Mix Flour Shankarpali/Shankarpara#AlphabetChallenge

Shankarpali is crispy, crunch and yet very soft like fried biscuit. This snack typically made in India during Diwali or Christmas, actually a festival is incomplete without this snack. It is made in two forms savory and sweet. Today, I am sharing the sweet version.
Makes 400 Grams
Ingredients  
1 Cup Level All Purpose Flour
½ Cup Level Wheat flour
½ Cup Level Fine Semolina
2 Tablespoons Heaped Ghee - melted and cooled
Salt a pinch
Oil as required to deep fry
For The Sugar Syrup - to knead the dough
½ Cup Sugar
½ Cup Water

Method 
In a small sauce pan mix sugar and water, bring this a boil only till sugar melts. Immediately take off flame add salt and ghee.  This syrup does not require any thread consistency . Allow to cool. When cooled then add the semolina mix it and let it sit covered for 30 minutes.

After 30 minutes take the whole wheat and all purpose flours into a big kneading bowl.   Add the sugar semolina mix little by little , mix well with the help of your palms. knead the dough. The dough should be of medium consistency. Not very hard nor very soft. 

Make equal sized balls and roll into 1/4 cm thick circle. Cut them into square or diamond shape. 

Heat oil, when the oil if medium hot then put the cut squares in to it. Do not fry on high flame, because they will remain uncooked from the inside. 

Fry the pieces till light brown and crisp. Once all are fried, place them aside to cool. They become nice crispy on cooling. Once cooled store them in an airtight container.

Enjoy these sweet, crispy yet melt in mouth Shankarpali.
Labels:  Festival Sweets, Shankarpali, Christmas, Mix Flour, Snacks, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "M" 

Food Lust People Love: Miso Chocolate Cookies 

Mildly Indian: Molasses cake 

Mayuri’s Jikoni: Mambazha Pulissery 

Sneha’s Recipe Mix Flour Shankarpali/Shankarpara 

A Messy Kitchen: Mastica Ice Cream 

Karen’s Kitchen Stories: Sweetened Condensed Milk Cookies 

Jolene’s Recipe Journal: Grilled BBQ Meatball Skewers 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Mexican Green Chile Pimento Cheese Dip 

A Day in the Life on the Farm: Melon and Prosciutto Salad 

Blogghetti: Mini Turkey Meatloaves 

Sizzling Tastebuds: Methi Chaman

Ceviche de Camaron/ Shrimp Ceviche#SundayFunday

This is a perfect summer dish to enjoy wherein you don't have to spend them slaving over a hot stove on a hot summer day. So here is a perfect Mexican recipe that is quick and easy way to make Ceviche de Camaron/ Shrimp Ceviche. It might not be the "traditional" way of preparing it, but it tastes just as delicious! This is a good, refreshing, colorful and delicious dish.
Ingredients
500 Grams Shrimp - peeled, deveined & cooked finely chopped
2 Medium Tomatoes - finely chopped
1 Medium Cucumber -finely diced
1 Medium Onion - finely chopped
2 Tablespoons Finely Chopped Coriander leaves
2 Green Chilies - seeds removed and finely chopped
½ Cup Fresh Lime juice
Salt to taste
1 Teaspoon Olive Oil - optional
Method

Cook & chop the shrimps.
Combine the tomato, onion, cilantro, cucumber and chilies.
Stir in the shrimp, salt, oil and lime juice. Mix all well. Refrigerate for at least 1 hour before serving. 

Serve with tortilla chip or tostadas.
Labels: Shrimps, Prawns, Cucumber, Seafood/Fish, Sunday Funday

For Sunday Funday we sharing Ceviche Recipes

• Fresh Scallop Ceviche from Food Lust People Love
• Ceviche de Camaron/ Shrimp Ceviche from Sneha’s Recipe  

Keto Fried Cabbage Momos#SundayFunday

Fried Cabbage Momos is a low-carb twist to the traditional momos. If you have been missing out on your favorite momos while following a Keto diet, try this Keto Fried Cabbage Momos. It’s perfect comfort food but without those extra carbs. Try these low-carb momos for guilt-free snacking anytime you want. 
Ingredients
1 Medium White Cabbage
2 Spring Onions/ Scallions - chopped finely
1 Teaspoon Ginger Garlic Paste
500 Grams Minced Meat ( I used half if each beef & pork)
1 Tablespoon Soy Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Level Pink Himalayan Salt
½ Teaspoon Black Pepper Powder pepper (to taste)
Butter (for frying)
Method

Remove the center stem creating a well so that the leaves can loosen while boiling.

Parboil the white cabbage boiling water for 3- 4 minutes. 

Once the Cabbage Leaves are done, remove the Cabbage Leaves from the water.Drain and remove excess water with a towel, then divide the cabbage into single leaves.

In a bowl, mix the finely chopped spring onions, ginger garlic with the minced meat. Season with salt, red chilly flakes and pepper, but be cautious with the salt due to the soy sauce.
Now depending on the size of the Momos you want and the size of the Cabbage Leaves present, you can either use one whole Cabbage Leave to make a Momo or tear the leaf in half. It's really up to you!

Lay out the cabbage leaves and place one tablespoon heaped of the stuffing on each leaf. 

Fold them up and close tightly.

On the same container, which you used to boil the Cabbage, put a strainer and add a little oil to it and spread it around. Add the Momos one by one to it, and cover it and let it cook for about 12-15 minutes. Cool them a little. 

Heat a pan with butter and fry the momos 

until they turn brown on both sides.

Serve the momos with Sriracha sauce or soy sauce for dipping.

Labels: Keto, Low Carb, Momo, Cabbage, Meat, Asian Cuisine, Sunday Funday 

For Sunday Funday we are sharing Momos Recipes

• Easy Veg Momos from Cook with Renu
• Keto Fried Cabbage Momos from Sneha’s Recipe
• Kothey Momo - Himalayan Dumplings from Food Lust People Love
• Spiced Lamb Dumplings - Nepalese Momo from Karen’s Kitchen Stories

Low Carb 2 Ingredient Oats Bread#AlphabetChallenge

This low carb, gluten free, light, quick and easy bread, do try this bread is really good for sandwiches. 

Ingredients
2 Eggs
4 Tablespoons Gluten Free Oat Flour
½ Teaspoon Baking powder
¼ Teaspoon Garlic Salt / All Purpose Seasoning
½ Tablespoon Olive Oil
Method

Break the egg in a large bowl add the oats powdered, garlic salt, olive oil and whisk well, till it forms a smooth batter without lumps. Pour this into a silicon muffin pan and bake at 180°C in a preheated oven for 18 -20 minutes.

Cool the bread then unmold.

Slice and make a sandwich of your choice. This bread is perfect for sandwiches. 
Labels: Alphabet Challenge, Baked, Gluten Free, Low Carb, Oats, Egg, Breads

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "L" 

• Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Lamb Shoulder Roast from Food Lust People Love
• Greek Pork Chops from A Day in the Life on the Farm
• Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
• Lasooni Palak from Mayuri’s Jikoni
• Lemon Lavender Scones from Blogghetti
• Lemon Lush from Jolene’s Recipe Journal
• Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
• Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

Venezuelan Pollo Mechado (Shredded Chicken) - Keto#EatTheWorld

This is a luscious shredded chicken accented with garlic, bell pepper, tomato, the chicken is moist and taste delicious. This actually like a chilly fry / stir fry. Perfect for sandwiches, make a great keto meal.
Ingredients
500 Grams Skinless, Boneless Chicken Breasts
1 Tablespoon Olive Oil
1 Medium Onion - thinly sliced
1 Green Or Red Bell Pepper - chopped
3 Cloves Garlic - minced
1½ Tablespoon Lime Juice
½ Teaspoon Salt & Pepper or to taste
1 Large Tomato - chopped
2 Tablespoon Freshly Chopped Coriander Leaves
2 - 3 Tablespoons Chicken Stock
Method 

Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 10 - 15 minutes. Transfer chicken to a work surface and cool until easily handled.

Heat olive oil in a skillet over medium flame, cook and stir onion till they are translucent. Add bell pepper, cook and stir until onion and pepper are softened. Add garlic, cook and stir until fragrant, for a minute or two. Cover skillet and cook onion mixture until slightly browned.

Shred chicken using your hands and sprinkle into the onion mixture along with the chicken stock ( the stock will keep the chicken moist and not dry it out). Add lime juice season with salt. Stir chicken mixture cover and cook, until heated through and flavors have blended, 5 to 7 minutes. Mix coriander leaves and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 7 to 10 minutes. 

Ready, garnish with coriander leaves!! This is traditionally served with arepas.

Labels: Chicken, Keto, Low Carb, Healthy, International Cuisine, Venezuela,Eat the World

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Venezuela"

• Carne Mechada (Venezuelan Shredded Beef) from Amy’s Cooking Adventures
• Venezuelan Pollo Mechado (Shredded Chicken) - Keto from Sneha’s Recipe
• Perico from Culinary Cam
• Perros Calientes from A Day in the Life on the Farm