Pork Tikka Masala#SundayFunday

The Pork Tikka Masala are chunks of pork, marinated and slowly cooked until very tender. An a dish full of flavor with spices and meat chunks are coated in a thick, spicy sauce. This is a very delicious dish.

Serves 5-6
Ingredients
For The Marination
600 Grams Pork - cut into chunks
1 + 1 Large Onion - sliced
1½ Teaspoon Ginger Garlic Paste
½ Cup (125ml) Yogurt
1 Teaspoon Red Chilly Powder
½ Teaspoon Salt
1 Teaspoon Turmeric Powder
2 Green Chillies - finely chopped
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Paprika powder
Other Ingredients
6 Tablespoons Oil
1 to 1½ Cup Hot Water
Salt to taste
1 Teaspoon Garam Masala
2 Whole Green Chillies
2 Tablespoons Chopped Coriander Leaves
Method

Grind one large onion, garlic and ginger. Combine the rest with remaining marinade ingredients. Add pork to marinade and refrigerate for at least 2 hours or overnight if time allows.

Transfer meat and marinade to slow a large thick bottom pot, add water and mix well. Cover & let it cook on very low flame, stirring in between so that the bottom does not burn.
cook until meat is very tender but still holding its shape.

Heat the oil in a wok or large frying pan and add the reserved one large sliced onion and stir fry for 2 - 3 minutes on medium flame until the onions starts to brown. Add the cooked meat and juices. Cook on high for 4-5 minutes until about half the liquid has evaporated. Turn down the heat to low, and let is cook till you get a richly coloured thick sauce and oil starts to surface.
Add the garam masala and green chillies cook, stirring, for a further minute or two until the sauce is very thick.
Let the curry stand for a few minutes, during which time it will thicken further. Spoon off excess oil if preferred and serve sprinkled with coriander.

The dish can be prepared 24 hours ahead and it taste better the next day.
Labels:Pork, Sunday Funday ,Indian, Side Dish
For Sunday Funday we are sharig Make A Head Easter Recipes

A Messy Kitchen: Apple Crisp Sweet Strata  

Karen's Kitchen Stories: Asian Pear Slaw  

Food Lust People Love: Blistered Padron Pepper Salmon Cream Cheese  

A Day in the Life on the Farm: Cauliflower Mac and Cheese  

Amy's Cooking Adventures: Cinnamon Sugar Pretzels  

Making Miracles: Lime Pound Cake  

Sneha's Recipe: Pork Tikka Masala 

Vegan Samosadilla#SundayFunday

Samosas are one of the most popular Indian snacks / street food, they are crispy crunchy with a delicous potato filling. This Samosadilla a delicious mashup /fusion street food of a samosa & quesadilla with potato mixture in tortilla that is loaded with flavors scrumptious & not deep fried.

Makes 3
Ingredients
4 Boiled Potatoes - mashed
1 Cup Boiled Corn
2 Green chilies - finely chopped
2 Tablespoons Oil
1 Small Onion - finely chopped
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Mustard seeds
A Pinch Asafoetida
¼ Teaspoon Turmeric powder
2 Tablespoons Finely Chopped Coriander leaves
Salt To Taste
1 Teaspoon Lemon juice
6 Whole Wheat Tortillas
Chutney or Ketchup to serve
Method
Heat the oil in a pan add in mustard seeds when they crackle add the asafoetida immediately adds the ginger garlic paste saute till oil separates, add chopped onion and green chillies saute till it softens, add the turmeric powder, and the corn and mashed potatoes salt, mix till well. Cover the pan and low flame keep it for 2 minutes. Switch off the flame, add chopped coriander and lemon juice. Mix well, let this cool.

Take one Tortilla. Place it on a flat surface and spread the potato filling over the tortilla.

Cover it with the other Tortilla.
Heat a skillet, brush it with little oil place the samosadilla and cook through until both sides are golden brown.

Slice in 4 parts each and serve immediately with chutneys or ketchup. In the same way make rest of the samosadilla's.
Enjoy!!!!

Labels: Tortilla, Samosa, Mashed Potato, Street food,Tortilla, Indian, Savory Snacks,Sunday Funday, Vegan
See here for other recipes for Samosa 

Samosa 
Potato Cheese Samosa

For Sunday Funday we are sharing recipes made with "Tortillas"  

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe   

Keto Rutabaga French Fries#SundayFunday

Rutabaga is a root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb Rutabaga Fries.
Healthy oven-baked rutabaga fries with a great crunchy exterior and a fluffy interior. Although these fries can’t replace potato fries, they’re a wonderful substitute with way less carbs! Making these fries is a great way to incorporate more veg in your keto diet.

It's called rutabaga in the US, swede in the UK, swedish turnip or yellow turnip but in England, swede  or neep in Scotland, in Russian it’s bryukva and in India we call it shalgam.

The trickiest part is peeling and slicing the rutabaga. Rutabagas are quite hard, so cutting through them is not as easy as slicing a potato. You can either peel the rutabaga using a potato peeler or a paring knife.

Ingredients
3 Rutabaga's - cut into ½-inch fries
2 Tablespoons Olive Oil
2 -3 Springs Fresh Thyme
A Sprinkle Of Paprika Powder
A Sprinkle Of Garlic Powder
A Spinkle Of Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
Method
Preheat the oven to 200°C and line a large baking sheet with parchment paper.

Combine rutabaga fries with oil, paprika, garlic powder, thyme, salt and pepper on the prepared sheet pan, and toss until evenly coated. Arrange the rutabaga fries on the baking sheet in a single layer leaving space in between them.

Bake for 30- 40 minutes, flipping the rutabaga fries halfway through; until they are crisped on the outside and cooked through on the inside. 

These are excellent for snacking. Always keep these handy when rutabaga is in season.
Lables: Rutabaga, French Fries,Oven Roasted, Keto, Low Carb, Healthy snacks,Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing recipes with UK -  Fries / Chips.

Sunday FunDay - 22 March 2026 - Fries/Chips Final html

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

Keto Baked Chicken Legs In Buffalo Sauce#SundayFunday

These Buffalo Chicken Legs are baked in the oven and coated in a delicious sauce. This is so delicious and juicy chicken, you will definitely enjoy it! 
Ingredients
4 Chicken Legs 
For The Marination
1 Teaspoon Salt
2½ Teaspoons Red Chilly Flakes
1½ Teaspoon Cumin powder
2 Fresh Green Chillies - chopped
1½ Teaspoon Dried Mixed Herbs
2 Teaspoons Onion powder
2 Teaspoon Garlic powder
2 Teaspoon Red Chilly powder
5 Tablespoon Olive Oil
½ Cup Homemade Buffalo Sauce
For Keto Hot Maple Sauce
1/3 Cup Buffalo Sauce
¼ Cup Keto Sugar Free Maple Syrup
1 Tablespoon Red Chilly Flakes
2 Tablespoon Chopped Coriander leaves
1 Tablespoon Butter
Method

Give cuts to the chicken for the marination to penetrate.

Marinate the chicken in the given ingredients for at least an hour or better still overnight.

Then arrange them in a baking tray and bake in a preheated oven at 180°C with both elements on for it in 30 minutes, Turning the sides half way through the baking time. 
To Make Keto Hot Maple Sauce 

In a pan heat butter add rest of the ingredients and mix well, when it starts to boil add the chicken and coat them well. 

Garnish with coriander leaves and enjoy!!
Labels: Homemade, Buffalo Sauce, Chicken , Mexican, Keto, Side Dish, Appetizer, Sunday Funday

For Sunday Funday we are sharing recipes with "Maple Syrup"

• French Toast by Mayuri's Jikoni
• Karawya with a Maple Syrup Drizzle by Culinary Cam
• Keto Baked Chicken Legs In Buffalo Sauceby Sneha's Recipe
• Maple Bacon Candied Walnuts by Amy's Cooking Adventures
• Maple Bourbon Smashby A Day in the Life on the Farm
• Maple Dijon Bacon Green Beansby Making Miracles
• Maple Mousseby A Messy Kitchen
• Maple Pecan Glaze for Scones by Sid's Sea Palm Cooking
• Maple Thyme Hasselback Yams by Food Lust People Love

Boiled Fruit Cake#SundayFunday

This is a very simple and delicious cake. Made this for Christmas , If you have forgotten to soak the fruits then do not worry make this cake which is easy and absolutely fruity and moist. My family and friends loved this cake. Do try it!

Ingredients  

1 Can (14 oz) Condensed milk
150 Grams Butter
200 Grams Raisins
200 Grams Sultanas
150 Grams Currants
150 Grams Glace cherries - chopped
250 Grams All Purpose Flour
1 Teaspoon Baking powder
2 Teaspoons Cake Spice powder - Homemade
1 Teaspoon  Cinnamon powder
3 Eggs
1/2 Cup Orange Juice for moisting the cake 

Method

In a pan add the condensed milk, butter, glace cherries, currants, sultanas, raisins. Let butter melt and mix well. Bring it to a boil. On low flame let boil for 8 to 10 minutes, keep stirring it continuously. Set aside to cool at least for 3 to 4 hours.
Then only add the other ingredients.

In a bowl sieve the flour, baking powder, cake spice and ground cinnamon.

When the fruit mix has cooled, add the flour mix and mix it with a spatula.  Then add in the eggs and mix it again. Pour batter in a greased and lined baking tray. Bake at 150 degrees C for about 1.1/4 hour to  1 ½ hours or till done. 

When you remove it from the oven immediately, poke holes with skewer and pour orange juice over the cake to make it moist or else it will dry out. Let cool and then remove from tin wrap a ribbon around it and serve.  Wrap it with cling film, to stay fresh.

This is a delicious and beautiful fruit cake, remains soft and moist for a week and even more if it remains ... for that many days..
Labels : Christmas, Fruit Cake, Cakes, Festival Sweets, Sunday Funday

For Sunday Funday we are sharing Cake Recipes

• Birch Tree Cake (Pumpkin Cake with Cream Cheese Frosting) by Amy’s Cooking Adventures
• Boiled Fruit Cake by Sneha's Recipe
• Cherry Almond Cake, Eggless by Mayuri's Jikoni
• Chocolate Guinness Cake with Irish Buttercream by A Messy Kitchen
• Easy Birthday Cake by Making Miracles
• Medovik by A Day in the Life on the Farm
• Tangerine-Ricotta Cake by Karen’s Kitchen Stories
• Twinkie Layer Cake for a Friend's 50th by Culinary Cam

Vegan Thai Peanut Butter Noodles#SundayFunday

This Vegan Thai Peanut Butter Noodles are so easy and delicious. This dish will be ready in less than 20 to 25 minutes and is a great ‘clean out your fridge’ recipe, so you can use any veggies you have!
Ingredients
For The Peanut Sauce
½ Cup Peanut Butter - I used creamy
3 Tablespoons Tamari Or Coconut Amino
2 Tablespoons Sesame oil
1 Medium Lime - zest and juice
½ Teaspoon Fried Minced Garlic
1 Teaspoon Noodle Powder Mix
1 Teaspoon Red Chilly Flakes
Other Ingredients
½ Cup Scallion - Green & White Chopped
½ Cup Carrots - cut into juliennes
1 Packet Noodles
Optional Garnishes
Handful Roasted Peanuts - roughly chopped
1 Tablespoon Fried Brown Onions - Brista
1 Teaspoon Fried Minced Garlic
Method
For The Sauce

Add all ingredients to a blender, starting with little water. Blend until smooth then add a little more water to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside.
The colour will look different depending on which method you choose. Blending makes it much lighter.
For The Noodles
Boil the noodles as per packet instructions. Drain and keep aside.

In a large wok heat oil add the carrot and white part of the scallions sauté for one or two minutes on high flame. Add the blended sauce and let it cook till it comes to a boil add the noodles and toss them well. Add the green part of the scallions and toss for a second or two. It's ready!!

Serve garnished with fried onions, garlic and crushed peanuts. Enjoy!!
Labels: Peanut Butter,Peanuts,Main course, Thailand, Noodles,Vegan,Asian Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Noodle Month, check the recipes below.

• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles
• Amy's Cooking Adventures: Stir Fry Noodles with Beef
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

Ginger Almond & Poppy Seeds Vadi#SundayFunday

This Ginger Vadi / Alepak is popular in Maharashtra made during winter as a nutritious candy treat that aids in digestion and helps fight cold and cough. These turned so delicious and everyone loved it. These will last for 3 - 4 weeks on the pantry shelf.
Cup Measurement = 250Ml
Ingredients 
100 Grams Cleaned & Peeled Ginger - chopped
¼ Cup Poppy seeds
½ Cup Almonds
250Ml Milk
1 Tablespoon Desi Ghee
Granulated Sugar - see method
Pinch Of Salt
Method 

Granulated Sugar is measured after grinding.
Soak the almonds and poppy seeds separately in hot water for 6 hours
Then strain the poppy seeds with a fine mesh strainer
Peel the almonds and grind the poppy seeds & almonds together with little milk to form a fine paste
Grind the ginger without adding any liquid to a fine paste. Remove this into a cup how much is the ginger double the quantity granulated sugar.
Grind the poppy seeds & almonds in milk to a fine paste. Remove into same cup. How much is this quantity equal amount granulated sugar.
Wash the blender jar in the remaining milk.

In a heavy bottom pan add a tablespoon ghee add the ground ginger and poppy almond paste sauté for a minute or two on low flame. The ginger will start to release an aroma. 

Then add the sugar and washed mixer jar with milk , a pinch of salt. 

Stir continuously on low flame.

When it stars to leave the bottom of the pan and starts to form a ball in the center.
Test take a bowl of water add a teaspoon of the mixture when it forms a soft ball then it's ready.

Remove into a greased tray and flatten it evenly with a greased butter paper. When still hot cut the vadi into shape you want. 

Then let is cool for at least an hour then cut on the lines and Enjoy!!

Labels: Ginger, Poppy seeds, Almond, Sugar, Vadi, Sunday Funday, Root Vegetables, Candy

For Sunday Funday we are sharing recipes made with "Root Vegetables"
Mildly Indian: Alu kangmet |Manipuri potato mash

Mayuri's Jikoni : Arbi Ka Paratha

Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe) 

Food Lust People Love: Chantenay Carrot Ginger Soup

Sneha's Recipe: Ginger Almond & Poppy Seed Vadi

A Messy Kitchen: Maple Miso Root Vegetable Medley

Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds 

Amy's Cooking Adventures: Roasted Beet Galette

Sid's Sea Palm Cooking: Roasties 

Making Miracles: Sweet Potato Shepherd's Pie   

Energy High Protein Shake#SundayFunday

My son in law prefers a Energy High Protein Shake when he comes back from his running or hiking. So this my to go recipe for him whenever he stays with us. This shake will make you feel full and satisfied for longer.

Serves One
Ingredients
5 Almonds
2 Whole Walnuts
5 Cashewnuts
200 Ml Unsweetened Almond Milk
1 Teaspoon Heaped Chia seeds
2 Cubes Sugar Free Dark Chocolate
5 Dates
1 Tablespoon Heaped Sugar Free Creamy Peanut Butter
Crushed Pistachios For Garnish
Method

Blend all ingredients well and serve garnished with crushed pistachios. Enjoy!!
Labels: Juices, Healthy, Almond, Cashewnuts, Dates, Vegan, Gluten free, Sugar Free, Sunday Funday

For Sunday Funday we are sharing recipes with "Almonds"

• Mayuri's Jikoni : Almond Date Balls 
• Sid's Sea Palm Cooking: Banana Pancakes 
• Sizzling Tastebuds: Basil Almond Pesto 
• Karen's Kitchen Stories: Chinese Almond Cookies 
• A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad 
• Sneha's Recipe: Energy High Protein Shake 
• Culinary Cam: Gató de Almendras Mallorquín 
• A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes 
• Making Miracles: Lemon Almond Muffins 
• Food Lust People Love: Smoky Spicy Roasted Almonds

Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala#SundayFunday

Chitra Rajma is called Pinto Beans in English. These kidney beans are so creamy delicious naturally when cooked! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil when preparing it. This is real comfort food, can be had with steamed rice, roti or crusty bread. Perfect for lunch or dinner. My daughter and her hubby loves kidney beans in any form and this Homemade Rajma Masala elevates this dish to the next level. Chitra Rajma cooks also very quickly.

Cup Measurement = 200Ml
Ingredients
To Cook The Rajma In Pressure Cooker
1½ Cup Dried Chitra Rajma
1 Teaspoon Cumin Seeds
2 Bay Leaves
2 Brown Cardamoms
1 Teaspoon Salt or to taste
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Oil
For The Gravy
½ Teaspoon Cumin Seeds
A Pinch Asafoetida
1 Teaspoon Finely Chopped Garlic
2 Medium Onions - finely chopped
1 Teaspoon Heaped Ginger Garlic Paste
4 Medium Tomatoes - blended
2 - 3 Green Chillies - finely chopped
1 Teaspoon Coriander powder 
½ Teaspoon Cumin powder
½ Teaspoon Turmeric powder
1 Teaspoon Kashmiri Chilly powder
3 Tablespoons Oil
1 Teaspoon Homemade Rajma Masala
1 Teaspoon Desi Ghee
3 Tablespoons Finely Chopped Coriander leaves
For The Homemade Rajma Masala Powder

Makes 475 grams
Ingredients
120 Grams Coriander seeds
70 Grams Cumin seeds
60 Grams Whole Red Chillies
35 Grams Dry Ginger powder
15 Grams Bay Leaves
25 Grams Black Cardamoms
5 Grams Cloves
1 Nutmeg -  broken
70 Grams Dry Pomegranate seeds
50 Grams Amchur powder / Dry Mango powder
Method
For The Homemade Rajma Masala Powder

Dry roast each ingredient separately. Except the ginger and amchur powder. Cool it  then grind all the roasted ingredients together except the ginger and amchur powder. When all ingredients are finely powdered, add the ginger and amchur powder and mix well store in a air tight container. To preserve the color and flavor, store this in the refrigerator.
For Cooking The Rajma

Wash and soak the rajma for at least 7 hours. Then again wash it well. Place this in the pressure cooker with water enough to cover the rajma and all the given ingredients. Cook on medium high flame for one whistle then reduce the flame to low and cook it for 15 minutes. After 15 minutes switch off the flame and let the pressure get released naturally.
For The Gravy

In large kadai/pan heat oil, add the cumin seeds when they start to brown add the asafoetida, then the garlic and sauté till it starts to brown. Now add the onion and fry till it turns golden, the add the ginger garlic paste and sauté till the raw aroma vanishes. Add the blended tomatoes and cook for a 2 minutes then add coriander, chilly, turmeric , cumin powder, homemade rajma masala and salt to taste. Sauté till oil surfaces then add 2 big spoons of the cooked rajma and mash it well so that we get a thick gravy and sauté for a 2 minutes. Now add the remaining cooked rajma and sauté for 2 minutes. Check for gravy consistency if needed add more hot water accordingly to make a nice thick gravy. Cover and cook for 10 minutes on low flame stirring in between. When cooked then add the desi ghee and switch off the flame mix well. Garnish with coriander leaves. 

Enjoy with rice, we enjoyed this with Jeera Rice
Labels: Pinto Beans, Rajma, Kidney Beans, Homemade, Masala, Vegetarian, Gluten free, Indian, Main course, Sunday Funday 

For Sunday Funday we are sharing recipes with "Dried Beans"

Check all the other recipes below

• Black-eyed Peas with Bacon from Food Lust People Love
• Instant Pot Mexican Pinto Beans from Making Miracles
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Indian Style Bean Salad from Mayuri's Jikoni
• Meatless Shepherd's Pie from Amy’s Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala from Sneha’s Recipe
• Rajma Pulav Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu