Monday, 20 March 2017

Caramelized Rava Kesari






This is a direct contradiction to my previous post. Yes, Carb (sugar) rich sweet recipe. Those who are in HFLC, please stay away from this. It’s exclusively meant for sweet toothed people

I’m sure, many of you know how to make a rava kesari. The twist here it is “Caramelized”, to enhance the ordinary kesari. This was introduced to me by my aunt Manju, who lives in France. This Caramelized version of kesari, impressed me so much I thought of sharing it here……

Ingredient  :    1 cup of Rava (semolina)   ;        ¾ cup of sugar      ;       3 tbsp of ghee      ;        2 cup of milk  ; ½ tsp  cardamom powder        ;     10 no's of chopped cashews


In a thick bottom pan start to roast rava at low flame for about 10 – 15 min or until a slight colour change. Transfer the rava into a plate and keep aside.

In the same pan, add sugar and put the flame at medium allow to caramelize. (During the caramelization process, water will be released from sugar) Meanwhile, boil the milk and keep it aside.

Once, the sugar turns into light amber in color, add the milk and 2 tbsp of ghee. (Take care of splatters as water and fat are in different temp)


Continue to cook and keep stirring until the caramel mixture become smooth. Add roasted rava to the mixture and star cook at low flame until the kesari starts to leave the sides of the pan.

Meanwhile, in small pan add 1 tbsp of ghee and fry the cashew to golden colour and add it to the kesari. As a final touch, sprinkle cardmom powder and serve hot or warm.

Friday, 3 March 2017

Meat Balls (Kari Urundai / கறி உருண்டை)




Meat Balls are one of mother's signature recipe. But, all these days I was forfending to do because of the fear of fat (cholesterol) after realizing / experiencing the goodness of Fat. For the first time I attempted to recreate my mother’s recipes in the HFLC style and enjoyed the goodness of meat balls without any guilt. 

Ingredient – 500gms of mined Mutton      ;     2 tsp of ginger garlic paste     ;     chopped medium onion       ;     2 chopped green chili       ;        salt to taste     ;      curry leaves & finely chopped coriander leaves            ½ tsp of turmeric powder      ;      2 tsp of chili powder     ;       10 no’s of chopped cashews     ;      2 tsp of coconut oil       ;        2 tsp of  powdered  fried chana dal       ;    Coconut oil (VCO) for deep fry 

Add turmeric powder to the mined meat and sprinkle with water, pressure cooker for one whistle and remove the cooker from heat.


Meanwhile, fry onion until it change its color. Add green chili, ginger garlic paste, chili powder, curry leaves and coriander leaves and fry for 2 -3 minutes and remove the pan from heat.

Take out the pan from the pressure cooker, strain the water if any. (mutton milagu soup can be made out of this water) add the fried items, cashews, and powdered fried chana dal into the meat and mix well with hand and shape into small balls.

Heat the oil and fry the mutton balls (either shallow or deep fry) till in turns into brown in color. Since, I need the medium chain fatty acids in my diet, I used VCO coconut oil. You may even bake the balls (after brushing with butter or oil) in the 180◦c preheated oven for about 40 min.

Serve them hot with the squeeze of lemon with onion topping or tomato or mint chutney.

 Cholesterol - Vital Substance

Cholesterol - Myth

Saturday, 28 January 2017

Country Chicken Soup





I was asked to share High Fat, Low Carb recipes by fatproteincarb blog. Hence, I decided to open the separate tab for HFLC. Where, you can find most of the HFLC curry’s, roast, fry, broth and the bake! 

To being with country chicken or free range chicken soup (in Hindi desi murgi, in Tamil, நாட்டு கோழி)

For the soup, we just use the bird long neck and the back born only (you may add the skin and the fat as well) ask the butcher to Spatchcock  (kind of butterflying) so you get from neck and back born.

Ingredient – 1 full country  chicken neck & back bone along with skin and fat) clean & washed     ;      Butter  1 tbsp ;       salt to taste     ;       2 tsp of whole pepper       ;       1/2 tsp of fennel seed       ;      1 tsp of coriander seed     ;    1 tsp of garam masala powder      ;      one medium onion chopped      ;     2 tsp of ginger garlic paste    ;  600 ml of water


sauté the onion  in butter using the pressure cooker add pepper, coriander seeds, salt, fennel seeds  garam masala, fry for about 2-3  minutes. Remove the cooker from heat, allow to cool to room temperature. Grind the mixer as a paste.

Add the chicken bones and skin along with fat in the same pressure cooker and sauté in a high flame for about 5 minutes. Add the freshly grinded ginger-garlic paste mix well and add onion masala paste and water. Once, the broth starts to boil, close the pressure cooker lid and wait for one whistle and put the flame to low. Allow the meat to cook in the low flame for about 30 – 40 minutes.

Transfer the soup into to the serving bowl and a scope of butter and serve hot. The whole soup (single serving) may yield less than 10g of carb (approx.), which is perfect for HFLC life style.


Friday, 13 January 2017

Gulten-Free Mawa Cake




Though Mawa or Khoya  cake is quite popular in Mumbai as a tea time cake, the origin of mawa cake was Iran. (Persia)

The original mawa cake, made with all-purpose flour and eggs. Here is my version of pretty quick, simple, Gulten free mawa cake recipe, without compromising its original taste, texture, sponginess and flavor.


Ingredient :   3 eggs     :     ¾ cup of sorghums flour      ;     ¼ cup of tapioca flour (also  corn flour can be used)     ;      100 gms of mawa (homemade)      ;   ¾ cup of sugar       ;      1/3 cup of butter       ;     ¾ tsp of baking powder       ;       cardamom powder

In a bowl mix sorghums flour, tapioca flour and baking powder and keep aside.  In a separate bowl beat the egg and sugar, until it became pale in color. Add cardamom powder and blend further about a minute.


Add mawa to the egg mixture and beat at slow speed until it mixed thoroughly. Add little by little the flour mixture to the egg mixture and beat until it combine well. Pour the cake dough into the greased individual small cake pan or in cup cake pan.

Transfer the cake pan’s into 180◦c pre-heated oven and bake until it’s done. Allow to cool a bit and serve warm condition. Of course, with masala-chai.