Pork Tenderlion Steak In Goan Masala - Keto

This is a perfect low carb protein side dish for a meal . It is a quick, yummy tempting and mouth-watering recipe for all pork lovers.

Ingredients
300 Grams Pork Tenderloin Steaks
A Handful Coriander leaves
8 Garlic cloves
3 Dried Red Chillies
2 green chillies
1" Piece Ginger
1 Small Onion - chopped
½ Teaspoon Turmeric powder
1 Teaspoon Cumin seeds
1 Teaspoon Whole Black Peppercorns
2 Tablespoons Water
2 Tablespoons Vinegar - I used coconut vinegar
½ Teaspoon Salt or to taste
Method
Grind to a coarse paste, a handful of coriander leaves, garlic pods, red chillies, green chillies, ginger, chopped onions, turmeric powder, cumin seeds, peppercorns and little water and vinegar. Marinate the pork steak with 3 tablespoons of the ground masala and keep aside for at least 30 minutes. Keep the remaining masala in a airtight container and can be used to marinate any other meat of your choice.
Next day fry them with little oil or bacon fat on both sides till cooked. Enjoy!!

Labels: Holiday Side Dishes, Pork, Low Carb, Keto, Goan, Steaks, Goa, Indian, Side Dish
Let's take a look at what the others are sharing today.....Quick and Easy Green Bean Skillet by Hezzi-D's Recipe Box
Creamy Broccoli Salad byA Kitchen Hoor's Adventures
Cider Glazed Carrots by Jolene's Recipe Journal
Slow Cooker Cheesy Green Bean Casserole by Blogghetti
Molasses Cornbread by Shockingly Delicious
Honey Garlic Sweet Potatoes by Karen's Kitchen Stories
Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
Harvest Succotash by The Spiffy Cookie
Pork Tenderlion Steak In Goan Masala - Keto by Sneha's Recipe
1 comment

No Knead Focaccia

No knead Focaccia bread is absolutely easy to make and its flavored with rosemary and olive oil. A must try bread if you are looking for fuss-free, easy, no knead bread. You can also add sundried tomato and other toppings to it. A simple soft, chewy focaccia, drizzled with lots of olive oil. Simple flavors yet very satisfying.
Oven dish 8 Inch rectangle
Ingredients
200 Grams Bread flour
2 Teaspoons Sugar
¾ Teaspoon Sea Salt
1 Teaspoon Instant Yeast
140 Ml Warm Water
1 Tablespoon Olive Oil
Rosemary
Sea salt
Olive oil
Method
Prepare the dough by combining the yeast mixture, flour, salt and olive oil. See that there are no dry spots of flour. Cover and keep it to proof in the refrigerator overnight or or 18 hours.
After 18 hours of overnight refrigerated proofing.
Remove from the fridge take a 8" rectangle tray and brush the tray with a teaspoon of olive oil.
Pour one teaspoon oil over the risen dough and release the sides with a spatula and spread the dough evenly. Cover and proof the dough at room temperature for an hour or until the dough doubles in size. Drizzle 1½ tablespoons olive oil on top. Make dimples with greased fingers. Sprinkle sea salt and few sprigs of rosemary.
Bake in a preheated oven at 200°C for 20-25 minutes. 
Release it from the tray and cool it on a wire rack.
Perfectly baked focaccia.
Flavorful & chewy No Knead Focaccia is ready!
Slice & Enjoy!! 
Labels: Focaccia, Bread, International Cuisine, Overnight, Eggless, Holiday Side Dish
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    • 1 comment

    Vegetarian Creamy Mushroom Risotto#SundayFunday

    This mushroom risotto is delicious, creamy and packed with mushroom flavor. It’s really easy to make and makes a perfect meal.

    1 Cup = 150 Ml
    Ingredients
    700 Ml Vegetables Stock
    1 Tablespoon Olive Oil
    1 Small Onion - finely chopped
    125 Button Mushrooms - sliced
    1 Cup Arborio Rice
    1/3 Cup Parmesan Cheese
    1 Tablespoon Butter 
    ¼ Teaspoon Black Pepper powder

    Method 
    Place vegetables stock with salt to taste in a saucepan over medium heat till it comes to a boil. Reduce the flame to low let it simmer.

    Heat oil in a pan, add onion and mushrooms. Cook, stirring until onion has softened. Add rice, cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender. Remove pan from heat. Stir in parmesan, pepper powder and butter. Set aside, covered, for 2 minutes.
    Serve with grated parmesan. 
    This risotto is creamy and rich and tastes as if there may be cream in it , of course there is none. 
    Check this Risotto Recipe 
    Spicy Grilled Shrimps With Pea Risotto
    Labels: Arborio Rice, Italian, Vegetarian, Sunday Funday, Risotto, International Cuisine, Mushroom, Parmesan Cheese
    Sunday FunDay - 27 October 2024 - Risotto The initial link list is ready!
    4 comments

    Tangy Spicy Garlic Coconut Chutney

    Tangy Spicy Garlic Coconut Chutney is very simple to prepare, tastes great with vada, idli, dosa, sandwiches, aloo paratha, roti or perfect side dish with plain steamed rice. You can also use it as a dip for samosa and pakoda. It is a simple chutney recipe made with garlic, dry red chillies, coconut, spices and tempering is optional. Try it and you will love it.

    Ingredients
    3 Red Kashmiri Chillies - soaked
    3 Big Cloves Garlic
    ¼ Teaspoon Cumin Seeds
    1/3 Cup Grated Coconut
    Salt To Taste
    1 Teaspoon Tamarind
    Method
    Use freshly grated coconut for this chutney. Grind all together to a fine paste with little water as possible to a fine paste. Red Garlic Chutney is ready!
    Labels: Chutney, Garlic, Coconut, Side Dish, Condiments, Indian
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    Fingerlicking Garlic Coconut Chutney

    This chutney recipe is a simple made with garlic, coconut it's fingerlicking & delicious. Goes well with dosa, snacks or sandwiches, you can also enjoy with rice as a side dish.

    Ingredients
    2 Big Cloves Garlic
    ½ Cup Packed Grated Coconut
    ¼ Teaspoon Cumin powder
    Sendav Namak to taste
    1 Tablespoon Oil
    ½ Teaspoon Sugar
    2 Green Chillies - not spicy
    2 Spicy Green Chillies
    Juice of One Lime
    3 Tablespoons Coriander leaves
    5 Mint Leaves 
    Method
    Use freshly grated coconut.
    Grind all together with little water as possible to the fine paste. Fingerlicking Garlic Coconut Chutney is ready.
    Labels: Garlic, Coconut, Green Chilly, Side Dish, Chutney, Indian
    No comments

    Homemade Keto Chipotle Sauce

    This easy Keto Chipotle Sauce is low-carb and keto-friendly, ready in 5 minutes it's a perfect dipping sauce or can even be used as a spread!

    Ingredients
    ½ Cup Keto Mayonnaise
    2 Tablespoons Sour Cream
    1 Tablespoon Lime juice
    2 Kashmiri Red Chillies - soaked in water
    ½ Teaspoon Garlic Powder
    ½ Teaspoon Smoked Paprika
    ¼ Teaspoon Pink Himalayan Salt
    ¼ Teaspoon Black Pepper Powder
    Method
    Remove the seeds from the red chillies if you want to reduce the heat. Blend the red chillies with slat, paprika, garlic powder and black pepper powder, then add the mayonnaise, sour cream, lime juice, blend until the sauce is smooth and well combined. Taste and adjust the seasoning if necessary. Add more lime juice if you want it tangier or more chipotle if you want it spicier. 
    Transfer the sauce to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
    Enjoy as a dipping sauce with any other keto-friendly appetizer.
    My Notes
    If the sauce is too thick, you can thin it out with a bit more lime juice or a splash of water. Store the chipotle sauce in an airtight container in the refrigerator for up to a week. This sauce adds a delicious smoky and spicy kick to your avocado fries and is versatile enough to be used with other keto-friendly snacks and dishes. 
    Labels: Homemade, Dipping Sauce, Chipotle, Keto, Low Carb, Sauces, International Cuisine
    No comments

    Veggies Mixed Dal Khichdi#Alphabet Challenge

    It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.
    Serves 7
    Measurement 1 cup = 150 ml
    Ingredients
    1 Cup Rice
    1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
    8 Cups Water
    ½ Teaspoon Turmeric powder
    ½ Teaspoon Red Chilly powder
    1 Teaspoon Meat Masala
    ¼ Teaspoon Red Chilly Flakes
    Salt to taste
    1 Tablespoons Desi Ghee
    10 French Beans - chopped
    1 Small Potato - diced
    1 Carrot - diced
    ½ Cup Green Peas
    8 Florets Cauliflower
    1 Medium Onion - chopped
    1 Medium Tomato - chopped
    1 Teaspoon Ginger Garlic paste
    ½ Teaspoon Cumin seeds
    For The Tadka
    2 Tablespoons Desi Ghee
    1 Teaspoon Mustard seeds
    2 - 3 Button Red Chillies
    ¼ Teaspoon Asafoetida
    ¼ Teaspoon Red Chilly powder
    Method
    Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.
    In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 
    Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.
    Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 
    Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
    For The Tadka
    Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.
    Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 
    Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 
    Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  
    Sneha’s Recipe: Veggies Mixed Dal Khichdi 
    Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 
     Mayuri’s Jikoni: Vegetable Cutlets
    A Day in the Life on the Farm: Vietnamese Chicken Stirfry
    A Messy Kitchen: Tropical Vols Au Vents 
     Food Lust People Love: Spicy Vinegar Braised Chicken
    Magical Ingredients: Val Dal Veggie Paratha
    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs
    8 comments

    Whole Wheat Crackers#SundayFunday

    These super crunchy, so easy to make, are salty, crunchy and way better than any store-bought crackers.

    Ingredients
    55 Grams Whole Wheat Flour
    25 Grams All Purpose Flour
    10 Grams Sugar
    A Pinch Salt
    25 Grams Cold Unsalted Butter
    25 Grams Cold Water

    Method
    In a bowl add all the dry ingredients. Mix well now add the cold butter cubes and mix it in the flour till it forms bread crumbs. Then add the cold water knead to a dough.
    Roll this dough in a lightly floured surface to a thin sheet.
    Cut into squares. 
    Place them on a lined baking tray. Prick with a fork.
    Bake in a preheated oven at 170°C c for 7 - 8 minutes. 
    Place them on wire rack and then when cooled store them in an airtight container.
    Labels: Crackers, Whole Wheat Flour, Sunday Funday

    Let's see what the others are sharing today with the theme "Crackers"
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  • Homemade Everything Seasoned Crackers from Amy's Cooking Adventures
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    • 6 comments

    Homemade Vegan Basil Hummus

    Simple Fresh Basil Hummus Dip, easy to make and with all the flavor's of the herbs and garlic. Serve with breads or pita bread.
    Ingredients
    1/3 Cups Chickpeas - soaked overnight
    ¼ Cup Fresh Basil leaves
    15 Fresh Mint leaves
    2 Tablespoons Tahini Paste
    1 Tablespoons Fresh Lime Juice
    1 Clove Garlic
    2 Tablespoons Olive Oil
    1 Tablespoon Grated Parmesan Cheese
    Salt To Taste
    1 Tablespoon Ice Cold Water 
    Method
    Drain the chickpeas from the water in which cooked/ canned (reserve a teaspoon full of cooked chickpeas for garnish) and process in the food processor along with the garlic till coarsely ground.
    Add basil, mint, tahini paste and parmesan cheese. Add half the olive oil, half the lime juice and a little salt. Run the processor. Add chickpea water gradually as you process till you get the consistency you need, which is of a paste with all the ingredients well ground. Add only as much water as is needed to grind the hummus as required.
    Taste after grinding the ingredients and add more oil, lemon juice or salt as you prefer. Drizzle with olive oil, garnish with reserved basil leaves. 
    Serve with warm pita bread or make a sandwich and enjoy!!
    Labels: Dipping Sauce, Sauces, Chickpeas, Basil, Mint, Tahini, Lime Juice, Parmesan Cheese, Middle Eastern, Homemade, Vegan
    No comments