Sneha's Recipe

Greek Hot Dogs#EattheWorld

This is a refreshing & delicious burger which is filling too. It is 10th of October and also a Sunday Funday recipe sharing day, today we share our recipes we enjoyed traveling virtually to a country in our #eattheworldchallenge group.

Makes 4
Ingredients
4 Sausages
2 Tablespoons Olive Oil
Butter as required
4 Hot Dog Buns
For the Tzatziki
1/2 Cup Hung Curd
1 Cucumber - grated
1 Clove Garlic - grated
1 Tablespoon Fresh Dill
1 Teaspoon Lemon Juice
1 Tablespoon Olive Oil
Pinch Sea Salt

Mint leaves - torn
8 Olives - pitted & sliced
1 Small Tomato - de seeded & chopped
Method

Squeeze out the water from the cucumber as much as you can.
Combine hung curd, cucumber, garlic, dill, lemon juice, olives, mint, oil & salt - mix well. Refrigerate it for at least 30 minutes so that flavors marry.
Make small diagonal slits on all sides of the dogs and boil it with 3 tablespoon water for 2 -3 minutes. Remove the dogs from the pan and drain out all the water. In the same pan add a tablespoon of oil and fry the dogs on all sides.
When dogs are almost cooked ( the slits will open and it'll get gorgeous and slightly brown).
Butter buns and toast them in the same pan until lightly brown
Spread tzatziki sauce on a bun, then place a dog, then add tomato & olives.

Enjoy!!

This week, Amy of Amy's Cooking Adventures is hosting and asked us to share Greek recipes. Here's the #SundayFunday Greek recipes line-up...

Palatable Pastime: Spanakopita Bites
Magical Ingredients: Spanakorizo
Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
A Day in the Life on the Farm: Makaronia me Yiaourti
Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
Sneha’s Recipe: Greek Hot Dogs
Culinary Adventures with Camilla: Skordalia and A Polarizing, Perplexing Greek Wine + Kouneli Stifado
Food Lust People Love: Golden Briami Tart
Sugar Love Spices:Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Kitchen Frau: Classic Moussaka

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

Palatable Pastime: Spanakopita Bites

Magical Ingredients: Spanakorizo

Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls

A Day in the Life on the Farm: Makaronia me Yiaourti

Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew

Sneha’s Recipe: Greek Hot Dogs

Culinary Adventures with Camilla: Skordalia

Labels: Greek, Eat the World, Burger, Sausage, Hot Dog, Salad, Cucumber, Olives, Sunday Funday

6 comments

Instant Noodles Shots#Foodieextravaganza

In: Foodie Extravaganza Party, Instant Noodles, Kids delight

This makes a delicious party pleasers, especially for a kid's party. Kid's will really love these party shots. These shots are not spicy, but, creamy and delicious. Made these with instant noodles

Ingredients

For The White Sauce
2 Tablespoons Butter
1½ Tablespoons All Purpose Flour
250 Ml Milk
2 Tablespoons Red & Green Capsicum chopped
2 Tablespoons Green capsicum chopped
2 Tablespoons Sweet Corn
1 Medium Onion chopped
½ Teaspoon Fresh Oregano leaves
½ Teaspoon Fresh Thyme
½ Teaspoon Fresh Basil - finely chopped
½ Teaspoon Wild Garlic Green - finely chopped
½ Teaspoon Black pepper powder
Salt to taste
Mix of Grated Mozzarella and Cheddar cheese - as require

For Instant Noodles
500 Ml Water
2 Packet Instant noodles -70 Grams each
2 - 3 Tablespoons Pasta Sauce
1 Tablespoon Chopped Oregano, Thyme & Basil as required
A Sprinkle of Red Chili flakes
For Garnishing
2 Tablespoons Yellow Capsicum
Basil Leaves
Method
For The White Sauce

Add all the ingredients and seasoning in a sauce pan and whisk till the sauce starts thicken, add cheese and cook till the sauce thicken but is of a slightly pouring consistency. Switch off the flame, then add the onion, corn, green and red capsicums and the herbs a mix well. Keep aside.
For The Instant Noodles

In a large pan add water and bring it to a rolling boil, add in the instant noodles and the noodle masala that you get along with the pack, cook till the water evaporates on high flame. Now add in the herbs, chili flakes mix well. If you want a this stage you can add in the pasta sauce. But I preferred to give a layer on top.
To Assemble

Take shot glasses pour 2 tablespoons white sauce, then a layer of instant noodles (1 tablespoon heaped)

repeat the layers according to the height of the glass ( do not fill up to the brim it should be 3/4th only filled)

After the last layer of noodles , spread the pasta sauce

then top it with a layer of white sauce. garnish with yellow capsicums, basil leaves and a sprinkle of cheese.

Serve this warm.

Enjoy!!
Labels: Foodie Extravaganza Party, Instant Noodles, Pasta & Noodles, Pasta sauce, Kids delight, Shot Glass Desserts and Verrines, Vegetarian

Baked Mostaccioli by Palatable Pastime
Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
Instant Noodles Shots by Sneha's Recipe
Karen’s Lasagna Bolognese by A Day in the Life on the Farm
Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
One Pot Lasagne Soup by Our Good Life

4 comments

Tofu Tikka Tacos#SundayFunday

In: Homemade, Mexican, Parathas

When you are in in the mood for a fun dinner, then these vegetarian & meatless tacos will please even the most adamant carnivores. One of the best things about taco that I love is, you, can be creative, so mix and match what’s ever veggies you have in your kitchen to make tacos. I have used these parathas to make these easy and fun tacos. I have given a twist to making these traditional tacos.
Serves 3
Ingredients
250 Grams Tofu - cut into cubes
For Veggie Marination
1 Bell pepper - cut into cubes
1 Big onion peeled cut into cubes
1 Big Tomato - de seeded and cut into cubes
1 Tablespoons Mustard Oil
¼ Teaspoon Coarsely Ground Black Pepper
¼ Teaspoon Sea Salt
1 Teaspoon Lemon Juice
For Tofu Marination
4 Tablespoons Hung Curd
½ Teaspoon Heaped Red Chili Powder
1 Tablespoon Homemade Tandoori Masala Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Mustard Oil
1 Tablespoon Besan/Gram Flour
½ Teaspoon Sea Salt
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Kasuri Methi - rub in your palms
¼ Teaspoon Ajwain - rub in your palms
¼ Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Lemon Jucie
To Assemble The Tacos
Shredded Cabbage
Onion - sliced
Shredded Radish - optional
Used radish because I love the sharpness that it reddeners to the wraps
Chipotle Mayonnaise
Cheese
Bamboo Skewers as required
Flaky Parathas - for the tacos
Method
Soak the bamboo skewers in water for at least an hour or else they will burn while grilling.

For Veggie Marination

In a bowl, mix in all the ingredients mentioned and keep aside.

For Tofu Marination

Cut the tofu into cubes and keep aside.

In a big bowl, Mix in all the ingredients mentioned in marination well.

Then add the tofu and mix well. Keep it aside for 15 to 20 minutes so that spices marry well the tofu.

Skewers one onion, one capsicum, one tomato then tofu like wise continue to thread them 2 -3 pieces of tofu in a skewer or according to the length of the skewers. I have used small skewers.

Then grill them in a non stick grill pan.

To Assemble The Tacos

Slater the parathas with chipotle sauce generously then top it with cheese,

then the tofu and some veggies

Fold the parathas and

make the remaining the same way. Grill in a preheated oven at 200°C for 8 - 10 minutes

or in a non stick pan will a little butter.

To make them stand, after it's golden on both sides , take a thong and hold the taco straight till the bottom is golden and stand flat.

They are all ready to be devoured.

Serve & Enjoy!!
Labels: Homemade, Parathas, Tofu, Tacos, Sunday Funday, Mexican, Street food

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Wendy of A Day in the Life on the Farm and the theme is "Tacos".
Here are some of the Taco Recipes made by us.

Karen’s Kitchen Stories: Ancho Chili Chicken Tacos
Amy’s Cooking Adventures: Breakfast Tacos
Making Miracles: Honey BBQ Chicken Tacos
Palatable Pastime: Shredded Chipotle Chicken Tacos
A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos
Food Lust People Love: Southwestern Chicken Tacos
Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas
Sneha’s Recipe: Tofu Tikka Tacos

5 comments

Dalgona Coffee#SundayFunday

In: Asian Cuisine, Coffee, Korea

My hubby sent me a link on what's app, make this for me. It's was Dalgona Coffee. He is not a coffee drinker, but, still got excited to see this foamy coffee and wanted to taste it, full filled his farmaish😄!!

Dalgona coffee is a whipped coffee.—it started as a Tik Tok trend and has now exploded all over the internet as the trending drink of the moment. It's actually a Korean origin recipe. Is it worth the hype? Only one way to find out, is to make it!! My hubby verdict worth the hype, tasted too good!!

If you've got instant coffee, sugar, and water on hand, you can make this. It'll go by faster if you have a electric hand mixer (don't use an immersion blender - it just doesn't work, I tried it). A regular whisk, will do, you just need a powerful arm, and a good dose of patience and endurance and you'll be rewarded with a nice tall glass of cold, creamy whipped coffee.

This recipe makes enough dalgona fluff for one serving. It's delicious, chilled and foamy! This coffee is just like Frappe or Indian Cappuccino, served upside down.

Serves One
Ingredients
2 Teaspoons Granulated Sugar
2 Teaspoons Instant Coffee
2 Teaspoons Water
For Serving
Ice, as required
Milk, as required
Method

In a medium bowl, combine sugar, coffee, and water. Using a electric hand mixer or a whisk, vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and forms stiff peaks(it takes just 2 - 3 minutes). (If whisking by hand, it will take 8 to 12 minutes to get to optimal fluffiness).

Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired.

So fluffy, creamy.. super delicious!!

Labels: Single Serving, Coffee, Korea, Asian Cuisine, Sunday Funday

Recipes with Coffee

Affogato Martini by A Day in the Life on the Farm
Coffee Maple Pancakes by Palatable Pastime
Lamb Lollipops with Coffee-Pepper Sauce by Culinary Adventures with Camilla
Cold Brew Coffee by Making Miracles
Dalgona Coffee by Sneha’s Recipe
Gingerbread Lattei by Amy’s Cooking Adventures
Mocha Muffins by Mayuri's Jikoni
No-Bake Coffee Energy Bites by Cook with Renu
Sugar Free Hazelnut Iced Coffee with Hazelnut Cold Foam by Our Good Life

3 comments

Steamed Caramel Fresh Cream Bread Pudding- Pressure Cooker#MulticookerMonday

In: Bread Slices, Caramel, Dessert

This is quick bread, have leftover bread slices, the sides bread slice works good for this recipe. Place the pan in the pressure cooker and forget about it for the next 45 minutes. Isn't it that easy? You have a delicious caramel pudding ready for your evening tea.

My hubby love pudding, keep's reminding me that you have not made any pudding for a long time. Just wants something sweet to eat.

7" Round Pan
Ingredients
For The Pudding

5 Slice Bread - cut into tiny pieces
500 Ml Milk
½ Cup Sugar
½ Cup Fresh Cream/Single Cream
2 Eggs - lightly beaten
1 Teaspoon Vanilla Essence
1 Tablespoon Clarified Butter
For the Caramel
¼ Cup Sugar
1 Tablespoon Water

Method

In a large pot/bowl add all the ingredients for pudding and mix well, do not whisk. Leave it aside for an hour or more till the bread pieces soften.

In the meantime in a pan melt the sugar and water till it caramelizes into a slightly dark color. Do not burn the sugar or else the caramel will taste bitter.
Pour this into the pan and let it set/cool completely. I kept it in the refrigerator.

After an hour, pour the prepared pudding mixture into the cooled caramel tin.

Cover it with a aluminum foil. In a broad pressure cooker add enough water keep a ring in it. Then place the pudding pan the water level should be an inch of the pudding pan. Cover the pressure cooker take one whistle on high flame and then reduce the flame to low and keep it for 45 minutes. After 45 minutes switch off the flame. Let the cooker cool completely.