Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Corn Patties /Corn Potato Chops#SundayFunday

Corn Potato Chops (patties) are crispy, delicious melt in the mouth savory snack. These are coated in breadcrumbs and pan-fried until golden.
Maks 13 Chops
Ingredients
For The Covering / Shell
½ Kg Potatoes - boiled & mashed
1 Teaspoon Salt
4 Medium Bread Slices - Lightly soaked and mashed
3 Tablespoons Corn Flour
For The Corn Filling
2 Cups Sweet Corn - boiled
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Medium Onion - finely chopped
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Chaat Masala
1 Tablespoon Lemon juice
Salt To Taste
2 Tablespoons Coriander leaves
4 Green chillies
4 Cloves Garlic
Method
For The Corn Filling

Coarsely grind together the coriander leaves, green chillies and garlic along with a cup of sweet corn to a coarse paste. Add this mixture to whole corn and mix well and keep aside.
In a pan heat oil, add cumin seeds when they sizzle, add the onions and saute until translucent, then add the corn mixture along with spices, salt and fry for a few minutes, then cover and cook for another 2 minutes. Stirring in between. Switch off the flame, let this mixture cool completely. 
For The Covering / Shell

In a large plate peel the boiled potatoes and then grate them when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Once cooled add the rest of the ingredients well. Form it into a dough. Divide into 13 equal balls, keep aside covered

Making Corn Potato Chops

Grease your palm with oil, flatten one ball of potato mixture, place a tablespoon or more of the corn filling.Bring the edges in the center and cover the stuffing. 

Shape with your palms by rolling it firmly to make around pattice. Make all the rest of the chops.

Roll in crumbs and keep aside.

Heat 2 tablespoons of oil in a griddle or broad frying pan on medium high flame. Place the stuffed Corn Potato Chops by leaving sufficient space in between so that you flip them easily. Do not over crowd the pan or else they will break. When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side. Fry the second side till crispy golden and turn over again. Flip a couple of times if needed to get an even golden color and crisp texture. Remove them on a paper kitchen towels to remove excess oil.

Serve with ketchup or chutney.
Labels: Corn kernels, Potato Chops, Vegetarian, Starters, Appetizer, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Corn"

• Culinary Cam: All the Summer's Darlings Salad 
• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad

Keto Bagel Sandwich#SundayFunday

This is a a classic Keto Bagel Sandwich which can be had for breakfast or as a main course meal. It's filling, delicious and loaded with healthy fats and microgreens.
Ingredients
Keto Cottage Cheese Bagels - recipe to follow
Creamy Avocado & Egg Salad - Keto - chop it very fine

Microgreens 
Method

Cut the bagel, add the filling, top it with microgreens. Enjoy!!
Labels: Sunday Funday, Sandwiches, Bagels, Keto, Low Carb, Breakfast, Main course, International Cuisine

For Sunday Funday we are celebrating "National BagelFest Day"

Boursin and Salmon Bagel from A Day in the Life on the Farm 

Caprese Bagel from Mayuri's Jikoni

Chorizo Cream Cheese Spread from Food Lust People Love 

Keto Bagel Sandwich from Sneha's Recipe 

Pretzel Bagels from Karen's Kitchen Stories 

The Bagel Conflict and My Left Coast Bagels from Culinary Cam

Madeira Cake#SundayFunday

Madeira cake is a traditional and simple British style cake that gets it's name from the Madeira wine, a wine sourced from Portugal with which this cake was served. This cake is flavoured with lemon and sliced almonds.
Ingredients
175 Grams Butter
125 Grams Caster sugar
1 Teaspoon Lemon zest
¾ Cup Self Raising Flour
¾ Cup All Purpose Flour
½ Teaspoon Baking powder
3 Eggs
½ Cup Sliced Almonds
4 Tablespoons Milk
½ Teaspoon Vanilla Essence
Method

Sieve both the flours and baking powder together.
Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs one at a time and continue beating till the all the eggs are incorporated. Add essence and whisk again, then add flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it. Pour this mixture into a greased and lined baking tray, sprinkle the remaining slcied almonds. Bake in a preheated oven @180°C for 35 to 40 minutes or until a tooth pick inserted comes out clean.

Cool and slice... enjoy with a cup of tea or coffee.   

My Notes 
Made a small round cake from this batter to for us to have for tea.
Labels: Cakes, United Kingdom, Almond, Sunday Funday

For Sunday Funday we are sharing recipes of "Cakes Around The World"

• Apple pola by Mildly Indian
• Carlota De Limon by A Day in the Life on the Farm
• From Mödling to the Monterey Peninsula: Topfen-Obers-Torte by Culinary Cam
• Kirsebærkage - Danish Cherry Cake by Food Lust People Love
• Kyiv Cake by A Messy Kitchen
• Madeira Cake by Sneha's Recipe
• Persian Love Cake by Mayuri's Jikoni
• Taiwanese Castella Cake by Karen's Kitchen Stories

Keto Roasted Cauliflower Mac & Cheese#SundayFunday

I, can eat this delicious Roasted Cauliflower Mac & Cheese probably every other day. Easy and delicious side dish. It is perfect with any protein or on its own.
Ingredients
To Roast The Cauliflower
1 Large Cauliflower Head - See Notes
Salt, black pepper and a drizzle of olive oil
For The Sauce
2 Tablespoons Butter
Salt To Taste
¼ Teaspoon Turmeric Powder
½ Teaspoon Black Pepper Powder or Red Pepper Flakes
1/3 Cup Roasted Tomato sauce
1 Cup Heavy Whipping Cream or Fresh Cream
½ Cup Shredded Cheddar Cheese 

For The Topping
¼ Cup Shredded Cheddar Cheese 
A Drizzle Olive Oil
¼ Teaspoon Dried Parsley 
Method

Wash and separate cauliflower into bite-size pieces.
Season with salt and pepper then drizzle with olive oil.
Toss it to coat then cook in the air fryer at 180°C for 16-17 minutes or roast in the oven for 20-25 minutes at 200°C. Make sure that the cauliflower is in one layer on the baking sheet. 
To Make The Sauce

Melt butter in a skillet over medium-low heat, Add the turmeric and tomato sauce, bring this to a simmer.
Gradually add  cream, stirring until well-mixed, add seasoning; turmeric, salt, and pepper.
Continue cooking, stirring constantly, until it begins to slightly thicken. Reduce heat to low and simmer, stirring, for 2-3 minutes.
Add cheese, stirring, until the cheese has melted and the sauce is smooth and well blended.
The sauce will start to thicken as it cools. Now, taste it and add salt according to your taste. 
Now add the roasted cauliflower mix it well so that cauliflower is coated with the sauce.

Pour this into a baking dish spread the cheese over it, 

then add a drizzle of olive oil and a good sprinkle of dried or fresh parsley. 

Bake it in a preheated oven in @ 180°C till the cheese melts. The cauliflower does not release any water as they are roasted taste like real mac & cheese.

Serve when still hot, Enjoy!!
My Notes
The cauliflower florets measured around 7 cups. 

Labels: Keto, Roasted Cauliflower, Pasta, Sunday Funday, Low Carb, Side Dish, Gluten Free, Cheese, International Cuisine

For Sunday Funday we are sharing Macaroni & Cheese Recipes

• Baked Penne and Cheese bA Messy Kitchen
• Cauliflower Spinach Mac and Cheese by Food Lust People Love
• Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
• Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
• Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
• Pesto Mac by Amy's Cooking Adventures
• Spicy Cheezy Orzo by Sid's Sea Palm Cooking

Keto Flaxseed & Coconut Flour Flatbread#SundayFunday

These keto flatbreads are so easy to make and super low carb.
I make toasties, wraps, pizzas, wraps out of them and can be used to make sweet treats by slathering them with any keto approved fruit jam or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy. Here I have used chicken flour which is optional for more protein.

Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
40 Grams Golden Flaxseed powder
25 Grams Chicken Flour - optional
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
1¾ - 2 Cups +- Hot Water
Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water a little at a time and knead with a spoon, because the water is very hot. After that knead the dough with your hand ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes.

Then cut into equal parts. Moisten your hand with little water and roll into smooth ball. 
Roll each ball between two plastic sheets with a rolling pin. Or use a puri /tortilla press to make these. Cut this with 6" round ring or lid.
Heat a non stick pan and bake them on one side for 3 minutes low flame.
Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.
These puffed up like normal wheat flour rotis. Your will love these keto flatbreads. Our keto flatbread is ready.

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!
Labels: Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Sunday Funday

For Sunday Funday we are sharing recipe made using Coconut Flour

Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love
Coconut Crusted Mahi Mahi from A Day in the Life on the Farm
Coconut Shortbread Cookies from Karen's Kitchen Stories
Gluten Free Chocolate Banana Coconut Flour Cake from Cook with Renu
Gluten Free Coffee Cake from A Messy Kitchen 
Keto Flaxseed & Coconut Flour Flatbread from  Sneha's Recipe

Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes  

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm 

Ceviche de Camaron/ Shrimp Ceviche#SundayFunday

This is a perfect summer dish to enjoy wherein you don't have to spend them slaving over a hot stove on a hot summer day. So here is a perfect Mexican recipe that is quick and easy way to make Ceviche de Camaron/ Shrimp Ceviche. It might not be the "traditional" way of preparing it, but it tastes just as delicious! This is a good, refreshing, colorful and delicious dish.
Ingredients
500 Grams Shrimp - peeled, deveined & cooked finely chopped
2 Medium Tomatoes - finely chopped
1 Medium Cucumber -finely diced
1 Medium Onion - finely chopped
2 Tablespoons Finely Chopped Coriander leaves
2 Green Chilies - seeds removed and finely chopped
½ Cup Fresh Lime juice
Salt to taste
1 Teaspoon Olive Oil - optional
Method

Cook & chop the shrimps.
Combine the tomato, onion, cilantro, cucumber and chilies.
Stir in the shrimp, salt, oil and lime juice. Mix all well. Refrigerate for at least 1 hour before serving. 

Serve with tortilla chip or tostadas.
Labels: Shrimps, Prawns, Cucumber, Seafood/Fish, Sunday Funday

For Sunday Funday we sharing Ceviche Recipes

• Fresh Scallop Ceviche from Food Lust People Love
• Ceviche de Camaron/ Shrimp Ceviche from Sneha’s Recipe  

Keto Fried Cabbage Momos#SundayFunday

Fried Cabbage Momos is a low-carb twist to the traditional momos. If you have been missing out on your favorite momos while following a Keto diet, try this Keto Fried Cabbage Momos. It’s perfect comfort food but without those extra carbs. Try these low-carb momos for guilt-free snacking anytime you want. 
Ingredients
1 Medium White Cabbage
2 Spring Onions/ Scallions - chopped finely
1 Teaspoon Ginger Garlic Paste
500 Grams Minced Meat ( I used half if each beef & pork)
1 Tablespoon Soy Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Level Pink Himalayan Salt
½ Teaspoon Black Pepper Powder pepper (to taste)
Butter (for frying)
Method

Remove the center stem creating a well so that the leaves can loosen while boiling.

Parboil the white cabbage boiling water for 3- 4 minutes. 

Once the Cabbage Leaves are done, remove the Cabbage Leaves from the water.Drain and remove excess water with a towel, then divide the cabbage into single leaves.

In a bowl, mix the finely chopped spring onions, ginger garlic with the minced meat. Season with salt, red chilly flakes and pepper, but be cautious with the salt due to the soy sauce.
Now depending on the size of the Momos you want and the size of the Cabbage Leaves present, you can either use one whole Cabbage Leave to make a Momo or tear the leaf in half. It's really up to you!

Lay out the cabbage leaves and place one tablespoon heaped of the stuffing on each leaf. 

Fold them up and close tightly.

On the same container, which you used to boil the Cabbage, put a strainer and add a little oil to it and spread it around. Add the Momos one by one to it, and cover it and let it cook for about 12-15 minutes. Cool them a little. 

Heat a pan with butter and fry the momos 

until they turn brown on both sides.

Serve the momos with Sriracha sauce or soy sauce for dipping.

Labels: Keto, Low Carb, Momo, Cabbage, Meat, Asian Cuisine, Sunday Funday 

For Sunday Funday we are sharing Momos Recipes

• Easy Veg Momos from Cook with Renu
• Keto Fried Cabbage Momos from Sneha’s Recipe
• Kothey Momo - Himalayan Dumplings from Food Lust People Love
• Spiced Lamb Dumplings - Nepalese Momo from Karen’s Kitchen Stories