Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukkatta)

  Its amazing how creative you can get when you are forced to be on a restrictive diet. As a kid, ‘Kozhukkatta’ used to be the occasional sweet treat my mom would make for us. Usually she would make it as an evening snack to be had with tea. I loved these dumplings made with rice flour and filled with a sweetened coconut filling.  These are incredibly delicious and are quite filling at the same time. So these would be a perfect snack for us kids coming back famished from school. I would gobble up like 5 or 6 in one sitting. My mom would also almost always make extra coconut filling and save that for me since I loved to just eat that by itself:)

For a while now I had been thinking of trying to make these Kozhukkatta using sweet potato instead of rice flour. This idea came to my mind because I saw a recipe on instagram where someone had made ravioli using sweet potato.  That was inspiration and I immediately thought of making these sweet dumplings. Finally last week I got to experiment with this and luckily for me the dumplings came out successful!  I used a bit of tapioca starch to help form the dough. And also used Indian sweet potatoes which are less sweet and whitish in color. And of course, I replaced the jaggery with maple syrup.

I offered these to my kiddos as they came home from school not sure if they would appreciate these. Oh boy, I need not have worried – they loved it!  I had made only a small batch of about 12 and pretty soon all three of us were fighting for the last one 🙂

Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukutta)
Author: 
Recipe type: Dessert, Snack
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A Paleo version of the traditional rice dumplings from Kerala using sweet potatoes and coconut
Ingredients
  • 2 large sweet potatoes,boiled and peeled (Use indian or japanese white sweet potato)
  • about ¼ cup of tapioca flour (you can use coconut flour or rice flour too)
For the filling:
  • 1 cup grated coconut(if using frozen, thaw it beforehand)
  • 2 tbsp maple syrup
  • 1 tsp cardamom powder
Instructions
  1. In a large mixing bowl, add the mashed sweet potato and add the tapioca starch (or rice flour) and mix with your hands until you form a smooth dough. Keep aside.
  2. Heat a flat bottomed pan and add the coconut to it. Cook the coconut for about 2-3 minutes stirring frequently. Add the maple syrup and continue cooking it for another 2-3 mins stirring constantly. Add the cardamom powder and turn heat off. Keep aside and let cool for a few mins.
  3. To make the dumplings, take a golf size ball of dough and flatten it with your hands to form a small circle. Place a teaspoon of filling in the center and then pinch the edges towards the center to form a round dumpling. Repeat same process until all dumplings are made.
  4. Steam the dumplings in a steamer basket. You can create your own steamer assembly by heating a large vessel with water and placing a strainer on top. Place the dumplings on the strainer and then cover with a lid. Steam for about 10 mins.
Notes
For AIP version: Skip cardamom powder

 

 

Mango Coconut Lassi (Vegan, Paleo)

Lassi is a traditional North Indian yoghurt drink which is highly refreshing on hot, summery days.  Most common is the plain sweet lassi with only added sugar and no flavor.  The thick sweetened cream on top used to be the best part for me. Yum! Mango lassi is a popular, modern variation of this traditional lassi where fresh or frozen mango pulp is added to give a most delectable combination of yoghurt and sweet ripe mangoes. In the US, Mango lassi can be found in the menus of most Indian restaurants.

Being dairy free, I had been missing my lassi!  But not anymore! Coconut yoghurt to the rescue!  I make coconut yoghurt at home now – I recently posted the recipe for the same. You can also buy coconut yoghurt from most organic supermarket stores.

Since Mangoes have been in season (Oh how I am loving it!), now was my chance to try making a mango lassi with my new found love, ‘coconut yoghurt’!  I decided to add a few frozen mangoes too to give it a nice creamy consistency.  I added a tiny piece of raw turmeric to give it a healthy, anti-inflammatory boost!  Yum!

Happy Memorial Day weekend folks. Maybe you can make this delicious mango lassi this long weekend 🙂

Mango Coconut Lassi (Vegan, Paleo)
Author: 
Recipe type: Drinks, Breakfast
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 2
 
A delicious smoothie made with fresh mangoes and coconut yoghurt with a tinge of turmeric
Ingredients
  • 1 large ripe mango, peeled and cubed
  • ½ cup frozen mango pieces
  • ½ cup thick coconut yoghurt
  • ¼ cup thick coconut milk
  • ½ inch piece of raw turmeric root or ¼ tsp organic turmeric powder (optional)
For topping:
  • fresh mango pieces
  • dried shredded coconut / coconut flakes
Instructions
  1. Blend everything together in a high powered blender till you get a creamy smoothie. Serve chilled topping with fresh mango slices and shredded coconut!
Notes
If the mango is ripe, you don't need to add additional sweetener. But if you desire, you can add some light maple syrup

How to make home-made coconut milk, coconut flour and coconut yoghurt

I love everything coconut! No surprise there right since the tagline for my blog also has the word ‘coconut’ in it 🙂 But even though I love coconut, I am extremely picky about the coconut or coconut product – it has to be absolutely fresh smelling. And unfortunately not a lot of products pass my ‘smell test’.  Even most organic Coconut milk brands have a slightly rancid smell that fresh homemade coconut milk does not have. For making coconut milk, using fresh coconut is the best. However, since in the US we don’t see fresh coconuts regularly in the grocers, I find ‘fresh frozen coconut’ – either grated or sliced as the next best alternative. And that is what I use for all my Kerala curry recipes. You could also use dried shredded coconut for making coconut milk however you will need to blend it with hot water and for a longer period of time. I blend the frozen coconut (after thawing) and strain through a strainer to get fresh coconut milk. Nowadays, having been avoiding dairy completely, I use coconut milk even for other things like making myself a hot beverage like matcha coconut latte or chicory coconut latte and also for making my smoothies and ice creams! (Check out my instagram page for all these recipes). Since I need to have coconut milk handy for such purposes, I make a small batch of fresh coconut milk every week and store it in the fridge.

Now as I have started using coconut flour for some of my snack recipes like the apricot coconut balls, I started making coconut flour at home too. And if you make coconut milk at home, it makes total sense to make coconut flour too since that is made from the leftover coconut after extracting the milk.

And most recently, I have started making coconut yoghurt also using coconut milk.  Check out all 3 recipes below. It is really quite easy to make all three together every week – it takes me about 30 mins really…that’s all! And the quality of all the products especially the coconut milk makes it just worth your time and effort! And as a bonus, you will save a few dollars too 🙂

How to make home-made coconut milk, coconut flour and coconut yoghurt
Author: 
Recipe type: Vegan, Paleo
Cuisine: Kerala, Fusion
Prep time: 
Cook time: 
Total time: 
 
Step by Step method for making delicious home made coconut milk, coconut flour and coconut yoghurt
Ingredients
  • 2 cups fresh or fresh frozen coconut (grated or sliced) or dried shredded coconut
  • 1½ cups warm water (not boiling)
  • 2 tsp tapioca starch mixed in 1 tbsp water
  • 2 capsules of any probiotic supplement (ideally having 50 Billion or above of probiotic bacteria)
Instructions
For making coconut milk:
  1. If using frozen coconut, thaw it first at either room temperature or in the microwave for about 30 secs.
  2. Blend the coconut with half of the the warm water(about ¾ th cup) in a food processor or blender.(If using dried shredded coconut, blend for longer time)
  3. Place a large fine mesh strainer over a large bowl. Strain the coconut mixture through this to get coconut milk in the bowl. You can use your hands to squeeze the coconut meat.
  4. Put the squeezed coconut meat back into the blender along with the rest of the warm water (3/4 th cup) and again blend for another 30 secs or so.
  5. Once again pass this mixture through strainer. You will get about 2 cups of coconut milk. Pour half of the extracted coconut milk in a bottle or jar and place in fridge. Keep the rest aside.
For making coconut flour:
  1. Pre heat oven to 170 deg F (or lowest setting)
  2. Place the strained coconut meat on a baking tray lined with parchment paper. Spread it to form a thin layer.
  3. Place this tray in the oven for around 2 hours or until the coconut meat is completely dry.
  4. Place the dried coconut meat in a food processor and pulse for a few seconds until you get a coarse flour.
For making coconut yoghurt:
  1. Pour half of the extracted coconut milk (about 1 cup) into a small cooking pot and heat on low.
  2. Mix the tapioca starch and water to form a thick slurry and add this paste to the warmed coconut milk. Stir continuously until the coconut milk turns thick. Turn heat off. Let the coconut milk cool down to about lukewarm (meaning when you put your finger in it, it should not be too hot).
  3. Now open the probiotic capsules and add the contents into the lukewarm coconut milk. (do not add the outer shell of the capsule).
  4. Stir well using a spoon to help dissolve the probiotic contents well with the coconut milk.
  5. Pour this mixture into a glass jar and cover with a lid. Place jar in a warm place like the inside of an oven or at room temperature (if room temperature is above 70 deg F) for about 24 hours for the yoghurt to set.

Step wise pictures:

     

 

Chicken Burrito Bowl (Paleo)

 Mexican food had always been my favorite! I could eat a bean taco any day especially if it was nicely slathered in ‘hot sauce’ and with a dollop of sour cream on the side! Hence, since starting on Paleo a year ago, I had not had a proper Mexican meal. And the past 6 months I have been on the AIP version of Paleo which meant no nightshades and no spices as well. However in the past few weeks I have introduced spices slowly without any issues (I hope!) – I just add very small quantities of cayenne or any hot pepper though to my servings.  Just so that I get a faint taste of the heat without it triggering any flare up.

So anyways, now that I had been able to introduce spices successfully, I was dying to make something ‘Mexican’! During the week of Cinco de Mayo, I saw a lot of bloggers posting recipes of Mexican Chicken Stir fry with rice (caulirice). And so last week I decided to try making a grilled chicken with cauliflower and veggies stir fry. But as I was marinating the chicken, I noticed I had a ripe avocado available and so thought why not go full blown and treat myself to a Paleo Chicken Burrito bowl!  About 30 mins later, I served up these delicious ‘nightshade free’ burrito bowls that were so jam packed with Mexican flavors that all my cravings of the past one year were assuaged. Even without hot sauce there was enough flavor.  The garlic, cumin and the cilantro mainly did the job! And the lemon juice more than makes up for the missing tomato. I licked up the bowl so well that it looked as if it didn’t need any further cleaning when I was done with it 🙂

I also served up some rice for the rest of my family. Yummy dinner that we all enjoyed!

Chicken Burrito Bowl (Paleo)
Author: 
Recipe type: Main course
Cuisine: Mexican, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Paleo and nightshade free version of the Mexican Chicken burrito bowl made with grilled chicken, cauliflower rice and guacamole
Ingredients
  • 2 lbs boneless chicken (preferably thigh pieces) cleaned and cut into bite size pieces
For marinating chicken
  • ¾ tsp cayenne pepper (or 1 tsp Kashmiri chilli powder)
  • ¾ tsp sea salt
  • 1 tsp cumin powder
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • About 2 tbsp coconut oil for sautéing the chicken
For Cauliflower rice
  • 1 medium size cauliflower
  • 1 tbsp coconut oil or olive oil
  • 2 garlic cloves, chopped fine
  • ¼ tsp sea salt
For the guacamole:
  • 2 ripe avocados, peeled and mashed
  • 2 tbsp lemon juice
  • ¼ cup fresh cilantro chopped finely
  • 1 clove of garlic crushed
  • ½ tsp sea salt
For the salsa:
  • ½ of a red onion, chopped fine
  • ½ cup cilantro chopped finely
  • 2 tbsp lemon juice
For assembling the burrito bowl:
  • Lettuce, shredded
  • white rice cooked(for non paleo members)
Instructions
  1. Dab dry the chicken pieces with a paper towel. Add all the marinade ingredients to a large bowl and mix well. Add the chicken pieces to this to coat well. Keep aside for 15 - 30 mins.
  2. Heat a large frying/grilling pan and add the rest of the coconut oil. When hot add the chicken pieces and sautee lightly on medium until the pieces are cooked. (You may need to do this in batches since you don't want to crowd the pan).Transfer the chicken pieces onto a dish and keep covered to stay warm and moist.
  3. Shred the cauliflower into small pieces using a food processor or by using a knife to get a 'rice' like texture.
  4. In the same pan that you cooked the chicken, add some more coconut oil and when hot add the cauliflower and the garlic. Saute on medium heat for about a minute until the garlic is toasted. Then add the salt and cover with a lid and cook for about 2-3 mins on low heat until the cauliflower is cooked. Do not overcook otherwise it will get too mushy. Turn heat off and keep aside.
  5. Mix all the ingredients listed under guacamole in a bowl using a masher. Check for seasoning and add additional salt or pepper if needed. Keep aside.
  6. Mix all the ingredients listed under salsa in a bowl and keep aside,
  7. To assemble the bowls, place a few tablespoons of the cauliflower rice into a bowl. Add some chicken pieces. Add the lettuce. Then top with the guacamole and salsa. Mix everything well and enjoy!
  8. Serve white rice additionally if needed.

 

Vegetable Minestrone soup (Vegan,Paleo)

I am sure you will agree that there is no food more comforting than a warm bowl of soup.  In my house they are welcome on any nights but especially on cold, wintery nights. Although spring is here, last weekend ended up being chilly. As I was wondering what to cook for dinner on sunday night, I noticed that there were a lot of different vegetables leftover in the refrigerator. So what better meal than a soup to be able to use all of them?

I make this ‘fridge clean up’ soup quite a lot. And usually it is on sunday nights.  Best part about soups is that you can create variations by just changing the combination of vegetables and the spices used. Before I went paleo, I used to make Minestrone soup all the time where I would add vegetables to the beans and use tomatoes to make the typical Italian favorite. So now I decided to make some changes – since I wasn’t going to add the beans, I decided to add in more of the starchy vegetables like turnip and taro root. And I used my favorite substitute for tomatoes – cranberries!  The soup turned out fabulous. The family ate it with some whole grain bread while I had mine with a small piece of boiled yucca on the side. Yes and that’s how I got the idea of adding the grated yucca on top!  I couldn’t resist – the grated yucca looked so much like grated mozzarella! But tasted so much better 🙂 Yum! 

Vegetable Minestrone soup (Vegan,Paleo)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Italian, Fusion
Prep time: 
Cook time: 
Total time: 
 
A vegan and Paleo version of the Italian Minestrone soup - hearty and comforting with a variety of vegetables cooked in a delicious blend of Italian and Mexican spices
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • ½ cup chopped celery
  • 2 large cloves of garlic chopped
  • ½ inch piece of ginger
  • 1 bay leaf
  • ½ of a large purple turnip, chopped about 1 cup
  • 2 medium size taro root, peeled and diced
  • ½ cup green beans, cut into 1 inch pieces
  • 1½ tsp sea salt
  • ¼ tsp red chilli powder (cayenne pepper)
  • 1 tsp dried thyme
  • 1 tbsp dried oregano
  • 2 tbsp dried parsley
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup chopped pumpkin
  • 1 cup shredded purple cabbage
  • 1 cup cubed zucchini or smooth gourd
  • 6-8 frozen or fresh cranberries
  • 6 cups water
For garnish:
  • Boiled yucca, grated
Instructions
  1. In a large cooking pot, heat the oil. Then add the chopped onions and celery.Saute for about 2 minutes.
  2. Next add the garlic and ginger and the bay leaf. Sauce for a minute.
  3. Then add the turnip, taro root and green beans. Add the salt and all the spices. Stir for a minute.Then cover the pot with a lid and turn heat to low. Cook for about 5 minutes.
  4. Next add the pumpkin, cabbage, the zucchini (or gourd) and the cranberries. Add the water and cover and cook on low heat for about 20 minutes or until all the vegetables are cooked.
  5. Check for seasoning and add salt or pepper as needed. Turn heat off.
  6. Serve soup warm with grated boiled yucca on top!
Notes
You can use any combination of vegetables. Just add the hard ones first to allow for more cooking time for them.
For AIp version, skip the cumin, coriander and cayenne powder