Gluten Free Sweet Potato Kebabs

Who does'nt like Kebabs!!! Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my favourite.
Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. Kebabs can also be made in tandoor which tastes really good. The meat or veggies are usually marinated with spices and curds for hours and then placed in skewers and cooked.

After my successful attempt at the chickpea and sweet potato salad, I knew that I could try something different with the left overs (sweet potato from the salad). I took it up as an experiment  to create a vegetarian kebab out of sweet potato, which is not only gluten free but vegan too.

4 cups of boiled, mashed sweet potato
1 cup finely chopped onions
1tsp ginger-garlic paste
1/2 cut fresh mint leaves
2tsp finely chopped green chillies
1tsp garam massala
2tbs chickpea flour
2tbs cashew pieces (cut in half)
2tbs raisons (optional)
4 tbs refined oil/olive oil/coconut oil/butter (I used olive oil)
salt to taste

Heat  1tbs of oil in a pan and add chopped onions, ginger-garlic paste and dry fruits. Let the onions turn soft. Turn off the stove and allow it to cool.
Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.
Take the mixture and shape them in any desired shape or size of your choice. Preheat the dish for 2minute in the microwave. Arrange the shaped kebabs in the heated dish and drizzle some oil (I used about 1.5 tbs of oil). Set the microwave option to grill mode for 15 minutes. After 15minutes, turn the kebabs on the other side and drizzle some oil. Set the microwave again on grill mode and microwave it for 15minutes. Once done, serve hot with mint chutney and some cut onions rings. I got about 10 pieces.

My tastebuds: The tingly sweet taste of a typical sweet potato doesn't disappoint you. I however felt that I could have used a little bit of chilli powder to add that little spice.
This is my submission to this month's SOS Challenge - sweet potato, hosted by Diet, Dessert & Dogs and Affairs of Living, to this month's destination - Afghanisthan, hosted by My Kitchen, My world  and to Thanksgiving dishes hosted by gluten free easily. Sweet Potato

Cinnamon Spiced Chickpea & Sweet Potato Salad

Cooking for me has always been rejuvenating and especially when I'm mixing and trying something completely new and different. Kitchen is a space where I get lost into different flavours. I started cooking at an age of 11 and even till today I've always enjoyed every bit of it. I'm sure everyone of us have that private space to rejuvenate :)
Indian salads are very limited and I guess we  tend to concentrate more on the mains.Chopping of some cucumbers and onions is the last minute thingy, just to include some greens in the diet.
I've always enjoyed making salads and that's why  I try to mix and match different flavours and these healthy experiments are worth a try to include in your daily diet.

2 cups chickpeas, boiled or canned
2 cups  sweet potato, cut into cubes
1 tomato, cut into thin slices
7-8 basil leaves
2tbs olive oil

for dressing
1tsp ground cinnamon
1tsp wasabi paste
1tsp red wine vinegar
1tbs olive oil
2tbs tahini (home-made)
salt to taste

Grill the tomato pieces in oven, griller or pan. I grilled the tomatoes in a pan with 1tbs of olive oil. Grill on both sides and set aside to cool.
For the sweet potato, place the sweet potato cubes into a pan of boiling salted water and cook for five minutes. Drain and dry well. Heat the olive oil in a frying pan, add the potato cubes and sauté on all sides until golden-brown. Allow it to cool.
Take a bowl and mix all the ingredients for the dressing. Mix chickpea, sweet potato and basil  with the prepared dressing. Allow the salad to set for half an hour before serving.
Decorate the salad with grilled tomatoes and serve cold or at room temperature. Serves 2 as a meal.

My Taste buds: My favourite combination of tahini and cinnamon makes it a combo again. Although wasabi seems to be lost in the mingle and you feel that you did taste it. Overall a successful experiment.

This is my submission to My Legume Love Affair, hosted by Lisa's Kitchen and The Well-Seasoned Cook, to SOS Challenge - sweet potato, hosted by Diet, Dessert and Dogs and Affairs of Living, to Souper Sundays hosted by Kahakai Kitchen and to Thanksgiving dishes hosted by gluten free easily. Sweet Potato

Cocochoco Burfi (Vegan)

Sweets in India have always been rich with milk or ghee/butter. A sweet dish which is 'Vegan' an absolutely no, no for us, Indians.... My family will think I have gone nuts!!!
Well, for this festive season; I've tried  a fusion of Indo-western sweet...I know it sounds a bit too much to compromise on the  Indian burfi; but why not try something different :)

The recipe was  born with some basic ingredients lying in my fridge. A bit of mixing, tasting and hoping....'Cocochoco Burfi' was  born. The strong taste of tahini takes over the flavour and keeps you wondering on every bite what is so different about it....

2cups grated coconut
1cup demerara sugar
1/2 cup mixed dried fruits (I used cashews, raisins & walnuts)
2tsp cocoa powder
1tbs tahini (I've used home-made)
1tsp olive oil
1 tbs dry cocoa powder (mixed with powdered sugar; 1/2tbs cocoa+1/2tbs powdered sugar)for garnish
grated chocolate for garnish ( I used dairy free & organic chocolate)

Melt sugar in a pan on low heat. Once melted; add cocoa powder and keep stirring; turn off the stove immediately.
Take some oil in a pan and add grated coconut. Let it turn a little brown and add dried fruits and turn off the stove.Mix both the cocoa and coconut mixture in a bowl with tahini.

Grease the plate with some oil and add the mixture evenly.Garnish it with dry cocoa and grated chocolate. Allow it to set for 4-5 hrs or refrigerate for 24hrs.
Carefully cut them into pieces and serve cold. You get about 12 medium sized pieces.

Cocochoco burfi is a little sticky and not dry like the coconut burfi. The use of tahini makes it a little moist.

This is my submission to this month's SOS Challenge - Sesame, hosted by  Diet, Desserts & Dogs and Affairs of Living, to Only Festive Foods, hosted by Khaugiri and Foodelicious, to Virtual Party Snacks hosted by Ruchika Cooks and From My Home Kitchen, and to The Chocolate Fest, hosted by Cook-curry nook.

Karela Fry/Bitter Gourd Fry

I've started enjoying bitter gourd both for it's health benefits and taste. It tastes really good with simple dal-chawal (lentil and rice).

Here are some tips on how to select the right bitter gourd:

• Choose unripe ones,that are firm like a cucumber
• Avoid those that have turned yellow/orange or  have soft spots
• Riped ones can be excessively bitter
• The smaller variety is more bitter than the bigger one
• You can refrigerate them for 3-4 days
• Keeping bitter gourds at room temperature or with other fruits and vegetables will hasten them to ripen and become more bitter

Karela Fry is inspired by an aunt of mine and I've tried to blend in more flavours to make it more interesting.
This is my first attempt to showcase step by step clicks :)

250gms bitter gourd nicely washed and dried
4tbs oil for frying
1tsp jeera
1tsp mustard seeds
2cups of finely chopped onions
1tsp of coriander powder
1tsp of chilli powder
1/4tsp garam massala
1/2tsp amchur powder (dried mango powder)
2tsp jaggery powder
2tsp coarsely grounded peanut
salt to taste
2tsp roasted sesame seeds for garnish
cilantro and grated coconut for garnish

Grate the outer skin of karela.De seed and cut them into pieces.Keep them aside.

Deep fry the cut pieces till golden brown.

Heat oil 1tbs of oil in a pan and add jeera and mustard seed. After the seeds pop, add onions. Let the onions turn golden brown and add the grated karela, coriander powder,chilli powder and salt. Cook the massala on low flame for 20 minutes. Take care not to burn the massala. If sticking to the pan, add 1-2tsp of oil and keep stirring. Don't add water at any given point.The massala will be ready ones it's turned blackish-brown in colour.
Add the fried karela,jaggery,peanuts and amchur.Allow it to cook for 10 minutes on low flame.You can also add some lime after you have turned off the stove.
Garnish it with cilantro,sesame and grated coconut.

This is my submission to this month's Vegetable Marathon - Bitter Gourd, hosted by Nithu from Nithu's Kitchen and Shilpa from Anita's Kitchen and to SOS Challenge - Sesame, hosted by Ricki from Diet,Dessert and Dogs and Kim from Affairs of Living.

Tahini Toast

I kick start my morning with a glass of water. Recently, I purchased  India's first natural spring water called Mulshi Springs and I really like the glass bottle...so much better than the packed plastics ones...
Morning tea is also important to me and my hubby. We can keep pouring ourselves pots and pots of tea all day long :)
It is always good to start your day with a well balanced healthy diet by supplementing your breakfast with some fruits and nuts; even if you are in a morning rush. Statics show that people who skip their breakfast are grumpy and irritable. So what are you waiting for...start your day with an easy to prepare Tahini Toast :)

for tahini
3 cups sesame
1 cup olive oil

Roast the sesame seeds until light brown. Allow it to cool.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The mixture should be thick, yet pourable. Add more oil and blend until desired consistency.Makes about 2 cups of tahini.
Tahini can be stored in the refrigerator in a tightly closed container for a month.

for toast (2 piece of bread per serving)
2 slice wheat bread/multi grain bread (any bread of your choice)
2tsp of tahini
1tsp ground cinnamon powder
1tsp honey or agave nectar (you can add more according to your taste)

Combine tahini, cinnamon and honey/agave nectar. Toast the bread. Spread the tahini mixture over the toast while still warm.

Enjoy the toast with a nice cup of hot tea or have it on the go :)

This is my submission to this month's SOS Challenge - Sesame hosted by Ricki from Diet, Dessert and Dogs and Kim from Affairs of Living and to Breakfast Club # 5 - Bread hosted by Helen from Fuss Free Flavours and Sarah from fingers and toes.

Asian Noodle Salad with Sesame & Peanut

I came across the event 'In the Bag' which gives you ingredients to innovate a whole new recipe.For this month's event  mushroom,herbs and nuts were the suggested ingredients. I liked the entire concept and I quickly started gathering the ingredients......
Asian noodle salad can be made with various ingredients and they can be a healthy dinner after a long day's work. I hope you like my version of the Asian Noodle Salad with Sesame & Peanut.

2 cups noodles (any kind, I used durum wheat noodles)
2 cups chopped mushrooms
2tsp crushed garlic
2tsp olive oil

for salad dressing
1tsp soya sauce
1tsp agave nectar or honey
1tsp red wine vinegar
1tsp olive oil
1tbs roasted and coarsely ground peanuts
1/2tsp pepper powder
1tsp chilli flakes (optional)
salt to taste

for garnish
1 cup basil leaves
4tsp roasted sesame seeds

Cook and drain the noodles. Allow it to cool. Heat oil in a pan and add crushed garlic. I let the garlic turn a bit brown and crisp because it gives a nice flavor to the salad. Add mushrooms and let it cook until soft. Allow the mushrooms to cool.
Once the mushrooms are cold, add the salad dressing and mix well. Garnish it with sesame seeds, basil and serve at room temperature or cold.

This is my submission to this month's In the Bag hosted by Julia from A Slice of Cherrypie and Scott from Real Epicurean, to No Croutons Required - Noodles, hosted by Jacqueline from Tinned Tomatoes and Lisa from Lisa's Kitchen, to SOS Kitchen Challenge hosted by Ricki from Diet, Dessert and Dogs and Kim from Affairs of Living and to Souper Sundays hosted by Deb from Kahaki Kitchen.

Apple & Cinnamon Sorbet

I personally like the blend of apple and cinnamon..... I sometimes dust powdered cinnamon on cut fruits and they really taste good :)
We are just out of monsoons and what better way to enjoy the frozen dessert in the coming season of heat and humidity.





1 big apple
1 cup water
3tsp natural brown sugar or demerara sugar(you can add more if you like it sweeter)
2tsp lemon juice
1tsp cinnamon powder


Slice apples into thin slices, leaving skin on.Blend the apple in a liquidiser to get a smooth purée.
Make a simple syrup with sugar and water, bringing liquid to a boil.It should have a thin syrup like consistency.Let the syrup cool.
Combine the syrup with purée,lemon juice and cinnamon.Freeze overnight or till it is set . Spoon it into martini glasses and serve immediately (serves four).





This is my submission to this month's SOS Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living.The SOS challenge invites blogger/non blogger to create new recipes based on one key ingredient and should be vegan, no refined sugars, and natural, whole foods ingredients only.