HFLC Dinner Series 12

HFLC Dinner Series 12

Mint chutney (புதினா துவையல்) Low Carb version, Ideal for HFLC life style : Pulses / lentils were substituted by nuts Virgin coconut oil used for sauté and seasoning. ingredient for the recipe are

Bunch of mint leaves clean & washed ; Whole red chilli – 4 no ; green chilli – 2 no ; almonds -10 no ( soaked for one hour ) ; cashew – 5 no ; sesame seeds – 2 tsp ; coriander seeds – 1 tbsp ; big piece of ginger ; small lemon size tamarind ; 3/4 cup - coconut grated ; salt to taste .

In wide pan add coconut oil ,then add red chilli , green chilli, soaked almonds ,cashews , coriander seeds ginger saute it for 5 minutes .
Then add fresh mint leaves fry for 3 minutes and switch off the flame. Allow it cool . In mixer grind the mint & coconut mixture to fine paste add little water while grinding .

Gooseberry & coconut chutney

The health benefits of Indian Gooseberry, , high vitamin C content. Amla helps in boosting the immune system, slowing down aging, treating throat infections, reducing blood sugarlevels, and improving heart health.

The fresh fruit of gooseberries contains more than 80% water, protein, minerals, carbohydrates, and fiber.

Ingredients for chutney
3/4 cup - chopped coconut pieces ; 3 no - green chili ; small piece of ginger ; 2 no - whole chopped gooseberry ; 4 no - Almonds & 4 cashews; salt to salt .

For tempering ;

3 tsp – coconut oil ; 1 tsp – mustard seeds ; 1 tsp – cumin seeds ; 1 tsp – urad dal ; curry leaves
Grind the chutney in mixer to fine paste .

In pan add  coconut Oil , mustard seed urad dal , cumin seeds & curry leaves.

serve with ghee dosa😊

Mawa (Koya) Cheese Cake

I’m posting after two months! Yes, it had been quite long and many thanks for those who sent mail, asking about my wellbeing.  The reason being not posting is a change in life style (diet). After switching into HFLC diet, I restrict myself to bake breads, cookies and cakes. 

Now days, I bake rarely with very little quantity. In order cut carbohydrates, which is the root cause for all the modern day diseases.

When my husband began to practice HFLC a year ago, I was bit scared and worried. But, to my surprise he lost about 20kg and manages to shrink his waist size from 38 inches to 31 inches! Unbelievable right !!.  HFLC is just not only for weight loss, also other numerous health benefit associated with it. He just started the blog to share his findings.

After seeing the incredible results, I also switched into HFLC diet and lost about 10 Kg weight and decided to continue for the rest of the life. I restrict my carbohydrate intake less then or around 50g per day. Before it was about 250-300 grams per day! Most important part is, I started to enjoy the meat, butter, cheese, ghee and eggs without any guilty. What a turn around!

 

On the account of Diwali, wanted to relax a bit on the diet (after all diwali is all about lights & sweets) so decided to make mawa cheese cake, it’s a no bake version made with high fat with reasonable sugar content. 

Ingredient(s)  :   1 ½ cup of full fat cream cheese   ;   1 cup of mawa or koya (homemade ) ;      1/2 cup of whipped cream   ;   1/4 tsp of cardamom powder   ;   10 no’s of  almond chopped    ;  10 no’s of pistachio soaked, skin removed and chopped   ;    ½ cup of sugar

For cake base :  8 cookies      ;     1 tbsp of melted butter  (either you buy cookie from shop or choose any one from here)

Cake base preparation procedure :  In a food processor crush the cookies  until it resembles like breadcrumbs. Add melted butter and process until it combined. 

Spread the mixture evenly into the 15cm cheese cake pan by pressing firmly. Refrigerate for 30 – 45 minutes.

Meanwhile, let’s do the Mawa or koya, Boil the whole milk (750 ml) and heavy or whipped cream (250 ml) cream in a wide, thick bottom pan. Reduce flame to medium to low and allow the mixture to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}. Allow to cool to room temperature.

Cheese cake preparation : Using an electric mixer, beat cream cheese and sugar until it becomes smooth mixture. Run the mixer at med-speed, add cardamom powder. Gradually add mawa or koya and continue to beat until combined. Finally add whipped cream, chopped almonds and half portion of pistachio, combine well.

Pour the prepared Chease-mawa-cream  mixture on the cookies base, prepared earlier. Smooth the top and sides with a spatula. Sprinkle the remaining pistachios on top and refrigerate for about 4 hours. 

Sever chill and celebrate the diwali with Mawa (Koya) Cheese Cake.

Cottage Cheese (paneer) Chocolate Bar

Usually the chocolate - nuts or chocolate - dry fruit combo’s are quite popular. But, I wanted to try chocolate, nuts and cheese combination. I tried to eat different kind of cheese cubes along with chocolate and found our paneer is the perfect combination. 

After a couple of tries, I could make a perfect choco cheese nut combo and I’m glad to share. Trust me; Cottage Cheese (paneer) Chocolate Bar won’t disappoint you.  It can be served as a dessert or snack. 

Ingredient – 150 gms of dark chocolate (70 % coco) melted      ;      1 cup of crumbed Indian cottage cheese (paneer)    ;      2 tbsp of sugar      ;     1 tbsp of butter ;     ¼ cup of chopped nuts (walnut, almond & cashew)

Place the fry pan on a medium flame and add cottage cheese, butter, sugar stir it till cheese become yellowish then add nuts fry till cottage cheese become caramelized. Turn off the flame and allow it to cool.

Melt chocolate by double boiler or in microwave oven then pour chocolate in rectangular pan, which is linen it with parchment paper. Then sprinkle evenly the caramelized cottage cheese and nut mixture. Transfer the pan into refrigerator to set.

Vegan chocolate macarons

 

My first macaron post was in 2014. After I didn’t post any because, it’s quite labor intensive and need a good skill to get a right consistency. Otherwise it will be like a cookie.  (My first Vegan sweet recipe is here)

As I mentioned earlier post, two light, fragile, crispy cookies are stacked together with sweet filling like, jam, chocolate or cream.

The major ingredient for macarons is Egg white. But, here the egg white is replaced with chickpeas water. After seeing this vegan at Aileen post,  I could not resist myself and wanted to try and it turns out pretty good, light, fragile, chewy (not crispy) macarons.  (My first Vegan sweet recipe is here)

Ingredients     :    2 cups chickpeas water (soaked overnight, pressure cooked it with water and drain the water )           ;              1/2 cup of light brown sugar          ;         1 cup of almond flour                  ;                   1/2 cup of powdered sugar                ;            1/4 cup of coco powder             ;           1 tsp of vanilla essence.

 

Filling   :    100gms of melted chocolate       ;        1 tsp of coconut oil         ;        2 to 3 tbsp of coconut milk

 

Decoration :  melted white chocolate & chocolate.

In a small saucepan, bring chickpea liquid to a boil.  Simmer the burner and wait to reduce chickpea water to about 1/3 cup.

Meanwhile, combine the almond flour, powdered sugar, and cocoa powder well and transfer the mix into sift. Crush the large chunks if any and sift. Divide the flour mix into three equal parts.

Once your chickpea liquid has reduced, pour it into your stand mixer bowl and whisk at medium speed for about 2 minutes or until to get frothy and foamy. Add brown sugar and beat at high speed for 5 minutes or until the mixture should look like a meringue with stiff, glossy peaks.  

Add vanilla and beat further for 1 more minute. When your meringue is done, add one part of flour mix and fold well and repeat for other two parts. If batter id dry add a teaspoon or two of vanilla into the batter. 

Make sure to get shiny, thick, firm batter consistency. Transfer the batter into the piping bag that attached with half inch hole. Hold the hold the bag upright at a 90 degree angle, and make your own shape or circle shaped macarons on a cookie sheet spread baking tray. Smack the cookie sheets gently few times to release any air bubbles, if any.

Allow the macrons to dry for 45 minutes to 1 hour.  Preheat the oven to 120°c and bake the macarons for about 30 minutes and turn of the oven and allow the macarons to sit in the oven for further 15 minutes and allow cool at outside.

Meanwhile, let’s do the filling mix melted chocolate with coconut oil and coconut milk and using  tablespoon, spread chocolate cream on the on the macron and grab another macarons and sandwich them together.