Sneha's Recipe

Arbi Tandoori#SundayFunday

In: Appetizer, Arbi, Baked

What is Arbi? Arbi is Taro root / Colocasia plant root. Arbi or Arvi as some call it here has many benefits. It's a fiber-rich food. It's dietary fiber helps to maintain the blood sugar level and potassium in it helps in heart health. Hence it is helpful in diabetes management. Helps to improve digestive health. Arbi, being rich in fiber content makes your stomach feel fuller for longer hours and reduces the number of calories intake throughout the day.

Since October is National Cookbook Month, we are sharing recipes from cookbook for Sunday Funday today. My recipe is taken from Tandoori Cooking @ Home by Sanjeev Kapoor.

Ingredients
16 Arbi
Salt To Taste
¼ Teaspoon Turmeric powder
For The Marinade
½ Cup Hung Curd / Thick Greek Yogurt
½ Tablespoon Besan / Chickpea Flour
½ Teaspoon Kasuri Methi - roasted & crushed
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
½ Teaspoon Red Chilly powder
¾ Tablespoon Tandoori Masala powder
¼ Teaspoon Garam Masala powder
½ Tablespoon Lemon Juice
Salt To Taste

Method

Wash well and then boil it ins sufficient salted boiling water with turmeric powder till almost done yet firm. Drain, refresh in cold water. Peel and keep aside.

Mix together all the ingredients for the marinade in a large bowl.

Flatten the boiled arbi lighlty with your hand and add to the marinade. Mix lightly till evenly coated. Set aside to marinade for thirty minutes.

Preheat the oven to 180°C . Thread the arbi one by one on a skewer and brush with some of the remaining marinade. Cook in the preheated oven for tend to fifteen minutes, basting occasionally with melted butter.

Remove from the skewers and serve hot.
Labels: Cookbook, Arbi, Colocasia, Root, Taro, Sunday Funday, Baked, Healthy, Vegetarian, Low Carb, Appetizer

Arbi Tandoori by Sneha's Recipe
Eggplant Char Siu-Style and Other Vegetable Revelations from Tenderheart by Culinary Cam
Laknavi Kofta Curry by Mayuri's Jikoni
Lavash Pizza with Cauliflower, Fennel, and Mozzarella by Karen's Kitchen Stories
Pesto Potato Salad with Dijon Mustard by Amy's Cooking Adventures
Weekend Camping Cookbook: Skillet Enchiladas by Our Good Life

2 comments

Keto Chilled Cucumber & Avocado Soup#SundayFunday

In: Avocado, Cold Soup, Cucumber

This Keto chilled soup is very refreshing with fresh cucumber and creamy avocados.

Serves 2
Ingredients
1 Cucumber - peeled, seeded and diced
1 Avocado
½ Cup Plain Whole Milk Yogurt - mine is homemade
1 Tablespoon Cup Fresh Parsley / Coriander Leaves
1 Tablespoon Fresh Dill
1 Scallion - green only - chopped
1 Lime - zest and juice
Salt and pepper to taste

Method

Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.

Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutritional Info : Per Serving - Total Carbs - 12
Labels: Keto, Cold Soup, Cucumber, Avocado, Healthy, Vegetarian, Sunday Funday, Yogurt, Gluten free

Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Fresh Fig Salad from A Day in the Life on the Farm
Golden Moon Milk from Culinary Cam
Instant Pot Pumpkin Sambar from Cook with Renu
Keto Chilled Cucumber & Avocado Soup from Sneha's Recipe
Smashed Potatoes from Karen's Kitchen Stories
Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love

4 comments

Aloo Tinda Ki Sabzi#SundayFunday

In: Apple Gourd, Gluten free, Sabzi

My friends who are Punjabis introduced me to this vegetable. Tinda / Tinday, is a watery vegetable similar to lauki (bottle gourd). It belongs to the family of squash and gourds. In English it is referred to as Apple Gourd or Indian Round Gourd or Indian baby pumpkin.. “Tinda” is also called Tindsi in Rajasthan. In Marathi, it is called Dhemase ढेमसे. In Sindhi language, it is called Meha. It is popular in Pakistani and Punjabi cuisines.

Make this vegetable and you will love it too.

Ingredients
500 Grams Tinda - sliced
2 Large Potatoes - sliced
1 Large Onion - finely chopped
2 Tomatoes - Blended
1 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoons Cumin seeds
A Pinch Asafoetida
Salt - to taste
Coriander leaves- for garnish

Method

Wash and peel the tinda and potatoes, cut them into four parts and sliced it.
Blend the tomatoes.
Heat oil in a pressure pan , add the cumin seeds.
When it splutters, add the onion and sauté till onions are translucent. Next add the tomatoes and sauté till the moisture evaporates and oil leaves the sides.
Add the dry spice powders and salt. Also add the potato and tinda pieces and sauté on high flame for five minutes.
Add ¼ cup of water and cover it. On high flame take just on whistle and switch off the flame. Let the cooker cool done open garnish with coriander leaves. The tasty and delicious sabzi is ready to be served. Have this sabzi with chapati or parathas as it goes very well.

Labels: Apple Gourd, Tinda, Sabzi, Side Dish, Sunday Funday, Vegan, Gluten free

Squash Recipes for Sunday Funday !

Aloo Tinda Ki Sabzi from Sneha’s Recipe
Buffalo Chicken Zucchini Boats from Amy’s Cooking Adventures
Lauki Chana Dal (Instant Pot & Pressure Cooker method) from Cook with Renu
Roasted Black Futsu Wedges with a Ginger Dipping Sauce from Culinary Cam
Summer Squash Skewers from A Day in the Life on the Farm
Three Sisters Soup from Palatable Pastime

1 comment

Gluten Free Oats & Apple Pancakes#BreadBakers

In: Apple, Bread Bakers, Breads

Oats and Apple pancake with, maple syrup
Fluffy gluten free apple pancakes that you can make in your blender!

Makes 6 Pancakes
Ingredients
1 Cup Oats
1 Cup Fresh Yogurt
1 Large Egg
1 Cup Grated Apple
2 Tablespoons Melted Butter
1 Tablespoon Baking powder
1 Tablespoon Honey
1 Teaspoon Vanilla Essence
½ Teaspoon Cinnamon powder
A Pinch of Salt

Method

In blender pulse the oats till powdered then add rest of the ingredients, except for the grated apple in the blender. Blend until it forms a smooth batter, pausing to scrape down the sides as necessary. Remove this batter into a bowl, stir in the grated apple and mix it well.

Heat a skillet/non-stick pan over medium-low heat, lightly brush the surface with butter.
Take a 1/3 measure cup, fill it with batter and pour this into the pan. Since it's quite thick , spread it lightly into a circle. Let the pancake cook for about 2-3 minutes on medium low flame . Be patient, these pancakes take a little longer to cook.

Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or until golden brown on both sides on medium low flame. Repeat with remaining pancakes.

Serve them immediately with maple syrup.

Labels: Gluten free, Oats, Apple, Pancakes, Bread Bakers, Breads, Breakfast

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

Our theme for this month is Apple Breads.

Let's take a look at all the other Bakers who have worn their baking hat for you today!
Sneha’s Recipe: Gluten Free Oats & Apple Pancakes

A Day in the Life on the Farm: Apple Fritter Bread

Karen’s Kitchen Stories: Apple Babka

Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead)

A Messy Kitchen: Apple Rosemary Braid

Magical Ingredients: Caramel Apple Naan

Palatable Pastime: Apple Butter Dinner Rolls

Zesty South Indian Kitchen: Sourdough Apple loaf

4 comments

Cheesy Chili Poppers#SundayFunday

In: Appetizer, Banana Peppers, Cheese

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum...

Ingredients
15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes

For Coating
Bread crumbs as required

Method

Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.