. Form into a spindle shape and place on a greased plate
  12. Repeat the process for the remaining dough and stuffing
  13. Prepare the steamer and steam the peethas by placing them on a steel plate layered with thin muslin until the coating is cooked. Layering with muslin helps in pulling the peethas out easily when the plate is hot
  14. Serve with green chutney or spicy tomato chutney

Daal Peetha

I have attached a short clip here for you to understand the process better:

Print
Daal Peetha

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 10 medium sized peethas

Ingredients

  • Rice flour: 1/2 cup
  • Salt: 1/2 tsp
  • Ghee or oil: 1 tbsp
  • Hot water
  • Chana Daal (Bengal gram), soaked overnight for minimum 4 hours: 3/4 cup
  • Jeera (cumin seeds): 1/2 tsp
  • Ajwain (carom seeds): 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Ginger, peeled and chopped: 1 inch
  • Garlic, chopped fine: 2-3 cloves
  • Green chilies, chopped fine: 1 (optional)
  • Coriander leaves, finely chopped: 1 tbsp
  • Salt: To taste 

Instructions

  1. Bring 1.5 cups of water to boil and add some ghee or oil and half a teaspoon salt
  2. Add rice flour and mix well; cover and keep aside for 20 minutes
  3. In the meantime drain and wash the soaked Chana Daal and keep aside
  4. In a thick bottom skillet heat some oil and add cumin seeds. When seeds start to splutter, reduce heat and add Chana Daal followed by turmeric and red chilli powder and mix well
  5. Cook on low heat with intermittent stirring
  6. Halfway through, add half a cup of water and cover and cook with intermittent stirring until the daal is soft ; keep aside and let it cool
  7. After 20 minutes check the rice flour dough; add some ghee and knead until soft and smooth; cover and keep aside. The dough should come together but not stick to your hands
  8. Once the daal mixture has come to room temperature, add ajwain seeds, green chilies, ginger, garlic, coriander leaves and salt and blend to form a coarse mixture
  9. If you like the stuffing to be on a moister side, add a few tablespoons of water to the above mixture to get the desired consistency
  10. Form the Chana Daal stuffing into one inch small balls and lay out on a plate
  11. Then form the rice dough into discs big enough to accomodate the above stuffing by working quickly and pressing the dough between your greased palms. You could also press the dough between two sheets of greased parchment. Try and keep the discs approximately half a centimetre thick and keep your palms greased while working with the dough to avoid cracking. Form into a spindle shape and place on a greased plate
  12. Repeat the process for the remaining dough and stuffing
  13. Prepare the steamer and steam the peethas by placing them on a steel plate layered with thin muslin until the coating is cooked. Layering with muslin helps in pulling the peethas out easily when the plate is hot
  14. Serve with green chutney or spicy tomato chutney
https://onewholesomemeal.com/daal-peetha-steamed-glutenfree-vegan-dumplings/

Daal Peetha

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chettinad Cauliflower Masala

Chettinad Cauliflower Masala

Life of a blogger and a food photographer is all about problem solving. Time and time again these skills are tested which is what makes food photography and food blogging one of the hardest things to do. But that is also what makes it very exciting . This Chettinad Cauliflower Masala was the result of one such exciting episode.

A little backstory

I did a giveaway for the blog a few months bag and two winners received a free online cooking class. For one of them I was to cook (and teach) Chettinad Chicken . Everything was well planned- recipe curated, indian groceries checked and stocked up  participant emailed, calendars blocked. Everything except one minor detail was left to the last minute-buying chicken. My closest supermarket is 10 minutes away on foot and I decided to fetch the chicken a couple of hours before the class as my freezer was full. I could pick and cook it right away without the need to freeze you see 🙂

Well! I had not planned it as well I thought. This was early COVID -19 days when people were stocking everything from toilet paper rolls to eggs and chicken of course!!! So, as luck would have it, the aisles were empty and forget our favourite brand, none of our lesser favourites were available either! I literally had two hours before the class started. It was time to problem solve! What could I swap chicken with? Something which absorbs flavours as well while retaining its own? Cauliflower!!!! My brain instantly replied! Thankfully I spotted some fresh looking Australian cauliflower heads in the aisles and dashed to lay my hands on one before someone else could. That is how this Chettinad Cauliflower Masala happened thanks to the hoarders who emptied the supermarket aisles off chicken!

Tips to making great Chettinad Cauliflower Masala

  1. Shallow fry the cauliflower and poke holes into it so the masala seeps into it well
  2. If not frying, blanch it in salted boiling water . Same reason as above, for the masala to seep
  3. Use freshly desiccated coconut. Even frozen version will do as long as its fresh coconut . That gives the best results. Alternatively you can use dry desiccated coconut soaked for 30 minutes in some coconut milk
  4. Freshly roast the dry spices and prepare the Chettinad Masala right before cooking or not more than 2 days before. If you are preparing the spice mix in advance then keep it refrigerated and bring to room temperature 30 minutes before cooking
  5. As with most Indian recipes that involve frying onions, do not rush the frying process. The onions need to be very well cooked, a deep brown in colour and not just translucent
  6. This dish tastes best when the flavours to soak in for a couple of hours before serving. If you are cooking it for a gathering, cook it the night before

Enjoying Chettinad Cauliflower Masala

  1. Best enjoyed with hot chapatis or parathas but tastes great with daal rice too
  2. Keep a bowl of yogurt or raita handy as it does test your spice tolerance . Tang yogurt works well with spicy Chettinad masala
  3. And last but not the least, squeeze some lime and salt over raw onions and complete your spicy Chettinad meal!

Recipe for Chettinad Cauliflower Masala

Ingredients For Chettinad Masala
  1. Desiccated coconut, fresh or dry: 1/2 cup
  2. Coriander seeds: 1.5 tbsp
  3. Fennel seeds: 1 tbsp
  4. Cumin seeds: 1 tsp
  5. Mace: 1
  6. Green cardamom: 4
  7. Cloves: 4
  8. Star Anise: 1
  9. Cinnamon stick: 1.5 inch
  10. Black Pepper corns: 3/4 tsp
  11. Dried Red Chilies: 4-6
Ingredients For the Cauliflower Curry
  1. Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  2. Red onion, chopped fine: 1.5 cups
  3. Tomato, chopped fine: 3/4 cup
  4. Potatoes, cubed: 1 cup (optional)
  5. Curry leaves: 15-20
  6. Green chilies, slit lengthwise : 2 or to taste
  7. Turmeric powder : 1/2 tsp
  8. Coriander, chopped fine: 1.5 tbsp
  9. Salt: 1.5 tsp + 1/2 tsp
  10. Water: 1 cup or as needed
  11. Oil
Method
  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and  add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice

Print
Chettinad Cauliflower Masala

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 4

Ingredients

    Ingredients For Chettinad Masala
  • Desiccated coconut, fresh or dry: 1/2 cup
  • Coriander seeds: 1.5 tbsp
  • Fennel seeds: 1 tbsp
  • Cumin seeds: 1 tsp
  • Mace: 1
  • Green cardamom: 4
  • Cloves: 4
  • Star Anise: 1
  • Cinnamon stick: 1.5 inch
  • Black Pepper corns: 3/4 tsp
  • Dried Red Chilies: 4-6
    • Ingredients For the Cauliflower Curry
  • Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  • Red onion, chopped fine: 1.5 cups
  • Tomato, chopped fine: 3/4 cup
  • Potatoes, cubed: 1 cup (optional)
  • Curry leaves: 15-20
  • Green chilies, slit lengthwise : 2 or to taste
  • Turmeric powder : 1/2 tsp
  • Coriander, chopped fine: 1.5 tbsp
  • Salt: 1.5 tsp + 1/2 tsp
  • Water: 1 cup or as needed
  • Oil

Instructions

  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice
https://onewholesomemeal.com/chettinad-cauliflower-masala/

Chettinad Cauliflower Masala

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

Pumpkin Paratha Recipe | Easy Lunchbox Meal

Pumpkin Paratha Recipe- Easy Lunchbox Meal

If one had to pick one dish which is extremely versatile in Indian cuisine , it is parathas. Somewhat like the fried rice of Asian and pasta of Italian cuisines. There are so many ways that parathas adapt to one’s palette, hunger and occasion .

Parathas are Versatile

Need a quick fix yet wholesome and easy lunchbox meal for  kids? Add desired vegetable purees to the dough like pumpkin, spinach or avocado. need a heavy breakfast , stuff in the vegetables of choice and fry or looking for something more celebratory or indulgent, bring them on the keema parathas. There is a paratha for every occasion, don’t you think?

Our Indian household like may others makes parathas of all kinds. Aaloo and paneer  parathas remain on top of the list.They are practically inhaled each time we make them. Pumpkin paratha on the other hand is one of my favourite ways to incorporate pumpkin into my kids’ diet. It is also an easy lunchbox meal to pack.

The dough can be made the night before.Next morning you just need to roll it out, cook, wrap it in a foil with dips of choice and your are good to go! Cook it in ghee to get the best taste and flavours. You can also use low fat butter if you are counting calories. And if you want a no ghee option too, check out my Avocado paratha recipe here.

In terms of the recipe, pumpkin paratha is really a no brainer . All we need is some wholewheat flour, oil or ghee, pureed pumpkin , salt and spices of choice and we are set.

Some helpful tips to making soft yet flaky pumpkin paratha:

  1. The most important step to making flaky parathas is to get the fat to mix well with the gluten in wholewheat flour. In order to do this we add some ghee to the flour and rub it well between our palms for 5-10 minutes before you start to knead the dough with other ingredients
  2. Raw grated pumpkin can be used to make parathas too after you grate and squeeze out excess water . However boiled and pureed pumpkin makes softer parathas
  3. If you are having the parathas by themselves and not with a dip or side dish then you can add some additional spices like garam masala, cumin powder, coriander powder to make it more flavourful. In this recipe I have only used some coriander powder along with some whole spices like carom and nigella seeds which not just add to the flavour but also make the parathas easily digestible.
  4. Always keep the dough covered with a moist muslin even as you pull out small pieces to roll out the dough
  5. If you are making the dough the night before make sure to bring it to room temperature 15 minutes before rolling it out
  6. When cooking the parathas keep the flame on medium low and let it cook for a few minutes flipping sides before increasing the flame and adding ghee or oil to cook further
  7. Little to no water is needed while kneading as the pumpkin puree is enough to make dough; even if you end up adding water be sure to add a few sprinkles at a time.  Sometimes just wet hands are enough
  8. If for some reason the dough starts to get too sticky , add some more flour and continue to knead till it reaches the right consistency – soft and pliable but not sticky.

Bonus tip- The parathas freeze very well too. If freezing, cook only 50% on both sides, then smear little oil or ghee on both sides. Store them in a zip-lock bag by placing a piece of baking parchment approximately the same size of parathas in between two parathas and sealing the bag well.

Pumpkin Paratha Recipe- Easy Lunchbox Meal

Making Pumpkin Parathas

Ingredients 
  1. Half a small pumpkin, pureed (approximately 3/4 cup)
  2. Wholewheat flour (aatta)-  1 cup
  3. Coriander powder- 1/2 teaspoon
  4. Turmeric- 1/2 teaspoon
  5. Nigella seeds- 1/4 teaspoon
  6. Carom seeds- 1/4 teaspoon
  7. Salt- 1/2 teaspoon or to taste
  8. Ghee or oil – 1 tablespoon for the dough and some more to fry the parathas
  9. Water as needed
Method
  1. In a deep and wide bowl add 1 tablespoon ghee and flour and mix well by rubbing between your palms; continue for five minutes or so
  2. Add the remaining ingredients except water and continue to knead the dough until a soft and pliable mass is formed
  3. Cover with a soft muslin and let it rest for 10 minutes ; you can even start to cook the parathas right away but letting the dough rest helps it soften further
  4. Place a tava or flat thick bottomed skillet on the flame while you roll out a tennis ball sized dough into a thin , round paratha. Make sure the pressure on the rolling pin isn’t too strong else the paratha wouldn’t roll out evenly
  5. When the iron skillet is hot, reduce the flame to medium and carefully place the paratha on the pan.
    Once you see air bubble start to form, flip it over till bubbles form again, then smear 1 teaspoon of ghee along the periphery of the paratha and on the surface.
  6. Cook gently pressing down with a spatula till the paratha starts to puff up. This takes approximately 10-15 secs
  7. Flip and cook the other side similarly making sure you do not over cook or burn the paratha.
    Drain it on a kitchen towel to soak excess oil and enjoy with a side of freshly set yogurt, mint chutney or even ketchup and a hot cup of masala chaiPumpkin Paratha Recipe- Easy Lunchbox Meal
Print
Pumpkin Paratha Recipe- Easy Lunchbox Meal

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: Makes approximately 8 medium sized parathas

Ingredients

  • Half a small pumpkin, pureed (approximately 3/4 cup)
  • Wholewheat flour (aatta)- 1 cup
  • Coriander powder- 1/2 teaspoon
  • Turmeric- 1/2 teaspoon
  • Nigella seeds- 1/4 teaspoon 
  • Carom seeds- 1/4 teaspoon
  • Salt- 1/2 teaspoon or to taste 
  • Ghee or oil - 1 tablespoon for the dough and some more to fry the parathas 
  • Water as needed

Instructions

  1. In a deep and wide bowl add 1 tablespoon ghee and flour and mix well by rubbing between your palms; continue for five minutes or so
  2. Add the remaining ingredients except water and continue to knead the dough until a soft and pliable mass is formed
  3. Cover with a soft muslin and let it rest for 10 minutes ; you can even start to cook the parathas right away but letting the dough rest helps it soften further
  4. Place a tava or flat thick bottomed skillet on the flame while you roll out a tennis ball sized dough into a thin, round paratha. Make sure the pressure on the rolling pin isn't too strong else the paratha wouldn't roll out evenly
  5. When the iron skillet is hot, reduce the flame to medium and carefully place the paratha on the pan.
Once you see air bubble start to form, flip it over till bubbles form again, then smear 1 teaspoon of ghee along the periphery of the paratha and on the surface;cook gently pressing down with a spatula till the paratha starts to puff up. This takes approximately 10-15 secs
  6. Flip and cook the other side similarly making sure you do not over cook or burn the paratha.
Drain it on a kitchen towel to soak excess oil and enjoy with a side of freshly set yogurt, mint chutney or even ketchup and a hot cup of masala chai
https://onewholesomemeal.com/pumpkin-paratha-recipe-easy-lunchbox-meal/

Pumpkin Paratha Recipe- Easy Lunchbox Meal

Categories
Dinner | 8pm Meal

Indian Style Tomato Soup

It is not a secret that I am not a soup person. I think I may have mentioned it a couple of times in some of my other posts. But a well made Indian Style Tomato Soup (Tomato Shorba as most Indians call it) is one of the exceptions. And surprisingly my love for this soup doesn’t stem from my Ma or Dadima (Mom or Grandmom) simmering it in their kitchens .

Funny as it might sound, a well made tomato soup takes me back to the numerous train journeys as a child where the “in house” pantry would serve piping hot tomato soup in a cup with soup sticks on the side in the beginning of a meal. It was not the best tasting as far as memory goes, in fact I must have had better quality soup at restaurants and home but somehow sipping hot soup out of a cup in a moving train and staring at passing meadows outside  added to the taste and experience for sure.

Thank you Indian Railways 🙂

Thanks to Indian Railways , I developed this undying romance with Tomato Soup which has stayed with me for life.

And I have loved it so much that I seem to have passed on the love to my kids as well. Tomato Shorba is the only soup that they ask for now! Speak of pure and unadulterated love!  There are days when we are too busy to put a full fledged meal on the table and this soup with a slice of buttered sour dough makes for a delicious dinner.

What’s in a name?

For the uninitiated, a little trivia on the name Tomato Shorba – the latter is derived from an Arabic term “Shurbah,” meaning soup. When traditionally prepared, it is more of a stewy consistency , more watery than a soup and can be served both as a starter or as an accompaniment to main course. It is supremely light on the tummy and packed with flavours of whole spices.

And in case you are still looking for reasons to make and enjoy this soup, this final one would definitely have you on board- it is packed with Vitamin C and all the warming spices do wonders to your immunity!

Some helpful tips to make a delicious Indian Style Tomato Soup

  1. Canned tomatoes make a great tasting soup but of course are not as healthy as fresh ones
  2. Traditionally Shorba is made with water but to add more flavour to the soup I use vegetable stock. You could also use chicken stock to make the flavours more robust and increase the protein value but that does interfere with the flavours so if possible stick to either water or vegetable stock
  3. If you have time on hand, boil and peel off the skin and remove seeds before making a puree. This step is completely optional and can be skipped if you are rushed but it definitely improves the overall taste of the soup.

Making Indian Style Tomato Soup| Tomato Shorba

Ingredients
  1. Tomatoes- 4 cups
  2. Bay leaf- 2
  3. Cumin seeds- 1 tsp
  4. Garlic, minced- 6 cloves
  5. Onion, finely chopped- 1/2 cup
  6. Cornflour-1 tbsp mixed well in half cup water
  7. Water or Vegetable broth- 3 cups or as per desired consistency 
  8. Sugar- 1tbsp
  9. Butter- 2 tbsp
  10. Cream- 2 tbsp (optional)
  11. Oil-1 tbsp
  12. Salt-1 tbsp or as per taste
  13. Pepper- 1.5 tbsp
  14. Chopped coriander- 3 tbsp
Method
  1. Wash the tomatoes well, and blanch  them; once at room temperature, peel off the skin, remove seeds, chop and blend to make a puree; if low on time, then blanch and make a puree straight away after brining to room temperature
  2. In a thick bottomed pan, add oil and once hot, reduce flame to medium and add bay leaf and cumin seeds. Stir for a few seconds then add garlic and sauté until it starts to turn golden
  3. Add onion and keeping the flame on medium-low stir until translucent 
  4. Add pureed tomatoes, broth or water, salt and pepper, mix well; bring to boil, then reduce flame to medium and let it simmer for 10-15 minutes 
  5. Then stir in 2 tbsp of cornflour-water solution, mix well and simmer for another 5 minutes 
  6. Add sugar, butter and cream, taste for salt and add freshly crushed pepper
  7. Pour hot soup in bowls , garnish with freshly chopped coriander and cream; add some more butter if you like and serve with a side of bread sticks or croutons.

Find some other soup ideas here

Print
Indian Style Tomato Soup | Tomato Shorba

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 90%

Serving Size: 4

Ingredients

  • Tomatoes- 4 cups
  • Bay leaf- 2
  • Cumin seeds- 1 tsp
  • Garlic, minced- 6 cloves
  • Onion, finely chopped- 1/2 cup
  • Cornflour-1 tbsp mixed well in half cup water
  • Water or Vegetable broth- 3 cups or as per desired consistency
  • Sugar- 1tbsp
  • Butter- 2 tbsp
  • Cream- 2 tbsp (optional)
  • Oil-1 tbsp
  • Salt-1 tbsp or as per taste
  • Pepper- 1.5 tbsp
  • Chopped coriander- 3 tbsp

Instructions

  1. Wash the tomatoes well, and blanch them; once at room temperature, peel off the skin, remove seeds, chop and blend to make a puree; if low on time, then blanch and make a puree straight away after brining to room temperature
  2. In a thick bottomed pan, add oil and once hot, reduce flame to medium and add bay leaf and cumin seeds. Stir for a few seconds then add garlic and sauté until it starts to turn golden
  3. Add onion and keeping the flame on medium-low stir until translucent
  4. Add pureed tomatoes, broth or water, salt and pepper, mix well; bring to boil, then reduce flame to medium and let it simmer for 10-15 minutes
  5. Then stir in 2 tbsp of cornflour-water solution, mix well and simmer for another 5 minutes
  6. Add sugar, butter and cream, taste for salt and add freshly crushed pepper
  7. Pour hot soup in bowls , garnish with freshly chopped coriander and cream; add some more butter if you like and serve with a side of bread sticks or croutons.
https://onewholesomemeal.com/indian-style-tomato-soup/