Hung Curd Veggie Sandwich#SundayFunday

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two, Sunday Funday

• Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
• Chicken Caesar Wraps by Amy's Cooking Adventures
• Family Favorite Tuna Salad by Food Lust People Love
• Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
• Hung Curd Veggie Sandwich by Sneha's Recipe
• Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
• Sunflower Pesto Turkey Sandwich by Our Good Life

Sukhi Roti Ki Khichdi#SundayFunday

Sukhi Roti Ki Khichdi is a healthy, tasty meal delicious way to use leftover roti/phulka's. Suhki mean dry, here the phulkas are dried wrapped in a cloth and kept in a basket to dry , till they are crisp.

I have kept them for nearly 6 - 7 days. These do not spoil or mildew since they are kept open. You place the basket on fridge top or on the dinning table. This is a healthy meal of Rajasthani/Jodhpur's cuisine, even veggies like cauliflower, cabbage, potato, peas are added along with rice and roti. 

This is quick and easy to prepare using fewer easily available ingredients. This has a nice flavor of whole spices like bay leaf, cloves, black cardamom. You can serve this as a lunch and dinner to your family. It is a one-pot meal you can have with curd or as it is. Everyone will love this one pot meal. 

Serves 2 - 3
Ingredients 
3 Dried Phulka's
½ Cup Basmati Rice
1 Medium Potato - diced
½ Cup Cauliflower Florets
1 Green Chilly - chopped - optional
1 Medium Carrot - diced
¼ Cup Green Peas - can use frozen 
½ Teaspoon Turmeric powder
½ Teaspoon Heaped Red Chilly Powder
1 Teaspoon Coriander Powder
1 Teaspoon Level Salt or to taste
2 Tablespoons Coriander Leaves 
Juice Of One Lime
4 Tablespoons Oil
Whole Spices
2 Bay Leaves
1 Black Cardamom
4 Cloves
4 Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Cumin seeds
Method

Heat oil in a pressure pan, add all the whole spices, when they crackle add the onions and sauté till they are translucent.

Add sliced potato, cauliflower florets, carrot and peas. Sauté it for a couple of minutes. Add turmeric powder, red chilly powder, coriander powder, mix well, cook on low flame for 2 minutes. 

Then add 2 cups water, washed and drained rice , salt and lemon juice. 

Mix well and let it come to a rolling boil.

Once the water is boiled, Add dried roti pieces. Mix well. Cover with the lid and let it cook on high flame for 2 whistles. Then switch off the flame. 

When the cooker cools, garnish it with coriander leaves.
Delicious 'Sukhi Roti Ki Khichdi' is ready to be served. 

Enjoy with salad and yogurt.
Labels: Main course, One Pot Meal, Pressure Cooker, Phulka, Rice, Mixed Veggies, Sunday Funday, Indian, Vegetarian, Vegan, Leftover series

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and our theme is One Dish Meals
• Bean and Kielbasa Stew by A Day in the Life on the Farm
• Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
• Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love
• Sama Pulao by Mayuri's Jikoni
• Sukhi Roti Ki Khichdi by Sneha's Recipe

Keto Peach Iced Tea#SundayFunday

Peach iced tea is a perfect and ultimate summer time drink specialty, and it's so easy to make! I am using fresh peach to make this , but can use canned peach nectar, a few bags of black tea, an easy method to make a small batch of iced tea. It's a perfect early morning or late afternoon treat. Peaches are rich in vitamins A and C, fiber, and carry antibacterial and anti-inflammatory properties.

Serves 2

Ingredients
For The Peach Nectar
2 Ripe Peaches
1 Cup Water
For The Tea
2 Cups Boiling Water
4 Black Tea Bags
4 Teaspoons Sugar -optional- I did not use
Method

Remove pits from peaches and chop.
Place in a saucepan with water and simmer ten minutes or until soft.
Mash pulp and strain contents of saucepan, discarding solids.
To Make The Tea

Into each glass, add two tea bags and pour a cup of the boiling water into each . Steep uncovered for 3-4 minutes.
Remove tea bags, stir in peach nectar and sugar (if using) into each, then fill the rest of the glass with the chilled water. Cover on the lid and refrigerate at least 4 hours before enjoying or if you want to have it immediately then Serve the tea over ice.

Taste the freshness of peach in every glass of Peach Ice Tea. Packed with the goodness of Vitamin C to boost your mood & energize you throughout the day. 
My Notes

Four regular-sized (single-serving) bags of black tea; two per cup. Since iced tea is, well, iced, it can be watered down, so we use two tea bags per serving instead of one.
I don't drink sweetened drinks so I did not add any sugar to my iced tea. 

Check here for other Peach recipes

Single Serving Baked Peach Crisp 
Homemade Fresh Peach Nectar 
Flan Entremets & Peach Jelly Dessert - Vegetarian 
Peach And Orange Smoothie 
Mint & Peach Raita 
Baked Creamy Rice Pudding With Peaches For Two

Labels: Tea, Sunday Funday, Peach, Keto, Low Carb

Today for Sunday Funday we are sharing recipes made with "Peach".

• A Day in the life on the Farm: Fresh Peach Salsa 
• Food Lust People Love: Homemade Peach Preserves 
• Sneha's Recipe: Keto Peach Iced Tea 
• Karen's Kitchen Stories: Peaches and Cream Mini Cheesecakes 
• Our Good Life: Peach and Prosciutto Flatbread 
• Mayuri's Jikoni: Peach Baked Oatmeal 
• Culinary Cam: Roasted Peach-Tomato Gazpacho with Crème Fraîche  

Eggless Homemade Butterscotch Ice Cream#SundayFunday

Butterscotch Ice Cream is a creamy ice cream dessert with simple ingredients and quick to make with no eggs. Perfect for summer. My hubby loves butterscotch ice cream and requested to make this flavor for our Sunday Funday Event.

Ingredients
1¼ Cup Whipping Cream
1 Cup Full Fat Milk
¼ Cup Sugar
¼ Cup Condensed Milk
¼ Cup Milk Powder
1 Teaspoon Butterscotch Essence
1 Tablespoon Corn Flour
1 Drop Yellow Food Colour - optional
1/3 Cup Butterscotch Chips - see notes
Method 

In a sauce pan add the milk, milk powder, sugar and cornflour, mix well so that no lumps are formed. Place this pan on low flame, stirring continously till boils and starts thicken. When it starts to bubble thicken a little, switch of the flame. Keep stirring till is cools completly and this will also help that no scum is formed on the surface. This is a custard. 

In another large bowl whip the cream till stiff peaks are formed. 

Add in the condensed milk, strain the custrad, butterscotch essence, yellow food color. Whip all this well so that they are incorporated and forms a lump free batter. 

Then fold in the butterscotch chips with a spatuala. 

Pour this into a airthight container and freeze it for atleast 24 hours.

After 24 hours, it looks like this (if you freeze the ice cream in an airthight container you will no ice crystals will form on top).

This is a best butterscotch flavor ice cream which you will love. Scoop and Enjoy!!
My Notes

If you do not have butterscotch chips then make a homemade parline with cashewnuts or almonds at home. Check the recipe to make here. 

Labels: Eggless, Vegetarian, Ice Cream, Sunday Funday, Dessert, Kids delight

• Eggless Homemade Butterscotch Ice Cream from Sneha's Recipe
• Healthy Chocolate Shake from A Day in the Life on the Farm
• Low Sugar Strawberry No Churn Ice Cream from Our Good Life
• Milk Chocolate Ice Cream from Karen's Kitchen Stories
• No Churn Oreo Ice Cream from Cook with Renu
• Orange Creamsicle No Churn Ice Cream from Amy's Cooking Adventures
• Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce from Food Lust People Love

Roasted Pumpkin Hummus Veggie Wrap#SundayFunday

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch, Sunday Funday

• Brownie Pizza by A Day in the Life on the Farm
• Copycat Hobi's Bites Original Hot Crackers by Food Lust People Love
• Crunch Bars (copycat) by Karen's Kitchen Stories
• Donuts & Chicken Strips by Amy's Cooking Adventures
• Roasted Pumpkin Hummus Veggie Wrap by Sneha's Recipe
• Walking Taco by Mayuri's Jikoni