Cajun cauliflower

CAJUN CAULIFLOWER

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Ingredients

Cajun cauliflower:

• 1 small head of cauliflower cut into florets 3 heaping cups
• 2 teaspoons oil

Cajun Blend:

• 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
• 1/4 tsp (0.25 tsp) or more cayenne
• 1/2 tsp (0.5 tsp) freshly ground black pepper
• 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
• 1/2 tsp (0.5 tsp) dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)

Instructions

• Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
• 
  In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
• Bake for 25 to 30 mins.

Idli

You will need:

1 cup - Split white Urad dal
2 cup - Idli rava
1 cup - Poha (flattened rice)/Churmure (puffed rice)
1 tsp - Methi (fenugreek) seeds
Salt to taste

Method:

1. Wash and soak urad dal in a vessel
2. Add thick poha to it and cover it
3. In another vessel, soak idli rava and cover it
4. Soak both for atleast 4-5 hours
5. After 4-5 hours, grind fine. If possible with very little water
6. Cover and keep it for atleast 8 hours
7. After 8+ hours, the batter will be fermented and ready to use
8. Add salt and mix well
9. Coat the idli stand with thin layer of oil
10. Pour a small paddle of idli batter in each space. Do not fill full, else the idli's become very hard
11. Steam the idli's in cooker without whistle or in the idli steamer
12. Serve hot with coconut chutney and sambar

NOTES:

1. In winter, keep the ground batter in the oven with the oven light on
2. Do not make the batter too watery, else idli will turn loose
3. Grind the idli rava too even if it is fine

Almond flour cookies

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Ingredients

• 1 cup (112 g) blanched almond flour (not almond meal)
• 3 tablespoons coconut sugar (see notes for keto option)
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 2 tablespoons water

Instructions

1. Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt (breaking up all lumps in the flour). Add the water and stir until blended.
3. Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
4. Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
5. Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months.