Moroccan Rghaif#BreadBakers

Rghaif is a squared flatbread usually eaten in Morocco for breakfast or tea time. You can have them plain or stuffed, sweet or savory, their texture is very soft. It’s richer, but also crispy and super comforting. I have made a vegan version of this bread. This is also made with a meat, caramelized onions filling and there’s many ways to prepare this bread. Traditionally they are individually pan-fried but we can also bake them.

Ingredients

For The Dough
1 Cup Heaped All Purpose Flour
2 Tablespoons Semolina
¼ Teaspoon Salt
2 Tablespoons Oil 
For The Stuffing
2 Tablespoons Oil
1 Cup Sliced Onions
Salt to taste
2 Chopped Olives
2 Chopped Jalapenos

Method 
Prepare The Dough

Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
In the meantime let's make the stuffing

In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized. 
Transfer the onions in bowl add olives, jalapenos and mix well.

Divide the dough into 4 parts and roll each into a round circle about ¼ inch thick. 

Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.

Fold it into a square parcel.

Roll this square rghaif to flatten it a little.

Heat a skillet with oil and fry these on low flame until golden on both sides. 

Serve hot with pickle.

Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

We take turns hosting each month and choosing the theme/ingredient. 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients 

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

Cardilong Isda -Filipino#EatTheWorld

Cardilong Isda is a dish made of fried fish cooked or served with a sauce made of sautéed tomatoes, onions and beaten eggs.. I have made this gluten free by using oat's flour and coating it in cornmeal to make the fish crispy and it get's a crunchy texture. I just topped the sauce over the fried fish.

Ingredients
1 Whole Fish - I used Pomfret/Pompano
¼ Cup Oats Flour
¾ Cup Cornmeal
1 + 1 Eggs - beaten (1 for frying and 1 for sauce)
2 Medium Tomatoes - diced
1 Medium Onion- diced
3 Cloves Garlic - crushed
3 Tablespoons chopped scallions
1 Tablespoon Fish sauce
Salt to taste 
½ Teaspoon Black pepper powder
¾ Cup Water
Oil - as required to shallow fry

Method

Wash and pat dry the fish. Season each side of the fish fillet with salt and pepper. Keep it aside for 10 minutes.
Heat the oil in a frying pan.
Dredge the fish in oats flour and then dip in the beaten egg. Then coat it with corn meal. Make sure that the fish is properly coated.
Fry each side until the color turns light to golden brown. Set aside.
For The Sauce

In a pan heat a tablespoon of oil ( use the same oil that the fish was fried in) sauté garlic, onion for a minute or two then add the tomato and sauté until the tomato softens. Add water and fish sauce, pepper powder, stir well and let boil. Reduce the flame to low and let is simmer for 4 to 5 minutes. In a slow stream, add beaten eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces. Taste for salt and pepper add if needed according to your taste. To get a smooth sauce I blended this in a mixer jar.

Arrange the fried fish on a serving plate and then top with the sauce. Serve the remaining sauce in a bowl separately.
Serve hot and enjoy!

Labels: Eat the World, Fish, Filipino, Asian Cuisine, Main course

Check out all the wonderful Filipino dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Pork Siomai 

Sneha’s Recipe: Cardilong Isda -Filipino 

Cultureatz: Purple Sweet Potato Sesame Seed Balls | Buchi Ube 

Ginataang Seafood  by Culinary Cam 

Instant Pot Pork Adobo by A Day in the Life on the Farm 

Mahahrastrian Misal Pav#SundayFunday

Misal-Pav” is a another favorite meal of a“Maharashtrians / Mumbaikar's ” after the most famous Vada Pav. Misal pav is a pretty popular dish from Maharashtra and every region has it’s own version of making misal.

What is Misal? Misal is basically a spicy curry made of moth beans/matki or mixed beans sprouts. The dish is topped "farsan" or "sev", onions, lemon and coriander before serving. It's eaten with bread or pav, a katori of yogurt/curd or a glass of buttermil.
In Konkan where the spice levels are so high that a glass of solkadi is guzzled down to cool the heat!

Misal has in three steps
1. Making of the usal/curry
2. Making the kat/tarri spicy water based thin gravy!
3. The toppings - tomato, onion , lemon juice and farsan

Ingredients
For The Sprouted Mixed Beans Curry
2 Cups Mixed Bean Sprouts - see notes
1 Large Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Green chilly - chopped
1 Teaspoon Heaped Ginger Garlic paste
1 Teaspoon Mustard seeds
½ Teaspoon Cumin seeds
A Spring Curry leaves
1 Teaspoon Heaped Goda masala - see notes
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Kacha Masala - East Indian - see notes
A Small Lemon Size Ball Tamarind, soaked in 1/2 cup water
1 cup water or add more if you want thin consistency
2 - 3 Tablespoons Groundnut Oil
Salt to taste

Method
Soaked the tamarind in ½ cup water for 15 - 20 minutes. Squeeze the tamarind and remove the plup, keep this aside.

Rinse the bean sprouts first in running water well. Drain them completely and then add the sprouts, a little turmeric powder, salt and water 2 inch's above the sprouts, in a pressure cooker till done. Pressure cook for 2 to 3 whistles, or until the beans are cooked yet firm.
Take a deep pan/kadai, heat oil, add in the mustard seeds and cumin seeds when they splutter. Add onion and curry leaves, sauté the onion till they turn translucent. Add ginger-garlic paste and green chilly, stir and sauté till the raw aroma of ginger-garlic goes away. Now add the dry spices - kacha masala, turmeric powder and goda masala. Stir and then add the tamarind pulp. Keep stirring till the raw aroma of the tamarind goes away. 

Now drain the bean sprouts ( reserve the stock to make the tarri), lighlty mix and add a cup water or more water if required. I added more because the sprouts while getting cooked makes the curry thicker. Bring this to a rolling boil. Reduce the flame and let it simmer for 15 minutes, so the flavors infuse, keep stirring in between so that the beans don’t stick to the bottom of the pan.  

Garnish with coriander leaves.

Ingredients
For The Tarri/ Kat
3 Tablespoons Grated Dry Coconut (lightly dry roasted)
1 Medium Tomato chopped
1 Medium Onion - chopped
½ Teaspoon Ginger Garlic paste
1 Teaspoon Goda Masala
½ Teaspoon  Red chili powder
1 Tablespoon Groundnut Oil
Salt to taste

Method

Heat the pan with oil, add the  garlic-ginger paste, fry for till they turn light brown. Add onion and fry till they turn golden and soft. Add tomatoes and fry for few minutes. Turn off the flame and let it cool. Once cool add above made onion masala, dry coconut, garam masala, red chilly powder and grind to a smooth paste.
Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts leave the sides. At this point you can add red chili powder, salt. Add stock from the beans and little more to make a watery consistency. Cook till it comes to boil.  

Kat or tarri is very thin watery consistency is ready.

Assembling The Misal Pav  

In a bowl or divided plate take the usal curry. Fill it to half. Add in the tarri. Garnish it with tomatoes, onions, farsan, potato sallis, as much as you would like to. Squeeze in lemon juice and garnish with coriander leaves.  

Serve it warm with pav, cold buttermilk or Solkadhi

My Notes

Do not sprout the beans too much or else the misal will be mushy.
If you do not have goda masala then you can use garam masala powder but half the quantity of goda masala.
Instead of Kacha Masala - use 2 or more teaspoon of red chilly or according to spice level, a teaspoon heaped of coriander powder and a teaspoon cumin powder.
Labels: Mixed Beans, Sprouts, Curry, Street food, Maharastrian Cuisine, Maharashtra, Sunday Funday, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: "Sprouts".

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Sprouted Wheat Bread (Wet Sprouted - No Dehydrating or Grain Mill from Amy’s Cooking Adventures
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen

 

Keto Beef Mince With Broccoli & Zucchini#Foodieextravaganza

This is a creamy delicious and simple main course dish to prepare. For this recipe you can substitute any Keto approved veggies, this will still taste yummy. Net Carbs per serving is just 7grams.

Serves 2
Ingredients
250 grams Beef Mince
150 Grams Broccoli florets with stalks
150 Grams Zucchini
¼ Cup Onion
2 Teaspoons Minced Garlic
½ Teaspoon Paprika Powder
½ Teaspoon Red Chilli Flakes
½ Teaspoon Fresh Thyme
25 Grams Grated Cheddar Cheese
2 Tablespoons Heavy Cream
25 Grams Cream Cheese
½ Tablespoon Coconut Oil
Salt & Pepper to taste

Method
I have used 80% lean and 20% fat beef mince.
Cut the broccoli florets from the stem and set them aside. Also chop the zucchini into small cubes or slices, however you like them.

Heat the oil in a skillet or non stick pan, add in the beef mince, add a little salt and pepper and then sauté for two minutes, then add in the onions and garlic.  Once the onions turn translucent and the garlic starts to brown add in the paprika, chilli flakes and thyme, give everything a good mix. Cook for a minute before adding the zucchini and the broccoli, season with salt and mix. 

Cover and cook for 4 minutes and then grate the cheddar cheese and add the heavy cream, mix well, cover and cook for another few minutes till the cheese melts. If there is too much stock in the pan cook till that reduces down ( this should be semi dry).

Finally add in the cream cheese and mix everything well. Serve with some fresh parmesan grated on the top and a sprinkling of paprika. 

Enjoy with Low Crab Coconut Flour & Oat Fiber Flatbread!!  

Labels: Foodie Extravaganza Party, Zucchini, Keto, Beef, Broccoli, Mince, Asian Cuisine, Main course, Serves Two

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.

The theme for this month is "Zucchini".     

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi#SundayFunday

This Khichdi is delicious, full of proteins, nutritious, satisfying, nourishing and most of all it's a complete one pot meal.

Ingredients 
¾ Cup Split Green Moong/Chilkewali Moong Dal
1¼ Cup Rice
1 Small Onion - chopped
½ Teaspoon Ginger Paste
½ Teaspoon Chopped Garlic
1½ Teaspoon Cumin Seeds
½ Teaspoon Asafoetida
2" Cinnamon Stick
8-10 Whole Black Peppercorns
¼ Teaspoon Turmeric Powder
Salt To Taste
1 Tablespoon Desi Ghee Or Oil
4½ Cups Water

Method

Wash and soak rice and dal in 2 cups of water for 20 -30 minutes. Wash gently so that the skin from the dal doesn't come off, 2 - 3 times is more than enough. Measure the water because we are going to use the same water to make the khichdi.

In a pan, heat ghee or oil ( I used desi ghee). Add cumin seeds when they, sizzle, add asafoetida, cinnamon and peppercorns, sauté for a second then add the onions. Cook just till onions are translucent. 

Add ginger, garlic, salt and turmeric, sauté for a minute or two.

Add 2½ cups water and bring it to a boil.

Add the soaked rice, dal and the water in which it was soaked in, stir well but carefully, taking care that the grains of rice do not break. Bring this to a rolling boil.

Mix again lightly, cover and cook on low flame for 10-12 minutes or this the rice and dal are fully cooked.
If all the water has been absorbed, the khichdi is done. Give it a light stir so that the dal is rice is mixed well. Cover and cook for a 2 -3 minutes. Switch off the flame and let is sit for another 3 to 5 minute. Before serving, lightly fork to separate the grains.

Serve piping hot topped with desi ghee, yogurt, a fried chilly, chopped onion, a slice of lemon and garlic chutney. 
Labels: Rice, Split Green Moong, Khichdi, Healthy, Main course, Gluten free, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Rice".

Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Bhendi (Okra) Sabzi With Pickle Masala#SundayFunday

Ingredients

200 Grams Okra/ Bhendi - cut into big bits
1 Medium  Onion - finely chopped
1 Small Tomato - finely chopped
1 Teaspoon Ginger Garlic paste
1 Teaspoon Homemade Pickle Masala
½ Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of Turmeric powder
2 - 3 Tablespoons Oil
Salt to taste

Method

In a pan heat oil add the mustard seeds, when it splutters add the asafoetida, turmeric and the onions and sauté till light brown then add the ginger garlic paste and sauté till the onions have turned dark brown, then add the pickle masala and the bhendi and fry well on high flame for 2 minutes. Now add the tomato and fry for a minute, add salt stir well. Cover and cook till done are tender but still firm. Serve hot with rotis. 

Labels: Bhendi, Homemade Pickle Masala, Sabzi, Side Dish, Vegan, Gluten free, Sunday Funday    

 For Sunday Funday- theme is Okra 

Baked Okra Fries from Culinary Adventures with Camilla
Begova Corba from Bosnian Chicken Okra Soup from Pandemonium Noshery 
Bhendi (Okra) Sabzi With Pickle Masala from Sneha’s Recipe 
Crispy Oven Fried Okra from Food Lust People Love  
Okra Mexicana from A Day in the Life on the Farm