Tag: Lunch Box Ideas

Coming up with healthy, tasty, and interesting lunch box ideas can be hard. OneWholesomeMeal makes this task a breeze with recipes specific to the lunch box.

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

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

Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

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

Eating right during festive season

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

Diwali is my favourite festival and why not!

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

Tips to make perfect Eggless Semolina Mini Cakes

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

Ingredients to make perfect Eggless Semolina Mini Cakes

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

Method to make perfect Eggless Semolina Mini Cakes

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

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

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 12 -16 muffins

Ingredients

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

Instructions

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

Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

 

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

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

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

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

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

Some helpful tips to make a delicious Prawn Pulao:

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

Ingredients for Prawn Pulaao:

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

Method to make Prawn Pulaao:

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

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Watch a step by step video here :

Print
Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 100

Serving Size: 4

Ingredients

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

Instructions

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

Some other Pulaao Recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

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

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

Pumpkin Paratha Recipe | Easy Lunchbox Meal

Pumpkin Paratha Recipe- Easy Lunchbox Meal

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

Parathas are Versatile

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

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

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

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

Some helpful tips to making soft yet flaky pumpkin paratha:

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

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

Pumpkin Paratha Recipe- Easy Lunchbox Meal

Making Pumpkin Parathas

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

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: Makes approximately 8 medium sized parathas

Ingredients

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

Instructions

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

Pumpkin Paratha Recipe- Easy Lunchbox Meal

Categories
Breakfast | 8am Meal Lunch | 1pm Meal

Palak Missi Roti | Indian Bread Recipe

Missi Roti
Indian Bread with Spinach and Chickpea Flour

Not as popular as the naan or kulcha, the Palak Missi Roti, is an Indian bread that is easy to make at home.

Indian cuisine is incomplete without bread. Unlike their global cousin, Indians make their bread fresh, ready to be consumed. There are many different kinds. Each type of Indian bread complements a different kind of meal very well. You get to decide how heavy or healthy you want the bread to be!

All The Types Of Indian Bread

There are gluten-free flours like ragi (finger millet) and bajra (pearl millet) which have low GI Index. Therefore they help you feel full longer. They are great for people fighting diabetes and obesity. Then there are regular wholewheat flour rotis or chapatis which are the most common form of bread eaten across most Indian households. They are perfect accompaniments to almost any kind of meal. These breads are a great midway (read – the right balance of health, taste, and indulgence) between slightly drier millet rotis and a tad too indulgent but one of the most popular versions of Indian bread – naan. Naan is made with refined or bleached flour. While the health-conscious may not approve of it, the taste conscious more than compensate for their lack of approval. Maybe that is the reason you find naan most commonly in Indian restaurants. It is not an everyday bread in an Indian home.

What Goes Into Making A Missi Roti

Now, coming to the recipe I am going to be sharing today. Missi rotis are made with wholewheat and chickpea flour, flavoured with salt and spices. That is the basic version. I tend to add grated/finely chopped vegetables as well to mine to make them healthier and a complete meal. Enjoy it with a side of yogurt or raita. And if you have time on hand you can make a nice spicy curry to go with it too! Because of the chickpea flour, they are not as soft as chapatis but have more of a crispy texture. They are best enjoyed with a yogurt-based dish or curry. Eating them with a dry dish isn’t recommended but do go ahead if that is your cup of tea 🙂

Tips to Get Your Rotis Perfect!

Since we want nice and flaky rotis that are crisp but not too hard, the most important step is to add fat (ghee/oil) to the chickpea and wheat flour mix. To incorporate the fat into the flour, give it a nice rub between your palms (or your fingers.

Post that you can add all the remaining ingredients together and knead them, adding water gradually. One needs to be careful about not adding water liberally to avoid the dough getting soggy. I used a little less than one cup of water. Once the dough is soft and pliable I covered it with damp muslin and let it rest for 30 minutes. If you are running short of time, you could just leave it for 15 minutes.

Missi Roti- Rotis made with wholewheat and chickpea flourMissi Roti- Rotis made with wholewheat and chickpea flour

Next, I divided the dough into small balls and roll them out like you would a regular chapati. See here a video tutorial on how to roll a chapati. Don’t worry if the rotis do not turn out perfectly round as that is perfectly normal. Just make sure they are nice and even so they cook evenly. Then place the rolled out roti on a hot tawa on medium-high heat and cook gently pressing down the sides till tiny bubbles start to form on the surface of the roti. Then flip it over and follow the same procedure. Add ghee or oil and cook for another few seconds. Flip and repeat for both sides to cook well. You should see brown spots like in the image below.

Missi Roti- Rotis made with wholewheat and chickpea flourMissi Roti- Rotis made with wholewheat and chickpea flour

Serve right away with a side of yogurt and chutney or a spicy curry. They even make a light and filling breakfast with a side of chutney or ketchup.

Print
Missi Roti | Chickpea-Wholewheat Flour Roti

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 6-8

Ingredients

  • Whole-wheat flour- 1 cup
  • Chickpea flour- 1 cup
  • Ajwain or carom seeds- 1 tsp
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1 tsp
  • Hing or asafoetida- 1.5 tsp
  • Finely grated ginger- 1.5 tsp
  • Onion, finely chopped- 1/4 cup
  • Spinach, finely chopped- 1/4 cup
  • Coriander, finely chopped- 1 tbsp
  • Ghee- 1 tbsp and some extra for frying the rotis
  • Salt- 1.5 tsp or to taste
  • Water, for kneading- Approximately 1 cup

Instructions

  1. In a wide and slightly deep bowl add wholewheat and chickpea flours with ghee
  2. Bring the mixture together by rubbing it between the palm of your hands
  3. Then add the remaining ingredients, add one tablespoon water and start to knead the dough; continue the process with very gradual additions of water until the dough is soft and pliable
  4. Cover with moist muslin and let it rest for 15-20 minutes
  5. After 30 minutes, form small balls and roll out the rotis
  6. Then place the rolled out roti on a hot tawa on medium-high heat and cook gently pressing down the sides till tiny bubbles start to form on the surface of the roti, then flip it over and follow the same procedure
  7. Add ghee or oil and cook for another few seconds and then flip and repeat till both sides are cooked well and you see brown spots like in the image above
  8. Serve right away with a side of yogurt and chutney or a spicy curry.
https://onewholesomemeal.com/palak-missi-roti-indian-bread-recipe/

Chickpea flour and Wholewheat rotis

Categories
Lunch | 1pm Meal

Aloo Posto | Traditional Odiya Recipe

Aloo Posto
Traditional Odiya Recipe

When times are tough, food can provide you a lot of comfort. More so when it is a specialty from home like this aloo posto recipe.

The other day I read this – If you swap the words “stuck” at home with “safe” at home, it suddenly changes everything. In a moment from feeling frustrated, one ends up feeling grateful and thankful. In one such moment of gratefulness and thankfulness, I penned the below lines:

 

It is not easy staying home he said

Life is boring, has lost its meaning

No parties to go to, no friends to meet

Staying within the confines of four walls

’Tis no fun at all!

 

It is not easy staying home

Kids yell, make demands 

So hard to be patient with all that noise

She wondered if he had met someone

Who did not have kids, at least not by choice

 

It is not staying home

Cooking & feeding is all there is to do

So hard to decide what’s on the menu

And he thought of those who did not eat a square meal today

Nor would they, tomorrow…..

 

It is not easy staying home

Days are long and nights quiet

So hard to kill time

Her heart sinks at the thought of those dreading the countdown 

Knowing well that much too soon it would be Time

 

What an irony it is

We whine and complain ‘bout things

Many would give anything to attain

Let us put an end to this chain of fret

And fill our hearts with gratitude 

There is so much to smile and be thankful for

And so little really, to regret!

 

I live these words every single day. Every time it feels like life is asking too much of me I remind myself of the gifts that it has given me – my two children the greatest of all. I do not have a perfect life by any means, far from it in fact but what has kept me going so far (and I hope it does in the future too) is my ability to not fret for too long after a crushing period of non-achievement, pull myself up and look to the future. I truly hope that I continue to do so.

Most of us are home now with limited ingredients to cook with. One such day when I was struggling with what to make, I got reminded of this aloo posto dish which I although did not grow up eating, has now become comfort food for me after I enjoyed it a few times at my in-laws.

It is an extremely forgiving recipe and requires just 5 ingredients – potatoes, posto (poppy seeds), kalonji (nigella seeds), green chilies, ghee/Oil, and salt of course. The simplicity of this dish is its strength and yet it does not compromise on flavours at all. I highly recommend it to people with low spice tolerance.

The only prep required is soaking the posto for an hour before you start cooking and make a smooth paste. Once that’s out of your way, the recipe is really really simple. You can make it more indulgent by adding a dollop of ghee to finish off and that does take it to next level and oh so good with some daal and rice. So here you go, another traditional Odiya recipe for you.

Potatoes cooked with poppy seeds

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Aaloo Posto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: 3-4

Ingredients

  • Potatoes- 3 medium-sized, cubed
  • Poppy seeds- 4.5 tbsp, soaked in half a cup water for a minimum of one hour
  • Nigella seeds- 1tbsp
  • Green chilies - 2-3 , chopped fine or as per taste
  • Oil- 2tbsp, preferably mustard oil for best results
  • Ghee- 1 tbsp
  • Salt- 2 tsp or to taste

Instructions

  1. Scrub the potatoes well if using with skin, else peel and cube and let them soak in water
  2. Using minimal water blend the poppy seeds into a smooth paste
  3. In a thick bottomed pan, heat mustard oil and once the oil is hot, reduce the flame and add nigella seeds and chopped green chilies. Adding chillies at this stage imparts more heat to the final dish, however if that is not what you want, feel free to add chilies with the poppy seed paste
  4. Keeping the flame low, stir until the nigella seeds start to crackle, approximately 5-10 secs
  5. Then add potatoes and mix well, followed by poppy seed paste
  6. Reduce heat to low and add 2 tbsp water, stir and cover ; slow cook on a low flame till potatoes are tender
  7. Finally, season with salt and a dollop of ghee to finish
  8. Enjoy hot with toor daal and rice
https://onewholesomemeal.com/aloo-posto-traditional-odiya-recipe/

Categories
Lunch | 1pm Meal

Poetry, Mushroom Crepes and A Weekly Meal Plan

Mushroom Crepes
Mushroom Crepes , Savoury Crepes

 

.Choosing the Slow Life

I have chosen the Slow Life 

Letting go of the unnecessary and needless strife

Living in the moment and being present

Not rushing through life and later repent

Appreciating the little joys and being grateful

For a roof over our head and plates full

Stopping to smell flowers and soaking it all in

To be not effected my judgments and growing a thick skin 

Their life isn’t better than mine nor they have more

The joy is in not comparing for, only then happiness pours

Multitasking sounds great, running a million miles an hour

But life isn’t a race, slowing down is power

Doing less and doing it well

And it is okay if sometimes I fail

The endless to-dos can wait

I am not getting anywhere at this break-neck rate

Disconnect, munch slowly, do nothing, and  just breathe

These reminders we all once in a while need

My body is a temple, I need to appreciate 

I will value this gift and never forget 

I have chosen The Slow Life 

The Slow Life has chosen Me

That is the way to be. 

Taking it All In

These are a few things that I remind myself of time and again. With every passing year, grey hair, and the wisdom that comes with it, I realise how precious this gift of life is. This gift that we take for granted, waste it away doing things which have nothing to do with our joys and happiness, spending precious energy carrying futile grudges, hoarding things which we would probably never use, forever struggling to either do it all or fear of missing out. In the long run, how much of it would actually matter?

Another year that just whizzed past yet again has not been an easy one-emotionally, physically, mentally. But you know what they say? What doesn’t break you only makes you stronger. Not only does it make you stronger but it also gives you time and perspective to think things through. Think things through and figure about what matters and what not; you learn to prioritise and you learn to let go; let go of feelings, things, and people that do not serve a purpose. Easier said than done I agree. But journaling one’s priorities and constantly reminding yourself to be kind to you does help.

Getting out of my comfort zone was one of my priorities this year. It involved teaching myself how to shoot in artificial light, go out and meet more people in person (and not just social media), especially the ones who I look up to and get inspired by, and last but not the least, trying out more non-Indian recipes. And that is how these savoury crepes happened.

Choosing the Still Life

Crepes, Béchamel Sauce, and mushrooms, they are all family favourites. So, these mushroom crepes were no brainer. Making the crepes themselves was definitely an exercise in patience, but watching the watery batter turn into silky, soft, melt in your mouth goodness was actually quite gratifying. And when the mushroom crepes emerged piping hot out of the oven bathed in gooey béchamel, mushrooms folded within, it was all well worth the wait.

3 Steps to Make Mushroom Crepes

  1. Cooking the mushrooms in butter and seasoning them salt, pepper, and parsley and if no kids involved then some brandy would work wonders too.
  2. Making the Béchamel Sauce: Melt butter over medium heat.Remove pan from heat and whisk in flour to make a smooth paste.Gradually stirring in milk with continuous stirring making sure no lumps remain between two additions. 

    Return the pan to heat and cook over medium-high heat, stirring constantly until it starts to boil.

    Season with salt, lower the heat, cover, and simmer gently over low heat, stirring occasionally, for at least 20 minutes.

    The sauce should be thick enough to coat a spoon.

    Remove from heat, taste for salt, and season with pepper and nutmeg.

    If too thick add a little more milk, if too runny boil for a bit longer.

    For making it lighter, add half milk and half water; for making it richer replace half milk with double cream.

  3. Making the Crepes: Add sifted flour and lightly beaten eggs in a deep bowl.Stir in 3-4 tbsps of milk stirring gradually.Melt butter and bring to room temperature.

    Add salt and cooled melted butter to the batter mixing well with a wire whisk and then let it stand for at least an hour.

    Brush the base of a crepe pan or any good quality nonstick pan with oil or butter and heat.

    Bring the heat to medium and pour in 2 tbsp of batter.

    Working swiftly, tilt and gently swirl the pan so the batter evenly spreads on the pan.

    Cook for 2-3 minutes until light golden brown, then flip and repeat for the other side.

    Repeat the same process for the rest of the batter.

  4. Bringing it all together which is nothing but baking the mushroom crepes covered with béchamel in an oven for 10-15 minutes till cheese starts to melt and crepes start to turn slightly golden along the edges

Print
Mushroom Crepes (Savory Crepes)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 100

Serving Size: Makes 6-8 medium sized crepes

Ingredients

  • For Crepe :
  • Self raising flour : 100 gm
  • Eggs :2
  • Milk : 250 ml
  • Butter : 25 gm
  • Salt: As per taste
  • Oil or butter to brush the pan
  • For Bechamel Sauce :
  • Butter: 50gm
  • Self raising flour : 25gm
  • Milk: 500ml
  • Pinch of nutmeg
  • Salt and pepper

Instructions

  1. For Crepe :
  2. Add sifted flour and lightly beaten eggs in a deep bowl
  3. Stir in a 3-4 tbsps of milk stirring gradually
  4. Melt butter and bring to room temperature
  5. Add salt and cooled melted butter to the batter mixing well with a wire whisk and then let it stand for at leat an hour
  6. Brush the base of a crepe pan or any good quality non stick pan with oil or butter and heat
  7. Bring the heat to medium and pour in 2 tbsp of batter
  8. Working swiftly , tilt and gently swirl the pan so the batter evenly spreads on the pan
  9. Cook for 2-3 minutes until light golden brown, then flip and repeat for the other side
  10. Repeat the same process for the rest of the batter
  11. For Bechamel Sauce :
  12. Melt butter over medium heat
  13. Remove pan from heat and whisk in flour to make smooth paste
  14. Gradually stirring in milk with continuous stirring making sure no lumps remain between two additions
  15. Return the pan to hear and cook over medium-high heat, stirring constantly until it starts to boil
  16. Season with salt, lower the heat, cover and simmer gently over a low heat, stirring occasionally , for at least 20 minutes
  17. The sauce should be thick enough to coat a spoon
  18. Remove from heat, taste for salt and season with pepper and nutmeg
  19. If too thick add a little more milk, if too runny boil for a bit longer
  20. For making it lighter , add half milk and half water; for making it richer replace half milk with double cream
  21. For Mushroom Crepe :
  22. Preheat oven to 200 degrees
  23. Grease a wide but shallow oven proof dish with butter and keep aside
  24. Melt some butter and to it add thinly sliced mushrooms and cook over low heat stirring occasionally, for 5 minutes
  25. Add parsley , season with salt and pepper and at this stage you can sprinkle some brandy and cook for 3-4 minutes till liquid evaporates
  26. Spread a tbsp of béchamel sauce on each crepe , top with 1 tbsp of mushrooms and roll up
  27. Arrange the wrapped up crepes next to each other in the baking dish, pour the remaining béchamel sauce over them
  28. Sprinkle with some Parmesan and bake for 10-15 minutes till the cheese starts to melt and crepes start to turn slightly golden along the edges
https://onewholesomemeal.com/poetry-mushroom-crepes-and-a-weekly-meal-plan/

Meal Plan of the Week