Sneha's Recipe

Red Pumpkin Paratha#BreadBakers

In: Bread Bakers, Flatbread, Paratha

Red Pumpkin are just prefect to make some soft parathas. I used the boiled puree with some spices to knead the paratha dough. This parathas gives an excellent and eye pleasing colour with just a touch of sweetness as well.

Serve this along with a dal, a chutney or a spicy gravy, trust me this incredible soft paratha makes an excellent meal to serve either as breakfast, dinner or else for a simple lunch.

Ingredients
1 Cup Cooked & Mashed Red Pumpkin
2 Cups Whole Wheat flour
½ Teaspoon Red Chilly Powder
2 Tablespoon Chopped Coriander Leaves
2 Tablespoon Oil
½ Teaspoon Cumin seed powder
½ Teaspoon Salt
Water as required
Method

Take the wheat flour, oil, salt, coriander leaves and all the spices along with mashed red pumpkin in a large bowl.
Add gradually water if needed , knead everything to a soft, smooth dough..keep aside for an hour.
Make 7-8 medium sized balls from the dough.
Dust each balls with all purpose flour and roll them as round disc with rolling pin.
Heat a non stick pan and drop gently the rolled parathas, drizzle few drops of oil cook on both sides until they get cooked.

Serve hot with any dish.
Labels: Paratha, Flatbread, Bread Bakers, Red Pumpkin

#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 Pumpkin Breads.

I am hosting this month and decided to celebrate Fall and the upcoming Holidays by asking the others in our group to join me in sharing breads containing pumpkin. Let's take a look at what everyone baked up...

Food Lust People Love: Cheesy Pumpkin Scones
A Day in the Life on the Farm: Sourdough Pumpkin Bread
Karen's Kitchen Stories: Sourdough Pumpkin Rolls
A Messy Kitchen: Pumpkin Hazelnut Babka
Sneha's Recipe: Red Pumpkin Paratha

4 comments

Keto Halloween Quesadilla#SundayFunday

In: Cheese, Flatbread, Halloween

Halloween is the perfect time to have fun with your meal. This spooky Keto Halloween Quesadilla are so cheesy, yummy meal to enjoy! I'm using these Low Crab Coconut Flour & Oat Fiber Flatbread.

Ingredients
2 Low Carb Flatbreads/Tortillas
½ Cup Shredded Cheese or 3 Cheese Mexican blend
Tomato - cut into triangles
Method
Place a frying pan on low flame.

Using a sharp knife, cut out jack o’lantern eyes, nose and mouth into one of the tortillas.

Place it on a greased frying pan and cook one side till crisp.Fry the uncut one on side till crisp.

On the crisp side of the uncut tortilla, sprinkle cheese on it.

Place the cut tortilla on top on which side is crisp.

Then lift it place it on the greased frying pan, cover with a lid and let it crisp on one side then flip.

cook that side till slightly crispy.

Place a cut tomato triangles and serve!

Labels: Halloween, Quesadilla, Cheese, Sunday Funday, Flatbread

Amy

Amy’s Cooking Adventures

Halloween Recipes"

Black and Orange Cookies by Karen's Kitchen Stories
Halloween Focaccia by Sid's Sea Palm Cooking
Keto Halloween Quesadilla by Sneha's Recipe
Mummy Dogs by Culinary Cam
Necromancer Gnocchi by Amy's Cooking Adventures
Pumpkin and Apple Soup by A Day in the Life on the Farm
Sloppy Monster Sandwich by Palatable Pastime

3 comments

Togolese Gboma Dessi#EatTheWorld

In: Chicken, Eat the World, Gluten free

Togo is a small West African country on the Gulf of Guinea, in between Ghana and Benin. Togolese cuisine is made up of African, French, and German influences. Tomato and spinach is a popular combination, which happens to be the base of this so simple and tasty Gboma Dessi.
What I like about this dish that it's so flavorful, even with the minimum use of spices. What really stands out to me in this dish is the texture the ground pumpkin seeds in the sauce, the ground pumpkin seeds also helps in thickening the sauce.

Serves 5 - 6
Ingredients

1 Kg Boneless & Skinless Chicken Legs - cut into big pieces
Dry Roast Then Grind To A Fine Powder
1 Teaspoon Whole cloves
1 Teaspoon Ajwain seeds
1 Teaspoon Fennel seeds
6 Cardamoms
Other Ingredients
1 Teaspoon Ginger powder
¼ Teaspoon Nutmeg powder

2 + 2 Tablespoons Olive oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
3 Green Chillies or Habanero Chillies - pierced
1 Green Chilly - finely chopped
2 Medium Tomatoes - blended

2 Tablespoons Tomato paste
1 Tablespoon Grated Ginger
500 Ml Chicken Stock
¼ Cup Pumpkin Seeds - ground to fine powder

500 Grams Spinach - chopped
¾ Teaspoon Salt or to taste
Method

Season the chicken with the roasted powdered spices along with ground ginger, nutmeg and half the amount of salt.
Heat 2 tablespoons of the oil in a large frying pan over medium flame, fry the chicken until nearly cooked through and browned on both sides, remove from the pan. Keep aside along with the juice's.

Heat the other 2 tablespoons of oil and sauté the onion and garlic , ginger over medium heat until softened. Add the chopped green chillies, blended tomatoes, tomato paste, salt and cook for 3 -5 minutes until cooked. Add the stock and ground pumpkin seeds and taste for seasoning. Stir in the chicken and pierced green chillies cook for 5 minutes.
Simmer over medium-low flame for 20 minutes. Stir in the spinach and cook until wilted- for about 5 minutes. Serve Gboma Dessi with rice, potatoes, or polenta.

Labels: Togolese, West African, Chicken, Main course, International Cuisine, Spinach, Eat The World, Keto, Low Carb

Check out all the wonderful Togo 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 Togo.

Crevettes aux Poivrons by A Day in the Life on the Farm
Gboma Dessi by Culinary Cam
Togolese Gboma Dessi by Sneha's Recipe
Zowey (Togolese Spicy Peanut Balls) by Amy's Cooking Adventures

1 comment

Upside Down Apricot Bundt#Alphabet Challenge

In: Alphabet Challenge, Apricots, Bundts

When my favorite apricots are in season, this apricot cake is the first on my baking list. Pretty basic upside down fruit cake , except this one is very soft , almost melt in your mouth,with a little tanginess from apricots. A real treat for apricot lovers and the apricot cake itself looks just gorgeous and so appetizing.

1 Cup Measurement = 250 Ml

Ingredients
75 Grams Butter
1½ Cups Sugar
1/3 Cup Water
2 Large Eggs
1/3 Cup Sour Cream
½ Teaspoon Grated Lemon zest
½ Teaspoon Vanilla Essence
1 Cup All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
Firm Ripe Apricots - see my notes
Confectioners’ sugar for dusting - optional
Method
Preheat the oven to 180°C
Generously butter a bundtpan and arrange the apricots in the dish.

Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup

Combine ¾ cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, swirl the pan but don’t stir. Pour evenly over the apricot slices.

In a mixing bowl beat the butter and the remaining ¾ cup of sugar until light and fluff
Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined
Sift together the flour, baking powder and salt, add to the mixture in 2 batches, mix until combined.
Pour the cake batter evenly over the apricot slices.

Bake 40-45 minutes or until a toothpick inserted comes out clean.

Cool for 5 - 10 minutes, then turn the cake onto a flat plate
Dust with confectioners sugar before serving. Enjoy!!

My Notes
Use apricots as many as you need to cover the bottom of the pan.
This same cake can be made with sliced apples, plums, nectarines or peaches. When choosing fruit for the cake, make sure they are not too ripe so they don’t produce too much juice and make the cake soggy.

Labels: Alphabet Challenge, Apricots, Upside Down, Bundts, Cake

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

A Messy Kitchen: Apple Bourbon Upside Down Cake
A Day in the Life on the Farm: Black Forest Upside Down Cake
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Pumpkin Ancho Unsweetened Cocoa Chili
Blogghetti: Jumbo Upside Down Pineapple Muffins
Culinary Cam: Sea Urchin Crostini
Karen’s Kitchen Stories: Ube Pandesal
Mayuri’s Jikoni: Udon Noodle Salad
Food Lust People Love: Umeboshi Calamansi Lime Juice
Sneha’s Recipe: Upside Down Apricot Bundt
Jolene’s Recipe Journal: Upside Down Bacon Apple Pancake

4 comments

Keto Masala Beef Steaks#SundayFunday

In: Beef, Caramelized Onions, Indian Style

This is one of those fabulous & delicious dishes which has just pantry ingredients, no prep but easy to make. If you love caramelized onions then dish brings a lovely sweetness and flavor. The sweetness of the onions, combined with the spicy masala is yum!

Ingredients

½ kg Boneless Beef - cut into thick slices
2 Medium Onions - sliced
5 Red Or Green Chillies - slit
2 Tablespoons Ginger Garlic paste
1 Teaspoon Red Chilly powder
½ Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
3 Tablespoons Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Olive Oil
Method

Heat oil in a pan and add onions and a pinch of salt and fry till nicely caramelized. Remove and keep aside. In same pan add half of the caramelized onions, sliced meat, ginger garlic paste, green chillies, turmeric, chilly powder and salt into a saucepan and add a very little water. Bring to a boil, then cover and lower flame. Cook till meat is tender for about an hour to 1½ hours . Remove cover and dry up to your preference.

Then add the caramelized onions back to the pan. Stir well to coat the meat well with the onions, add garam masala and fry well on medium high heat till the meat is nicely browned and the masala and onions are nicely coating the beef. Arrange the beef on a platter. Garnish with chopped coriander leaves. Serve & Enjoy this with bread, parathas, chapattis or dal and rice. Leftovers taste even better the next day.
Try this and I am sure you will be making over and over again and will become your go to dish to cook.