Cheesy Chili Poppers#SundayFunday

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum... 

Ingredients
15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour 
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg 
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes

For Coating
Bread crumbs as required

Method

Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.

Serve and enjoy!!

Labels: Chillies, Banana Peppers, Cheese, Stuffed Peppers, Sunday Funday, Appetizer

Sunday Funday  - Tailgating/Football Party Food  

• Cheesy Chili Poppers by Sneha's Recipe
• Homemade Chunky Guacamole by Karen's Kitchen Stories
• Loaded Potato Salad by A Day in the Life on the Farm
• Vegetarian Taco Boats by Mayuri's Jikoni
• Baked Homemade Pizza Rolls by Amy's Cooking Adventures
• Breadstick Pigs in Blankets by Palatable Pastime
• Queso Blanco by Culinary Cam
• Cottage Cheese Green Goddess Dip by Our Good Life

Fried Green Tomatoes#SundayFunday

This is a Traditional Cherokee Native American Dish
Many southeastern foods are adapted from the native tribes. Some of the Cherokee dishes are fried green tomatoes, greens or ramps, cornbread, hoecakes, bean bread, many peanut dishes.

Ingredients
4 Large Green Tomatoes
1 Teaspoon Salt
Black Pepper to taste
2 Cups Coarse Ground Yellow Cornmeal
Oil as required for frying

Method

Slice green tomatoes into ½ inch slices and sprinkle with salt.
Let stand for 10-15 minutes. Blot dry with paper towels and sprinkle with pepper.
Pour oil into a large skillet and heat it on medium high high until the oil is very hot.
Pour cornmeal into a plate .
Coat both sides of the tomato slices with cornmeal.
Carefully place the tomato slices in the hot oil. Fry until golden brown on both sides.

Serve immediately.
Labels: Green Tomato, Sunday Funday, Gluten free, Navajo, Native American, International Cuisine, Appetizer

Sunday Funday

Navajo Recipes for Navajo Code Talker Day
Fried Green Tomatoes by Sneha's Recipe
Lamb, Summer Squash, Bean, and Corn Soup by Karen's Kitchen Stories
Marinated Venison Steaks by A Day in the Life on the Farm
Navajo Fry Bread by Mayuri's Jikoni
Squash Blossom & White Corn Soup by Amy's Cooking Adventures
Summer Zucchini Blossom Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Air Fryer Roasted Chickpeas#SundayFunday

This is a quick method for making Crispy Roasted Chickpeas. So easy, healthy, delicious, crunchy, guilt free and tasty snack for sure! Roasted Chickpeas are quite an addictive snack. Cooked Chickpeas are coated with spices/oil and then air fried to perfection until crispy and well browned. Adjust the seasonings according to your taste.

Ingredients
1½ Cup Cooked Chickpeas
1 Teaspoon Olive Oil
¼ Teaspoon Ground Turmeric
½ Teaspoon Cumin Powder
½ Teaspoon Smoked Paprika
½ Teaspoon Garlic Powder
½ Tsp Red Chilly Powder
½ Teaspoon Salt or to taste

Method

Spread the cooked chickpeas on a kitchen towel and pat them dry.
Place the seasoning ingredients in a bowl and stir to combine.
Add the chickpeas and marinate well in the spices.
Arrange the chickpeas in a single layer in the air fryer basket.
Air fry them at 200°C for 10 minutes. After 5 minutes, give it good shake / toss them well.

Check after 10 minutes, if not as crispy as you want then cook for another 3 minutes or more until you have the desired crispiness.
Once they cool down, store the roasted chickpeas in airtight jar.

Labels: Appetizer, Snack, Air Fryer, Vegan, Gluten free, Chickpeas, Sunday Funday

Sunday Funday Theme " Chickpeas"

Sneha’s Recipe: Air Fryer Roasted Chickpeas 

A Day in the Life on the Farm: Chickpea and Farro Soup 

Mayuri's Jikoni: Chole Bhature 

Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil 

Food Lust People Love: Roasted Salmon with Crispy Chickpea Salsa 

Palatable Pastime: Roasted Red Pepper Hummus

Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.

Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination

Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.

Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 

Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.

Serve and enjoy!! 

Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine

Sunday Funday: African Cuisine 

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy's Cooking Adventures
• Githeri from Mayuri's Jikoni
• Red Harissa Chicken from Sneha's Recipe
• Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories

Spicy Fried Chicken Wings In Gochujang Sauce#SundayFunday

Korean chicken wings are spicy, savory and crispy just fantastic and delicious finger food. Gochugaru is a red crushed chili. It’s not super hot but mildly spiced . This Gochujang paste is versatile and can be used in many other dishes.
Ingredients
For Chicken Wings Marination 

Frist Marination
15 Chicken wings (with skin)
Salt to taste
1 Large Egg
½ Teaspoon Vinegar
½ Cup Cornstarch
2 Tablespoons Gluten Free Bread flour
1 Teaspoon White Sesame Seeds
For Coating Chicken Wings
1 Cup Gluten Free flour
Salt to taste
Oil for deep frying
For The Sauce
1 Tablespoon Sesame Oil
4 - 5 Tablespoons Heaped Gochujang
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Tender Coriander Stems- chopped
1 Teaspoons White Sesame Seeds
2 -3 Tablespoons Water
Fried Chicken Wings
For Garnish
Chopped Spring Onion White and green into big bites Coriander Leaves
White sesame seeds

Method

Remove the non fleshy part of the chicken wings and reserve to make soup broth
Wash and pat dry the chicken wings.
First Marination

If you are marinating the wings overnight then add only salt, egg and vinegar mix well. Then before frying add rest ingredients and deep fry. I kept it overnight
In a bowl add the chicken wings and all the given ingredients, mix well. Cling wrap and refrigerate it for at least an hour.

For Frying

In the Gluten free flour add the salt mix well. Take each chicken wing and dredge it in flour and then fry in hot oil. Do not touch the wings for 10 minutes or until the chicken coating is hard, flip and cook for another 5 minutes. Remove and these have to refried or else they will not cook. Let these cool. Then again heat the oil on high flame and refry all the chicken wings till light golden brown, crisp and cooked till full done, for 5 to 7 minutes.
For The Sauce

In a large pot/kadai heat sesame oil add all the ingredients and cook stirring till it starts to thicken for 3 -4 minutes and oil surfaces. Now add the fried wings and sesame seeds and toss well . Garnish with the given ingredients. Serve .. Enjoy a perfect party appetizer.

Labels: Chicken Wings, Spicy, Appetizer, Sunday Funday, Gochujang, Korea, Asian Cuisine 

• Amy’s Cooking Adventures shares Baked Boneless Buffalo (and Honey BBQ) Wings 
• Palatable Pastime shares Empress Chicken Wings 
• Karen’s Kitchen Stories shares One Pot Sticky Chicken Wings 
• Sneha’s Recipe shares Spicy Fried Chicken Wings In Gochujang Sauce 
• A Day in the Life on the Farm shares Honey Garlic Wings

Cheesy Mushroom Calzone#BreadBakers

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  

Keto Paneer Steaks In Cafreal Masala#Foodieextravaganza

Many of the traditional Goan spices and masalas can be easily used to make delicious vegetarian meal, just use your imagination and create a new recipe to the taste of your palate. You can use the same masala and make it a perfect base to marinade vegetables like mushrooms, brinjal/eggplant etc.

For this recipe I used paneer to replace steak, since I felt like serving something different. This vegetarian steaks can be served as a burger with any keto toasted bread for a complete comfort meal. Adding a fresh salad or cooked vegetables will make a filling and complete meal.

Serves 2 Per serving carbohydrates 1.8 g
Ingredients
200 Grams Firm Cottage Cheese / Paneer
1 Teaspoon Chickpea Flour or Arrowroot Powder
Grind To Fine Paste
4 green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamoms
1 Tablespoon Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut or Olive Oil
½ Teaspoon Sea Salt or to taste

Method

Slice the paneer half then into four slice. Keep aside.
Grind all the ingredients given under paste without adding any water. When ground finely add in flour or arrowroot powder. Pulse the mixer once or twice so that all ingredients are well mixed.
Remove this paste on to bowl and apply it to the paneer steaks and cover it with a lid and marinate it at least for 2 hours or overnight.

Heat a grill pan that has been lightly greased or sprayed with a coconut oil on high flame. Once hot arrange the slices and grill till brown marks are seen. Flip and again cook on the other side till brown marks appear. 

Do not over cook or else it will harden. These are soft and succulent. Serve these with salad at the side and enjoy a healthy keto meal with just carbohydrates 1.8 g
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog.  I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Foodie Extravaganza Party, Keto, Low Carb, Goan, Indian, Starters, Appetizer, Paneer, Cottage Cheese 

• A Day in the Life on the Farm: Garlic Ginger Chicken Nuggets
• Sneha’s Recipe: Garlic-Keto Paneer Steaks In Cafreal Masala
• Karen’s Kitchen Stories: Garlic and Chive Flower Buns
• Palatable Pastime: Roasted Garlic Sautéed Squash
• Food Lust People Love: Escargots à la Bourguignonne
• Magical Ingredients: Garlicky Pink Peppercorn Paneer 

Maggie Noodle & Veggie Cake#SundayFunday

This is a two minute Maggie Noodles made into Maggie Veggies Cake. This is so simple, cheesy and deliciously yummy. Your kids and friends will love this. I took this to a get together with friends and all loved this. You can add whatever veggies you have in the refrigerator, no hard and fast rule in making this.

Ingredients

1/3 Cup Sliced Mushrooms
1/3 Cup Chopped French Beans
1/3 Cup Chopped Baby Corn
1/3 Cup Chopped Carrots
1/3 Cup Each Colored Capsicum - Green Red Yellow - cut into cubes
1 Large Tomato - deseeded & cut into cubed
1 Large Onion - thinly sliced
200 Grams Mushrooms - sliced
5 Cloves Garlic - chopped
½ Teaspoon Red Chilly Flakes
½ Teaspoon Black Pepper Powder
½ Teaspoon Mixed Herbs
½ Teaspoon Pink Himalayan Salt or to taste
½ Cup Fresh Cream
200 Grams Grated Cheese
1 Tablespoon Oil
1 Tablespoon Butter
3 Packets (280Grams) Instant Maggie Noodles

Method

Boil the Maggie noodles as per the packet instructions. When they are cooked all moisture evaporates add a teaspoon butter, spice mix,  3 tablespoons cheese and mix well with a fork. Keep aside.

In another large pan heat oil and butter, add the onion and garlic sauté on medium high flame till the onion is translucent, add the mushrooms, beans carrots and baby corn, sauté again on medium high flame till they are nearly done but still crunchy ( do not overcook the veggies). Then add all the seasonings, salt and the colored capsicums. Sauté again for a minute. Add 3 tablespoons of cheese and fresh cream. Mix well. Keep aside.

Grease a loose bottom pan with butter generously ( I used 10" loose bottom pan ). 

Add half of the cooked noodles at the base and press it well and level the base, then top it with just little cheese all the cooked veggies then again cheese 

again remaining cooked noodles then cheese sliced capsicums capsicum in center, for garnishing , then drizzle some fresh cream. 

Bake it in a preheated oven at 180°C for 15 minutes. Serve warm.

Labels: Baked, Vegetarian, Cheese, Indian, Appetizer, Main course, Mixed Veggies, Pasta & Noodles, Sunday Funday

• Karen’s Kitchen Stories: Beef Chow Fun 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Irish Whiskey Butter Noodles with Fennel 
• Culinary Cam: Longevity Noodles 
• Sneha’s Recipe: Maggie Noodle & Veggie Cake 
• Amy’s Cooking Adventures: Semolina Soup Noodles 
• A Day in the Life on the Farm: Vegetarian Drunken Noodles