Lemon Rice/Chitranna#Alphabet Challenge

Chitranna in Kannada is also known as lemon rice. It's a rice-based dish widely prepared in South India. Lemon rice is one of the most popular South Indian rice recipes. It is a real comfort food. Quick and easy to make with all ingredients in your pantry. This can be made with leftover cooked rice, is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. 

Lemon juice, fried nuts and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes and gets ready in just 10 minutes.

1 Cup = 200 Ml

Serves Two
Ingredients

¾ Cup Rice 
3 - 4 Tablespoon Oil
A pinch Asafoetida
1 Teaspoon Mustard seeds
2 Sprig Curry leaves
3 Whole Dried Red chillies
1 Teaspoon Level Turmeric powder
2 Tablespoons Lemon juice or to taste
3 Tablespoons Raw Peanuts
1 Teaspoon Urad dal
1 Teaspoon Chana dal
½ Teaspoon Grated Ginger - optional
Salt to taste

Method

Wash and cook the rice with salt till done, do not over cook it. Drain and let it cool completely.
Heat oil in a wok / kadai, add mustard seeds and chana dal and urad dal let it mustard seeds splutter and the dals start to brown. Immediately add asafoetida, curry leaves, ginger, red chilli and peanuts. Saute them well till the peanuts turn dark brown. Then add turmeric powder followed by rice. 

Turn around a few times so the rice is completely mixed and is warmed. Add salt and lemon juice to the rice and mix well.

Serve hot. Enjoy with Chutney, raita and papad.
Labels: Cooked Rice, Lemon juice, Peanuts, Urad dal, Chana dal, South Indian, Main Course, Vegan, Gluten free, Vegetarian, Serves Two, Alphabet Challenge

• Sneha’s Recipe: Lemon Rice/Chitranna 
• Food Lust People Love: Easy Lamb and Fresh Tomato Curry
• Culinary Cam: Lingcod Over Legumes 
• Jolene’s Recipe Journal: Lemon Vinaigrette 
• A Day in the Life on the Farm: Melody’s Homemade Lemonade 
• Mayuri’s Jikoni: Mediterranean Lentil Salad 
• Karen’s Kitchen Stories: Barbecue Pork Lo Mein 
• Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon 
• Palatable Pastime: Liver and Onions 
• A Messy Kitchen: Lemon Balm Jelly

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 

Potatoes O'Brien#FoodieHoliday

Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.

                         

Serves 2

Ingredients
3 Tablespoons Oil
1 Tablespoon Butter
2 - 3 Large Red Potatoes - chopped into small chunks
1 Medium Onion - chopped
5 Cloves Fresh Garlic - minced
1/3 Cup Red Bell peppers - diced
1 Small Green Bell pepper - diced
1 Small Veg Seasoning Cube
100 Ml Water
2 Teaspoons Finely Chopped Coriander/Parsley
Salt & Pepper to taste

Method

Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   

Cover and cook for 10 minutes.
Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.

Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  

For Foodie Holiday we are sharing Potato recipes. 

Potato Lover Recipes

• Blue Cheese Scalloped Potatoes from The Spiffy Cookie
• Cottage Pie Stuffed Potatoes from Palatable Pastime
• Oven Baked Cajun Sweet Potato Fries from A Day in the Life on the Farm
• Potatoes O'Brien from Sneha's Recipe
• Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto from Karen's Kitchen Stories
• Spicy Potato & Kale Beer Cheese Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sweet Potato Skins from A Kitchen Hoor's Adventures
• Tik Tok Parmesan Roasted Potatoes from Jen Around the World

Stuffed Cheesy Braided Turkish Kebab Bread Rolls#BreadBakers

This stuffed braided bread recipe is filled with Turkish Spiced Kebabs is absolutely delicious and impresses both with its glossy look and delightful taste. This simple and easy to make and you can serve this mouth watering rolls as snacks at any party.

Make 2 Rolls
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
10 Grams Caster Sugar
½ Teaspoon Sea Salt
2o Grams Butter
¼ Cup Warm Milk
Warm water to knead as required
1 Beaten Egg - Reserve 1 Tablespoon for Egg wash
Ingredients For The Stuffing
2 Turkish Spiced Chicken Kebabs
Provolone Cheese as required
1 Tablespoon Parsley Leaves
1 Tablespoon Chopped Chives
1 Tablespoon Beaten Egg - for brushing the top

Method

Knead dough with warm water and leave it aside covered till double in volume.

When the dough has risen , take on the work surface and deflate it, cut the dough into 2 equal parts. Take one part and the rest keep covered. 

Roll it into a oval disc. 

Place the cheese in center, place the kebab and sprinkle the chives and parsley on top. With a pizza cutter cut the sides in equal strips on other sides.

Fold each side so they overlap each other (like a braid). Keep going, left to right and right to left till the end. 

When reach the end, leave a tail at the bottom, just for the appearance. Grease a tray and place your bread.

Then bake in preheated oven on 190°C for 20 minutes till it browns on the top.

Right after taking out of oven, brush it with oil or butter let it rest on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out.

Enjoy this yummy bread.

Labels: Breads, Stuffed Bread, Braided Bread, Chicken, Kebab, Turkey, Bread Bakers, Serves Two

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Spiced Breads.

• Ajwain Paratha from Cook with Renu
• Cinnamon Raisin Sourdough Bread from Karen's Kitchen Stories
• Ginger Earl Grey Date Sourodugh Bread from A Messy Kitchen
• Fire roasted corn fritters from Palatable Pastime
• Sourdough Chocolate Cardamom Bread from Zesty South Indian Kitchen
• Overnight Sourdough Cinnamon Waffles from Food Lust People Love
• Stuffed Cheesy Braided Turkish Kebab Bread Rolls by Sneha's Recipe 

Grilled Peanut Butter & Jelly Sandwich#Improv

This is peanut butter and jelly with a twist. The kids and adults will love it!
Serves 2
Ingredients
2 Tablespoon Butter
4 Slices White Bread
2 Tablespoons Any flavor fruit jelly - used Strawberry
2 Tablespoons Peanut Butter - I used Sugar Free

Method 
Heat a griddle or skillet.

Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle. 

Grill on the preheated griddle until golden brown and heated through, about 3 - 4 minutes per side.

Serve hot enjoy with a cup of tea or hot cocoa!
Labels: Peanut Butter, Jelly, Sandwiches, Breakfast, Grilled, Improv Cooking Challenge, Serves Two

February Improv Cooking Challenge 

 Peanut Butter & Jelly

• Sneha’s Recipe Grilled Peanut Butter & Jelly Sandwich  
• Faith, Hope, Luck & Love Despite a Whiskered Accomplice Raspberry & Peanut Butter Glazed Crescent Rolls  
• Magical Ingredients Vegan Protein PBJ Baked Oats 

Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce#SundayFunday

Bok Choy Dim Sum with crunchy baby bok choy in a garlic dim sum sauce. Every bite is burst with flavor, just like the dim sum you get at your favorite Chinese restaurant.

Serves 2
Ingredients
400 Grams Baby Bok Choy - cut into half
2 Tablespoons Coconut Oil or Sesame Oil

For The Garlic Dim Sum Sauce
4 Cloves Garlic - finely chopped
2 Scallions - green & white chopped
2 Tablespoons Coconut Aminos
1 Tablespoon Toasted Sesame seeds

Method

Cut the baby bok choy into two and clean it under running water well, to remove any dirt.
Bring a large pot of water to boil. Add the baby bok choy blanche it for 2 minutes. The vegetables should still be very crunchy. Plunge them in cold water to stop cooking. Set them aside to drain then place on a serving plate.

For The Dim Sum Sauce

In a heated skillet, add oil. Sauté garlic and scallion white part till fragrant, for about 1 minute. Add in coconut aminos, stir to combine the sauce.
Spoon the sauce over bok choy. 

Garnish with toasted sesame seeds and serve at room temperature or chilled.
Labels: Stir Fry, Serves Two, Keto, Sauce, Vegetarian, Main course, Chinese, Bok Choy

For our event in Sunday Funday we are celebrating Chinese Lantern Festival. Check some of the recipes made by us. 

• Karen's Kitchen Stories: Chicken and Seafood Fried Rice 
• Sneha's Recipe: Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce 
• Mayuri's Jikoni: Pak Choi Noodle Soup 
• Palatable Pastime: Pork Chow Fun Noodles 
• Amy's Cooking Adventures: Pork Tang Yuan (Pork Rice Balls) 
• Culinary Cam: Torched Pork Belly 
• A Day in the Life on the Farm: Woo Dip Harr

Grapefruit Chaat Salad Bowl#Foodieextravaganza

This is a simply lip smacking tangy salad bowl. It's so delicious that you will love it, its also low carb, just 2 grams Carb per serving.

This pink-orange citrus fruit is not only beautiful but has a long list of health benefits like rich Vitamin C plus plenty of minerals like calcium, magnesium, phosphorus, and potassium. 

Serves Two
Ingredients
2 Large Grapefruit
1 Teaspoon Chaat Masala
½ Teaspoon Red Chilli powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Black Salt/Kala Namak
6 - 8 Mint Leaves

Method 

Peel the grapefruit and remove the white pith. Separate into segments, remove the seeds and place in a bowl.

Add red chilly powder, black pepper powder, black salt, chaat masala and mix well. Add mint leaves and mix.

Transfer onto individual serving bowls, garnish with a mint sprig and serve immediately.

Nutrition Info - Per Serving
Calories : 90 Kcal
Carbohydrates : 2 gm
Protein : 20 gm
Fat : 0.2 gm
Other : Vitamin C- 62mg

Labels: Foodie Extravaganza Party, Grapefruit, Salad, Chaat Masala, Healthy, Low Carb, Serves Two

Foodie Extravaganza February 2023 event National Grapefruit Month   

• Charred Grapefruit Gin & Tonic by Culinary Cam
• Grapefruit Chaat Salad Bowl by Sneha's Recipe
• Grapefruit Panna Cotta by Karen’s Kitchen Stories
• Paloma by A Day in the Life on the Farm
• Thai Salad Yam Sam O by Pandemonium Noshery 

Lobster Melt English Muffin Sandwich#FishFriday

These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

Serves Two

Ingredients
2 Tablespoons Heaped Mayonnaise
1 Tablespoon Celery - finely chopped
2 tablespoons Onion - finely chopped
1 Clove Garlic - minced
½ Teaspoon Tabasco Sauce
4 -5 Lobster Bites - minced
2 - 3 Tablespoons Shredded Cheddar Cheese
Chopped Fresh Parsley, Fresh Thyme & Oregano
1 Teaspoon Oil
2 English Muffins - split - these are homemade

Method
To make the lobster mixture

Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   

When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 

then spread the mixture on split English muffins and enjoy!!

Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch

For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm 

Laham Fuq il-Fwar - Maltese Steamed Beef#EatTheWorld

Laham fuq il-Fwar, is steamed beef, it's a very popular and traditional Maltese recipe. Just add salt, pepper powder, beef or chicken broth and this dish is ready to steam. It's a simple with not much spice but has a delicious flavor.  For this an important tip is that semi freeze the chunk of beef undercut and then you will be able to slice is thinly. 

Place the sliced garlic then the meat slices on top in a oven proof pie plate or a large enamel plate,  place it over the pot of boiling water and plate with any lid that would fit. 

I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside and kept it for an hour and 15 minutes and it was done. 

There is no frying or sautéing involved and needs little prep, but it is really delicious and the meat is super tender!

Serves Two
Ingredients
300 Grams Beef undercut/Sirloin - sliced thinly as possible
8 Cloves Garlic - sliced thinly
1 Teaspoon Olive Oil
½ Teaspoon Beef Stock Powder
6 - 8 Cherry Tomatoes - halved
Salt & Freshly Ground Pepper
Freshly Chopped Parsley - optional
¼ Cup Water

Method

Take an enamel tin plate or use a round oven proof pie dish or shallow pan. Place the sliced beef in the pan, place the sliced garlic under and around the beef slices. Mix the stock powder with a quarter cup of water and pour this over the meat. Place the tomatoes around the meat, season with salt and pepper, sprinkle with fresh parsley and drizzle olive oil over the top.

Place it over the pot of boiling water and plate with any lid that would fit, I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside. Kept it for an hour and 15 minutes and it was done.

Soft juicy and succulent slices of meat.

You can thicken the sauce with a little cornstarch or arrowroot powder and water if too thin. I did not thicken the sauce, have this with mashed garlicky potatoes which absorb all the lovely juices or you can have this crusted bread, I had with garlicky cauliflower mash.

Serve with a sprinkle of freshly chopped parsley(optional).

Labels: Eat the World, Malta, Beef, Steamed, Healthy, Main course, International Cuisine, Serves Two, Keto, Low Carb

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Malta dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Check out all the wonderful Maltese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef 

Pandemonium Noshery: Soppa tal Armla (Widows Stew) 

Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew) 

Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek) 

A Day in the Life on the Farm: Fenkata 

Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup) 

Kitchen Frau: Baked Rice Cultureatz: Maltese Pastizzi Pastry