Today’s lunch was awesome. After starting with my paleo diet, I have been missing some dishes and one among them is ven pongal. Here is my attempt at making ven pongal into a paleo dish with cauliflower rice. Cauliflower is a great boon for all those are avoiding rice in their diet. Either grate it or process it in food processor and you will get it in the consistency of rice. You can then cook it in microwave or steam cook it to get the rice like texture. And this rice can be had with any gravy of your choice or can be made into any favourite dish.
Posts tagged GHEE
This soup is so flavourful as the pumpkin pieces are roasted in oven before making the soup. It will make a super filling appetizer to any meal. Or just have it for your evening 3 PM hunger pang, or serve it up for dinner. I make it once in a while when I feel very hungry. This is part of the paleo meal plan #1 I have posted. I also served Oven Roasted Veggies and Cream cheese platter along with this.
Almonds is an important part of vegetarian paleo diet. So how come high fat almonds are considered diet food? In paleo we try to reduce carb intake and increase fat intake. The energy needed are got from the fat consumed and do not worry, it will not increase your weight. I have been on paleo for the past 24 days and I am so happy with my weight reduction. I haven’t checked my weight for now, but the dress which was in my cupboard for more than a year is fitting me nicely. I will be sharing more recipes here. If you are interested, make sure to subscribe to my blog to receive updates.
Wishing You All A Very Happy Pongal
Harvest Festival is celebrated in different parts of India with different names but it is such a great part of our people. Fresh produce is used to make festive dishes and people take part in various games, they visit temples, visit relatives and friends and this is such a joyous occasion. I remember celebrating Sankranti in Mysore. We used to dress up so nicely and take ellu bella packs to all the neighbours and friends and it used to be so amazing. But nowadays, the getting together is missing so much. I myself confine myself to our home. Without mom, there is no one to talk to and it is becoming so boring nowadays. Guess, this is the side effect of getting old!!
For the second day of the flat breads, I made a paratha, which resembles our parotta so much but is made entirely of whole wheat flour. If you are new here, I am doing a month long marathon in which I will be doing posts on five categories, a category a week. We take off on Sundays and so the first week has only three posts. Yesterday I made Manakish Zaatar and today It is Pheni paratha. Recently I have taken to watching YouTube a lot. s so much like my initial days of blogging. I used to read so many blogs then. And now after starting a channel in YouTube, the craze for watching videos has caught with me.
Today we start another week of Blogging Marathon. For this week, I have chosen to do three rice dishes. I have tried so many rice dishes, some one pot meals, some mixed rice and one or two layered rice. This week I need to make three dishes using all the three techniques mentioned above. For the first day, I am making an one pot meal. This thengaipaal saadam / coconut milk rice is very easy to make and is so mild in taste and would be perfect for kids. If serving adults, serve it along with a spicy gravy and onion raitha.
I am doing an A-Z Tamil cuisine recipe marathon this month. We are half way through and have arrived at the alphabet N. For this I didn’t have to think a lot. I decided upon this ghee flavoured simple rice that is served with spicy kurma. Nei is ghee in Tamil and choru is rice. So the rice tempered with lots of ghee is called as nei choru. This is so rich with the addition of cashew and raisins. And it is best when served hot. Even if it is cool, reheat it while serving as ghee tastes great only when hot.
I am doing a month long A-Z Tamil recipes marathon and today is the day of the alphabet J. The only ingredient that came to my mind for J was Javvarisi which is nothing but sago or sabudana. No one at home is fond of javvarisi and so I don’t usually stock it up. As far as I know in Tamil cuisine, javvarisi is used in payasam or vadagam. My mom used to make payasam combining both javvarisi and semiya/ vermicelli. That would taste so nice, but after marriage, as my hubby was not a fan of javvarisi, I just started making payasam only with vermicelli leaving out sago. So this is the first time I am making payasam out of javvarisi in these 11 years.