Mixed Vegetable Sliders#SundayFunday

These Mixed Vegetable Sliders are cheesy, buttery, loaded with veggies and deliciousness. Make it for your next party or kids' lunchbox, or can take with on a travel journey like I did!

Ingredients 
9 Bread Rolls/Pavs  
1 Bowl Mixed Veggies - I used frozen
½ Cup Diced Colored Bell Peppers
½ Cup Pizza Sauce
½ Cup Boiled Sweet Corn
1 Onion - finely chopped
2 Cloves Garlic - minced
1 Tablespoon Oil

Salt & Pepper to taste
1 Cup Shredded Cheese
Garlic Herbed Butter as required
Method
To Make The Filling

In a pan heat oil add the onion & garlic saute till the onions turn translucent. Add all the veggies and saute for a minute then add the pizza sauce, salt and pepper to taste. Cover and let is cook till veggies are done. Once done add a little cheese, mix well.  
Preheat the oven to 180°C. Grease a baking pan.

Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread butter on it. 

Place a layer of the filling and spread grated cheese. Add the top halves of the rolls.  

Brush with garlic herbed butter over the tops of the sliders.
Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

Labels: Sliders,Vegetarian, Mixed Vegetable, Appetizer, Starters, Sunday Funday

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

• Baby Corn Rumaki by Palatable Pastime
• Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
• Charcuterie Bites Pumpkin Centerpiece by Our Good Life
• Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
• Creamy Duck Liver Mousse by Food Lust People Love
• Date and Walnut Bites by Sid's Sea Palm Cooking
• Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories
• Mini Bread Cornucopia by Amy's Cooking Adventures
• Mini Pumpkin Cheese Balls by Mayuri's Jikoni
• Mixed Vegetable Sliders by Sneha's Recipe

Sweet Potato Patties#SundayFunday

These patties are tasty, nutritious, pan fried with just minimal oil. A perfect snack or appetizer for vegetarians.
Ingredients 

2 Cups Grated Potatoes - boiled 
400 Grams Grated Sweet Potatoes - boiled 
1 Tablespoon Desiccated Coconut
1 Teaspoon Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Ginger Garlic paste
1 Green Chilies - finely chopped
1 Small Onion - finely chopped
4 Tablespoons Coriander leaves - finely chopped 4 tbsp
4 Tablespoons Corn flour
1 Teaspoon Coriander powder
½ Teaspoon Mustard seeds
1 Tablespoon Oil
Oil for frying
Bread crumbs as required
Method

Bake  the sweet potatoes and potatoes.
Grate the sweet potatoes and potatoes, mix in salt to taste. Heat a tablespoon oil in a wok, add mustard seeds, crushed red pepper,  chopped onion, chilly powder, coriander powder desiccated coconut, ginger garlic paste, chopped green chilies cook for 5 minutes, remove, cool, Add this to the grated potatoes mix well, make into balls, then into flat disc.

Make a thin slurry with water and cornflour, dip each patty in slurry then roll in bread crumbs. 

Pan fry them in little oil as possible on medium high flame till golden on boths sides. Serve hot with chatni of your choice.

Labels: Sweet Potato, Potato, Appetizer, Snack, Kids delight,Sunday Funday, Vegetarian 

For Sunday Funday we are sharing recipes with Sweet Potatoes.

• Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry 
• A Day in the Life on the Farm: Black Bean and Sweet Potato Chili 
• Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes 
• Mayuri's Jikoni: Shakkariya Nu Shaak
• Culinary Cam: Spiced Sweet Potato-Red Lentil Stew 
• Sneha's Recipe: Sweet Potato Patties 
• Sid’s Sea Palm Cooking: Sweet Potato Sushi

Beer Batter Fried Shrimps/Prawns With Green Tahini Sauce#SundayFunday

This cripsy Beer Batter Fried Prawns are so yummy and with the Green Tahini Sauce they are so delicious. These are so perfect as an appetizer. Perfect party pleaser.

Ingredients
250 Grams Prawns - cleaned & deveined
For The Marination
1 Tablespoons Red Chilly Powder
¼ Teaspoon Turmeric Powder
½ Teaspoon Cumin Powder
½ Teaspoon Onion Powder
1 Teaspoon Ginger Garlic Paste
2 Teaspoon Vinegar
½ Teaspoon Salt or to taste
For The Batter
1/3 Cup All Purpose Flour
¼ Teaspoon Salt or to taste
1 Egg
¼ Cup Beer
For The Coating
1/3 Cup Fine Rawa / Semolina
For The Green Tahini Sauce
¼ Cup Water
2 Tablespoons Lemon juice
3 tablespoons olive oil
3 Big Clove Garlic
¾ Cup Fresh Mix Herbs (corinader, parsley, dill, basil & scallion greens)
2 Green Chillies
¼ Teaspoon Salt or to taste
½ Cup Homemade Tahini
Method
First let's make the Green Tahini Sauce

Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and heat. If you want a “looser “sauce, add a little more water until the desired consistency. 

The Green Tahini Sauce is ready, keep this to cool in the refrigerator till we prepare the Prawns to go with.

Wash and pat dry the prawns, apply the marination ingredients and leave it aside for 15 minutes.
Heat little oil in a broad frying pan.
Make the batter will all the given ingredients.
Take the rawa on to flat plate.
Dip each prawn in the batter then roll it in semolina, pan fry them till golden on both sides on medium low flame.
Remove on to a wire rack to cool and remain crisp.

Serve hot with Green Tahini Sauce. These are so decandent and delicious, perfect party appetizer.
Labels: Seafood/Fish, Appetizer, Fried ,Beer, Shrimps, Prawns, Sunday Funday,Tahini, Middle Eastern, Sauce 

For Sunday Funday we are sharing recipes using" Beer" 

Beer and Garlic Marinated Chicken Breasts from A Day in the Life on the Farm 

Beer Batter Fried Shrimp/Prawns with Green Tahini Sauce from Sneha's Recipe  

Michelada from Karen’s Kitchen Stories 

Spicy Guinness Marinated Chicken Thighs from Food Lust People Love 

Wisconsin Beer Cheese Soup from Amy's Cooking Adventures 

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil 
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney. 
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uthappam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar/Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Leftover Grilled Chicken Patties#SundayFunday

Got bored of having the same grilled chicken in lunch, dinner or in sandwiches, then this recipe is for you.  

I, usually do not have leftover grilled chicken, it's always over in two days.  But this time since we had to many outings, this was lying in my refrigerator.  

Converted the leftover into patties and they tasted very good. Make them is so easy since it's a mixture of chicken, eggs, bread crumbs,  onion, etc., with extra addition of seasoning make patties  you'll  love it! My mother used to make  these with leftover meat from the curry,  I made these to use leftover grilled chicken.

These patties can be frozen and stored in an airtight container in a single layer, fried without thawing directly whenever required. 

Ingredients
2 Cups Leftover Grilled Shredded Chicken
1 Cup Fresh Bread Crumbs
2 Eggs - lightly beaten
1 Medium Onion  - finely chopped
1 Tablespoon Coriander Leaves - finely chopped

1 Teaspoon  Black pepper powder

1/4 Teaspoon Garam Masala Powder

1 Tablespoon Lemon Juice

1 Tablespoon Rice Flour - optional

Salt  to taste 

Method

In a food processor add the chicken, onions  and run  it till the chicken is finely chopped. 

In a large bowl combine the chicken mixture, bread crumbs, rice flour,  eggs, garam masala and pepper powder, salt, lemon juice and  coriander, mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. 

Mix well and form into  a nice dough.  

Form small patties, arrange them in tray. At this stage you can freeze these and then store in an airtight container to use whenever required.

Heat oil in a large skillet / pan over medium heat and fry patties in oil until golden brown.  Serve these with Sweet Chilly Sauce.  These make a great appetizer for a party too.

Labels : Chicken, Leftover series, Patties, Appetizer, Chicken Patties, Snacks, Party pleasers

You might also like to check these recipes:

Cheesy Chicken Patties

Grilled Sumac Chicken - Middle Eastern Cuisine

Chicken Schnitzel With Garlic Mayo
Chicken Fries

Chicken And Cheese Box Patties

Brown Sauce Grilled Chicken - Spain

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Chicken Steak with Mashed Potatoes & Buttered Vegetables
Chicken Pizzas - Gluten Free, Grain Free 

For Sunday Funday we are celebrating National Grilling Month. Let's see what everyone grilled up..

• Grilled Stuffed Squid by Culinary Cam
• Grilled Tandoori Chicken by A Day in the Life on the Farm
• Leftover Grilled Chicken Patties by Sneha's Recipe
• Neapolitan Pizza by Amy's Cooking Adventures
• Tender Grilled Octopus by Food Lust People Love 

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Keto Pan Fried Pork Meatballs#SundayFunday

A delicious spiced pork meatballs that makes a perfect Keto appetizer.

Makes 10 Meatballs
Ingredients
250 Grams Pork Mince
½ Teaspoon Fennel powder
1Teaspoon Black Pepper powder
½ Teaspoon Sea Salt
¼ Teaspoon White Pepper
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
⅛ Teaspoon Cinnamon Powder
1 Tablespoon Olive Oil/Bacon Fat/Butter/Ghee for frying
Method 
In a mortar and pestle grind together the salt, peppercorns and fennel to make a spice mix. 
Then in a large mixing bowl add a tablespoon or so of the freshly ground spice mix along with the paprika, white pepper, garlic powder and cinnamon powder.

Make meatballs and keep side.

In the meantime heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on turning the sides till fully cooked. Peirce each with a toothpick and serve them on a bed of lettuce.

Enjoy them with some sugar free ketchup as a appetizer.
Labels: Keto, Appetizer, Pork, Meatball, Low Carb, Healthy, Sunday Funday

For Sunday Funday we are sharing recipes of Meatballs. 

• Amy's Cooking Adventures: Bacon Cheeseburger Stuffed Meatballs 
• Karen's Kitchen Stories: Coconut-Ginger Turkey Meatballs 
• Food Lust People Love: Fresh Tuna Meatballs with Creamy Avocado Dip 
• Sneha's Recipe: Keto Pan Fried Pork Meatballs 
• A Day in the Life on the Farm: Swedish Meatballs 
• Culinary Cam: Zuppa Maritata, a Misinterpreted Italian Wedding Soup  

Beetroot Tikkis#SundayFunday

Pan fried Beetroot Tikki are made with beets, spices and paneer/cottage cheese. These make a healthy snack or appetizer. These were super and enjoyed by my guest.

Makes 18 Heart Tikkis
Ingredients 
300 Grams Beetroot - grated
½ Teaspoon Ginger Garlic Paste
½ Teaspoon Garam masala
¼ Teaspoon Cardamom powder
½ Teaspoon Cumin powder
½ Teaspoon Chilly Powder
½ Teaspoon Roasted Fennel powder
1 Teaspoon Lemon juice
1 Green Chilly - finely chopped
2 Teaspoons Coriander Leaves
1 Cup Boiled & Grated Potato
100 Grams Paneer- grated
¾ Teaspoon Salt or to taste
Oil -  for pan frying
Method

Heat a teaspoon of oil in a pan and sauté beetroot for five to seven minutes on medium flame till the moisture evaporates.
In another pan, boil and mash the potato until smooth.
Chop coriander and green chilly. Grate the paneer.

Mix all the ingredients and bind until it comes together.

Once done, make medium size roundels and press them to get a semi flat heart tikki shape. Coat them in bread crumbs and then fry.

Heat oil in a non-stick pan and fry the tikki on medium heat.
Make sure to fry in batches.
When they turn golden brown on both sides, remove the fried tikkis on absorbent paper.

Serve immediately with a dip of your choice.

Labels: Appetizer, Snacks, Sunday Funday, Kebabs, Beetroot, Healthy snacks

For Sunday Funday we are sharing Nutritious Nibbles. See what other's are sharing.

• Culinary Cam: Adventures in Bliss Balls 
• Sneha's Recipe: Beetroot Tikkis 
• Karen's Kitchen Stories : Fresh Tomato Salsa 
• A Day in the Life on the Farm: Fruit and Nut Bars 
• Our Good Life : Healthy Pizza Bites 
• Food Lust People Love: Olive Cream Cheese Stuffed Celery 
• Amy's Cooking Adventures: Peanut Butter Energy Balls (No Bake) 

Boiled Egg Sandwiches#SundayFunday

These are classic egg salad sandwiches , which is loved by everyone, It's simple Egg Salad Sandwich recipe easy to make, easy to customize, a winner for kids and adults alike.

Ingredients

8 Hard Boiled Eggs - finely diced
1 Cup Mayonnaise
¼ Teaspoon Onion powder
½ Teaspoon Salt
1 tsp Mustard powder
¼ Teaspoon Garlic powder
¼ Teaspoon Black pepper
1 Teaspoon Dill - finely chopped - optional
White Bread Slices - as required
Method 

In a bowl, mix the eggs, mayonnaise, onion powder, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate few hours. To serve, spread equal amounts on the slices bread; top with remaining bread slices to make sandwiches. Wrap them in damp cloth and place it in a zip lock bag. Refrigerate these for at least 2 - 3 hours. Before serving cut off the sides and then cut them in triangles. Serve and enjoy!! Prefect for a party or picnic or just a get to gather.

Labels: Hard Boiled, Bread Slices, Mayonnaise, Appetizer, Kids delight, Tiffin, Sandwiches

• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Cranberry Brie Bites by Mayuri's Jikoni
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by  Food Lust People Love