Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 

Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method

Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.

In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 

Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!

Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Let's take a look at the recipes being shared today with Alphabet "X"
• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s JikoniMushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin Recipe 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Red Velvet Parfait#SundayFunday

Red velvet cake is so pretty and the perfect dessert to take to any party. These Red Velvet Parfait so easy to make and taste so good you’ll be going back for more. This is delightfully easy, mouthwateringly delicious

Dessert Parfaits are fun and easy to make. It’s literally just layers of dessert components. Parfait layered dessert served in a clear glass. You can add whatever you want to like cake, brownies, cookies, ice cream, whipped cream etc. 

Ingredients 
Leftover Red Velvet Cake
For The Cream Cheese Frosting 
10 Grams Unsalted Butter 
10 Grams Icing Sugar 
50 Grams Whipping Cream 
For The White Chocolate Ganache 
10 Grams White Chocolate 
1 Tablespoon Fresh Cream 
A Drop Vanilla Essence 
Method 

Make white chocolate ganache by melting the chocolate and fresh cream on a double boiler.

In a large bowl whip the cream till stiff peaks form. Then add the white chocolate ganache and fold in well. Keep aside. 

Beat the butter and icing sugar till smooth and fluffy. Add in the cream cheese, vanilla essence , cream this well. Now fold in the whipped cream, white chocolate ganache till nicely incorporated. 

Place half of the leftover cake cubes in a glass. Pipe the cream cheese icing on top and continue to layer. Top each parfait with chopped walnuts. Chill this and then Enjoy!!

Labels: Parfait, Sweets & Desserts, Leftover series, Serves One, Sunday Funday

The theme is Parfait

Rhubarb Breakfast Parfait from Amy's Cooking Adventures

Red Velvet Parfait from Sneha's Recipe

Figgy Breakfast Parfaits from Food Lust People Love

Eton Mess from Karen's Kitchen Stories

Peaches & Cream Parfaitt from Mayuri's Jikoni

Savory Chickpea Avocado Lunch Parfait from Cook with Renu

Savory Grits and Mushroom Parfait from Culinary Cam

Banana Cream Pudding Parfait from A Day in the Life on the Farm

Vegetarian Cornbread Casserole#BreadBakers

Casserole's are so easy to assemble and bake. This Vegetarian Cornbread Casserole takes just 25- 30 minutes of prep before baking in the oven. When it comes out, it smells amazing it’s puffed and golden with the most delicious aroma. Cozy and warming, this is real comfort food! Serve it with Coleslaw and dinner is ready! 

A simple tasty weeknight dinner. Took this casserole for a dinner party and it was a hit!! What I like about this recipe is that this can be baked ahead and reheated.  You can add or sub other veggies (for the corn) to the sauté- diced zucchini, spinach, mushrooms etc. 

Serves 8 - 10
Ingredients
For The Filling
1 Tablespoons Olive oil 

1 Tablespoon Butter
1 Medium Onion - diced
¼ Cup Diced Red Bell Pepper
¼ Cup Diced Yellow Bell Pepper
¼ Cup Diced Green Bell Pepper
4 Cups Fresh Corn - can use frozen
2 Green Chillies - diced
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Smoked Paprika
¾ Teaspoon Salt
2 Tablespoons Chopped Coriander Leaves
For The Batter
½ Cup Cornmeal
½ Cup All Purpose Flour
¾ Teaspoon Salt
2 Teaspoons Sugar
2 Teaspoons Baking powder
2 Large Eggs
1 Cup Sour Cream
¼ Cup Melted Butter - slightly cooled.
1½ Cups Grated Cheeza Cheese

Method
Preheat oven to 180°C.

For The Filling
In a large skillet, sauté onion & chillies in oil & butter over medium low flame until fragrant and light golden. Then add the bell peppers and cook 2 minutes. Add the corn, sauté 3-4 minutes. Now add the spices and salt, sauté for a minute, then  switch off the flame. Add the chopped coriander leaves. Keep this aside.
For The Batter

In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk.
In a another bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine the sautéed mixture to the dry ingredients along with the egg mixture and mix well. Add half of the grated cheese. Pour the batter into a buttered baking dish ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet).

Top with the remaining cheese. Batter should not be over 2 inches high.

Bake uncovered, for 25-35 minutes or until puffed and golden (it will dome)! 

Sprinkle with chopped coriander leaves! 

Slice & serve warm.

Labels: Vegetarian, Casserole, Cornmeal, Corn, Bread Bakers, Bread, Quick Bread, International Cuisine, Eggs, Side Dish

                

#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.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

Qutab / Kutab – Azerbaijan Stuffed Flatbread#EatTheWorld

Qutab is an Azerbaijani flatbread. It is in the shape of crescent and is filled with a variety of ingredients. Qutab has many variations depending on the filling used, they are stuffed with greens, pumpkin, cheese or meat, you can go creative on the fillings. Qutab are cooked on a convex griddle known as saj. Quatb is usually served with yogurt, green coriander, sumac and fennel.

Makes 2 Breads
Ingredients
For The Dough
150 Grams All Purpose Flour
¼ Teaspoon Sugar
½ Teaspoon Salt
Water as needed
For The Filling
150 Grams Greens & herbs of your choice ( sorrel, spinach, parsley, scallions, coriander, dill, mint)
100 Grams Feta Cheese
1 Cube Processed Cheese
1 Tablespoon Olive Oil
Salt & Black Pepper to taste
Butter or Olive oil - for brushing
Method
Wash the greens well and let them dry.

In a bowl add flour , salt and mix well. Then add in the water a little at a time, mixing until the dough slightly comes together.
Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.

Chop the greens. Add little salt and let is rest for 10 minutes, then squeeze out all the moisture.
When you’re ready to form Qutabs, mix the squeezed greens with, cheese, olive oil, salt and pepper.
Heat a cast iron pan over medium to high heat.

Divide the dough into 2 equal pieces. 

Roll out each one into very thin circle, as thin as you can. 

Place half of the filling into one side of the circle. 

Fold it so it has shape of a half moon. 

Press the edges and transfer Qutab into the skillet.

Cook Qutab covered on low for 5 -6 minutes on each side. 

When one side is cooked

then flip is gently and let it cook till golden.

Remove from the pan and brush with olive oil or butter.

Serve right away with sour cream or yogurt or on its own as a side dish. These were so good, do try and you will love it!

Labels: Flatbread, Appetizer, Breakfast, Azerbaijan, International Cuisine, Eat the World

• Pandemonium Noshery: Lamb Piti
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek)
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma

Keto Eggless Almond Four Yeasted Bread#SundayFunday

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good. 

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on. 

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

Let this cool completely.  

Slice & Enjoy with jam or butter!!

Labels: Eggless, International Cuisine, Keto, Sunday Funday, Almond Flour, Low Carb, Gluten free, Coconut Flour, Vegan, Bread, Grain Free 

Sunday Funday 

Yeast Bread

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures