Filter Coffee/Filter Kaapi#SundayFunday

This is a South Indian Filter Coffee /Filter Kaapi which is sweet, strong and milky coffee beverage made by brewing finely ground coffee beans in a traditional metal filter, then mixing the dark liquid extract with hot milk and sugar.

Ingredients
For The Decoction
125 Ml Boiling Water
3 Tablespoons Filter Coffee Powder
For The Coffee
1½ Cups Milk
2 -3 Teaspoon Granulated Sugar or to taste
Prepared Decoction
Method

Firstly, take a coffee filter, it consists of 2 cylindrical vessels (bottom one for collecting brewed coffee decoction and the top one with perforated holes for adding ground coffee powder), pressing disk and a lid.

Add in 3 tablespoons filter coffee powder or ground coffee into the perforated vessel. Press tightly with the help of pressing disk.

Pour the boiling water slowly into the top vessel covering almost full. Cover with the lid and rest without disturbing till all the decoction is settled in the lower container.

Pour decoction, adjust the quantity of decoction based on strong you prefer. Add in a teaspoon sugar or adjust to your sweetness. 

Now pour hot boiling milk, adjust the quantity of milk-based on strong you prefer. To make this frothy take a another glass and pour it from a little height 2 - times to get frothy filter coffee. Do not over mix as the coffee cools.

Finally, serve south indian filter coffee immediately in the traditional tumbler and dabarah/davarah. I, do not have one so served it in a mug.

Labels: Filter Coffee, Milk, Sunday Funday, South Indian

For Sunday Funday we are sharing "Coffee Recipes"

• A Trio of Caffè-Kissed Cocktails: Espresso Martini, Negroni al Caffè, and a Caffè Old Fashioned by Culinary Cam
• Affogato by Amy's Cooking Adventures
• Boozy Affogato by Food Lust People Love
• Black & White Maca Mocha by A Messy Kitchen
• Espresso Con Panna by Mayuri's Jikoni
• Espresso Martini by A Day in the Life on the Farm
• Filter Coffee/Filter Kaapi by Sneha's Recipe
• Vietnamese Iced Coffee by Karen's Kitchen Stories

Keto Grilled Butterflied Chimichurri Shrimp

Flavorful , zesty Keto Grilled Butterflied Shrimp with herbaceous punch of a Homemade Chimichurri Sauce. This grilled shrimp recipe is optimized for flavor by butterflying to create more surface area for the addictive sauce and a delicious charred layered into every bite of juicy shrimp.

Ingredients

250 Grams Cleaned Large Shrimps - peeled, deveined, and butterflied
1 Cup Homemade Chimichurri Sauce
Method

Marinate shrimp with half the chimichurri sauce. Reserve the rest.
Heat a grill or a cast iron grill pan, brush it with a oil over medium high flame.
Add the shrimp and cook 2-3 minutes per side.

Top with the remaining sauce. Serve immediately. These are so delicious that you will make them over and over again.

Labels: Shrimp, Prawn, Chimichurri, Keto, Grilled, Argentina, International Cuisine, Side Dish, Starters, Homemade

Holiday Side Dish Recipes:

• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Recipe Box
• Cranberry Red Wine Sauce from Art of Natural Living
• Pumpkin Paratha from Magical Ingredients
• Caraway Seed Rollsi from The Spiffy Cookie
• Fondant Sweet Potatoes fromA Kitchen Hoor’s Adventures
• Creamed Kale with Gruyére from Karen’s Kitchen Stories
• Keto Grilled Butterflied Chimichurri Shrimp from Sneha’s Recipe
• Maple Bacon Brussels Sprouts from Jolene’s Recipe Journal
• Pumpkin Dip from A Day in the Life on a Farm

Magic Chicken 65 - Gluten Free

Magic Chicken 65 is a bite size spicy, side dish or a starter which is deep-fried, coated with a sauce. This I believe originated from a hotel in Chennai, India. This one of the famous. Chicken 65 is made with all purpose flour here these are gluten free and low carb, do try these succulent and delicious side dish!

Ingredients
550 Grams Magic Chicken Bites
3 Tablespoons Oil
A Sprig Curry Leaves
4 Green Chilies - slit
1 Cup Sugar Free Tomato Ketchup
Salt to taste
1 Tablespoon Dark Soy Sauce
1 Tablespoons Light Soy Sauce
2 Tablespoons Tandoori Masala
1 Tablespoons Coriander powder
½ Teaspoon Garam Masala powder
A Pinch Orange food colour - optional
½ Teaspoon Kashmiri Red Chilli powder
3 Tablespoons Water
For Garnish
Chopped Coriander Leaves 
Method

In a bowl add all the water, sauces, ketchup, spices and salt to taste, mix well. 
In a kadai heat oil then add the slit green chillies and curry leaves when they sizzle then add the sauce and give it a good mix bring this to a boil. Then add the fried magic chicken and give a toss, the sauce will look a little saucy but trust me the chicken coating which is of cornflour / arrowroot powder will absorb all the liquid and turn dry. Garnish with coriander leaves. 

Serve hot as a side dish or starter!
Labels: Starters, Holiday Side Dish, Chicken, Fried, Indian, Gluten free, Low Carb, Keto

Holiday Side Dish Recipes:

• Brussels Sprouts with Onion Vinaigrette from Hezzi-D’s Recipe Box
• 4 Cheese Pumpkin Macaroni and Cheese fromA Kitchen Hoor’s Adventures
• Brown Butter Sage Biscuits from Jolene’s Recipe Journal
• Parmesan Roasted Broccoli from The Spiffy Cookie
• Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
• South Indian Sweet Potato Poriyal from Magical Ingredients
• Horseradish Sauce from Art of Natural Living
• Potato and Celery Root Mash from Karen’s Kitchen Stories
• Butternut Squash and Apple Soup from A Day in the Life on a Farm
• Magic Chicken 65 Gluten Free from Sneha’s Recipe

Magic Chicken Bites - Gluten Free

These Fried Magic Chicken Bites are perfectly crispy and deliciously seasoned. Super easy and all the ingredients are things we have on hand and in your pantry. Once you try this easy recipe, you can make a big batch and freeze, use them to make many other recipes, whenever you have unexpected guest or too tired after work, which you can remove and make a new dish that is tasty and delicious. How to use these bites, I will be sharing recipes soon! 

Ingredients
1 Kg Chicken Boneless Cubes
First Marinade
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Tablespoons Water
Second Marinade
½ Teaspoon Pink Himalayan Salt
1 Teaspoon Red Chilli powder
¼ Teaspoon Turmeric powder
1 Teaspoon Garlic powder
1 Teaspoon Red Chilli flakes
1 Teaspoon Garam masala
1 Tablespoon Coriander powder
½ Teaspoon Black Pepper powder
1 Teaspoon Sesame oil
Other Ingredients
4 Tablespoons Heaped Corn flour or Arrowroot Flour
1 Large Egg
Method
For The First Marinade
Mix all the ingredients well and keep aside for 30 minutes.
For The Second Marinade

Mix all the spices in a bowl well. Then add the masala the chicken and oil and keep aside for at least 30 minutes. 

Then add egg and corn flour just before frying. Heat oil in a deep frying pan and fry the chicken pieces in oil on medium flame till golden and crisp. These were quick and easy, aren't they! They turned out great and soft & succulent!

With this chicken you can make some many recipes , will be posting them soon!
My Notes
The Magic Chicken Bites can also be air fried or baked in a tray. But I always find fried chicken more succulent and less chewy. However it totally depends on your preference.
Leftover Fried Magic Chicken Bites can be frozen in an airtight container for up to 3 months. You don’t need to thaw them before reheating just use them in the recipes which I will be sharing soon.

Labels: Gluten free, Keto, Low Carb, Chicken, Fried, Holiday Side Dish

Holiday Side Dish Recipes:

• Roasted Mushrooms from Hezzi-D’s Recipe Box
• Roasted Delicata Squash and Sweet Potatoes with Cranberry Glaze from A Day in the Life on a Farm
• Parmesan Butternut Squash from Jolene’s Recipe Journal
• Homemade Mushroom Rice Pilaf fromA Kitchen Hoor’s Adventures
• Gluten Free Magic Chicken Bites from Sneha’s Recipe
• Sausage Tortellini Soup from Art of Natural Living
• Loaded Baked Potato Casserole with Fried Onions from Blogghetti
• Beer Macaroni and Cheese from The Spiffy Cookie
• Jalapeno Cheddar Swirls from Magical Ingredients
• Potato, Corn, & Pepper Skillet with Pancetta from Karen’s Kitchen Stories

Soft & Chewy Snickerdoodle Cookies#SundayFunday

These soft & chewy snickerdoodle cookies are topped with cinnamon-sugar and take less time to make. Do try these are so delicious you can't stop having them. While baking these brown quickly so keep on eye on them and the temperature of the oven.

Make 16 cookies
Ingredients
165 Grams Unsalted Butter
150 Grams Caster Sugar
60 Grams Brown Sugar
2 Eggs Whole Egg
2 Teaspoons Vanilla extract
232 Grams All Purpose Flour
2 Teaspoons Cream of tartar
1 Teaspoon Baking Soda
¼ Teaspoon Salt
For The Topping
60 Grams Caster Sugar
2 Teaspoons Cinnamon powder
Method

Sieve the flour cream of tarter, baking soda and salt keep aside.
In a large bowl beat the butter and both white and brown sugar well till light and fluffy. Now add in the egg vanilla and whisk again till incorporated well and it turn thick and soft. then add in the sieved flour and beat again till well incorporated. Refrigerated the dough for at least 30 minutes.

After that take a small cookie or about 25 grams each ball and roll into round ball . Place on a parchment lined baking tray with sufficient space between each since they spread.
For the coating, mix in cinnamon & sugar well.

Roll each cookie ball in this cinnamon sugar and place it in lined baking tray. Bake in a preheat oven at 175°C for 9 - 10 minutes with both rods on. 

Labels: Biscuits & Cookies, Sunday Funday, Cinnamon, Christmas
For Sunday Funday we are sharing recipes with "Cinnamon".

• A Day in the Life on the Farm: Apple Cinnamon Bread 
• Culinary Cam: Cinnamon Beef Tagine 
• Food Lust People Love: Cinnamon Shortbread Squares 
• Our Good Life: Easy Cinnamon Roll Bread with Fireball Glaze 
• Amy's Cooking Adventures: Mario Under Water World Cake (Apple Cinnamon Cake) 
• Karen's Kitchen Stories: Mexican Cinnamon Cookies 
• Sneha's Recipe: Soft & Chewy Snickerdoodle Cookies 
• Mayuri's Jikoni: Tilslørte Bondepiker