Sneha's Recipe

Air Fryer Sweet Potato Chips#MultiCookerMonday

In: Air Fryer, Appetizer, Chaat Masala

Air Fryer Sweet Potato Chips are fried the healthy way.
These can cook without the oil but they don't get crispy as they do with a tad bit of oil and the seasonings stick much much better too.

Slice to the thickness that you like (the cooking time will vary accordingly). I used my v slicer to get them nice and thin.
Ingredients
2 Medium Sweet Potatoes - thinly sliced into roundel's
1 Teaspoon Olive oil
1 Teaspoons chili powder
1 Teaspoon Chaat Masala
½ Teaspoon Salt

Method

Thinly slice the sweet potatoes.
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. Use your hands to mix them well.
Mix the chaat masala, chili powder and salt into the bowl.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it.

They are lightly coated as in the photo above.

Lay sweet potatoes in a single layer in the air fryer basket touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.

Air Fry at 180°C for 15 - 18 minutes at depending on how thin your slices are. Mine was done 18 minutes. Half way through the cooking time I turned the sides of the sweet potatoes or
shake the basket to get them off the air fryer bottom.

When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.

Store in an airtight container. Enjoy!!

I served them with Wasbi Prawn as an appetizer.

My Notes

After the Sweet Potato Chips chips have cooled, they get crispier. Store them in an airtight container. They stay good for 4 to 5 days.

If you want them more crisper than keep them for another 4 -5 minutes, keep check after 2 minutes or else they will burn.

Labels : Multi Cooker Monday, Sweet Potato, Chaat Masala, Chips, Snacks, Air Fryer, Red Chilly Powder, Gluten free, Healthy, Vegan, Appetizer, Side Dish, Paleo

15 Bean Soup (Instant Pot) by Palatable Pastime
Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen's Kitchen Stories
Air Fryer Sweet Potato Chips by Sneha's Recipe
Crockpot Dressing by Veggies First Then Dessert
Instant Pot Bolognese from Making Miracles
Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
Sous Vide Crème Brûlée from Food Lust People Love

6 comments

Homemade Grilled Veggie Cottage Cheese#SundayFunday

In: Coloured Bell Peppers, Cottage Cheese, Diet Meal

Homemade Cottage Cheese with veggies and flavorful spices makes a great and low fat starter. Making the cottage cheese from starch is a great pleasure, the cheese is soft and succulent. See the detailed recipe of making it home here.

Ingredients
For the Cottage Cheese
1½ Liter Cow Milk
200 Ml Fresh Cream
Other Ingredients
1 Tablespoon Each Red , Yellow & Green Bell Peppers
1 Tablespoon Chopped Coriander Leaves
1 Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
1 Teaspoon Parsley
1 Teaspoon Ginger Garlic Paste
¼ Teaspoon Salt

Method

Prepare the cottage cheese as per this recipe. When milk curdles, add all the other ingredients and mix it lightly. Strain this into a cheese/muslin cloth. Dip this cloth it in a bowl of cold water, rinse the cheese with fresh water till it cools and hang it at a height for the excess liquid to drain. Let it drain for half an hour.

Now remove the knot of the cloth and place the cheese along with the cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rectangle shape. Place a heavy weight or a saucepan of of water on the cheese cloth and let it sit for an hour or till all the water is drained and forms firm cheese.

Cut them into pieces.

Heat a grill pan with just a few drops of oil and then grill them on both sides of just a minute or two on each side. Do not grill for a long time as then cottage cheese becomes hard.

Serve them as starters or as finger food or tapas along with drinks. Served these to my diet conscious friends as starters.

Labels: Paneer, Cottage Cheese, Grilled, Coloured Bell Peppers, Starters, Finger food, Tapas, Low Cal, Diet Meal, Sunday Funday, Homemade, Vegetarian, Gluten Free

For our 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 Camilla M. Mann of https://culinary-adventures-with-cam.blogspot.com/

Sunday Funday: Holiday Cheese Boards!

Breakfast Charcuterie Board by Palatable Pastime
Cheese Boards: A Feast for the Eyes and the Tastebuds by Culinary Adventures with Camilla
Holiday Cheese Board Ideas by Making Miracles
Homemade Grilled Veggie Cottage Cheese by Sneha's Recipe
Honey Thyme Feta by A Day in the Life on the Farm
Spicy Marinated Cheese by Food Lust People Love

5 comments

Oil & Gluten Free, Vegan Cabbage Soup#Soupswappers

In: Appetizer, Cabbage, Carrot

This as a quick and easy soup, just add everything to the stock, stir it and it's done.

Serves 3
Ingredients
¼ Cup Cabbage - chopped
1 Carrot - cut into small cubes
1 Scallion/Spring Onion - chopped
2 Lettuce leaves - chopped 3
3 Cups Vegetable Stock
¼ Cup Sweet corn
1 Tablespoon Heaped Potato Starch or Corn flour
¼ Teaspoon All-Purpose Seasoning
Black pepper powder to taste
1 Teaspoon Dark Soy sauce Or Tamari
1 Teaspoon Lemon juice
1 Teaspoon Red Chili Sauce
1 Teaspoon Sweet Chili Sauce

Method

Heat stock, add all the vegetables, cook for 5 minutes. Add all the seasoning and sauces, give it a nice stir. Taste for seasonings , add according to your taste. To thicken soup add potato starch mixed in ¼ cup water, keep stirring as you are adding the slurry. Let it boil for 2 minutes. Switch off the flame, add the lemon juice.

Enjoy this as an appetizer, it so soothing to the throat and healthy. Perfect for a cold winter evening.

Labels: Oil Free, Gluten free, Vegan, Cabbage, Carrot, Sweet Corn, Soup, Soup Swappers, Healthy, Appetizer, Main course

December 2020 event for Soup Swapper's this month our host is Sue from Palatable Pastime , and the theme is Let's showcase a soup made with Cabbage!

Soup Saturday Swappers December 2020 Cabbage Soups

Cabbage Roll Soup by Making Miracles
Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
Chicken and Rice Soup with Cabbage by Karen's Kitchen Stories
Cream of Cabbage Soup by Pandemonium Noshery
Oil & Gluten Free, Vegan Cabbage Soup by Sneha's Recipe
One-Pot Italian Sausage, Kale, & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Stuffed Cabbage Soup by A Day in the Life on the Farm
Tofu and Bok Choy Soup by Palatable Pastime
Vegan Curried Cabbage Soup by Magical Ingredients

7 comments

Wasabi Prawn On Air Fryer Sweet Potato Roundles#FishFriday

In: Amuse Bouche, Fish Friday, Fried

Japanese are very artistic when comes to the serving their food. Wasabi prawns traditionally are deep fried, topped with the sauce, super delicious. As you bite into these appetizers you will feel the sweet and crispiness of the sweet potato, spicy, sharp taste of the horse radish and the tingling flavor of wasabi mayo.

They are blast of flavors in your mouth and you will not be able to stop at one or two, you'll stretch your hand to have more, that, I can assure you. So prepare more that you can imagine if you are making these for a party.

I have used Wasabi Mayo that comes in a tube which is a prepared paste. Do try these you will love them.

Ingredients
150 Grams Cleaned Prawns- tail shell intact and de-veined
3 Tablespoon Corn Flour
1 Teaspoon Red Chilly Powder
1 Teaspoon Lemon Juice
½ Teaspoon salt
Oil required for deep frying

For Serving
Wasabi Mayo
Air Fryer Sweet Potato Chips

Method

Wash and pat dry the prawns. In a bowl mix the lemon juice, salt, corn flour and red chilly powder well. Add the prawns and toss them well so that they are coated with flour. Keep them aside for 15 minutes.

Heat the oil in small deep frying pan when hot, add only two prawns at a time and fry them for just two minutes on each side ( if you over fry them they will become rubbery and dry out, they will not be juicy) . So fry them in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess oil.
For serving

Arrange the sweet potato roundels in a serving plate, squeeze a teaspoon of the wasabi paste, place the prawns as shown in the pic. Pick and enjoy, makes perfect Amuse Bouche.

Serve warm with the wasabi dressing.

My Notes

Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 10 minutes which will allow the water to drain and then pat it dry with kitchen paper before starting to fry.

Air Fryer Sweet Potato

Lables: Starters, Seafood/Fish, Prawns, Shrimps, Fried, Japanese, Fish Friday, Amuse Bouche, Party pleasers

December 2020 Fish Friday event the theme is Amuse-bouche, our host is Camilla M. Mann of Culinary Adventures with Camilla

An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
Crab Bites by Sid's Sea Palm Cooking
Drunken Shrimp by A Day in the Life on the Farm
Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
Smoked Salmon Deviled Eggs by Making Miracles
Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe

5 comments

Avocado Bundt Cake With Strawberry Glaze#BundtBakers

In: American, Bundt Bakers, Bundts

Avocado in cakes might sound a little strange but this was a wonderful cake! Avocado does not interfere with the cake flavors, it actually adds a subtle flavor.

Strawberry Glaze is so easy frosting and it’s paired perfect for this bundt. This Avocado Bundt Cake is soft, moist and so delicious!

For December's Bundt Bakers, our Host Rebekah Rose Hills of Making Miracles asked us to bake up a cake that utilizes the colors red and green.

Cup Measurement - 250 ML Cup
Ingredients
1½ Cups All Purpose flour
1½ Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt
¾ Cup Caster Sugar
2 Large Eggs
1 Ripe Avocado - used Hass
¾ Cup Vegetable oil
¾ Cup Milk
For the Strawberry Glaze
2 - 3 Tablespoons Strawberries Crush
1 Teaspoon Lemon juice
1 Cup Icing Sugar

Method
Preheat the oven to 180°C..

Sift the flour, baking powder, baking soda and salt together and set aside.

Mash the avocado very well in a small blender jar along with 1/3 cup milk. Set this aside.
Beat the sugar and eggs, until light and fluffy. Continue to beat on lower speed pouring a little oil at a time till all the oil is well combined. Now add the avocado mash.
Alternating, beat in dry ingredients and the remaining milk on low speed. Starting and ending with dry ingredients.

Pour the batter into the greased bundt pan.

Bake for 40 - 45 minutes. Do a toothpick test to make sure it comes out clean.

Cool completely before frosting.

Combine the ingredients for the glaze in a bowl. Mix until well combined and it's pouring consistency.

Pour this over the cooled cake.

Slice & Enjoy!!

Labels :American, Avocado, Bundts, Bundt Bakers, Dessert, Strawberry

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

December 2020 - Bundt Bakers -Red & Green Bundts and our host is
Rebekah Rose Hills