Sneha's Recipe

2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

In: Alcohol, Almond Flour, Breakfast

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5
Ingredients
2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour

For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
Method
For The Filling

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.

In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough

In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.

Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle.

Cut small circles from the dough using a bowl or a cookie cutter.

Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada.

Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.

Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.

In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown.

Cool them on wire rack.

Enjoy when warm!!

Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas

2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha's Recipe
Dark Chocolate Chunk Baileys Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Irish Banger Skillet from Culinary Cam
Irish Cream French Toast Casserole from A Day in the Life on the Farm
Irish Mushroom Toast from Palatable Pastime
Irish Potato Cakes from Karen's Kitchen Stories
Green Eggs & Ham Bake from Amy's Cooking Adventures

3 comments

Egg Roast#Alphabet Challenge

In: Alphabet Challenge, Egg, Kerala

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu, with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water

Method

In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.

When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes

If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish

Sneha’s Recipe : Egg Roast

Culinary Cam: Elderflower & Roasted Strawberry Layer Cake

A Day in the Life on the Farm: Tomato and Eggs

Palatable Pastime: Easy Homestyle Chicken Enchiladas

Jolene’s Recipe Journal: English Muffin Bread

Mayuri’s Jikoni: Egg Pulao

Karen’s Kitchen Stories: Egg Bread Hoagie Rolls

Blogghetti: Bacon Cheddar Egg Salad

Magical Ingredients: Edamame Paratha

Food Lust People Love: Everything Pizza Tartin

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

5 comments

Soft & Spongy Dosa With Urad Dal Flour#SundayFunday

In: Breakfast, Dosa, Gluten free

I wanted to make dosa for breakfast so the previous day I washed the rice, kept it for soaking. Took out the box of urad dal, there was only 1/4 cup of lentils in it. Since I had already soaked the rice, I used urad dal flour which is always ground at home. Voila .... a new recipe came in to being. The dosa's were so soft, spongy and had a natural sweet taste. The color of the dosa were not white like when you grind lentils, it has a light brown color, see pics. Let's see how I made these dosa's!

Ingredients
3 Cups Sona Masuri Rice
1 Cup Urad Dal Flour
½ Cup Poha powder
½ Cup Idli Rawa
1 Teaspoon Fenugreek seeds
½ Teaspoon Heaped Sea Salt
A Pinch Of Baking Soda

Method

Wash and soak the rice with methi seeds for two hours. After two hours drain the water and grind it to fine paste. Then in the same blender as you are grinding the rice little by little add the flour of the urad, poha and blend till it bubbles. Like wise grind all the flour and rice.

Pour this batter in a large vessel/pot add the salt and baking soda mix very well with you hand. Keep this to ferment overnight. This batter will not rise like the normal dosa batter. You will see large bubble and will be slightly risen. In the morning add the idli rawa and give it a very good mix. Keep this aside for minimum 2 hours. After 2 hours heat a non stick pan /dosa pan on medium low flame.

Brush a non stick with oil, pour a ladle full of batter into the center of the pan and spread it by rotating the pan. Do not use the spoon to spread the batter. Place a lid and keep the flame high for a minute. Then reduce the flame to low and let it cook till done and the bottom is light brown. Flip it and cook it for a minute only. Take it on to a serving plate.

Enjoy with Potato Sabzi and Red Coconut Chutney
Labels: Dosa, Gluten free, Vegan, Pancake, South Indian, Sunday Funday, Breakfast, Healthy

For Sunday Funday we sharing Hot Breakfast Recipes.

An English Fry Up with a Kiss of California from Culinary Cam
Chinese Steamed Eggs from A Day in the Life on the Farm
Corned Beef Hash from Amy's Cooking Adventures
Leftover Veg and Paneer Paratha from Cook with Renu
Mini Scones from Food Lust People Love
Sausage and Spinach Breakfast Casserole from Karen's Kitchen Stories
Soft & Spongy Dosa With Urad Dal Flour from Sneha's Recipe
Sweet Italian Sausage Quiche with Ricotta from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

5 comments

Gluten Free Besan Cheela/Chickpea Flour Pancake#SundayFunday

In: Besan, Breakfast, Cheese

I, have made these Gluten Free Besan Cheela/Chickpea Flour Pancake two ways one without cheese and the other with cheese. They both taste good, but, hubby loved the one with cheese. We usually make this for a light dinner with soup or when we have guest for breakfast. This is quick one to make and the best part it that you can add or minus whatever spices or veggies you like a very versatile recipe. You can make this vegan but no adding the yogurt, instead add a pinch of baking soda to get a fully pancake.

Serves 4
Ingredients
2 Cups Besan/Chickpea flour
1 Scallions /Spring Onion- finely chopped.
1 Medium Tomato - finely chopped
•Red Pepper flakes - 1/2 tea spoon.
½ Teaspoon Turmeric powder
¼ Teaspoon Ajwain/Carom Seeds
2 Green Chillies - finely chopped
Butter or Oil as required
Salt to taste
2 Tablespoons Yogurt - optional
2 Tablespoon Finely Chopped Coriander leaves
Grated Cheese - as required

Method

Take a bowl, add chickpea flour, salt, pepper, chopped tomatoes, chopped onions, chopped green chilies, chopped coriander, carom seeds, mix this like a pancake batter.

Heat a non stick pan with butter, pour the batter like pancake on the heated griddle, cook this both sides.

Serve hot with sauce or chutney.
For The Cheese Cheela

Added a little cheese in the batter

Also spread cheese after flipping and fold.

Cook till both sides of the fold are golden.

Enjoy!!

Labels: Gluten free, Besan, Pancake, Scallions, Cheese, Breakfast, Healthy, Sunday Funday, Indian

For Sunday Funday we are sharing Savoury Pancake Recipes

Bacon, Chive, & Ricotta Pancakes from Amy’s Cooking Adventures
A Savory Pannekoeken from Culinary Cam
Crepes Sushi from A Day in the Life on the Farm
Colcannon Cakes from Karen’s Kitchen Stories
Savoury Chickpea Flour Pancakes from Mayuri’s Jikoni
Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha’s Recipe
Potato Pancakes from Palatable Pastime
Oats and Lentil Pancakes (Chila) from Cook with Renu

3 comments

Dill With Chana Dal & Potato#Alphabet Challenge

In: Alphabet Challenge, Asian Cuisine, Chana Dal

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds

Method

Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering

Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine