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
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OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY

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

ALMOND FLOUR PIZZA / OPEN WRAP – EGGLESS | NO OVEN | KETO | PALEO | DIABETIC FRIENDLY

Continue reading “ALMOND FLOUR PIZZA / OPEN WRAP – EGGLESS | NO OVEN | KETO | PALEO | DIABETIC FRIENDLY”

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”

PLANTAIN | NENDRAN BANANA FRY

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Plantains are a part of the banana family, but have a very different flavor profile. They have a much thicker skin and are also bigger, starchier, tougher and lower in sugar content than regular bananas. In India you will normally find them by the name – Nendran Banana, at Kerala Speciality Stores. It’s not difficult to spot one because they look different from regular bananas. They are longer and the edges are also pointier. The insides feel a little hard and not mushy. What I also love about plantains is the colour, which is a bit orange yellow like you’ve mixed in some saffron. They are also super delicious and goes without saying, they are highly nutritious as well. You can eat them just like you’ve eat a banana or you can try this recipe which my mum would make whenever we got these yummy versions home. I’ve added this to dessert category as well, because why not? It’s sweet and I think it’s a quick, healthy dessert fix anytime.

INGREDIENTS
1 Nendran Banana (Plantain)
1 Tsp Ghee/Coconut Oil
Red Chilli Powder
Salt

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METHOD

  • So these are not made from regular bananas but plantains which have a harder texture, so cooking doesn’t make them mushy. Read the top of this article and do check pictures I’ve posted for details on this variety of banana.
  • So first, we are going to peel the banana and cut them into halves. Now slice the banana into long flat pieces.
  • Line them up and sprinkle some salt and red chilli powder.
  • Heat a griddle or tava and spread some ghee all over it. If vegan, use Coconut Oil.
  • Place the side where you’ve seasoned facing down on the tava.
  • Now season the top side with some red chilli powder.
  • Flip it to let the other side brown too. Takes a minute on each side.
  • Transfer to a plate and eat it as a snack or a side.
  • You can eat this with some green chutney too.
  • The bananas are sweet and taste a little different from regular ones. The chilli powder and salt gives it a great taste. A mix of flavours 🥰
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Divyashree Mangalorkar Gupta
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CRISPY TANGY YAM FRY | SURAN FRY

Yam or Elephants Foot is a super nutritious tuber stem. A lot confuse Yams with Sweet Potatoes but one distinctive feature is that they don’t taste sweet at all. They have a hard rock like exterior and are firm and crisp from the inside (check image at the end of this post). They can be very itchy, so always be careful while handling this vegetable. With a low glycemic index, being gluten free and vegan, Yams are considered a safe option for those suffering from diabetes. The rich dietary fibre content present in yam aids in healthy digestion and the potassium content helps stimulate smooth bowel movements. With antioxidants and anti-inflammatory properties, it’s good for those suffering from arthritis and asthma. As an excellent source of beta-carotene and vitamin A, Yam helps improve hair quality and growth as well. It’s known for its anti-ageing benefits too. The list of benefits is quite long but remember that this amazing vegetable is a powerhouse of vitamins and don’t forget to make this a part of your diet, if this isn’t already.

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INGREDIENTS
250 Grams Suran (Elephant Foot/Yam)
1 Tbsp Mustard Oil
1 Pinch Asafoetida (Hing)
1/4 Tsp Fenugreek Seeds (Methi Dana)
1/4 Tsp Mustard Seeds
1 Green Chilli
1 String Curry Leaves (Optional)
1 Tsp Turmeric powder
1/2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Tamarind Paste
1 Tbsp Coriander Leaves
Water (Optional)
Salt

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METHOD

  • Grease your hands first with some oil. Yam can get really itchy.
  • Peel the Yam carefully and chop into small pieces.
  • Soak in salt water for 5 mins. Using a colander, drain all the water. Also run plain water and clean them handsfree.
  • Using a dry kitchen towel, semi-dry the chopped Yam and keep aside.
  • In a deep pan, heat Mustard Oil.
  • Splutter Mustard Seeds.
  • Also add Fenugreek Seeds, Asafoetida, Chopped Green Chilli and Curry Leaves. Saute for a few seconds.
  • Now add the chopped semi-dry Yam pieces along with a little salt. Mix well.
  • Let this cook on a low-medium flame while stirring occasionally for 5-10 minutes, until they are soft and crunchy.
  • Now add Turmeric powder and Kashmiri Red Chilli Powder. Saute for a minute.
  • Also add Tamarind Paste. You can mix in a little water and then add to the Yam. Don’t skip Tamarind. Not adding this sour ingredient may cause an itchy throat.
  • Mix everything very well. Check for salt and spices.
  • Garnish with some fresh Coriander Leaves.
  • Serve hot and crisp as a side dish with Rice and Dal. Or even as a snack 🙂
  • You can also add in more water and Dry Red Chilli Paste and make it a little gravy like and serve with rotis or rice. We call this Surana Koot in Konkani/Mangalorean/GSB Cuisine. It’s on the spicier side.
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ABOUT ME
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USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

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

divyashree.mangalorkar@gmail.com

THE ULTIMATE SALAD RECIPE

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Salads are normally considered boring and most people I know hate salads. I, on the other hand love them and can eat them all the time if I could. Off late, I’ve started making salads at home every morning for my family and it’s become one good habit I’m proud of. We must make salads a regular part of our diet for the numerous benefits we all know that comes from eating vegetables, especially in their raw form. So the idea here was to get in as many raw vegetables along with a few fruits in this recipe and at the same time make it palatable for everyone else eating this. Because unless you don’t like it, you won’t look forward to it and very soon you’ll find yourself going back to your old food habits. This one is also so easy, it won’t take you more than 10-20 minutes.

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The ingredient list may seem like a lot, but don’t you worry. Most are readily available in your kitchen, if not you can easily source them from your local market and if you don’t find them anywhere, just skip those. I’ve tried to include everything I could possibly eat raw, but if you have other veggies or fruits in mind I could try, do comment below and maybe it will be a great addition to this salad.

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If you want to reap maximum benefits from this salad, always have them first. Salads just like Sprouts, should be eaten before an actual meal. You can follow a salad with cooked meal and not the other way around and definitely not along with food. Though I’ve mentioned some cooked or roasted snacks in this salad but treat that as an occasional addition only to help you get in raw vegetables into your system. If you can do without those, it’s obviously going to be better. Make salads a bigger portion of your meal.

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INGREDIENTS
1 Carrot
1 Cucumber
1/4 Raddish
1/4 Cabbage/Salad Mix Greens
1 Tomato / Cherry Tomatoes
1/4 Yellow Bell Pepper
1/4 Red Bell Pepper
1 Spring Onions/ Leeks (Optional)
1 Beet Root
2 Slices Pineapple /1 Orange / 1 Plum
1/2 Apple (Optional)
4 Tbsp Sprouted Mung Beans (Optional)
2 Tbsp Basil / Mint Leaves
1/2 Lemon Juice
1/2 Inch Ginger (Optional)
Extra Virgin Olive Oil (Optional)
Pink Himalayan Salt as per taste
1 Pinch Pepper Powder
20 grams Feta Cheese (Optional)
5-6 Nuts/Seeds (Optional)
Roasted Peanuts / Peas / Puffed Rice / Crisps / Crackers (Optional)

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METHOD

  • You first need to wash your veggies in water thoroughly. You can also soak them in water mixed with a little BAKING SODA for 15 minutes to rid off any residual pesticides.
  • After this, I like to scrape off dirt (if any) from my carrots , beetroots, cucumbers and PEEL the skin if required.
  • I then give all these veggies a quick WASH in water and wipe them with a clean towel.
  • Also peel my oranges, etc. Basically PREP the veggies and fruits for chopping.
  • So if you’ve read the top of this blog post, you know you don’t have to include all these veggies or fruits mentioned. Use whatever is available and feasible and start somewhere, even if it’s just 5 ingredients from my list.
  • So once I’m ready with my veggies and fruits all cleaned, I sit with my chopping board and knife and CHOP all the veggies and fruits and add them into a large mixing bowl. You can also use a food processor or vegetable chopper if you don’t have enough time to chop them all.
  • I try to include at least one FRUIT, be it an Orange, Grapes, Mango, Plum, Pineapple or simply an Apple. Whatever is available and in season. I prefer citrus fruits because they give a nice freshness to the salad along with sweet and tangy undertones.
  • Use at least one type of GREENS. It could be Baby Spinach Leaves, Iceberg or Cabbage if you have nothing available. The greens you can also use are – Red & Green Butter lettuce, Romaine, Oakleaf, Batavia, Bibb, Mizuna Mustard Leaves, Kale (Green, Red or Tuscan), Tatsoi, Pak Choi or Arugula. You might have to hunt a little, but if you can find a supplier for these, nothing like it.
  • Also don’t forget to add in some FRESH HERBS like Parsley, Oregano, Dill, Chives, Thyme, Sage, Basil, Lemon Balm or good ol’ Mint leaves. Though used in very minimal quantities, any one of these will help enhance the flavour of your salads and make it taste bright. Don’t know how brightness can taste, but you get my point or at least I hope you do 🙂
  • If even this doesn’t help you fall in love with this salad, the last resort would be to add a little bit of FETA CHEESE. But careful, a lot of these that I’ve ordered are salty on their own, so add salt only if you really need in your salad. Though I wouldn’t recommend using Feta Cheese everyday, but if it helps you eat your salad happily, then yes this can change the whole game for your salads.
  • Also sometimes you might feel that it’s too much of raw that you are eating. If it does get boring, you can add in some CRUNCHY SNACKS, though not recommended but it’s okay once in a while and in moderation. Roasted Peanuts/Chickpeas (Shing-Chana) or add in crushed Puris from your pani puri or sev puri or some Puffed Rice (Kurmura) or Multigrain Crackers or some Chips. Just very very veryyy little.
  • To help you further, you can add a PROTEIN like sauteed Cottage Cheese, Tofu, Boiled Egg, Chickpeas, American Corn or Chicken. But it’s better if you eat this after you finish your salad.
  • You can add NUTS AND SEEDS like Walnuts, Pumpkin Seeds, Watermelon Seeds, Flax Seeds. They will give a nice crunch to your salad and not yo forget the nutritional benefits.
  • Also adding in SPROUTS to this is a great idea. Not more than 4 Tbsp at once. You can read more on this here if you want to know how to consume sprouts the right way for maximum benefits.
  • In the end before you eat, add in the DRESSING like the Lemon Juice, Pepper Powder, Grated Ginger, Salt (preferably, Himalayan Pink Salt or Rock Salt) and Extra Virgin Olive Oil. Avoid store-bought salad dressing. they are loaded with unhealthy fats, preservatives and stuff that’s not good for your body.
  • The pictures I’ve put up are of all the variations I’ve tried. So do check them out 🙂
  • Toss your salad and serve fresh!
  • Do COMMENT below if you’ve tried something new or if you’ve tried this Salad. DM me your Salad pictures on Instagram. Follow me here and on Instagram. Your love and support keeps me going because to be honest I haven’t monetised my blog. I don’t blog to make money, it’s just my passion to share the knowledge I’ve gained over the years through my recipes and help everyone start taking care of themselves. Love ❤
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TURKISH LENTIL SOUP | DAL SOUP

Lentils are a superfood. They are great for the heart due to it’s folate and magnesium content and also makes an ideal diet for anyone trying to manage their blood glucose levels. If you are a vegetarian or vegan, make sure to consume lentils everyday in some form or the other because it’s also a great source of protein. Apart from that, they are rich in dietary fibre which takes care of your digestive system effectively. All these healthy benefits combined into this rich smooth creamy soup that’s also gluten free and vegan – something you must include in your diet.

INGREDIENTS
1 Tsp Ghee/Olive Oil (Optional)
1/2 Cup Lentils of your choice
1 Onion
1 Tomato
1 Carrot
1/2 Inch Ginger
2 Garlic Cloves
1/4 Tsp Turmeric Powder
Water
Salt
Chilli Flakes/Herbs

METHOD

  • Wash lentils of your choice until water runs clear and soak for 10-15 minutes.
  • You can use Toor Dal (Split Pigeon Peas), Masoor Dal (Split Red Lentils), Chana Dal (Split Chickpeas), Moong Dal (Split Mung Beans). Any one or a mix of 2 or all of them, whatever is available. In this recipe, I’ve used skinned dals, but you can use whole lentils with the skin too, like Moong (Mung Beans), Matki (Moth Beans), Rajma (Kidney Beans), Kabuli Chana (Chickpeas), etc.
  • In a deep pressure cooker, add washed dal with enough water. Around 2 cups.
  • Chop Tomato, Onion, Carrot, Ginger and Garlic roughly in big pieces. You can simply halve them.
  • Add these to the pressure cooker.
  • Add Salt, Turmeric and some Ghee. Vegans can use Oil or Vegan Butter.
  • Mix everything well.
  • Close the lid and let it cook on a high flame for 1 whistle.
  • Lower the flame to the lowest level and let it cook for 2-3 more whistles.
  • Switch off the burner and open only once the steam escapes.
  • Let it cool down completely.
  • Transfer to a mixer grinder and puree the cooked lentils and veggies until smooth.
  • Transfer to the same pressure cooker or another pan.
  • Add water if required and adjust the consistency as per preference. Also check for salt.
  • Give this a boil and transfer to a bowl.
  • Serve with your choice of garnishing. You can use Pepper Powder or Chilli Flakes or fresh herbs like Coriander, Mint or Basil. Even seeds like that of pumpkin, watermelon or just a little squeeze of lemon juice!
  • Tip : I make these in bulk. I have a huge pressure cooker. So I use around 2 cups of mixed lentils and right after I blend them in a mixer, I don’t add water. I simply transfer them into small bowls. Cover them with a cling wrap or lid and leave them into the freezer. When I need to serve, I simply run water or dip the bowl in water until the dal separates from the bowl and then transfer to a microwave safe bowl with some water and heat until it looks like a soup. You can also use a saucepan to do the same.
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Divyashree Mangalorkar Gupta
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