Sneha's Recipe

Malfatti With Tomato Sauce -Keto#EatTheWorld

In: Butter, Eat the World, Garlic

Malfatti (Italian spinach ricotta dumplings) is Naked Pasta In Tomato Sauce. Gnudi or Malfatti, as they are also known, are a kind of gnocchi - balls/rolls of spinach and ricotta without any pasta covering them. The difference only is Malfatti (badly made) in Northern Italy, Gnudi (naked) in Florence.
I’ve heard it said that these rustic, poorly made, naked ravioli have a long history, going back to Roman times, and perhaps even earlier.

Ingredients
For The Sauce
4 Large Tomatoes - blanched & peeled
2 Tablespoons Olive oil
2 Tablespoons Butter
4 Cloves Garlic - chopped
1 Medium Onion - chopped
1 Teaspoon Red Chilly flakes
1 Teaspoon Dried Parsley
1 Teaspoon Thyme
Teaspoon Dried Celery

Salt & Pepper
To Make The Malfatti click Here
Method
For The Sauce

Blend the onion and tomatoes.
In a pan heat oil and butter add the chopped garlic fry for a minute add the blended tomato mixture add all the dry spices and herbs. Mix well, bring to a boil then reduce heat to low, partially cover and simmer for 10 to 15 minutes, stirring occasionally. Add salt & pepper to taste. When oil surfaces and the sauce thickens, switch off the flame.

Pour your sauce into a large serving dish and lay the Malfatti on top. Sprinkle freshly chopped basil leaves
and serve.

Labels: Keto, Low Carb, Malfatti, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italian, Eat The World

Check out all the wonderful Northern Italy recipes 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!
For Eat The World we are sharing recipes of "Northern Italy"

Palatable Pastime: Cheese Ravioli with Morel Sauce
Sneha's Recipe : Malfatti With Tomato Sauce -Keto
A Day in the Life on the Farm: Risotto al Pesce Persico
Amy's Cooking Adventures: Tiramisu

2 comments

Anday Aur Subzi Pulao#AlphabetChallenge

In: Alphabet Challenge, Egg, Healthy

This Anday Aur Subzi Pulao / Egg & Vegetable Pulao is quick and easy to make. I have made this in the pressure cooker. Takes great and quick to make, a complete meal or what you could say is a One Dish Meal. Healthy and filling with all the required nutrients.

Ingredients

2 Cups Rice - washed and soaked for at least 30 minutes
1 Tablespoon Garlic Paste - mixed with 2 tablespoons water
2 Medium Onions - chopped
1 Large Capsicum - sliced
1 Cup French Beans -chopped
2 Potatoes - cubed
2 Carrots- cubed
1½ Teaspoon Red Chili Powder or according to taste
2 Green Chilies -slit or cut into big pieces
2 Tomatoes - chopped
4 Eggs
½ Teaspoon Salt or to taste
2 Veg Soup Cubes
1/3 Cup Oil
1 Tablespoon Desi Ghee
Whole Spice Mix
2 Green Cardamoms
1 Brown Cardamom
4 Cloves
5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick

Method

Heat oil and ghee in a pressure pan add garlic paste, sauté till it dries then add the onion fry till light golden. Add whole spices with chopped tomatoes, salt, soup cube, chilly powder and green chilies, fry for a minute. Add all the chopped vegetables, sauté for 2 minutes.

Then add in the soaked and drained rice. Fry the rice for 2 minutes. Add 3 cups water, bringing it to rolling boil. Give it a light stir, place the eggs to top. Cover with the pressure cooker lid, on high flame take 2 whistles. Switch off the flame, keep it covered till the cooker has cooled down or when ready to serve. Remove the shell of the eggs, cut them. Serve hot with garnished with eggs.

Labels: Rice, Vegetables, Egg, Healthy, Pressure Cooker, One Dish Meal, One Pan Dinners, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "A"

Food Lust People Love: Ají de Cerdo - Peruvian Pork Stew
Mayuri’s Jikoni: Aloo Bhaji & Poori
A Messy Kitchen: Amygdalopita
Sneha’s Recipe: Anday Aur Subzi Pulao
A Day in the Life on the Farm: Apple Crumb Pie
Blogghetti: Apple Pork Chops
Jolene’s Recipe Journal: Arancini
Karen’s Kitchen Stories: Argentine-Style Burgers with Chimichurri Sauce
Magical Ingredients: Artichoke Spinach Rolls
Culinary Cam: Atchara: A Pickle from My People…and My Grandmother
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Homemade Apple & Whiskey Barbecue Sauce
Palatable Pastime: Magic Pan Orange and Almond Salad

7 comments

Mini Oat Pancakes With Guacamole Topping#SundayFunday

In: American, Avocado, Breakfast

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients

80 Grams Oatmeal - I used quick cooking oats

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes.

Let them cook till golden on both sides.

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well.

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

Sizzling Tastebuds: Almond meal Muffins with Oats and Honey
Sid's Sea Palm Cooking: Cranachan Trifle
Food Lust People Love: Goetta - Cincinnati Breakfast Sausage
Palatable Pastime: High Protein Scottish Porridge Oats
Karen's Kitchen Stories: Maple Pecan Oatmeal Scones
Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping
A Day in the Life on the Farm: Mud Cookies
Mayuri's Jikoni: Oatmeal Banana Quick Bread
A Messy Kitchen: Oatmeal Honey Date Loaf
Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal

7 comments

Baked Sweet Potato#SundayFunday

In: Baked, Gluten free, Healthy

These baked sweet potatoes are perfectly tender and silky smooth. They are healthy and yummy sweet potatoes, easy to make.
Ingredients
3 Large Sweet Potatoes
3 Teaspoons Butter
A pinch Black pepper for each sweet potato
Method

Preheat oven to 180°C. Pierce each sweet potato several times with a fork. Place each sweet potatoes on foil and seal them individually. Bake until tender, about 1½ hours. Once baked let them cool a little. Open, make a slit in the top of each sweet potato. Top with a tablespoon of butter and season with the salt and pepper. Enjoy!!

Labels: Sweet Potato, Vegetables, Baked, Healthy, Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing Quick Appetizers Recipes.

Baked Sweet Potato from Sneha's Recipe
Buffalo Chicken Stuffed Celery from Palatable Pastime
Go-to Queso Dip from Amy's Cooking Adventures
Jalapeño Popper Dip from A Day in the Life on the Farm
Savory Chevre Truffles from Culinary Cam
Spicy Baked Artichoke Dip from Food Lust People Love
Tomato and Boursin Bruschetta from Karen's Kitchen Stories

1 comment

Eggless Piped Chocolate Cookie#SundayFunday

In: Biscuits & Cookies, Chocolate, Christmas

These piped chocolate cookies looks irresistible. So crisp and crunchy. They are completely egg free cookies and for a chocolate addict, this is the much perfect as well as super simple recipe to make and enjoy !
Piped cookies are shaped by piping. Basically the cookie dough first put into a piping bag fitted with any desirable nozzle or even without any nozzle. Then the cookies are shaped as per the individual choice over a baking tray.

Ingredients
24 Grams Unsweetened Dark Cocoa powder
¼ Teaspoon Baking powder
¼ Teaspoon Vanilla or Chocolate Essence
180 Grams All Purpose Flour
2 Tablespoons Corn Flour
160 Grams Salted Butter
100 Grams Caster Sugar
5 Tablespoons Cold Water
Method

Cream the butter and sugar till light and fluffy, then add the water and continue to beat well. Add the cocoa powder and beat well then add the essence, flour & baking powder and on low speed beat for a minute only and then take it on a silicone mat with a spatula, cream it so that all ingredients will mix well place it a piping bag and pipe with rosette nozzle into circle place on a lined sheet.

Place the tray in the refrigerator for at 20 minutes.
In the meantime preheat the oven at 160°C.
Bake them in preheat oven 160°C with both the elements on for 16 - 18 minutes.
Transfer to a wire rack and allow to cool down completely.
Store in an air-tight container!