Butterless Fudgy Brownies Recipe
People who know me call me the Brownie Queen. Alright, I call myself that. These butterless fudgy brownies happened because, well, I had no butter. I had to put together an impromptu lunch and how the hell was I to whip up dessert with a couple of hours notice and no butter? Outrageous, I tell you. But since I like my friends I had to do something. I just swapped the butter with coconut oil. Added some milk and a little cocoa. It all worked out fine.
Whole Wheat Coconut Banana Bread Recipe
I’ve always maintained that ‘healthy’ desserts aren’t a thing and it’s actually an oxymoron. When you look at whole wheat banana bread, you might think you could eat two slices without the guilt. I don’t think so. However, if you’re looking for something without butter or refined sugar, this is your best bet. I’ve used coconut oil instead of butter. No, the bread doesn’t taste of it. If you’re still iffy, use olive oil instead. Instead of refined sugar, I used a mix of honey and muscovado sugar. Powdered jaggery should also work. I didn’t go honey all the way because with brown sugar I get some caramel like taste, which I love.
Red Chutney – Red chilli and garlic based
Red chutney is my personal favourite and a favourite at home. Like many, this one too starts off with coconut. It is made with only red chillies, ginger, garlic and coconut. A tadka of channa dal, urad dal, mustard seeds and curry leaves are added for some crunch and texture. And look how pretty it is!
Another chicken curry. This one’s easy too. It’s always an easy curry for me when it’s got freshly ground spices and coconut milk. Trust me, I’d rather take 2 mins to grind the spices than sit and chop heaps of onions and tomatoes for the curry base. Marinate the chicken in chilli powder, yoghurt and ginger garlic paste overnight. Next afternoon, cook it with some sliced onions (not one kilo or something, I promise), ground spice paste and coconut milk. Simple. Great with rice, of course. And if you’re on a low carb sort of diet, swap the mustard oil for coconut or olive, skip the onions and up the coconut milk. Have it like stew.
Growing up, most sweets at home was made with coconut, jaggery and cardamom mixture. The heady aroma wafting through the house was a sign of things to come. I remember this mixture being ready and on the stove, still warm, waiting to be filled in rice paste lined turmeric leaves and then to be steamed. Obviously it was a long wait and all I wanted was a spoon of the sweet mixture. I’d eat a few spoonfuls and wait for the rest of the process to be finished. Making that sweet myself seemed like a task I’d take on another time and so I made something that’d have the same coconut and jaggery mixture. Pancakes. To compliment them, I made a caramel sauce with jaggery and ginger. I’m pleased to inform you that these are officially my favourite pancakes.