Vrat Siddu With Walnut Chutney#AlphabetChallenge

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour). 

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough. 

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press. 

Use a cutter to cut it into a small circle. 

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it. 

Make all the Siddu's like wise. 

Steam the Siddu in a lightly greased steamer for 15 minutes. 

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.

Sprinkle lemon juice and serve with Walnut Chutney & Yogurt.

Labels: Alphabet Challenge, Steamed, Breads, Vrat, Walnuts, Chutney, Boiled Potato, Healthy, Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "S"

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp 
• Blogghetti: Italian Sausage tuffed Shells
• Sizzling Tastebuds: Sago Idli Sabbakki Idli 
• Mayuri’s Jikoni: Sai Bhaji  
• A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies 
• Food Lust People Love: Scallop Roe Bottarga
• Karen’s Kitchen Stories: Sear Roasted Steak 
• Magical Ingredients: Sesame Scallion Star
• Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
• Culinary Cam: Squash Blossom Crêpes 
• A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
• Sneha’s Recipe: Vrat Siddu With Walnut Chutney 

Fingerlicking Garlic Coconut Chutney#AlphabetChallenge

This chutney recipe is a simple made with garlic, coconut it's fingerlicking & delicious. Goes well with dosa, snacks or sandwiches, you can also enjoy with rice as a side dish.

Ingredients
2 Big Cloves Garlic
½ Cup Packed Grated Coconut
¼ Teaspoon Cumin powder
Sendav Namak to taste
1 Tablespoon Oil
½ Teaspoon Low Carb Sweetner
2 Green Chillies - not spicy
2 Spicy Green Chillies
Juice of One Lime
3 Tablespoons Coriander leaves
5 Mint Leaves 
Method

Use freshly grated coconut.
Grind all together with little water as possible to the fine paste. Fingerlicking Garlic Coconut Chutney is ready.

Labels: Garlic, Coconut, Green Chilly, Side Dish, Chutney, Indian, Alphabet Challenge, Low Carb, Keto

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "F"

Karen’s Kitchen Stories: Brazilian Feijoada - Black Bean Stew with Beef and Pork
Sizzling Tastebuds: Eggless Flourless Chocochip Brownies
Mayuri’s Jikoni: Fansi Dapka Nu Shaak
Magical Ingredients: Feta Potato Swirls
Sneha’s Recipe: Fingerlicking Garlic Coconut Chutney
Jolene’s Recipe Journal: Funfetti Pancakes 

A Messy Kitchen: Fortune Cookie Crust
A Day in the Life on the Farm: Gruyere and Apple Cider Fondue
Food Lust People Love: Lamb Feta Mint Patties
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Lemony Potato & Fennel Rotisserie Chicken Soup
Blogghetti: One Pan Chicken Fajita Pasta  

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

Hung Curd Veggie Sandwich#SundayFunday

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two, Sunday Funday

• Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
• Chicken Caesar Wraps by Amy's Cooking Adventures
• Family Favorite Tuna Salad by Food Lust People Love
• Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
• Hung Curd Veggie Sandwich by Sneha's Recipe
• Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
• Sunflower Pesto Turkey Sandwich by Our Good Life

Cheesy Wafer Pav - Mumbai Street Food#AlphabetChallenge

This is an unique/innovative street food. Street vendors are getting so innovative now days, you find new snacks created by them. This may seem like a totally bizarre dish, but it’s worth a try! 

There is no fancy prep required for this. Just a handful of chips thrown inside a pav with different sauces that they use chiptole sauce, piri piri or schezwan masalas, some onion and lots of cheese. You can use any spicy or non spicy sauce you want according to you taste buds. Try this and you will love this street food, wherein all are going ga..ga over it!
Made this for friends and they enjoyed it.

Ingredients
Pav - I used this Single Rise Brioche Dinner Rolls
Homemade Keto Chipotle Sauce
Mint Chutney
Spicy Lay Wafers
Grated Cheeza Cheese
Method

Take the pav slit it from between then apply chipotle sauce and mint chutney then place lays on both the pav's. 

Then add cheese and cover it on each other top it with so more cheese and grill / toast it. 

Grate some more cheese on top and your Cheesy Wafer Pav is ready. It does look tempting right? Enjoy!!

Labels: Wafers, Alphabet Challenge, Laadi Pav, Sauces, Chutney, Cheese, Street food, Mumbai

Let's take a look at the recipes being shared today with Alphabet "W" 
Jolene’s Recipe Journal: Whole Wheat Waffles  

Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

Karen’s Kitchen Stories: Homemade Wonton Soup with Pork and Ginger

Blogghetti: Slow Cooker Ham and White Bean Soup 

Food Lust People Love: Honey Walnut Brittle 

A Messy Kitchen: Whiskey Sriracha Caramel Corn 

Sneha’s Recipe: Cheesy Wafer Pav 

A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail

Mayuri’s Jikoni: Walnut Chocolate Tartlets

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Magical Ingredients: Wintermelon Whole Wheat Paratha

Sandwich Charcuterie Board#SundayFunday

It packs all the best things of a charcuterie (chaa · koo · tuh · ree ) board, but elevated, into one heavenly bite and for easy hosting and holiday parties. Add your favorite sandwich ingredients; guests make their own (warm) sandwich!All the flavors of your charcuterie favorites come together for a sandwich perfect for parties/snacking. 

This delightful board has, veggies, chutney's, hummus, sauces, jam, different cheeses, wafers, and assorted breads. 

This board is made from scratch except for the butter and cheese. Invited my friends for this party and they thoroughly enjoyed this unique concept. This is a vegetarian board, you can always add whatever you want if you are not a vegetarian. Loved this concept and its great to see a table with full of goodies.

Ingredients
Single Rise Brioche Dinner Rolls
No Knead Focaccia
Gluten Free Artisan Baguette
100% Semolina Bread / Rawa Bread - recipe to follow

Butter
Cheese Slices
Cheese Cubes 
Cream Cheese

Pink Dragon Fruit Jam
Keto Chipotle Sauce
Vegan Basil Hummus
Sour Cream
Tangy Spicy Garlic Coconut Chutney
Fingerlicking Garlic Coconut Chutney
Mint Chutney
Tomatoes, sliced
Iceberg lettuce, separated
Onion, thinly sliced
Cucumbers, sliced
Yellow Bell Peppers, thinly sliced
Red Bell Pepper, thinly sliced
Carrots thinly sliced
Radish thinly sliced
Spiced Oil Dip

Labels: Charcuterie, International Cuisine, Sunday Funday, Vegetarian, Breads, Chutney, Dip, Jam, Sauce

For Sunday Funday we are sharing Charcuterie Board.

• Culinary Cam: A Grazing Board for Gratitude 
• Food Lust People Love : Charcuterie Picnic Boxes 
• Our Good Life: Christmas Grazing Board 
• Karen's Kitchen Stories: Christmas Tree Charcuterie Board 
• Mayuri's Jikoni: Mexican Vegetarian Grazing Board 
• Sneha's Recipe : Sandwich Charcuterie Board 
• Palatable Pastime : Thanksgiving Turkey Charcuterie Board 
• Amy's Cooking Adventures: Turkey Charcuterie Board 
• A Day in the Life on the Farm: Turkey Trot Sandwich Board 

Tangy Spicy Garlic Coconut Chutney

Tangy Spicy Garlic Coconut Chutney is very simple to prepare, tastes great with vada, idli, dosa, sandwiches, aloo paratha, roti or perfect side dish with plain steamed rice. You can also use it as a dip for samosa and pakoda. It is a simple chutney recipe made with garlic, dry red chillies, coconut, spices and tempering is optional. Try it and you will love it.

Ingredients
3 Red Kashmiri Chillies - soaked
3 Big Cloves Garlic
¼ Teaspoon Cumin Seeds
1/3 Cup Grated Coconut
Salt To Taste
1 Teaspoon Tamarind
Method

Use freshly grated coconut for this chutney. Grind all together to a fine paste with little water as possible to a fine paste. Red Garlic Chutney is ready!

Labels: Chutney, Garlic, Coconut, Side Dish, Condiments, Indian