Sneha's Recipe

Spicy Red Lentil & Swiss Chard Soup#SoupSwappers

Spicy Red Lentil & Swiss Chard Soup is a vegan, gluten free and delicious. It's a complete meal and a healthy comfort food.

Serves 2
Ingredients

½ Cup Red lentils
1 Onion - diced
1 Potato - peeled and diced
1 Carrot - diced
1 Celery Stock - chopped
3 Cloves of Garlic - minced
1 Teaspoon Olive oil
½ teaspoon Coriander Powder
¼ Teaspoon Cinnamon powder

½ Teaspoon Cumin powder or to taste
Salt and freshly ground black pepper to taste
¼ Teaspoon Cayenne pepper (optional)
A teaspoon of freshly squeezed lime
A Small Vegetable Stock Cube
3 Cups Water
6 - 8 Leaves Swiss Chard - chopped

Method

Wash and soak red lentils for 10 minutes.
Heat oil in a pan, sauté onion and garlic. Then add lentils, potatoes, carrots, bay leaf and chopped celery. Add the water, vegetable soup and bring it to a boil. Cover and cook till done. Then add the cumin, coriander, cinnamon, black pepper and salt to taste. Stir well and taste to see if the spices need to be adjusted. Remove the bay leaf and puree this with a hand blender.

Stir the Swiss chard into the puréed soup. Taste for salt and pepper . Heat the spicy lentil soup with Swiss chard for about 5 minutes to let the flavors meld.

Serve the spicy lentil soup in bowls while hot. Enjoy,
This soup is so comforting, smooth and creamy, with just a hint of heat.
Labels: Soup, Healthy, Vegan, International Cuisine, Red Lentils, Masoor Dal, Middle Eastern, Swiss Chard, Vegan, Gluten Free

Soups with Greens Recipes

Cream of Spinach Soup from Karen's Kitchen Stories
Italian Bean Soup with Greens from A Day in the Life on the Farm
Spicy Red Lentil and Swiss Chard Soup from Sneha's Recipe
Spring Greens and Potato Chowder from Palatable Pastime
Vegan Green Goddess Soup from Magical Ingredients

3 comments

Kerala Style Surmai Fish Cutlets#FishFriday

In: Amuse Bouche, Appetizer, Cutlets

Crispy fish cutlets with traditional Indian flavors. Serve with a side of simple onion or tomato salad and watch your guests enjoy.. just sensational! These Kerala style cutlets are traditionally served as starters/appetizers.

Serves 4
Ingredients

500 Grams Surmai Fish
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying

Method

Wash & clean the fish. Boil fish in one cup water(without salt). Drain and remove the bones / thorns from the fish and then
shred it, ensure that there are not thorns.

Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.

Heat oil in a broad frying pan. Shallow them on one side till golden brown then flip them gently and fry till that side too is golden brown.

Serve with sliced tomatoes, lemon and a sprinkle of coriander leaves.
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish

Today we are sharing favorite recipes for Steamed Fish:

Kerala Style Surmai Fish Cutlets from Sneha's Recipe
Ligurian Seafood Salad from A Day in the Life on the Farm
Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
Sand Dabs en Papillote from Culinary Adventures with Camilla
Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
Steamed Salmon with Fennel from Karen's Kitchen Stories

2 comments

Kentucky Butter Bundt Cake#BundtBakers

In: American, Bundt, Bundt Bakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.

Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk

1 Teaspoon Vanilla Extract

Method

Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.

Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.

Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer.

Slowly pour sauce over cake slowly.

Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel

Let's take a look at what everyone baked up with us today

Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
Eggless Honey Meyer Lemon Bundt Cake from Magical Ingredients
Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
Kentucky Butter Bundt Cake by Sneha’s Recipe
Lemon Poppy Seed Ricotta Cake by Food Lust People Love
St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla

#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.

5 comments

Keto Irish Scrambled Eggs With Chaffles#SundayFunday

In: Breakfast, Chaffles, Egg

This is a Keto/low carb recipe, decided to make these for my brunch, you can have these for breakfast too. These scrambled eggs were amazing, buttery, creamy and delicious. I enjoyed them with Keto Chaffles( Waffles), a fantastic combo.

Serves One
Ingredients
2 Large Eggs
Salt & Black pepper powder to taste
1 Tablespoon Butter
2 Tablespoons Heavy Cream

Method

Crack two eggs into a bowl, add salt and pepper to taste, and mix with a fork.
Beat the cream, add eggs well.
Add butter, in a frying pan, over low heat, when the butter foams, add the egg mixture and stir constantly with a wooden spoon until eggs are set {they look about 75% cooked and slightly wet}.

Serve with a sprinkling of chopped scallion green or chopped parsley, and enjoy immediately with a chaffle, slice of cheese, some crisp ham slices and slices of tomato and cucumber.

This was my satisfying brunch.

Adapated from here
Irish Scrambled Eggs

Nutrition Info (Per serving) For the Scrambled Eggs

Calories 253
Total Fat 10
Total Carbs 1
Protein 13

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Breakfast,Egg,Keto,Sunday Funday,Single Serving,Irish, Chaffles, Waffles, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.

Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
A Day in the Life on the Farm: Dingle Pie
Our Good Life: Irish Nachos
Palatable Pastime: Bangers and Mash
Sneha’s Recipe: Irish Scrambled Eggs With Chaffles
Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
Mayuri’s Jikoni: Irish Potato Farls
The Mad Scientist’s Kitchen: Easy Irish Soda Bread

5 comments

Keto Cabbage & Bacon Stir Fry#Improve

In: Bacon, Cabbage, Improv Cooking Challenge

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.