Keto Fried Cabbage Momos#SundayFunday

Fried Cabbage Momos is a low-carb twist to the traditional momos. If you have been missing out on your favorite momos while following a Keto diet, try this Keto Fried Cabbage Momos. It’s perfect comfort food but without those extra carbs. Try these low-carb momos for guilt-free snacking anytime you want. 
Ingredients
1 Medium White Cabbage
2 Spring Onions/ Scallions - chopped finely
1 Teaspoon Ginger Garlic Paste
500 Grams Minced Meat ( I used half if each beef & pork)
1 Tablespoon Soy Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Level Pink Himalayan Salt
½ Teaspoon Black Pepper Powder pepper (to taste)
Butter (for frying)
Method

Remove the center stem creating a well so that the leaves can loosen while boiling.

Parboil the white cabbage boiling water for 3- 4 minutes. 

Once the Cabbage Leaves are done, remove the Cabbage Leaves from the water.Drain and remove excess water with a towel, then divide the cabbage into single leaves.

In a bowl, mix the finely chopped spring onions, ginger garlic with the minced meat. Season with salt, red chilly flakes and pepper, but be cautious with the salt due to the soy sauce.
Now depending on the size of the Momos you want and the size of the Cabbage Leaves present, you can either use one whole Cabbage Leave to make a Momo or tear the leaf in half. It's really up to you!

Lay out the cabbage leaves and place one tablespoon heaped of the stuffing on each leaf. 

Fold them up and close tightly.

On the same container, which you used to boil the Cabbage, put a strainer and add a little oil to it and spread it around. Add the Momos one by one to it, and cover it and let it cook for about 12-15 minutes. Cool them a little. 

Heat a pan with butter and fry the momos 

until they turn brown on both sides.

Serve the momos with Sriracha sauce or soy sauce for dipping.

Labels: Keto, Low Carb, Momo, Cabbage, Meat, Asian Cuisine, Sunday Funday 

For Sunday Funday we are sharing Momos Recipes

• Easy Veg Momos from Cook with Renu
• Keto Fried Cabbage Momos from Sneha’s Recipe
• Kothey Momo - Himalayan Dumplings from Food Lust People Love
• Spiced Lamb Dumplings - Nepalese Momo from Karen’s Kitchen Stories  

Low Carb 2 Ingredient Oats Bread#AlphabetChallenge

This low carb, gluten free, light, quick and easy bread, do try this bread is really good for sandwiches. 

Ingredients
2 Eggs
4 Tablespoons Gluten Free Oat Flour
½ Teaspoon Baking powder
¼ Teaspoon Garlic Salt / All Purpose Seasoning
½ Tablespoon Olive Oil
Method

Break the egg in a large bowl add the oats powdered, garlic salt, olive oil and whisk well, till it forms a smooth batter without lumps. Pour this into a silicon muffin pan and bake at 180°C in a preheated oven for 18 -20 minutes.

Cool the bread then unmold.

Slice and make a sandwich of your choice. This bread is perfect for sandwiches. 
Labels: Alphabet Challenge, Baked, Gluten Free, Low Carb, Oats, Egg, Breads

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "L" 

• Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Lamb Shoulder Roast from Food Lust People Love
• Greek Pork Chops from A Day in the Life on the Farm
• Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
• Lasooni Palak from Mayuri’s Jikoni
• Lemon Lavender Scones from Blogghetti
• Lemon Lush from Jolene’s Recipe Journal
• Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
• Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

Venezuelan Pollo Mechado (Shredded Chicken) - Keto#EatTheWorld

This is a luscious shredded chicken accented with garlic, bell pepper, tomato, the chicken is moist and taste delicious. This actually like a chilly fry / stir fry. Perfect for sandwiches, make a great keto meal.
Ingredients
500 Grams Skinless, Boneless Chicken Breasts
1 Tablespoon Olive Oil
1 Medium Onion - thinly sliced
1 Green Or Red Bell Pepper - chopped
3 Cloves Garlic - minced
1½ Tablespoon Lime Juice
½ Teaspoon Salt & Pepper or to taste
1 Large Tomato - chopped
2 Tablespoon Freshly Chopped Coriander Leaves
2 - 3 Tablespoons Chicken Stock
Method 

Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 10 - 15 minutes. Transfer chicken to a work surface and cool until easily handled.

Heat olive oil in a skillet over medium flame, cook and stir onion till they are translucent. Add bell pepper, cook and stir until onion and pepper are softened. Add garlic, cook and stir until fragrant, for a minute or two. Cover skillet and cook onion mixture until slightly browned.

Shred chicken using your hands and sprinkle into the onion mixture along with the chicken stock ( the stock will keep the chicken moist and not dry it out). Add lime juice season with salt. Stir chicken mixture cover and cook, until heated through and flavors have blended, 5 to 7 minutes. Mix coriander leaves and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 7 to 10 minutes. 

Ready, garnish with coriander leaves!! This is traditionally served with arepas.

Labels: Chicken, Keto, Low Carb, Healthy, International Cuisine, Venezuela,Eat the World

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. 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 this month we are sharing recipes of "Venezuela"

• Carne Mechada (Venezuelan Shredded Beef) from Amy’s Cooking Adventures
• Venezuelan Pollo Mechado (Shredded Chicken) - Keto from Sneha’s Recipe
• Perico from Culinary Cam
• Perros Calientes from A Day in the Life on the Farm

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2 
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set,  Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.  

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Thai Chicken Summer Rolls from Food Lust People Love
• Vegan Summer Rolls from Mayuri's Jikoni

Keto Rutabaga French Fries#SundayFunday

Rutabaga is a root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb Rutabaga Fries.
Healthy oven-baked rutabaga fries with a great crunchy exterior and a fluffy interior. Although these fries can’t replace potato fries, they’re a wonderful substitute with way less carbs! Making these fries is a great way to incorporate more veg in your keto diet.

It's called rutabaga in the US, swede in the UK, swedish turnip or yellow turnip but in England, swede  or neep in Scotland, in Russian it’s bryukva and in India we call it shalgam.

The trickiest part is peeling and slicing the rutabaga. Rutabagas are quite hard, so cutting through them is not as easy as slicing a potato. You can either peel the rutabaga using a potato peeler or a paring knife.

Ingredients
3 Rutabaga's - cut into ½-inch fries
2 Tablespoons Olive Oil
2 -3 Springs Fresh Thyme
A Sprinkle Of Paprika Powder
A Sprinkle Of Garlic Powder
A Spinkle Of Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
Method
Preheat the oven to 200°C and line a large baking sheet with parchment paper.

Combine rutabaga fries with oil, paprika, garlic powder, thyme, salt and pepper on the prepared sheet pan, and toss until evenly coated. Arrange the rutabaga fries on the baking sheet in a single layer leaving space in between them.

Bake for 30- 40 minutes, flipping the rutabaga fries halfway through; until they are crisped on the outside and cooked through on the inside. 

These are excellent for snacking. Always keep these handy when rutabaga is in season.
Lables: Rutabaga, French Fries,Oven Roasted, Keto, Low Carb, Healthy snacks,Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing recipes with UK -  Fries / Chips.

Sunday FunDay - 22 March 2026 - Fries/Chips Final html

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

Fingerlicking Garlic Coconut Chutney#AlphabetChallenge

This chutney recipe is a simple made with garlic, coconut it's fingerlicking & delicious. Goes well with dosa, snacks or sandwiches, you can also enjoy with rice as a side dish.

Ingredients
2 Big Cloves Garlic
½ Cup Packed Grated Coconut
¼ Teaspoon Cumin powder
Sendav Namak to taste
1 Tablespoon Oil
½ Teaspoon Low Carb Sweetner
2 Green Chillies - not spicy
2 Spicy Green Chillies
Juice of One Lime
3 Tablespoons Coriander leaves
5 Mint Leaves 
Method

Use freshly grated coconut.
Grind all together with little water as possible to the fine paste. Fingerlicking Garlic Coconut Chutney is ready.

Labels: Garlic, Coconut, Green Chilly, Side Dish, Chutney, Indian, Alphabet Challenge, Low Carb, Keto

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "F"

Karen’s Kitchen Stories: Brazilian Feijoada - Black Bean Stew with Beef and Pork
Sizzling Tastebuds: Eggless Flourless Chocochip Brownies
Mayuri’s Jikoni: Fansi Dapka Nu Shaak
Magical Ingredients: Feta Potato Swirls
Sneha’s Recipe: Fingerlicking Garlic Coconut Chutney
Jolene’s Recipe Journal: Funfetti Pancakes 

A Messy Kitchen: Fortune Cookie Crust
A Day in the Life on the Farm: Gruyere and Apple Cider Fondue
Food Lust People Love: Lamb Feta Mint Patties
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Lemony Potato & Fennel Rotisserie Chicken Soup
Blogghetti: One Pan Chicken Fajita Pasta  

Keto Dairy Free Savory Crepes With Almond Flour#AlphabetChallenge

I love crepes for breakfast, so I made these large crepes for me to enjoy. These crepes are dairy free, these are good to enjoy with sugar free jam.
Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan
Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "D" 

• Karen’s Kitchen Stories: Chocolate Covered Sandwich Cookies with Dulce de Leche
• Food Lust People Love: Coconut Cream Date Caramel
• Mayuri’s Jikoni: Dalithoy,Konkani Style Dal 
• Blogghetti: Deviled Egg Charcuterie Board
• Jolene’s Recipe Journal: Dirty Shirley
• Magical Ingredients: Dragon Paneer Roll 
• Sneha’s Recipe: Keto Dairy Savory Crepes With Almond Flour
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan & Cheddar Pimento Corn Chip Dip 
• A Day in the Life on the Farm: Ricotta Gnudi with Creamy Mushroom Sauce 
• Culinary Cam Sesame Dandelion Greens, Siguemchi Namul-Style
• A Messy Kitchen: Sticky Toffee Swirled Cookies 

St. Lucia Grilled Pork With Souskai Sauce - Keto#EatTheWorld

Souskai (or Sous Kay) is a vibrant, fresh Caribbean sauce and seasoning from St. Lucia and the French Antilles. This Souskai sauce is so delicious, you must try this. This can be used to marinate any meat, poultry or fish.
Adapted from here
Ingredients
For The Pork Chops Marination
1kg Boneless Pork Chops 

1 Teaspoon Pink Himalayan Salt
1 Teaspoon Pepper powder
1½ Teaspoon Curry Powder
1 Teaspoon Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon All Purpose Seasoning
3 Tablespoons Souskai Sauce

For The Souskai Sauce
1 Medium Onion - diced
3 Scallions - Green & White - separated & finely chopped
1 Small Red Bell Pepper- diced
6 Big Clove Garlic - chopped
2 Hot Peppers - Chopped (adjust accordingly for spiciness)
½ Cup Olive Oil
¼ Cup Freshly Squeezed Lime juice
½ Teaspoon Salt
2 Tablespoons Fresh Parsley - chopped
2 Tablespoons Coriander Leaves -chopped
2 Tablespoons Basil Leaves
Method
To Make The Souskai Sauce

In a small chopped add the all the ingredients except the oil and pulse it till it is coarsely chopped. Add the fresh lime juice, oil and salt to the mixture. Again pulse the chopper till the ingredients are well combined. Remove this in a wide mouth jar. Allow the sauce to sit for at least 15–30 minutes to let the flavors infuse, though it can be served immediately.
For The Pork Chops Marination
Wash and pat dry the pork chops.

In a large bowl, add all the given ingredients, rub it into the pork chops well. Refrigerate overnight for better flavors or keep it for at least 3 -4 hours for marinating.
Preheat the oven to 180°C.

Arrange the marinated chops in a large baking dish in a single layer along with marination. 

Bake 20 minutes or until the chops are tender. 

You can cook these on the stove top too. 

After they are tender, take the pork chops and grill them on coal till they are browned on both sides.

Serve hot with topped with more Souskai sauce and sprinkle of chopped tomatoes, coriander leaves. Enjoy!!

My Notes

Souskai Sauce can be used to marinated other meats like chicken, beef , lamb/mutton or seafood. It's a versatile ingredients. You can tomatoes or basil leaves too make this sauce and serve as a condiments along with the grilled meat or seafood.

Labels: St. Lucia, Eat the World, International Cuisine, Souskai, Sauce, Pork Chops, Keto, Low Carb

Check out all the wonderful Northern Italy 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 "St. Lucia"

• Amy's Cooking Adventures: St. Lucia Cacao Tea 
• Sneha's Recipe: St. Lucia Grilled Pork With Souskai Sauce - Keto 
• A Day in the Life on the Farm: St. Lucian Rum Punch