HOT CHOCOLATE – KETO | DIABETIC FRIENDLY | GLUTEN FREE | ANTI-INFLAMMATORY | GUILT FREE

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It’s December already and Christmas is a day away. And on this cozy day, sometimes, a warm mug of creamy hot chocolate is all you can think of. But have you been through this almost immediate realisation of being on a diet that just dampens your beautiful holiday mood? Well, I have been through this where I’ve watched people around me enjoy a feast, while me being stuck on a diet for reasons I couldn’t avoid. But who says you cannot have guilt-free hot chocolate, when this one won’t make you or your body feel bad at all! It’s not just absolutely heavenly to taste, but also a feel good drink for your body, mind and soul.

Cocoa is known to have potent antioxidant and anti-inflammatory properties, which is what makes this drink extra special. And before I forget, but I bet you already know by now – this goodness is refined sugar free and therefore Keto, Paleo and Diabetic Friendly. Also has no Gluten. You can make this Vegan too. So go ahead and make yourself this super quick guilt-free low-carb hot chocolate.

Merry Christmas and Happy Holidays from India 🙂

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INGREDIENTS
2-3 Tbsp Cocoa Powder (Unsweetened)
2-3 Tbsp Stevia+Erythritol/Sweetener of your Choice
1/2 Cup Water
1/2 Cup Heavy Cream
2-3 Drops Vanilla Essence/Extract
1/2 Tsp Cinnamon or Nutmeg Powder
Whipped Cream (Optional)

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METHOD

  • In a saucepan, add Cocoa Powder, mix of Erythritol and Stevia as per your taste. Mix both and add around 1/2 the quantity of water and whisk until well combined and smooth.
  • I avoid using very Dark Cocoa Powder because that would taste bitter and I’ll have to add more sweetener which defeats the whole purpose of being low-carb. I use Drinking Cocoa Powder.
  • Place this over the lowest flame and keep stirring. you don’t want this to burn. So keep the temperature low and don’t let this boil, just a little bit of bubbling is okay. Slowly add the rest of the water and mix well for another minute.
  • Now add whisked cream to this and mix again. If the cream is too thick, you can mix it with water and then add them together. Also instead of water, you can add some coffee. Right there, that’s another variation. 🙂
  • If Vegan or Dairy Free, you can use Almond Milk and skip the water completely. If not on Keto, replace with regular Milk.
  • Check for sweetness and add if required. You may have to use more or less, depending on the quality of cocoa powder.
  • Add Vanilla Extract/Essence and stir it in.
  • Once the liquid chocolate feels hot enough and everything feels well incorporated, switch off the flame and pour it into your favourite mug.
  • Sprinkle some Cinnamon Powder or Nutmeg Powder for a little aromatic spice and that holiday feel.
  • If you feel fancy, go ahead and top this with some Whipped Cream but this is completely optional.
  • Dust some Cocoa Powder to complete the look and there you have it – your comfort drink.
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FLAXSEED WRAP (TORTILLA) – KETO | PALEO | GLUTEN FREE | VEGAN | DIABETIC FRIENDLY | ANTI-INFLAMMATORY

Menopausa: remédios naturais para os principais sintomas

INGREDIENTS: TORTILLA
1 Cup Flaxseed Powder
2/3 Cup Boiling Hot Water
Salt as per taste

INGREDIENTS: FILLING
2-3 Lettuce Leaves/ Iceberg/ Any other Salad Leaves/Cabbage
3 Slices Tomato/ Cherry Tomatoes
2 Cucumber Sticks
2-3 Onion Slices
1 slice Avocado (Optional)
Drizzle of Lemon Juice
Drizzle of Tahini (Optional)
1 Tbsp Feta/ Cream Cheese/ Sour Cream
1 Tsp Mint Leaves (Optional)
Any Keto/Diet Friendly Hot Sauce
Salt & Pepper as per taste

METHOD

  • In a mixing bowl, add Flaxseed Powder and Salt.
  • You can make the Flaxseed Powder easily at home. Just grind whole roasted Flaxseeds in your small Chutney Grinder or high-speed blender till you achieve a fine powder. You can use store bought flaxseed meal too, but make sure it is ground into a fine powder. If it isn’t, then pulse it in your grinder until you don’t see pieces of the seeds.
  • This can be made with Golden Flaxseeds (Linseed) as well. The colour will be lighter and the taste milder than brown Flaxseeds. Both have the same nutrition properties.
  • Now add boiling hot water to your flaxseed salt mixture and mix well with a spoon.
  • Keep mixing this until it forms a non-sticky pliable dough. This should take around 3-5 minutes.
  • Add more Flax powder if the dough is sticking to your hands.
  • Now divide into small balls and roll each ball into a tortilla between 2 parchment paper. You can use a plastic or silicone sheet instead.
  • Try to get as thin as possible.
  • You can use a round bowl to mould into a perfectly round tortilla. I don’t do that because it’s just too much work for me.
  • Heat a well seasoned cast iron pan or any non-stick pan on medium.
  • Place this rolled out tortilla on the pan and let it cook for 1-2 minutes.
  • Carefully, flip to eventually cook both sides well.
  • You don’t have to cook this for long since the flaxseeds are already well roasted and cooked. So if you wish to use this as a wrap, then cook minimal, but if you need it to be a little harder/crispier, like a thin crust base for your veggies or if you want to make tortilla chips, then you can cook further till you achieve that.
  • Place the tortilla on a plate.
  • Now let’s fill this with some veggies and dressing and make it palatable.
  • Start with a leafy base, like Salad Leaves of your choice. You can use Cabbage too.
  • Layer this with Sliced Tomatoes, Onions and Cucumber Sticks.
  • This is optional, but you can add a few slices of Avocado too. I haven’t tried, but should go well.
  • Spread some Mint Leaves over this. Optional.
  • Drizzle with some Lemon Juice, Tahini Sauce (Optional) and any Hot Sauce of your choice. Even a little Feta/ Cream Cheese/ Sour Cream should go well.
  • Sprinkle Salt & Pepper as per taste.
  • Roll it like a wrap and enjoy a healthy, filling, omega-3 packed Vegan – Gluten Free and Keto Friendly wrap.
Comidas saludables versión tupper para llevar a la oficina | Glamour
Cómo usar la linaza para bajar de peso?
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YOGURT SMOOTHIE BOWL

This is a Keto, Paleo, Diabetic Friendly, Vegetarian and Gluten Free recipe. Also an easy-to-make yogurt fruit & nut smoothie, one bowl recipe! So, I’m going to stop right here and let you head straight to the recipe, below.

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INGREDIENTS
250 ML Yogurt/Kefir
100 Grams Strawberries (6-7)
Other Fruits (Banana, Sweet Lime, Orange, Kiwi, Berries)
Stevia/Erythritol/Honey
Mix Seeds (Chia Seeds, Watermelon, Sunflower)
Mix Nuts (Almonds, Walnuts, Cashew Nuts)
Cocoa Powder / Dark Chocolate
3 Tbsp Muesli
Coconut Flakes

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METHOD

  • In a large blender, add Yogurt, Strawberries along with your choice of Sweetener. Since I am making this for a Diabetic Diet, I’ve used a mix of Erythritol Powder and Stevia Drops..
  • Blend this into a smooth puree and transfer into a bowl.
  • Now top this with all the other ingredients in the list – Fruits of your choice, Mix Seeds and even Raisins.
  • If your diet allows you to, you can also add Muesli to this.
  • Sprinkle Cocoa Powder and Coconut Flakes. Or add Dark Chocolate bites.
  • You can add anything you like to make this smoothie bowl, filling and scrumptious.
  • That’s all. Grab a spoon and take some photos and enjoy a healthy fulfilling bowl of goodness while watching your favourite show.
  • Don’t forget to subscribe/follow my blog. I’m also on Instagram where I post a lot of other things. So do follow me here 🙂
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KONKANI STYLE OIL-FREE VEGETABLE PICKLE | NONCHE

This Nonche (Pickle) is a staple in Konkani households. I remember making this Pickle last year in 2020 and everyone loved it so much because it’s so different. What makes it unique is that unlike other oil based pickles, this is water based and therefore has a low shelf life. But if you store it well, they can last a long time. I still use it and it’s already a year old. Infact, just this morning I took the jar out and realised I had not shared this recipe, which is why you are seeing these year old photos now 🙂

Though this can be used instantly right after you prepare, I like to leave it out for a few days to let the Mustard release its tanginness and tenderise the vegetables, flavoring them inside out and yet stay a little crunchy. This pickle goes great with Rice & Datta Dalithoy (Konkani Dal) and can be eaten with Khottos too, which is a Konkani variant of Idlis.

Always use fresh vegetables for this pickle. The pickle will taste better when the vegetables are crunchy.

Being oil-free, it’s a great choice for all those who care about suing oil in their diet. I sometimes use this as replacement for Kasundi (Mustard Sauce) for my Egg Rolls! This is a Gluten Free, Vegan and therefore Dairy Free and also Keto, Paleo & Diabetic Friendly Pickle. Good for the heart and safe for those with cholesterol issues too! Just use this like a dip or a chutney and not a full fledged sabji haha. I used this today for my egg rolls!

One year later, looks like this ❤

INGREDIENTS
2 Cups Mix Vegetables (Read method for details)
1 Cup Mustard Seeds
15 Byadgi or Kashmiri Red Chillies
1/4 Tsp Asafoetida (Hing)
2 Tbsp Grated Ginger
Salt To Taste
1/2 Cup Lemon Juice
Water to thin it out

METHOD

  • Choose the vegetables you wish to make this pickle with. You can use carrots, cauliflower, raw mango, tindora, beans, green chilli, etc or a mix of all these veggies. I’ve used Cauliflower and Raw Mango only.
  • Wash the vegetables really well especially if you are using Cauliflower. I like to break the Cauliflower into tiny bite sized florets, as small as I can get. Then soak them in salt water and wash thoroughly ensuring there are no worms or dirt left behind. Drain them well and pat them dry.
  • With the Raw Mango, I only wash the exterior well, wipe it clean and dry before chopping them into small pieces. Raw mango should be fresh, crunchy and sour. The sour, the better. I do the same with Ginger, small pieces again. Drop these veggies into a pickle glass jar with some salt and mix well. Keep aside. Also make sure all the cutlery you are using is clean and dry.
  • You can use Bimbul (Tree Sorrel), Karmbal (Star Fruit) or Lemons instead of Raw Mango or when they are not in season.
  • With a little bit of water, grind together the Byadgi Red Chillies (Kashmiri works just fine, we want the colour and not much of the spiciness), Mustard Seeds, Asafoetida and a little Salt. The water used is boiled and then cooled to room temperature. This ensures longevity of the pickle.
  • Now pour this pickle masala over your veggies and give it a mix.
  • Also I’ve used a lot of Mustard because I don’t want the pickle to be too watery and want them to last a long time. The watery version which we Konkanis make don’t last more than 10 days in the fridge.
  • But a lot of Mustard also means it’s going to taste bitter and will be super thick. So to give a little extra tanginess and to further thin this out, I add Lemon Juice to this.
  • After you add Lemon Juice, taste and see if this needs more salt and add if required. Salt is a preservative too, so don’t shy away from adding what’s necessary.
  • If it feels too thick, that’s okay. Leave it out for 2-3 days or more (depending on the local weather conditions) and check everyday. Also smell and taste a little everyday. You don’t want this to rot. It wouldn’t since you haven’t used a lot of water, but you just never know sometimes. So always check. This will leave a little water on its own due to the salt.
  • But if you still want to thin this out further, then add some ‘boiled cooled down’ water or more lemon juice and mix well.
  • Transfer to the fridge and give it a few more days, until the tanginess of the mustard seeps into the pickle. That’s all!
  • This pickle tastes fabulous and the best part is it’s oil-free!
  • Do let me know if you found this recipe interesting and if you will give this a try! Tag me on Instagram divyashree_mangalorkar
Chopped, Washed and left to Dry
Thick Pickle
Pickle Masala
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EGG SHAKSHUKA – KETO | GLUTEN FREE | DIABETIC FRIENDLY

Shakshouka or Shakshuka is a one-skillet dish that has its origins in North Africa. Although there has been a debate on the birthplace of this Maghrebi dish with competing claims by the Moroccan, Tunisian, Turkish and the Yemens, it is quite a popular dish in the Middle-East. Traditionally this is made in a cast iron pan, but you can use any pan. I’ve used a stainless steel skillet and it worked perfectly fine.

Egg shakshuka is a simple dish wherein you poach the eggs in a simmering spicy tangy gravy made with traditional spices and ingredients. I have shared a basic shakshuka recipe that stays true to the North African flavors.

This is a Keto, Paleo and Diabetic friendly recipe and is also Gluten Free. You can team this up with bread or any diet-friendly alternative or just scoop in and eat it just like that.

INGREDIENTS
1 Tbsp Olive Oil
1-2 Chopped Green Chilli
2 Tbsp Ginger Garlic Paste
1 Large Chopped Onion
1-2 Chopped Tomatoes
1/2 Green Capsicum
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 Tsp Red Chilli Powder/Paprika
1 Tbsp Tomato Puree/Water
1/4 Cup Chopped Coriander Leaves
Salt as per taste
4 Whole Eggs

METHOD

  • In a wide pan, heat some oil. This is a one-pan recipe, so use the one with raised edges like walls and not a flat pan. You need the recipe to stay in place.
  • Add the Green Chillies and let this sizzle for a few seconds. Please adjust the quantity as per taste.
  • Now add the Ginger Garlic Paste.
  • Also add the Onion and saute for a few minutes until the Onions look translucent.
  • Now add in the Capsicum and cook for a couple more minutes until they become tender.
  • Add in the Tomatoes and mix well. Let this cook for another minute.
  • Now add in the Spice Powders – Coriander, Cumin, Red Chilli along with some Salt.
  • Salt will soften the veggies quicker and we want mushy veggies. So lower the flame and let this cook covered for 5-6 more minutes.
  • Open the lid and if the consistency looks dry, add a little water or Tomato Puree to make a thick pulpy gravy. We need this consistency and not dry because the eggs will need moisture to poach well while at the same time avoid the bottom of the pan from burning.
  • Add a little bit of chopped Coriander Leaves, Parsley, Mint or whatever fresh herbs you’ve got. I used Coriander Leaves here.
  • Make sure your flame is on low. Mix everything well and evenly spread out this mixture covering the base of your pan.
  • Now with the back of your spoon, create 4 equidistant wells for the eggs to settle in, with enough spacing between the wells.
  • Now break the 4 eggs into the 4 spaces you’ve created. Try to contain it in these wells, but it’s totally okay if the whites spread all over.
  • Cover and cook this until the the top of the eggs are cooked well, around 80-90% cooked.
  • Switch off the flame. Make a cut like you’d do with a pie or pizza or simply scoop out a portion onto your plate and enjoy this with Naan, Pita or Bread of your choice. I ate this with Whole Wheat Buns (Dinner Rolls) and they were fantastic!
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SNAKE GOURD (PADWAL) SOUP | KETO | VEGAN | GF | DF | SF | DIABETIC FRIENDLY

Snake Gourd belongs to the Cucumber and Squash family and goes by several names in India such as Chichinda in Hindi, Padwal in Marathi, Potlakaya in Telugu, Chichinga in Bengali, Pudalankaai in Tamil and Padavalanga in Malayalam.

Being a ‘high on water content’ vegetable, Snake Gourd supplies plenty of nutrition and curative properties, while providing a cooling effect on the body. It is a heart healthy food with noteworthy antioxidant qualities too.

This soup is gluten free, vegan (therefore dairy free and safe for lactose intolerants), keto and paleo diet safe, diabetic friendly, anti-inflammatory and great for people looking to eat a filling weight-loss meal. This recipe is a great way to include this vegetable into your child’s or families meals if nobody is too keen on eating a sabzi (vegetable dish) made from this otherwise bland vegetable.

INGREDIENTS
1 Tbsp Butter/Oil
2 Whole Peppercorns
2 Cloves
1/4 Inch Cinnamon Stick
5 Peeled & Chopped Garlic
1/4 Inch Chopped Ginger
1/2 Sliced Onion
1 Chopped Snake Gourd (Padwal/ Chichinda)
1 Chopped Tomato
1/2 Cup Coriander Leaves
1/2 Cup Water
Salt to Taste

METHOD

  • In a wide pan, melt a little Butter. Replace with oil if Vegan/Lactose Intolerant.
  • Add Whole Peppercorns, Cloves and Cinnamon Stick and sauté for a few seconds.
  • Add the chopped Ginger & Garlic and let it brown a little.
  • Next goes in all the chopped vegetables – Onion, Tomato, Snake Gourd and Coriander Leaves.
  • Mix well and sauté for 2-3 minutes.
  • Now add a little water and salt. Cover and cook for a few more minutes until the veggies are thoroughly cooked.
  • Let this cool for sometime.
  • Transfer only the veggies and not the excess water to a mixer-grinder and pulse until you get a smooth puree like consistency,
  • Transfer to a bowl. Use the leftover water to clean the jar and add that water to your bowl too. Add more water depending on the consistency you prefer.
  • Mix well and enjoy a hearty warm soup.
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PAN FRIED MASALA PUMPKIN WITH DIP – KETO | GLUTEN FREE | VEGAN | DIABETIC FRIENDLY

Pumpkins are a fibre rich and highly nutrient dense food. They are plump, quite filling yet low in calories. Being rich in vitamins and minerals, you must include this in your diet. You can make a dry sabji to eat with roti, add this to Sambhar, make a hearty soup or bake/roast or pan fry them like I did with this recipe.

There are many varieties of Pumpkin. I’ve used the Red Pumpkin which is known as Lal Bhopla or Kaddu in Hindi. They are hard when raw with an even tougher exterior, but on being cooked, they turn very fleshy yet hold on to its shape.

Pumpkin fry can be enjoyed by Diabetics and those looking to lose those extra kilos as this recipe helps in weight-loss too. This recipe is Gluten Free, Vegan, Dairy Free (so safe for Lactose Intolerants), Anti-Inflammatory, Paleo and Keto friendly too! Enjoy it as a snack or as an appetizer or combine this with a healthy salad to make this a wholesome meal.

INGREDIENTS
200 Grams Red Pumpkin
1 Tsp Red Chilli Powder
1 Tbsp Turmeric Powder
1 Tbsp Lemon Juice
1 Tbsp Ghee/Oil
1 Tbsp Coriander/Mint Leaves
Salt to taste

METHOD

  • Clean and peel the hard exterior of your Pumpkin. I’ve used Red Pumpkin. The photos are at the end of this post.
  • Chop into long and 1 inch thick dices.
  • In a bowl, add the diced Pumpkin.
  • To this add Red Chilli Powder, Turmeric Powder, Lemon Juice and Salt.
  • Feel free to adjust the spices depending on your taste and liking.
  • Give this a very good mix, ensuring each piece is well coated with the spices.
  • Heat a pan, I used a cast iron Tawa flat pan since they are naturally non-stick.
  • Grease the pan with some Ghee or Oil.
  • Now place the spiced pumpkin pieces keeping a little gap in between each piece. Start from the center and out.
  • Let this cook on a medium flame. You can drizzle some oil or ghee if it looks too dry.
  • Flip and cook and repeat the previous step until they look toasty and have cooked completely.
  • You can insert a knife to check if they have cooked.
  • You can also bake these if you don’t want to cook on a burner stove top.
  • Transfer onto a serving plate. Garnish with some chopped Coriander or Mint Leaves.
  • Serve with some dip or Green Chutney.
  • You can make the dip at home with some garlic salt, cheese, dairy cream, water and italian herbs. Mix and Microwave for 30 seconds. Instant Cheesy dip is ready!
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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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ALMOND FLOUR SAVOURY PORRIDGE| BADAM UPMA – KETO | PALEO | DIABETIC FRIENDLY | GLUTEN FREE

I always try to share easy recipes and this one is no different. Almond Upma is Keto, Paleo and Diabetic Friendly. It is also Gluten Free and Anti-Inflammatory. If you replace the Ghee with Oil, it’s also Vegan and Dairy Free making it ideal for even those who are Lactose Intolerant. Being low on carbs, those on a calorie-deficit diet and trying to lose those extra kilos, you must include this into your daily diet. Almonds make for an antioxidant rich flour, which when included in regular diet can help reduce the risk of serious health conditions like cancer, diabetes, stroke and heart disease.

I’m drifting from the recipe a little here, because I’ve come across questions on Instagram on how making recipes with Almond Flour is expensive. Ok, so first of all, when it comes to health and when you want to heal your body, you need to invest into it a little. You either spend now or spend later on medicine/hospital bills. Secondly, it is not expensive. You easily get Almonds in India between Rs. 700-1200 per kg. This lasts easily for more than month if you are planning to eat one meal everyday made from Almond Flour. Divide that by a month and well, it’s hardly between Rs. 23-40 per meal that Almonds contribute. Now think about all those junk packaged food you eat or how much you spend at a restaurant. I’m sure that those reading my blog, spend on food that’s not healthy, correct? Now compare this with Almond Flour. Does that sound expensive anymore? Thirdly, you don’t have to use this flour, if you are not suffering from an ailment you want to reverse from. In my home, it’s just me who eats this. I cook separately for the fam.

If you are just starting your new diet with this flour, of course it may take some time for you to adjust to this and completely replace your regular flours, but once you make it everyday, you’ll start loving it. I’ve tried a lot of recipes with Almond Flour, and I post only those that I enjoy eating on a regular basis. So here’s the recipe for Upma or Savoury Porridge made from Almond Flour.

INGREDIENTS
4-5 Tbsp Almond Flour
1 Tbsp Ghee/Oil (For DF & Vegan Diets)
1/2 Tsp Mustard Seeds
1 Green Chilli
1 Pinch Asafoetida
4-5 Curry Leaves
1/4 Tsp Grated Ginger (Optional)
1/2 Chopped Onion
1/2 Chopped Tomato
1 Tbsp Coriander Leaves
1/4-1/2 Cup Hot Water
Salt to taste

METHOD

  • In a wide pan, heat some Ghee. The flavour comes really good with Ghee, but if you are Vegan or Lactose Intolerant, you can use oil.
  • Crackle some Mustard Seeds.
  • Break some Curry Leaves and add this along with Asafoetida and saute for 2-3 seconds.
  • Now add the Green Chilli, chopped finely. If you are using Grated Ginger, add it now. I don’t normally add Ginger, so you can skip this.
  • Now add in the Almond Flour. You can use store-bought, but make sure it’s made with just Almonds and no add-ons. I use Leanbeings Almond Flour. Or you can make it at home – Homemade Almond Flour.
  • Make sure, the flame is on medium heat. Keep roasting the flour well, until it changes colour and darkens.
  • Once it is well roasted, add in the Chopped Onion, Tomato and Coriander Leaves.
  • Mix well and saute for a minute.
  • Also add some Salt.
  • Now carefully pour little hot water at a time, maybe 1/4 cup at first and add on need basis. Since you are pouring hot water, it can all splutter. So be careful not to burn your hand.
  • Keep continuously stirring to avoid stickling at the bottom of the pan. You’ll notice that the flour will have absorbed most of the water and the ghee will start to separate from the mixture.
  • Switch off the flame, plate it and enjoy a wholesome Almond Upma.
  • I eat this at least 3-4 times a week for dinner. This is so quick to make and a small bowl is quite filling.
  • Do like and comment below. Follow my blog for more such interesting recipes.
Before the hot water goes in. it kinda looks like this.
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Divyashree Mangalorkar Gupta
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HOW TO MAKE ALMOND FLOUR AT HOME

How to Make Almond Flour

INGREDIENTS
Almonds
Water (For second method)

METHOD

  • This is the easiest recipe so far that I’ve posted and I say this because it needs no skill nor is it time consuming.
  • The quantity of Almonds is totally up to you to choose. If you are planning to store for regular use, you can make this with 500 grams or 1 kg almonds. Else for immediate use, you can make with 20-30 Almonds, based on your requirement.
  • So there are 2 ways you can make Almond Flour.
  • THE FIRST METHOD uses dry and whole (with skin) almonds. I prefer this.
  • For this all you need to do is grind the Almonds into a fine powder in your powerful grinder or food processor.
  • Be careful, not to over grind, else this will turn to Almond butter. Though you can always eat this almond butter like peanut butter, but that’s not what you were planning to make, right? So go easy on that blender. That’s it. This flour will look a little brown since we’ve ground up the skin as well.
  • Store this in airtight container in the refrigerator and use it as and when required to make Almond Roti/Pizza, Almond Upma, Almond Halwa, etc.
  • THE SECOND METHOD is made by blanching the Almonds. I don’t prefer this method because here you don’t get the nutrients from the skin. It just makes the flour look even coloured and white and maybe the taste will be a little different.
  • So take the quantity of almonds and drop them in a pot of boiling water. Let them be in there for just about a minute, any longer, the almonds will start to soften.
  • Drain the almonds immediately in a strainer and rinse them with cold water to cool them.
  • Using a kitchen towel or paper towel, blot the moisture from the surface of the almonds.
  • You’ll notice that the skin will look wrinkly. Using your fingers, gently squeeze the almonds to loosen the skin and remove them. It is a lot of work if you are doing in bulk, though not difficult. The skin should come off easily.
  • Once you remove the skin from all the almonds, let them dry completely.
  • Once dry, use a food processor or powerful grinder and grind them into a fine powder. Don’t over grind. Store in an airtight container in the refrigerator or consume immediately to make Almond Roti/Pizza, Almond Upma, Almond Halwa, etc.
Bio Mandeln gemahlen 500 g Mandelmehl Mandelgrieß naturbelassen: Amazon.de:  Lebensmittel & Getränke
NUEATS co. Almond Meal / Flour/ Powder Blanched- 400gm: Amazon.in: Grocery  & Gourmet Foods
ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com