Sneha's Recipe

Steamed Rawa/Semolina Balls#SundayFunday

In: Breakfast, Coconut, Healthy

These are delicious small round delights which is made with rawa/semolina, an easy and quick breakfast. It's a great breakfast, Taste Bhi Health Bhi, has all the needed nutrients and is yummy.

This can be had just as it is, it doesn't required any sauce or chutney.

Ingredients
1 Cup Semolina/Rawa
1½ Cups Water
1 Teaspoon Black Pepper powder
1" Grated Ginger
Salt To Taste
For The Tadka
2 Tablespoons Heaped Oil
1 Teaspoon Urad Dal
1 Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dried Red Chillies
1 - 1½ Teaspoon Heaped Sambar Powder -Homemade
Salt To Taste
¼ Cup Heaped Freshly Grated Coconut

Method

In a big saucepan bring the water to a rolling boil, add in the black paper , ginger and salt and give it a good mix, then as you are stirring add in the semolina, switch of the flame and mix it very well. Cover with a lid and let is rest for 10 minutes.
After 10 minutes mix it well with oiled hand and knead it into a smooth and soft dough (taking care that there are no lumps).

Make small balls out of the dough.

Arrange them in an oiled steamer

Let it steam on covered with a lid on medium low flame for 18- 20 minutes.

After 20 minutes switch off the flame and let the semolina balls cool down completely.

Let's prepare the Tadka

Heat a kadai pan with oil , add the mustard seeds when they crackle add the urad dal, stir till it starts to brown, add the curry leaves and dried red chillies, give it a good stir. Take this pan off the flame add the coconut, sambar powder and mix it well. Place this kadai back on medium low flame and add the steamed semolina balls and give it a good mix till the spices and coconut has coated the balls well. Cover it with a lid and reduce the flame to low, let is heat for a 2-3 minutes. Switch off the flame.

Our breakfast is ready. Garnish with chopped coriander leaves.

Serve it in a plate with a tooth pick.

Enjoy this delicious and healthy breakfast...Taste Bhi Health Bhi!!

Labels: Breakfast, Semolina, Homemade, Sambar powder, Coconut, Healthy, Steamed, Sunday Funday, Vegan

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 - Sue of https://palatablepastime.com/.

Sunday Funday: Breakfast for Supper

Baked Grits with Sausage Gravy from Food Lust People Love
Breakfast at Tiffany's Burgers from Making Miracles
Breakfast Spelt and Oats Muffins from Cook with Renu
Egg & Bacon Sandwich (Homemade Egg McMuffin) from Amy's Cooking Adventures
Eggplant Shakshuka from A Day in the Life on the Farm
Famous Breakfast Burritos (copycat Lucky Boy) from Karen's Kitchen Stories
Shrimp and Grits from Palatable Pastime
Steamed Rawa /Semolina Balls from Sneha's Recipe
Zege from Mayuri's Jikoni

7 comments

Peas & Potato Stew#Soupswappers

In: Gluten free, Green Peas, Main course

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".

Chicken Chili with Sweet Potatoes by A Day in the Life on the Farm
Chunky Sweet Potato and Ham Soup by Sid's Sea Palm Cooking
Crockpot Sweet Potato Peanut Butter Curry Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
German Potato Soup by Making Miracles
Peas & Potatoes Stew by Sneha's Recipe
Peruvian Potato Soup (Locro de Papas) by Karen's Kitchen Stories
Potato Cauliflower and Peas Soup by Magical Ingredients
Spiced Sweet Potato-Red Lentil Stew by Culinary Adventures with Camilla
Spicy Chorizo Vegetable Soup by Palatable Pastime

8 comments

East Indian Clams / Shimpies Curry#FishFriday

In: Clams, Curry, East Indian

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

Clams/Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings

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

Fish Friday Febraury 2021

Bacon Clam Chowder from Making Miracles
East Indian Clams/Shimpies Curry from Sneha's Recipe
Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
Mussels with Leeks and Chilies from Karen's Kitchen Stories

3 comments

Chocolate Mayonnaise Bundt With White Chocolate Ganache#BundtBakers

In: Bundt Bakers, Bundts, Chocolate

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 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:

Chocolate Brandy Cake by Food Lust People Love
Chocolate Mayonnaise Bundt With White Chocolate Ganache by Sneha's Recipe
Death by Chocolate Bundt Cake by Palatable Pastime
Ferrero Rocher Bundt Cake by Magical Ingredients;
Full of Love Chocolate Bundt Cake by Making Miracles
Heart Healthy Chocolate Pumpkin Bundt by A Day in the Life on the Farm
Here's My Heart Amaretto Bundt by Sweet Sensations
Love & Chocolate Beet Bundt Cake by Patyco Candybar
Persian Love Cake, Bundt-Style by Culinary Adventures with Camilla

5 comments

Air Fryer Creamed Corn Vegetable Toast#MultiCookerMonday

In: Air Fryer, Bread Slices, Breakfast

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.