Eggless Keto Naan#BreadBakers

This is an easy eggless keto naan recipe that is flaky outside and soft on the inside. Tastes delicious with keto curries!

Makes 2 Naans
Ingredients
1⁄4 cup Shredded Mozzarella Cheese
1⁄3 Cup Packed Almond Flour
2 Teaspoons Fresh Unsweetened Yogurt
1⁄4 Teaspoon Salt
1⁄4 Teaspoon Baking powder
1⁄8 Teaspoon Garlic powder
For Garnish
Butter
Coriander leaves

Method
Preheat oven to 180°C.

Take a microwave safe bowl and add mozzarella cheese and yogurt. Heat in microwave oven till cheese melts (30 - 45 seconds) checking after 30 seconds.
Stir the melted cheese well.

In another bowl add almond flour, baking powder, salt and garlic powder, mix all these well. Then the almond flour mix to the the melted cheese and mix it well, till it combines into a dough. Knead the dough well with your hand.

Divide the dough into 2 balls.

Roll each dough into oval shape (6x4 inches).
You can fix any breaks in the rolled dough with your fingers.

Place the rolled out doughs into a parchment paper lined baking tray.

Bake for 10 minutes with both the elements on. Bake till brown spots appear on top. The naan should puff up a little.

Don’t bake too long if not the naan will turn stiff.
Slather butter onto the naan. (You can also add crushed garlic to the butter if you want). Sprinkle with chopped coriander leaves.

Labels: Baked, Naan, Keto, Almond Flour, Mozzarella Cheese, Breads, Side Dish, Indian, Gluten free, Bread Bakers

                                                

#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 Flatbreads.

• Eggless Keto Naan from Sneha's Recipes
• Focaccia Bread Art from Passion Kneaded
• Magical Oreo Paratha from A Day in the Life on the Farm
• Nan-e-Barbari from Ambrosia
• Rosemary Onion Socca - Chickpea Flatbread from Food Lust People Love
• Sourdough Pizza Bianca from Karen's Kitchen Stories 

Chicken Liver & Gizzard Stir Fry#SundayFunday

Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
Serve warm. Do not reheat. 

Ingredients
200 Grams Fresh Chicken Liver
200 Grams Fresh Chicken Gizzard - cut into pieces
1 Medium Onion - sliced
2 Whole Green chillies - slit
1 Small Capsicum - sliced

1 Small Tomato - de seeded & sliced
4 - 5 Cloves Garlic - minced
½ Teaspoon Sea salt or to taste
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
1¼ Teaspoon Red Chilly powder
A Juice one Lemon
2 Tablespoons Oil
Method

Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.

In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 

Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  

My Notes 

It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

Reduce the red chilly powder according to your spice level.

Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Spicy Beef Mince Beer Chilli#SundayFunday

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients 
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika 

½ Teaspoon Herbs de Provence 
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed 

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two. 

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.  

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma Beans, Sunday Funday

•  Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
•  Dirty Shrimp from A Day in the Life on the Farm
• Grilled Pork Tenderloin with Beer Marinade  from Palatable Pastime
• Spicy Beef Mince Beer Chilli  from Sneha's Recipe 
• Steak & Ale Pie  from Amy's Cooking Adventures
• Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala

Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 

Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 

Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 

Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.

Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

• Sneha’s Recipe: French Beans Fry - Andhra Style 
• A Day in the Life on the Farm: Chicken Fajita Bowl 
• Jolene’s Recipe Journal: Fruity Baked Oatmeal 
• Mayuri’s Jikoni: Turkish Fig Pudding 
• Blogghetti: Homemade Fajita Seasoning 
• Palatable Pastime: Fake Fatty Pastrami 
• Food Lust People Love: Baked Chicken and Feta Meatballs 
• Magical Ingredients: Fava Fennel Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Soup with French Herbes

Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 

Method

In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.

When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes

If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish

Sneha’s Recipe : Egg Roast 

Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 

 A Day in the Life on the Farm: Tomato and Eggs 

Palatable Pastime: Easy Homestyle Chicken Enchiladas 

Jolene’s Recipe Journal: English Muffin Bread 

Mayuri’s Jikoni: Egg Pulao 

Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 

Blogghetti: Bacon Cheddar Egg Salad 

Magical Ingredients: Edamame Paratha 

Food Lust People Love: Everything Pizza Tartin 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 

Method

Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering

Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

• Sneha’s Recipe: Dill With Chana Dal & Potato
• Culinary Cam: Dark Chocolate-Juniper Panna Cotta
• A Day in the Life on the Farm: Dark Chocolate Mousse
• Karen’s Kitchen Stories: Durum Wheat Sesame Bread
• Jolene’s Recipe Journal: Devil’s Food Cake Mix Cookies
• Blogghetti: Deviled Egg Crostini
• Mayuri’s Jikoni: Dangella | Tawa Handvo
• Magical Ingredients: Dates Walnut Paratha
• Food Lust People Love: Cajun Chicken Eggplant Dressing
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Italian Deviled Eggs with Heart-Shaped Tomatoes
• Palatable Pastime: Durkee’s Famous Sauce  

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

Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method

In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.

In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.

Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free

Palatable Pastime: Blueberry Biscuits 

A Day in the Life on the Farm: Bisque of Lobster 

Blogghetti: 20 Minute Bean and Beef Tostadas 

Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 

Sneha’s Recipe: Beetroot Mezhukkupuratti 

Food Lust People Love:: Spicy Braised Ginger Pork Belly 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 

Culinary Cam: Börek with a California Twist 

Mayuri’s Jikoni: Beetroot Tomato Soup 

Magical Ingredients Beet Fennel Paratha 

Jolene’s Recipe Journal: Brooklyn Blackout Cake 

Sizzling Tastebuds: Barley Karamani Adai (Barley Cowpea Savoury Pancake)

Spicy Cabbage Masala#FoodieHoliday

This vegetable is so tasty and is prepared in a breeze. I assure you that if anyone in your house does not like cabbage even they will love it.

Ingredients

3 Teaspoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
pinch of Asafoetida
5  Cloves of Garlic
1 Large Onion sliced
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Large Tomato chopped
2 Cups Cabbage shredded

1/4 Cup Peas (optional)
1/4 Cup Coriander  finely chopped 

Salt to taste

Method

Heat oil in a pan, add mustard seeds, cumin seeds when they splutter, add the asafoetida, garlic and cook garlic till it changes its color. Add sliced onion and cook till it becomes soft. Then add turmeric powder, garam masala, chilly powder, coriander powder, and stir fry for 2 minutes. Add tomatoes, cook till tomatoes get soft. Add sliced cabbage, peas and mix well. Then add salt, cover and cook till cabbage is tender. Garnish with chopped coriander and serve hot with chapati or rice!

Labels: Vegetarian, Healthy, Vegan, Side Dish, Spicy, Cabbage, Foodie Holiday

Hot and Spicy Food Recipes

• Carne Guisada (Mexican Beef Stew) from Palatable Pastime
• Chicken Buffalo Dip from A Day in the Life on the Farm
• Creamy Cajun Sweet Potato Soup with Crab from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Mole Sauce from A Kitchen Hoor's Adventures
• Spicy Cabbage Masala from Snehas Recipe
• Spicy Stir-Fried Beef with Carrots, Celery, and Chiles from Karen's Kitchen Stories
• Xnipec Salsa from Magical Ingredients

Aloo Tinda Ki Sabzi#SundayFunday

My friends who are Punjabis introduced me to this vegetable. Tinda / Tinday, is a watery vegetable similar to lauki (bottle gourd). It belongs to the family of squash and gourds. In English it is referred to as Apple Gourd or Indian Round Gourd or Indian baby pumpkin.. “Tinda” is also called Tindsi in Rajasthan. In Marathi, it is called Dhemase ढेमसे. In Sindhi language, it is called Meha. It is popular in Pakistani and Punjabi cuisines.

Make this vegetable and you will love it too.

Ingredients
500 Grams Tinda - sliced
2 Large Potatoes - sliced
1 Large Onion - finely chopped
2 Tomatoes - Blended
1 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoons Cumin seeds
A Pinch Asafoetida
Salt - to taste
Coriander leaves- for garnish

Method 

Wash and peel the tinda and potatoes, cut them into four parts and sliced it.
Blend the tomatoes.
Heat oil in a pressure pan , add the cumin seeds.
When it splutters, add the onion and sauté till onions are translucent. Next add the tomatoes and sauté till the moisture evaporates and oil leaves the sides.
Add the dry spice powders and salt. Also add the potato and tinda pieces and sauté on high flame for five minutes.
Add ¼ cup of water and cover it. On high flame take just on whistle and switch off the flame. Let the cooker cool done open garnish with coriander leaves. The tasty and delicious sabzi is ready to be served. Have this sabzi with chapati or parathas as it goes very well.

Labels: Apple Gourd, Tinda, Sabzi, Side Dish, Sunday Funday, Vegan, Gluten free

Squash Recipes for Sunday Funday ! 

• Aloo Tinda Ki Sabzi from Sneha’s Recipe
• Buffalo Chicken Zucchini Boats from Amy’s Cooking Adventures
• Lauki Chana Dal (Instant Pot & Pressure Cooker method) from Cook with Renu
• Roasted Black Futsu Wedges with a Ginger Dipping Sauce from Culinary Cam
• Summer Squash Skewers from A Day in the Life on the Farm
• Three Sisters Soup from Palatable Pastime

Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.

Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination

Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.

Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 

Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.

Serve and enjoy!! 

Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine

Sunday Funday: African Cuisine 

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy's Cooking Adventures
• Githeri from Mayuri's Jikoni
• Red Harissa Chicken from Sneha's Recipe
• Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories