Keto Halloween Eggy Spiders#SurndayFunday

What do you experience when you see spiders.. does your skin crawl or do you panic! But these edible keto eggy spiders are delight quick and easy to make. Having a Halloween party, you could even get your guests to help decorate and create these spidery snack.
Ingredients
6 large Eggs -  boiled
18 Black Olives
1 Teaspoon Chilly powder
Method
Peel and halve the boiled eggs lengthwise. If the eggs have been freshly boiled, allow them to cool first.
Cut all the black olives in half, lengthwise to form the bodies of the spiders. Cut some of the halves into semi-circular lengths, to form the spider legs. Arrange an olive half, with three legs either side on top of each egg half.
Sprinkle with chilly powder, serve, and enjoy the Halloween fun of your eggy spiders.
Labels: Egg, Black Olives, Sunday Funday, Halloween, Appetizer, Party pleasers, International Cuisine

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Keto Tacos With Meatballs#SundayFunday

Build you own Keto Meatballs tacos they are seriously good in tacos– they fill them up nicely and make delicious mouthfuls of juicy flavor. Add mayonnaise, crisp and crunchy veggies and see the expression on their faces when they are enjoying these tacos.. so yummy!
Made 10 Meatballs
Ingredients 

250 grams Ground Pork -or whichever meat your prefer
1 Teaspoon Black Pepper powder
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
1 - 2 Tablespoons Olive Oil/Bacon Fat for frying
Low Carb Tortillas / Flatbread- as required 
Cheese Spread
Shredded Carrot, Cucumber
Thinly Sliced Onion, Tomato & Avocado
Mayonnaise
Sriracha Sauce

Method
In a large mixing bowl add all the dry spices mix along with the ground pork, salt and give everything a good mix. Take a small ball of the mix and make meat balls.

Heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on each side till fully cooked.
Take a low carb taco size flatbread ( see recipes on my blog), apply cheese spread to the base, then add the avocado, meat balls, then the shredded cucumber, carrot, onions, a drizzle of mayonnaise & Sriracha sauce on top.
Fold & Enjoy!!
Labels: Mexican, Sunday Funday, Tacos, Pork, Meatball, Appetizer, Main course, Keto, Low Carb, International Cuisine

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Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...
Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream 
1 Teaspoon Green Chutney

Method
Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip
Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets 
Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome. 
Labels: Tender Coconut Meat,Kebabs,Starters,Chutneys & Dips, Alphabet Challenge, Vegetarian, Vegan, Gluten free, Indian
Let's see what other recipes are being served in alphabet "T" today..
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Chicken Tenders with Crushed Fritos
A Messy Kitchen: Blackberry Tiramisu
Karen’s Kitchen Stories: Chicken Teriyaki Rice Bowls
Food Lust People Love: Stuffed Turkey Cutlets
Jolene’s Recipe Journal: Taco Tater Skins
Sneha’s Recipe: Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
Palatable Pastime: Thai Basil Chicken (Gai Pad Krapao)
Culinary Cam: Toasted Croutons
Mayuri’s Jikoni: Tomato Onion Chutney
A Day in the Life on the Farm: Tomato Tart
Blogghetti: Turkey Cuban Sandwich Puffs  

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Milk Cream#SundayFunday

A dainty, delicate, taste so good, looks elegant , melt in mouth and is irresistible milk sweet. Milk cream is a must Christmas sweet in every East Indian household. Loved by all - children as well as adults. Its a sweet made with milk, the process is tedious and requires lots of patience but the end product is really worth the effort taken. Again this is another sweet which has no eggs, a complete vegetarian, eggless and gluten free.
Ingredients
A Liter Of Milk - (I used Full Fat milk)
400 Grams Tea Sugar
2 Tablespoons Cashew nut powder
1 Tablespoon Rose water
1 Tablespoon Ghee

Method
In a heavy bottomed base kadai or pan boil the milk and stir continuously till it reduces half of its quantity on a very low flame stirring constantly with a wooden spoon, taking care it doesn't stick to the bottom. 
Add the sugar, continue stirring till the sugar melts and again reduces , half of its quantity.
Now add the cashew powder and keep stirring it continuously, till it thickens, add ghee, continue stirring.
Once it starts leaving the sides take a teaspoon full and check if you can roll it into a soft ball if its rolled easily, the mixture is now ready or when touched does not stick to your hand.
Transfer to the greased plate and before it cools completely.
Form small balls and press into silicon moulds - shapes of your choice.
Take them out of the mold.
Store in a container, 4 to 5 days at room temperature and then refrigerate (not in the freezer).
My Notes
Stir this continuously on very low flame, to achieve a beautiful white color. Do not add too much of cashew powder if you want it white and creamy.
Labels: Christmas Sweet, Gluten free, Cashewnuts, East Indian, Festival Sweets, Milk, Sunday Funday, Indian, Eggless, Candy

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Shami Kebabs#AlphabetChallenge

This is a quick & easy method of making Shami kebabs. In this boiled dal is used since it will make this easy and cooks quickly, and the flavor because of overcooking is lost if we use uncooked dal. These kebabs are so soft and delicious.
Serves 8
Makes around 15 to 16
Ingredients

1 Tablespoon Oil
½ kg Beef Mince - can use Lamb/Mutton/Chicken
125 Grams Chana Dal - soaked
1 Inch Big Piece Ginger - roughly chopped
5 Cloves Garlic - roughly chopped
6 - 8 Whole Red Chilies - do not break them into pieces
2 Medium Onion - sliced
3 Green chilies - finely chopped
1 Teaspoon Salt
1 Cup Water 
Whole Spices
2 Cinnamon Sticks - make small pieces
10 Cloves
3 Brown Cardamoms
4 Green Cardamoms
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Pepper corns
1 Bay Leaf
Other Ingredients
2 Tablespoons Coriander leaves- finely chopped
2 Tablespoons Mint leaves - finely chopped
For Frying
2 Eggs - lightly beaten
Oil as required
Method
In a pressure pan add the soaked and washed chana dal and cook till the dal is done but yet firm. Drain and keep aside.
In a same pressure pan heat oil add ginger, garlic and mince fry well on medium low flame, then add all whole spices, Kashmiri red chillies, onions, green chillies, add boiled gram dal, then fry well add salt , water and cover it with a lid and let it cook till the mince is done. Open the lid and dry up all the water. The mince should be dry and free of moisture. Cool it then grind it in small mixer jar little quantity at a time till it forms a smooth paste, Take it out on to bowl now feel for any whole spices ( because the some of the spices do not grind to a paste, however much time you will grind it) remove and discard them. Mix all well taste for salt, add finely coriander leaves and mix well.
Divide this into equal portions and roll it into a ball then flatten and make slightly thick kebabs. Smoothen the edges. Like wise make all and keep aside. At this stage you can freeze them ( see notes) .
For Frying 
Heat oil in broad frying pan.
In another bowl beat eggs add and pinch of salt and red chilly powder.
Dip each kebab in egg mixture, fry till golden on medium high flame on both sides. Serve with onion, tomato rings and sprinkle of mint leaves.
These are so soft and mouth melting, handle them gently while serving. Enjoy with green chutney or Sriracha sauce.
My Notes
At this stage you can freeze ( see notes) them in a single layer in a tray when they harden then store in a airtight container.
When you want to fry them., Dip them egg and shallow fry in hot oil. ( all is cooked so fry in hot oil) Do not thaw them or else it will disintegrate when you are frying.
Labels: Alphabet Challenge, Mince, Kebabs, Appetizer, Indian, Beef, Keto, Low Carb
Let's take a look at the other Alphabet "S recipes" being shared today.....
Blogghetti: Air Fryer Sausage Balls
Culinary Cam: Buttermilk Shortcakes with Macerated Berries
Food Lust People Love: Cheesy Sausage and Egg Casserole
Karen’s Kitchen Stories: Cold Sesame Noodles
Mayuri’s Jikoni: Schezwan Sauce
Sneha’s Recipe: Shami Kebabs
A Day in the Life on the Farm: Southern Style BBQ Shrimp
Magical Ingredients: Spanakoparatha
A Messy Kitchen: Strawberry Mint Spritzers
Jolene’s Recipe Journal: Summer Squash Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken  

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