Boiled Egg Sandwiches#SundayFunday

These are classic egg salad sandwiches , which is loved by everyone, It's simple Egg Salad Sandwich recipe easy to make, easy to customize, a winner for kids and adults alike.

Ingredients

8 Hard Boiled Eggs - finely diced
1 Cup Mayonnaise
¼ Teaspoon Onion powder
½ Teaspoon Salt
1 tsp Mustard powder
¼ Teaspoon Garlic powder
¼ Teaspoon Black pepper
1 Teaspoon Dill - finely chopped - optional
White Bread Slices - as required
Method 

In a bowl, mix the eggs, mayonnaise, onion powder, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate few hours. To serve, spread equal amounts on the slices bread; top with remaining bread slices to make sandwiches. Wrap them in damp cloth and place it in a zip lock bag. Refrigerate these for at least 2 - 3 hours. Before serving cut off the sides and then cut them in triangles. Serve and enjoy!! Prefect for a party or picnic or just a get to gather.

Labels: Hard Boiled, Bread Slices, Mayonnaise, Appetizer, Kids delight, Tiffin, Sandwiches

• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Cranberry Brie Bites by Mayuri's Jikoni
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by  Food Lust People Love

Puneri Batata Vada#Alphabet Challenge

Puneri Batata Vada is different from what you get in Mumbai.  When I, first ate them, was, surprised to to have a entirely different version of vadas. These are not spicy and no tempering is given to the potato filling and they are like patties. Check the  Vada Pav (Mumbai Style)  recipe.

Ingredients  

4 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced
1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Mint Leaves - finely chopped
1 Teaspoon Lemon Juice
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt or to taste
For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A Pinch of Turmeric Powder
For Serving

Fried Green Chillies / Mirchis - as required
Dry Lasun Chutney 
Mint  Chutney

Method
Batter for the coating
In a bowl add besan, salt to taste ,turmeric and red chilly powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should not be very thick and not watery. The consistency should be such that it forms a thick coating on the potato vada.

To make the Vada 

In another bowl / plate take the mashed potatoes. Add the green chilies, garlic, ginger, coriander, mint, onions, salt to taste and lime juice, mix well. Divide them into equal portions. Oil your hands lightly and make patties. Keep aside

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

To fry the batata vada

Once the oil is hot enough to fry the vadas, dip the flattened patties with the batter. Leave them very gently and carefully in the oil one by one.

Fry the vadas turning the sides only after one side is cooked and golden. Repeat the process for the rest of the vadas.

Transfer them to a paper towel to remove excess oil.

Now that  frying the vadas,  is done, in the same oil deep fry some green chilies.  Sprinkle some salt on them. Green Chillies / Mirchis will be ready to eat with the vada.

Serve hot ... 

These vadas are fried to perfection, crisp and served on its own or with Dry Lasun Chutney , or Mint  Chutney or Kethcup and fried green chilies. They taste awesome. 

Labels :  Starters,  Street food, Savory Snacks, Pune, Kids delight, Snacks, Vegetarian, Vegan, Gluten free, Alphabet Challenge 

• Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel 
• Blogghetti: Easy Peanut Butter Chocolate Swirl Bark 
• Food Lust People Love: Homemade Piri Piri Sauce 
• A Messy Kitchen: Layered Berry Panna Cotta
• Mayuri’s Jikoni: Palak Paneer Paratha 
• Jolene’s Recipe Journal: Parsley Pesto 
• Magical Ingredients: Peas and Poppyseed Paratha
• Karen’s Kitchen Stories: Pork Carnitas (Instant Pot) 
• Sneha’s Recipe: Puneri Batata Vada 
• A Day in the Life on the Farm: Southern Potato Salad 

Kala Chana Batata Chaat#Alphabet Challenge

This is our dinner meal ,wherein, we wanted something different and quick to make, so made this street food chaat. This is super delicious and easy to make. You will love it, do try!

Serves 2
Ingredients
½ Cup Kala Chana /Brown Chickpeas
2 Medium Potatoes - boiled & cut in small cubes boiled
1 Medium Tomato - deseeded & diced
1 Medium Onion - roughly chopped
2 Tablespoon Chopped Coriander leaves
2 Tablespoon Chopped Mint leaves

For Garnishing
Fine Nylon Sev
Chaat Puris - crushed
Ingredients The Chutney
½ Cup Sweet Date & Tamarind Chutney
1 Teaspoon Yogurt
1 Green Chilly - deseeded & chopped
2 Small Cloves Garlic - chopped
15 - 18 Mint Leaves
A Pinch Asafoetida Salt to taste
1 Teaspoon Heaped Besan/Gram flour
A Pinch Turmeric powder
½ Teaspoon Level Chat masala
1 Tablespoon Lemon juice
½ Teaspoon Red Chilly Flakes
1 Tablespoon Oil
Method

Wash and soak the brown grams overnight or for 6 - 8 hours, Drain the water and wash the grams in fresh water. 

Then boil this in a pressure cooker with 1½ water. Keep it on high flame for a whistle, then reduce the whistle and keep it for 12 minutes. After 12 minutes take one whistle again on high flame. Switch of the flame and let the cooker cool. Drain all the water from the grams.
For The Chutney

Blend together the sweet date & tamarind chutney, yogurt, green chilies, cloves, coriander, mint, blend all together to a fine paste, keep aside.
To Make the Chana Chaat

Heat oil, add asafoetida, gram flour and stir it continuously till it releases an aroma. Now add turmeric powder, the blended chatni, cook for 5 minutes or till it thickens. Add in the boiled chana, potatoes, the red chilly flakes, chat masala and salt to taste, mix well let this sizzle for 2 minutes. Switch off the flame. Then add in tomatoes, onion, chopped coriander and mint, mix all well.

Serve immediately with a dash of lemon juice. This should be eaten hot.

Enjoy with a sprinkle of sev & crushed puri !!

Labels: Alphabet Challenge, Brown Grams, Kala Chana, Chaat, Serves Two, Street food, Kids delight

A Day in the Life on the Farm: Kwasnica (Polish Sauerkraut and Pork Soup) 

Jolene’s Recipe Journal: Key Lime Pie Cocktails 

Mayuri’s Jikoni: Khamang Kakdi 

Sneha’s Recipe: Kala Chana Batata Chaat 

Culinary Cam: Purple Napa Kimchi 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Kalamata, Mozzarella, & Tomato Couscous Salad 

Blogghetti: Key Lime Mousse Tarts 

Karen’s Kitchen Stories: Kung Pao Chicken 

Food Lust People Love: Korean Barbecue-Style Meatballs 

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 

Halloween Chicken Worms Nuggets#SundayFunday

A crisp, crunchy Halloween Chicken Worms Nuggets are kids staple. They will love these and make perfect fun Halloween party snacks.

Ingredients
For The Chicken Marination
250 Grams Chicken - cut into cubes
½ Teaspoon Level Tandoori Masala
½ Teaspoon Level Red chilly powder
½ Tablespoon Lemon Juice
½ Teaspoon Level Salt or to taste
1 Egg 
2 Tablespoons Heaped Corn Flour
For The Coating
2 Packets Instant Noodles Oil for frying

Method

Boil the noodles along with masala packet that's inside and cook them just 50% or take just one boil. Immediately drain the noodles. Keep aside to cool.

Add the corn flour and mix well so that the noodles are coated.
Cut chicken into cubes. Add all ingredients in a bowl. Marinate this for 30 minutes.

Take a piece of chicken and roll in noodles. Then press nicely with hands. Refrigerate them till ready to fry. Heat oil in deep frying pan. Fry them in hot oil till golden.

Halloween Chicken Worm Nuggets a are ready. 

Labels: Halloween, Chicken, Nuggets, Instant Noodles, Party pleasers, Deep Fried, Kids delight, Sunday Funday

• Black Widow Cookies from Amy's Cooking Adventures
• Ghoulishly Good Halloween Care Packages from Culinary Cam
• Green-Eyed Monster Chocolate Oatmeal Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Halloween Chicken Worm Nuggets from Sneha's Recipe
• Magically Easy Pumpkin Spice Cake from A Day in the Life on the Farm

Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

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

Eggless Brookies /Brownie Cookies#SundayFunday

Brownie+ Cookie = Brookies, yes that excatly what Brookies are... a combo of brownie plus cookie which divine..hmmm.. soft & chewy. If you are craving for rich brownie or cookies for your tea, then should make these brookies which are so satisfying. Prefect for a tea party.

These are so quick to make, if you have all ingredients in the pantry they just take from start to finish 20 to 25 minutes that's it. 

Make these and give them as a gift whenever you visit your friends or relatives or take them for a picnic. They will never ever believe that they are homemade. So let's make these divine Brookies...

Makes: 12 Brookies
Ingredients
½ Cup All Purpose Flour
¼ Cup Dark Cocoa Powder
¼ Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
⅓ Cup Sugar powder
¼ Cup Butter - softened
½ Teaspoon Vanilla Essence
2 Teaspoon Milk or a few drops more - to make a smooth dough.
¼ Cup + 1 Tablespoon Chocolate Chips

Method

Sieve the flour, cocoa, baking powder and baking soda. Stir in the sugar. Mix well until combined.

In a big plate cream the butter with your palms for a minute then add vanilla essence and cream it till mixed. Add the flour mix and 1/4 cup chocolate chips, mix lightly with your fingers till it forms bread crumbs. Then add milk a teaspoon at a time and bring it together to form a smooth dough.
Place the dough on a cling flim and chill the dough in the fridge for 15 to 20 minutes. 

In the meantime preheat the oven to 160°C. Line a baking tray with parchment paper.

Take the dough out make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies will spread. Press the brookies with a fork lightly then place the remaining chocolate chips on it so they can be seen on top once baked.

Bake for 12 minutes only. Switch off the oven. The brookies will be soft or seem undone, but don’t bake longer or they will burn or turn crispy. Leave them in the oven for 5 minutes then take them out and keep them on the tray for another 10 minutes until fully cool and immediately transfer to an airtight container.

My Notes
I used just 2 teaspoons milk to make the dough since the butter used was absolutely soft, used the butter that is always out, kept my on the breakfast table.
To make them vegan, replace milk with almond or soy milk.
If you are using unsalted butter then add a pinch of salt.

Labels: Brookies, Biscuits & Cookies, Chocolate, Kids delight, Eggless, Sunday Funday 

• A Crostini Array by Culinary Cam
• Bacon & Chive Deviled Eggs with Hot Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Truffle Cookies by Karen's Kitchen Stories
• Eggless Brookies /Brownie Cookies by Sneha's Recipe
• Grill Cake (and Vanilla Cake Recipe) by Amy's Cooking Adventures
• Lentil Mushroom Feta Calzones by Food Lust People Love
• Lobster Roll Pasta Salad by A Day in the Life on the Farm
• Mayo-less Tuna Salad by Our Good Life