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

Meat Chilly Fry#SundayFunday

My Mother would make this meat chilly fry for us whenever the gravy was over and meat pieces left. We loved this and would wait when meat would be leftover enjoy this chilly fry. 

Ingredients
1 Medium Potato - cut into thin slices
1 - 2 Red Or Green Chilly - slit
¼ Teaspoon Garam masala
¼ Teaspoon Turmeric powder
1 Teaspoon Bottle Masala - can use Red chilly powder
1 Cup Leftover Meat Pieces - Mutton or Beef
1 Large Onion - thinly sliced
1 Tomato - finely chopped
Salt to taste
2  Tablespoons Oil

Method 

In a pan heat oil add sliced onions and sauté till translucent, then add the slit green chillies, potato and turmeric, sauté for a minute, cook on low flame till the potato is nearly done (do not cover the pan or else the onions will soften). Now add tomato, bottle masala and meat fry till the tomato is mushy. Once the tomato is mushy, add the garam masala powder and mix well. 

Sprinkle coriander leaves and Enjoy!!

Labels: Meat, Mutton, Beef, Onion, Tomato, One Pan Dinners, Side Dish, Main course, Sunday Funday

Welcome to another Sunday Funday. Our theme this month is Childhood Favorites. Our host is Stacy from Food Lust People Love. 

• Chili Mac from A Day in the Life on the Farm
• Ham and Mushroom Breakfast Burritos from Making Miracles
• Homemade Lorna Doone Cookies from Culinary Adventures with Camilla
• Homemade Wonder Bread from Karen's Kitchen Stories
• K-Mart Sub Sandwiches from Palatable Pastime
• Kempakki Dosa from Sizzling Tastebuds
• Meat Chilly Fry by Sneha's Recipe
• Meatballs with Mushroom Gravy from Amy's Cooking Adventures
• Mum's Buitoni from Mayuri's Jikoni
• Scratch Spaghetti Os with Meatballs from Food Lust People Love

Meat Pan Rolls#FoodieExtravaganza

This meat pan rolls , uses thin pancakes and are shallow fried, a perfect snack or hi tea party pleaser. They are delicious soft and mouth melting, your can't stop at one. 

My mum use to make them so often,  practically every Sunday for our evening tea, parties or get together's. These are most loved by all of us at home and were finished in no time, however how many she made. Brings fond memories of Mum, my brother's and sister's sitting at the dining table, enjoying these with our evening tea, getting nostalgic!

Ingredients
For the Pancake
150 Grams All Purpose Flour
1 Egg

¼ Teaspoon Salt
Oil for brushing the pan as required
1½ to 2 glass water to form a not too thick nor too thin batter (just like pancake batter)
For the Filling 
250 Grams Minced Meat  - mutton/beef
1 Medium Onions – finely chopped
¾ Teaspoon Ginger - Garlic paste
2 Green chilies - finely chopped
1 Teaspoon Meat Masala powder
¾ Teaspoon Chilly Powder
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
1 Tablespoons Oil
A pinch of Sugar
2 Tablespoon Coriander leaves – finely chopped
1 - 2 Eggs - beaten
Bread Crumbs as required for coating

Method

First let's make the filling

Mix chili powder, turmeric, meat masala powder and ginger garlic paste with a little water to form a paste.   
Heat oil in a pan, add onions and saute till translucent, add masala paste and saute for 2 minutes then add the mince and saute till the colour changes. Add salt mix well cover and cook till the mince is done. Open and check if the mince is cooked and it is completely dry. Keep aside to cool. Add chopped coriander. 

In the meantime let's make the Pancake BatterMix the flour and salt in a large bowl, make a well in the center add the egg and whisk it with a fork . Add water ½ cup at a time to make a batter. Keep this aside for 15 minutes to 20 minutes.

Heat a non stick small pan, brush it oil and then wipe the pan with a kitchen towel.  Pour a ladle full of batter, test this for thickness, if the pancake is too thick then add water to make a thin pancake.  Cook on one side till it starts to leave the sides on medium low flame.  Lift it and place it on a clean cloth.

Make all the pancakes and place them in a clean cloth covered.  

Take one pancake, place the filling at one edge.  

Fold the sides and the roll it. Keep the seam side down on the plate.

Like wise make rest of the pancakes.

Dip them in beaten egg , then in dry bread crumbs and shallow fry in medium high flame.

Ready to serve.. with Ketchup 

Enjoy!!

Labels : Foodie Extravaganza Party,  Meat, Pan Rolls, Party pleasers, Kids delight, Starters, Savory Snacks

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along 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!

This month - September - Camilla of Culinary Adventures with Camilla invited the group to join her in wishing Happy Birthday to Duchess Anna, the Creator Of Afternoon Tea. She wrote, "Let's celebrate with anything Afternoon Tea-related. It can be your favorite tea, something made with tea, or something that you would eat at a tea party."

The #FoodieExtravaganza Tea Party

• Almond Clementine Cake Squares by Food Lust People Love
• Assorted Tea Sandwiches for Afternoon Tea by Karen's Kitchen Stories
• Cherry Almond Scones by A Day in the Life on the Farm
• Gourmet Fruit and Nut Crisps by Palatable Pastime
• Hawaij Coffee Scones by Caroline's Cooking
• Meat Pan Rolls by Sneha's Recipe
• Prickly Pear Lemon Curd by Culinary Adventures with Camilla
• Pumpkin Cranberry Scones by Simply Inspired Meals