Sneha's Recipe

Fried Green Tomatoes#SundayFunday

In: Appetizer, Gluten free, Green Tomato

This is a Traditional Cherokee Native American Dish
Many southeastern foods are adapted from the native tribes. Some of the Cherokee dishes are fried green tomatoes, greens or ramps, cornbread, hoecakes, bean bread, many peanut dishes.

Ingredients
4 Large Green Tomatoes
1 Teaspoon Salt
Black Pepper to taste
2 Cups Coarse Ground Yellow Cornmeal
Oil as required for frying

Method

Slice green tomatoes into ½ inch slices and sprinkle with salt.
Let stand for 10-15 minutes. Blot dry with paper towels and sprinkle with pepper.
Pour oil into a large skillet and heat it on medium high high until the oil is very hot.
Pour cornmeal into a plate .
Coat both sides of the tomato slices with cornmeal.
Carefully place the tomato slices in the hot oil. Fry until golden brown on both sides.

Serve immediately.
Labels: Green Tomato, Sunday Funday, Gluten free, Navajo, Native American, International Cuisine, Appetizer

Sunday Funday

Navajo Recipes for Navajo Code Talker Day
Fried Green Tomatoes by Sneha's Recipe
Lamb, Summer Squash, Bean, and Corn Soup by Karen's Kitchen Stories
Marinated Venison Steaks by A Day in the Life on the Farm
Navajo Fry Bread by Mayuri's Jikoni
Squash Blossom & White Corn Soup by Amy's Cooking Adventures
Summer Zucchini Blossom Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

4 comments

Kari Koko - Seychelles Coconut Chicken Curry#EatTheWorld

In: Chicken, Coconut Milk, Eat the World

Coconut Chicken Curry is a delicious, slightly spicy curry. Creamy curry with the exotic flavors of the Seychelles Islands. A gluten-free & low carb /Keto dinner that comes together quickly and easily. Since I have made this a keto recipe, did not add potatoes, feel free to add if you want. I enjoyed this with cauliflower rice.

Ingredients
2 Tablespoons Olive Oil
2 Medium Onions - peeled and finely chopped
3 Garlic Cloves - peeled and diced
1 Teaspoon Diced Ginger
1 Teaspoon White Pepper
¼ Teaspoon Clove powder
1 Teaspoon Ginger powder
1 Teaspoon Nutmeg powder
¼ Teaspoon Cinnamon powder
3 Tablespoons Curry Powder
1 Small Pinch Saffron Strands
1 Bay Leaf
A Sprig Curry Leaves
200 Grams Potato , peeled & cut into cubes - I did not add
800 Grams Chicken With Bone In - cut into curry pieces
250Ml Thick Coconut Milk
Salt to taste

Method

In a large heavy pot with lid, heat the oil over medium high heat. Add the onions, sauté until translucent. Add the garlic, fresh ginger, white pepper, cloves, ground ginger, nutmeg, curry powder, saffron, bay leaf and curry leaves. Stir over medium heat and allow to cook for 2 minutes to release the aromatics of the spices.
Add the chicken ( if you are adding potatoes add it along with the chicken), stir it well till the chicken is coated fully with the spices. Cover and cook until the chicken is done, stirring once or twice during the cooking time.

Pour in the coconut milk, lower heat to low, cover and allow to simmer for 20 minutes.
Remove the lid, stir and allow the mixture to cook an additional 15 minutes until creamy. Taste for salt and spices add if necessary
Remove the bay leaf and curry leaves before serving.

Serve over steamed rice or bread.
Labels: Keto, Seychelles, Main course, Coconut Milk, Chicken, Low Carb, Eat the World, Main course, International Cuisine

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Seychelles .

Check out all the wonderful Seychelles 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: Seychelles Creole Rice

Sneha’s Recipe: Kari Koko - Seychelles Coconut Chicken Curry

Pandemonium Noshery: Pork Rousi ek Bred Zironmon

A Day in the Life on the Farm: Seychellois Pwason Griye

Culinary Cam: A Seychellois Seafood Duo: Crab Curry + Smoked Fish Salad

3 comments

Air Fryer Whole Pomfret Fish In Cafreal Masala#Improv

In: Air Fryer, Fish, Goan

I love baking/grilling the fish in the air fryer, for two reasons, one that the house does not smell of fish and the next you need not give attention to it. Place it in the air fryer basket and set the timer.. that's it. The fish got so nicely golden and was still juicy and delicious. Do try this adjust the spice level according to your taste. I love this spicy, the cafreal masala is so delicious, if you have this with steamed rice it will not be spicy, so do try this.

Ingredients
For One Medium Pomfret
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 Cardamons
1 Tablespoon Heaped Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut Oil
Salt to Taste

Method

Grind all the ingredients to a fine paste. Add salt, taste for sourness add tamarind paste according and give it a pulse.

Next, apply 2 tablespoons of the ground masala to the fish. Rub it in well. Leave to marinate 10 - 15 minutes.

Preheat the air fryer , 180°C, for 5 minutes. Brush the basket with oil and place the fish, set the timer for 5 minutes.

Flip the fish and again set the timer for 5 minutes. It's ready!!

For the Sauce Coating

Heat oil in a frying pan add the remaining ground paste and wash the blender jar with ½ cup water, add that water too and fry till oil starts to leave the sides, add the fish gently to this masala and coat it well.

The gravy should be nice and thick and coating the fish, but you can adjust to your preference.

Serve it our a bed of steamed rice , cauliflower or enjoy it chapatti.
Enjoyed this with cauliflower rice, I added ¼ cup water to pan and a little of the cafreal paste saute the cauliflower rice and enjoyed with the fish. This was super delicious.

My Notes

I have not calculated the carb count for this. If you are very particular then check the carb count and accordingly enjoy this recipe. The carb count is only on the spices.

Labels: Keto, Low Carb, Fish, Improv Cooking Challenge, Air Fryer, Goan

Air Fryer Radishes from A Day in the Life on the Farm

No comments

Keto Coconut Flour Bread#BreadBakers

In: Bread, Bread Bakers, Coconut Flour

Making Keto or gluten free breads is tricky and after a lot of trials one succeeds in making a perfect bread. The same was the case of this bread, made this three times, in the first attempt the bread recipe was not quite right after some tweaks made this again the second time the bread was good but I had not lined the tin and also used a small tin so the bread was perfect but overflowed and got stuck.

But I did not give up, made a third attempt and as you can see the bread was successful. The taste is too good and got baked perfectly.

In keto breads the bread rises beautifully but once cooled it does tend to sink a little so do not worry if that happens if you to try this bread. This gluten free and nut free too. Give it try and you will love this bread.

This gluten free and nut free bread is free from flaxseed meal, the coconut flour has no coconut aftertaste. So fluffy and soft that it reminds me of the regular store bought white bread. The yeast in this bread will not give the rise as a normal bread, added it for flavor only.

Ingredients
4 Large Eggs or 5 Small Eggs - separated
A Pinch Salt
½ Teaspoon Stevia or Powdered Erythritol
45 Grams Coconut Flour
25 Grams Psyllium Husk Powder - weigh it after you powder the psyllium husk
8 Grams Baking Powder
15 Ml Apple Cider Vinegar
15 Ml Keto Approved Oil
120 ML Warm Water
¼ Teaspoon Instant Yeast
1 Yolk For Egg Wash
1 Tablespoon Sesame seeds

Method

Sieve the coconut flour, psyllium husk powder, salt and baking powder.
In a bowl mix in the warm water, sugar and yeast, leave it aside.
Beat the egg white till light and soft peaks are formed. Add in the egg yolks two at a time and continue beating for a second or two then add the the other egg yolks beat till incorporated. Add in the sieved flour and beat it till the flour is just mixed then add in the apple cider vinegar and yeast mixture and beat till well combined.

Pour this into the loaf pan greased lined with parchment paper. Level it nicely and brush it with egg wash, sprinkle sesame seeds on top.

Bake it in a preheated oven at 180°C for 55-65 minutes. Mine was done in 40 minutes.

Yields 6 servings (macros per serving)
Net Carbs: 2.0g

Labels: Keto, Low Carb, Gluten free, Coconut Flour, Bread, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Gluten Free Bread.

Coconut Banana Zucchini Bread from A Day in the Life on the Farm
Gluten Free Oat Crackers from Ambrosia
Gluten Free Sourdough Bread from A Messy Kitchen
Keto Coconut Flour Bread from Sneha’s Recipe
Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love
Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories

4 comments

Brown Bread Carrot Cabbage Sandwich#SundayFunday

In: Cabbage, Carrot, Healthy snacks

There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.

Ingredients
1 Cup Packed Shredded Cabbage
1 Cup Packed Shredded Carrots
1 + ½ Cup Herbed Eggless Mayonnaise
1 Teaspoon Hot Chilly Sauce
1 Teaspoon Tomato Ketchup or to taste
Salt to taste
¼ Teaspoon Black pepper powder
Brown Bread slices

Method

Shred the cabbage and carrot.

In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.

Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready.

Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.

Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.