Sneha's Recipe: Keto

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Beef Bifteque - Mauritian#EatTheWorld

In: Beef, Eat the World, International Cuisine

Mauritian cuisine has a blend of influences of African, Chinese, European (mainly French) and Indian.A beef undercut steaks is called bifteck steaks. There are delicious when cooked or sautéed. The sautéed beef, so tender, served in a nice spicy tomato sauce is so simple & delicious, with spices readily available in your kitchen pantry. This is also low carb/ Keto meal. Have this with any low carb bread or flatbread with salad and makes a complete delicious meal.

Recipe adapted from here
Serves 4
Ingredients
1 Kg Beef Undercut - cut into large thin slices
2 Large Red Onion - thinly sliced
1 Medium Red Onion - cut into quarters
2 Springs Fresh Thyme
2 Teaspoons Ginger Garlic Paste
2 Teaspoons Cumin Powder
1 Teaspoon Heaped Red Chili Flakes or to taste
2 Sticks Cinnamon
3 Cardamoms
4 Large Tomatoes - crushed
4 Green Chillies - slit
½ Cup Water
Chopped Coriander Leaves - for garnish
4 tablespoon of Vegetable Oil
Salt and Pepper to taste
Method

For Marinating The Beef
In a large bowl add the thinly sliced beef, cumin, red chilly flakes, ginger garlic paste, cinnamon stick and cardamoms.
Mix everything well to evenly coat your beef with all the spices.
Cover and allow to marinate for 30 minutes.
In pressure pan heat 2 tablespoons of oil, add in the onions and fry until start to turn pink. Add in the marinated beef, stir well stirring it till it gets nicely seared. Now add in ½ cup water and the sprigs of thyme.

Close the pressure pan and on low flame let it cook for one whistle. After one whistle time it and keep it for 5 minutes. Switch off the flame and when the pressure is released, check if the beef is cooked. Now add in the crushed tomatoes, green chilly, quartered onions, taste for salt and pepper. Cook until the tomatoes are mushy, oil surfaces top of a thick gravy.

Serve hot garnished with chopped coriander leaves along with bread or steamed rice. It was so yummy will definitely try this again.

Labels: Keto, Low Carb, Beef, Eat the World, Main course, Mauritius, International Cuisine

Check out all the wonderful Mauritius recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Mauritius.

Sneha of Sneha's Recipe served up Beef Bifteque-Mauritian
Camilla of Culinary Cam makes Bol Renverse
Amy of Amy's Cooking Adventures shares a Mauritian Beet & Potato Salad
Wendy of A Day in the Life on the Farm cooked up Mine Frite (Mauritian Fried Noodles)

1 comment

Keto Salami & Egg Cups#SundayFunday

In: Basil, Black Olives, Breakfast

An easy keto one net carbs per serving for breakfast or brunch, can be meal prepped in minutes! Keto egg cups are a perfect egg muffin replacement. Salami and eggs - such a great combination, and these tasty cups are so much fun to make and eat! What I like about these egg cups that you can have fun with the toppings.

Just add whatever you like to spice up these muffins. They are so fun to make and then enjoy!! They're delicious, filling, festive and pretty.

Ingredients
Olive Oil spray
Salami slices
10 Eggs
Salt & Black pepper to taste
Optional Garnish
Chorizo slices
Sliced Black Olives
Fresh Basil
Pinch red pepper flakes
Pinch dried parsley
Shredded Cheddar Cheese
Method
Preheat the oven to 180°C.

Lightly grease the bottom and sides of a muffin pan with olive oil and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange more slices around the sides, overlapping.

This will be the salami "cup" that holds the eggs. Add a little shredded cheese at the bottom. Break an egg into each "cup."

Season the cups with salt, pepper.

Sprinkle a little cheese on top, garnish with olives, basil leaves.
Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it.

Serve immediately.
My Notes
This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don't recommend freezing the leftovers.

Labels: Muffins, Breakfast, Black Olives, Egg, Salami, Keto, Basil, Low Carb, Sunday Funday

Blue Cheese Spinach Fig Tarts by Food Lust People Love
Cheese Muffuletta (Vegetarian) by Palatable Pastime
Chicken Fajita Foil Packets by A Day in the Life on the Farm
Heirloom Tomato & Whipped Feta Sourdough Sandwich by Our Good Life
Keto Salami & Egg Cups by Sneha's Recipe
Muddy Buddy Marshmallow Brownies by Amy's Cooking Adventures
Pesto Pasta Salad by Mayuri's Jikoni
Quick Pork Liver Pâté by Karen's Kitchen Stories

7 comments

Homemade Roasted Tomato Sauce - Keto#AlphabetChallenge

In: Alphabet Challenge, Balsamic Vinegar, Carrot

A delicious and fingerlicking sauce, easy homemade sauce, that is keto, no added sugar, preservatives or peeling of tomatoes. no thickening agents, so flavorful with herbs and spices, then blended into a sauce, freezes beautifully. When tomatoes are cheap then it's perfect time to make a batch of roasted tomato sauce. Use this to make pasta, pizza for even to make a gravy.

Makes 5 Cups

Ingredients

1½ Kgs Fresh Tomatoes
1 Whole Head Garlic - peeled
2 Medium Onions roughly chopped
1 Small Carrot - chopped - optional
2 Tablespoons Olive Oil
2 Tablespoon Balsamic Vinegar
2 Tablespoons Wine - optional
2 Teaspoons Dried Oregano Leaves
2 Teaspoons Dried Basil Leaves
2 Teaspoons Dried Parsley
2 Teaspoons Dried Thyme
2 Teaspoons Dried Rosemary
½ Teaspoon Black Pepper Powder
½ Teaspoon Red Pepper Flakes optional
1 Teaspoon Pink Himalayan Salt
½ Teaspoon Keto Sweetener - I used Stevia powder
Method
Preheat oven to 200°C With both the elements on.

Cut tomatoes in pieces. Place in a large roasting pan. Scatter garlic , onion, carrot over-top. Drizzle with olive oil, wine & balsamic vinegar. Sprinkle with all the herbs, salt, peppers. Toss with a large spoon to coat.

Place in preheated oven for 60-70 minutes, stirring well half way through cooking. The mixture shouldn’t dry out completely and some of the tomato skins will char slightly. Stirring well half way through ensures that nothing gets too dark. Allow to cool.

Blend in a food processor or use immersion blender to create a sauce with your desired chunkiness level. I made a smooth sauce, strained it into a strainer. If you find the sauces tangy then add ½ teaspoon sweetener of your choice, I added stevia powder.

Here is a delicious, fingerlicking and silky smooth sauce. You will love this sauce. It has a natural roasted color, do try it, worth the effort and time taken to make this!!
Freeze this in a zip lock bag on a baking tray. When required just break pieces you require and your ready to go!!

Labels: Alphabet Challenge, Roasted Tomato, Keto, Low Carb, Sauce, Garlic, Dried Herbs, Balsamic Vinegar, Wine, Carrot, International Cuisine, Marinara Sauce, Preservatives free

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

Food Lust People Love: Celeriac Mash with Scallop Roe Butter
Sneha’s Recipe: Homemade Roasted Tomato Sauce - Keto
A Messy Kitchen: Self-Saucing Rhubarb Pudding Cake
Karen’s Kitchen Stories: Caprese Ricotta Toast
Jolene’s Recipe Journal: Rosemary Roasted Red Potatoes
Mayuri’s Jikoni: Rosolli, Finnish Salad
Blogghetti: Shrimp Fried Rice
Magical Ingredients: Ricotta Red Pepper Dip
A Day in the Life on the Farm: Rustic Rye Sourdough Loaf
Palatable Pastime: Red Hot Pepper Vinegar
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cinnamon Raisin Vanilla Zucchini Bread Muffins

6 comments

Keto Spiced Omelette Waffles#SundayFunday

In: Egg, Keto, Omelette

I given a little twist to everyone's favorite omelette with these Spiced Omelette Waffles! These are wonderful light, fluffy and net omelette. Kid will love this, not oily. Though I have said spiced but add the spices according to your taste. We enjoyed this for our dinner. Have this garlic bread and make a perfect meal or a breakfast or a lazy Sunday brunch.

Make 6 waffles
Ingredients
4 Large Eggs
¼ Cup Milk

2 Tablespoons Onion - finely chopped
2 Tablespoons Capsicum - finely chopped

2 Tablespoons Red Capsicum - finely chopped
1 Small Tomato - de seeded and finely chopped
1 Tablespoon Finely Chopped Coriander Leaves

½ Teaspoon Red Chili powder

½ Teaspoon Cumin powder

½ Teaspoon Coriander powder
¼ Teaspoon Turmeric powder
Salt to taste
Butter as required
Method

Break the eggs, add milk, red chilly powder, cumin powder, coriander powder, turmeric powder, salt to taste and give it a nice whisk. Add the onions, tomatoes and capsicum. Preheat the waffle maker. Brush it with butter.

Slowly pour the whisked egg mixture into the waffle maker, just enough so that it fills up.

Close the waffle maker and let it cook till done and risen and golden brown.

Slowly lift the egg waffles and serve.

Labels: Egg, Omelette, Waffles, Sunday Funday, Keto

For Sunday Funday we are celebrating "National Waffle Day", check other recipes.

Apple Cinnamon Waffles from Mayuri's Jikoni
Bacon Cheddar Spinach Waffles from Food Lust People Love
Gingerbread Waffles from Karen's Kitchen Stories
Gluten Free Waffles with Poached Pears in Balsamic Reduction from Sid's Sea Palm Cooking
Keto Spiced Omelette Waffles from Sneha's Recipe
Oatmeal Waffles from A Day in the Life on the Farm
Protein Waffles from Our Good Life
Waffle Cupcakes from Amy's Cooking Adventures

5 comments

Keto Peach Iced Tea#SundayFunday

In: Keto, Low Carb, Peach

Peach iced tea is a perfect and ultimate summer time drink specialty, and it's so easy to make! I am using fresh peach to make this , but can use canned peach nectar, a few bags of black tea, an easy method to make a small batch of iced tea. It's a perfect early morning or late afternoon treat. Peaches are rich in vitamins A and C, fiber, and carry antibacterial and anti-inflammatory properties.

Serves 2

Ingredients
For The Peach Nectar
2 Ripe Peaches
1 Cup Water
For The Tea
2 Cups Boiling Water
4 Black Tea Bags
4 Teaspoons Sugar -optional- I did not use
Method

Remove pits from peaches and chop.
Place in a saucepan with water and simmer ten minutes or until soft.
Mash pulp and strain contents of saucepan, discarding solids.
To Make The Tea

Into each glass, add two tea bags and pour a cup of the boiling water into each . Steep uncovered for 3-4 minutes.
Remove tea bags, stir in peach nectar and sugar (if using) into each, then fill the rest of the glass with the chilled water. Cover on the lid and refrigerate at least 4 hours before enjoying or if you want to have it immediately then Serve the tea over ice.

Taste the freshness of peach in every glass of Peach Ice Tea. Packed with the goodness of Vitamin C to boost your mood & energize you throughout the day.
My Notes

Four regular-sized (single-serving) bags of black tea; two per cup. Since iced tea is, well, iced, it can be watered down, so we use two tea bags per serving instead of one.
I don't drink sweetened drinks so I did not add any sugar to my iced tea.

Check here for other Peach recipes

Single Serving Baked Peach Crisp
Homemade Fresh Peach Nectar
Flan Entremets & Peach Jelly Dessert - Vegetarian
Peach And Orange Smoothie
Mint & Peach Raita
Baked Creamy Rice Pudding With Peaches For Two

Labels: Tea, Sunday Funday, Peach, Keto, Low Carb

Today for Sunday Funday we are sharing recipes made with "Peach".

A Day in the life on the Farm: Fresh Peach Salsa
Food Lust People Love: Homemade Peach Preserves
Sneha's Recipe: Keto Peach Iced Tea
Karen's Kitchen Stories: Peaches and Cream Mini Cheesecakes
Our Good Life: Peach and Prosciutto Flatbread
Mayuri's Jikoni: Peach Baked Oatmeal
Culinary Cam: Roasted Peach-Tomato Gazpacho with Crème Fraîche

5 comments

Keto Chinese Steamed Buns#BreadBakers

In: Almond Flour, Asian Cuisine, Bread Bakers

If you are on Keto and longing for Chinese steamed buns ,then these are for you which are not only gluten free, but pillow-soft, delicious and will go well with any Asian food. You can also make a sandwich with whatever filling you want.

These also freeze very well. If you want them sweet, then you can increase the sweetener in the batter. I enjoyed them as a savory sandwich and also make these to enjoy with gravy instead of rice. These do not have an egg taste or flavor. To cut that flavor, have added a teaspoon of apple cider vinegar. Do try these they are soo..oo.. good!

Ingredients
½ Cup Almond Flour
⅛ Teaspoon Stevia powder
1 Teaspoon Baking powder
⅛ Teaspoon Salt
4 Large Eggs
1 Tablespoon Mayonnaise
1 Teaspoon Apple Cider Vinegar
Method

Mix all dry ingredients together and mix well then add the eggs and mayonnaise mix till combined.

Place a 2 tablespoons of batter in each silicone mold and steam it for 10 minutes on high flame or on a water bath in the oven 180°C for 13 minutes.

Cool & unmold.

Slice and make sandwiches with the filling of your choice

or dunk them in any gravy.
My Notes

I used an aluminum cupcake tin and they didn't stick at all. I used steel plates to make large ones, but batter did stick to the bottom. Make them in silicon mold or place a greased parchment paper before adding the batter to the steel plates.

Labels: Egg, Almond Flour, Chinese, Steamed, Asian Cuisine, Breads, Bread Bakers, Keto, Low Carb

#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 of 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. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Steamed Breads.

Bao Buns from Passion Kneaded
Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
Keto Chinese Steamed Buns from Sneha's Recipe
Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
Steamed Cranberry Pecan Honey Bread from Food Lust People Love

5 comments

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

In: Chicken, Chicken Drumsticks, Indian

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these.
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket.

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them.

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well.

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom

seal them with two tooth picks or stitch them ( I stitched them).

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly, stuffed chicken and saute on high flame for 3 minutes

turning them till they turn pink to white.

Add the 1 cup water, tomato puree, chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked.