Chocolate Chili Anar ( Gluten Free Recipe )

#BurstAPataka ??
Nooooo. The air pollution has already hot stratospheric levels and is choking the life out of our poor lungs.

#BeAPataka ???
Easier said than done. Being the mommy of a ever curious five year old, I need to ensure anything and everything inflammatory is kept out of sight and hearing. Pataka or otherwise......

#EatAPataka ??
Aah ....now we are talking sense. Like really !! And chilli flavored treats are just the thing that I have in mind.
For the uninformed, Capsaicin in chillis not only speeds up the metabolism but also ensures that a smaller portion makes us feel full. Even from my experience, the latter holds good especially when it comes to desserts. Doesn't that sound like a blessing in disguise ?But the real reason I love a hint of chilli in my dessert is that it kind of intensifies the flavor.

The Chocolate Chilli Anar is a wonderful twist to our very own "Gujjiya" or "Karanji", which is must have Diwali delight. The all purpose flour is swapped with a gluten free flour and the coconut stuffing is infused with a heady mix of dark chocolate and bhut jolokia chili. Moreover, it is baked instead of being dunked in hot oil which ensures that we stick to the 'healthy snacks' resolution. The conical 'anar' shape is just perfect for the ongoing Diwali festivities.

Thank you Plattershare for this wonderful opportunity !!

Read on for the recipe -

Preparation Time - 40-45 mins

Ingredients -


For the outer layer -

• 1 1/2 cup Jiwa Gluten Free flour
• 2 tsp ghee
• 1/6 tsp salt or as per taste
• water for kneading into a tight dough

For the stuffing -

• 1 freshly grated coconut 
• 1/2 cup dark chocolate chips
• 1 dried Bhut Jolokia chilli
• 1 tsp ghee
• 2 pinch salt
• 2 tsp brown sugar

Preparation -

For making the stuffing -

Pour the ghee a saucepan.

Add the bhut jolokia to the ghee and wait till the ghee is sufficiently hot. Do not let it smoke else the chili's heat will cause burning sensation in eyes, nose and throat.

Add the coconut and keep stirring lightly till it turns light brown.

Remove the chili and add the choco chips to the pan. Keep the flame to a minimum.

Once the chocolate has melted, add brown sugar and salt. Mix everything together.

Remove from flame and keep aside till bearable to touch.

Pinch out small portions of the stuffing and shape into conical mounds.


For the outer layer - 

Take the flour, ghee and salt in a mixing bowl. Rub everything together till it is mixed evenly.

Add water little by little and make a tight dough. Let it rest for 30 mins.

Take small portions of the dough and roll it out . Cut out ribbons with the help of a knife.

Make small round discs with the remaining dough.

Final assembly - 

Place a mound of the stuffing on each disc. Take the ribbons and wrap it around the mound to give it the look of an anar.

Repeat the process for making more such 'anar's.

Baking - Preheat the oven to 180 degrees.

Place the 'anar's on a baking tray and pop it into the oven.

Let them bake for  12-14 mins or till done.

Remove from the oven and let them cool down.

Serve immediately or store in an airtight container.

Baked Dahi Vada

I am off for a month long vacation starting from Monday. In the excitement and craziness of planning the trip and doing the packing, I have not done much cooking for the last few days. Since I have a few things planned ( plus a few in the pipeline ) for the next year as well, it only makes sense to do some homework during the remaining year. One of the plans has been to push for a healthier lifestyle which starts with a healthier menu. I have been trying out low calorie versions of quite a few traditional recipes and will soon post them on my blog.

One of the first trials was my husband's favorite street food aka 'Dahi Vada'. Instead of deep frying the vadas, I have opted to cook them in a traditional appam pan using just an oil spray. The first 2-3 trails did not turn out good but then I found just the way to get them soft and spongy. Read on for the recipe -

Preparation Time : 20-25 mins

Ingredients:

• 1 cup Urad dal 
• 2 tbsp Semolina (suji)
• 1 1/2 cup curd
• 7-8 peppercorns (coarsely crushed)
• 2-3 green chili
• 1 red chili
• 1/2 tsp cumin
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/3 tsp baking powder
• black salt( kala namak )
• 1 sprig curry leaves
• oil spray
• 1/2 tsp oil for tempering
• salt

Preparation: Soak urad dal for 3-4 hours. Grind into a smooth paste ( when you touch the batter, it should not stick to your hands). Add semolina. Mix and allow to stand overnight.

Just before cooking, add the crushed peppercorn, finely chopped green chili, baking powder and salt. Mix well.

Cooking: Spray some oil onto an appam pan and put it on the flame. Make small balls out of the batter and put into the pan. Fry till the bottom part turns light brown ( cover with a lid for faster cooking). Flip it over and cook on the other side for another 2-3 mins.

Remove the balls and put them in water to which salt and very little curd has been added. Allow to soak for 2 hours.

Beat the rest of the curd in a mixing bowl with salt, water, cumin powder, black salt and chilli powder. Keep the consistency thin.

Remove the soaked vadas from the curd water and transfer to a plate. Add the beaten curd over it.

Heat the oil in a tempering pan. Add the cumin, broken red chili and curry leaves. Fry for 20-30 secs. Pour over the dahi vadas.

Serve immediately.