Sneha's Recipe

Pumpkin Soup For Two#SundayFunday

In: Gluten free, Healthy, International Cuisine

This Pumpkin Soup is one of my favorite soups, it's easy to make and can be ready in minutes! It's an absolutely delicious soup and is the perfect soup to enjoy for lunch or dinner.
Serves Two
Ingredients
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Minced Garlic
1½ Cups Pumpkin Puree
2 - 3 Sprigs Fresh Thyme leaves
½ Teaspoon Pink Himalayan Salt
½ Cup Vegetable Broth
2 Tablespoons Fresh cream
Method

Heat the olive oil in pot, add the garlic fry it stirring occasionally, a minute. Add the pumpkin purée, thyme, salt, and cook it low flame, stirring occasionally for 2 - 3 minutes.
Add the broth and bring this to a boil, cook stirring in between for about 3 to 4 minutes.

Remove from the heat and stir in black pepper powder and cream. Serve warm, garnished with fresh cream.
Labels: Soup, Gluten free, Keto, Sunday Funday, Serves Two, Red Pumpkin, Healthy, International Cuisine, Vegetarian

For Sunday Funday we are sharing recipes with "Squash"

Mayuri's Jikoni: Apple & Butternut Squash Salad
Sid's Sea Palm Cooking: Baked Acorn Squash with Butter and Brown Sugar
A Day in the Life on the Farm: Butternut Squash Cake
Amy's Cooking Adventures: Creamy Sausage, Tomato, & Squash Pasta
A Messy Kitchen: Gnocchi with Roasted Squash and Sausage
Karen's Kitchen Stories: Parmesan and Thyme Honeynut Squash
Culinary Cam: Pumpkin-Filled Flat White Pumpkin
Sneha's Recipe: Pumpkin Soup For Two
Food Lust People Love: Roasted Butternut Squash Lentil Vegetable Soup

1 comment

Homemade Taco Seasoning#Alphabet Challenge

In: Homemade, International Cuisine, Mexican

This homemade taco seasoning recipe is quick and easy to make, works great on everything make tacos or to season veggies, meat, seafood, rice, beans, soups, salads and more. It has a perfect amount of spices which come together in the homemade taco seasoning! You will never buy taco seasoning from the store again!

Ingredients
2 Teaspoon Red Chilly Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cumin powder - coarsely ground
½ Teaspoon Onion powder
½ Teaspoon Dried Oregano
½ Teaspoon Paprika powder
½ Teaspoon Salt
¼ Teaspoon Black Pepper powder

Method

Mix the seasonings together in a small bowl to make the taco seasoning blend. Store this in a airtight container.

Labels: Homemade, Taco Seasoning, Preservative free, Mexican, International Cuisine

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "T"

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash, Thyme, Ham, & Wild Rice Soup
Mayuri’s Jikoni: Chanya Tondak
A Day in the Life on the Farm: Cheeseburger Tacos
Food Lust People Love: Garlic Lemon Tuna Steaks - Sous Vide
Sneha’s Recipe: Homemade Taco Seasoning
Karen’s Kitchen Stories: Tomatillo Salad
Culinary Cam: Tortilla Española
A Messy Kitchen: Turkey and Sweet Potato Chili Joes
Jolene’s Recipe Journal: Tuscan Sausage Soup

7 comments

Varicha Bhat#SundayFunday

In: Barnyard Millet, Bhagar, Indian

This simple Varicha Bhaat (also known as Bhagar, Varai / Sama Rice or Barnyard Millet Khichdi) is light, wholesome, filling and perfect comfort food for fasting. I have made a Farali / Vrat Thali ( see below all recipes will be posted soon).

Ingredients
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Green Chilly - cut into 3 pieces
½ Cup Bhagar / Varai / Samo Rice /
1½ Cup Hot boiling water
Sendhav Namak to taste
Method

Rinse bhagar 2 to 3 times well in cold water and drain off.
Heat desi ghee, add cumin seeds, green chillies, mix.
Add bhagar and fry over medium heat for 2 minutes. .
Add hot boiling water, salt to taste.

Bring this to a rolling boil then reduce the flame to medium and let is cook for about 4 -5 minutes. Then reduce the flame to low, cover the pot with a lid and and let it cook for another 4- 5 minutes. Once the rice is cooked. Switch off the flame and let the lid remain on the pot for another 10 to 12 minutes so rice will absorb all the moisture and it will become fluffy.
Varaicha bhat is ready to be served!

Labels: Barnyard Millet,Sunday Funday,Vrat, Bhagar, Indian, Maharastrian Cuisine, Thali

This is my Vrat Thali

For Sunday Funday we are sharing "Rice Recipes"

Arroz de Pato by Culinary Cam

Bhuga Chawal by Mayuri's Jikoni

Cheesy Rice by Amy's Cooking Adventures

Crab Sushi Bowl by A Day in the Life on the Farm

Crispy Rice Cereal Brittle by A Messy Kitchen

Fried Rice with Crab and Peas by Karen's Kitchen Stories

Hubble Bubble Pumpkin Rice Pot by Food Lust People Love

Varicha Bhat by Sneha's Recipe

5 comments

Vrat Kacche Kele Ke Seekh Kebab#SundayFunday

In: Indian, Kebabs, Rajgira

Raw Banana (Kaccha Kela) are excellent sources of fibre and vitamins. Their starch content not only helps digestion but gives an excellent texture to dishes. These seekh kebabs are excellent, awesome, delicious and very healthy , gluten-free, vegan with plant-based ingredients , perfect for vrat and serving as starters or as a side dish.
Ingredients
3 large Raw Banana's - boiled and peeled
3 Tablespoon Rajgira atta
A Pinch Ajwain
1 Teaspoon Roasted Cumin Powder
3 - 4 Green Chilies - finely chopped
½ Inch Ginger - finely chopped
½ Teaspoon Chaat Masala - optional
¼ Teaspoon Sendha Namak or to taste
2 Tablespoons Coriander Leaves - chopped
Method

Pressure cook the raw bananas. Peel and mash them.
Combine mashed banana, Rajgira atta, ajwain, cumin powder, green chilies, ginger, chaat masala, chopped coriander and namak, mix well.
Divide the mixture into equal portions. Grease hands with oil and roll each one on skewers and shape it.
Heat oil in a pan on medium high flame. Shallow fry the kebab from both the sides.

Serve hot with Walnut Chutney.
Labels: Vrat, Raw Banana, Rajgira, Kebabs, Indian, Sunday Funday

For Sunday Funday we are sharing recipes made using "Banana"

Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
Banana Daquiri by A Day in the Life on the Farm
Banana Oat Muffins by Amy's Cooking Adventures
Extra Banana Banana Bread by Food Lust People Love
High Protein Banana Muffins by Our Good Life
Protein Rich Banana Smoothie by Mayuri's Jikoni
Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
Using Banana Leaves + Cochinita Pibil by Culinary Cam
Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

5 comments

Vrat Siddu With Walnut Chutney#AlphabetChallenge

In: Alphabet Challenge, Boiled Potato, Breads

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour).

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough.

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press.

Use a cutter to cut it into a small circle.

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it.

Make all the Siddu's like wise.

Steam the Siddu in a lightly greased steamer for 15 minutes.

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.