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Showing posts from 2013

Cardamom Flavored Pumpkin Chocolate Moussé

Want to end the year with one of the best, and this time it is the best dessert I have made so far with cacao. It is simple, easy to make and tastes delicious. This dessert uses only pure and simple ingredients, and hence will be a great guilt free dessert for your new year's eve. It is always good to use minimal ingredients as they bring out the intense flavors best, and this is one where you will find the intense taste of cacao, pumpkin and cardamom play with your tastebuds and leave a lingering feeling for more. So go ahead and try it out...

With that I close out my year, and wish you all a Peaceful, Happy and Healthy 2014 !!!  See you back in the coming year.


Sugar Pumpkin - 1/4 of a small pumpkin Raw cacao paste - 1/3 cup shavings Raw cacao powder - 1/4 cupRaw honey - 1/4 - 1/3 rd cup (adjust according to sweetness levels, we prefer less sweetness with cacao to get the intense cacao taste) Coconut oil - 1/4 cupCardamom powder - from 8-10 cardamoms (you need to adjust this acc…

Chipotle Chili Powder & Chipotle Roasted Cauliflower

Keeping my savory streak going, here is something hot'n'spicy. It is an Indian style chipotle chili powder, it has heat from the south Indian chilly peppers and the smoke from the chipotle chili pepper. I use it to make roasted chipotle cauliflower as in the recipe that follows below. This can also be used as a rub for other veggies or fish, be creative. This is a time saver condiment to make ahead, so that whenever you are on the run and want to serve something quick, spicy, homemade and healthy...,this comes really handy.





Chipotle Chili Powder:


Chipotle chili pepper - 2South Indian red chilly - 5 (adjust according to spice level of chillies)Red beaten rice flakes - 2 TbsGarlic cloves - 1-2 cloves (chopped)Coarse sea salt - 1/2 tsp

Powder everything together using a coffee/spice grinder.I just make it enough for one time and hence I don't usually store it. Above batch will be enough to make roasted chipotle cauliflower with 1 head of cauliflower.If you want to make ahead and…

Millet Winter Squash Savory Pancakes

This is actually a remake of my buckwheat savory pancakes. I have made and played with it enough times that I am ready to try it with different grains/seeds. Millet is one of our favorite grains. It provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.. Read more about the benefits of millet here:





Millet has a nutty texture and is very suitable for pancakes and crepes. It is also great as a substitute for rice or couscous. This recipe can be made with whole millets or with millet flour. It is wholesome with protein rich millet, good fat from coconut and coconut oil, and added nutrition from the veggies.

I would also like to introduce another kitchen utensil thru this blog, which is my new Greenpan.
I had discarded all my non-stick pans long ago and had to switched to cast iron griddles and stainless pans. Sometimes though, you wish you …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…

Snowhite Tender Coconut Chia Breakfast Pudding

Want a perfect after Christmas breakfast? Here is a pure breakfast that you can have after a heavy dinner on the previous night. This can also be very good to break your cleansing fast because it is so pure, mild, light, and yet full of energy. It is made with minimal pure ingredients - tender coconut (meat and water) and organic chia seeds. For anyone who enjoys the simple and pure taste, this is the ultimate breakfast. This also happens to be my husband's favorite breakfast.




Chia seeds - 4 Tbs.Water from a tender coconut Meat from a tender coconut


Take half of the water(about a cup) from coconut and soak chia seeds for an hour or so. ( You can also soak overnight)Take out meat from coconut meat. Add remaining coconut water (about a cup) along with a handful of coconut meat pieces and purée to get coconut milk. You don't need to sieve this milk since it is with tender coconut. Mix this with soaked chia. Chop the remaining coconut into fine bites and add that to the chia pudding…

Baked Peechinga (Ridge Gourd) Rings

I am introducing 2 new ingredients to this blog, Peechinga (Ridge gourd) and Nutritional Yeast. Peechinga is something I have grown up eating, whereas nutritional yeast is something new that I have added recently to my pantry. Peechinga, which is known by different names in different parts of the world, is from a creeper and is common in rural Kerala villages. You can find it as Luffa or Chinese okra in some of the Asian grocery stores in this part of the world. In Kerala, the very mature fruits are kept to dry completely and the fiber is used as a natural bathing scrub. The green tender fruits are edible and have a very mild, slightly sweet taste.  







Now on Nutritional Yeast. During the last visit to my naturopath, she found out that I have Vitamin B12 deficiency. Good sources of vitamin B12 are animal products, mainly meat and eggs. Though we consume organic, free range eggs occasionally, I could not commit myself to consuming it enough to make up for my deficiency. The plant based so…

Hemp Coconut Cacao Holiday Twin Truffles

Holiday season is the season of many things, shopping, gifts, giving, cooking and so on. I guess it can also be said as a season of truffles,especially for food bloggers :). We love truffles too. These are the easiest and quickest truffles I have ever made, takes under 10 minutes to make. Even better, they are packed with great wholesome ingredients like, coconut, coconut oil, hemp, cacao and sweetened with only a teeny bit of raw honey. Talking of coconut  oil, I have read a lot of health/nutrition articles about the health benefits of cooking with coconut oil. My family has been cooking with coconut oil for generations and have experienced the health benefits, as well as the mild aroma and simple taste it can bring to your dish.  I have been experiencing another fact about coconut oil in the recent past, coconut oil helps you with reducing your belly fat :). This is by simply including coconut oil in your cooking, and even better if you consume it in the raw form in breakfast, salad…

Red Rice Ginger Cookies

If you ask me what my favorite spice/flavor to cook with is, the answer would be ginger. It is the season in which everyone is making some version of ginger based cookies, like gingerbread cookies, ginger man cookies, etc. Keeping in line with the season and the tradition, here is my version of the gingerbread cookies. This is made with red rice making it naturally gluten free. It is also free of any refined sugar or flour, and is sweetened with only dates. 
Dry ingredients:
Red rice flour - 1 cup (get recipe to make rice flour here) Potato starch/arrowroot powder - 3 Tbs.Coconut milk pulp -1/4 cup (or use powdered coconut)Cinnamon - 1/2 tspNutmeg - 1/4 tsp (freshly grated) Pink Himalayan salt - a pinchBaking soda - 1/4 tsp
Wet ingredients:  
Chia seeds/Flax seeds - 1 TbsDeglet noor dates - 20 Homemade coconut milk - 1/2 cupVirgin coconut oil - 3 TbsFresh ginger - 1 tsp (finely grated)
Soak dates in 1/4 cup of coconut milk for 30-40 minutesPowder the chia seeds in a coffee/spice grinder, …

Cranberry Puliyinchi (Cranberry-Ginger Pickle)

This is a variation of the classic Kerala pickle 'Puliyinchi'. Puliyinchi is a must-have in a Kerala feast for any occasion, the reason being that it contains all the main tastes (hot, sweet, sour, salty and bitter) with a simple combination of ginger, green chillies, and tamarind. This stimulates all your taste buds and lets you enjoy all the different dishes served on your plate. Ginger is well known for its digestive, anti-inflammatory properties along with the multitude of nutritional and medicinal properties; which makes it a must-add to your daily diet. In this version of puliyinchi, the tamarind is substituted with cranberries, which gives more depth to the sour taste and also adds an additional color to your simple pickle. This is usually made a couple of days before a feast and can be kept on your counter-top for a week. So go ahead and enjoy this ginger pickle.




Fresh cranberries - 1 heaped cupFresh ginger - 1/2 cup finely chopped - loosely packed Green chillies - 10-1…

Cacao Nut Flattened Rice Granola

Monday mornings are usually hard on working moms because after a relaxing weekend, you have to drag yourself up for a busy week ahead. Sometimes you wish there was a quick'n'healthy way to fix the breakfast, which is wholesome and convenient at the same time. That is where this granola comes in handy.  This is wholesome, contains multiple sources of good fat (coconut oil, almonds, coconut) which is really essential in your breakfast and contains no refined sugar/oil/flour. This is also naturally gluten free since it is made with beaten rice instead of oats. 


Red flattened rice - 2 cups (a.k.a, aval or poha or beaten rice)Puffed rice/puffed kamut - 1 cup (or use more flattened rice) Virgin coconut oil - 3 Tbs.Raw honey - 1 Tbs (or more if you want a sweet granola)Raw cacao powder - 2 Tbs. Fresh ginger - 1 tsp (finely grated) Cinnamon powder - 1 tsp.Himalayan salt - a pinchRaw almonds - 1/2 cupDried shredded coconut - 1 cup


Melt coconut oil and honey over warm water. Add cacao pow…

Mulayari (Bamboo Rice) Payasam

Bamboo rice sounds special and is a delicacy, it is the rice taken from the bamboo grains. As some of you might know, bamboo is a grass just like rice, just that it grows very tall and flowers only once in 12 years. So the bamboo rice a rare variety of rice. I remember when I was young, the tribal folks in our village used to collect bamboo rice, wild honey and rare things like that, and we used to cherish it. As people got prosperous and started enjoying the 'modern' food they started forgetting the old wild gems. There is good news though, we are slowly realizing the value of those old gems and are going back to them, eating more natural and wholesome food. During our last trip to India, it was the year the bamboo flowered in my hometown and a lot of small shacks were selling bamboo rice.  Bamboo rice can be cooked and consumed just like any other rice. Since I got only a little of it, I am just using it for special desserts like this one.

Payasam is an essential part of the…

Purple Sweet Potato Stuffed Parathas

This is my son's favorite anytime of the day; for breakfast, lunch, dinner or snack. I guess stuffed parathas (stuffed indian flat breads) are a universal favorite amongst Indian kids. It is a common topic of discussion among Indian moms as to what is the new stuffing that they have tried on their kids :-). So here's my latest, purple sweet potatoes. This of course is a healthier version of the potato stuffed parathas (classic Alu parathas).  Sweet potatoes have a much higher nutritional value compared to potatoes and makes it a better substitute without loosing much of the classic taste, and the purple sweet potato adds color to your plate too :-) 





For paratha (roti) dough:
Organic whole wheat pastry flour - 3/4 flourOrganic sprouted spelt flour - 3/4 flour Virgin coconut oil - 1 Tbs.Filtered water  - 1/2 cup + 2 Tbs.Sea salt  - as per taste
For stuffing:
Organic purple sweet potato - 1 mediumCoriander seeds - 1 tspCumin seeds - 1 tsp Ajwain (Carom seeds)  - 1 tspBlack pepper - …