Rose Cookies or Rose De Coque

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I don’t really have any memories of Rose Cookies growing up, but after we moved to Canada, I was quickly adopted by a wonderful woman who treated me like her own daughter. Every year she would make sure we were invited over with the rest of her family at Christmas and as our family grew our kids expected to be at Aunty Pam’s for Christmas. Many of the Goan traditions that I did not experience as a kid, mostly because I just wasn’t paying attention, was quickly learned and appreciated by spending time under her roof.

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One of my fondest memories were her large oversized steel tins also known as dhabbas which she likely imported from India that she would fill with Christmas goodies. One or more of these tins were always filled with Rose Cookies and I was always getting into trouble for opening it way too many times. I don’t really have a sweet tooth, but I loved the crunchy texture and the slight sweetness. I never bothered making these myself … why do it when Mama Pam was always around? Till one day she announced that she was leaving for Dubai! Her items were put into storage and her kids took stuff they could use. A lot of stuff got dumped in my garage in transit going to her daughter’s home in Ottawa. And there were the tins. Her daughter Tammy decided that she would have no use or space for those tins, and I happily took them off her hands.

 

I was excited to try out different recipes and adapt them to one I now find perfect! Every year, I fill my tins and send a picture to Mama Pam! You will also need a Rose Cookie tool, I found mine in India, but you can also find a similar one on Amazon. https://www.amazon.ca/Anantha-stick-cookie-maker-murukku/dp/B0163DJBIY/ref=sr_1_2?ie=UTF8&qid=1481212009&sr=8-2&keywords=rose+cookie

Note: I usually make a large batch, but I halved it for you

Rose Cookies or Rose De Coque

Ingredients

  • 125 gms All purpose flour
  • 100 gms Rice flour
  • 3 eggs
  • 200 ml Coconut Milk
  • 200 ml Regular Milk
  • Pinch of salt

Instructions

  1. Beat all the liquid ingredients together
  2. Sift the flours together and add them in 1 tbsp at a time till you get a smooth batter
  3. Heat a kadai or wok with oil
  4. Make sure the oil is hot before dipping the Rose Cookie mold in the hot oil
  5. Dip in the batter quickly and back in the oil
  6. Free with a fork
  7. Lay them on kitchen towels to drain the excess oil
  8. Store the cold ones in a tin or air tight container
https://kravingsfoodadventures.com/rose-cookies-rose-de-coque/

Green SPINACH IDLIS – with mustard tadka and CHILLI GARLIC sauce

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The holidays are here and I wanted to kick things up a notch by throwing a Red & Green Party. I’ve asked my friends to dress up in Red & Green and it’s only fair that I serve them themed appetizers as well. We’re going to be serving Green Spinach Chilli Mini Idlis with Red Chilli Garlic Sauce, Red Chicken 65 in Cucumber cups & Green Chilli Shrimp Lollipops. Be sure to check out these recipes as well.

The Green Spinach Chilli Mini Idlis have a wonderful flavour and is served with Red Chilli Garlic Sauce. If you’ve never had idlis before, these are delicious gluten free streamed rice and lentil cakes. Typically Idlis are eaten with a gravy called Sambhar in the south for breakfast and other meals. Idlis also can be used like a bread to sop up a curry. Typically an Idli is pure white, soft and fluffy and is made is a special idli steamer. But I’m changing things up by adding some ground spinach and green chillies to this idli to make a wonderful green snack. Steamers and the idli stands come in 2 sizes, a regular and a mini version.You know how cupcakes were cute, and then mini cupcakes were just cuter, this is the same thing.  What I love about this recipe, besides that fact that it’s packed with spinach is that it’s also gluten free. There are so many heavy and rich appetizers that we will consume this season, why not also offer choices that are actually good for you.

This recipe uses the instant idli method, and by this I mean instead of soaking rice and lentils separately, grinding them to a smooth batter and leaving it overnight to ferment, I’m going to use rice and lentil flour and a magic ingredient – something you’re probably always had in your medicine cabinet – Eno or Fruit Salt. With the help of this, I will aerate the batter just before I steam it.

Once my beautiful little mini idlis and puffed and perfect, I will dress it with a tempering of mustard seeds, curry leaves, green and red chillies and dot it with a Chilli & Garlic sauce. It’s too die for.

Green Spinach Chilli Mini Idlis

Ingredients

  • 2 cups of fresh Spinach
  • 3 green chillies
  • 1 inch piece of ginger
  • Juice of 1 Lime
  • Water
  • 1 cup Rice flour
  • /2 cup Urad flour
  • 3 tsps Eno or fruit salt
  • 2 tsps oil
  • 1 tsp blacksalt
  • Mustard oil
  • Tadka - black mustard seeds, curry leaves, slit green fresh chillies and slit dried red chillies in a little bit of oil.
  • Red Chilli Garlic sauce

Instructions

  1. Grind 2 cups of fresh Spinach with 3 green chillies and a 1 inch piece of ginger together with the juice of 1 Lime
  2. Add a tiny bit of water to help it come to a smooth paste
  3. Add 1 cup of rice flour to a bowl with half a cup of Urad flour. You can find this lentil flour at most Indian or ethnic stores, it's made for black dehusked lentils that are dried and ground to a powder
  4. Mix these together with one tsp of Eno fruit salt
  5. Add all of the Spinach Chilli paste
  6. Add a little water into the food processor and add this as well and stir to form a smooth batter
  7. Add 2 tsps oil and 1 tsp blacksalt & let this sit in a warm place for 30 mins
  8. Prepare the idli stands by brushing them with some mustard oil.
  9. Divide the batter into 2 bowls as only half the batter will fit the molds.
  10. Add 1 tsp Eno or fruit salt to half the batter and fold it in. The batter gets all fizzy, this is exactly what you want. Quickly spoon this into the idli moulds and add to the pressure cooker
  11. Pressure cookers usually come with a stopper that keeps all of the pressure in. If I use this for the idlis, the pressure built will not allow the idlis to cook properly. Instead the steam will press against the idli giving it too mush moisture and will not allow it to rise
  12. I'm going to cook it without the stopper allowing the steam to escape, but ever so often I will cover it with a stainless steel cup just to make sure we don't lose all the water in the pressure cooker
  13. Cook for 10 mins. Once this is done, take the stand out, allow it to cool and free the idlis with a spoon
  14. To serve I'm going to make a quick tadka, this is a tempering of black mustard seeds, curry leaves, slit green fresh chillies and slit dried red chillies in a little bit of oil
  15. Pour these over your idlis and add a little dollop of festive Red Chilli Garlic sauce.
https://kravingsfoodadventures.com/green-spinach-idlis-mustard-tadka-chilli-garlic-sauce/

 

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CHICKEN 65 Cucumber Cups

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Chicken 65 is likely of my most popular recipes to date, and I’ve dedicated quite a few posts and videos to this recipe. For those who have never heard the name before, Chicken 65 is a wonderful spicy dry Chicken preparation with a really strange name. Rumour has it that it’s made with 65 ingredients, or that it was made with a 65 day old chicken. The more believable story that I like to believe is that it was printed incorrectly on a menu card in a canteen. The item number 65 was misplaced and printed after the word Chicken and Chicken 65 was born.

To usher in the holidays, I decided to throw a Red & Green themed party. I’ve asked my guests to wear Red & Green and decided to make appetizers to match. I’m going to make a much smaller version of my popular Chicken 65 recipe, as I want to stuff cucumber cups with it. This is a lot healthier to offer your guests as well, the Chicken is shallow fried and served is a raw cucumber cup.

Also be sure to check out my other recipes that I prepared just for this occasion Green Spinach Mini Idlis with a Chilli Garlic dipping sauce and a Green Chilli Shrimp Lollipop.

CHICKEN 65 Cucumber Cups

Ingredients

  • 1/2 a pound Chicken breast
  • 1 tbsp of cornstarch
  • 1/2 a beaten egg
  • 1 tsp each of ginger & garlic paste
  • Salt
  • 1/2 cup of finely diced onions
  • 1 green chilli
  • 1/4 cup curry leaves cut fine with a scissor
  • 1 tsp each of ginger & garlic paste
  • 1 tsp Cumin powder
  • 2 tbsps Chilli Garlic paste or Sambal Oelek
  • Powder red food colouring
  • 2 cm Cucumber discs
  • Whole fried Curry leaves

Instructions

  1. Dice 1/2 a pound of chicken breast into very small cubes
  2. Add 1 tbsp of cornstarch, 1/2 a beaten egg, 1 tsp each of ginger and garlic paste and salt before mixing everything together
  3. Instead of deepfrying this like I do with the original recipe, I'm just going to shallow fry these. once done remove and drain on a paper towel.
  4. In a saute pan, add a 1/2 cup of finely diced onions, one green chilli and when the onion is golden brown, add 1/4 cup curry leaves that I've cut fine with a scissor
  5. Add 1 tsp each of ginger and garlic paste, 1 tsp Cumin
  6. Add 2 tbsps Chilli Garlic paste or Sambal Oelek and salt to taste
  7. Finally I'm just going to add a bit of red food colouring. This is powder color and I've just added a bit of water to it
  8. Mix everything together and add the chicken. Stir well to coat and cook so the chicken gets a bit more caramelization from the heat
  9. Leave this aside to cool
  10. The next part is fun cut your cucumbers into 2 cm high disks and using a small ice cream scoop, just remove the insides. If you're going to prepare these a day ahead. store them upside down as cucumbers contain a lot of water that need to be drained out.
  11. Fill with the chicken 65 filling just before serving. I like to also fry whole curry leaves and use them as a garnish
https://kravingsfoodadventures.com/chicken-65-cucumber-cups/

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POMEGRANATE & CLEMENTINE Festive MARGARITA

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I love making homemade Margaritas, and since last year I’ve started a new tradition of making a special Pomegranate & Clementine Margaritas. When you think of the Holidays, the flavours of Pomegranate and Clementines are definitely up there.

For this recipe you will need to prepare a simple syrup and squeeze fresh citrus juice like Lemons, Limes and Clementines. Simple syrup like it’s name is …d-uh simple. I was shocked that one of my bff’s buys simple simple syrup premade.  This drink is garnished with Pomegranate seeds.

Pomegranates are easy to peel, if you want a mess free way to peel and separate the seeds here’s a link to a mess free way to peel and store these seeds. Cheers to a safe and love filled season!

POMEGRANATE & CLEMENTINE Festive MARGARITA

Ingredients

  • 200 ml Lemon & Lime Juice
  • 100 ml Clementine Juice
  • 300 ml Simple Syrup
  • 300 ml Tequila
  • 150 ml Triple Sec
  • 1/2 cup Jalapeno brine
  • Lime wedge
  • Coarse Salt
  • Pomegranate Seeds

Instructions

  1. Make a simple syrup by dissolving 1 cup of sugar in one cup of boiling water and boil till about 25% evaporates
  2. Cool and chill
  3. Mix the citrus juices, sugar syrup, Tequila, Triple Sec and Jalapeno brine together and chill for a few hours
  4. Line the rim of your glass with a Lime wedge, dredge in salt, add ice and pour the Margarita over the rocks. Garnish with Pomegranate jewels. Cheers!
https://kravingsfoodadventures.com/pomegranate-clementine-festive-margarita/

PRAWN Ambot Tik – Goan CURRY with SUCCORINE bai

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Prawn Ambot Tik is a wonderful classic Goan recipe typically made with chunks of Shark meat. The literal translation Ambot means sour and Tik means hot. This wonderful combination of sour and spicy is quintessentially Goan. In tis recipe Kashmiri chillies are used to give that wonderful red color to the gravy.
While planning this post and video, I decided to collaborate with a very funny Goan Wendy Zuzarte, who goes my her alter ego Succurine bai. She plays a Goan simpleton on her channel on YouTube and injects some wonderful comedy into the recipe video – be sure to check this out! https://youtu.be/mCoypm50nUI
If not using Shark meat, you can also use any other fleshy fish, I prefer to use prawns. This curry can be eaten with fresh soft sannas or rice. What I love about the simplicity of this recipe is that the masala can be prepared ahead and stored. You can also prepare the gravy a few days ahead and just simmer the prawns in the gravy just before serving. If I have left over gravy, I always freeze it, you can literally cook anything in it and it would be delicious.
Kashmiri chillies can be found at most Indian stores. If using regular chillies please use less and they would likely be more spicy. In this recipe and video, I dry ground the chillies, you could also soak the chillies overnight and grind them with the wet ingredients instead.
PRAWN Ambot Tik – Goan CURRY with SUCCORINE bai

Ingredients

  • 10 Kashmiri Chillies
  • 10 Peppercorns
  • 4 Cloves
  • 2 Cardamons
  • 2 inch pieces Cinnamon
  • 1/2 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp Turmeric
  • 1 inch piece Ginger
  • 6 cloves Garlic
  • 2 tbsps Vinegar
  • 2 onions – 3 cups
  • 2 tomatoes pureed
  • 2 Green Chillies
  • Tamarind in 2 cups water
  • Salt
  • 3-4 Kokum petals
  • 1 lb 500 gms Prawns

Instructions

  1. Dry grind all the dry spices, followed with the wet, the Vinegar and some water to a smooth paste
  2. Saute the Onions in some oil till golden brown
  3. Add the masala, followed by the pureed Tomatoes
  4. Bring the mixture to the boil and add the Tamarind pulp
  5. Add 1/2 cup water to your food processor and add that in as well
  6. Add the green chillies
  7. Add salt to taste and cook the gravy for 15 – 20 till the onions are soft enough to meld into the gravy
  8. Simmer the uncooked Shrimp in the gravy till cooked
  9. If desired add a few Kokum petals for added sourness
https://kravingsfoodadventures.com/prawn-ambot-tik-goan-curry-succorine-bai/

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RIZ AU LAIT – FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

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Oooo la laaaaa . This recipe for Riz au lait simply translated to Rice & Milk or Rice Pudding should really be called Riz ooo la la lait. I had this French style rice pudding at a popular restaurant in Paris called Chez L’ami Jean. This restaurant has a very long wait period for reservations. We made our booking online months before our trip, knowing that the menu would be a complete surprise. I have to admit, I wasn’t terribly excited when I found out we were having Rice Pudding for dessert, I was imagining a Crème Brûlée or an exotic Macaroon. But when it arrived, I thought I died and went to heaven. The rice pudding(barely a pudding btw) is folded in with cloud like whipped cream, drizzled with a salted Caramel sauce and studded with a nut praline – it’s decadence at it’s best. There’s a few steps to prepare this sweet delight but they are all easy so don’t let that scare you.

The Praline and Salted Caramel in this recipe can be made to stand alone and uses with other desserts as well. The Praline is highly customizable, you can add Pecans and cranberries at Christmastime, or Pumpin seeds and Walnuts in fall.

RIZ AU LAIT – FRENCH style Rice Pudding with SALTED CARAMEL sauce & PRALINE

Ingredients

  • Rice Pudding
  • 3 + 1 cups Milk
  • 4 oz Calrose Rice
  • 5 tsps of sugar
  • Seeds of half a Vanilla bean
  • Nuts Praline
  • 1 oz of salted butter
  • 3.5 oz of sugar
  • 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds.
  • Salted Caramel Sauce
  • 1 oz salted butter
  • 3.5 oz of Sugar
  • Pinch of sea salt
  • 1/2 cup of heavy cream
  • 500 ml of heavy whipping cream
  • 5 tsps of sugar

Instructions

  1. Rice Pudding
  2. In a saucepan bring 3 cups of milk to the boil and add 4 oz of Calrose rice
  3. Cook stirring frequently with 5 tsps of sugar and the seeds of half a Vanilla bean
  4. Add an extra cup at the end if the rice is still undone and the milk had thickened too much
  5. Once the rice is al dente, it’s ready to get scraped into a container and set in the fridge to chill
  6. Once the rice is cooled, whip 500 ml of heavy whipping cream with 5 tsps of sugar till soft and fluffy and slowing fold it into the rice mixture
  7. Nuts Praline
  8. In a saucepan melt 1 oz of salted butter
  9. Add 3.5 oz of sugar
  10. Wait till the sugar dissolves and bubbles and add a 1/2 oz each of Pistachios, Cashews, Peanuts and Almonds. Make sure your almonds are halved. I usually use raw nuts, but like to use salted peanuts
  11. Keep stirring and pour out onto a silicone mat.
  12. Salted Caramel
  13. In a saucepan melt 1 oz salted butter and add 3.5 oz of Sugar
  14. Keep stirring till the sugar dissolves. Add a pinch of sea salt and keep stirring
  15. Slowly trickle in about a half cup of heavy cream and keep stirring as you incorporate it
  16. Pour it into a glass container and cool
https://kravingsfoodadventures.com/riz-au-lait-french-style-rice-pudding-salted-caramel-sauce-praline/

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Goan Style Kheema or Spicy ground meat

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When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.

The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!

The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.

 

Goan Style Kheema or Spicy ground meat

Ingredients

  • 4 Red Kashmiri Chillies
  • ½ Cumin seeds
  • 2 tsps Coriander seeds
  • 4 Cardamoms
  • 6 Cloves
  • 1 inch Cinnamon
  • 1 tsp Peppercorns
  • Grind this together and then add some of the wet ingredients
  • Garlic cloves
  • 1 inch piece Ginger
  • 2 Green chillies
  • 6 tbsp of Vinegar
  • 4 cups of diced onions
  • 2 cups diced Tomatoes
  • 1 cup Water
  • Salt to taste
  • 1 cup cooked peas

Instructions

  1. Grind all of the dry ingredients together – red chillies, cumin, coriander, cardamom, cloves, cinnamon and peppercorns together
  2. Add the wet ingredients - garlic, ginger, green chillies & vinegar and grind till a thick paste
  3. Add the paste to 1 lb of ground meat, massage in to incorporate and marinate for 1 hr to overnight
  4. Add 1 cup of water to the food processor to free all the spice paste from under the blades and keep aside
  5. In a saute pan heat some oil and sauté the onions till translucent
  6. Add the ground marinated meat and stir to break up all lumps
  7. Add the tomatoes and salt to taste, one cup of water, one cup of peas, cover and cook for 10 – 15
  8. Keep squishing the tomatoes with the back of your spoon
  9. Taste for salt again and this is ready to serve
https://kravingsfoodadventures.com/goan-style-kheema-spicy-ground-meat/

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Middle Eastern inspired TURKEY – SPATCHCOCKED

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Gobble Gobble! Cooking a Turkey is synonymous with feeding people you love. I always like to try something different each Thanksgiving or Christmas holiday and this year I made a  Middle Eastern inspired Turkey. The bird is the star of the show and done right, it can be juicy and flavourful  I love Turkey but I’m not crazy about the long cooking time, so this year I decided to drastically cut down the cooking time by Spatchcocking the Turkey. This means I will remove the spine so the Turkey can lay flat and cook in less time than it usually does.

If you’re never cooked a Turkey before, be sure to check the cavity of the bird. This is usually where they stash the neck and other parts of the Turkey. Store this in your fridge. I always like to use a fresh bird and I always brine my Turkey for 24 hrs. Brining ensures that the Turkey is flavourful and moist. This is a simple mixture of salt and sugar in 4 litres of water. I like to throw in some lemon slices before I immerse my bird in a bucket or container large enough to hold the bird. If you don’t have enough room in your fridge to hold this large container, you can sit this on your kitchen counter in cold water for two hours, or just skip this step. After the brining process you need to dry the bird out really well, I like to leave it in a colander to drain and I will follow that with a tea towel and wipe all the excess moisture.  It’s important that your bird is dry, otherwise it will steam in the oven.

Spatchcocking the Turkey was a bit harder than I imagined, I have spatchcocked many a Chicken, but the Turkey bones are much tougher. To watch this video make sure to click the link in this post.

Once the Turkey was ready I prepared a wonderful spice blend with the best of Middle Eastern flavours.  My bird is about 12 lbs so I should be cooking this for about 3 hrs and 45 mins, but because it’s spatchcocked, it’s only going to take 1.5 to 2 hrs. I’m going to start at 350 and increase the heat to 450 when I take the lid off. If you find it’s browning too quickly in your oven, cut the heat back.

Middle Eastern inspired TURKEY – SPATCHCOCKED

Ingredients

  • 1/2 cup each Salt & Sugar
  • Lemon & Lime slices
  • 4 litres Water
  • 2 tbsp Paprika
  • 2 tbsp Cayenne
  • 2 tbsp Sumac
  • 3 tbsps coarse Salt
  • 1 tbsp Pepper
  • 1 tbsp fresh Parsley
  • 2 tbsp each Garlic & onion flakes
  • 10 tbsps Olive Oil
  • 4 tbsps Pomegranate Molasses
  • 12 lbs Turkey
  • 1 Onion
  • 1 green Pepper
  • 6 Mushrooms

Instructions

  1. If your bird is frozen, defrost it according to the package instructions and remove the neck, giblets etc from the cavity
  2. Prepare a brine by dissolving the salt and sugar into 4 litres of water with Lemon & Lime slices
  3. Immerse the bird in the brine and leave in the fridge covered for 24 hrs
  4. Drain all the brine, especially out of the cavity and dry the bird using paper towels
  5. If Spathcocking the Turkey, use a sharp kitchen scissors to cut along one side of the spine
  6. Turn the bird around and cut the other side, freeing the spine
  7. Jab the inside of the breast bone, turn the bird over and press down on the breast with your hands to flatten
  8. Prepare the spice blend by mixing together the Paprika, Cayenne, Sumac, Garlic powder, Onion flakes, Salt, Pepper, Olive Oil and Pomegranate Molasses
  9. Divide the paste into 3 and add chopped Parsley to one of them
  10. Try to lift the turkey skin very carefully and spread the Parsley mixture under the skin
  11. Use one third of the marinade to smear all over the Turkey and place in roasting pan
  12. Add the onion, green Pepper and the mushrooms to the bottom as well as the Turkey neck and gizzards
  13. Roast covered at 375 degrees for 40 mins covered and another 1.5 hrs open to brown the skin
  14. Baste with reserved marinade in between
https://kravingsfoodadventures.com/middle-eastern-inspired-turkey-spatchcocked/

Low Calorie Deviled Eggs with Turkey Bacon & Sour Cream

Check out my step-by-step video (coming soon)LowFatDeviledEggs_H

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It’s been a while since I’ve eaten healthy – ok, I’ve never eaten healthy 🙂 I’m now 46 and the last couple of years of careless eating and drinking have caught me by surprise. Two months ago, I met an old acquaintance from my kid’s Boy Scouts Club. I couldn’t believe how amazing she looked and decided that it was time for me to kick all the old habits to the curb. This wonderful woman who I always thought was warm and friendly would be the perfect weapon to kick my butt back into gear. She lost all this weight by replenishing her body with Herbalife shakes, eating right and working out(bad word). These are all things I don’t do, drink shakes, eat right or work out … but you have to start somewhere! I started drinking a shake a day, ate reasonably healthy and attended her Fit camp aka torture camp! I’ve lost 10 lbs already and I can’t wait to shed the rest!

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Since I started this journey, I read labels and log everything I put into my mouth on myfitnesspal.com. This has been a fascinating adventure, I now know how many calories are in most things and make wiser choices. I think my friends hate me though especially that I tell them that 1 oz bag of Cheetos they’re inhaling with are 150 calories.

 

At my Fit camp, we’re celebrating the end of summer with a potluck. I decided to take my regular Deviled egg recipe and use calorie friendly ingredients like Sour cream and Turkey bacon to deliver top notch flavour that won’t settle around your waist. Try these, they’re yummy!

With my rough calculation, these are under 50 calories each and packed with protein.

Update: Jan 17, 2017 – I’ve now lost 30 lbs, balancing my healthy eating with the delicious food I have to prepare for my channel – moderation is key. I’m also working out and in much better health.

Low fat Deviled Eggs with Turkey Bacon & Sour Cream

Ingredients

  • 10 Large boiled eggs
  • 4 rashers Turkey Bacon
  • 4 tbsps Sour Cream
  • Salt
  • Pepper
  • Dash of Franks Red Hot sauce
  • Garnish - Sliver of Cherry Tomato, Parsley and sprinkle of Paprika

Instructions

  1. Slice the Turkey in thin julienne strips and then cut into small confetti like pieces
  2. In a hot pan with very little oil saute these and keep aside to cool
  3. Peel and slice the eggs in half
  4. Remove and reserve all the yolks and mash this to a paste
  5. Add the sour cream, salt and pepper to taste and mix well to remove all lumps
  6. Add the Turkey and a dash of Franks Red Hot sauce or any other hot sauce and mix well
  7. Using a piping bag with a large nosil, pipe this into the egg halves. You can use two teaspoons as well
  8. Garnish - Sliver of Cherry Tomato, Parsley and sprinkle of Paprika
https://kravingsfoodadventures.com/low-fat-deviled-eggs-turkey-bacon-sour-cream/
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Shrimp Vindaloo

Watch my step-by-step videoShrimpVindaloo_PosterHNT

If you’re Goan( Goa is a state in India) there’s nothing more delicious than a Shrimp Vindaloo or Vindalho. This is an authentic recipe using the spice paste recipe from our family recipe books. While this dish may sound very hard to prepare, it’s really not. Follow my simple steps below and watch the video for more step by step instructions. Vindaloo is traditionally made with Pork, but these Chicken, Mutton Shrimp are very popular. Since Shrimp has a tendency to get rubbery if it’s overcooked, I will be sauteing this and then adding it back in at the end, you wouldn’t need to do this with Chicken, Pork or Mutton.
Shrimp Vindaloo

Ingredients

  • 1 recipe Vindaloo or Vindalho paste - http://kravingsfoodadventures.com/vindaloo-or-vindalho-paste/
  • 1 lb Shrimp
  • 2 onions pureed
  • Salt
  • 2 cups of water

Instructions

  1. Saute the Shrimp and keep aside
  2. Saute the onion
  3. Add the Vindaloo paste and cook
  4. Add water
  5. Add the shrimp and salt to taste
https://kravingsfoodadventures.com/shrimp-vindaloo/