Carrot Roulade#SundayFunday

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts.
Ingredients
2 Cups Grated Carrot
1/3 Cup Granulated Sugar
1 Tablespoon Desi Ghee
2 Tablespoons Malai
¼ Cup Milk
1 Teaspoon Cardamon powder
2 Tablespoons Milk powder
2 Tablespoons Almond powder
1/3 Cup Chopped Nuts (Almonds & Cashews)
2 Sheets Parchement Paper
Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of parchement paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly. 

When the roll is complete place it a another sheet of parchement paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm. 

Cut into slices and serve.
Labels: Sunday Funday, Carrot, Dessert, Indian 

For Sunday Funday are theme is "Carrots" 

• Carrot Cake Muffins from Karen's Kitchen Stories
• Carrot Pudding from Sid's Sea Palm Cooking
• Carrot Fries from Mildly Indian
• Carrot Roulade from Sneha's Recipe
• Grilled Carrots from A Day in the Life on the Farm
• Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
• Roasted Carrots with Burrata from Amy's Cooking Adventures
• Spicy Carrot Ginger Dressing from Food Lust People Love

Kondakadalai Sundal/Chickpeas Sundal#AlphabetChallenge

Sundal is a healthy and nutritious evening snack or salad with legumes. There are many types of  and variations of sundals prepared with different legumes.  This is a chickpea sundal also know as Kondakadlai Sundal. 

We had this as a salad for healthy dinner,  it's filling that it makes you feel full and reduces hunger pangs, also reduces the urge to have any unhealthy snacks, its simple, healthy and yum too. Lets make the sundal. 

Ingredients
1 Cup Dried Chickpeas/ Garbanzo beans/ Kondakadalai
1/3 Cup Freshly Grated Coconut
A Sprig Curry leaves
3 Dry Red chillies
1 Teaspoon Mustard seeds
A pinch of Asafoetida
¼ Teaspoon Salt
1 Tablespoon Oil

Method 

Soak chickpeas/kondakadalai for about 6 - 8 hours or overnight. Drain the water that they were soaked in and rinse them in fresh water.
Pressure cook the these in 2 -3 cups of water and ½ a teaspoon of salt till done. When done and the pressure has cooled down completely then drain the chickpeas in a strainer.  

Heat oil a pan or wok oil, add mustard seeds and let it splutter. Then add curry leaves, asafoetida, dry red chillies, sauté for a few seconds. Add the grated coconut and again saute for a second, add the chickpeas and salt, toss them till they are well mixed in the seasoning. Take off flame.
Serve and enjoy a healthy and delicious meal!!

Labels: Lentils, Chickpea, Salads, South Indian, Healthy, Alphabet Challenge

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

• A Day in the Life on the Farm: Baby Kale Salad with Steak and Citrus Vinaigrette
• Blogghetti: Brown Sugar and Ketchup Pork Chops
• Food Lust People Love: Easy Chicken Kapama
• Karen’s Kitchen Stories: Individual No Bake Key Lime Pies
• Mayuri’s Jikoni: Kachhe Kele Ke Kofte
• Jolene’s Recipe Journal: Kahlua and Cream: Brown Cow Cocktail
• A Messy Kitchen: Kielbasa Pasta Medley (Sicilian Medley)
• Mildly Indian: Kohlrabi Pasta
• Sneha’s Recipe: Kondakadalai Sundal / Chickpeas Sundal
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice:Spicy Cheddar Krispies Crackers  

Vegan & Gluten Free Thai Tofu Red Curry#SundayFunday

This tofu curry is so delicious, quick and easy.  Add more curry paste if you want it spicy.  This had just the right amount of spice.

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3  Tablespoons Vegetarain Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes.  Then add 1 cup water and cover  with a lid, cook on medium low flame till the  veggies are cooked.  

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again,  add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously.  Reduce the flame and check for gravy consistency.  Add more water if necessary, cover and cook for 2 minutes.  Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little.  Take off flame and serve hot with steamed noodles or rice.  

We enjoyed with steamed rice.  

Labels : Thailand, Thai,  Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course, Sunday Funday 

• Dacquoise Fraisier from Culinary Cam
• Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
• Mediterranean Salad from Amy’s Cooking Adventures
• Protein Rich Quinoa Bowl from Mayuri's Jikoni
• Pumpkin leaf dal from Mildly Indian
• Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
• Vegan Danish Flødeboller from A Messy Kitchen
• Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
• Vegan Mango Chia Pudding from Cook with Renu 

Vegan Strawberry Dream Cake - No Bake#SundayFunday

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy, Sunday Funday

For Sunday Funday we are sharing Strawberry Recipes

• Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
• Iced Strawberry Basil Hand Pies from A Messy Kitchen
• Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
• Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
• Strawberry Butter from Making Miracles
• Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
• Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
• Watermelon Strawberry Feta Salad from Food Lust People Love

Aloo Tamatar Jhol - No Onion No Garlic#AlphabetChallenge

Aloo jhol is a dish from the North Indian cuisine of Uttar Pradesh, this is a no onion no garlic gravy dish which can be had with puris, luchis or chapatis and also goes well with steamed rice.

Jhol means a thin gravy, wherein  the potatoes are first boiled  and then add them to the gravy.  This gravy does thicken when it cools a little. This is another vrat recipe.

Ingredients 

2 Tablespoons Oil
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 Inch Piece Ginger -  finely chopped
1 Green Chilly -  finely chopped
2 Tablespoons Tomato paste
5 Medium Potatoes - boiled
A Pinch of Asafoetida
1 Teaspoon Heaped Coriander powder

1 Teaspoon Heaped Red chilly powder

½ Teaspoon Turmeric powder

½ Teaspoon Sugar 

Salt to taste

Water as required
1 Tablespoon  Coriander leaves - finely chopped

Method 

Chop the potatoes into thin triangle slices.

Grind the green chilly and ginger to  make a fine paste. keep aside.

Heat  oil in a kadai, add  cumin seeds and  mustard seeds,  when they crackle them add the ground paste and tomato paste, fry till oil surface, then add the turmeric, chilly and coriander powders, with a little water and sauté  till oil surfaces. 

Add the  potatoes and continue to fry for a minute, add salt, sugar, two cups of water  or more and bring it to a rolling boil.  When it comes to boil, cover and let it simmer on low flame for 10 to 15 minutes till oil surfaces.  Keep stirring off and on and mash the potatoes lightly.   Adjust the gravy consistency is accordingly by adding more water.

When done then garnish it with coriander leaves and serve with puri, luchi or chapatis or steamed rice.

My Notes 

Can use 2 medium tomatoes blended instead tomato paste. Blend the tomatoes with the ginger and green chilly.

Labels: Aloo, Tomato, No Onion No Garlic, Vrat, Uttar Pradesh, Alphabet Challenge

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

• Sneha’s Recipe: Aloo Tamatar Jhol - No Onion No Garlic 
• Blogghetti: Bacon-Wrapped Jalapeno Poppers
• Jolene’s Recipe Journal: Coconut Cherry Jasmine Rice 
• A Day in the Life on the Farm: Cowboy Candy 
• Food Lust People Love: Jägersuppe - Hunter's Soup 
• Culinary Cam: Jasmine-Infused Tres Leches Bundt
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jerk-Seasoned Caribbean Honey Mustard Sauce
• Karen’s Kitchen Stories: Jicama Slaw with Carrots, Cucumbers, and Bell Peppers 
• A Messy Kitchen: Juniper Butter Cookies 
• Mayuri’s Jikoni: Veg Jalfrezi