Keto Stuffed Cheesy Omelette With Sour Cream#Foodieextravaganza

This recipe doesn’t require flour (is gluten free) you can add the veggie to your choice and taste. A quick and easy makes an excellent Keto breakfast or a filling meal. Though this is mostly had for breakfast, I had it for my dinner, it was filling, cheesy and satiating.

Serves One
Ingredients
2 Large Eggs
1 Tablespoon Heaped Sour Cream
1 Spring Onion - finely chopped
1 Tablespoon Chopped Dill
1 Green Chilly - finely chopped
1 Tablespoon Each Chopped Green & Red Capsicum
4 Mushrooms - sliced
A Pinch Turmeric powder
1 Tablespoon Butter
Salt to taste
2 -3 Tablespoons Shredded Cheese

Method

In a pan heat a teaspoon of butter and sauté together the, onion, dill, green chilly, mushrooms, salt well. Sauté till the mushrooms are cooked. Remove from the pan and let is cool. In a large bowl break in the eggs, add sour cream and turmeric powder, beat it well with a fork or whisk to make it lightly and fluffy.

Heat butter in a frying6" pan and when hot pour in the egg mixture. Cover and let it cook on low flame for 3 - 4 minutes.  

Add the filling on one side of the omelette,  

spread the cheese on top.

Then fold it and cook till the sides is light golden. Take it on to a serving plate.

Enjoy with a generous helping of salad or steamed green beans.

This an healthy, delicious and filling omelette. 
Labels: Breakfast, Main course, Omelette, Keto, Low Carb, Sour Cream, Dill, Spring Onion, Serves One, Foodie Extravaganza Party

In Foodie Extravaganza Party is celebrating National Egg Month for January, here are recipes for the event.    

 

Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime   

Spicy Pork Gravy - Kerala Style#SundayFunday

This Pork recipe has a thick consistency gravy, which comes from the fried onion. This is very tasty, each Christian household in Kerala has their own treasured recipe of making this dish. In this dish I, have added just a teaspoon of brown vinegar and it gave this Pork an absolute divine taste. Try this and you will enjoy it.

Ingredients
½ Kg Pork – cut into medium pieces
2 Large Onions – sliced
½ Teaspoon Fennel seeds powder
2 Green Chillies – cut into pieces
1½ Tablespoons Ginger Garlic paste
1 Large Tomato – sliced
½ Teaspoon Heaped Red Chilly powder
½ Teaspoon Heaped Black Pepper powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
1 Teaspoon Garam Masala powder
1 + 1 Sprigs Curry leaves
3 Tablespoons Oil
½ Teaspoon Level Salt
1 Teaspoon Brown Vinegar - Optional

For the Pork Marination
1 Teaspoon Red Chilly Powder
1 Tablespoon Coriander Powder
½ Turmeric powder
½ Teaspoon Level Salt
½ Cup Water

Method  

For the Pork Marination 

Wash the pork well and drain it.
In a bowl mix the ingredients together to make paste, add the pork and keep it in the refrigerator for at 3 hours or best overnight.

After the marinated time cook the Pork (see notes).

In the meanwhile as the pork is cooking lets prepare the gravy.

Heat oil in a kadai, add onion and curry leaves, till the onions turn brown but not crisp. Then add fennel powder, green chilly and cook for a minute or two.
Add ginger garlic paste, tomato, red chilly , turmeric, coriander , pepper and garam masala powders and salt and ½ cup water. Mix well and cook till the tomatoes are mushy and oil leaves the sides. Keep this aside till the pork is cooked.

When the pork is cooked, add the prepared gravy and mix well. Cover and let is simmer again on low flame for 5 minutes or till oil surfaces. Then add the vinegar and 1 or 2 whole green chillies de seeded, simmer again for a minute or two. Then switch of the flame, add the sprig of curry leaves, cover. Serve hot .

Enjoy with rice or rotis, soft dosa or appams of your choice. This taste even better the next day.

My Notes

If you have time I would suggest that you marinate the Pork overnight in fridge or for at least 3 hours.

I have cooked the Pork in a mud handi (treezal), for approximately an hour or more, on low flame with water on the lid. Stir this in between after every 15 minutes to check the water content or else pour the hot water from the lid, again place some fresh water on lid. I always cook the Pork like this. If you are in a hurry place it in a pressure cooker.

Labels: Pork, Kerala, Sunday Funday, Main course, Indian

 Sunday Funday we are sharing Meat Dishes, check the recipes made by us.

A Modern Hippie Pot Roast by Culinary Cam
Beef Tenderloin with Red Wine Dijon Cream Sauce by Karen’s Kitchen Stories
Braised Beef with Sauerkraut and Sizzling Potatoes by Palatable Pastime
Chicken Daube by A Day in the Life on the Farm Roman-Style Meatloaf by Amy’s Cooking Adventures
Spicy Pork Gravy - Kerala Style by Sneha’s Recipe

Keto Bullet Coffee#SundayFunday

This is my version of making this Keto Bullet Coffee. If you have this made with cream then you will not fill hungry and want to eat any thing else. It fills your tummy and satisfices your hunger pangs. If you want to add any sweetener feel free to add according to your taste, I have not added it.

Serve One
Ingredients
50 Ml Hot Water
2 Sachets Instant Coffee Powder- 14 gram each
100 Ml Full Fat Milk
150 Ml Whipping Cream
1 Teaspoon Butter

Method

Heat the water and milk, when hot add the cream and let it heat till it starts to scald at the sides. Then add the coffee powder and butter whisk with a hand blender till frothy. 

Enjoy with a dusting of unsweetened cocoa powder.
Labels: Keto, Coffee, Sunday Funday, Bullet, Serves One

For Sunday Funday our theme is Hot Hot teas, coffee or drinks!   

• Chocolate de Agua from Christmas Tree Lane
• Fernet Hot Toddy from Amy's Cooking Adventures
• Gløgg (Danish Mulled Wine) from Culinary Cam
• Keto Bullet Coffee from Sneha's Recipe
• Orange Hot Chocolate from A Day in the Life on the Farm
• White Mocha from Palatable Pastime

Nawabi Mutton Paya Stew#SoupSwappers

Nawabi Mutton Paya Stew is a Keto/Low Carb recipe cooked in creamy nutty gravy to tantalize your taste buds. A very unique recipe to try on your weekends. This is a famous Hyderabadi stew recipe made using mutton/lamb trotters and cooked along with a paste of roasted nuts. This is a super delicious and creamy stew, try it and you will love it!

Serves 7 - 8
Ingredients
To Cook The Paya
6 Mutton Paya/ Lamb trotters
1 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Salt
2 Cups Water
For The Gravy / Stew
To Fry & Grind To Fine Paste
1 Medium Onion - sliced
30 Whole Cashewnuts
40 Whole Almonds
20 Whole Pistachios
6 Green Chillies
2 Teaspoon Desi Ghee
3/4 Cup Yogurt
Other Ingredients
2 Tablespoons Desi Ghee
½ Teaspoon Shahajeera/Caraway seeds
½ Teaspoon Whole Gree Cardamoms
3 Sticks Cinnamon
2 Cloves
½ Teaspoon Whole Black Peppercorns
1 Tablespoon Ginger Garlic Paste
½ Cup Fresh Cream
½ Teaspoon Garam Masala powder
½ Teaspoon Teaspoon White or Black Pepper powder
Chopped Coriander Leaves to garnish

Method

Rub the paya well with whole wheat flour, rubbing the flour on the skin to remove any hair. Then wash them well in clean in running water 3 - 4 times.
Add the paya to a pressure cooker along with turmeric powder, salt, ginger garlic paste, water, take one whistle on high flame , lower the flame and keep on 25 - 30 minutes or till the trotters turn 90% tender. Once cooked keep aside.

In another pan heat ghee sauté the onions, cashew nuts, almonds, pistachios peeled, green chilies till the onion are translucent, taking care not to brown them or else it will change the color of the stew. Once cooled grind this with the yogurt to a fine paste. Keep this aside. 

In same pan add 2 tablespoons ghee to it add all the whole spices like shahajeera, cardamom, cinnamon sticks, cloves and black peppercorns, sauté for a second. Add ginger garlic paste, sauté till raw smell disappears. Now add the ground paste and sauté till raw smell of nuts disappear. Add the cooked trotters and all the stock cpook for 3 -4 minutes. Then add a cup of water ( or according to the gravy consistency) and salt to taste. Cook till trotters turn tender. When trotters turn tender then open lid and add chopped coriander leaves, fresh cream, garam masala powder and pepper powder mix it wel and cook under low flame covered for 5 minutes, stirring in between.

Nawabi Mutton Paya Stew is ready to serve.

Enjoy it along with pulkas or paratha or rice.
Labels: Stew, Paya, Trotters, Mutton, Soup Swappers, Fresh Cream, Hyderabad, Keto, Low Carb, Healthy, Main course, Indian

For Soup Swappers our theme is Milk & Cream Soup/Stew

• Broccoli Cheese Soup in a Bread Bowl by A Day in the Life on the Farm
• Cream of Tomato Soup from Karen's Kitchen Stories
• Nawabi Mutton Paya Stew from Sneha's Recipe

Eggless Ginger Banana Bundt#BundtBakers

When Banana gets over ripe we don't like to eat them . That's the time when they are perfect for making cakes or some desserts. Whenever there are over ripe bananas at home, I bake a cake or make banana fritters. This eggless version of banana ginger cake makes a soft, moist & wonderful cake.

Ingredients
1½ Cup All Purpose Flour
3 Over Ripe Bananas - mashed
¾ Caster Sugar
¼ Cup Fresh Cream
2 Tablespoons Milk
200 Grams Butter
1 Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Ginger Powder
1 Teaspoon Vanilla extract
¾ Cup Walnuts - chopped fine

Method

Sieve together flour and baking powder, baking soda, ginger powder.
Beat sugar, butter ,cream and milk together then add the vanilla extract.
Then add the walnuts and fold in the flour.

Gently mix well then pour in greased bundt mold and bake for 40 minutes at 180°C or until a tooth pick inserted comes out clean. 

Cool the cake, then unmold.

Slice, Enjoy this soft moist and yummy cake!

Labels: Eggless, Bundt, Banana, Ginger, Bundt Bakers

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Twisted Gingerbread Bundts

• Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
• Eggless Ginger Banana Bundt by Sneha's Recipe 
• Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
• Pumpkin Gingerbread by Palatable Pastime
• Bourbon Gingerbread with Lemon Curd byCulinary Cam