Tag: One-Pot Meals

OneWholesomeMeal has many recipes for one-pot meals. They usually take less time to prepare. Therefore they are great options for a weeknight dinner.

What we like about these dishes is the flavour. One-pot meals allow the vegetables or the meat to take in all the flavours of the spices. Try these recipes at home.

spicy red chicken meatballs curry photography

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Tray Baked Salmon with Lemon and Parsley

Tray Baked Salmon with Lemon and Parsley

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

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

Tips to make a perfectly baked salmon:

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

Ingredients for Tray Baked Salmon:

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

Method to prepare Tray Baked Salmon:

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

Print
Tray Baked Salmon- Easy & Healthy 20 minute recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 100

Serving Size: 4

Ingredients

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

Instructions

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

Tray Baked Salmon with Lemon and Parsley

Other recipes with fish you might like:

Pan Fried Salmon in Mint, Coriander Sauce

Tomato Fish Curry and Childhood Memories

Crispy Oven-Baked Fish

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

One Pot Mushroom Pulao/Pilaf

One Pot Mushroom Pulao/Pilaf

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

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

Kinds of Mushroom and how best to use them

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

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

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

Memories of Khumb Pulao

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

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

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

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

Tips to Make Perfect One Pot Mushroom Pulao:

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

Ingredients for One Pot Mushroom Pulao

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

Method to make One Pot Mushroom Pulao

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

One Pot Mushroom Pulaao

Print
One Pot Mushroom Pulao

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 4

Ingredients

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

Instructions

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

Some other Pulao/Pilaf recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe

 

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 :

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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
Lunch | 1pm Meal

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

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

Chicken Kofta- a food that has transcended history and culture! Indian, Balkan, Central Asian, Middle Eastern cuisines are full of various versions of this dish

What is a Kofta?

The word “kofta” is derived from the Farsi words kōfta and kōftan. The former means savoury minced meat stuffed inside a ball shape pastry. Kōftan, on the other hand means “to grind.” Kofta in its present form is no longer just a ball and no longer stuffed in a pastry . It also now comes in all shapes and forms- oblong, flat patty or cylindrical . This recipe by Clean Eating Mag is one of my favourites Middle Eastern Kofta recipes.

In traditional recipes kofta is deep fried and then eaten with a dip as is or in a wrap. We often make Chicken Koftas and even Lamb koftas to go into our wraps or to be added as protein to our salads. But we also love absolutely doing is to dunk it into a rich and creamy gravy every now and then. It is great with Chapatis or even hot rice.

While the curry itself can be made as indulgent or healthy as you would like it to be, even the koftas can be made heathier by adding veggies into them. And that is what I did. I made the kofta balls in an Appè or Aebleskiver Pan. This ensures minimal oil is used . While the koftas cooked, I prepared the curry . When the koftas were 70% cooked I dunked them into the prepared curry and let it slow cook for a good 15 minutes, covered on a low flame. This makes sure the gravy soaks in well into the kofta balls . Better still make it the night before you plan to consume it and it tastes even better

Some helpful tips to make the best Chicken Kofta in Appe/Aebleskiver Pan:

  1. Use minced chicken made form skinless thigh portions
  2. After mixing all the kofta ingredients together (except egg and salt), let the mixture sit in the refrigerator for 15-20 minutes for the flavours to soak in
  3. Chop the spinach really fine so it doesnt overpower the taste of koftas
  4. Add a tablespoon or two of cream if using minced breast portions as it helps soften the koftas
  5. Be mindful of the amount of salt you add to the koftas as you would also need to add salt in the curry
  6. I personally like using cashew paste to make my gravies creamy as it also imparts a deep rich flavour to the dish and makes the gravy luscious. You can do the same or swap it with full fat cream or use a mix of two. In this recipe I have used cream just as a garnish
  7. As with any gravy based Indian dish, cooking the onions and then cooking them well with spices is of essence . Please do not hasten this step
  8. If preparing for a party then cook the dish a day ahead.The flavours enhance and improve the next day. Be careful while reheating and do it on a low flame adding some warm water to thin out the gravy if needed
  9. Red chilli powder is added mostly for colour as essentially this dish is not too hot but you can adjust the amount as per taste
  10. Soak cashews in warm water for 20 minutes so they soften quickly and are easy to make a smooth paste with
  11. If you would like to make the curry light and not too indulgent , either swap the cashew paste with half that amount of almond paste or skip both

Ingredients needed for Chicken Kofta

  1. Minced chicken thigh: 500 gm
  2. Spinach, finely chopped: 3/4 cup
  3. Onion, finely chopped: 1/2 cup
  4. Coriander, finely chopped: 2.5 tbsp
  5. Coriander powder: 1. 5 tsp
  6. Red Chili powder: 1 tsp
  7. Garam Masala or Chicken Masala: 1.5 tsp
  8. Egg, beaten well: 1
  9. Salt: 1.5  tsp or to taste
  10. Freshly ground black pepper: 1.5 tsp

Ingredients needed for Kofta Curry

  1. Onion, sliced : 1 large (approximately 1.5 cups)
  2. Tomato, chopped: 2 medium sized
  3. Garlic, chopped fine: 2 cloves
  4. Ginger, chopped fine : 1 tbsp
  5. Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  6. Dried red chilli : 2
  7. Cinnamon stick: 2 inch
  8. Green cardamom (choti elaichi): 3
  9. Black cardamom (badi elaichi) : 1
  10. Cumin seeds : 1 tsp
  11. Black pepper corns: 6-8
  12. Bay leaf: 1
  13. Kashmiri red chilli powder: 1 tsp or as per taste
  14. Turmeric powder: 1/2 tsp
  15. Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  16. Salt: To taste
  17. Oil : 2 tbsp
  18. Butter : 2 tbsp
  19. Sugar: 1/2 tsp
  20. Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  21. Heavy Cream for garnish
  22. Hot water- 1/2 cup or as needed

Method to prepare Chicken Kofta

  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside

Method to prepare Chicken Kofta Curry

  1. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices – bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  2. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  3. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  4. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  5. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  6. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  7. Then add hot water to achieve the desired consistency of the gravy
  8. Pop in the prepared chicken koftas into the gravy and mix well
  9. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  10. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  11. Garnish with cream and finely chopped coriander and serve hot with rice or chapatiChicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

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

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

    Ingredients needed for Chicken Kofta 
  • Minced chicken thigh: 500 gm
  • Spinach, finely chopped: 3/4 cup
  • Onion, finely chopped: 1/2 cup
  • Coriander, finely chopped: 2.5 tbsp
  • Coriander powder: 1. 5 tsp
  • Red Chili powder: 1 tsp
  • Garam Masala or Chicken Masala: 1.5 tsp
  • Egg, beaten well: 1
  • Salt: 1.5 tsp or to taste 
  • Freshly ground black pepper: 1.5 tsp
    • Ingredients needed for Kofta Curry
  • Onion, sliced : 1 large (approximately 1.5 cups)
  • Tomato, chopped: 2 medium sized
  • Garlic, chopped fine: 2 cloves
  • Ginger, chopped fine : 1 tbsp
  • Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  • Dried red chilli : 2
  • Cinnamon stick: 2 inch
  • Green cardamom (choti elaichi): 3
  • Black cardamom (badi elaichi) : 1
  • Cumin seeds : 1 tsp
  • Black pepper corns: 6-8
  • Bay leaf: 1
  • Kashmiri red chilli powder: 1 tsp or as per taste
  • Turmeric powder: 1/2 tsp
  • Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  • Salt: To taste
  • Oil : 2 tbsp
  • Butter : 2 tbsp
  • Sugar: 1/2 tsp
  • Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  • Heavy Cream for garnish

Instructions

    Method to prepare Chicken Kofta
  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside
    4. Method to prepare Chicken Kofta Curry
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices - bay leaf, cumin, dried red chilies, cinnamon, black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent, then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  10. Then add hot water to achieve the desired consistency of the gravy
  11. Pop in the prepared chicken koftas into the gravy and mix well
  12. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  13. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  14. Garnish with cream and finely chopped coriander and serve hot with rice or chapatis
https://onewholesomemeal.com/chicken-kofta-in-appe-aebleskiver-pan-easy-healthy-recipe/

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

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe

Tandoori Cauliflower Pulao | Tandoori Gobi Rice Recipe
Tandoori Cauliflower with Nuts Pulao

This tandoori style gobi rice recipe is a complete wholesome meal with a myriad of textures and flavours. Moreover, it is surprisingly easy to put together! So let’s get started.

Today many people making better lifestyle choices. This includes decisions to go gluten-free, become a vegetarian or vegan, and sometimes all three. As a result, apart from the mock meat choices, some veggies are fast becoming favourites. Some examples are eggplant, avocados, sweet potato and last but not least, cauliflower or gobi! Now, you have all kinds of cauliflower recipes like gluten-free cauliflower pizza and cauliflower rice for people watching their calories.

I have been meaning to try both recipes but for one reason or another haven’t been able to. But I am so glad I tried this tandoori cauliflower and nuts pulao. This gobi rice recipe is easy, make ahead meal in case you are planning any gatherings. You can make and refrigerate it a day ahead. Or just prepare the tandoori gobi. The roasted tandoori cauliflower is bursting with flavours. Its crispy chewiness complements the softness of perfectly cooked buttery long-grained basmati rice while the nuts impart a lovely crunch. One really doesn’t need anything much apart from some plain yogurt or raita on the side to make this a complete meal.

Tips To Make The Perfect Gobi Rice Pulao:

  1. Use long-grained basmati rice for best results.
  2. Wash well and soak the rice for half an hour before cooking.
  3. Avoid cooking rice in the microwave or pressure cooker. This helps keep the grains intact and avoids excessive moisture. So you have no clumpy rice.
  4. Also, add a few tablespoons of oil or butter to the rice water while it is boiling. This helps to keep the grains intact and avoids clumping.
  5. After you drain the rice spread it out on a flat baking sheet lined with buttered baking paper. This keeps the rice grains intact. Also, the grains continue to cook for sometime after being drained. Laying them out helps in even cooking and avoids clumping.
  6. Cut the cauliflower florets a little bigger than bite-size as they will shrink while roasting. Very small-sized florets would not impart much texture to the pulao.

Tandoori Cauliflower Pulao | Tandoori Style Gobi Rice Recipe

Ingredients:  

For Tandoori Cauliflower Marinade 

  • Medium sized cauliflower – 1 
  • Hung curd – 2.5 cups
  • Ginger-garlic paste – 1/2 tbsp
  • Red Chilli Powder – 1/2 tsp
  • Tandoori Chicken Masala or Garam Masala – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Amchoor Powder – 1/2 tsp
  • Ajwain or Carom seeds – 1/2 tsp
  • Kasoori Methi – 1tsp
  • Besan – 2 tbsp
  • Lemon juice – 2 tsp
  • Vegetable Oil – 1 tbsp and some extra
  • Salt – 1.5 tsp or as per taste

For Gobi Rice Recipe With Nuts

  • Basmati Rice (washed and pre-soaked in water for half an hour) – 1 cup
  • Water – 4 cups
  • Mint leaves, julienned – 1.5 tbsp
  • Small Red Onion, slivered – 1
  • Green chili, slit in half – 2
  • Lemon juice – 2.5 tbsp
  • Tandoori Chicken Masala – 1 tsp
  • Coarsely Chopped Cranberries -1 tbsp
  • Coarsely Chopped Raisins – 1 tbsp
  • Red Chilli flakes – 1/4 tbsp
  • Coarsely Chopped Almond – 1.5 tbsp
  • Cashews halved vertically – 1.5 tbsp
  • Coarsely Chopped Pistachios – 1 tbsp
  • Dried Bay Leaf -1
  • Star Anise – 1
  • Green Cardamom – 2
  • Saffron – 4-6 strands
  • Milk – 1tbsp
  • Pomegranate arils – 1.5 tbsp
  • Vegetable Oil – 2 tbsp
  • Ghee or Butter – 1 tbsp
  • Salt – 2 tsp or as per taste

Instructions:

Tandoori Cauliflower Recipe

  1. Prepare hung curd by placing regular yogurt in a muslin cloth and placing it on a sieve over a bowl. Refrigerate for 1-2 hours so 70% of the whey drains
  2. In the meantime separate the cauliflower florets into medium size (keeping them as uniformly sized as possible for even baking) and soak in boiling salted water(turning off the heat once the water comes to boil) for 5-7 minutes
  3. Drain water and run cold water over the florets, pat dry on a kitchen towel and keep aside 
  4. In a separate bowl whisk together all the ingredients for the marinade (including the hung curd); the marinade should not be too runny or coating the cauliflowers  evenly would get tricky 
  5. Check for seasonings and adjust as per taste 
  6. Marinate for approximately 2 hours or overnight in a refrigerator 
  7. To bake, preheat the oven to 200 degrees
  8. Prepare a baking tray, lining it with foil and brushing some oil on the tray
  9. Neatly line the marinated florets on the tray and brush some more oil on them
  10. Bake in preheated oven for 30 minutes or until the florets are cooked through; halfway through the process, turn over the florets for even baking
  11. Keep aside once done while you prepare the rice

Gobi Rice Recipe with Nuts

  1. Toast the chopped nuts, raisins, and cranberries in 1tsp ghee and keep aside 
  2. Heat 1 tbsp milk, add saffron strands, and keep aside
  3. Prepare a wide baking tray, lined with foil and keep aside
  4. In a bowl, whisk together lime juice, 1/2 tsp salt, tandoori chicken masala, and chilli flakes and keep aside
  5. Bring 4 cups water to boil in a deep wok, reduce the flame to medium and add bay leaf, star anise, and green cardamoms and 1.5 tsp salt
  6. Then add the pre-soaked rice and 2 tbsp vegetable oil and give it a gentle stir
  7. Let the rice cook in this flavoured water on a low flame till it is 90% done, i.e. it isn’t completely soft and does not squish easily between two fingers 
  8. Turn off heat and using a strainer, scoop out the rice and evenly spread it on the baking tray; keep aside 
  9. In a thick bottomed wok, heat 1 tbsp ghee or butter and add onions, mint leaves, and green chilies. Then cook on a medium flame till the onions are nice and brown
  10. Add the cooked flavoured rice along with saffron milk and baked cauliflower florets and give everything a very gentle mix using a wooden spatula
  11. Add the tandoori-lime vinaigrette followed by toasted nuts, dried fruit and mix well slowly and gently; check for salt and adjust as per taste
  12. Garnish with mint leaves and pomegranate arils and enjoy as is or with a side of beetroot raita.

Watch below the video recipe for Tandoori Cauliflower and Nuts Pulao:

 

 

Print
Tandoori Cauliflower & Nuts Pulaao | Tandoori Gobhi Pulaao

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Yield: 100

Serving Size: 4

Ingredients

    For Tandoori Cauliflower Marinade
  • Medium sized Cauliflower - 1
  • Hung curd- 2.5 cups
  • Ginger-garlic paste- 1/2 tbsp
  • Red Chilli Powder- 1/2 tsp
  • Tandoori Chicken Masala or Garam Masala- 1/2 tsp
  • Turmeric Powder- 1/2 tsp
  • Coriander Powder- 1 tsp
  • Amchoor Powder- 1/2 tsp
  • Ajwain or Carom seeds- 1/2 tsp
  • Kasoori Methi- 1tsp
  • Besan- 2 tbsp
  • Lemon juice- 2 tsp
  • Vegetable Oil - 1 tbsp and some extra
  • Salt- 1.5 tsp or as per taste
    • For Nuts Pulaao
  • Basmati Rice (washed and pre-soaked in water for half an hour) - 1 cup
  • Water- 4 cups
  • Mint leaves, julienned - 1.5 tbsp
  • Small Red Onion, slivered - 1
  • Green chilli, slit in half - 2
  • Lemon juice- 2.5 tbsp
  • Tandoori Chicken Masala- 1 tsp
  • Red Chilli flakes - 1/4 tbsp
  • Coarsely Chopped Almond- 1.5 tbsp
  • Coarsely Chopped Pistachios - 1 tbsp
  • Coarsely Chopped Cranberries -1 tbsp
  • Coarsely Chopped Raisins- 1 tbsp
  • Cashews, halved vertically - 1.5 tbsp
  • Dried Bay Leaf -1
  • Star Anise -1
  • Green Cardamom- 2
  • Saffron- 4-6 strands
  • Milk- 1tbsp
  • Pomegranate arils- 1.5 tbsp
  • Vegetable Oil- 2 tbsp
  • Ghee or Butter - 1 tbsp
  • Salt- 2 tsp or as per taste

Instructions

    Making Tandoori Cauliflower
  1. Prepare hung curd by placing regular yogurt in a muslin cloth and placing it on a sieve over a bowl. Refrigerate for 1-2 hours so 70% of the whey drains
  2. In the meantime separate the cauliflower florets into medium size (keeping them as uniformly sized as possible for even baking) and soak in boiling salted water(turning off the heat once water comes to boil) for 5-7 minutes
  3. Drain water and run cold water over the florets, pat dry on a kitchen towel and keep aside
  4. In a separate bowl whisk together all the ingredients for the marinade (including the hung curd); the marinade should not be too runny or coating the cauliflowers evenly would get tricky
  5. Check for seasonings and adjust as per taste
  6. Marinate for approximately 2 hours or overnight in a refreigerator
  7. To bake, preheat the oven to 200 degrees
  8. Prepare a baking tray, lining it with foil and brushing some oil on the tray
  9. Neatly line the marinated florets on the tray and brush some more oil on them
  10. Bake in preheated oven for 30 minutes or until the florets are cooked through; halfway through the process, turn over the florets for even baking
  11. Keep aside once done while you prepare the rice
    12. Making the Pulaao
  12. Toast the chopped nuts, raisins and cranberries in 1tsp ghee and keep aside
  13. Heat 1 tbsp milk, add saffron strands and keep aside
  14. Prepare a wide baking tray , lined with foil and keep aside
  15. In a bowl, whisk together lime juice, 1/2 tsp salt, tandoori chicken masala and chilli flakes and keep aside
  16. Bring 4 cups water to boil in a deep wok, reduce flame to medium and add bay leaf, star anise and green cardamoms and 1.5 tsp salt
  17. Then add the pre-soaked rice and 2 tbsp vegetable oil and give it a gentle stir
  18. Let the rice cook in this flavoured water on a low flame till it is 90% done, i.e. it isn’t completely soft and does not squish easily between two fingers
  19. Turn off heat and using a strainer, scoop out the rice and evenly spread it on the baking tray; keep aside
  20. In a thick bottomed wok, heat 1 tbsp ghee or butter and add onions, mint leaves and green chilies; cook on a medium flame till the onions are nice and brown
  21. Add the cooked flavoured rice along with saffron milk and baked cauliflower florets and give everything a very gentle mix using a wooden spatula
  22. Add the tandoori-lime vinaigrette followed by toasted nuts, dried fruit and mix well slowly and gently; check for salt and adjust as per taste
  23. Garnish with mint leaves and pomegranate arils and enjoy as is or with a side of beetroot raita.
https://onewholesomemeal.com/tandoori-cauliflower-pulao-tandoori-gobi-rice-recipe/

And before you leave, do not forget to check out some more delicious rice recipes:

https://onewholesomemeal.com/cheesy-veggie-rice/

Kimchi Flavoured Brown Rice

Brown and Wild Rice Citrus Salad

https://onewholesomemeal.com/methifresh-fenugreek-leaves-pulaao/

Beetroot Pilau, A Healthy Weekend Dinner

 

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

Sweet Potato Leaves Raita

Sweet Potato Leaves Raita
Sweet Potato Leaves Raita

Before I share with you the recipe for this healthy and yummy Sweet Potato Leaves Raita, let me give you some background.

Raita, the forever loved Indian side dish hardly needs any introductions. I however did a quick search to see how Sir Google describes it. One of the top few definitions was courtesy of the Cambridge English Dictionary, which describes it as below:

raita
noun [ U ]
UK

/ˈraɪ.tə/

US

/ˈraɪ.tə/
a South Asian dish consisting of yogurt with very small pieces of raw(= not cooked) vegetables mixed in yogurt.

What Is The Big Deal About This Humble Side Dish?

The above definition is not completely wrong. Oftentimes raw ingredients are used in raita. The usual suspects are cucumber, onion, tomato, coriander, mint, beetroot to name a few. This, however, is not the case always.
I personally feel that raita can be made out of practically any vegetable either raw or partially cooked (to retain its freshness, taste, and texture). The only two absolutely essential ingredients are yogurt and salt and everything else can be played around with. This, my friends, is one of the beauties of this dish. The other being its versatility and ability to be paired with practically any rice dish or Indian bread.
If you are still not convinced I will share a few examples:
  1. A good Chicken Biryani or any biryani for that matter is just incomplete without a well-made raita
  2. Too little time to cook? Plain ghee rice and raita is a complete meal
  3. Eating chapatis and no time to make a full-fledged curry? Raita to the rescue!
  4. Parathas– stuffed or plain again taste divine with a raita
  5. Kulchas again pair very well with raita
  6. A veg or meat pulaao is perfect with raita too!

So, there you are, some great examples of dishes you can pair raita with!

Why Is This Raita Special?

The recipe I am sharing today is my take on this versatile dish. It happened because I absolutely LOVE sweet potato leaves! Yes, you heard me right! The leaves are delicious and full of nutrients. I am not a huge fan of sweet potatoes themselves but LOVE fresh sweet potato greens that make great stir-fries.

This time, however, I was in the mood to try something different and hence this dish. I usually make spinach raita in a very similar fashion but I am so happy I tried this version as it turned out much creamier and yummier than the original.

Unlike most raitas, the veggies a.k.a. sweet potato leaves were cooked before adding. One can consume them raw too but they are a tad bitter and cooking with some garlic really helps balance the bitterness and adds tons of flavour to the final dish.

So, after thoroughly cleaning the leaves, I chopped them finely. Next, I cooked them for approximately 5 minutes on a low flame with some finely chopped garlic and hing (asafoetida). Once the raw smell disappeared and the leaves looked dryish, I added a pinch of salt and mixed it well. Do keep it aside to cool to room temperature.

Sweet Potato Leaves RaitaSweet Potato Leaves Raita

While the cooked leaves cooled off I prepared my curd. Now, you may or may not need to add some water to the curd depending on how watery it is and what consistency you want your raita to be. Usually, store-bought yogurt is thicker than home set curd. I would recommend you add water to think out the yogurt as desired. I added half a cup of water to two cups of yogurt and whisked well.

Then I added the spices. I used roasted whole cumin which was coarsely hand pounded, roasted red chili powder and a pinch of cayenne pepper too (you can skip the latter), half a teaspoon of oregano, rock salt (you can use regular salt too) and mixed it all well.

Tadka Is Optional But Great

If you are feeling indulgent you can also do a tadka with mustard seeds and dried red chilies. I skipped it as I wanted to keep it light. I chilled the raita in the refrigerator for half an hour and served it topped with some chili flakes. And since I am HUGE fan of the Japanese Mixed Chilli Pepper Togarashi I added some of that too. It is hot and nutty with sesame and great on raitas!

Sweet Potato Leaves RaitaSweet Potato Leaves RaitaSweet Potato Leaves Raita

 

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Sweet Potato Leaves Raita

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 90%

Serving Size: Serves 4

Ingredients

  • Sweet Potato Leaves, washed and finely chopped-3 cups
  • Garlic, finely chopped - 2-3 cloves
  • Hing (asafoetida)- 1/4 tsp
  • Yogurt-2 cups
  • Water- 1 cup or as desired
  • Red chilli powder, lightly roasted and cayenne pepper- 1.5 tsp
  • Whole cumin- 2 tsp
  • Oregano- 1/2 tsp
  • Togarashi (Japanese Mixed Chilli Pepper)- 1/2 tsp for garnish (optional)
  • Oil- 1 tbsp
  • Salt-to taste (use rock salt for best results)

Instructions

  1. Wash the sweet potato leaves well and patty dry on a kitchen towel, then chop fine
  2. In a heavy bottomed pan heat oil and once it is hot, add hing and garlic and saute on a low flame for a few seconds
  3. Then add finely chopped sweet potato leaves and cook until water evaporates and raw smell disappears, then add salt and mix well ; set aside to cool
  4. Roast the whole cumin in a dry pan on low flame , stirring continuously for almost a minute or until fragrant ; pound it into a coarse powder using a mortar-pestle and set aside
  5. Whisk together yogurt and water as per the desired consistency (I added half a cup water to 2 cups yogurt), then add the dry spices- red chilli powder, cayenne pepper, cumin powder and oregano and salt and mix well
  6. Chill in the refrigerator for half an hour , garnish with Togarashi if using and serve right away
https://onewholesomemeal.com/sweet-potato-leaves-raita/