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 Most Popular Posts

Prawn Pulao Recipe | Easy Recipe with Coconut Milk

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

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

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

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

Some helpful tips to make a delicious Prawn Pulao:

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

Ingredients for Prawn Pulaao:

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

Method to make Prawn Pulaao:

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

Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Watch a step by step video here :

Print
Prawn Pulao Recipe- Easy Recipe with Coconut Milk

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 100

Serving Size: 4

Ingredients

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

Instructions

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

Some other Pulaao Recipes you may like:

Methi Pulaao | Fresh Fenugreek Leaves

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

Categories
Dinner | 8pm Meal

Baked Jacket Potatoes | Easy Wholesome Recipe

Baked Jacket Potatoes- Easy Wholesome Recipe

Are you Team Taters?

Truth is I have never met anyone who is not . In fact I have always wondered why are potatoes so underrated! I pondered on this a few years back when I shared the recipe for the most delicious Rosemary Roasted Potatoes.

Not much has changed since and I am still trying to figure the above answers but in the meantime I did create this “too good to refuse” baked jacket potatoes recipe that packs a punch and is a complete meal in itself.

While I have used an assortment of veggies in this recipe but please feel free to tweak it as per your taste and requirements. There really is no right way to do it. The right ingredients are what suits your palette. Having said that, mushroom, corn and spinach with a generous helping of cheese & butter is a match made in heaven!

Some tips to make perfectly Baked Jacket Potatoes

  1. For best results use large baking potatoes such as Russet potatoes . Here is a guide to finding the right potatoes for your baking, roasting, frying needs
  2. Keep a oil sprayer bottle handy. If you do not have one a brush would do too
  3. It is important to poke the potatoes with a fork before baking so they do not explode while baking
  4. Make sure the oven is preheated well (400 degrees Fahrenheit / 200 degrees celsius) so the skin crisps up properly
  5. For best results brush the potatoes liberally with butter in the beginning and halfway through the baking process
  6. Since I used vegetables for stuffing so I precooked the veggies and seasoned them before mixing them with the potatoes flesh scooped out after they baked

Ingredients for Baked Jacket Potatoes

  1. Potatoes : 6 large
  2. Fresh or frozen spinach: 1 cup
  3. Corn: 1/4 tbsp
  4. Mushroom: 1 cup
  5. Red onion, chopped fine: 1/2 cup
  6. Garlic, chopped fine: 1/2 tbsp
  7. Spring onion, chopped fine: 1/4 cup
  8. Butter: 4 tbsp or as needed
  9. Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
  10. Parmesan Cheese, shredded: 1/3 cup
  11. Salt and Pepper to taste

Method

  1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
  2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
  3. Bake for 30-40 minutes or until cooked through
  4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
  5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
  6. Add the remaining vegetables and cook until done
  7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
  8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
  9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture

Print
Baked Jacket Potatoes- Easy Wholesome Recipe

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 4

Ingredients

  • Potatoes : 6 large
  • Fresh or frozen spinach: 1 cup
  • Corn: 1/4 tbsp
  • Mushroom: 1 cup
  • Red onion, chopped fine: 1/2 cup
  • Garlic, chopped fine: 1/2 tbsp
  • Spring onion, chopped fine: 1/4 cup
  • Butter: 4 tbsp or as needed
  • Cheddar Cheese or Monterey Jack cheese, shredded : 1/2 cup
  • Parmesan Cheese, shredded: 1/3 cup
  • Salt and Pepper to taste

Instructions

  1. Preheat your oven to 200 degrees and line a baking tray with foil and set aside
  2. Wash and scrub the potatoes well, pat dry and poke holes into them using a fork and brush with butter
  3. Bake for 30-40 minutes or until cooked through
  4. In the meantime melt butter in a heavy bottomed skillet and add garlic and sauté for a minute on a medium high heat
  5. Add chopped onions and cook until translucent, then add mushrooms and cook on medium low flame until 70% done
  6. Add the remaining vegetables and cook until done
  7. Once the potatoes are done, wait for them to cool down slightly and scoop out the flesh partially leaving behind a half centimetre thick layer so they hold shape after stuffing
  8. Mash the scooped out flesh well and mix with the cooked veggies; season with salt and pepper
  9. Stuff the mixture into the potato shells and top up with cheddar and parmesan cheese mixture
https://onewholesomemeal.com/baked-jacket-potatoes-easy-wholesome-recipe/

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chettinad Cauliflower Masala

Chettinad Cauliflower Masala

Life of a blogger and a food photographer is all about problem solving. Time and time again these skills are tested which is what makes food photography and food blogging one of the hardest things to do. But that is also what makes it very exciting . This Chettinad Cauliflower Masala was the result of one such exciting episode.

A little backstory

I did a giveaway for the blog a few months bag and two winners received a free online cooking class. For one of them I was to cook (and teach) Chettinad Chicken . Everything was well planned- recipe curated, indian groceries checked and stocked up  participant emailed, calendars blocked. Everything except one minor detail was left to the last minute-buying chicken. My closest supermarket is 10 minutes away on foot and I decided to fetch the chicken a couple of hours before the class as my freezer was full. I could pick and cook it right away without the need to freeze you see 🙂

Well! I had not planned it as well I thought. This was early COVID -19 days when people were stocking everything from toilet paper rolls to eggs and chicken of course!!! So, as luck would have it, the aisles were empty and forget our favourite brand, none of our lesser favourites were available either! I literally had two hours before the class started. It was time to problem solve! What could I swap chicken with? Something which absorbs flavours as well while retaining its own? Cauliflower!!!! My brain instantly replied! Thankfully I spotted some fresh looking Australian cauliflower heads in the aisles and dashed to lay my hands on one before someone else could. That is how this Chettinad Cauliflower Masala happened thanks to the hoarders who emptied the supermarket aisles off chicken!

Tips to making great Chettinad Cauliflower Masala

  1. Shallow fry the cauliflower and poke holes into it so the masala seeps into it well
  2. If not frying, blanch it in salted boiling water . Same reason as above, for the masala to seep
  3. Use freshly desiccated coconut. Even frozen version will do as long as its fresh coconut . That gives the best results. Alternatively you can use dry desiccated coconut soaked for 30 minutes in some coconut milk
  4. Freshly roast the dry spices and prepare the Chettinad Masala right before cooking or not more than 2 days before. If you are preparing the spice mix in advance then keep it refrigerated and bring to room temperature 30 minutes before cooking
  5. As with most Indian recipes that involve frying onions, do not rush the frying process. The onions need to be very well cooked, a deep brown in colour and not just translucent
  6. This dish tastes best when the flavours to soak in for a couple of hours before serving. If you are cooking it for a gathering, cook it the night before

Enjoying Chettinad Cauliflower Masala

  1. Best enjoyed with hot chapatis or parathas but tastes great with daal rice too
  2. Keep a bowl of yogurt or raita handy as it does test your spice tolerance . Tang yogurt works well with spicy Chettinad masala
  3. And last but not the least, squeeze some lime and salt over raw onions and complete your spicy Chettinad meal!

Recipe for Chettinad Cauliflower Masala

Ingredients For Chettinad Masala
  1. Desiccated coconut, fresh or dry: 1/2 cup
  2. Coriander seeds: 1.5 tbsp
  3. Fennel seeds: 1 tbsp
  4. Cumin seeds: 1 tsp
  5. Mace: 1
  6. Green cardamom: 4
  7. Cloves: 4
  8. Star Anise: 1
  9. Cinnamon stick: 1.5 inch
  10. Black Pepper corns: 3/4 tsp
  11. Dried Red Chilies: 4-6
Ingredients For the Cauliflower Curry
  1. Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  2. Red onion, chopped fine: 1.5 cups
  3. Tomato, chopped fine: 3/4 cup
  4. Potatoes, cubed: 1 cup (optional)
  5. Curry leaves: 15-20
  6. Green chilies, slit lengthwise : 2 or to taste
  7. Turmeric powder : 1/2 tsp
  8. Coriander, chopped fine: 1.5 tbsp
  9. Salt: 1.5 tsp + 1/2 tsp
  10. Water: 1 cup or as needed
  11. Oil
Method
  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and  add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice

Print
Chettinad Cauliflower Masala

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 4

Ingredients

    Ingredients For Chettinad Masala
  • Desiccated coconut, fresh or dry: 1/2 cup
  • Coriander seeds: 1.5 tbsp
  • Fennel seeds: 1 tbsp
  • Cumin seeds: 1 tsp
  • Mace: 1
  • Green cardamom: 4
  • Cloves: 4
  • Star Anise: 1
  • Cinnamon stick: 1.5 inch
  • Black Pepper corns: 3/4 tsp
  • Dried Red Chilies: 4-6
    • Ingredients For the Cauliflower Curry
  • Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  • Red onion, chopped fine: 1.5 cups
  • Tomato, chopped fine: 3/4 cup
  • Potatoes, cubed: 1 cup (optional)
  • Curry leaves: 15-20
  • Green chilies, slit lengthwise : 2 or to taste
  • Turmeric powder : 1/2 tsp
  • Coriander, chopped fine: 1.5 tbsp
  • Salt: 1.5 tsp + 1/2 tsp
  • Water: 1 cup or as needed
  • Oil

Instructions

  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice
https://onewholesomemeal.com/chettinad-cauliflower-masala/

Chettinad Cauliflower Masala

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

Mango Milkshake Recipe With Healthy Options

Mango Milkshake Recipe | Fresh Mango Shake
Mango Milkshake recipe with healthy options

And last but not least in the Mango Trilogy – Mango Milkshake! If you are a South Asian, is there a possibility that you have not heard of Mango Milkshake?

Food has a way of bringing back the most precious memories, don’t you think? A freshly made glass of Mango Milkshake for example. It transports me back to my summer holiday break when sultry afternoons would become more bearable with the air cooler blowing mogra scented cool breeze (yes, I belong to the Desert Cooler era ;)), a stack of books issued from the library, and a chilled glass of Mango Shake to go with it!

I tried to recreate that magic again when I finally received the first batch of Alphonso Mangoes of this season. And it did not disappoint. Oh! What bliss is that magical glass of mango milkshake! Now, technically milkshakes are made with ice creams, vanilla, or chocolate most commonly. However, there are some alternatives to using just ice cream to make it a tad healthier.

Ice cream alternatives one could use:

  1. Whipping cream- full fat or low fat based on your preference in combination with milk.
  2. Almond milk
  3. Oat Milk
  4. Soya Milk
  5. Full fat or reduced-fat milk
  6. Combination of ice cream, milk, and whipping cream in 3:2:1 ratio

Some useful tips in making a Mango Milkshake par excellence :

  1. Use varieties of mango which are very pulpy and juicy. No “pulp fiction” aka fibrous, juice only, no pulp kinda varieties. That would lead to a very watery milkshake with only a mild mango flavour. If you are looking for a creamy, loaded with mango flavour milkshake, then use Indian varieties like Alphonsoes, Dussehri or Malgova. Read here to find out more about Indian mango varieties. If you are unable to find any of these then your next best bet is canned mangoes. But never and I repeat never use fibrous varieties for Mango Milkshake
  2. Use only ice to thin out the milkshake and not water
  3. When using vanilla ice cream, you do not need to add sugar as both the ice cream and mango should be sweet enough
  4. If you do decide to add sugar, try swapping it with raw sugar, it enhances the flavours manifold
  5. When using just milk to make the mango milkshake, using pure vanilla essence for flavour is recommended

So, with these tips under our belt, we are all set to make the best Mango Milkshake in town!

Ingredients :

  1. Milk (you can use any kind) – 1 cup
  2. Vanilla ice cream-2 large scoops or swap it with one cup milk
  3. The pulp of two medium-sized mangoes
  4. Chopped nuts (optional)
  5. Sweetener of choice – As per taste 
  6. Ice cubes- 1 cup

Method:

  1. In a high-speed blender blend all ingredients till smooth
  2. Garnish with some more chopped nuts if desired and serve chilled 
  3. You could add more ice cubes if desired, right before serving.

Print
Mango Milk Shake

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 100

Serving Size: 2 tall glasses

Ingredients

  • Milk (you can use any kind)- 1 cup
  • Vanilla ice cream-2 large scoops or swap it with one cup milk
  • Pulp of two medium sized mangoes
  • Chopped nuts (optional)
  • Sweetener of choice - As per taste 
  • Ice cubes- 1 cup

Instructions

  1. In a high speed blender blend all ingredients till smooth
  2. Garnish with some more chopped nuts if desired and serve chilled
  3. You could add more ice cubes if desired, right before serving
https://onewholesomemeal.com/mango-milkshake-recipe-with-healthy-options/

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

https://onewholesomemeal.com/custard-apple-mango-pudding/

Mango Yogurt Oats Parfait To Start Your Morning

Beaten-Rice Yogurt Mango Parfait

https://onewholesomemeal.com/custard-apple-mango-pudding/

 

 

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

Vegan Dessert With Mango | Manco Pots

Vegan Dessert with Mango and Coconut Cream
Manco Pots

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

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

The Mango Originated In India

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

It’s More Than Just a Tropical Fruit

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

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

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

Vegan Dessert With Mango: Manco Pots

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

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

Useful Tips For The Perfect Vegan Dessert

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

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

Print
Manco Pots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4-6 small pots

Ingredients

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

Instructions

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

Manco Pots

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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/