Thel Ghosalyachi Bhaji#SundayFunday

Today’s recipe is one of the simplest sabzi/bhaji that one learns in East Indian cuisine. This is my Mom's recipe. It is just a method sweating the onions in a pan, add the ghosali a letting them cook together. There a two type of these gourds, one is a ridge gourd (turai or dodka )which we East Indians call it shirali ghosali, because of the ridge that this vegetable has.
The other one is the thel ghosali/sponge gourd which is plain, although both taste the same when cooked, just the variety changes. 

This vegetable goes by many names, ridged gourd, lufa, turai, turia, beerakaya, or peerkangaai, smooth luffa.

You can prepare this dish when you crave for something really simple. It tastes great with chapatti/hand breads (love the sweetness of the vegetable that goes so well with these flat breads) and also with rice or fish/meat curry.

Serves 3
Ingredients
650 Grams Thel Ghosali/Ridged Gourd
1 Large Onion finely sliced
1 Tablespoon Bottle Masala
½ Teaspoon Sea Salt or to taste
3 Tablespoons Oil
Method

Wash and peel the gourd, cut the gourd vertically and then make thin slices out of it.

Heat oil in pan/kadai, add the onions and fry them for a minute. Place a lid on low flame let it soften for 3 minutes. After that you will see the onions are translucent ( this give the bhaji a sweet taste). Now add the ghosali and stir fry it on high flame for a minute or two. Cover with a lid and reduce the flame to low for 5 minutes. Now you will see it has released all its moisture/water. Open the lid and give it a stir, let it cook on medium low flame without the lid for 10 to 15 minutes or till the water nearly evaporates.

Now you can see the water has nearly evaporated, add the bottle masala and salt, give it a good mix, cover with a lid on medium low flame let it cook till the spice marries together with the ghosali for about 4 -5 minutes.
Open and you will see oil has started to seperate give a final mix.  

This vegetable does not require any garnish. Serve hot as a side dish to any meal. It taste delicious.

Labels: Sponge Gourd, East Indian, Side Dish,Sunday Funday, Indian 

For Sunday Funday we are sharing Wild Food recipes 

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigretteby Food Lust People Love
• Porcini Risottoby Culinary Cam
• Rosehip Jellyby A Messy Kitchen
• Thel Ghosalyachi Bhaji by Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm

Keto Khoresh Bamieh With Beef Mince#EatTheWorld

Iranian Khoresh Bamieh/Okra & Beef Mince Stew is a flavorful dish made with tender okra, beef mince, spices, garlic, pepper, and slowly simmered stew. It's delicious Keto/Low Carb Recipe. Makes a delicious meal to have with Keto Flatbread or Keto Rice.

Ingredients
500 Grams Minced Beef
400 Grams Tender Bhendi / Okra - can use frozen
4 Medium Tomatoes
3 Tablespoons Olive Oil
2 Medium Onions - diced
1 Tablespoon Chopped Garlic
1 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
¼ Teaspoon Cumin powder
½ Teaspoon Curry Powder
½ Teaspoon Red Chilli powder
1 Teaspoon Black pepper powder
1 Tablespoon Tomato Paste
400 Grams Bhendi / Okra
¾ - 1 Teaspoon Salt or to taste
¼ Teaspoon Saffron - soaked in ¼ cup hot water
1 Tablespoon Lime juice
Method
Shallow fry or air fry the okra until lightly golden. Set aside.

Score a cross in the base of each tomato. Bring a large pan of water to the boil over high heat. Add the tomatoes and blanch for 1 minute,
then drain and immediately plunge into a bowl of iced water. Peel the tomatoes, then dice and set aside.

Heat the olive oil in a large frying pan over high heat. Add the onions and cook for around two minutes until golden, add the minced beef, garlic then stir fry for two minutes then add all the dry spices and cook for a minute. Add the tomato paste and chopped tomatoes cook, breaking up the mince with the back of a wooden spoon, for 3 -4 minutes.
Add the a cup of boiling water. Bring the mixture to the boil, cover and cook for 15 minutes.

Remove the lid and then add the fried okra, saffron water, lime juice continue to cook for 10 minutes or until the mixture is reduced, thick and the okra is cooked. Transfer to a serving dish and scatter the parsley or chopped coriander leaves over the top. 

Serve with the keto rice on the side. I enjoyed this with Keto flatbread.
Labels: Beef, Iran, Main course, Mince, Persia, Side Dish, Eat the World, Middle Eastern, Keto, Low Carb

Check out all the wonderful Iranian 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 Iran.

• Ash Reshteh by Pandemonium Noshery
• Keto Khoresh Bamieh With Beef Mince by Sneha's Recipe
• Khoresht Gheymeh Nesar by Culinary Cam
• Sālād-é-Shirāzi by A Day in the Life on the Farm
• Sohan-e Qom (Saffron Brittle) by Amy's Cooking Adventures

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Keto Roasted Cauliflower Mac & Cheese#SundayFunday

I, can eat this delicious Roasted Cauliflower Mac & Cheese probably every other day. Easy and delicious side dish. It is perfect with any protein or on its own.
Ingredients
To Roast The Cauliflower
1 Large Cauliflower Head - See Notes
Salt, black pepper and a drizzle of olive oil
For The Sauce
2 Tablespoons Butter
Salt To Taste
¼ Teaspoon Turmeric Powder
½ Teaspoon Black Pepper Powder or Red Pepper Flakes
1/3 Cup Roasted Tomato sauce
1 Cup Heavy Whipping Cream or Fresh Cream
½ Cup Shredded Cheddar Cheese 

For The Topping
¼ Cup Shredded Cheddar Cheese 
A Drizzle Olive Oil
¼ Teaspoon Dried Parsley 
Method

Wash and separate cauliflower into bite-size pieces.
Season with salt and pepper then drizzle with olive oil.
Toss it to coat then cook in the air fryer at 180°C for 16-17 minutes or roast in the oven for 20-25 minutes at 200°C. Make sure that the cauliflower is in one layer on the baking sheet. 
To Make The Sauce

Melt butter in a skillet over medium-low heat, Add the turmeric and tomato sauce, bring this to a simmer.
Gradually add  cream, stirring until well-mixed, add seasoning; turmeric, salt, and pepper.
Continue cooking, stirring constantly, until it begins to slightly thicken. Reduce heat to low and simmer, stirring, for 2-3 minutes.
Add cheese, stirring, until the cheese has melted and the sauce is smooth and well blended.
The sauce will start to thicken as it cools. Now, taste it and add salt according to your taste. 
Now add the roasted cauliflower mix it well so that cauliflower is coated with the sauce.

Pour this into a baking dish spread the cheese over it, 

then add a drizzle of olive oil and a good sprinkle of dried or fresh parsley. 

Bake it in a preheated oven in @ 180°C till the cheese melts. The cauliflower does not release any water as they are roasted taste like real mac & cheese.

Serve when still hot, Enjoy!!
My Notes
The cauliflower florets measured around 7 cups. 

Labels: Keto, Roasted Cauliflower, Pasta, Sunday Funday, Low Carb, Side Dish, Gluten Free, Cheese, International Cuisine

For Sunday Funday we are sharing Macaroni & Cheese Recipes

• Baked Penne and Cheese bA Messy Kitchen
• Cauliflower Spinach Mac and Cheese by Food Lust People Love
• Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
• Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
• Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
• Pesto Mac by Amy's Cooking Adventures
• Spicy Cheezy Orzo by Sid's Sea Palm Cooking

Suya/Grilled Beef Skewers#EatTheWorld

Sierra Leone-style beef skewers (also known locally as Kebab or Suya). Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. Suya, a very spicy street food that's popular in western Africa.

This is my take on Suya, grilled beef skewers from West Africa. Sirloin steak is marinated in a quick and easy marinade that is extremely delicious and perfect for cooking on the grill. They’re ideal for snacks, summer picnics, or even a main or side dish.

Serves 8

Ingredients
1 Cup Salted Roasted Peanuts - skinned
1 Tablespoon Paprika powder
2 Teaspoons Onion powder
2 Teaspoons Ginger powder
1 Teaspoon Red Pepper flakes
1 Teaspoon Garlic powder
2 Tablespoons Tomato paste
1 Teaspoon All Spice Powder
2 Tablespoons Olive oil
1 Teaspoon Salt or to taste
1 Kg Beef Undercut /Sirloin Steak- cut into 2 inch cubes
Method
Place peanuts in a food processor, process until it starts to become a paste. Add paprika, onion powder, ginger, pepper flakes and garlic powder, pulse until combined.

Pat dry the beef with a kitchen towel to remove any moisture.
Place beef in a large bowl or shallow dish. Drizzle with oil, sprinkle with salt. Toss to coat. Add peanut mixture and tomato paste mix well and toss so that each cube of meat is coated with the spice mix. Refrigerate, covered, for 2 hours or overnight.
Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. Drain beef, discarding marinade.

Thread beef onto wooden skewers. 

Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. 

Garnish beef skewers with sliced onions, lime wedges, green onions, chopped coriander leaves, and chopped peanuts if desired.

Labels: Keto, Low Carb, Beef, Steaks, African, Sierra Leone, International Cuisine, Side Dish
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 "Sierra Leone"

• Ginger Beer by Amy's Cooking Adventures
• Gluten-Free Sierra Leonean Ginger Cake by Culinary Cam
• Suya, Grilled Beef Skewers by Sneha's Recipe

Naturally Fermented Appam Using Homemade Toddy#Alphabet Challenge

Traditionally, appams are fermented with a local alcoholic drink known as toddy, since we do not get toddy in my city decided to make this from scratch at home.
Making naturally fermented appam with homemade toddy (or kallu) these are perfectly soft, lacy pancakes. You can check the different appam recipe posted below.

Cup Measurement 250 Ml
Makes 25 - 26 Appams
Ingredients
2 Cups Idly Rice
1 Cup Grated Coconut
4 Tablespoons Granulated Sugar
1 Teaspoon Sea Salt
100 to 125 ML Water
To make the Fermented Coconut Water / Toddy
175 ML Coconut Water
1 Tablespoon Granulated Sugar
Method

Add a tablespoon sugar into the coconut water ,mix well . Close well and keep this water in indirect sunlight for 3 days Do not keep it direct sunlight. I kept this in morning at 9 am till 4 pm in indirect sunlight. Then kept at room temperature on my dining table for a day or until fermented. It stays well in the refrigerator for 4 - 6 weeks.
For Making The Appam

Soak rice for minimum 6 hours or overnight and drain all the water the next day. Wash it once in fresh water and drain that water too.
Keep aside 3 tablespoon of the soaked rice. In the remaining rice mix rest the coconut and keep aside .
First grind the 3 tablespoons of rice with water and make a fine paste. Pour this into a sauce pan, add 300 Ml water and mix well. Cook it on medium low flame stirring continuously, till is form a thick and shiny dough. Let it cool completely.
Grind the remaining rice and coconut mix with 2 - 3 tablespoons fermented coconut water to fine paste. I ground it in 3 batches. Now add the cooled rice paste along with a little of the ground rice coconut paste and blend it well so that it is incorporated. Add this paste to the remaining ground batter, wash the mixer jar with water, pour this to into the batter and mix very well with your hands for 2 - 3 minutes. Leave it to ferment overnight in a warm place. 

It takes 14 - 16 hours to ferment this batter, keep this in a warm place. Once the batter is fermented - the batter will be bubbly and frothy. Add salt and mix well. Taste for sugar, add if necessary. 

Make appams in a appam pan or you can make them on a tawa too. 

Enjoy with Avail or Stew. 
My Notes

Egg Appam can be made with this batter, just break an egg on top when the appam is nearly ready cover with a lid and let the yolk set.

See here for the other two method that the Appam are made Palappam - With Idly Rice - Vegan & Gluten Free
Appam / Instant Appam
Labels: Alphabet Challenge,Appams,Kerala,Side Dish, Flatbreads,South Indian, Gluten free, Vegan

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

• Karen’s Kitchen Stories: Beef Stew with Noodles 
• A Day in the Life on the Farm: Chicken Caprese Noodle Salad
• Food Lust People Love: Duck Egg Narjissiya 
• Blogghetti: Grilled Nashville Hot Chicken Tenders
• Sizzling Tastebuds: Millet Noodle Chowmein
• Sneha’s Recipe: Naturally Fermented Appam Using Homemade Toddy
• Mayuri’s Jikoni: Navratan Korma 
• Jolene’s Recipe Journal: Nectarine Caprese Salad 
• A Messy Kitchen: Nutella Oatmeal Cookies 
• Magical Ingredients: Nutella Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Seasoning (No-Salt)  

Vegan & Gluten Free Trinxat#EatTheWorld

Trinxat is staple Andorran side dish of boiled, mashed potatoes and cabbage, fried until crispy, typically served in the cold winters as a hearty meal. I have made a vegan version of this Trinxat. Tradionally Trinxat is made with fried bacon and then fried in the reserved bacon fat. If your want to make a non vegetarian version then add 3 - 4 slices of crispy fried bacon and then make pancakes. I have added chopped scallions greens and parsely to the pancake. 

Makes 3
Ingredients
100 Grams Shredded Green Cabbage
150 Grams Potatoes - peeled & cut into chunks
2 Cloves Garlic - minced
1 Tablespoon Finely Chopped Parsley
1 Tablespoon Finely Chopped Scallion Greens
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder or to taste
Method

Shred the cabbage and cook in salted water along with the potatoes, skinned and cut into large chunks. Cook until the potatoes are tender.
When tender, drain all the water very well. Return the pot along with the garlic and turn on the flame on to low. Let it steam so that any excess moisture is evaporated. When still warm, mash the veggies with a potato masher, add in the scallion greens, parsely, salt and pepper to taste. Using a mould for individual servings, press this mixture into the mould.

Heat a little oil in a frying pan and fry, on medium low flame, for approximately 5 minutes each side or until golden brown. Remove the mould and flip the pancake and cook until golden brown.
If you want to make one big, just use a skillet, pressing the mixture into the skillet , then flip over once golden brown. Cut into servings. 

Enjoy with a sauce of your choice!! This was a very simple dish, but tasted really good.
Labels: Vegan, Pancake, Potato, Cabbage, Fried, Andorra, Eat the World, Gluten free, International Cuisine, Side Dish

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 "Andorra"

• Ànec amb Pera by Culinary Cam
• Pa Amb Tomaquet by Amy's Cooking Adventures
• Truite de Carreroles by A Day in the Life on the Farm
• Vegan & Gluten Free Trinxat by Sneha's Recipe