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😊

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.

Mixed Chocolate Platter

Mixed Chocolate Platter would be an ideal choice to celebrate this festive season. Last year celebration was with mixed Cookies this year is with chocolates !  

The tray filled with three different kinds of chocolate , one for Vegans, one for True Chocolate lovers like me and the third one for kids.

First one, Chocolate truffles for the Vegans, strawberry filling covered with dark chocolate that melts in the mouth releasing the strawberry lava.  Second one for pure chocolate lovers that made with 100% coco powder perfect with coffee or as a dessert. The third one for kids, with 40% chocolate with five Swiss franc coin(s) impression embossed.

Ingredient for vegan strawberry truffles:  150 gms of  <60% Tempered dark chocolate       ;   10 strawberries        ;       1/8 cup of cashew paste (soaked and grinded)          ;        1 tsp of lemon juice      ;       1 tbsp of coconut oil       ;        3 tbsp of sugar    

  

In mixer, blend cashew paste, strawberry, sugar, coconut oil & lemon juice. In chocolate mold spread the tempered chocolate and keep it in the fridge to set well. Remove the mold from fridge and fill it with strawberry filling and transfer to fridge to set. Finally, cover the filling with tempered chocolate and once again to the fridge to set.

Now the healthy homemade chocolate……..

Ingredient –    ¼ cup of virgin coconut oil        ;       ¼ cup of 100% coco powder       ;   1/2 tsp vanilla essence     ;      3 tbsp of honey 

Melt coconut oil and mix well with honey, vanilla essence. Add coco powder and mix well until it becomes smooth consistency in order to pour it in the moulds. Transfer the mould in to fridge to set 

Finally the Chocolate Coins 

Ingredients :  150 gms of  <50% Tempered dark chocolate 150 gms  (to create coin impression, we need a coin, aluminum foil.

Cut the aluminum foils as square, slightly larger than your coin. Place the aluminum foil on the coin and press hard with your finger and make clockwise rotation all around the coin, to get an impression on the foil. Fold the foil all around the coin to get the mould. Remove the coin and pour the tempered chocolate in the foil and transfer to the fridge to set.

Pumpkin Bread Rolls

This month challenge in we knead to bake #33 was Spiced Pumpkin Bread Rolls to celebrate Thanksgiving Day. Thanks to Aparna for introducing this pumpkin shaped bread roll, which attracted not only the kids, also the adults.

Thanksgiving is celebrated in US, to thank for the fruits of the previous harvest. Grilled Turkey and pumpkin pie are traditional served food of the day. 

But, for a change instead of pumpkin pie, Spiced Pumpkin Bread Rolls on our lunch! This recipe adapted from Beyond Kimchee. 

Ingredients-       1/3 cup of warm milk     ;    2 tbsp honey   ;   2 tsp instant yeast      ;        1/2  cup of pureed pumpkin (unsweetened)        ;       40 gms butter melted   ;        1 tsp salt       ;     1 ¼ cup of whole wheat flour      ;     1 ¼ cup all purpose flour   ;      1 tsp spices (dry ginger + cardamom+cinnamon)      ;        6 pieces cashews (for stem)

To make pumpkin purée, peel the pumpkin and clean out the middle, then cut into small cubes and steam cook till soft. Drain the liquid. Once cooled, blend it to a fine paste.

Pour the warm milk into a big bowl. Add the honey and yeast and mix well and keep aside.

 

In a mixing bowl, add the whole wheat flour, all purpose flour, salt and the spice powders into the bowl and mix them well.  Finally add the yeast mixture and Melted butter and the pumpkin purée.

Knead until you have smooth and elastic dough that will be somewhat sticky. Add a little flour or milk depends on the consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover with damp cloth; let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove air pockets and divide it into about 6 rolls equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 8 cuts at equal distance from each other, from the edge of the ball towards the center but leaving the center uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled baking sheet and cover again for the second rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the center of each “flower” for the cashew as “stem” (after bake)

Brush them with milk and transfer the tray into 180°C for 15 to 20 minutes or until golden brown on top. Take them out of the oven and brush the rolls with melted butter and allow them to cool. As a final touch, insert the cashew in the middle as pumpkin stem.