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
Afternoon Snack | 3pm Meal Dinner | 8pm Meal

Greek Salad With Pickled Cucumber, Figs and Halloumi

Pickled Cucumber Haloumi Salald - Greek Salad
Greek Salad With Pickled Cucumber, Figs and Halloumi

Like the Greeks, this Greek Salad recipe comes with a story as well.

Finally, it is Friday and what a week it has been! At the end of weeks like these, I look back in surprise. If one plans ahead, so much can be accomplished in 24 hours. And then I also look further back in equal surprise. At the start of the week, was it the same me who on days just mopes and complains about the littlest of things and just doesn’t get anything done!

Forgive Yourself.

I have slowly begun to realize the days of not getting anything done are the ones that are responsible for extremely productive days. Just remember it is:

  • Okay to completely feel useless and totally unproductive on certain days.
  • All right to forgive ourselves for not getting even the basic stuff done.
  • Good to sleep a few hours extra or indulge in the luxury of doing absolutely nothing.
  • Fine to fail and fail all over again and still not be able to figure where you went wrong.
  • Okay to be human. It most definitely is.

And I will tell you why I am going on and on about it.

As always I had set expectations from self a bit too high. I was to try a completely different Greek salad recipe for my Friday post. And as always I had also packed 50 other things in my day today. And as expected I was left with very little time to try the new recipe, photograph it and post it on the blog today. 50 deep breaths and a lot of self pep talk later I decided to give this simple and yet amazingly flavourful recipe a shot. And I am so happy that I did.

 

At The End of A Busy Week, This Greek Salad Will Cheer You Up.

So, here I am sharing it with you. I adapted it from the August issue of BBC Good Food Magazine with minor adjustments. Like I replaced sugar with honey and added fresh figs because I had them at hand. Happy to report that I am very very happy with the way it turned out. It is a great light summer meal in itself if you add some greens or even good as a side dish.

I am hoping to bring you some more amazing Greek recipes this month and also have a giveaway coming up so do stay tuned. Follow me on Instagram and Facebook and turn on notifications for new posts. This salad will not disappoint you.

Greek Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pickled Cucumber, Figs & Halloumi Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 100%

Serving Size: 2

Calories per serving: 526kcals

Ingredients

  • Cucumber-1
  • White Wine Vinegar or Mirin-1.5 tablespoon
  • Honey-1 tablespoon
  • Chilli Flakes- 1/2 teaspoon
  • Salt-1/2 teaspoon
  • Blanched Hazelnuts-50gms
  • Mint-2 tablespoons
  • Halloumi Cheese-200gms
  • Figs-3

Instructions

  1. Cut cucumber into chunky half-moons, scrape out the core and set aside
  2. In a medium sized bowl add vinegar, honey, chilli flakes and salt, mix well and add cucumber to it and set aside to pickle for 10-15minutes
  3. Chop the figs into chunky cubes
  4. Blanch the hazelnuts and then toast them in a dry pan and set aside
  5. Once the hazelnuts have cooled off, chop them coarsely along with mint leaves and set aside
  6. Slice the cheese into approximately 1cm this slices and shallow fry in a non stick pan until both sides are crisp
  7. Mix all ingredients except figs and halloumi together and drizzle the remainder of the vinegary dressing on top
  8. Then add the halloumi and figs and enjoy
https://onewholesomemeal.com/greek-salad-pickled-cucumber-figs-halloumi/

 

[kkstarratings]

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Sehjan Saag Moong Daal | Moringa Leaves Moong Daal

Sehjan Saag Moong Daal
Sehjan Saag Moong Daal

Daal is a part of our everyday meal in India. It allows you to experiment with different types of lentils and consistencies. With the Sehjan Saag Moong Daal, I got to play around a little more with the ingredients.

My love story with Moringa (or seaman) began much late in life but once it did there was no looking back. And why would I when these little greens are not only supremely delicious but packed with incredible health benefits especially for women. Moringa leaves are an excellent source of many vitamins and minerals. One cup of fresh, chopped leaves (21 grams) contains :

  • Protein: 2 grams
  • Vitamin B6: 19% of the Recommended Dietary Allowance (RDA)
  • Vitamin C: 12% of the RDA
  • Iron: 11% of the RDA
  • Riboflavin (B2): 11% of the RDA
  • Vitamin A (from beta-carotene): 9% of the RDA
  • Magnesium: 8% of the RDA

(source: healthline.com)

The leaves may taste slightly bitter when eaten on their own. So here is a tried and tested recipe from my Mother in Law’s kitchen. In the Sehjan Saag Moong Daal I used split yellow moong beans and coconut (yes, more healthiness your way). Extremely easy to put together and extremely delicious. To avoid the bitterness, while cleaning the moringa leaves, very carefully pull out the leaves making sure not even the tiniest of stems get mixed with the leaves. Discard the bigger leaves and keep the smaller tender ones.

Scroll down to read the full recipe.

Moringa Leaves photography by OneWholesomeMeal | Sehjan Saag Moong Daal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Moringa Leaves, Split Yellow Moong Daal and other ingredients photography | Sehjan Saag Moong Daal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Moringa Leaves with Split Yellow Moong Daal (Sehjan Saag Moong Daal)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: Serves 4

Calories per serving: 75

Ingredients

  • Cooked sehjan(moringa) leaves -A little less than 1 cup (the leaves do not reduce too much after cooking, so one cup uncooked leaves would yield little less than a cup cooked leaves)
  • Boiled Split Yellow Moong daal-1.5 cups
  • Freshly desiccated coconut - 1.5 cups
  • Panch Phoran-1 teaspoon
  • Dried red chilli- 2-3
  • Turmeric-1/2 teaspoon
  • Sugar- 1 tablespoon
  • Salt-to taste
  • Oil -2 tablespoons
  • Ghee-1 tablespoon
  • Grated ginger-1.5 teaspoons
  • Green chilies-1 -2 (optional)

Instructions

  1. Cleaning Sehjan:
  2. Very carefully pull out the leaves making sure not even the tiniest of stems get mixed with the leaves Discard the bigger leaves and keep the smaller tender ones
  3. Wash, drain and keep aside
  4. Method
  5. Boil moong daal with salt and turmeric as usual(adding approximately 2 cups water to 1 cup uncooked daal) and keep aside
  6. Heat a pan and add oil
  7. When oil is hot, add dried red chillies and panch phoran, when the seeds start to crackle add the sehjan leaves
  8. Add half a cup of salt water and cover on a medium flame for half a minute, then uncover and add sugar, mix well
  9. If the pan starts to dry add some more water, mix well
  10. By now the leaves should be tender and done
  11. It shouldn’t take more than 5 minutes. Remember to not overcook the leaves
  12. Now, add the precooked moong daal and mix well, then add desiccated coconut
  13. Let it soak all the flavours for 2-3 minutes on medium heat
  14. Finish it off with some desiccated ginger, green chilies and ghee
  15. Serve hot with a side of boiled rice
https://onewholesomemeal.com/moringa-leaves-with-split-yellow-moong-daal-sehjan-saag-moong-daal/

 

[kkstarratings]

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

Banana Coconut Smoothie

Banana Coconut Smoothie recipe by OneWholesomeMeal
Banana Coconut Smoothie

Who doesn’t like starting their day with a refreshing glass of smoothie?

This Banana Coconut Smoothie is super simple to put together. Power-packed with healthy micro and macronutrients and with a hint of mint, it could almost be your summertime panacea. Works perfectly for those afternoon hunger pangs too.

While I know there are smoothies that use coconut water for the coconut flavor, in my recipe, I went with freshly shredded coconut. It is high on the fat content, so please keep it to just 2-3 tablespoons. It adds a whole lot of natural flavor to the smoothie. Here are all the ingredients that you will need:

  1.  2 Bananas which are preferably very ripe
  2. A little less than one cup of milk. Plus some extra to adjust the thickness later. You may use almond milk, soy milk, or cow’s milk.
  3. About 2 tablespoons of freshly shredded coconut. You can add a bit more if you really like coconut flavor.
  4. 4 to 5 crushed mint leaves. This is optional.
  5. 1/2 teaspoon of cardamom powder
  6. For sweetness, you may rely on the bananas or add 1/2 teaspoon of sugar or jaggery.

For another banana smoothie variation, go here. Scroll down for the detailed recipe of the banana coconut version.

 

Homemade Banana Coconut Smoothie

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Banana Coconut Smoothie

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 2

Calories per serving: 120

Ingredients

  • Bananas-2 preferably well ripe
  • Milk (Almond/Soy/Cow's)- A little less than one cup plus some extra to adjust thickness later
  • Freshly shredded coconut - 2 tablespoons or a bit more of you really like coconut flavor
  • Mint leaves crushed - 4-5 (optional)
  • Cardamom powder- 1/2 teaspoon
  • Sugar (optional) or jaggery -1/2 teaspoon or to taste

Instructions

  1. In a high speed blender blend all ingredients till smooth , adjust thickness if desired by adding some more milk and blend again for a few seconds
  2. Top with fresh mint leaves, ice and serve chilled
https://onewholesomemeal.com/banana-coconut-smoothie/

 

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal Dinner | 8pm Meal Lunch | 1pm Meal

Veggie Burger | Zucchini and Broccoli Patty

Veggie Burger
Veggie Burger

Move over meat burgers for the ultimate veggie burger is here! The Zuccoli Burger is all you want in your burger and more.

It is very rare that a vegetarian dish is so well appreciated by my boys (do not even get me started on their carnivorous preferences) but this burger was such a welcome change. Loaded with zucchini and broccoli and flavored with delicious herbs, the patty can also be your vegan meal as a healthy side with daal and rice. You can make these zucchini and broccoli patties in advance and freeze them. They are perfect for the lunchbox too. Yes, the possibilities are limitless!

How To Get The Perfect Veggie Burger Patty

  1. The critical step in this recipe is steaming the broccoli. Over steaming makes it too soft and mushy and the final blended mix almost semi-solid. So, be careful not to over steam. Follow these steps to get it right.
  2. Bring water to boil and turn off the heat.
  3. Add a teaspoon of salt to the heated water.
  4. Now add your washed and cleaned broccoli florets to it.
  5. Let it sit in the water for 5-7 minutes before you drain it under cold running water. This latter part is important to halt the cooking process.
  6. Then pat dry the florets on a kitchen towel and blitz in a blender for just a few seconds to a coarse dry consistency.

Scroll down for the full recipe.

Veggie Burger Photography by OneWholesomeMeal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Zucchini-Broccoli Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 10-12 medium sized patties

Calories per serving: 50

Ingredients

  • Broccoli steamed and blended-1 cup
  • Zucchini , grated and water squeezed out well- 1.5 cups
  • Lime juice-1.5 teaspoons
  • Mexican 4 cheese mix-1/2 cup
  • Ginger-garlic paste- 1 tablespoon
  • Bread crumbs-a little more than half cup to bind the patty well
  • Raisins- 8-10 (optional)
  • Chives or spring onions chopped fine- 2 tablespoons
  • Rosemary sprigs or any herb of choice like coriander or Basil (chopped fine)-1 teaspoon (optional); if using latter two, use 2 teaspoons
  • Green chilies chopped fine (optional)-2
  • Salt-1.5 teaspoon or to taste
  • Oil-2 tablespoon to shallow fry

Instructions

  1. In a deep and wide bowl mix all ingredients well, form into palm sized patties and refrigerate for at least an hour
  2. Then in a wide thick bottomed pan, heat oil and shallow fry till nice and brown
  3. Enjoy hot as a side with rice and daal or in a burger!
https://onewholesomemeal.com/veggie-burger-zucchini-broccoli-patty/

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Zaatar Flavoured Sesame Peanut Okra

Okra
Zaatar Flavoured Sesame Peanut Okra

Okra or Bhindi as us South Asians call it, is one very common summer vegetable. It’s usually a universal favorite amongst kids and adults alike. It is also highly nutritious and is great for one’s gut too.Hence I am constantly looking for different ways to prepare this versatile veggie.

To keep track of the groceries, plan my day better and make sure the family has a variety in food to eat, I plan my meals. However, this was one rare occasion when I didn’t end up cooking what I had originally planned. I was rummaging through my pantry trying to find a packet of turmeric when I eyed the huge packet of zaatar.

I had picked it from a middle-eastern restaurant. After using it a few times in dips and such, I had conveniently forgotten all about it. A sign from heavens above maybe? Sign or not, I decided to cook my okra adding some zaatar flavor to it. And as always, my willingness to mix flavors and be adventurous in the kitchen did not disappoint. Since this fortunate change in a meal plan, I have made this recipe several times. Sharing this keeper with you.

Hope you enjoy it as much as my family and I do.

 

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Zaatar Flavoured Sesame Peanut Okra

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Calories per serving: 80

Ingredients

  • Okra (bhindi)-400 grams
  • Tomato, chopped fine or blended coarsely-2 big sized or 3 small, approximately 1.5 cup
  • White sesame- 1tablespoon
  • Toasted peanuts coarsely pound- 2 tablespoons
  • Zaatar Spice -2 tablespoons + 1 tablespoon
  • Garam Masala-1/2 teaspoon
  • Turmeric-1/2 teaspoon
  • Garlic, minced- 1 teaspoon
  • Ginger-garlic paste- 1 teaspoon
  • Coriander, chopped- 2 teaspoons
  • Green chilies, sliced-1 (optional)
  • Oil-1 tablespoon
  • Salt-1teaspoon or to taste

Instructions

  1. Wash and air dry the okra half an hour before preparing. Once dried, chop off the pointed top and the hard bottom. Then slice the okra vertically into two and further slice each piece into half or as desired
  2. Toast the white sesame in a non-stick skillet on a medium flame with constant stirring till light brown, transfer and keep aside
  3. In the same skillet heat oil and add minced garlic and sauté for a few seconds , then add the toasted sesame and mix well. Keeping the flame on medium all the time, add tomatoes and ginger-galic paste. Cook with occasional stirring until the tomatoes are soft and mushy.
  4. Add garam masala, turmeric and green chilli and mix well. Cook on a medium flame for a minute then add 2 tablespoons zaatar and mix well
  5. Add sliced okra and mix the vegetable well with spices gently. Avoid stirring it too much and whenever you do, try doing it shaking the pan instead of the spatula
  6. Keep the flame to medium and cook till the okra is 70 percent done. Then add salt, mix well and increase flame to medium-high; cook for another 5 minutes stirring intermittently.
  7. Turn off the heat, garnish with the reserved zaatar , peanuts and coriander and serve hot with chapatis.

Notes

Okra is high in fibre and great for gut and also has anti-stress and anti-fatigue benefits. This is a great summer vegetable

https://onewholesomemeal.com/zaatar-flavoured-sesame-peanut-okra/

 

[kkstarratings]

Categories
Lunch | 1pm Meal

Methi Pulaao | Fresh Fenugreek Leaves

Methi Pulaao recipe by OneWholesomeMeal
Methi Pulaao

Fresh Fenugreek or Methi leaves are my other winter favorite after carrots.

These leaves were available abundantly in winters growing up in India. My mother would make it a part of our meals one way or the other. She would add it to lentils, or in rice, make a vegetable stir-fry, or parathas flavored with it. You name it and my mother had it covered! She would even dry a big batch and stock for summers as these greens can be found only in winters.

Methi is one of the greatest gifts from Mother Nature to us. Not only does it taste divine but has a gazillion health benefits from hair to skin to heart and bowels. This is definitely one green, which needs to be included more in our diets. So, I try and make the most of it when it is available in winters, and this time I have also started to dry and stock for the summer.

The pulaao has been a massive hit in the household ever since we first tried it. I add loads of fresh vegetables like mushrooms, carrots, and peas to make this a one-pot meal for the kids. Here is the recipe for you to try:

Methi Pulaao

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Methi(Fresh Fenugreek Leaves) Pulaao

Ingredients

  • Long grained Basmati rice- 1.5 cups
  • Fresh Methi leaves, cleaned and chopped- 2 cups
  • Garlic- 10-12 pods
  • Green chili- 3 or as per taste
  • Other vegetables like mushroom, carrot, green peas- ½ cup
  • Turmeric- ½ teaspoon
  • Ghee-2 tablespoons
  • Cashews, halved- 6-8
  • Raisins or sultanas- 10-12
  • Cumin seeds- ½ teaspoon
  • Salt-1.5 teaspoons or to taste
  • Water- 2 cups (this amount would vary depending on the brand and age of Basmati Rice you use. Ideally the ratio (rice:water) is 1:2.5 for plain cooked rice. However for pulaao one would like slightly stiffer rice with grains which do not stick, hence 1:1.5 is a good ratio. If you are unsure of the amount of water while cooking pulaao, add 1:1 to begin with and you could add additional tablespoons while the rice is cooking. It takes some practice to know which brand of rice uses what amount of water and it is always tricky while making pulaao as you would not drain the water because that would mean draining away the entire flavor too. I recommend testing out your brand of rice a few times beforehand to determine the exact amount of water it completely absorbs to cook to a pulaao consistency.

Instructions

  1. Soak the rice in half an hour before cooking and set aside
  2. Blend garlic and chili to a coarse paste and set aside
  3. In a wide, deep and thick bottomed wok add ghee on a high flame and when hot add cashews, reduce flame to medium and roast till light golden brown and set aside. Stir continuously to avoid burning
  4. In the same wok add cumin seeds and stir till they start to crackle, then add the garlic and chili paste. Cook on medium flame stirring continuously for 2-3 minutes till garlic is golden
  5. Add turmeric powder and mix well
  6. Add chopped methi and cook on a medium flame until the leaves are almost cooked. This would take around 5-7 minutes.Add other vegetables and saute for a minute or two
  7. Drain the soaked rice and add it to the above mix, giving it a good stir
  8. Add water, salt, half a tablespoon of ghee (optional) and cook till done
  9. Serve hot with a side of yogurt or hot chili garlic oil

Notes

Calories (per serving)- 175 Nutrition- Antioxidants/Beta-carotene/Fiber/Vitamin K/Potassium/Protein It did wonders for your-Diabetes/Cholesterol/Heart diseases/ Gut/ Skin/ Immunity/ Hair This is “My 1 pm Meal”

https://onewholesomemeal.com/methi-fresh-fenugreek-leaves-pulaao/

[kkstarratings]