Monday, April 25, 2011

Four Lentil Adai(Savory Pancake) with Fenugreek leaves & cilantro

If you are looking for a savory pancake, low in carb, gluten free, high protein and grain free. Then this dish is definitely for you. So easy to make, soak, grind and spice it up with few greens and make. With some Chutney as a side dish and with a cup of CCC Smoothie it makes a total balanced break fast or a lunch and fill you up for hours. Try this out and let me know how you liked it.

Preparation Time - 10 Minutes

Cooking Time - 20 to 30 Minutes

Serves - 3 to 4


Channa Dal(Split Chick Pea) - 1/2 Cup

Toor Dal(Split Pigeon Pea) - 1/2 Cup

Urad Dal(Whole or Split either is fine) - Handful

Yellow Mung Bean - Handful

Ginger - 1 inch piece (peeled)

Dry red chili - 2 to 3 or to taste

Coconut - 1/2 Cup

Curry leaves - few (5 to 6 leaves)

Chopped Cilantro - 1/2 Cup

Chopped Fenugreek leaves - 3/4 Cup

Salt - 1 Tsp or to taste

Water - 1/2 Cup

Sesame Oil - 10 Tsp


1) Wash rinse and soak channa dal, toor dal, urad dal and yellow mung bean overnight.

2) Drain the water from the soaked lentils and in a food processor add these lentils, curry leaves, salt, ginger piece, coconut and add water and process into a smooth paste.

3) To this add the chopped fenugreek leaves and cilantro and add more water if desired. The consistency of the batter should be that of pancake or slightly thinner(for a crispier pancake) but  not too watery.

4) Heat a iron griddle and once it is hot take a ladle full of batter and make a circle and pour 1 tsp of oil around it.

5) Cook on medium heat and once it is well cooked, flip it and cook the other side.

6) Serve hot with sambhar or chutney of our choice.

Event Participation

1) This goes to Herbs & Flowers in Platter hosted by What's Cooking, an event started by PJ.

2) Sending off to Breakfast club hosted by Krithi's Kitchen an event by Fuss Free Flavors.

3) This also goes to the Breakfast Mela an event by Srivalli of Cooking 4 all Seasons.

Thursday, April 21, 2011

Cucumber Cilantro Celery Smoothie

Want to have a healthy glowing complexion then go for silica. Yes silica improves the complexion and skin health and cucumber is a very good source of silica. With spring slowly coming in and with a very hot summer in certain parts of the world, it is natural to search for thirst quenching drinks and foods. Cucumber apart from the nutrient vitamin c has a lot of water content making it a natural hydrating source. So a smoothie with Cucumber, D for detoxification rich cilantro, vitamin c rich celery, lemon juice, therapeutic ginger and calcium rich yogurt will not only fill  you up but tastes good and very good for you too. So next time you feel like grabbing that can of soda or store bought juice for quenching your thirst try this out and let me know how you liked it.

Preparation Time - 10 Minutes

Cooking Time - None

Serves - 2


Cucumber - 1 (Washed, rinsed, peeled)

Celery stalk - 1

Cilantro - handful (Chopped)

Ginger - 1 inch piece (peeled)

Yogurt - 1 cup (Chilled)

Salt - 1 Tsp or to taste

Lemon juice - 1 Tsp (or depending on the sourness of the yogurt)

Freshly ground Pepper - 1/2 tsp or to taste.


1) Place the cucumber, celery, cilantro, ginger, salt and yogurt in a blender and blend till super smooth. ( I used my  Vitamix so whatever I throw in, I get a perfect juice without the necessity to filter any fiber and separate out).

2) Add lemon juice and ground pepper and serve with few pieces of ice.


This goes to Fun N Sun an event hosted by Tickling Palates.

Also sending this to Seasonal Indulgence - Summer Coolers by Saffron Streaks.

Sending this to Mocktails & Coolers event hosted by Simply Food started by Pari.

Sending this to Healing Foods Sukham Coolers by Pedatha an event started by Siri.

Tuesday, April 19, 2011

Healthy Instant Chocolate Pudding

Craving for some sweet chocolate treat? Try this out without any guilt. Don't you feel good to have a bowl of dessert that is good and healthy for you? So can you guess what is the secret ingredient for this silky, smooth pudding?

This fruit is rich in protein, with a host of vitamins and minerals, dietary fiber and is very good source of omega-3 and 6 fats. Recent research has found that it is highly recommended to include this fruit as part of every day food. There are numerous ways to include this wonder fruit, in the every day diet like smoothies, shakes, ice cream, pies, guacamole and of course  pudding. Because of its neutral taste, it is very easy to include this silk smooth fruit in different dishes.

I am sure by now, you would have guessed what the secret ingredient is!!

Preparation Time - 10 Minutes

Cooking Time - None

Serves - 2


Avocado - 1 (Medium sized, ripe kept in refrigerator for at least a day)

Chilled Cream/Milk or Coconut Milk - Anything works 2 Tbsp or based on how ripe the avocado is

Unsweetened cocoa powder - 1 Tbsp

Xylitol - 2 Tbsp or to taste

Vanilla extract - 1/2 Tsp


1) Peel the avocado, remove the seed and place it in a food processor along with milk, cocoa powder, vanilla extract and xylitol.

2) Process till smooth and there are no lumps and no green pieces to give out the secret ingredient.

3) Depending on the size of the avocado add more milk, cocoa powder and xylitol to make the pudding.

4) Scoop out and decorate with few almond flakes and serve immediately.

Note -  The addition of xylitol gives a ice cream kind of effect to this pudding, so enjoy this when you feel like grabbing a cup of ice cream.


This goes to Kids Delight event hosted by Authentic Vegetarian recipes an event started by Srivalli.

This goes to Fun N Sun an event hosted by Tickling Palates.

Thursday, April 14, 2011

Kalakand using Xylitol and Wishes for a Happy New Year

Happy New Year to all my readers and friends. Today is the first day, first month of the Tamil Solar calendar. The day is celebrated by making sweet and savory dishes and the most important dish of the day is Neem Flower pachidi, which has the sweet, sour, spicy, bitter and salty taste signifying that life is a combination of different tastes. While my pachidi is simmering in the stove and will take some time to get captured in my camera, I thought will post the recipe for this delicious Kalakand. Kalakand is a traditional Indian Sweet made with sweetened milk and cottage cheese. The fresh cottage cheese is made by curdling milk with lemon juice and then cooked in thickened milk along with the addition of sugar. Instead of sugar, I have used Xylitol to celebrate the occasion.

Preparation Time - 30 Minutes

Cooking Time - 30 Minutes



For the Paneer

Organic Raw milk - 4 Cups

Lemon Juice - 2 Tablespoon

Warm water - 1/ 4 Cup

For Kalakand

Organic Raw milk - 4 Cups

Xylitol - 1/3 to 1/2 Cup depending on your sweet preference

Powdered Cardamom powder - 1/2 Tsp

Saffron few strands

Sliced almonds for garnishing

To make Paneer(Cottage Cheese)

1) Mix the lemon juice with warm water and keep it aside, boil the 4 cups of milk in a thick bottomed pan and once it comes to the boiling point add the lemon juice and stir gradually till the milk curdles.

2) Once the milk fat has separated, drain the whey from the cheese by pouring this through a colander lined with a cheesecloth.

3) On the separated cheese pour generous amount of cold water to remove the sourness of the lemon. Squeeze out the excess water and set this aside in a colander to drain any excess liquid.

To make the Kalakand.

1) Boil the rest of the 4 cups of milk with few strands of saffron till it reduces into one third its quantity in a thick bottomed pan on slow to medium heat stirring frequently not to burn the bottom of the vessel.

2) Once the milk is reduced to one third of the original quantity, add the paneer(drained cheese) and cook for few minutes till the mixture thickens and becomes like a soft dough and starts leaving the pan from the sides.

3) Now add the xylitol and cardamom powder cook for few minutes so that the xylitol melts and is mixed evenly and pour this mixture to a greased plate (10 inches plate greased with little bit of ghee(clarified butter). Spread the sliced nuts on the top with a spoon.

4) Let this cool for an hour and then cut into squares.

Interestingly in most parts of India New year is celebrated in March - April which also signifies the beginning of the beautiful spring. Please enjoy few spring blossoms in my back yard.


Tuesday, April 12, 2011

Asparagus Stir Fry with Sesame Seeds

It is a well know fact that one of the best way to improve good health is to eat lot of fresh minimally processed organic vegetables. Asparagus one of the best vegetables for good health and is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber. Also Asparagus and few other vegetables like Avocado, broccoli contain lowest residual pesticide load, making them them the safest bet among conventionally grown vegetables.

This is a easy to do stir fry and takes less than 10 minutes and tastes awesome. You can have it as a snack or include as part of your main course. Whichever way you have they taste great and more than that they are so good for you.

Preparation Time - 5 Minutes
Cooking Time - 10 Minutes
Serves - 2


Asparagus - 1 Bunch
Salt - 1/4 tsp or to taste
Fresh ground Pepper - 1/2 Tsp or to taste
Sesame Oil - 1 Tsp
Coconut Oil - 1 Tsp
White Sesame seeds - 1 Tbsp


1) Wash, rinse and chop the asparagus. If the stems are thick then cut and discard them if not you can slightly trim the stem edges and use them. 

2) Separate the thick parts of asparagus from the thin parts as they need to cook a little longer than the thin tender parts.

3) Heat a wide mouthed pan, add a tsp of sesame oil and coconut. Once the oil is warm, add the sesame seeds and toast for a few seconds and now add the thick parts of asparagus and cover and cook for 5 minutes in medium heat.

4) Now add the thin tender parts and cover and cook for 5 more minutes.

5) Increase the stove flame to high and add the salt and cook on high heat so that if there is any water let this evaporate and then switch off.

6) Add freshly ground pepper and enjoy.

Friday, April 8, 2011

Quinoa Peas Pulao/Pilaf

Quinoa is a highly nutritious food from South America. Quinoa is rich in protein content, complete protein as it contains all the essential amino acids, especially lysine, which is required by the body to grow and repair tissues. Apart from Protein it is also a good source of  iron, calcium, potassium, copper and magnesium. If you are looking for a gluten free diet, Quinoa is a boon for you. The high protein content and low carb content will make this a best fit for people with diabetes, childhood asthma,  migraines and vegetarians aiming for a high protein diet.

Do you eat Quinoa on a daily basis and are getting bored with your usual Quinoa salad recipes, try this one out and I am sure you would love the taste and flavor. Very easy and quick to make, this recipe is a sure keeper. I served this with Paneer Makhani an Indian Cottage Cheese dish cooked with spices & salad, a complete balanced and great tasting lunch.

Preparation Time - 20 Minutes

Cooking Time - 20 Minutes

Serves - 2


Cooked Quinoa - 1 1/2 Cups

Frozen Green Peas - 1/2 Cup (defrosted)

Onion medium sized - 1 (Chopped into thin slices)

Ginger Garlic Paste - 1/2 Tsp

Green Chili - 2 or to taste

Coconut Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Fennel seeds - 1/2 Tsp

Salt - 1 Tsp or to taste

Garam Masala powder - 1 Tsp

Toasted cashews - 8 to 10 (broken into pieces)


1) Heat a pan and add a tsp of oil, once the oil is hot add the mustard seeds. After the mustard seeds stop spluttering add the fennel seeds and the ginger garlic paste.

2) Saute this for a few minutes till the raw smell of the ginger garlic paste is gone and it is slightly browned. Now add the chopped green chilies and the onions and add 1/4 tsp of salt and cook till the onions are translucent.

3) Now add the green peas and another 1/4 tsp of salt and 1/4 cup of water. Cook till the peas are tender. (Add more water if required but do not add a lot because we just need 1 to 2 Tbsp of water when we add the cooked quinoa)

4) Now add the cooked quinoa, rest of the salt, garam masala powder and simmer till the water as well as the spices are absorbed by the quinoa and switch off the stove. Add a tsp of the remaining coconut oil for good flavor and garnish with chopped cilantro and toasted nuts and serve.


This goes straight to Only Fusion Recipes hosted by Priya of Now Serving and an event started by Pari.

Sending this to WWC-Quinoa for Dinner hosted by Ohtastensee an event started by Sanjeeta.

Monday, April 4, 2011

Eggless Sugarless Grain less (but not tasteless) Strawberry Cheese Cake

I hope every body had a great week end, watching a fantastic Cricket match and enjoying India winning the world cup after 28 years. It was a fantastic feeling and no words can describe it. Now getting on to this post I had to bake a cake for my elder one's birthday two weeks before and we don't eat eggs at my home. We don't use refined flours and sugars and my husband is off gluten , grain, all fructose(including honey and maple syrup). So the criteria was to make a cake without eggs, no gluten, no grain, no sugar(replacing with Xylitol or Stevia) was a big challenge. I use almond flour for cookies, crackers extensively but still haven't nailed down a recipe using xylitol and almond flour for regular cakes. With limited ingredient options and after a lot of thought I decided to go with a cheese cake which every one in the family can enjoy. A normal cheese cake consists of three layers the crust, middle layer and topping. All I had to do is to make substitutes with ingredients I am allowed to work with and finally nailed down this recipe in my second attempt. The result - this fantastic cheese cake made from scratch which tasted super delicious. That too if you are on a dietary restriction like us, then this recipe is a keeper.

For the Crust - 
Almond Flour Scones made out of 2 Cups of Almond Flour or 2 Cups of any cookies crushed
Ghee or Melted Butter - 1/4 Cup(If using Almond flour scones otherwise increase this slightly)

For Filling - 

8 oz Organic Cream Cheese Bars - 2
Organic Sour Cream - 16 oz
Organic Chopped Strawberries - 1 1/2 Cups
Vanilla extract - 1 Tsp
Ener-g Egg Replace - 3 Tsp
Warm Water -2 Tbsp
Xylitol - 1/3 cup or to taste.

For Topping

Heavy Cream - 2 Cups
Xylitol - 1/4 Cup or to taste
Vanilla extract - 1 Tsp


For the Crust

1) In a food processor place the almond flour scones and run through till they are powdered (few seconds).
2) Heat the ghee or butter and once they are melted and warm, add them slowly to the powdered crumbs and combine well. (When you take a handful and make a ball, they should be able to hold together).
3) Take a 9 Inch Spring Foam pan with a removable bottom, line the base with parchment paper and take the almond flour crumbs and using your hands press them evenly to form a nice base.
4) Refrigerate for an hour or two till the crust is well set.

For the filling

1) Preheat oven to 350 Degrees Fahrenhiet.

2) Beat the egg replacer and warm water till fronthy. Using stand mixer with paddles or a hand blender beat the cream cheese, sour cream, xylitol and vanilla extract till well combined. (Taste and add more Xylitol if required). To this add the egg replacer with liquid and combine well.

3)  Add the chopped strawberries and combine till well mixed.

4)  Remove the spring foam from the refrigerator and pour the filling and using a ladle smooth out the top and tap the pan gently to remove any air bubbles.

5) Now place the spring foam tray on top of a baking tray and bake for 30-40 minutes till well set, not sticking but will be still slightly wobbly. (Placing the spring foam pan on a baking tray is very important, do not place the spring foam pan directly in the oven and bake).

6) Remove this cool and refrigerate overnight.

For the topping

1) Take the cold heavy cream and whip till stiff peak forms.

2) Add the vanilla extract and xylitol and whip till well combined (Taste the whipped cream and add more xylitol if required).

3) Take out the baked cheese cake, loosen the spring foam pan and remove the cheese cake.

4) Now take out the whipped cream and spread on the top and pipe if any remaining to decorate.

5) Refrigerate for 2-3 hours and then serve chilled.

Note - The cup cakes are not gluten or grain free and was made for other kids who had issues with nuts and didn't like cream cheese.


This goes to Torview's Food Palette Series Pink.

This goes to Hearth and Soup Hop 42.

This goes to Fresh Clean and Pure Friday.

Saturday, April 2, 2011

Quinoa Kichidi

If you like Quinoa, you should definitely try this. Even if you don't like the taste of this high protein seed, you should try making this dish and I am sure Quinoa will go away from your not so favorite food list. The addition of mung bean gives a very nice taste to this dish. The addition of sweet peppers & spices not only makes it taste better but also kind of hides the slight bitter taste of Quinoa.

This is a one pot dish, with low carb and high protein content. With a cup of raita, this would be a perfect balanced, quick and filling meal.  So try this out and let me know, how you liked it.

Preparation Time - 10 Minutes

Cooking Time - 10 Minutes

Serves - 1 to 2


Cooked Quinoa - 1 Cup

Cooked Mung Bean(Moong Dal) - 1/2 Cup

Chopped bell pepper - 1 Cup (Red, Yellow & green)

Sambar powder - 1/2 Tsp

Garam Masala powder - 1/4 Tsp

Salt - 3/4 Tsp or to taste

Lemon Juice - 1 1/2 Tsp or to taste

Ghee(Clarified butter) - 1/2 Tsp

Water - 2 Tbsp or more depending on the thickness desired


Coconut Oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Curry leaves - few


Chopped Cilantro


1) Heat a pan, add a tsp of oil and once this is hot add the mustard seeds.

2) After the mustard seeds stop spluttering, add the asafoetida powder, curry leaves and the chopped bell peppers and little bit of salt.

3) Once the bell peppers are tender, add the sambar powder, saute for a few seconds and then add the cooked quinoa and cooked moong dal along with the remaining salt.

4) If the quinoa mixture is too thick, add little bit of water and simmer for 3-5 minutes.

5) Switch off and add 1/2 tsp ghee and chopped cilantro. Add the lemon juice once it slightly cools down, combine well.

6) Serve with raita enjoy.

Event Participation

1) This goes to Only Original Recipes hosted by Nivedita an event started by Pari.

2) Sending this to WWC-Quinoa for Dinner hosted by Ohtastensee an event started by Sanjeeta.

Friday, April 1, 2011

Mullangi Sambar(Radish Stew)

Sambar is a stew  made with vegetables, cooked split pigeon peas, tamarind extract and spices. This is  a very common South Indian(Asian) side dish and is normally served with rice or Idli (Steamed Rice & Lentil Dumplings) or Dosai(Savory Rice & Lentil Pancakes).  Or you can just have it as soup, very filling, flavorful and nutritious dish. You can add any single vegetable or mixed vegetables to this stew. I make them quite often with radish because of their nutrition profile. Radishes are high in dietary fiber, vitamin C, folate, potassium, riboflavin , vitamin B6, Calcium and Magnesium.

Preparation Time - 15 Minutes
Cooking Time - 20 Minutes
Serves - 4


Small Red Globe Radish - 1 pack

Cooked Thoor Dal - 1 1/2 Cups (Cooked and mashed)

Water - 4 Cups

Tamarind - small lemon sized ball or a big goose berry sized ball( soak them in little bit of water, once it softens, adding 1/2 cup of water each time squeeze out the juice for 3 times and keep it aside. After soaking, take the softened tamarind and the top portion of the juice alone as you might notice little bit of sediments getting deposited in the bottom).

Sambar Powder - 1 1/2 Tsp or to your taste based on the spiciness of your choice

Salt - 1 1/2 Tsp or to taste

Rice Flour - 1 1/2 Tsp made to a thick paste by adding a Table spoon of water

Onion - 1


Coconut Oil - 2 Tsp
Mustard seeds - 1 Tsp
Asafoetida - 1 small piece or 1/4 Tsp (For gluten free avoid this)
Fenugreek seeds - 1/4 Tsp
Green Chili - 2 to 3


1) Wash, rinse and  slice the radish into thin slices.

2) Add 3/4 tsp of salt and 1 cup of water little well above the surface of the radish and boil for few minutes. (5-7 minutes)

3) Once it is half cooked, add the remaining salt, sambar powder and squeezed out tamarind extract and boil till the raw smell of tamarind is gone.(8-10 minutes)

4) Heat another small pan add the oil and once this is hot add the mustard seeds, asafoetida piece or powder. After the mustard seeds stop spluttering add  fenugreek seeds, green chili and once the fenugreek seeds slightly brown add it to the boiling tamarind juice.

5) Now add the mashed  thoor dal, rice paste and the remaining water and simmer for 5 minutes and then switch off.

7) Serve this with cooked quinoa or rice and enjoy.

Note - I like my sambar to be little thick like a stew, if you want it to be thin add more water and accordingly adjust your salt and spiciness at stage 3.

Event Participation

1) This goes to MLLA-34 hosted by Desi Soccer Mom an event started by Susan.

2) This goes to Cooking with Whole Foods - Toor Dal hosted by Veggie Platter an event started by Kiran


Twitter Delicious Facebook Digg Stumbleupon Favorites More

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Facebook Themes