Sweet Potato Toast

One day, while I was grocery shopping, I saw a box of sweet potato slices in the frozen section. I decided to try it at home. It is easy to make, healthy and for those who are on a low carb keto diet, whole 30, have gluten or dairy allergy or just want to eat less carbs, this is great. I had just made sundried tomato pesto and used that as a spread. I also added avocado on that and made my version of avocado toast, which is the ‘in’ thing to eat. My son commented that I was eating like the millenials. I had some baingan bharta which I used as a spread too. Top it whatever catches your fancy.

Ingredients

  • 1 Sweet potato
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions

  • Preheat oven to 375ºF (190ºC)
  • Slice sweet potato , 1/4 inch thick
  • Place on a pan in one layer
  • Drizzle with olive oil
  • Bake for 15 to 20 mins
  • If you do not have an oven- parboil teh sweet potato, slice and pan fry with a little oil.
  • Top with whatever you want and have it as breakfast, snack or as dinner.

Cauliflower Steak

This is a really simple dish that looks like you spent a lot of time. Makes a great side or a main. I served it with tomato chutney, sun dried tomato pesto and yogurt sprinkled with some spices.

I roasted this on the oven but you can roast it on a grill or a pan.

Ingredients

  • 2 big cauliflowers
  • 1/4 cup olive oil
  • a mixture of 1 tsp salt, 2 tsp cumin powder, 1/2 tsp chilli powder, 1/2 tsp pepper

Directions

  • Preheat oven to 425ºF (220ºC)
  • Cut cauliflower in half lengthwise
  • Cut 1 inch thick slices. The outer slices will fall apart. You could save them for another dish or grill them too.
  • Drizzle olive oil
  • Sprinkle the seasoning mixture on both sides and place on pan.
  • Bake 15 minutes each side
  • Serve as a side or a main dish

South Indian Carrot Salad

I remember eating this salad at my friend’s house when I was in college. I have been making this ever since. It is easy to make, healthy and delicious. You can serve it as a side or eat it as a main. You could grate some radish with it too, if you like; but I prefer just carrots.

My Mom’s Tomato Thokku/ Chutney

My mom is a wonderful, gutsy, amazing woman. Some of my first memories of her was playing volleyball with her students, her saree tucked up. She was the first person in her village to go to college. She is a sportswoman who was a sports teacher at a college in Bangalore. She treated her students like her kids; sometimes making me jealous. She was hard working and passionate about her profession. I must have imbibed that from her. She has slowed down with age, but she is still that gusty woman. I don’t think I have ever told her this, but I am so proud of her and look up to her!

My mom

My mom never cared about cooking much; maybe with her busy schedule. However, there were certain dishes that she made superbly. There were some dishes which are not common, some of them are from Coorg, others she picked up on the way. Today is her birthday and thought I would put up one of her recipes in her honor. Happy birthday, Mummy!

My mom made a lot of chutneys. One of her favourite was coriander chutney. She also made a mint chutney to go with sandwiches. I remember her making mint chutney sandwiches to take for her students when they went for day long athletic events. This is another chutney my mom makes. It does take time to make but it stays for at least a month in the fridge. The ingredients are few, but it packs a punch. It goes really well in sandwiches, idli, dosas and methi roti/theplas. I used heirloom tomatoes for this. But any tomatoes will work, preferably meaty ones.

Ingredients

  • 3 kg ( approx 6 pounds) tomatoes, (try to get meaty tomatoes)
  • 4 tbsp salt
  • 10-12 dry red chillies (or fewer if you do not want it spicy)
  • 1/4 tsp asafoetida powder
  • 10 cloves garlic
  • 4 tbsp oil

Directions

  • Cut tomatoes in pieces. Sprinkle salt and let it sit in the fridge for a day
  • Drain the tomatoes in the colander and let it sit
  • Squeeze the juices out of the tomatoes
  • Spread it on a pan
  • Preheat oven to 200F (approx 100C)
  • Place tomatoes in oven for about an hour till it dries out. (My mom dries it in the sun)
  • Cool
  • Grind the tomatoes with garlic, asafoetida and red chillis
  • Heat oil. Add tomato mixture and fry on a low flame
  • Cook for about 30 mins and keep mixing
  • Cool and store in an air tight container
  • Stores for at least a month, if it lasts that long

Roasted Stuffed Zucchini

This is an easy dish to make and a low carb, keto friendly dish.

Ingredients

  • 2 small zucchinis, sliced in half lengthwise
  • 1 8oz (200 g) packet mushrooms, chopped fine
  • 1 small onion, chopped
  • 3-4 cloves garlic, chopped
  • salt and pepper to taste
  • 1 tsp italian seasoning
  • 1 tbsp oil
  • 2 tbsp bread crumbs + 1 tbsp chopped nuts (optional) + 1 tbsp parmesan cheese( optional)

Directions

  • Heat oven to 375ºF (190ºC)
  • Slice zucchini in half, lengthwise and scoop out the middle.
  • Wipe dry, sprinkle a little salt and pepper on it.
  • Place on oiled baking pan
  • In a pan heat oil. Add onions and garlic and stir fry till golden brown
  • Chop the scooped out zucchini and add to pan with mushrooms.
  • Stir fry till cooked and dry. Add spices.
  • Mix ingredients for bread crumbs
  • Spoon in the mushroom mixture into the scooped zucchini
  • Sprinkle with bread crumbs and bake for 20 minutes.
  • If bread crumbs start to brown, cover with aluminium foil to avoid burning.
  • Serve with tomato sauce on the side