Category Archives: Middle Eastern

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

Ingredients
4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

Directions
In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

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.

Fried Vegetable and Paneer Kofta Balls

Fried Vegetable & Cheese Kofta BallsKofta Ball Ingredients
2 cups cauliflower, grated
2 cups cabbage, grated
1 cup almond flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Asafoetida (omit if you do not have it)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons garlic paste
1 tablespoon ginger paste
1 teaspoon poppy seeds lightly roasted and ground into a powder
3 tablespoons cashews ground into a thick paste
24 cubes of paneer cheese
Enough coconut oil to fry the koftas in (feel free to use any oil that you have at home)
Set aside another 1/2 cup of almond flour so you can roll the balls in the inf you want a more defined exterior coating.

Mint Chili Sauce Ingredients
1 1/2 teaspoons garlic
2 tablespoons mint leaves
1/4 piece of red chili pepper
1/2 cup yogurt
1/2 lime, juiced
1/4 teaspoon salt
1/8 teaspoon black pepper

Kofta Ball Directions
Combine all of the ingredients together but the last two. Allow them to sit in a large bowl together for 30 minutes to allow the dry ingredients to get absorbed into the vegetables and the flour to absorb all of the liquid.

You can make the balls as large or as small as you want. I like to make them big enough so I can safely pop one in my mouth without looking like I just stuffed my face. Place a piece of paneer at the center and then roll the dough into balls. This recipe usually makes 24.

Bring the oil up to 350 degrees F.

Fry a few at a time, make sure you do not overcrowd the pan so the temperature stays up and they all brown evenly. Allow the balls to dry on paper towels. Serve with the sauce.

Mint Chili Sauce Directions
Combine all of the ingredients together in the blender and blend. Serve on the side or directly over the fried balls.

Homemade Paneer

I absolutely adore paneer (Indian cheese that is light and resembles mozzarella cheese. This is made in Indian homes and added to several recipes. I can’t seem to get enough of paneer!! Most people think that it is difficult to make cheese but it is beyond easy.Homemade Paneer

Ingredients
8 1/2 cups whole milk
4 tablespoons white vinegar or 1/4 cup lemon juice (you can use either depending on what you have in your cupboards)
1/4 to 1/2 teaspoon salt
cheesecloth
string

Directions
Using a large colander or mesh strainer, line it with 3-4 pieces of cheesecloth.

In a large heavy-bottomed pan, bring the milk to a boil and before it begins to boil, turn off the stove and add the curdling agent (vinegar of lemon juice) and the salt. Stir the mixture and allow it to stand for 10 minutes so the curds can begin to form.

Drain the mixture through the cheesecloth and please make sure that you are draining into a bowl, you want to keep the liquid aka the whey.

You want to let this curds cool and then squeeze all of the liquid out of the cheesecloth and tie it as tightly as possible when you form a flat disc and place it in a bowl and then transfer it to the refrigerator to harden for an hour or overnight. Cover the bowl to make sure it does not take on any flavors found in your refrigerator. Once it has hardened, cut the paneer into small cubes. You can just fry them in some butter and serve once golden brown.

TIP: Use the whey in soups or any other dishes to add flavor and to thicken.