Category Archives: Indian Recipe

Roasting Red Bell Peppers

Red bell peppers are inherently sweet and delicious. They are my favorite thing to add toRoasted Red Bell Pepper any dish! Here is a way to kick it up another notch (in the words of the famous chef, Emeril Lagasse)by just roasting it on the oven.

This simple method adds so much flavor to the peppers, you will taste a hint of smokiness, the pepper gets sweeter and the flesh becomes so soft. I absolutely adore this. I also love canning them once they have been roasted. You can choose to either can them in vinegar or oil but always add some spices to the mix. Once they marinate in there, you can use the oil to cook with for added flavor. Genius, right??

Directions

Turn your oven broiler on low. Wash and dry the red bell peppers and place in a single row on a baking sheet. I like to cover the bottom in aluminum foil to make clean up that much easier.

Place the baking sheet with the peppers under the broiler. You have to keep a close eye because you will notice small brown bubbles will appear. You want the skin to darken but not to become completely black. This process will only take a few minutes (2-4 minutes.)

Remove the baking sheet and turn the peppers over to expose the other side. You want the entire pepper to have brown blisters throughout.

Remove from the oven and place the peppers in a plastic sealable bag and allow the steam that is contained to separate the skin from the pepper. After 15-20 minutes, remove the peppers and the skin should come off quite easily.

Chop them up ad add them to salads, soups, serve as appetizers with a cheese plate or can then for later.

Father’s Day Brunch Ideas

Best Dad!Father’s day is right around the corner! Are you excited?? I always say that everyone goes all out for Mother’s Day but what about our dad’s? They deserve as much love and attention, so let’s try to make this Father’s Day the best yet!

Brunch out at a nice restaurant is always nice but I find that on holidays like this, everything is booked, solid. Also, do you really want to fight the crowds (love the traffic) to wait in line for 30-60 minutes for a reservation you made for sub-par food? On crazy days like this, restaurants are trying to push out orders so fast that sometimes the quality of food isn’t as great. Not only that, but you are stuck listening to kids cry, it is so loud you can’t hear yourself think and you feel rushed so the next person can be seated for their reservation. YIKES!

Why not avoid this all together and take dad and mom out the night before and then spend Sunday at home? Plan a great family brunch/bbq and serve dad his favorite foods. Lucky for you, I have compiled together a list of my favorite dishes for dad! Visit my Pinterest Page to see all of the recipes that I have compiled for this special day!

Now that the meal is planned, what about dad’s gift? If you still haven’t found dad the perfect gift, no worries! I done the leg work for you already and compiled together a list of great gift ideas any dad would love.

Bhaji AKA Indian Fried Veggies

Just because I live a low-carb lifestyle doesn’t mean I can’t what whatever I want. I have found ways around restrictions and this has to be my addiction. Tons of flavor and no guilt associated with my indulgence.

IngredientsBhaji AKA Indian Fried Veggies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon  ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika
1 cup coconut flour (if you enjoy carbs, use chickpea flour here for a healthy snack but when you do, cut the water to 3 tablespoons)
3 eggs (if you choose not use eggs, feel free to substitute more water, I would only add 3-4 tablespoons of water. You want the batter to remain thick so it coats the vegetables.)
1/4 cup water
4 cups of vegetables: eggplant, squash, zucchini, onions, peppers or any other vegetable you desire; washed and cut into medium sized pieces.
oil for frying (I prefer peanut, coconut, lard or just good old grape-seed oil)

Directions
Mix together the batter, it should be quite thick.

In an electric skillet or deep-fat fryer, heat 1-2 inches of oil to 375 degrees F. Place a small amount of the batter int he oil, when it begins to bubble and cook immediately without burning, it is ready to use.

Place the vegetable in the batter and cook similar vegetables together until the outside is golden brown. Do not overcrowd the pan or it will not cook properly. Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.

Drain on paper towels (keep warm in a 300 degree F oven).

TIP: Premake/mix the batter and leave the water out, you can use this to fry meat. It is a great dry rub for spicy fried chicken.

Low-Carb Indian Rice Pudding

Low-Carb Indian Rice PuddingOK, I love Indian Rice Pudding. It is delightfully sinful and with my recent lifestyle changes (low0carb for life, baby!) I was missing this delicious treat and after 2 batches, I found the perfect recipe! I have to say that this tastes like the real thing and is pretty addictive.

Ingredients
2 tablespoons unsalted butter or ghee
2 cups of uncooked, riced cauliflower (pulse this through the food processor use use a ricer) (or for the regular carb-lovers, use fully cooked long-gran rice or basmati rice)
1/2 cup heavy whipping cream
1/4 cup sugar, honey or sugar substitute
3/4 cup coconut milk
½ tsp. lightly crushed saffron
1/4 teaspoon ground cardamom
1 1/2 ounces raisins (I like to use sugar-free dried cherries, blueberries or chocolate chips)
1/3 cup unsalted slivered almonds

Directions
In a large nonstick saute pan over medium heat, melt the butter combine the cauliflower, heavy cream, sugar substitute, coconut milk, crushed saffron (if you have it) and cardamom.

Continue to stir the mixture until it comes up to a boil, decrease the heat to low, cover and allow it to cook for 10-15 minutes until it thickens.

Once the cauliflower has fully cooked, remove from the heat and add the raisins and slivered almonds.

Portion out the “rice” pudding and cover with plastic wrap, have the plastic wrap touch the top to keep it from forming a “skin.”

 

Mango Coconut Popsicles

I was visiting my sister and my beautiful nieces (2 and 5 years old) and they wanted to make popsicles so I pulled out the overripe mangoes and we made this together. I used whatever we had on hand, which truthfully wasn’t much and to my surprise, it tasted beyond amazing! The girls gulped them down and these things were bigger than them! As you can see from the pictures, there were no complaints from the crowd and this earned me 15 minutes of precious silence!
Older Baby Younger Baby
Ingredients
2 fresh, ripe mangoes (or 1 lb frozen diced mangoes) You can substitute any fruit for mangoes such as peaches, blueberries, raspberries, cherries, nectarines or anything else.
3/4 cup coconut milk (I use heavy cream as well)
1/4 cup sugar, honey, agave or equivalence of stevia

Directions
Peel the skin off of the mangoes, cut the flesh off of the large center seed and place directly into the blender.

Taste the mango to see the sweetness and add sugar as necessary. When they are over-ripen, they really don’t need any sugar added. Add the remaining ingredients into the mixer and set to high until it is fluffy and has expanded in size.

Distribute the puree equally among the Popsicle mold and freeze overnight.

Spicy Ginger Sweet Potato Mash

I go home to visit my parents once a month and when I do, I do not let my mother cook at all. That is her monthly break and it is my chance to add variety to their meals. I made this for them the last time I was there and they absolutely loved it! It is such an easy recipe and they ate every bite of it!Ginger Sweet Potato Mash

Ingredients
2 large sweet potatoes (low-carbers you can use celery root or jicima in its place and follow the same directions below)
2 tablespoons oil
2 tablespoons whole black mustard seeds
1 inch ginger, peeled and shredded
1/4 teaspoon garlic powder
1/2 teaspoon
1/4 teaspoon cayenne or chili pepper

Directions
You can choose to remove the skin or leave it on. i prefer to leave the skin on for the extra nutrients and texture. Pierce the sweet potato with a knife several times and microwave on high for 10 minutes.

Cut or smash the sweet potatoes and set aside.

Bring the oil up medium-high heat in a medium sized pan and add the black mustard seeds. Once they pop vigorously (wait until it sounds like roaring boil), then add the sweet potatoes, ginger, garlic, salt and cayanne pepper.

Allow it to cook thoroughly and mix it every 2 minutes. I like there to be a bit of a crust on the sweet potato. It adds amazing texture and flavor to this dish. This will take about 10-12 minutes.

Perfectly Crispy Pork Belly

I adore bacon but I can’t stand to buy bacon from the store. Have you ever read the labels? There are preservatives and sugars (dextrose being one) that are not good for human consumption. I prefer to make my own which is actually cheaper. I go to the local butcher shop and buy Pork Belly which is bacon. The butcher is kind enough to slice it to my preferences (thick-cut all the way baby!) In Uncooked Pork BellyChicago, I found organic bacon for $4.99 which is the same price as pre-sliced treated bacon that isn’t even organic. So, this is a better deal and so much healthier!
Ingredients
1 pound pork belly (aka bacon)
black pepper
salt

Directions
Place the oven rack right in the center.

Line a baking sheet with foil and leave excess foil so it hangs over the pan, this will keep the bacon grease from dripping onto the pan.

You can use a cooling rack on top of the foil to get the crispiest bacon. If you would like to do this, spray the cooling rack and place it on the foil.

Place the cut pork belly on the foil or on the cooling rack. Place the pork belly in a single layer and do not allow it to overlap. I like to add pepper to my bacon at this point to give it added flavor.Perfectly Crispy Pork Belly

Turn the oven on 400 degrees F, it is very important that you do not preheat the oven. You will be placing the bacon in a cold oven.

Cook the bacon for 12-17 minutes. The cooking time will depend on how thick you back was cut. I prefer to have thick cut bacon, you should start looking in on your bacon at the 10 minute mark. Do not open the oven, just turn on the oven light. Once the bacon looks golden brown, remove it from the oven. Remember that it will continue to cook even outside of the oven so if you let it get brown it will only brown further, which you don’t want.

Place the bacon on a paper towel to absorb the grease and cool off, you can also place it on a clean cooling rack if you desire. I like to salt the pork belly at this point.

Save the bacon grease for cooking eggs or meat. It should not be wasted.

TIPS
The oven should not be preheated, you will be placing the bacon into a cold oven.

To freeze the bacon: undercook the bacon a bit, freeze it after cooling off. When it is time to cook the bacon, place it in the microwave for 30 seconds on high and you will have perfectly cooked bacon.

Remove the bacon immediately after cooking. The bacon will continue to cook from the residual heat that it holds within but you don’t want it to continue cooking from the heat that comes off of the baking sheet.

For the non-low-carbers, you can sprinkle some brown sugar or dip the bacon in maple syrup before baking. This makes a great variation.