No Knead Potato Focaccia#BreadBakers

Cheesy, chewy and fluffy potato focaccia bread. It's so delicious, you'll end up eating more slices of this bread. It is so so delicious.

Ingredients

130 Grams Potato
220 Grams Warm Water
3 Grams Instant Yeast
10 Grams Caster Sugar
6 Grams Sea Salt
15 Grams Olive Oil
260 Grams Bread flour
2 Cubes Cheddar Cheese
Method 
Dice the potato in tiny cubes and wash them in fresh water. Now place the cubes in a microwave proof bowl, sprinkle a little water, cover with a cling wrap keep a tiny bit of opening and microwave on high for 3 minutes. When still hot mash it well.

In a large bow add the mashed potato and water (only190ML) mix well to make a smooth batter, sprinkle the instant yeast and mix well, then add sugar and salt, olive oil and mix well and keep it aside for 2 minutes. Then add bread flour and a cube of grated cheese, now add the remaining water and mix with a back of a wooden spoon, see that there is no dry flour in the bowl. Cover and let is rest of 20 minutes.
First Stretch & Fold
After 20 minutes open slightly wet your fingers slightly and stretch and fold turning the bowl to stretch on all sides. Cover and keep it a side for another 30 minutes.
Second Stretch & Fold
After 30 minutes again stretch and fold with slightly wet hands. Cover and keep for 30 minutes.
Thrid Stretch & Fold

Last stretch and fold turning the bowl on all sides. Cover and keep it for 45 minutes.
Generously oil a 9" x 7" rectangular baking pan with olive oil.

After 45 minutes take this bowl dough and gently turn the dough on to the oiled prepared baking pan ( you can use an oiled silicon mat), cover and let is rest for 10 minutes. 

After 10 minutes, with oiled hands lightly lift the edges of dough and stretch it to the ends of pan taking care not to degas the dough. 

Grate the remaining one cube of the cheese on top. Cover and keep it aside till the oven is pre heated.
Now preheat the oven to 230°C for 20 minutes. 

Place the baking tray and reduce the temperature to 220°C and Bake it for 15 - 20 minutes. To check whether is focaccia is done do a tooth pick test or you will see the bread has start to leave the sides of the pan. 

Cool it o a wire rack slice when cook and enjoy.

Labels: Focaccia, Potato, Italian, Italy, Breads, Bread Bakers, International Cuisine, No Knead Bread

#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.

This month's Bread Baker's theme is Italian Breads.

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

Sprouted Vaalachi Bhaji With Fresh Coconut#SundayFunday

This is a delicious and finger licking bhaji /sabzi , you will love it. Have this with steamed rice or Hand Breads (Apas), this is a fantastic combo.

This is called butter beans, field beans, or sometimes lima beans in English.

Ingredients

2 Cups Heaped Sprouted & Peeled Vaal/Pavate
To Grind To Fine Paste
½ Cup Freshly Grated Coconut
2 Green Chillies - this is not a spicy variety
6 Cloves Garlic
1" Piece Ginger
2 Tablespoons Coriander Leaves
1 Small Tomato
Other Ingredients
1 Tablespoon Heaped Oil
A Sprig Curry Leaves
1 Large Onion - finely chopped
½ Teaspoon Turmeric powder
1 Teaspoon Agri Masala powder - see notes
¼ Teaspoon Red Chilly Powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
Salt to taste
2 Tablespoons Tamarind juice
For The Tadka
2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
¼ Teaspoon Asafoetida
1 Sprig Curry Leaves
Method
To Sprout

Soak the dried vaal overnight, next morning, drain all the water, wash in fresh water and tie them in a thin muslin cloth or nylon cloth and keep it aside for 2 days. Thrice a day just soak the cloth in water and again drain. After two days you will see them like this ( see pic above).
Then place them in a large bowl with sufficient water and let it sit for an hour or two.

Now peel the skin , they are ready to use. If you want to store these in the refrigerator after cleaning see notes.
To Make The Sabzi

Heat a tablespoon oil in a pressure pan, add onion curry leaves, fry till onion is translucent and just start to change color. Drain the water of the vaal. Add the vaal and fry lightly on high flame, cover with the pressure cooker lid and cook on high flame for one whistle. Let the cooker cool, open, add the ground paste and all the dry spices and salt, add a cup of water and mix well. Cover with the lid and cook on high flame for 2 -3 whisltes. Let the cooker cool down completely. Open and taste for salt, add the tamarind juice and mix well. Cover and cook again on medium flame and let it simmer for 2- 3 minutes . The vaal is cooked yet whole, this should not be mushy. Add water if necessary to adjust the gravy consistency if you are eating with rice, we had it with hand breads so I left and thick consistency gravy.
For the Tadka

Heat 2 tablespoons oil in a tadka pan, add the mustard and cumin seeds, when the splutter add asafoetida. Pour this over the sabzi.
Garnish with coriander leaves and enjoy. 

My Notes

If you have excess vaal soaked and sprouted without cleaning then drain all the water and let is sit in the colander till they are dry. Then place them in zip lock bag and store refrigerate it for two to three days.
Once you peel of the skin then soak them in fresh water in the refrigerator for two or more days just keep changing the water every day. If your keep the cleaned ones in zip lock bag without water they they will turn black.
Agri masala is very spicy this is the homemade, If you do not have Agri Masala then use more red chilly powder and increase the quantity of garam masala. 
Check the recipes made with Sprouted Vaal
Kadvya Vaalachi Usal
Kadve Vaal Chilly Fry

Lables: Sunday Funday, Sprouts, Kadave Vaal, Indian, Usal

For Sunday Funday we are sharing recipes with "Sprouts"

• Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

Algerian Mlayum- Couscous With Eggs#EatTheWorld

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

Check out all the wonderful Algerian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Algeria"

• A Day in the Life on the Farm: Algerian Chicken 
• Sneha's Recipe: Algerian Mlayum- Couscous With Eggs 
• Culinary Cam: Flafla 
• Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)  

Pork Tikka Masala#SundayFunday

The Pork Tikka Masala are chunks of pork, marinated and slowly cooked until very tender. An a dish full of flavor with spices and meat chunks are coated in a thick, spicy sauce. This is a very delicious dish.

Serves 5-6
Ingredients
For The Marination
600 Grams Pork - cut into chunks
1 + 1 Large Onion - sliced
1½ Teaspoon Ginger Garlic Paste
½ Cup (125ml) Yogurt
1 Teaspoon Red Chilly Powder
½ Teaspoon Salt
1 Teaspoon Turmeric Powder
2 Green Chillies - finely chopped
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Paprika powder
Other Ingredients
6 Tablespoons Oil
1 to 1½ Cup Hot Water
Salt to taste
1 Teaspoon Garam Masala
2 Whole Green Chillies
2 Tablespoons Chopped Coriander Leaves
Method

Grind one large onion, garlic and ginger. Combine the rest with remaining marinade ingredients. Add pork to marinade and refrigerate for at least 2 hours or overnight if time allows.

Transfer meat and marinade to slow a large thick bottom pot, add water and mix well. Cover & let it cook on very low flame, stirring in between so that the bottom does not burn.
cook until meat is very tender but still holding its shape.

Heat the oil in a wok or large frying pan and add the reserved one large sliced onion and stir fry for 2 - 3 minutes on medium flame until the onions starts to brown. Add the cooked meat and juices. Cook on high for 4-5 minutes until about half the liquid has evaporated. Turn down the heat to low, and let is cook till you get a richly coloured thick sauce and oil starts to surface.
Add the garam masala and green chillies cook, stirring, for a further minute or two until the sauce is very thick.
Let the curry stand for a few minutes, during which time it will thicken further. Spoon off excess oil if preferred and serve sprinkled with coriander.

The dish can be prepared 24 hours ahead and it taste better the next day.
Labels:Pork, Sunday Funday ,Indian, Side Dish
For Sunday Funday we are sharig Make A Head Easter Recipes

A Messy Kitchen: Apple Crisp Sweet Strata  

Karen's Kitchen Stories: Asian Pear Slaw  

Food Lust People Love: Blistered Padron Pepper Salmon Cream Cheese  

A Day in the Life on the Farm: Cauliflower Mac and Cheese  

Amy's Cooking Adventures: Cinnamon Sugar Pretzels  

Making Miracles: Lime Pound Cake  

Sneha's Recipe: Pork Tikka Masala 

Homemade Gluten Free Bread Flour#AlphabetChallenge

This is a perfect gluten free bread flour for all celiac or for those not eating gluten. I make bread, tart or quiche with this blend. Please weigh the ingredients -  for cup and weight measure differs.  

Makes 704 Grams
Ingredients 
286 Grams Potato Starch
250 Grams Super Fine Rice Flour 
76 Grams Super Fine Tapioca Flour/Sabudana Flour 
76 Grams Whey Protein Isolate 
16 Grams Xanthan Gum    
Method  

Mix all the flours together and sieve them well two to three times. Store them in an airtight container.  
Labels: Homemade Bread Flour Blend, Gluten free, Tapioca Flour, Potato Starch, Rice flour, Whey Protein Powder, Alphabet Challenge, Xanthan Gum

Recipes Made from this Homemade Gluten Free Bread Flour

• Gluten Free Artisan Baguette
• Gluten Free Beef Empanadas
• Gluten Free Pie Crust 

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

• Jolene’s Recipe Journal: Cheesy Bacon Grits
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Garlic Stuffed Olive Deviled Eggs
• Magical Ingredients: Gochujang Garlic Flower 
• A Messy Kitchen: Gochujang Sugar Cookies
• Karen’s Kitchen Stories: Golden Diner Pancakes with Maple Honey Syrup 
• Blogghetti: Grilled Garlic Honey Boneless Wings
• A Day in the Life on the Farm: Ham, Cheese, and Spinach Packets
• Sneha’s Recipe: Homemade Gluten Free Bread Flour 
• Mayuri’s Jikoni: Kadai Aloo Gobi 
• Food Lust People Love: Ricotta Gnocchi à la Poêle 
• Sizzling Tastebuds: Wholewheat Garlic Monkey Bread  

Vegan Samosadilla#SundayFunday

Samosas are one of the most popular Indian snacks / street food, they are crispy crunchy with a delicous potato filling. This Samosadilla a delicious mashup /fusion street food of a samosa & quesadilla with potato mixture in tortilla that is loaded with flavors scrumptious & not deep fried.

Makes 3
Ingredients
4 Boiled Potatoes - mashed
1 Cup Boiled Corn
2 Green chilies - finely chopped
2 Tablespoons Oil
1 Small Onion - finely chopped
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Mustard seeds
A Pinch Asafoetida
¼ Teaspoon Turmeric powder
2 Tablespoons Finely Chopped Coriander leaves
Salt To Taste
1 Teaspoon Lemon juice
6 Whole Wheat Tortillas
Chutney or Ketchup to serve
Method
Heat the oil in a pan add in mustard seeds when they crackle add the asafoetida immediately adds the ginger garlic paste saute till oil separates, add chopped onion and green chillies saute till it softens, add the turmeric powder, and the corn and mashed potatoes salt, mix till well. Cover the pan and low flame keep it for 2 minutes. Switch off the flame, add chopped coriander and lemon juice. Mix well, let this cool.

Take one Tortilla. Place it on a flat surface and spread the potato filling over the tortilla.

Cover it with the other Tortilla.
Heat a skillet, brush it with little oil place the samosadilla and cook through until both sides are golden brown.

Slice in 4 parts each and serve immediately with chutneys or ketchup. In the same way make rest of the samosadilla's.
Enjoy!!!!

Labels: Tortilla, Samosa, Mashed Potato, Street food,Tortilla, Indian, Savory Snacks,Sunday Funday, Vegan
See here for other recipes for Samosa 

Samosa 
Potato Cheese Samosa

For Sunday Funday we are sharing recipes made with "Tortillas"  

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe   

Keto Rutabaga French Fries#SundayFunday

Rutabaga is a root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb Rutabaga Fries.
Healthy oven-baked rutabaga fries with a great crunchy exterior and a fluffy interior. Although these fries can’t replace potato fries, they’re a wonderful substitute with way less carbs! Making these fries is a great way to incorporate more veg in your keto diet.

It's called rutabaga in the US, swede in the UK, swedish turnip or yellow turnip but in England, swede  or neep in Scotland, in Russian it’s bryukva and in India we call it shalgam.

The trickiest part is peeling and slicing the rutabaga. Rutabagas are quite hard, so cutting through them is not as easy as slicing a potato. You can either peel the rutabaga using a potato peeler or a paring knife.

Ingredients
3 Rutabaga's - cut into ½-inch fries
2 Tablespoons Olive Oil
2 -3 Springs Fresh Thyme
A Sprinkle Of Paprika Powder
A Sprinkle Of Garlic Powder
A Spinkle Of Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
Method
Preheat the oven to 200°C and line a large baking sheet with parchment paper.

Combine rutabaga fries with oil, paprika, garlic powder, thyme, salt and pepper on the prepared sheet pan, and toss until evenly coated. Arrange the rutabaga fries on the baking sheet in a single layer leaving space in between them.

Bake for 30- 40 minutes, flipping the rutabaga fries halfway through; until they are crisped on the outside and cooked through on the inside. 

These are excellent for snacking. Always keep these handy when rutabaga is in season.
Lables: Rutabaga, French Fries,Oven Roasted, Keto, Low Carb, Healthy snacks,Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing recipes with UK -  Fries / Chips.

Sunday FunDay - 22 March 2026 - Fries/Chips Final html

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

Fingerlicking Garlic Coconut Chutney#AlphabetChallenge

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 Low Carb Sweetner
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, Alphabet Challenge, Low Carb, Keto

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

Karen’s Kitchen Stories: Brazilian Feijoada - Black Bean Stew with Beef and Pork
Sizzling Tastebuds: Eggless Flourless Chocochip Brownies
Mayuri’s Jikoni: Fansi Dapka Nu Shaak
Magical Ingredients: Feta Potato Swirls
Sneha’s Recipe: Fingerlicking Garlic Coconut Chutney
Jolene’s Recipe Journal: Funfetti Pancakes 

A Messy Kitchen: Fortune Cookie Crust
A Day in the Life on the Farm: Gruyere and Apple Cider Fondue
Food Lust People Love: Lamb Feta Mint Patties
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Lemony Potato & Fennel Rotisserie Chicken Soup
Blogghetti: One Pan Chicken Fajita Pasta  

Keto Baked Chicken Legs In Buffalo Sauce#SundayFunday

These Buffalo Chicken Legs are baked in the oven and coated in a delicious sauce. This is so delicious and juicy chicken, you will definitely enjoy it! 
Ingredients
4 Chicken Legs 
For The Marination
1 Teaspoon Salt
2½ Teaspoons Red Chilly Flakes
1½ Teaspoon Cumin powder
2 Fresh Green Chillies - chopped
1½ Teaspoon Dried Mixed Herbs
2 Teaspoons Onion powder
2 Teaspoon Garlic powder
2 Teaspoon Red Chilly powder
5 Tablespoon Olive Oil
½ Cup Homemade Buffalo Sauce
For Keto Hot Maple Sauce
1/3 Cup Buffalo Sauce
¼ Cup Keto Sugar Free Maple Syrup
1 Tablespoon Red Chilly Flakes
2 Tablespoon Chopped Coriander leaves
1 Tablespoon Butter
Method

Give cuts to the chicken for the marination to penetrate.

Marinate the chicken in the given ingredients for at least an hour or better still overnight.

Then arrange them in a baking tray and bake in a preheated oven at 180°C with both elements on for it in 30 minutes, Turning the sides half way through the baking time. 
To Make Keto Hot Maple Sauce 

In a pan heat butter add rest of the ingredients and mix well, when it starts to boil add the chicken and coat them well. 

Garnish with coriander leaves and enjoy!!
Labels: Homemade, Buffalo Sauce, Chicken , Mexican, Keto, Side Dish, Appetizer, Sunday Funday

For Sunday Funday we are sharing recipes with "Maple Syrup"

• French Toast by Mayuri's Jikoni
• Karawya with a Maple Syrup Drizzle by Culinary Cam
• Keto Baked Chicken Legs In Buffalo Sauceby Sneha's Recipe
• Maple Bacon Candied Walnuts by Amy's Cooking Adventures
• Maple Bourbon Smashby A Day in the Life on the Farm
• Maple Dijon Bacon Green Beansby Making Miracles
• Maple Mousseby A Messy Kitchen
• Maple Pecan Glaze for Scones by Sid's Sea Palm Cooking
• Maple Thyme Hasselback Yams by Food Lust People Love