Gluten Free almond milk cake| Milk Cake| Healthy Cake|Easy to prepare

Gluten Free Almond Milk Cake

Almond milk cake is a Gluten free cake, if you are health conscious like me I would definitely want to you try this cake for your family and kids, They would love it💗

RECIPE:-

Almond Milk Cake:-

2 eggs

1/1 2 cup Almond Flour

1/4  cup Sugar

1 1/2 tea spoon vanilla essence

2tbsp milk

Milk mixture:

1/2 cup condensed milk

1/2 cup evaporated milk

1/2 cup full Fat milk

1tea spoon vanilla essence(Optional)

METHOD:

1. Separate the egg yolks and egg whites in 2 different bows. 
2. whip the egg whites until soft peaks are formed, 
3. now add sugar to the egg yolks and beat until creamy and fluffy.
4. add the almond flour and mix until well incorporated.
5. add 2tbsp milk or as required to get the batter.
6. add vanilla essence and mix well.
7. bake the cake at 180c for 20 to 25 minutes or until the tooth pick inserted comes out clean.
8. let the cake cool down for 15 minutes and then take out the butter paper.
9. now prepare the milk mixture in a separate bowl by adding the ingredients.
10. poke the cake with toothpick and pour the milk mixture all over to make the cake soak
11. keep the cake in refrigerator for cooling.
12. after an hour serve with milk mix and the sliced almond toppings.

GlUTEN FREE ALMOND MILK CAKE VIDEO TUTORIAL: 

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Watermelon Rind Halwa| Healthy Recipe| 5 minutes Recipe| Quick and easy recipe

I am worried about rising covid cases in India, Hope you all safe in there. Wear masks, eat immunity boosting food and get vaccinated as soon its available to you, that's what we can do during this tough time. I have saved one of Immune boosting video in my YouTube playlist in Daily Routine for Good Health, if anyone interested you can watch it. This video is from Dr.Hansaji where she explains so well as to how we can take care of our health during this time. I hope the video helps! 

This is about new recipe I learnt from one of the group member's of Konkani Amchi Food in Facebook. Its a group where youngsters like us can learn Konkani recipes and know the importance of  how our elders would not waste even the peel of vegetables or fruits. They would make good use of that without throwing in to trash. I learnt Watermelon Dosa from my mother in law which some day I would share with you guys when I make. but this sweet halwa recipe credit goes to Reshma Nevrekar 😊 This is simple yet delicious recipe, I hope you all try and let me know your experience.

RECIPE:-

Watermelon Rind| Peel Halwa

Ingredients:-

1 to 2 cups Watermelon Peel

2 tbsp Brown Sugar/ Jaggery or as per your taste

1 tsp cardamom| elaichi powder

5 Golden raisins chopped

2 Cashews chopped

1tbsp Ghee to cook

METHOD:- Firstly get rid of the out layer green part of watermelon and grate the white part of watermelon and keep it aside. Now heat a pan, add a tbsp of ghee, once the ghee is melted add the grated watermelon. sauté until it turns translucent in color. once the water starts evaporating, add the brown sugar or Jaggery. Keep the flame medium. stir in between cook it until the water is reduced. add fried cashews and raisins nuts and cardamom powder and give a mix. When ghee starts oozing out and halwa comes out as a mass switch off the flame and serve. Halwa would look glossy, translucent and jelly like texture. Enjoy the Watermelon Rind halwa hot😋😋😋

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Nevris Recipe| Gujiya| Karanji | How to make Nevris| Konkani Recipes

Nevris are fried, crunchy, sweet dish from Karnataka, I tried this for the first time and these turned out great. I miss mom's cooking as we cant travel India this year because of the pandemic. So, I got to try these for my kid, I am not a great fan of fried items but these Nevris make me remember my childhood days where mom would cook variety of traditional sweet dishes especially during Ganesh Festival and Deepawali.

These are the deep fried sweet pastries made with whole wheat flour or the combination with all purpose flour and same is stuffed with grated coconut, jaggery and dry fruits. Nevris are made during festivals like Ganesh Chaturthi, Diwali in Karnataka. However, these are called Karanji in Maharastra and Gujiya in North India.

RECIPE:-

Cook time: 20 minutes, Prep Time: 20 minutes; Serve- 6-7

Adapted here

INGREDIENTS:

For outer Pastry of Nevris:

1cup whole wheat flour

1 to 1.5tbsp ghee

1/4 cu water or as required

1/4 tsp salt

For Nevri Stuffing:-

1cup freshly grated Coconut

1/2 cup Jaggery

1/2 tsp Cardamom powder

6-7 cahsews, chopped finely

15-16 golden raisins, choped finely

1tbsp Ghee

METHOD:

For the outer pastry of Nevris:

• Mix 1cup whole wheat with 1/4 tsp salt in a bowl. Keep aside.
• heat 1 1/2 tbsp ghee in a small tadka pan and pour in to the flour mixture.
• Rub the melted ghee in the flour, the flour should have a bread crumb like texture.
• now add 1/4 cup water or as required to knead a dough.
• Knead the dough smoothly, the dough should be neither too soft nor too thick. Wrap the dough with a muslin or cotton cloth and allow to rest for 10 to 12 minutes.

For Nevri Stuffing:

• Heat 1tbsp ghee in a pan.
• add 1 cup freshly grated coconut and stir for 2 to 3 minutes on low flame.
• Add the chopped cashews and raisins
• now add 1/2 cup jaggery and sauté the mixture for 2 to 3 minutes. do not cook for longer time. just mix well.
• switch of the gas and sprinkle 1/2 tsp cardamom powder.
• transfer the mixture to the plate and allow it to come to the room temperature.

Making Nevris:

• Uncover the dough and knead the dough again, then roll and form into a log. Cut the log in equal slices.

• Roll each dough piece between the palms of your hands and then gently flatten into a round or oval shape. Just ensure the balls have no cracks in them. Dust s
• Roll the dough round in 4 to 5 inches diameter circle. Similarly roll all the dough balls into thin circle of almost same size and thickness.
• Brush some water towards the edges of the nevris.
• Place 1 tablespoon or 2 to 3 teaspoons of the stuffing in the center or on one side of the circle, keeping the edges empty. Make sure you don't over stuff as then it becomes difficult to shape the nevris. They may also break while frying.

• Fold from one side. Seal the edges properly. I have used Nevris Mould  to seal the edge. For my readers who are staying in Florida, I got the Nevri Mould from Patel Brother Stores.
• Keep the dough covered with a moist kitchen towel, so that they don't dry out.

Frying Nevris:

• Heat oil in a wide pan to fry nevris.
• Once the oil is hot, deep fry 1-2 nevris at a time depending upon the size of kadai or pan.
• Once one side is crisp and golden then flip the nevris and deep fry the other side until golden brown. Flip once or twice for even browning and cooking.

• Place them on kitchen paper towels or napkin, to absorb excess oil if any.
• Once they come at room temperature, store them in an air-tight container. You could also keep them in the fridge.

• You can serve Nevris warm or at room temperature.

TIPS:

1. I have used whole wheat flour but you could use all purpose flour and wheat combination in proportion of 1:1.

2. While deep frying, make sure you cook till it golden brown, if you do not cook till this point, they may turn out soft. 

3.You could refrigerate Nevris for 2 to 3 days in a refrigerator.

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PALAK TAMBULI| PALAK RECIPE| EASY AND QUICK RECIPE|HEALTHY RECIPE

Palak Tambuli is a healthy recipe from Karnataka. I thank dear friend Shobana Rao for this amazing recipe who has recently posted in one of Konkani groups in Facebook. Its a quick and healthy recipe one can prepare it within 5 to 10 minutes of time.

Cooking Time: 5 to 10 minutes, Serve- 3- 4

Adapted here Cooking with Shobhana

RECIPE:-

INGRDIENTS:

1 Bunch of Palak Leaves (100gms )

1/2 cup Grated Coconut 

1/2 cup Curd

1/2 cup water

1tsp ghee

1tsp jeera 

1 green chilly

4-5 peppercorns ( I have used 2 of peppercorns so that its not too spicy for my kid)

For Tempering:-

1tsp ghee

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds (Jeera)

VIDEO TUTORIAL OF PALAK TAMBULI:-

METHOD:

Wash the Palak leaves thoroughly and dab them dry. Chop the Palak leaves or just separate the stem and keep it aside. Whisk the curd. To the heated pan add 1tsp ghee, add jeera, peppercorns, green chilies roast them slightly, now add the Palak leaves cook them until they wilt. Cover and cook for another 5 minutes. add the grated coconuts and immediately switch of the flame. Transfer to a mixer jar and grind to a smooth paste using 1/2 cup water. add more water if required to get the Tambuli consistency. Next add this ground paste to the whisked curd along with salt and mix well. For the tempering, add ghee to the Tadka pan, add mustards, once the mustard seeds splutters add the cumin seeds, once they sizzle switch of the flame. Pour the seasoning over Palak Tambuli. Serve with hot white rice.

Copyright © 2021 by Asha Kamat. All rights reserved.

Tips:

• Adjust the spice level according to your taste by adding more peppercorns. I have used 2 of peppercorns and 1 green chilly which makes the perfect mild Tambuli.

• Adding more Palak leaves turns the Tambuli darker in color.

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RED CHORI BEAN CURRY| BAGDE MOLO| KONKANI RECIPE

               

Sharing this Recipe of Ayee my Mother-in-law from whom I learned this recipe. This is a Konkani Recipe. She prepared it for us back when she had come to USA. I just loved the taste of Red Chori beans ( which is called Bagde in our Konkani). These sprouted beans are very healthy and rich in fiber thats why this is my families favorite. Papa ( My father in law loves this curry too so does my husband, so this side dish is a favorite of my entire family😊 

Red chori, also known as adzuki beans, are small, oval, dark-reddish brown beans. They have a strong, unusually sweet flavor and creamy texture. Adzuki beans are linked to several health benefits, ranging from heart health and weight loss to improved digestion and a lower risk of diabetes.

RECIPE:-

INGREDIENTS:-

1 cup Sprouted Red Chori Beans

1-2 medium size roughly chopped onions

Salt to taste

For the Masala:-

1 to 1 1/2 tbsp Coriander seeds

5 red chilies

1 cup grated coconut

1tbsp oil to roast the dry masala

Turmeric Powder

A small piece of Ginger

A small piece of tamarind

1 tbsp coconut oil

Water to grind to a smooth paste

2tbsp Coconut Slices (Optional)

METHOD:

Firstly, cook the Red chori bean sprouts (how to get red chori bean sprouts mentioned below) in a cooker with onions and adding required amount of salt and water. After a single whistle release the cooker pressure so that beans don't get overcooked. Now roast the dry masala i.e coriander seeds, red chilies by adding a table spoon oil, now add the roasted masala to the mixer-grinder along with coconut, turmeric, ginger, tamarind to get a smooth paste. Transfer the beans from cooker to a wide steel vessel and add the grinded masala. now add salt and a tbsp coconut oil and give a mix. Cook the masala until the bubbles appear. You could add 1tsp sugar in the end. This is optional. Serve with white rice and daal.

Copyright © 2021 by Asha Kamat. All rights reserved.

Step by Step Images:-

                                      

VIDEO TUTORIAL OF RED CHORI BEAN CURRY

How do you get Red Chori Beans Sprouts?

Soak the beans in a bowl of water and set aside for at least 12 hours or overnight.

Rinse the beans and drain the water.

Rinse and drain the sprouts every 8 to 12 hours for the next three days or until when the sprouts achieve the required size.

Tips:

1. We can also cook beans in a steel vessel so that we can keep a check. 

2. Do not overcook the beans, when we press it from hand it should break easily.

3. Adding a tea spoon of sugar or palm sugar in the end would give a sweetness to the curry.

4. You can add Young Bamboo or Potatoes in the curry.

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