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

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

Kadhi Flavoured Mini Parathas

Mini Parathas
Kadhi flavoured mini parathas

Trying hard to achieve something is great. However, sometimes trying too hard kills our natural instinct to get things right. What do you think?

The solution is right there staring into our face but we are unable to see it. Sometimes taking a step back is a great way to move forward. On one such day which was one in a series of days of trying too hard, I was standing before my refrigerator, battling the ever-elusive question – What do I make for dinner today? As I ticked off one option after another trying to get the brain and palate to agree on something, I literally took a step back. That is when I spotted the box of leftover kadhi from lunch. And that is how these mini parathas made with whole wheat were born.

I served them with a vegan beetroot dip, stir-fried vegetables, and cheese. They were cooked in a jiffy. I just had about enough time to take a few quick shots of the mini parathas before the kids attacked them. And then, I forgot about them.

Until I happened to chance upon the pictures today while clearing my dropbox. Scroll down for the full recipe, one that would have been lost if not for some cloud decluttering.

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Kadhi Flavoured Mini Parathas

Ingredients

  • Kadhi (previously cooked)- ½ cup (see here the recipe for making kadhi-http://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/). Please note that you do not need pakoras for this recipe, just the kadhi to make the dough
  • Whole-wheat flour- 2 cups
  • Oil-2 tablespoons + 4 tablespoons for shallow frying the parathas

Instructions

  1. Add 2 tablespoons oil to the flour and rub the flour between your palms for 5-7 minutes. This helps incorporate oil well into the flour and helps keep the parathas soft
  2. Knead the dough using the kadhi instead of water adding the liquid gradually making sure not to over add the liquid and make the dough too soft (See here the method to knead dough)
  3. Cover with a wet muslin cloth and let it rest for ten minutes
  4. Dust a flat base with flour and roll out small 4 inch parathas. You can use a cookie cutter to make sure all the parathas are the same size
  5. Heat a flat iron or non-stick pan and cook the parathas on medium-high heat, brushing a teaspoon of oil on both sides and flipping halfway through. This should take 2-3 minutes
  6. Serve hot with a dip of your choice,cheese and stir-fried vegetables or minced meat

Notes

Calories (per mini paratha)- 30
Nutrition- Protein/Folate/Iron/Potassium/Fiber/B-Complex, Magnesium
It does wonders for your- Muscles/Sleep/Inflammation/Gut/Blood
This is “My 8pm Meal”

https://onewholesomemeal.com/kadhi-flavoured-mini-parathas/

[kkstarratings]

 

 

 

 

 

 

 

Categories
Dinner | 8pm Meal

Grilled Chicken Cutlets in 15 Minutes

Chicken Cutlets
Grilled Chicken Cutlets in 15 Minutes

Have you ever had days when you want to shut the world out and just binge on chocolate? In fact, I have a day like that every fortnight!

I wonder if being temperamental is synonymous with being creative. One day you are on top of the world and want to paint the town with a rainbow, your mind is teeming with ideas and you are raring to go. And the very next day you seem to hit rock bottom questioning the purpose of your very existence.

Interestingly it is on the days like these, where I am filled with negative energy that I also end up attracting maximum negativity too! They end up being a barrage of challenging situations and demanding kids. Even friends who are usually nice just press the wrong buttons. Thirty-odd years of my existence and I have still not taught myself to deal with this on a regular basis. Some days I crack it, some days I try and on some I am plain pain in the a*$ to deal with. What do you do to combat such days?

Good day or bad day, I have a new recipe for you. Featured here is my 15-minute prep Grilled Chicken Cutlets. This is perfect as a snack with some tea and sweet and sour sauce. The chicken cutlets even work as a mini-meal for kids repackaged to be a chicken burger.

Grilled Chicken Cutlets

 

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Grilled Chicken Cutlets

Ingredients

  • Minced Chicken -200gm (I used thighs as the meat is more tender and juicer but you could use breast too which is lower in calories)
  • Bread crumbs- 2 tablespoons
  • Red & Yellow bell peppers chopped fine- 1 tablespoon each
  • Egg- 1
  • Garam Masala- 1 teaspoon
  • Ginger-garlic paste- 1 teaspoon
  • Coriander leaves (chopped fine)-1 tablespoon
  • Garlic powder (optional)-1/2 teaspoon
  • Smoked paprika (omit if for kids)-1/2 teaspoon
  • Green chili (chopped fine)-1
  • Salt and pepper- 1.5 and 1 teaspoon respectively or to taste
  • Oil- 2 tablespoons

Instructions

  1. Add all the ingredients together in a large bowl and mix well with a fork making sure uniform blending and form into palm sized discs
  2. Heat the grill and spray some oil uniformly all over (I used my stove top grill) and cook the cutlets flipping halfway through ,for about 10 minutes
  3. Serve hot with a side of sweet and sour sauce or with some cheese, tomatoes, lettuce and buns to make a burger

Notes

Calories (per cutlet)- 95
Nutrition- Fiber/Protein
It does wonders for your- Muscles/Gut
This is “My 8pm Meal”

https://onewholesomemeal.com/grilled-chicken-cutlets/

[kkstarratings]

Categories
Breakfast | 8am Meal

Apple Barfi For Your Rakhi Platter

Apple Barfi
Apple Barfi for Rakhi

An apple a day keeps the doctor away is my inspiration for this apple barfi.

Any excuse to make dessert, you may say, but I think I had a good reason. It was Rakshabandhan, an Indian festival to celebrate the bond between a brother and sister. I had to get the Rakhi platter ready which along with many other things includes sweets. This yummy scrumptious barfi, loaded with apples, served with the traditional Rakhi platter helped keep all the ill and bad luck away too. Ok! Not the greatest description but a great tasting dessert all the same.

The apple barfi is a tad different from the typical Indian sweets served during the festive season. Unlike them, the barfi derives its sweetness more from the apples and khoya than the minimal sugar added. My recipe is adapted from Anjana Devasahayam. I followed it to the T with some minor tweaks. I swapped the milk powder with fresh homemade khoya and the barfis still tasted yum. Try this for your next festive occasion or party and your guests will keep coming back for more. Take my word for it.

Also, do check out my other barfi recipe. Let me know which one you liked better.

Apple Barfi

 

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Apple Barfi

Ingredients

  • Red apples (medium sized and coarsely grated)- 3 cups
  • Desiccated coconut – 1.5 cups (if using fresh run it in a blender for a few seconds to make fine shreds)
  • Khoya (fresh or frozen)- 1 cup
  • Ghee-2 tablespoons
  • Sugar- ¾ cup
  • Cardamom powder- ½ teaspoon
  • Saffron- 1 pinch
  • Salt- 1 pinch
  • Pistachios- 2 tablespoons, chopped
  • Almond slivers-2 tablespoons
  • Dried rose petals- 1 tablespoon

Instructions

  1. Prepare a baking tray or a steel plate by lining it with some ghee or parchment paper and set aside
  2. Dry roast the desiccated coconut in a flat and thick-bottomed pan or wok for a few minutes until you get a nutty aroma. Be careful not to brown. This should take about a minute
  3. In the same pan melt some ghee and add grated apples, stirring continuously on medium high heat till it reaches a dryish consistency. Depending on the type of apple you use it would release less or more liquid
  4. Once you see a lumpy consistency, which is fairly dry, add desiccated coconut, khoya, sugar, cardamom powder, salt and saffron. Mix well and keep stirring on medium heat until the mixture is dry enough to hold shape. This step should take about 20 minutes
  5. Transfer to the prepared try or plate and spread evenly with a knife. Sprinkle with almonds, pistachios and dried rose petals and let it cool
  6. Once cooled, cover with a cling wrap and refrigerate overnight. Cut into desired shape (I cut into squares), sprinkle with some more chopped nuts if desired and serve. Keep out of the refrigerator 15-20 minutes before serving

Notes

Calories (per barfi)- 90
Nutrition- Fiber/Vitamin C/Antioxidants
It does wonders for your- Gut/Immunity/Skin
This is “My 8am Meal”

https://onewholesomemeal.com/apple-barfi-rakhi-platter/

[kkstarratings]

 

Categories
Breakfast | 8am Meal

Jackfruit Idlis With Red Bell Pepper Dip

Jackfruit Idlis
Jackfruit Idlis

So, here is the last but not the least in my jackfruit series – jackfruit idlis!

Yes, how could I not make the healthiest Indian breakfast with my current favorite fruit? Dieticians recommend adding idli to your diet for weight loss due to its ‘nutrient profile‘. Made with urad daal and rice, the idli is said to contain no fat, saturated fats, or cholesterol. Thus, it promises to be a very healthy start to your day.

In my recipe, I did not use the traditional idli batter. Instead, I used the same batter I used for the jackfruit pancakes. Now, isn’t that a good tip? Pop the batter into an idli steamer and voila! You have delicious jackfruit idlis. And before you label me lazy and a shirker, I did go a wee bit further and made a sweet/spicy/tangy dip with red bell peppers and tomato to go with the idlis. I roasted these veggies in an oven before blending them for the chutney. Plus I added a secret ingredient. I flavored half of the batter with some instant coffee and boy what a deadly combo jackfruit and coffee can make! You must try these jackfruit idlis out!

Scroll down for the detailed recipe.

 

Jackfruit Idlis

 

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Jackfruit Idlis

Ingredients

  • For idli:
  • Idli rice (presoaked overnight)- 1 cup
  • Jackfruit arils (deseeded)- 1 cup (approximately 8-10 pieces)
  • Baking soda- 1 pinch
  • Brown sugar – 2 tablespoons (using brown sugar is recommended as it complements the taste and flavors of jackfruit)
  • For coffee flavored idlis add some instant coffee (cooled down) to the batter- I added 3 tablespoons to half of my batter
  • For dip:
  • Red bell pepper (large)- ½
  • Tomato (medium sized)- 1
  • Fresh Red chili (can use green as well)- 2 or more as per desired heat
  • Garlic -4 pods
  • Onion (medium sized)- ½
  • Salt-1 teaspoon or to taste

Instructions

  1. Preheat the oven to 180 degrees and line a baking tray with foil. Drizzle a teaspoon of oil on the foil and roast ingredients for dip for 15 minutes or until the vegetables are evenly roasted. We do not need to char the vegetables, just roast it enough to get a smoky flavor. Let it cool and blend
  2. Blend the rice and jackfruit pulp in a high-speed blender, scraping sides intermittently until a smooth consistency is achieved. You would need to add 2-4 tablespoons water so as to achieve an idli batter consistency. For the coffee flavored idlis, instead of water add instant coffee mix
  3. Place in idli steamer and steam as you would steam regular idlis. Serve hot iris with the dip

Notes

Calories (per idli)- 32
Nutrition- Vitamin A/Vitamin C/ Vitamin B complex/Fiber/Flavonoids/Potassium/Magnesium/Manganese/Iron
It does wonders for your- Hair/Gut/Eyes/Mood and Energy/Skin/Blood/Immunity/
This is “My 8am Meal”

https://onewholesomemeal.com/jackfruit-idlis-red-bell-pepper-dip/

[kkstarratings]