Sneha's Recipe

Rich Fruit Cake#SundayFunday

In: Cake, Christmas Cake, Cinnamon

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later.

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's.

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas Cake, Sunday Funday

Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
Rich Fruit Cake from Sneha’s Recipe
Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
Ember Avocado Toast from Palatable Pastime
High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
Carrot & Apple Bread from Mayuri’s Jikoni

3 comments

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

In: Brunch, Gluten free, Healthy

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.

Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste
Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder
For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida
A sprig Curry Leaves - a sprig

2 Dried Red Chillies

Method

For The Potato Masala

Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.

Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar

Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely.

Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli

Grease the idli plate and then pour a half ladle of batter and spread evenly.

Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes.

Cool and with a knife or spoons remove the idli's from the mold.

Serve hot with Pumpkin Sambar, Enjoy!!

Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday

Sunday FunDay - 23 April 2023 - Spring Brunch

Baked Garlic Cheese Grits from Palatable Pastime
Breakfast Tarts from Mayuri's Jikoni
Lobster Bruschetta from Food Lust People Love
Strawberry Rhubarb Muffins from Amy's Cooking Adventures
Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
Torijas with Honey Orange Syrup from A Day in the Life on the Farm

3 comments

Ragda Patties#SundayFunday

In: Chaat, Gluten free, Indian

Ragda Pattice , is also known as Ragda Patties, a popular Mumbai street food snack that is loved by everyone that tries them. Ragda is white pea gravy and Pattice is mashed potato patties. It's vegan & gluten free.

Ingredients
For The Pattice
4 Large Potatoes - boiled, peeled
For The Ragda
1 Cup White Peas - soaked overnigh
3 Cups Water
Salt To Taste
A Pinch Soda Bi Carb /Baking Soda
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin Seeds
A Pinch Asafoetida
2 Green Chillies - finely chopped
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped
Salt & Sugar to taste
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
2 Teaspoons Coriander powder
½ Teaspoon Garam Masala powder

For The Red Chutney
½ Teaspoon Salt
2 Tablespoon Kashmiri Red Chilly powder
2 Cloves Garlic,
½ Teaspoon Roasted Cumin powder
½ Teaspoon Chat Masala,
1 Small Piece Ginger
¼ Teaspoon Sugar
For The Green Chutney
1" Piece Ginger
5 Clove Garlic
5 Green Chillies
1 Cup Coriander Leaves
½ Cup Mint Leaves
1 Teaspoon Roasted Cumin powder
1 Tablespoon Roasted Peanuts
Salt & Sugar to taste
A Juice Of ½ A Lime
Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

For Garnishing
Nylon Sev
Chopped Tomato
Chopped Onion
chopped Coriander leaves
Lime wedges

Method
For The Pattice

Mash the potatoes and add in salt to taste. Mix all well keep in fridge for an hour. Form flat patties, shallow fry add oil so that the patties are ½ immersed. Fry on medium flame till golden brown.
For The Ragda

Soak the white peas overnight. Wash well the next day.

Pressure cook with 3 cups water, take one whistle on high flame then reduce the flame to low and let it cook for 15 minutes. Switch off the flame and let the cooker cool. Remove this into a bowl.

Heat oil in a in a pressure cooker add cumin seeds, pinch of asafoetida, and green chillies, fry well then add onion fry till the onion turn translucent . Now add the ginger garlic paste, tomatoes & fry well till tomatoes are mushy. Add salt, sugar to taste and the cooked peas along with the stock, mix well. Add turmeric, red chilly powder, coriander powder and roasted cumin powder, mix well. If gravy is too thick add more water. Check seasoning add garam masala & cover with lid, place it on high flame take one whistle reduce the flame to low and let it cook for 5 minutes. Switch off the flame and let it cool. Open the cooker add chopped coriander leaves. Keep aside.
For The Red Chutney

Grind all the given ingredients to a fine paste adding a little water. Remove this into a serving bowl. Keep aside.

For The Green Chutney

Grind together and the given ingredients to a fine paste with little water. Remove this into a serving bowl and keep aside.
Preparing The Serving

In a serving bowl, place pattice, pour ragda on top garnish with all the 3 chutneys

then add nylon serve, sprinkle chopped onion, tomato, coriander leaves, lime juice. Serve warm!! Enjoy this mouthwatering street food.

Labels: Street food, Mumbai, Indian, Patties, Potato, Vegan, Gluten free, Sunday Funday, Chaat

For Sunday Funday The Theme is Street Food

Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime

Chipati from A Day in the Life on the Farm
Egyptian Kushari from Karen’s Kitchen Stories
Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
Pav Bhaji Recipe from Mayuri's Jikoni
Ragda Patties from Sneha’s Recipe

3 comments

Cheesy Mushroom Calzone#BreadBakers

In: Appetizer, Bread Bakers, Breads

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves.

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius.

Start dividing the pizza dough into 8 small balls.

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed.

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
Cheesy Mushroom Calzone from Sneha’s Recipe
Wild Mushroom Flatbread from A Day in the Life on the Farm
Mushroom Swiss Bread from Palatable Pastime
Mixed Mushroom Soft Bread Sticks from Food Lust People Love
Porcini Swirl Bread from A Messy Kitchen

3 comments

Kuku Paka#EattheWorld

In: African, Chicken, Coconut Milk

Kuku Paka, a chicken-coconut curry, is a dish from Africa. The African word Kuku, which means chicken but what does Paka mean is unclear. It's a very delicious and comforting chicken gravy dish. Try it and you will love its it a Indian spices dish.

Ingredients

1 Kg Cleaned Chicken - make 14 to 16 pieces
1 Tin Coconut Milk (400 ML)
2 Tomatoes - blended
1 Heaped Teaspoon Salt or to taste
1/4 Teaspoon Turmeric powder
1 Teaspoon Roasted Cumin powder
2 Tablespoons Lemon juice
1 Tablespoon Heaped All Purpose Flour

1 Medium Onion - ground to paste
1/2 Cup Oil

For the Green Masala - grind to a fine paste

1 Tablespoon Ginger Garlic paste

8 Green chilies

½ Cup Coriander leaves

Method

Marinate chicken with salt, ground green masala keep for an hour.

Heat oil in a kadai / pot add onion paste and fry for 5 mins till light brown . Add marinated chicken. Fry well for 5 to 7 minutes. Add turmeric, cumin, tomatoes blended. Cover and cook for 10 mins. Add coconut milk. Cover and cook till chicken done say for another 10 minutes.

Lastly add flour paste stirring continuously till the gravy thick , according to the consistency you require . Now add lemon juice and take off flame.

Serve hot.

We enjoyed this with whole wheat rotis / chapati

Labels : Coconut Milk, Chicken, African, Congo, International Cuisine, Eat the World, Main course

Check out all the wonderful Congolese dishes 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!

Amy’s Cooking Adventures: Moambe Chicken (Congo Poulet Moambe) Pandemonium Noshery: Dongo Dongo Sneha’s Recipe: Kuku Paka

A Day in the Life on the Farm: Kachumbari

1 comment

Spicy Fried Fish With Homemade Fish Masala#SundayFunday

In: Fish, Fish Masala, Fried

Perfect spicy fried fish to enjoy this as an accompaniment to a main course meal. Have a fry fish masala and this is quick to make.

Ingredients
For The Homemade Fish Masala
1½ Tablespoons Cumin seeds
2 Tablespoons Coriander seeds
1½ Teaspoons Ajwain
½ Tablespoons Salt or to taste
6 Whole Kashmiri Red Chillies
½ Tablespoon Turmeric powder
1 Tablespoon Red Chilly powder
¼ Teaspoon Yellow Food Color
3 Tablespoons Besan
½ Teaspoon Garlic powder
1 Teaspoon Dried Green Chilli - optional
Other Ingredients
1 Tablespoons Lemon juice
½ Tablespoon Vinegar
1 Egg
½ Tablespoon Green Chilly paste
535 Grams Fish Slices - I used Pomfret
Oil for frying

Method
For The Homemade Fish Masala

Dry roast the cumin seeds, coriander seeds for a minute. Then add the ajwain and continue to dry roast until fragrant. Now add the dried whole red chillies and roast for a two minutes or until they are warm to touch. Switch off the flame and let this cool.

In mortal & pestle or a small mixer jar add dry roasted spices & powder them. To this add the salt, red chilli powder, dried green chilli, garlic powder, turmeric powder, yellow food color, besan and pluse the mixer 2 to 3 times or until well mixed.

Fish masala is ready (for 1 kg fish). Can be stored in an airtight jar for up to a month or more in your pantry shelf.

To Prepare The Fish Fry

In a bowl, add prepared fry fish spice mix, tamarind pulp, vinegar, egg, green chilli paste & whisk well. Add 3 tablespoons of the prepared fish masala and mix well. Apply this to the fish pieces well and marinate for 30 minutes.