Pork Korma#SundayFunday

This Pork Korma is very tasty and easy to make. Try it and I am sure you will enjoy it. 

Ingredients
½ Kg Pork - cut into medium pieces
3 Tomatoes skinned
1 Bay leaf
1 Teaspoon Vinegar
1 Tablespoon Ghee
For The Masala
3 Onions lightly fried
1 Teaspoon Cumin seeds
6 Cloves Garlic
½ Inch Piece Ginger
2 Big pieces of Cinnamon
4 Cardamon's
4 Cloves
7 Dried Kashmiri Chillies 
Method

Grind the masala ingredients to a fine paste. Heat ghee in a pan add the chopped tomatoes, bay leaf and fry till tomatoes are soft. Add the ground paste and fry till oil leaves the sides. Add the pork and and a cup of water. Cover and cook till done. Season it with vinegar. 

Serve hot.

Labels: Pork, Sunday Funday, Indian

For Sunday FunDay -theme is  Hunter/Gatherer.

• Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories
• Dried Rosemary from Sid's Sea Palm Cooking
• Momiji Tempura ;from Culinary Cam
• Pork Korma from Sneha's Recipe
• Roast Pheasant Crowns from Food Lust People Love
• Urban Foraged Stovetop Potpourri from Amy's Cooking Adventures
• Venison Tater Tot Shepherd's Pie from A Day in the Life on the Farm

Vangi Bath Masala - Homemade#AlphabetChallenge

This is a recipe from Karnataka. This spice blend is so flavorful and fragrant, easy to make and a versatile masala, can use this to make other masala bath with the veggies you like. This masala has no preservative or added color.

Try this flavorful masala and you too will love it.
Ingredients
¼ Cup Chana dal
¼ Cup Urad dal
12 Bedki Red chillies or Adjust according to your taste
1 Tablespoon Heaped Coriander seeds
1 Tablespoon Heaped Poppy seeds
1 Tablespoon Heaped Dry Coconut grated or 8 - 10 slices
1 Stick Cinnamon
6 Cloves
1 Cardamom
A Sprig Curry Leaves
Method

Heat a teaspoon of oil in a pan and fry each of these ingredients - chana dal, urad dal, poppy seeds, coriander seeds, dry coconut, cinnamon, cloves, cardamom, curry leaves and red chillies, separately on low flame until they release an aroma and turn red. Remove from pan and keep aside.

Once they cool down, grind all the ingredients into a fine powder. Ta daa.. Vangi Bath Masala is ready .
Store the powder in an air tight container and use it for making Vangi Bath or any other masale bath / rice with the vegetable of your choice.

Labels: Homemade, Masala, Karnataka, South Indian, Alphabet Challenge

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

• Jolene’s Recipe Journal: Cranberry Orange Vinaigrette 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Instagram - Sweet Tea Vodka Vegetable Couscous Soup
• Food Lust People Love: Mirabelle Plum Vodka 
• Blogghetti: Red Velvet Crinkle Cookies
• Mayuri’s Jikoni: Salata De Varza Rosie 
• Culinary Cam: Summer Rolls and Nước Chấm, a Ubiquitous Vietnamese Dipping Sauce
• Sneha’s Recipe: Vangi Bath Masala - Homemade
• Karen’s Kitchen Stories: Vanilla Bean Sable Cookies 
• A Day in the Life on the Farm: Vaquero Chicken
• A Messy Kitchen: Vichy Carrots  

Vegetarian Rice Roni With Homemade Rice Roni Mix#SundayFunday

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious.

I had this Rice Roni many times when abroad. I loved it , but, here it's not available so made my own. This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. 
Ingredients
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice
1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti for a minute or two only. Cool and mix it with the rice.

Homemade Rice Roni Mix is ready.

Made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients
1 Tablespoon Dried Chives
1 Teaspoon Italian Seasoning Mix
1 Bay Leaf
¼ Teaspoon Black Pepper Powder or to taste
1 Vegetable Stock Cube
1 Scallion/Spring Onion - chopped
1 Medium Onion - chopped
1 Teaspoon Minced Garlic
5 - 6 Broccoli Florets
¼ Cup Diced Carrots
¼ Cup French Beans - chopped
½ Cup Colored Bell Peppers - chopped
1 Small Tomatoes - chopped
1½ Cups Rice Roni
3½ Cups Water
2 Tablespoons Butter
1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and sauté for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.

Now add the Rice Roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes. Check for taste and seasoning, add black pepper powder to your taste ( this is optional).

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add hot water if necessary and continue cooking if it needs a bit more time.

Delicious Rice Roni is ready to enjoy.

Serve this with Egg And Cauliflower Salad.
Labels: Broccoli, Carrot, Vegetarian, Pasta, International Cuisine, Capsicum, Rice Roni, Pasta & Noodles, Homemade, Rice, Sunday Funday

Check this recipe made with Rice Roni Mix  

• A Voyage into the Pasta Universe with Gluten-Free Pestazzule. Mafaldine. and Stringozzi by Culinary Cam
• Pasta alla Norcina Amy's Cooking Adventures
• Pumpkin Gnocchi by A Day in the Life on the Farm
• Spaetzle by Sid's Sea Palm Cooking
• Vegetarian Rice Roni With Homemade Rice Roni Mix by Sneha's Recipe

Red Pumpkin Paratha#BreadBakers

Red Pumpkin are just prefect to make some soft parathas. I used the boiled puree with some spices to knead the paratha dough. This parathas gives an excellent and eye pleasing colour with just a touch of sweetness as well. 

Serve this along with a dal, a chutney or a spicy gravy, trust me this incredible soft paratha makes an excellent meal to serve either as breakfast, dinner or else for a simple lunch.

Ingredients
1 Cup Cooked & Mashed Red Pumpkin
2 Cups Whole Wheat flour
½ Teaspoon Red Chilly Powder
2 Tablespoon Chopped Coriander Leaves
2 Tablespoon Oil
½ Teaspoon Cumin seed powder
½ Teaspoon Salt
Water as required
Method

Take the wheat flour, oil, salt, coriander leaves and all the spices along with mashed red pumpkin in a large bowl.
Add gradually water if needed , knead everything to a soft, smooth dough..keep aside for an hour.
Make 7-8 medium sized balls from the dough.
Dust each balls with all purpose flour and roll them as round disc with rolling pin.
Heat a non stick pan and drop gently the rolled parathas, drizzle few drops of oil cook on both sides until they get cooked. 

Serve hot with any dish.
Labels: Paratha, Flatbread, Bread Bakers, Red Pumpkin

#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 Pumpkin Breads.

I am hosting this month and decided to celebrate Fall and the upcoming Holidays by asking the others in our group to join me in sharing breads containing pumpkin.   Let's take a look at what everyone baked up...

• Food Lust People Love: Cheesy Pumpkin Scones 
• A Day in the Life on the Farm: Sourdough Pumpkin Bread 
• Karen's Kitchen Stories: Sourdough Pumpkin Rolls 
• A Messy Kitchen: Pumpkin Hazelnut Babka
• Sneha's Recipe: Red Pumpkin Paratha

Keto Halloween Quesadilla#SundayFunday

Halloween is the perfect time to have fun with your meal. This spooky Keto Halloween Quesadilla are so cheesy, yummy meal to enjoy! I'm using these Low Crab Coconut Flour & Oat Fiber Flatbread. 

Ingredients
2 Low Carb Flatbreads/Tortillas 
½ Cup Shredded Cheese or 3 Cheese Mexican blend
Tomato - cut into triangles
Method
Place a frying pan on low flame.

Using a sharp knife, cut out jack o’lantern eyes, nose and mouth into one of the tortillas.

Place it on a greased frying pan and cook one side till crisp.Fry the uncut one on side till crisp. 

On the crisp side of the uncut tortilla, sprinkle cheese on it.

Place the cut tortilla on top on which side is crisp.

Then lift it place it on the greased frying pan, cover with a lid and let it crisp on one side then flip.

cook that side till slightly crispy.

Place a cut tomato triangles and serve!

Labels: Halloween, Quesadilla, Cheese, Sunday Funday, Flatbread

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and we are sharing "Halloween Recipes"

• Black and Orange Cookies by Karen's Kitchen Stories
• Halloween Focaccia by Sid's Sea Palm Cooking
• Keto Halloween Quesadilla by Sneha's Recipe
• Mummy Dogs by Culinary Cam
• Necromancer Gnocchi by Amy's Cooking Adventures
• Pumpkin and Apple Soup by A Day in the Life on the Farm
• Sloppy Monster Sandwich by Palatable Pastime