I am sure many of you are getting inspired with my paleo recipes. Here is one more which makes a great ingredient in your dishes. I was so used to rice in dishes and when I changed to paleo, I found it tough to eat the veggies roasted. That is when I came across this cauliflower rice. This looks like rice and you can adapt it to any rice recipe like pulao, fried rice and biryani.
Posts tagged Basics
Paleo diet also known as the cave man diet is not a fad diet but a life style change as far as I know. Our diet is so much dependent on carbohydrates. I could never let a day pass by without having rice. When I was a kid I would happily eat rice for all the three meals a day. But then when I started doing yoga for weight reduction, I decreased my rice intake and added more vegetables in my diet. I nearly lost 15 kg during a period of 6 months. It was such a great achievement for me. And then marriage, kid and Food blogging happened and everything was back to where it started. I was struggling hard to get rid of my weight but my life style didn’t help me. Three months back when hubby came home, he brought with him a book named as Paleo Diet by Neander Selvan. It is a Tamil book which explains paleo in detail. When hubby told me about the diet, I didn’t take it seriously. Nearly after a month, hubby was thinking of following it, but without my enthusiasm, he couldn’t start. I don’t know how it happened, but on Jan 4th we decided to change our food habit and follow Paleo.
Dabeli masala is a very important spice powder used in the making of Kutchi Dabeli. It is quite easy to make and has a unique flavour which gives the flavour for the dabeli. I made Kutchi Dabeli (click to view recipe) from scratch and it also included this masal powder. The quantity given will make nearly half a cup of the powder and you can store it in a airtight box in fridge.
After a long gap, I am here with another Cooking Basics post. I love to make variety of puttu and instead of buying puttu flour, I make it at home. It is the only way you can get perfectly delicious puttu. My mum used to make all types of flour at home and I was her helper. She used to refer me as her right hand. From the age of 12, I started cooking and used to help mum in each and every preparation. Do you think I enjoyed it? Absolutely not. I hated working in kitchen and wanted to go out and play with friends but now when I look back, what an experience I got with mum! I don’t know whether I can give it to my daughter but cooking always reminds me of my mum. As I do cooking daily, not a single day has passed without thinking about her in these two and a half years. Today when I was roasting the puttu flour, I so much remembered her. It is painful yet somehow nice to think of her.
Here we are in the final week of the month long blogging marathon and this week’s theme is Blogger’s Choice. So we can post any thing we like. Though most of them are doing travel related posts, I wanted to keep this week also food related. And what would be my choice? Any guess?? Mine will always be egg free baking!! How many of you guessed right?? For the first day I wanted to share with you the much awaited recipe. Home made egg replacing powder. I have talked about so many egg substitutes in detail but each substitute works differently and each substitute has its own advantage and disadvantage. You just can’t close your eyes and add them instead of eggs. They need some changes in the recipe itself. But what if you can just substitute the eggs? I know that there are so many egg replacing powders available in the market. If you are in US, then you just can buy the Ener-G but what about serious bakers in India?
I have been obsessed with a lots of things during various periods of my life. Once I was so much interested in painting that you can see me any time of the day painting. Then it was fashion designing and embroidery. Then came butter cream decorations on cake, and then blogging, and then came egg less baking and finally I have come to cake decorations with fondant. Along with that I am also obsessed with home made cheeses for a few months now. When I tried egg less baking, I used to end up with so many not so edible cakes and it would be a wastage of all ingredients. But as far as cheese is concerned, even if it was a failure, you will end up with tasty cheese. So for feta cheese, I have done it thrice and only once I got it right. Once I made a lovely cream cheese with my failed attempt at feta. So this is a win win situation. No loss.
Pasta is a staple Italian dish made using unleavened dough. There are two types of pastas – Fresh and Dry. There are so many varieties available in the market but making pasta from scratch can be an interesting task. Usually home made pasta dough uses eggs but as I always make egg free dishes, I was looking for an egg free pasta dough recipe. I saw one on food.com. It was pretty easy to make with commonly available ingredients and so I made it today. You need only three ingredients to make the dough and the softness of the dough depends upon the time of kneading. So have a clock nearby and knead the dough for 10 minutes so that it turns absolutely soft and elastic. Using this dough you can make any number of pastas. If you have a pasta machine, it will make your job easier, but if you don’t have one, do not worry. Use your chapathi roller to make pastas just like how I do. This dough makes very soft pastas. So roll up your sleeves and get ready to make it from scratch.
When you are doing stacked cakes or carved cakes, the cake needs to be firm enough to withstand thje pressure and should not crumble while you carve it with a knife. For making this type of cakes you always need to go for a butter based recipe. Oil based cakes are so soft, moist and crumbly that you can never carve it without crumbling it.
I love baking and what I love the most is the experimenting part. I prepare a recipe any number of times but once I get it right I never try it again. Because experimenting is what excites me. As I love eggless baking a lot, there are so may experiments going on in my kitchen daily. Sometime I like to think myself as a researcher who is exploring all the egg substitute possibilities. I have succeeded in substituting whole eggs in recipes but when it comes to egg whites, it is always a mystery. Whipping the egg whites to stiff peaks could never be replicated until a month back.
Cakes – The mere word itself will bring a lot of brightness in kids and adults. Once I used to be like that. I used to be super excited if some one talked about making cakes and if I pass a bakery, I used to love that heavenly smell and for that I would stand at that spot for 5-10 minutes. I never thought I would bake cakes in my life and surprisingly I have baked a lot of cakes in the past four years.