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

Anday Aur Subzi Pulao#AlphabetChallenge

This Anday Aur Subzi Pulao / Egg & Vegetable Pulao is quick and easy to make. I have made this in the pressure cooker. Takes great and quick to make, a complete meal or what you could say is a One Dish Meal. Healthy and filling with all the required nutrients.

Ingredients

2 Cups Rice - washed and soaked for at least 30 minutes
1 Tablespoon Garlic Paste - mixed with 2 tablespoons water
2 Medium Onions - chopped
1 Large Capsicum - sliced
1 Cup French Beans -chopped
2 Potatoes - cubed
2 Carrots- cubed
1½ Teaspoon Red Chili Powder or according to taste
2 Green Chilies -slit or cut into big pieces
2 Tomatoes - chopped
4 Eggs 
½ Teaspoon Salt or to taste
2 Veg Soup Cubes
1/3 Cup Oil
1 Tablespoon Desi Ghee
Whole Spice Mix
2 Green Cardamoms
1 Brown Cardamom
4 Cloves
5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick 

Method

Heat oil and ghee in a pressure pan add garlic paste, sauté till it dries then add the onion fry till light golden. Add whole spices with chopped tomatoes, salt, soup cube, chilly powder and green chilies, fry for a minute. Add all the chopped vegetables, sauté for 2 minutes. 

Then add in the soaked and drained rice. Fry the rice for 2 minutes. Add 3 cups water, bringing it to rolling boil. Give it a light stir, place the eggs to top.  Cover with the pressure cooker lid, on high flame take 2 whistles. Switch off the flame, keep it covered till the cooker has cooled down or when ready to serve. Remove the shell of the eggs, cut them.   Serve hot with garnished with eggs.

Labels: Rice, Vegetables, Egg, Healthy, Pressure Cooker, One Dish Meal, One Pan Dinners, Alphabet Challenge

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

• Food Lust People Love: Ají de Cerdo - Peruvian Pork Stew 
• Mayuri’s Jikoni: Aloo Bhaji & Poori 
• A Messy Kitchen: Amygdalopita
• Sneha’s Recipe: Anday Aur Subzi Pulao
• A Day in the Life on the Farm: Apple Crumb Pie 
• Blogghetti: Apple Pork Chops 
• Jolene’s Recipe Journal: Arancini
• Karen’s Kitchen Stories: Argentine-Style Burgers with Chimichurri Sauce 
• Magical Ingredients: Artichoke Spinach Rolls
• Culinary Cam: Atchara: A Pickle from My People…and My Grandmother 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Homemade Apple & Whiskey Barbecue Sauce 
• Palatable Pastime: Magic Pan Orange and Almond Salad 

Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Baked Sweet Potato#SundayFunday

These baked sweet potatoes are perfectly tender and silky smooth. They are healthy and yummy sweet potatoes, easy to make. 
Ingredients
3 Large Sweet Potatoes
3 Teaspoons Butter
A pinch Black pepper for each sweet potato
Method

Preheat oven to 180°C. Pierce each sweet potato several times with a fork. Place each sweet potatoes on foil and seal them individually. Bake until tender, about 1½ hours. Once baked let them cool a little. Open, make a slit in the top of each sweet potato. Top with a tablespoon of butter and season with the salt and pepper. Enjoy!!

Labels: Sweet Potato, Vegetables, Baked, Healthy, Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing Quick Appetizers Recipes.

• Baked Sweet Potato from Sneha's Recipe
• Buffalo Chicken Stuffed Celery from Palatable Pastime
• Go-to Queso Dip from Amy's Cooking Adventures
• Jalapeño Popper Dip from A Day in the Life on the Farm
• Savory Chevre Truffles from Culinary Cam
• Spicy Baked Artichoke Dip from Food Lust People Love
• Tomato and Boursin Bruschetta from Karen's Kitchen Stories

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

Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q" 

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli 

Jolene’s Recipe Journal: Blueberry Banana Quick Bread 

Karen’s Kitchen Stories: Sourdough Quinoa Bread 

A Messy Kitchen: Roasted Cauliflower Quiche 

Mayuri’s Jikoni: Nectarine Quinoa Salad 

A Day in the Life on the Farm: Shrimp Fajita Quesadillas 

Magical Ingredients: Queso Dip 

Culinary Cam: Quince Sharlotka 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 

Blogghetti: Ham and Broccoli Quiche 

Stuffed Makhani Anda Paratha With Homemade Frankie Masala#SundayFunday

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Whole Wheat Flour 

Salt to taste

Water as needed
For the Stuffing

3 Egg - boiled , peeled & grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green Chilly - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoon Roasted Cumin powder 

¼ Teaspoon Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method

For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth  dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling brunch.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color. 

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Paratha, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masala

• A Day in the Life on the Farm: Canned Smoked Salmon Dip 
• Karen's Kitchen Stories: Cinnamon Nut Roll Coffee Cake 
• Amy's Cooking Adventures: Resurrection Rolls 
• Culinary Cam: Smoked Salmon Bagel Brunch Bar 
• Sneha's Recipe: Stuffed Makhani Anda Paratha With Homemade Frankie Masala