Sneha's Recipe

Vegan Mushroom Roast/Koon Olarthiyathu -Kerala Style

In: Gluten free, Healthy, Kerala

This is a side dish, very tasty, vegan & gluten free delicacy, very tempting and irresistible.

Serves 2
Ingredients

250 gm Button Mushrooms

¼ Teaspoon Chilly powder
½ Teaspoon Coriander powder

½ tsp Teaspoon Garam masala

¼ Teaspoon Teaspoon Black Pepper powder

1 Green chilly– slit

1 Medium Onion– finely chopped

1 Teaspoon Finely Chopped Ginger

2 Sprigs Curry leaves

½ Teaspoon Mustard seeds

2 Dry Red Chillies

2 Tablespoon Oil

8 Coconut pieces or 1 Tablespoon Grated Coconut

½ Small Tomato - de seeded and diced

½ Cup Thick Coconut Milk

Salt to taste

Method
Wash and cut the mushroom into slices.

In a kadai add this mushroom pieces along with chilly powder,coriander powder,garam masala,crushed pepper,salt and thick coconut milk.

Cover with a lid and cook this in medium flame until the mushroom gets cooked and all moisture evaporated/dry . Keep this aside.

Now take another pan and heat oil and temper mustard seeds,dry chilly and few curry leaves .Now add ginger and finely chopped onion ,green chilly slits and pinch of salt. Mix well and saute until the onion turn into light brown color.

Now push this to the side of the pan and add chopped coconut pieces or grated coconut and saute till it changes color.

Add this too the cooked mushroom and Add the tomato pieces and the remaining curry leaves.

Saute for a minute. give it a good mix and cook in low flame for at least for 3 -4 minutes.

It's done.

Remove this on to a serving dish and the yummy mushroom roast is ready to serve.

Its a great combo with chapathi.

Labels : Vegan, Gluten free, Mushroom, Side Dish, Main course, Kerala, Vegetables, Vegetarian, Healthy

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Seyal Pav/ Sindhi Style Masala Pav- Vegan

In: Breakfast, Brunch, Masala Pav

This is traditional Sindhi Breakfast but makes a prefect brunch too. Its so filling that it gives you enough fuel till past lunch time.
Serves 2

Ingredients

4 Pavs

2 Medium Onions

2 Medium Tomatoes

1 Small Potato - sliced
1 Cup Chopped Coriander
2 Green Chilles
2 Big Cloves Garlic - minced
1/2 Teaspoon Salt or to taste
1 Teaspoon Red chilly powder
1/2 Teaspoon Turmeric powder

1.1/2 Cup Water

3 Tablespoons Oil

Method

Chopperize the green chilles and onion. Keep this aside.

Add the tomatoes and chopperize it too.

In a kadai heat oil add the add the garlic and fry it till it turn light pink then add the onions and chilly and fry till onions are light pink add the tomatoes and all spices, water and cook till oil surfaces.

Add the coriander leaves(reserving a tablespoon for garnishing) and mix well , now add one bread at a time. When it starts to puff up turn the sides and pour some gravy over it. Remove with slotted spoon on to a serving plate. Likewise add the rest.

Keep them in separate serving plates. Pour some gravy over it and serve garnished with coriander leaves .

Enjoy!!
Labels : Sindhi, Masala Pav, Seyal Pav, Breakfast, Brunch, Vegan

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Norwegian Flaked Salmon & Potato Mini Tarts#FishFriday

In: Air Fryer, Baked, Dill

These are absolutely delicious and amazing to look at. Must try these. Love the Pink Salmon. We very rarely get to see this fish in super market. When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling
1 Medium Potato - cut into tiny cubes

75 Grams Grated Cheese

To Poach the Salmon
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill Sauce
200 Ml Milk
2 Tablespoons Corn Flour½ Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side.

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Dill sauce is ready.

Place the potato cubes on the baked mini tarts

then add the prepared salmon mixture over it

add Dill Sauce

sprinkle a little grated cheese

garnish with dill leaves.

Preheat the air fryer for 4 minutes at 140°C, and bake until golden, 7 minutes or till the cheese melt and edges are golden.

Enjoy.

Labels: Salmon, Norwegian, Mini Tarts, Potato, Flaked Fish, Dill Sauce, Dill, Seafood/Fish, Air Fryer, Baked, Fish Friday

British Fish Pie from Making Miracles
Charleston Shrimp Pie from A Day in the Life on the Farm
Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens
Jambalaya Pot Pie from Palatable Pastime
Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe
Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories
Smoked Salmon Tarts from Sid’s Sea palm Cooking

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Jambul/Java Plum Giant Bundt Muffins#BundtBakers

In: Baked, Bundt, Bundt Bakers

I made Jambul/Jamun/Indian Blackberry Giant Bundt Muffins to celebrate my friends birthday. They turned out crispy on the outside and soft on the inside. I just frosted them with icing sugar and the Jambul puree . We enjoyed these freshly made.

Bundt pan size 5½"x 2"

Makes 2 Giant Muffins

Ingredients
65 Grams Salted Butter
80 Grams Caster Sugar
65 Grams Egg - see notes
½ Teaspoon Vanilla essence
150 Grams All Purpose Flour
½ Teaspoon Level Baking powder
60 Grams Milk
125 Grams Jambul /Jamun/Indian Blackberry - see notes

Method

Sift together the flour and baking powder, keep aside.

In a large bowl add the sugar, slighlty melted butter, egg, milk and beat until light and fluffy. Add the essence and mix.

Add sieved flour combine lightly using a spatula till well incorporated.

Add the chopped jambuls

lightly mix it

Pour the batter into the bundt pans.

Bake in a 170℃ oven for 35 minutes

When cooled the de- mould them

For the frosting

Just mix in the jambul puree and icing sugar. Pour it over.

My Notes

Cracked 2 small eggs and lightly beat them , then weighed it 65 Grams.

These were frozen jambuls - squeezed out the syrup and then weighed.

Labels : Bundt, Jambul, Java Plum, Jamun, Muffins, Giant, Bundt Bakers, Baked, Indian Blackberry

Berry Lemon Bundt from Sweet Sensations
Blueberry Muffin Supreme from Patyco Candybar
Cinnamon Roll Bundt Cake from Cookaholic Wife
Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
Morning Glory Muffin Bundt from Passion Kneaded
Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm
Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
Pecan Sticky Bundtlette Muffins from Palatable Pastime
Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#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 of our 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.

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Eggless Red Velvet Cake With Whipped Cream Frosting#FantasticalFood

In: Birthday cake, Cake, Delicious

Made this Eggless Red Velvet Cake for my hubby's birthday.
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge
100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired color

For The Frosting
2 Cups Whipped Cream
Method
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean.

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.

Cut the cake into 2 parts and wet it with water or sugar syrup.

On one layer spread a good amount of whipped cream.

Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top and sides with whipped cream. Keep this in the refrigerator to set.

Fill a piping bag with whipped cream and with a star nozzle pipe flowers .