Baked Nevri/Neouri/Nevreos/Sweet Puffs#SundayFunday

These half-moon/ crescent shaped sweet puffs, are filled with sweet filling of rawa, coconut and mixed fruits. Nevris are deep fried pastries a traditional East Indian recipe but these are baked not fried. These turn out great and do not give you the guilt feeling when enjoying these traditional Christmas Sweets!

Makes Around 22 Nevris
Ingredients
For The Dough
300 Grams All Purpose Flour
Salt To Taste
2 Tablespoons Sugar powder
2 Tablespoons Desi Ghee - melted
For The Paste / Satta
4 Tablespoons Ghee - at room temperature
Water As Required
2 Tablespoons Level Rice Flour
For The Filling
200 Grams Fine Rawa / Semolina
50 Grams Desiccated Coconut - optional
150 Grams Sugar powdered or to your taste
1 Tablespoons Khus Khus / Poppy Seeds
¼ Teaspoon Nutmeg Powder
5 Tablespoons Rose Water
25 Grams Raisins - chopped
25 Grams Cashew Nuts - chopped
2 Tablespoons Desi Ghee
A Pinch Salt

Method
For The Filling

Dry roast the rawa, khus khus and desiccated coconut till it releases a roasted aroma ( do not brown it). Remove this on to a bowl. In the same pan heat the ghee fry the nuts and raisins for a minute. Add the roasted ingredients and fry for 3 -4 minutes on low flame and till releases an aroma. Switch off the flame. Add the nutmeg and sugar powder and rose water. give it a good mix. Keep aside to cool.
till all is well combined
As the filling is cooling, let's make the dough.

In a large bowl sieve the flour. Add the ghee, salt and sugar, with your fingertips incorporate into the flour until it resembles fine crumbs. Then gradually add in little little water at a time to make a soft dough. Cover with a damp cloth and keep aside for at least 30 minutes to an hour.
Let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Let's get back to making the Nevries

Divide the dough into small balls and divide it into equal parts. Divide the dough in same size balls... you should make balls in multiples of 3.   

Roll 3 balls into a medium small chapati. We required 3 chapati's for one batch. Cover the rest of the balls while you are rolling the first one into a circle. Slightly flour these and carefully set them aside. 

Take one and then apply the a thin layer of paste/satta on it evenly one then place another chapati on top again apply paste/satta.

Then again place a another chapati and apply a thin layer of paste/satta on the chapati and roll these into a tight roll to form a long roll (log shaped).

Cut into 1½ - 2" big pieces and keep covered with a damp cloth.

Then take each piece and place the cut side as shown in the pic.

Lightly press it down

roll to make a thick circle. Place a tablespoon or two of the filling, fold it, brush the edges with water. 

The press it edges well or press down the edges with a fork. Place in a baking sheet lined with parchment paper or silpat. Set aside and cover with a damp cloth. 

Continue the above with the remaining pieces. 

When the tray is full brush the top with milk.

Bake in a preheated oven at 180°C for 30 minutes. After 15 minutes of baking change the sides of the tray. When they are baked the edges with brown slightly then keep both the elements on ( top and bottom) and bake for an additional 5 minutes only. 

Cool them completely and store in an airtight container.

These nevries/sweet puffs are amazing.

My Notes

Any leftover filling can be refrigerated for a couple of month. When ready to used, bring it to room temperature. 

Labels: Nevries, Sweet Puffs, East Indian, Baked, Christmas Sweet, Sunday Funday, Karanji

Christmas Bake

A Lemon Kissed Gingerbread Bundt for An Icelandic Christmas Tradition by Culinary Cam    

Baked Nevri / Neouri / Nevreos / Sweet Puffs by Sneha's Recipe    

Chocolate Chip Pie by A Day in the Life on the Farm  

Czech Christmas Bread by Karen's Kitchen Stories  

Holly Jolly Triple Chocolate Cookies by Amy's Cooking Adventures  

Iced Eggnog Chewy Spice Cookies by Faith, Hope, Love & Luck Survive Despite A Whiskered Accomplice Krestkransjes, Dutch Christmas Cookies by Mayuri's Jikoni  

Russian Tea Biscuits (not cookies) by Palatable Pastime

Schezwan Water Chestnuts In Lettuce Wraps#SundayFunday

These crunchy, sweet chestnuts are actually vegetables that grow in marshes.
These crisp lettuce leaves are filled with crunchy water chestnuts that have been tossed in schezwan sauce, making every bite delicious. These wraps in Chinese cuisine are also referred as San Choy Bau, or lettuce wraps, make an perfect appetizer for a Chinese meal or on their own as a light dinner.

Ingredients
2 Cups Water Chestnuts - boiled peeled and sliced
Salt To Taste
2 Teaspoons Oil
1 Tablespoon Finely Chopped Garlic
¼ Cup Chopped Green Bell Pepper/Capsicums
¼ Cup Frozen Peas
½ Cup Finely Chopped Spring Onions - whites & green separated
2 Tablespoon Heaped Schezwan Sauce
2 Tablespoon Water
1 Teaspoon Sugar
A Few Lettuce Leaves
For Garnish
Finely Chopped Spring Onion Greens

Method 

Heat the oil in a wok/kadai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add the sliced water chestnuts, capsicum, peas, schezwan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes. 

Spoon mixture into lettuce leaves & sprinkle with reserved green onions.  

Labels:  Chinese, Asian Cuisine, Water Chestnut, Iceberg Lettuce, Wraps, Appetizer, Sunday Funday, Healthy, Schezwan Sauce

• Chestnut Soup with Bacon from Amy’s Cooking Adventures
• Mushroom & Chestnut Stuffed Pasta Shells from Mayuri's Jikoni
• Roasted Chestnuts from Culinary Cam
• Schezwan Water Chestnuts in Lettuce Wraps from Sneha's Recipe
• Seared Chicken with Chestnuts from A Day in the Life on the Farm 
• Spiced Chestnut Butter (Conserve de Châtaigne) from Palatable Pastime 

Blender Whole Orange Bundt Cake#SundayFunday

This is a quick and easy recipe to make with a whole orange, just put all the ingredients except the flour in the blender and blend them. A very quick recipe to prepare in no time.

Ingredients
1 Sweet Orange with skin - chop and remove the seeds
3 Eggs
80 ML Vegetable Oil
¾ Cup Granulated Sugar
250 Grams Self Raising Flour

Method

Add orange, eggs, sugar and vegetable oil into a blender jar and blend into a smooth mixture and pour it into a bowl.
Add flour into the mixture and mix everything together. You can use a spatula or a hand whisk. Do not over mix.
Pour the batter into the greased bundt pan. 

Bake in a preheated oven at 180ºC for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
Remove from the oven.  

Then unmold it on to wire rack and cool completely.  

Slice and enjoy! 

Labels: Bundts, Cakes, Orange, Sunday Funday

• Blender Whole Orange Bundt Cake from Sneha's Recipe
• Candied Citrus Peel from Culinary Cam
  Clementine Cheesecake from Mayuri's Jikoni
  Fruit Cup Turkeys from Amy's Cooking Adventures
  Jalapeño Mandarin Margarita from Karen's Kitchen Stories
  Pig Pickin' Cake from Palatable Pastime
  Pork and Mandarin Orange Tacos from A Day in the Life on the Farm
  Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) from Cook with Ren

Keto Coconut Flour Sandwich Thins#BreadBakers

These are delicious and quick to make Keto sandwich thins. Prefect for sandwiches and taste delicious. 

Makes 9 Sandwich Thins
Ingredients
226 Grams Homemade Cottage Cheese
2 Large Eggs
9 Grams Instant Yeast
1 Tablespoon Baking Powder
1 Tablespoon Monk fruit Sweetener
60 Grams Coconut Flour

Method

Preheat oven to 180°C.

Lightly grease 6 four-inch diameter silicone burger molds. If no molds line a large baking sheet with parchment paper. Set aside.

Place the cottage cheese and eggs in a large food processor. Pulse a few times then process until completely smooth.
Add the yeast (if using), baking powder, sweetener (if using), and dry seasonings (if using). If making dessert rolls add the dessert roll ingredients also. Pulse everything together until fully combined. Use a wooden spoon and gradually fold in the coconut flour just until the dough is smooth and lightly sticky.
Press dough into a ball and massage in hands to test the texture. The dough should be lightly moist and sticky but should not be sticking to fingers. If too sticky add very small amounts of coconut flour just until the dough does not stick to fingers.

Divide dough into 9 portions. Roll each portion into a smooth ball and place in the center of the prepared molds or onto prepared baking sheet. 

Press dough evenly and smoothly throughout the molds. If using baking sheet press each ball out to a 4 inch diameter circle.

Whisk an egg in a small bowl until fully beaten. Lightly brush the egg over the top of each bun. Place in the preheated oven. Bake for 20 to 25 minutes or until the tops are golden. remove from the oven. Cool in the molds or on the baking sheet 15 to 20 minutes or until firm.

Transfer to a wire rack and allow to cool completely before using. This recipe creates 3 tops and 3 bottom buns for a total of 3 full sandwich/burger byns.Once cooled use as desired. If desired thinly slice the brown bottom part of the buns off for a softer center.

Nutrition
Serving: 1full (top and bottom) bun Carbohydrates: 5g |
Labels: Coconut Flour, Keto, Bread, Bread Bakers, Healthy

This month, our theme is Thanksgiving bread .

• Crispy Sage and Garlic Parmesan Rolls by A Messy Kitchen
• Easy Sourdough Sweet Potato Dinner Rolls by Zesty South Indian Kitchen
• Keto Coconut flour Sandwich Thins by Sneha’s Recipe
• Sourdough Cloverloaf by A day in the Life on the Farm
• Thanksgiving Stuffing Rolls by Karen’s Kitchen stories
• Sweet Sourdough Pumpkin Buns by Food Lust People Love

#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 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.

Keto Pork & Chicken Mexican Lasagna#SundayFunday

This easy Keto Pork & Chicken Mexican Lasagna is so rich and tasty it will be sure to warm you on a cold day. Full of cheesy Mexican flavor, you can throw this low carb dinner together in minutes and then just bake it. This is real comfort food that has only 6g net carbs per serving. 

I had so much of leftover mince, pork & chicken, store bought Mexican salsa, roasted bell peppers, egg white tortillas different cheeses these all needed to be used. Created this delicious clean out the fridge recipe which is has the right spice level that anyone will enjoy. The only carb that is in the jarred salsa. If you have a homemade low carb salsa then use it.

Serves 6
Ingredients
300 Grams Chicken Mince
300 Grams Pork Mince
9 Egg White Tortillas
1 Small Onion - chopped
1 Teaspoon Chilly Flakes
¼ Teaspoon Garlic Powder
½ Teaspoon Cumin Powder
½ Teaspoon Mexican Oregano
½ Teaspoon Pink Himalayan Salt or to taste
For The Sauce
2 Roasted Red Bell Peppers
1 Roasted Green Bell Pepper
4 Cloves Roasted Garlic
½ Teaspoon Mexican Oregano
½ Cup Heaped Mexican Salsa
1 Cup Mixed Cheese - Brie, Sheep Cheese, Blue Cheese
4 Slices Cheddar Cheese
1 Teaspoon Butter - for greased the baking dish . 

Method
Preheat oven to 180°C

In a pan add the pork and chicken mince sauté till brown then add the onion and sauté for 2 minutes, then add the all seasonings and salt to taste, mix well. Cover and cook till the mince is tender. Drain out the excess fat from the pan. Keep aside to cool.
For The Sauce

Grind the roasted garlic, bell peppers, Mexican oregano and salsa in mixer jar till well blended.
In a another pan add the drained fat from the mince and the blended sauce, cook on medium flame till it comes to boil. Let is cool. Taste for salt if necessary add, I did not add any salt since the Mexican salsa had enough salt in it.
For Assembling The Lasagna

Grease an 8" x 8" a baking dish with butter well.
Add 2 -3 tablespoons of the sauce in the bottom of the baking dish. 

Keep aside ½ cup heaped of the sauce and mix the remaining to the cooked mince.

Then add a layer of egg white tortillas.

Add a layer of the mince & sauce mix.

Now sprinkle the cheese.

Again repeat the same process.
When all the mince is used up.

Add the layer of egg white tortillas, then the remaining sauce, a good amount of cheese, then a layer of slice cheddar cheese.
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes. After 25 minutes remove the foil and put it under the broiler for a few minutes or till the cheese is golden brown on top.

Let is cool a bit before serving. Serve with side of salad or you could also use your favorite toppings like sour cream, guacamole, avocado, etc.
This is the perfect recipe to freeze for a low carb lunch. Just portion out the leftovers and place in a freezer container. Microwave for a few minutes to reheat.

This low carb meal was so easy and comforting and sure to be a family favorite. It would be perfect for a busy weeknight meal.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1 about 6g net carbs

Labels: Lasagna, Keto, Egg White Tortillas, Pork, Chicken Mince, Leftover series, Sunday Funday, Baked, Cheese, Mexican 

Leftover Pork Roast Ragu from A Day in the Life on the Farm
Maple Sausage, Sliced Fennel, & Gouda Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Overnight Dinner Roll French Toast Bake from Amy's Cooking Adventures
Keto Pork & Chicken Mexican Lasagna from Sneha’s Recipe
Turkey and Cranberry Grilled Cheese Sandwich from Blogghetti