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

 

 

Crispy Fish bites (Paleo, Gluten free)

 I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture.  Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric.  A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!

So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.

Crispy Fish bites (Paleo, Gluten free)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Ingredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper

 

Blueberry Tartlets (Vegan, Paleo)

A lovely afternoon.  A lovely lunch. With a lovely lady. I had been wanting to invite my next door neighbor over for lunch since a few months now. Finally, it happened last week. This lovely lady is actually an octagenarian but behaves nothing like how a typical 80+ yr old would! She is bubbly, energetic, witty, chatty, open minded and so kind.  I first met her 9 years ago when we moved to our current house and we instantly clicked.  The 40 plus yrs age difference between us never felt like a barrier! We talk about so many different topics like gardening, home renovation, raising kids, health issues and occasionally we also indulge in some neighborhood gossip 🙂

She is not just a kind neighbor but a very caring one too. Two years ago when I was first diagnosed with RA, she was the first one to bring me an enormous amount of food – enough food to last a week actually!. She said that since her mom had RA, she knew how physically challenging this disease was! I was overwhelmed and all teary eyed by her kind gesture. Anyways, now that I was feeling much better and since I had more free time during the day having quit my job, I really wanted to make her a special lunch. She had also not been doing well lately. She had a fall recently injuring her shoulder and knee and was undergoing physical therapy. I asked her if she would like fish and her answer was a resounding ‘yes’!

So what did I make? Main course -Pan grilled Salmon with a honey lemon sauce and some ‘Pulao’ rice with vegetables. A small salad – With mangoes in season, I made my caribbean salad. And then I wanted to make a really special dessert since she had a sweet tooth! And I obviously wanted to make something that I could eat too!

So drawing inspiration from my raw vegan cake and my berry panna cotta recipes, I decided to make a tart/pie by making the base like the raw cake and use the filling like the panna cotta. Also I decided to make ‘tartlets’ since I had bought these cute tartlet pans recently and they were begging to be used!

I was so happy how great these blueberry tartlets came out! Not only did they look so pretty – My guest was totally blown away by how cute they looked…but they also tasted awesome! The blueberry coconut milk pudding was so so delicious! The crust with the shredded coconut and dates is to ‘die for’ and the combination just rocked. How great is it when you can bake your tartlets and eat them too without any feelings of guilt? Dairy free, refined sugar free and grain free dessert that is so damn delicious! My guest at the end of our meal told me that I was the best cook in the entire town! Now isn’t that something coming from someone who has been around for a bit? 🙂 🙂

Happy Mother’s day weekend to all of you lovely moms! You deserve a treat like this one!

Bringing this gorgeous and ‘feel good’ dessert to the Vegan, plant based party potluck

Blueberry Tartlets (Vegan, Paleo)
Author: 
Recipe type: Dessert, Snack
Cuisine: Dessert, Raw Cuisine
Prep time: 
Total time: 
Serves: 4-6
 
Mini Tartlets with a delicious crust of coconut and dates and a creamy blueberry and coconut filling.
Ingredients
For the crust:
  • 2 cups shredded unsweetened coconut (I used Bob's Mill )
  • 18 dates
  • 4 tbsp coconut oil melted
  • ¼ tsp sea salt
For the filling:
  • 2 cups full-fat organic coconut milk
  • ¼ cup fresh lemon juice
  • 2 tsp. gelatin (use agar powder for vegan version)
  • ½ cup maple syrup (or honey)
  • 2 cups fresh or frozen blueberries
Instructions
For making the crust:
  1. In a food processor blend all the crust ingredients to form a thick dough / mixture. Place parchment paper to cover the base and the sides of the pan. Press this mixture to the bottom of the tartlet pans. Freeze the pans for 30 minutes.
To make the filling:
  1. Place the lemon juice into a small bowl. Add gelatin keep aside for 5 minutes.
  2. In a small pan, heat half of the coconut milk (about 1 cup) over medium heat. Add the maple syrup (or honey) and the gelatin (or agar) mixture. Stir until dissolved completely.
  3. Pour this mixture into the blender, along with the remaining coconut milk and the blueberries. Blend at low speed until smooth.
  4. Pour the filling into the tartlet pans and place in refrigerator for at least 6-8 hours to set.
  5. Slide the tartlets out onto a serving dish and serve with fresh berries on top!

 

Crispy Chicken Bites (Paleo, Gluten Free)

Indo Chinese cuisine is pretty popular in India with the craze first starting sometime in the early 90s I believe. I was in college those days and we would sneak out from college to have lunch at one of these make shift stalls outside our campus to have delicious lip smacking ‘chicken manchurian’ soup and chill chicken curry.  The origins of this fusion cuisine is a bit ambiguous I think because the last time I tried to research about ‘manchurian curry’,  I only ended up finding out that Manchurian is a historic region in NE china and there is no curry chicken or otherwise by that name from that region. So I decided to end my research. Anyways, I am so glad that this fusion cuisine came into being combining the best of flavors from both the sub-continents even though the ‘how’ of it is not clear.  Hey, let’s enjoy the food right?

I cooked these crispy chicken bites similar to the chili chicken recipe where corn starch is used as the starch/binder. Only thing I did was replaced corn starch with tapioca starch and replaced soy sauce with coconut aminos to make it paleo. As I have mentioned before, even though I am following the stricter autoimmune version of paleo which restricts even chili peppers, I have been having small quantities of red chili powder and other spices occasionally. But you could easily skip the red chili and these chicken bites would still be delicious I can guarantee.! I also pan fried (shallow fry) these using coconut oil and they still came out very crispy!

Crispy Chicken Bites (paleo)
Author: 
Recipe type: Appetizer, Main course
Cuisine: IndoChinese, Fusion
 
Chicken pieces marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy nuggets
Ingredients
  • 1 lb chicken pieces, boneless thigh pieces, cut into bite size pieces
  • 2 tbsp tapioca flour
  • ¾ tsp sea salt
  • 1 tsp kashmiri red chilli powder
  • 3 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the chicken pieces and blot dry using paper towels.
  2. In a small bowl, mix all the rest of the ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the chicken pieces. Mix using your hands to coat the chicken pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the chicken pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip the red chili powder

 

Yucca/Tapioca ‘Rice’ (Kappa Puttu using grated kappa)

If you have been following my blog, you might wonder why I am posting this kappa Puttu recipe again? Well guess what this is a different way of making kappa puttu.  I guess this is the traditional way of making it.  What I had posted earlier was an easy or short cut version.  Actually speaking both versions are not that hard and if you already have some cooked leftover kappa (yucca) then you can go for the recipe I posted earlier.  My aunt had suggested I try making Kappa puttu since that would be a great grain free bread option for me.  I loved the version I made before.  However my darling cousins kept insisting that I should try making it using raw grated yucca (tapioca) and that tastes much better. So then how could I not give it a try right?

My husband was kind enough to grate the yucca for me. Since yucca is hard, it is really a little tough on my weak RA stricken hands to grate this. Hence so kind of him to volunteer!  Well the resultant ‘puttu’ was moist and delicious and the texture was ‘rice’ like.!  And goes perfect with some chicken curry or fish curry! Yum!

Puttu is traditionally steamed using an utensil called “puttu Kodam’ which basically consists of a long mould that fits on top of a steamer pot.  Since I don’t have this contraption, I make do with a strainer fitted on top of a cooking pot.  To get a round shape, I pack the cooked ‘puttu’ in a small bowl and then invert it onto the serving plate. But if you have a puttu maker, you can make it in that.  You can check out what a puttu maker looks like over here.

This Yucca Puttu or Yucca Rice as I like to call it as become my staple ‘bread’ for eating with fish / chicken curry and has made my transition into a Paleo diet so much more acceptable! I don’t miss rice anymore since this yucca rice is so delicious and perfectly complements curries since it has the wonderful ability to sop up all that gravy! yum! Traditionally, kappa Puttu uses a mix of kappa (yucca/tapioca) and rice flour. But I replaced rice flour with coconut flour to keep it Paleo. But you can use same recipe replacing rice flour with coconut flour too.

Yucca/Tapioca 'Rice' (Kappa Puttu)
Author: 
Recipe type: Main course
Cuisine: Indian, Kerala, Paleo
Prep time: 
Cook time: 
Total time: 
 
Freshly grated yucca mixed with coconut / rice flour and steamed to get a 'rice' like consistency that is a perfect complement to spicy Indian curries like chicken curry, fish curry or vegetable curries
Ingredients
  • 1 cup freshly grated Yucca (tapioca or kappa)
  • ½ cup coconut flour (or rice flour) - Use coconut flour for Paleo version
  • ¼ tsp salt
  • 2 tbsp freshly grated coconut (or frozen grated coconut thawed)
Instructions
  1. In a large mixing bowl, add the freshly grated yucca/tapioca. Add the coconut flour (or rice flour) and salt. Add the freshly grated coconut. Mix well using your hands.
  2. Steam this mixture using a Puttu maker or using a make shift steamer as explained below.
  3. For make shift steamer, fill a large cooking pot ¼ th with water and heat till water boils. Place a strainer that fits on top of this pot on it and spread the yucca mixture over it. Cover the pot with a tight fitting lid and steam cook for about 10 minutes. To serve, pack in small bowls or moulds and invert onto a plate.