Savory Chicken Muffins For Two#SundayFunday

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you. 

Makes 6 muffins

Ingredients 
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder 
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped   

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce 

Cheddar Cheese Slices

Chopped Coriander leaves 
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces. 
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom). 

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Super Delicious Keto Salad#SundayFunday

This is a sugar-free, sweet and tangy salad  and is favorite of ours. Since this salad & dressing contains a hard boiled egg, I would recommend using it up within 3 -4 days.

Ingredients 
2 Medium Tomatoes
1 Avocado - diced
1 Cucumber - diced
2 Boiled Egg - chopped
2 Tablespoons Coriander Leaves - chopped
1 Cup Lettuce Leaves - shredded - optional
3 Tablespoons Black & Green Olives - sliced
1 Green Chilly  - chopped
3 Tablespoons Keto Thousand Island Dressing
Method

Just mix all the salad ingredients together, drizzle the Keto Thousand Island Dressing . give a good mix. 

Serve & Enjoy!!

Labels: American, Egg, Keto, Avocado, Olives, Tomato, Salad, Homemade, International Cuisine, Sunday Funday

BBQ Chicken Ranch Salad from A Day in the Life on the Farm
Caprese Prosciutto Salad from Food Lust People Love
Mexican Street Corn Salad from Karen's Kitchen Stories
Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
Strawberry & Green Bean Salad from Mayuri's Jikoni
Super Delicious Keto Salad from Sneha's Recipe
Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam 

Brinjal And Tomato Chutney#SundayFunday

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients
1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method

Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney. 

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday 

• Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
• Sneha's Recipe: Brinjal and Tomato Chutney
• Mayuri's Jikoni: Dahi Baingan
• Karen's Kitchen Stories: Eggplant Gratin
• Food Lust People Love: Griddled Eggplant Salad
• Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
• A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
• Palatable Pastime: Szechuan Eggplant  

Tomato Ketchup Chicken & Rice Platter#SundayFunday

This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
Serves 2
Ingredients 
275 Grams Boneless Chicken - cut into thick strips
1 Cup Basmati Rice - Boiled
3 Baby onions
3 Banana Peppers - chopped
1 Small Capsicum - cut into cubes
1 Teaspoon Cumin powder
1½ Teaspoon Red Chili powder
½ Teaspoon Heaped Sea Salt or to taste
¼ Cup Tomato Ketchup
1 Tablespoon Vinegar
French fries to serve
Boiled Egg to serve
2 Tablespoons Oil
Whole Spices
1 Stick Cinnamon
3 Cloves
5 Black Peppercorns
2 Petals Star Anise
½ Teaspoon Cumin Seeds

Method 

Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well.  Cover and cook for 7 - 8 minutes. Switch off the flame it's ready.  Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg. 

Enjoy a delicious and perfect brunch!! 

Labels: Chicken, Rice, Brunch, Tomato, Ketchup, Sunday Funday

Sunday Funday

Mother’s Day Brunch

Buttermilk-Brined Roast Chicken Crown by Food Lust People Love

Cheesy Chive Popovers by Culinary Cam

Mini Pavlova by Amy’s Cooking Adventures

Moong Dal Chila by Mayuri's Jikoni

Sausage Balls by A Day in the Life on the Farm

Tomato Ketchup Chicken & Rice Platter by Sneha's Recipe

Homemade Marinara Sauce#SundayFunday

Homemade Marinara Sauce doesn’t get any easier than this recipe! This requires just a handful of ingredients and 20 minutes on the stove. This one is a keeper.

Mariana is a tomato-based sauce made with tomatoes, onions, garlic, and herbs. It originated in Italy and is used in many dishes. Homemade marinara sauce that tastes better than any canned version.

Ingredients
1 Large Onion - finely chopped
5 Cloves Garlic
1 Teaspoon Chilly Flakes
½ Teaspoon Salt  or  to taste

1 Teaspoon Mixed Herbs
8 Medium Ripe Tomatoes - blanched & chopped
Few Leaves Fresh Basil
2 Tablespoon Olive Oil

Method

Place a medium saucepan over medium heat and add olive oil. Add diced onion and sauté until soft, then stir in garlic sauté for a minute or until fragrant.
Add blanched and chopped tomatoes, salt, and chilly flakes. Simmer partially covered for 15 minutes.  Cool and blend to a smooth sauce. Add in the mixed herbs and stir in chopped fresh basil. Homemade Marinara Sauce it ready.

This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce. 

Labels: Homemade, Sauces, Italian, Sunday Funday, Tomato, Dried Herbs, Basil

Sunday Funday

Homemade Sauce

• Nasturtium Pesto by Cook with Renu
• Buffalo Chicken Sauce by Palatable Pastime
• Homemade Marinara Sauce by Sneha's Recipe
• Carrot Greens Pesto by Food Lust People Love
• Rockfish with Cajun Butter Sauce by A Day in the Life on the Farm
• Stir-Fried Squid in Black Bean Sauce by Karen's Kitchen Stories
• Parsley Walnut Pesto by Mayuri's Jikoni
• Pineapple BBQ Sauce by Amy's Cooking Adventures 

Cheesy Mushroom Calzone#BreadBakers

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves. 

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling 

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius. 

Start dividing the pizza dough into 8 small balls.  

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.  

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed. 

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

• Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
• Cheesy Mushroom Calzone from Sneha’s Recipe
• Wild Mushroom Flatbread from A Day in the Life on the Farm
• Mushroom Swiss Bread from Palatable Pastime
• Mixed Mushroom Soft Bread Sticks from Food Lust People Love
• Porcini Swirl Bread from A Messy Kitchen  

Tamatar Gosht#SundayFunday

Tamatar Gosht, literaly means " Meat cooked in lots of tomatoes" in this recipe no onion is used.

There are days, when you just feel like indulging in something delicious and this dish is for that special day! This easy and delicious main course dish that can be made in a jiffy and is a mouth watering option especially if you have sudden guests at home.

Ingredients
½ Kg Mutton In Bones
1/3 Cup Oil
½ Kg Tomatoes- thinly sliced
3 Whole Green Chilies
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
1½ Teaspoon Red Chili Powder
¼ Teaspoon Turmeric powder
1 Teaspoon Roasted Cumin powder
1 Teaspoon Cumin Seeds
½ Teaspoon Garam Masala powder
1/3 Cup Chopped Coriander leaves

Method

Heat oil in a pressure cooker add cumin seeds, when they start to crackle then add ginger garlic paste and mutton. Fry for 5 minutes on medium high flame stirring. Then add tomatoes and fry till they are soft, mushy and oil leaves the sides. Add all the spice powder salt, chilly, turmeric, cumin powder, except the garam masala powder, fry well add 1 cup water, cover take one whistle on high flame . Reduce the flame to low, cook till meat until tender for about 15 - 20 minutes. Switch of the flame. 

When the cooker cools, open and check of the mutton is cooked, then again keep frying till you do not see any traces of tomatoes. Then lastly add the garam masala powder, coriander leaves ( reserve little for garnishing) and green chillies give and good stir let it simmer for a minute or two. Switch off the flame.

Serve hot garnished with remaining coriander leaves.
Enjoy this Roti, Sheermal, Naan, Jeera Rice, Biryani, Veg Pulao. 
Labels: Tomato, Mutton, India ,Pakistan, Main course, Sunday Funday

• Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
• Gajar Ka Halwa (Carrot Halva) from Culinary Cam
• How to Make Thandai from The Mad Scientist’s Kitchen
• Matar Kulcha from Karen's Kitchen Stories
• Tamatar Gosht from Sneha's Recipe
• Tomato Chutney from Palatable Pastime
• Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
• Vegetarian Samosas from A Day in the Life on the Farm 

Thakkali Chammanthi / Tomato Chutney

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato chutney / Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Split Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Whole Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil

Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger , red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney.

For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uttapam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar | Murungakkai Sambar... a perfect combo!! 

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian

Kothey Momo With Tomato Dipping Sauce#Foodieextravaganza

There are many varieties of momo / dumplings, one of them that we are going to make today is Kothey momo, these are steamed half-moon shaped dumplings which are pan-fried and served.

These handmade vegetable momo are served with a spicy tomato sauce and make a delicious appetizer or snack!

Kothey Momo is a signature Tibetan/Nepalese dish. It is a half fried and half steamed momo, often elongated in shape. The filling can be either vegetables or meat. They are served with different types of sauces to bring out that tangy pot-sticker flavor.  In traditional Nepalese cooking, Kothey momo are filled with pork or buff meat and these are served with soup.

Makes 9 Momo's
Ingredients
For Momo
1 Cup All Purpose Flour
Hot Water as required
½ Teaspoon Salt

For The Filling
1 Big Bowl Cabbage - chopperized
1 Medium Carrot - chopperized
1 Spring Onion - white and green part finely chopped
1 Teaspoon Sesame Oil
Salt and White Pepper to taste

Method

In a bowl add the flour and salt, keep adding hot water a little at a time with a spoon knead so that all the flour is slightly wet. Then with a your hand knead it into a slightly stiff dough and leave covered for 10 to 15 minutes.

For The Filling

In a pan heat oil add all the veggies and spring onion white part sauté on medium high flame till they are cooked but not mushy. Add salt and pepper to taste and keep aside to cool. Add the spring onion greens and give it a good mix

To Make the Momo

Divide the dough into 9 equal balls. Take each ball and roll into a small disc 3 inch diameter. Fill it with a tablespoons of the filling in the center and start to pleat it by pinching it and pleating it grab the other side and pinch it together. Similarly make the others like wise.

Heat up a pan with a lid. Add a tablespoon of sesame oil and spread it then place the momos and reduce the flame to low.  

Let it cook for 3 minutes when one side is golden/toasted turn the sides and cook on all sides.

When all sides are golden/toasted then make them stand again.

Add ½ cup water

Cover immediately with a lid, on medium low flame, cook for 3 minutes, you will see that the momos start to puff up.

Switch off the flame when the water dries and they are translucent and they are done.

For The Tomato Dipping Sauce

This dipping sauce may look difficult to make ... but believe me it’s not so, it’s super easy and the end result is just too good Do give it a try!

Ingredients
1 Large Tomato
2 Dried Red Chillies
2 Cloves Garlic
½ Inch Piece Ginger
1 Tablespoon Tomato Ketchup
Salt and Sugar to taste

Method

Add the tomato, ginger, garlic and chillies together in a pan with 1/2 cup water and boil till water has dried up and tomatoes have become mushy.
Let it cool and a then give a blitz in a mixer with some salt, sugar and soya sauce as per your taste and your finger licking momo's sauce is ready.

Labels: Momo, Asian Cuisine, Tomato, Dipping Sauce,Vegetarian, Vegan, Street food,Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

The theme for today's event is "Dumplings"  

• Easy Chicken Soup with Drop Dumplings from A Day in the Life on the Farm
• Gogi Mandu (Korean Meat Dumplings) from Culinary Adventures with Camilla
• Kothey Momo With Tomato Dipping Sauce from Sneha's Recipe
• Pork Potstickers from Palatable Pastime
• Tiroler Speckknödel (Austrian Speck Dumplings) from Tara's Multicultural Table
• Ukranian Spinach and Potato Dumplings from Karen's Kitchen Stories
• Whole Wheat Spinach and Paneer from Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.