THE BEST CAULIFLOWER CURD RICE – KETO | PALEO | GLUTEN FREE | DIABETIC FRIENDLY

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To be honest, I’ve never liked Cauli Rice. I’ve tried a couple recipes at home and restaurants as well, but could never get my palate to like anything. I never say this about food but they all tasted so bad, it actually made me feel nauseous. But today I tried this Cauli Curd Rice recipe while crossing my fingers and hoping this would turn out appetising and to my surprise, I LOVED it! I couldn’t believe Cauliflower could replace Rice so well. I make this recipe often, especially on days I need a quick meal.

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So if you’ve had a bleh reaction to Cauli Rice Recipes before, give this one a try. It’s easy, yummy and a good change from the usual. Since this recipe uses Curd, it is ultra light on your stomach and therefore great for days when your gut health needs some comfort food to heal while still being on a low-carb diet.

This is Keto, Paleo, Diabetic Friendly, Gluten-Free, Anti-Inflammatory, Gut Friendly, Sugar Free, Vegetarian and Low Carb. Unfortunately not Vegan/Dairy Free and I don’t know how this will taste with any dairy replacement.

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INGREDIENTS
2 Cups Cauli Rice (Instructions in Method)
1 Tsp Black Pepper Powder (Optional)
1.5 Cups Thick Curd
1 Tbsp Ghee/Oil
1.5 Tsp Mustard Seeds
1 Pinch Carrom Seeds
1 Chopped Green Chilli
1 Tsp Grated/Chopped Ginger
5-10 Chopped Curry Leaves
1 Pinch Asafoetida (Hing)
1 Tbsp Groundnuts (Optional)
2 Tbsp Chopped Coriander Leaves
Salt as per taste

SERVING SUGGESTIONS
Lemon/Chilli Pickle
Karela (Bitter Gourd) Fry
Mushroom Ghee Roast
Dry Bhindi (Okra) Masala
Baingan (Eggplant)Tawa Fry
Cheese Papad

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METHOD

  • Keep all the ingredients ready in front of you before you start making this recipe, just to ensure you can enjoy it warm.
  • Now to make Cauli Rice, take around 1/2 of a medium sized Cauliflower, separate into small florets and soak in salt water for 5-10 minutes to get rid of any hidden worms and/or dirt.
  • Wash the florets well and grate them into a bowl, add salt and mix well. I use a chopper to mince Cauliflower into fine granules. It’s faster, easier and doesn’t make it soggy. I’ve tried to pulse it in the mixer grinder to fasten the process, but it just turns out mushy. In this case though, it doesn’t really affect the end result as it is a Curd Rice recipe. But I always use a chopper to keep the texture granular. If you don’t have a mechanical chopper, just use a grater to grate it.
  • So to make the Cauli Rice, you can either steam it over a gas or in a Microwave with a little salt. I prefer the latter always, since it takes just 3 minutes and I avoid using too many utensils. I microwave in the same bowl I plan to eat it in.
  • While the cauliflower is getting steamed, heat a pan for tempering. I use the small cast iron Tadka (tempering) pan for this.
  • Once heated well, if you are using Groundnuts, dry roast them and keep aside.
  • Now in the same pan, add Ghee or Oil. I always use Ghee.
  • Reduce the flame to medium and add Mustard seeds and let it splutter for a few seconds.
  • Now add Chopped Green Chilli, Chopped Curry Leaves, Fresh Grated Ginger and Asafoetida. You can also add Dry Red Chilli. The entire process will take a minute on medium flame. Keep stirring to avoid burning.
  • While the tempering process is on, you can simultaneously take the warm cauliflower rice from the microwave and immediately add thick curd and mix well until it resembles a smooth creamy dip like consistency. Add more curd or little water if required. I don’t add water because I prefer a thick consistency.
  • Switch off the tempering mixture and pour it over the cauliflower-curd rice and mix well.
  • Add Chopped Coriander Leaves and mix again. You can also add this to the pan towards the end of the tempering.
  • Taste test and add salt if required.
  • Top this with the roasted Groundnuts. I suggest you to pair this warm bowl with any one/more of these options that go really well with this dish – Nimbu/Mirchi Achaar (Lemon/Chilli Pickle), Masala Karela (Bitter Gourd) Fry, Mushroom Ghee Roast, Dry Bhindi (Okra) Masala, Shallow Fried Eggplant (Baingan) or Cheese Papad .
  • I loved this so much that ever since I drafted this post, I’ve been eating this at least 4 times a week. Pretty sorted with my lunch scenes these day until I get bored of this one of course, though I’m really hoping I don’t. 😀
  • Did you try this recipe? Please leave comments and share your inputs. Follow my stories on Instagram for more on food and other things.
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Soaking the Florets
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Finely Chopped Cauliflower using a Mechanical Chopper (Preference 1)
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Grated Cauliflower (Preference 2)
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Mushy Ground Up Cauli Rice in Mixer-Grinder (Preference 3 – Least Preferred)
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Chopped Tempering Ingredients
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Steamed Cauli Rice Mixed with Yogurt
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ABOUT ME
Follow my love for food, travel & more
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LOVE . LIGHT . HAPPINESS . PEACE

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

divyashree.mangalorkar@gmail.com

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.
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

OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY

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MULBERRY SUMMER DRINK – KETO | PALEO | DIABETIC FRIENDLY

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When ripe, Mulberries taste a mix of tart and sweet like most other berries but with a little wild flavour. They are super delicate and leave a purplish colour that can easily stain your fingers or clothes on contact. So I always prefer to give them a quick wash with filtered or drinkable water before juicing and use the dark coloured washed water for my plants. Click below to read more…

Continue reading “MULBERRY SUMMER DRINK – KETO | PALEO | DIABETIC FRIENDLY”

BERRY YOGURT SMOOTHIE / LASSI – Keto | Paleo | Diabetic Friendly

Continue reading “BERRY YOGURT SMOOTHIE / LASSI – Keto | Paleo | Diabetic Friendly”