Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2 
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set,  Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.  

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Thai Chicken Summer Rolls from Food Lust People Love
• Vegan Summer Rolls from Mayuri's Jikoni

Crumb Coated Cheesy Veg Crepes#SundayFunday

These hearty savory crepes are stuffed with veggies and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious crepes won’t disappoint. The recipe is, quick, and easy to make.

These meatless crepes /wraps are the perfect snack, or party pleaser or side dish for brunch, lunch, and dinner. These crunchy crepes can be enjoyed by vegetarians and meat-eaters alike. All you need is a couple of pantry ingredients that you maybe already have at home.
Makes 6
Ingredients
For The Crepes
1 Cup All Purpose Flour
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Oil or Melted Butter
½ Cup Yogurt
1¼ Cup Milk

For The Filling
2 Boiled Potatoes
½ Cup Cottage Cheese
1/3 Cup Grated Carrot
¼ Cup Finely Chopped Green Bell Pepper
¼ Cup Finely Chopped Onion
½ Teaspoon Finely Chopped Garlic
½ Teaspoon Salt
½ Teaspoon Red Chili Powder
½ Teaspoon Cumin Powder
½ Teaspoon Chaat Masala
1 Tablespoon Tomato Ketchup
Grated Cheese - optional - used Mexican Four Cheese blend
1 Tablespoon Oil
For The Slurry
2 Tablespoons All Purpose Flour
4 Tablespoons Water
Method
In the blender, place the milk, yogurt, flour, sugar and salt and blend for a few seconds until everything is mixed. Add the melted butter or oil and blend until smooth. Transfer to a bowl and refrigerate for at least 30 minutes.
Before making the crepes, and beat with a whisk to mix for 30 seconds. The batter should be thin. If the crepe is thick then add little more water to adjust the consistency.

Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add1/3 cup or a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.

Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
Make The Filling

In a pan heat a tablespoon of oil add the add the garlic and onion, fry for a minute, then add the veggies and and fry for a minute or two, then add the gratedcottage cheese and all the dry spices, salt and mix well and cook till the mixture is dry, then add the tomato ketchup and coriander leaves mix well, switch off the flame and let the filling cool.
Make The Slurry 
In a small bowl mix all ingredients , keep aside
Filling The Crepes 

Take the crepes on which side it is cooked or brown, place that side up, use three tablespoons of stuffing per crepe add the cheese and fold it in the sides apply the slurry with a brush so that sides get sealed. 

Like wise make all.
To Crumb Coat

Dip each in the slurry then in panko bread crumbs. Refrigerate them for at least an hour (at this stage you can also freeze these in a single layer). 

Just before frying dust off excess coating and shallow fry till golden on both sides. 

Serve hot with ketchup.
Labels: Cottage Cheese, Potato, Mixed Veggies, Crepes, Cheese, Appetizer, Sunday Funday, Vegetarian, Indian

For Sunday Funday we are sharing recipes - Appetizers for Mom's Day

• A Day in the Life on the Farm: Blini with Sour Cream and Caviar
• Amy's Cooking Adventures: Crackers with Salami & Pepperoni Rosettes
• Sneha's Recipe: Crumb Coated Cheesy Veg Crepes
• Karen's Kitchen Stories: Fresh Artichoke and Spinach Dip
• Culinary Cam : Roasted Carrot Tarte Tatin
• Sid's Sea Palm Cooking : Smoked Salmon Blini
• Mayuri's JikoniMayuri's Jikoni: Sweet Potato Brie Bites 

Cheese Corn Tomato Coriander Soup#SundayFunday

Soup is delicious any time of the year, my family can have this for lunch or for dinner.
A sizzling bowl of soup is truly one of life’s simple pleasures. The soup taste best with fresh tomatoes ,corn and coriander simply because they have the ideal flavor.

Ingredients
1 Medium Carrot - chopped
3 Medium Tomato - chopped
1 Small Onion - chopped
1 Small Potato - chopped
2 Cups Coriander Stock or one bundle coriander stems
¼ Teaspoon Each Salt Black Pepper powder
2 Tablespoon Boiled Sweet Corn
1 Teaspoon Sugar
For Garnishing
1 Tablespoon Shredded Cheddar Cheese
2 Tablespoon Coriander leaves
Method 

Place all the ingredients in a cooker take 2 whistles and remove the coriander stem, blend the veggies well and then strain it into a sauce pan. Place the pan on low flame add 2 tablespoon boiled corn, sugar and coriander leaves bring it to a boil.

Serve garnished with coriander leaves & grated cheddar cheese. Enjoy hot!!  

Labels: Sunday Funday, Soup, Cheese, Corn, Carrot, Coriander Leaves, Healthy

For Sunday Funday we are sharing Soup Recipes.

Cook With Renu: Budget Friendly Minestrone Soup 

 Sizzling Tastebuds : Cheddar and Burnt Garlic Cauliflower Soup 

Sneha's Recipe: Cheese Corn Tomato Coriander Soup

Amy's Cooking Adventures: Creamy Green Chicken Enchilada Soup

Sid's Sea Palm Cooking: Dry Cream Soup Mix 

Mayuri's Jikoni : One Pot Ravioli Soup

Food Lust People Love: Salmon Coconut Curry Chowder

Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup

Our Good Life: Stuffed Pepper Soup

A Day in the Life on the Farm: Turkey Wild Rice Soup

Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.
For The Stuffing
In a bowl, combine thick basil pesto, Greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients

Keto Halloween Quesadilla#SundayFunday

Halloween is the perfect time to have fun with your meal. This spooky Keto Halloween Quesadilla are so cheesy, yummy meal to enjoy! I'm using these Low Crab Coconut Flour & Oat Fiber Flatbread. 

Ingredients
2 Low Carb Flatbreads/Tortillas 
½ Cup Shredded Cheese or 3 Cheese Mexican blend
Tomato - cut into triangles
Method
Place a frying pan on low flame.

Using a sharp knife, cut out jack o’lantern eyes, nose and mouth into one of the tortillas.

Place it on a greased frying pan and cook one side till crisp.Fry the uncut one on side till crisp. 

On the crisp side of the uncut tortilla, sprinkle cheese on it.

Place the cut tortilla on top on which side is crisp.

Then lift it place it on the greased frying pan, cover with a lid and let it crisp on one side then flip.

cook that side till slightly crispy.

Place a cut tomato triangles and serve!

Labels: Halloween, Quesadilla, Cheese, Sunday Funday, Flatbread

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and we are sharing "Halloween Recipes"

• Black and Orange Cookies by Karen's Kitchen Stories
• Halloween Focaccia by Sid's Sea Palm Cooking
• Keto Halloween Quesadilla by Sneha's Recipe
• Mummy Dogs by Culinary Cam
• Necromancer Gnocchi by Amy's Cooking Adventures
• Pumpkin and Apple Soup by A Day in the Life on the Farm
• Sloppy Monster Sandwich by Palatable Pastime

Onion Cheese Scones#BreadBakers

While baking these scones there spread a beautiful aroma in the house and I got so excited while these were baking. When I took a bite, the aroma of onion spread in my mouth! Super tasty! There is a slight sweetness in these scones. This was easy to make and a perfect accompaintment to soup.

Do try this you will definitely make it again and again they are that good and easy to make!
This recipe uses cake flour, I have made my own cake flour.
To Make Homemade Cake flour
190 Grams All Purpose Flour + 10 Grams Corn Flour
Mix both well togather and your cake flour is ready.

Makes about 12 scones
Ingredients
200 Grams Homemade Cake flour
8 Grams Baking powder
10 Grams Cane Sugar Or Granulated Sugar　
⅛ Teaspoon Salt
50 Grams Cold Unsalted Butter -
60 Grams White Onion - finely chopped
1 Teaspoon Olive Oil
10 Grams Parsley or Coriander leaves- finely chopped
40 Grams Pizza Cheese
1 Egg
60 Grams Milk (+more for brush the top～1Teaspoon)
Method

Preheat the oven to 392 °F/200℃ with both elements on.
Cut the butter into 1cm cubes and cool it in the refrigerator.
Chop onion and add Olive oil mix well. Microwave for a minute. Cool it in the fridge.
Beat the egg well.
Combine the dry ingredients and mix together with a whisk. Add the butter, using fingertips, until the mixture resembles coarse meal Do not over mix. Add onion, parsley, pizza cheese and mix. Add beaten egg, soy milk or milk and mix. Do not over mix or knead.

Using your palm or a bench scrapper , flatten the dough to thick sqaure and keep folding the dough on top of each other for 4 times like a laminated dough by lightly flouring your work surface.

Then again flatten to a square ie. 2.5cm thick/ 1" inch thick. Cut to 4 pieces. Cut each piece into 3 squares i.e is you will get total 12 pieces. Place scones on the tray. Brush the tops of the scones with milk.

Bake for 20 to 22 minutes in a preheated the oven at 200°C or until well risen and golden-brown.  

Break top it with cream cheese then marmalade. Enjoy them warm or with a bowl of soup.

Labels: Biscuits & Cookies, Savory, Scones, Baked, Bread Bakers, Onion, Parsley, Cheese, International Cuisine

#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.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Scones.

• Filled Ginger Scones from A Messy Kitchen
• Fresh Peach Scones from The Wimpy Vegetarian
• Gingerbread Scones from Karen's Kitchen Stories
• Irish Scones from Cook with Renu
• Onion Cheese Scones from Sneha's Recipe
• Preserved Lemon Scones from A Day in the Life on the Farm
• Tattie Scones from Food Lust People Love