Hash Brown Omelette With Egg#SundayFunday

Crispy golden hash browns omelette of awesome deliciousness. Try this and you will definitely love it.
Ingredients
2 Medium Potatoes - shredded
1 Medium Onion - finely chopped
1 - Green chilly - finely chopped
2 Eggs
1 Teaspoon Milk
Salt to taste

A Pinch Turmeric powder
A Pinch Black Pepper powder
Oil for frying
2 Tablespoons Finely Chopped Capsicum

Method

Beat the eggs with milk, salt and a pinch of turmeric, keep aside.
Heat a teaspoon oil, add onion, fry till translucent. Take it out to a bowl add the capsicum , green chilies mix well add salt to taste.

Grate the potatoes in a bow of water. Squeeze all the moisture by placing it in a cloth.
Heat a tablespoon of oil in a non stick pan and spread the grated potatoes like an omelette and sprinkle a pinch of each salt and pepper, cook on low flame for 5 minutes until golden. 

Then spread the onion and capsicum mixture evenly on top cover and let it cook for 2 minutes. 

Open the lid and spread the eggs evenly on top by tilting the pan so that the eggs spread to the edges. 

Cover and let it cook for another 3 - 4 minutes or till the top is set.  

Then flip it on to a plate. Grease the pan with a teaspoon of oil place the top side down and let it cook for 2 minutes. Remove it on to a serving plate. 

Serve with Homemade Keto Chipotle Sauce. Enjoy with toasted bread slices or with Phulka.

Labels: Potato, Breakfast, Hash Brown, Brunch, Egg, Vegetarian, Main course, Omelette, Serves One, International Cuisine, Sunday Funday

Today For Sunday Funday we are sharing Egg Recipes.
Food Lust People Love: Cheater Chawanmush-Savory Egg Custardi
Amy's Cooking Adventures: Egg Drop Soup
Mayuri's Jikoni: Easy Migas Recipe
A Day in the Life on the Farm: Garden Vegetable Deviled Eggs
Sneha's Recipe: Hash Brown Omelette With Egg
Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp  

Vegetarian Cornbread Casserole#BreadBakers

Casserole's are so easy to assemble and bake. This Vegetarian Cornbread Casserole takes just 25- 30 minutes of prep before baking in the oven. When it comes out, it smells amazing it’s puffed and golden with the most delicious aroma. Cozy and warming, this is real comfort food! Serve it with Coleslaw and dinner is ready! 

A simple tasty weeknight dinner. Took this casserole for a dinner party and it was a hit!! What I like about this recipe is that this can be baked ahead and reheated.  You can add or sub other veggies (for the corn) to the sauté- diced zucchini, spinach, mushrooms etc. 

Serves 8 - 10
Ingredients
For The Filling
1 Tablespoons Olive oil 

1 Tablespoon Butter
1 Medium Onion - diced
¼ Cup Diced Red Bell Pepper
¼ Cup Diced Yellow Bell Pepper
¼ Cup Diced Green Bell Pepper
4 Cups Fresh Corn - can use frozen
2 Green Chillies - diced
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Smoked Paprika
¾ Teaspoon Salt
2 Tablespoons Chopped Coriander Leaves
For The Batter
½ Cup Cornmeal
½ Cup All Purpose Flour
¾ Teaspoon Salt
2 Teaspoons Sugar
2 Teaspoons Baking powder
2 Large Eggs
1 Cup Sour Cream
¼ Cup Melted Butter - slightly cooled.
1½ Cups Grated Cheeza Cheese

Method
Preheat oven to 180°C.

For The Filling
In a large skillet, sauté onion & chillies in oil & butter over medium low flame until fragrant and light golden. Then add the bell peppers and cook 2 minutes. Add the corn, sauté 3-4 minutes. Now add the spices and salt, sauté for a minute, then  switch off the flame. Add the chopped coriander leaves. Keep this aside.
For The Batter

In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk.
In a another bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine the sautéed mixture to the dry ingredients along with the egg mixture and mix well. Add half of the grated cheese. Pour the batter into a buttered baking dish ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet).

Top with the remaining cheese. Batter should not be over 2 inches high.

Bake uncovered, for 25-35 minutes or until puffed and golden (it will dome)! 

Sprinkle with chopped coriander leaves! 

Slice & serve warm.

Labels: Vegetarian, Casserole, Cornmeal, Corn, Bread Bakers, Bread, Quick Bread, International Cuisine, Eggs, Side Dish

                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

Sandwich Charcuterie Board#SundayFunday

It packs all the best things of a charcuterie (chaa · koo · tuh · ree ) board, but elevated, into one heavenly bite and for easy hosting and holiday parties. Add your favorite sandwich ingredients; guests make their own (warm) sandwich!All the flavors of your charcuterie favorites come together for a sandwich perfect for parties/snacking. 

This delightful board has, veggies, chutney's, hummus, sauces, jam, different cheeses, wafers, and assorted breads. 

This board is made from scratch except for the butter and cheese. Invited my friends for this party and they thoroughly enjoyed this unique concept. This is a vegetarian board, you can always add whatever you want if you are not a vegetarian. Loved this concept and its great to see a table with full of goodies.

Ingredients
Single Rise Brioche Dinner Rolls
No Knead Focaccia
Gluten Free Artisan Baguette
100% Semolina Bread / Rawa Bread - recipe to follow

Butter
Cheese Slices
Cheese Cubes 
Cream Cheese

Pink Dragon Fruit Jam
Keto Chipotle Sauce
Vegan Basil Hummus
Sour Cream
Tangy Spicy Garlic Coconut Chutney
Fingerlicking Garlic Coconut Chutney
Mint Chutney
Tomatoes, sliced
Iceberg lettuce, separated
Onion, thinly sliced
Cucumbers, sliced
Yellow Bell Peppers, thinly sliced
Red Bell Pepper, thinly sliced
Carrots thinly sliced
Radish thinly sliced
Spiced Oil Dip

Labels: Charcuterie, Board International Cuisine, Sunday Funday, Vegetarian, Bread, Chutneys & Dips, Jams & Sauces

 

• Culinary Cam: A Grazing Board for Gratitude 
• Food Lust People Love : Charcuterie Picnic Boxes 
• Our Good Life: Christmas Grazing Board 
• Karen's Kitchen Stories: Christmas Tree Charcuterie Board 
• Mayuri's Jikoni: Mexican Vegetarian Grazing Board 
• Sneha's Recipe : Sandwich Charcuterie Board 
• Palatable Pastime : Thanksgiving Turkey Charcuterie Board 
• Amy's Cooking Adventures: Turkey Charcuterie Board 
• A Day in the Life on the Farm: Turkey Trot Sandwich Board 

Vegetarian Creamy Mushroom Risotto#SundayFunday

This mushroom risotto is delicious, creamy and packed with mushroom flavor. It’s really easy to make and makes a perfect meal.

1 Cup = 150 Ml
Ingredients
700 Ml Vegetables Stock
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
125 Button Mushrooms - sliced
1 Cup Arborio Rice
1/3 Cup Parmesan Cheese
1 Tablespoon Butter 
¼ Teaspoon Black Pepper powder

Method 

Place vegetables stock with salt to taste in a saucepan over medium heat till it comes to a boil. Reduce the flame to low let it simmer.

Heat oil in a pan, add onion and mushrooms. Cook, stirring until onion has softened. Add rice, cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender. Remove pan from heat. Stir in parmesan, pepper powder and butter. Set aside, covered, for 2 minutes.

Serve with grated parmesan. 

This risotto is creamy and rich and tastes as if there may be cream in it , of course there is none. 
Check this Risotto Recipe 
Spicy Grilled Shrimps With Pea Risotto

Labels: Arborio Rice, Italian, Vegetarian, Sunday Funday, Risotto, International Cuisine, Mushroom, Parmesan Cheese

Sunday FunDay - 27 October 2024 - Risotto The initial link list is ready!

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

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  

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 

Vegetable & Paneer Sizzler#SundayFunday

Sizzlers are a favorite with my friends, as they are complete meal and sizzling hot, with tikkis, rice, stir-fried vegetables, French fries, and noodles etc. Sizzlers are a complete meal and healthy too. This vegetable sizzler is one of those recipes that are really simple to make at home. Do try it this!

The rice pulao and potato tikki is made by my friend.

Ingredients
For the Marination
200 Grams Firm Paneer/Cottage Cheese - cubed
Salt to taste
2 Tablespoon Milk
½ Teaspoon Heaped Black Pepper Powder
Other Ingredients
½ Cup Corn Flour
½ Teaspoon Baking Powder
For The Sauce
1 Tablespoons Oil
½ Tablespoon Minced Garlic
1 Green Chilly - slit
2 Tablespoons Homemade Szechwan Sauce
¼ Teaspoon Red Pepper Flakes
1 Capsicum - sliced
½Tablespoon Corn Flour mixed in ¼ cup water
Method 

Marinate paneer cubes with. milk, salt, black pepper. Thread them on wooden skewers .Keep aside for 30 minutes
In a bowl mix corn flour, a pinch of salt and baking powder, coat each paneer cube in this.
Pan fry the skewers, till golden turning the sides of the skewers.
For The Sauce

Heat oil in a pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce, red pepper flakes and ½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method 

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
1 Packets Egg Noodles
2 Tablespoons Heaped Homemade Szechwan Sauce
½ Cup Noodle Stock
½ Tablespoon Minced Garlic
Salt to taste
1 Tablespoons Oil

Method

Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , paneer skewers , pulao rice, noodles and potato tikki. Pour the Szechwan gravy over the paneer skewers.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Asian Cuisine, Sizzler Platter, Vegetarian, Paneer, Noodles, French Fries, Complete Meal, Sunday Funday, Schezwan Sauce, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Complete Meal.  

Culinary Cam: Calamari à la Plancha + Patatas Bravas
Mayuri's Jikoni: Gujarati Thali & Panakam
A Day in the Life on the Farm: Mixed Grill Platter
Amy's Cooking Adventures: Steak Fajitas
Palatable Pastime: Teriyaki Shrimp Sizzler
Sneha's Recipe: Vegetable & Paneer Sizzler
Cook with Renu : Waffle, Pancake, Brownie, and Fruit sizzler