Sneha's Recipe

Cheesy Mushroom Calzone#BreadBakers

In: Appetizer, Bread Bakers, Breads

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves.

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius.

Start dividing the pizza dough into 8 small balls.

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed.

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
Cheesy Mushroom Calzone from Sneha’s Recipe
Wild Mushroom Flatbread from A Day in the Life on the Farm
Mushroom Swiss Bread from Palatable Pastime
Mixed Mushroom Soft Bread Sticks from Food Lust People Love
Porcini Swirl Bread from A Messy Kitchen

3 comments

Kuku Paka#EattheWorld

In: African, Chicken, Coconut Milk

Kuku Paka, a chicken-coconut curry, is a dish from Africa. The African word Kuku, which means chicken but what does Paka mean is unclear. It's a very delicious and comforting chicken gravy dish. Try it and you will love its it a Indian spices dish.

Ingredients

1 Kg Cleaned Chicken - make 14 to 16 pieces
1 Tin Coconut Milk (400 ML)
2 Tomatoes - blended
1 Heaped Teaspoon Salt or to taste
1/4 Teaspoon Turmeric powder
1 Teaspoon Roasted Cumin powder
2 Tablespoons Lemon juice
1 Tablespoon Heaped All Purpose Flour

1 Medium Onion - ground to paste
1/2 Cup Oil

For the Green Masala - grind to a fine paste

1 Tablespoon Ginger Garlic paste

8 Green chilies

½ Cup Coriander leaves

Method

Marinate chicken with salt, ground green masala keep for an hour.

Heat oil in a kadai / pot add onion paste and fry for 5 mins till light brown . Add marinated chicken. Fry well for 5 to 7 minutes. Add turmeric, cumin, tomatoes blended. Cover and cook for 10 mins. Add coconut milk. Cover and cook till chicken done say for another 10 minutes.

Lastly add flour paste stirring continuously till the gravy thick , according to the consistency you require . Now add lemon juice and take off flame.

Serve hot.

We enjoyed this with whole wheat rotis / chapati

Labels : Coconut Milk, Chicken, African, Congo, International Cuisine, Eat the World, Main course

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

Amy’s Cooking Adventures: Moambe Chicken (Congo Poulet Moambe) Pandemonium Noshery: Dongo Dongo Sneha’s Recipe: Kuku Paka

A Day in the Life on the Farm: Kachumbari

1 comment

Spicy Fried Fish With Homemade Fish Masala#SundayFunday

In: Fish, Fish Masala, Fried

Perfect spicy fried fish to enjoy this as an accompaniment to a main course meal. Have a fry fish masala and this is quick to make.

Ingredients
For The Homemade Fish Masala
1½ Tablespoons Cumin seeds
2 Tablespoons Coriander seeds
1½ Teaspoons Ajwain
½ Tablespoons Salt or to taste
6 Whole Kashmiri Red Chillies
½ Tablespoon Turmeric powder
1 Tablespoon Red Chilly powder
¼ Teaspoon Yellow Food Color
3 Tablespoons Besan
½ Teaspoon Garlic powder
1 Teaspoon Dried Green Chilli - optional
Other Ingredients
1 Tablespoons Lemon juice
½ Tablespoon Vinegar
1 Egg
½ Tablespoon Green Chilly paste
535 Grams Fish Slices - I used Pomfret
Oil for frying

Method
For The Homemade Fish Masala

Dry roast the cumin seeds, coriander seeds for a minute. Then add the ajwain and continue to dry roast until fragrant. Now add the dried whole red chillies and roast for a two minutes or until they are warm to touch. Switch off the flame and let this cool.

In mortal & pestle or a small mixer jar add dry roasted spices & powder them. To this add the salt, red chilli powder, dried green chilli, garlic powder, turmeric powder, yellow food color, besan and pluse the mixer 2 to 3 times or until well mixed.

Fish masala is ready (for 1 kg fish). Can be stored in an airtight jar for up to a month or more in your pantry shelf.

To Prepare The Fish Fry

In a bowl, add prepared fry fish spice mix, tamarind pulp, vinegar, egg, green chilli paste & whisk well. Add 3 tablespoons of the prepared fish masala and mix well. Apply this to the fish pieces well and marinate for 30 minutes.

Heat oil in a frying pan and fry the fish till golden on both sides. Serve hot.

Labels: Fish, Fried, Sunday Funday, Homemade, Fish Masala, Indian

Sunday Funday

Spice & Herb Mixes

Chinese Five Spice Powder by Food Lust People Love
DIY Country Gravy Mix by Palatable Pastime
Homemade Garam Masala by Mayuri's Jikoni
Homemade Taco Seasoning by Karen's Kitchen Stories
Italian Herb Blend by Amy's Cooking Adventures
Sicilian Pesto by A Day in the Life on the Farm
Spicy Fried Fish With Homemade Fish Masala by Sneha's Recipe

4 comments

Keto Paneer Steaks In Cafreal Masala#Foodieextravaganza

In: Appetizer, Cottage Cheese, Foodie Extravaganza Party

Many of the traditional Goan spices and masalas can be easily used to make delicious vegetarian meal, just use your imagination and create a new recipe to the taste of your palate. You can use the same masala and make it a perfect base to marinade vegetables like mushrooms, brinjal/eggplant etc.

For this recipe I used paneer to replace steak, since I felt like serving something different. This vegetarian steaks can be served as a burger with any keto toasted bread for a complete comfort meal. Adding a fresh salad or cooked vegetables will make a filling and complete meal.

Serves 2 Per serving carbohydrates 1.8 g
Ingredients
200 Grams Firm Cottage Cheese / Paneer
1 Teaspoon Chickpea Flour or Arrowroot Powder
Grind To Fine Paste
4 green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamoms
1 Tablespoon Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut or Olive Oil
½ Teaspoon Sea Salt or to taste

Method

Slice the paneer half then into four slice. Keep aside.
Grind all the ingredients given under paste without adding any water. When ground finely add in flour or arrowroot powder. Pulse the mixer once or twice so that all ingredients are well mixed.
Remove this paste on to bowl and apply it to the paneer steaks and cover it with a lid and marinate it at least for 2 hours or overnight.

Heat a grill pan that has been lightly greased or sprayed with a coconut oil on high flame. Once hot arrange the slices and grill till brown marks are seen. Flip and again cook on the other side till brown marks appear.

Do not over cook or else it will harden. These are soft and succulent. Serve these with salad at the side and enjoy a healthy keto meal with just carbohydrates 1.8 g
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. I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Foodie Extravaganza Party, Keto, Low Carb, Goan, Indian, Starters, Appetizer, Paneer, Cottage Cheese

A Day in the Life on the Farm: Garlic Ginger Chicken Nuggets
Sneha’s Recipe: Garlic-Keto Paneer Steaks In Cafreal Masala
Karen’s Kitchen Stories: Garlic and Chive Flower Buns
Palatable Pastime: Roasted Garlic Sautéed Squash
Food Lust People Love: Escargots à la Bourguignonne
Magical Ingredients: Garlicky Pink Peppercorn Paneer

4 comments

Gluten Free Beef Empanadas#SundayFunday

In: Baked, Beef, Empanadas

These are delicious, gluten-free empanadas made with with my homemade gluten free flour blend. They flaky and buttery, you will love these. Gluten free pastry dough is difficult to work with. It tends to crack easily but feel free to patch up the cracks or tear.

Makes 5 - 6 Empanadas
Ingredients
For Pastry Dough
300 Grams Homemade Gluten Free Bread Flour + extra for dusting
170 Grams Salted Butter - chilled butter cut into cubes
1 Egg- beaten
½ Tablespoon White Vinegar
1½ Tablespoons Ice water or as required to make a dough
For The Beef Filing
2 Tablespoon Olive oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
½ Inch Garlic - finely chopped
1 Green Chillies - finely chopped
2 Teaspoons Heaped Red Chilly powder
Salt to Taste
¼ Teaspoon Garam Masala powder

Method

In the bowl, place homemade gluten free bread flour and add butter and using your fingers, fork or a pastry blender

blend into butter until the size of large peas.

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a few teaspoon at a time. You may not need the full amount of water, depending on your climate.

When the mixture comes together in the bowl, stop mixing. To note gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).

Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes. I used half of the dough the other half went into the freezer for another use.

Roll out the dough with a rolling pin onto a cling wrap or parchment paper cut into 5" round circle, moving constantly to avoid sticking.

Put a tablespoon or two of the beef filling and top it with shredded cheese in the center, double/fold over in a semi-circle, and seal the border pressing it with a fork.

Trim the edges using a small bowl or cutter and crimp the edges. Place the empanadas in a lined baking tray. Like wise make all and place the tray in the refrigerator and chill for about an hour or in the freezer for about 20 minutes.