Sneha's Recipe

Shakshuka#SundayFunday

In: Breakfast, Egg, International Cuisine

Shakshouka or Shakshuka is a one dish skillet meal of eggs poached in a sauce of tomatoes, chili peppers, etc.. . The word Shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This can be had as a main course or even as breakfast with pita or challah bread. This has to be served in the pan that you are making it.

This serves 4 as a sides dish

Serves 2 as a main course
Ingredients
4 Eggs
1 Large Onion – thinly sliced
4 Tomatoes – thinly sliced
2 Green Chillies - finely chopped
Salt to taste
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Black pepper powder
2 Tablespoons Oil

Method

Heat oil in a pan. Add chopped onions, sauté till the onions are soft and translucent. Now add chopped tomatoes and the green chillies , saute for a minute and then cover with a lid and let it cook till the tomato are soft.

Add the salt, pepper, chilly flakes. Cook until the tomatoes become mushy.

Now make a hole on four sides

Break the eggs one by one on each hole ensure that the yolks don’t break. Sprinkle a dash of salt on each egg, cover the pan and let it cook for 4 - 5 minutes on a low heat.

Cook till the egg yolks are runny, if you want fully cooked eggs, then keep if for more time. I wanted the yolks to be runny. Sprinkle some chopped coriander and a bit of pepper on top this is optional.

It’s ready to serve with bread slices in the same pan it was cooked in.

Labels: Egg, Middle Eastern, One Dish Meal, Skillet, Sunday Funday, Breakfast, Main course, International Cuisine

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. Sunday Funday: " One Pot Wonders"
Arroz Caldo from Culinary Adventures with Camilla
Chicken Pot Pie Stew from Making Miracles
Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
Mujaddara from Mayuri's Jikoni
Shakshuka from Sneha's Recipe
Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories

7 comments

Eggless Tutti Fruity Rawa/Semolina Bundt Cake#BundtBakers

In: Almond, Bundt Bakers, Bundts

This cake is butter/oil/flour free, yet this is so soft, moist and delicious. Try this cake so simple, just 3 steps, no fancy gadget like an electric hand mixer is needed, only hand whisk and a spatula and mix mix, cake is ready to bake.

For this you require chiroti rawa/fine semolina. If you have the thicker rawa/semolina that we use to make upma then just pulse it once or twice in the mixer jar and it's ready to use.

1 Cup Measurement = 200Ml
Ingredients
1½ Cups Fine Rava/Semolina
½ Cup Fresh Yogurt - I used home set yogurt
½ Cup Fresh Cream/Single Cream
½ Cup Milk
½ Cup Heaped Chopped Tutti Fruity + Cherries
1 Cup Caster Sugar
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Pineapple Essence
For Garnishing
2 Tablespoons Slivered Pistachios
2 Tablespoons Slivered Almonds
Method

In a bowl add the milk, cream, yogurt, sugar, baking powder, baking soda and mix well.

It will start to froth, cover it and keep aside for 5 minutes. After 5 minutes this mixture will become frothy.

Now add the rawa/semolina and mix it well. Again cover and keep it aside for 10 - 12 minutes.

After 12 minutes the rawa/semolina will absorb most the moisture and swell, the batter will become thick.

Add the essence and chopped tutti frutiy and mix well.

Pour this into a greased 7" bundt pan, tap it on counter to remove any air bubbles, sprinkle silvered almonds and pistachios.

Bake in a preheated oven at 180°C for 35 - 40 minutes or till a skewer inserted comes out clean.

Keep it to cool on a wire rack for 15 minutes. Then un mold it

let it cool completely.

When it's completely cooled

then only slice it or else it will crumble since this is a soft and moist cake.

This delicious soft and moist Tutti Fruity Rawa/Semolina Bundt Cake.

Enjoy!!

Labels: Semolina, Rawa, Eggless, No Butter, No Oil, Bundt, Cakes, Tutti Fruity, Cherries, Pistachios, Almonds, Fresh Cream

#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

This month my Bundt Baker we are sharing Bundts baked with nostalgic flavors from our childhoods, our host is Camilla of Culinary Adventures with Camilla , thank you for this wonderful theme. Check out the nostalgic flavors from our childhoods Bundts below:

All Too Sweet Mini Bundts by Culinary Adventures with Camilla
Apple Bundt Cake by A Day in the Life on the Farm
Cookies and Cream Mini Bundts by Food Lust People Love
Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
Honey Cake Inspired Bundt Cake by Magical Ingredients
Monster B'zert Bundt Cake by Making Miracles
Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations

7 comments

Nepali Style Vegetable Pulao-Pressure Cooker#MultiCookerMonday

In: Asian Cuisine, Gluten free, Green Peas

This Nepali Style Vegetable Pulao is so easy and quick to make, it taste also delicious. I served this Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges which made a complete meal.

Serves 3 - 4
Ingredients
2 Cups Basmati Rice
½ Teaspoon Cumin seeds
½ teaspoon Turmeric powder
1 Bay leaf
4 Cloves
2 Black Cardamoms/Badi Elaichi
½" Stick Cinnamon
½ Tablespoon Ginger Garlic paste
4 Green chilies - finely chopped
1 Onion - chopped
1 Tomato - chopped
½ Cup Green Peas
1 Carrot - chopped
Salt to taste
2 - 3 Tablespoon Oil
1 Tablespoon Lemon juice
4 Cups Water

Method

Wash and soak the basmati rice for 15 minutes.Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Next, add bay leaf, cloves, cinnamon, black cardamom, when they release an aroma add the turmeric powder, ginger garlic paste & minced green chillies and cook for another minute. Then add the onion, sauté till the onion is translucent, add the tomatoes, carrot and peas, sauté for a minute. Drain water from soaked rice and add the rice into the pan.

Mix everything properly. Add water and salt, bring this to a rolling boil stirring lightly, let it boil on high flame till water comes to the level of the rice, add lemon juice and lightly mix it. Cover with the lid and on high flame take 2 whistles. Let the cooker cool completely. Open the cooker and fluff the rice with a fork lightly.

Serve, Enjoy!!

Served this with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges.

Labels: Vegetable, Rice, Vegan, Gluten free, Pressure Cooker, Green Peas ,Multi Cooker Monday, Main course, Nepal, Asian Cuisine

Multicooker Monday January 2021:
Recipes using Small Kitchen Appliances

Air Fryer Salmon from Making Miracles
Air Fryer Taquitos from A Day in the Life on the Farm
Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
Port Braised Short Ribs (Instant Pot) from Karen's Kitchen Stories
Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
Southern Style Green Beans (Instant Pot) from Palatable Pastime

6 comments

Waffles

In: Breakfast, Brunch, Egg

A perfect crisp breakfast or brunch, this is a simple basic waffle which are homemade from-scratch. They are ready in less than 30 minutes.

Makes 7, Serves 2
Ingredients
2 Eggs
1 Cup (250ML Cup) All Purpose Flour
1 Tablespoon Heaped Caster Sugar
25 Ml Oil
1 Cup Milk
½ Teaspoon Vanilla Essence
Pinch of Salt
¼ Teaspoon Baking Powder
1 Tablespoon Corn Flour

Method

Beat eggs and sugar, add milk and vanilla essence. Add in salt, flour, corn flour and baking powder, slowly add oil and beat till smooth. Beat egg whites till stiff, slowly fold in the batter. The batter should be free flowing. Let stand for a while and then heat up the waffle iron.

When hot, grease the waffle iron plates with butter pour a ladle of batter in the iron (do not spread it once you close the lid it will spread on it own) close and let cook takes around 3 to 4 minutes for the first batch, the rest are done even more quickly.

They are done, flip the sides and keep it for a minute to get even more crisp.

Let them cool on wire rack. Grease the waffle iron plates, well, each time you ladle the batter for the next batch of waffles.

Serve with honey or any sauce or your choice, as a dessert with ice cream.

My hubby had with his favorite Maple syrup. I had with Peri Peri Sauce and maple syrup mixed a classic combo of sweet and spicy.
Labels: Waffles, Egg, Breakfast, Brunch, Healthy,Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipes. Sunday Funday: " Waffles"

Culinary Adventures with Camilla: Chicken and Waffles

Palatable Pastime: Hash Brown Waffles
Karen's Kitchen Stories: Liège Style Waffles
Food Lust People Love: Peanut Butter Banana Waffles
A Day in the Life on the Farm: Pumpkin Waffles
Making Miracles: Savory Cheesy Herb Waffles
Cooking With Carlee: Sourdough Waffles
Sneha's Recipe: Waffles

6 comments

Mom's Quick Alphabet Soup#SoupSwappers

In: Alphabet Pasta, Healthy, Main course

This was my Mom's quick fix whenever we were not feeling well. She use to make this simple alphabet soup for us and we use to relish it. It has only 3 simple ingredients, onion, tomato and alphabet pasta. I have used vegetarian stock, can use chicken stock too.

Serves 2 - 3 as a complete meal
Ingredients
1 Small Onion - finely chopped
1 Large Tomato - finely chopped
4 Cups Water
1 Vegetable Stock Cube
1 Teaspoon Sesame Oil
A Dash of Black Pepper
1 Cup Alphabet Pasta

Salt to taste

Method

In a large pot heat the oil add the onions, sauté till the onions start to change color, add the pasta and fry for a minute or two. Add the tomato , fry for just a minute, add the water and stock cube, stir it lightly till it comes to a rolling boil. Reduce the flame to low and let it boil till the pasta is cooked. Serve this into serving bowls with a dash of black pepper powder.