Archive for April 24, 2013

Sugarless & Gluten-Free Almond Cake


Every year for Sam’s birthday, I try to improvise a cake recipe. This year, I made sugar free almond cake. I added cardamom powder, lemon juice, blueberry and garnished with strawberry slices and macadamia nuts. It turned out great. It is very rich and has a wonderful lemony taste. It makes a wonderful birthday cake for people who prefer sugarless and gluten-free diet. Here is the recipe.


3 cups of almond flour
4 eggs, separated into yolks and whites, room temperature
3/4 cup unsalted butter
1 teaspoon baking powder
3 teaspoon lemon juice
1 teaspoon cardamom powder
Pinch of Salt
1/4 cup of blueberry
1/2 cup strawberries sliced
1/4 cup honey (or according to taste)



1. Preheat the oven to 350°F (175 °C).  Place a round of parchment paper on the bottom of a 9-inch circular pan or grease the pan with butter or cooking spray.

2. In a large bowl, beat the egg yolks, honey and 2 teaspoons lemon juice.

3. In a separate bowl, mix  the almond flour, ground cardamom, baking powder and blueberries.   Add the flour mixture to the egg yolk mixture and beat until smooth.

4. With an electric mixer, beat the egg whites in a separate bowl. When bubbles start to form, add a pinch of salt and a teaspoon of lemon juice. Beat until foamy.

5. Mix the beaten egg whites into the almond mixture.

6. Gently scoop the batter into a pan and place in the oven. Bake at 35 minutes. Remove from the oven and let it cool.

7. Once the cake is cool, remove the cake from the pan. Spread honey on the top of the cake and garnish with strawberry slices and macadamia nuts. Enjoy!


Ajwain Fried Rice

Ajwain or carom seed is a spice that looks like cumin seed and is highly fragrant. When used in fried rice, it gives a strong flavor and gives the fried rice a unique, smoky taste. If you have some cooked rice and want a quick snack for lunch, try this fried rice. You will love it!!

1 teaspoon carom seeds
1 teaspoon turmeric powder
1/2 cup onion chopped
3 cups of cooked rice
5 tablespoons cooking oil
Salt to taste


1. In a non-stick pan, heat oil and add carom seeds. Cook for a minute at medium heat. DSC_3434-001

2. Add onion and cook until onion is soft.  DSC_3440-001

3. Add turmeric powder and salt. Mix well and cook for another minute. DSC_3418-001

4. Add 3 cups of cooked rice. Mix well and cook for another 5 minutes. DSC_3421-001

5.  Enjoy with pickle or curry. DSC_3445-001



Kheer is rice pudding. In Nepal, kheer is usually prepared during festivals or to celebrate good news. Since my paper just got accepted, I decided to celebrate the occasion with a kheer recipe. There are many ways to prepare kheer, you can use milk, condensed milk or evaporated milk. I don’t like to use condensed milk because it is too sweet. This recipe serves 6 to 8 people.

1 cup rice (jasmine or basmati)
1/2 stick butter
1 cup half and half
1 cup whole milk
1 can evaporated milk
1/3 cup sugar
1/2 cup shredded fresh coconut
4 cups water
6-8 pods of cardamom
8-10 cloves
3 tablespoons raisins

1. Rinse the rice. In a large pan, add 4 cups of water, rice, butter, cloves and cardamom pods and start boiling at medium heat. (Make sure to break cardamom pods before cooking.)DSC_2827-001


2. Once the rice is half cooked, add sugar, evaporated milk, half and half and whole milk. Simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.DSC_2834-001



3. Stir in the shredded coconut and raisins. Cook for a few more minutes. DSC_2850-001



4. Garnish with raisins, almonds or pistachios and enjoy warm or cold.DSC_2873-001