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.
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 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.
Dill is one herb (the only one perhaps) that I took a long time to appreciate. May be because it was not available in western India where I grew up. And Dill being so different from some of the other herbs that I was used to like cilantro and mint, it took a while before I started appreciating its fragrance and flavor. One of my close friends is originally from Iran and she makes a delicious Lima beans Pilaf where Dill flavor is predominant. That was my first exposure to Dill and that first time I wasn’t crazy about it. But over the years I slowly started to like its strong flavor and smell.
I started first appreciating it in pickled cucumbers. I absolutely relish pickles. And now I have grown to be quite fond of it 🙂 I still won’t use it that liberally since it can be too overpowering if you overdo it but every now and then I like to get a fresh bunch and use it sparingly in salads and baked potatoes etc. A few weeks ago I found a large bunch in our local farmer’s market and was tempted to pick it up. At that time I didn’t know what I would make with it but it somehow had such a fresh and refreshing smell that I had to bring it to my kitchen!
And then the next day as I got the Salmon out of the freezer, the idea of making a sauce popped in my head. And knowing me you won’t be surprised that I decided to make a coconut based sauce, kind of like a chutney using coconut, lemon juice and dill. So glad I did! I was thinking of baking the salmon but last minute decided to just do a quick pan fry. The dish was just perfect – the crispy salmon and the creamy coconut dill flavored chutney was like a marriage made in heaven! Mmm…Mmm good!
Pan fried Salmon, crispy on the outside and soft on the inside, served with a delicious creamy coconut and dill chutney
2 salmon filets (about 6-8 oz each)
About 2 tbsp Coconut or Olive Oil for pan frying
Marinade for salmon:
½ tsp sea salt
½ tsp cayenne pepper pow (I used kashmiri chill powder which is mild)
½ tsp turmeric powder
1 tbsp olive oil
For the coconut dill chutney:
½ cup grated coconut or coconut pieces(fresh or frozen)
¼ cup fresh dill
1 green chili (optional)
1 tbsp lemon juice
¼ tsp sea salt (or per taste)
¼ cup hot water
Thaw the salmon and remove any scales from the skin side. Pat dry using paper towels.
In a small mixing bowl, mix all the marinade ingredients.
Apply marinade paste to the salmon filets and keep aside for 15-30 mins.
In a food processor, blend all the chutney ingredients until creamy and fine.
Heat a frying pan and add the oil. When the oil is hot, add the marinated salmon pieces. Cook for about 2 mins on medium high heat. Flip and cook on the other side for about 2 mins more. Transfer to a dish.
Serve Salmon with coconut dill chutney on top!
For AIP version, skip cayenne pepper and green chili.
Mappas is a coconut milk based curry that is unique to Kerala and particularly among the Kerala Syrian Christian community. Fish mappas, Chicken Mappas and also vegetable mappas. Last week I wanted to make some kind of vegetable korma since I was so excited that I was finally able to make grain free parathas using cassava flour. After being deprived of all kinds of breads the past two years, I am now ecstatic that I can finally eat parathas. And so I was looking to make a curry that will go well with parathas / rotis – I was craving for a flavorful and rich curry where I could use my cassava paratha to soak up all the gravy. I suddenly remembered my friend Reena’s mixed vegetable curry that she had brought to a potluck some several thousand moons ago! Yes, I am weird like that – I remember everything about who brought what dish to what potluck even if it was several years ago 🙂
Reena doesn’t stay near us anymore but in these days of whatsapp messaging, distances hardly matter! So I messaged Reena to give me her recipe and lo and behold, a very beautifully crafted recipe was delivered to me 2 days later. I wasn’t surprised since Reena is the most meticulous of all my girl friends – she likes to go about things in an organized fashion. And she is a fabulous cook too being a Keralite brought up in Chennai, she has the best recipes from both the worlds! Thank you Reena for this fabulous recipe. I made it exactly as her recipe only replacing peas with carrots and then also adding green beans. We had the curry with rotis (for the family) and my cassava paratha. The gravy was finger licking good and even my 10 year old daughter who is allergic to vegetables(not clinically but you know what I mean right?) also took seconds! God bless you Reena darling 🙂
Hope you all enjoy this recipe. I have also included the recipe for cassava (tapioca) paratha here. Check out my youtube channel for a video of this curry and my grain free cassava paratha recipe.!
Kerala Style Vegetable Mappas (Vegetable coconut milk curry) and Cassava Paratha
Author: Indira Shyju
Recipe type: Main course
A finger licking, flavorful curry of mixed vegetables like cauliflower, potatoes, green beans and carrots cooked in a rich gravy of coconut milk and spices
Red chilly powder or cayenne pepper - 2 tsp (I used Kashmiri chill powder for a mildly spicy and for color)
Coriander powder - 3 tsp
Turmeric powder - ¼ tsp
Fennel seeds - 2 tsp
Cinnamon - 1 inch long piece
fresh Ginger - about 1 inch by 2 inch piece
fresh Garlic - 4 big cloves
¼ cup warm water
For making coconut milk:
2 cups fresh or frozen grated coconut
about 2½ cups hot water
Coconut oil - 1.5 tbsp
Shallots/red onions, chopped 1 cup
Potatoes- peeled and cubed - 2
Carrots - ¼ cup
Green beans, cut into 1 inch pieces, 1 cup
Cauliflower - florets - 2 cups
Vinegar (I used apple cider vinegar but any vinegar is fine)- 1 tbsp
Thinned Coconut milk (2nd extraction) - 2 cups
Thick Coconut milk (1st extraction) - 1 cup
Salt about 1 tsp (or per taste)
fresh Curry leaves - 2 sprigs
extra coconut oil for drizzling on top
For cassava parathas:
½ cup cassava flour
1 tbsp olive oil or avocado oil
pinch sea salt
½ cup hot water (water that has been boiling and just removed from heat)
2 tsp olive oil
Place all the ingredients listed under 'masala' in a small blender jar and grind together to form a fine paste. Keep aside.
In a blender mix the grated coconut with about 1 cup of the hot water and blend for 1 minute. Using a strainer, extract the coconut milk. Keep aside this first coconut milk. Now add the rest of the water and blend again. Strain to get the 2nd extract. Keep both extracts aside.
Heat the coconut oil and sauté the shallots for 2-3 mins.
To this add the ground masala paste and sauté for about 1 minute on low heat until the raw smell dissipates.
Add all the veggies, stir to mix veggies with the spices, cover with a lid and cook for 5 mins.
Add the 2nd milk, vinegar and salt. Cover and cook for about 8-10 mins or until the vegetables are cooked.(Take care not to overcook)
Now add the 1st milk and the fresh curry leaves.
When the curry comes to a boil, remove from heat and drizzle extra coconut oil on top and serve warm with rotis or parathas!
For making cassava paratha:
In a large mixing bowl, add the cassava flour. Add the salt and the oil. Then add slowly the hot water in 2-3 portions and continue stirring with a spoon. When all the water is added, add 1 more tsp of oil and then knee with your hands to form a smooth dough.
Roll dough into chapatis and cook on a frying pan cooking about 2 mins on each side. Apply ghee or oil as needed.
This curry tastes best with homemade coconut milk. But you can use organic canned unsweetened coconut milk too. If using canned milk, you can just use the entire quantity - 3 cups of coconut milk together. For AIP, skip red chili, coriander and fennel powder