Sneha's Recipe

Keto Baked Buffalo Cauliflower Steaks With Chicken

In: Cauliflower, Chicken, Holiday Side Dish

Keto Baked Buffalo Cauliflower Steaks With Chicken are grilled crispy yet tender. They are protein packed, filling and delicious. You will love these.

Ingredients

4 Cauliflower Steaks
2 Tablespoon Buffalo Sauce
2 Boneless Chicken Thighs - cut into small
Salt to taste
2 Tomatoes - thickly sliced
Grated Mozzarella Cheese - as required
Chopped Coriander Leaves - for garnishing
Method

Marinate the chicken in buffalo sauce and salt to taste. Keep aside to marinate for at least 30 minutes.
Leaving the stalk in place, slice your cauliflower in half first then slice the halves into steaks.
Parboil the cauliflower steaks in salted water, drain and keep aside. Let it cool completely.

In a baking tray arrange the cauliflower steaks. Place a little of marinated buffalo chicken on each steak. Place a thickly sliced tomato on top. Place this in the oven at 180°C with both elements on for 12 - 15 minutes. Remove add the grated mozzarella cheese and put it back in the oven till the cheese melts for about. Remove, cool & Enjoy!!

Labels: Holiday Side Dish, Keto,Low Carb, Side Dish, Chicken, Cauliflower

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Wednesday Holiday Side Dish Recipes

Sauteed Kale with Bacon by Hezzi-D's Recipe Box
Copy Cat Texas Roadhouse Seasoned Rice by A Day in the Life on the Farm
Keto Baked Buffalo Cauliflower Steaks With Chicken by Sneha's Recipe
Easy Southern Fried Okra by A Kitchen Hoor's Adventures
Pomegranate Pani Puri by Magical Ingredients

1 comment

Taiwanese Pork Chops - Keto

In: Asian Cuisine, Holiday Side Dish, Keto

Packed with flavors, this Asian inspired pork chops will be a tasty addition to your meal. I, adapted this recipe to make it keto friendly.

Ingredients
1 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce or Coconut Aminos
8 Large Cloves Garlic - pounded to a coarse paste
2 Teaspoons Sake or Rice Wine Vinegar
2 Tablespoons Five-Spice Powder
½ Teaspoon Red Chilly Powder
4 Skinless Pork Chops
4 Tablespoons Almond Flour or Oats Fiber Powder
1 Tablespoon Oil - for frying
Method

Combine soy sauce, garlic, sugar, sake, 2 tablespoons water, red chilly powder and five-spice powder in a large bowl. Set aside.
Using a kitchen mallet or a rolling pin, pound pork chops until ⅛ inch thick. Score near the edges to prevent curling when fried. Marinate pork in soy sauce mixture, coverit and refrigerate it for an hour at least.
Remove each pork chop from the marination, coating each piece well with oats fiber powder. Refrigerate for another 15 minutes.

Add the chops to the pan and let them sear on both sides, turning once. This should take about 4 minutes on each side, until a golden brown crust is formed. Drain on a paper towel-lined wire rack.
Easy and delicious! Serve with cauliflower rice or keto mashed potatoes. Enjoy !!

Labels: Asian Cuisine,Pork Chops,Holiday Side Dish, Keto, Low Carb

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Monday Holiday Side Dish Recipes

Roasted Vegetables with Bacon and Pumpkin Seeds by Hezzi-D's Recipe Box
Squash, Apple, and Cranberry Casserole byA Day in the Life on the Farm
Butternut Squash Gratin by Karen's Kitchen Stories
Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
Taiwanese Pork Chops by Sneha's Recipe
Cranberry Salsa by Art of Natural Living
Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
Longhorn's Smoky Crispy Honey Butter Brussels Sprouts by Jen Around the World
Cranberry Masal Puri by Magical Ingredients

2 comments

Sweet Potato Patties#SundayFunday

In: Appetizer, Kids delight, Potato

These patties are tasty, nutritious, pan fried with just minimal oil. A perfect snack or appetizer for vegetarians.
Ingredients

2 Cups Grated Potatoes - boiled
400 Grams Grated Sweet Potatoes - boiled
1 Tablespoon Desiccated Coconut
1 Teaspoon Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Ginger Garlic paste
1 Green Chilies - finely chopped
1 Small Onion - finely chopped
4 Tablespoons Coriander leaves - finely chopped 4 tbsp
4 Tablespoons Corn flour
1 Teaspoon Coriander powder
½ Teaspoon Mustard seeds
1 Tablespoon Oil
Oil for frying
Bread crumbs as required
Method

Bake the sweet potatoes and potatoes.
Grate the sweet potatoes and potatoes, mix in salt to taste. Heat a tablespoon oil in a wok, add mustard seeds, crushed red pepper, chopped onion, chilly powder, coriander powder desiccated coconut, ginger garlic paste, chopped green chilies cook for 5 minutes, remove, cool, Add this to the grated potatoes mix well, make into balls, then into flat disc.

Make a thin slurry with water and cornflour, dip each patty in slurry then roll in bread crumbs.

Pan fry them in little oil as possible on medium high flame till golden on boths sides. Serve hot with chatni of your choice.

Labels: Sweet Potato, Potato, Appetizer, Snack, Kids delight,Sunday Funday, Vegetarian

For Sunday Funday we are sharing recipes with Sweet Potatoes.

Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry
A Day in the Life on the Farm: Black Bean and Sweet Potato Chili
Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes
Mayuri's Jikoni: Shakkariya Nu Shaak
Culinary Cam: Spiced Sweet Potato-Red Lentil Stew
Sneha's Recipe: Sweet Potato Patties
Sid’s Sea Palm Cooking: Sweet Potato Sushi

5 comments

Pork Korma#SundayFunday

In: Indian, Pork, Sunday Funday

This Pork Korma is very tasty and easy to make. Try it and I am sure you will enjoy it.

Ingredients
½ Kg Pork - cut into medium pieces
3 Tomatoes skinned
1 Bay leaf
1 Teaspoon Vinegar
1 Tablespoon Ghee
For The Masala
3 Onions lightly fried
1 Teaspoon Cumin seeds
6 Cloves Garlic
½ Inch Piece Ginger
2 Big pieces of Cinnamon
4 Cardamon's
4 Cloves
7 Dried Kashmiri Chillies
Method

Grind the masala ingredients to a fine paste. Heat ghee in a pan add the chopped tomatoes, bay leaf and fry till tomatoes are soft. Add the ground paste and fry till oil leaves the sides. Add the pork and and a cup of water. Cover and cook till done. Season it with vinegar.

Serve hot.

Labels: Pork, Sunday Funday, Indian

For Sunday FunDay -theme is Hunter/Gatherer.

Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories
Dried Rosemary from Sid's Sea Palm Cooking
Momiji Tempura ;from Culinary Cam
Pork Korma from Sneha's Recipe
Roast Pheasant Crowns from Food Lust People Love
Urban Foraged Stovetop Potpourri from Amy's Cooking Adventures
Venison Tater Tot Shepherd's Pie from A Day in the Life on the Farm

2 comments

Vangi Bath Masala - Homemade#AlphabetChallenge

In: Alphabet Challenge, Homemade, Karnataka

This is a recipe from Karnataka. This spice blend is so flavorful and fragrant, easy to make and a versatile masala, can use this to make other masala bath with the veggies you like. This masala has no preservative or added color.

Try this flavorful masala and you too will love it.
Ingredients
¼ Cup Chana dal
¼ Cup Urad dal
12 Bedki Red chillies or Adjust according to your taste
1 Tablespoon Heaped Coriander seeds
1 Tablespoon Heaped Poppy seeds
1 Tablespoon Heaped Dry Coconut grated or 8 - 10 slices
1 Stick Cinnamon
6 Cloves
1 Cardamom
A Sprig Curry Leaves
Method

Heat a teaspoon of oil in a pan and fry each of these ingredients - chana dal, urad dal, poppy seeds, coriander seeds, dry coconut, cinnamon, cloves, cardamom, curry leaves and red chillies, separately on low flame until they release an aroma and turn red. Remove from pan and keep aside.

Once they cool down, grind all the ingredients into a fine powder. Ta daa.. Vangi Bath Masala is ready .
Store the powder in an air tight container and use it for making Vangi Bath or any other masale bath / rice with the vegetable of your choice.