Sneha's Recipe: Sunday Funday

Showing posts with label Sunday Funday. Show all posts

Carrot Roulade#SundayFunday

In: Carrot, Dessert, Indian

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts.
Ingredients
2 Cups Grated Carrot
1/3 Cup Granulated Sugar
1 Tablespoon Desi Ghee
2 Tablespoons Malai
¼ Cup Milk
1 Teaspoon Cardamon powder
2 Tablespoons Milk powder
2 Tablespoons Almond powder
1/3 Cup Chopped Nuts (Almonds & Cashews)
2 Sheets Parchement Paper
Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of parchement paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly.

When the roll is complete place it a another sheet of parchement paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm.

Cut into slices and serve.
Labels: Sunday Funday, Carrot, Dessert, Indian

For Sunday Funday are theme is "Carrots"

Carrot Cake Muffins from Karen's Kitchen Stories
Carrot Pudding from Sid's Sea Palm Cooking
Carrot Fries from Mildly Indian
Carrot Roulade from Sneha's Recipe
Grilled Carrots from A Day in the Life on the Farm
Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
Roasted Carrots with Burrata from Amy's Cooking Adventures
Spicy Carrot Ginger Dressing from Food Lust People Love

5 comments

Vegan & Gluten Free Thai Tofu Red Curry#SundayFunday

In: Gluten free, Healthy, Main course

This tofu curry is so delicious, quick and easy. Add more curry paste if you want it spicy. This had just the right amount of spice.

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3 Tablespoons Vegetarain Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes. Then add 1 cup water and cover with a lid, cook on medium low flame till the veggies are cooked.

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again, add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously. Reduce the flame and check for gravy consistency. Add more water if necessary, cover and cook for 2 minutes. Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little. Take off flame and serve hot with steamed noodles or rice.

We enjoyed with steamed rice.

Labels : Thailand, Thai, Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course, Sunday Funday

Dacquoise Fraisier from Culinary Cam
Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
Mediterranean Salad from Amy’s Cooking Adventures
Protein Rich Quinoa Bowl from Mayuri's Jikoni
Pumpkin leaf dal from Mildly Indian
Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
Vegan Danish Flødeboller from A Messy Kitchen
Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
Vegan Mango Chia Pudding from Cook with Renu

5 comments

Vegan Strawberry Dream Cake - No Bake#SundayFunday

In: Almond, Cashewnuts, Coconut Oil

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two.

The first time I made, it, was hot summer here and did not refrigerate it overnight. So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it.

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes.

In the remaining paste add the strawberries and the tablespoon of sugar,

blend until smooth.

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries.

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator. See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy, Sunday Funday

For Sunday Funday we are sharing Strawberry Recipes

Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
Iced Strawberry Basil Hand Pies from A Messy Kitchen
Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
Strawberry Butter from Making Miracles
Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
Watermelon Strawberry Feta Salad from Food Lust People Love

5 comments

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

In: Asian Cuisine, Cheese, Chicken

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set, Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper.

Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
Shrimp Rice Paper Rolls from Making Miracles
Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
Thai Chicken Summer Rolls from Food Lust People Love
Vegan Summer Rolls from Mayuri's Jikoni

7 comments

Crumb Coated Cheesy Veg Crepes#SundayFunday

In: Appetizer, Cheese, Cottage Cheese

These hearty savory crepes are stuffed with veggies and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious crepes won’t disappoint. The recipe is, quick, and easy to make.

These meatless crepes /wraps are the perfect snack, or party pleaser or side dish for brunch, lunch, and dinner. These crunchy crepes can be enjoyed by vegetarians and meat-eaters alike. All you need is a couple of pantry ingredients that you maybe already have at home.
Makes 6
Ingredients
For The Crepes
1 Cup All Purpose Flour
½ Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Oil or Melted Butter
½ Cup Yogurt
1¼ Cup Milk

For The Filling
2 Boiled Potatoes
½ Cup Cottage Cheese
1/3 Cup Grated Carrot
¼ Cup Finely Chopped Green Bell Pepper
¼ Cup Finely Chopped Onion
½ Teaspoon Finely Chopped Garlic
½ Teaspoon Salt
½ Teaspoon Red Chili Powder
½ Teaspoon Cumin Powder
½ Teaspoon Chaat Masala
1 Tablespoon Tomato Ketchup
Grated Cheese - optional - used Mexican Four Cheese blend
1 Tablespoon Oil
For The Slurry
2 Tablespoons All Purpose Flour
4 Tablespoons Water
Method
In the blender, place the milk, yogurt, flour, sugar and salt and blend for a few seconds until everything is mixed. Add the melted butter or oil and blend until smooth. Transfer to a bowl and refrigerate for at least 30 minutes.
Before making the crepes, and beat with a whisk to mix for 30 seconds. The batter should be thin. If the crepe is thick then add little more water to adjust the consistency.

Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until hot. Add1/3 cup or a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds until the edges begin to brown slightly, lifted with the help of a spatula to turn the crepe and cook another 45 seconds.

Stack cooked crepes on a plate and keep them covered with a clean kitchen towel to keep warm.
Make The Filling

In a pan heat a tablespoon of oil add the add the garlic and onion, fry for a minute, then add the veggies and and fry for a minute or two, then add the gratedcottage cheese and all the dry spices, salt and mix well and cook till the mixture is dry, then add the tomato ketchup and coriander leaves mix well, switch off the flame and let the filling cool.
Make The Slurry
In a small bowl mix all ingredients , keep aside
Filling The Crepes

Take the crepes on which side it is cooked or brown, place that side up, use three tablespoons of stuffing per crepe add the cheese and fold it in the sides apply the slurry with a brush so that sides get sealed.

Like wise make all.
To Crumb Coat

Dip each in the slurry then in panko bread crumbs. Refrigerate them for at least an hour (at this stage you can also freeze these in a single layer).

Just before frying dust off excess coating and shallow fry till golden on both sides.

Serve hot with ketchup.
Labels: Cottage Cheese, Potato, Mixed Veggies, Crepes, Cheese, Appetizer, Sunday Funday, Vegetarian, Indian

For Sunday Funday we are sharing recipes - Appetizers for Mom's Day

A Day in the Life on the Farm: Blini with Sour Cream and Caviar
Amy's Cooking Adventures: Crackers with Salami & Pepperoni Rosettes
Sneha's Recipe: Crumb Coated Cheesy Veg Crepes
Karen's Kitchen Stories: Fresh Artichoke and Spinach Dip
Culinary Cam : Roasted Carrot Tarte Tatin
Sid's Sea Palm Cooking : Smoked Salmon Blini
Mayuri's JikoniMayuri's Jikoni: Sweet Potato Brie Bites

5 comments

Paneer Tomato Rice With Leftover Rice For One#SundayFunday

In: Cottage Cheese, Leftover series, Main course

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

7 comments

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

In: Lima Beans, Red Lentils, Soup

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.