Keto Eggless Almond Four Yeasted Bread#SundayFunday

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good. 

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on. 

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

Let this cool completely.  

Slice & Enjoy with jam or butter!!

Labels: Eggless, International Cuisine, Keto, Sunday Funday, Almond Flour, Low Carb, Gluten free, Coconut Flour, Vegan, Bread, Grain Free 

Sunday Funday 

Yeast Bread

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures 

Homemade Vegan Basil Hummus

Simple Fresh Basil Hummus Dip, easy to make and with all the flavor's of the herbs and garlic. Serve with breads or pita bread.
Ingredients
1/3 Cups Chickpeas - soaked overnight
¼ Cup Fresh Basil leaves
15 Fresh Mint leaves
2 Tablespoons Tahini Paste
1 Tablespoons Fresh Lime Juice
1 Clove Garlic
2 Tablespoons Olive Oil
1 Tablespoon Grated Parmesan Cheese
Salt To Taste
1 Tablespoon Ice Cold Water 

Method

Drain the chickpeas from the water in which cooked/ canned (reserve a teaspoon full of cooked chickpeas for garnish) and process in the food processor along with the garlic till coarsely ground.

Add basil, mint, tahini paste and parmesan cheese. Add half the olive oil, half the lime juice and a little salt. Run the processor. Add chickpea water gradually as you process till you get the consistency you need, which is of a paste with all the ingredients well ground. Add only as much water as is needed to grind the hummus as required.

Taste after grinding the ingredients and add more oil, lemon juice or salt as you prefer. Drizzle with olive oil, garnish with reserved basil leaves. 

Serve with warm pita bread or make a sandwich and enjoy!!

Labels: Dipping Sauce, Sauces, Chickpeas, Basil, Mint, Tahini, Lime Juice, Parmesan Cheese, Middle Eastern, Homemade, Vegan

Belizean Rice and Beans#EaTTheWorld

Rice and Beans is one of the most popular foods in Belize and the national dish of the country. The rice is cooked with coconut milk to give the dish a rich, tropical flavor but it’s made even more tasty by the addition of red kidney beans! . Serve this as a side with any protein for a yummy meal! The  beans add some protein and fiber to the dish, making it more filling and healthy to eat.
The best part of this recipe that it is vegan and gluten free. For this recipe I have used dried kidney beans, you can use a can of cooked beans to reduce the time and make a quick meal.

Serves 3
Ingredients
To Cook The Beans
1/3 Cup Dried Red Kidney Beans
1½ Cup Water
Salt to taste
To Make The Rice & Beans 
1 Cup Long Grain Rice
Cooked Red Kidney Beans
1 Small Onion - chopped
1 Clove Garlic - chopped
½ Teaspoon Dried Thyme

1 Cup Coconut milk
2 Cups Water - I used 2nd & 3rd extract of the coconut milk 
Salt, to taste
2 Tablespoons Oil or Desi Ghee

Method

Rinse the beans in water and soak them for at least 4 hours. Then place them in pressure cooker with water, and cook on high for one whistle then reduce the flame and cook it for 10 minutes on medium look flame. When cooker cools open and check if the beans are cooked but firm. Drain the beans and keep aside.

In a large heat oil add the onions and garlic sauté till the onions are translucent. Then add the rice and sauté for a minute or two. Add salt, thyme, cooked beans, thin & thick coconut milk. Lightly give it good mix. Bring this to a rolling boil and place the lid, on the pot, reduce the flame to medium low, let it cook for 10 - 15 minutes. After 12 - 15 minutes remove the lid and check if the rice is cooked and all the moisture is absorbed by the rice. Fluff the rice with a fork. Serve hot with potato salad or any protein of your choice. Enjoy this Belizean Rice & Beans!

Labels: Belize, International Cuisine, Rice, Red Kidney beans, Coconut milk, Vegan, Gluten Free, Main Course, Eat The World 

Belize Final HTML

• Belizian Panty Ripper by A Day in the Life on the Farm
• Belizean Rice and Beans by Sneha's Recipe
• Pan de Muerto by Amy's Cooking Adventures
• Two French Sweets that Landed in Belize: Rum Cakes and Coconut Sugar Cakes by Culinary Cam

Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...

Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream 
1 Teaspoon Green Chutney

Method

Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip

Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets 

Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome. 

Labels: Tender Coconut Meat,Kebabs,Starters,Chutneys & Dips, Alphabet Challenge, Vegetarian, Vegan, Gluten free, Indian

Let's see what other recipes are being served in alphabet "T" today..
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Chicken Tenders with Crushed Fritos
A Messy Kitchen: Blackberry Tiramisu
Karen’s Kitchen Stories: Chicken Teriyaki Rice Bowls
Food Lust People Love: Stuffed Turkey Cutlets
Jolene’s Recipe Journal: Taco Tater Skins
Sneha’s Recipe: Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
Palatable Pastime: Thai Basil Chicken (Gai Pad Krapao)
Culinary Cam: Toasted Croutons
Mayuri’s Jikoni: Tomato Onion Chutney
A Day in the Life on the Farm: Tomato Tart
Blogghetti: Turkey Cuban Sandwich Puffs  

Keto Pumpkin Coconut Soup For One#EatTheWorld

Kiribati pumpkin coconut soup, is a super easy to make delicious recipe, that can be served either hot or cold. The ingredients are found easily on the islands of Kiribati. The flavors are both sweet and savory. This simple recipe is wonderful served as a starter or could be a light meal on its own. Either way you are sure to enjoy the flavors of Kiribati.

Serves One 
Ingredients
125 Grams Chopped Pumpkin
1/8 Teaspoon Fresh Grated Ginger
1 Tablespoon Coconut Milk Powder
A Pinch Cumin powder
Salt & Black pepper to taste
coconut oil
1 Cup Vegetable Stock
Method

Peel, de-seed and cut the pumpkin into bite size pieces
Heat the coconut oil in a large pot, add the ginger and the pumpkin. Cook until slightly soft but before it turns brown
Add in the stock, bring to a boil and reduce to simmer and
cook until the pumpkin is nice and tender.

Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
Add in the coconut milk powder and mix it well, then add salt and pepper to taste. Warm on stove top if serving hot.

This soup is creamy & delicious served either hot or cold
Garnish with some fresh ground pepper and Enjoy!!

Labels: Serves One, Red Pumpkin, Soup, Kiribati, International Cuisine, Eat the World, Vegan, Gluten free, Low Carb, No Onion No Garlic

Check out all the wonderful Kiribati dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce 

Culinary Cam: Ika Mata 

Amy’s Cooking Adventures: Kiribati Squash Coconut Soup 

Sneha’s Recipe: Keto Pumpkin Coconut Soup For One 

Pandemonium Noshery: Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole 

Quick Potato Instant Sambar - Without Dal#AlphabetChallenge

Sambar is one of the staple dish in a South Indian house. of all time. It pairs well with dosa, idly and even rice. I have posted few recipes on my blog. You can check all of them below. This Quick Potato Instant Sambar made without Dal is an easy recipe to try when you don't have that much time on hand or other vegetables.

Ingredients 3 - 4 Baby Potato – cut into halves
1 Small Onion – cut into four parts
1 Medium Tomato – – roughly chopped
2 Green Chillies – slit and de seeded
1½ + 1½ Homemade Instant Sambar powder
1 Teaspoon Heaped Tamarind - soaked in warm water
1 Teaspoon Jaggery or Sugar
1 Teaspoon Level Salt or to taste
A Sprig Curry Leaves
1 Tablespoon Chopped Coriander leaves
1 Tablespoon Oil
For The Tadka/Tempering

2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chillies
A Pinch Asafoetida
A Sprig Curry leaves

Method 

Heat a pot with a tablespoon oil, add in potato, tomato, onions, green chillies, 1½  tablespoon Homemade Instant Sambar powder, mix well. Add 600 Ml  water and bring it to a rolling boil, cover, reduce the flame to low and let it simmer it for 20 to 30 mins till the potato is cooked. When the potato is cooked add the remaining  1½  tablespoon Homemade Instant Sambar powder, tamarind pulp, salt and jaggery and add water to adjust the sambar consistency.  Mix well and simmer for 5 minutes so that the flavors can marry. 

If at this stage you feel the sambar is watery, just mash one piece of potato, this will thicken the gravy when it slightly cools. 

For  The Tadka/Tempering

Heat oil  in a tadka pan, add in mustard and cumin seeds when they crackle add, whole red chilly , the asafoetida and mix well, add the curry leaves and take off flame.  Wait for a minute then add just ½  teaspoon Kashmiri red chilly powder , to give a nice color to the sambar. 

Pour this over the sambar and cover with a lid so that flavors can blend.  After 5 minutes, mix it lightly, add in coriander leaves. 

Serve with rice or idli or dosa.

Labels: Sambar, Instant Sambar Masala Powder, South Indian, Potato, Vegan, Gluten free, Vegetarian, Main course, Breakfast, Brunch, Idli, Dosa, Alphabet Challenge

A Day in the Life on the Farm: Asian Quinoa Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
Food Lust People Love: Cointreau Glazed Orange Quick Bread
Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
Palatable Pastime: Quebecoise Pommes Persillade
Culinary Cam: Quesabirria Tacos
Magical Ingredients: Queso Paratha
Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal
A Messy Kitchen: Quinoa Crunch Bars
Mayuri’s Jikoni: Quinoa Paniyaram
Blogghetti: Sheet Pan Quesadillas
Karen’s Kitchen Stories: Whole Wheat Quinoa Bread 

Puneri Batata Vada#Alphabet Challenge

Puneri Batata Vada is different from what you get in Mumbai.  When I, first ate them, was, surprised to to have a entirely different version of vadas. These are not spicy and no tempering is given to the potato filling and they are like patties. Check the  Vada Pav (Mumbai Style)  recipe.

Ingredients  

4 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced
1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Mint Leaves - finely chopped
1 Teaspoon Lemon Juice
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt or to taste
For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A Pinch of Turmeric Powder
For Serving

Fried Green Chillies / Mirchis - as required
Dry Lasun Chutney 
Mint  Chutney

Method
Batter for the coating
In a bowl add besan, salt to taste ,turmeric and red chilly powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should not be very thick and not watery. The consistency should be such that it forms a thick coating on the potato vada.

To make the Vada 

In another bowl / plate take the mashed potatoes. Add the green chilies, garlic, ginger, coriander, mint, onions, salt to taste and lime juice, mix well. Divide them into equal portions. Oil your hands lightly and make patties. Keep aside

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

To fry the batata vada

Once the oil is hot enough to fry the vadas, dip the flattened patties with the batter. Leave them very gently and carefully in the oil one by one.

Fry the vadas turning the sides only after one side is cooked and golden. Repeat the process for the rest of the vadas.

Transfer them to a paper towel to remove excess oil.

Now that  frying the vadas,  is done, in the same oil deep fry some green chilies.  Sprinkle some salt on them. Green Chillies / Mirchis will be ready to eat with the vada.

Serve hot ... 

These vadas are fried to perfection, crisp and served on its own or with Dry Lasun Chutney , or Mint  Chutney or Kethcup and fried green chilies. They taste awesome. 

Labels :  Starters,  Street food, Savory Snacks, Pune, Kids delight, Snacks, Vegetarian, Vegan, Gluten free, Alphabet Challenge 

• Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel 
• Blogghetti: Easy Peanut Butter Chocolate Swirl Bark 
• Food Lust People Love: Homemade Piri Piri Sauce 
• A Messy Kitchen: Layered Berry Panna Cotta
• Mayuri’s Jikoni: Palak Paneer Paratha 
• Jolene’s Recipe Journal: Parsley Pesto 
• Magical Ingredients: Peas and Poppyseed Paratha
• Karen’s Kitchen Stories: Pork Carnitas (Instant Pot) 
• Sneha’s Recipe: Puneri Batata Vada 
• A Day in the Life on the Farm: Southern Potato Salad 

Rajma Rasmisa#SundayFunday

This is a vegetarian mughlai dish in which red kidney beans are cooked to perfection flavored with aromatic spices. The combination of this delicious curry with steamed rice is one of the most favorite food of North India.

Serves 2 to 3
Ingredients
1 Cup Red Kidney Beans/Rajma Beans
Salt to taste
2 Teaspoons Ginger Garlic Paste
1 Large Onion - finely sliced
2 Medium Tomatoes - blended
2 Green Chilies - chopped
1 Teaspoon Coriander powder
1 Teaspoon Red Chilly powder - or to your spice level
½ Teaspoon Heaped Cumin powder
¼ Teaspoon Black Pepper Powder
2 Tablespoons Oil
½ Teaspoon Cumin seeds

Method

Clean & wash the red kidney beans & soak over night or for at least 4 -6 hours. Drain the water, wash them in clean water and pressure cook them in water 2 inches above the rajma, till they are soft & tender. On high flame for one whistle then reduce it to low flame and cook for 15 minutes. Switch off the flame let the cooker cool. Open and drain all the stock.

Heat oil in a kadai/ wok add cumin seeds, when they crackle add the sliced onion, sauté it till they turn light golden. Then add ginger & garlic paste sauté for a minute, the boiled red kidney beans, sauté for 2 minutes. add the blended tomato fry till oil surfaces. Then add the spices, coriander, cumin, red chilly and black pepper power, salt to taste, mix well , add the reserved stock from the beans, let it come to boil. Cover and cook for 5 - 6 minutes giving it a stir after every 2 minutes. Then add the green chillies and little coriander leaves mix well and cover with a lid and let is simmer for 2 minutes.  

It's done, serve hot garnish with coriander leaves, sliced tomato and lime slices. Enjoy with  chapattis or steamed rice. 

Labels: Rajma Beans, Pressure Cooker, Red Kidney Beans, Sunday Funday, Vegetarian Curry, Vegan, Gluten free, Indian

• Super Easy Baked Beans from Amy's Cooking Adventures
• Aquafaba from Dried Chickpeas from Cook with Renu
• Rajma Rasmisa from Sneha’s Recipe
• Southwest Chicken Foil Packs from A Day in the Life on the Farm
• Sausage, Green Beans and Potatoes from Palatable Pastime
• Dry-Fried Sichuan Beans from Karen's Kitchen Stories