Sneha's Recipe

Keto Wiener Beef Schnitzel#EatTheWorld

In: Almond Flour, Austria, Beef

This is a easy keto/low carb Schnitzel recipe for crispy fried and seasoned beef steak.

This is a perfect recipe for one who has gluten intolerance. Using almond meal in the place of breadcrumbs, I was able to create a delicious (and healthy!) substitute for breaded schnitzel.

Serves One
Ingredients
300 Grams One Big Undercut Beef Steak - flatten
½ Teaspoon Pink Himalayan Salt
½ Teaspoon White or Black pepper powder
½ Teaspoon Mustard sauce
1 Tablespoon Worcestershire Sauce - Sugar Free
1 Egg
½ Cup Almond Flour - to coat
Olive Oil For Frying

Method
Lay down a strip of plastic wrap or cloth on your kitchen countertop. Place beef piece on the plastic wrap or cloth, cover with another strip of plastic or cloth so the meat is sandwiched between two layers. Use a mallet to flatten the steak until it's ¼ inch thick. Season with salt, pepper and Worcestershire sauce. Refrigerate this for at least an hour or overnight.

When ready to fry, dip in beaten egg, then with almond flour. Pat the almond flour coating onto all visible sides of the steak, making sure there’s an even layer of coating over all the visible surfaces. Refrigerate the coated schnitzel for at least 30 minutes.
Pour oil into a skillet until it’s deep enough for shallow frying. Heat the oil slowly over medium. While oil is heating,
When the oil is hot (but not smoking or splattering), fry the coated steak until they are golden brown on both sides, for about 4 minutes per side.

After frying, set the schnitzel on a paper towel and pat them dry to soak off excess oil. Serve hot garnished with sliced cucumber and feta cheese with a sprinkle of black pepper powder.

Labels: Eat the World, Schnitzel, Beef, Austria, Vienna, Keto, Low Carb, Almond Flour, Main course., International Cuisine, Serves One

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

Check out all the wonderful Austrian 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!

Sugarlovespices: Mini Sacher Torte, Viennese classic chocolate cake

A Day in the Life on the Farm: Kasespatzle

Palatable Pastime: Frankfurter Würstchen (Austrian Hot Dog)

Amy’s Cooking Adventures: Viennese Kaiser Rolls

Sneha’s Recipe: Keto Wiener Beef Schnitzel

Pandemonium Noshery: Kaiserschmarrn - Austrian Torn Pancake

Cultureatz: Styrian Potato Field Salad

2 comments

Vanilla Cupcakes With Homemade Yellow Cake Mix#Foodieextravaganza

In: Cakes, Cupcakes, Foodie Extravaganza Party

This is my yellow cake premix recipe, and I loved it! So easy and quick to make. Just labels the jars or zip lock bags with all instructions when ready to make just mix with wet ingredients and you are done.

1 Cup = 200 Ml Cup
Makes 12 Cupcakes
Ingredients
Dry Ingredients
1½ Cups All-Purpose Flour
1½ Teaspoons Corn Flour
¾ Cups Caster Sugar
1 Teaspoon Level Baking Powder
¼ Teaspoon Level Baking Soda
A Pinch Salt
1/8 Teaspoon Yellow Food Color
Wet Ingredients
To Add When Making The Cake
2 Eggs
1 Teaspoon Vanilla Essence
100 Grams Butter
½ Cup Milk

Method

Measure the flour into a quart size mason jar or a zip lock bag. Add sugar on top, then baking powder, then salt. Place lid on jar.
When ready to make the cake batter.

Place softened butter into bowl and beat 2 minutes. Add milk, vanilla and eggs and beat till well combined. Add the cake mix little at a time and combine for 30 seconds.

Pour batter into prepared cupcake pan. Bake at 180°C. for 15 - 18 minutes. Check after 15 minutes by inserting a toothpick if it comes out clean take them out.

I like them plain so no frosting .
These I took for a party hence made in disposable paper tea cups.
Perfect for a kids party. If you want to frost them then cool them completely before frosting.

Labels: Homemade, Cakes, Cupcakes, Paper Tea Cups, Vanilla, Cak, Foodie Extravaganza Party

Angel Food Cupcakes by A Day in the Life on the Farm
Elderflower + Fiori di Sicilia Cupcakes by Culinary Cam
Rocky Road Cupcakes by Karen's Kitchen Stories
Vanilla Cupcakes With Homemade Yellow Cake Mix by Sneha's Recipe

3 comments

Prawn With Veggies Bafat Without Coconut#SundayFunday

In: East Indian, Main course, Mixed Veggies

This recipe is made with two East Indian Masalas and is without any coconut. It's quick, easy and tasty too. This pairs well with hot steamed rice or hand bread.

Ingredients
300 Grams Cleaned Prawns With Shells
1 Teaspoon Heaped Kacha Masala
1 Teaspoon Heaped East Indian Bottle Masala
1 -2 Green Chillies - slit
1 Teaspoon Heaped Ginger Garlic Paste
1 Teaspoon Sea Salt or to taste
1 Tomato - Sliced
1 Medium Onion - sliced
1 Sprig Curry Leaves
1 Medium Potato - quartered
2 Small Brinjals - quartered
4 -5 French Beans
4 -5 Papadi/Broad Beans
1 Small Piece Snake Gourd
3 Tablespoons Oil
1 Tablespoons Tamarind Paste
1 Tablespoon Rice Flour

Method

Heat oil, add cumin, slit chillies, ginger garlic paste and fry for a minute, later add chopped onions and fry till slightly pinkish in color. Now add the prawns and fry well till the onion turns just a little brown ( don’t fry till dark brown). Add the chopped tomato and fry till soft adding a splash of water.
Once the tomatoes are mushy add potatoes, French beans and and both the East Indian masala with a little water and let the masalas cook till the oil starts separating check and add little more water ( don’t add too much water as we will be adding it in the later stage) if required till the masala gets well sautéed.

Now add all the veggies and a little water to get the veggies sautéed in the spices for about a minute or two stirring in between. Add the prawns and water enough to make a gravy consistency accordingly. Lightly give this a mix and cook covered for 5 - 7 minutes, stirring in between. Once the veggies and prawns are cooked add the tamarind paste mixed with the rice flour, give it a light mix and let is simmer for 2 - 3 minutes.

Switch off the flame and garnish with chopped coriander leaves. Enjoy this with steamed rice or Hand Bread.

Labels: East Indian, Prawns, Seafood/Fish, Sunday Funday, Main course, Mixed Veggies

Sue of Palatable Pastime shares Calabrian Chili Pasta with Shrimp
Amy of Amy's Cooking Adventures serves up Crispy Oven Baked Fries
Stacy of Food Lust People Love gives us Grilled Octopus with Spinach and Smoky Beans
Wendy of A Day in the Life on the Farm made a Pineapple Shrimp Noodle Bowl
Sneha of Sneha's Recipe cooks Prawn With Vegetable Bafat Without Coconut

1 comment

Pressure Cooker Pork Dry#SundayFunday

In: Gluten free, Low Carb, One Pot Meal

Want something that is quick, then this is a recipe for you. For I have never made anything as simple and easy as this. No oil is added in this recipe. This is a one pot dish/meal.

Ingredients
1 Kg Boneless Pork - cut into cubes
Grind To Paste
1 Tablespoon Kashmiri Chilly powder
15 Cloves Garlic
2 " Piece Ginger
½ Teaspoon Heaped Black Pepper powder
12 Shallots
¾ Teaspoon Pink Himalayan Salt
¼ Cup Water
½ Teaspoon Turmeric powder
1 Tablespoon Heaped Vinegar - I used coconut vinegar

Method

Marinate the pork with the ground paste got one hour in the pressure pan itself.

After one hour place it on high flame and take one whistle. Reduce the flame to low and let is cook for 12 - 15 minutes. After 15 minutes switch off the flame and let the cooker cool. When it cools open the cooker and dry off the excess liquid in the cooker on medium high flame and the renders all the fat.

Switch off the flame and serve this as a side dish. Taste awesome.

Labels: Pressure Cooker, Pork, Side Dish, Sunday Funday, One Pot Meal, Gluten Free, Low Carb

45 Minute Hamburger Buns from Amy’s Cooking Adventures
Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
Carrot Apple Salad from Mayuri’s Jikoni
Pressure Cooker Pork Dry from Sneha’s Recipe
Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Spaccatini Rolls from Karen’s Kitchen Stories
Spinach Madeline Stuffed Potatoes from Food Lust People Love
Sweet and Tangy Cucumber Salad from Palatable Pastime
Sweet Potato and Fennel Fronds Salad from Cook with Renu

7 comments

Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

In: Basil, Dressing, Healthy

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.

Ingredients
For The Basil Dressing
¼ Cup Olive Oil
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method

Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.

Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.

Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill.