Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

Keto Chicken Enchiladas Suizas#SundayFunday

Chicken Enchiladas Suizas Verdes are super easy and mouthwatering Mexican meal. It's a classic, authentic Mexican recipe that is lesser known, but incredibly delicious made with corn tortillas stuffed with shredded chicken, with a creamy Salsa Verde. I have created a low carb/keto version of this delicious recipe by using egg white wraps.

I promise that you will love them! a delicious and elegant dish that’s perfect for a nice meal.

Makes 3 Servings
Ingredients
2 Cups Cooked & Shredded Chicken
9 PSMF Egg White Tortillas
1½ Cups Homemade Salsa Verde
3 Spicy Green Chilies or according to your taste
2 Cups Shredded Cheese
1/3 Cup Sour Cream
½ Teaspoon Cumin powder
½ Teaspoon Garlic powder
½ Teaspoon Onion powder
Salt to taste

Method
Preheat the oven to 180°C. 

Mix together Homemade Salsa Verde, seasonings and sour cream, mix well, divide this in two bowls.

In one bowl of the sauce add all the shredded chicken, half the shredded cheese and the chopped chillies.

From the other bowl of the sauce, coat the bottom of the baking dish with a layer of sauce.

Add a good amount of the filling in the middle of each egg wrap tortilla. Roll it into a the tortilla place it in the baking dish. 

Place all them in the pan seam-side down. 

When one layer is covered, pour a little sauce and sprinkle cheese on top.

Again add the a another layer of tortilla.

Pour the rest of the sauce over the enchiladas and then sprinkle with the rest of the cheese.  

Bake in a pre heated for 30 minutes, until bubbly and browned on top. Let sit for 15 minutes before serving.

Enjoy this as a wholesome and delicious meal.

Labels: Keto, Low Carb, Chicken, Enchilada, Salsa Verde, Egg White Tortillas, Homemade, Mexican, Baked, International Cuisine, Sunday Funday, PSMF

For Sunday Funday the theme is Green Tomato

• Keto Chicken Enchiladas Suizas from Sneha’s Recipe
• Hare Tamatar ki sabji from Cook with Renu
• Tomato Galette from Amy's Cooking Adventures
• Green Tomato Relish from A Day in the Life on the Farm
• Green Tomato & Cheddar Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Fried Green Tomatoes#SundayFunday

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

Kari Koko - Seychelles Coconut Chicken Curry#EatTheWorld

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

Air Fryer Whole Pomfret Fish In Cafreal Masala#Improv

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