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.
Gulab jamuns, literally translated as ‘rose scented’ balls are a traditional Indian dessert that is now famous all across the world. If you have ever visited any decent Indian restaurant, you would have definitely noticed ‘gulab jamuns’ on the menu! The mention of ‘Gulab jamuns’ always makes me feel hungry and I start salivating! The soft dough balls slightly crispy on the outside but fully moist and spongy on the inside soaked with sweetened and rose flavored syrup can help you forget about all your problems and give you a few moments of sheer ecstasy!
Having said that though, I am quite finicky about how the gulab jamuns should be. They cannot be too too sweet. Yes I repeat that. A lot of the gulab jamuns you find at restaurants are overtly and so overpoweringly sweet that you fail to taste the flavor of rose. And no thank you, no cardamom for me in Gulab jamuns please. Saffron is ok but no cardamom. For the same reason – it is Gulab jamuns for heaven’s sake – Gulab means rose, got it? Only rose flavor should be prominent.
You may wonder – all this fussiness for what? I cannot even eat the traditional gulab jamuns now since I have given up dairy and refined sugar. Yikes. So what do I do? Knowing me you can guess! Yes I came up with a vegan and paleo version of gulab jamun. Last year sometime I had seen a bengali dessert using sweet potatoes which was similar to gulab jamuns. And so I looked up recipes for that. That recipe however used rice flour and sugar and since I wanted to make a grain free and sugar free paleo version, I had to make some substitutions. I used arrowroot flour for binding. And then it also had to be refined sugar free so I made a syrup using maple syrup and honey. An instagram post of gulab jamun by one of my besties gave me a huge craving for it and so I instantly scrambled and put together this recipe this past week to satisfy my craving! Turned out perfect! Yummy and healthy too!
Bringing this recipe to the AIP roundtable hosted by Phoenix Helix where delicious AIP recipes are posted every week.
Sweet potato balls fried in coconut oil and soaked in a sweetened syrup made of maple syrup and honey flavored with rose flavor.
For the sweet potato balls:
1 large white sweet potato(Indian or Japanese), boiled, peeled and mashed
about 2-3 tbsp arrow root starch
Coconut Oil for frying
For sweet syrup:
¼ cup water
¼ cup maple syrup
1 tbsp honey (omit for vegan version)
2 drops of pure rose extract (or organic dried rose petals)
In a small bowl, add the mashed sweet potato. Add arrow root starch 1 tbsp at a time and mix using your hands to form a dough - It will be slightly sticky. (You may need to add 2 to 3 tbsp of arrowroot starch depending upon how big your sweet potato is)
Roll the dough into small ping pong size balls. You can apply some coconut oil in your palms to help roll into smooth balls.
Heat the coconut oil in a small frying pan (or deep frying pan)
Add the sweet potato balls in batches of 4 and fry them on medium heat until reddish brown on all sides. Drain on paper towels.
Place all syrup ingredients in a cooking pot except the rose flavor and heat for about 3-4 mins until you get a thickened syrup.
Turn heat off and add the rose flavor.
In a medium size bowl, place the fried balls and pour the hot syrup over them. Let the balls soak for about 15 mins before serving.
For a Paleo version, you can also use grass-fed ghee for frying the sweet potato balls for a richer taste.
OK so ever since I made those beef cutlets with a coconut crust, I have been thinking of using that technique to make other crispy coatings! I got my chance to try it again when hubby picked up squid last weekend while picking up seafood.
I usually cook squid(calamari) Kerala Style which is to sauté it with onion and red chillies and with coconut. I have posted that recipe before. Have also tried frying it using chickpea batter which is a great gluten free alternative. However now since I am on a paleo diet, chickpea batter wouldn’t do and so I thought why not give my tapioca flour batter and coconut crust technique a try? The ‘paleo version’ of the beef cutlets was very well received in my house. It tasted even better than the breaded version!
So considering that I was pretty confident that the fried calamari with coconut crust would work. And I wasn’t disappointed! The fried coconut calamari came out so nice and crispy plus the shredded coconut topping imparted such great flavor. I also ended up shallow frying it using coconut oil vs deep frying. It still came out nice and crispy on the outside and soft and sweet on the inside. Perfecto 🙂
I added a bit of cayenne pepper (Kashmiri red chili powder) but you can skip that for an AIP compliant recipe.
A Paleo version of the 'Fried Calamari' - Crispy coconut crusted Calamari fried in coconut oil!
½ lb squid, cleaned and cut into ¼ inch rounds
¼ tsp kashmiri chilli powder (skip for AIP version)
¼ tsp sea salt
For the crust
2 tbsp tapioca flour
3 tbsp water
4 tbsp shredded unsweetened coconut (I used 'Let's do Organic' brand)
About 2 tbsp coconut oil
In a small bowl, add the cleaned calamari and dab dry with paper towels. Add the chills powder(if adding) and salt and mix well. Keep aside.
In a separate bowl, mix the tapioca flour with water to from a slurry. (This settles down very fast so again stir before using)
Place the shredded coconut in a separate plate.
Heat a small frying pan and add 1 tbsp coconut oil. Keep on medium heat and when hot, dip the squid pieces one by one in the tapioca slurry and then dip them in the coconut to coat completely and drop these one by one into the frying pan. Fry these in batches and serve hot!
Parippu Vada is something you will find in all tea stalls in Kerala along with the ubiquitous Pazham Pori or plantain fritters. I had posted the recipe for pazham pori before in a post where I shared some lovely pictures of Kerala. To me nothing says Kerala more than plates of pazaham pori and parippu vadas served with steaming cups of chaaya (tea as it is called in malayalam). When we were kids, we used to wait for parippu vada vendors to come in our train whenever we traveled to Kerala. The many pleasures of journeying by train (it took us 32 hours from Mumbai! ) included eating mom’s home made snacks, playing cards perched on the top berth, watching beautiful scenery go passing by and who can forget these vadas! Savoring these hot tasty vadas… gulping them down with a cup of coffee was what made these 2 day trips totally memorable and satiating 🙂
Whenever I ask my husband for ideas on appetizer dishes, his instant response will be ‘Parippu vadas’! He just loves them and cannot have enough of them. That’s him – my simple fella – No gourmet dishes for him please! Give him his chaaya, parippu vada and a newspaper to make his day!
Looking at Sri Lankan recipes lately for my ‘Around the world’ series I realized that parippu vadas are quite popular in Sri Lanka too!
2 cups Toor dal (yellow lentils) soaked in water for at least 4 hours
1 medium onion, chopped
1 inch by 1 inch piece of fresh ginger, chopped (or about 1 tbsp)
4-6 green chillies, chopped fine (use less or omit if you don’t like biting into green chillies)
1 tbsp fennel seeds (optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
4-6 fresh curry leaves, chopped roughly
3/4 tsp salt
Drain the water from the soaked dal. Reserve about 2 tbsp of the dal and place the rest in a food processor and grind it using very little water – about 1/2 cup or so. The ground mixture should be very thick. Add all the rest of the ingredients to the ground dal mixture and the reserved dal and mix using a spoon.Heat oil in a deep frying pan. Test the oil by adding a drop of the mixture. If it comes up immediately then the oil is ready. Keep heat on medium. Using your hands make small patties of the dal mixture into the oil and deep fry turning it once so that the patties are golden brown and crispy on the outside. Drain on paper towels.Serve the vadas hot with coconut chutney or just ketchup.Notes:
Reserving a few whole dal grains gives the vadas additional crispiness and texture.
Make sure to use very less water while grinding; the mixture needs to be shaped into patties so it needs to be thick. If you add too much water to grind, you will get a loose batter and then you will not be able to make the vadas.
One pot dishes ? Now that’s my kind of dish! Easy to make, easy to serve and easy to clean up. A busy mom’s best friend and ideal for weeknights! I rely on shrimp a lot when it comes to weeknight quick meals. My hand quickly reaches for that shrimp pack in the freezer when I have had a busy day and do not have too much time to think about what I should be making. Shrimp tastes great anyway you cook it so that’s another reason why it is so popular with me.
This one pot shrimp pulao has to be my most common one out of all my shrimp dishes. This dish holds a lot of memories for me. All of which are wonderful and transport me to nostalgia world. Growing up we had a Goan couple, Mr and Mrs F as our next door neighbor. This couple did not have any children but they were very loving and always loved to have us kids in their home. One of the beauties of city living is that apartments being so close to each other, wonderful aromas used to come out of different kitchens around meal times and lurk in the common veranda. There used to be quite a bit of food exchanges also happening between the different neighbors. Mr F loved to cook and we had grown to love a lot of his dishes. And this prawn pulao was one of them! The pulao Mr F made was so tasty and I still remember the aroma coming out from their kitchen when this was being cooked.
Those were the days…when everything seemed to be so slow paced – the long lazy afternoons where the kids would play outside – games with marbles,gulli danda and the likes. And the moms chatted standing near their own doorsteps for hours …when neighbors meant more than family and exchange of food and recipes happened. No youtube video demos were there to search but actual demos in kitchens occurred over endless cups of tea and snacks…Oh those were the days…
This pulao recipe relies on only whole spices like cloves,cinnamon and black pepper for the flavors. And lot of butter. (I think mr F used Lard which really gave it extra flavor). I use a combination of olive oil and butter. This time I also added some herbs from my garden. I usually also add some vegetable like peas or green beans to make it a complete meal.
I am bringing this very tasty prawn pulao to Fiesta Friday this week.
1/2 lb shrimp, about 16-20 medium,de-shelled and deveined,
2 tbsp olive oil (or combination of olive oil plus unsalted butter)
4-6 whole cloves
1 1 inch’ long cinnamon stick
4-6 black peppercorns
1 medium onion, thinly sliced
about 1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 -3 garlic cloves
1/2 inch piece of ginger
2 small tomatoes,chopped fine
1 tsp red chilli pow (use less for less spicy)
1/4 tsp turmeric
1 1/2 tsp salt
1/2 cup peas
2 1/4 cups water
Wash the rice thoroughly in water draining the water. Keep washed rice aside.
Clean the shrimp and keep aside.
In a food processor, grind the mint,cilantro,garlic and ginger to a smooth paste with little water. Keep aside.
Take a large flat bottomed cooking pot with a tight fitting lid. Place it on the stove and add the oil in it and heat. Add the cloves,cinnamon and peppercorns and stir for a few seconds on medium heat and then add the sliced onions. Cook the onions for about 4-5 minutes on medium heat stirring frequently.
Then add the ground mint paste and stir for about 30 seconds. then add the chopped tomatoes too. Continue cooking on medium heat for about 2 -3 minutes until the tomatoes are softened. Add the red chili powder, turmeric and salt. And then add the shrimp to this mixture and stir well for a couple minutes till all the shrimp pieces get coated with the spice mixture.
Add the rice and the peas and again stir well for about 2 minutes. Add the water and stir. Continue to heat until you see the water boiling. At that time lower heat to simmer and cover the pot. Cook for about 10-12 minutes or until rice is cooked and hardly any water remains. Turn heat off and take pot off the stove but keep covered for about 5 minutes. Then open the lid and let the rice cool off a little bit and then fluff it slowly with a fork to get the grains separated.
The mint cilantro masala is my addition to the original recipe. But the pulao tastes great even without it so you can skip that if you don’t have time.
Cooking rice can be tricky since different varieties of rice may have different cook times. Hence the 10-12 minutes I mention here is approximate. Check after 10 minutes. if rice is not cooked – if you still some pieces of raw rice and all water is gone then add a little bit of water and continue to cook more.