Schezwan Water Chestnuts In Lettuce Wraps#SundayFunday

These crunchy, sweet chestnuts are actually vegetables that grow in marshes.
These crisp lettuce leaves are filled with crunchy water chestnuts that have been tossed in schezwan sauce, making every bite delicious. These wraps in Chinese cuisine are also referred as San Choy Bau, or lettuce wraps, make an perfect appetizer for a Chinese meal or on their own as a light dinner.

Ingredients
2 Cups Water Chestnuts - boiled peeled and sliced
Salt To Taste
2 Teaspoons Oil
1 Tablespoon Finely Chopped Garlic
¼ Cup Chopped Green Bell Pepper/Capsicums
¼ Cup Frozen Peas
½ Cup Finely Chopped Spring Onions - whites & green separated
2 Tablespoon Heaped Schezwan Sauce
2 Tablespoon Water
1 Teaspoon Sugar
A Few Lettuce Leaves
For Garnish
Finely Chopped Spring Onion Greens

Method 

Heat the oil in a wok/kadai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add the sliced water chestnuts, capsicum, peas, schezwan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes. 

Spoon mixture into lettuce leaves & sprinkle with reserved green onions.  

Labels:  Chinese, Asian Cuisine, Water Chestnut, Iceberg Lettuce, Wraps, Appetizer, Sunday Funday, Healthy, Schezwan Sauce

• Chestnut Soup with Bacon from Amy’s Cooking Adventures
• Mushroom & Chestnut Stuffed Pasta Shells from Mayuri's Jikoni
• Roasted Chestnuts from Culinary Cam
• Schezwan Water Chestnuts in Lettuce Wraps from Sneha's Recipe
• Seared Chicken with Chestnuts from A Day in the Life on the Farm 
• Spiced Chestnut Butter (Conserve de Châtaigne) from Palatable Pastime 

Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap#SundayFunday

This Fresh Egg White wraps are filled with juicy grilled chicken, some fresh veggies, Homemade Keto Pasteurized Egg Mayonnaise and not to forget the strawberries!

In keto sometimes you just crave for a wrap, then this for you made with really fresh ingredients, so its super light and refreshing.

Makes 3
Ingredients
3 Large Egg Whites
1 Tablespoon Gelatin powder

Method

In a bowl add the egg white and sprinkle the gelatin on top let it sit for 10 minutes. Use an immersion blender to get the batter smooth and a bit frothy. 

Heat a non stick pan and spray or brush lightly with the oil/cooking fat of your choice. Pour 1/3 of the batter onto your preheated griddle and spread gently with a spatula until the wrap is 5-6 inches across. Be careful not to leave any thin spots. Allow the wraps to cook for 2 minutes or until the edges start to curl up and the bottom becomes lightly brown. Flip and cook for a minute more.  

Repeat with the rest of the batter.

For The Keto Chicken Strawberry Wrap

Ingredients
Lettuce
Grilled Chicken - shredded
Sliced Tomatoes
Sliced Cucumber
Sliced Strawberries
Homemade Keto Pasteurized Egg Mayonnaise
Salt & Pepper to taste

Method

Take a egg white crepe, place lettuce in the center, top it with sliced tomato, cucumber

Then add the grilled chicken and sliced strawberries

Then add some homemade keto pasteurized egg mayonnaise, a dash of salt and pepper to taste.

Wrap it and enjoy!!

You can also check this recipe Keto Tortillas Zero Crab with Egg White Protein Powder

Labels: Egg White Tortillas, Crepes, International Cuisine, Keto, Wraps, Low Carb, Homemade, Sunday Funday, Strawberry, Mayonnaise, Lettuce, Chicken 

• Cherry Clafoutis by Amy's Cooking Adventures 
• Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha's Recipes 
• Fruit Tartlets by Mayuri's Jikoni 
• Grilled Chicken Salad with Raspberry Vinaigrette by A Day In The Life On The Farm 
• Lemon Raspberry Coconut Cake by Cook with Renu
• Real Maraschino Cherries by Culinary Cam
• MINT POSSET WITH STRAWBERRY SAUCE by Pandemonium Noshery

Ricotta Vegetable Pan Rolls

The cheesy filling was super-yummy, and the crispy exterior was just perfect When I made these my kids went wild for these waiting when they were out of the pan. Crispy,cheesy, delicious… what’s not to love?.

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!

Ingredients
For the Filling

2 Carrots - chopped finely
1 Small Onion - finely chopped
1 Tablespoons Red Capsicum - finely chopped
1 Tablespoons Green Capsicum - finely chopped
1 Tablespoons Yellow Capsicum - finely chopped
100 Grams Ricotta Cheese
1/4 Teaspoon Dried Dill
1/4 Teaspoon Steakpeper
1/4 Teaspoon Celery
1/4 Teaspoon White pepper
Salt to taste
1 Tablespoon Oil
For the Crepes

1 Cup All Purpose Flour
1 Cup Water
A pinch of salt
For coating

2 Tablespoons Cornflour
1/4 Cup Water
A pinch of Salt
Bread crumbs for rolling
Oil for frying

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin. Let this batter rest for 15 minutes.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool. This crepe should be thin or else when you fill them and start folding it it will crack. So check before you make the next crepe. Make all the crepes and keep side.

To make the Filling

In a nonstick pan heat oil, saute the onion till translucent, then add the carrot and saute it for a minute, cover and cook for 2 minutes, open the pan add the capsicum and all the seasonings, salt and saute for a 2 minutes then add the ricotta cheese and stir for a minute. Switch off the flame and keep aside to cool.

Take a crepe on place a tablespoon of filling (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it (see pic). Then roll them and keep aside.

For the coating

Make a slurry by mixing the cornflour with water add the salt. Dip the pan roll in this slurry and roll in breadcrumbs.

Heat a frying pan with oil and shallow fry the pan rolls till golden brown. Serve when cool with kethcup. The kids had them without any sauce these got over in jiffy.

These pan rolls are soft and delicious this is the verdict ! 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Breakfast, Kids delight, Starters, Blogging Marathon, Rolls, Wraps

Click here for Eggless & Vegan Pancakes

Kolkata Style Egg Roll / Wrap

When m daughter use to go for her drawing class to a Bengali teacher she would very often prepare Egg Rolls and give the children. My daughter loved them so much that one day she told me to ask her the recipe. This recipe is so simple and quick. We often have this for our dinner. So here's the recipe.
Makes: 4 rolls
Ingredients
4 Plain Whole Wheat Chapatti
4 Eggs
Onion - thinly sliced
1 Capsicum - thinly sliced
2 Green chilies - finely chopped
A juice from 1 lemon or White vinegar to taste
Salt to taste
Tomato ketchup as  required
Mustard sauce as required
Method 

Combine the sliced onions, capsicum, green chillies along with salt, mustard sauce and lemon juice, keep aside.

Beat one egg with salt and pepper in a small bowl (we will beat them one at a time and not all four eggs together)

Heat a skillet, add a teaspoon of oil; pour in the whisked egg into the skillet. Swirl it around so it spreads to the entire skillet surface.
Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.
Remove the egg paratha from the skillet and place it on a board with the egg side facing up.  

Dot it with ketchup 

Then place the onion, capsicum mixture in the center.  

Wrap up the roll into aluminum foil or grease proof paper to hold it together. Repeat the same procedure for the remaining eggs, parathas and onion mixture. Enjoy !!! 

This is my entry for the BM #48, theme Roll and Wraps.
Labels: Wraps, Blogging Marathon, Sandwiches, Rolls, Kolkata

Mutton Kebabs Wraps

Wraps are a delicious and healthy alternative to standard sandwiches and meal. They’re also neat and compact, making them perfect to pack for a lunch in the office or a healthy lunch on the go. These healthy wraps, are also great for a light dinner.

Tortilla Recipe
Ingredients
1 Cup All-purpose flour
1 Cup Wheat Flour
1 Teaspoon Baking powder
1 Teaspoon Salt
2 Tablespoons Oil
1 1/4 cups warm water (approximate)

In a large bowl, blend the flour, baking powder, and salt together. Add the water little at a time and mix the dough quickly with your hand until the dough forms a mass. Knead the dough to form soft dough that is no longer sticky. Cover the dough to let it rest for about 10 minutes. Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

Divide the dough in equal parts accordingly and on a lightly floured surface take one of the dough balls and begin to roll it out just like the thickness of chapatti. Heat a griddle, over medium to medium-high heat place a tortilla cook tortillas for a 1 minute on each side.

For the Filling
Ingredients
Mutton Kebabs
Capsicum sliced
Onion sliced
Tomato sliced
Green chilli finely chopped
salt to taste
1 Teaspoon Vinegar/Lemon juice
Mint Chutney

Method
In a plate place the capsicum, onions,tomato and green chilly, mix well, add salt and vinegar and mix again, keep it aside.

To assemble
Place the tortilla/ wrap on a place. Apply the mint chutney and place the kebab first.  Add the salad on the it. Roll it and serve it immediately.

We had these wraps for our lunch. There were yum and very filling. This was a welcomed change from our regular roti sabzi. You too try it and give your comments. To make it vegetarian you can add a veg kebab.

This is my entry for the BM #48, theme Roll and Wraps.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Wraps, Blogging Marathon, Sandwiches, Rolls

SFC Twister Wrap

Making wraps for dinner is change and also filling.  When I told my daughter that she would get to eat wrap for three days in this month she was very happy .

The day I made this wrap she also invited her friends for dinner.  These wraps were a great hit with them.  H was not at home for dinner so I made these chicken wraps.

Ingredients 
for the parathas
2 Cups Whole Wheat Flour
1/2 Cup All Purpose Flour

½ Teaspoon Salt

1 Tablespoon Sugar 

1 Teaspoon Yeast 

2 Tablespoon Oil
Warm Water to knead

Method for dough 
In a bowl add all the ingredients, then add warm water little at a time and  knead into a soft dough.  Leave it covered in an oiled bowl for 45 minutes or so till it double in volume. 

After it doubles then punch the dough and make equal size balls, roll into parathas.  Bake them on a hot girdle till light spots appear on one side then flip and bake the other side too till light brown spots appear. Remove apply butter or ghee on one side and keep covered in a airtight container.

Ingredients for filling

Spicy Chicken Twisters
2  Large Tomatoes  - sliced
2 Large Onions -  cut into rings
1/2 Cup Eggless Mayonnaise
Iceburg Lettuce leaves as required
Tomato Chili sauce as required

Method - To assemble 

Place the paratha on a table, keep chicken strips 

 slices of tomato, lettuce, onions, 1 tablespoon mayonnaise on each twister, sauce, roll 

 serve wrapped in foil.  Enjoy  !! 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48   

This is my entry for the BM #48, theme Roll and Wraps.  

Labels: Sandwiches, Wraps, Blogging Marathon, Rolls, Chicken

Low Cal – Pita Pockets with Herbed Eggless Mayonnaise And Veggies

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close. The Syrian call Pita bread as Syrian bread in their country.

Pita bread can also be baked in oven but I baked in on the non stick tava. This bread baked on the tava taste much better than when baked in the oven. While baking the pita bread the aroma that fills your kitchen is awesome. The mayonnaise that is made a vegetarian , easy and tasty. This pita pocket was my lunch today.

Ingredients for Pita Bread ( Makes 4 )
¾ Cup Wheat Flour
½ Cup All Purpose Flour
2 Tablespoons Semolina (Rawa)
½ Teaspoon rapid rising yeast
1 Teaspoon sugar
¼ Teaspoon salt
½ Teaspoon oil
1 Cup Lukewarm water.

Method
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add the warm water, and form it into a dough knead till the dough is no longer sticky and is smooth and elastic. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 4 equal pieces. Place balls on oiled floured surface. Let sit covered for 10 minutes. Roll out in oblong shape with your hand ¼ inch thick and keep it on a plastic sheet. Heat a nonstick pan on medium flame and cook the pita bread on each side for a minute until it puffs up or a cavity is created in the bread. When cooled cut the pita bread in 2 halves. Create a pocket with a bread knife carefully and lightly.
Note:  You can also bake these in the oven. Preheat oven to maximum temperature and make sure the rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Storing Pita Bread
Pita bread can be stored for up to 3 days in a bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Ingredients for the Herbed Eggless Mayonnaise

1 Cup Hung Curd

1 Medium Boiled and Mashed Potatoes
1/2 Cup Fresh Bread Crumbs -  sides removed
2 Teaspoon Caster Sugar
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Heaped Mustard paste
2 Tablespoon White Vinegar
1/3 to 1/2 Cup Olive Oil 

2 Teaspoon Chopped Parsley or Coriander leaves

Method

In a mixer jar add all the ingredients except the oil and chopped parsley/coriander and blend well . Then add the oil in stream while the blender is still running, till it forms a thick mayonnaise. Transfer to a bowl add the parsley/coriander. Keep aside.

Other ingredients
1/4 cup finely chopped cabbage leaves
2 cucumber sliced finely
3 Tablespoon boiled corn
1 Capsicum finely chopped.
1 teaspoon lemon juice

Assembling the Pita Pockets

In the Pita pocket spread the herbed mayonnaise lightly, then put the corn, cabbage, capsicum, cucumber, sprinkle lemon juice on the veggies and on top a spoon of herbed mayonnaise. Serve immediately. This is a delicious pita pockets. I enjoyed every bit of it. To make it vegan use soy curds.

Look out for a post of Pita Bread with a different yummy and tasty filling.

Lables: Breads, Healthy, Wraps, Chutneys & Dips, Low Cal, Continental Cuisine, Pita Bread, Sandwiches,Herbed Eggless Mayonnaise, Vegetables