Keto Spiced Omelette Waffles#SundayFunday

I given a little twist to everyone's favorite omelette with these Spiced Omelette Waffles! These are wonderful light, fluffy and net omelette. Kid will love this, not oily. Though I have said spiced but add the spices according to your taste. We enjoyed this for our dinner. Have this garlic bread and make a perfect meal or a breakfast or a lazy Sunday brunch. 

Make 6 waffles
Ingredients 
4 Large Eggs
¼ Cup Milk 

2 Tablespoons Onion - finely chopped
2 Tablespoons Capsicum - finely chopped 

2 Tablespoons Red Capsicum - finely chopped
1 Small Tomato - de seeded and finely chopped
1 Tablespoon Finely Chopped Coriander Leaves 

½ Teaspoon Red Chili powder

½ Teaspoon Cumin powder 

½ Teaspoon Coriander powder
¼ Teaspoon Turmeric powder
Salt to taste
Butter as required
Method 

Break the eggs, add milk, red chilly powder, cumin powder, coriander powder, turmeric powder, salt to taste and give it a nice whisk. Add the onions, tomatoes and capsicum. Preheat the waffle maker. Brush it with butter. 

Slowly pour the whisked egg mixture into the waffle maker, just enough so that it fills up. 

Close the waffle maker and let it cook till done and risen and golden brown. 

Slowly lift the egg waffles and serve.  

Labels: Egg, Omelette, Waffles, Sunday Funday, Keto

For Sunday Funday we are celebrating "National Waffle Day", check other recipes.

• Apple Cinnamon Waffles from Mayuri's Jikoni
• Bacon Cheddar Spinach Waffles from Food Lust People Love
• Gingerbread Waffles from Karen's Kitchen Stories
• Gluten Free Waffles with Poached Pears in Balsamic Reduction from Sid's Sea Palm Cooking
• Keto Spiced Omelette Waffles from Sneha's Recipe 
• Oatmeal Waffles from A Day in the Life on the Farm
• Protein Waffles from Our Good Life
• Waffle Cupcakes from Amy's Cooking Adventures 

Hung Curd Veggie Sandwich#SundayFunday

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two, Sunday Funday

• Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
• Chicken Caesar Wraps by Amy's Cooking Adventures
• Family Favorite Tuna Salad by Food Lust People Love
• Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
• Hung Curd Veggie Sandwich by Sneha's Recipe
• Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
• Sunflower Pesto Turkey Sandwich by Our Good Life

Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q" 

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli 

Jolene’s Recipe Journal: Blueberry Banana Quick Bread 

Karen’s Kitchen Stories: Sourdough Quinoa Bread 

A Messy Kitchen: Roasted Cauliflower Quiche 

Mayuri’s Jikoni: Nectarine Quinoa Salad 

A Day in the Life on the Farm: Shrimp Fajita Quesadillas 

Magical Ingredients: Queso Dip 

Culinary Cam: Quince Sharlotka 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 

Blogghetti: Ham and Broccoli Quiche 

Onion Cheese Scones#BreadBakers

While baking these scones there spread a beautiful aroma in the house and I got so excited while these were baking. When I took a bite, the aroma of onion spread in my mouth! Super tasty! There is a slight sweetness in these scones. This was easy to make and a perfect accompaintment to soup.

Do try this you will definitely make it again and again they are that good and easy to make!
This recipe uses cake flour, I have made my own cake flour.
To Make Homemade Cake flour
190 Grams All Purpose Flour + 10 Grams Corn Flour
Mix both well togather and your cake flour is ready.

Makes about 12 scones
Ingredients
200 Grams Homemade Cake flour
8 Grams Baking powder
10 Grams Cane Sugar Or Granulated Sugar　
⅛ Teaspoon Salt
50 Grams Cold Unsalted Butter -
60 Grams White Onion - finely chopped
1 Teaspoon Olive Oil
10 Grams Parsley or Coriander leaves- finely chopped
40 Grams Pizza Cheese
1 Egg
60 Grams Milk (+more for brush the top～1Teaspoon)
Method

Preheat the oven to 392 °F/200℃ with both elements on.
Cut the butter into 1cm cubes and cool it in the refrigerator.
Chop onion and add Olive oil mix well. Microwave for a minute. Cool it in the fridge.
Beat the egg well.
Combine the dry ingredients and mix together with a whisk. Add the butter, using fingertips, until the mixture resembles coarse meal Do not over mix. Add onion, parsley, pizza cheese and mix. Add beaten egg, soy milk or milk and mix. Do not over mix or knead.

Using your palm or a bench scrapper , flatten the dough to thick sqaure and keep folding the dough on top of each other for 4 times like a laminated dough by lightly flouring your work surface.

Then again flatten to a square ie. 2.5cm thick/ 1" inch thick. Cut to 4 pieces. Cut each piece into 3 squares i.e is you will get total 12 pieces. Place scones on the tray. Brush the tops of the scones with milk.

Bake for 20 to 22 minutes in a preheated the oven at 200°C or until well risen and golden-brown.  

Break top it with cream cheese then marmalade. Enjoy them warm or with a bowl of soup.

Labels: Biscuits & Cookies, Savory, Scones, Baked, Bread Bakers, Onion, Parsley, Cheese, International Cuisine

#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.
This month’s theme is Scones.

• Filled Ginger Scones from A Messy Kitchen
• Fresh Peach Scones from The Wimpy Vegetarian
• Gingerbread Scones from Karen's Kitchen Stories
• Irish Scones from Cook with Renu
• Onion Cheese Scones from Sneha's Recipe
• Preserved Lemon Scones from A Day in the Life on the Farm
• Tattie Scones from Food Lust People Love

Montenegrin Brav u Mlijeku/Lamb In Milk#EatThe World

Montenegrin lamb in milk is a wonderful and traditional one pot meal dish. It is easy to make and the meat comes out perfectly tender. I have enjoyed this dish when I visited the Balkan countries. The meat & veggies are cooked in milk and that gives this dish a unique taste. I really love the flavor of the fennel in this dish.

Recipe adapted from here
Serves 3 as a complete meal
Ingredients
4 Cloves Garlic - minced
½ Cup Finely Chopped Flat Leaf Parsley - see notes
1 Teaspoon Fennel Seeds/Saunf
2 Tablespoons Extra Virgin Olive Oil
500 Grams Lamb/Mutton - cut into bite size pieces
1 Cube Veg Seasoning
½ Teaspoon Salt or to taste
1 Teaspoon Whole Black Peppercorns
2 Small Whole Potatoes -
1 Large Carrot - cut into large pieces
1½ Cups Milk
2 Rosemary Sprigs
Method

Using a mortar and pestle place the garlic, flat leaf parsley, half of the black pepper corns and fennel seeds, crush to form a coarse paste.
In a Dutch oven, heat the olive oil and add in the garlic paste, remaining whole peppercorns cook until fragrant a minute.
Raise the heat and add in the lamb pieces, and brown the meat all over. Remove the lamb and season with salt and pepper.
Add about ½ cup of the milk to the pot and scrape up any browned bits, deglazing the pot for about 2 minutes.

Add the remaining milk, rosemary, seared lamb and its juices as well as the seasoning cube and vegetables. Bring to a simmer and then cover and cook until tender about an hour and more or until the meat is tender.
Using a slotted spoon, transfer the lamb and veggies to a bowl and discard the rosemary sprigs.

Boil the milk over high heat until reduced by half.
Puree the milk sauce in the pot with an immersion blender or in a regular blender. Put the sauce back in the pot and add the lamb  and veggies back in, simmer until everything is warm.
Season with salt and pepper and garnish with parsley or coriander leaves.

Serve warm with some bread or steamed rice for a delicious Montenegrin meal. This was so delicious, do try this recipe
My Notes
Did not have Flat Leaf Parsley so substituted coriander leaves in this dish. I have added whole peppercorns to give this dish a fresh pepper taste.

Labels: Main Dish , Stew, Montenegro, Eat the World, Lamb, Mutton, International Cuisine, Milk

Check out all the wonderful Montenegro recipes prepared by fellow Eat the World members and share with #eattheworld. 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 we are sharing recipes of Montenegro.

• Sneha of Sneha's Recipe made Montenegrin Brav u Mlijeku / Lamb in Milk
• Amy of Amy's Cooking Adventures brings us Pečena Piletine Sa Rižom (Baked Chicken & Rice)
• Wendy of A Day in the Life on the Farm grilled up Ražnjići (Montenegrin Meat Skewers)
• Cam of Culinary Cam served up Scampi Buzara 

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