Mint & Peach Raita#SundayFunday

This is delicious raita, which can be enjoyed as a fasting food too.

Serves 2 - 3
Ingredients
250Ml Thick Yogurt
1 Tablespoon Milk
½ Teaspoon Roasted Cumin - coarsely crushed
2 Teaspoon Sugar
½ Teaspoon Red Chili powder
¼ Teaspoon Sendhav Namak
¼ Teaspoon Salt
2 Tablespoons Mint - torn
2 Fresh Peaches - cut into cubes

Method

In a bowl whisk yogurt and milk with all the dry spices, mix well, add chopped mint, peaches, serve garnished with more mint leaves and peach slices, serve chilled.

Labels: Salads, Mint, Peach, Raita, Sunday Funday, Indian

For Sunday Funday we sharing recipe with Peaches

• 2-Ingredient Peach Cinnamon Roll Cobbler from Palatable Pastime
• Fresh Peach and Blueberry Salad with Roasted Beets from A Day in the Life on the Farm
• Mint & Peach Raita from Sneha’s Recipe
• Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa from Culinary Cam
• Peach Jalapeño Margarita from Amy's Cooking Adventures
• Peach Melba Sundae from Cook with Renu  

Radish Stuffed Calzone#BreadBakers

This is a calzone without yeast and baked in a griddle. Replaced the filling of this calzone with a spicy radish filling, a perfect breakfast bread to enjoy.

Ingredients
For The Filling
½ kg or 3 Big Radish - grated
1 Teaspoon Red Chili Powder
1 Teaspoon Amchur Powder
½ Teaspoon Fennel Seeds
½ Teaspoon Mustard Seeds
½ Teaspoon Nigella /Onion Seeds
1 Tablespoon Chaat Masala
2 Tablespoons Tamarind Pulp
½ Cup Mint Leaves
2 Tablespoons Chutney Chana /Roasted Chickpea -powdered
1 Teaspoon Salt
For The Dough
2 Cups All Purpose Flour
½ Cup Whole Wheat Flour
½ Teaspoon Salt or to taste
Water - as required for kneading
Desi Ghee / Butter - for frying

Method
For Making The Dough

Take flours in a bowl and then add, salt knead it along with water to make soft smooth ball. 

Cover the dough with a damp cloth and keep aside.
For The Filling
First in a bowl, add grated radish, red chili powder, amchur powder, fennel seeds, mustard seeds, nigella seeds, chaat masala, tamarind pulp, mint leaves, chutney chana powder and salt, mix it well and keep aside .
To Make The Calzone

Divide the dough into 4 balls. 

Dust a work surface with little flour and roll each ball into a round circle. 

Add the radish mixture to one side of the circle leaving at least ½ edge, then fold the circle and seal the edges.

Heat griddle (tawa) and place the calzone and let it cook on one side

When till golden brown on one side then flip and cook the other side. Then lightly brush a little desi ghee or butter on top and at the bottom. Cook till both sides are done. 

Remove on to serving plate . Serve warm. 

Labels: Radish, Calzone, Breads, International Cuisine, Stuffed Bread, Bread Bakers, Spicy 

#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 Spicy Breads With Peppers from The Bread Bakers:

• Garlic Chili Pepper Flatbread from Food Lust People Love
• Hatch Chili and Gouda Sourdough from A Messy Kitchen
• Jalapeño Popper Pizza from A Day in the Life on the Farm
• Radish Stuffed Calzone from Sneha's Recipe
• Roasted Pepper and Onion Spelt Flour Bread from Cook with Renu
• Roasted Red Bell Pepper and Red Chili Sourdough from Zesty South Indian Kitchen
• Sambal Oelek Milk Bread Buns from Karen's Kitchen Stories
• Spicy Cheesy Bread from Passion Kneaded

Mango Avocado Salsa#EatTheWorld

This mango avocado salsa is an amazing Costa Rican recipe, it's sweet, hot, and tangy! Great with chips for a summer appetizer or a side for grilled pork, chicken, or fish or use this to make tacos or wraps.

This recipe is a favorite, super simple to make, healthy, fresh, and fun, perfect for a relaxing day or for a pool party and everyone like it. The combination of tomato, avocado, and mangoes, makes is recipe simple perfect. Do not use too ripe mangoes; the best result is when using a semi ripped (yellow) mango.

Serves 4 
Ingredients

¼ Cup Chopped Coriander leaves - divided
1 Tablespoon Extra-Virgin Olive Oil
½ Teaspoon salt - divided
1 Large Mango - peeled and diced
1 Medium Avocado - diced
2 Medium Tomato - diced
1 Medium Onion - chopped
1 Green Chilly - finely chopped
1 Tablespoon Freshly Squeezed Lime Juice
2 Cloves Garlic - minced

Method

Combine half of chopped coriander leaves cilantro & salt with the garlic, mango, avocado, tomato, onion, green chilly and lime juice in a bowl. Make sure you don't overmix, since we are using avocado, if you mix it too much you could smash it and change the look of the salsa. 

Garnish with salsa with reserved chopped coriander leaves & sprinkle of salt before serving. This Costa Rican salsa is indeed a delightful and refreshing treat in summer. My favorite way to eat this salsa is with corn tortilla chips, but it is also great with tacos or wraps!

Labels: Costa Rica , Salsa, Salads, Eat the World, Tropical Fruits, Avocado, International Cuisine 

Join us as we Eat the World!!!

Check out all the wonderful Costa Rican 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: Costa Rican Garbanzo Bean and Chicken Soup 

A Day in the Life on the Farm: Taco Ticos 

 Sneha’s Recipe: Mango Avocado Salsa 

Culinary Cam: Ceviche De Tiquicia 

 Kitchen Frau: Tamal de Maicena (Sweet Cornstarch Tamale Cake)

Rajma Rasmisa#SundayFunday

This is a vegetarian mughlai dish in which red kidney beans are cooked to perfection flavored with aromatic spices. The combination of this delicious curry with steamed rice is one of the most favorite food of North India.

Serves 2 to 3
Ingredients
1 Cup Red Kidney Beans/Rajma Beans
Salt to taste
2 Teaspoons Ginger Garlic Paste
1 Large Onion - finely sliced
2 Medium Tomatoes - blended
2 Green Chilies - chopped
1 Teaspoon Coriander powder
1 Teaspoon Red Chilly powder - or to your spice level
½ Teaspoon Heaped Cumin powder
¼ Teaspoon Black Pepper Powder
2 Tablespoons Oil
½ Teaspoon Cumin seeds

Method

Clean & wash the red kidney beans & soak over night or for at least 4 -6 hours. Drain the water, wash them in clean water and pressure cook them in water 2 inches above the rajma, till they are soft & tender. On high flame for one whistle then reduce it to low flame and cook for 15 minutes. Switch off the flame let the cooker cool. Open and drain all the stock.

Heat oil in a kadai/ wok add cumin seeds, when they crackle add the sliced onion, sauté it till they turn light golden. Then add ginger & garlic paste sauté for a minute, the boiled red kidney beans, sauté for 2 minutes. add the blended tomato fry till oil surfaces. Then add the spices, coriander, cumin, red chilly and black pepper power, salt to taste, mix well , add the reserved stock from the beans, let it come to boil. Cover and cook for 5 - 6 minutes giving it a stir after every 2 minutes. Then add the green chillies and little coriander leaves mix well and cover with a lid and let is simmer for 2 minutes.  

It's done, serve hot garnish with coriander leaves, sliced tomato and lime slices. Enjoy with  chapattis or steamed rice. 

Labels: Rajma Beans, Pressure Cooker, Red Kidney Beans, Sunday Funday, Vegetarian Curry, Vegan, Gluten free, Indian

• Super Easy Baked Beans from Amy's Cooking Adventures
• Aquafaba from Dried Chickpeas from Cook with Renu
• Rajma Rasmisa from Sneha’s Recipe
• Southwest Chicken Foil Packs from A Day in the Life on the Farm
• Sausage, Green Beans and Potatoes from Palatable Pastime
• Dry-Fried Sichuan Beans from Karen's Kitchen Stories

Lemon Rice/Chitranna#Alphabet Challenge

Chitranna in Kannada is also known as lemon rice. It's a rice-based dish widely prepared in South India. Lemon rice is one of the most popular South Indian rice recipes. It is a real comfort food. Quick and easy to make with all ingredients in your pantry. This can be made with leftover cooked rice, is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. 

Lemon juice, fried nuts and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes and gets ready in just 10 minutes.

1 Cup = 200 Ml

Serves Two
Ingredients

¾ Cup Rice 
3 - 4 Tablespoon Oil
A pinch Asafoetida
1 Teaspoon Mustard seeds
2 Sprig Curry leaves
3 Whole Dried Red chillies
1 Teaspoon Level Turmeric powder
2 Tablespoons Lemon juice or to taste
3 Tablespoons Raw Peanuts
1 Teaspoon Urad dal
1 Teaspoon Chana dal
½ Teaspoon Grated Ginger - optional
Salt to taste

Method

Wash and cook the rice with salt till done, do not over cook it. Drain and let it cool completely.
Heat oil in a wok / kadai, add mustard seeds and chana dal and urad dal let it mustard seeds splutter and the dals start to brown. Immediately add asafoetida, curry leaves, ginger, red chilli and peanuts. Saute them well till the peanuts turn dark brown. Then add turmeric powder followed by rice. 

Turn around a few times so the rice is completely mixed and is warmed. Add salt and lemon juice to the rice and mix well.

Serve hot. Enjoy with Chutney, raita and papad.
Labels: Cooked Rice, Lemon juice, Peanuts, Urad dal, Chana dal, South Indian, Main Course, Vegan, Gluten free, Vegetarian, Serves Two, Alphabet Challenge

• Sneha’s Recipe: Lemon Rice/Chitranna 
• Food Lust People Love: Easy Lamb and Fresh Tomato Curry
• Culinary Cam: Lingcod Over Legumes 
• Jolene’s Recipe Journal: Lemon Vinaigrette 
• A Day in the Life on the Farm: Melody’s Homemade Lemonade 
• Mayuri’s Jikoni: Mediterranean Lentil Salad 
• Karen’s Kitchen Stories: Barbecue Pork Lo Mein 
• Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon 
• Palatable Pastime: Liver and Onions 
• A Messy Kitchen: Lemon Balm Jelly