Tag Archives: high-carbohydrate

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2

Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
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Pistachio Roti with Ripe Banana Chutney

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Do you also experience these afternoon pangs when you feel like munching something that is a super favorite? Like chocolate chip cookies, or samosas, or something that is utterly delicious?

I admit that I am a victim to this feeling on most afternoons.

One such afternoon this week, I happened to be at home, and I made this family favorite. This ripe banana chutney is a favorite of my family than my husband’s. Infact, they were introduced to this by me, only after our marriage.

I use ripe bananas anyway. But I often leave them to go black on the outside to go extra sweet and creamy. And we generally get low-fat toned cow’s milk. So I reduce the milk till it is half when I make this.

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For the roti, it is quite a straightforward process: Have a ½ a cup of roasted pistachio powder ready in hand. Mix that with 2 ½ cups of whole wheat flour; make this mixture into a dough with the help of some water (a cup or less will generally do). I do not use any fat here, but you could if you feel it will help in making the dough.

Make even sized balls and then roll the dough into discs that are not more than half a centimeter thick. With some olive oil (even light oil will work), toast it in a griddle till light golden.

 

  1. 3 ripe bananas
  2. 3 cups of reduced milk
  3. 1 tbspn condensed milk (sweetened)
  4. 2 tbspns sugar
  5. 1 tspn cardamom powder

 

–          Mash the bananas into almost pulpy, leaving some good chunks, into a mixing bowl and add the sugar.

–          Add reduced milk, condensed milk and cardamom powder and combine till everything is mixed perfectly. Do not over mix, because you want the consistency to remain creamy yet chunky. Serve with hot rotis or puris.

Cauliflower and Green peas Arrabiata Pasta

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I found these mini macaroni pasta the other day on the supermarket aisle. Small (mini) pasta varieties are generally included in soups or broths in Mediterranean cuisine, since they give some body to the dish, probably because of all the starch they contain. But I still decided to make pasta, a rather thick and aromatic one with this. I was out of those general woody herbs, except mint and parsley. These were the only herbs that went it. So, a nice aromatic, spicy, Arrabiata pasta was in store for Sunday lunch.

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I remember the days I was new to pasta cooking, some 9 yrs back. Now I not only cook pasta, but I sometimes even make it from scratch at home.

  1. 250gm any mini pasta
  2. 4 tomatoes, roughly chopped
  3. 4 cloves of garlic
  4. 150 gm of cauliflower, florets
  5. A handful or so of green peas (frozen)
  6. 1-2 tbspn tomato puree
  7. 1 tbspn balsamic vinegar
  8. A bunch of fresh mint and parsley leaves finely chopped + a few extra for top it off later
  9. Salt
  10. Extra virgin olive oil

 

–          Set water to boiling and add your pasta as soon the water comes to a boil. And season the water with salt

–          Meanwhile cook your arrabiata sauce. Heat a heavy bottom dish and add in a tbspn of olive oil. Add in the garlic cloves and let it cook for about 20 sec.

–          Add the chopped tomatoes and cook till they release their juices. Mash with your spoon to release more juices and make the mixture into almost a paste.

–          Add in the tomato puree and cook for around 2 more minutes. Add in the cauliflower florets and cook for 7 min, till the florets are nicely done and fork tender. Add the green peas and cook without the lid for another 2 min. At this stage add the balsamic vinegar. This is necessary to give a smoky and pungent flavor to the pasta

–          Throughout the cooking of the sauce, keep adding the pasta water to emulsify the sauce and also to give it some texture and body.

–          Season the sauce with salt. Add the pasta to the sauce and combine everything. Take everything off the heat. Stir in the chopped mint and parsley. 

Cauliflower-Basil and Fig pasta, with Pistachio buttered Toast

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Why make pistachio butter, when the usual butter would be enough? Just because I felt like? Or because there were pistachios at home? Or to enhance the herby flavor of the said pasta even more? All three reasons, actually. I make even orange butter sometimes, but that’s another story. I will just say that I love anything that is out of ordinary. And this pistachio butter is just that. And another thing about this particular pasta this particular time is that it has all flavors perfectly combined all into one dish – sweet, salty, tangerine and spice.

First off the pistachio butter; its quite simple actually; you just have to take some time out to make it and refrigerate it. The rest follows as if you have given instruction to not just yourself, but everyone else in the house too.

Pistachio butter:

  1. 50 gm pistachios, raw and unsalted
  2. 100 gm unsalted low-fat butter
  3. A pinch of salt
  4. 1 tspn of extra virgin olive oil
  5. 2 medium sized cloves of garlic

 

–          First off, toast your pistachios till they give out their scent. That’s when you take them off the heat and let them cool for a bit.

–          Whisk your butter till smooth with a spoon. No need for a whisk too, for such a little quantity.

–          I use a mortar and pestle for crushing and grinding the pistachios and garlic cloves, but you can use your processor or grinder, whichever is convenient.

–          In your mortar and pestle or grinder, add the garlic cloves, process, and then add in the toasted pistachios and grind till they become almost powder, but not entirely. With pistachios, I find that some texture is perfectly good. While you grind, add in the tspn of olive oil and salt.

–          Now add in the mixture to the butter and whisk again till smooth and absolutely luscious.

–          Refrigerate it. It stays well in the fridge for upto 2 weeks.

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Now for the pasta; you could definitely use fresh figs in this. I have tried them and they are as fabulous these dried ones.

  1. 250gm of any pasta of your choice
  2. 200 gm cauliflower, chopped into medium sized florets (so, a little chunky)
  3. 6-8 dried figs, chopped into fat slivers, or 4 fresh ones just quartered
  4. A bunch of fresh Italian basil leaves
  5. 20 gm of chilli flakes
  6. 3 garlic cloves, minced/crushed
  7. Salt
  8. Extra virgin olive oil

 

–          Cook your pasta according to the instructions on the packet. I used conchiglie, and it needed 7 min as per the instructions.

–          Meanwhile, cook your mixture to go into the pasta. Start by heating a heavy bottom pot, add a tbspn of oil, cook the garlic, add in the cauliflower and cook till the florets are almost fork tender.

–          Add in the chilli flakes, figs, salt and basil. Cook for 2 minutes more. Take mixture off the heat and add in some more fresh basil. This is one of the few pasta dishes I cook the basil. This gives a very rounded flavor to the dish.