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!
I have to confess…until a few months ago I did not know that there were an increasing number of folks in the world who were following a totally ‘raw foods’ diet! My first reaction was – wow, that’s great – so healthy and ‘no need to cook’! I looked over a lot of raw food bloggers’ websites and saw how creative they were getting with their raw food recipes! Gosh, it is mind boggling! Personally for me I don’t think I can manage a complete raw food diet since I would crave for warm food from time to time! However, hats off to those who can pull it off and doing well with it.
So anyways as I have started following more raw food bloggers on my instagram, I continue to get inspired by their creations. One of these was the ‘raw cheese cake’ which is only made using nuts, dried fruits and other fruits! Watching numerous such vegan ‘cheese’ cakes and reading their recipes, I have been meaning to try making one for a few weeks now. The fact that I am currently on a AIP (autoimmune protocol) version of the Paleo diet was one reason – cos I am not allowed to eat nuts on this diet :(. However, last week was hubby dear’s birthday. Him being a lover of cashew nuts , I thought why not give this raw cheese cake a try?
I looked for recipes and found that the basic recipe was pretty much same – nuts and dates for the crust or the base. And then a cashew nut cream filling. Then you can use your imagination for flavors – I decided to use mixed berries to create a two layer cake. And then topped it with a lot of fresh berries. I also decided to do the crust only with shredded coconut and dates. I was so proud of my creation! Our rhododendron had just blossomed too and the color of the topping of the cake perfectly matched with the light purple flowers! What a beautiful evening it was – my husband absolutely loved the taste of the cake! He said it was better than any dairy cheese cake that he had before! The kids also loved it. I also had a couple bites – I had to see the result of my efforts, you see? 🙂 – Creamy, mildly sweet filling combined with the wonderful coconut crust made for a delectable dessert! Simply superb is my verdict.
Btw, I would like to mention here a few of the bloggers who have inspired me to make this cake and whom I love to follow:
Edgar raw: https://www.instagram.com/edgarraw/?hl=en
Olivia from Lovehealthok : https://www.youtube.com/watch?v=uoCEQG-JcqA
Sophie from A squirrel in the kitchen : http://asquirrelinthekitchen.com
Venturing into the Raw foods world: A super yummy vegan 'Cheese Cake'
Author: Indira Shyju
Recipe type: Dessert, sugar free dessert
Cuisine: Vegan raw cake
For the crust:
1 cup shredded coconut
2 tbsp coconut oil melted
Pinch sea salt
For the Filling:
2 cups cashew nuts soaked overnight
⅓ cup coconut oil
¼ cup plus 1 tbsp maple syrup
1 tsp vanilla extract
3 tbsp coconut cream
2 tbsp lemon juice
¼ tsp sea salt
1 cup mixed berries
Soak cashew nuts in warm water and let sit for at least 24 hours.
Line the bottom and sides of an 8 inch springform pan with parchment paper.
For making the crust, in a food processor blend all the crust ingredients except the shredded coconut. Then mix this with the shredded coconut in a bowl to form a thick mixture. Press this mixture to the bottom of the pan. Freeze the pan for 30 minutes.
Meanwhile, make the filling by blending all the filling ingredients (without adding any water) except the berries to get a thick creamy filling.
Pour ¾ of the this filling mixture onto the pan after the base has set. Then to the rest of the filling mixture, add the berries and again blend to get a creamy smooth mixture. Pour this over the top of the white filling layer. Place pan back in freezer for at least 5-6 hours.
Remove pan from freezer about 30 mins before serving the cake.
Happy Vishu to all those who celebrate – Vishu falls on the 14th of April this year. In Kerala, the start of the Zodiac New Year is celebrated as ‘Vishu’. It is believed that what one sees when one first opens one’s eyes on Vishu morning is an indication of what one can expect in the year to come. Thus on the morning of Vishu, ‘Vishukkani’ is prepared, which is an assortment of beautiful things – the image or idol of Lord Vishnu, beautiful flower arrangements and a panorama of vegetables and fruits to show abundance. Even gold jewelry and gold coins are displayed as part of the kani. It is said to be auspicious to open one’s eyes before the decorated ‘vishukkani’ on Vishu morning. And an elaborate and delicious sadya just like Onam is prepared in all Malayalee households for Vishu.
Although I don’t usually prepare an elaborate sadya for Vishu, I do make some sweet dish at least. This year that was hard too considering my dietary restrictions. But I am one not to be easily discouraged – I decided to make this Papaya halwa. Traditionally this halwa is made using milk and rice flour along with ripened papaya. But since I am on a paleo diet, I came up with some alternative ingredients – coconut milk instead of regular milk and coconut flour instead of rice flour. The coconut flour gave it a wonderful texture. I also skipped the sugar and used maple syrup instead. The halwa came out delicious!
Mind you, this version is indeed an easy version of the traditional halwa since I cooked it only for about 30 minutes until I got the desired fudge consistency. But I remember my aunts in kerala making the traditional version of papaya halwa by cooking it over slow fire for at least a couple hours stirring constantly. The resulting halwa under the laborious process is of course even more tastier with all the sugars in it getting caramelized completely. But the result of this easy vegan version is not far behind either. So I hope you do get to try making this!
The celebration of Vishu signifies the importance of ‘making a good start’ and of asking for divine blessings before embarking on a new project. Hope all your dreams for the following year come true!
Papaya Halwa is a delectable dessert of Southern india and this version is a modified, vegan and paleo version of the traditional halwa using ripe papayas, coconut milk and coconut flour
2 tbsp coconut oil
2 cups ripe Papaya pieces pureed in blender
¼ tsp or pinch salt
½ cup thick coconut milk or coconut cream
¼ cup maple syrup (or honey)
1 tsp cardamom powder (optional)
¼ cup coconut flour (or desiccated coconut powder
½ cup water
Chopped nuts for garnish
Take a non stick frying pan or a wok style pan (kadai). Add the coconut oil and when hot, add the papaya puree to it. Add the salt and Cook on low heat stirring frequently for about 10 mins. You should begin to see the oil separating from sides.
Next add the coconut milk and maple syrup and continue cooking on low heat stirring frequently. After about 10 mins, when you see the oil separating out again, add the coconut flour with the water to the papaya mixture. Stir very quickly to avoid forming any lumps and then continue to slow cook for another 5 mins stirring regularly until the mixture attaining a 'halwa' consistency - i.e. semisolid and smooth. Remove from heat. Serve garnished with the chopped nuts.
For AIP version: Skip the cardamom powder and the nuts
I love Instagram! Don’t know why I stayed away from it for so long! I am loving meeting different food bloggers and seeing their inspiring creations! Am I inspired? Nope, I am floored! Gosh, so much talent out there and so many young kiddos creating such cool stuff. One of my favorite things in the morning (whilst waking up in bed) is to quickly check out the insta posts to get inspiration for my morning breakfast smoothie. These days along with smoothies, a new healthy deliciousness has been trending – ‘nice creams’! He He, ‘nice cream’ sounds a bit shady but it is nothing but a healthy version of ‘ice-cream’ which uses only fruits and other vegan ingredients. Most recipes use frozen bananas to get the ‘nice cream’ texture. And then with that as the base, you can add different fruits – frozen or otherwise of your choice and blend everything to a creamy, smooth ‘nice cream’ texture 🙂 Oh so yum!
So these days mixed berries nice cream is my favorite afternoon snack to satisfy my sweet cravings! I make sure I keep a few slices of bananas in the freezer at all times so i am adequately prepared to meet my cravings 🙂 The other morning I woke up to see a couple nice cream posts and oh, boy I started craving for one right away. So I decided to make a smoothie ‘nice cream’ for breakfast. A couple dashes of coconut milk gave it the perfect smoothie/nice cream texture. I made a separate blueberry compote to give it some additional richness and sophistication 🙂 Hey, you’ve gotta love your breakfast!
Hope you get inspired by this post to come up with some lovely creations of your own. Please do share with me! Btw, looks like spring is almost here! Yay!
Mixed berries blended with frozen bananas and a dash of coconut milk to create this healthy and delicious 'nice cream' with a topping of blueberry sauce/compote
For the nice cream:
1 banana, peeled, sliced and frozen for 3 hours or more
1 cup mixed berries (I used combination of blueberries, raspberries and blackberries - if using frozen, thaw them to room temperature)
2 tablespoons coconut cream or thick coconut milk
½ cup water
For the blueberry compote(sauce):
½ cup blueberries, frozen or fresh
¼ cup water
2 tsp maple syrup
1 tsp tapioca starch mixed in 2 tbsp water to form a slurry
In a small cooking pot, add the blueberries, water, salt and maple syrup and cook for about 4-5 mins until the blueberries turn soft. Add the tapioca slurry and mix on low heat for another 2-3 minutes till you get a thick sauce. Turn heat off and transfer sauce to a container.
Blend all the ingredients under 'nice cream' in a high speed blender until you get a creamy smooth consistency (should be like slightly thawed ice-cream)
Take a tall glass or jar. Add some blueberry sauce on the bottom. Add 'nice cream' on top and drizzle more sauce on top. Top with berries!
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.
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
1 cup freshly grated Yucca (tapioca or kappa)
½ cup coconut flour (or rice flour) - Use coconut flour for Paleo version
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.
Steam this mixture using a Puttu maker or using a make shift steamer as explained below.
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.