Chestnut flour is something that I recently got acquainted with. Thanks to my friend Monika. A few weeks ago when we were at their home for dinner, she told me about this flour which is called as ‘singhare ka atta’ in India and how this flour is used during religious fasting periods called as Vrat. She said that this flour came from water chestnuts and hence it is grain free. Wow, I was so happy to hear this and the next time I was at our local indian grocery store, I picked up a bag of this flour. I couldn’t wait to try this for making parathas as Monika had suggested!
I did make the parathas with aloo(potatoes) in them since that was the only way to make the dough. The parathas were good and now I started browsing more recipes using singhare ka atta. There are all sorts of things that showed up – dosas, samosas, etc and I started to drool looking at all these foods that are forbidden for me on my current grain free diet. I was feeling so excited already and then I saw the recipe for ‘singhare ka halwa’! Omg! I couldn’t believe my eyes! Halwa has always been my favorite Indian dessert and for the past two years I have not had halwa being dairy free , gluten free and sugar free! So looking at this recipe, I imagined the possibility of a halwa in the near future for me. That was incredible! If it came out good, Monika, my friend deserved a treat from me!
And today happened to be the perfect day to try this recipe since it was Janmashtami which is Lord Krishna’s birthday. I started seeing all kinds of Indian traditional sweets recipes posted on instagram and in the afternoon, it was time for me to try making the singhara atta ka halwa.!
Turned out great – satisfied my halwa cravings totally. Even though I used coconut oil instead of ghee and maple syrup instead of sugar. The chestnut flour itself has a nutty taste and aroma so the halwa tastes rich even without any ghee or milk in it.
We all will agree that good food plays an important role in making a great party! Out of all the food categories, I think that a great appetizer is very important in making a party memorable! Hors d’oeuvres are actually the star of a party. Early arrivals to stragglers all tend to look at the starters with great enthusiasm. So whenever I throw a party, I pay special attention to what I should make for appes!
I generally go with one vegetarian and and one non vegetarian option. And chicken or seafood is a favorite one on the non vegetarian side. Every summer we throw a party around August. You see August is a special month in our house since both my children and my birthdays fall in August! Yeah my husband is the odd guy out 🙂 So anyways, speaking of our annual party, I start getting excited as soon as summer begins and I try pinning recipes on Pinterest – birthday cake recipes, dessert recipes as well as appetizer recipes.! So last weekend we finally had this party and I had been wanting to try this chicken teriyaki meatballs recipe that I had pinned. However the recipe had breadcrumbs and other ingredients that were not paleo. So I decided to create a paleo version of these ‘Chicken teriyaki meatballs’. Came out perfect even without any breadcrumbs and best part is that these are baked so you don’t need to spend any time deep frying or pan frying them!
These meatballs are sweet and spicy with a smoky flavor (baking in the oven gives them a nice flavor). I added a mix of Indian and other Asian spices – also added an unusual ingredient – crushed pineapple for some sweetness. Everyone enjoyed these meatballs at the party with the kiddos absolutely loving them!
Sweet and Spicy Chicken Meatballs (Gluten Free, Paleo)
Author: Indira Shyju
Recipe type: Appetizers
Cuisine: Fusion, Asian
Sweet and spicy chicken meatballs made with ground chicken using asian spices and covered with a hot and sweet teriyaki style sauce
For the meatballs:
About 2lbs (1 kg) ground Chicken (chicken kheema), thawed completely
1 small red onion, chopped fine
5 large garlic cloves, chopped fine
One 1 inch piece of fresh ginger, chopped fine
½ cup of fresh cilantro, chopped fine
½ cup of spring onions (scallions), chopped fine
2 green chillies, chopped very fine - seeds removed (optional)
½ cup pineapple pieces, finely chopped(optional)
2 tsp Kashmiri Chilli powder
1½ tsp sea salt (or per taste)
1 tbsp coconut oil
For the sauce:
½ cup coconut aminos (or soy sauce for non Paleo)
½ cup honey (or maple syrup)
1 cup pineapple juice (from can of pineapple) or orange juice or lemon juice
½ tsp kashmiri chilli powder (or red chili flakes)
1 tbsp garlic, chopped fine
1 tbsp ginger, chopped fine
1 tsp tapioca starch mixed with ¼ cup water
Pre-heat oven to 500 deg F. Line a large baking tray with Al foil and brush it with coconut oil or olive oil.
In a large mixing bowl, add all the ingredients listed under 'For meatballs' and mix well using your hands to form a smooth well-blended mixture. Shape into smooth round balls and place on the tray. (you may need to use two trays or do in batches)
Bake in the oven at 500 deg F (lower rack) for a total of 10-12 mins. Half-way i.e. after about 5 mins or so, flip them so they get browned on both sides. (be very careful while flipping as the oven and the tray will be very hot)
While the meatballs are baking, you can make the sauce. Add all sauce ingredients except the tapioca starch slurry in a medium cooking pot and stir for about 3-4 mins. When it begins to bubble, add the tapioca flour mixed with water and try heat to low. Stir continuously until mixture thickens. Turn heat off.
Just before serving, pour the sauce over the meatballs and mix slowly to coat the meatballs in sauce. Serve warm!
Make sure the chicken is fully thawed before you start mixing with the other ingredients. Also make sure there is no water in the chicken. You can also deep fry or pan fry the meatballs instead of baking in the oven.
It has been blueberry season these past few weeks and we have been enjoying it to the fullest! With two farms within a couple miles from our home, we are so fortunate to get the freshest of the freshest every season! This year I made two trips to each of the farms. The kids being older now…they aren’t as excited about picking as they used to be some years ago. However, I still dragged them with me saying ‘mom cannot carry heavy stuff alone, remember?’. And that is the truth too. Although my RA has been under control now for the past few months with medications and my new diet, I still avoid carrying even moderately heavy stuff lest it stirs up a flare! And the kids know this. So that’s how I got them to go with me 🙂
We picked like about 4 quarts or 6 lbs each time and finished up all of it in a couple weeks! I had got more thinking I will freeze some but the blueberries were so delicious that between just gobbling them up and adding to my morning smoothies they were all gone. And so I was planning for a 3rd visit when my friend Monika happened to mention that she was planning to go that weekend with her kiddos. Rest you can guess …yeah I asked (em..ordered) her to get me another 4 quarts:)
OK so this time, I had to make the blueberry crostata for my children that I make every year and which they had been asking for. So I made that for my son on his birthday and then since I was craving for a pie myself, I made this Paleo version of blueberry pie for myself based on the Blackberry pie recipe by Autoimmune wellness. Since I was making this only for myself, I decided to make two mini pies using my cute tartlet pans. You might remember that I had made another blueberry dessert recently using these pans – Paleo Blueberry tartlets . Yeah what can I say? I am indeed crazy about blueberries 🙂
The pies turned out perfect. Since I was doing a small batch, I had to add a little more coconut flour than what the original recipe stated. A lot of times in baking, the same proportions of ingredients do not hold when you do a smaller batch. In any case, the crust with the coconut flour was so yummy – almost shortbread like crumbly but very scrumptious! Thank you to Autoimmune Wellness site for this wonderful Paleo crust recipe. I think next time I might make a large batch for the whole family! Healthy and delicious you can’t beat that right?
A healthy and delicious blueberry pie with an absolutely tasty, grain free coconut flour crust!
For the crust:
⅓ rd cup plus 2 tbsp coconut flour
⅓ rd cup arrowroot flour
pinch sea salt
¼ cup coconut oil (semi solid)
About 1 tsp ice cold water
For the filling:
1 cup blueberries (fresh or frozen)
¼ cup water
1 tbsp lemon juice
1 tbsp maple syrup
1 tsp tapioca flour mixed in 2 tbsp water
Pre-heat oven to 350 deg F.
In a medium size mixing bowl, add all the crust ingredients except the water. Mix using your hands and add the water and form a dough. (You may need to add a little more coconut flour if you feel the dough is too sticky). The dough should be smooth. Divide the dough into two equal parts.
Line two mini pie pans with parchment paper. Place the dough in each of the pans and press using your hands to cover the base and sides of the pan. Prick using a fork. Bake at 325 deg F for about 10 mins until the crust looks golden brown from top.
While the crust is baking, in a small pot add all the filling ingredients except the tapioca flour. cook for about 5 mins on medium heat. Then slowly add the tapioca flour slurry and stir continuously until you get a thickened filling.
Pour this filling onto the pie pans and bake the pies again at 350 deg F for 5 more mins. Let cool for 10 mins before serving!
As I have mentioned many times before, we are all seafood lovers in our family. My son when he was younger, he loved to stick his nose inside the fresh seafood counter over at the Asian supermarket. He loves the smell of seafood so much 🙂 We usually get different varieties of fish and also shrimp. Crabs and lobsters are much rarer since they require some amount of work. One thing we have been getting more of lately is squid. We love it fried – Fried calamari. And you may recall a few months ago I made a grain free, paleo version of fried calamari with shredded coconut which was awesome. I have also made a gluten free chick pea batter version of fried calamari before. And then I make a spicy sauté Kerala style with red chillies and coconut chips.
Today I am posting yet another way to make squid – yes you can use squid and calamari interchangeably they mean one and the same thing! Calamari is the Italian name for squid. This recipe uses grated coconut and yet it has a fairly moderate amount of heat using red chillies and black pepper. There is slight tanginess to this dish which is brought on by the addition of Kodampuli (Kokum) which is a special kind of sour dried fruit. If you cannot get your hands on this ingredient, substitute some lime/lemon juice in its place.
Btw, I feel so lucky that I do not need to clean the squid since it comes already cleaned here where I purchase it from. If your squid does not come like that, you can look up videos on youtube where they show you how to clean it. Do try this recipe and let me know how you like it!
Squid Stir fry with coconut (Koonthal thoran)
Tasty Squid/Calamari spicy stir fried with aromatic spices and fresh grated coconut.
Main Course, Side Dish
1pound (lb)squid, cleaned
1 tbspchopped garlic
1 tbspchopped ginger
2no.green chilliesslit length-wise
4-5no.fresh curry leaves
1tspred chilli powder (cayenne pepper)or as needed
2tsp fennel powderfreshly roasted
1/2 tspsaltor as needed
1cupgrated coconutfresh or frozen(thawed)
1no.kodampuli (kokum)soaked in 1/4 cup warm water for 10 mins
1tspblack pepper powderfreshly powdered
Cut the squid into 1/2 inch thin rounds. Remove as much water as possible from them using paper towels.
Heat the coconut oil in a medium size kadai (wok style pan) and add the sliced onions. Stir for 1 minute.
Add the chopped garlic, ginger, green chillies and curry leaves and stir for 2 mins.
Now add all the spice powders and salt. Add the squid pieces and stir to coat the squid with all the onion and spice mixture. Cover with a lid and let cook for about 5 mins on medium heat.
Open lid and add the grated coconut and the kodampuli(kokum) and its water. Also add the black pepper powder and stir well. Cover and cook for another 5 mins on low heat.
Now open lid and cook uncovered stirring occasionally for another 5 mins or so until very little water is left. Turn heat off. Drizzle fresh coconut oil on top before serving.
If you don't have Kodampuli(kokum), you can use a dash of lemon juice instead for tanginess.
As a lover of seafood, I am constantly on the look out for new recipes. The idea for this recipe came when a fellow blogger, Priya recently posted a recipe for shark fish scramble/puttu on her blog, Indian Kitchen. I instantly looked at her recipe and knew I wanted to try something like that soon.
The opportunity came soon as I took a filet of flounder out of the freezer this past weekend. I usually do a pan fry with red chili, turmeric and salt and that comes out great. But this time, I decided to try the scramble with it. Since I was using a filet and since it was flounder, which is really soft and flaky, I didn’t need to cook/steam the fish separately. I just decided to make it exactly like how I make egg bhurji using lots of onions, ginger, garlic and curry leaves. And also added some grated coconut to make it more of a filling meal for me. Came out fabulous and so tasty. This is my new ‘go to and easy to make’ recipe! I usually eat it with a salad and or cooked veggies on the side. Such a tasty and healthy meal.
Although I didn’t follow Priya’s exact recipe,the idea of making a fish scramble came from her and so I would like to thank her for that! Hope you try this soon too! Let me know how you like it!
Delicious fish scramble made by sautéing flounder filets with onions, ginger, garlic, cilantro and grated coconut.
About 8 oz of fish filets (like flounder or any other white fish)
1 tbsp coconut oil
½ tsp mustard seeds
½ of a medium size red onion, chopped finely
1 clove of garlic, chopped fine,
½ inch by ½ inch piece of fresh ginger, chopped fine
1 small green chili, chopped very finely
4-5 fresh curry leaves
½ tsp turmeric powder
¼ tsp sea salt (or per taste)
½ cup chopped fresh cilantro
2 tbsp grated coconut (fresh or frozen)
1 tsp lemon juice
Defrost the filets if frozen by placing in a bowl of warm water for a few mins. Then pat dry using paper towels and Cut into pieces and keep aside.
Heat a medium size kadai or a non stick pan and add the coconut oil to it.
When hot, add the mustard seeds. When they start spluttering, add the onions. Saute for about 1 minute and then add the garlic, ginger, green chillies and curry leaves. Stir for 2 mins.
Add the salt and turmeric and stir well.
Now add the fish pieces and stir continuously. As the fish cooks, try to further break the fish into smaller pieces to scramble it. continue doing this until the fish is cooked well and scrambled - Will take about 3-4 mins.Turn heat to low.
Add the fresh cilantro, the coconut and the lemon juice and stir well. Remove from heat. Serve warm.
If you are using fish with bones in it, I suggest you first lightly cook/steam the fish in a separate pan and then remove all the bones before proceeding with this recipe.For AIP version, skip the green chillies and mustard seeds.