Sneha's Recipe

Palada Payasam#SundayFunday

In: Gluten free, Kerala, Kheer

Payasam prepared with palada (rice ada) is common gluten free sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of this is gluten free desserts which uses only basic ingredients like rice ada ( Ada made of raw rice), milk, sugar to make best palada payasam.

I used store bought rice ada from the Kerala store. Try this and you will love it, this rice ada you will find it online too.

Ingredients
3 Tablespoons Palada/Rice Ada
2 Tablespoons Chopped Almond
1 Tablespoon Raisins
1 Liter Full Cream Milk
1/4 Cup Heaped Sugar
1/4 teaspoon Cardamom Powder
1 Tablespoon Rose petals
A Big Pinch Kesar

Method

Heat the milk add the palada and cook till the milk reduces and palada cooks and thickens. Then add sugar and rest of the ingredients. Cook till sugar melts. Stirring continuously. Take off flame.

Serve warm with garnish of nut and rose petals.

Labels: Desserts, Kerala, Kheer, Gluten Free, Navratri, Vrat, Rice, Milk, Sunday Funday, Payasam

Sunday Funday

Gluten Free Desserts

Motichoor Rabri Parfait by Cook with Renu
Gluten-Free Matcha Chocolate Pie by Culinary Cam
Palada Payasam by Sneha's Recipe
Snickers Salad by A Day in the Life on the Farm
Raspberry Mousse by Mayuri's Jikoni
3 Ingredient Flourless Chocolate Cookies by Amy's Cooking Adventures

4 comments

Keto Mini Blueberry Coconut Flour Pancakes#Foodieextravaganza

In: Blueberry, Breakfast, Foodie Extravaganza Party

These breakfast or dinner style Keto Pancakes aren’t thin and eggy, and neither do they fall apart and taste delicious. I love my pancakes with a drizzle of maple syrup! Have this with my delicious Bullet Coffee and you're full.

I have used ¼ cup almond milk to make the batter. The almond milk used to make batter will vary in the size of eggs, so add milk little at a time to than nice semi thick batter. If your batter is too thin then the cooking time may vary. If you want these more sweet then increase the stevia powder, for me they were just right in sweetness.
The macros for these pancakes are fantastic.

Serving Size: 4 Pancakes - Net Carbs 6Grams
Makes 16 Mini pancakes
Cup Measurement - 250Ml
Ingredients
50 grams Butter - melted
1 Teaspoon Vanilla extract
6 Large Eggs
¼ Cup Almond Milk -coconut, macadamia or any will all work)
½ Cup Coconut Flour
¼ Cup Golden Flaxseed powder
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Stevia
1 Teaspoon Baking powder
½ Cup Fresh Blueberries

Method

Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
In a another large bowl combine the coconut flour, flax seed meal, salt and baking powder well.
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil. I used my mini pancake/uttappam pan.

If you use a normal skillet they tend to spread. When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Place 3 -4 blueberries on top.

Cook on medium low heat on first side for 3-4 minutes and then flip and cook till this is golden for about a minute.

Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or pure maple syrup and additional blueberries.
Best stored in a zip top bag or air tight container in the fridge up to 1 week.

Labels: Foodie Extravaganza Party, Keto, Pancakes, Blueberry, Breakfast, Low Carb, International Cuisine, Healthy

Blueberry Lemon Turnovers from Karen’s Kitchen Stories
Fresh Blueberry Syrup from Food Lust People Love
Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
Grilled Peach and Blueberry Salad from Palatable Pastime
Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

3 comments

Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

In: Cabbage, Carrot, Cole Slaw

Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..! So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious!

2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

Ingredients

For The Dressing
1 Cup Mayonnaise
¼ Cup Sugar Free Ketchup
¼ Cup Sugar free Sweet Pickle - chopped
¼ Cup Sugar free Sweet Pickle Juice
1½ Tablespoon Minced Onion
1 Large Clove Garlic - minced
2 Tablespoons Red Bell Pepper , chopped - optional
1½ Large Hard Boiled Egg - pressed through a fine sieve
For The Salad

½ Medium Head Cabbage
1 Small Carrot
½ Cup Shredded Lettuce
2 Tablespoons Heaped Keto Thousand Island Dressing
Salt & Black Pepper to taste

Method
For The Dressing

Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.

Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

For The Salad

Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.

Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine

A Day in the Life on the Farm: BYO Chef Salad Bar
Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing
Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad)
Cook with Renu: Marinated Fig and Mozzarella Salad
Mayuri's Jikoni: Pasta & Sweet Potato Salad
The Mad Scientist's Kitchen: Pasta Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad
Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad
Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas

8 comments

Air Fryer Roasted Chickpeas#SundayFunday

In: Air Fryer, Appetizer, Chickpeas

This is a quick method for making Crispy Roasted Chickpeas. So easy, healthy, delicious, crunchy, guilt free and tasty snack for sure! Roasted Chickpeas are quite an addictive snack. Cooked Chickpeas are coated with spices/oil and then air fried to perfection until crispy and well browned. Adjust the seasonings according to your taste.

Ingredients
1½ Cup Cooked Chickpeas
1 Teaspoon Olive Oil
¼ Teaspoon Ground Turmeric
½ Teaspoon Cumin Powder
½ Teaspoon Smoked Paprika
½ Teaspoon Garlic Powder
½ Tsp Red Chilly Powder
½ Teaspoon Salt or to taste

Method

Spread the cooked chickpeas on a kitchen towel and pat them dry.
Place the seasoning ingredients in a bowl and stir to combine.
Add the chickpeas and marinate well in the spices.
Arrange the chickpeas in a single layer in the air fryer basket.
Air fry them at 200°C for 10 minutes. After 5 minutes, give it good shake / toss them well.

Check after 10 minutes, if not as crispy as you want then cook for another 3 minutes or more until you have the desired crispiness.
Once they cool down, store the roasted chickpeas in airtight jar.

Labels: Appetizer, Snack, Air Fryer, Vegan, Gluten free, Chickpeas, Sunday Funday

Sunday Funday Theme " Chickpeas"

Sneha’s Recipe: Air Fryer Roasted Chickpeas

A Day in the Life on the Farm: Chickpea and Farro Soup

Mayuri's Jikoni: Chole Bhature

Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil

Food Lust People Love: Roasted Salmon with Crispy Chickpea Salsa

Palatable Pastime: Roasted Red Pepper Hummus

4 comments

Red Harissa Chicken#Sundayfunday

In: African, Appetizer, Chicken

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.

Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more.
For The Second Marination

Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken for anywhere from an hour or overnight in the refrigerator.

Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes.

Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.