Coconutty Pumpkin, Spring Onions and Cabbage

Its no surprise that I have so many recipes, which feature pumpkins. I love it.
Not only does it have an inherent sweetness but when you look at its nutrition chart, you can’t help but add it in your regular diet.

Just 26 calories and 7 grams of Carbs in 100 gms.
Loaded with Vitamin A bringing in almost 170% of your RDA.

As usual its a super simple recipe. Finely dice cabbage, spring onions and slightly larger pieces of pumpkin. Leave the skin on. Once cooked it softens and tastes great.

Dry roast some cumin, coriander seers, sesame seeds and fennel seeds. To this add some fresh ginger and green chilies. Powder them in a blender.

Heat some coconut oil in a large dish. Once its heated, add all the vegetables and the powdered masala.

Mix them well and cook covered on low flame for 10 mins. Check in between and toss them up.
Once the pumpkin has softened the dish is ready.

Season with salt before serving it.

The freshness of the dish will surprise you.

A fabulous dinner that is low in calories its almost free.

Steamed Fenugreek and Minced Meat

This is a very simple and extremely low-carb dish.

Steam the fenugreek leaves for about 5-6 mins. If you don’t like these replace with any other leafy vegetable.

Melt butter in some oil.

Add minced meat. The meat will start leaving a lot of water.
Make a dam with the meat and let the water collect at the base.

Keep cooking till the water reduces to less than a few teaspoons. This butter and meat juice solution is becoming an amazing ghee like liquid.

Mix the meat into this and sprinkle salt, paprika and oregano. You might want to use a little more paprika that you think normal.

The meat will cook really fast. Keep a close watch on it.

Layer the leaves and top it with the meat.
Use any sauce or condiment you like.
I used American Mustard but Mayonnaise will be a better choice.

The total carbs in this dish will be less than 5 or 6 grams.

Baked Chicken with Fenugreek Leaves

And trust me….the bitterness level of Fenugreek is greatly diminished in this recipe provided you use all the ingredients.

Wash and dry the fenugreek leaves. Its best if you use a salad spinner.
Spread them in a baking dish.

Place two chicken breast on it.

Season with salt, pepper, zatar powder, chat masala…anything you want.

Spread some mayonnaise and crumble some pizza cheese on it.

Bake for 40-45 mins at 200 Celsius.
If there is a little liquid collected at the base, then bake for another 5-10 mins with only top heat on.

Healthy Lunch boxes take less time.
Enjoy.

Grilled Mackerel on bed of Spinach.

Dry roast spices like cumin, fenugreek, coriander, pepper and ajwain. Add a green chilly and blend in a mixie. Note that fenugreek may impart a little bitterness in this dish.

Fry this paste in ghee. Add cleaned spinach. I don’t discard the stems but its a matter of personal preference.

Lay it in a lunch box.

Grill mackeral with just salt and pepper. Just when its almost done drop a small piece of butter on the fish and let it melt.

Place the hot fish on the spinach bed and close your lunch box.
Let them steam inside while you take the tasty lunch box to office.

Girdled Okra with Baked Chicken

To prepare the chicken, generously rub minced garlic, chilly flakes, any dried herbs and olive oil. Season with salt and pepper.

Some cheese topping.
Cover the baking dish with foil.180 degrees for 40 mins.
Uncover and only top heat at 200 for 10-12 mins.

There will be oil collected at the base of the dish. Its your choice to either dry it up or use it as a sauce.

Cut the heads off the okra. Lay them on a HOT grill pan. Keep tossing around till they are done. Should take less than 7 mins.

Lay them in your lunch box, Place the chicken and pour the sauces around it.

A super healthy Low Carb lunch box.
#LCHF

Chocolate Fudge Cake

Chocolate Fudge Cake

This was prepared by my dear sister.

1 cup of Maida.
3/4 cup of Powdered Sugar. Keep 1/4 and 1/2 separately.
4 Tablespoons of Cocoa powder.
A pinch of salt.
1.5 tsp of Baking Powder
75 ml of Milk at room temperature.
5 Tablespoons of hot water.
1 teaspoon of Vanilla Essence.
1/2 cup of Butter.
2 Eggs.

Steps:
1. Sieve maida along with salt and baking powder. This will help them mix together.
2. Dissolve cocoa in hot water. Add the quarter cup of sugar. Slowly add the milk while mixing it well and cook on slow flame till mixture is like custard(DONT OVR COOK). Let it cool and then add essence.
3. Beat butter and sugar till light n fluffy. Add eggs one at a time
4. Preheat oven at 170c
5. Fold in the maida with the cocoa sauce and butter mixture. Pour it into prepared tin.
6. Bake for 30 min.

Let the cake completely cooldown before you proceed with applying the Ganache.

For ganache
200 ml Amul Cream
300 gms Morde Compound
Microwave for 30 sec till it is combined

Then apply on the cake using a spatula.

There is no limit to how you decorate it.

Enjoy.

Marinara Sauce and Eggs

I have made this sauce before but this time I used a little different ingredients and it was very good.

Finely chopped some shallots.

Melted some butter in oil. Add mustard seeds, dry red chilies and garlic. Added the shallots and cooked till they softened a little.
Added lots of finely chopped ripe tomatoes.
If you don’t like skin then you can blanch them beforehand.
Salt will hasten the softening of the tomatoes.

Once they are really soft add turmeric and red chilly powder.

Spread it on the pan and add eggs. Do it carefully and keep them separate.

Cover and cook on low flame for 8 mins.
Open and add chopped coriander.

Cover and cook for 3-4 mins and then leave it covered.

You can eat this as it is or with roti, dosa or idly.