Categories
Lunch | 1pm Meal

Chicken Wings Made Two Ways

Chicken Wings
Chicken Wings Made Two Ways

While the recipe today is chicken wings, let me first tell you why I am not making any this week at home.

Durga Puja or Dusshera celebrations have now begun across most of India. The Steel City of Bokaro, where I grew up, was a melting pot of various cultures – a mini India which gave us a chance to understand and celebrate various cultures. Durga Puja was one of the biggest!

Apart from a mini-break from school, it used to be a huge social occasion with lots of fun, festivities, and good food. Pandal hopping from one sector (residential colony) to the other was eagerly looked forward to. Puja and Diwali is a time when I miss my city the most. My mother would fast and we would eat only vegetarian (but yummy none the less) food. It is a tradition I have been miserable at following but I try. For instance, in these ten days, I cook less meat in the house. Trust me it is not easy with the brood and their father all being hardcore carnivores.

The boys are missing their meat and I wish I could make my life easier and cook these chicken wings. I have two ways of doing it – hot and spicy for the adults and sweet for the kids. As a result, I have a stress-free mealtime. Here is the recipe.

Chicken Wings

 

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Chicken Wings (Two ways)

Ingredients

  • Chicken wings- 10-12 pieces each for both styles of preparations (separated at the joints and tips removed. See here for tips- http://thecookful.com/how-to-cut-chicken-wings/)
  • For the hot and spicy sauce:
  • Butter- 3 tablespoons
  • Hot Sauce (any kind would do, I used a mixture of Thai hot sauce and Maggi hot and sweet chili sauce)-4 tablespoons
  • Chopped garlic-2
  • Salt-1/2 teaspoon or to taste depending on the salt level of the hot sauce used
  • Pepper-1/2 teaspoon
  • For the sweet honey sauce:
  • Butter- 3 tablespoons
  • Honey- 4 +2 tablespoons
  • Soy sauce-1 tablespoon
  • Sriracha sauce- 1 teaspoon
  • Chopped garlic-2
  • Pepper-1/2 teaspoon

Instructions

  1. To make both the sauces follow similar procedure- Melt butter, take it off heat and stir in in the remaining ingredients and set aside
  2. For the hot and spicy wings-Place the prepared chicken wings in a deep bowl and using half the sauce marinate the wings overnight or for at least 2-3 hours in a refrigerator. Reserve the remaining sauce for later
  3. Keep the marinated wings out of the refrigerator half an hour before baking
  4. Preheat the oven to 350 degrees Fahrenheit and line a baking tray with foil. Place the marinated wings on the tray and bake for approximately 20 minutes
  5. After 20 minutes take them out and pour the remaining sauce over making sure it evenly coats both sides using tongs
  6. Now, broil them for another 10 minutes, flipping them half way to make the skin crispier. If you do not have the broiler option you could just bake them for another 10 minutes at 350 degrees
  7. For the honey sauce wings- Using 2 tables of honey, glaze the wings on both sides and bake at 350 degrees for 10 minutes
  8. After 10 minutes pour the prepared sweet honey sauce over the wings, making sure both sides are evenly coated and bake for another 20 minutes or until the wings are cooked through
  9. Serve hot with a side of salad/carrots/celery

Notes

Calories (per serving)- 250 (for honey sauce wings), 200 (for hot sauce wings)
Nutrition- Protein punch/Good fat/ Vitamins B-3, B-6, E/Magnesium
It did wonders for your- Skin/Hair/ Bones/Heart
This is “My 1pm Meal”

https://onewholesomemeal.com/chicken-wings-two-ways/

[kkstarratings]

 

 

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

Beetroot Dip And It’s 100% Vegan

Beetroot Dip
Vegan Beetroot Dip

This vegan beetroot dip though was by no means a result of any kind of pre-meditated experimentation.

I tend to get bored of stuff very easily. Therefore, even if I am making the same old daal in my kitchen I like to play around with the regular ingredients. More often than not the results are not too bad 🙂

The other day, I was craving a mini Mediterranean feast. I was all set to prepare one until I opened the refrigerator and realized I had run out of yogurt! And I almost never, ever run out of yogurt. Anyway! Lack of yogurt was by no means going to stop me from creating my “favortiest” dip ever, for I was a woman on a mission.

A quick google search yielded some recipes with walnut but guess what, I did not have any walnuts on hand too! Now, this was the Almighty and Mr. Murphy throwing an open challenge and how could I not accept?!? I did not have yogurt, I did not have walnuts but what I did have was cashews and lots of gumption and I was off!

The results were well received and bowls licked clean. So, here is the beetroot dip recipe for you to try.

Beetroot Dip

 

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Vegan Beetroot Dip

Ingredients

  • Oven roasted beetroot (medium sized)-2 (see here the perfect technique to roast beetroots- http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827)
  • Garlic- 6 cloves
  • Raw cashews – 12-14 kernels approximately
  • Cumin seeds- ½ teaspoon
  • Coriander seeds- ½ teaspoon
  • Freshly squeezed lemon juice- 2 teaspoons
  • Green chili (seeded and finely chopped)-1 (optional)
  • Salt- Âź teaspoon or to taste
  • Extra virgin olive oil- 1 tablespoon
  • Toasted pine nuts-1 tablespoon for topping

Instructions

  1. Roast the beetroots in an oven as per the link above, bring to room temperature and peel off the skin. Alternatively you can boil the beetroot but roasting imparts a deeper flavor to the dip
  2. Dry-roast the garlic pods on a thick-bottomed skillet on medium high heat or on a baking tray in an oven until they are tender. Always roast the pods with the skin to avoid burning. The skin can be easily peeled off after they are roasted
  3. While the beetroots are roasting, soak the cashews in a cup of warm water for 15-20 minutes
  4. Dry roast the cumin and coriander seeds on a thick-bottomed skillet on medium heat for 2-3 minutes until the seeds release their distinct fragrance. Take off the skillet and let cool, then pound to a powder or blend in a blender
  5. Once the beetroots have come to room temperature, cut into small cubes and in a high speed blender blend them together with the roasted spices, garlic, lemon juice, green chili (if using), salt and olive oil. Adjust salt and lime if necessary, drizzle with olive oil and garnish with chopped peanuts and serve with some toasted pita or whole-meal crackers

Notes

Calories (per serving)- 90
Nutrition- Folate/Manganese/Potassium/Copper/Fiber/Magnesium/Phosphorus/Vitamin C/Iron/Vitamin B6/Copper
It does wonders for your- Blood Pressure/Sleep/Immunity/Skin health/Joints/Bones
This is “My 10am/3 pm Meal”

https://onewholesomemeal.com/vegan-beetroot-dip/

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal

Roasted Crispy Masala Chickpeas

Roasted Chickpeas
Roasted Crispy Masala Chickpeas

Rice and lentils have been a staple in the Indian subcontinent since time immemorial. With the variety of lentils that are a part of any Indian pantry whipping up a healthy wholesome meal is most times a no-brainer. All one needs is some kind of vegetable on the side and done! It really is that simple. I have always cooked various recipes with these lovely lentils as a part of our everyday meal but it was not until I attended Christine’s @conscious_cooking workshop, that I came across these crunchy golden nuggets – Oven Roasted Chickpeas.

Another quick-fix meal with slow-cooked herb flavored brown rice on the side. I cooked mine in chicken broth for added flavor. You could use vegetable broth or water. It does not compromise on either taste or flavor. There are several recipes for roasted chickpeas available online, though I gave mine a bit of an Indian twist with chaat masala, lemon, and chicken curry masala. The fun is in playing around with the spices. You can add or minus any based on your taste preference or double up on your favored ones as I did with red chili powder.

They taste the best and crispiest when hot and just out of the oven. Alternatively, you could store them in an air-tight container in a refrigerator and pop into a pre-heated oven for 10 minutes before consumption. Here is the recipe

 

Roasted Chickpeas

 

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Roasted Crispy Masala Chickpeas

Ingredients

  • Boiled or canned chickpeas-1.5 cups
  • Olive oil-2-3 tablespoons
  • Salt or Garlic salt-1 teaspoon
  • Chaat Masala or Amchoor powder-1/2 teaspoon
  • Chicken curry masala-2 teaspoons
  • Dry roasted Red Chili powder-1/2 teaspoon

Instructions

  1. Preheat your oven to 200 degrees centigrade and line a baking sheet with foil, spray some olive oil evenly and keep aside
  2. If using canned chickpeas, rinse thoroughly under running water or cool the boiled chickpeas completely under running water and dry well on a paper towel so that no moisture remains
  3. In a deep bowl place the chickpeas oil and salt and mix well and place it in the oven for 10 minutes
  4. After 10 minutes bring them out and transfer to a wooden or a heat proof glass bowl, sprinkle chaat masala, chili powder and chicken curry masala, give it a good mix and place it back on the baking sheet and bake for another 10-15 minutes
  5. The roasting time varies from oven to oven so watch out for over-roasting or burning during the last few minutes. Perfectly roasted chickpeas turn golden brown with slightly dark patches

Notes

Calories (per cup)- 134
Nutrition- Protein punch/ Fiber/Calcium/Magnesium/Potassium/Vitamin A/Folate
It does wonders for your- Bones/Sleep/Gut/Muscles/Nerves/Eyes/Hair
This is “My 3 pm Meal”

https://onewholesomemeal.com/roasted-crispy-masala-chickpeas/

[kkstarratings]

Categories
Lunch | 1pm Meal

Rosemary Roasted Potatoes

Roasted Potatoes
Rosemary Roasted Potatoes

Funny story. These crispy rosemary roasted potatoes were prepared for lunch with a friend but were forgotten in the oven and then eaten for dinner!

Since I am feeling a bit philosophical at the moment I am going to ask you a question? Ever wondered why the poor potato is always associated with negative phrases and idioms? You have the potato head, or a couch potato and even small potato! It’s absurd because if there was to be a poll this would be the single most popular vegetable! Absolutely delicious all by itself or when used with other ingredients. Potatoes impart perfect texture and flavor without overpowering the taste.

In fact, it is the perfect example of “looks can be deceptive!”. Such a humble-looking thing this potato of ours, and yet so malleable. And did you know, if eaten with skin it can be extremely nutritious too? I think I am going to make it my ideal in life and strive to be like a potato (well! apart from the shape that is ;)).

Keeping all the philosophies aside, here is the recipe. These roasted potatoes go well on a salad or as an appetizer to a more elaborate meal or even a complete meal in itself.

Roasted Potatoes

Roasted Potatoes

 

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Rosemary Roasted Potatoes

Ingredients

  • Unpeeled baby potatoes washed and cut into half or quartered-2 pounds
  • Olive oil- 4 tablespoons extra virgin olive oil or enough to evenly coat the potatoes
  • Fresh Rosemary chopped fine-2 tablespoons
  • Garlic, chopped fine-4 pods
  • Garlic salt or regular salt- 2 teaspoons

Instructions

  1. Preheat your oven to 200 degrees centigrade and line a baking tray with foil and keep aside
  2. Pat dry the potatoes on a kitchen towel to take away any moisture
  3. In a small bowl combine 2 tablespoons olive oil with chopped garlic and mix well
  4. Place the remaining ingredients in a deep glass or wooden bowl and mix well to coat the potatoes evenly with herb, oil and salt. Pour the oil from step two and mix
  5. Place the potatoes on prepared tray and bake for 20-30 minutes or until the desired crispiness is achieved

Notes

Calories (per serving)- 95
Nutrition- Fiber/ Magnesium/Antioxidants/Vitamins B6 and C/Potassium
It does wonders for your- Energy/Skin/Immunity/ Gut/Sleep/Nerves
This is “My 1 pm Meal”

https://onewholesomemeal.com/rosemary-roasted-potatoes/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Fusilli Pasta in Tomato-Coconut Sauce

Fusilli Pasta
Fusilli Pasta in Tomato-Coconut Sauce

Do you know what is the best part about experimenting with food? Breaking the rules! Which is exactly what I did with this fusilli pasta recipe.

As much as I lack a sense of adventure in most things in life when it comes to my food, I love experimenting with flavors. While at times I seek inspiration from recipe books or food bloggers, there are also times, I put things together. Almost like a chemist because it is important to keep in mind what mixes with what and the proportions. And boy am I glad I do! How else would I be able to create this fusilli recipe with this unconventional pasta sauce? It is a creamy and summery delight while being light at the same time. So many benefits, right?

The trick you ask? I used coconut cream to make the sauce. And guess what? The coconut is the star of this recipe! If you do not add the cheese, this fusilli pasta is perfect for your vegan diet too. To keep it healthy, I recommend using whole grain pasta. And to keep it entertaining for the kids, I recommend the tri-colored pasta.

You have to try it! I promise you will not regret it, unless you are a purist that is 😉

Fusilli Pasta

 

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Fusilli in Tomato-Coconut Sauce

Ingredients

  • Tomato( finely chopped)-3/4 cup
  • Garlic (finely chopped)- 5-6 pods
  • Shredded coconut (preferably fresh)-1/2 cup
  • Coconut milk/cream- 1/2 cup
  • Curry leaves- 6-8
  • Oregano-1/2 teaspoon
  • Basil-1/2 teaspoon
  • Shredded mild cheddar cheese (optional)-2 tablespoon
  • Oil-2 tablespoons
  • Boiled whole grain pasta-1 cup (I used fusilli but any variety would work just fine)
  • Boiled vegetables of choice - I added 1/4 cup of Lima beans and 1/4 cup carrots

Instructions

  1. Heat oil in a thick-bottomed pan, add garlic and curry leaves. Stir on medium heat for a minute then add oregano and basil and stir for another minute
  2. Once the herbs have infused well into the oil, keeping the heat medium add shredded coconut and mix well. Stir continuously for 3-5 minutes
  3. Add tomato and cook well for around 5 minutes till all ingredients are well incorporated and tomato is cooked through and soft
  4. Add coconut cream (or milk) and mix well. After a minute or so you will see the ingredients attain a saucy texture. Bring the sauce to boil and then reduce heat to low, add cheese if using and let the sauce simmer for two minutes
  5. Give it one final stir before adding in boiled pasta and vegetables. Mix well and stir in cooked meat of your choice or some smoked salmon
  6. Garnish with pepper/paprika/ shredded cheese and serve hot

Notes

Calories (per serving)- 200
Nutrition- Fiber/ Calcium/ Iron/Manganese/ Magnesium/Vitamin B Complex
It does wonders for your- Energy/Hair/Skin/Immunity/ Cardiovascular health/Sleep
This is “My 1pm/8 pm Meal”

https://onewholesomemeal.com/fusilli-pasta-tomato-coconut-sauce/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Roasted Eggplant Mash: It Goes With Everything!

Roasted Eggplant
Roasted Eggplant Mash

If you are an Indian or have dined at an Indian restaurant, the chances are high you would have tasted eggplant in some form – fried, roasted, stuffed and mashed.

It is such a versatile vegetable and recently the world seems to have woken up to its nutritional benefits too! The practitioners of Ayurveda might argue that too much of eggplant in your diet might do more damage than good. But as I always say, moderation is the key. Or inversely, excess of anything is bad!

I am personally a HUGE eggplant fan and have to remind myself to eat it not more than once or twice a week. And my grandma’s recipe of Roasted Eggplant Mash is s “mashing” to say the least. The specialty of the recipe is the earthy smoky flavor of various ingredients. This flavor is brought about by the roasting process. The roasted eggplant mash goes well with rice or whole-wheat plain or even stuffed parathas. If you want to steer away from the Indian stereotype, you could even serve it as a side with some pita bread as a variation to your regular eggplant hummus.

Remember to include eggplant in your weekend grocery list and make it this weekend. You shall not regret it!

Roasted Eggplant

 

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Roasted Eggplant Mash

Ingredients

  • Eggplants (long, fat variety)-3
  • Medium sized potato (boiled)-1 (optional)
  • Medium sized tomato-1
  • Garlic- 4-6
  • Green chilies- 2 or to taste
  • Coriander, chopped fine-2 tablespoons
  • Salt-1.5 teaspoon or to taste
  • Mustard oil-2 tablespoons (This oil gives a nice smoky and earthy flavor to the dish but if you find the original taste of the oil too strong, feel free to use safflower or peanut oil)

Instructions

  1. Cut the eggplants into half lengthwise but not all the way till the end so that you retain the stem. This comes in handy in flipping the eggplants when roasting it on stove top
  2. Applying medium pressure, embed the garlic cloves into the partially sliced eggplants. Now place the eggplant on the stovetop with the flame on high. Roast on high flame turning it over carefully using tongs once the lower side is done. It takes around 5-7 minutes for an entire eggplant to be roasted on high flame. You know it is well roasted when the outer purple skin is charred and starts to peel off; the inner pulp changes color to an off-white from white. Let it cool and then peel the skin off completely and chop off the stem as well. Take out the garlic embedded within, peel and keep aside
  3. While the eggplants are roasting pre-heat your oven to 180 degrees and line a baking tray with foil. Using a toothpick poke some holes into the tomato. Place the tomato and green chilies on the baking tray, brush with some mustard oil and bake for approximately 15 minutes or until the chilies are crisp and brown and tomato just starts to shrink and a toothpick or a fork when inserted glides through. Turn off the heat and let cool. You could also roast the tomato and chilli on an iron skillet
  4. Once all the ingredients have cooled off to room temperature, place them in a wide bowl, add the boiled potato if using and mash them together using your hands or a fork. Add salt and drizzle with a teaspoon of oil and give the bowl another nice mix before garnishing with chopped coriander
  5. Serve with rice or hot plain or stuffed parathas

Notes

Calories (per serving)- 80
Nutrition- Fiber/Vitamin C/B6/Phytonutrients
It does wonders for your- Gut/Immunity/Heart/Blood Cholesterol
This is “My 1pm/8 pm Meal”

https://onewholesomemeal.com/roasted-eggplant-mash/

[kkstarratings]