CHOCOLATE SHAKE – KETO | DIABETIC FRIENDLY | GLUTEN FREE

Craving a chilled chocolate shake but are on a low carb or keto diet? Say no more! Read further and make this super simple recipe that will be ready in minutes! I must tell you, this tastes really good!

INGREDIENTS
3 Tbsp Cocoa Powder
2 Tsp Stevia
1 Tbsp Erythritol
10 -15 Almonds
1/2 Cup Milk Cream
1 Drop Vanilla Essence/Extract
1/4 Cup Chilled Water

METHOD

  • In a blender or mixer-grinder, add all the Ingredients. Save half of the water and keep aside.
  • You can adjust the quantity of sweetner and the other ingredients as per the taste and consistency you prefer. Choose a good quality Cocoa Powder.
  • I have used a mix of Stevia and Erythritol, but you can use any other alternative that you may have for sweetness.
  • Now once you’ve blended in everything well, pour this into your glass with some ice cubes.
  • I don’t like to waste anything, so at this point, I add the water kept aside into the jar and pulse it a few more times to clean it and then pour this chocolaty water in the glass. Give it a mix and enjoy a chilled shake!
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COCONUT FUDGE / NARIYAL BARFI & LADOO – KETO | PALEO | DIABETIC FRIENDLY

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Desserts on a diet? Why not? We all crave them especially when we start to follow a healthy lifestyle, right? I’ve been there too, but ever since I’m on a restrictive diet, I find myself eating more desseets than I did earlier. Luckily they are all free from refined sugar and unhealthy carbs. But here in India its easy to find healthy alternatives to cake and pastries but when it comes to Indian Sweets, not many places offer refined sugar free Indian Mithai (desserts). And during festivals, you just cannot say no to sweets. So I wanted to share a quick, easy, healthy and super divine tasting Nariyal ki Burfi / Ladoo recipe which you can enjoy guilt-free on any day. Whether the diet is for a Diabetic, Keto, Paleo or general well-being, you must try these Coconut treats. Also they are Gluten Free. For Dairy Free, Lactose Intolerant and Vegan, avoid Ghee and use Coconut milk instead of Cream. These coconut squares can also be made into cute ladoos. The preparation remains the same, with just a little change towards the end. So let’s make Coconut Fudge & Coconut Ladoos!

INGREDIENTS
100 grams fresh or dry grated coconut
1 Tbsp Ghee (Optional)
1 Tsp Cardamom Powder
3-4 Tbsp Thick Coconut Milk or Milk Cream
1 Pinch Salt
Erythritol as per taste
Chopped/Slivered Almonds (Optional)

METHOD

  • In a pan, heat some ghee. If you are Vegan you can skip this. I like the flavour of Ghee in sweets and choose to add it.
  • Add grated coconut. You can use dry or fresh. I’ve used fresh here.
  • Roast on medium heat until most of the grated coconut turns brown. Scrape off what sticks to the bottom.
  • Now add Coconut Milk or Fresh Dairy Cream. I used a mix of both. skip Dairy Cream for Vegan & DF diet.
  • Mix everything very well and let this cook for a couple of minutes more.
  • Now add in your favourite sweetener. I’ve used Erythritol. You can use Stevia or a mix of both. Or you can use Jaggery. And of course Sugar if you are not following a healthy diet.
  • You’ll notice that the the coconut shreds will not longer stick to the bottom of the pan and will start looking a little glossy too.
  • Add in the powdered Cardamom and cook for a few more minutes until most of the moisture has been absorbed.
  • You can also add your favourite nuts like Almonds chopped or slivered. I haven’t added them.
  • Now if you are making barfi, just transfer this into a flat dish. Even out and smoothen the top and let it set in the freezer for 10 mins. Take it out, cut into squares and enjoy.
  • If you are making ladoos, you might need to roast this even more until there is no moisture left when you press down the mixture. Let it cool down a little, then grease your palm and roll this into tiny balls.
  • You can roll the Ladoos in some dessicated coconut too.
  • If it’s too hard when taken out of the fridge, microwave for 10-20 seconds and enjoy juicy burfi/ladoo guilt free.
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Right after taking out of the freezer. Well set.
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After microwaving for 20 seconds. Moist and glossy.
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Divyashree Mangalorkar Gupta
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OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY

Continue reading “OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY”

BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY

Another super easy recipe for those days when you are in no mood to cook anything for yourself or when you crave something sweet and have nothing around. And this healthy take on one of the most famous Indian Desserts, Suji Ka Halwa or Sheera, takes only about 10 mins to make. Being Keto, Paleo, Diabetic Friendly, Gluten Free and Anti-Inflammatory, almost anyone can enjoy this Halwa guilt-free. It’s super nutritious (healthy fats, fibre and protein) & packed with flavours. So do try this one out and let me know in the comments below if you enjoyed this recipe.

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Continue reading “BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY”

SUJI HALWA | PINEAPPLE SHEERA | KESARI BHAAT | SEMOLINA DESSERT

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Semolina is a such a versatile grain thats made after milling wheat! Though it’s devoid of bran and wheat germ and has super high gluten content, it still is nutritious – it being a good source of phosphorous, magnesium, vitamin b-complex and low in sodium. This is one such ingredient that tastes amazing when made savoury or into a sweet dessert like this sheera! You may dislike the savoury Upma but most of you love eating this common Indian sweet dish made in almost every household for festivals and gatherings and especially served at temples too. It goes by many names (title says it all) in different parts of our country, India and is made with variations using kesar, nuts or even pineapple. It takes very little time, so those looking for a quick dessert fix, look no further! This one’s an effortless dessert recipe and you won’t have to shop for ingredients – most will be readily available in your kitchen.

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INGREDIENTS
1 Cup Semolina (Suji/Rava)
3/4th Cup Ghee
2 Cups Water
1/2 Cup Sugar or as per taste
1/2 Tsp Cardamom (Elaichi) Powder
4-5 Dry Fruits of your choice (Almonds, Cashews or Raisins)
1 Pinch Saffron Strands (Kesar) – Optional

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METHOD

  • Dry roast Semolina in a deep pan for 3-4 minutes on high heat.
  • Reduce flame and add Ghee. It may look like a lot of ghee, but you don’t eat this often. So go ahead.
  • Keep stirring for a few more minutes until the semolina changes colour to a light brown.
  • At this point you can carefully pour water into this and stir in quickly.
  • Make sure the flame is on low. Soon you’ll see that the water will start getting soaked into the semolina.
  • Add in the saffron strands, powdered cardamom and chopped nuts. You can mix saffron with a little water and then mix in so it gives a nice yellow orange tinge to the sheera.
  • Once the water is well absorbed, add in the sugar and mix everything well.
  • Cook this only until the sugar melts and immediately switch off the gas. the longer you keep, the harder the halwa will turn and you don’t want that. You’re looking for moist sheera.
  • If you are planning to make Pineapple Sheera, you can cook pineapple pieces in ghee along with nuts and add in separately roasted semolina and water afterwards, followed by sugar until everything comes together.
D2-F46-DEC-0043-4-F8-B-99-F4-364-AD50-C483-A.jpg
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Divyashree Mangalorkar Gupta
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NO BAKE BROWNIE ICE-CREAM SANDWICH [ V | GF | DF | RSF ]

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I wanted to make vegan, gluten free No Bake Brownies along with some Vegan Ice-Cream. I looked for recipes online but I couldn’t find anything easy to make with just a few readily available ingredients, equipments and without much hassle. So finally I figured out a recipe that’s of course ‘easy’ but also lip-smacking good!The brownie needs no baking or cooking, which is great! You can literally make this sitting on your sofa if you are not too concerned about the mess you’ll end up in! You get the point. The ice-cream is nothing fancy because it uses just 2 ingredients. So how easy can this get, right? Of course the texture won’t be the same as store bought ice-cream but imagine it to be a bit more like a creamy ice-candy. Don’t care because this tasted so good! I ended up eating a bowl of this thick ice-cream batter or whatever that’s called! It took me to heaven just to bring me back to eat some more! So shall we get started?

Continue reading “NO BAKE BROWNIE ICE-CREAM SANDWICH [ V | GF | DF | RSF ]”

EASY HOMEMADE HEALTHY CHOCOLATES

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These chocolates are super delicious and they are free from refined sugar! You can make this 2 ways – One is lactose free and the other one has a milder taste since I’ve added milk powder. Lactose free version uses just 3 ingredients!

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EGGLESS BANANA – OAT – PEANUT BUTTER – CHOCOLATE SOFT COOKIE

INGREDIENTS:
1 Cup Rolled Oats / Quick Oats
4 Tbsp Cocoa Powder
3 Scoops of Peanut Butter
1 Ripe Banana
1 Tsp Honey / Maple Syrup
1 Tsp Baking Powder
1 Tbsp Oil / Melted Butter

Method:

  • Melt Peanut Butter on a low flame or in a microwave. I used crunchy chocolate Peanut Butter. Keep aside.
  • In a medium bowl, add whole rolled oats. You can add any oats that you have.
  • Add Cocoa Powder and mix well.
  • Now add the melted Peanut Butter.
  • Mash the Banana well and add this to the mix.
  • Also add the Baking Powder, Oil & Honey. Combine everything well.
  • You don’t need to add additional sweetener/sugar.
  • If you don’t have an oven, you can skip the baking powder, roast the oats along with some nuts, mix in everything well, even heat it a little. Line it up on a tray and refrigerate. Enjoy them without baking.
  • If you want to bake this, grease a baking tray first.
  • You can refrigerate this for a couple hours (4 hours – 4 days) before baking. Let it sit for 10 mins to enable scooping.
  • Preheat oven. I used my Halogen Oven and I did not preheat. I did not refrigerate.
  • Place big scoops an inch apart. I made 7 big mounds.
  • A normal oven would take 15-20 minutes at around 180 C.
  • My Halogen Oven took 6-7 mins at 150 C. The calibration is off so I need to always be on burn alert.
  • Let the cookies cool down. Enjoy at breakfast, eat as a snack with tea or do you need more reasons to have a cookie? 🙂


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Soft Cookie Batter
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Cookies Lined up to bake
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Cookie Upside Down
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Soft Cookie
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You can’t stop at one Cookie
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EGGLESS CHOCOLATE CAKE

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I made this super moist eggless chocolate cake in my Usha Halogen Oven. You can make this in a normal oven or even try making this on a gas stove. (Scroll towards the end for Steamer Method). Since the calibration of my oven is a little off, I had to keep checking a couple of times in between. The oven gets heated so quickly, anything beyond 5 minutes comes out burnt. So I had to keep the temperature on low and in the halogen oven it took just 5 mins in total for my cake to bake.

So here’s how I made this moist cake:

INGREDIENTSCAKE:
1.5 Cups Maida (All Purpose Flour)
1/4th Cup Cocoa Powder
1 Tsp Baking Soda
3/4th Cup Fine Sugar
1/2 Tsp Salt
1/3rd Cup Refined Oil/Melted Butter
1 Cup Water
1 Tbsp Apple Cider Vinegar/Lemon Juice
1 Tsp Vanilla Essence (Optional)

INGREDIENTS – CHOCOLATE BUTTERCREAM:
3 Tbsp Cocoa Powder
2 Scoops Butter (Soft but still Cold)
2 Tbsp Sugar or Powdered Sugar
2 Tbsp Milk

PREPARATION:
– If you are using an oven, preheat 15 minutes at 170 C / 340 F.
– Since I used the Halogen Oven I preheated for a couple of minutes, hot enough to start baking.
– Grease your cake pan with melted Butter or Oil.

METHOD:
– In a big bowl, sieve the flour using a mesh strainer to aerate the flour. You can sieve it twice to make the texture of the cake lighter.
– Add cocoa powder, salt, sugar and baking soda and mix well.
– Make a well in the center and add the oil first.
– Also start adding water little at a time.
– Add Apple Cider Vinegar
– You can add Vanilla Essence. I did not.
– Combine the dry ingredients well without forming lumps. Do not over-mix.
– Pour this runny batter in the greased mould.
– If you spot bubbles, tap the mould a few times to settle them in.
– Place this in your Halogen Oven and bake for 5-6 minutes at around 170 C. This is the temperature that worked on my oven. You might want to keep checking in between to make sure the cake is not burning. A regular could take anywhere between 25-30 minutes to bake.
– To check if the cake is cooked completely inside out, insert a dry knife. The cake should be good if the knife comes out clean.
– Allow the cake to rest and cool down for 10 minutes.
– Run a sharp knife around the edges of the cake and then invert the cake on a wire rack or plate.
– You can eat this after it’s completely cooled down or top it with chocolate buttercream. The cake can be stored in the refrigerator too and eaten the next day.
– For the buttercream, mix all ingredients (cocoa powder, butter, milk, sugar). It should look smooth and buttery. You don’t have to follow the measurements. Tweak the quantity as per your liking.
– Top the cake with this cream and enjoy your cake.

NOTES & SUBSTITUTES:
– Use good quality Baking Soda & Apple Cider Vinegar (ACV).
– If you notice while baking that your cake is burning on top and has an under-cooked center, reduce the temperature and continue baking.
– You can add Lemon Juice instead of ACV.
– You can use Wheat Flour instead of Refined Flour. Sieve the flour 4 times.
– You can use Melted Butter instead of Refined Oil.
– You can use Almond Milk instead of Regular Milk.
– You can use Jaggery instead of Regular Sugar.
– You can use regular Oven/Pressure Cooker to bake this cake.
– You can add Nuts if you feel like.
– You can add milk to the cake.

The texture might turn out a little different. But as long as you can enjoy it your way, it’s all good!

STEAMER VERSION
INGREDIENTS :
1/2 cup Maida (All purpose flour)
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup vegetable oil or sunflower oil
3/4 cup milk
1/2 cup sugar
1 Tsp vanilla (Optional)

METHOD:
– Follow the same steps to make the batter as in the oven version.
– Grease the cake mould and pour the batter. Keep space for the cake to raise. Cover the pan with an aluminium foil. This is important. You don’t want the steam to fall on the cake.
– Bring a steamer with water to a boil. You can use the Idli steamer. Place the cake mould in the steamer, cover the mould with a tight lid and steam for 40 minutes on medium flame.
– Do not keep opening the steamer as we need a steady temperature for proper cooking of the cake. So do not open for the first 20 minutes.
– You can check if the cake is done by using a knife or toothpick to see if the insides are cooked or undercooked.
– Remove the cake from the steamer. Remove the aluminium foil. Allow the cake to completely cool down.
– Gently run a knife on the sides of the cake to release the sides from the mould. Invert it on a flat surface or plate.
– Top it with the buttercream and enjoy eggless steamer cake.

I’ve only tried making this in the Halogen Oven but my friend tried making this using the steamer method and it turned out perfect for her as well. Hope you get to try this cake and like the recipe. Please do share your comments below.

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Inverted Cake
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Thick Buttercream
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Ready to devour
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Moist cake