Oven Roasted Cauliflower- A Low Carb and Gluten-Free Recipe

As a low carber, this is one of my favorite recipes. I realised that I haven’t started posting my favorite low carb recipes here. So, from now on, you can see my favorite low carb recipes in this space

Ingredients

1 head cauliflower (about 3 1/2 cups)

1 tbsp. Olive oil

1 tbsp. garlic powder *

1 tsp. paprika *

2 tsp. ground coriander *

1 tsp. ground cumin *

1/8 tsp. ground turmeric

2 tsp. parmesan cheese ( shredded) – optional

Salt (as per taste)

Method

1. Wash the cauliflower flower and drain well. Cut into thin long florets.

2. Add rest of the ingredients to the cauliflower and rub well.

3. Line a baking sheet with aluminum foil and drizzle nonstick cooking spray. Spread the cauliflower florets in a single layer.

4. Bake for about 20 to 25 minutes in a 400 degree Fahrenheit preheated oven, until the florets are golden brown and tender.

5. Transfer it to a serving bowl. Sprinkle parmesan cheese ( if using) on top. Serve immediately.

Notes

The spice which have been marked * can be increased/ decreased according to your taste buds.

Read the entire recipe here

Flourless Peanut Butter Cookies–Gluten free Cookie Recipes

I never liked the peanut butter, until I was forced to have a tablespoon of it with two slices of whole wheat bread for my breakfast during my second pregnancy, when I had Gestational Diabetes .   Later on, when I started my research with other low carb food ( which still continues ), the PB jars stay as such in the pantry and just before the expiry date I make these flourless peanut butter cookies. It all started 2yrs ago, when I found this recipe in The Gourmet Cookbook. I always had thoughts about substituting brown sugar instead of white sugar, which I tried only this time.

 This recipe is linked to Sadhana’s blog event Wholesome Desserts-With No Refined Flours nor Refined Sugars, which originated at cookeatdelicious. This is the recipe that came in my mind when I came across the event. The words NO refined flours and Refined sugars- that is all I read and missed the word Wholesome dessert( While shopping, if I see product priced $17.99, I consistently miss the number 1 or the first or say the important digit , and always my DH points that digit to me ). That is what has happened here also . I Looked into the words clearly only just before linking the event and mailed Sadhana. She replied back saying that it is fine . So, the recipe goes straight there .
Ingredients
1 cup Crunchy or Creamy Peanut Butter
3/4 cup light brown sugar
1 larger egg (lightly beaten)
1 tsp. baking soda

Method
1. Preheat the oven to 350 degree Fahrenheit. Line the cookie sheet with parchment paper.
2. Cream the peanut butter and light brown sugar until pale for about 2 minutes, using a electric hand mixer.
3.Add the egg and baking soda and beat until well incorporated.
4. Make small balls and place it on the lined  baking sheet. Using the fork, flatten and make crosshatch pattern.
5. Bake for about 10 minutes ( when they turn golden brown, slightly browned on the sides )or until done. They will be soft, but hardens once they are cooled down.
Notes

• The original recipe calls for 1 cup of regular sugar, which I always cut it down to somewhere between 1/2 cup to 3/4 cup. And, I did the same this time with brown sugar too.
• This recipe can be considered to be a perfect gluten free recipe while using gluten free peanut butter.

Read the entire recipe here

2 Minute Nutella Mug Cake / Microwave Nutella Mug Cake - Microwave Cake Recipes, Recipes using Nutella

Both my kids love Nutella- the hazelnut spread. My elder one, who loves baking with me, nowadays has started asking me to bake something for his evening snack, he is quite a different person at our home . Myself, DH and younger one love anything but Indian. But, this guy never opens his mouth for anything that comes under the category Indian , except for the 3 Indian meals, that I serve everyday( He has no other option, other than that ). When I came across this recipe over the internet, I wanted to try it for both my kids, I knew my elder one is going to love it. I combined recipes from two websites for this cake and they resulted very good. First time when I made it, I had to split the batter into two mugs. While shopping I found a large mug, grabbed it immediately for posting this recipe . Check out the other microwave cake , that I posted earlier.
Nutella Mug Cake
Makes 1 Large Mug size
Ingredients
1/4 cup flour
3 tbsp. sugar
1/4 tsp. baking powder (and not the baking soda)
3 tbsp. cocoa
small pinch of salt
1 large size egg
3 tbsp. milk
3 tbsp. oil
3 tbsp. nutella
1 tsp. milk or semi sweet chocolate chips
Method
1. In a large coffee mug ( check the image, the mug is really big), add all the dry ingredients (flour,sugar, baking powder, cocoa, salt) and stir.
2. Break an egg and add it to the dry ingredients and stir. Add the milk and continue stirring which will help to smooth the batter. Add oil, nutella and stir well. Finally add the chocolate chips on the top and at microwave HIGH cook for about 2 minutes ( I took it away after 1 and 1/2 minutes, while the Choco chips were gooey on the top and that is what I wanted).
3. Serve it hot/ warm along with a scoop of vanilla ice cream or as such .
Adapted from Melskitchencafe and babbledotcom

Read the entire recipe here

Homemade Chicken Nuggets with Semi Homemade Honey Mustard

If you have kids who are just crazy like my kids asking for chicken nuggets, try this recipe. Why to buy the frozen processed chicken, when the recipe is so simple? :).
Ingredients
1 lb. boneless skinless chicken breast (cut into small cubes)
1 cup all purpose flour
1/4 tsp. chicken tenderizer (Adolphs no flavor meat tenderizer)
1/4 tsp ground black pepper
2 tsp. garlic powder
1 1/2 tsp. onion powder
salt (as per taste)
1 tsp paprika
panko breadcrumbs and plain breadcrumbs - combined ( as needed)
1 large egg (lightly beaten)
3 tbsp. water
oil (for deep frying)
Method1.Marinate the chicken pieces with meat tenderizer,some salt and some freshly ground pepper.
2.In a small bowl, add the egg and water and beat lightly.
3.In a zip lock bag, add the garlic powder, all purpose flour, onion powder, rest of the salt needed, paprika and stir well.
4.Drop the chicken pieces  in the egg mixture and then in the flour mixture..
5.In a wide plate, add the plain and panko breadcrumbs. Dust the chicken pieces in the breadcrumbs until well coated. Transfer the bread crumbed chicken pieces to another plate.
6.Cover the plate with a plastic wrap and keep it refrigerated for at least 1 hour. It can be kept frozen also.
7.Heat a pan with oil, drop the chicken pieces at medium heat ( Just drop a small piece of breadcrumb in oil to test. It should come up immediately, but without darkening). Fry until crisp and golden brown. Drain over a oil absorbent paper.
8.Serve it hot with honey mustard or ketchup or you favorite dip
I took some stepwise pictures in my mobile phone. Now, as I was trying to download those pictures, the phone  got stuck and I couldn’t switch it on. If you happen to come back tomorrow or some other day  to visit the blog, you can see those pictures attached to this post, hoping that it will be alright and I can get back tons of pictures that I took using that phone recently .
Semi Homemade Honey Mustard
The moment I saw this recipe in tablefortwoblog, I knew that I am going to give it a try . The original recipe calls for yellow mustard, but I prepared it with black mustard which is one of the pantry staples. Except for tiny black spots, it tastes the same as yellow mustard for this recipe.
Ingredients
3/4 cup mayonnaise
3 tbsp. honey
2 tbsp. ground mustard (yellow/black)
1 tbsp. lemon juice or vinegar
1/2 tsp. garlic powder
Method
Combine all the ingredients in a bowl. Stir until well combined.
Source for Honey mustard recipe : tablefortwoblog

Read the entire recipe here

Chicken Malai Tikka Kebab with Mint Yogurt Dip / Murgh Malai Tikka Kebab with Pudhina Dahi Chutney

Kebab ( or kabab, kabob, kebap) is a wide variety of meat dishes originating in Persia and later on adopted by the middle East, Turkey and Asia Minor, and now found worldwide. In North American English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travelers, the kebab has become part of everyday cuisine in many countries around the globe. Source – Wikipedia

A very good way to feed my kids veg or non-veg is to grill. They love anything on skewers, even if it is not grilled . I love the peppers to go inside the marinade, as they also absorb all the flavors when marinated, those juicy veggies are always my favorite. But, it can be avoided and added to the chicken, just before adding them in the skewers. These kebabs make a healthy evening snack for the kids. As, it was mainly targeted on the kids, I used cashews here, but almonds can be substituted and tastes very similar.

Chicken Malai Tikka Kebab Recipe / Murgh Malai Tikka Kebab

Ingredients

1 lb. boneless skinless chicken, cut into cubes

1/2 tsp. meat tenderizer (used Adolph's no flavor meat tenderizer)

about 1 cup of diced peppers (green and red used here)

1 tsp. crushed kasoori methi

1/4 tsp. lemon/ lime juice

a big pinch of turmeric (optional)

salt

Cooking Spray or oil or 1 tbsp. butter (optional)

To grind into fine paste

3 to 4 green chillies

2 to 3 garlic cloves
1 inch ginger

6 to 8 cashews or blanched almonds (used whole cashews)

3 tbsp. heavy cream

1/4 cup minus 1 tsp. sour cream or strained yogurt (hung curd) or greek yogurt (full fat)

1 1/2 tsp. garam masala

1/2 tsp. cumin seeds

Method

1. Soak the wooden skewers in water for about 3 hours before grilling.

2. Wash and clean the chicken in water. Drain all the excess water. Squeeze the juice from the lemon and add salt. Rub it well on the chicken pieces. Add the tenderizer and rub again. Pour the ground paste over the chicken and mix well. Add the diced peppers and stir. Finally add the crushed kasoori methi. Cover and marinate the mixture for atleast 1 hour in the refrigerator.

3.Preheat the oven to the max. I set it to 550 degree Fahrenheit in baking mode. Arrange the chicken and pepper in the skewers. Lightly brush with butter or oil or use spray over the chicken. Bake for about 15 to 20 minutes, turning once in the middle.

4. Serve them hot with the mint dahi chutney.

Pudhina Dahi Chutney / Mint Yogurt Dip

My kids love a pakistani restaurant which is about an hour drive from our house, where they serve chicken 65 or any chicken based starters with this mint yogurt dip. Kids eat chicken and I love that dip . Here is the recipe recreated.

Ingredients

3/4 cup plain yogurt

1/ 4 cup sour cream

1/4 cup Mint

1 Green chilli

Salt

Method

Add the  Mint ,chilli salt and grind adding some of the yogurt into a fine paste. Now, add the rest of the yogurt and sour cream and pulse until well combined. Taste and add salt, if needed.

Notes

• If the dahi chutney is not going to be served on the side, add one more chilli to the chicken marinade. Also, the dip can be prepared even without the green chillies. So, if you want to avoid green chillies in the dip, try adding one in the marinade as mentioned above.
• The chicken can be grilled over stove top on open flame or cooked over a hot griddle until done. Either way, they come out good.

Technorati Tags: Baked Appetizers,Baked Chicken

Read the entire recipe here