Afghani Soya Chaap#AlphabetChallenge

Afghani Chaap is a great alternate option to meat for the people who prefer to eat vegetarian food. This creamy delicious and amazing appetizer is made with pure and natural spices. You will love them, you can also enjoy these with roomali roti and they are just a perfect combo and a complete meal too.

Ingredients
9 Sticks Soya Chaap Sticks -sliced
1 Tablespoon Ginger Garlic paste
4 Tablespoons Hung Curd/Greek Yogurt
Oil As Required
1 Teaspoon Black pepper powder
¼ Teaspoon Nutmeg powder
¼ Teaspoon Cardamon powder
2 Teaspoons Kasuri Methi
3 Tablespoons Heaped Fresh Cream
Salt to taste
1 Onion - sliced
4 Green Chillies - slit

Method

Boil water in a in pan when the water comes to a boil add the soya chaap sticks, just bring this to a boil and cover and switch off the flame. When the water cools, remove chaap from sticks and cut them into equal parts (neither too thick nor too thin). 

Deep fry them all until golden and crisp texture.

Keep aside.

In a mixing bowl add hung curd, ginger garlic paste, salt, kasuri methi, cardamom powder, nutmeg powder and black pepper powder with a tablespoon oil. Combine all well together, then add fried chaap into marination, cover and keep it in refrigerator for an hour or till ready to serve.

When ready to serve heat a 2 tablespoons of oil heated pan add sliced onions and slit green chillies. Sauťe a bit and add marinated chaap into, stir well together and finally add salt to taste. In the end add fresh cream into and mix up gently.

Serve creamy hot Afghani Soya Chaap with the amazing drizzle of finely chopped coriander leaves. Serve as an appetizer with marinated sliced onions with vinegar or enjoy with roomali roti yum...mm. 

Labels: Alphabet Challenge, Soya, Mughlai Cuisine, Asian Cuisine, Vegetarian, Appetizer

Alphabet Challenge the author and creater is Wendy from A Day in the Life on the Farm.

A Day in the Life on the Farm: Almond Chicken  

Palatable Pastime: Angel Food Cake 

Karen’s Kitchen Stories: Apple Buns 

Culinary Cam: A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding  

Blogghetti: Air Fryer Glazed Chocolate Apple Hand Pies 

 Food Lust People Love: Anchovy Deviled Eggs  

Mayuri’s Jikoni: Amaranth Paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut 

Jolene’s Recipe Journal: Spiced Apple Oatmeal 

Sneha’s Recipe: Afghani Soya Chaap 

Masala Shrimps With Cheesy Grits#SundayFunday

Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.

 
Serves 4
Ingredients
For The Prawns Marination
250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
¼ Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
¼ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
Salt to taste
1 Tablespoon Oil

For The Gravy 
4 Cloves Garlic - minced
1" Piece Ginger - minced
1 Teaspoons Red Chilly powder
½ Teaspoon Paprika powder
1 Teaspoons Coriander powder
½ Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder
2 Tablespoons Oil
1 large Onion, finely chopped
2 tablespoons tomato paste
3/4 Cup chopped ripe tomatoes
½ Teaspoon Sugar
2 Tablespoons Chopped Coriander Leaves
For The Grits
2½ Cups Water
½ Cup Milk
¾ Cup Regular Grits / Polenta ( not instant)
2 Tablespoons Heaped Butter
50 Grams Grated Cheddar Cheese

Method

Marinate the prawns with all the given ingredients.
Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
To Sear Prawns

In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
Make The Gravy

In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 

Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
To Make  The Grits

Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
Occasionally bringing the mixture up from the bottom and loosening from the sides.
After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
Spoon out polenta onto a serving plate. 

Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
For Sunday Funday

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm 
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures 
• Fried Cornmeal Mush from Palatable Pastime 
• Masala Shrimps With Cheesy Grits from Sneha's Recipe 
• Makki Di Roti from Mayuri's Jikoni 
• Small Batch Eggnog Crumbly Cornbread Muffins by Faith, Hope, Love, & Luck Survive Despite
•  a Whiskered Accomplice    

Homemade Marinara Sauce#SundayFunday

Homemade Marinara Sauce doesn’t get any easier than this recipe! This requires just a handful of ingredients and 20 minutes on the stove. This one is a keeper.

Mariana is a tomato-based sauce made with tomatoes, onions, garlic, and herbs. It originated in Italy and is used in many dishes. Homemade marinara sauce that tastes better than any canned version.

Ingredients
1 Large Onion - finely chopped
5 Cloves Garlic
1 Teaspoon Chilly Flakes
½ Teaspoon Salt  or  to taste

1 Teaspoon Mixed Herbs
8 Medium Ripe Tomatoes - blanched & chopped
Few Leaves Fresh Basil
2 Tablespoon Olive Oil

Method

Place a medium saucepan over medium heat and add olive oil. Add diced onion and sauté until soft, then stir in garlic sauté for a minute or until fragrant.
Add blanched and chopped tomatoes, salt, and chilly flakes. Simmer partially covered for 15 minutes.  Cool and blend to a smooth sauce. Add in the mixed herbs and stir in chopped fresh basil. Homemade Marinara Sauce it ready.

This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce. 

Labels: Homemade, Sauces, Italian, Sunday Funday, Tomato, Dried Herbs, Basil

Sunday Funday

Homemade Sauce

• Nasturtium Pesto by Cook with Renu
• Buffalo Chicken Sauce by Palatable Pastime
• Homemade Marinara Sauce by Sneha's Recipe
• Carrot Greens Pesto by Food Lust People Love
• Rockfish with Cajun Butter Sauce by A Day in the Life on the Farm
• Stir-Fried Squid in Black Bean Sauce by Karen's Kitchen Stories
• Parsley Walnut Pesto by Mayuri's Jikoni
• Pineapple BBQ Sauce by Amy's Cooking Adventures 

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