Colourful Fruit Salad Pudding#SundayFunday

Colourful Fruit Salad Pudding is very quick and easy to make. It is a wonderful recipe that you could make for a family get together or parties. This is a special delight for kids who will love this this fruit salad which is also healthy and it is an easy way to get them to eat plenty/all kinds of fruit at once.
For this you can use any fruit that is readily or seasonal available, but do try this ... it's a delight isn’t it…!!!

Ingredients
Grapes - Green & Black
Pears
Watermelon
Apple
Musk Melon
Boiled Brown Gram
Greek Yogurt/Thick Fresh Hung Curd - whisked
Sweet Date & Tamarind Chutney
Homemade Frankie Masala

Method

Take the fresh curd and drain the water by hanging it over night or 4-5 hrs in the refrigerator. Then whisk it. Keep it in the refrigerator till you assemble the fruit salad.

Chop the fruits in small pieces.

In a bowl layer all the cut fruits and add Homemade Frankie Masala to taste. Mix well. Spoon these into individual serving bowl. Add the whisked hung curd. Add a drizzle of sweet chutney, then again a dash of frankie masala. 

Serve chilled, Enjoy your colourful pudding.  
Labels: Fresh Fruits, Salad, Pudding, Kids delight, Yogurt, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.     

• Cereal and Milk Pancakes from Palatable Pastime
• Colourful Fruit Salad Pudding  from Sneha’s Recipe
• Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
• French Bean Watermelon Radish Salad from Food Lust People Love
• Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
• Naturally Dyed Rainbow Pasta  from Amy’s Cooking Adventures
• Rainbow Roasted Vegetables from A Day in the Life on the Farm
• Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories  

Paneer Lollipops#SundayFunday

A yummy combination of paneer slices on stick marinated with spices, called paneer lollipop is a perfect snack to prepare over the weekend or a party! These are a realy kid's delight.
Ingredients
250 Grams Paneer
For The Marination
¼ Teaspoon Vegetarian Stock Powder
2 Tablespoons Red Chilly Garlic sauce
¼ Teaspoon Garam Masala Powder
¼ Teaspoon Coriander Powder
¼ Teaspoon Amchur/Mango Powder
2 Tablespoons Corn flour
For The Paste/Slurry
¼ Cup All Purpose Flour
¼ Cup Corn Flour
Salt & Black Pepper Powder to taste
Water as required to make a thick paste
Other Ingredients
Toothpicks as required 

¼ Cup White Sesame Seeds
Corn Flour as required for rolling
Oil as required for frying

Method

Wash and cut the paneer into broad/lollipop sticks.

In a large bowl add all the marination ingredients and make thick paste, add paneer sticks and toss it so that the spices stick to paneer sticks and leave aside for about 20 minutes,
Now take another bowl and add the slurry ingredients to this and add salt n pepper and dissolve with water to make a thick coating paste. 

Pierce each paneer lollipop to a stick one by one and roll each in dry corn flour and then roll in slurry, shake this lightly to make a even coating. Then roll in  sesame seeds. 

Heat oil in broad frying pan, shallow fry each paneer lollipop on medium high flame till one side is golden brown then flip and fry till all sides and golden. Serve hot with ketchup or any chutney or your choice.  

Very yummy and delicious .......crispy from outside and soft from inside with a rich garlic flavor.

My Notes 
I haven't used any salt in this recipe as chilly garlic sauce and stock has already lot of salt content in it ..you could check the marinade and use according to your taste.       

                                      

Labels: Paneer, Starters, Appetizer, Kids delight, Party pleasers, Sunday Funday, Vegetarian, Eggless

For Sunday Funday our theme is Something On A Stick, Host is Mayuri.
Here are some delicious recipes of Something On A Stick:  

  

Something On A Stick:

• Amy’s Cooking Adventures: Bacon Mini Cheese Balls on a Stick
• A Day in the Life on the Farm Homemade Corndogs
• Food Lust People Love: Marinated Turkey Kabobs - Shish Hindi
• Karen’s Kitchen Stories: Mini Caprese Salad Skewers
• Sneha’s Recipe: Paneer Lollipops
• Mayuri’s Jikoni: Vegetable Seekh Kababs 

Pulled Chicken & Celery Sandwiches#SundayFunday

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles. 

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event our host, is Wendy of A Day in the Life on the Farm.   

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

Hunter Beef Sandwiches#Foodieextravaganza

These Beef Sandwiches are incredibly delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box. You can cut up beef roast in smaller portions, repackaged it and send this as a gift to your loved ones or carry them for a party. 

For the recipe  the Hunter Beef Roast check the recipe here.

Ingredients
Hunter Beef  - sliced / shredded
Cheese slices - as required
Mayonnaise - as required
Dijon Mustard - as required
Romaine Lettuce - as required
Pickled Radish Slices - as required
Tomato Slices - as required
Butter as required to Toast
Hot Dog Buns/Bread Slices

Method
Slice the Hunter Beef thinly or shred it whatever way you wish. I have made burger's as well as sandwiches with this.

For the shredded Hunter Beef sandwiches 

I, shredded the beef and then buttered the slices , topped it shredded hunter beef and enjoyed.
For the Hot Dog Buns

Applied butter to the hot dog buns then toasted it, slathered it with mayo then Dijon mustard, then placed a lettuce leaf, arranged the hunter beef slices, tomato slices and pickled radish on top, placed a slices of cheese, closed the buns.
Serve and enjoy!! 
Labels: Foodie Extravaganza Party ,Beef, Sandwiches, Burgers, Kids delight, Snacks

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. We are posting recipes for ways to use up Leftover Corned Beef. 

• Corned beef and Cabbage Soup by A Day in the Life on the Farm
• Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen's Kitchen Stories
• Hunter Beef Sandwiches by Snehas Recipe
• Palusami - Samoan Stewed Greens by Pandemonium Noshery
• Reuben Mac & Cheese by The Spiffy Cookie
• Reuben Pizza by Palatable Pastime

Cheesy White Sauce Chicken Buns#BakingBloggers

For any day of the week your can prepare these quick, tasty and easy cheesy chicken buns or make it for a party and your guest will enjoy it especially kids. This can be made with any leftover chicken or boiled chicken.

Ingredients 
5 Small/ Mini Buns
1 Cup Leftover Chicken - cut into small pieces
1 Cup Thick Bechamel Sauce
1 Cup Cheeza Cheese

Method

Cut the buns in the center and scoop out a little of the center

Then add the white sauce, top it with chicken (I used Leftover chicken roast).

Sprinkle lots of cheese

Baked in a preheated oven 180°C with both the elements on for 10 minutes. Serve these when still warm.

Labels:  Chicken, Leftover series, Bechamel Sauce, Buns, Starters, Kids delight, Baking Bloggers 

Baking Bloggers December 2021

Baked Party Appetizers

• Brie Gougere from Sid's Sea Palm Cooking
• Cheddar Cheese and Pecan Crisps from Karen's Kitchen Stories
• Cheesy White Sauce Chicken Buns from Sneha’s Recipe
• Crescent Roll Samosa Wreath from Magical Ingredients
• Mini Christmas Cakes from Small Batch Baking Kitchen
• Monte Cristo Puffs from Palatable Pastime
• Pigs In A Blanket Christmas Wreath from Making Miracles
• Shrimp and Pork Roll Lettuce Cups from A Day in the Life on the Farm

Instant Noodles Shots#Foodieextravaganza

This makes a delicious party pleasers, especially for a kid's party. Kid's will really love these party shots. These shots are not spicy, but, creamy and delicious. Made these with instant noodles

Ingredients

For The  White Sauce 
2 Tablespoons Butter
1½ Tablespoons All Purpose Flour
250 Ml Milk
2 Tablespoons Red & Green Capsicum chopped
2 Tablespoons Green capsicum chopped
2 Tablespoons Sweet Corn
1 Medium Onion chopped
½ Teaspoon Fresh Oregano leaves
½ Teaspoon Fresh Thyme
½ Teaspoon Fresh Basil - finely chopped
½ Teaspoon Wild Garlic Green - finely chopped
½ Teaspoon Black pepper powder
Salt to taste
Mix of Grated Mozzarella and Cheddar cheese - as require

For Instant Noodles
500 Ml Water
2 Packet Instant noodles -70 Grams each
2 - 3 Tablespoons Pasta Sauce
1 Tablespoon Chopped Oregano, Thyme & Basil as required
A Sprinkle of Red Chili flakes
For Garnishing
2 Tablespoons Yellow Capsicum
Basil Leaves
Method 
For The White Sauce

Add all the ingredients and seasoning in a sauce pan and whisk till the sauce starts thicken, add cheese and cook till the sauce thicken but is of a slightly pouring consistency. Switch off the flame, then add the onion, corn, green and red capsicums and the herbs a mix well. Keep aside.
For The Instant Noodles

In a large pan add water and bring it to a rolling boil, add in the instant noodles and the noodle masala that you get along with the pack, cook till the water evaporates on high flame. Now add in the herbs, chili flakes mix well. If you want a this stage you can add in the pasta sauce. But I preferred to give a layer on top.
To Assemble

Take shot glasses pour 2 tablespoons white sauce, then a layer of instant noodles (1 tablespoon heaped)

repeat the layers according to the height of the glass ( do not fill up to the brim it should be 3/4th only filled)

After the last layer of noodles , spread the pasta sauce

then top it with a layer of white sauce. garnish with yellow capsicums, basil leaves and a sprinkle of cheese.

Serve this warm. 

Enjoy!!
Labels: Foodie Extravaganza Party, Instant Noodles, Pasta & Noodles, Pasta sauce, Kids delight, Shot Glass Desserts and Verrines, Vegetarian   

• Baked Mostaccioli by Palatable Pastime
• Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
• Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
• Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
• Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
• Instant Noodles Shots by Sneha's Recipe
• Karen’s Lasagna Bolognese by A Day in the Life on the Farm
• Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
• One Pot Lasagne Soup by Our Good Life

Potato Lollipops#FoodieExtravaganza

Potato is the universal and staple vegetable that is eaten the most in the world. Today I am sharing a starter/snack made with baby potatoes wherein kids and adults will love these tasty lollipops, this can be served a party pleaser or enjoyed on a rainy day.

This a very quick and yummy snack which can be made in a jiffy, provided you have boiled baby potatoes at hand. This potato recipe is made by marinating potato in flour mixture and then deep frying it in oil.

Ingredients
15-20 Baby Potatoes- boiled and peeled
3 Tablespoons Heaped All Purpose Flour
3 Tablespoons Heaped Corn Flour
1 Tablespoon Kashmiri Red Chilly powder
1 Tablespoon Lemon juice
Salt to taste
A Sprig Curry leaves - finely chopped
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Orange Red Color
Water as required
Oil for frying

Method

In a bowl, add all purpose flour, corn flour, chilly powder, lemon juice, salt, color, water, mix well and turn into a thick coating batter. 

Add the baby potatoes, curry leaves, coriander leaves, into the mixture

mix so that all the potatoes are coated well. 

Heat oil in a deep frying kadai, when the oil it hot, with a spoon drop each potato gently into the hot oil and fry on medium high flame till they are golden and crisp. Take them out on to a kitchen paper towel.

Serve them on a platter with a tooth pick pierced on each.

Crispy Potato Lollipops are ready.

I served them with Sweet Date & Tamarind Chutney.
These have to eaten hot or else as they cool the outer covering will start to turn soft.

Labels: Baby Potatoes, Savory Snacks, Starters, Kids delight, Foodie Extravaganza Party, Vrat, Deep Fried, Vegan

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen's Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sneha's Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara's Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

Mango Pudding - A No Bake Dessert#SundayFunday

I love mangoes and enjoy eating them they are so good. Using them to make any dessert or cake feels like as though you’re punishing them if you try to make something out of it. But any way my hubby wants a sweet dish after every meal. If no sweet dish,then,  he will have chocolates. Since mangoes are in season  kuch meetha bhi bana chhaye. 

So here is a refreshing and cool Mango Pudding...you will love it.

Makes around 8 - 10 shot glasses/glass verrines
Ingredients

For the Mango Pudding 

80 Ml Milk 

½ Teaspoon Gelatin
1 Tablespoon Water 

2 Tablespoon Level Sugar 

100 Ml Fresh Cream 

1 Teaspoon Sugar 

½ Cup Mango Puree 

For the Milk Pudding 

150 Ml Milk 

1 Teaspoon Level Gelatin
1 Tablespoon Water 

2 Tablespoons Heaped Condensed  Milk 

For the Mango Sauce 

1 Cup Mango Puree 

40 Ml Water  

½ Teaspoon Gelatin  

Method
First - Make the Mango Pudding 

Soak the gelatin in water for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add sugar and keep stirring till sugar melts. Strain this mix.

In a another bowl add sugar and cream and whisk till it form soft peaks add the mango puree and mix well. Now add the gelatin mix to the pudding and mix well. 

Pour it on to the serving bowl or glass and tap to remove any bubbles keep it to set in the refrigerator.

Second - Make the Milk Pudding 

In a tablespoon of water add the gelatin , set it aside for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add the condensed milk and stir. 

Strain this mix, then pour this over the chilled / set mango pudding layer and refrigerate till this sets.

The Top Layer - Mango Sauce

In a sauce pan add the water and the gelatin and it aside for 5 minutes to bloom . Heat the water and gelatin till it melts do not bring this to a boil. 

Let it cool for 3 to 4 minutes then add mango puree and mix it well, then pour this over the pudding and swirl it till the edges. Refrigerate.

Serve this chilled, garnish it mango pieces or blueberries.
This is a perfect summer dessert! It's so refreshing and cool.
I used shot glasses/glass verrines to make these, but, you can use one big serving bowl to set this pudding.

Labels : Shot Glass Desserts and Verrines, Sweets & Desserts, Mango Sauce, Mango, Party pleasers, Kids delight, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " No Bake Desserts".

• Carlota de Limón from Food Lust People Love
• Drumstick Dessert from Palatable Pastime
• Oreo Icebox Cake from Amy's Cooking Adventures
• Mango Pudding - A No Bake Dessert from Sneha's Recipe
• Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
• Pineapple Mousse from Mayuri's Jikoni