baking, eggless, flourless, gluten-free, healthy baking, savoury, vegan, vegan baking

Leftovers and Baked Sprouted Moong Dal in Coconut Milk ( Oil & Butter free)

Zero-fat Sprouted Moong Dal in Coconut Milk (2)

Leftovers – As mothers we know all about leftovers, whether it is food or memories. For both these, we have an inherent quality – of how to innovate and create magic by meshing things that might be so different that putting them together seems impossible 🙂 Not only that, they also know how to cherish it, how not to not waste – whether it is food or memories.

Different elements of leftover food come together in our kitchens regularly just as we weave a pattern from diverse memories to create something to hold dear in our twilight years. So hold onto those leftovers – whether it is food or memories, conserve and recreate them. Because both form the foundation of what we call “living” .

Why am I talking about leftovers today ? Because what I baked is not even a proper well-defined dish, but just a one-pot healthy bake that came about because I had some portions leftover from other things that I had made.

 

Baked Sprouted Moong Dal in Coconut Milk ( Oil / Butter free ) 

Recipe –

1 cup sprouted green moong dal

1 1/2 cups coconut milk, homemade

1/2 cup warm water

1/2 tomato, 1/4 onion, 2 garlic cloves, small piece of ginger – chop and grind well into a paste.

1 small piece of cinnamon

Salt as per your preference

2 tbsp Malvani masala , homemade

1 tbsp Grated coconut ( optional)

Method –

Put the coconut milk, sprouted green moong/gram dal and warm water into an oven-safe dish. Bake them in a pre-heated oven for 20 minutes, at 170-180 degrees Celsius. Take it out. Add the paste made with tomato, onion, garlic and ginger to it and mix well. Add the cinnamon, malvani masala and salt, and the grated coconut.

Put it back into the oven. Bake for another 40 minutes at the same temperature.

Take it out and serve hot.

 

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baking, butter-free, cake, flourless, gluten-free

Memories of a Walk and Gluten-free Butter-free 100% Almond Flour Cake with Raisins

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When my son started going to a school that was close to home, I was very happy. That would mean a short travel time for him as well as me and the back and forth from school could be done quickly.

At that stage, little did I realize that the same back-and-forth that I was keen for us to do quickly, was exactly what I started enjoying. As days went by I would linger on while walking to his school slowly, taking in whatever caught my attention.

There is a comfort that comes from being in a routine – for me routine is not about a fixed time schedule. It is the same set of trees to pass each day, the same set of sleeping dogs by the road side, the same set of cleaning ladies cheerfully gathering the fallen leaves, the same security guards across small buildings, the same old scooter parked in the corner, dusty as can be and the exact same smile full of anticipation on my son’s face as I stand outside the school gate, when he sees me there.

There is a comfort that comes from following that pattern of holding hands, chatting about the school or friends or fights, and reaching home.  It is as though within those 10 minutes of walking to his school alone I find the time I look for, for myself and my thoughts. And as soon as his small hand is in mine, the 10 minutes of walking back home can get transformed into finding the time I look for, again. But this time with him – something that belongs to him and me; for him to have childhood memories to smile over and for me to have his childhood memories to find peace and warmth in, on cold winter nights.

So on that note of warmth in cold winters, here is a lovely recipe of a cake – the flavours and colours are warm and inviting. You will love the way the different elements come together into one single bake – and to add to that, its Gluten-Free and Butter-Free !

Gluten-free Butter-free 100% Almond Flour Cake with Raisins, lightly glazed with Honey-Butter Syrup

  • 2 cups finely ground almond flour
  • 3 eggs, separated
  • 1 cup white sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Raisins as per your requirement

Method –

Beat the egg yolks well until they become frothy and slowly add half the sugar. Mix well.

In a separate bowl, mix together the almond flour, cinnamon and baking powder. Then add the flour mixture to the beaten egg yolks and beat well. Add the vanilla extract.

Beat the egg whites into peaks and add the remaining sugar to it while beating. Dust the raisins with a bit of the almond flour and keep them aside.

Slowly add the beaten egg whites to the almond mixture and fold well . Remember to be gentle and not over-mix. Add the raisins and fold them through the mix.

Gently add the batter into a the prepared baking tin and place in the oven. Bake at 170°C for 35-40 minutes.

Remove from the oven and let it cool off before de-moulding it. Use a pastry brush to lightly brush the top with a mix of honey and melted better and serve.

 

butter-free, coconut sugar, creme caramel, flourless, liquid jaggery

2 / 11 CITY – COLOMBO , 2 / 11 HEALTHY BAKE – “Watalappam(n)” inspired Creme-Caramel

2006 – Exactly 10 years ago I visited Sri Lanka, Colombo and then Beruwala. Long before Peter Kuruvita made it a ‘fashionable’ destination to visit, through his culinary series on TLC. Continue reading “2 / 11 CITY – COLOMBO , 2 / 11 HEALTHY BAKE – “Watalappam(n)” inspired Creme-Caramel”