Sneha's Recipe

Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

In: Bajra, Bread Bakers, Carrot

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method

In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes.

After that divide the dough into equal size balls.

Dust the work surface with whole wheat flour and roll each ball into a round circle.

Heat a tawa or girdle on medium low flame

and bake each flatbread turning the sides till brown spots appear on both sides.

Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.

Enjoy with a yogurt & pickle!!

Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers

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Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread

6 comments

Nasi Goreng- Vegetarian#EatTheWorld

In: Asian Cuisine, Healthy, Indonesia

This is a National dish of Indonesia. I have made a vegetarian version, Nasi Goreng can simply refer to fried pre-cooked rice or left over rice, a meal including stir-fried rice. This rice is a one pot meal, you do not require any accompaniment with this dish.

Its a meal in itself. You can make it spicy according to your taste. There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish. Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make. So here is the recipe.

Ingredients
2 Cups Rice
1 Large Carrot - peeled & cut into matchsticks
12 French beans - chopped
½ head Cabbage - finely shredded
5 Shallots - chopped
2 Cloves Garlic - minced
1 Tablespoon Red Chilli Sauce
1 Stalk Celery - finely chopped
½ Teaspoon Freshly Ground Black or White Pepper
2 Tablespoon Sweet Dark Soy Sauce * See Notes
Salt To Taste
4 Tablespoon Groundnut Oil
For The Ground Paste
1 Large Ripe Tomato
1 Teaspoon Coriander seeds
4 Cloves Garlic
4 Large Fresh Red Chilies* See Notes (You can used 4 dry Kashmiri red chilies)
4 Almonds
For Garnish
1 Bunch Scallions/Spring Onion Greens - chopped
Chopped Coriander Leaves

Method

Soak the rice for 30 minutes then cook add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil. Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.

Mix well till combined. Garnish this chopped spring onion greens and coriander leaves.
My Notes
To make the Sweet Dark Soy Sauce I cooked it with 2 teaspoons palm jaggery.
Don' t have fresh red Chilies, you can used 4 dry Kashmiri red chilies. Soak them in warm water and then grind.

Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia, Eat The World, Vegetarian, Sunday Funday, Main course

Join us as we Eat the World!!!

Check out all the wonderful Indonesian 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!

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3 comments

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
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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

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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.