Sneha's Recipe: Dinner

Showing posts with label Dinner. Show all posts

Pulled Chicken & Celery Sandwiches#SundayFunday

In: Bread Slices, Burger, Cabbage

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles.

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event our host, is Wendy of A Day in the Life on the Farm.

Apple Celery Soup from Mayuri’s Jikoni
Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
Celery and Kale Paratha from Cook with Renu
Celery Steak from A Day in the Life on the Farm
Gin and Celery Tonic from Karen’s Kitchen Stories
Homemade Celery Salt from Food Lust People Love
Pulled Chicken & Celery Sandwiches by Sneha's Recipe
Slow-Roasted Celery from Culinary Adventures with Camilla
Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

4 comments

Pudina/Mint Pulao#PotluckParty

In: Dinner, Gluten free, Healthy

Mint Pulao is a healthy rice recipe which can be prepared within minutes and it's so fragrant, spicy and delicious. Pudina' in Engilsh is Mint. A perfect main course dish which can be had as a complete meal. This can be prepared with leftover boiled rice too.

Ingredients
2 Cups Basmati Rice - soaked
4 - 5 Green chilies - chopped
1½ Teaspoon Salt
1 Vegetable Stock Cube
½ Cup Packed Mint
½ Cup Coriander Leaves
1 Tablespoon Level Ginger Garlic paste
¼ Cup Oil
2 Tablespoons Desi Ghee
A Sprig Curry Leaves
Mixed Whole Spices
4 Green Cardamoms
4 Cloves
1" Piece Cinnamon
1 Bay leaf
For Garnishing
2 Tablespoons Brista/Fried Onions
1 Carrot - caramelized
1 Large Potato - cut into wedges & deep fried
2 Hard Boiled Eggs - cut into wedges - optional

Method

Boil the rice with the whole spices , salt till done but the grains should be firm. Strain the rice in a colander and let it cool a little
Grind the green chillies, ginger garlic paste, coriander and mint leaves to a fine paste with a tablespoon of oil, add water if necessary , only a tablespoon or two ( when you add oil whiles grinding the mint and coriander will not turn black/oxides) .
In a wok heat oil and ghee, then add curry leaves then the ground paste and fry for a minute or two, add the vegetable stock cube and ¼ cup water, mix well and bring this to a boil. Add the boiled rice and toss, till all the masala is coats the rice well.

Cover and reduce the flame to low, let this cook on low flame for 5 minutes or till the rice is nicely heated. Serve garnished with fried onions, caramelized carrots, fried potatoes and boiled egg.

Enjoy this delicious and flavor full rice.

My Notes
If you are using leftover rice then add the whole spices along with the curry leaves.

Labels: Potluck Party, Mint, Pudina, Rice, Pulao, Main course, Dinner, Lunch Box, Healthy, Gluten free, Vegetarian

Welcome to Potluck Party #1 (January 2022)

Creamy Lemon Garlic Mushroom Pasta from Making Miracles
Grilled Veggie Tower with Tofu from Patyco Candy Bar
Pollo Agrodolce from A Day in the Life on the Farm
Pudina/Mint Pulao from Sneha’s Recipe
Roasted Fennel and Pumpkin Seed Dip from Magical Ingredients
Singapore Noodles from Palatable Pastime

3 comments

Kalingana Saali Polo /Watermelon Rind Dosa#Improv

In: Breakfast, Coconut, Dinner

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa.

I have posted so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides refreshment during summer.

I always use the white part/rind in cooking recipes. So after my Watermelon Paratha, its this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love it. The coconut added to the batter gives a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients
11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste
Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.

Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before making the dosas.

Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides.

Cover it with a lid and let the dosa cook in its own steam till done.

Then flip it and cook for a minute on that side too.

Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca

Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly

Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner, Vegan, Gluten free,Improv Cooking Challenge

Improv Cooking Challenge; July 2020

Watermelon and Olive Oil

Watermelon Salad with Feta and Cucumber by Making Miracles
Andalusian Watermelon Gazpacho by Pandemonium Noshery
Summery Grilled Haloumi Salad by Culinary Adventures with Camilla
Kalingana Saali Polo / Watermelon Rind Dosa by Sneha's Recipe
Sweet Heat Watermelon Gazpacho by Cookaholic Wife
Watermelon, Blueberry, and Mint Salad by A Day in the Life on the Farm
Watermelon Chaat Salad By Palatable Pastime

3 comments

Breakfast Pizza Omelette For One#Fantastical Food Fight

In: Breakfast, Dinner, Egg

This makes a wonderful breakfast! It's like having a flavor of pizza for breakfast with eggs which is gluten free and nutritious.

A great recipe for when you're in a rush or you're too tired to cook dinner. It's filling and perfect!!
Serves One
Ingredients
2 Eggs
2 Tablespoons Finely Chopped Scallions
2 Tablespoons Capsicum - cut tiny cubes
2 Tablespoons Black Olives slices
1 Long Chicken Sausages - finely chopped
2 Tablespoons Tomato - de seeded and cut into cubes
2 Mushrooms - finely chopped
¾ Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
¼ Cup Milk
¼ Teaspoon Salt
1 Tablespoon Oil
2 Tablespoons Parmesan Cheese

Method

Chop all the vegetables and chicken sausages, keep aside.

In a large bowl add milk and all the dry spices, give it a good mix then crack in the eggs and whisk till light and fluffy.

Heat oil in a pan, put half beaten egg mixture, top evenly with veggies and sausages , then pour in the remaining egg mixture add the olives.

Cover the pan for a minute or two, when half cooked sprinkle Parmesan cheese.

Cover, cook on low heat for 2 -3 minutes, cook until done.

Flip it for a minute only.

Take it out on to a serving plates.

Serve with herbed butter toast.

Slice it and enjoy with toast. Sumptuous breakfast!!
Labels : Egg, Omelette, Pizzas, Olives, Mushroom, Breakfast, Herbed Butter, Dinner, Fantastical Food Fight
This month, event for Fantastical Food Fight is all about omelets.

4 comments

Basil Flower Mini Bread Rolls#BreadBakers

In: Bread Bakers, Breads, Breakfast

This month's BreadBakers' theme is Bake Bread With Flowers and our host is Mireille Roc. Thank you for hosting this month's event.

I, have basil plants growing in plenty, one of my plants blooms with basil flower, decide to make the bread with basil flower infused oil.

These are vegan mini rolls so soft and spongy.

Makes 10 Mini Rolls

Ingredients
300 Grams All Purpose Flour
1 Tablespoon Cornflour
1 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Cup Basil Flower Olive Oil
Water to knead
To make Basil Flower Infused Oil

Stalks of Basil Flower
Olive Oil as required to keep the flower stalks submerged

Method

How to make Basil Flower Infused Oil

Wash and dry the basil flower stalks. Place them in a clean and sterilized jar. Pour the olive oil till they are submerged and an inch of oil over the top of the stalks.

Cover and keep it for a day or two, then use. This oil is 3 months old, its so flavorful and has a beautiful aroma.

For the Rolls

In a food processor add all the ingredients expect the water and run the processor till all are mix together . Then keep of adding water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the basil flower olive oil and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 30 minutes ( since its summer here it took 20 minutes).

When the dough has doubled, punch it down and divide it into 10 parts. Roll them into smooth ball and place it in the mould .

Cover with a damp cloth and let them double in size. In the meantime preheat the oven to 180 degrees.

Brush them with water or soy milk.

Once they double in size and bake them until golden brown, about 20 to 22 minutes.

Remove the rolls from the oven, and brush immediately with the basil flower oil.

After 5 minutes, carefully transfer them to a rack.

Enjoy them for breakfast or dinner

See how soft and spongy they are..

Labels : Breads, Bread Bakers, Mini Rolls, Vegan, Breakfast, Dinner, Healthy

#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.