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.