Sneha's Recipe

Aloo Tamatar Jhol - No Onion No Garlic#AlphabetChallenge

In: Aloo, Alphabet Challenge, No Onion No Garlic

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

No comments

Small Sourdough Bread#BreadBakers

In: Bread Bakers, Breads, Sourdough

A Perfect crispy sourdough bread. Wanted to try baking it in baking pan covering it with a lid, seen so many reels, so tried it and it turned out fantastic. No need for a dutch oven now you can bake cripsy bread by this method too. No need to heat the baking pan too. Such an easy way to bake bread.

Ingredients
3 Grams Salt
110 Grams Water
33 Grams Active Sourdough Starter
170 Grams Bread Flour
Method

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 – 4 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

Flatten the dough into a rectangle, and gently fold about 1/3 of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into a more of a round form.

Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your oven the oven temperature of 450°F (about 200°C) for about 20 minutes.
Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.

Score the top of the dough with a sharp knife or razor blade. Place the bread in a baking pan and cover with a lid.

Bake it for 25 minutes then remove the lid and bake for another 20 minutes or until the bread is done. When tapped hollow sound comes.

Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Labels: Breads, Sourdough, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Sourdough Bread

Overnight Sourdough Sandwich Bread from Karen’s Kitchen Stories
Small Sourdough Bread from Sneha’s Recipe
Sourdough Oat Waffles from A Day in the Life on the Farm
Sprouted Spelt Sourdough Boule from Food Lust People Love
Sweet Potato Sourdough from A Messy Kitchen

2 comments

Vegan & Gluten Free Trinxat#EatTheWorld

In: Andorra, Cabbage, Eat the World

Trinxat is staple Andorran side dish of boiled, mashed potatoes and cabbage, fried until crispy, typically served in the cold winters as a hearty meal. I have made a vegan version of this Trinxat. Tradionally Trinxat is made with fried bacon and then fried in the reserved bacon fat. If your want to make a non vegetarian version then add 3 - 4 slices of crispy fried bacon and then make pancakes. I have added chopped scallions greens and parsely to the pancake.

Makes 3
Ingredients
100 Grams Shredded Green Cabbage
150 Grams Potatoes - peeled & cut into chunks
2 Cloves Garlic - minced
1 Tablespoon Finely Chopped Parsley
1 Tablespoon Finely Chopped Scallion Greens
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder or to taste
Method

Shred the cabbage and cook in salted water along with the potatoes, skinned and cut into large chunks. Cook until the potatoes are tender.
When tender, drain all the water very well. Return the pot along with the garlic and turn on the flame on to low. Let it steam so that any excess moisture is evaporated. When still warm, mash the veggies with a potato masher, add in the scallion greens, parsely, salt and pepper to taste. Using a mould for individual servings, press this mixture into the mould.

Heat a little oil in a frying pan and fry, on medium low flame, for approximately 5 minutes each side or until golden brown. Remove the mould and flip the pancake and cook until golden brown.
If you want to make one big, just use a skillet, pressing the mixture into the skillet , then flip over once golden brown. Cut into servings.

Enjoy with a sauce of your choice!! This was a very simple dish, but tasted really good.
Labels: Vegan, Pancake, Potato, Cabbage, Fried, Andorra, Eat the World, Gluten free, International Cuisine, Side Dish

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 "Andorra"

Ànec amb Pera by Culinary Cam
Pa Amb Tomaquet by Amy's Cooking Adventures
Truite de Carreroles by A Day in the Life on the Farm
Vegan & Gluten Free Trinxat by Sneha's Recipe

3 comments

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

In: Asian Cuisine, Cheese, Chicken

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set, Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper.

Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
Shrimp Rice Paper Rolls from Making Miracles
Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
Thai Chicken Summer Rolls from Food Lust People Love
Vegan Summer Rolls from Mayuri's Jikoni

7 comments

Crumb Coated Cheesy Veg Crepes#SundayFunday

In: Appetizer, Cheese, Cottage Cheese

These hearty savory crepes are stuffed with veggies and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious crepes won’t disappoint. The recipe is, quick, and easy to make.

These meatless crepes /wraps are the perfect snack, or party pleaser or side dish for brunch, lunch, and dinner. These crunchy crepes can be enjoyed by vegetarians and meat-eaters alike. All you need is a couple of pantry ingredients that you maybe already have at home.
Makes 6
Ingredients
For The Crepes
1 Cup All Purpose Flour
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Oil or Melted Butter
½ Cup Yogurt
1¼ Cup Milk

For The Filling
2 Boiled Potatoes
½ Cup Cottage Cheese
1/3 Cup Grated Carrot
¼ Cup Finely Chopped Green Bell Pepper
¼ Cup Finely Chopped Onion
½ Teaspoon Finely Chopped Garlic
½ Teaspoon Salt
½ Teaspoon Red Chili Powder
½ Teaspoon Cumin Powder
½ Teaspoon Chaat Masala
1 Tablespoon Tomato Ketchup
Grated Cheese - optional - used Mexican Four Cheese blend
1 Tablespoon Oil
For The Slurry
2 Tablespoons All Purpose Flour
4 Tablespoons Water
Method
In the blender, place the milk, yogurt, flour, sugar and salt and blend for a few seconds until everything is mixed. Add the melted butter or oil and blend until smooth. Transfer to a bowl and refrigerate for at least 30 minutes.
Before making the crepes, and beat with a whisk to mix for 30 seconds. The batter should be thin. If the crepe is thick then add little more water to adjust the consistency.

Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add1/3 cup or a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.

Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
Make The Filling

In a pan heat a tablespoon of oil add the add the garlic and onion, fry for a minute, then add the veggies and and fry for a minute or two, then add the gratedcottage cheese and all the dry spices, salt and mix well and cook till the mixture is dry, then add the tomato ketchup and coriander leaves mix well, switch off the flame and let the filling cool.
Make The Slurry
In a small bowl mix all ingredients , keep aside
Filling The Crepes

Take the crepes on which side it is cooked or brown, place that side up, use three tablespoons of stuffing per crepe add the cheese and fold it in the sides apply the slurry with a brush so that sides get sealed.