Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5
Ingredients

2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour
For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
Method
For The Filling
In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.
In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough
In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.
Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle. 
Cut small circles from the dough using a bowl or a cookie cutter. 
Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada. 
Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.
Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.
In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown. 
Cool them on wire rack. 
Enjoy when warm!! 
Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas

Continue Reading
3 comments
Share:

Soft & Spongy Dosa With Urad Dal Flour#SundayFunday

I wanted to make dosa for breakfast so the previous day I washed the rice, kept it for soaking. Took out the box of urad dal, there was only 1/4 cup of lentils in it. Since I had already soaked the rice, I used urad dal flour which is always ground at home. Voila .... a new recipe came in to being. The dosa's were so soft, spongy and had a natural sweet taste. The color of the dosa were not white like when you grind lentils, it has a light brown color, see pics. Let's see how I made these dosa's!
Ingredients
3 Cups Sona Masuri Rice
1 Cup Urad Dal Flour
½ Cup Poha powder
½ Cup Idli Rawa
1 Teaspoon Fenugreek seeds
½ Teaspoon Heaped Sea Salt
A Pinch Of Baking Soda

Method
Wash and soak the rice with methi seeds for two hours. After two hours drain the water and grind it to fine paste. Then in the same blender as you are grinding the rice little by little add the flour of the urad, poha and blend till it bubbles. Like wise grind all the flour and rice.
Pour this batter in a large vessel/pot add the salt and baking soda mix very well with you hand. Keep this to ferment overnight. This batter will not rise like the normal dosa batter. You will see large bubble and will be slightly risen. In the morning add the idli rawa and give it a very good mix. Keep this aside for minimum 2 hours. After 2 hours heat a non stick pan /dosa pan on medium low flame.
Brush a non stick with oil, pour a ladle full of batter into the center of the pan and spread it by rotating the pan. Do not use the spoon to spread the batter. Place a lid and keep the flame high for a minute. Then reduce the flame to low and let it cook till done and the bottom is light brown. Flip it and cook it for a minute only. Take it on to a serving plate.
Enjoy with Potato Sabzi and Red Coconut Chutney
Labels: Dosa, Gluten free, Vegan, Pancake, South Indian, Sunday Funday, Breakfast, Healthy
For Sunday Funday we sharing Hot Breakfast Recipes.

Continue Reading
5 comments
Share:

Gluten Free Besan Cheela/Chickpea Flour Pancake#SundayFunday

I, have made these Gluten Free Besan Cheela/Chickpea Flour Pancake two ways one without cheese and the other with cheese. They both taste good, but, hubby loved the one with cheese. We usually make this for a light dinner with soup or when we have guest for breakfast. This is quick one to make and the best part it that you can add or minus whatever spices or veggies you like a very versatile recipe. You can make this vegan but no adding the yogurt, instead add a pinch of baking soda to get a fully pancake.
Serves 4
Ingredients

2 Cups Besan/Chickpea flour
1 Scallions /Spring Onion- finely chopped.
1 Medium Tomato - finely chopped
•Red Pepper flakes - 1/2 tea spoon.
½ Teaspoon Turmeric powder
¼ Teaspoon Ajwain/Carom Seeds
2 Green Chillies - finely chopped
Butter or Oil as required
Salt to taste
2 Tablespoons Yogurt - optional
2 Tablespoon Finely Chopped Coriander leaves
Grated Cheese - as required

Method
Take a bowl, add chickpea flour, salt, pepper, chopped tomatoes, chopped onions, chopped green chilies, chopped coriander, carom seeds, mix this like a pancake batter. 
Heat a non stick pan with butter, pour the batter like pancake on the heated griddle, cook this both sides. 
Serve hot with sauce or chutney.
For The Cheese Cheela 
Added a little cheese in the batter  
Also spread cheese after flipping and fold. 
Cook till both sides of the fold are golden. 
Enjoy!!
Labels: Gluten free, Besan, Pancake, Scallions, Cheese, Breakfast, Healthy, Sunday Funday, Indian
For Sunday Funday we are sharing Savoury Pancake Recipes 

Continue Reading
3 comments
Share:

Potatoes O'Brien#FoodieHoliday

Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.
                         
Serves 2
Ingredients
3 Tablespoons Oil
1 Tablespoon Butter
2 - 3 Large Red Potatoes - chopped into small chunks
1 Medium Onion - chopped
5 Cloves Fresh Garlic - minced
1/3 Cup Red Bell peppers - diced
1 Small Green Bell pepper - diced
1 Small Veg Seasoning Cube
100 Ml Water
2 Teaspoons Finely Chopped Coriander/Parsley
Salt & Pepper to taste


Method
Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   
Cover and cook for 10 minutes.
Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.
Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  
For Foodie Holiday we are sharing Potato recipes. 

Potato Lover Recipes

Continue Reading
3 comments
Share:

Churro Pancakes#EatTheWorld

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!
These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.
Makes 8 pancakes
Serves
Cup Measurement 250ML
Ingredients 
½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan

For Garnishing 
Melted Chocolate/ Salted Caramel Sauce  or Maple Syrup
For The Cinnamon Sugar
1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method
Sieve all the dry ingredients and keep aside.
In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter. 
Pour the batter in the piping bag.
Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag. 
Make circle/churros in pancake shape. 
When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color. 
Once it is cooked immediately coat with cinnamon sugar.
As you are stacking them sprinkle cinnamon sugar on each before placing the other one.
All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.
Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!! 
Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World
Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
 A Day in the Life on the Farm: Orange Salad with Spanish Pork 
Sneha’s Recipe: Churro Pancakes 

Continue Reading
3 comments
Share: