Sneha's Recipe

Aloo Phulkopir Dalna#AlphabetChallenge

In: Alphabet Challenge, Bengali, Indian

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.

Ingredients
1 Medium size Cauliflower - cut into small florets
2 Large Potatoes- peeled, cubed
1 Large Tomato - skinned, chopped
1 Teaspoon Cumin seeds
1/2 Teaspoon Asafoetida
1 Bay leaf
2 Tablespoon Ginger - grated
½ Teaspoon Turmeric powder
1 Teaspoon Chilli powder
1 Teaspoon Cumin powder
1 Tablespoon Coriander powder
½ Teaspoon Garam Masala powder
2 Tablespoon Coriander leaves - chopped
2 Tablespoons Oil
2 Tablespoons Ghee
Salt to taste
Method

Immerse the cauliflower in warm water for 10 minutes, then rinse and keep aside.
Heat oil and ghee in a pan , add the cumin seeds, bay leaf and stir fry for a second add the turmeric, asafoetida, red chilly powder, ginger and little water fry for two minutes till moisture evaporates. Then add the potatoes and fry on high flame till the potatoes are slightly brown. Once the potatoes are lightly fried, add the cauliflower florets, mix well. Add salt, tomatoes stir for a minute or two. Cover and cook on medium flame for about five minutes.

Add cumin , coriander powder, mix well. Add little water, cover and cook for two-three minutes. Add more water, enough to make a thick gravy. Cover and cook, for five minutes. Check and see if the the cauliflower and potatoes are cooked well. Add the garam masala powder. Turn off the heat.

Garnish with coriander leaves. Serve steaming hot with steamed rice and fried papad.

Labels: Alphabet Challenge, Vegetarian, No Onion No Garlic, Bengali, Indian, Main course, Sabzi

Let's take a look at the recipes being shared today with Alphabet "A"
Jolene’s Recipe Journal: Aglio e Olio Pasta
Sneha’s Recipe: Aloo Phulkopir Dalna
Karen’s Kitchen Stories: Apple Latkes
A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette
Blogghetti: Apple Pie Tacos
Magical Ingredients : Artichoke Baby Greens Dip
Mayuri’s Jikoni: Avocado, Bean & Mango Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes
A Messy Kitchen: Dianna’s Almond Cake
Food Lust People Love: Roasted Asparagus Soup
Culinary Cam: The Polarizing Anchovy + Egg Salad

8 comments

Boiled Egg Sandwiches#SundayFunday

In: Appetizer, Bread Slices, Hard Boiled

These are classic egg salad sandwiches , which is loved by everyone, It's simple Egg Salad Sandwich recipe easy to make, easy to customize, a winner for kids and adults alike.

Ingredients

8 Hard Boiled Eggs - finely diced
1 Cup Mayonnaise
¼ Teaspoon Onion powder
½ Teaspoon Salt
1 tsp Mustard powder
¼ Teaspoon Garlic powder
¼ Teaspoon Black pepper
1 Teaspoon Dill - finely chopped - optional
White Bread Slices - as required
Method

In a bowl, mix the eggs, mayonnaise, onion powder, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate few hours. To serve, spread equal amounts on the slices bread; top with remaining bread slices to make sandwiches. Wrap them in damp cloth and place it in a zip lock bag. Refrigerate these for at least 2 - 3 hours. Before serving cut off the sides and then cut them in triangles. Serve and enjoy!! Prefect for a party or picnic or just a get to gather.

Labels: Hard Boiled, Bread Slices, Mayonnaise, Appetizer, Kids delight, Tiffin, Sandwiches

An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
Boiled Egg Sandwiches by Sneha's Recipe
Cranberry Brie Bites by Mayuri's Jikoni
Fried Cheesy Pickles by Amy's Cooking Adventures
From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
Scotch Quail Eggs by Food Lust People Love

5 comments

Hot Chocolate With After Eight Peppermint#SundayFundy

In: Chocolate, Hot Chocolate, International Cuisine

Make this rich and creamy After Eight Peppermint Hot Chocolate as it’s the ultimate decadent chocolate drink. It also has pieces of the After Eight chocolate on top for a delicious hot beverage!

After Eight chocolates are thin dark chocolate squares filled with peppermint flavored fondant cream and are so good.

I love After Eight chocolates and chocolate with peppermint are a classic pairing, when add that to a homemade hot chocolate, you’ve just made a decadent hot beverage that anyone will love.

Serves One
Ingredients
1½ Cup Milk
1 Teaspoon White Sugar - optional
½ Teaspoon Coffee powder
1 Tablespoon Unsweetened Cocoa Powder
1 After Eight Chocolates
Whipping Cream (optional)
2 After Eight Chocolates - for garnishing
Method

In a heavy saucepan boil the milk. Add in cocoa powder, and sugar. Stir continuously until the sugar melts, then add the coffee powder, mix it well. Switch off the flame.
Place an After Eight chocolate in the bottom of your mug, add in your hot chocolate, then stir it thoroughly until the chocolate has melted into your drink. Garnish with whipping cream and After Eight chocolate.

It’s very simple to make this sweet minty bliss treat!
Make this rich and creamy After Eight Peppermint Hot Chocolate as it's the ultimate decadent chocolate drink. It also has pieces of the After 8 chocolate on top for a delicious hot beverage!

Labels: Peppermint, Chocolate, Hot Chocolate, Sunday Funday, Juices, International Cuisine, Serves One

Candy Cane Bark from Sid's Sea Palm Cooking
Candy Cane Meringue Kisses from Food Lust People Love
Chocolate Peppermint and Chocolate Chip Cookies from Karen's Kitchen Stories
Chocolate Peppermint Thumbprint Cookies from Mayuri's Jikoni
Hot Chocolate With After Eight Peppermint from Sneha's Recipe
Mint Chocolate Cookies (Biscuits) from Amy's Cooking Adventures
Painted Peppermint Cookies from Culinary Cam
Peppermint Patty Surprise Cookies from A Day in the Life on the Farm

7 comments

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

In: Air Fryer, Appetizer, Chicken

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C.
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer,

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

Jolene’s Recipe Journal: Easy Ziti Bake
Culinary Cam: Zabaglione alle Mandorle
Karen’s Kitchen Stories: Zuppa Toscana
Blogghetti: Baked Ziti with Ground Beef
Food Lust People Love: Zucchini with Bacon Pangrattato
Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto
A Day in the Life on the Farm: Kolokithipites
A Messy Kitchen: Zucchini Jam
Magical Ingredients: Zhoug Zalouk Paratha Pockets
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers
Mayuri’s Jikoni: Za’atar Swirls

7 comments

Homemade Rice Wine#SundayFunday

In: Christmas, Homemade, Rice

This is my mother's recipe. A tried and tested recipe. My mother use to make this often and we all loved having this wine. By the way my mother use to prepare another different rice wine using raisins also will make and post this soon.. means maybe another Christmas.

Ingredients

275 Grams Raw Rice
3 Grams Fresh Yeast
1 Kg Sugar
2 Big Sour Limes juice
2 Liters Water
90 ML Gin
Other Requirements
5 - 6 litres Sterlized Glass or Ceramic jar (‘Buyaon’ in East Indian/ ‘Bharani‘ in Marathi)
a long Wooden spoon or stick to stir the contents
3 Sterilized Liquor Bottles around 750 ML Each
A Strainer
A large clean & dry steel pot to strain out the contents
A clean & dry funnel to pour the wine into the bottle

Method
Wash the rice in water twice. The third time use boiled and cooled water to give it a final rinse. Keep aside.

Boil the water and keep it aside. When the water is luke warm, add rest of the ingredients. Fill this into a sterilized buyaon / jar along with dried yeast, sugar, sour lime juice, and stir the sugar until it is mixed well (doesn’t need to dissolve right away as granulated sugar will take sometime to dissolve). Cover the mouth of the jar with a clean cloth and lightly place the lid.

Keep the jar in a warm dry place of your kitchen. Stir the contents with the wooden spoon/clean wooden stick once a day, for two days. On the third day strain out the liquid and separate the rice. Grind the rice to a very coarse paste, pulsing it just two or three times.

Pour the liquid and the ground rice into the jar again and give it a good mix.

Cover the mouth with the cloth and place the lid lightly. Keep this to ferment for 21 days undisturbed( do not stir it at all).

After 21 days, strain with a fine muslin/cheese cloth this into a another big sterilized jar which can hold all the wine. Ensure that the jar is placed where they needn’t be moved around (this is because the decanting process requires the containers to be absolutely still as the sediment settles to the bottom of the bottles).

Next day again strain the wine with a muslin cloth carefully seeing that the sediment that's settled at bottom of the jar is still. Repeat this process another 2 times for the next two days.