Peas & Potato Stew#Soupswappers

This stew is a pure comfort food for the soul and it's sure to be a family favorite too. If you do no have fresh peas then frozen too will do which are always there in the freezer.

Serves 4
Ingredients

1 Cup Fresh Green Peas
3 Medium Potato - cubed - I used boiled potatoes
2 Medium Onion - finely chopped
2 Green Chillies - slit and de seeded
1 Teaspoon Ginger Garlic paste - mixed in ¼ cup water
2 Medium Tomatoes - blanched, skinned & chopperized
¼ Cup Tomato Puree
1 Small Vegetable Stock Cube
½ Teaspoon Level Sea Salt or to taste
2 Tablespoon Groundnut Oil or Any Vegetable oil of your choice
For the Dry Spices
1 Teaspoon Red chilly powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Coriander powder
¼ Teaspoon Turmeric powder
1 Tablespoon Chopped Coriander leaves for garnish
1 Teaspoon Sugar

Method
In a pot/kadai add the oil and ginger garlic paste. Cove the pan ( or else it will splutter and dirty the kitchen) on medium low flame let it cook till all the moisture evaporates and it starts to leave oil at the sides. Now add the finely chopped onions and slit green chillies , fry till the onions are translucent and start to change color. Add the tomato puree, chopperized tomatoes and all the dry spices, vegetable stock cube, salt and fry well till oil surfaces. Now add the fresh green peas ( and if you are using raw potatoes then add it) , add ½ cup water, give it a good stir, cover and cook till the peas are cooked. 
Once the peas are cooked add the boiled potatoes , sugar, add sufficient water to make stew gravy, give it good mix. Cover and let is cook for 5 minutes stirring after every 2 minutes. When the oil starts to surface, switch off the flame. 
Garnish it with coriander leaves and serve this fragrant, flavorful and delicious Peas & Potato Stew is ready to enjoy!!
We enjoyed this with Gurasa- A Sudanese Flatbread, this was a perfect combo.

Labels: Potato, Green Peas, Tomato, Stew, Vegan, Gluten free, Soup Swappers, Soup, Main course



For this month our Host is Wendy Klik of A Day in the Life on the Farm , who s also the brain child and creator of our group Soup Swappers. Since February is national potato month and national sweet potato month, she asked us to "Celebrate by sharing a soup or stew that features potatoes".

This stew is a pure comfort food for the soul and it's sure to be a family favorite too. If you do no have fresh peas then frozen too will do which are always there in the freezer. Serves 4Ingredients1 Cup Fresh Green Peas3 Medium Potato - cubed - I used boiled potatoes2 Medium Onion - finely chopped2 Green Chillies - slit and de seeded1 Teaspoon Ginger Garlic paste - mixed in ¼ cup water 2 Mediu...

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East Indian Clams / Shimpies Curry#FishFriday

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.

Ingredients
50 Clams / Shimpies - washed, rinsed
1 Medium Onion - finely chopped
2 Dried Kashmiri Chillies
2 Dried Bedki Red chillies
5 Cloves Garlic
1/3 Cup Freshly Grated Coconut
½ Teaspoon Cumin Seeds
A Pinch of Turmeric powder
1 Small Ball of tamarind or as per taste
2 Tablespoons Oil

Method
In a pot add the washed and rinsed clams, add water to the level of the clams. Cover with a lid and let it come to a rolling boil. Switch of the flame. 
The clams will open. 
Let them cool and them remove the meat from them. Gently pour the stock taking care not shake the bottom which will have the fine pieces of shell ends. Keep this stock aside.
Soak the dried chillies and tamarind in seperate bowls in hot water for 15 to 20 minutes. Then grind it in a small blender, with the garlic, cumin seeds, turmeric powder and coconut to fine paste adding water to make a thick fine paste. Keep this a aside.
In a pot/kadai heat oil add the onion, sauté till it starts to change color
add the ground paste and wash the blender add that water, fry till oil starts to surface, now add the salt, tamarind juice 
and the strained stock from the boiled clams and water just enough to make a thick gravy, bring this to a rolling boil, stir it. Cover with a lid and let it simmer till oil surfaces. Now add the clams and take one or two boils, taste for salt and sourness, adjust accordingly
let this simmer for 3 -4 minutes covered with a lid, after 4 minutes 
your clam curry is ready.
Enjoy this with rice or Handbreads (Apas) - East Indian.
It makes a delicious meal.
Would also like to check this recipe 

Labels: Clams, Shimpies, East Indian, Curry ,Fish Friday, Seafood/Fish, Main course
Fish Friday Febraury 2021  

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.Ingredients50 Clams / Shimpies - washed, rinsed1 Medium Onion - fi...

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Chocolate Mayonnaise Bundt With White Chocolate Ganache#BundtBakers

You will definitely love this Chocolate Mayonnaise Cake, it's rich in flavor and a dense cake , but, soft and moist. Mayonnaise makes the cake soft and moist. This can be made with egg based or vegan based Mayonnaise.

1 Cup = 200Ml
Ingredients
Dry Ingredients

2 Cups All Purpose Flour
1¼ Cup Caste Sugar
1/3 Cup Cocoa Powder
2 Teaspoons Baking Powder
Wet Ingredients
1 Cup Mayonnaise- I used Mayonnaise With Egg
1 Cup Water
¼ Teaspoon Salt
1 Teaspoon Vanilla essence
For White Chocolate Ganache
150 Grams  Dark Chocolate -  cut into small pieces
1/3 Cup Heavy Cream
¼ Cup Milk
1 Teaspoon Butter


Method 
Sift all the dry ingredients - flour, cocoa powder, baking powder in a mixing bowl.
In a large bowl add the mayonnaise, salt, vanilla essence and ½ of the water . Whisk in to form smooth batter.
Grease the cake pan and layer it with parchment paper. Pour in the cake batter and tap the cake pan gently to release the air bubbles and it also gets spread evenly.
Bake this cake at 180°C for 30 minutes or till the cake is done.
Do test with a toothpick and it must come clean.
Unmold the cake when completely cooled.
White Chocolate Ganache
Place the chopped chocolate cream and milk in a medium sized sauce pan. Place the sauce on a double boiler , stirring till the chocolate melts. When the chocolate melts, stir it well add the butter, mix it well and allow to stand for 30 minutes or till it thicken a little but still is in pouring consistency ( I placed it in the refrigerator till it thickened a little). 
Pour this into a piping bag and frosted the cake. Let it set completely.
Slice, Enjoy!!
Labels: Chocolate, Bundts, Bundt Bakers, Mayonnaise, White Chocolate, Ganache
BundtBakers


#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, our host is Wendy of A Day in the Life The Farm , thank you for this wonderful theme. Check out the flavors from our Celebrating Love Bundts below: 

You will definitely love this Chocolate Mayonnaise Cake, it's rich in flavor and a dense cake , but, soft and moist. Mayonnaise makes the cake soft and moist. This can be made with egg based or vegan based Mayonnaise.1 Cup = 200MlIngredients Dry Ingredients2 Cups All Purpose Flour 1¼ Cup Caste Sugar 1/3 Cup Cocoa Powder 2 Teaspoons Baking PowderWet Ingredients1 Cup Mayonnaise- I used Mayonnais...

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Air Fryer Creamed Corn Vegetable Toast#MultiCookerMonday

Air Fryer Creamed Corn Vegetable Toast is ready in jiffy and with very few ingredients. You have a delicious, creamy breakfast toast.

Makes 4 - 6 toast
Ingredients

1 Cup Creamed Style Corn
3 Teaspoons Homemade Cream Of Soup Mix / Condensed Soup Mix
1 Tablespoon Each Chopped Carrot and Capsicum
1 Green chillies - finely chopped
2 Slices of Cheddar Cheese
½ Cup Milk
Bread Slices as required

Method
In a pan add the milk, Homemade Cream Of Soup Mix / Condensed Soup Mix , mix it well till it is lump free, add the cream style corn. green chilies, carrot and capsicum mix well. Cook it on medium low flame till it thickens, but spreadable, add the cheese and mix it till it melts. Cool, till it comes to room temperature.
Butter the slices of bread 
then spread the creamed corn mix on each slice of bread. Preheat the air fryer for 5 minutes 180°C. 
Place the toast on the air fryer basked and set the timer for 10 - 12 minutes or 
till the toast is slightly browned on top. Remove and serve.
This makes a wonderful breakfast.
Labels: Air Fryer, Multi Cooker Monday, Cream Style Corn ,Bread Slices, Breakfast, Cheese Slice

Air Fryer Creamed Corn Vegetable Toast is ready in jiffy and with very few ingredients. You have a delicious, creamy breakfast toast.Makes 4 - 6 toast Ingredients 1 Cup Creamed Style Corn 3 Teaspoons Homemade Cream Of Soup Mix / Condensed Soup Mix 1 Tablespoon Each Chopped Carrot and Capsicum 1 Green chillies - finely chopped 2 Slices of Cheddar Cheese½ Cup MilkBread Slices as requiredMethodIn a...

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Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon 
Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method
Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 
Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.
Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.
When done serve them and enjoy!! 
Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

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 Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.Ingredients1 Cup Grams Grapes200 Grams Paneer / Cottage Cheese - cut into cubes1 Carrot- cut into sticks1 Small Green Capsicum/Bell Pepper -diced1 Medium Potato - boiled and cut into wedges2 Medium Tomato - de seeded and cut into wedgesF...

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