For the final week of this month’s BM, my theme is Vegetarian grilling. It is great if you have a grill at home, but for those who doesn’t have it, there is still so many ways you can grill your food. You can either do it on stove top in a grill pan or you can do it in your OTG. I used my OTG for all the dishes this week. The first one is only vegetables. You can use any vegetable you have at hand. I had a pack of mushrooms and some tiny baby eggplants. So I used both of them in this dish. While using oven, it is so easy to make these vegetables. Just mix, spread it on the tray and grill. The only drawback is that it takes nearly 30 – 45 minutes when grilled in oven. But I have so much time at hand and I don’t like standing beside the stove and keep on stirring the veggies.
Coming to the third day of toasts, I have one more recipe for paleo dieters. The popular peanut butter cannot be consumed in paleo diet as peanuts are non paleo ingredient. But as almonds is a really good alternative, I made this spread using almonds. Usually nuts have a lot of oil in them and so if making flour out of them, you need to be very careful. Otherwise you will end up with an oily mess. But the same oily mess can be made into beautiful butter with the addition of a few more ingredients. Commercially available nut butters have sweeteners in them, but I am doing it sugar free as sugar in any form is a great no no in paleo. To make it to spreadable consistency, usually refined oil is added but being a paleo recipe, I have added coconut oil which gave a really good aroma to the almond butter. The amount of oil added depends upon how spreadable you need your butter to be. Processed almonds are used in the recipe. We are not supposed to consume almonds as it is. You need to soak them for 12 hours, wash and dry and then use in any recipe. Even almond flour is made with processed almonds.
It has been a while since I posted recipes here. I have been quite busy and there were some problems regarding my network connection and I couldn’t check my blog for nearly 8 days. Yesterday the problem was resolved and I was so happy to be back online. My life has become so much dependent on internet connection. I have completed three months successfully in my paleo diet and from the past 2 weeks, I have been on intermittent fasting too. I have gone down by nearly 9 kg and have reduced so many inches. They say I look younger. Yay!!
This cream cheese platter along with onions and cucumber makes a great snack option for your diet or you can serve it as a side dish for your lunch or dinner. However you serve it, it is so delicious and I am sure you will go for a second helping. I could just live off with this plate for weeks. I served it along with oven roasted veggies and pumpkin soup for my lunch.
I have stopped using store bough tomato ketchup as it is loaded with sugar. I have been off sugar for the past two months and so I had to look for a sauce recipe without the sugar which I could use as a dip. I used to make tomato ketchup at home before marriage, but I used to add a lots of sugar to it. So I had to change that recipe slightly to make it perfect for my current diet.
After the green chilly sauce I posted yesterday, I also made the red chilly sauce. This is almost like the green chilly sauce but with little variations. I made a paneer dish with both sauces and we just loved them. It is so much better than the pricey store bought sauces. You can store these in refrigerator for three months because of the vinegar in the sauce. The reason why I chose to make these sauces was because of my paleo diet.
For this month’s BM, I chose the theme sauces and preserves for week one. We use a lots of sauce in cooking and I always had stock of green chilly sauce and red chilly sauce and use them up whenever I make Indo Chinese dishes. But after I started paleo diet, I have started reading labels and when I went through the labels of sauces, there were so many ingredients which we don’t take in paleo such as sugar, potato and corn flour. But still I made chilly paneer often for our dinner and so decided to make a home made sauce with only paleo approved ingredients.
For the second day, I am here with another dish made with potatoes. I am doing one vegetable three ways this week. After the tater tots, I didn’t want to deep fry one more dish. So baked the potatoes in oven and mixed it with the sauce. This is quite easy to make and tastes so delicious. I made an Indo-Chinese lunch today and this Honey Sesame Chilly Potatoes were part of it. There are so many variations of this dish available in many blogs, but I went for an easier version. If you want you can deep fry the potatoes and make this.
The third Armenian recipe is a very simple baked potatoes, which I served along with Armenian Rice Pilaf. While I was searching for a simple side dish to go with the pilaf, I came across this recipe. The original source is unknown but the recipe is in various sites with the same wordings. These potatoes are baked covered in aluminium foil for nearly an hour until tender.
For the alphabet Y, I had to do some word play as I couldn’t get any recipe in Tamil cuisine starting with Y. Yennai Kathrikkai kulambu is a very famous Tamil style gravy in which a spice powder is stuffed in brinjals and then a gravy is made. When I saw a similar version of brinjal as roast, I couldn’t skip it. The original idea is from Rak’s Kitchen. If you are wondering about the alphabets, I am doing an A- Z Tamil cuisine recipe mar4athon this month and we have arrived at the alphabet Y. Some say that it is called as podi kathrikkai but whatever the name may be, it tasted out of the world. As my mixer was not working ( only yesterday it came back in working condition with half of the functions gone) I had to improvise on the recipe. I have used idli milagai podi for the spice powder instead.