Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.

Ingredients 
For The Basil Dressing
¼ Cup Olive Oil 
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method

Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.

Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.

Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill. 

Taste and adjust seasoning before serving.

Labels: Vegan, Italian, Basil, Dressing, Salad, Side Dish, Pasta, Healthy, Sunday Funday

For Pasta Salad and Noodle Salad Event 

Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing 

Amy's Cooking Adventures: Caprese Pasta Salad 

A Day in the Life on the Farm: Couscous Salad 

Palatable Pastime: Pineapple and Butternut Macaroni Salad 

Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 

Mayuri's Jikoni: Tropical Pasta Salad 

Cook with Renu: Vegetable Orzo Pasta Salad   

Homemade English Muffins#BreadBakers

I am big fan of English Muffins, can have these for breakfast, lunch and dinner. During my stay in UK, enjoyed these muffins, toasted and buttered, in sandwiches, French toast, eggs benedict, sometimes just slathered with jam, these became my favorite. These were on my to do list for a long time. They turned out so beautiful that my hubby felt that these are bought from the bakery. 

To make these muffins have used sprouted whole wheat flour , bread flour and all purpose flour. You can make these with only all purpose flour or bread flour. It's just that I, like experimenting with different flours, but the result was excellent, these we so..oo.. good, enjoyed making these muffins and eating it too.

Makes 6
Ingredients
100 Grams All Purpose Flour
190 Grams Bread Flour
10 Grams Sprouted Whole Wheat Flour
8 Grams Granulated Sugar
1 Teaspoon Sea Salt
7 Grams Instant Yeast
1 Egg
155 Grams Milk
15 Grams Salted Butter - softened
Cornmeal as required

Method
In bowl sieve all the flours and keep aside.

In a another large bowl, add, the yeast, sugar, butter, salt, milk and egg, mix these well and keep it aside for 5 to 7 minutes till the yeast starts to froth. Tip in the flour and knead to form a soft smooth dough. Take this dough on work surface and knead it for 10 minutes stretching and folding the dough till turns super soft, elastic and passes the window pane test (If you can stretch the dough spread between your fingers and thumbs apart, stretching the dough into a thin translucent membrane (i.e. a windowpane), without it breaking, that means the gluten is well-developed and your dough is ready to rise. From the dough into smooth ball. Grease the bowl with little oil and lightly oil the dough ball. 

Cling wrap the bowl and keep to rise till it doubles in volume.

Once it rises double in volume, deflate the dough, lightly press it into round circle and divide it into 6 equal parts. 

Roll each part into a smooth ball and again cover it with a damp cloth and let it rest for 15 minutes.

After 15 minutes, dust the work surface with corn meal and take one ball, place it on the cornmeal and lightly flatten it into circle, sprinkle little cornmeal on top by lightly pressing it on to the surface top.

Place these on a tray sprinkled with a little cornmeal. Cover and let it rise for 30 minutes or more the depending on the room temperature, until they puff up or nearly double in size.

Heat a non stick pan on low flame, oil the pan with 2 drops of oil and then wipe it clean with a paper towel. Place one or two muffins on it( depending on the size of the pan) and let it cook on one side for 7 - 8 minutes.

Then flip it with a spatula and let it cook the other side for another 8 minutes or till they are golden brown on both sides.

Remove them on to basket lined with parchment paper and let them cool.

To slice them use a fork, by piercing it all around they get sliced excellently without tearing.

Slathered it with butter and then toasted it on a non stick pan and made sandwiches for us for dinner.

My Notes

You can bake these English Muffins in large quantity since they freeze very well. 

Labels: Bread, Bread Bakers, United Kingdom, Breakfast, Homemade, Healthy

Welcome to Bread Bakers! This month, our theme is BBQ Breads.

#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 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
#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 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.

And don’t forget to check out all the amazing breads baked by our talented bakers ~  

• Food Lust People Love: Cheesy Skillet Cornbread 
• Passion Kneaded: Hamburger Potato Buns
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Sneha’s Recipe: Homemade English Muffins
• A Messy Kitchen: Sweet Corn Muffins 
• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread 
• Palatable Pastime: Traeger Bacon Cornbread  

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.  

Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste
Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder
For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼  Teaspoon Asafoetida
A sprig Curry Leaves - a sprig

2 Dried Red Chillies 

Method

For The Potato Masala

Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.

Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar

Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely. 

Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make  the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli

Grease the idli plate and then pour a half ladle of batter and spread evenly. 

Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes. 

Cool and with a knife or spoons remove the idli's from the mold. 

Serve hot with Pumpkin Sambar, Enjoy!! 

Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday

Sunday FunDay - 23 April 2023 - Spring Brunch   

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

Keto Strawberry Microwave Muffin#Improv

This Keto Strawberry 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, top 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
20 Grams Strawberries -1 Big chopped

Method

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), add the Keto sweetener, vanilla extract, and the 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 chopped strawberries and gently fold through the mixture.  

Grease an microwave proof ramekin with butter and pour in the batter. Top with a couple of strawberries.  Microwave on high for 90 seconds. If a toothpick poked through the center comes out clean, your muffin is done.

Serve warm or chilled, depending on your preference. 

Nutrition Info (Per serving)
Net Carbs: 3g
Carbs: 6g
Fat: 32g
Protein: 13g
Fiber: 3g
Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Strawberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Improv Cooking Challenge

Improv March 2023 No Sugar Sweets
• Citrus and Mint Salad with Honey Dressing by A Day in the Life on the Farm
• Keto Strawberry Microwave Muffin by Sneha's Recipes  

Tadkawali Doh Dal#SoupSwappers

Tadkewali Doh Dal is quick dal soup, make perfect to have with rice or crusty breads. It's delicious with a mix of two dals and a tadka/tempering given to it. Hence the name Tadkawali Doh Dal.

Ingredients
1/3 Cup Moong Dal
1/3 Cup Red Lentil / Masoor Dal
1 Medium Onion - sliced
3 Small Tomatoes - sliced
Salt to taste
½ Teaspoon Turmeric powder
1 Teaspoon Red Chili Powder
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Oil

For Tadka / Tempering
1 Tablespoon Heaped Desi Ghee
3 Garlic Cloves
A sprig Curry Leaves
2 Button Red Chilies
1 Fresh Green or Red Chilies - optional
1 Teaspoon Finely Chopped Ginger 1 piece
2 Tablespoons Finely Coriander Leaves
1 Teaspoon Cumin Seeds
1 Tablespoon Heaped Butter

Method

Soak lentils for an hour at least.
In a pan, heat oil add onions and fry. When the onions turn translucent, add tomatoes, red chilly, turmeric powder, salt, ginger garlic paste and fry well.
Then add soaked lentils, 3 cups water and cook medium low flame stirring in between for until done. When lentil is tender, mix well. Switch off the flame.

For the Tadka/Tempering 

In a pan, heat butter add cumin seeds, garlic cloves, curry leaves, button red chilies and fry. Add fresh chilly, finely chopped ginger, give it a good mix. Switch off the flame.
Pour the tadka in the prepared lentil, sprinkle coriander leaves and serve hot.

Enjoy with rice or crusty bread.

Labels: Soup, Soup Swappers, Masoor dal, Moong dal, Lentil Soup, Healthy,Main course, Gluten free, Indian, Vegetarian

Lentil Soups:

Cajun Lentil Soup with Andouille Sausage from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Creamy Vegan Lentil Soup from Magical Ingredients
Ham and Lentil Soup from A Day in the Life on the Farm
Spicy Turkey Sausage and Lentil Soup from Karen’s Kitchen Stories
Steak and Potato Lentil Soup from Palatable Pastime
Tadkawali Doh Dal from Sneha’s Recipe

Grapefruit Chaat Salad Bowl#Foodieextravaganza

This is a simply lip smacking tangy salad bowl. It's so delicious that you will love it, its also low carb, just 2 grams Carb per serving.

This pink-orange citrus fruit is not only beautiful but has a long list of health benefits like rich Vitamin C plus plenty of minerals like calcium, magnesium, phosphorus, and potassium. 

Serves Two
Ingredients
2 Large Grapefruit
1 Teaspoon Chaat Masala
½ Teaspoon Red Chilli powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Black Salt/Kala Namak
6 - 8 Mint Leaves

Method 

Peel the grapefruit and remove the white pith. Separate into segments, remove the seeds and place in a bowl.

Add red chilly powder, black pepper powder, black salt, chaat masala and mix well. Add mint leaves and mix.

Transfer onto individual serving bowls, garnish with a mint sprig and serve immediately.

Nutrition Info - Per Serving
Calories : 90 Kcal
Carbohydrates : 2 gm
Protein : 20 gm
Fat : 0.2 gm
Other : Vitamin C- 62mg

Labels: Foodie Extravaganza Party, Grapefruit, Salad, Chaat Masala, Healthy, Low Carb, Serves Two

Foodie Extravaganza February 2023 event National Grapefruit Month   

• Charred Grapefruit Gin & Tonic by Culinary Cam
• Grapefruit Chaat Salad Bowl by Sneha's Recipe
• Grapefruit Panna Cotta by Karen’s Kitchen Stories
• Paloma by A Day in the Life on the Farm
• Thai Salad Yam Sam O by Pandemonium Noshery 

Doi Gobhi/Yogurt Cauliflower#SoupSwappers

This is a Bengali cuisine dish which is a mildly spiced. In Bengal cauliflower is also called fulkopi. This is a very different way of preparing the regular cauliflower for a main course meal and the fried cauliflower with curd/yogurt combination tastes great. In this dish there is no onion or garlic and still taste delicious. Do try this you will definitely love this dish.

Ingredients

To Boil The Cauliflower
1 Medium Head Cauliflower
¼ Teaspoon Salt
¼ Teaspoon turmeric powder
Other Ingredients
3 Tablespoons Oil
3 Green cardamom
1 Bay leaf
3 Cloves
1 Small Stick Cinnamon
2 -3 Green Chillies
½ Teaspoon Garam Masala powder
1 Tablespoon Desi Ghee
To Make A Paste
1 Cup Yogurt/Curd - whisk it well
1 Cup Water
1 Teaspoon Red Chilly powder
½ Teaspoon Cumin powder
¼ Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Sugar
Salt to taste

Method

In a pan of water add the turmeric powder and salt bring this to a boil, when the water boils add the cauliflower florets and boil it for 3- 4 minutes. Strain the cauliflower in a colander and keep aside.

Heat oil and add all the whole spices, when they start to sizzle add the boiled cauliflower and fry for 2- 3 minutes in medium high flame till the cauliflower get slightly charred. Take out the cauliflower on to a plate and keep it aside. 

Whisk the ingredients of the paste well in a bowl.

In the same pan add the paste to the pan on low flame. Stir it with a whisk continuously for 3 - 4 minutes or until this mixture comes to a rolling boil. 

Now add the fried cauliflower and mix it well.
Add the slit green chillies. Cover with a lid and let it boil for 5 minutes on low flame. 

Then add in garam masala powder and the desi ghee, give it good mix, let it simmer for a minute or two. Switch off the flame. 

Garnish with coriander leaves.

Enjoy hot with steam rice or crusty bread or roti. 

Labels: Cauliflower, Keto, Low Carb, Healthy, Stew, Main course, Soup Swappers, Indian, No Onion No Garlic, Vrat

For Soup Swapper this month our theme is "Vegetables".  

• Palatable Pastime: Broccoli Cauliflower and Cheese Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup 
• Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower 
• Magical Ingredients: Immune Boosting Detox Soup
• Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles 
• A Day in the Life on the Farm: Polish Vegetable Soup