Sneha's Recipe

White Chicken#AlphabetChallenge

In: Alphabet Challenge, Cashewnuts, Chicken

This is a chicken dish in white gravy, hence it is called White chicken. It can be made with boneless or with bones, it will still taste delicious. I, have used chicken with bones and this dish was too yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream. It's a Mughlai cuisine and makes a fantastic party dish and mildly spiced.

Ingredients

½ kg Chicken - cut into medium pieces
2 Medium Onions - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus
¼ Cup Warm Milk
Whole Spices

1 Bay leaf

1 Big Brown Cardamom

2 Green Cardamoms

2 Cloves

2 Black peppercorns

1 Teaspoon Cumin seeds

1 Stick Cinnamon
Oil as required
Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for half hour.

Soak the cashewnuts and poppy seeds in ¼ cup warm milk for at least half hour. Then grind this to a fine paste with the milk. Keep aside.

Saute the onions in 2 tablespoons oil, till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground onion and spice paste and saute till oil surfaces. Add the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan. Drizzle a little cream.

Garnish with sprigs of mint leaves and serve it with Hyderabadi Parathas or naan or any crusty bread.

Enjoy...

Labels: Chicken, Mughlai Cuisine, Cashewnuts, Poppy seeds, Alphabet Challenge

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

Karen’s Kitchen Stories: Chocolate Mint Whoopie Pies
Jolene’s Recipe Journal: Cranberry Wild Rice
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Butternut Squash Soup with Whiskey
A Messy Kitchen: French Onion Sausage and White Bean Bake
Culinary Cam: Frisky Whiskey Chocolate Cake
Blogghetti: Homemade White Gravy Mix
A Day in the Life on the Farm: Sausage and Wild Rice Stuffed Acorn Squash
Mayuri’s Jikoni: Waldorf Salad
Food Lust People Love: Welsh Rarebit Potatoes with Cavolo Nero
Palatable Pastime: Warm Potato Salad with Kielbasa
Sneha’s Recipe: White Chicken

8 comments

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.