I sometimes wonder if I could indeed have completed one year on Paleo/AIP if I had not come across cassava flour! Although I have embraced many different types of foods and cuisines in the last twenty years since moving to the United States, one thing that I can still not have enough of is ‘curry’! Yes I need my curry, ma’m and I need something to dunk into that curry you know? Rice and curry or Rotis and curry! Gosh that first couple months on AIp was tough when I just ate a lot of steamed / boiled yuca. Was finally so glad to come across Cassava flour via Instagram. And even more thrilled when I realized I could make tortillas aka rotis aka parathas with them!
Yes, once I got a handle on that, there has been no looking back! Cassava rotis, Cassava parathas stuffed with veggies, cassava tortillas for any kind of tacos. Agreed that it is some amount of work to make these but since I was so used to making the Indian whole wheat rotis on a regular basis for my family that making a few cassava ones additionally didn’t amount to too much work. Besides, I make the dough for a batch of 8-10 tortillas/rotis. And then cook them on an ‘as needed’ basis. The dough stays in the fridge for 3-4 days without any issues.
And lately I noticed a couple AIP flatbread recipes by some AIP bloggers. One of them was for Flatbread Pizza by The Unskilled Cavewoman. Ever since coming across this recipe, I was thinking of trying a version for myself. Last week I had some left over dough that I had made for making cassava rotis/tortillas. Now this is a dough I make every week. Here’s my video for making the cassava rotis/tortillas.
I make it slightly differently than the recipe by ‘The Unskilled Woman‘. One of these days I will try her recipe too. But anyways, since I had the dough left, I had an intense desire to try making a flatbread with it. I decided to first just add some red onions and olives to it since they are my favorite toppings for pizza. I just spread the dough flat on a baking tray and added the toppings. The flatbread came out awesome. I just had it with some herbed extra virgin olive oil.
And then I made it again for the second time this week!. As I started making it, I thought of adding a few cranberries too! And then while it was baking in the oven, I decided to whip up a sauce to spread on top. I was thinking something ‘pesto like’. But then I saw the avocado and decided it would be ‘creamy avocado and basil’. Then I thought of throwing in spinach too since I always try to incorporate as many vegetables as possible into every meal!
The flatbread came out so delicious – loved biting into the cranberries and olives. And don’t forget the red onions. They are the star! You cannot skip them! And the pesto cum sauce complemented it perfectly.! I cleaned up everything in like 5 mins! I did not even want to waste time taking too many pics 🙂
Take a large mixing bowl and add the cassava flour, the salt and oil to it. Then add half of the hot water and stir using a spatula to wet the flour. Then add all the rest of the water and the extra olive oil. Knead using your hands to form a smooth dough.
Line a baking tray with Al foil and brush liberally with the olive oil. Place the dough on this tray and flatten it using your fingers to form a rectangle / flatbread like shape. Pierce lightly with a fork.
Place the toppings on top and again press to get them inside the dough.
Place tray in the oven and bake at 425 F for about 10-12 mins until the bottom is crispy. Take out and brush again with olive oil on top and bake again for another 3-4 mins.
For the sauce:
Add all sauce ingredients to food processor or blender and blend till smooth and creamy. Check for salt and add more if needed.
For the herbed dipping oil:
Mix all ingredients together in a small bowl.
I use Anthony's Goods Cassava flour. If you use a different brand, then the dough consistency and consequently the consistency of the flatbread may come out different.
Hey its Thanksgiving, people!. Cranberries need to be on the menu! Honestly speaking, cranberry sauce has never been my thing. I think all that sugar that goes in it is what puts me off. Because I really love cranberries – I really do! And like to use them in a lot of my curries! I make cranberry rasam often. And for the past two years, I became even more close to cranberries since I have been avoiding tomatoes. I find cranberries to be a perfect substitute for tomatoes in my indian curries and stews. In fact it is a perfect substitute for tamarind also which is another pantry item that I have stopped using now. So cranberries have been my ‘go to’ and pretty reliable friend 🙂
Now this cranberry and cherry sauce has been on my mind for the longest of times. I have been wanting to make a sugar free cranberry sauce and once when I was making a smoothie with cherries, this thought came to mind. I thought of combining it with cherries to balance the tartness with the sweetness of the cherries. And that did seem like a wonderful idea considering both cranberries and cherries are so high on nutrients. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function, and decreased blood pressure 1. And cherries are not far behind with their anti-inflammatory, antioxidant and cancer prevention properties2.
So my idea of combining cranberries and cherries seems like a perfect marriage made in heaven right? Well, my inclinations were certainly right. The combined flavor is a perfect balance of tart and sweet and the Indian in me couldn’t resist adding cayenne pepper and garlic for an additional kick:) I started by roasting the berries and the garlic and throwing them in a blender to make a smooth sauce. Then just a little bit simmering with some cayenne and fresh herbs – cilantro and curry. And a final tempering of mustard seeds in coconut oil! Yum!
It tastes fabulous as is and I can only imagine how good it would taste with roast chicken or turkey! I cannot wait to bring it to our Thanksgiving dinner! This will be a great dip for crackers and plenty of other savory stuff!.
Cranberry and Cherry Sauce || Cranberry and Cherry Chutney (Paleo, Vegan, AIP)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A smooth, sweet and tangy sauce made with cranberries and cherries and infused with cayenne and fresh herbs like cilantro and curry leaves!
1 1/2 cups cranberries (fresh or frozen)
1 cup cherries (fresh or frozen)
2 large cloves of garlic with skin on
About 3/4 cup water
About 3/4 tsp sea salt or per taste
1/4 to 1/2 tsp cayenne pepper or kashmiri chilli powder (per heat level desired; omit for AIP)
1/4 cup fresh cilantro leaves chopped
4-5 fresh curry leaves
For the tempering (omit for AIP):
2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
Preheat oven to 400 deg F (200 deg C).
Line a baking tray with parchment paper and place the cranberries, cherries and the whole garlic cloves with skin on it. Bake at 400 deg F (200 C) for about 13-15 mins until the berries are roasted - dark skin on top. Peel the skin of the garlic away.
In a food processor or blender, blend the cranberries, cherries and the garlic cloves with some amount of water to form a thick smooth paste. Then add the rest of the water and blend again. Pour this blend into a cooking pot.
Place pot on low heat and add the salt, cayenne (if adding) and stir well. Let simmer for 5 mins on low.
Then add the fresh cilantro and curry leaves and let simmer for another couple mins and turn heat off.
For the tempering, in a small pan, add the coconut oil. When hot, add the mustard seeds. When they splutter add the fenugreek seeds. Continue heating on low until the fenugreek seeds all turn brown and turn heat off. Pour this oil garnish on top of the cranberry cherry sauce.
If you like Indian food and like chicken then I can bet that you would have definitely tasted Tandoori Chicken:) If not, then you need to immediately rectify that! Tandoori Chicken probably helped popularize Indian cuisine in the rest of the world. And Chicken tikka masala where this tandoor baked chicken is dunked in a delicious creamy tomato gravy is every ‘curry’ and ‘chicken lovers’ dream curry.
I have made Tandoori style chicken numerous times over the years although I had never posted a recipe until now. I did post a Nepalese version of Tandoori Chicken sometime back which has tomato in the marinade. Usually I would just make Tandoori chicken by making a marinade in yoghurt with ginger, garlic, some coriander, cumin, cayenne and garam masala. I believe cumin and the ginger-garlic paste is what gives a Tandoori chicken its unique flavor. The chicken is nice and slightly crispy on the outside while really really moist and succulent on the inside. And it is just oozing with flavor!
Of late since I avoid dairy on my Paleo diet, I have been omitting yoghurt. And I have been using lemon juice instead to impart acidity to tenderize the meat. That works pretty great too. So last week as I was making a new batch, I remembered to take the pics and note down ingredients so I could post this recipe! The longer you marinate the chicken, the tastier your tandoori chicken will be! Also, tandoori chicken has a special flavor because it is baked in a tandoor (clay oven). So in my version, I tried to get a smokey flavor by broiling the chicken for a couple mins in the end.
The tandoori chicken tastes great with some plain white rice and dal (lentil curry). That’s how my family enjoys them. I either eat them with a salad on the side or make Chicken tacos using my homemade cassava tortillas. So so yum!
Tandoori Chicken || Indian Style Baked Chicken (Paleo)
Author: Indira Shyju
Recipe type: Main course, Appetizer
Chicken thigh pieces marinated in lemon juice and a blend of indian spices like cumin and garam masala and baked in an oven to get delicious baked chicken bursting with flavor
1½ lb chicken thigh pieces
For the marinade:
5 large garlic cloves
2 inch by 1 inch long piece of ginger
2 tbsp olive oil
1 tsp sea salt
¼ cup lemon juice
1 tsp kashmiri chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
2 tsp cumin powder
2 tsp garam masala
1 tbsp olive oil
Extra Olive Oil for brushing on top
Clean the chicken pieces and cut into large pieces. Dab the chicken pieces using paper towels to remove moisture. Make light gashes on the chicken pieces so that the marinade can seep in.
Mix all marinade ingredients in a large mixing bowl.
Add the chicken pieces to the marinade and using your hands coat each piece generously with the marinade. Let the chicken pieces sit in marinade for at least 1 hour. Or up to 8-10 hours. (Transfer chicken to fridge if marinating for more than 1 hour)
When ready to bake the chicken, pre heat oven to 450 deg F (220 deg C).
Line a baking tray with Al foil and brush with oil. Lay the chicken pieces on the baking sheet. Bake at 450 F for 25 mins.
Take out tray and brush with oil and flip the chicken pieces and bake for another 15-20 mins until both sides are well cooked.
Remove tray from oven and turn oven to broil setting. Now place tray on top rack for 2-3 mins until there are slightly blackened smoked spots on each of the chicken pieces.
Take tray out of the oven and cover the tray with Al foil until serving.
Serve tandoori chicken with lemon wedges and sliced red onions!
I use Kashmiri chilli powder since it is mild as well as it gives great color. You could also substitute smoked paprika to get a good color! You could also grill this chicken on an outdoor grill. If you add charcoal that would give them a really good flavor!
In Kerala cuisine, shrimp/prawns are very popular. Especially in the areas closer to the sea like Kochi. My mom having grown up in Kochi, would add shrimp to most vegetable side dishes along with shredded coconut. Tiny shrimp were mostly reserved for such vegetable dishes where a handful of them were enough to impart lots of flavor to an otherwise boring vegetable dish 🙂 No wonder growing up, we sisters never fussed about eating our veggies!
So I have been continuing with my mom’s tradition of adding shrimp to veggies here in my US kitchen too. And the kids have been eating their veggies without any complaints 🙂 This past week I was cooking Ivy gourd. I had added a few shrimp to the water while cooking the ivy gourd. I, however, inadvertently added more water than what was needed for the vegetable to cook so I needed to drain the stock in order to end up with a ‘dry’ vegetable side dish. I obviously reserved the stock thinking I would use it in some soup. But as I quickly tasted a spoonful of the stock, the idea of this seafood and vegetable soup was born in my mind.
And the very next day, I had to make this! I added lots of other veggies in addition to the ivy gourd. All possible veggies that were available to me in my refrigerator went into the pot – daikon radish, taro root and spinach!. For flavor, I added turmeric and ginger. And also some dried seaweed (dulse). The soup as you can imagine turned out to be so so flavorful and takes less than 30 mins to put together!
I had this entire batch – about two bowls full of soup for lunch along with a small salad. Bringing this delicious and flavorful soup to the AIP recipe roundtable hosted by Phoenix Helix.
A delicious seafood soup made with vegetables and shrimp, flavored with turmeric and ginger and topped with seaweed
8-10 medium size shrimp, peeled and deveined leaving tails intact
½ cup ivy gourd, cut into long thin pieces
½ cup Daikon radish, cut into thin slices
2 medium taro root, peeled and cut into 1 inch cubes
3 cups water
1 inch by 1 inch piece of fresh ginger root, peeled and cut into thick round slices
½ tsp organic turmeric powder
¼ tsp sea salt
1 cup spinach and or bok choy leaves
3-4 pieces of kombu/dried seaweed
In a medium cooking pot, add the shrimp, the vegetables, ginger, turmeric and salt. Heat pot on stove and when the water starts to boil, turn heat to low and cover and cook for 6-7 mins or until the taro pieces are well cooked.
Add the spinach/bok choy and cook for 1 more minute. Turn heat off.
Transfer to 2 serving bowls. Add the combo/dried seaweed pieces on top. Serve warm.
You can use any combination of vegetables. Make sure to modify cooking time based on what vegetables you use.
I have made a lot of different type of patties. In India we also liked to call them cutlets. Vegetable cutlets, Chicken cutlets, Shrimp cutlets and Beef Cutlets. They all have almost a similar base – mashed potatoes, onions, garlic, some spices and then dipped in egg wash and coated with bread crumbs. Shallow fried to get a crispy crust and a soft inside. Ooh my mouth is watering!
Now that I am on a grain free and egg free diet, the above recipe wasn’t going to be of much use to me. But if you know me, you will know that I don’t give up that easily! A few months ago, I made Beef Cutlets that were grain free and egg free by using tapioca flour and shredded coconut. And since then I had been using this technique for a lot of other things – Crispy Calamari being another such recipe.
Tuna had been on my mind for the longest time. But somehow never got around to making Tuna cutlets until now. Last week I finally rectified that. And I am SO GLAD I decided to make these Tuna cutlets. OMG! These are I think the best patties/cutlets/cakes of all the different ones that I have made over the years. These are to die for! Seriously, I made a small batch of 6 cutlets and I ate almost 4 in one sitting!
Then I felt guilty and so made another batch the next day so I could share with the family and the kids absolutely loved it too! The crispy coating imparted by the shredded coconut and the soft interior with the shredded tuna mixed with just the right amount of spices, makes eating these cakes an incredibly delightful experience that every foodie needs to indulge in! Now I did add potatoes to this and so this is not Paleo. However, you could easily sub mashed yucca for potatoes in this same recipe. As for me, I LOVE potatoes and although I limit the quantity of starch I have, once a week I do like to cook something with potatoes in it. (actually it ends up being chicken and potato curry almost every week:) )
Tuna Masala Cakes with a coconut crust (Gluten Free, Whole30, Egg Free)
Author: Indira Shyju
Recipe type: Appetizer
Cuisine: Fusion, American, Indian
Scrumptious tuna and potato cakes mildly spiced with Indian spices with a crispy coconut coating
2 cans 4.5 oz each of shredded tuna (in water or olive oil - I prefer olive oil)
2 small or 1 medium size boiled potatoes (about 1 cup when mashed)
1 tbsp coconut oil
½ of a red onion, chopped fine
2 cloves of garlic, chopped fine
1 tsp freshly grated ginger
2-3 fresh curry leaves(optional)
½ tsp turmeric powder
¼ tsp kashmiri chilli powder (or a pinch of cayenne pepper)
1 tsp cumin powder
1 tsp garam masala
½ tsp sea salt or as needed
For the crust:
2 tbsp cassava flour(see Notes)
pinch sea salt
¼ cup plus 2 tbsp water
about 1 cup dry shredded coconut (I used Bob's Red Mill)
Coconut Oil for shallow frying
Drain the water or the oil from the can of tuna and add the tuna to a large mixing bowl. Peel the potatoes and mash them well. Add to the bowl with the tuna. Keep aside.
In a small pan, add the coconut oil and the onion. Saute for about 2 mins and then add the chopped garlic and the grated ginger and the curry leaves )if adding). Saute for another 1 min. Lower heat and add all the spices. Sir well for 30 secs and turn heat off.
Add this onion and spices mixture to the bowl with the tuna and potatoes. Sprinkle the sea salt on this mixture (before adding salt make sure tuna is not very salty and accordingly lower amount of salt if needed). Now using a masher or your hands mix everything well to incorporate the onion and spices with the potatoes and tuna. The mixture should resemble a dough like consistency at this point.
Shape into about 6-8 patties (depending upon size of patty). Keep patties aside.
In a small mixing bowl, add the cassava flour and water and mix to get a batter. Keep this aside.
In a plate, add the shredded coconut.
Heat a frying pan with a layer of coconut oil (just enough for shallow frying)
When the oil gets hot, turn heat to medium and then dip each patty into the cassava batter coating it fully with batter and then dip it in the plate with the shredded coconut to get he coconut coating. Place the patty on the pan. Repeat similarly for all the patties.
Cook each patty for about 2 mins on one side until golden brown. Flip and cook the other side. Drain on paper towels to remove excess oil. Serve warm!
For a Paleo version, substitute mashed yucca in place of potatoes. For AIP version, in addition to using mashed yucca, omit cayenne pepper, cumin and garam masala and replace with cinnamon powder. You can use tapioca flour instead of cassava flour in this recipe but you may need to add a bit more water to get a slurry.