Protein Packed Winter Veggies & Fruit Salad#SundayFunday

This Protein Packed Salad is a satisfying meal or side dish that has winter veggies, fruit, eggs and cashews for crunch. This salad is so filling, nutritious, gives you energy and a feeling of fullness. In this salad you can add beans, legumes, meats, fish, tofu or cottage cheese to make. 

Ingredients 
1 Apple - finely chopped 
1 Pear - finely chopped 
1 Small Carrot - finely chopped 
1 Cucumber - finely chopped 
1/3 Cup Pomegranate Kernels 
1 Cup Chopped Romain Lettuce 
1 Cup Chopped Butter Head Lettuce 
2 Tablespoons Chopped Parsley 
2 Boiled Eggs - chopped 
15 Salted Cashew nuts - optional 
For The Dressing 
Juice Of half Lemon 
2 Tablespoons Mayonnaise 
2 Tablespoons Hot & Sweet Sauce
1 Tablespoon Olive Oil 
1 Teaspoon Dried Fruit Honey 
Salt & Pepper powder to taste
Method

Place all the dressing ingredients in a small glass jar shake it well.
Mix all the salad ingredients in a large bowl keep it to chill in the refrigerator. 
Just before serving pour the dressing and Enjoy!!

Labels: Apple, Pears, Carrot, Cucumber, Pomegranate, Lettuce, Egg, Parsley, Cashewnuts, Salad, Sunday Funday, Honey, Side Dish

• A Day in the Life on the Farm: Arugula and Pear Salad 
• Culinary Cam: Brûléed Posset-Filled Pears 
• Sid's Sea Palm Cooking: Gluten free Frangipane Pear Tarts 
• Karen's Kitchen Stories: Pear and Cherry Sourdough Bread 
• Food Lust People Love: Pear Crisps 
• Sneha's Recipe: Protein Packed Winter Veggies & Fruit Salad 
• Amy's Cooking Adventures: Roasted Pear & Beet Salad 

Masala Chai Mousse Bundt#SundayFunday

It's a soft, fluffy mousse cake spiced with masala chai spices and made with biscuits. It's a perfect tea cake.Cup Measurement = 200 ML

Ingredients
For The Tea
200 ML Water
2 Tablespoon Masala Chai Tea Leaves
2 Cardamoms
4 Teaspoons Sugar
200 ML Milk
For The Mousse
32 Glucose Biscuits - grind to a powder
100 Grams Digestive Biscuits - grind to a powder
¼ Cup Melted Butter
1/3 Cup Fresh Cream
½ Cup Milk
1½ Cup Whipped Cream
1 Large Egg
¼ Teaspoon Baking powder
½ Teaspoon Vanilla Essence
¼ Cup Milk
1 Tablespoons Vegetable Oil
2 Tablespoon Chocolate Chips for the topping
Method

In a deep pan on medium heat, add water, lemongrass, mint leaves and let it boil for 5 to 10 mins, then add cardamom powder, sugar and tea leaves and let it boil again for 10 mins, add more water if the water level goes down, then add milk and let it comes to a rolling boil 3 to 4 times, then take it off heat and strain to get a clear tea.

In a shallow pan, heat cream for 3 to 4 minutes, then add glucose biscuits, it will firm up, not to worry, add the tea and stir to break all lumps, then add in milk and keep breaking the lumps, once the mixture is nice and clear take it off heat.

In a bowl take the powdered digestive biscuits and mix in butter, mix until all the biscuit powder is mixed with butter. In a round ring mold place the biscuit butter mixture, flatten it out and then freeze until ready to use.

In a bowl, add the whipping cream using an electric whisk, whisk the cream until they form stiff peaks, then add cooled tea-cream mixture and whip until they have completely incorporated. Beat in the egg, baking powder and essence then add the milk and oil and continue to beat. Pour this into a greased small bundt and sprinkle a the chocolate chips with a spoon lightly swirl it and bake in a preheated oven at 170°C for 25 -30 minutes (I found that it was browning too much on top after 14 minutes so I tented it with a foil). This took excalty 30 minutes, if you insert a tooth pick,  it will come out a little wet since I added chocolate chips. 

So check for doness when the cake starts to leave the sides of the pan. Cool and enjoy!!
Labels: Cake, Bundt, Sunday Funday, Mousse, Chai Bundt, Biscuits

Today for Sunday Funday we are celebrating National Mousse day.

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse   

Nawabi Mutton Biryani With Burani Boondi Raita#SundayFunday

Biryani is an aromatic rice dish made with layers of tender meat pieces (or goat / lamb/ beef or chicken meat), fragrant basmati rice, deep fried onions, aromatic Indian spices.

This Nawabi Mutton Biryani recipe is easy to follow and is perfect for a party wherein you can prep a day before and assemble on the day of the party or feast, its not spicy it has minimum spices. If you feel intimidated by seeing so many ingredients, after following my recipe you no longer will!
For this biryani, used more mutton than rice, since mutton is very boney, so I used 750 grams mutton bone in and 250 grams boneless mutton.

Serves 8 - 10
Ingredients
To Boil The Rice
½ kg Rice
Whole Spices
1 Inch Piece Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
For The Mutton Marination
1 Kg Mutton - cut into medium big pieces
4 Button Red Chilies - soak and grind to a fine paste
1 Tablespoons Ginger Garlic paste
250 Grams Yogurt - whisked
¾ Cup Birista/Fried Onions - homemade
½ Teaspoon Turmeric powder
½ Teaspoon Salt
½ Cup Oil
Other Ingredients
6 Dried Apricots - fried
10 Cashewnuts - fried
2 Tablespoons Red Chilly Paste
1 Teaspoon Heaped Biryani Masala
2 Tablespoons Sambal Oleake or Red Chilly Paste
½ Cup Oil
1 Cup Water
¼ Cup Desi Ghee
¼ Cup Water
¼ Cup Brown onion
1 Teaspoon Garam Masala powder
¼ Teaspoon Saffron - crushed & soaked in ¼ cup milk
½ Cup Chopped Coriander leaves
½ Cup Mint leaves
2 Teaspoons Salt
Fried Potato Wedges - optional
Whole Spices
4 Cloves
1 Bay Leaf
1 Brown Cardamom
3 Petals Star anise
1 Inch Stick Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
Method
To Boil The Rice

Boil the rice with with the whole spices and salt till 90% nearly done.
Soak & grind the red chilies to a fine paste. Keep aside
Marinate mutton pieces with yogurt, ground chilly paste, ginger garlic paste, crushed brown onions, turmeric and salt. Refrigerate for 3 - 4 hours or better still overnight.

In a pressure cooker heat oil, fry the dried apricots and cashew nuts, keep aside. Now add the whole spices saute for a minute then add the marinated mutton, fry till oil surfaces, then add a cup water. Cover with the lid take one whistle on high. Reduce the flame to low then cook for 15 minutes. Swicth off the flame and let the cooker cool completely.
To Assemble

Heat ghee in a heavy bottom pan, add ¼ cup water, add the cooked mutton, sprinkle with garam masala powder, fried potatoes, with a generous sprinkle of mint, chopped coriander leaves. Now add the fried apricots and nuts, a sprinkle of fried onions, cover with rice followed by saffron milk. Cover tightly and keep it on high flame for 5 minutes then lower the flame and keep it on dum for 15 to 20 minutes.

Burani Boondi Raita

Ingredients
½ Cup Boondi
½ Kg Yogurt - whisked
½ Teaspoon Red chili Flakes
½ Teaspoon Cumin powder
¼ Teaspoon Black salt
For Tadka/Tempering
1 Tablespoon Desi Ghee
1 Teaspoon Mustard seeds
1 Green Chilly - chopped
6 Curry leaves- chopped
1 Tablespoon Chopped Garlic
2 Tablespoons Mint leaves
Coriander leaves for garnish
Method

In a mixing bowl add yogurt, whisk till creamy and smooth, add black salt, chili powder, roasted cumin.
Heat ghee in a pan, add mustard seeds, curry leaves, chopped green chilies, add chopped garlic, fry for a min, till garlic turns light golden, pour this tarka over the whisked yogurt, add chopped mint leaves and crisp boondi to the bowl before serving, garnish with mint leaves.

Serve Nawabi Mutton Biryani, hot garnished with chopped coriander and mint. Serve with Burani Boondi Raita.

Labels: Sunday Funday,Mutton,Biryani,Homemade Biryani Masala,Main course,Indian, Raita

• Bacon-Wrapped Sirloin Tip Roast from Palatable Pastime
• Confit Turkey Thighs from Food Lust People Love
• Dry Brined Roast Turkey Breast from Amy's Cooking Adventures
• Milk-Braised Pork Loin with Carrot Sauce from A Day in the Life on the Farm
• Nawabi Mutton Biryani with Burani Boondi Raita from Sneha's Recipe
• Roasted Lemon, Herb & Lavender Spatchcocked Chicken from Culinary Cam
• Stuffed Pork Loin Roast from Sid's Sea Palm Cooking
• Stuffed Turkey Breast with Gravy from Karen's Kitchen Stories

Air Fryer Small Sourdough Sandwich Bread#SundayFunday

Wanted to try baking bread in a airfryer, seen so many reels, so tried it and it turned out fantastic. No need for a dutch oven now you can bake bread in a airfryer too. Such an easy way to bake bread.

Ingredients
3 Grams Salt
110 Grams Water
33 Grams Active Sourdough Starter
170 Grams Bread Flour or All Purpose Flour
Method 

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 – 4 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

Flatten the dough into a rectangle, and gently fold about 1/3 of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into loaf.
Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your air fryer @ 180°C for about 5 minutes.

Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.Place the bread in a baking pan.

Score the top of the dough with a sharp knife or razor blade.
Reduce the temperature to 160°C. Place 3 -4 ice cubes. 

Place the pan in the basket. Bake it for 20 - 25 minutes. 

When baked remove the bread from the pan, 

turn it and bake for another 5 minutes @ 180°C for 2 - 3 minutes 

or until the bread starts to brown at the bottom.

Remove the bread from the oven and cool on a wire rack.

Cool & slice, see how soft and airy the bread is. 

Labels: Air Fryer, Bread, Sandwich Bread, Sourdough,Sunday Funday

Let's take a look at the other Homemade Breads being shared today..... 

• Air Fryer Small Sourdough Sandwich Bread from Sneha's Recipe
• A Magical Small Sourdough Loaf from A Day in the Life on the Farm
• Herb Flatbread from Culinary Cam
• Homemade Pitas from Amy's Cooking Adventures
• No Knead Ciabatta from Sid's Sea Palm Cooking
• Orange Cinnamon Swirl Bread from Mayuri's Jikoni
• Parmesan Pull-Apart Bread from Karen's Kitchen Stories
• Two Ingredient Cottage Cheese Rolls from Our Good Life
• Vanilla Mirabelle Plum Jam - Small Batch from Food Lust People Love

Mixed Vegetable Sliders#SundayFunday

These Mixed Vegetable Sliders are cheesy, buttery, loaded with veggies and deliciousness. Make it for your next party or kids' lunchbox, or can take with on a travel journey like I did!

Ingredients 
9 Bread Rolls/Pavs  
1 Bowl Mixed Veggies - I used frozen
½ Cup Diced Colored Bell Peppers
½ Cup Pizza Sauce
½ Cup Boiled Sweet Corn
1 Onion - finely chopped
2 Cloves Garlic - minced
1 Tablespoon Oil

Salt & Pepper to taste
1 Cup Shredded Cheese
Garlic Herbed Butter as required
Method
To Make The Filling

In a pan heat oil add the onion & garlic saute till the onions turn translucent. Add all the veggies and saute for a minute then add the pizza sauce, salt and pepper to taste. Cover and let is cook till veggies are done. Once done add a little cheese, mix well.  
Preheat the oven to 180°C. Grease a baking pan.

Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread butter on it. 

Place a layer of the filling and spread grated cheese. Add the top halves of the rolls.  

Brush with garlic herbed butter over the tops of the sliders.
Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

Labels: Sliders,Vegetarian, Mixed Vegetable, Appetizer, Starters, Sunday Funday

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

• Baby Corn Rumaki by Palatable Pastime
• Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
• Charcuterie Bites Pumpkin Centerpiece by Our Good Life
• Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
• Creamy Duck Liver Mousse by Food Lust People Love
• Date and Walnut Bites by Sid's Sea Palm Cooking
• Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories
• Mini Bread Cornucopia by Amy's Cooking Adventures
• Mini Pumpkin Cheese Balls by Mayuri's Jikoni
• Mixed Vegetable Sliders by Sneha's Recipe

Sweet Potato Patties#SundayFunday

These patties are tasty, nutritious, pan fried with just minimal oil. A perfect snack or appetizer for vegetarians.
Ingredients 

2 Cups Grated Potatoes - boiled 
400 Grams Grated Sweet Potatoes - boiled 
1 Tablespoon Desiccated Coconut
1 Teaspoon Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Ginger Garlic paste
1 Green Chilies - finely chopped
1 Small Onion - finely chopped
4 Tablespoons Coriander leaves - finely chopped 4 tbsp
4 Tablespoons Corn flour
1 Teaspoon Coriander powder
½ Teaspoon Mustard seeds
1 Tablespoon Oil
Oil for frying
Bread crumbs as required
Method

Bake  the sweet potatoes and potatoes.
Grate the sweet potatoes and potatoes, mix in salt to taste. Heat a tablespoon oil in a wok, add mustard seeds, crushed red pepper,  chopped onion, chilly powder, coriander powder desiccated coconut, ginger garlic paste, chopped green chilies cook for 5 minutes, remove, cool, Add this to the grated potatoes mix well, make into balls, then into flat disc.

Make a thin slurry with water and cornflour, dip each patty in slurry then roll in bread crumbs. 

Pan fry them in little oil as possible on medium high flame till golden on boths sides. Serve hot with chatni of your choice.

Labels: Sweet Potato, Potato, Appetizer, Snack, Kids delight,Sunday Funday, Vegetarian 

For Sunday Funday we are sharing recipes with Sweet Potatoes.

• Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry 
• A Day in the Life on the Farm: Black Bean and Sweet Potato Chili 
• Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes 
• Mayuri's Jikoni: Shakkariya Nu Shaak
• Culinary Cam: Spiced Sweet Potato-Red Lentil Stew 
• Sneha's Recipe: Sweet Potato Patties 
• Sid’s Sea Palm Cooking: Sweet Potato Sushi

Pork Korma#SundayFunday

This Pork Korma is very tasty and easy to make. Try it and I am sure you will enjoy it. 

Ingredients
½ Kg Pork - cut into medium pieces
3 Tomatoes skinned
1 Bay leaf
1 Teaspoon Vinegar
1 Tablespoon Ghee
For The Masala
3 Onions lightly fried
1 Teaspoon Cumin seeds
6 Cloves Garlic
½ Inch Piece Ginger
2 Big pieces of Cinnamon
4 Cardamon's
4 Cloves
7 Dried Kashmiri Chillies 
Method

Grind the masala ingredients to a fine paste. Heat ghee in a pan add the chopped tomatoes, bay leaf and fry till tomatoes are soft. Add the ground paste and fry till oil leaves the sides. Add the pork and and a cup of water. Cover and cook till done. Season it with vinegar. 

Serve hot.

Labels: Pork, Sunday Funday, Indian

For Sunday FunDay -theme is  Hunter/Gatherer.

• Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories
• Dried Rosemary from Sid's Sea Palm Cooking
• Momiji Tempura ;from Culinary Cam
• Pork Korma from Sneha's Recipe
• Roast Pheasant Crowns from Food Lust People Love
• Urban Foraged Stovetop Potpourri from Amy's Cooking Adventures
• Venison Tater Tot Shepherd's Pie from A Day in the Life on the Farm

Keto Halloween Quesadilla#SundayFunday

Halloween is the perfect time to have fun with your meal. This spooky Keto Halloween Quesadilla are so cheesy, yummy meal to enjoy! I'm using these Low Crab Coconut Flour & Oat Fiber Flatbread. 

Ingredients
2 Low Carb Flatbreads/Tortillas 
½ Cup Shredded Cheese or 3 Cheese Mexican blend
Tomato - cut into triangles
Method
Place a frying pan on low flame.

Using a sharp knife, cut out jack o’lantern eyes, nose and mouth into one of the tortillas.

Place it on a greased frying pan and cook one side till crisp.Fry the uncut one on side till crisp. 

On the crisp side of the uncut tortilla, sprinkle cheese on it.

Place the cut tortilla on top on which side is crisp.

Then lift it place it on the greased frying pan, cover with a lid and let it crisp on one side then flip.

cook that side till slightly crispy.

Place a cut tomato triangles and serve!

Labels: Halloween, Quesadilla, Cheese, Sunday Funday, Flatbread

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and we are sharing "Halloween Recipes"

• Black and Orange Cookies by Karen's Kitchen Stories
• Halloween Focaccia by Sid's Sea Palm Cooking
• Keto Halloween Quesadilla by Sneha's Recipe
• Mummy Dogs by Culinary Cam
• Necromancer Gnocchi by Amy's Cooking Adventures
• Pumpkin and Apple Soup by A Day in the Life on the Farm
• Sloppy Monster Sandwich by Palatable Pastime