Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce#SundayFunday

Bok Choy Dim Sum with crunchy baby bok choy in a garlic dim sum sauce. Every bite is burst with flavor, just like the dim sum you get at your favorite Chinese restaurant.

Serves 2
Ingredients
400 Grams Baby Bok Choy - cut into half
2 Tablespoons Coconut Oil or Sesame Oil

For The Garlic Dim Sum Sauce
4 Cloves Garlic - finely chopped
2 Scallions - green & white chopped
2 Tablespoons Coconut Aminos
1 Tablespoon Toasted Sesame seeds

Method

Cut the baby bok choy into two and clean it under running water well, to remove any dirt.
Bring a large pot of water to boil. Add the baby bok choy blanche it for 2 minutes. The vegetables should still be very crunchy. Plunge them in cold water to stop cooking. Set them aside to drain then place on a serving plate.

For The Dim Sum Sauce

In a heated skillet, add oil. Sauté garlic and scallion white part till fragrant, for about 1 minute. Add in coconut aminos, stir to combine the sauce.
Spoon the sauce over bok choy. 

Garnish with toasted sesame seeds and serve at room temperature or chilled.
Labels: Stir Fry, Serves Two, Keto, Sauce, Vegetarian, Main course, Chinese, Bok Choy

For our event in Sunday Funday we are celebrating Chinese Lantern Festival. Check some of the recipes made by us. 

• Karen's Kitchen Stories: Chicken and Seafood Fried Rice 
• Sneha's Recipe: Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce 
• Mayuri's Jikoni: Pak Choi Noodle Soup 
• Palatable Pastime: Pork Chow Fun Noodles 
• Amy's Cooking Adventures: Pork Tang Yuan (Pork Rice Balls) 
• Culinary Cam: Torched Pork Belly 
• A Day in the Life on the Farm: Woo Dip Harr

Colorful Peppers Pulao#Improv

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.

Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water

Method  

Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 

Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.

Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free, Improv Cooking Challenge, Main course, Curry powder, Homemade

December Improv Cooking Challenge

Red & Green Foods
• • Red and Green Quinoa and Steak Bowl by Pandemonium Noshery
  • Strawberry Spinach Salad by Palatable Pastime
  • Colorful Peppers Pulao by Sneha’s Recipe
  • Tuscan Tortellini Soup by A Day in the Life on the Farm
  • Grinch Green Pancakes by Cookaholic Wife 

Creamy Zucchini Soup#SoupSwappers

Had some frozen zucchini in the freezer decided to make a delicious creamy soup with my DIY/Homemade Cream Of Soup Mix. This is so quick and delicious to make do try this recipe.

Ingredients
½ Cup Level Cream Of Soup Mix -DIY/Homemade
1 Big Vegetable Stock Cube
4 - 5 Cups Water
2 Cups Diced Zucchini - I used frozen
1 Clove Garlic - minced
1 Small Onion - finely chopped
A Dash of Black Pepper powder
Salt to taste
1 Tablespoon Butter
1 Teaspoon Mixed Herbs
Toasted Chopped Almonds - as required

Method 

In a sauce pan add the butter , garlic and on medium low flame sauté for a minute, immediately add the onions and sauté till its translucent. Add the cream of soup mix and stir it with a whisk for a minute or two. Now add the diced zucchini and sauté till it softens. Add the stock cube and water and whisk till it is lump free. Continue to whisk on medium low flame till it comes to a boil. Taste for salt and pepper, give the soup a good mix. Puree this in a blender. Add this puree back into the soup and again give it good whisk and heat it if necessary. 

Serve this into big bowls, garnish with a dash of pepper powder and few fresh basil leaves and chopped toasted almonds ( this is optional), the toasted chopped almonds give an awesome crunch to the soup. Enjoy it as a meal or as an appetizer.

Labels: Zucchini , Vegetarian, Main course, Appetizer, Soup, Soup Swappers, International Cuisine

Want some great ideas for soups with frozen vegetables? Check out what the rest of the Soup Saturday Swappers group created for this! 

• Creamy Zucchini Soup - Sneha's Recipes   
• Curried Carrot and Red Pepper Soup from Magical Ingredients
• Easy Slow Cooker Vegetable Beef Soup - Karen's Kitchen Stories
• Quick and Healthy Butternut Squash Soup - A Day in the Life on the Farm
• Slovakian Green Bean Soup - Pandemonium Noshery

Quick Pumpkin And Other Veggies Sabzi#Sunday Funday

Many children do not like white pumpkin, so to make them eat it one has to find different ways to make it, so that they, do not know exactly what veggies are there in the sabzi. This is great way of hiding veggies and feeding kids. This is also tasty, yummy and quick. 

I have made a Mangalorean style sabzi with Bafad masala, which is available in many stores or cold storage. Here, have used the ready masala, but will sure post the recipe of homemade masala very soon.

Ingredients  
1 Cup White Pumpkin / Lauki - cut into small cubes
1 Carrot - cut into small cubes
1 Capsicum - cut into small cubes
1 Large Potato - cut into small cubes
8 - 10 French Beans - Chopped
2 Tomatoes - Finely chopped
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Salt
1/2 Teaspoon Red Chilly paste
1 Teaspoon heaped Bafad Masala
1/3 Cup Oil
1/2 Teaspoon Sugar

Method

In a pressure pan heat oil add the ginger- garlic paste, tomatoes with 1/3 cup water, cover and take 3 whistles on high flame. When the cooker cools open it and blend with a hand blender. Pour the blended mix into the pressure pan again and add the red chilly paste, bafad masala and fry till oil leaves the sides. 

Then add all the veggies, salt and sugar, sauté on high flame for 5 minutes, then cover with the lid and take 2 whistles on high flame. 

Open when the cooker cools, serve hot with rotis or bhakris. Enjoy!!
Labels: Mixed Veggies, Vegetarian, Vegan, Gluten free, Sunday Funday, Main course, Karnataka, Mangalore, Lauki, Sabzi

Almond Flour Pumpkin Muffins from Amy's Cooking Adventures

Chocolate Pumpkin Cupcakes from Food Lust People Love

Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm

Pumpkin Crème Brûlée from Culinary Adventures with Camilla

Pumpkin Prune Quick Bread from Palatable Pastime

Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu

Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe

Cheesy Rice Bowl - Cafe McDonalds Style#SundayFunday

This Continental recipe is such that you will feel tempted to finish this dish in one go. This is an easy-to-make one-pot meal that can be served to your guests in a parties and get-togethers. This cheesy rice bowl is made of fried rice is made with a twist - boiled wheat grains are added to enriched with a combo cheesy white sauce and Italian spices.
Making this at home is so easy, tasty and you will have a clean and healthy bowl of meal.

Ingredients
½ Cup Wheat Grains
1 Cup Basmati Rice
Salt as required
For The Cheese Sauce
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1½ Cup Milk
2 -3 Cheddar Cheese Cubes - grated
Salt & Pepper to taste
For The Rice & Garnish
1 Tablespoon Butter
1 Tablespoon Oil
1 Cup Mixed Veggies
Salt to taste
1 Teaspoon Sugar
½ Teaspoon Dried Oregano
½ Teaspoon Black Pepper powder
½ Teaspoon Dried Basil
½ Teaspoon Red Chilly Flakes
2 Tablespoon Red Chilli Sauce
1 Tablespoon Chopped Coriander Leaves 

Method

Wash and soak the  wheat grains in water for minimum 45 minutes .
Add this in the pressure cooker with 2 cups water and salt to taste, cover and on high flame take 4 whistles, after 4 whistles lower the flame for let continue cooking for another 15 minutes. Switch off the flame and let the cooker cool completely. Strain and it and reserve the water.

Wash and soak the rice for 15 minutes. Then cook the rice with 6 times the water and a teaspoon of salt, on high flame till done yet the grain should firm and whole. Strain and let it cool.
For The Cheese Sauce

In a pan heat butter, add the flour, with a whisk cook it for 2 minutes stirring continuously add milk and stir to make a smooth sauce. Let it come to boil stirring continuously, add grated cheese and cook till cheese is melted, add salt, pepper and cook till it thickens. Remove from flame and keep aside.

For The Rice

Heat a kadai/pot add butter and oil then add the chopped vegetables and sauté them for a minute on high flame then add sugar, salt. Remove half of the vegetables into a bowl(this is for garnishing) add the oregano, salt, pepper basil, red chilly flakes , red chilly sauce , coriander leaves and saute on high flame for a minutes stirring continuously. Add the boiled wheat and rice and toss it well till they are coated with the spices , taste and adjust the seasonings. Switch off the flame.
To Assemble The Bowls

Pour the fried rice till the top pour ¼ cup of the cheese sauce or more as per your taste, top it with the sautéed veggies. 

Serve & Enjoy!!

You can check some of the other bowl recipes
Couscous Shrimp Buddha Bowl 
Loaded Veggie & Potato Soup In a Bread Bowl 
Mexican Vegetarian Burrito Bowl

Labels: Rice, One Bowl, Cheese, Whole Wheat, Main course, Continental Cuisine, Vegetarian, Sunday Funday, Mixed Veggies

For Sunday Funday our theme is Bowl Meals/Hearty Meal In a Bowl.

 

A Day in the Life on the Farm: Shredded Beef Taco Bowls 

Amy’s Cooking Adventures: Greek Chicken Rice Bowls 

Palatable Pastime: Saffron Bulgur Bowl 

Cook with Renu: Tofu and Sprouted Moong Buddha Bowl 

Food Lust People Love: Shrimp Spring Roll Bowls 

Sneha’s Recipe: Cheesy Rice Bowl - Cafe McDonalds Style 

Mayuri’s Jikoni: Baked Falafel Bowl 

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. 

Pindi Chole#SundayFunday

The word ‘chole’ or ‘chana’ is for chickpeas here in India and our neighboring countries. Pindi Chole/ Pindi Chana is one of the easiest and tasty chickpeas dish that you can make. The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana.

A unique recipe that does not have any much gravy it's semi dry, made with soft tender white chickpeas, has no onions or tomatoes unlike the Punjabi chickpea curries.

Ingredients
For Cooking /Boiling The Chickpeas
1½ Cups Dried Chickpeas - soaked overnight
2 - 3 Cups Water
3 Tea Bags or 3 Teaspoons Tea Powder
1 Teaspoon Sendhav Namak
For The Tadka
1 Teaspoon Cumin Seeds
3 Inch Piece Ginger - cut into juliennes
4 Clove Garlic - crushed
3 Tablespoons Heaped Oil
2 Green Chillies - slit
For Marinating The Chickpea After Boiling
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Coriander Powder
1 Teaspoon Level Garam Masala Powder
1 Teaspoon Heaped Cumin powder
1 Teaspoon Level Amchur Powder /Dry Mango
Salt to taste
1 Teaspoon Tamarind Juice

 

Method

For Cooking /Boiling The Chickpeas 
Soak the chickpeas overnight or for 8 hours.
If you are not using tea bags then wrap the tea powder in a small pouch/muslin cloth tightly and then add to the chickpeas.
Boil the chickpeas/ chole with all the given ingredients in a pressure cooker on high for one whistle then on low flame for exactly 7minutes. Switch off the flame and let the cooker cool completely. Drain the chole/chickpeas. remove the tea bag and keep aside chickpeas water / stock.

For Marinating The Chickpea After Boiling
In a large pot/kadai add the cooked chickpeas and all dry spices mix it well and keep aside for atleast an hour or two.
For The Tadka
In a pan heat oil add cumin seeds and jeera and the crushed garlic and half of the ginger juliennes , slit green chillies and sauté for about a minute or two or till the raw aroma of the ginger garlic disappears. Switch off the flame.
Add this to the marinate chickpeas and mix it well with the masala. Place the kadai on medium high flame and let chickpeas heat for about 3 minutes, now add chickpeas stock/ water into kadai and on high flame let it come to a rolling boil.  

Now cover with a lid and leave for 10 minutes on medium low flame and keep stirring lightly after every 2 minutes. Check the consistency of gravy you want and if you like dry masala chole let it stock dry. After 5 minutes add the teaspoon of tamarind juice and let it simmer for another 5 minutes in the masala on a low heat. Stir at intervals. Switch off the flame and let is sit for at least 5 to 7 minutes.

Serve Pindi Chole hot garnished ginger juliennes , chopped coriander leaves and slit green chillies. Enjoy with naan, bhatura, puri, paratha, kulcha or even roti. This is an awesome and spicy recipe and you will definitely enjoy this dish. 
Labels: Chickpeas, Main course, Vegetarian, Sunday Funday

For Sunday Funday the theme this "Chickpeas". 

Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni 

Coconut Chickpea New Potato Curry from Food Lust People Love 

Hummus Flatbread Caprese from A Day in the Life on the Farm 

Instant Pot Chickpeas - How to Cook Dried Chickpeas from Cook with Renu 

Pindi Chole from Sneha’s Recipe    

Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures 

BBQ Whole Cauliflower Tikka#SundayFunday

This marinated cauliflower tikka I took it for our homestay at Lonavla with my family. The manager arranged a grill for us with all necessary accessories. The smoky flavor was awesome in this and was relished by all. If you do not have a grill then bake it in the oven and give the flavor of liquid smoke or smoke it with charcoal.

Ingredients
To Blanche The Whole Cauliflower
1 Medium Whole Cauliflower
1 Teaspoon Heaped Turmeric Powder
½ Teaspoon Heaped Sea Salt
For  The Marination
½ Cup Greek Yogurt/ Hung Curd
1 Tablespoon Vinegar Or Lemon Juice
1½ Teaspoons Ginger Garlic Paste
1 Teaspoon Heaped Homemade Tandoori Masala
½ Teaspoon Fennel Powder
1½ Teaspoon Roasted Chana Powder
Salt to taste
1 Cube Vegetable Seasoning
2 Tablespoon Olive Oil 0r Mustard Oil
2 Tablespoons Mustard Oil
½ Teaspoon Ajwain / Carom seeds
1½ Teaspoon Kasuri Methi
2 Green Chilies- finely chopped

Method

In a large pot/kadai heat water with salt and turmeric powder. When the water comes to boil add the whole cauliflower and blanche is for just 10 minutes.

Heat mustard oil or olive oil or any vegetable oil of your choice in a pan, then switch of the flame in a pan, add carom seeds and the chopped Green chilies sauté for a minute. Let it cool. Mix all ingredients in yogurt along with this flavored oil well. Pour this into a piping bag and pipe it into the crevices from the bottom of cauliflower then rub the marinade on the top too. Marinate this for at least 30 minutes. I left it overnight to marinate in the refrigerator. 

Now grill it on a charcoal grill or bake it at 200°C in a preheated oven with both the elements on for for 20-25mins.

Serve this with coriander chutney and a sprinkle of lemon juice.

Labels: Cauliflower, BBQ, Yogurt, Smoked, Vegetarian, Appetizer, Main course, Healthy, Sunday Funday, Keto, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Vegetarian BBQ Recipes".   

• Peri-Peri Grilled Sweet Potato from Cook with Renu
• Grilled Bean and Cheese Quesadillas from A Day in the Life on the Farm
• Vegan Coney Dogs from Palatable Pastime
• Margherita Portabella Caps from Amy's Cooking Adventures
• BBQ Whole Cauliflower Tikka from Sneha’s Recipe