Mixed Vegetable Stew Vegan & Gluten Free#Soupswappers

This is a Kerala Style vegetable stew.  It's so easy and delicious you must try this.  We had this with Palappam a vegan and gluten free appam.  Recipe follows.

Sending this to Soupswappers event theme is "Comforting Fall Stews" our host for the month is Colleen Delawder
Ingredients 

300 Grams Mixed Frozen Veggies
2 Medium Potatoes -cubed 

1 Medium Onion - finely chopped 
1 Medium Tomato - skinned & chopped 

2 Green chilly- finely chopped 

2 Teaspoons Level Red Chilly powder 

¼ Teaspoon Turmeric powder
2 Teaspoons Level Coriander powder
¼ Teaspoon Garam masala

1 Teaspoon  Salt or to taste 

1 Vegetable Seasoning cube

1 Cup Thick Coconut Milk 

A Sprig Curry leaves-few 

2 Tablespoons Coriander leaves-chopped
1 Teaspoon Mustard seeds
To Grind Coarsely Without Water  
1 Inch Piece Ginger - chopped 

4 Big Cloves Garlic or 6 Small Ones - chopped 

1/2 Teaspoon Level Fennel seeds

Method 

Pressure cook all the vegetables except peas by adding 1 1/2 of water and salt . Cook the peas separately, keep them a side. 

Heat oil in a kadai / pan and splutter mustard seeds.  Add green chilly, chopped onion and curry leaves , saute  till the onions start tor turn light golden then add  coarsely ground paste  of ginger-garlic - fennel seeds , seasoning cube , tomatoes and  saute well for t 2 minutes. Close it with a lid on low flame let it cook till the tomatoes soften and turn mushy, stir at intervals.  

When the tomatoes are mushy and release oil from the side add the cubed potatoes and saute on high flame for a minute or two, then add all the veggies and spices like turmeric powder,chilly powder, coriander powder and  taste for salt  then add, saute on high flame for 2 minutes .  Add 1 or 2 cups water according to the gravy required , close the kadai with a lid and on low  flame,  cook till the veggies are done.  When the veggies are cooked  and oil surfaces on top, then add coconut milk  and garam masala.  

Give it a good stir, and lightly stir it,  till it comes to a just a boil..Take  the kadai off flame .  Add the chopped coriander leaves .. Close the pan till ready to  serve.   .. So the very tasty vegetable stew  is ready to serve .  

This is a classic combination with Palappam.  Enjoy 
Labels : Mixed Vegetable , Stew, Gluten free, Vegan, Soupswappers, Kerala, Healthy, Coconut Milk

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Shrimp Stuffed Potatoes#FishFriday

Taking  stuffed  baked potatoes and piling it high with  shrimps and mayo, makes a delicious light dinner and is also a best way to use up leftovers from the fridge.

Ingredients
4 Small Potatoes
8 Large Prawns / Shrimps - cleaned and chopped
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Baby Carrot - finely chopped
1 Tablespoon Flat Parsley - finely chopped
1 Tablespoon Celery - finely chopped
1 Teaspoon Oil
1 Teaspoon Black pepper powder
Salt to taste
4 -5 Tablespoons Mayonnaise - Homemade

Method

Wash and scrub the potatoes and place them in a bowl with a tablespoon water and microwave on high for 3 minutes.
When cooled slightly take them and place them in the air fryer basket and air fryer them at 200 degrees C for 20 minutes. Cool them completely. 

 Then cut each potato into two pieces. With a small spoon Gently scoop out the potato.  Keep the scooped potato keep aside.
To make the filling

In a pan heat the oil add the garlic and onion, saute till softened then add the carrot, stir fry for a minute now add salt, pepper, parsley, celery and the prawns and saute till the prawns are cooked, add in the scooped potato and mix well. Take off flame and cool the mix. 

When cooled mix in mayonnaise and pile it on the potato and enjoy. 

Sending this to fish friday foodies our host of the month is Stacy Livingston Rushton and the theme is "Seafood Fillings"
Labels : Fish, Fish Friday, Shrimps, Prawns, Stuffed Potato, Mayonnaise, Carrot, Celery, Flat Parsley, Microwave, Air Fryer

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Hazelnut Marble Bundt Cake#Bundt Bakers

This cake is so delicious that it does not require any topping. Had a little buttercream frosting remaining of the previous cake so add a tablespoon of milk and drizzled over this cake.

This cake when sliced into pieces taste heavenly. The gooey center is irresistible, it's so soft and moist. Must try this cake.

Ingredients    

125 Grams Butter
100 Grams Caster Sugar 
2 Eggs
¾ Cup All Purpose Flour
½ Teaspoon Heaped Baking Powder
1 Teaspoon Vanilla Essence
5  - 6 Tablespoons Chocolate Hazelnut Spread 

Method
Grease a 6½ inch bundt pan well with oil and keep aside. 

Beat butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla. Fold in flour and baking powder mixture. 

Divide into 3 parts . Pour one part of the batter 

add 2 tablespoons hazelnut spread on top. 

Swirl it with a skewer. 

Pour 2nd part batter and 2 tablespoons hazelnut spread on top again 

with a toothpick swirls 

finally the remaining batter again 2 tablespoons hazelnut spread on top 

and again Swirl. 

Bake the cake on 160 degree C for 30 mins. 

Remove cool and serve.

Drizzle the frosting ( which is optional) 

Slice it

 Enjoy... isn't it irresistibl..

Labels :  Marble Bundt, Chocolate Hazelnut Spread, Bundt, Bundt Bakers 
For Bundt Bakers October 2018 our host is  Sue Lau  the theme is Marbled Bundt Cakes

• Bundt Cake Marmolado Sin Huevo by Merce's Cake
• Coffee and Cream Bundt Cake by All That's Left are the Crumbs
• Halloween Marble Bundt by A Day in the Life on the Farm
• Hazelnut Marble Bundt Cake by Sneha's Recipe
• Lemon Raspberry Marble Bundt by Food Lust People Love
• Marble Molasses Bundt Cake by Katin Spajz
• Matcha & Carob Marbled Bundt Cake by I Love Bundt Cakes
• Mexican Chocolate Marbled Bundt Cake by Palatable Pastime
• Neapolitan Marble Bundt Cake by Patty's Cake
• Pistachio and Vanilla Marbled Bundt by Pat y Co. Candy Bar
• Pumpkin Cream Cheese Bundtlets by Sweet Sensations

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Chicken Bolognese#FantasticalFoodFight

For a healthier alternative to red meat I have made this in an authentic Italian style, try this Chicken Bolognese. 

Ingredients 

1 to 1½ Cups Homemade Pasta sauce
250 Grams  Spaghetti Pasta - boiled

Ingredients for mince sauce

250 Grams Chicken Mince
1 Medium Onion - chopped 
1 Teaspoon Garlic Paste   
½ Teaspoon Dried Oregano 

½ Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper powder
½ Teaspoon Salt or to taste
1 Teaspoon Dried Basil
2 Tablespoons Butter 

2 Tablespoons Oil
Method 

For the Chicken mince

Heat butter and  oil in a pan. Add chopped onion, garlic paste, seasonings and mince. Fry for 5 minutes, add a cup water. Cover and cook until mince done. Add to it the prepared pasta sauce, mix well and let it simmer or 2 to 3 minutes. Taste for salt and sauce consistency.   Now fold in boiled pasta. Remove in a dish. 

Serve sprinkled with parsley and basil leaves. 

Lables :  Chicken, Pasta & Noodles, Italy, Pasta sauce, Spaghetti, Fantastical Food Fight, Main course

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing. Since October is National Pasta Month, so we are celebrating with making oodles of noodles to share! Our theme for the month is: PASTA
You can learn more about our group and how to join in the fun over at this site.

#FantasticalFoodFightClick on the hop link button to be transported to the other recipes:  

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Radish and Tomato Salad

Radish or mooli has long been used in Indian households. This  is known to rest of the world as Daikon. . Grown underground, this white tuber is packed with nutrients, vitamins and antioxidants that can not only add years to your life but can help you fight diseases like cancer and diabetes. Here are nine reasons why you should include this edible root into your diet.
Reduces your risk of cancer
Cancer is a highly feared disease, but unfortunately it is not very uncommon these days. Radish contains phytochemicals that have anti-carcinogenic properties. Additionally, they have vitamin C which helps keep your body and cells healthy, thus keeping cancer at bay. 

Keeps your blood pressure in check
Radish has anti-hypertensive properties that help control hypertension or high blood pressure. Containing potassium, radish helps in countering the ill-effects of a diet high in sodium thus keeping your blood pressure in check. (Read: Eat radish to beat high BP)
Good for diabetics
Insulin, a hormone secreted by the pancreas is responsible in the absorption of glucose. Diabetics are either unable to absorb the insulin their body produces or unable to produce insulin at all. Because of this, they cannot eat sugary or starchy foods. High in fibre, and with a low glycaemic index, diabetics can enjoy radish as it doesn’t cause blood sugar levels to rise.
Beats cold and cough
If you’re prone to constant cough and cold, it might be a good idea to include radish in your diet. The vegetable has anti-congestive properties which helps in clearing the mucus formed in your throat. Additionally, radish also improves your immunity which keeps infections that lead to cold and cough at bay!
Helps you recover from jaundice
Radish is powerful when it comes to eliminating toxins. This helps keep your liver and stomach in mint condition. What makes radish effective in controlling jaundice is that it helps regulate the amount of bilirubin in the blood and increases the oxygen supply within the body. This helps keep a check on the destruction of red blood cells caused by jaundice.
Fights constipation
Most people will have battled constipation in their life and it is definitely not a pleasant condition to be in. Radish has a high fibre content which helps clear the food stuck in your colon. Additionally, it helps facilitate the secretion of bile which again is good for your digestive system.
Helps with weight loss
Radish is extremely low in calories, and the fibre content in them leaves you feeling fuller. With a single 100 grams serving containing just 16 calories, radish can be a part of any weight loss diet.
Relieves the sting of an insect bite
Insect bites can be very irritating and if not treated, they can lead to further complications. Radish has anti-priuritic properties which makes it an effective cure for such bites. Radish juice can also be used to bring down inflammation, reduce pain and soothe the bitten area.
Keeps you looking younger
Containing vitamin C and antioxidants, radish can be eaten to prevent your skin from free-radical damage. You can even apply crushed, raw radish on your skin as it has cleansing properties.

All these properties make radish a must-buy next time you go grocery shopping. I love radish salad so does H.

This is an oil free, gluten free and vegan salad.  Healthy and filling.
Ingredients
1 large Radish shredded
1/2 Teaspoon ginger thinly sliced
1 Tomato finely chopped

2 Teaspoon lime juice
1 Green chilly finely chopped
2 Tablespoons Coriander leaves  finely chopped
Salt and Chat Masala to taste
Method
Shred the radish with hand shredder or food processor.  Add salt, chat masala, ginger, green chilly, tomato, coriander and lime juice to the shredded radish.  Mix well.  Refrigerate if not going to use right away.  Serve as a side dish with your favorite meal.

Labels: Healthy, Pure Veg, Radish, Salads, Tomato, Vegan, Gluten free, Oil Free

Roasted Coconut Chutney

This is  a delicious and easy chuntey to make.  Perfect with snacks or Idli, dosa.  Dip and enjoy.   We had this with Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free.

Ingredients

1/2 Teaspoon Oil
1 Green Chilly or to taste
1 Tablespoon Chutney Chana / Roasted Gram / Phutane
Little Tamarind or to taste
Handful Coriander leaves
1/2 Cup Packed Grated Coconut
1/2 Teaspoon Cumin Seeds
Salt to taste

Method

In a pan heat oil 

add the green chilly and chutney chana and stir fry for a minute 

add the tamarind

Cumin seeds and fry till 

Chutney chana  turn golden and green chilly is fried

Take this into small blender jar and add rest of the ingredients and grind to a fine paste. 

 Ready to enjoy with Idli, dosa or any snack.  

Delicious and yum.

Labels : Chutneys & Dips, Roasted Coconut Chutney, Coconut, Green Chilly, Coriander Leaves, Idli, Dosa, Vegan, Gluten free