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😊

Vegan Banana Bread

Whenever I post the Vegan recipe, there is a considerable increase in the traffic. I don’t know the reason behind. Not just for the traffic, I am posting a vegan recipe again. This one for my vegetarian friends those who always ask for egg less cakes and bread recipes. 

Ingredients  :      1 banana mashed    ;     3/4cup of coconut milk      ;     1/4 cup coconut oil      ;     1/4 cup of sugar      ;     1/8 cup of warm water      ;     1 tsp of instant yeast   ;      1 ½ cup of whole wheat flour       ;      1 ¾ cup of all purpose flour    ;      1 tbsp of salt      ;    1 tbsp. of coconut milk (for brushing)  

Procedure :        In bowl add coconut milk, warm  water, sugar, yeast  and mix well.  Add salt, mashed banana, coconut oil, whole wheat flour and mix well. Add the all purpose flour little by little and knead until it become smooth and elastic dough but, not sticky. 

Shape it into a ball and place it in an oiled bowl and cover with damp cloth for about 2 hours or till it become double in volume.  Gently deflate the dough and shape the dough into a greased loaf tin or braid it. (It’s up to you to decide how many braided you need) cover the loaf with damp cloth for about an hour for a second raise. 

Add little sugar in 1 tbsp. of coconut milk (non vegans can add 1 tbsp. of honey instead of sugar) mix well and brush it on the top of bread. Transfer the loaf pan into 180°C pre-heated oven and bake for about 40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. 

Coconut Buns (Chinese or Cocktail Buns)

 

This month challenge at we knead to bake #38 was to bake bun called Coconut Buns (Chinese or Cocktail Buns). The specialty of this bun is the filling. Yes, it’s a sweet bun, filled with a buttery, milky sweet coconut paste. The recipe adapted from here.

The Coconut Buns are tuned out very soft, sponge, tasty and appealing texture. I just loved it. I am sure you will also.

Ingredients (for the Bun Dough) :    2/3 cup of warm milk    ;     1 egg     ;   ¼ cup of sugar        ;       2 cup of all purpose flour      ;       1 ½ tbsp. of corn –starch    ;      1 tsp of instant yeast        ;         3/4 tsp of salt

Ingredients (for filling) :  50 gm butter (soft)        ;        1 ½ tbsp. of sugar       ;         1 ½ tbsp. of all purpose flour          ;           1/8 cup of milk powder          ;       1/3 cup of fresh coconut 

Ingredients (for Topping) :  2 tbsp of all purpose flour        ;         25 gm butter (soft)        ;       2 tsp of sugar     ;       5 – 10 tsp of  milk         ;         1 tbsp toasted sesame seeds for sprinkling

Lets begin with bun dough, add all the dough ingredients in to the kitchen processor bowl (or knead by hand) and knead together until you have soft and smooth dough that is just short of sticky. If required add little more flour if the dough is very sticky.

Shape the dough it into a ball shape and coat with oil.  Place the dough in an oiled bowl and cover with damp cloth and allow it to rise till double in volume. This may take about an hour or longer. (Depends on your room temperature)

Meanwhile, let’s prepare the filling and the topping. For the filling, mix all the filling ingredients together all the ingredients into a paste and keep aside. Similarly, mix all the topping ingredients (except sesame seeds) together into smooth paste. Transfer into to a piping bag.

Once the dough ready, Place it on the work surface and lightly sprinkle with flour. Knead the dough a few times to deflate it and then divide it into 6 equal portions.  Take the first portion of dough and flatten the dough out into a rough oval about 4” by 3”. Put about a tablespoon of the filling (1/6th portion) in the middle and then pinch together the two long edges of the oval over the filling and seal well, tucking the ends in to make a smooth oval shaped bun with rounded ends. 

Make sure the buns have been sealed well or the filling will leak out during baking. Similarly do the same with other portions of the dough as well.

Place the buns on a greased baking tray and cover loosely with a damp cloth for second rise. (may take about 40 minutes) Brush the buns with milk or egg wash.

Finally the topping the buns, using the piping bag with small hole nozzle pipe two lines of the topping across the length of the buns and sprinkle some of the sesame seeds on top of each bun.

Transfer the baking tray into 180°C pre heated oven and bake them for about 20 to 25 minutes or until it become golden brown. Allow them cool on racks. Serve warm or at room temperature with coffee or tea.

Gajar Halwa or Carrot Halwa (Vegan Version)

When I met Mrs.P V in 2013, she claims that she is a Vegan and explained me the difference between Vegetarian, Eggtarian, and Vegan. Till that time, I never had any idea about Vegan.

She explained me with details..................Vegetarians are those who do not eat meat, fish, poultry or Egg. 

Eggtarians, addition to being vegetarian they also consume Eggs in their diet. 

The Vegans, in addition to being vegetarian, they do not use any animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps.

Though, Mrs.PV is a Vegan, she regularly visits my blog and tried my recipe for her friend and family. She also shares her view by writing long mails, at the end with a vegan recipe request. In fact, she was the one to congratulate / inform me about my 100^th post! Till that, I didn’t realize, I have done so much!

In return, I wanted to thank / surprise her on this Diwali (Deepavali) for posting Carrot Halwa  (Vegan ver).  Also I take this opportunity to wish her and all my followers, reader, friends and co-bloggers to a very happy & prosperous Diwali.

Ingredient :  4 cups of  grated carrot     ;     2 cup of coconut milk (refer the link)     ;        ½ cup of coconut cream  (refer the link)     ;      4 tbsp of sugar      ;      ½ tsp of cardamom powder         ;       1 to 2 tbsp of coconut oil      ;     1 tbsp of chopped cashews  (fried in coconut oil)

Peel and then grate the carrots either with a hand held grater or in a food processor. In a thick bottom pan, add the grated carrots, coconut milk and coconut cream and keep the pan on med heat burner. 

Stir, occasionally. Cook the carrot till froth and bring the burner into low flame. Keep stirring and scraping the sides of the pan, until the coconut milk is fully absorbed. 

Add the sugar (since coconut and carrots are naturally have sugar, just 4tbsp would suffice) and continue to stir on low flame till the mixture starts to thicken and sugar fully dissolved.

Now, slowly add coconut oil till the halwa looks shinny and the oil start separate from the halwa. Sprinkle the chopped, fried cashews and cardamom. Serve either hot or chilled.

Note : for non-vegans and those who do not want coconut oil, you can substitute the coconut oil with Clarified butter (Ghee)