Tag: Vegetarian Recipes

OneWholesomeMeal brings to you a range of vegetarian recipes from India and around the world. These recipes are very easy to make and good for health. Try for yourself today.

Dahi baingan by OneWholesomeMeal
Dahi Baingan or Eggplant in Yogurt Gravy
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
Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Almond & Besan Laddoos | Refined Sugarfree | Healthy Recipe

Almond & Besan Laddoos- Refined Sugarfree Healthy Recipe

And Diwali treats continue. In the series of refined sugar free desserts here is one more-Almond & Besan Laddoos. They are made with chickpea flour (besan) and almond flour and loosely inspired by the Gujarati delicacy Magaj Na Laddoo.

Same-Same But Different

Magaj laddoos and these laddoos are similar yet different. Similar because both use besan and almond flour. Different because these laddoos use more ghee and no milk at all. However, if you do decide to use castor sugar then ghee used is reduced as castor sugar also acts as a binder. You would not need to use the two tablespoons in the end. But between sugar and ghee, you know which is a better option 😉

Magaj Na Laddoos & Sweet Memories

Food is delicious more so because of the love associated with it. No matter how average a cook one’s mother is but “Ma ke haath ka chana (food cooked by mum)” is always special. Why else but because of all the love she puts in while she cooks for her child. And I think that is the reason why Magaj Na Laddoos are so special to me. Not because my mum made it. But because my lovely roommate’s mum (back in undergrads) would make it and send along after each summer break.

Every evening after the unpalatable mess (cafeteria) dinner all of us friends would gather in Room 311 (the room I shared with three other girls) and open our snack boxes to share. Each box would hold love from home, some homemade some store bought but packed with utmost love and care by our respective mothers. The best part? Each one of us would rejoice in sharing the goodies and savouring the speciality treats from others’ snack boxes. And Magaj na laddoos from P’s snack box would be claimed almost entirely by me. And also the sukhdi and kopra paak. Have I convinced you enough how big a fan of Gujarati sweets I am?!

Then let us proceed to the recipe of the Almond & Besan Laddoos.

Helpful tips to make Almond-Besan Laddoos

  1. Good quality ghee, especially grass-fed cow’s ghee makes all the difference
  2. Roasting the besan-This requires some elbow grease but not to be cut short. A good 15-20 minutes on a low flame till nutty aroma arises and colour of besan starts to change
  3. Blanched almond flour- Almond flour comes in two varieties- raw and blanched. The latter version is recommended for this recipe. If you are unable to find it in stores then worry not! It can be easily made at home.
  4. I used raw cane sugar in the recipe but you can use any kind of brown sugar but make sure to add sugar into the besan after taking it off heat. You do not want sugar to melt and make the mixture runny and unbindable
  5. Once sugar is added, add approximately 2-3 tbsp of melted ghee. Add one tablespoon, give it a nice mix and then the add the remaining ghee gradually, testing as you go if the mixture binds. Depending on the kind of almond flour you use, you would need anywhere between 2-3 tablespoon ghee. Just enough to bind the laddoos
  6. Make sure to wet your palms with water before you start binding the laddoos. This make the binding process easier and also ensures you do not burn your hands
  7. I garnished with rose petals but you could also use chopped almonds and pistachios to garnish

Ingredients to make Almond-Besan Laddoos

  1. Ghee, melted- 1/2 cup+ 2 tbsp
  2. Besan (chickpea flour)-2 cups
  3. Blanched almond flour- 2 tbsp
  4. Raw Sugar/Brown Sugar- 1/2 cup or as per taste
  5. Cardamom powder, freshly ground- 1 tsp
  6. Slivered almonds- 1 tbsp and some extra for garnish
  7. Chopped raisins- 1 tbsp
  8. Dried rose petals for garnish
  9. One cup water

Method to make Almond-Besan Laddoos

  1. Heat ghee in a heavy bottomed pan, once the ghee is hot, reduce the flame to low and add besan
  2. On a very low flame with continuous stirring cook the besan till it starts to change colour to a dark muddy yellow and a nutty aroma arises; this will take approximately 20-25 minutes from start to finish
  3. Once besan is well roasted take it off the flame and add almond flour, brown/raw sugar, chopped raisins and slivered almonds and give it a nice mix
  4. Take the mixture back to the flame and add 2 tbsp ghee and mix again and continue to stir for another 2-3 minutes
  5. Turn off heat, and let the mixture cool down for 5 minutes, then wet your palms and start to roll the mixture into laddoos/balls of desired size ; be careful to wet your palms well to avoid burning
  6. At this stage if you feel the laddoos are not coming together , add some more ghee and bind
  7. Garnish with slivered almonds or rose petals or both

See video below for a step by step:

Print
Almond & Besan Laddoos- Refined Sugarfree Healthy

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 12-14 medium sized laddoos

Ingredients

  • Ghee, melted- 1/2 cup+ 2 tbsp
  • Besan (chickpea flour)-2 cups
  • Blanched almond flour- 2 tbsp
  • Raw Sugar/Brown Sugar- 1/2 cup or as per taste
  • Cardamom powder, freshly ground- 1 tsp
  • Slivered almonds- 1 tbsp and some extra for garnish
  • Chopped raisins- 1 tbsp
  • Dried rose petals for garnish
  • One cup water

Instructions

  1. Heat ghee in a heavy bottomed pan, once the ghee is hot, reduce the flame to low and add besan
  2. On a very low flame with continuous stirring cook the besan till it starts to change colour to a dark muddy yellow and a nutty aroma arises; this will take approximately 20-25 minutes from start to finish
  3. Once besan is well roasted take it off the flame and add almond flour, brown/raw sugar, chopped raisins and slivered almonds and give it a nice mix
  4. Take the mixture back to the flame and add 2 tbsp ghee and mix again and continue to stir for another 2-3 minutes
  5. Turn off heat, and let the mixture cool down for 5 minutes, then wet your palms and start to roll the mixture into laddoos/balls of desired size ; be careful to wet your palms well to avoid burning
  6. At this stage if you feel the laddoos are not coming together, add some more ghee and bind
  7. ogether , add some more ghee and bind
  8. Garnish with slivered almonds or rose petals or both
https://onewholesomemeal.com/almond-besan-laddoos-refined-sugarfree-healthy-recipe/

Almond & Besan Laddoos- Refined Sugarfree Healthy Recipe

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal

Besan Ki Barfi | Easy Recipe with 5 simple ingredients

Besan Ki Barfi

If you read my last post or for that matter any post that I put up around late October/November then you already know my love for the festive season. And most recipes around this time are in keeping with the spirit of festivities. And this Besan Ki Barfi is no exception.

We love Indian desserts as a family. Because they are home made one knows what ingredients have gone in. Our most favourite kind are desserts with chickpea flour  aka besan

My best friend Besan

The nutty taste of roasted chickpea flour goes very well with sugar (white or brown you can take your pick) and its versatility makes it a favourable ingredient in a lot of desserts. Besan laddoos are one of my favourites and they are so easy to whip up. I make them a lot at home and the plan was the same during Ganesh Chaturthi but the Gods had greater plans in mind and I “messed up!” Like I always do in the kitchen, I was multitasking. But multitasking is not always a great idea you see! Because I for some (in the hindsight good) reason forgot that sugar goes into the roasted besan when it has cooled off a tad bit. And hence the sweet fiasco happened!

But boy was it a delicious fiasco! Because the outcome were these decadent melt in your mouth Besan Barfis ! And they vanished in a jiffy too! My boys love these barfis more than the besan laddoos now. I will be making them again for Diwali and I am so excited to share this recipe with you. Hope you like and try it for your festive spread!

Tips to making Besan ki Barfi

  1. Good quality ghee preferably pure ghee made with cow’s milk is best for making Indian Mithai. See here how I make ghee at home with store bought grass-fed butter.
  2. Roasting besan continuously for around 30 minutes on a low flame . Unless you are very confident and an expert at making Indian mithais , keep the flame low and do not leave the pan unattended until the besan is well roasted. Nutty aroma and change in colour from yellow to a darker muddy yellow is a good indicator
  3. Use a good quality thick bottomed pan to avoid burning the besan while roasting
  4. Line your pan with greased parchment so you can cut and pull out the barfis easily once they have cooled down
  5. When cutting the barfis in desired shape use a sharp knife and keep wiping it off with a wet kitchen towel intermittently for mess free slices
  6. These barfis stay well until 10 days at room temperature and even longer in cooler weather. I do not recommend refrigerating them.

Ingredients for making Besan ki Barfi

  1. Besan (chickpea flour)- 2 cups
  2. Melted ghee- 1.25 cups (one cup+ one-fourth cup) and little extra for greasing the parchment
  3. Powdered sugar- 1 cup or as per taste
  4. Cardamom powder-1 tsp
  5. Coarsely powdered almonds- 1 tbsp
  6. Slivered almonds- 3 tbsp for garnish

Method for making Besan ki Barfi

  1. Line a cookie sheet or steel plate with parchment and brush some ghee on it and keep aside
  2. Sift the besan and keep aside. This breaks lumps and helps with even cooking
  3. In a heavy bottomed wide pan melt ghee and then reduce the flame to medium low and add besan
  4. Cook on low flame with continuous stirring until the besan and ghee mixture reaches a semi solid stage. The colour of besan also changes to a darker shade of yellow. Do note that the mixture starts to clump together first before it starts to thin out. The entire process takes about 25-30 minutes on a low flame.
  5. Add cardamom powder halfway through the above step
  6. After approximately 30 minutes when the semi solid stage is reached add powdered sugar and coarsely powdered almonds and mix well
  7. Turn off heat and transfer to the prepared greased plate
  8. Garnish with slivered almonds and let it come to room temperature . This takes around one hour or so
  9. Cut out into desired shape with a sharp knife making sure to wipe the knife in between to make the process mess-free and get clean slices
  10. Store in an air-tight container at room temperature and consume within 10 days. It lasted for jus two days at our’s 😉

Besan Ki Barfi

Print
Besan Ki Barfi

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: Makes 20 medium sized barfis

Ingredients

  • Besan (chickpea flour)- 2 cups
  • Melted ghee- 1.25 cups (one cup+ one-fourth cup) and little extra for greasing the parchment
  • Powdered sugar- 1 cup or as per taste
  • Cardamom powder-1 tsp
  • Coarsely powdered almonds- 1 tbsp
  • Slivered almonds- 3 tbsp for garnish

Instructions

  1. Line a cookie sheet or steel plate with parchment and brush some ghee on it and keep aside
  2. Sift the besan and keep aside. This breaks lumps and helps with even cooking
  3. In a heavy bottomed wide pan melt ghee and then reduce the flame to medium low and add besan
  4. Cook on low flame with continuous stirring until the besan and ghee mixture reaches a semi solid stage. The colour of besan also changes to a darker shade of yellow. Do note that the mixture starts to clump together first before it starts to thin out. The entire process takes about 25-30 minutes on a low flame. 
  5. Add cardamom powder halfway through the above step 
  6. After approximately 30 minutes when the semi solid stage is reached add powdered sugar and coarsely powdered almonds and mix well
  7. Turn off heat and transfer to the prepared greased plate 
  8. Garnish with slivered almonds and let it come to room temperature . This takes around one hour or so
  9. Cut out into desired shape with a sharp knife making sure to wipe the knife in between to make the process mess-free and get clean slices
  10. Store in an air-tight container at room temperature and consume within 10 days. It lasted for jus two days at our's 😉
https://onewholesomemeal.com/besan-ki-barfi/

Besan Ki Barfi

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

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

Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

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

Eating right during festive season

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

Diwali is my favourite festival and why not!

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

Tips to make perfect Eggless Semolina Mini Cakes

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

Ingredients to make perfect Eggless Semolina Mini Cakes

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

Method to make perfect Eggless Semolina Mini Cakes

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

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

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 12 -16 muffins

Ingredients

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

Instructions

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

Eggless Semolina Mini Cakes- Refined Sugar-free Easy Recipe

 

Categories
Dinner | 8pm Meal

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
Afternoon Snack | 3pm Meal Dinner | 8pm Meal

Matar Kachoris | Green Peas Kachori Recipe

Matar Kachoris, Green Peas Kachori recipe

Matar Kachoris with Filter Kaapi is one of my favourite combinations. I did not grow up in South India but my love for the South Indian cuisine is real. As a child I would look forward to our occasional weekend trips to the Temple because right after we would head to the tiny South Indian coffee shop close by. Memories of family size Masala Dosa crisping on the edges and the cook spooning out the most inviting potato masala to go with it still linger fresh. For me however those trips only brought partial satisfaction. Because I would never be allowed to savour the hot intoxicating smelling beverage that came along with it. Filter Kaapi (coffee) apparently was something only the adults could enjoy. According to my father at least.

So, it is only natural that now when I make trips to my favorite South Indian joint in Hong Kong, I more than makeup for the lost opportunities. My cravings are so strong that a few years back I even bought a Coffee Filter to brew my own Kaapi at home. 

While enjoying a hot cuppa by itself is a bliss . However hot and spicy Matar Kachoris make the experience all the more enjoyable. I first tried this recipe at a friend’s place cooked by a Maharaj (a cook who makes only vegetarian food) in Hong Kong. The addition of poha and coconut makes it very different from other Matar Kachoris I have tried in the past.

These Kachoris freeze very well too. I spray some oil covering the spheres well and bake them in a preheated(at 180 degrees) oven for 20 minutes or until they are just about starting to harden. Then I bring them out, cool to room temperature and freeze in a freeze safe container. To thaw, do it overnight in the refrigerator &  deep fry right before serving.

Tips to making perfect Matar Kachoris

  1. In order to make a soft yet crisp shell it is important to break the gluten bonds in the flour and fill the space with fat. This is done by rubbing flour with ghee between your palms for a minimum of 5-7 minutes
  2. Letting the dough sit for 20 minutes keeping it covered with a wet muslin makes it more pliable
  3. Use the medium soft quality Poha for the filling. Make sure to wash it well and then squeeze out all the excess water before mixing it with other ingredients for the filling
  4. To make the filling richer you can also add raisins and nuts fried in ghee and then coarsely chopped

Recipe for Matar Kachoris

Ingredients for dough
  1. All Purpose Flour- 1 cup
  2. Ghee- 1tbsp
  3. Ajwain- 1/2 tsp
  4. Baking powder: 1/4 tsp
  5. Salt : 1/4 tsp
  6. Warm water as needed to knead the dough
Ingredients for stuffing
  1. Boiled and mashed fresh or frozen peas : 1 cup
  2. Medium thickness poha , washed and mashed – 1/4 cup
  3. Freshly desiccated coconut- 1/4 cup
  4. Red chilli powder-1/2 tsp
  5. Turmeric powder-1/2 tsp
  6. Cumin powder-1/2 tsp
  7. Coriander powder- 1 tsp
  8. Amchoor (dry mango powder) -1/2 tsp
  9. Finely grated ginger- 1/2 tbsp
  10. Fennel (saunf), coarsely pound : 1/2 tbsp
  11. Green chilies as per taste
  12. Salt-As per taste 
  13. Oil for frying
Method
  1. Bring together all the dry ingredients for the dough and then add ghee. Rub between your palms for 5-7 minutes then using warm water knead into a tight dough. Cover with wet muslin and keep aside for 20 minutes
  2. Drain the boiled peas well and then blend with green chiles to get a coarse paste
  3. Mix all the remaning ingredients for the stuffing and keep aside. Add some water if you like it to be on the moister side
  4. Roll out small discs of dough of desired size , spoon in the stuffing and seal into balls. Deep fry and enjoy hot with some green or tamarind chutney. These freeze very well after half frying(or partial baking as explained above) and bringing to room temperature. Thaw overnight in the refrigerator before ⁣frying and serving

Matar Kachoris, Green Peas Kachori recipe

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Matar Kachoris

Ingredients

    Ingredients for dough
  • All Purpose Flour- 1 cup
  • Ghee- 1tbsp
  • Ajwain- 1/2 tsp
  • Baking powder: 1/4 tsp
  • Salt : 1/4 tsp
  • Warm water as needed to knead the dough
    • Ingredients for stuffing
  • Boiled and mashed fresh or frozen peas : 1 cup
  • Medium thickness poha , washed and mashed - 1/4 cup
  • Freshly desiccated coconut- 1/4 cup
  • Red chilli powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Amchoor (dry mango powder) -1/2 tsp
  • Finely grated ginger- 1/2 tbsp
  • Fennel (saunf), coarsely pound : 1/2 tbsp
  • Green chilies as per taste
  • Salt-As per taste
  • Oil for frying
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