Gravywali Gatte Ki Sabji#AlphabetChallenge

There are many variations of making Rajasthani "Gatte Ki Sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai(cream), mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables:  Gluten free, Besan, Rajasthan, Vegetarian, Main course, Alphabet Challenge

Jolene’s Recipe Journal: Ginger Salad Dressing

Sneha’s Recipe: Gravy Wali Gatte Ki Sabji Karen’s Kitchen Stories: Stir-Fried Tomato Ginger Beef

Food Lust People Love: Extra Herby Gremolata

Culinary Cam: Garlicky Fregola with Edamame, Mint, and Ricotta

Blogghetti: Garlic Butter Roasted Carrots Mayuri’s Jikoni: Guava Salad, Burmese Style

A Day in the Life on the Farm: Garlic Honey Chicken Thighs

A Messy Kitchen: Gâteau Ardéchois (Chestnut Cream Cake)

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Guinness Stout Crockpot Simmered Corned Beef

Colcannon, Ham Soup With Dumplings#SundayFunday

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.
Serves 2
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
¼ Cup Shredded Purple Cabbage
3 Tablespoons Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For The Dumplings
1 Cup All Purpose Flour
2 Tablespoons Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk
Method 

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.

Labels: Ham, Pork, Irish, Leftover series, Soup, Pork, Mashed Potato, Dumplings, Main course, Serves Two, Sunday Funday

• Colcannon, Ham Soup With Dumplings by Sneha's Recipe
• Easy Pretzel Ring with Beer Cheese Dip by A Day in the Life on the Farm
• Irish Beef Guinness Stew by Culinary Cam
• Pan-fried Cod with Colcannon Sauce by Food Lust People Love
• St. Patrick’s Day Brownie Bites Amy's Cooking Adventures

Bhune Mutton Paya#Alphabet Challenge

This an easy and delicious paya / trotters curry. I am already posted a recipe earlier Paya / Trotters Ka Salan , this is a another delicious one. I have added potatoes in this dish, but you can avoid it.

Ingredients
4 Mutton Paya / Trotters - cut into pieces
2 Large Onions - sliced
3 Large Tomatoes - sliced
1½ Teaspoon Ginger - Garlic Paste
1½ Tablespoons Kacha Masala 
½ Teaspoon Garam Masala powder
3 Green Chillies - optional
2 Potatoes - cut into four pieces (optional)
2 Tablespoons Coriander leaves - chopped
Whole Spices
1 Stick Cinnamon
5 Black Peppercorns
4 Cloves
2 Green Cardamons
½ Cup Oil
1 Teaspoon Level Salt or to taste
2 - 3 Cup Water -  as required for the gravy
Method

Wash the paya thoroughly and then again rub wheat flour on them and scrub them well, then wash them in clean water and keep aside.

In a pressure pan, heat the oil and fry the onions till golden, then add the ginger garlic paste and tomatoes and sauté for 3 minutes add the whole spices, Kacha Masala  and ½ cup water stir it well, cover, cook till the tomatoes are mushy and oil surfaces. Add the paya pieces and sauté well for 5 minutes stirring continuously till they are coated with the masala.  

Add water, cover and and take one whistle on high flame. Reduce the flame to low and cook for 35 minutes. When the cooker cools down , check if the paya is cooked, if the are done then add salt and potatoes, green chillies, stir well, close the lid and cook on high flame for one whistle only.

Let the cooker cool down completely, add the garam masala powder , coriander leaves. Serve hot with steamed rice, rotis or naan. Enjoy!!

Labels: Paya, Mutton, Alphabet Challenge, Trotters, Main course, Pressure Cooker

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

• Culinary Cam: A Belated Birthday Bûche De Noël (Yule Log) 
• Mayuri’s Jikoni: Barley Salad 
• Sneha’s Recipe: Bhune Mutton Paya 
• Jolene’s Recipe Journal: Black Bean Sweet Potato Skillet 
• Food Lust People Love: Blistered Snap Peas 
• A Messy Kitchen: Blueberry Basil Cocktail/Mocktail 
• Blogghetti: Boiled Peanuts 
• Magical Ingredients: Buffalo Cauliflower Paneer Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Espresso Rainbow Brownie Cookies
• Karen’s Kitchen Stories: Coconut Brigadeiros 
• A Day in the Life on the Farm: White Bean and Basil Salad

Warm Chicken & Mushroom Salad - Keto#SundayFunday

A complete meal with added chicken, feta cheese, and seeds makes u this luxurious main dish. Do try this unique and really tasty salad!
Ingredients
3 Large Mushroom - sliced
1 Small Onion sliced
½ Each Bell Pepper - Red, Yellow, Green- diced
2 Cloves Garlic - finely chopped
1 Cup Chopped Lettuce
1 Cup Cherry Tomatoes - halved
100 Grams Feta cheese - cubed
Olives, Avocado, sunflower & pumpkin seeds- optional
1/2 Cup Shredded Cooked Chicken
1 Tablespoon Olive Oil
For The Dressing
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Cream
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
2 Teaspoons Sriracha Sauce
Salt and Pepper to taste
Method

Mix all dressing ingredients keep aside.
Sauté the garlic for minute add onion till translucent then add in the mushroom and on medium high flame sauté till all the moisture evaporates then add the capsicum and chicken mix well till warmed. Switch off the flame.

Take this on to a serving platter add the lettuce leaves. Pour the dressing mix well. Enjoy.

Labels: Salad, Main course, Chicken, Mushroom, Cherry Tomatoes, Feta Cheese, Dressing, Sunday Funday, International Cuisine, Iceberg Lettuce, Keto
For Sunday Funday we are sharing Main Dish Salads.

• Arugula Salad with Pork by A Day in the Life on the Farm
• Bacon Cheeseburger Salad by Amy's Cooking Adventures
• Hearty Taco Salad by Our Good Life
• The King of Salads: A Lighter Crab Louie by Culinary Cam
• Warm Chicken & Mushroom Salad - Keto by Sneha's Recipe

Zambian Dried Beans Curry#EatTheWorld

Dried Beans is a nutritious dish among Zambian local cuisines. It is a healthy alternative to meat for vegetarians. It can be enjoyed with rice. It is quite easy to prepare.

Ingredients

1 Cup Black Eyed Peas - can use any type of beans
2 Medium Tomatoes - chopped
1 Onion - chopped
1 Scallion/Spring Onions Greens - chopped
2 Tablespoon Oil
Salt to taste
Seasoning / Spice of your choice - optional

I used Red chilly powder & Cumin powder
Method

Wash the beans and put in a pot add enough water and put on heat to cook.
Let the beans cook until the beans it soft. Continue adding water bit by bit if the water evaporates.
In another pot heat oil, add sauté the onions till translucent then add the tomatoes, cook till they soften. 

Now add the cooked beans and stock, salt to taste and spice of your choice and mix well. Bring this to a boil, reduce the flame and let is simmer for 15 minutes stirring in between till the gravy thickens. Then add the chopped spring onion greens, cover and let this cook only for a minute. 

Switch off the flame and serve hot. Serve with rice.

Labels: Eat the World, Black Eyed Peas, Zambia, International Cuisine, Main course, Vegetarian, Scallions

For Eat The World we are sharing recipes of Zambia.

Check out all the wonderful Zambian dishes 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!

• Zambian Dried Bean Curry by Sneha's Recipes
• Zambian Spinach by Amy's Cooking Adventures
• Village Chicken by A Day in the Life on the Farm
• Taking Inspiration from Zambian Flavors by Culinary Cam

Aloo Phulkopir Dalna#AlphabetChallenge

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.

Ingredients
1 Medium size Cauliflower - cut into small florets
2 Large Potatoes- peeled, cubed
1 Large Tomato - skinned, chopped
1 Teaspoon Cumin seeds
1/2 Teaspoon Asafoetida
1 Bay leaf
2 Tablespoon Ginger - grated
½ Teaspoon Turmeric powder
1 Teaspoon Chilli powder
1 Teaspoon Cumin powder
1 Tablespoon Coriander powder
½ Teaspoon Garam Masala powder
2 Tablespoon Coriander leaves - chopped
2 Tablespoons Oil
2 Tablespoons Ghee
Salt to taste
Method

Immerse the cauliflower in warm water for 10 minutes, then rinse and keep aside.
Heat oil and ghee in a pan , add the cumin seeds, bay leaf and stir fry for a second add the turmeric, asafoetida, red chilly powder, ginger and little water fry for two minutes till moisture evaporates. Then add the potatoes and fry on high flame till the potatoes are slightly brown. Once the potatoes are lightly fried, add the cauliflower florets, mix well. Add salt, tomatoes stir for a minute or two. Cover and cook on medium flame for about five minutes. 

Add cumin , coriander powder, mix well. Add little water, cover and cook for two-three minutes. Add more water, enough to make a thick gravy. Cover and cook, for five minutes. Check and see if the the cauliflower and potatoes are cooked well. Add the garam masala powder. Turn off the heat.

Garnish with coriander leaves. Serve steaming hot with steamed rice and fried papad.

Labels: Alphabet Challenge, Vegetarian, No Onion No Garlic, Bengali, Indian, Main course, Sabzi

Let's take a look at the recipes being shared today with Alphabet "A" 
Jolene’s Recipe Journal: Aglio e Olio Pasta
Sneha’s Recipe: Aloo Phulkopir Dalna
Karen’s Kitchen Stories: Apple Latkes
A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette
Blogghetti: Apple Pie Tacos
Magical Ingredients : Artichoke Baby Greens Dip
Mayuri’s Jikoni: Avocado, Bean & Mango Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes
A Messy Kitchen: Dianna’s Almond Cake
Food Lust People Love: Roasted Asparagus Soup
Culinary Cam: The Polarizing Anchovy + Egg Salad 

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 

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

• Jolene’s Recipe Journal: Easy Ziti Bake 
• Culinary Cam: Zabaglione alle Mandorle 
• Karen’s Kitchen Stories: Zuppa Toscana 
• Blogghetti: Baked Ziti with Ground Beef 
• Food Lust People Love: Zucchini with Bacon Pangrattato 
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto 
• A Day in the Life on the Farm: Kolokithipites 
• A Messy Kitchen: Zucchini Jam 
• Magical Ingredients: Zhoug Zalouk Paratha Pockets 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers 
• Mayuri’s Jikoni: Za’atar Swirls 

Hash Brown Omelette With Egg#SundayFunday

Crispy golden hash browns omelette of awesome deliciousness. Try this and you will definitely love it.
Ingredients
2 Medium Potatoes - shredded
1 Medium Onion - finely chopped
1 - Green chilly - finely chopped
2 Eggs
1 Teaspoon Milk
Salt to taste

A Pinch Turmeric powder
A Pinch Black Pepper powder
Oil for frying
2 Tablespoons Finely Chopped Capsicum

Method

Beat the eggs with milk, salt and a pinch of turmeric, keep aside.
Heat a teaspoon oil, add onion, fry till translucent. Take it out to a bowl add the capsicum , green chilies mix well add salt to taste.

Grate the potatoes in a bow of water. Squeeze all the moisture by placing it in a cloth.
Heat a tablespoon of oil in a non stick pan and spread the grated potatoes like an omelette and sprinkle a pinch of each salt and pepper, cook on low flame for 5 minutes until golden. 

Then spread the onion and capsicum mixture evenly on top cover and let it cook for 2 minutes. 

Open the lid and spread the eggs evenly on top by tilting the pan so that the eggs spread to the edges. 

Cover and let it cook for another 3 - 4 minutes or till the top is set.  

Then flip it on to a plate. Grease the pan with a teaspoon of oil place the top side down and let it cook for 2 minutes. Remove it on to a serving plate. 

Serve with Homemade Keto Chipotle Sauce. Enjoy with toasted bread slices or with Phulka.

Labels: Potato, Breakfast, Hash Brown, Brunch, Egg, Vegetarian, Main course, Omelette, Serves One, International Cuisine, Sunday Funday

Today For Sunday Funday we are sharing Egg Recipes.
Food Lust People Love: Cheater Chawanmush-Savory Egg Custardi
Amy's Cooking Adventures: Egg Drop Soup
Mayuri's Jikoni: Easy Migas Recipe
A Day in the Life on the Farm: Garden Vegetable Deviled Eggs
Sneha's Recipe: Hash Brown Omelette With Egg
Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp  

Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 

Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method

Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.

In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 

Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!

Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Let's take a look at the recipes being shared today with Alphabet "X"
• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s JikoniMushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin Recipe 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail