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.

Dali Toy- comfort food from the Konkan

I first had Dali Toy in Delhi the winter before last, and though I loved it and decided to try it myself soon, I never quite got down to doing so. So when I was hosting the lady who introduced me to Dali Toy, I decided I couldn't put it off much longer.
Having made it, I wonder why it took me so long before attempting it!

 
1 cup toor dal
1/4 tsp hing
1 green chillie slit
salt to taste
 
For the tempering
1/4 tsp mustard
2 dry red chillies
1 sprig of curry leaves
2 tsp coconut oil

Method:

Wash the Toor dal well and pressure cook with sufficient water and green chillies till well done (20 minutes after the first whistle works for me)

Place the dal back on the fire, add salt, hing and water to get the desired consistency. Bring the dal to a boil

In another pan heat 2 tsp coconut oil and add the mustard, when they splutter add the curry leaves and broken red chillies and toss them about. Do not allow the chillies to burn. Immediately add this seasoning to the dal and cover. Turn off the flame and serve piping hot with rice.

Avial

One of the easiest recipes known, it can go horribly wrong if you do crazy stuff like replace the coconut oil with olive oil. And above all, DO NOT add a pinch of haldi- the beauty of the dish is in the pristine colour.










 

Boil the vegitables together till cooked (recommended veggies- drumstick, pumkin, carrots, beans, potato, but you can add any other you like).

Grind fine-
1/4 coconut grated
4 green chillis
1 tsp jeera
1 tsp rice flour

Mix the ground masala with 1 cup sour curds (it has to be really sour, or the taste will not come).
Add the curd-masala mixture to the vegetables. Add salt to taste, and give it a few boils.

Heat 3 tsp coconut oil. Dip a few sprigs of curry leaves in the hot oil and remove immediately (so colur doesn't change). Pour the coconut oil over the avial, close, and allow it to stand for a few minutes.