Coconut Chocolate Chip Cake- An Easy Gluten-Free Recipe

Use a gluten-free pancake and baking mix to make cake!

 

This is one of my most popular gluten-free cake recipes- a divinely simple gluten-free coconut cake studded with chocolate chips. And so easy to make if you keep Pamela's Ultimate Baking and Pancake Mix on hand. We are leaving for Los Angeles on Friday and Yours Truly in Gluten-Free Goodness will be off-line for a bit. I thought I might leave you with something sweet to nosh as I prepare for our much anticipated sojourn into Hollyweird.

A simple recipe. No fuss. No frosting. Cake for those of us who aren't gifted with ganache. The kind of cake you can grab on the go (how very un-Zen!) or nibble politely over coffee and a hot flash inducing debate with friends about why naturally beautiful, smart and talented women inject military grade toxins into their foreheads and goddess-knows-what into their lips and bursting apple cheeks until all you can do, Dearest Reader, is stare in frozen horror wondering, What the Tap-dancing Hades have you done to your face?

Please, women. I beg you. Stop.

Your once expressive faces (your numero uno tool of the trade in theater and film) now look like masks or worse. You look like a sky-diving plastic blow-up doll. You do not look younger, I'm sorry to tell you. You look weird. Vacuous. If not desperate. There's an uncanny vinyl aura oozing from a visage that's had "work done" (I guess the new phrase is "been refreshed").

Trust me. Be strong. Be authentic. Think: What would Frances McDormand do?

And go eat some cake.

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Samosa-Chaat

Ingredients for the crust:
1-cup maida,
3-tsp oil,
salt to taste.

Method to prepare the crust:
Step 1: Mix the maida ,oil , salt to taste. Add enough water and knead the dough .

Step 2: Covering it with vessel will keep it soft.

Step 3: Keep it aside for 10 to 15 minutes.

Ingredients for stuffing:
1\2-cup mashed boiled potatoes,
1-cup boiled green peas,
1\2-cup chopped onion,
1-tsp. garam masala,
1-tsp. red chilli powder,
1-tsp amchoor(mango powder),
Salt to taste.

Method to prepare the stuffing:
Step 1: Mash boiled green peas.

Step 2: Heat 2-tsp oil in pan and fry onion until golden brown.

Step 3: Reduce the heat and add mashed green peas. Fry only 2-3 minutes.

Step 4: Then add mashed potatoes and mix well. After 2-3 minutes turn off flame.

Method to prepare the Samosa:
Step 1:Make little balls of dough , roll it out in any shape and then place it in the triangular shaped container. I use this to make it quikly. This happens with only one layer of dough on samosa, also it will bring crispiness while frying.

Step 2: Fill the stuffing into them and pack them from the wide end of the triangle.

Step 3: Heat oil in a frying pan and deep fry until golden brown.

Step 4: Serve hot with ketchup or coriander leaves chutney.

Step 5: Cut to 6-7 pieces and garnish this with chopped onions, yogurt ,green chutney, Red garlic chutney ,Date-tamarind chutney,Sev and fresh coriander leaves.

My entry to Pooja's Vegetable of the Week- Green Peas.
Also submitting this to VKN for his noble cause of FAHC campaign.

Chat-Pati Bhel

Ingredients:
1-cup puffed rice,
1-cup boiled chopped potatoes,
1\2-cup finely chopped onion,
1\2-cup sev(Bengal gram flour),
1\2-cup pomegranate seeds,
1\2-cup grasp,
1-tsp amchoor(mango powder),
2-tsp green chutney,
2-tsp red chutney,
2-tsp sweet (tamarind) chutney,
Garnish with coriander leaves.

Method:
Step 1: Take two tsp oil in tava and add tumeric powder, salt and puffed rice in low flame. mix all finely.
Step 2: Mix well puffed rice, all chutney, potatoes and amchoor.
Step 3: Decorate with grasp, pomegranate seeds, onion, sev and coriander leaves.
Step 4: Mix all and serve quickly in individual plates.

Ginger Paak(Aadu Paak)

Ingredients:
1-cup grated ginger,
1-cup dry grated coconut,
2-cup jaggery powder,
1\2-cup ghee.

Method:
Step 1: Take a tava and pour 1\4-cup ghee on law flame. Add grated ginger and mix it till ginger become slightly brown in color and until all water part of ginger is burnt. Turn off the flame.

Step 2: Take another tava , add 1\4-cup ghee on low flame and add jaggery powder.

Step 3: After 1-minute turn of the flame and then add ginger and coconut . Mix it well.

Step 4: Decorate with coconut.

I learn this recipe from my mom. We call it in Gujarati – “Aadu Paak” (Aadu means ginger ).This is good for those child who has a cold problem in winter. Take one small piece of this every night and after that drink water. It is very beneficial in cold and good fro throat infection too.

It will stay good at room temperature in cold atmosphere for about 45 days.

This is my entry to Rosie for JFI- Ginger.
Have fun Rosie with Ginger.

Also submitting this to VKN for his noble cause of FAHC campaign.

Sadu-Bharat

Pomegranate Glazed Green Beans & Portobellos

The days may be getting longer but for this casita-bound goddess (I'm not one to strap on skis or skates or hurtle downhill on a toboggan, Darling) each successive chilly day invades my bookworm bones a little deeper. I get restless. I get itchy. Don't you? So after a leg stretching day in Santa Fe doing errands and getting a total pick-me-up shake-me-loose hair cut, Steve and I headed back to our quiet casita by the mesa with a bag of fresh green beans and portobellos and a bottle of Trader Joe's Pomegranate Glaze. Something new to try.

Just for fun.

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Capsicum curry

Ingredients :
1\4-cup chopped red capsicum,
1\4-cup chopped yellow capsicum,
1\4-cup chopped green capsicum,
1\4-cup chopped potato,
1\4-cup chopped tomato,
1\2-cup chopped onion,
1\4-cup green peas,
1-tsp. chilli powder,
1\2-tsp turmeric powder,
1\2-tsp mustard seeds,
1\2-tsp caraway seeds,
3-tsp oil,
Salt to taste,
Coriander leaves to garnish.


Method :
Step 1 : Heat oil in kadhai or pan, add mustard seeds, caraway seeds and cut potatoes. Cook till potatoes are tender.
Step 2 : Then add green peas and cover and cook up to 3-4 minutes.
Step 3: After that add turmeric powder, all capsicum. After 2-minutes add cut onion.

Step 4 : Finally add cut tomato,chilli powder, salt to it, mix well with all ingredients and cook on low heat.
Step 5 : Turn off the heat and garnish with coriander leaves and serve hot with roti.

Submitting this to VKN for his noble cause of FAHC campaign.

Gajar Ka Halwa

Ingredients :
500-gm Carrot,
1\2-litre Milk,
1\2-cup Sugar,
2-tbsp Ghee,
5-6 cashew nuts,
8-9 raisins,
4-5 cardamom.

Method :
Step 1 : Grate carrot .
Step 2 : Put Kadhai in low heat .Add ghee and grated carrot, and fry it for just 30-40 seconds.

Step 3 : Then add milk in kadhai and bring it to boil with grated carrot and add sugar to it.

Step 4 : Cook over medium heat until all the milk gets thicken.

Step 5 : When ghee starts separating then add cardamon powder and raisins. Mix it well and turn off the heat.

Step 6 : Decorate with cashew nuts.

Note :
1.If you want to avoid sugar than add crushed raisins. It is best option for sugar and good for health.

Submitting this as my entry for Creative Pooja's Theme of the Week -Orange ,white& Green for Republic day.
Also submitting this to VKN for his noble cause of FAHC campaign.

Baby Potatoes with tomato-onion gravy

Ingredients :
125gm-Baby potatoes,
1\2-cup -chopped onion ,
1\2-cup-chopped tomato,
5-6 Garlic piece,
4 -5 cloves,
3-4 cinnamon,
2-3 Bay leaves,
1\2 tsp.turmeric powder,
1 tsp. chilli powder,
3 tsp. oil,
1\2 tsp Mustard seeds,
1\2 tsp cumin seeds,
Salt to taste,
Cotiander leaves to garnic.

Method :
Step 1 : Take onion,tomato garlic and grind it in a blender.

Step 2 : Peel off the potatoes and prick it.
Step 3 : Heat oil in pan and add mustard seeds, caraway seeds,bay leaves,cloves,cinnamon.

Step 4 : Add onion,tomato and garlic paste. Fry till the paste becomes reddish and mixture starts separating from the oil.

Step 5 : Add turmeric poeder, chilli powder salt and potatoes to the gravy.

Step 6 : If you find the gravy too thick,Switch off the gas after 4-5 minutes.

Step 7 : Decorate it with green coriander leaves and serve hot with roti or partha.

Submitting this to VKN for his noble cause of FAHC campaign.

Bajri Na Rotla

Ingredients :
1/2 cup Pearl Millet flour,
1/4 cup water,
Salt to taste.

Method :
Step 1: Mix all ingredients together.and make a round ball of 2 inch
size ,Take care that this should be firm enough.

Step 2: Wet your palms with silght water, take this ball on your palm
and slightly flattern it.

Step 3: After placing the slightly flattened ball in hand, you go on
pressing it , just like slowly clapping the palms with dough in
between.
Step 4. You will have to wet your palms from time to time in order not
to let dough stick to your palms. Keep on expanding rotla this way
until you get it of your desired size.

Step 5 : Once the rotla is completely round and unbroken in ,Place it
slowly on hot clay tawa(also called Tavdi). take care that there
shouldnot be any air between , tavdi and rotla.

Step 6 : When half cooked on one side, turn it to another side and cook it in low flame. when fully cooked on another side , turn it to the first side again and let it cook fully.

Step 7: take it off from tavdi and spread Ghee on it. Serve Hot.
Take care to rotate it to give even baking.


This goes well with baigan bhartha when accompanied by Jaggery too .
Submitting this to VKN for his Noble cause of FAHC campaign.