Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce#Foodieextravaganza

Gnudi are little balls which are more or less like a kind of gnocchi; balls are made of spinach and ricotta without any pasta covering them. So, hence the name Naked Ravioli.
These rustic, naked ravioli have a long history, going back to Roman times, and perhaps even much earlier.

For this gnudi, I did not add the whole egg, more the dough is loose the more flour will be required. So use only the yolk, so that the gnudi is soft and succulent (and not hard) after it's cooked. These are very delicate so while adding them to the boiling water, use a slotted spoon to drop each into the pan of boiling water.

Ingredients
For The Gnudi

200 Grams Homemade Ricotta Cheese
1 Large Egg Yolk - only
100 Grams Chopped Spinach
1 Tablespoon Finely Chopped Roasted Garlic
½ Teaspoon Dried Parsley
½ Teaspoon Dried Basil
¼ Teaspoon Salt
¼ Teaspoon Black Pepper powder
2 Tablespoons Heaped Tapioca Flour/ Starch
¼ Cup Grated Parmesan Cheese
1 Tablespoon Heaped Tapioca Flour/ Starch - for coating
For The Butter Garlic Sauce
2 Tablespoons Salted Butter
1 Tablespoons Olive Oil
4 Cloves Garlic - finely chopped
1 Wild Garlic - finely chopped
1 Tablespoon Chopped Scallion Greens - for garnishing
½ Teaspoon Salt

Method

Blanch the spinach for a minute in the microwave. Immediately dump it in cold water. Take a muslin cloth and squeeze the spinach of all moisture. In same cloth squeeze the ricotta cheese. 

In a large bowl combine ricotta cheese, spinach, egg yolk, dried parsley, dried basil, black pepper powder, salt, parmesan cheese, garlic mash them all well till well combined. Add the tapioca flour a tablespoon at a time and mash till well combined. Make a nice ball. Leave it aside covered for 5 to 10  minutes.
Take a small pinch and form into a ball.

To Test whether the ball will not disintegrated in water while boiling. 

Heat water in a pan when it comes to a boil add this tiny ball let it cook it it floats to the surface. If it does not break or disintegrated in water then the dough is perfect.

Now that the dough is perfect cover and keep aside for 5 to 10 minutes. Make 9 - 10 equal size balls. Roll them in tapioca flour, shake of any excess flour by rolling it in your hand. Keep all aside.

In the meantime heat a tall pan will water add a ¼ teaspoon salt. When the water comes to a rolling boil, place each gnudi with a slotted spoon gently into the water. Cover the pan with a lid and on medium high flame let them cook till they start to float on top. Once they float to the surface they are done. Remove each gently with slotted spoon and keep them in large plate to come to room temperature.

For The Butter Garlic Sauce

In a pan heat oil and butter, add the chopped garlic and wild garlic, when the garlic starts to brown add in the gnudi and sauté gently turning the sides.

Remove and serve hot garnish with chopped scallion greens.
These were so...ooo delicious. A must try recipe.

Labels: Keto, Low Carb, Gnudi, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italia, Foodie Extravaganza Party

• Easy Ravioli Lasagna from Food Lust People Love
• Garden Greens-Stuffed Ravioli from Culinary Cam
• Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
• Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
• Seafood Ravioli from A Day in the Life on the Farm
• Toasted Ravioli from Palatable Pastime

Baby Potatoes In Green Gravy With A Twist#SundayFunday

Palak Paneer or Aloo Palak is mostly prepared in every Indian homes. But this recipe is with a twist and it taste so delicious with some unique ingredients in the gravy. Do try, it's luscious green and so finger licking.

Ingredients
8 - 10 Baby potatoes - boiled and peeled
1 Cup Blanched Palak / Spinach
1 Teaspoon Cumin Seeds
1 Medium Onion - roughly chopped
1 Teaspoon Ginger Garlic Paste
3 Green Chillies
1 Tablespoon Cashew nut pieces
8 Tender Stems of the Palak / Spinach
1 Teaspoon Oil
1 Veg Seasoning Cube
3 Tablespoons Mayonnaise
1 Tablespoon Fresh cream
Oil as required

Method

In a teaspoon of oil fry the stems and cashew nut till the stems have changed color.

Microwave the palak for 2 minutes. Immediately add a tablespoon of oil and half teaspoon sugar to it and mix it. This helps to retain the luscious green color. 

When cooled grind this to a paste along with onion, ginger garlic and green chillies with 2 tablespoons milk.

Make a fine paste.In the pan add sufficient oil to deep fry the potatoes till light golden keep aside. 

In the same pan that the potatoes were fried remove the excess oil and keep 2 tablespoons oil fry the ground onion paste with half cup of water covered with a lid stirring in between till oil leaves the sides. Add potatoes and cover and cook for 5 minutes, add water and seasoning cube. Open the lid add palak and give it a good stir cover and cook for 5 minutes. Taste for salt, add if necessary, now add mayonnaise and switch of the gas. Garnish with cream. 

This Aloo Palak sabzi is delicious on its own. 

Have it with roti , naan , paratha or serve with Yellow Rice which we enjoyed goes well with this.

Labels: Aloo, Baby Potatoes, Palak Leaves, Spinach, Mayonnaise, Main course, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Fresh Garden Harvest".   

• Cucumber Jalapeño Margarita from Amy's Cooking Adventures
• Blender Salsa from Palatable Pastime
• Sweet and Spicy Rhubarb Chutney from Cook with Renu
• Caprese Skewers from Mayuri’s Jikoni
• Fruit Salad with Rhubarb Syrup, Mint and Basil from A Day in the Life on the Farm
• Baby Potatoes In Green Gravy With A Twist from Sneha’s Recipe
• Tomato, Garlic, and Basil Bruschetta from Karen’s Kitchen Stories
• Summer Squash Gratin from Food Lust People Love

Spinach And Corn Quesadilla#Improv

A wholesome brunch or even an main course that you can make for your family, that is packed with flavor and taste. The quesadilla is filled with sautéed spinach and corn which are rich source of Iron and proteins.   

These are a my quick and all time favorite meal to make.

Ingredients
Homemade Tortillas - as required 
For The Filling
1 Cup Chopped Spinach/Palak
½ Cup Sweet Corn - I used frozen
1 Jalapeno - finely chopped
1 Onion - finely chopped
½ Teaspoon Garlic powder
½ Teaspoon Steak Seasoning
Salt to taste
1 Teaspoon Butter
1 Teaspoon Olive Oil
1 Cup Homemade Béchamel Sauce
Shredded Cheddar Cheese - as required

Shredded Cheeza Cheese  - as required

Method
For The Filling

Heat the butter and olive oil in a pan. Add in onion and sauté for a minute or two. Now add in the chopped jalapeno, spinach and corn along with seasonings and sauté on medium high flame till the spinach has wilted. Once the spinach has wilted, add the cheese béchamel sauce mix well till it starts to thicken. Switch off the flame add in cheese and mix till melt. Let this cool completely.

Heat a non stick on medium low flame, grease it with butter, place a tortilla on it aside. Spread the spinach and corn mixture on one tortilla and spread the cheeza cheese on top of the mixture. Cover it with another tortilla.     

Once browned below then flip till this side is browned. Place this in a serving plate, cut them into wedges.

Enjoy!!
Labels: Mexican, Corn, Béchamel Sauce, Jalapenos, Tortilla, Spinach, Brunch, Main course, International Cuisine, Improv Cooking Challenge, Vegetarian

 Improv Cooking Challenge

Jalapenos & Tortillas

• Cheese Stuffed Jalapeno Paratha by Magical Ingredients 
• Chiles Toreados by Pandemonium Noshery
• Korean Steak Tacos by A Day in the Life on the Farm
• Spinach and Corn Quesadillas by Sneha's Recipes 

Spinach And Chicken Quiche#BakingBloggers

A filling, hearty and creamy quiche. Make this for a party and see the praises that you get for the party.. This would be good for brunch, dinner or as a meal in itself. Made this for a family get together and it was gone in minutes.
Made 2 Pie's  of 10″ size 
Ingredients

For the Pie Crust 
150 Grams Butter - room temperature
150 Grams Vegetable Shortening
500 Grams All Purpose Flour
1 Teaspoon Salt
1/4 Cup Chilled Water or as required

For the Filling 
1 Cup Heaped Shredded Cheddar cheese
500 Grams Chicken - cooked and chopped
2 Cups Packed Spinach - washed and chopped
200 Grams Mushrooms - sliced
4  Cloves Garlic - finely chopped
4 Large Eggs
200 ML Fresh Cream
1/2 Teaspoon Salt or To taste
1 Teaspoon Black Pepper powder or to taste
Method

Cook the chicken with salt, ginger and garlic paste.

Make the pie crust and keep it in fridge to cool.

To make  the Chicken filling
In a teaspoon of butter lightly saute the mushrooms and garlic .
In a bowl add the chicken, mushrooms, spinach and cream mix well.  Now the chicken filling is ready.
In another bowl beat the eggs, salt and pepper to taste keep aside.

To make the pastry shell
Roll the pastry dough and press it into a 10″ pie dish. Spoon the little chicken filling mixture into pastry shell, pour a little egg mixture, sprinkle little cheese; then again the chicken filling mixture spread evenly, pour the remaining egg and top it with cheese.

Bake at 175° in a preheated oven, for 25-30 minutes or until knife comes out clean.
Let rest for 15 minutes before serving.  

Enjoy!!

Labels : Chicken, Quiche, Spinach, Baked, Baking Bloggers, Mushroom, Egg, Cheese, Fresh Cream

Baking Bloggers- Theme Holiday Pies
Amazing Apple Pie by Simply Inspired Meals
Blueberry Mini Pies by Karen's Kitchen Stories
Butternut & Apple Galette by Sid's Sea Palm Cooking
Chicken and Spinach Quiche by A Day in the Life on the Farm
Chocolate Cream Pie by Making Miracles
Kate's Perfect Plum Pie by Food Lust People Love
Lemon Meringue Tart by Culinary Adventures with Camilla
Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
Pear Ginger Pie by Cookaholic Wife
Pecan Streusel Pumpkin Pie by Palatable Pastime
Sour Cream Pear Pie by Pandemonium Noshery
Spinach and Chicken Quiche by Sneha's Recipe

Baking Bloggers is a group of food bloggers who vote on a shared theme and then post about it once per month which is started by Sue . If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Spinach Spaghetti Bundt#BundtBakers

Made this  as an appetizer for the Mehndi dance practice. It's so quick and easy, just mix all the ingredients and ta da .. bake it.

Ingredients  

1/2 Packet Spaghetti boiled
2 Cups Spinach - finally chopped
2 Tomatoes - de seeded cut into cubes
11/2 Cup Grated Cheese - Mozzarella and Cheddar Cheese
4 Eggs
2 Tablespoons Corn flour
600 ML Fresh Cream
1 Teaspoon Salt
1 Teaspoon Black pepper
1 Teaspoon Chilly flakes
1 Teaspoon Mixed herbs

Method

Boil the spaghetti as per the packet instructions.

In a large bowl beat eggs ,add in 1 cup of the cheese, corn flour, cream, salt, black pepper and chilly flakes, mixed herbs, beat all these very well,

Spinach, tomato cubes, 

fold it well till all are nicely lastly incorporated, 

then fold in boiled spaghetti.

Grease a ring bundt pan well with butter.

Pour this into the greased your 10 inch bundt ring pan with oil on all sides and top with remaining 1/2 cup grated cheese

 bake in a pre heated oven for 30-35 min at 180 degree.

 When cooled lightly 

then un mold it into a serving platter. 

Slice and serve..enjoy

My Notes

Can  add any veggies of your choice, sweet corn, broccoli or mushrooms, bell peppers, scallions etc. 
You can also use fresh herbs.

Labels : Cheddar Cheese, Eggless, Fresh Cream, Mozzarella Cheese, Spaghetti, Spinach, Tomato, Vegetarian, Baked,  Bundt, Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

And don’t forget to take a peek at what our other talented bakers have baked this month ~
Savory Bundts


Savory BundtsPan Rotisserie Chicken From Palatable Pastime
Calzone Bundt From A Day in the Life on the Farm
Green Olive, Ham & Cheese Bundt Cake From Patty's Cake
Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
bundt cale nido de hormiga From mercedes del sol
Spinach Spaghetti Bundt From Sneha's Recipe
Mie Noodles with Cheese Bundt From Patyco Candybar
HAM AND CHEESE CORNBREAD BUNDTLETS From Sweet Sensations

Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.

When Sarah our host gave us Banana as a theme for this month, I,  was very happy, since this is right time to prepare these kebabs.  

In India we celebrate the  Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

Ingredients 
2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil  as required for frying

Method

Boil the raw bananas with the peel.  Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it  for 10 minutes .  Then cool the pressure pan.  Remove the bananas and cool them completely,  then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.

Mix all the ingredients well to make a nice dough. 

Then pinch equal size balls and shape into small flat kebabs. 

Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.

Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.

Wash and dry the leaves and keep spread them on a tea towel to dry.  When dry.  Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.

Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them.  Then crush them with your hands they are done. Store  it in a zip lock bag in the refrigerator.  Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Air Fryer,  Dehydrated,  Spinach, Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

An InLinkz Link-up