Keto Big Mac Chaffle Burger#SundayFunday

This Keto Big Mac Burger Recipe is made with juicy homemade burgers, homemade Keto Big Mac Sauce, chaffles, pickles, onion, cucumber, tomato and cheese for the perfect copycat homemade Keto Big Mac.
Big Macs were always a favorite of mine and this low carb version on a soft, fluffy chaffle is absolutely perfect for a low-carb lifestyle and that’s sure to become a regular on your meal plan! The Big Mac sauce takes these over the top delicious!

Ingredients
For The Chaffles
2 Large Eggs - beaten
2 Tablespoons Almond Flour
2 Tablespoons Mayonnaise
¼ Teaspoon Baking powder
For The Big Mac Patties
500 Grams Beef Mince
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black pepper powder
2 Slices Cheddar Cheese
2 Tablespoons sugar-free Thousand Island dressing
¼ Cup Shredded Lettuce
2-3 Pickle Slices
For The Copycat McDonald's Sauce
½ Cup Mayonnaise
2 Tablespoons Sugar Free Ketchup
1 Tablespoon Vinegar
1 Tablespoon Minced Dill Pickle
1 Teaspoon Sugar Free Sweetener - optional
1 Teaspoon Finely Diced Onion
Salt & Black pepper to taste
Method
To Make The Chaffles
Preheat the waffle maker.

In a bowl, mix all the ingredients together until well combined.
Pour half of the mixture into the preheated waffle maker and cook until crispy, about 3-4 minutes. Repeat with the remaining mixture to make chaffles.
For The Copycat McDonald's Sauce
Mix all the ingredients well to form a sauce and refrigerate it till all components are ready.

To Make The Beef Patties
In a skillet over medium-high heat, heat oil.
Mix in the beef with salt and pepper well. Divide it into equal portions and shape into patties.
Fry the patties with just a little oil on both sides till browned and cooked. Top each patty with a slice of cheddar cheese and let it melt.
To Assemble The Big Mac Chaffle Burger

Spread one or two tablespoons of the sauce on each chaffle.
Place one beef patty on one chaffle.
Top  this with shredded lettuce, pickle slices, tomato, cucumber and the second beef patty.
Cover with the third chaffle to form a sandwich.

Serve the Keto Big Mac Chaffle Burger immediately while hot and enjoy your keto-friendly meal!
Labels: Chaffles, Burger, Keto, Low Carb, Beef, Sauce, Healthy ,Sunday Funday, International Cuisine

For Sunday Funday we are sharing "Copycat Recipes"

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Keto Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

Keto Pan Fried Pork Meatballs#SundayFunday

A delicious spiced pork meatballs that makes a perfect Keto appetizer.

Makes 10 Meatballs
Ingredients
250 Grams Pork Mince
½ Teaspoon Fennel powder
1Teaspoon Black Pepper powder
½ Teaspoon Sea Salt
¼ Teaspoon White Pepper
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
⅛ Teaspoon Cinnamon Powder
1 Tablespoon Olive Oil/Bacon Fat/Butter/Ghee for frying
Method 
In a mortar and pestle grind together the salt, peppercorns and fennel to make a spice mix. 
Then in a large mixing bowl add a tablespoon or so of the freshly ground spice mix along with the paprika, white pepper, garlic powder and cinnamon powder.

Make meatballs and keep side.

In the meantime heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on turning the sides till fully cooked. Peirce each with a toothpick and serve them on a bed of lettuce.

Enjoy them with some sugar free ketchup as a appetizer.
Labels: Keto, Appetizer, Pork, Meatball, Low Carb, Healthy, Sunday Funday

For Sunday Funday we are sharing recipes of Meatballs. 

• Amy's Cooking Adventures: Bacon Cheeseburger Stuffed Meatballs 
• Karen's Kitchen Stories: Coconut-Ginger Turkey Meatballs 
• Food Lust People Love: Fresh Tuna Meatballs with Creamy Avocado Dip 
• Sneha's Recipe: Keto Pan Fried Pork Meatballs 
• A Day in the Life on the Farm: Swedish Meatballs 
• Culinary Cam: Zuppa Maritata, a Misinterpreted Italian Wedding Soup  

Kiwi Yogurt Whip#AlphabetChallenge

There are times when I have a mild sweet craving, but, you want to have something that's healthy and not sugary. Then this fresh fruit kiwi whip is a great thick dessert which is not very sweet, yet packed with fresh fruit, and satisfying - perfect to satisfy that sweet tooth craving.

Ingredients
1 Cup Fresh Yogurt
1 Kiwi - washed & peeled
1 Banana - peeled

Method

Cube the peeled Kiwi and chop the banana.
Place with yogurt in a blender. Give it a good whiz. The fruit should be pureed and blended into the yogurt.
Pour into glasses or bowls, and pop into the freezer for a couple of minutes.

Remove from the freezer and serve chilled.
Enjoy!!
Labels: Glass Verrines, Juices, Healthy, Alphabet Challenge Kiwi, Banana

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

Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 

Food Lust People Love: Yemma Aouïcha – Eggplant with Chickpeas 

Karen’s Kitchen Stories: Japanese Milk Bread with Yudane (Shokupan) 

Culinary Cam: Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs 

Blogghetti: Fresh Fruit Yogurt Parfaits  

Sneha’s Recipe: Kiwi Yogurt Whip 

A Day in the Life on the Farm: Tzatziki 

Mayuri’s Jikoni: Thandai Baked Yogurt 

A Messy Kitchen: Yuzu Pie 

Magical Ingredients: Yuca Paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

Veggies Mixed Dal Khichdi#Alphabet Challenge

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.

Serves 7
Measurement 1 cup = 150 ml
Ingredients
1 Cup Rice
1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
8 Cups Water
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Meat Masala
¼ Teaspoon Red Chilly Flakes
Salt to taste
1 Tablespoons Desi Ghee
10 French Beans - chopped
1 Small Potato - diced
1 Carrot - diced
½ Cup Green Peas
8 Florets Cauliflower
1 Medium Onion - chopped
1 Medium Tomato - chopped
1 Teaspoon Ginger Garlic paste
½ Teaspoon Cumin seeds
For The Tadka
2 Tablespoons Desi Ghee
1 Teaspoon Mustard seeds
2 - 3 Button Red Chillies
¼ Teaspoon Asafoetida
¼ Teaspoon Red Chilly powder
Method
Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.

In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 

Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.

Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 

Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
For The Tadka

Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.

Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 

Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 

Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  

Sneha’s Recipe: Veggies Mixed Dal Khichdi 

Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 

Blogghetti: Homemade Vanilla Latte 

 Mayuri’s Jikoni: Vegetable Cutlets

A Day in the Life on the Farm: Vietnamese Chicken Stirfry

A Messy Kitchen: Tropical Vols Au Vents 

 Food Lust People Love: Spicy Vinegar Braised Chicken

Magical Ingredients: Val Dal Veggie Paratha

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Savory Chicken Muffins For Two#SundayFunday

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you. 

Makes 6 muffins

Ingredients 
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder 
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped   

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce 

Cheddar Cheese Slices

Chopped Coriander leaves 
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces. 
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom). 

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Keto Microwave Blueberry Muffin#SundayFunday

This Keto Blueberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.This muffin is moist, topped it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
8 Blueberries
Method 

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener , vanilla extract, egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the blueberries and gently fold through the mixture.

Grease an oven-proof ramekin with butter and pour in the batter.   Microwave on high for 90 seconds. If a toothpick poked through the center comes out with a few crumbs, or clean, your muffin is done.

Serve warm or chilled, depending on your preference with a few blueberries for garnishing.  

Enjoy!!

Nutrition Info (Per serving)Calories: 368
Net Carbs: 3g
Total Carbs: 6g
Fiber: 3g

Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Blueberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Sunday Funday, Gluten Free, International Cuisine

For Sunday Funday we are celebrating National Blueberry Month, see some of the recipes below.  

• A Day in the Life on the Farm: Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa 
• Amy’s Cooking Adventures: Blueberry Cactus Bread 
• Palatable Pastime: Blueberry Lemon Cornbread
• Karen's Kitchen Stories: Blueberry Pecan Rugelach 
• Sneha's Recipe: Keto Microwave Blueberry Muffin 
• Culinary Cam: Pickled Blueberries 
• Food Lust People Love: Sparkling Blueberry Cocktail

Homemade Refried Beans#SundayFunday

This is an homemade refried beans recipe, it's vegetarian, vegan & gluten free and  gives you a really delicious and creamy refried beans. It tastes too good plain so have these with nachos or in tacos, quesadilla or tortillas. 

Vegetarian tacos or nachos made with refried beans and other accompaniment taste so good.

Refried beans is a well-known dish made in Mexican and Latin American countries. It is made with beans like pinto beans, black beans or kidney beans. I have used white beans

In Spanish language refried beans is called frijoles refritos. the word by word translation of ‘frijoles refritos’ in English is refried beans, ‘refritos’ means well fried. The beans are cooked and then mashed, so this is an healthy dish.

I have cooked beans in a pressure cooker or use an instant pot as it saves times and gets mashed easily . 

 Lard  is used to sauté the garlic & onions, but,  for vegetarians, one can easily use coconut oil, olive oil, butter or any vegetable oil.

Serves 3
Ingredients 
½ Cup Chitriwaale Rajma/Pinto Beans Or White Beans 

For Pressure Cooking  

2 Cups Water
¼ Teaspoon Salt 
Other Ingredients

1 Tablespoon Olive Oil
1 Medium Onion - finely chopped
2 Cloves Garlic  – finely chopped
¼ Teaspoon Black Pepper powder
¼ Teaspoon Dried Oregano
½ Teaspoon Red Chilly powder or as per your spice level
1 Teaspoon Cumin powder
Salt to taste
½ to ⅔ cup Water 

To Garnish
Coriander leaves or Parsley

Method

Rinse the kidney beans a couple of times with water and then soak them in enough water overnight or for 8 to 9 hours. In India, these are called Chitri waale Rajma ( are white rajma) which are commonly known as Pinto Beans in other countries. You can use red kidney beans or black beans or white beans. Then next day discard the water. Rinse the beans very well in running water. Then add them in a large pressure cooker, with salt and 2 cups water. On a high flame take one whistle then reduce the flame to low and cook for 15 to 18 minutes.

When the pressure falls down on its own or the cooker, open the lid and check the beans. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.
Making Refried Beans

Heat olive oil in a pan, add the finely chopped garlic.
Fry the garlic for some seconds till its raw aroma goes away. No need to brown the garlic. Then add finely chopped onions, sauté on a medium-low flame till they become translucent. Then add the cooked beans. Add ½ to ⅔ cup water ( I have vegetable stock). Taste for salt add if necessary according to your taste and mix well. On a medium-low flame let the bean mixture come to a boil. When the mixture comes to a boil, then with a vegetable masher, lightly mash the beans. I preferred chunky beans, so I have not mashed the beans fully or you can blend them according to your taste. But do mash to much as this gives a creamy consistency in the refried beans.

Then add black pepper powder, dried oregano, red chili powder (or cayenne pepper), cumin powder. You can add cayenne pepper or red chili powder depending on the heat you want in the dish. So adjust the spices and herbs as per your requirements. Mix very well. On a low to medium-low flame continue to stir and simmer the beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry. When the refried beans have thickened to the desired consistency, switch off the flame. Check the taste and add more of salt, red chili powder, black pepper and oregano if you want.

I wanted dry refried bean, since I wanted it for nachos I did not add much water/stock. If you want you it as a dip or for any other dish, you can make this thicken more by cooking for some more minutes with stock or water accordingly.

Pour in bowls and serve refried beans. you can garnish refried beans with some coriander leaves or parsley leaves. Some grated cheddar cheese can also be sprinkled on the refried beans.

Additionally, you can serve a side of guacamole, tomato salsa, and sour cream to go along with the refried beans. 

Refried beans make for an excellent filling with tacos, chimichangas, or burritos. 
Labels: Mexican, American, International cuisine, Side Dish, Vegan, Gluten Free, Vegetarian , Beans, Sunday Funday

Today in Sunday Funday we are celebrating Cinco de Mayo.
• Amy from Amy's Cooking Adventures shares Bean Burrito Bowls
• Sue of Palatable Pastime gives us Ground Beef Quesadillas
• Sneha from Sneha's Recipe cooked up some Homemade Refried Beans
• Camilla of Culinary Cam has Humitas
• Karen of Karen's Kitchen Stories provides Polvorones de Naranja
• Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad 

Instant White Dhokla#Alphabet Challenge

Homemade Instant White Dhokla is breakfast/snack item of the state of Gujarat in India. Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fiber, and other nutrients. It is ideal for breakfast or an evening snack option.

Cup Measurement 1 Cup = 200Ml
Ingredients
1 Cup Raw Rice
½ Cup Poha
½ Cup Yogurt
¼ Cup Fine Rawa / Semolina
½ Teaspoon Salt or to taste
1 Sachet Eno Fruit Salt or 1 Teaspoon
For The Tadka
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
2 Green Chillies - slit
1 Teaspoon Sesame Seeds
1 Teaspoon Chopped Coriander - optional
1 Teaspoon Sugar
½ Cup Water 
Method

Wash the rice well. Soak the rice and poha for an hour or maximum 3 hours. After that drain all the water. Grind the rice and poha with the yogurt to a fine paste. Remove this into a bowl, mix the fine rawa and keep it aside for 15 to 20 minutes. 

In the meantime grease an 8 inch plate well with oil. Keep a steamer ready with enough water to steam the dhokla. When the water begins to boil place the plate on the stand.

After 20 minutes add the salt and eno and whisk it well till it turns frothy. Pour this into the plate. Sprinkle a bit of chilly powder on top. Cover the lid with a clean cloth so that the water does not fall on the dhokla and make it soggy. 

Steam on medium high flame for 15 to 20 minutes or until a knife or tooth pick inserted comes out clean. Switch off the flame. Let the dhokla cool. When it cools cut into pieces.
To Make The Tadka

Heat oil in a pan add the mustard seed, when they splutter add in green chillies and fry for a minute add the water and sugar bring this to a rolling boil add the coriander leaves, sesame seeds. Pour this evenly on the cut dhokla. Let is soak for few minutes. Serve hot with chutney. 
My Notes

If you do not have fine semolina then use the regular one only pulse it for 2 or 3 times in the mixer.
If you are making a double batch and do not have a dhokla stand wherein you can steam 2 -3 plates at a time. Then divide the batter in two parts. Add the eno to one batch at time and steam when that is steamed then add the eno to the second batch. You have to be quick once you add the eno or else the dhokla will not be fluffy.
This white dhokla is a thin layer. So do not add too much batter in the plate.

Labels: Alphabet Challenge, Ready/Instant Mixes, Dhokla, Gujarat, Breakfast, Kids delight, Rice, Rawa, Steamed, Healthy 

• Sneha’s Recipe: Instant White Dhokla 
• Mayuri’s Jikoni: Iceberg Wedge Salad 
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup 
• Jolene’s Recipe Journal: Italian Beef Sandwiches 
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream 
• Karen’s Kitchen Stories: Italian Pane di Genzano 
• Magical Ingredients: Instant Aloo Paratha 
• Palatable Pastime: Indonesian Bami Goreng 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe