Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Carrot Greens Stir Fry

Carrot Greens Stir Fry

Did you grow up eating carrot greens stir fry? Or did you always wonder what those pretty green shoots were good for? There are many reasons to include these pretty greens in your diet. Health and nutrition to begin with!

Growing up my grandparents had a huge kitchen garden and they grew all sorts of fruits and vegetables for family consumption and every summer it was the most looked forward to part of my trip. None of the neighbours had kids our(me and my brother) age so we did not really have any playmates apart from each other and the 5 year age difference made sure we also spent a lot of time by ourselves . And one of my favorite things to do was stroll in the kitchen garden looking at all the produce . I learnt so much about plants subconsciously like most kids and am so grateful for that kind of exposure.

Anyhow, it is not often that I spot carrots with shoots intact in the wet market but whenever I do, I try and grab them and add to my weekly menu. The best part is the greens are so flavourful by themselves , just a quick sauté in sesame or mustard oil with any of your preferred seasonings is just enough for a delicious and healthy side. And this time around coz the carrots were so juicy and sweet I added them to the stir fry too.

The recipe is fairly simple with no special tips and tricks involved. All you need to do is soak the shoots in water for a bit and wash multiple times till the water runs clear, drain and chop nice and fine. Chop carrots in cubes or any desired shape and get cooking. You can use this recipe with most other greens too.

I have added only basic spices in the stir fry but feel free to experiment.

Ingredients for Carrot Greens Stir Fry

  1. Carrot greens, washed and chopped fine- 2.5 cups
  2. Carrots, cubed or chopped to desired size – 1 cup
  3. Green peas, fresh or frozen- 1/2 cup (optional)
  4. Cumin seeds- 1 tsp
  5. Hing(asafoetida)-1/2 tsp
  6. Curry leaves- 12-15
  7. Turmeric powder- 3/4 tsp
  8. Red Chili powder-1/2 tsp
  9. Coriander powder- 1 tsp
  10. Cumin powder- 1/2 tsp
  11. Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  12. Green chilies, slit vertically- 2 or as per taste
  13. Toasted Sesame seeds: 1.5 tsp
  14. Pumpkin seeds: 1.5 tsp
  15. Salt: To taste
  16. Mustard or Sesame oil- 1 tbsp

Method for Carrot Greens Stir Fry

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis

Print
Carrot Greens Stir Fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 80

Serving Size: 3-4 people

Ingredients

  • Carrot greens, washed and chopped fine- 2.5 cups
  • Carrots, cubed or chopped to desired size - 1 cup
  • Green peas, fresh or frozen- 1/2 cup (optional)
  • Cumin seeds- 1 tsp
  • Hing(asafoetida)-1/2 tsp
  • Curry leaves- 12-15
  • Turmeric powder- 3/4 tsp
  • Red Chili powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1/2 tsp
  • Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  • Green chilies, slit vertically- 2 or as per taste
  • Toasted Sesame seeds: 1.5 tsp
  • Pumpkin seeds: 1.5 tsp
  • Salt: To taste
  • Mustard or Sesame oil- 1 tbsp

Instructions

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis
https://onewholesomemeal.com/carrot-greens-stir-fry/

Carrot Greens Stir Fry

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Achari Chicken | Achari Murgh

Achari Chicken | Achari Murgh

 

If you have been following my blog for a while  you know that I love a good chicken recipe. And more often than not anything chicken is very warmly welcomed at the table too. Apart from my eldest who off late has been showing an inconsistent treatment to chicken most of us love our chicken. Hence most of our Saturday lunches now are about trying a new chicken recipe for the family. However if I have to be honest, Achari Chicken was not always on the top of my mind.

It so happened that I was doing a Homemade Masala Series on my Instagram and amongst others I tried my hand at making my own Achari Masala for which I used Neha (Whisk Affairs) recipe. Only change I made was to not add salt.

Obviously I had a whole lot sitting in my pantry after. I had used it plentiful in stir-fries and curries when it occurred to me that a fieryish Achari Chicken would be perfect for our weekend meal. It really is a straightforward recipe and I use the base recipe for many vegetable curries too, like paneer, broccoli, soya chunks, cauliflower to name a few. You have got to try it one way or another :))

Some Tips To Make the Perfect Achari Chicken:

  1. While dry roasting the whole spices for Achari Masala keep the flame very low and stir cotinously as the spices can burn easily on a high flame or if left alone. You know they are done when they start to release a fragrance. This shouldn’t take more than a few minutes
  2. Always, always , always use bone-in or boneless thighs for best results
  3. Marinate overnight if possible with fresh yogurt and not sour
  4. Do not rush the step for cooking onion with masalas. That is an important step to getting a luscious flavourful curry
  5. This is an overall healthy dish, hence do not skip the 1 tbsp ghee in the recipe; it goes a long way in adding flavours to the curry
  6. For best results use store bought tomato puree, specifically passata. It is hundred percent tomatoey goodness and nothing else. It truly elevates the final dish so much more
  7. It is important to bring the refrigerated marinated chicken to bring to room temperature before adding it to the cooked masala paste as chilled chicken effects the absorption of masalas and final flavours
  8. It is a great make ahead dish and tastes even better the next day
  9. Throw in some cubed potatoes for a thicker curry.

Ingredients for Achaari Masala:

  1. Dried red chilies- 34 numbers
  2. Coriander seeds- 4 tbsp
  3. Onion seeds- 4 tsp
  4. Fennel seeds- 12 tbsp
  5. Mustard seeds- 8 tbsp
  6. Fenugreek seeds- 2 tsp
  7. Cumin seeds- 12 tbsp
  8. Turmeric powder- 2 tsp
  9. Dry Mango powder- 8 tsp
  10. Hing (asafoetida)-2 tsp

Method to make Achari Masala:

  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.

Ingredients for Achari Chicken

  1. Boneless Chicken Thighs- 600 grams
  2. Fresh yogurt- 3/4 cup for marinade
  3. Turmeric powder-1 tsp + 1 tsp
  4. Red Chili powder- 1 tsp + 1 tsp
  5. Ginger-gralic paste- 1 tbsp + 1 tbsp
  6. Mustard Oil- 1 tbsp + 2 tbsp
  7. Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  8. Mustard seeds- 1/2 tsp
  9. Onion seeds (Kalonji)- 1/2 tsp
  10. Finely chopped onion: 1.5 cups
  11. Tomato paste- 3/4 cup
  12. Salt: 1.5 tsp or to taste
  13. Green chilies, slit vertically- 2 or as per taste
  14. Ghee- 1 tbsp
  15. Julienned ginger- 1 tsp for garnish
  16. Finely Chopped Coriander- 2 tbsp for garnish

Method to make Achari Chicken

  1. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  2. Bring out of refrigerator 30 minutes before cooking
  3. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  4. Then add finely chopped onion and continue to cook until golden brown but not burnt
  5. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  6. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  7. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  8. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer
  9. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  10. Let it sit covered for 10-15 minutes after turning off the flame
  11. Serve hot with some rice and daal or chapatis

Achari Chicken | Achari Murgh

Print
Achari Chicken (Achari Murgh)

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 100

Serving Size: 4-6

Ingredients

    Ingredients for Achari Masala
  • Dried red chilies- 34 numbers
  • Coriander seeds- 4 tbsp
  • Onion seeds- 4 tsp
  • Fennel seeds- 12 tbsp
  • Mustard seeds- 8 tbsp
  • Fenugreek seeds- 2 tsp
  • Cumin seeds- 12 tbsp
  • Turmeric powder- 2 tsp
  • Dry Mango powder- 8 tsp
  • Hing (asafoetida)-2 tsp
    • Ingredients for Achari Chicken
  • Boneless Chicken Thighs- 600 grams
  • Fresh yogurt- 3/4 cup for marinade
  • Turmeric powder-1 tsp + 1 tsp
  • Red Chili powder- 1 tsp + 1 tsp
  • Ginger-gralic paste- 1 tbsp + 1 tbsp
  • Mustard Oil- 1 tbsp + 2 tbsp
  • Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  • Mustard seeds- 1/2 tsp
  • Onion seeds (Kalonji)- 1/2 tsp
  • Finely chopped onion: 1.5 cups
  • Tomato paste- 3/4 cup
  • Salt: 1.5 tsp or to taste
  • Green chilies, slit vertically- 2 or as per taste
  • Ghee- 1 tbsp
  • Julienned ginger- 1 tsp for garnish
  • Finely Chopped Coriander- 2 tbsp for garnish

Instructions

    Method to make Achari Masala
  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant 
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.
    3. Method to make Achari Chicken
  3. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  4. Bring out of refrigerator 30 minutes before cooking
  5. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  6. Then add finely chopped onion and continue to cook until golden brown but not burnt
  7. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  8. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  9. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  10. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer 
  11. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  12. Let it sit covered for 10-15 minutes after turning off the flame
  13. Serve hot with some rice and daal or chapatis
https://onewholesomemeal.com/achari-chicken-achari-murgh/

Some Other Recipes With Chicken You Might Like

Masala Roast Chicken | One-Pot Meal Recipe

Chicken Bharta Wrap | Curry In A Wrap

Chicken Meatballs in Fiery Cheesy Curry

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

Dhaniya Chicken | A One-Pot Meal

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Tray Baked Salmon with Lemon and Parsley

Tray Baked Salmon with Lemon and Parsley

Weeknights are hectic and call for quick and easy meals . As much as I love to cook, I am never the one to toil day after day for hours in the kitchen. Hence everyday meals are quite simple for us and we save the heavy duty and indulgent meals for the weekend. Hence tray baked meals are an absolute saviour. This Tray Baked Salmon with Lemon and Parsley is the perfect weeknight dinner for our family. It is simple , flavourful and salmon as a fish packs a nutritious punch. (100 g) portion of farmed salmon contains 41% of the recommended daily intake of protein and at least 20% of the recommended daily intake of vitamins B3, B5, B6, B12, vitamin D, vitamin E and selenium.

And if you are like me and find the flavour of salmon a bit too strong, this recipe is just for you. Garlic, lemon and parsley balance and complement that flavour perfectly.

Tips to make a perfectly baked salmon:

  1. If using frozen salmon, thaw overnight in the refrigerator, wash and pat dry well with a kitchen towel before marinating
  2. Cut the fillets in equal size so they bake evenly
  3. When marinating poke some holes in the salmon using a toothpick so it absorbs flavours well
  4. Wrap it in a foil and bake for a shorter time for deeper flavours and softer textures
  5. You can swap lemon juice and rind with freshly squeezed orange juice and double the quantity of orange juice for an alternate recipe

Ingredients for Tray Baked Salmon:

  1. 4 salmon fillets (approximately 150 grams each)
  2. Olive oil – 3 tablespoons
  3. Minced garlic- 4 teaspoons
  4. Finely chopped parsley- 4 tablespoons + some extra to serve or 2 tablespoons dried parsley
  5. Lemon juice- 1.5 tbsp
  6. Lemon rind- 2 tbsp
  7. Sea salt- 1 tsp or as per taste
  8. Freshly cracked black pepper- 1/2 teaspoon

Method to prepare Tray Baked Salmon:

  1. Wash and clean the salmon fillets and pat dry
  2. In bowl mix olive oil, minced garlic, 4 tablespoons finely chopped parsley, lemon juice and lemon rind
  3. In a wide glass tray or zip lock bag place the fish fillets and pour over the prepared marinade and mix well; let it sit in the oven for at least 30 minutes or upto an hour or two
  4. Preheat your oven to 205 degrees centigrade(400 degrees Fahrenheit) and line a wide and shallow baking tray with foil; brush oil on the foil and keep aside
  5. Line the tray with marinated fish making sure not to crowd the fillets ( do not discard the marinade ) and bake for 10 minutes
  6. Pull out of the oven after 10 minutes, flip over the fillets and pour over the remaining marinade evenly and bake for another 5-10 minutes. Baking time will vary depending on the oven
  7. If you decide to foil bake the fish then wrap the fillets individually pouring over equal amounts of remaining marinade and bake until done. Foil baking should take lesser time so check after 10 minutes; perfectly baked salmon starts to look flaky and turns a whitish pink hue
  8. Serve hot garnished with fresh parsley with a side of butter roasted veggies or rice

Print
Tray Baked Salmon- Easy & Healthy 20 minute recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 100

Serving Size: 4

Ingredients

  • 4 salmon fillets (approximately 150 grams each)
  • Olive oil - 3 tablespoons 
  • Minced garlic- 4 teaspoons
  • Finely chopped parsley- 4 tablespoons + some extra to serve or 2 tablespoons dried parsley
  • Lemon juice- 1.5 tbsp
  • Lemon rind- 2 tbsp
  • Sea salt- 1 tsp or as per taste
  • Freshly cracked black pepper- 1/2 teaspoon

Instructions

  1. Wash and clean the salmon fillets and pat dry
  2. In bowl mix olive oil, minced garlic, 4 tablespoons finely chopped parsley, lemon juice and lemon rind 
  3. In a wide glass tray or zip lock bag place the fish fillets and pour over the prepared marinade and mix well; let it sit in the refrigerator for at least 30 minutes or upto an hour or two
  4. Preheat your oven to 205 degrees centigrade (400 degrees Fahrenheit) and line a wide and shallow baking tray with foil; brush oil on the foil and keep aside
  5. Line the tray with marinated fish making sure not to crowd the fillets ( do not discard the marinade ) and bake for 10 minutes
  6. Pull out of the oven after 10 minutes, flip over the fillets and pour over the remaining marinade evenly and bake for another 5-10 minutes. Baking time will vary depending on the oven
  7. If you decide to foil bake the fish then wrap the fillets individually pouring over equal amounts of remaining marinade and bake until done. Foil baking should take lesser time so check after 10 minutes; perfectly baked salmon starts to look flaky and turns a whitish pink hue
  8. Serve hot garnished with fresh parsley with a side of butter roasted veggies or rice
https://onewholesomemeal.com/tray-baked-salmon-with-lemon-and-parsley/

Tray Baked Salmon with Lemon and Parsley

Other recipes with fish you might like:

Pan Fried Salmon in Mint, Coriander Sauce

Tomato Fish Curry and Childhood Memories

Crispy Oven-Baked Fish

Categories
Food Photography and Food Styling

Styling Dal-Tips and Behind the Scenes

Styling Dal-Tips and Behind the Scenes
Styling Dal-Tips and Behind the Scenes
Meera Seetharaman-Food Stylist & Photographer
From when she was a little girl, Meera Seetharaman has been interested in all things food. Passion for food has been a constant thread in her life which led her to find her love for food photography. An Information Technology professional by day, Meera moonlights as a freelance photographer, food stylist and content creator. The varied culinary experiences and memories she has accrued through the years, starting from her mom’s kitchen to her own, has enabled her to add depth and uniqueness to her food photographs. Triggering her audience’s nostalgia through the stories she weaves into her dark and moody photographs is her cup of chai. She loves playing with natural light and expressing her food stories through simple, clean and rustic styling. She excels at styling Indian food and adds an authentic and soulful touch to it.
Meera hails from Chennai, India and currently lives with her family in the North Eastern United States. You can view her work at www.7saffronstreet.com, www.instagram.com/meera.seetharaman and www.stocksy.com/meeraseetharaman.

 

Before we get into Styling Dal-Tips and Behind the Scenes let us understand the reasons behind the choice of subject.

Why Dal?

One of the questions I get asked very frequently is how to style a very simple dish such as ‘Dal’ and make it look inviting. Dals are Indian lentils and there are so many varieties of them. The term is also used to refer to cooked versions of these lentils.

What is Dal?

Cooked Dal is a simple, but comforting and delicious dish that resembles a soup or stew.  They are tempered with ghee and select spices and usually eaten with white rice or Indian flatbread Roti. You can consider Dal as India’s lifeline and every household across the country has its own preferred recipe for it.

Now you know why Dal is important to every Indian and why every Indian food photographer would want to photograph and showcase it. Although it is a delicious, gut friendly and most sought after food, it doesn’t present a glamorous appeal the way colorful salads or cupcakes would. It doesn’t also have an inviting texture like pastas or sandwiches.

So how do we get drool worthy images of a plain yellow liquid? 

Power It Up With Your Story

Nothing drives styling and adds depth to an image like a good story does. Every food has a story and so does ‘your’ Dal. What is that you want your audience to take away looking at your image? How is your Dal unique and different from others? Why do you even want to showcase your Dal? Giving these questions a careful thought will give a good jumpstart to your styling process.

A few things I wanted this image to convey:

  • It is a very aromatic dal (as signified by the onions and garlic)
  • I love eating dal with flame roasted pappads
  • The dal is hot and fresh (notice the tongs and clean garnish/tadka)
  • I love to eat my dal with a generous squeeze of lime

Use Rustic Background and Props That Add Character

The right choice of backdrops and pertinent props not only help you deliver the story, but they also amplify it greatly. In my opinion rustic backdrops and vintage props share a vibe that exhibit Indian food so beautifully. Here’s why I think so:

  • Our recipes and cooking methods are hundreds and thousands of years old
  • We use our traditional and old fashioned utensils (like kadhai) even today in our daily lives
  • I learned to cook from my mom and grandma, whose kitchens portrayed a very rustic feel

I did not look beyond my kitchen to find props for this image. From the kadhais(pans) to the cutting boards, everything in there is stuff I use everyday in your kitchen

Vintage looking backdrops and props impart such a strong and powerful character to your frames. They have the ability to trigger nostalgia in your audience and make them feel the image as opposed to merely ‘looking’ at them.

Keep The Colours Minimal and Balanced 

Yellow foods could be tricky to work with. The bright color draws the attention of the viewers right away. However, they may turn out to be overpowering also for the very same reason. When the hero is of a really flashy color like this Dal, it is important to keep the overall color palette very simple and balanced.

  • A subtle blue or gray background highlights yellow food beautifully. White does a good job there too, but I think medium colors gives a closer to home feel
  • Adding too much of other flashy colors such as red (think spices) to the frame, which is very typical with styling Indian food, not only makes your styling cliched, but also contributes to color clashes
  • Including onions, green chilies, cilantro etc. in the scene just enough to tell the story keeps the colors simple, cohesive and balanced
  • The props also have been chosen with a very careful consideration of their colors and their impact to the overall frame

Incorporate Layers to Make Your Hero Stand Out

Layers elevate the aesthetic appeal of any food. Using layers is a good technique to add emphasis on the hero and isolating them from other elements in the frame. They however have to be chosen thoughtfully and in alignment with your story. The layers must look natural and fit into the frame cohesively . The objective of using them is to elevate the interest of the hero and the overall image. Make sure they don’t take the spotlight away from the hero or clutter the frame.

There’s a lot going on in this image when it comes to layers

  • I’ve used the cutting board as a layer to frame my hero (Dal) and make it stand out from the rest of the elements in the frame. I’ve nested the kadhais here to add some interest
  • The tadka(seasoning on top) and herbs are layers added directly on the hero and the way they’ve been placed is very intentional. The idea is to make the Dal more attractive and spark the “I WANT TO EAT THAT NOW!” feeling
  • The bamboo plates on the side are also layered just too add a wee bit more interest

Bring About a Lived-in Feel

An intentional mess strings the different elements in the frame together and imparts a homey and lived-in touch to the image.

Imagine how your cooktop or counter looks like just after you finished cooking

Try recreating that in your frame, albeit minimally. A napkin thrown into the scene casually, a few crumbs/bits of the food strewn here and there, tiny clippings of herbs etc. add a very organic finishing touch to your image. What’s important here is to know how much is too much. When it comes to mess, little goes a long way. Too much of it makes the scene look very clumsy and unappealing.

In conclusion, think deeply through your story, make intentional choices of every element and their position in the frame and build it step by step. Practice patience and most importantly have a ton of fun!

Here is a short stop-motion for you to see how I styled the above Dal image 

 

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Some other posts on Food Styling & Photography that you might find helpful:

Behind the Scenes & Styling Tips by Ritumbhara Chinnabalan

Shooting Closeups with Standard Lenses

How to create and style unique fusion dishes for food photography

Categories
Tips and Tricks

Work from Home- 7 things that worked for me!

Working from Home- 7 things that worked for me!

Hello my lovelies! Before I get into my full on gyaan mode and share the work from home tips that worked for me here is a bit of forewarning-I DID NOT want to do this!

Yes, you heard me right! I am never the one to go about doling out unsolicited advice ‘coz guess what ! I loathe such advice myself mostly ‘coz I know and understand we all are in different circumstances and stages of life and what works for one might not necessarily always work for others and vice versa.

However during a recent “Ask Me Anything” series one of my Instagram friends asked me how do I manage my time working from home. I guess now more than ever, with the current COVID situation when all members of family are home , us women are feeling the most amount of pressure. It is definitely not easy when you throw home- schooling young kids into the equation. I mean there is a reason we send our kids to school, right? ‘Coz we DID NOT train to be teachers! And it is THE hardest job to teach one’s own kids ‘coz the buggers just do not take you seriously and question everything you say! Anyway! I digress!

The point is someone asked and I thought it is my responsibility to share . And if it helps even one person then my job is done!

Before we begin…

Working from Home is not easy!

All you working from home Mamas, give yourself a HUGE pat, yes a HUGE BEAR PAT on your backs. It is the most ridiculous concept and yet we fall for it in the name of work-life balance. Ok, maybe it is not all that bad especially on the days you can work while sipping your favourite wine! Hey! Us wfh peeps are entitled to our happy hours too, isn’t it ?!

Also, do remember no one woman is a super woman to manage it all, all by herself. It takes a village and it is upto you to create that village! I have a few – my immediate one being my husband and my help. Next, close friends who I know I can fall back on. So, before you embark on any ambitious project do make sure you have a dependable village and not just fair-weather friends 😉

And last but not the least, do not beat yourself up if things do not work out as planned. Cut yourself some slack. Being humane has to start from being kind to your own self first, right?

So, here it is: Work from Home- 7 things that worked for me!

Sacred Sunday Evenings

As much as I hate to encroach on family time over weekends but having those two precious hours to myself before bedtime on Sundays ensure I have a relatively smooth week ahead. I use this time to plan my work schedule as well as what we are going to be eating during the week.

Everything is written down and planned to the T with no room for miscommunications. This includes sending out calendar invites to my husband with reminders and my schedule which he needs to be aware of even if he is not personally involved. That also helps him brace himself for the mood-swings he may have to witness on certain days. I am obviously talking about the kids 😉

I also brief the help about the times of the day she cannot expect to fall back on my support even if I am physically around.

Highlighting Hectic Days

When extremely busy days are highlighted all the adults in the house ensure that they plan the lead up to those days accordingly which means everyone gets enough rest and we have no unnecessary drama. Do not underestimate the power of a fully rested mind!Working from Home- 7 things that worked for me!

Setting an Intent and Journaling

The night before, I set an intent for the tasks I need to accomplish the next day. No rocket science right? We all do it ! But how do we do it? Stressing and forcing ourselves about all that needs to be done and in the process freaking our brain out and  loosing on a good night’s sleep.

I was the same until my therapist taught me the right way to do it- replace the “should” and “need to” by “could” and “try my best to.” Example: Instead of “I need to upload a blog post tomorrow”, try “I will try my best to upload a blog post tomorrow.”It sounds like a lot of words till you put it into practice . And the more often you do it, the better your brain gets at it. It also helps to set your intentions or record your goals, both short and long term, in your journal. It is like reiterating to your brain that this is important stuff.It is also a way of putting your subconscious mind to task in achieving those goals.

Well Begun is Half Done

Now, this has taken some resolve and I have not so good days too like everyone else but more often than not I like to start my day with at least half an hour of Pranayama and mild workout. It has a two-fold effect, one, my body is gifted with the right dose of endorphins and dopamines setting the right note for the day and second, it helps me focus on my tasks much better through the day with complete mindfulness. And we all know the power of doing a task mindfully-better and more satisfactory outcomes. My three goto Pranayam techniques- Anulom-Vilom, Kapal-Bhaati and Bhramari. 

Guilt is for Criminals

And you aren’t one! Well not until you get caught, haha! Jokes aside, what I mean is I do not let my “mummy-brain” guilt me about taking time away from kids. How so, you might ask? And the answer is simple-I do not take time away from them!  When I plan my week I make sure I chalk out distraction-free time with my kids during which we do things which Mummy is good at. For other things we have Daddy and Aunty.

Yes, I am very grateful for a full time live-in help to whom I can outsource the non-value adding activities like taking the kids to the playground from time to time. There is no day care concept here in Hong Kong so the help is critical. I also make sure I maximise my time with my children while teaching them things only a parent can. Phone and gadget free meals are one of them. If I am home, meal times are sacrosanct.

I rarely do working lunches and am happy to set everything aside to have a quiet meal with family. That way we get to speak about our day and also talk a lot about health and nutrition touching upon why we are eating what we are eating.So, when I am with family I am my hundred percent and when I am working , shutting my study door with my headphones on I forget about everything but my work.My lovelies do remind yourself from time to time- There is no guilt in prioritising the right thing at the right time. And ONLY YOU know what is the right thing and when is the right time!

Treat Times & Celebrating Small Wins

Because most weekdays are usually back to back with things to do for me, I make sure to give myself a “treat” midweek or late in the week. This treat could be a coffee or walk with a friend, curling up with a book one afternoon, a nap or (in pre-covid times) a foot massage!

By doing this I avoid the “living my life only over the weekend” syndrome and am all charged up for the weekend which more often than not involves cooking elaborate meals for the family or working on a blogpost or client work. This also helps to recharge and refuel my creative brain especially before an important client project.

Celebrating wins, no matter how small or inconsequential they seem, is equally important. Managed to wake up 30 minute early on 3 consecutive days? Journal it with positive words of reinforcement and reward it with a nap midweek 🙂

Discipline Darling

All the above pointers are useless if one lacks the resolve and discipline to stick to it , right? Luckily for me, that one thing I grew up hating my parents the most for, is what makes me the most grateful for now-sticking to a routine with utmost discipline! If you ask me, good habits and discipline is what differentiates naysayers and shirkers from achievers . It isn’t easy but it makes life better. So, my suggestion, to start with, try to stick to your new schedule for 3 days in a row, then on the fourth day after a pat on the back, journal what things did not work and then start afresh for the next three days. Gradually increase three to five to nine and so on.

Working from Home- 7 things that worked for me!

Some helpful tools

Tips on journaling: https://www.verywellmind.com/journaling-a-great-tool-for-coping-with-anxiety-3144672

My friend Shailaja V who is an established blogger and a social media coach shares some great applications that make working from home simpler and I thought it is worth a share.

Tips to Plan Meals: https://onewholesomemeal.com/weekly-meal-plan-the-why-when-and-how/

Affirmations-the HOW & WHY- https://www.psychologytoday.com/us/blog/smart-relationships/201403/affirmations-the-why-what-how-and-what-if

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

One Pot Mushroom Pulao/Pilaf

One Pot Mushroom Pulao/Pilaf

One of the most popular vegetarian sources of protein are mushrooms. With so many varieties available they are very popular amongst Chefs for creating a variety of recipes. And Mushroom Pulao/Pilaf is one such loved recipe introduced to me by a Chef.

Before I take you down the memory lane and share my story about this one pot mushroom pulao, let us take a few minutes to understand the varieties of mushrooms there are and their uses.

Kinds of Mushroom and how best to use them

Cremini mushroom with its delicate texture make for great stir fries and even raw in salads. Portobello is bigger and has a richer and meatier taste and I love to use them in vegetarian versions of chicken curries and are also great for grilling. Shittake with their thicker stems can be used similarly. Portobello are also a great vegetarian substitutes in burgers with their big caps.

Enokis are great for stir fries, salads and hot pot. Porcini have a woodsy flavour and are great in pasta sauces and risottos; basically quite popular in Italian and French cooking.

The most exotic variety is Morels which have rich nutty flavour and spongy structure that helps absorb sauces. They are not quite commonly available and also quite expensive (also USD 500 a kilo according to this article by South China Morning Post).  With a honeycomb appearance they are quite pretty to look at too! They are delicious on omelettes and steaks.

Memories of Khumb Pulao

I first tried morels during my stint with Taj Hotels when one of my Chefs invited me to try his special Khumb Pulau. I was in awe of the flavours that dish had to offer. It was nothing like anything I had tasted ever before and needless to say I tried to coax the said Chef to share the recipe but as one would guess-failed. It was one of his prized possessions and no way he was going to share it with me.

I did learn about morels from him though and that the best ones come for Kashmir and are pretty hard to forage. If I remember correctly the pulaao had a few kinds of mushrooms but morels imparted the most beautiful flavours.

I have since seen them here in Hong Kong wet markets but never been too sure to pick some. However the taste of Morel Pulaao has stayed with me and that is what inspired me to create this One Pot Mushroom Pulaao recipe.

I have used Shittake, Portobello and Cremini varieties in this recipe but if you do manage to lay your hands on Morels do swap some of the other mushrooms with equal quantities of Morel.

Tips to Make Perfect One Pot Mushroom Pulao:

  1. Use good quality vegetarian broth. Chicken broth can be used too but that overpowers the flavours of mushroom sometimes (depending on the brand). Hence I recommend sticking to vegetarian
  2. Before you make this pulaao I suggest you test your brand of basmati rice separately to see the amount of liquid(water/broth)  it needs to cook just right (not too mushy and not too hard). The ratio of rice to liquid is usually 1:2 but can also be 1:1.5 in some cases
  3. Roast the nuts in some ghee before using them as garnish for extra richness or you could just dry roast them to keep it light and healthy
  4. It tastes even better the day after so if you are planning to make it for a gathering or party make it the night before and then store in a wide glass container so that the grains do not pile up too much and make the bottom layers mushy
  5. If for some reason you end up adding too much liquid , turn off the heat when the rice is 90% cooked (remember we do not want overcooked rice for pulaao); then using a strainer bring out the cooked rice and spread on a parchment lined baking sheet and let cool to room temperature. Then refrigerate for a few hours before reheating and serving
  6. It is always a good idea to reheat pulaao in a shallow baking dish in a preheated oven at 145 degrees. Spread the rice evenly. Then sprinkle some water/vegetable stock all over the rice, cover tightly with foil, poke a few holes into the foil and heat stirring occasionally with a fork for even distribution of heat. Around 15-20 minutes should be enough
  7. Add salt while taking into account that the vegetable stock would be already seasoned

Ingredients for One Pot Mushroom Pulao

  1. Long grained Basmati Rice: 2 cups
  2. Vegetable stock: 3 cups (or as needed based on the brand of rice. Refer to point 2 under Tips)
  3. Shittake Mushrooms, sliced : 1.5 cups
  4. Portobello Mushrooms, sliced: 1 cup
  5. Cremini Mushrooms, sliced: 1/4 cup
  6. Sesame Oil: 2 tbsp
  7. Dry roasted or ghee roasted chopped nuts and raisins (almonds, pistachios, cashews): 2.5 tbsp
  8. Ghee- 2 tbsp
  9. Ginger, finely chopped: 4 tbsp
  10. Spring Onions, finely chopped: 2 tbsp
  11. Salt and freshly ground pepper to season

Method to make One Pot Mushroom Pulao

  1. Preheat oven to 145 degrees Fahrenheit
  2. In a thick bottomed wok bring the veg stock to boil , add ghee and season with some salt and add pre-washed rice . Cook on a medium flame until just done; spread on a parchment lined baking tray and set aside
  3. In the same wok, heat oil and add ginger and sauté for a minute or two until raw smell disappears. Then add mushrooms. Add Shittake first as it takes the longest to cook, followed by Portobello and Cremini. Give each kind of mushroom 5 minutes to cook before adding the next variety. Keep the flame medium-low, spread out the mushrooms well and avoid stirring them too much . We do not want to overcook the shrooms and want to retain the crunch. The process shouldn’t take more than 15 minutes
  4. Turn off the heat and add spring onions and mix gently
  5. While the rice and mushrooms are cooking, coarsely chop nuts and raisins and roast on a low flame in some ghee till lightly browned and keep aside
  6. Add cooked mushrooms and spring onions to cooked rice and mix gently with a flat spatula or fork
  7. Cover the baking tray with rice tightly with foil and poke few holes into it all over using a toothpick
  8. Let it sit in the oven for 7 minutes at 145 degrees to absorb flavours (time might vary depending on the oven), then bring out and add roasted nuts and raisins and freshly ground black pepper
  9. Serve right away with a side of raita

One Pot Mushroom Pulaao

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One Pot Mushroom Pulao

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Long grained Basmati Rice: 2 cups
  • Vegetable stock: 3 cups (or as needed based on the brand of rice. Refer to point 2 under Tips)
  • Shittake Mushrooms, sliced : 1.5 cups
  • Portobello Mushrooms, sliced: 1 cup
  • Cremini Mushrooms, sliced: 1/4 cup
  • Sesame Oil: 2 tbsp
  • Dry roasted or ghee roasted chopped nuts and raisins (almonds, pistachios, cashews): 2.5 tbsp
  • Ghee- 2 tbsp
  • Ginger, finely chopped: 4 tbsp
  • Spring Onions, finely chopped: 2 tbsp
  • Salt and freshly ground pepper to season

Instructions

  1. Preheat oven to 145 degrees Fahrenheit
  2. In a thick bottomed wok bring the veg stock to boil , add ghee and season with some salt and add pre-washed rice . Cook on a medium flame until just done; spread on a parchment lined baking tray and set aside
  3. In the same wok, heat oil and add ginger and sauté for a minute or two until raw smell disappears. Then add mushrooms. Add Shittake first as it takes the longest to cook, followed by Portobello and Cremini. Give each kind of mushroom 5 minutes to cook before adding the next variety. Keep the flame medium-low, spread out the mushrooms well and avoid stirring them too much . We do not want to overcook the shrooms and want to retain the crunch. The process shouldn't take more than 15 minutes
  4. Turn off the heat and add spring onions and mix gently
  5. While the rice and mushrooms are cooking, coarsely chop nuts and raisins and roast on a low flame in some ghee till lightly browned and keep aside
  6. Add cooked mushrooms and spring onions to cooked rice and mix gently with a flat spatula or fork
  7. Cover the baking tray with rice tightly with foil and poke few holes into it all over using a toothpick
  8. Let it sit in the oven for 7 minutes at 145 degrees to absorb flavours (time might vary depending on the oven), then bring out and add roasted nuts and raisins and freshly ground black pepper
  9. Serve right away with a side of raita 
https://onewholesomemeal.com/one-pot-mushroom-pulao-pilaf/

Some other Pulao/Pilaf recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe