Brown Bread Carrot Cabbage Sandwich#SundayFunday

There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.

Ingredients 
1 Cup Packed Shredded Cabbage
1 Cup Packed Shredded Carrots
1 + ½ Cup Herbed Eggless Mayonnaise
1 Teaspoon Hot Chilly Sauce
1 Teaspoon Tomato Ketchup or to taste
Salt to taste
¼ Teaspoon Black pepper powder
Brown Bread slices

Method

Shred the cabbage and carrot.

In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.

Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready. 

Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.

Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.

Serve & Enjoy!!

Labels: Sunday Funday, Sandwiches, Carrot, Cabbage, Kids delight, Healthy snacks, Herbed Eggless Mayonnaise, Homemade, Vegetarian  
Mayuri's Jikoni: Avocado Tomato Sandwich
Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
A Day in the Life on the Farm: Grilled Meatball Sub
Food Lust People Love: Smoked Salmon Smørrebrød
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

Protein Sparing Tortillas With Egg White Protein Powder

I have made PSMF Egg White Wraps using fresh egg whites ( recipe will be posted soon). These Egg Wraps are make with Egg White Protein Powder. Can use these for the gyros or as tortillas, lasagna sheets etc! They are so quick to make and also delicious! These freeze very well. I make a big batch and freeze them. When required just defrost and use. 

Ingredients
550 grams Water Or Beef broth - I used water
80 Grams Gelatin - see notes
120 Grams Egg White Protein Powder
½ Teaspoon Pink Himalayan Salt

Method

In a blender jar add the water and sprinkle the gelatin over it and let is rest for a few minutes till it blooms for about 8 to 10 minutes. Then blend it well so that gets is mixed and well incorporated. Then add rest of the ingredients, purée until smooth and a bit frothy. Do not make the batter very frothy, it should just be mixed, even if there are lumps no worries they will smoothen when you make the wraps.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with olive oil spray and dab it with a paper towel. Pour 1/3 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. 

Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-45 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.
Nutrition
Carbohydrates: Zero 

My Notes

Let the gelatin bloom or else it will no be incorporated well, when you make the wraps they will remain grainy.  When you eat them you can feel the grains/crunchiness as you eat and you will not like the taste of it.

Labels: Keto, Low Carb, PSMF, Egg White Powder, Homemade, International Cuisine, Egg White Tortillas

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Homemade Marinara Sauce#SundayFunday

Homemade Marinara Sauce doesn’t get any easier than this recipe! This requires just a handful of ingredients and 20 minutes on the stove. This one is a keeper.

Mariana is a tomato-based sauce made with tomatoes, onions, garlic, and herbs. It originated in Italy and is used in many dishes. Homemade marinara sauce that tastes better than any canned version.

Ingredients
1 Large Onion - finely chopped
5 Cloves Garlic
1 Teaspoon Chilly Flakes
½ Teaspoon Salt  or  to taste

1 Teaspoon Mixed Herbs
8 Medium Ripe Tomatoes - blanched & chopped
Few Leaves Fresh Basil
2 Tablespoon Olive Oil

Method

Place a medium saucepan over medium heat and add olive oil. Add diced onion and sauté until soft, then stir in garlic sauté for a minute or until fragrant.
Add blanched and chopped tomatoes, salt, and chilly flakes. Simmer partially covered for 15 minutes.  Cool and blend to a smooth sauce. Add in the mixed herbs and stir in chopped fresh basil. Homemade Marinara Sauce it ready.

This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce. 

Labels: Homemade, Sauces, Italian, Sunday Funday, Tomato, Dried Herbs, Basil

Sunday Funday

Homemade Sauce

• Nasturtium Pesto by Cook with Renu
• Buffalo Chicken Sauce by Palatable Pastime
• Homemade Marinara Sauce by Sneha's Recipe
• Carrot Greens Pesto by Food Lust People Love
• Rockfish with Cajun Butter Sauce by A Day in the Life on the Farm
• Stir-Fried Squid in Black Bean Sauce by Karen's Kitchen Stories
• Parsley Walnut Pesto by Mayuri's Jikoni
• Pineapple BBQ Sauce by Amy's Cooking Adventures 

Vanilla Cupcakes With Homemade Yellow Cake Mix#Foodieextravaganza

This is my yellow cake premix recipe, and I loved it! So easy and quick to make. Just labels the jars or zip lock bags with all instructions when ready to make just mix with wet ingredients and you are done.

1 Cup = 200 Ml Cup
Makes 12 Cupcakes
Ingredients
Dry Ingredients
1½ Cups All-Purpose Flour
1½ Teaspoons Corn Flour
¾ Cups Caster Sugar
1 Teaspoon Level Baking Powder
¼ Teaspoon Level Baking Soda
A Pinch Salt
1/8 Teaspoon Yellow Food Color
Wet Ingredients
To Add When Making The Cake
2 Eggs
1 Teaspoon Vanilla Essence
100 Grams Butter
½ Cup Milk

Method 

Measure the flour into a quart size mason jar or a zip lock bag. Add sugar on top, then baking powder, then salt. Place lid on jar.
When ready to make the cake batter.

Place softened butter into bowl and beat 2 minutes. Add milk,  vanilla and eggs and beat till well combined. Add the cake mix little at a time and combine for 30 seconds.

Pour batter into prepared cupcake pan. Bake at 180°C. for 15 - 18 minutes. Check after 15 minutes by inserting a toothpick if it comes out clean take them out. 

I like them plain so no frosting .
These I took for a party hence made in disposable paper tea cups.
Perfect for a kids party. If you want to frost them then cool them completely before frosting.

Labels: Homemade, Cakes, Cupcakes, Paper Tea Cups, Vanilla, Cake Mix, Foodie Extravaganza Party

• Angel Food Cupcakes by A Day in the Life on the Farm
• Elderflower + Fiori di Sicilia Cupcakes by Culinary Cam
• Rocky Road Cupcakes by Karen's Kitchen Stories
• Vanilla Cupcakes With Homemade Yellow Cake Mix by Sneha's Recipe

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