Tag: Vegan Recipes

OneWholesomeMeal brings to you a range of best vegan recipes from India and the rest of the world. In some non-vegan recipes, we also share the vegan alternates. Bringing easy to make recipes at your doorstep for good health. Try for yourself today.

 

Impossible Burger

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

Kurkuri Bhindi-Easy Oven Baked Recipe

Kurkuri Bhindi-Easy Oven Baked Recipe

Kurkuri Bhindi is a dish loved by all. For that matter bhindi, Okra or Lady’s Finger is quite a versatile vegetable. Not only can it be cooked in a zillion different ways ,it is seldom disliked. Most kids who would say no to all green veggies will say yes to the bhindi. One of my favorite ways to eat bhindi is just stir frying it in mustard oil with diced onions and potatoes; no spices, just turmeric , salt and green chilies. If made well it makes for the perfect side with hot ghee rice and daal. Most Indian kids may (or may not) have fond memories of eating bhindi with pooris or parathas in their school lunchbox. I also have a Zaatar flavoured Sesame-Peanut Bhindi recipe on the blog that you will love.

This dish however was not an everyday thing growing up. One would eat it at restaurants or parties and celebrations. I do not think if my mother ever made it at home. But things are quite different these days and almost all popular restaurant dishes are being recreated at home so I decided to my own baked version at home.

The recipe itself is pretty straightforward but it does need some prep and tedious slicing. Because we are baking and not frying the bhindi (which is how this dish is traditionally made), it is imperative that all slices are more or less similar in size for even baking.

Preparing Bhindi (okra) for Baked Kurkuri Bhindi

  1. Make sure you use the most tender bhindi for this recipe
  2. Wash the bhindi well one by one under running water
  3. Drain well and spread out on a clean kitchen towel and let dry preferably for a few hours . This can be done well ahead of time
  4. In case you wash, dry and place bhindi in the refrigerator, bring it out a couple of hours before cooking and wipe well with a kitchen towel before slicing
  5. Next, chop off the tip and the bottom then working carefully slice the bhindi vertically into half; then further slice the halves into thin sticks (see video below for reference)
  6. Discard the seeds
  7. You can even refrigerate the bhindi for unto a day in advance at this stage

Ingredients

  1. Bhindi/Okra: 150 grams
  2. Besan or chickpea flour: 1/4 cup
  3. Rice flour: 1 tbsp
  4. Amchoor+Chaat Masala- 1 teaspoon
  5. Garam Masala: 1/2 tsp
  6. Turmeric powder- 3/4 tsp
  7. Red Chili powder: 1 tsp or as per taste
  8. Coriander powder: Little less than 1 tsp
  9. Ajwain (carrot seeds)-1/2 tsp
  10. Mustard Oil: Approximately 1/3 cup and a little extra
  11. Lime juice : 1 tbsp
  12. Salt: 1 tsp or as per taste

Method for Baked Kurkuri Bhindi

  1. Preheat your oven to 220 degrees for a minimum of 15 minutes. The bhindi will not turn out nice and crispy if the oven is not hot enough
  2. Line a baking sheet with foil and then place a sheet of baking parchment on top. This makes sure the bhindi will not stick to the bottom and come out easily
  3. Add all the dry ingredients with the bhindi, mix well and add mustard oil and give it a final mix. Do not add salt at this stage
  4. Mix in the lime juice and bake for 7-10 minutes or until the bhindi is half cooked and still retains its green colour . The time may vary based on the oven
  5. Add salt, mix well and bake for another 5-7 minutes
  6. If through the process you feel the mix is too dry feel free to spray some more oil while baking

Watch a step by step recipe video here

Print
Baked Kurkuri Bhindi- Quick to put together side

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 3

Ingredients

  • Bhindi/Okra: 150 grams
  • Besan or chickpea flour: 1/4 cup
  • Rice flour: 1 tbsp
  • Amchoor+Chaat Masala- 1 teaspoon
  • Garam Masala: 1/2 tsp
  • Turmeric powder- 3/4 tsp
  • Red Chili powder: 1 tsp or as per taste
  • Coriander powder: Little less than 1 tsp
  • Ajwain (carrot seeds)-1/2 tsp
  • Mustard Oil: Approximately 1/3 cup and a little extra
  • Lime juice : 1 tbsp
  • Salt: 1 tsp or as per taste

Instructions

  1. Preheat your oven to 220 degrees for a minimum of 15 minutes. The bhindi will not turn out nice and crispy if the oven is not hot enough
  2. Line a baking sheet with foil and then place a sheet of baking parchment on top. This makes sure the bhindi will not stick to the bottom and come out easily
  3. Add all the dry ingredients with the bhindi, mix well and add mustard oil and give it a final mix. Do not add salt at this stage
  4. Mix in the lime juice and bake for 7-10 minutes or until the bhindi is half cooked and still retains its green colour . The time may vary based on the oven
  5. Add salt, mix well and bake for another 5-7 minutes
  6. If through the process you feel the mix is too dry feel free to spray some more oil while baking
https://onewholesomemeal.com/baked-kurkuri-bhindi-quick-to-put-together-side/

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

Strawberry Compote For Cake In 15 Minutes

Strawberry Compote for Cake
Strawberry Compote for Cake

My strawberry compote for cake recipe is perfect for a simple vanilla butter cake. You can even try it with pies and puddings for.

I have a friend who calls cakes that have too much going on, “fufu cakes.” You know the kind which is all gooey, chocolatey, with all kinds of mousse inside but there is no real cake in it? Simply put, the sponge is lacking and when you take a bite, your teeth and tongue just glide through the entire cake. It is basically like eating a smoothie. It is delicious no doubt but it is not the real deal, in my opinion.

A Family That Takes heir Cake Seriously!

When it comes to birthdays at home we make sure we have the real deal. And hence this strawberry compote aka strawberry filling happened. We are a family of five. Therefore I bake at least 4 cakes every year for the others. For my birthday, I always get one from the store. My favourite is the Signature Mille Crepe Cakes from Lady M and the Mango Cake from COVA Pasticceria. The kids usually ask for something chocolate. So almost all kinds of chocolate cakes and cupcakes have happened including red velvet and the latter with some cream cheese frosting remains our family favourite.

This time however I decided to go with a simple butter vanilla sheet cake layered with my youngest’s favourite fruit filling – strawberry. And because everything was homemade, the strawberry compote had to be made at home too. Considering how easy it is to make, getting a store-bought filling sounded criminal. I had some gorgeous fresh strawberries in the refrigerator. So in they went into a saucepan with a dash of butter and brown sugar on a low flame. Spiked with some lime juice, they were thickened with corn starch and cooked until the berries turned soft and mushy.

Strawberry Compote | Strawberry filling for cakes | Easy Recipe

I let it cool before spreading it over the cake of course. The sweet tangy flavour of the strawberry compote went so well with the cake. Also, it kept the layers moist without having to add any sugar syrup or frosting in between. I highly recommend this strawberry filling to take a basic vanilla cake to the next level.

Strawberry Compote For Cake Recipe

Ingredients 

  1. Fresh or frozen strawberries- 2.5 cups; if using fresh, wash well, remove the green stem and chop fine; if using frozen no need to thaw, add frozen berries straight to the pan
  2. Butter – 1tbsp
  3. Brown sugar – 2 tbsp or as per taste
  4. Lemon juice – 2 tbsp
  5. Corn starch – 1 tbsp

Method

  1. Melt butter in a heavy-bottomed pan and reduce heat
  2. Add chopped strawberries along with brown sugar and cook till sugar dissolves
  3. Next, add lemon juice and continue to stir and cook on a low flame for another minute or so
  4. Now add corn starch and mix well; cook for 5 minutes on a very low flame with intermittent stirring till the compote thickens in its consistency. It will thicken further on cooling so make sure to leave it a little watery
  5. Taste and adjust sweetness
  6. Take it off the heat and using a potato masher, mash it to a smoother consistency
  7. Cool and transfer to an airtight container, refrigerate and use within 2-3 days

Watch a quick video here to guide you better:

Strawberry Compote | Strawberry filling for cakes | Easy Recipe

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Strawberry Compote | Strawberry filling for cakes | Easy Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 90%

Serving Size: Makes approx 1 cup compote

Ingredients

  • Fresh or frozen strawberries- 2.5 cups; if using fresh, wash well, remove the green stem and chop fine; if using frozen no need to thaw, add frozen berries straight to the pan
  • Butter- 1tbsp
  • Brown sugar - 2 tbsp or as per taste
  • Lemon juice- 2 tbsp
  • Corn starch - 1 tbsp

Instructions

  1. Melt butter in a heavy bottomed pan and reduce heat 
  2. Add chopped strawberries along with brown sugar and cook till sugar dissolves 
  3. Add lemon juice and continue to stir and cook on a low flame for another minute or so
  4. Add corn starch and mix well; cook for 5 minutes on a very low flame with intermittent stirring till the compote thickens in consistency. It will thicken further on cooling so make sure to leave it a little watery
  5. Taste and adjust sweetness
  6. Take it off heat and using a potato masher, mash it to a smoother consistency
  7. Cool and transfer to an air tight container, refrigerate and use within 2-3 days
https://onewholesomemeal.com/strawberry-compote-for-cake-in-15-minutes/

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

Vegan Dessert With Mango | Manco Pots

Vegan Dessert with Mango and Coconut Cream
Manco Pots

Today is a special vegan dessert with mango and whipped coconut cream. After all, it is summertime!

Mango season is in full swing in India. However, the way things are currently we are unable to enjoy the seasonal deluge of desi mangoes. We are making do with whatever little we can find of Thai and Philipino mangoes. Sadly, I have to admit the taste is just not the same. The richness of the mangoes from our Indian subcontinent is unmatched.

The Mango Originated In India

Mangoes originated in India about 6,000 years ago. Hiuen Tsang, the Chinese scholar visiting India seems to have first brought it outside of India to China around the 7th century. The fruit then spread to East Africa as early as the 10th century AD. The mango then traveled to Philipinnes, Africa, Brazil, Mexico, Jamaica, and Hawaii where it quickly became a part of their culture.. The tropical climate in all these countries helped them grow and develop various varieties of mango and today we have more than 40 species across the world.

It’s More Than Just a Tropical Fruit

The tastes and flavours of this luscious fruit are popularly known but did you know that Ayurvedic and other ancient texts describe it as an aphrodisiac and stamina and vitality enhancer? The leaves are considered auspicious and used in religious ceremonies too. With so many qualities no wonder, the mango tree has been called Kalpvriksha or wish-granting tree in ancient Indian scriptures.

Mangoes have to be my favourite summer fruit. Not only do they taste great but are also loaded with health benefits. Their high content of Vitamin C, Antioxidants, and Folate make them a perfect fruit to start your day with, snack on, or even indulge your sweet-tooth with! 

It is certainly odd that I do not have many mango recipes on the blog considering we do overindulge in its gooey goodness through summer. Alphonso in April/May and Langdas/Maldas in June/July keep us happy and we eat to our heart’s content until we bid goodbye to mango season in July only to eagerly awaiting the next.

Vegan Dessert With Mango: Manco Pots

Last summer I did a series of Mango recipes for Sassy Mama Hong Kong and today’s recipe of Manco pots was one of them. This gluten-free and vegan recipe received a lot of praise. I have been meaning to share it on my blog ever since.

It is really very simple and easy one and all you need is mango chunks/pulp (fresh or canned; albeit nothing like freshly cubed ripe Alphonso mangoes), a good quality coconut cream (not coconut milk as we need a nice creamy texture), and some homemade thandai powder and chopped nuts of choice. I also used brown sugar for sweetness and vanilla extract and rose petals for flavour and garnish respectively but they are all optional and you can skip if you like.

Useful Tips For The Perfect Vegan Dessert

  1. The recipe will not work with low-fat coconut milk
  2. Watch here how to whip coconut milk well
  3. Chilling the bowl in the freezer is an important step before whipping so make sure not to miss it
  4. If you do not have dried rose petals handy, add chopped mint leaves

These little pots of taste and health are perfect as breakfast or even a midday snack. They help to maintain blood sugar levels, keep you satiated and avoid the afternoon slump. Try this vegan dessert with mango and coconut cream now.

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Manco Pots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4-6 small pots

Ingredients

  • Home-made Thandai powder- 4 tbsp
  • Full fat coconut milk (refrigerated overnight to separate the liquid from fat layer)- 250ml
  • Medium sized mango, cubed- 1
  • Brown Sugar-2 tbsp or as per taste
  • Pure Vanilla Extract -1/2 tsp
  • Dried rose petals for garnish-1 tsp (optional)

Instructions

  1. Chill a deep bowl (preferably steel) in the freezer for half hour
  2. Spoon out the coconut cream (discarding the coconut milk) into the steel bowl and to it add sugar and pure vanilla extract
  3. Whip with a hand blender till stiff peaks form, then spoon it into desired serving bowls
  4. Refrigerate for 1-2 hours then sprinkle generously(approximately 1.5-2 tsp) with the thandai powder, spoon over the mangoes and garnish with dried rose petals if using
  5. Serve chilled
https://onewholesomemeal.com/vegan-dessert-with-mango-manco-pots/

Manco Pots