Arbi Tandoori#SundayFunday

What is Arbi? Arbi is Taro root / Colocasia plant root. Arbi or Arvi as some call it here has many benefits. It's a fiber-rich food. It's dietary fiber helps to maintain the blood sugar level and potassium in it helps in heart health. Hence it is helpful in diabetes management. Helps to improve digestive health. Arbi, being rich in fiber content makes your stomach feel fuller for longer hours and reduces the number of calories intake throughout the day. 

Since October is National Cookbook Month, we are sharing recipes from cookbook for Sunday Funday today. My recipe is taken from Tandoori Cooking @ Home by Sanjeev Kapoor.

Ingredients 
16 Arbi
Salt To Taste
¼ Teaspoon Turmeric powder
For The Marinade
½ Cup Hung Curd / Thick Greek Yogurt
½ Tablespoon Besan / Chickpea Flour
½ Teaspoon Kasuri Methi - roasted & crushed
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
½ Teaspoon Red Chilly powder
¾ Tablespoon Tandoori Masala powder
¼ Teaspoon Garam Masala powder
½ Tablespoon Lemon Juice
Salt To Taste

Method 

Wash well and then boil it ins sufficient salted boiling water with turmeric powder till almost done yet firm. Drain, refresh in cold water. Peel and keep aside.

Mix together all the ingredients for the marinade in a large bowl. 

Flatten the boiled arbi lighlty with your hand and add to the marinade. Mix lightly till evenly coated. Set aside to marinade for thirty minutes.

Preheat the oven to 180°C . Thread the arbi one by one on a skewer and brush with some of the remaining marinade. Cook in the preheated oven for tend to fifteen minutes, basting occasionally with melted butter. 

Remove from the skewers and serve hot.  
Labels: Cookbook, Arbi, Colocasia, Root, Taro, Sunday Funday, Baked, Healthy, Vegetarian, Low Carb, Appetizer  

• Arbi Tandoori by Sneha's Recipe
• Eggplant Char Siu-Style and Other Vegetable Revelations from Tenderheart by Culinary Cam
• Laknavi Kofta Curry by Mayuri's Jikoni
• Lavash Pizza with Cauliflower, Fennel, and Mozzarella by Karen's Kitchen Stories
• Pesto Potato Salad with Dijon Mustard by Amy's Cooking Adventures
• Weekend Camping Cookbook: Skillet Enchiladas by Our Good Life

Keto Chicken Enchiladas Suizas#SundayFunday

Chicken Enchiladas Suizas Verdes are super easy and mouthwatering Mexican meal. It's a classic, authentic Mexican recipe that is lesser known, but incredibly delicious made with corn tortillas stuffed with shredded chicken, with a creamy Salsa Verde. I have created a low carb/keto version of this delicious recipe by using egg white wraps.

I promise that you will love them! a delicious and elegant dish that’s perfect for a nice meal.

Makes 3 Servings
Ingredients
2 Cups Cooked & Shredded Chicken
9 PSMF Egg White Tortillas
1½ Cups Homemade Salsa Verde
3 Spicy Green Chilies or according to your taste
2 Cups Shredded Cheese
1/3 Cup Sour Cream
½ Teaspoon Cumin powder
½ Teaspoon Garlic powder
½ Teaspoon Onion powder
Salt to taste

Method
Preheat the oven to 180°C. 

Mix together Homemade Salsa Verde, seasonings and sour cream, mix well, divide this in two bowls.

In one bowl of the sauce add all the shredded chicken, half the shredded cheese and the chopped chillies.

From the other bowl of the sauce, coat the bottom of the baking dish with a layer of sauce.

Add a good amount of the filling in the middle of each egg wrap tortilla. Roll it into a the tortilla place it in the baking dish. 

Place all them in the pan seam-side down. 

When one layer is covered, pour a little sauce and sprinkle cheese on top.

Again add the a another layer of tortilla.

Pour the rest of the sauce over the enchiladas and then sprinkle with the rest of the cheese.  

Bake in a pre heated for 30 minutes, until bubbly and browned on top. Let sit for 15 minutes before serving.

Enjoy this as a wholesome and delicious meal.

Labels: Keto, Low Carb, Chicken, Enchilada, Salsa Verde, Egg White Tortillas, Homemade, Mexican, Baked, International Cuisine, Sunday Funday, PSMF

For Sunday Funday the theme is Green Tomato

• Keto Chicken Enchiladas Suizas from Sneha’s Recipe
• Hare Tamatar ki sabji from Cook with Renu
• Tomato Galette from Amy's Cooking Adventures
• Green Tomato Relish from A Day in the Life on the Farm
• Green Tomato & Cheddar Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Vegetarian Jacket Potatoes#Foodieextravaganza

These super delicious cheesy Vegetarian Jacket Potatoes are so good. These went for our get together in my friends in there holiday home at Bhimashankar hills. A gorgeous place where we all had a wonderful time.

Ingredients
8 Medium Potatoes 
Cheddar Cheese + Mozzarella Cheese
¼ Teaspoon Each Chilly Flakes
¼ Teaspoon Dried Parsely
¼ Teaspoon Dried Celery
¼ Teaspoon Mixed Herbs
¼ Teaspoon Chives
Salt & Pepper to taste
1 Teaspoon Butter

Method

Boil the potatoes till cooked but firm. Cut in half and scoop out the potato into a bowl, leaving the skin the potato intact. 

Mix all the filling ingredients well add the scooped potato mix and mix well. 

Divide evenly between the potatoes and 

top with grated cheese. 

Bake for a further 15 minutes, including a minute or two under the grill. Serve warm. 

Labels: Foodie Extravaganza Party, Jacket, Potato, Vegetarian, Cheese, International Cuisine, Baked

• Cheddar Baked Potato Soup from The Spiffy Cookie
• Chipotle Chicken and Bacon Spud from Palatable Pastime
• Loaded Baked Potato Breakfast Burritos from Karen's Kitchen Stories
• Loaded Red Potato Casserole from A Day in the Life on the Farm
• Vegetarian Jacket Potatoes from Sneha's Recipe

Gluten Free Beef Empanadas#SundayFunday

These are delicious, gluten-free empanadas made with with my homemade gluten free flour blend. They flaky and buttery, you will love these. Gluten free pastry dough is difficult to work with. It tends to crack easily but feel free to patch up the cracks or tear. 

Makes 5 - 6 Empanadas
Ingredients
For Pastry Dough
300 Grams Homemade Gluten Free Bread Flour + extra for dusting
170 Grams Salted Butter - chilled butter cut into cubes
1 Egg- beaten
½ Tablespoon White Vinegar
1½ Tablespoons Ice water or as required to make a dough 
For The Beef Filing
2 Tablespoon Olive oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
½ Inch Garlic - finely chopped
1 Green Chillies - finely chopped
2 Teaspoons Heaped Red Chilly powder
Salt to Taste
¼ Teaspoon Garam Masala powder

Method

In the bowl, place homemade gluten free bread flour and add butter and using your fingers, fork or a pastry blender

blend into butter until the size of large peas.  

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a few teaspoon at a time. You may not need the full amount of water, depending on your climate.

When the mixture comes together in the bowl, stop mixing. To note gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).

Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes. I used half of the dough the other half went into the freezer for another use.

Roll out the dough with a rolling pin onto a cling wrap or parchment paper cut into 5" round circle, moving constantly to avoid sticking.

Put a tablespoon or two of the beef filling and top it with shredded cheese in the center, double/fold over in a semi-circle, and seal the border pressing it with a fork.

Trim the edges using a small bowl or cutter and crimp the edges. Place the empanadas in a lined baking tray. Like wise make all and place the tray in the refrigerator and chill for about an hour or in the freezer for about 20 minutes.

Prick it with a fork. Brush the top with beaten egg ( this is optional).

Preheat the oven to 180°C. Bake for approximately 15 to 20 minutes, until the edges start to brown.

Let it cool for 5 to 7 minutes. Carefully lift it from the remove the parchment paper. Serve warm.
Enjoy these flaky and gluten free empanadas.

Labels: International Cuisine, Baked, Sunday Funday, Empanadas, Mince, Gluten free, Beef, Sugar Free, Savory 

Empanadas for #SundayFunday  

• Beef & Cheese Empanadas by Amy’s Cooking Adventures
• Empanadas: A Journey from Galicia and All Around Latin America by Culinary Cam
• Gluten Free Beef Empanadas by Sneha’s Recipe
• Lamb Empanadas by A Day in the Life on the Farm
• Mini Chicken Empanadas by Karen’s Kitchen Stories
• Spinach and Cheese Empanadas by The Mad Scientist’s Kitchen

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 

Gluten Free Prawn /Shrimp Quiche - With Homemade Gluten Free Pie Crust#FishFriday

This is my gluten free pie crust with a my own All Purpose Gluten free flour Blend. I have to yet refine this blend recipe so will post it after my perfect trail. This was delicious but delicate to handle, so will refine this by making this blend again then post the recipe. I have used my own blend so I do not know if you can substitute this for other blends.

Makes a 7" Pie Crust
Ingredients
For The Pie Crust
105 Grams Homemade Gluten Free Flour + extra for dusting
60 Grams Butter - chilled butter cut into cubes
1 Egg- beaten - I used half to make the dough
½ Teaspoon White Vinegar
1½ Teaspoons Ice water or as required to make a dough

Method

In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. Please note that, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.

Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. Trim the edges of the dough and crimp the edges.

To Blind Bake

Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice. 
Bake for approximately 15 minutes, until the edges start to brown. Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

Ingredients
For The Filling
200 Grams Peeled & Wash Prawns/Shrimps -chopped
1 Large Onion - finely chopped
2 Big Clove Garlic - finely chopped
2 Green Chillies -finely chopped - I used red chillies
½ Teaspoon Chili flakes or to taste
1 Large Eggs - beaten
2 Tablespoons Chopped Scallion/Spring onions
1 Teaspoon Each Butter or Olive Oil
Salt to taste
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Fresh Cream
2 Tablespoons Heaped Grated cheese - add more to your taste
Method
For The Filling

Heat olive oil and butter then add the garlic and when the raw aroma vanishes add the chopped onion and chillies sauté till translucent, add the seasonings, salt, pepper, cayenne, mix well, add the prawns and cook it done, add the cream and mix well. Cook till mixture is thick. Cool completely. 

In a bowl, beat egg, add little cheese add this to the cooled mixture and pour this into the baked pie crust. Sprinkle more cheese and chopped scallion greens. 

Bake the quiche in a preheated at 180°C for 15 - 20 minutes or until it is done and toothpick comes out clean. 

Serve at room temperature.

Labels: Quiche, International Cuisine, Baked, Fish Friday, Seafood/Fish, Gluten free, Homemade

• Gluten Free Prawn /Shrimp Quiche - with Homemade Gluten Free Pie Crust from Sneha's Recipe
• Salmon and Shrimp Strudel from Food Lust People Love
• Shrimp Cups from A Day in the Life on the Farm
• Shrimp in a Blanket from Karen's Kitchen Stories