Vrat Kacche Kele Ke Seekh Kebab#SundayFunday

Raw Banana (Kaccha Kela) are excellent sources of fibre and vitamins. Their starch content not only helps digestion but gives an excellent texture to dishes. These seekh kebabs are excellent, awesome, delicious and very healthy , gluten-free, vegan with plant-based ingredients , perfect for vrat and serving as starters or as a side dish.
Ingredients
3 large Raw Banana's - boiled and peeled
3 Tablespoon Rajgira atta
A Pinch Ajwain
1 Teaspoon Roasted Cumin Powder
3 - 4 Green Chilies - finely chopped
½ Inch Ginger - finely chopped
½ Teaspoon Chaat Masala - optional
¼ Teaspoon Sendha Namak or to taste
2 Tablespoons Coriander Leaves - chopped
Method

Pressure cook the raw bananas. Peel and mash them.
Combine mashed banana, Rajgira atta, ajwain, cumin powder, green chilies, ginger, chaat masala, chopped coriander and namak, mix well.
Divide the mixture into equal portions. Grease hands with oil and roll each one on skewers and shape it.
Heat oil in a pan on medium high flame. Shallow fry the kebab from both the sides.

Serve hot with Walnut Chutney.
Labels: Vrat, Raw Banana, Rajgira, Kebabs, Indian, Sunday Funday

For Sunday Funday we are sharing recipes made using "Banana"

• Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
• Banana Daquiri by A Day in the Life on the Farm
• Banana Oat Muffins by Amy's Cooking Adventures
• Extra Banana Banana Bread by Food Lust People Love
• High Protein Banana Muffins by Our Good Life
• Protein Rich Banana Smoothie by Mayuri's Jikoni
• Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
• Using Banana Leaves + Cochinita Pibil by Culinary Cam
• Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

Vrat Siddu With Walnut Chutney#AlphabetChallenge

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour). 

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough. 

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press. 

Use a cutter to cut it into a small circle. 

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it. 

Make all the Siddu's like wise. 

Steam the Siddu in a lightly greased steamer for 15 minutes. 

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.

Sprinkle lemon juice and serve with Walnut Chutney & Yogurt.

Labels: Alphabet Challenge, Steamed, Breads, Vrat, Walnuts, Chutney, Boiled Potato, Healthy, Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "S"

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp 
• Blogghetti: Italian Sausage tuffed Shells
• Sizzling Tastebuds: Sago Idli Sabbakki Idli 
• Mayuri’s Jikoni: Sai Bhaji  
• A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies 
• Food Lust People Love: Scallop Roe Bottarga
• Karen’s Kitchen Stories: Sear Roasted Steak 
• Magical Ingredients: Sesame Scallion Star
• Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
• Culinary Cam: Squash Blossom Crêpes 
• A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
• Sneha’s Recipe: Vrat Siddu With Walnut Chutney 

Vrat Shengdanyachi Amti#SundayFunday

Shengdanyachi Amti(Danyachi Amti, Peanut Curry) is a Maharashtrian vrat dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This protein rich vrat peanut curry usually add Bhagar Rice ( recipe coming). It is made especially for vrat/fasting in Maharashtra. This is a very easy delicious and unusual recipe that gets ready in no time.
Ingredients
1 Teaspoon Desi Ghee
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped1 Tablespoon Freshly Grated Coconut
3 Pieces Kokum
1½ Cup Water
1 Tablespoon Jaggery or Sugar
Sendhav Namak to taste
Grind To Fine Paste
½ Cup Roasted Peanuts
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped
Method
Dry roast whole peanuts until it changes its color. Remove its peels. Grind the peanuts along with cumin seeds & green chillies along with water to a fine paste.

Heat desi ghee in a pot, add cumin seeds, green chillies, fresh coconut and fry well add the ground paste and wash the mixer with water add that too.  Add sendhav namak to taste and sugar or jaggery and mix again, then add more water to make a gravy consistency.   Add kokum  and cover and cook for 10 minutes on low flame, keep stirring in between so that it does not burn at the bottom of the pan.

Vrat Shengdanyachi Amti is ready to be served!  Garnish with coriander leaves ( this is optional, if you have it in fasting)
Labels: Gluten free, Vrat, Vegan, Peanuts, Maharastrian Cuisine, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Peanuts"

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

Upvasache Pattice#EatTheWorld

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball. 

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame, 

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

• Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes 
• A Day in the Life on the Farm: French Canadian Meatball Stew 
• Sneha's Recipe: Upvasache Pattice 
• Amy's Cooking Adventures : Zucher Kuka

Keto Cottage Cheese Bagels#BreadBakers

If you are looking for a healthier/low carb, version of a bagel to satisfy the bread craving without many carbs and with a lot of protein, then this recipe is great! These Cottage Cheese Almond Flour Bagels are soft, chewy, made without yeast for the quickest and easiest homemade bagel recipe. They’re perfect for meal-prep breakfasts, mid day snack, or anytime you want a simple savory bake that comes together in under 30 minutes.

These bagels are great for meal-prep like breakfasts, snack or brunch, a big batch can be made and stored in refrigerator or freeze them in an airtight container because they store well and reheat beautifully. You can flavor them a with seasonings of your choice, for savory - everything bagel seasoning, sesame seeds or make them sweet with cinnamon powder etc.
Makes 7 - 8
Ingredients
¾ Cup Packed Cottage Cheese
1½ + Cup Packed Almond Flour
2 Teaspoons Baking Powder
1 Teaspoon Apple Cider Vinegar
¼ Teaspoon Salt
2 Small Eggs
Method

Blend the cottage cheese, salt and eggs till it forms a smooth batter. Pour this into a bowl, add the almond flour and mix well. Let the batter rest for 10 minutes it will thickens but still be wettish do not add more flour. Now add the baking powder and apple cider vinegar mix well. If you find that the batter is still very much wet then add a tablespoon or two of almond flour. Do not make this into a ball of dough for this is a very sticky dough. Wet your hands a little and divide the batter into 7 - 8 equal parts. Shape into bagels.

Place it on a greased parchment lined tray. Dust the tops with bagel seasoning or seasoning of your choice. Bake in a preheated oven @ 180°C with both elements on for 18 - 20 minutes.

Cool and enjoy with filling of your choice.
I’ve enjoyed them as a brunch / lunch with different flavors of cream cheese or Keto Bagel Sandwich or for a sweet taste with sugar free jam.
My Notes

This dough will be very sticky, that’s totally normal. Wet your hands to help with shaping.
Full-fat cottage cheese gives the best texture.
Let cool before slicing.
Reheat in the air fryer, toaster or microwave.
Labels: Keto, Low Carb, Bagels, Cottage Cheese, Almond Flour, Gluten free,Bread Bakers, Breads, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Bagel Recipes" 

• Bagel Bites from A Day in the Life on the Farm
• Cinnamon Crunch from Karen's Kitchen Stories
• Easy Homemade Everything Bagel from Cook with Renu
• Keto Cottage Cheese Bagels from Sneha's Recipe
• Gluten Free Onion Bagels from Passion Kneaded
• Small Batch Sourdough Bagels from Food Lust People Love 

Sourdough Crackers Made From Sourdough Discard#SundayFunday

Sourdough Crackers made 2 flavors. You can add whatever seasoning you want. This recipe is so easy to follow and the crackers are so addictive. You can't stop eating them that's for sure. Took these for our munching while travelling train and all of them finished it off. Each tray is 227 grams of 100% Hydration Sourdough Discard 

Ingredients
227 Grams 100% Hydration Sourdough Discard
2 Tablespoon Melted Butter
2 Tablespoons Water
¼ Teaspoon Pink Himalayan Salt
For The Two Flavorings
1 Teaspoon Heaped Everything Bagel Seasoning
1 Teaspoon Heaped Herbes De Provence
Method
Line and oil a tray (9" X 13").

In a bowl add all the ingredients and whisk the batter well till all is incorporated. Then add the flavoring of your choice. Spread this thinly on the tray Bake in a preheated oven @ 180°C for 15 minutes. Take the tray out and with a pizza cutter cut shape and size of your choice again bake for 20 minutes. After that flip the crackers and again bake for another 10 minutes ( flipping the crackers makes them crispy and evenly browned on top). The edges will be crispy and browned so remove those and then flip. Cool them on a wire rack completely. Store in a airtight container. 

Enjoy these crispy crunchy crackers using sourdough discard.

Labels: Sourdough Discard, Crackers,International Cuisine, Sunday Funday, Snacks
For Sunday Funday we are sharing "Sourdough Recipes". 

• Mayuri's Jikoni: Apple Cinnamon Sourdough Scones 
• Karen's Kitchen Stories: Easy Sourdough Breakfast Bread (and Avocado Toast) 
• Our Good Life: Italian Sourdough Apple Cake 
• Amy's Cooking Adventures: Same Day Sourdough Bread 
• A Day in the Life on the Farm: Sourdough Corn Fritters 
• Sneha's Recipe: Sourdough Crackers Made From Sourdough Discard 
• A Messy Kitchen: Unfed Sourdough Rye Mixer Bread

Homemade Ricotta Cheese#Alphabet Challenge

Italian Ricotta Cheese, is easy and a flexible recipe which anyone can make at home. Ricotta is a fabulous component of many Italian dessert's, such as cheese cake, cannoli etc.. It is also used in pasta's, pizza's, lasagna, ravioli and so on. Well In India this is very expensive to buy and making it at home is so easy and delicious. I love to have this as a filling for pancakes.

Makes around 350 Grams
Ingredients
2 Liters Full Fat Milk
1 Cup Heavy Cream
1 Cup Full Fat Yogurt
1 Teaspoon Salt
2 Teaspoons White Vinegar - mixed in ¼ cup water

Method 

In a large pan, heat the milk, heavy cream, till it comes the temperature comes to 90°C. Then add in the full fat yogurt, salt, vinegar mixed in water,  gently stir on a low flame and let is heat for 3 -4 minutes, stirring lightly until milk curdles up. Meanwhile take a strainer and cover it with a muslin cloth and place it on top of a deep bowl. 

Once milk curdles up and comes to boil, stir and put off the flame. Strain curdled milk with a strainer having muslin cloth. Do not throw away its water also known as whey (You can use this in soups or to knead dough for making bread), let it drain for 15-20 minutes. Gather muslin cloth and squeeze properly to remove excess water or whey out of it.

Once done keep cheese covered with the cloth and keep a heavy object on top to give it shape of your choice.
Refrigerate and use this within 3-4 days. 

Homemade Ricotta Cheese is ready for which we would pay a hefty sum to buy it.
Labels: Cheese, Homemade, Ricotta, Italian, International Cuisine, Keto, Low Carb

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "R"

A Day in the Life on the Farm: Ginger Grilled Chicken and Radishes
Sneha’s Recipe: Homemade Ricotta Cheese
A Messy Kitchen: Migliaccio (Italian Ricotta and Semolina Cake)
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Mild Curry Chicken Salad with Diced Red Apple
Mayuri’s Jikoni: Mysore Rasam
Magical Ingredients: Ricotta Basil Rolls
Food Lust People Love: Roasted Stuffed Chicken Parcels
Karen’s Kitchen Stories: Spicy Slaw with Red Cabbage and Mango
Blogghetti: Strawberry Rhubarb Pie with Crumb Topping 

Ragi Nankatai#SundayFunday

Ragi Nankhatai or Finger Millet Cookies are crispy yet soft, light and crumbly melt in mouth cookies with delightful cardamom nutmeg flavor.
Ingredients
130 Grams Ragi Flour
30 Grams All Purpose Flour
5 Grams Whole Wheat Flour
100 Gram Granulated Sugar - powdered
85 Grams Vegetable Shortening
15 Grams Salted Butter
¼ Teaspoon Baking Powder
¼ Teaspoon Cardamom Powder
¼ Teaspoon Nutmeg Powder
Method

Beat well the vegetable shortening, butter and sugar well till light and fluffy. Then add all the flours , baking powder, cardamom nut & meg powder, mix well lightly with a spatula to form a dough. Take this on to work surface and bring it together to form a soft dough. Form into small nankatai's place chopped nuts on top. Arrange them in baking tray. Bake in the preheat oven at 160°C with both the elements on for 18 to 20 minutes.

These cookies will stay good for 2 - 3 months in a airtight container in the pantry shelf.

Labels: Ragi, Millets, Cookies, Sunday Funday

For Sunday Funday we are sharing "Cookie Recipes" 

• Candied Orange Peel Chocolate Chip Cookies from Amy’s Cooking Adventures 
• Cottage Cheese Chocolate Chip Cookies from A Good Life
• Eggless Wholewheat Custard Powder Coconut Cookies from Sizzling Tastebuds 
• Fig Newton Swirl Cookies from A Messy Kitchen 
• Frosted Cake Cookies from Karen’s Kitchen Stories  
• Marbled Tahini Cookies from Culinary Cam 
• Peaches and Cream Rustic Thumbprint Cookies from Faith Hope Luck and Love Despite a Whiskered Accomplice 
• Ragi Nankatai from Sneha’s Recipe 
• Strawberry Cake Mix Chocolate Chip Cookies from A Day in the Life on the Farm 
• Thandai Cookies from Mayuri’s Jikoni 
• Tropical Treat Gluten Free Cookies from Sid’s Sea Palm Cookies
• Vintage Pecan Icebox Cookies from Food Lust People Love 

Lime Sponge Cake#SundayFunday

This Lime Sponge Cake is easy to make with a refreshing zesty lime flavour. Topped with a drizzle or lime flavoured glace icing. Made this simple cake for a friends birthday since he does not like icing decided to a simple lime glaze icing.

Makes 6" round cake
Ingredients
1 Teaspoon Lime zest
30 Ml Lime juice
30 Grams Vegetable Oil
1 Teaspoon Vanilla extract
3 Large Eggs - seperate - the whites & yolks whites
1 Teaspoon Lime juice
70 Grams Sugar
80 Grams Cake flour
For The Lime Sugar Glaze
Lime Juice - as required
1 Cup Icing sugar
Method

Zest the lime and then squeeze out the juice. Measure the lime juice in the bowl add the zest, vanilla essence and vegetable oil, mix well, keep aside.
In another large bowl add in the egg white add a teaspoon of lime juice and beat till light and fluffy, then add in the sugar a little at a time till it form soft stiff peaks. In add in the egg yolk one at time and lightly beat till all the yolks are incorporated. Now add in the sieved cake flour and fold it lightly with a spatula till no dry flour is seen. Then in the oil lime mixture 2 tablespoons of cake batter and mix well till incorporated. Now mix this into the cake batter folding lightly till incorporated. Pour this into a greased and lined 6" inch /15 cm round cake pan. Tap the pan on the work surface twice to remove any air bubbles.

Bake in a preheated oven at 180°C for 30 -35 minutes or until a toothpick inserted comes out clean. Cool completely then removed it from the pan.
For The Lime Glaze

Mix the icing sugar with enough lime juice to make icing that is firm enough to be drizzled over the top of the cake without it pouring off. Use a blunt knife to drizzle the icing over the cake. Leave for an hour for the icing to set.The texture of this sponge cake is light and moist and soft. 

You will love the zesty flavor of the lime in this cake. Enjoy!!
Labels: Cake, Egg, Lime, Sunday Funday

For Sunday Funday we are sharing "Sponge Cake Recipes"

Blueberry Swiss Roll from A Day in the Life on the Farm 

 Busy Woman's Sponge Cake from Our Good Life 

 Genoise Madeleines from Karen's Kitchen Stories

 Lime Sponge Cake from Sneha's Recipe

 Mini Victoria Sponge Cakes from Amy's Cooking Adventures 

 Mixed Berry Sponge Cake from Mayuri's Jikoni