Chicken & Cheese Open Sandwiches#Improv

Like to have something good and delicious with breakfast or for an evening snack, then these quick and easy sandwiches are easy to make.

Ingredients
1 Tablespoon Butter
1 Tablespoon All Purpose Flour
1 Cup Milk
2 Cubes Processed Cheese - grated
1 Cup Grilled Chicken - I used rotisserie
Salt & Black Pepper to taste taste
1 Spring Onion/Scallion - finely chopped
1 Green Capsicum - chopped
½ Teaspoon Red Chilly Flakes
1 Teaspoon Butter
Bread Slices - as required

Method

Melt butter in a saucepan. Add flour, sauté for a minute then add milk a little at a time, make sure to stir well so that no lumps form. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy. Add grated cheese, mix well , switch off the flame.

In a another pan add the butter when melted just toss the chopped capsicum, spring onion, shredded chicken and chilly flakes for a minute. Switch off the flame. Mix this with cheese sauce.

Apply this mixture to the bread slices and grill it in a sandwich toaster or apply this to a toasted slices of bread and Enjoy!!
I have make these both ways they both taste awesome.
They were so..ooo good.

Labels: Improv Cooking Challenge, Open Sandwiches, Chicken, Cheese, Kids delight, Breakfast, Snack 

 Improv Cooking Challenge

Cheese & Onions

• Beef Tenderloin Sandwiches by Palatable Pastime
• Cheese Toasts by A Day in the Life on the Farm
• Chicken & Cheese Open Sandwiches by Sneha's Recipes
• Paneer Burji Potstickers by Magical Ingredients
• Welsh Onion Cake by Pandemonium Noshery  

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. 

Potato Cheese Samosa#SundayFunday

Make the perfect Potato Cheese Samosas for snack time or kid's lunch box. These are crispy, crunchy pockets filled with potatoes and cheese . These samosas are perfection in every bite. Eat them on their own or dunk them in a hot & sweet ketchup or any sweet or spicy chutney of your choice.

Cup Measurement 250ml
Ingredients
For Dough
1 Cup All Purpose Flour
½ Teaspoon Sea Salt
2 Tablespoons Ghee - melted
¼ Cup + 1 Tablespoon Water - I used
For Filling
½ Boiled Potatoes
¾ Boiled Green Peas
8 - 10 Mint Leaves
2 Tablespoons Green coriander Leaves
3 Green chilies or to your spice level
¼ Teaspoon Red Chili Flakes or to your spice level
½ Teaspoon Salt or to taste
100 Grams Grated Mozzarella Cheese
Oil for frying as required

Method

For The Dough 

Mix all the ingredients in a bowl and knead to a stiff dough. Take it out on to a work surface and again knead for 2 minutes till smooth. Cover and let it rest for at least 15 minutes.

In the meantime let's make the filling

In bowl add all the ingredients as mentioned except the cheese. Mix well, taste for salt and spices add according to your taste if required. 

Then add the cheese and again mix well.

Filling is ready.

Look at this post to make the Samosa.

Place the filling and seal the samosa. 

Heat the oil in a kadai, and deep-fry the samosas on a slow flame till they turn golden brown in color. Drain on absorbent paper. Keep aside. 

Serve. Eat them on their own or dunk them in a hot & sweet ketchup or any sweet or spicy chutney of your choice.  

Labels: Sunday Funday, Boiled Potato, Cheese, Snack, Kids delight, Party pleasers, Street food

Sunday Funday theme is "Kids Lunch Box"   

• Brookies from Karen's Kitchen Stories
• Cinnamon Applesauce Muffins from Amy's Cooking Adventures
• Crescent Roll Pizzas from A Day in the Life on the Farm
• Corn Spinach Muffins from Mayuri’s Jikoni
• Kidney Bean Patties Wraps for Lunch Box from Cook with Renu
• Potato Cheese Samosa from Sneha’s Recipe
• Swiss Cheese Spread from Palatable Pastime

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 

Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4

You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method

4

Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 

Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

• Sicilian Caponata from Pandemonium Noshery
• Creamy Turkey Pesto Risotto from Amy's Kitchen Adventures
• Honeydew Caprese Salad from Mayuri's Jikoni
• Keto Avocado & Basil Green Goddess Dressing from Sneha’s Recipe
• Pad Kee Mao (Thai Drunken Noodles) from Palatable Pastime
• Pesto Bread from Karen’s Kitchen Stories