Baked Sweet Potato

Sweet, sweet potatoe are at the top of nearly everyone's healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too.

Today was my baking day, so I kept these potatoes in the oven till all my baking was over and voila you have these healthy and yummy sweet potatoes.

Ingredients
3 Large sweet potatoes, unpeeled
3 Teaspoons Butter
A pinch Black pepper for each sweet potato
Method

Heat oven to 180° degrees. Pierce each sweet potato several times with the tines of a fork. Place each sweet potatoes on foil and seal them individually. Bake until tender, about and hour and a half. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.

Labels: Sweet Potato, Vegetables, Baked, Healthy

Mixed Cereal Upside Down Pineapple Bundt#BundtBakers

This month the event for Bundt Bakers our host  is  Felice Geoghegan.The theme is "Breakfast Cereal Bundt Cakes".

This is a fantastic recipe to use up all the leftovers Breakfast Cereals in your pantry. It's such a forgiving recipe, can use any breakfast cereals. Just keep in mind the measurement of the same. I have adapted this recipe from here. Took the idea  and made it my way and it turned out superb. This recipe is a keeper.

I had 25 grams of Chocos, 30 grams of Muesli and about 2 cups of Cornflakes. Just blitzed them in a blender jar to a fine powder, measured it, for this recipe you require 1 cup, and the quantity was just right. All leftovers finished. In the freezer I had fresh pineapple that was cooked with little brown sugar, cleverly thought of making an upside down pineapple cake.. ta da those leftovers too finished. So don't you think this is a great recipe. 

Ingredients 
1 Cup Powdered Cereals
1 Cup All-purpose flour (
1 Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
A Pinch of  Salt
1 Teaspoon Vanilla essence
¼ Cup Vegetable Oil
½ Cup Packed Brown sugar
½ Cup Homemade Applesauce 
¼  Cup  Fresh Yogurt
1 Large Egg
¼  Cup Milk
1  Cup Chopped  Pineapple
For the Pan

5 - 6 Pineapple Slices - cut into halves to fit the pan 

¼  Cup Packed Brown Sugar

2 Tablespoons Heaped Butter

Method

Preheat oven to 180 degrees C. 
Place cereals in a food processor and pulse until the cereals is finely ground (but it's ok to have some  small chunks or coarser crumbs). If you get more or less, measure out 1 cup.
Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.

In a mixing bowl, whisk together the oil, sugar, applesauce, yogurt, egg and milk.
Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until just combined (careful not to over-mix). Fold in the chopped pineapple. Let batter sit for 5 minutes. 

Meanwhile, grease  a 8 round bundt pan. Place  the butter  and brown sugar into the bundt pan and on low flame let the butter melt, as  soon as the butter melts, place it aside to cool.  

When it cools arrange the sliced pineapples  in the pan. 

Now pour the prepared batter into the pan,then bake it for 40 - 45  minutes, or until a knife comes out mostly clean when inserted into the middle.

Let cool after 3 to 4 minutes then immediately unmold it into a serving plate. 

 Slice it and serve warm. 

 This was so deliciously soft and moist.

Labels :Bundt, Bundt Bakers, Cereal, Pineapple, Baked 

Bundt Bakers March 2019
Breakfast Cereal Bundt Cakes



#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. And don’t forget to take a peek at what other talented bakers have baked this month ~
Breakfast Mini Bundts from A Day in the Life on the Farm
Caramel Corn Flakes Bundt from Patyco Candybar
Cinnamon Frosted Flakes Bundt Cake from All That's Left Are The Crumbs
Granola Brownie Bundt from Food Lust People Love
Grape-Nuts Bundt Cake from Passion Kneaded
Honeycomb Cereal Bundt Cake from Patty's Cake
Mixed Cereal Upside Down Pineapple Bundt from Sneha's Recipe
Oatmeal Bundtlets with Granola Topping from Sweet Sensations
Sugar Pops Bundt Cake from The Queen of  Scones

Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 

 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1
Ingredients
12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Method
Preheat the oven to 200 degrees C. 

In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 

After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 

Serve warm.

Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight

Inlinkz Link Party

Green Gram & Chicken Meatball Clear Soup#SoupSwappers

This Meatball Soup is a hearty, filling. This is a single serving soup. For Soup Swappers this month I am the host and the theme is "Make A Soup With Meatballs".

For this soup I have added fresh green gram which is easily available in this season. 

 I, buy the ones that and covered like pea pods, which we have to clean(see pic).

Single serving 
Ingredients
For the Meatballs
150 Grams Chicken Mince
1 Small Onion - finely chopped
1 Red Chilly - finely chopped
1 Tablespoon Black pepper powder
1 Slice Bread - make into crumbs
Salt to taste
For the soup
500 Ml Water
1 Small Chicken Stock Cube
Salt And Black pepper to taste
1 Tablespoon Tomato -finely chopped
1 Tablespoon Onion - finely chopped
1 Tablespoon Green Bell Pepper
1 Tablespoon Red Bell Pepper
1/4 Cup Sweet Corn - boiled
1/4 Cup Fresh Green Gram - boiled
1 Teaspoon Oil

Method
To make the meatballs

Mix all the ingredients well. Make small meatballs and keep aside.

For the soup

Heat oil in a large sauce pan, add the onion and saute till they are translucent and soft. Add rest of the veggies and saute for a minute add the chicken stock cube and water bring it to a rolling boil. When it starts to boil add the meatballs and after a minute reduce the flame to medium low. 

Cover with a lid and let it simmer for 8 to 10 minutes or till meatballs cook and will double in size, will turn pink to white and start to float. 

It's so satisfying soup and delicious! It' makes a complete a meal if you have it with bread sticks for a buttered dinner roll.

Labels: Soup, Chicken, Meatball, Fresh Green Gram, Sweet Corn, Red Bell Pepper, Green Bell Pepper, Healthy, Main course, Appetizer, Soup Swappers

Check out what the other Meatball Soup the bloggers have made for March 2019!
Meatball and Noodle Soup (Sopa Albondigas con Fideo) by Palatable Pastime
Zucchetti and Meatball Soup by Home Sweet Homestead
Green Gram & Chicken Meatball Clear Soup by Sneha's Recipe
Albondigas Soup by A Day in the Life on the Farm
Shrimp and Pork Meatball Wonton Noodle Soup by Karen's Kitchen Stories
One-Pot Fennel & Stout Beef Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice http://faithhopeloveandlucksurvivedespiteawhiskeredaccomp
Klar Suppe med melboller og kødballer from Sid's Sea Palm Cooking
Spanish-Style Meatball Soup from A Spoonful of Thyme

Flaked Fish Tacos#FishFriday

These are healthy and filling tacos. Healthy since they are made without cheese and contain veggies. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese.

I have used Homemade Taco Shells, check the how to make them here.

Makes 6 - 7 Tacos 
Ingredients 
For the Purple Cabbage Slaw
1 Cup Shredded  Purple Cabbage Or Green  
1 Medium Onion - sliced
1/4 Cup Sour Cream  or as required
1 Teaspoon Lemon Juice 
¼ Teaspoon  Salt or to taste 
For the  Tacos 
150 Grams Boneless & Skinless Fish Fillets
¼ Teaspoon Ground Cayenne Pepper 
¼ Teaspoon Garlic Powder 
¼ Teaspoon Cumin powder 
¼ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper 
To Garnish 

Homemade Corn Tacos Shells as required 
Chopped Coriander Leaves as required
Lemon juice to drizzle as required 
Method

In a large bowl, combine cabbage, onion, sour cream, lemon juice, and salt. Chill until ready to serve. 
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each fish fillet on both sides with the seasoning mix. 
Heat a pan with a tablespoon of oil and fry  fish on both sides  until done. 

Flake  the fillets  and keep aside. 

Just  before serving, heat the corn tortillas in Air fryer at 180 degrees for 3 -4 minutes. 

Assemble the tacos shell in a serving dish .
Fill each with the purple cabbage slaw and fish. Garnish with coriander and lemon juice and enjoy as an appetizer or as a main course. These are filling and yum.

Labels : Tacos, Fish, Mexican, Mexico, Purple cabbage, Sour Cream, Healthy, Appetizer, Main course, Homemade
The theme for this month is fish tacos or fish taquitos and our host is Karen of Karen's Kitchen Stories.
Check out this collection of recipes
Crispy Shrimp Street Tacos from Palatable Pastime
Flaked Fish Tacos from Sneha's Recipe
Margarita Shrimp Tacos from Sid's Sea Palm Cooking
Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories

Tuna Tacos from A Day in the Life on the Farm

How To Make Tacos Shells At Homemade

Although making taco shell as home looks a little time consuming, but, they are worth the effort, so satisfying to see them when completed.
Ingredients 

1 Cup Makkai Atta / Cornmeal Flour
1/2 Cup All Purpose Flour
1/4 Teaspoon Salt
1 Teaspoon Oil
1 Cup Hot Water

Method

In bowl  add salt, makkai atta, mix together add the hot water and mix it with a spoon. Then add the all purpose flour and knead to a dough . Take a teaspoon of oil on your hands and knees to smooth soft dough. Cover and keep a aside for 5 minutes.

Dust the work surfaces with flour and roll into a thin round circle. 

Cut  this  with a round cutter into a smaller circle. 

Prick it with a fork (so that it does not puff up while frying or else they will not remain crisp).

In the meantime time heat sufficient oil in deep frying pan.
Keep a clean thick cloth and a rolling pin ready.

When the oil is hot add a cut circle and fry till it is just starts getting golden on both sides.

Take it out with a slotted spoon drain all the oil and with a roll pin press it into a taco with a help of a cloth. 

Keep aside. Like wise make the rest of the taco shells.

Look at these Homemade crunchy taco shells , aren't they excellent!

Labels : Homemade, Taco Shells, Makkai Atta, Mexican, Mexico, Healthy, Preservatives free

Spicy Pork Ramen Noodle Soup#Improv

The stock for this soup is made from pork bones, chicken stock and skinless and fatless Pork which are boiled for 4 hours.  

This is a single serving soup.
Ingredients 
1  Tablespoon Oil
250 Grams Fatless & Skinless Pork slices
Salt to taste
1 Teaspoon Heaped Red Chilly paste

1 Red Chilly - chopped
1/2 Red Carrot -  cut into matchsticks
1 Small Onion -  cut in half
1/2 Stick Celery  - chopped
1 Big Clove Garlic -  chopped 

2 French beans - chopped
1/2 Teaspoon Chopped Ginger
2 Litres  Chicken stock
1 Teaspoon Soy sauce
1  Egg 

140 Grams  Ramen noodles
1/2  Leek -  sliced
1 Spring onion/ Scallions - chopped
Red Chilli flakes to taste

Method

In a large pan heat a tablespoon of oil and slices of the pork  and on high seal on all sides till brown.
Remove the pork, turn down the heat to medium and add in add onion, the  french beans,  red chilly paste, chopped red chilly, celery,  garlic and ginger. Fry for 2 -3 minutes until the onion starts to soften, then add in the stock,  pork bones, soy sauce and the sealed pork. Bring to the boil, then place a lid on the pan and  cook it on very low flame for 4 hours. 

Check two or three times during cooking, and if needed  top up with a little boiling water.  When the pork slices are cooked. and stock has reduced to at least an liter .  

When this cools, keep this in the fridge to remove the fat that has  formed on top and discard it ( since we want a clear stock).  Take out the pork slices out, shred the pork using a fork.

Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork  and reduce the stock to 500 ml. 

As the stock is being reduced let's boil the egg in a small pan. Just cover with cold water. Bring to the boil, then simmer for 4 - 5 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process. When cooled remove peel the egg  and slice into halves. Keep aside.

In a another pan

Place the noodles in a pan of boiling water and boil for 3 - 4 minutes. Drain, run under cold water (to stop them sticking) and keep them to one side.

Heat a teaspoon of oil in a frying pan add the leek, carrot sticks,  season with a pinch of salt and pepper then fry for 3 -4 minutes, stirring a couple of times. 

To Assemble the Soup

Place the noodles into a serving  bowl. Top with the hot broth, shredded pork, leek and carrot matchsticks.  Place 2 halves in the bowl. Garnish the soup with spring onion greens, then sprinkle with chilly flakes before serving. 

Enjoy.. drink it and eat it.. yum yum..

Labels : Soup, Pork, Ramen Soup, Spicy, Improv Cooking Challenge
Check out what the other bloggers have made!
Japanese Yakisoba by Pandemonium Noshery
Spicy Pork Ramen Noodle Soup by Sneha's Recipe
Pork Lo Mein with Zoodles by Home Sweet Homestead
Pork Ramen Soup by A Day in the Life on the Farm
Spicy Pork Ramen Soup by Cookaholic Wife