Sneha's Recipe

Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

In: Alphabet Challenge, Indian, Keto

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.

Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method

Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.

Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian

Let's see what other recipes are being served in alphabet "U" today..

Culinary Cam: Curry Udon with Prawns
Blogghetti: Easy Homemade Peach Upside Down Cake
Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon)
Food Lust People Love: Spicy Urad Dal
A Messy Kitchen: Ube Muffins
Magical Ingredients: Ube Paratha
A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto
Jolene’s Recipe Journal: Utah Buttermilk Scones
Mayuri’s Jikoni: Vegetable Upma

8 comments

Single Rise Brioche Dinner Rolls#BreadBakers

In: Bread, Bread Bakers, Brioche

Quick dinner rolls recipe will help you make super soft and fluffy dinner rolls in less than two hours. These soft brioche dinner rolls are so deliciously buttery. Richly flavored and golden brown. This quick dinner rolls recipe is amazing, pillowy soft and cotton light…they are super delicious..

For this quick dinner rolls recipe, we don’t need to proof the dough two times, thus we can save a lot of our time.

Servings 8 Big Ro or 15 small Rolls
Ingredients
325 Grams Bread Flour
50 Grams Salted Butter
1 Large Egg
150Ml Milk
1 Teaspoon Salt
30 Grams Sugar
1¼ Teaspoon Instant Yeast
Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough.
Knead the dough until it are very soft. smooth and elastic.

Divide the dough into equal 8 pieces (each weighed 75 grams) and roll them into shape of a round ball.

Place them in a oiled baking tray.

Cover it with a plastic film and let them sit and rise in a warm environment until they are double in size.
After the dough balls will be doubled in size.

Egg wash them m, which will give that shine and golden brown color to the rolls.
Bake at 180°C preheated oven for 18-20 minutes.

If the tops get browned too fast, then tent the top with aluminum foil to prevent this.

When they are baked brush the with butter and place them on a cooling rack to cool.

Enjoy!!
My Notes
These soft brioche dinner rolls can be stored at room temperature in a ziplock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Labels: Bread, Bread Bakers, Brioche, Egg, Dinner Rolls

#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 of 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. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Brioche Breads.

Final - Bread Bakers - 8 October 2024 - Brioche-style Breads The final link list:

Almond Cream Brioche Buns from A Messy Kitchen
Brioche Pull-Apart Loaf from Karen's Kitchen Stories
Classic Brioche à Tête from Food Lust People Love
Individual Orange Cranberry Brioche from A Day in the Life on the Farm
Single Rise Brioche Dinner Rolls from Sneha's Recipe

3 comments

Keto Halloween Eggy Spiders#SurndayFunday

In: Appetizer, Black Olives, Egg

What do you experience when you see spiders.. does your skin crawl or do you panic! But these edible keto eggy spiders are delight quick and easy to make. Having a Halloween party, you could even get your guests to help decorate and create these spidery snack.

Ingredients
6 large Eggs - boiled
18 Black Olives
1 Teaspoon Chilly powder
Method

Peel and halve the boiled eggs lengthwise. If the eggs have been freshly boiled, allow them to cool first.
Cut all the black olives in half, lengthwise to form the bodies of the spiders. Cut some of the halves into semi-circular lengths, to form the spider legs. Arrange an olive half, with three legs either side on top of each egg half.
Sprinkle with chilly powder, serve, and enjoy the Halloween fun of your eggy spiders.

Labels: Egg, Black Olives, Sunday Funday, Halloween, Appetizer, Party pleasers, International Cuisine

Halloween

Sneha's Recipe: Keto Halloween Eggy Spiders
A Day in the Life on the Farm: Pumpkin Deviled Eggs
Food Lust People Love: Roasted Pumpkin Gratin
Culinary Cam: Shrunken Head Apple Tart
Amy's Cooking Adventures: Spaghetti & Eyeballs
Our Good Life: Witches Brew Vodka Cocktail

4 comments

Keto Tacos With Meatballs#SundayFunday

In: Appetizer, International Cuisine, Keto

Build you own Keto Meatballs tacos they are seriously good in tacos– they fill them up nicely and make delicious mouthfuls of juicy flavor. Add mayonnaise, crisp and crunchy veggies and see the expression on their faces when they are enjoying these tacos.. so yummy!
Made 10 Meatballs
Ingredients

250 grams Ground Pork -or whichever meat your prefer
1 Teaspoon Black Pepper powder
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
1 - 2 Tablespoons Olive Oil/Bacon Fat for frying
Low Carb Tortillas / Flatbread- as required
Cheese Spread
Shredded Carrot, Cucumber
Thinly Sliced Onion, Tomato & Avocado
Mayonnaise
Sriracha Sauce
Method

In a large mixing bowl add all the dry spices mix along with the ground pork, salt and give everything a good mix. Take a small ball of the mix and make meat balls.

Heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on each side till fully cooked.

Take a low carb taco size flatbread ( see recipes on my blog), apply cheese spread to the base, then add the avocado, meat balls, then the shredded cucumber, carrot, onions, a drizzle of mayonnaise & Sriracha sauce on top.
Fold & Enjoy!!

Labels: Mexican, Sunday Funday, Tacos, Pork, Meatball, Appetizer, Main course, Keto, Low Carb, International Cuisine

See the other Taco recipes

Carnitas Taco Salad by Amy's Cooking Adventures
Chicken Tinga Tacos by A Day in the Life on the Farm
Creamy Chicken Taco Soup by Food Lust People Love
Crispy Baked Chicken Taquitos by Karen's Kitchen Stories
Crispy Grilled Shrimp Tacos by Culinary Cam
Easy Spicy Jackfruit Tacos by Cook with Renu
Keto Tacos with Meatballs by Sneha's Recipe
Veggie Taquitos by Mayuri's Jikoni

5 comments

Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

In: Alphabet Challenge, Chutneys & Dips, Gluten free

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...

Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream
1 Teaspoon Green Chutney

Method

Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip

Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets

Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome.