Sneha's Recipe

A Healthy Salad With Sumac Yogurt Dressing#Improv

In: Brown Rice, Carrots, Garlic

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.

Makes 2 Large Plates Salad
Ingredients
1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - grated
Method

Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste. The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame. Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.

Mix the yogurt dressing ingredients, season and sprinkle with sumac.

In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top. Cling wrap and refrigerate till ready to serve.

Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
Persian Kebab Kubideh from Palatable Pastime
A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
Curried Eggplant and Chickpea Fatteh by Magical Ingredients
Mussakhan (Roast Chicken with Sumac and Red Onions) by Making Miracles
Mediterranean Chicken Gyro from Cookaholic Wife

4 comments

Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal#EattheWorld

In: African, Carrots, Coloured Bell Peppers

Lesotho chakalaka and pap-pap is a very typical meal. The national dish of Lesotho is Pap-pap, made from cornmeal. Chakalaka is a vegetable stew made with baked beans, peppers, carrots and onions, it's delicious. The Chakalaka is vegan and gulten free. You can make the Pap Pap also vegan instead of butter use vegan butter, substitute the milk with water.

I made this chakalaka mild, add more chilly powder for chopped chilly for a spicy version.

Serves 3
Ingredients
For the Chakalaka/Vegan Vegetable Stew
1 Orange/ Ooty Carrots - grated
1 Medium Onion- thinly sliced
1 Cup Colored Bell Peppers - Orange, Red & Green - diced
¼ Teaspoon, Turmeric
1¼ Teaspoon Curry Powder
1 Teaspoon Red Chilly powder
1 Cup Baked Beans
1 Small Veg Stock Cube
2 Tablespoon Oil
For the Pap Pap
½ Cup Cornmeal
1 Tablespoon Heaped Butter
2½ Cups Boiling Water
½ Cup Milk
1 Cube Cheese

Method

To Make The Chakalaka

Heat the oil and add the onions sauté till the onions turn translucent, add the dice colored bell peppers saute for a minute, add the grated carrots and saute till they wilt a little, now add the baked beans and all the dry spices - turmeric, red chilly and curry powder, the stock cube and ½ cup hot water , cover and cook for 7 - 10 minutes.

Taste and then add salt if necessary. Switch off the flame.

To Make The Pap Pap

In a large sauce pan add the water and butter, when it comes to a rolling boil add milk and the polenta, keep stirring till it form a lump free batter. Keep stirring for another two minutes. Then cover and cook for 7- 10 minutes, stirring after every 2 minutes, till all the water is absorbed.

Add the cheese and a salt to taste give it a good mix. Pap Pap is ready.

Serve the Pap Pap with Chakalaka and Enjoy!!
Labels : Main course, Lesotho, African, Stew, Vegan, Gluten free, Coloured Bell Peppers, Carrots, Eat the World, Cornmeal, International Cuisine

Check out all the wonderful Lesotho dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Butha Buthe - Spinach and Tangerine Soup

Palatable Pastime: Lesotho Likhobe

Magical Ingredients: Lesothan Chakalaka With Papa

Making Miracles: Lekhotloane

Sneha’s Recipe: Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal

Amy’s Cooking Adventures: Borotho - Bread from Lesotho

A Day in the Life on the Farm: Makoenva

Cultureatz: Butha-Buthe, a Spinach and Tangerine Soup

Kitchen Frau: Chakalaka with Pap (Vegetable-Bean Stew with Cornmeal Porridge)

3 comments

Homemade Aam Roti/ Mango Papad#SundayFunday

In: Aam Roti, Gluten free, Homemade

Aam Papad is called Amba Vadi in Marathi, which is an Indian fruit leather made out of mango pulp, sugar and its sun dried. This is famous all over India, since mango is the King of fruits.

From my childhood and even now I, love to eat this tasty, delicious and mouth-watering roti. My hubby and daughter to love it, we just can't stop eating this. Its so easy to make, only requires a little effort in keeping it to dry for 3 to 4 days depending on the thickness and sun heat.

Ingredients
4 Cups Mango Pulp - I used ripe Alphonso
1 Cup Heaped Granulated Sugar
A Pinch Cardamom powder - optional
A Pinch of Salt

Method

Wash, peel the mangoes & cut into pieces. Blend these mango pieces into a fine paste. Pour this blended paste and sugar into a heavy bottom pan or kadai, place it on the gas flame on medium high to boil.

After it comes to boil, reduce the flame and cook for 10 - 15 minutes more until pulp becomes thick or sticky

and reduces to half, keep stirring continuously.

Grease a steel plate or tray with clarified butter, pour the cooked mango mix in the plate and spread it out thinly.
Now keep this plate out in the sun to dry. If the sun's heat is strong then the aam roti will dry in 3 - 4 days.

Else you can keep the plate in your room or the kitchen, you can cover the Mango Papad with a thin cloth or net. It will take 5 - 6 days. Once the Mango Papad has dried completely, first loosen it from sides and lift it with a knife. As you see in the pic, it's very thin, that I really want it.

Turn the plate as you hold it with your hands. You can roll out this Mango Papad very easily.

Cut it according to your desired shapes and sizes.

I cut it into squares.

Enjoy!!

Labels: Mango, Aam Roti, Homemade, Sunday Funday, Vegan, Gluten free

MANGO RECIPES

Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu
Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla
Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm
Homemade Aam Roti/Mango Papad by Sneha's Recipe
Mangonada - Mexican Mango Sorbet Smoothie by Palatable Pastime
Mango Chicken by Making Miracles
Mango Falooda by Mayuri's Jikoni
Mango Margarita by Amy's Cooking Adventures
Spicy Mango Salsa by Food Lust People Love
Stir-Fry Mango Ginger Chicken by Karen's Kitchen Stories
White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery

5 comments

Fluffy Omelette#Foodieextravaganza

In: Asian Cuisine, Egg, Foodie Extravaganza Party

We all make this basic egg omelette at home with some slight here and there variations but this recipe would help you make an epic classic fluffy omelette which kids and your family are just going to simply love it! . This fluffy omelette works well as a main course for brunch or breakfast along with sausages, veggies, and toast! To make this omelette it's the technique is what matters the most.

Serves One
Ingredients
2 Large Eggs - yolk & whites separated
½ Tablespoon + ½ Tablespoon Butter
Salt & Black Pepper powder to taste

Method

Separate the egg whites and the egg yolks in two separate bowls.

Whisk the egg yolks until they become homogenous and pale in color. Add in the salt and black pepper powder, mix it well. Set aside.

Transfer the egg whites to a large bowl and whisk with an electric beater until they start to become fluffy and continue to whisk till they triple in size and become white with soft stiff peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Heat a medium nonstick frying pan with ½ tablespoon butter, pour the egg mixture, cover the pan with a lid. Cook over medium low flame until bottom of omelet has set, about 4 - 5 minutes and the omelette puff's up.

Then lift up the sides of the omelette and drop the remaining ½ tablespoon of butter underneath and rotate the pan so that butter spreads to all sides of the pan. Cover the pan and cook for another 3 - 4 minutes, or until the top of the omelet has set (to check if its cooked or not, touch the upper surface of the omelette, if they are done they won't stick to your fingers). Remove the pan from the heat.

Fold the omelette onto a plate and Enjoy!

My Notes

This Omelette is like a souffle.. it does sit down as it starts cooling.

Labels: Foodie Extravaganza Party, Egg, Omelette, Asian Cuisine, Main course, Side Dish, Single Serving, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. 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 pageFoodie 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.See all the other recipes for today's Foodie Extravaganza

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.

Check out the other #FoodieExtravaganza recipes this month!

BBQ Deviled Eggs by A Day in the Life on the Farm
Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
Fluffy Omelette by Sneha's Recipe
Italian Frittata by Our Good Life
Jersey Royal Potato Salad by Food Lust People Love
Mexican Baked Eggs by Making Miracles
Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
Yoda Avocado Deviled Eggs by Simply Inspired Meals

5 comments

Pico de Gallo/Fresh Mexican Salsa#SundayFunday

In: International Cuisine, Lime Juice, Mexican

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method

Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!

Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes

To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday

Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla.