Tag: Quick-Fix Meals

If you do not want to spend a lot of time in the kitchen, OneWholesomeMeal has got your back. These quick-fix meals require minimal prep. Also, we make sure that quick means healthy. So you do not compromise on nutrition.

These quick-fix meals are from different cuisines. Plus, we have vegetarian and vegan options. Have a look and try these recipes today.

Kimchi
Kimchi Flavoured Brown Rice
Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Parsley Roasted Cauliflower in a Coconut Gravy

Parsley Roasted Cauliflower in a Coconut Gravy

The other day I was chatting with some friends and everyone unanimously agreed that cauliflower has to be one of the most versatile veggies. It takes up most flavours so well and even die hard meat lovers seem to grudgingly accept their love for it. Parsley roasted cauliflowers are one of our favourite ways of eating this veggie as it is so simple and addictive. This time I went ahead and roasted it with a dash of lime and then added it to a coconut based gravy with basic spices and the results were outstanding.

I have numerous cauliflower recipes on the blog and none of them are a cauliflower pizza or rice 😉

Check some of them out here:

  1. Achaari Paalak Gobhi
  2. Chettinad Cauliflower Masala
  3. Tandoori Cauliflower Pulaao
  4. Roasted Crispy Cauliflower

Today’s recipe is a bit of an east meets west and the flavours come together so well. It is filling and satiating and tastes great with some steamed rice. If you do not want to go all the way, you could just roast the cauliflowers and throw it into your salads and wraps. There are numerous seasonings possible for roasted cauliflower too and I shall share a few soon on the blog . Until then try this one out and share with me how you like it.

Parsley Roasted Cauliflower in a Coconut Gravy

Tips to make Parsley Roasted Cauliflower in a Coconut Gravy

  1. While chopping the cauliflower, make sure florets are cut flat (refer to video below) on one side and equal sized for even baking
  2. Use 1 tablespoon dried parsley if you do not have fresh handy 
  3. Use good quality coconut cream for best results 
  4. I use cayenne pepper for a slight kick, but if you do not have some readily available use any kind of red chilli powder 
  5. I roasted the cauliflower at 220 degrees for 20 minutes flipping sides halfway; you can roast it for an additional 10 minutes for a more charred texture 
  6. This curry is a great make ahead dish as flavours deepen after a few hours
  7. If using coconut milk, you do not need to add water to the gravy unless you want it really runny

Ingredients

  1. Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  2. Fresh Parsley, chopped fine: 1/2 cup
  3. Lemon juice, freshly squeezed: 1/2 cup
  4. Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  5. Onion, finely chopped: 1 cup
  6. Garlic, finely chopped: 4 pods
  7. Turmeric powder: 1/2 tsp
  8. Coriander powder: 1 tsp
  9. Cumin powder: 1/2 tsp
  10. Garam Masala: A pinch
  11. Red Chili Powder: 1/2 tsp (optional)
  12. Green chilies, slit lengthwise : 2 (optional)
  13. Coconut cream (thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  14. Water: 1/2 cup or as needed for desired thickness of gravy
  15. Salt: To taste 
  16. Olive Oil: 2 tbsp+2 tbsp

Method

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well 
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ; 
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent 
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis 

Print
Parsley Roasted Cauliflower in a Coconut Gravy

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

  • Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  • Fresh Parsley, chopped fine: 1/2 cup
  • Lemon juice, freshly squeezed: 1/2 cup
  • Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  • Onion, finely chopped: 1 cup
  • Garlic, finely chopped: 4 pods
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1/2 tsp
  • Garam Masala: A pinch
  • Red Chili Powder: 1/2 tsp (optional)
  • Green chilies, slit lengthwise : 2 (optional)
  • Coconut cream(thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  • Water :1/2 cup or as needed for desired thickness of gravy
  • Salt: To taste
  • Olive Oil: 2 tbsp+2 tbsp

Instructions

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ;
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis
https://onewholesomemeal.com/parsley-roasted-cauliflower-in-a-coconut-gravy/

Parsley Roasted Cauliflower in a Coconut Gravy

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

Carrot Greens Stir Fry

Carrot Greens Stir Fry

Did you grow up eating carrot greens stir fry? Or did you always wonder what those pretty green shoots were good for? There are many reasons to include these pretty greens in your diet. Health and nutrition to begin with!

Growing up my grandparents had a huge kitchen garden and they grew all sorts of fruits and vegetables for family consumption and every summer it was the most looked forward to part of my trip. None of the neighbours had kids our(me and my brother) age so we did not really have any playmates apart from each other and the 5 year age difference made sure we also spent a lot of time by ourselves . And one of my favorite things to do was stroll in the kitchen garden looking at all the produce . I learnt so much about plants subconsciously like most kids and am so grateful for that kind of exposure.

Anyhow, it is not often that I spot carrots with shoots intact in the wet market but whenever I do, I try and grab them and add to my weekly menu. The best part is the greens are so flavourful by themselves , just a quick sauté in sesame or mustard oil with any of your preferred seasonings is just enough for a delicious and healthy side. And this time around coz the carrots were so juicy and sweet I added them to the stir fry too.

The recipe is fairly simple with no special tips and tricks involved. All you need to do is soak the shoots in water for a bit and wash multiple times till the water runs clear, drain and chop nice and fine. Chop carrots in cubes or any desired shape and get cooking. You can use this recipe with most other greens too.

I have added only basic spices in the stir fry but feel free to experiment.

Ingredients for Carrot Greens Stir Fry

  1. Carrot greens, washed and chopped fine- 2.5 cups
  2. Carrots, cubed or chopped to desired size – 1 cup
  3. Green peas, fresh or frozen- 1/2 cup (optional)
  4. Cumin seeds- 1 tsp
  5. Hing(asafoetida)-1/2 tsp
  6. Curry leaves- 12-15
  7. Turmeric powder- 3/4 tsp
  8. Red Chili powder-1/2 tsp
  9. Coriander powder- 1 tsp
  10. Cumin powder- 1/2 tsp
  11. Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  12. Green chilies, slit vertically- 2 or as per taste
  13. Toasted Sesame seeds: 1.5 tsp
  14. Pumpkin seeds: 1.5 tsp
  15. Salt: To taste
  16. Mustard or Sesame oil- 1 tbsp

Method for Carrot Greens Stir Fry

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis

Print
Carrot Greens Stir Fry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 80

Serving Size: 3-4 people

Ingredients

  • Carrot greens, washed and chopped fine- 2.5 cups
  • Carrots, cubed or chopped to desired size - 1 cup
  • Green peas, fresh or frozen- 1/2 cup (optional)
  • Cumin seeds- 1 tsp
  • Hing(asafoetida)-1/2 tsp
  • Curry leaves- 12-15
  • Turmeric powder- 3/4 tsp
  • Red Chili powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1/2 tsp
  • Garam Masala or Kitchen King Masala- 1/2 tsp (for fragrance only)
  • Green chilies, slit vertically- 2 or as per taste
  • Toasted Sesame seeds: 1.5 tsp
  • Pumpkin seeds: 1.5 tsp
  • Salt: To taste
  • Mustard or Sesame oil- 1 tbsp

Instructions

  1. Wash and drain the greens well, chop fine and keep aside
  2. If using fresh green peas blanch until soft and run under cold water, drain and keep aside
  3. Chop carrots into desired size and keep aside
  4. In a heavy bottomed pan heat oil and add cumin seeds; once the seeds start to splutter, reduce the flame to medium and add hing(asafoetida) and curry leaves and sauté for a minute, then add green chilies
  5. Add carrots and sauté for another minute then add the turmeric powder, red chilli, cumin and coriander powders and Garam Masala, mix well
  6. Cover and cook until carrots are 50% done. We do not want to cook the carrots too long and make them mushy as they will further cook with the greens later and absorb the moisture from the leaves and soften further
  7. Next add the carrot greens and green peas and mix well; cover and simmer for 5 minutes
  8. Finally add salt, mix well and add sesame and pumpkin seeds and serve hot with rice and daal or hot chapatis
https://onewholesomemeal.com/carrot-greens-stir-fry/

Carrot Greens Stir Fry

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 Uncategorized

Kurkuri Bhindi-Easy Oven Baked Recipe

Kurkuri Bhindi-Easy Oven Baked Recipe

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

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

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

Preparing Bhindi (okra) for Baked Kurkuri Bhindi

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

Ingredients

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

Method for Baked Kurkuri Bhindi

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

Watch a step by step recipe video here

Print
Baked Kurkuri Bhindi- Quick to put together side

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 3

Ingredients

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

Instructions

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

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Crispy Oven-Baked Fish

Crispy Oven-Baked Fish

For quite some time now I have been contemplating investing in an air-fryer. Most people who possess one highly recommend it and those of us who don’t, contemplate and drool at the thought of binging on all the yummy fried food without the guilt. At least I do. What’s stopping me then you might ask? Like most people living in Hong Kong-Kitchen counter space is a luxury and I am forever trying to figure out best and most efficient storage options. As such an air fryer does seem like bit of a luxury at the moment . Hence for now I am happy creating recipes like this Crispy Oven-Baked Fish which make sure I miss an air-fryer a tad bit less!

Why Baked Fish is Always a Winner?

Fish in itself is a complete meal with all the micro and macro nutrients that it possesses. Most fish cook easily and retain flavours very well. So, be it Indian, Thai, Chinese or Continental flavours, a fish (especially flaky white ones) would do absolute justice to any of it. Not to mention it requires minimal prep and bakes/cooks really fast so it is perfect for those hectic weeknight meals.

We usually do fish once a week- foil baked, pan fried or in curries and soups and sometimes deep fried when we are feeling a tad indulgent. One of my favourite baked fish recipes is the classic Indian Patra Ni Machchi ( whole pomfret or pompanos baked in banana leaves with a spiced coriander-coconut paste). I will be sharing that recipe with you real soon!!

Tips to Make Perfect Crispy Oven-Baked Fish

  1. Use a white fish like Tilapia, Basa(pangasius), Haddock or Sole
  2. Use boneless fillets as they work best for this recipe
  3. Make sure the oven is nice and hot (preheated at least for 15 minutes at 204 degrees) before you pop the prepared fish into it
  4. Prepare your tray by double lining it with foil first and then parchment followed by spraying it with oil
  5. I kept the seasoning simple using only dried parsley, black pepper and some cayenne but feel free to get creative and use your own favourite seasoning mix. We do one with sumac, cayenne and dried red chilli flakes  and it imparts a nice citrusy kick to the crust
  6. Use Japanese Panko Breadcrumbs for best results as they make for the crispiest crusts
  7. To reduce prep time prepare three different stations next to each other- first a wide plate with all purpose flour, salt, black pepper, cayenne, another one with breadcrumbs, salt, the remaining black pepper & parsley and a bowl with eggs beaten lightly & remaining seasoning
  8. Slice the fillets into approximately 2X3 inches size so they are easy to work with and do not break easily while baking
  9. Evenly divide the salt and other seasonings in all the three coatings for best results
  10. I also like to marinate the fish in some lime and pepper and refrigerate for 2-3 hours before cooking but you can do it for 30 minutes or so or skip this step. Marinating in lime helps take out the strong fishy odour

Ingredients for Crispy Oven-Baked Fish

  1. Boneless fillet of any white fish like Tilapia, Basa(pangasius), Haddock or Sole- 300 gms
  2. All purpose flour- 3/4 cup
  3. Panko Bread Crumbs- 1 cup
  4. Dried Parsley- 2.5 tbsp divided into three equal parts
  5. Cayenne Pepper- 1.5 tbsp (or as per taste) divided into three equal parts
  6. Salt: 1.5 tsp (or as per taste) divided into three equal parts
  7. Pepper, coarsely ground : 2 tsp
  8. Two eggs lightly beaten
  9. Lime juice, freshly squeezed, 1/2 tsp black pepper for marinade
  10. Oil to brush/spray on the baking sheet and fish before baking

Method  for Crispy Oven-Baked Fish

  1. Slice the fish fillets into desired size (preferably 2X3 inches) and marinate in lime juice and half a teaspoon black pepper for a minimum of half an hour
  2. In the meantime preheat your oven to 204 degrees and line a baking sheet with some foil topped with parchment and brush oil all over
  3. Prepare three stations for coating the fish. At the first station place a wide plate with All Purpose Flour, one third each of the dried parsley, cayenne pepper, salt and black pepper and mix;
  4. At the second station whisk the eggs in a bowl and add half of the leftover parsley, cayenne and black peppers and salt and mix ; finally at the third station, in a wide plate place Panko Bread Crumbs and the remaining seasonings and mix
  5. Bring the marinated fish out of the fridge five minutes before baking and let it rest
  6. Then begin by lightly coating the fish fillets with All Purpose Flour mix followed by gently dipping it in the bowl with eggs followed finally by the bread crumbs mix
  7. Place the coated fillet on prepared baking pan and continue the same for the remaining 
  8. Spray or brush some oil over the fish and bake for about 20 minutes at 204 degrees , flipping sides halfway through the process for even baking
  9. The baking time may vary according to the oven so make sure to check intermittently . Once the outside coating turns a light golden the fish is done
  10. Serve with a side of garlic mayo, hot sauce and lime wedgesCrispy Oven-Baked Fish

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Crispy Oven-Baked Fish

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 100

Serving Size: 2-3

Ingredients

  • Boneless fillet of any white fish like Tilapia, Basa(pangasius), Haddock or Sole- 300 gms
  • All purpose flour- 3/4 cup
  • Panko Bread Crumbs- 1 cup
  • Dried Parsley- 2.5 tbsp divided into three equal parts
  • Cayenne Pepper- 1.5 tbsp (or as per taste) divided into three equal parts
  • Salt: 1.5 tsp (or as per taste) divided into three equal parts
  • Pepper, coarsely ground : 2 tsp
  • Two eggs lightly beaten
  • Lime juice, freshly squeezed, 1/2 tsp black pepper for marinade
  • Oil to brush/spray on the baking sheet and fish before baking

Instructions

  1. Slice the fish fillets into desired size (preferably 2X3 inches) and marinate in lime juice and half a teaspoon black pepper for a minimum of half an hour
  2. In the meantime preheat your oven to 204 degrees and line a baking sheet with some foil topped with parchment and brush oil all over
  3. Prepare three stations for coating the fish. At the first station place a wide plate with All Purpose Flour, one third each of the dried parsley, cayenne pepper, salt and black pepper and mix;
  4. At the second station whisk the eggs in a bowl and add half of the leftover parsley, cayenne and black peppers and salt and mix ; finally at the third station, in a wide plate place Panko Bread Crumbs and the remaining seasonings and mix
  5. Bring the marinated fish out of the fridge five minutes before baking and let it rest
  6. Then begin by lightly coating the fish fillets with All Purpose Flour mix followed by gently dipping it in the bowl with eggs followed finally by the bread crumbs mix
  7. Place the coated fillet on prepared baking pan and continue the same for the remaining
  8. Spray or brush some oil over the fish and bake for about 20 minutes at 204 degrees , flipping sides halfway through the process for even baking
  9. The baking time may vary according to the oven so make sure to check intermittently . Once the outside coating turns a light golden the fish is done
  10. Serve with a side of garlic mayo, hot sauce and lime wedges
https://onewholesomemeal.com/crispy-oven-baked-fish/