A Chunky Peanut Butter Dip#SundayFunday

A Chunky Peanut Butter Dip is delightful for fresh crudités or hors D’oeuvres/appetizers, a great crowd pleaser. Tasty, low in calories, you must try this for your coming party.

Makes ¾ Cup
Ingredients
1/3 Cup Crunchy Peanut Butter
2 Tablespoons Brown Sugar
½ Teaspoon Red Chilly Flakes
Fresh Lemon juice of a small lemon
1 Tablespoon Sriracha or Chili sauce - I used Sriracha 
1 Tablespoon Ketchup
1 Teaspoon Light Soy sauce

Method

Mix all ingredients until well-blended. 

Serve with crudités/raw vegetables sticks like (cucumber, radish, boiled turnip, bell pepper, carrot or vegetables of your choice).

Or with these Cajun Tortilla Chips. Enjoy!!
Labels: Chutneys & Dips, Peanut Butter, Peanuts, Crudités, Sunday Funday, Nibbles, Low Cal, Healthy, Vegan, Gluten Free

Today I’m joining a new group of bloggers for an event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm the theme is "Nibbles".

• Barbecue Smokehouse Almonds by Palatable Pastime
• Cheddar Horseradish Dip by A Day in the Life on the Farm
• Chunky Peanut Butter Dip by Sneha's Recipe
• Confit de Gesiers by Food Lust People Love
• Fontina Salami Bites by Making Miracles
• Olive Tapenade by Pandemonium Noshery
• Spiced Cheese Wafers by Culinary Adventures with Camilla
• Tomato Bread by Our Good Life

Vegan & Gluten Free Peanut Butter Fried Brown Rice#Foodieextravaganza

This is so quick to make and also delicious, this has to had hot from pan to plate, you will enjoy it.
The only extra time that it takes is to soak and boil the brown rice or else it's a breeze to make.

Last time with Basmati Brown Rice I, made Brown Basmati Pulao and Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice and Jordanian Tomato Rice Soup, this rice cooks like normal white rice. But today what I, used is unpolished Brown Rice which needs more than an hour of soaking and takes 35 to 40 minutes to cook.

Serves 2
150 Ml Cup Measurement
Ingredients
100 Grams Tofu - diced into small cubes -
1 Cup Brown Rice - washed and soaked
3 Big Cloves Garlic - finely chopped
1 Scallion/Spring onions - finely chopped
1/3 Cup Boiled Peas
1- 2 Carrots - finely diced
1½ Tablespoon Sesame oil
For The Sauce
1 Tablespoons Soy sauce
1½ Tablespoon Peanut butter - I used chunky peanut butter
1 Tablespoon Brown sugar- optional - I did not add
1½ Tablespoon Red Chili Garlic Sauce

Method 

Wash and soak the brown rice for at least 1 hour.
Then boil it in 1 to 1½ litre of water till done but not mushy. Drain and keep it aside.
Mix all ingredients for the sauce. Add in the tofu.
In a wok heat oil add garlic, spring onion white part, peas and carrots. Sauté for 3-4 minutes, stirring occasionally.
Add the tofu and sauce mix well. Add cooked rice and stir on high flame for 2 -3 minutes.

Serve immediately, enjoy hot!!

Labels : Peanut Butter, Brown Rice, Vegan, Rice, Asian Cuisine, Tofu, Gluten Free, Healthy, Main Course, Foodie Extravaganza Party, Serves Two

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

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! Looking for our previous parties? Check them out HERE.

• Asian Peanut Noodles with Chicken by Making Miracles
• Beef Satay with Peanut Sauce by Karen's Kitchen Stories
• Chocolate Peanut Butter Overnight Oats by Tara's Multicultural Table
• Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
• Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
• Peanutty Ginger Pasta by A Day in the Life on the Farm
• Spicy Lime Peanut Chicken by Food Lust People Love
• Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha's Recipe

Veggie Mini Vol-au-Vents

These are excellent party appetizers, try them and your guest will enjoy them. We enjoyed these, could not stop at one, so make more in case, your guest ask for another one.

Ingredients 

15 Mini Vol-au-vents Shells - used ready shells
For the Filling 

¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce

¼  Teaspoon Mixed Herbs

¼  Teaspoon Red Chilly Flakes

Salt to taste 

Cheddar Cheese as required
Method

Parboil all the veggies and keep aside.
In a sauce pan heat the Bechamel Sauce, mix well to make it smooth and lump free, add rest of the ingredients except the cheese. Taste for salt and add accordingly. Keep aside to cool.

To Assemble 
Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too). 

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give a little depth).  Like wise prepare all the shells.  Arrange them in a lined tray.

Place a teaspoon of filling

Grate the cheese on top

Place it in the oven bake  till the cheese melts say about 7 -10 minutes or so.

Serve and Enjoy!!

Labels :  Vol-au-Vents, Vegetarian, Cheddar Cheese, Party pleasers, Baked, Puff Pastry, Bechamel Sauce

Gluten Free Red Rice Sev

Sev is a popular Indian crispy, savory snack food consisting of thin deep fried crunchy noodles. These are gluten free and so tasty, are made with unpolished red rice. Great for kid's tiffin.

Ingredients
2 Cups Red Rice Flour
½ Cup Urad Dal Flour - lightly roasted
½ Teaspoon Red Chilly powder
1-1½ Cup Hot Water
3 Tablespoons Melted Ghee
½ Teaspoon Sea Salt
½ Teaspoon Sesame Seeds
¼ Teaspoon Ajwain / Carom Seeds

Method

In a large bowl add the rice and urad flour, salt and red chilly powder and sieve them well, Then add the ajwain and sesame seeds, mix it well. Then add melted ghee and mix well till it forms bread crumbs. Then add hot water ¼ cup at a time and start to knead into soft and smooth dough , yet firm dough. Cover and keep aside for 10 minutes. 

In the meantime heat oil for deep frying in a kadai and heat on medium  flame. Take a fine round holes disc in the murukku / sev press. 

Fill the murukku press with the prepared dough. Now slowly press the sev maker over the hot oil. Deep fry them on a medium  flame until golden color, turn over to fry on both sides evenly. Drain over paper towel and let them cool completely. 

Store in an airtight container. These stay good for a month.

Labels :  Sev, Festival Sweets, Diwali Faral, Gluten free, Deep Fried, Kids delight, Red Rice

Papaya Cutlet

Raw papaya is high in nutritional value and good for diabetic people. There are various other main course recipes with raw papaya , a quick curry for rice or simply sabzi.  You can use this as a replacement to potatoes. Once you start eating raw papaya in sabzi, salad or pickle you will start to love it. Want to make it vegan do not add the cheese.

Ingredients 
1 Cup  Packed Raw Papaya
½ Cup Chana dal
1 Teaspoon Ginger Garlic paste
2 Green chillies - finely chopped
1 Small Onion - finely chopped
2 Tablespoon Bread crumbs
½ Teaspoon Heaped Coriander powder 
½ Teaspoon Level Cumin powder
1 Tablespoon Corn flour
Salt to taste
1 Teaspoon Chopped Coriander Leaves
1 Teaspoon Chopped Mint Leaves
Cheese - cut into small cubes - optional

Method

Wash and soak the chana dal for 2 -3 hours.
Peel and grate the raw papaya and squeezed out all moisture by pressing it with your hand or in a muslin cloth.

Strain the chana dal of all the moisture in a colander.
Grind chana dal to a paste, without adding a drop of water, when this is ground then add the chopped onion, papaya, green chillies and pulse the mixer for two to three times only. Take this out into a bowl, add rest of the ingredients, mix it well. Make equal balls. Take one ball flatten on your palm and place a small cube of cheese, close it and flatten it into small tikki/cutlet, like wise make all. Coat each in corn flour and shallow fry in hot oil on medium low flame till golden on both sides.

An easy to make and healthy snack/starter is ready.... Enjoy!!
My Notes
The papaya should be raw, green and firm, if it has started to ripen or when pressed is soft then do not buy it.
Labels : Papaya, Kebabs, Vegetarian, Starters, Dal, Cheese