Sneha's Recipe

Homemade Strawberry Crush#SundayFunday

In: Homemade, Jams & Sauces, Strawberry

The Strawberry Crush is fresh strawberry cooked in with sugar, to use when strawberries are not in season throughout the year. This can be used in both sweet and savory recipes like milkshakes, ice slush and teas, kulfi, drinks, cocktails, waffles and pancakes. This homemade crush is cheap and easy to make, contains no preservatives or color. It stays good for a year if stored in the freezer, as it does not crystallize / form ice.

Ingredients
400 Grams Strawberries - chopped
1½ Cup Sugar
1 Tablespoon Lemon juice
½ Cup Water

Method
Heat water in a deep pan. add the water and sugar, keep stirring till the sugar dissolves completely. Remove scum floating on top with a spoon. Now add the strawberries and cook till they soften and become a thick paste . Take off flame add the lemon juice. mix well and keep it cool completely.

Pour into sun dried, clean, food grade storage bottles and keep it in the freezer. When you want to use it just spoon out the quantity required and use.

Check the other Strawberry Recipes

Eggless Strawberry Bravarian Dessert

Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges
Overnight Oats With Grapes & Strawberry's Strawberry Sandwich Toaster Cake
Strawberry Jam
Strawberry Cold Soup
Strawberry Lemon Basil Pasta Salad

Strawberry Bundt Mousse Cake

Avocado Bundt Cake With Strawberry Glaze
SOP Mocktail

Keto Strawberry Microwave Muffin
Nutella Strawberry Bread Roll Ups

Cantaloupe Strawberry Cooler
Homemade Strawberry Balsamic Sauce
Pound Cake Grilled Cheese & Strawberry Sandwich

Vegan Strawberry Dream Cake - No Bake

Fresh Strawberry Bread
Fresh Strawberry Heart Cake
Firecracker Strawberries
Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap

Labels: Jams & Sauces, Strawberry, Sugar, Homemade, Sunday Funday

More Strawberries Recipes from The Sunday Funday:

Strawberry Breakfast Pastry from Palatable Pastime
Strawberry Smoothie from A Day in the Life on the Farm
Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
Strawberry Hazelnut Crostini from Mayuri’s Jikoni
Homemade Strawberry Crush from Sneha's Recipe
Fresas con Crema from Food Lust People Love
Strawberry Cheesecake Bars from Karen's Kitchen Stories
Strawberry Chia Seed Pudding from Cook with Renu

1 comment

Rice Pizza With Tandoori Chicken#BreadBakers

In: Bread Bakers, Breads, Chicken

This is a gluten free quick pan pizza that will get ready in just few minutes. It's an easy dinner or evening snack recipe. To make the rice pizza more delicious, I have used sugar free tomato sauce and homemade mayonnaise mixture here for the topping. If you want, you can use tomato ketchup instead of pizza sauce. I have used leftover rice to make this recipe.

Cup Measure 250 Ml
Ingredients
For The Chicken Marination
1 Tablespoon Thick Yogurt
155 Grams Boneless Chicken - cut into tiny cubes
¼ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
1 Teaspoon Homemade Tandoori Masala
Other Ingredients
½ Tablespoon Oil
¼ Cup Finely Chopped Onions
1 Cup Cooked Rice

1 Teaspoon Oregano

½ Teaspoon Red Chilly Flakes
2 Eggs
A Pinch of Salt
1 Tablespoon Butter
1 -2 Tablespoons Sugar Free Pizza Sauce or as required
Mozzarella Cheese - as required
For The Topping Sauce
1½ Tablespoons Tomato Ketchup
2 Tablespoons Mayonnaise - Homemade
Method

Pour the milk and lemon juice in a bowl, give it a good mix then add rest of the ingredients along with chicken and marinate it for at least 15 minutes
Heat ½ tablespoon oil in a pan add the onions and sauté till they soften a little add the chicken till fully cooked and the mixture is dry (no moisture). Keep this aside.

In another bowl add the rice, salt, half of the oregano and egg and mix well.
Heat butter in another pan add the rice and egg mixture, spread it evenly to form a pizza.

Cover and let is cook on low flame till the bottom is golden brown for about 3 minutes. Then flip it with the of a plate,

Spread the pizza sauce then top it with cooked chicken mixture evenly. Top it with mozzarella cheese, cover and cook till the cheese melts.

Sprinkle the remaining oregano, red chilly flakes.

Remove on to a serving plate.

For The Topping Sauce

Mix both the ingredients well. Drizzle on the pizza and enjoy.
Labels: Pizza, Gluten free, Rice, Chicken, Bread Bakers, Breads

#BreadBakers 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.

More Gluten Free Pizzas from The Bread Bakers:

Cook with Renu: Gluten Free Millet Pizza
Food Lust People Love: Parbaked Gluten Free Pizza Crust
Sneha’s Recipe: Rice Pizza With Tandoori Chicken
Karen's Kitchen Stories : Spicy Corn Pizza

2 comments

Tomato Ketchup Chicken & Rice Platter#SundayFunday

In: Brunch, Chicken, Ketchup

This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
Serves 2
Ingredients
275 Grams Boneless Chicken - cut into thick strips
1 Cup Basmati Rice - Boiled
3 Baby onions
3 Banana Peppers - chopped
1 Small Capsicum - cut into cubes
1 Teaspoon Cumin powder
1½ Teaspoon Red Chili powder
½ Teaspoon Heaped Sea Salt or to taste
¼ Cup Tomato Ketchup
1 Tablespoon Vinegar
French fries to serve
Boiled Egg to serve
2 Tablespoons Oil
Whole Spices
1 Stick Cinnamon
3 Cloves
5 Black Peppercorns
2 Petals Star Anise
½ Teaspoon Cumin Seeds

Method

Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well. Cover and cook for 7 - 8 minutes. Switch off the flame it's ready. Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg.

Enjoy a delicious and perfect brunch!!

Labels: Chicken, Rice, Brunch, Tomato, Ketchup, Sunday Funday

Sunday Funday

Mother’s Day Brunch

Buttermilk-Brined Roast Chicken Crown by Food Lust People Love

Cheesy Chive Popovers by Culinary Cam

Mini Pavlova by Amy’s Cooking Adventures

Moong Dal Chila by Mayuri's Jikoni

Sausage Balls by A Day in the Life on the Farm

Tomato Ketchup Chicken & Rice Platter by Sneha's Recipe

3 comments

Khabeesa- Oman#EatTheWorld

In: Cardamom Powder, Condensed Milk, Eat the World

Khabeesa is a traditional sweet dish popular in Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It's commonly served during Eid as it's packed with flavor to make the day extra special. Some used all purpose flour and some use semolina to make this dish.

This dish is similar to what we make in India and called it kesari rawa. They add condensed milk, caramelize the sugar and use lot of flavorings like, rose water, saffron and ground cardamom. It is a very flavorful dessert that takes hardly any time to put together. Made this for high tea for friends they enjoyed it!

Ingredients
1 Cup Semolina/ Rawa
2 Tablespoon Granulated Sugar
3½ Cups Milk
1 Cup Condensed Milk
50 Grams Butter or Desi Ghee- I used butter
½ Teaspoon Cardamom Ground
1 Tablespoon Rose Water
A Large Pinch Saffron

Method

In a pan, add the sugar and occasionally swirl the pan to mix the sugar and help it caramelize evenly. Then pour three cups of milk into the pan. Add the saffron and condensed milk, rose water, cardamom powder & butter stir let it come to a boil on medium heat.

In a large pan, add the semolina/rawa and roast it until the color changes to just light pink color. Add two cups of the caramel mixture to it and mix for a minute. Next, add the remaining milk mixture and mix very well, so that no lumps are formed. Now cover and let is cook covered for 7 minutes on medium low flame. Keep a check and give it a stir after every 2 minutes so that it does not burn at the bottom of the pan.

The Khabeesa mixture will look like big wet clumps but within seven minutes, it will turn to a lighter texture and more like wet fluffy crumbs.

Your delicious Khabeesa is ready to be served. Fluff it with a fork. When you serve the Khabeesa, garnish it with chopped nuts or shredded coconut.

Labels: Rawa, Semolina, Middle Eastern, Oman, Eat the World, Sweets & Desserts, Condensed Milk, Saffron, Cardamom Powder, Rose Water

Join us as we Eat the World!!!

Check out all the wonderful Omani 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: Omani Bread (Khubz Ragag)

Culinary Cam: Squid Mishkak and Majboos

Sneha’s Recipe: Khabeesa- Oman

Kitchen Frau: Rosewater Lemonade

A Day in the Life on the Farm: Chicken Mishkak

4 comments

Jhatpat Bhendi Masala#Alphabet Challenge

In: Alphabet Challenge, Bhendi, Curry

I, was multi tasking today. The bread was baking in the oven, on the other side I was making phulkas for lunch and it was already past 12.30 in the noon and the sabji was not ready. I actually wanted to make Rajasthani Bhendi Masala but I knew that would take helluva of long time. So I made this Jhatpat Bhendi Masala. No stirring, no need to keep a watchful eye. Still this sabji became very tasty, my daughter's prompt comment on eating this sabji. Mummy this bhendi curry is tasting very nice which recipe this is. I smiled, very happy in mind and replied really, good .. enjoy it! So here is the recipe.

Ingredients
250 Grams Bhendi
1 Large Onion
2 Tomatoes
1 Small piece Ginger
5 Flakes Garlic
1 Tablespoon Malai / Fresh Cream
1 Teaspoon Chilly powder
1 Teaspoon Coriander - Cumin powder
½ Teaspoon Goda masala
½ Teaspoon Kitchen King masala
½ Teaspoon Magic Masala
¼ Turmeric powder
1 Teaspoon Sugar
2 + 1 Tablespoon Oil
Salt to taste
Method

Wash, wipe and cut the bhendi into ½ inch roundels.
In a nonstick pan add a tablespoon oil and the bhendi and fry on high flame stirring off and on till stickiness vanishes and lightly brown in color. Switch off the flame and keep aside.

Grind the onion, tomatoes, ginger, garlic and malai together to a fine paste.

In a kadai add 2 tablespoons oil and the ground past with ½ cup water and place it on high flame till it comes to a boil, cover with a lid and keep on slow flame till oil floats. Then add all the spices and again ½ cup water give it a quick stir, cover and cook again till the masala is cooked and oil floats. Add water to adjust the consistency of the gravy , add salt, sugar and the bhendi , give a quick stir, cover and cook for 3 minutes. Garnish with coriander and serve hot with phulkas.