Paleo Bullet Proof Coffee

BULLET PROOF COFFEE

I seriously not aware of why this 

coffee is named as such. And its 

called as BPC with so much of love 

by all the coffee lovers.

Being a coffee addict, starting and 

sustaining in Paleo was an 

challenge. Butter tea was my last 

choice.. 

But not until I found BPC. This is 

so Yumm.. Lovely and irresistable..

Ingredients:

warm water - 300 ml

instant coffee powder - 1 tsp

salt - 2 pinches

butter - 50 g

Coconut oil - 2 tbsp

Method:

- Add butter, coffee powder oil and 

 little of warm water and blend.

- and when the mixture is froathy 

and thick mix it with the remaining 

warm water and add in the salt.

- Mix and serve hot..

Just gives an heavenly feeling!!

Paleo Butter tea

BUTTER TEA

Ingredients:

milk - 150 ml

water - 150 ml

masala tea powder - 1 tsp

butter - 30 gms

Method:

- boil water and milk together

- when it reaches the boiling point 

add the tea powder and boil for 

another 3 mins

- strain and now add the butter.

This tea should be a meal itself

Also no sugar / honey / substitute 

to be added

Paleo Kefir butter lassi

BUTTER LASSI

Ingredients:

Kefir Curd - 1 cup

salt to taste

butter - 50 gms

Method:

- Blend the ingredients together in 

a blender

- Serve.

Paleo Bottle gourd Soup

SORRAKKAI SOUP

Ingredients:

bottle gourd (sorakkai) - deskinned 

and chopped into cubes - 2 cups

garlic - 4 - 5

Green chilli - 1

salt to taste

red chilli powder - 1/4 tsp

whole pepper - 1/4 tsp

onion - 1 

tomato - 1

coconut oil - 1 tsp

chicken stock - 1 cube (I used 

Maggie chicken stock cube)

Method:

- Add bottle gourd, onion, 

garlic,tomato and green chilli in a 

pressure pan.

- add in the whole pepper, chilli 

powder and chicken stock

- Add some water and salt and 

pressure cook for 2 whistles

- remove the water and blend the 

veggies together in a mixer

- when it forms a smooth paste mix 

it with the remaining stock water 

and boil by adding the oil.

Paleo Palak Smoothie

PALAK SMOOTHIE

Ingredients:

palak leaves - 1 handful

kefir curd - 1 cup

salt to taste

butter - 50 gms

Method:

- Add all the ingredients in a 

blender

- and grind to a smooth mixture

- Serve 

Paleo Egg Cheese Omlette

PALEO EGG CHEESE OMLETTE

Ingredients:

Eggs - 3

cheese grated - 3 to 4 tbsp

salt to taste

pepper to taste

coconut oil - 1 tsp

Method:

- Mix all the ingredients except 

for oil and beat well.

- Heat a pan and add the oil

- when the oil is hot pour in the 

egg mixture and cover and cook till 

done.

- Serve hot.

PALAK SMOOTHIE

Cream Of Mushroom Soup

CREAM OF MUSHROOM SOUP

Ingredients:

Mushroom - 200 gms

milk - 2 cups

wheat flour - 1 tsp 

salt to taste

pepper powder - 1/2 tsp

chicken stock cubes - 2

Water - 1 cup

olive oil - 2 tsp

Method:

- keep 3 - 4 mushrooms separately for garnishing

- chop the rest of the mushrooms finely

- in a pan add the mushrooms and saute until they sweat and cook in their own juices

- grind them to a fine paste

- in the same pan add 1 tsp of olive oil and add the wheat flour

- fry for a minute

- add milk and stock cubes and keep stirring without any lumps

- add some water and the ground paste and cook for 4 - 5 mins

- add salt and pepper powder to taste

- in a pan add 1 tsp of oil

- chop the mushrooms for garnishing finely

- fry them in oil until they sweat and get dried

- and they will get crisp as well

- mix well

- garnish on top

- serve warm

Carrot Cheese Soup

CARROT CHEESE SOUP 

I have started the weight loss routine for my overall health. So I started cooking lots of weight loss friendly recipes to help me do that.  I will posting the recipes one by one shortly.

Ingredients:

carrot - 4 (big) - chopped roughly

onion - 1(chopped roughly)

garlic pods - 4

salt to taste

white pepper to taste

maggi chicken stock cubes - 2

ginger - grated - 1/8th tsp

cheddar cheese - 2 tsp (grated)

corriander leaves - 2 tsp (finely chopped)

Method:

- add onions, garlic,ginger, carrot, stock cubes and water in a pressure pan

- cook for - 4 -5 whistles

- allow them to cool

- add them in a blender and puree the soup

- now add in the grated cheese, salt, pepper and corriander leaves

- mix well and serve it while warm.

Raw Sprouts Salad

RAW SPROUTS SALAD

Ingredients:

horse gram - 1 handful

green gram- 1 handful

black channa - 1 handful

salt to taste

pepper powder to taste

tomato - 1 (chopped)

onion - 1 (chopped)

carrot  - 1 grated

Method:

- sprout black channa, horse gram and green gram

- mix all the ingredients

- serve.

Summer Drink

SUMMER DRINK

Ingredients:

milk - 2 cups

sabji seeds - 1/2 tsp

rose crush - 3 - 4 tsp

sugar to taste

Method:

- mix all the ingredients together 

- refrigerate

- serve.

Szechuan Chilli Sauce

SZECHUAN SAUCE

Ingredients:

Red chillies paste - 1 cup

garlic  - 1/4 cup - finely chopped

ginger - 2 tsp finely chopped

soya sauce - 2 tsp

red chilli sauce - 2 tbsp

oil - 6 tbsp

salt to taste

sugar - 1/2 tsp

vinegar - 1 tsp

Method:

- soak the red chillies in water for 2 hrs

- deseed them and grind them to a fine paste

-  in a pan add oil

- add the chopped garlic and ginger and garlic and saute

- add in the chilli paste and keep frying till the oil seperates

- now add in the soya sauce, chilli sauce and salt

- add in the vinegar and keep frying well

- add in the sugar and mix well and allow that to cook for 2 more mins

- add in some water and allow that to cook for 2 mins

- remove and coool

- store in a airtight box in a fridge. 

Podi Dosa

PODI DOSA

Ingredients:

dosa batter - 2 cups

idli podi -  few tsp

oil - to drizzle

Method:

- heat a dosa pan 

- pour a laddle ful of batter and spead it like dosa

- drizzle some oil and allow that to cook

- now sprinkle some idli podi on the dosa and drizzle in some oil

- allow that to cook for 2 mins

- serve hot as it is.

Veg Dhal

VEGETABLE DHAL

Ingredients:

moong dhal - 1 cup (Soaked)

onion - 1 (chopped)

tomato - 1 (chopped)

garlic - 1 handful 

carrot , beans, potato and peas - 1 cup (diced)

curry leaves - 1 sprig

oil - 2 tsp

green chillies - 3

salt to taste

mustard seeds -1/2 tsp

cumin seeds - 1/2 tsp

Method:
- in a pressure pan add the dhal, vegetables, salt, green chillies, garlic, tomato and some water

- cook for 2 whistles

- remove the steam and leave it aside

- in a pan add oil 

- add the mustard seeds and cumin seeds

 - add the curry leaves and onions

- fry the onions till they are golden brown

- add them to the dhal and remove from fire

- serve with idli / dosa/chappathi

Jack Fruit Curry

JACK FRUIT CURRY

Ingredients:

Jack fruit - 1 (chopped)

onions -2 (chopped)

tomatoes - 2 (roughly chopped)

coconut - grated - 1/2 cup

ginger garlic paste - 2 tsp

corriander leaves - 2 handful

tamarind extract - thick - 2 - 3 tsp

red chilli powder - 1.5 tsp

corriander powder - 1 tsp

salt to taste

turmeric powder - 1/4 tsp

curry leaves - a handful

oil - 3 tsp

garlic - 2 tsp - crushed

Method:

- grind half of corriander leaves, coconut and half of tomatoes with ginger garlic paste to a fine paste

- in a pan add oil 

- add the crushed garlic and fry for 2 mins

- add  the onions and remaining tomatoes and fry for 5 - 6 min

- add in the ground mixture and allow that to cook till the raw smell is gone

- to this add the salt, turmeric powder, corriander powder and red chilli powder

- add the tamarind extract and the curry leaves and allow that to cook for 3 mins in a closed pan 

- add the jack fruit and add in some water

- add the remaining corriander leaves and allow that to cook until the jack fruit is soft

- it would take about 7 - 10 mins 

- serve with rice or any tiffen of your choice

Potato and Mushroom Sabji

POTATO MUSHROOM SABJI

Ingredients:

boiled potato - 2 (Chopped)

mushroom - cut in fours - 1 cup

onion - 1 chopped

tomato - 1 chopped

ginger garlic paste - 1 tsp

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1 tsp

garam masala - 1/2 tsp 

corriander leaves a handful - chopped

oil - 2 tbsp

cinnamon - 1"

cloves - 2 

Method:

- in a pan add oil

- add the cinnamon and cloves when the oil is hot

- add in the onions and mushrooms and keep frying

- now add in the tomatoes when the onions are transparent

- add the ginger garlic paste, salt and turmeric powder

- allow that to cook in its own juices

- add in the garam masala, red chilli powder and corriander powder

- allow that to cook until mushrooms are cooked and the mixture is semi dry

- add in the potatoes and corriander leaves

 - mix well

- serve with chappathi as a side dish

Stuffed Full Chicken

STUFFED FULL CHICKEN

Ingredients:
For marination:

Full chicken - 1 kg

red chilli powder - 2 tsp

corriander powder - 1 tsp

turmeric powder - 1/2 tsp 

garam masala - 1/2 tsp

cumin powder - 1/4 tsp

cinnamon powder - 1/2 tsp

nutmeg powder - 1/8th tsp

curd - 1/4 cup (thick)

For Stuffing:

Eggs - 4 (boiled and deshelled)

onions - 4 (finely chopped)

tomatoes - 4 (chopped)

briyani masala - 2 tsp

salt to taste

ginger garlic paste - 2 tsp

corriander leaves - 1 handful (finely chopped)

oil - 4 tbsp

Method:

For Marination:

- cut the chicken in slits everywhere so the masala can ooze in

- add all the ingredients to marinate to a make a thick paste and then apply it well on the chicken

- then cover with a plastic sheet and then dump it in to an airtight container

- store in the fridge for minimum overnight. I marinated for 2 days.

For Stuffing:

- in a pan add oil

- add the onions and fry till they are transparent

- add the tomatoes and ginger garlic paste 

- fry till they are mushy 

- add in the salt to taste

- add in the briyani masala and cook till it forms a semi gravy

- add in the corriander leaves and cook for another 2 - 3 mins

- add the boiled - eggs and cook for another 2  mins

- remove from fire and leave it aside

For the Grill:

- in a baking pan line it with a sheet of aluminium foil

- now remove the eggs from the gravy and stuff them inside the chicken

- add some oil on the baking tray and place the chicken on the tray

- pour in the prepared gravy and allow that to grill

- the oven has to be preheated at 180 degree for 10 mins

- chicken has to be kept in the middle rack 

- and baked for 20 mins on one side at 180 degrees

- after 20 mins turn it to the other side and then allow that to bake for another 20 mins

- increase the heat to 200 degress and bake for another 10 more mins

- remove and serve.

Chocochip Walnut Muffins

CHOCOCHIP WALNUT MUFFINS

Ingredients:

Butter - 100 gms

Maida - 100 gms

sugar - 100 gms

Eggs - 3

Baking powder - 1 tsp

Baking soda - 1/8th tsp

Vanilla Essence - 1 tsp

Walnuts - 1/2 cup

Choco chips - 1/4 cup 

Method:

- powder  the sugar till they are fine

- seperate the eggs into egg yolk and whites

- beat the egg whites till they form peaks

- leave it aside

- grind walnut to a coarse powder

- roast the walnut in a pan for 3 - 4 mins and leave it aside

- mix maida, baking powder and baking soda in a bowl

- seive it together atleast for 3 - 4 times

- now beat butter and sugar till they are creamy

- add the egg yolk and essence and beat till they are pale

- add  the maida mixture little by little to the butter mixture and mix well till they are incorporated 

- do that till all the maida mixture is mixed well to the butter mixture

- add in the egg white slowly mix from inside

- ensure that there is no vigorous mixing done so that the air in the egg is intact and that helps the cake to be super soft

- add in the choco chips and walnut mixture and give it a good mix

- preheat the oven at 180 degrees 

- transfer the mixture to a muffin tray after lining them with muffin liners

- bake for 20 mins and serve when cold.

  

Ghee

GHEE

Ingredients:

Fresh Butter - 3 cups

Method:

- put the butter in a pan 

- allow that to boil in slow fire

- the ghee becomes clear and all the bubbles would subside

- that time remove from fire

- pour ghee in a vessel

- when cooled it becomes thick

Karaikudi Nandu Masala

KARAIKUDI NANDU MASALA

Ingredients:

For the Masala:

Crab (Nandu) - 3/4th kg

Tamarind - 1 lemon sized ball

bay leaf - 1 

cinnamon - 1" 

Onion - 4 (chopped)

tomato - 4 (chopped)

ginger garlic paste - 1 tbsp

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

saunf - 1/2 tsp

curry leaves - 1 handful

oil - 5 tbsp

green chillies - 2 (add them as a whole)

For the ground paste:

Grated coconut - 1/2 cup

khus khus - 1 tbsp

whole pepper - 1.5 tsp

cumin seeds - 1.5 tsp

saunf - 1/2 tsp

cashews - 6

Method:

For the ground paste:

- dry roast all the ingredients except for the coconut and grind them to a fine paste by adding little water

To Make the masala:

- extract juice from tamarind and leave it aside

- in a pan add oil

- add bay leaf, curry leaves, cinnamon stick and saunf

- now add in the onions and tomatoes and fry till they are mushy

- add the turmeric powder, salt and the crab and allow that to cook in its own juices

- add the ginger garlic paste and mix well

- add in the red chilli powder, green chillies and corriander powder

- mix well until its well blended

- close the pan with a lid and allow that to cook in slow flame for 3 mins.

- add the tamarind water and the ground masala now and allow that to cook till the masala is completely dry. 

Source:

From Chef Jacob Show.