Chocolate spread, without sugar

I didn't think too much before deciding to give up sugar for awhile, but gradually, the doubts started emerging. Prime among which was- how on earth can I manage without Nutella? I turned to Google, and got dozens of hits. Most of the recipes I couldn't even think of since they required ingredients I only encounter in vegan recipe blogs. Almost all required hazlenuts, which are not available in India. But going through all of them, certain common features emerged, and I threw them all into the mixer, and came up with this.
It is definitely not Nutella, but it is pretty good, and will at least keep the cravings at bay.

Though I didn't realize it then, while writing down the recipe, I found that it is a five ingredient wonder!

1 cup almonds *
10 dates
3 tbsp cocoa
3 tbsp coconut oil#
A pinch of salt

Method:
Dry roast the almonds for a few minutes, and while it is still hot, put it in the mixer, and blend for 3-4 minutes (blend for a minute, check, then blend again- do it till you get a creamy consistency).
Deseed the dates and add them to the almonds. Add the cocoa powder and salt, and pulse for 1 minute
Add the coconut oil, and pulse for another 2 minutes, or till the spread is creamy.
Spread it on toast, and enter a sugarfree heaven.

* hazlenuts are recommended, but you work with what you have
# there are many other oils that are recommended, but we don't get any of them in India. Coconut oil adds a new dimension to the spread, but one that goes well with it.

Savoury cookies with whole-wheat flour

Sometimes, the Fates conspire against you. Today, it was in the form of three lovely ladies who each posted their variety of cookies, making me want to have cookies NOW. Just whip up a batch, you might say, but there was a slight problem- I'd run out of butter, and much that I craved cookies, I didn't particularly want to wade through ankle deep water to get it.
But necessity is the mother of invention, and Google Uncle can sometimes be useful, and a whole lot of other sayings which may or may not make sense.
Net result, I baked up this batch of savoury cookies with whole-wheat flour, olive oil, kalonji seeds, flax seeds, sesame seeds and salt. Can't say my cookie obsession has been satiated, but at least now, I can wait another day.

1 cup whole-wheat flour
2 tbsp olive oil
1 tsp flax seeds
1 tsp kalonji seeds
Salt to taste
Water to knead the dough

Method:
Mix all the ingredients to make the dough. Add only as much water as is required.
Preheat the oven to 200 degrees.
Roll the dough into a disc, cut into desired shapes, and bake for 10 minutes or till done.

Whole-wheat peanut fingers

The hubby brought some whole wheat fingers from his favourite bakery, and it got polished off in no time at all. Naturally, I wanted to replicate it at home, and was able to do so by chopping and mixing from a whole bunch of recipes. Definitely a keeper.

Whole wheat flour - 1 cup

Sugar - 1/2 cup

Peanuts (raw) - 1/4 cup

Butter - 1/2 cup

Milk - 2 tblsp (to knead the dough)

Method:

Roast the peanuts, and allow to cool.

Grind the sugar, and when it is almost done, add peanuts and give it a few quick whirls*

Preheat the oven for 5 minutes at 170 degrees.

Mix the flour with butter, add the powdered sugar and peanuts, and knead well. Add milk, if required.

Roll the dough into a thin disc, and cut into long strips.

Place on a greased baking tray, and bake it for 12-15 minutes in the same temperature- keep checking after 10 minutes to ensure the fingers don't get

When done cool it on the wire rack and once it is completely cool, transfer to a air tight container.

* - do not grind too much, because you want the texture of peanuts

Peanut-tomato-garlic chutney

Many mother back, I read about this peanut sauce that women in rural Maharashtra whip up to add spice to their dishes, and filed it away in memory. By the time I finally got down to making it, I had forgotten the exact recipe and decided to improvise. This, however, is the recipe I am sticking to from now on.
 

1 cup peanuts
1 small tomato, chopped
2 red chilies (more, if you want it hot)
4-6 pods garlic
salt to taste

Method:

Dry roast the peanuts, remove the skin and let it cool

Boil tomato and red chillies for about 5 minutes and discard the water.

Grind the peanuts, boiled tomatoes and chillies and garlic to make a smooth paste. Add salt.
Serve with dosas.

Red Hot Chilli Pepper Jelly

Many moons back, I saw this recipe for "Red Hot Chili Pepper Jelly", and stored it away in the recesses of my memory. I knew making jams and jellys was complicated, and never thought I would ever progress to a level where I would be brave enough to try.
Coincidentally, a couple of days after my first successful attempt at jam making, I chanced upon these luscious red chili peppers at the vegetable vendor. On an impulse, I picked it up, and dug the recipe out. What can I say? It was well worth it!

1.5 Cups – 1″ sized pieces of Indian red pickle chillies, trimmed and seeds removed (I kept a few seeds on because I thought I would like it)
1 Cup Red Bell Pepper/capsicum chunks
1 apple, cored and chopped
1 Cup vinegar
2 Cups sugar

 

Method:

Place the chillies, pepper/capsicum and apple in the bowl of a food processor and pulse until coarsely mashed. Transfer the mixture (along with any juices) to a heavy-bottomed, high-sided pan. Add the vinegar and sugar. Stir well and bring to a boil. Cook, stirring often, for about 25-30 minutes or until the jelly thickens. A tiny bit of jelly when placed on a frozen plate will appear to be set, rather than runny. 

The jelly will thicken as it cools, do not overcook or else it will get  too tight and hard to spread.

Ladle the jelly into clean glass jars and allow to cool before covering.

The possibilities are endless- I can visualise slathering the jelly on a slice of bread, topping with grated cheese and biting in!