Aloo Tamatar Jhol - No Onion No Garlic#AlphabetChallenge

Aloo jhol is a dish from the North Indian cuisine of Uttar Pradesh, this is a no onion no garlic gravy dish which can be had with puris, luchis or chapatis and also goes well with steamed rice.

Jhol means a thin gravy, wherein  the potatoes are first boiled  and then add them to the gravy.  This gravy does thicken when it cools a little. This is another vrat recipe.

Ingredients 

2 Tablespoons Oil
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 Inch Piece Ginger -  finely chopped
1 Green Chilly -  finely chopped
2 Tablespoons Tomato paste
5 Medium Potatoes - boiled
A Pinch of Asafoetida
1 Teaspoon Heaped Coriander powder

1 Teaspoon Heaped Red chilly powder

½ Teaspoon Turmeric powder

½ Teaspoon Sugar 

Salt to taste

Water as required
1 Tablespoon  Coriander leaves - finely chopped

Method 

Chop the potatoes into thin triangle slices.

Grind the green chilly and ginger to  make a fine paste. keep aside.

Heat  oil in a kadai, add  cumin seeds and  mustard seeds,  when they crackle them add the ground paste and tomato paste, fry till oil surface, then add the turmeric, chilly and coriander powders, with a little water and sauté  till oil surfaces. 

Add the  potatoes and continue to fry for a minute, add salt, sugar, two cups of water  or more and bring it to a rolling boil.  When it comes to boil, cover and let it simmer on low flame for 10 to 15 minutes till oil surfaces.  Keep stirring off and on and mash the potatoes lightly.   Adjust the gravy consistency is accordingly by adding more water.

When done then garnish it with coriander leaves and serve with puri, luchi or chapatis or steamed rice.

My Notes 

Can use 2 medium tomatoes blended instead tomato paste. Blend the tomatoes with the ginger and green chilly.

Labels: Aloo, Tomato, No Onion No Garlic, Vrat, Uttar Pradesh, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "J"  

• Sneha’s Recipe: Aloo Tamatar Jhol - No Onion No Garlic 
• Blogghetti: Bacon-Wrapped Jalapeno Poppers
• Jolene’s Recipe Journal: Coconut Cherry Jasmine Rice 
• A Day in the Life on the Farm: Cowboy Candy 
• Food Lust People Love: Jägersuppe - Hunter's Soup 
• Culinary Cam: Jasmine-Infused Tres Leches Bundt
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jerk-Seasoned Caribbean Honey Mustard Sauce
• Karen’s Kitchen Stories: Jicama Slaw with Carrots, Cucumbers, and Bell Peppers 
• A Messy Kitchen: Juniper Butter Cookies 
• Mayuri’s Jikoni: Veg Jalfrezi   

Creamy Avocado & Egg Salad - Keto#SundayFunday

Creamy Avocado & Egg Salad is a healthy, protein-packed, and low-carb alternative to traditional egg salad. This is my to go salad meal which have for my lunch, especially carry it whenever I, attend a first Saturday retreat. I love this salad, it's filling and satisfying.
Ingredients 
2 Hard Boiled Eggs 
1 Large Hass Avocado 
1 Small Carrot - finely chopped
1 Medium Onion - finely chopped 
1 Medium Cucumber -finely chopped 
1 Tomato - chopped 
1 Tablespoon Extra Virgin Olive Oil 
Salt & Pepper to taste 
2 Tablespoons Mayonnaise 
2 Tablespoon Fresh Cream 
1 Teaspoon Sriracha Sauce 
Chopped Coriander Leaves - for garnishing
Method

Cut the eggs into large pieces, reserve 2 wedges for garnishing.
Mash the avocado lightly, there should be few chunks in it.
In a small bowl add the olive oil, mayonnaise, fresh cream Sriracha sauce, salt and pepper to taste mix it well, keep aside.
In a large bowl, add the chopped veggies, egg and avocado, toss to combine. Add the mayo mix and lightly mix it. Place it into a serving bowl, garnish with coriander leaves.

Enjoy!! This is a perfect filling keto meal. 
Labels: Keto, Low Carb, Avocado, Egg, Cucumber, Mayonnaise, Fresh Cream, Sriracha Sauce, Carrot, Tomato, Healthy, Main course, Sunday Funday

For Sunday Funday we are celebrating National Avocado Month. Check the recipes using Avocado!

• A Messy Kitchen: Avocado Chicken Salad
• Mayuri's Jikoni: Avocado Strawberry Salad 
• Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas 
• Making Miracles: Chocolate Avocado Pudding 
• Food Lust People Love: Chunky Avocado Egg Salad 
• A Day in the Life on the Farm: Crab and Avocado Salad 
• Sneha's Recipe: Creamy Avocado & Egg Salad- Keto 
• Cook with Renu: Grilled Tofu Avocado Sandwich 
• Sizzling Tastebuds: No cook Avocado Spread 
• Karen's Kitchen Stories: Pineapple Avocado Salsa 
• Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs 
• Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

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 Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 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, Uthappam 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, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday, Keto, Low Carb 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy

Keto Broccoli & Tomato Soup#SundayFunday

This Broccoli & Tomato Soup that is thick, creamy and delicious. The bright color should perk your winter up too! It has such great flavor, nutritious, light and can be served hot or cold.

Serves 6
Ingredients
1 Small Head Broccoli - chopped
1 Small Onion - chopped
2 Cloves Garlic - chopped
6 Medium Tomatoes - cut into quarters
2 - 3 Cups Vegetable Stock
1 Tablespoon Olive Oil
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Black Pepper powder or to taste
A Dash Of Red Chilly Flakes - optional

Method

Heat the oil in a large pan/kadai.
Add the onion and garlic and sauté till the onions start to caramelize. Add the broccoli and sauté for another 2 minutes.
Add the tomatoes and stock, bring to the boil, cover and cook until the broccoli is tender.
Blend with either a hand blender or food processor. Season with salt and pepper to taste.

Enjoy! This is a thick tasty soup and a good way to sneak broccoli into your loved one's diet. They will never know, it's a delicious soup

My Notes
This is a thick soup, you may want to add more stock if you prefer a thinner consistency.

Labels: Soup, Broccoli, Tomato, Garlic, Keto, Low Carb, Vegetarian, International Cuisine, Sunday Funday

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe 

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