Sneha's Recipe: Improv Cooking Challenge

Showing posts with label Improv Cooking Challenge. Show all posts

Flaxseed & Corn Poha#Improv

In: Breakfast, Corn, Flaxseed

Flax seed is called Alasi in Marathi and Hindi. The Marathi name for this dish is Alasi Ani Makyacha Pohe. Flaxseeds are shiny & nutty seeds, have an earthy aroma which are a great source of omega 3 fatty acids and a host of other health benefiting properties. I love the earthy and nuttiness of these seeds.

This Poha (beaten rice) is a fusion recipe is made with corn, which is delicious and nutritious. Try this lip-smacking recipe for your friends and family on various occasions like kitty parties, game nights or even road trips. Go ahead because it is worth a try, as it's so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack.

Ingredients
2 Cups Poha
1 Cup Boiled Sweet Corn
3 Green Chillies - finely chopped
1 Large Onion - sliced
1 Teaspoon Grated Ginger
2 Dried Red Chillies
A Sprig Curry Leaves
2 Tablespoon Heaped Flax seeds
1 Teaspoon Mustard seeds
2 Tablespoon Lemon juice
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Sugar
3 Tablespoons Oil
2 Tablespoons Desi Ghee
Chopped Coriander Leaves for garnishing

Method

Wash the poha in a strainer well and set aside.
Heat a oil in a wok/ kadai. Add the mustard seeds, flax seeds red chillies and let the seeds sizzle, then add the onion, ginger and green chilly and curry leaves to it and fry for a few seconds or till onions are translucent.

Now add the salt, sugar and corn and fry for a minute. Add the soaked poha and mix well. Cover and cook for another 2 minutes and turn off the flame. Add the lemon juice and mix well.

Serve garnished with coriander leaves as a snack or breakfast.

Labels: Poha, Breakfast, Corn, Flaxseed, Maharastrian Cuisine, Maharashtra, Healthy, Improv Cooking Challenge

Improv Cooking Challenge

Corn & Peppers

Corn and Bell Pepper Sandwich by Magical Ingredients
Flaxseed & Corn Poha by Sneha's Recipes
Mexican Street Corn and Sausage Salad by A Day in the Life on the Farm
Nassau Grits by Pandemonium Noshery

1 comment

Keto Blueberry Yogurt#Improv

In: Blueberry, Homemade, Improv Cooking Challenge

This Keto blueberry yogurt is a low-carb with just 3 ingredients. It makes a filling breakfast or snack or have it as a refreshing dessert after a meal. For this I have used my homemade full fat yogurt culture. Do not use store bought yogurt, since it contains sugar and it's high in carbs.

Serves Two
Ingredients

1 Tablespoon Yogurt Culture - Full Fat Milk
300 Ml Full Fat Milk
1/3 Cup Blueberries

Method

Crush the blueberries in the blender, remove this into a bowl, add the culture and milk, give it good mix. Remove this on to a serving dish/glass. Cover it and let is set on a warm place. When set , refrigerate till chilled.

Enjoy!!

Labels: Keto, Blueberry, Yogurt, Improv Cooking Challenge, Homemade, Serves Two

Improv Cooking Challenge

Blueberries & Dairy

Improv Cooking Challenge

Blue Berries & Dairy

Blueberry Surprise Lemon Cupcake by Cooklaholic Wife
Fruit Sando by Pandemonium Noshery
Grilled Brie and Blueberry Jam Panini by A Day in the Life on the Farm
Keto Blueberry Yogurt by Sneha's Recipes
Mixed Berry Crisp by Magical Ingredients
Spinach and Feta Salad with Summer Fruits by Palatable Pastime

4 comments

Farfalle Pasta With Pesto Alfredo Sauce#Improv

In: Basil, Cheddar Cheese, Cream

Can I tell you how I am so happy that my plants are thriving, I have many herbed plants in balcony garden, basil, tomato, oregano, thyme, celery, mint, peppermint, kafir, lemongrass, curry leaves, betel leaf, colocasio / taro, ginger, wild garlic, turmeric, bitter gourd and many others. My baisl plant it thriving , so much that it has started to flower. So I trimmed it and made again this Pesto, all the flowers I have made basil flower oil. I made more than a cup of pesto.

Today I, made this wonderful flourless Farfalle Pasta Alfredo Pesto Sauce, its was so delicious, finger licking.

Serves 2
Ingredients
2 Cups Farfalle Pasta
2 Tablespoons Salted Butter
¾ Cup Milk
¾ Cup Fresh Cream
2 Cubes Cheddar Cheese
¾ Cup Basil Pesto With Almonds & Walnuts
1 Green Chilly Paste
2 Large Tomatoes - seeded and diced

Method
Cook the pasta until al dente and drain.

While the pasta cooks, in a large pan add the butter, cream and milk, green chilly paste and pesto , mix this well. Cook this over medium low heat till it comes to a rolling boil, stirring continuously, now grate one cube of cheddar cheese and add to the mix.

When it starts to just thicken add the pasta and diced tomatoes, give it a good mix and cook till the pasta is just heated. Remove from heat and serve this hot with grated cheese. This pasta dish is saucy, tasty and super delicious.

Enjoy!!
Labels: Flourless, Pesto Sauce, Basil, Pasta, Pasta & Noodles, Homemade, Cream, Cheddar Cheese, Improv Cooking Challenge, International Cuisine, Vegetarian, Jain food

For Improv Cooking Challenge the theme this month is "Pasta & Greens".

Sneha’s Recipe : Farfalle Pasta With Pesto Alfredo Sauce
Magical Ingredients : Paneer and Spinach Stuffed Shells With Malai
Culinary Adventures with Camilla: Pesto Orzo with Broccoli
A Day in the Life on the Farm: Spinach Pesto Pasta with Shrimp

2 comments

Spinach And Corn Quesadilla#Improv

In: Bechamel Sauce, Brunch, Corn

A wholesome brunch or even an main course that you can make for your family, that is packed with flavor and taste. The quesadilla is filled with sautéed spinach and corn which are rich source of Iron and proteins.

These are a my quick and all time favorite meal to make.

Ingredients
Homemade Tortillas - as required
For The Filling
1 Cup Chopped Spinach/Palak
½ Cup Sweet Corn - I used frozen
1 Jalapeno - finely chopped
1 Onion - finely chopped
½ Teaspoon Garlic powder
½ Teaspoon Steak Seasoning
Salt to taste
1 Teaspoon Butter
1 Teaspoon Olive Oil
1 Cup Homemade Béchamel Sauce
Shredded Cheddar Cheese - as required

Shredded Cheeza Cheese - as required

Method
For The Filling

Heat the butter and olive oil in a pan. Add in onion and sauté for a minute or two. Now add in the chopped jalapeno, spinach and corn along with seasonings and sauté on medium high flame till the spinach has wilted. Once the spinach has wilted, add the cheese béchamel sauce mix well till it starts to thicken. Switch off the flame add in cheese and mix till melt. Let this cool completely.

Heat a non stick on medium low flame, grease it with butter, place a tortilla on it aside. Spread the spinach and corn mixture on one tortilla and spread the cheeza cheese on top of the mixture. Cover it with another tortilla.

Once browned below then flip till this side is browned. Place this in a serving plate, cut them into wedges.

Enjoy!!
Labels: Mexican, Corn, Béchamel Sauce, Jalapenos, Tortilla, Spinach, Brunch, Main course, International Cuisine, Improv Cooking Challenge, Vegetarian

Improv Cooking Challenge

Jalapenos & Tortillas

Cheese Stuffed Jalapeno Paratha by Magical Ingredients
Chiles Toreados by Pandemonium Noshery
Korean Steak Tacos by A Day in the Life on the Farm
Spinach and Corn Quesadillas by Sneha's Recipes

2 comments

Baked Apple Roses#Improv

In: Apple, Baked, Homemade

Apple Roses baked in homemade puff pastry. Apple Roses are made by rolling a row of half apple slices with a strip of pastry into a spiral. The end result is that your get a shape of natural rose flower petals.

Ingredients
2 Medium Apple - sliced
2 -3 Tablespoons Sugar
2 -3 Tablespoons Water
1 Tablespoons Lemon juice
1 -2 Tablespoon Strawberry jam
Puff Pastry Sheet - as required - this is my homemade sheet

Method

Core apples.

Cut in to halves and cut thin slices. Add this to a bowl add the lemon juice, water and sugar mix it well then microwave for 2- 3 minutes or till they just soften ( do not overcook or else you will not be able to roll them).

Remove all the slices on to paper towel,

let them dry spread on a plate.

Dust the board with flour generously. Roll the pastry sheet and cut broad strips.
Add 1 to 2 teaspoons of water in strawberry jam mix it well to make it a spreading consistency.

Spread jam on a sheet strip,

now place slices on it.

Fold on side of the sheet on to the apple to hold them in place.

Roll it into a rose shape.

Here the rose is ready, like wise make the rest.

Place them into lightly greased cupcake pan.
Bake at 180°C for 35-40 minutes.

Sprinkle icing sugar after baking( this is optional which I did not use).

Beautiful apple roses are ready to serve. These are gorgeous looking and very delicious apple roses. A must try recipe. Enjoy!

Pastry & Fruit is our theme for Improv Cooking Challenge this month.

Labels: Puff Pastry Sheet, Homemade, Baked, Apple, Improv Cooking Challenge, Jam

Improv Cooking Challenge

Pastry & Fruit

A Day in the Life on the Farm - Lemon Cream Pie
Magical Ingredients - Very Berry Turnovers
Pandemonium Noshery - Souvlaki Tvorah Fruit Slice
Sneha's Recipes - Baked Apple Roses

2 comments

Keto Cabbage & Bacon Stir Fry#Improve

In: Bacon, Cabbage, Improv Cooking Challenge

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings
Amount Per Serving
Calories 139
Total Fat 11
Net Carbohydrate 1
Fiber 1

Protein 9

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

2 comments

Nutella Filled Crepes#Improv

In: Chocolate, Crepes, Improv Cooking Challenge

This Nutella Crepe is an easy and delicious with a rich chocolate hazelnut spread. Nutella is a rich, smooth, and creamy chocolaty spread, it's so delicious and finger licking.
Makes 7 Crepes - 10" Non Stick Pan
Ingredients
¾ Cup All Purpose Flour
2 Eggs
1 Tablespoon Sugar
½ Cup Milk
¾ Cup + - Water
¼ Teaspoon Vanilla Essence
1 Tablespoon Olive Oil
A Pinch Of Salt
For The Filling

Nutella/Chocolate Hazelnut Spread As Required
For Garnishing
Sliced Strawberries
Chocolate Sauce

Method

Add all the ingredients for the crepe in a blender blend till smooth, check the consistency of the batter add water accordingly. Then strain the mixture for a smooth consistency. This will remove any lumps. Rest the batter for a least a 30 minutes to an hour.

After resting, the batter will thicken up, to ensure a thin consistency, whisk in a little water at a time. Heat a 10-inch nonstick pan over medium flame, grease it with desi ghee and wipe it clean with a kitchen paper towel. Simply pour ¼ cup of batter into the bottom of the pan, lift, tilt, and quickly swirl to create a circular shape.

It only takes a minute to set on the stovetop, then lift it with your hand on to lightly greased plate.
Repeat the process with the remaining batter, stack them on top of each other to keep warm.

Spread 2 tablespoons of Nutella over each crepe.

Fold the crepe in half, then in fourths, so it resembles a fan/triangle. Likewise make rest of the crepes.

Then garnish the top with sliced strawberries and a drizzle of chocolate sauce or whipped cream.

Labels: Crepes, Nutella, Strawberry, Chocolate, Improv Cooking Challenge

For Imrpov Cooking Challenge February 2022- Theme is Crepes & Chocolate

Chocolate Crepe Cone Dessert from Magical Ingredients
Chocolate Crepe Cake Roll from A Day in the Life on the Farm
Nutella Filled Crepes from Sneha's Recipe

2 comments

Eggless Mocha Cake#Improv

In: Cakes, Chocolate, Coffee

What's a Mocha Cake? A Mocha Cake is a mix of chocolate and coffee. This is a soft, melt in mouth cake, a best combination of coffee and chocolate in one to relish. Made this cake like a marble cake to have two distinctive layers of mocha and vanilla. Let's go to the ingredients.

Ingredients
Dry Ingredients
2½ Cup All Purpose Flour
1½ Teaspoon Baking powder
1½ Teaspoon Baking soda
¼ Teaspoon Salt
Wet Ingredients
200 Grams Butter
2 Cups Caster Sugar
150 Ml Yogurt - whisked
200Ml Butter Milk
For Mocha Cake Batter
¼ Cup Cocoa powder
¼ Teaspoon Instant Coffee powder
¼ Cup Hot Water
For Vanilla Cake Batter
2 Tablespoons Hot Water
1 Teaspoon Vanilla Essence

Method

Grease and line a pan well, then line and butter the bottom with parchment paper then flour the pan well and dust off the excess flour.
Preheat with both rods on at 180°C for 10-15 minutes.
For The Cake Batter
In a mixing bowl sieve all the dry ingredients & keep aside. .
In another mixing bowl, beat the butter and sugar till light and fluffy. Now add the yogurt, buttermilk & beat the mixture is well blended.

Now slowly add the dry ingredients in batches and continue fold the mixture with a spatula till all the dry ingredients are incorporated. Do not over mix.
Divide the batter into two parts
One part should be 1/3rd of the batter. And the other batter should be 2/3rd.
To the 2/3rd of the batter is vanilla cake mix, so add all the ingredients under the Vanilla cake and fold it well into the batter.
Now to the 1/3rd of the batter, which is the mocha batter. In the hot water mix in the cocoa and instant coffee powder till it forms a smooth paste. Add this to the batter and fold it till well incorporated, no white traces of batter should be seen.
Now that the cake batters are ready. Let's get our pan and make the marble effect to the cake. other pans used.

Pour a tablespoon or two of the vanilla cake batter. Then pour a heaped tablespoon chocolate cake batter over it. Then layer with remaining vanilla cake batter. Top it with left over chocolate cake batter.

In the same way cover the pan in same manner will all the batter in used.

Then take a toothpick or knife and just swirl it going zigzag to create some beautiful two tones effect on top.

Place the pan in a preheated oven . Keep the temperature at 180°C for 10 minutes. After 10 minutes reduce the temperature to 160°C and bake it for an hour or till a toothpick inserted it comes out clean.
Remove from oven and let it cool for 30minutes in the pan itself.