Paneer Tomato Rice With Leftover Rice For One#SundayFunday

This is a simple stir fry rice with leftover rice, to make it nutritious added lots of paneer (since this also is leftover), tomato and spices to to give an extra kick and taste to it. A quick fix meal when you tired and have leftover rice and veggies lying in the refrigerator. Just use whatever you have in the quantity doesn't matter.

Single Serving
Ingredients
1 Cup Packed Boiled Rice
2 Tablespoons Sesame Oil
2 Tablespoons Finley Shredded Cabbage
2 Small Green Bell pepper
2 Mushrooms sliced
2 Small Tomatoes  - blended
1 Tablespoon Chopped Tomato
100 Grams Paneer cubed

½ Teaspoon Cumin seeds
½ Teaspoon Red Chilly powder

1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
1 Small Cube Veg seasoning
1 Teaspoon Lemon juice

Method 

Heat sesame oil in kadai/pan,  add cumin seeds, when they crackle, add in the ginger garlic paste, sauté for a minute . Now add in the asafoetida , curry leaves , onions and cabbage too sauté till onions are translucent. Add in the blended tomatoes , turmeric, coriander, red chilly powder  and black pepper powder and sauté till oil surfaces and in the veg cube seasoning and mix well. 

Cover  with a lid and cook form a mushy gravy. Now add in the bell pepper/capsicum, chopped tomato, mushroom and lemon juice,  sauté well. Cover and let this cook for a minute on medium low flame. Add boiled rice and paneer, mix well till the gravy coats the rice. Again cover with a lid and let the rice get heated up for about 2 minutes. Open give it a good mix.

Serve and enjoy hot!! This is delicious meal, meatless meal!!
Labels: Leftover series, Rice, Paneer, Cottage Cheese, Main course, Vegetarian, Stir Fry, Single Serving, Sunday Funday

For Sunday Funday we are sharing recipe made with Cottage Cheese, Paneer or Tofu 

Corn Paneer Parathas from Mayuri's Jikoni

Cottage Cheese Muffins from A Day in the Life on the Farm    

Cottage Cheese Wraps from Making Miracles 

Cheese Paneer Tikka Open Sandwich in Air Fryer on Sourdough from Cook with Renu 

Firecracker Tofu Broccolini Stir-Fry from Food Lust People Love 

Homemade Paneer Recipe Ideas from Sid's Sea Palm Cooking

Paneer Tomato Rice With Leftover Rice For One from Sneha's Recipe 

Pasta with Green Beans and Ricotta from Karen's Kitchen Stories 

Potato, Cottage Cheese, & Caramelized Onion Pierogi from Amy's Cooking Adventures

Retro Cottage Cheese Jello Salad from A Messy Kitchen 

Tricolour Crispy Tofu Wrap from Mildly Indian 

Greek Yogurt Soup With Zucchini, Lima Beans & Red Lentils#SundayFunday

The vegetables melts into a thick base without any cream. The red lentils give it enough substance to actually keep you full. The yogurt and apple cider vinegar at the end is elevates this soup and makes it interesting. That little bit of tang wakes everything up and keeps the soup from feeling flat.

The red lentils and blended vegetables, which makes this soup surprisingly filling without feeling heavy. Serve this with Soft Bread Rolls for Soup, to round out the meal and soak up every last bit of the soup.
Read My Notes before making this soup.

Ingredients
1 Tablespoon Olive Oil
1 Medium Onion - roughly chopped
2 Large Red Carrots - roughly chopped
1 Medium Zucchini - roughly chopped
1 Cup Cubed Pumpkin - roughly chopped
1 Cup Fresh Lima Beans - boiled and blended
3 Cloves Garlic - minced
1 Teaspoon Dried Oregano
¼ Teaspoon Chilly Powder
6 Cups Vegetable Stock
1 Cup Red Lentils - rinsed
1½ teaspoons Salt - divided
Freshly Cracked Black Pepper to taste
1½ tablespoons Apple Cider Vinegar
1 Cup Hung Curd / Greek Yogurt
Method

Boil the lima beans till cooked, cool them. Blend it along with the water, then strain it. Keep this aside
Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, garlic and all the veggies sauté for a minute Season with ½ teaspoon salt and a few cracks of black pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften.
Add the garlic and chilly powder. Cook for about 1 minute until fragrant.

Pour in the stock and the blended lima beans,red lentils and bring this to a boil. Cover, reduce heat, and simmer until the lentils are fully cooked and soft, about 15 to 20 minutes stirring in between.
Turn off the heat and let the soup cool slightly. Use an immersion blender to blend until smooth. Scoop out 1 to 2 cups of the hot soup and set aside.

Add the Greek yogurt to a bowl. Slowly whisk in the reserved hot soup to temper the yogurt.
Stir the yogurt mixture back into the pot. Add the remaining salt and apple cider vinegar. Taste and adjust seasoning as needed. Serve warm.

My Notes
Reheat gently after adding the yogurt to avoid splitting
This soup freezes well before the yogurt is added.
You can skip adding beans to this soup.
Cook the beans, then blend it and strain it. If you add it to cook along with the veggies, the bean skins do not blend into a smooth puree and instead leave a grainy or textured consistency in a soup, give it a rough texture and giving it a slightly gritty consistency. Skins give a awful mouthfeel / papery feeling on the tongue, when enjoying a creamy smooth soup.

Labels: Red Lentils, Soup, Lima Beans, Zucchini, Yogurt, Sunday Funday

For Sunday we are sharing recipes with" Beans".

• Butter Beans Curry, Maharashtrian Sprouted Usal, Instant Pot Recipe by Cook with Renu
• Creamy Thyme Butter Beans by Food Lust People Love
• Greek Yogurt Soup With Zucchini, Lima Beans &; Red Lentils by Sneha's Recipe
• Ham & Baby Lima Bean Soup by Amy's Cooking Adventures
• Pizza Beans by A Day in the Life on the Farm
• Southern Style Green Lima Beans by Making Miracles
• Summer Squash Succotash by Karen's Kitchen Stories
• Vaal Nu Shaak by Mayuri's Jikoni
• Why All the Hate? Recipes to Convert Lima Bean Despisers by Culinary Cam 

Sprouted Vaalachi Bhaji With Fresh Coconut#SundayFunday

This is a delicious and finger licking bhaji /sabzi , you will love it. Have this with steamed rice or Hand Breads (Apas), this is a fantastic combo.

This is called butter beans, field beans, or sometimes lima beans in English.

Ingredients

2 Cups Heaped Sprouted & Peeled Vaal/Pavate
To Grind To Fine Paste
½ Cup Freshly Grated Coconut
2 Green Chillies - this is not a spicy variety
6 Cloves Garlic
1" Piece Ginger
2 Tablespoons Coriander Leaves
1 Small Tomato
Other Ingredients
1 Tablespoon Heaped Oil
A Sprig Curry Leaves
1 Large Onion - finely chopped
½ Teaspoon Turmeric powder
1 Teaspoon Agri Masala powder - see notes
¼ Teaspoon Red Chilly Powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
Salt to taste
2 Tablespoons Tamarind juice
For The Tadka
2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
¼ Teaspoon Asafoetida
1 Sprig Curry Leaves
Method
To Sprout

Soak the dried vaal overnight, next morning, drain all the water, wash in fresh water and tie them in a thin muslin cloth or nylon cloth and keep it aside for 2 days. Thrice a day just soak the cloth in water and again drain. After two days you will see them like this ( see pic above).
Then place them in a large bowl with sufficient water and let it sit for an hour or two.

Now peel the skin , they are ready to use. If you want to store these in the refrigerator after cleaning see notes.
To Make The Sabzi

Heat a tablespoon oil in a pressure pan, add onion curry leaves, fry till onion is translucent and just start to change color. Drain the water of the vaal. Add the vaal and fry lightly on high flame, cover with the pressure cooker lid and cook on high flame for one whistle. Let the cooker cool, open, add the ground paste and all the dry spices and salt, add a cup of water and mix well. Cover with the lid and cook on high flame for 2 -3 whisltes. Let the cooker cool down completely. Open and taste for salt, add the tamarind juice and mix well. Cover and cook again on medium flame and let it simmer for 2- 3 minutes . The vaal is cooked yet whole, this should not be mushy. Add water if necessary to adjust the gravy consistency if you are eating with rice, we had it with hand breads so I left and thick consistency gravy.
For the Tadka

Heat 2 tablespoons oil in a tadka pan, add the mustard and cumin seeds, when the splutter add asafoetida. Pour this over the sabzi.
Garnish with coriander leaves and enjoy. 

My Notes

If you have excess vaal soaked and sprouted without cleaning then drain all the water and let is sit in the colander till they are dry. Then place them in zip lock bag and store refrigerate it for two to three days.
Once you peel of the skin then soak them in fresh water in the refrigerator for two or more days just keep changing the water every day. If your keep the cleaned ones in zip lock bag without water they they will turn black.
Agri masala is very spicy this is the homemade, If you do not have Agri Masala then use more red chilly powder and increase the quantity of garam masala. 
Check the recipes made with Sprouted Vaal
Kadvya Vaalachi Usal
Kadve Vaal Chilly Fry

Lables: Sunday Funday, Sprouts, Kadave Vaal, Indian, Usal

For Sunday Funday we are sharing recipes with "Sprouts"

• Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

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