Winter Bahar#SundayFunday

This is a perfect winter drink (home remedy) to warm up the chest and throat. Give ¼ cup of this warm drink to kids having cough, cold and this will give them great relief. We love to have this instead of our evening tea in winters. Make this fresh for health benefits. 

Ingredients
1 Tablespoon Cumin seeds
1 Inch Piece Ginger - lightly crushed
2 Cups Water
Few Pieces Of Lemon Grass Leaves
3 Tablespoons Honey
½ Teaspoon Lemon Juice

Method  

Heat a saucepan add cumin seeds and dry roast till it releases an aroma, then add ginger , this also roast, take off flame then add water 2 cups and let it sit for 4 minutes then so that cumin flavor is infused in the water. Then boil it at fresh lemon grass and let ti boil then remove the leaves and strain add Honey mix well add lemon juice. 

Serve warm!! This is perfect to drink when having cold, cough and will give relief.
Labels: Juices, Lemongrass, Homemade, Honey, Ginger, Sunday Funday 
For Sunday Funday we are sharing recipe made with "Honey "

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe  

Mushroom & Green Peas Curry - East Indian Style#SundayFunday

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian, Sunday Funday  

For Sunday Funday we are sharing recipes made with Fresh Vegetables.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Insalata di Pomodori from Culinary Cam

Roasted Tricolor Carrots with Coconut Orange Glaze from Karen’s Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm

Tomato & Zucchini Galette from Amy’s Cooking Adventures    

Beef Bifteque - Mauritian#EatTheWorld

Mauritian cuisine has a blend of influences of African, Chinese, European (mainly French) and Indian.A beef undercut steaks is called bifteck steaks. There are delicious when cooked or sautéed. The sautéed beef, so tender, served in a nice spicy tomato sauce is so simple & delicious, with spices readily available in your kitchen pantry. This is also low carb/ Keto meal. Have this with any low carb bread or flatbread with salad and makes a complete delicious meal.

Recipe adapted from here 
Serves 4
Ingredients
1 Kg Beef Undercut - cut into large thin slices
2 Large Red Onion - thinly sliced
1 Medium Red Onion - cut into quarters
2 Springs Fresh Thyme
2 Teaspoons Ginger Garlic Paste
2 Teaspoons Cumin Powder
1 Teaspoon Heaped Red Chili Flakes or to taste
2 Sticks Cinnamon
3 Cardamoms
4 Large Tomatoes - crushed
4 Green Chillies - slit
½ Cup Water
Chopped Coriander Leaves - for garnish
4 tablespoon of Vegetable Oil
Salt and Pepper to taste
Method

For Marinating The Beef
In a large bowl add the thinly sliced beef, cumin, red chilly flakes, ginger garlic paste, cinnamon stick and cardamoms.
Mix everything well to evenly coat your beef with all the spices.
Cover and allow to marinate for 30 minutes.
In pressure pan heat 2 tablespoons of oil, add in the onions and fry until start to turn pink. Add in the marinated beef, stir well stirring it till it gets nicely seared. Now add in ½ cup water and the sprigs of thyme.  

Close the pressure pan and on low flame let it cook for one whistle. After one whistle time it and keep it for 5 minutes. Switch off the flame and when the pressure is released, check if the beef is cooked. Now add in the crushed tomatoes, green chilly, quartered onions, taste for salt and pepper. Cook until the tomatoes are mushy, oil surfaces top of a thick gravy. 

Serve hot garnished with chopped coriander leaves along with bread or steamed rice. It was so yummy will definitely try this again.

Labels: Keto, Low Carb, Beef, Eat the World, Main course, Mauritius, International Cuisine

Check out all the wonderful Mauritius recipes 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!
For Eat The World we are sharing recipes of Mauritius.

• Sneha of Sneha's Recipe served up Beef Bifteque-Mauritian
• Camilla of Culinary Cam makes Bol Renverse
• Amy of Amy's Cooking Adventures shares a Mauritian Beet & Potato Salad
• Wendy of A Day in the Life on the Farm cooked up Mine Frite (Mauritian Fried Noodles)

Spicy Peas#AlphabetChallenge

When it's winter and you will find the heaps of peas in the market. These are so fresh and green that you are invariable tempted to buy them. These are fantastic to enjoy for a evening snack or serve as an appetizer. They are so easy to make.

Ingredients

500 Grams Peas
8 Tablespoons Oil
½ Teaspoon Hing
2 Teaspoons Ajwain/Carom Seeds
Salt to taste
Grind To Paste - Chutney
1 Cup Coriander Leaves
6 Green Chillies
8 Cloves Garlic
2" Piece Ginger
2 Tablespoons Lime juice
Salt to taste
Method

Mix well all ingredients with the chutney, over and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir.

If you feel that it is not cooked well, then keep for an additional minute or two also. If done keep it in the microwave for a standing time of 4 -5 minutes. Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.
Labels: Vegetables, Peas, Microwave, Microwave, Peas, Alphabet Challenge, Vegan, Gluten free, Indian

Let's take a look at the recipes being shared today with Alphabet "S"

• Jolene’s Recipe Journal: Chocolate Peanut Butter Banana Smoothies 
• Karen’s Kitchen Stories: Sourdough Focaccia 
• A Messy Kitchen: Marionberry Lavender Chiffon Cake 
• Blogghetti: Spinach and Cheese Crescent Rolls 
• Sneha’s Recipe: Spicy Peas 
• A Day in the Life on the Farm: Semitas 
• Food Lust People Love: Fresh Scallop Sashimi 
• Culinary Cam: Semifreddo al Miele 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Weeknight Sweet Italian Sausage Gravy with Beer 
• Magical Ingredients: Shahi Paneer Dip
• Palatable Pastime: Seasoned Baked Chicken Legs
• Mayuri’s Jikoni: Chermoula Sweet Potato Salad

Quick Sourdough Discard Burger Buns#BreadBakers

These buns are made using sourdough discard and yeast as a leaven. This yields a bun that is sweet, tangy and perfect for burger night party. My favorite burger just got an upgrade. These buns are sweet, soft and come together same day! This is an amazing way to use your sourdough discard!

I have made 7 large buns, like the ones you get in fast food chains, each bun is weighs 124 grams. If you make small ones you will get 10. 

Makes 7 Buns
Ingredients
200 Grams Lukewarm Water
2 Teaspoons Instant Yeast
100 Grams Sourdough Discard
1½ Tablespoons Melted Coconut Oil cooled
1 Large Egg
460 Grams Bread Flour Or All Purpose Flour
40 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
Method

Add the sourdough discard, oil, yeast, sugar, egg and water to the food processor or stand mixer, and give it a mix. Then add the flour  and knead till the dough until it becomes one smooth elastic ball, that is smooth and passes the window pan test. 

Place this into a bowl or box and let it sit at room temperature until it doubles in volume.

Since I kneaded the dough at 1.00pm and wanted buns for dinner, after the dough doubled in volume punched the dough (here the dough rises in about 25 minutes since the weather is quite warm) and kept it in the fridge for slow fermentation (for about 4 hours) Checked after 2 hours again the dough has risen, punched it, again refrigerated it for another 2 hours.

I baked these buns 2 hours before our dinner time. Remove the dough from the refrigerator onto a clean, lightly floured surface and divide the dough into 7 equal pieces ( weighed the dough, each burger bun 124 grams) or depending on the size of bun your would like. Oil baking tray and burger rings.

Shape your dough into round balls let them rest covered for 10 minutes.

Place them into rings. Take your palm and press down the dough so it becomes like a pita shape: round and more thin. These buns really puff up, so don’t be afraid to really squish them down.

Repeat to all your dough pieces and place the tray covered with a damp towel in a warm area to rise double in size.
Preheat your oven to 180°C.

When ready to bake, brush the top of your buns with a little melted butter (optional) and bake in the oven for 16 to 18 minutes. 

Remove them when golden brown, while they are still warm, brush more butter on top to give them a shiny texture and cover with a tea towel to encourage further softness.

Let cool about 10-20 minutes before eating! Serve with any filling of your choice! They keep 7 days in the fridge and reheat beautifully in the toaster or microwave.

These buns are a perfect addition for a burger night, so soft , delish and fluffiness is too good. Do try these since they turned out incredible and will be loved by all.

Labels: Sourdough Discard, Burger, Buns, Breads, Bread Bakers, Yeast

#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.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Sourdough.

Food Lust People Love: Fig Feta Serrano Ham Sourdough Focaccia 

Sneha's Recipe: Quick Sourdough Discard Burger Buns 

Karen's Kitchen Stories: Sourdough Seeded Bread with Tangzhong 

A Messy Kitchen : Hot Honey Sourdough 

A Day in the Life on the Farm: Sourdough Multi-Grain Bread

Zesty South Indian Kitchen : Sourdough Jewish Rye bread