Keto Masala Beef Steaks#SundayFunday

This is one of those fabulous & delicious dishes which has just pantry ingredients, no prep but easy to make. If you love caramelized onions then dish brings a lovely sweetness and flavor. The sweetness of the onions, combined with the spicy masala is yum!

Ingredients

½ kg Boneless Beef - cut into thick slices
2 Medium Onions - sliced
5 Red Or Green Chillies - slit
2 Tablespoons Ginger Garlic paste
1 Teaspoon Red Chilly powder
½ Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
3 Tablespoons Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Olive Oil
Method

Heat oil in a pan and add onions and a pinch of salt and fry till nicely caramelized. Remove and keep aside. In same pan add half of the caramelized onions, sliced meat, ginger garlic paste, green chillies, turmeric, chilly powder and salt into a saucepan and add a very little water. Bring to a boil, then cover and lower flame. Cook till meat is tender for about an hour to 1½ hours . Remove cover and dry up to your preference.

Then add the caramelized onions back to the pan. Stir well to coat the meat well with the onions, add garam masala and fry well on medium high heat till the meat is nicely browned and the masala and onions are nicely coating the beef. Arrange the beef on a platter. Garnish with chopped coriander leaves. Serve & Enjoy this with bread, parathas, chapattis or dal and rice. Leftovers taste even better the next day.
Try this and I am sure you will be making over and over again and will become your go to dish to cook.

Labels: Beef, Sunday Funday, Caramelized Onions, Indian Style 

• Braised Beef Cheeks over Garlic Gnocchi by Culinary Cam
• Crockpot Orange Chickenby Amy's Cooking Adventures
• Garlic Rosemary Lamb Shanksby Food Lust People Love
• Keto Masala Beef Steaksby Sneha's Recipe
• Leftover Kabob Fajitasby A Day in the LIfe on the Farm
• Peppered Short Ribs by Sid's Sea Palm Cooking
• Slow Cooker Cinnamon Apple Oatsby Our Good Life
• Slow Cooker Chili con Carne by Palatable Pastime 

Beer Batter Fried Shrimps/Prawns With Green Tahini Sauce#SundayFunday

This cripsy Beer Batter Fried Prawns are so yummy and with the Green Tahini Sauce they are so delicious. These are so perfect as an appetizer. Perfect party pleaser.

Ingredients
250 Grams Prawns - cleaned & deveined
For The Marination
1 Tablespoons Red Chilly Powder
¼ Teaspoon Turmeric Powder
½ Teaspoon Cumin Powder
½ Teaspoon Onion Powder
1 Teaspoon Ginger Garlic Paste
2 Teaspoon Vinegar
½ Teaspoon Salt or to taste
For The Batter
1/3 Cup All Purpose Flour
¼ Teaspoon Salt or to taste
1 Egg
¼ Cup Beer
For The Coating
1/3 Cup Fine Rawa / Semolina
For The Green Tahini Sauce
¼ Cup Water
2 Tablespoons Lemon juice
3 tablespoons olive oil
3 Big Clove Garlic
¾ Cup Fresh Mix Herbs (corinader, parsley, dill, basil & scallion greens)
2 Green Chillies
¼ Teaspoon Salt or to taste
½ Cup Homemade Tahini
Method
First let's make the Green Tahini Sauce

Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and heat. If you want a “looser “sauce, add a little more water until the desired consistency. 

The Green Tahini Sauce is ready, keep this to cool in the refrigerator till we prepare the Prawns to go with.

Wash and pat dry the prawns, apply the marination ingredients and leave it aside for 15 minutes.
Heat little oil in a broad frying pan.
Make the batter will all the given ingredients.
Take the rawa on to flat plate.
Dip each prawn in the batter then roll it in semolina, pan fry them till golden on both sides on medium low flame.
Remove on to a wire rack to cool and remain crisp.

Serve hot with Green Tahini Sauce. These are so decandent and delicious, perfect party appetizer.
Labels: Seafood/Fish, Appetizer, Fried ,Beer, Shrimps, Prawns, Sunday Funday,Tahini, Middle Eastern, Sauce 

For Sunday Funday we are sharing recipes using" Beer" 

Beer and Garlic Marinated Chicken Breasts from A Day in the Life on the Farm 

Beer Batter Fried Shrimp/Prawns with Green Tahini Sauce from Sneha's Recipe  

Michelada from Karen’s Kitchen Stories 

Spicy Guinness Marinated Chicken Thighs from Food Lust People Love 

Wisconsin Beer Cheese Soup from Amy's Cooking Adventures 

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil 
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney. 
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uthappam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar/Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Winter Bahar#SundayFunday

This is a perfect winter drink (home remedy) to warm up the chest and throat. Give ¼ cup of this warm drink to kids having cough, cold and this will give them great relief. We love to have this instead of our evening tea in winters. Make this fresh for health benefits. 

Ingredients
1 Tablespoon Cumin seeds
1 Inch Piece Ginger - lightly crushed
2 Cups Water
Few Pieces Of Lemon Grass Leaves
3 Tablespoons Honey
½ Teaspoon Lemon Juice

Method  

Heat a saucepan add cumin seeds and dry roast till it releases an aroma, then add ginger , this also roast, take off flame then add water 2 cups and let it sit for 4 minutes then so that cumin flavor is infused in the water. Then boil it at fresh lemon grass and let ti boil then remove the leaves and strain add Honey mix well add lemon juice. 

Serve warm!! This is perfect to drink when having cold, cough and will give relief.
Labels: Juices, Lemongrass, Homemade, Honey, Ginger, Sunday Funday 
For Sunday Funday we are sharing recipe made with "Honey "

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe  

Mushroom & Green Peas Curry - East Indian Style#SundayFunday

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian, Sunday Funday  

For Sunday Funday we are sharing recipes made with Fresh Vegetables.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Insalata di Pomodori from Culinary Cam

Roasted Tricolor Carrots with Coconut Orange Glaze from Karen’s Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm

Tomato & Zucchini Galette from Amy’s Cooking Adventures