The need for one dish meals is constantly on the rise these days especially for suppers and light meals where we prefer to toss up a few things into one dish and get done to the dinner table and feast ourselves to something different and varied at times. Gone are the days where a typical full meal of courses from starters and soups followed by array of main courses and spread of desserts.
A concept of a one dish meal has various angles and aspects, features and cuisines attached to it. In an endeavor to do something different here I have tried to attach a little fusion touch to the regular baked dishes which we might have tried. The french word Augratin which is attached to savory saucy baked dishes includes the famous white sauce, cheese and bread crumbs at times to give a nice crispy golden crusty mouthfeel, here we will find innovative ways to twist and turn a few concepts and treat our palate!
Recipe-1] CHICKEN PASTA BAKE
Ingredients:
Pasta of your choice- 2 cups boiled- penne/ macaroni/ fussili
Boneless chicken cubes- 200 gms cut into 1 inch cubes.
Oil/ olive oil/ butter- 2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Mixed herbs- ½ tsp
Chili flakes- ½ tsp
Salt and black pepper to taste
Tomato puree-1/2 cup
Red chili sauce- 2 tsp
Soy sauce- 1 tsp
White wine- 2 -3 tbsp. optional
Bell peppers/mushrooms/ sweet corn/ cherry tomatoes- as desired to add in for volume and texture.
Fresh basil leaves- 10-12 no.
White sauce- 2 cups
Grated cheese-1/4 cup
Method:
- Prepare all the ingredients as per the list above.
- To assemble the dish, heat oil/butter/olive oil in a pan add in the garlic and onions and saute, add in the tomato puree, salt, pepper, herbs and chili flakes.
- Saute it for a couple of minutes and add in chicken cubes and veggies of your choice, sauces as listed and stir fry the ingredients on a high flame for a couple of minutes, add ½ cup water or stock simmer and allow the chicken to cook for 8-10 mins.
- Add in the white sauce, fresh basil leaves and the boiled pasta and give it all a nice mix place it all into a greased baking dish top it with grated cheese and place it in pre-heated oven at 180 degrees for 12-15 mins & serve hot with assorted toasts/ garlic bread.
Recipe-2] HEARTY VEG WONDER BAKE
Ingredients
Potatoes-2-3 med sized, peeled and sliced
Oil/olive oil/butter- 2 tsp
Garlic- 1 tsp chopped
Green chilies- 2 no chopped
Spring onions- 3-4 sliced
Spring onion greens-1/4 cup chopped
Tomato ketchup- 3-4 tbsp.
Capsico/ chili sauce- 2 tsp
Salt and pepper to taste
Mixed herbs and chili flakes to taste
White sauce- 2 cups
Grated mozzarella/cheese- ¼ cup
Fresh cream-1/2 cup
Cherry tomatoes/tomato slices- 8-10/ 1 no sliced
Green capsicum-1 no shredded
Baked beans in tomato sauce -1 tin
Assorted fresh herbs- basil/ thyme/ micro-greens for garnish.
Method:
- Prepare all the ingredients for the veggie wonder baked dish.
- In a pan heat oil add in the garlic and spring onions and saute for 1 min, add in the potato slices, seasonings, herbs, chili flakes cover and cook in steam on low flame for 3-4 mins.
- Add in the baked beans with tomato sauce, capsicums, Capsico or chili sauce to taste and any other assortment of veggies of your choice can be added here. Cook for 3-4 min, add in the fresh cream mix in well.
- Transfer the mixture into a greased baking dish and add in the tomato slices/cherry tomatoes, grated mozzarella or cheese of your choice, place the dish for baking at 180 degrees Celsius for 12-15 mins and serve hot with whole wheat bread rolls/ herbed bread slices etc.
Recipe-3] BETWEEN THE SHEETS
Ingredients
Pulses/legumes- rajma/kidney beans etc of your choice-1 cup boiled.
Carrots/beans/ peas/ cauliflower- 1 cup boiled
Mushrooms- 1 cup sliced
Baby corn-1/2 cup sliced
Lasagna sheets- 10-12 no boiled
White sauce- 2 cups
Salt, pepper, herbs & chili flakes to taste
Schezuan sauce- 2- 3 tbsp.
Breadcrumbs-1/4 cup
Double fried eggs-2-3 no
Tomato sauce-2 tbsp.
Grated cheese-1/4 cup
Method:
- Pre-prep all the ingredients ahead of time.
- To assemble the yummy baked dish, start with the layer of white sauce in the baking dish, place the lasagna sheets, the boiled beans, tomato sauce assorted boiled veggies, drizzle over the schezuan sauce, add seasoning, herbs, chili flake to taste.
- Prepare multiple layers of the ingredients by choice in the dish and top it up with the double fried eggs, white sauce, bread crumbs, cheese and place the wholesome dish to bake in a pre-heated oven at 180 degrees Celsius for 20-25 mins and serve it piping hot with a buttered toast or some brun pao.
Recipe- 4] EGGPLANT & MINCE BAKE
Ingredients
Brinjal- 3-4 no med sized, sliced into roundels.
Oil/olive oil/ butter- 2-3 tsp
Garlic- 2 tsp chopped
Onion- 1 chopped
Tomato puree- ½ cup
Chicken keema-250 gms or Soy keema – 1 cup.
Green peas-1/2 cup
Green capsicum-1 no chopped
Salt and pepper to taste
Mixed herbs and chili flakes to taste
Peanut butter- 2-3 tsp
Tomato ketchup-2- 3 tsp
Capsico-2 tsp
Fresh coriander leaves- 2 tbsp. chopped
Cheese-1/4 cup grated
White sauce-2 cups
Water-1/2 cup
Method:
- Slice the eggplants, apply little oil and sprinkle of salt and pepper mix well and place in an oven to partially cook for 8-10 mins at 160 degrees Celsius.
- Meantime heat oil/butter in a pan saute the garlic and onion add in the raw chicken keema or drained soy mince soaked in warm water for 10 mins, saute it for 2 mins, add in the tomato puree, salt, pepper, herbs, chili flakes and stir fry for 2 mins.
- Add in peas, capsicums, tomato ketchup and little water to allow proper cooking for 8-10 mins on a medium flame, add in the coriander leaves and mix.
- To assemble the dish prepare a mixture of white sauce and peanut butter and place it at the base of the baking dish now place the prepared semi-dry mince mixture, the oven cooked brinjal and create layers with the nutty white sauce, mince and the eggplants to top, finally add the cheese and bake at 180 degrees Celsius for 20-25 mins and serve hot with toasted pita bread, focaccia or sun- dried tomato bread rolls/ spinach and herbed bread.
BRIEF ABOUT THE AUTHOR: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF IS A MUMBAI-BASED FOOD & HOSPITALITY CONSULTANT. HE HAS WORKED WITH ESTEEMED BRANDS LIKE THE TAJ GROUP OF HOTELS, KUWAIT AIRWAYS AND MANY MORE. BESIDES HAVING SPECIALISED IN OVER 33 PLUS INTERNATIONAL CUISINES CHEF KAVIRAJ IS A RENOWNED NAME IN THE WORLD OF HOSPITALITY EDUCATION, TRAINING AND DEVELOPMENT. HE HAS ALSO BEEN FEATURED ON STAR PLUS & COLORS TELEVISION. AN AWARDEE OF THE BHARAT VIDYA RATAN AWARD, BEST CHEF ASIA AWARD AND MANY MORE ACCOLADES MAKE HIM ONE OF THE ICONIC NAMES IN THE CULINARY WORLD.
