Sneha's Recipe

Flying Saucer - Toaster Sandwich /Jaffle#SundayFunday

I call this sandwich a Flying saucer because it looks like a disc-shaped flying craft. You give this to a child with this name, he or she will happily enjoy it. This how I use to give this to my daughter when she a little girl and very often she would say Ma make for me flying saucer. If you have leftover potato sabzi then this is even quicker, I make this sandwich with whenever there is leftover potato sabzi. These are also know as jaffle in Australia.
Ingredients
6 Slices White bread
1 Cup Potato Sabzi
100 Grams Butter
Tomato Ketchup to serve
Method
Spread butter on all the sides of bread, spread the potato sabzi on one slice.

Cover with second slice, place it in the toaster place, put over medium flame, turning occasionally on both side until done ( see pic).

Serve with ketchup.

Labels: Potato, Sandwiches, Vegetarian, Kids delight, Jaffle, Australia

For Sunday Funday we are sharing recipes with "Potato".

Cheesy Crockpot Tater Tots by A Day in the Life on the Farm
Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe
Gnocchi and Team Gorgonzola Cream by Culinary Cam
Matar Bateta Nu Shaak by Mayuri's Jikoni
Potato Smiles |by Amy's Cooking Adventures
Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories |
Smothered Potatoes and Sausage | Food Lust People Love

4 comments

Chettinad Mushroom Masala#Alphabet Challenge

In: Alphabet Challenge, Indian, Mushroom

Button mushrooms sautéed in spicy Chettinad curry. Happened to taste this dish at a local Indian restaurant, since then wanted to try it out myself. Tried this recipe with my own blend of Chettinad spices and it turned good and it's a superb recipe. Chettinad Masala powders have special ingredients which gives the unique taste to the dish.

Ingredients

To Dry Roast Each Separately
3 Dry Kashmiri Red Chilies
1 Tablespoon Heaped Coriander seeds
¾ Teaspoon Cumin seeds
1 Teaspoon Poppy seeds
1 Teaspoon Split Roasted Gram / Pottukadalai/Dalia
1 Tablespoon Heaped Grated Dry Coconut or Desiccated Coconut
To Grind along with the above Roasted Ingredients
5 Shallots/Sambar Onion
1" Piece Ginger
5 Cloves Garlic
5 Curry leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Kerala Garam Masala
Other Ingredients
200 Grams Button Mushrooms - chopped
1 Large Tomato - chopped
1 Green Chilly - slit
1 Bay leaf
2 Small Piece Dagdful /Black Stone Flower / Kalpasi
5 Curry leaves
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Oil
125 Ml Water

Method
Clean, chop the mushrooms, cut them into pieces and keep aside. Slice them vertically for a even look.

Dry roast the ingredients separately will each releases an aroma . Let them all cool. Grind all the spices and coconut powder in a spice blender/ mixer and powder them to fine texture. This is your dry masala powder. To this add the small onions, ginger, garlic, curry leaves & turmeric powder to the spice powder and grind to coarse texture. A few pulse in the mixer will be sufficient to chop the onions and ginger garlic.

Keep this wet masala ready for the preparation.

In a kadai, heat oil and toast the bay leaves, dagdful, green chilly and some curry leaves. Now add the wet masala mixture and fry along for few minutes.

Add the sliced mushrooms and tomatoes at this stage and add half cup of water. Cover and cook for 5-6 minutes over low flame.

Mushroom has the tendency to release water when cooked, so the gravy will be watery at this stage. Simmer till it reaches a semi-thick consistency, over low flame for the oil to separate.

Now garnish with chopped coriander and curry leaves and switch off. Serve as a side with rice or roti of you choice, this goes well with idli and dosa too!

My Notes
Poppy seeds & split roasted gram is added to give thickness to the gravy.

Labels: Alphabet Challenge, South Indian, Mushroom, Vegetarian, Sabzi, Side Dish, Indian
Let's take a look at the recipes being shared today with Alphabet "C"

Sneha’s Recipe: Chettinad Mushroom Masala
Food Lust People Love: Chicken Chorizo Traybake
Blogghetti: Captain Crunch French Toast
Mayuri’s Jikoni: Chickpea Chaat Salad
Karen’s Kitchen Stories: Hot Chocolate Cookies
A Day in the Life on the Farm: Cider Glazed Chicken Wings
Magical Ingredients: Cheesy Corn Dip
Jolene’s Recipe Journal: Chia Seed Protein Bites
A Messy Kitchen: Cappuccino Mousse
Culinary Cam: Lemon Lavender Blackberry Cake
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip

8 comments

Keto Broccoli & Tomato Soup#SundayFunday

In: Broccoli, Garlic, International Cuisine

This Broccoli & Tomato Soup that is thick, creamy and delicious. The bright color should perk your winter up too! It has such great flavor, nutritious, light and can be served hot or cold.

Serves 6
Ingredients
1 Small Head Broccoli - chopped
1 Small Onion - chopped
2 Cloves Garlic - chopped
6 Medium Tomatoes - cut into quarters
2 - 3 Cups Vegetable Stock
1 Tablespoon Olive Oil
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Black Pepper powder or to taste
A Dash Of Red Chilly Flakes - optional

Method

Heat the oil in a large pan/kadai.
Add the onion and garlic and sauté till the onions start to caramelize. Add the broccoli and sauté for another 2 minutes.
Add the tomatoes and stock, bring to the boil, cover and cook until the broccoli is tender.
Blend with either a hand blender or food processor. Season with salt and pepper to taste.

Enjoy! This is a thick tasty soup and a good way to sneak broccoli into your loved one's diet. They will never know, it's a delicious soup

My Notes
This is a thick soup, you may want to add more stock if you prefer a thinner consistency.

Labels: Soup, Broccoli, Tomato, Garlic, Keto, Low Carb, Vegetarian, International Cuisine, Sunday Funday

Bacon Cheeseburger Soup from Amy's Cooking Adventures
Cabbage Roll Soup from A Day in the Life on the Farm
Chicken and Dumplings Soup from Palatable Pastime
Chicken Enchilada Soup from Karen's Kitchen Stories
Homemade Golden Mushroom Soup from Food Lust People Love
Keto Broccoli & Tomato Soup from Sneha's Recipe

4 comments

Baked Vegetables Pasta Less Lasagna#SundayFunday

In: Baked, Bread Slices, Cheese

A delicious vegetable lasagna no pasta noodles necessary! Yes, it’s all veggies, cheeses and sauce for a tasty comforting vegetarian dinner. (You won’t miss the noodles!)
6 inch Pyrex dish
Serves 2 as a complete meal

Ingredients
Cheese Sauce
¾ Cup Homemade Pasta Sauce
To Sauté Vegetables
1 Tablespoons Oil
1 Teaspoon Butter
1 Tablespoons Finely Chopped Garlic
1 Medium Onion - diced into small cubes
½ Cup Boiled Sweet Corn
1 Cup Diced Colored Capsicum - small cubes
1 Large Tomato - de seeded and diced
½ Teaspoon Oregano
½ Teaspoon Red Chilli flakes
½ Teaspoon Salt or to taste
10 White Bread Slices
150 Grams Cheeza Cheese
Method
For The Veggies

Heat oil in a pan add the chopped garlic sauté for a minute add onions and sauté this for a minute add rest of the veggies, salt and dry spices sauté for 2 minutes stirring continuously then add tomato and sauté just for a minute. Keep aside to cool.
For The Bread

Flatten the bread slices with a rolling pin thinly
Assembling The Lasagna

Grease a oven proof glass dish/Pyrex dish 6 inch, spread 2 - 3 tablespoon red sauce, then on it drizzle a tablespoon heaped white sauce, arrange a layer of bread slices to cover the bottom leaving no gap ( fill the gaps of the dish), again spread red and white sauce over the slices/ base, spread little of the veggies and then a layer of processed & mozzarella cheese( I used cheeza).

Again spread white and red sauce and on top the layer of veggies , a layer of cheese to cover it again white and red sauce, a layer of bread slice covering the base ( no gaps), again red and white sauce, layer of veggies again cheese bread slices, again all of the remaining red and white sauce and remaining veggies all of the remaining cheese, arrange for garnishing some diced colored capsicums, a dash of oregano, red chilly flakes.

Bake in a preheated oven at 180°C for 15 minutes with both elements on.

Baked Vegetables Pasta Less Lasagna is ready, cut in square and serve immediately. Making Lasagna at home has never been so easy, make your own vegetable Lasagna at home and Enjoy!

Labels: Bread Slices, Bread Slices, Lasagna, Pasta Less , Pasta sauce, Cheese Sauce, Coloured Bell Peppers, Sweet Corn, Cheese, Baked, Serves Two, Vegetarian, International Cuisine

For Sunday Funday , we are sharing "Comfort Foods"

Sneha's Recipe: Baked Vegetables Pasta Less Lasagna

Amy's Cooking Adventures: Broccoli Cheese Pierogi Soup

A Day in the Life on the Farm: Roast Pork Loin with Cherry Sauce

Karen's Kitchen Stories: BBQ Glazed Meatloaf with Sweet Potatoes and Pearl Onions

Food Lust People Love: Lemony Spring Vegetable Chicken Soup

Culinary Cam: Comforting Beef Stroganoff

6 comments

Bhune Mutton Paya#Alphabet Challenge

In: Alphabet Challenge, Main course, Mutton

This an easy and delicious paya / trotters curry. I am already posted a recipe earlier Paya / Trotters Ka Salan , this is a another delicious one. I have added potatoes in this dish, but you can avoid it.

Ingredients
4 Mutton Paya / Trotters - cut into pieces
2 Large Onions - sliced
3 Large Tomatoes - sliced
1½ Teaspoon Ginger - Garlic Paste
1½ Tablespoons Kacha Masala
½ Teaspoon Garam Masala powder
3 Green Chillies - optional
2 Potatoes - cut into four pieces (optional)
2 Tablespoons Coriander leaves - chopped
Whole Spices
1 Stick Cinnamon
5 Black Peppercorns
4 Cloves
2 Green Cardamons
½ Cup Oil
1 Teaspoon Level Salt or to taste
2 - 3 Cup Water - as required for the gravy
Method

Wash the paya thoroughly and then again rub wheat flour on them and scrub them well, then wash them in clean water and keep aside.

In a pressure pan, heat the oil and fry the onions till golden, then add the ginger garlic paste and tomatoes and sauté for 3 minutes add the whole spices, Kacha Masala and ½ cup water stir it well, cover, cook till the tomatoes are mushy and oil surfaces. Add the paya pieces and sauté well for 5 minutes stirring continuously till they are coated with the masala.

Add water, cover and and take one whistle on high flame. Reduce the flame to low and cook for 35 minutes. When the cooker cools down , check if the paya is cooked, if the are done then add salt and potatoes, green chillies, stir well, close the lid and cook on high flame for one whistle only.