Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip  can be used for crudités , crackers, nachos or salad.

Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste

Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.

Serve, simply delicious and mind blowing taste.

Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto

For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings" 

Palatable Pastime: Blue Cheese Salad Dressing 

Mayuri's Jikoni: Cranberry Salad Dressing 

A Day in the Life on the Farm: Homemade Celery Seed Dressing 

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing 

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing 

Bloggetti: Easy Homemade Greek Salad Dressing

Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method

In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.

In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.

Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free

Palatable Pastime: Blueberry Biscuits 

A Day in the Life on the Farm: Bisque of Lobster 

Blogghetti: 20 Minute Bean and Beef Tostadas 

Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 

Sneha’s Recipe: Beetroot Mezhukkupuratti 

Food Lust People Love:: Spicy Braised Ginger Pork Belly 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 

Culinary Cam: Börek with a California Twist 

Mayuri’s Jikoni: Beetroot Tomato Soup 

Magical Ingredients Beet Fennel Paratha 

Jolene’s Recipe Journal: Brooklyn Blackout Cake 

Sizzling Tastebuds: Barley Karamani Adai (Barley Cowpea Savoury Pancake)

Masala Shrimps With Cheesy Grits#SundayFunday

Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.

 
Serves 4
Ingredients
For The Prawns Marination
250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
¼ Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
¼ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
Salt to taste
1 Tablespoon Oil

For The Gravy 
4 Cloves Garlic - minced
1" Piece Ginger - minced
1 Teaspoons Red Chilly powder
½ Teaspoon Paprika powder
1 Teaspoons Coriander powder
½ Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder
2 Tablespoons Oil
1 large Onion, finely chopped
2 tablespoons tomato paste
3/4 Cup chopped ripe tomatoes
½ Teaspoon Sugar
2 Tablespoons Chopped Coriander Leaves
For The Grits
2½ Cups Water
½ Cup Milk
¾ Cup Regular Grits / Polenta ( not instant)
2 Tablespoons Heaped Butter
50 Grams Grated Cheddar Cheese

Method

Marinate the prawns with all the given ingredients.
Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
To Sear Prawns

In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
Make The Gravy

In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 

Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
To Make  The Grits

Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
Occasionally bringing the mixture up from the bottom and loosening from the sides.
After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
Spoon out polenta onto a serving plate. 

Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
For Sunday Funday

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm 
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures 
• Fried Cornmeal Mush from Palatable Pastime 
• Masala Shrimps With Cheesy Grits from Sneha's Recipe 
• Makki Di Roti from Mayuri's Jikoni 
• Small Batch Eggnog Crumbly Cornbread Muffins by Faith, Hope, Love, & Luck Survive Despite
•  a Whiskered Accomplice    

Mofo Gasy/Madagascar Yeasted Pancakes#EatTheWorld

Mofo Gasy (pronounced as muf gas)means "Malagasy bread", is a traditional breakfast from Madagascar, the large island off the southeast coast of Africa. It's also a common street food served as breakfast along with coffee/tea. Mofo gasy can also be made with coconut milk. Variations of the recipe occur based on the regions of Madagascar. On the coast, this bun is made from coconut milk and is known as mokary voanio or mokary coco. Mofo gasy is prepared with sweetened rice flour batter which is yeasted and cooked in greased circular moulds which ressembles quite like our own appe/aebleskiver pan.

Recipe Source Youtube
1 Cup = 250 Ml
Ingredients
2 Cups + 2 Tablespoons RiceFlour
¼ Teaspoon Instant yeast
2 Tablespoons Granulated Sugar
2 Tablespoons Freshly Grated Coconut
1 Cup Coconut Milk
I Egg
Oil /Desi Ghee as required

Method

Take a cup of water in a pan, add the 2 tablespoons rice flour, bring boil and cook until they turns as a thick paste, switch off the flame. Let the rice paste cool completely. In a large bowl add the rice flour, cooked rice paste, instant yeast, sugar then add the coconut milk and mix everything with your hand until it turns semi thick batter.

Keep it in warm place to ferment / doubles in volume for 3-6 hours. Once the batter ferment/doubles in volume, mix the batter well. Beat the egg, add this to the batter, mix well.

Heat an aebleskiver/appe pan over low heat.
Brush the cavities with the desi ghee/oil. Add some batter in each cavity till its full. Cover the pan and let the pancake cook for 2-3 minutes. Take the lid off and turn each bread over and let it cook till done.

Remove from the cavity and place the mofo gasy in a plate.
Repeat steps 8-12 using the remaining batter. 

Serve the mofo gasy with maple syrup, honey or icing sugar drizzled over it, with hot coffee or tea.
These are soft and delicious

Labels: Yeasted, Pancakes, Appe Pan, Madagascar, International Cuisine, Coconut Milk, Rice flour, Gluten free, Eat the World, Breakfast, Sunday Funday
Join us as we Eat the World!!!

Check out all the wonderful Madagascan 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!

Sending this to Sunday Funday too.    

• Laoka with Vanilla Rice by Culinary Cam
• Lasopy by A Day in the Life on the Farm
• Madagascar Yeasted Pancakes (Mofo Gasy) by Sneha's Recipe
• Malagasy Coconut Chicken (Akoho sy Voanio) by Palatable Pastime
• Malagasy Lasopy by Mayuri's Jikoni
• Malagasy Simmered Beef (Hen`omby Ritra) by Amy's Cooking Adventures
• Mofo Gasy by Karen's Kitchen Stories

Potato Rosti#EatTheWorld

Rostis (or properly spelt rösti), has it origine from Switzerland, they are typically  pan fried in a skillet then cut up to serve as a side dish for a meal.

Serves One
Ingredients
500 Grams Potatoes
¾ Teaspoon Salt
½ Teaspoon Black pepper powder
Desi Ghee or Clarified Butter as required

Method

Grate the raw potatoes using a standard box grater.
Squeeze out the excess liquid by grabbing handfuls and squeezing out as much water you can then transfer to a bowl.
Mix the potatoes with a tablespoon of melted ghee or butter or clarified butter, if that’s what you’re using), salt and pepper.

Heat a a tablespoon of ghee in a skillet lightly, and spread all the potatoes on it don’t pack it down tightly. We want FLUFFY on the inside! It will seem quite thick but once it cooks down to it will flatten.

Cook for 12 minutes on medium low to make the underside golden or till the strands to cook through until soft and bond together enough to be sliceable without falling apart. This is the reason it’s best not to rinse the grated potato – because it removes much more starch than just squeezing out excess water. This results in “slippery” potato strands, rather than bonding together.

It takes longer than you think to become golden because residual water from the potato leeches out and that needs to evaporate – which also sort of “steam-cooks” the inside – before the underside goes golden and crispy. 

Flip! When the underside is golden (use a rubber spatula to peek), using a round wooden board with a handle or a plate. Slide the rosti back in, uncooked side down and cook for a further 12 minutes or until you can slide a knife through the centre easily. 

Slide the rosti onto a serving platter or cutting board. Cut into (large!) wedges and serve immediately! My hubby enjoyed this as a complete meal.

My Notes

If you like your Potato Rosti crispy instead of soggy, and deep golden instead instead of burnt, don’t skimp on the fat. If you want ultimate flavor, use clarified butter/ ghee like the Swiss do instead of butter or oil.

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Switzerland .

Check out all the wonderful Swiss 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! 

Culinary Cam: Let's Talk Swiss Cheese: Raclette + Älpermakkaronen 

Sneha’s Recipe: Potato Rosti 

Amy’s Cooking Adventures: Bündner Gerstensuppe (Swiss Barley Soup)

Labels: Switzerland, Potato, Rosti , Eat the World, Gluten free, Vegan, Single Serving, Pancake 

Gluten Free Artisan Baguette#BreadBakers

A traditional French baguette is made of flour, water, yeast and salt (check this recipe Here). It's fascinating how these four simple ingredients produce a beautiful baguette. This one is totally a gluten free, vegan crispy, crusty and beautifully colored on the outside, chewy on the inside, with a slather of butter or make a bruschetta and this one makes one of favorite breakfast/snack foods. I have used my own Homemade Gluten Free Bread Flour.

For this bread you do not require a stand mixer take a big bowl add all the ingredients, use a dough whisk and knead the dough. So easy and quick but extremely sticky so do not add more flour. Keep the dough in the same bowl for proofing. Use a bench scraper to bring the dough to form a bowl. 

Makes One Baguette
Ingredients
210 Grams Homemade Gluten Free Bread Flour Blend
¾ Teaspoon Xanthan Gum ( this is in addition to what's already in the blend)
1 Teaspoon Psyllium Husk powder
5 Grams Instant Yeast
½ Teaspoon Pink Himalayan Salt
210 Ml Water
1 Tablespoon Olive oil
½ Tablespoon Honey

Method 

In the bowl add all dry ingredients and whisk using a handheld wire whisk or a Danish dough whisk. Add the honey, olive oil, and water. Knead for 5 minutes to form a sticky dough. Use a bench scrapper to gather the dough into a ball. Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) until doubled in volume. Punch the dough and refrigerate for preferably overnight or for at least 6 hours (refrigeration is a must or else you will not be able to work with the dough). I kept this dough in the refrigerator for 2 days. You can keep this dough refrigerated for up to 6 -7 days.
On the Baking Day

Keep a small bowl of Homemade Bread Flour on hand to sprinkle the dough/or surface with extra flour.
Remove the dough from refrigerator ( do not thaw the dough, work with the cold dough) and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary and using a bench scrapper to turn and fold the dough, be generous in using the dry flour if the dough is sticky.
Shape into a long baguette, by rolling into a rope shape, tapering it at the ends and pinching on the bottom to seal the edges. Place on parchment paper or a silicone baking mat. 

Place the baguette, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.

Pre heat the oven to 200°C . Place a shallow baking pan on the bottom rack of the oven. 

When the baguette has increased in size then slash it as shown above with a serrated knife and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep. Dust the top with dry gluten free flour. 
When you place the tray into the oven.
Fill the shallow pan on the lower rack with 3 -4 ice cubes and quickly shut the oven door. Bake it for 30 minutes. After 15 minutes change the sides of the bread pan for even browning to the bread.

When done the baguette will look crusty and done on the outside, but will feel light when picked up. If they feel heavy, they're not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they're still feeling heavy, allow them to bake for another 5 minutes and check again. 

Remove from the oven and place on a cooling rack. Allow to cool Completely before cutting (or it will be gummy on the inside).  

Enjoy slathered with butter or jam!!

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today! 

Labels: Homemade Bread Flour Blend, Gluten free, Vegan, French Cuisine, Baguette, Bread, Bread Bakers  

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today!

• Chocolate Baguettes from A Messy Kitchen
• Gluten Free Artisan Baguette from Sneha’s Recipe
• No Knead Gluten Free Baguette from Cook with Renu
• Italian Pane Francese from Karen’s Kitchen Stories
• Slow Rise Sourdough Baguette from Food Lust People Love
• Sourdough pane di epi bread from Zesty South Indian Kitchen

Keto Chilled Cucumber & Avocado Soup#SundayFunday

This Keto chilled soup is very refreshing with fresh cucumber and creamy avocados.

Serves 2
Ingredients
1 Cucumber - peeled, seeded and diced
1 Avocado
½ Cup Plain Whole Milk Yogurt - mine is homemade
1 Tablespoon Cup Fresh Parsley / Coriander Leaves
1 Tablespoon Fresh Dill
1 Scallion - green only - chopped
1 Lime - zest and juice
Salt and pepper to taste

Method 

Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.

Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutritional Info : Per Serving - Total Carbs - 12
Labels: Keto, Cold Soup, Cucumber, Avocado, Healthy, Vegetarian, Sunday Funday, Yogurt, Gluten free

• Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Keto Chilled Cucumber & Avocado Soup from Sneha's Recipe
• Smashed Potatoes from Karen's Kitchen Stories
• Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love