Corn & Peas Pulao With Beer Chicken Tandoori#Foodieextravaganza

This is a complete meal, you will love the flavor of the beer in the tandoori chicken. 

1 Cup = 200 Ml Cup Measurement
Serves 2
Ingredients
To Marinate The Chicken
400 Grams Boneless Chicken - cut into 2" cubes
1 Teaspoon Heaped Ginger Garlic paste
¼ Teaspoon Heaped Salt
1 Tablespoon Homemade Tandoori Masala
2 Tablespoons Hung Curd
1 Tablespoon Heaped Mustard Oil
1 Teaspoon HP Sauce
¼ Cup Ale Beer
Ingredients For The Rice
1 Cup Basmati Rice 

1 Small Onion - chopped
½ Tablespoon Ginger juliennes
3 Green Chilies - diagonally sliced
¼ Cup Boiled Sweet Corn
¼ Cup Boiled Peas
¼ Cup Colored Bell peppers
1 Tablespoon Lemon juice
1 Spring onions - finely - chopped - optional
½ Tablespoon Vegetable Stock powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Salt or to taste
2 Tablespoons Heaped Oil
1 Tablespoons Coriander leaves chopped
For The Kachumber / Salad
1 Onions - chopped
1 Tomato - chopped
1 Cucumber - chopped
5 - 6 Leaves Butter Head Lettuce
Salt & Black pepper powder to taste
A Sprinkle of Vinegar to taste

Method

Boil the rice in water and salt to taste till 90% done. Drain the rice. When cooled refrigerate the rice ( since the rice should cold) then the rice remains firm and grainy.

Marinate chicken cubes with all the given ingredients, leave it for 30 minutes or overnight for best results, put on skewers, and grill in 2 tablespoons oil until chicken tender. 

It's flavor is simply divine.
To Make The Rice

Heat oil, add chopped onion, fry till transparent, add ginger, green chilies, chicken powder, lemon juice, boiled peas, sweet corn and add in the boiled rice, black pepper powder with ½ cup water lightly give it good mix, taste for salt and add accordingly, mix well. Cover and leave it on dum for 10 minutes on low flame, remove in a platter, top with tandoori chicken skewers, the oil and gravy from the pan pour it over the chicken to moisten it. 

Garnish with chopped coriander leaves.
For The Kachumber/Salad

This is a lovely salad or kachumber mix all onions, tomatoes and cucumber seasoned with salt, pepper and a sprinkling of vinegar, done! 

Enjoy the complete meal !! 
Labels: Foodie Extravaganza Party, Serves Two, Corn, Pulao, Rice, Beer, Chicken, Salads, Vegetarian, Main course

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. This month our theme is in honor of St. Patrick's day. Since April 6th is celeberated as New Beer's Event , we are posting recipe for the same. 

• Wendy from A Day in the Life on the Farm grilled up Bratwurst Burgers.
• Sneha of Sneha’s Recipe served up Corn & Peas Pulao With Beer Chicken Tandoori.
• Karen of Karen’s Kitchen Stories baked up some Double Levain Pilsner Bread.
• Sue of Palatable Pastime shares Michelada.
• Camilla from Culinary Adventures with Camilla shared her Porter-Caramelized Onion Dip.
• Ann of Simple and Savory whipped up some Spicy Beer BBQ Sauce 

Colourful Fruit Salad Pudding#SundayFunday

Colourful Fruit Salad Pudding is very quick and easy to make. It is a wonderful recipe that you could make for a family get together or parties. This is a special delight for kids who will love this this fruit salad which is also healthy and it is an easy way to get them to eat plenty/all kinds of fruit at once.
For this you can use any fruit that is readily or seasonal available, but do try this ... it's a delight isn’t it…!!!

Ingredients
Grapes - Green & Black
Pears
Watermelon
Apple
Musk Melon
Boiled Brown Gram
Greek Yogurt/Thick Fresh Hung Curd - whisked
Sweet Date & Tamarind Chutney
Homemade Frankie Masala

Method

Take the fresh curd and drain the water by hanging it over night or 4-5 hrs in the refrigerator. Then whisk it. Keep it in the refrigerator till you assemble the fruit salad.

Chop the fruits in small pieces.

In a bowl layer all the cut fruits and add Homemade Frankie Masala to taste. Mix well. Spoon these into individual serving bowl. Add the whisked hung curd. Add a drizzle of sweet chutney, then again a dash of frankie masala. 

Serve chilled, Enjoy your colourful pudding.  
Labels: Fresh Fruits, Salad, Pudding, Kids delight, Yogurt, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.     

• Cereal and Milk Pancakes from Palatable Pastime
• Colourful Fruit Salad Pudding  from Sneha’s Recipe
• Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
• French Bean Watermelon Radish Salad from Food Lust People Love
• Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
• Naturally Dyed Rainbow Pasta  from Amy’s Cooking Adventures
• Rainbow Roasted Vegetables from A Day in the Life on the Farm
• Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories  

Homemade Pasteurized Egg Mayonnaise - Keto#SuperClubSaturday

This recipe is not mine, so I am only giving the ingredients, watch the video for better understanding and details. Loved this method and idea. Since the egg yolk is pasteurized, it will last for one month in the refrigerator. Do try this recipe, it's a little tricky but worth the effort and after the success of making it, the joy is totally unexplainable! 

Recipe source watch this video to understand the method better. 

Ingredients
3 Tablespoons Water
2 Large Egg Yolks
1 Tablespoon Lemon juice
1 Cup Extra Light Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Dijon mustard
1/4 Teaspoon Sweetener - I did no add

Method

The first time I made it, my mayo curdled, since I kept it in the microwave for 40 seconds. I refrigerated it, thinking that it will thicken. But the next day, I found oil floating on top. My mayo had curdled (sorry forgot to take pics). I salvaged it by taking an large egg yolk. Added a tablespoon of water and a teaspoon of lemon juice. Microwaved it for 5 seconds each time for just 17 seconds. Strained the egg mixture, added it to a clean mason jar, pulsed it twice with an immersion blender. Then pulsed the curdled mayo added it in two batches back to egg yolk and ta.. da my super thick pasteurized mayo is ready. Check your microwave heat and would suggest to keep it less time than specified in the video.  

I  did not add sweetener but my mayo is still super delicious.

This is a super thick mayonnaise! 
Labels: Preservative free, Mayonnaise, Egg, Pasteurized, Keto, Homemade, Healthy, Super Club Saturday, Dips, Spreads

Welcome to Supper Club Saturday - March 2022 

• Homemade Pasteurized Egg Mayonnaise - Keto / from Sneha’s Recipe
• Spezzatino d'agnello from A Day in the Life on the Farm
• Cold Soba Noodles from Palatable Pastime

Paneer Lollipops#SundayFunday

A yummy combination of paneer slices on stick marinated with spices, called paneer lollipop is a perfect snack to prepare over the weekend or a party! These are a realy kid's delight.
Ingredients
250 Grams Paneer
For The Marination
¼ Teaspoon Vegetarian Stock Powder
2 Tablespoons Red Chilly Garlic sauce
¼ Teaspoon Garam Masala Powder
¼ Teaspoon Coriander Powder
¼ Teaspoon Amchur/Mango Powder
2 Tablespoons Corn flour
For The Paste/Slurry
¼ Cup All Purpose Flour
¼ Cup Corn Flour
Salt & Black Pepper Powder to taste
Water as required to make a thick paste
Other Ingredients
Toothpicks as required 

¼ Cup White Sesame Seeds
Corn Flour as required for rolling
Oil as required for frying

Method

Wash and cut the paneer into broad/lollipop sticks.

In a large bowl add all the marination ingredients and make thick paste, add paneer sticks and toss it so that the spices stick to paneer sticks and leave aside for about 20 minutes,
Now take another bowl and add the slurry ingredients to this and add salt n pepper and dissolve with water to make a thick coating paste. 

Pierce each paneer lollipop to a stick one by one and roll each in dry corn flour and then roll in slurry, shake this lightly to make a even coating. Then roll in  sesame seeds. 

Heat oil in broad frying pan, shallow fry each paneer lollipop on medium high flame till one side is golden brown then flip and fry till all sides and golden. Serve hot with ketchup or any chutney or your choice.  

Very yummy and delicious .......crispy from outside and soft from inside with a rich garlic flavor.

My Notes 
I haven't used any salt in this recipe as chilly garlic sauce and stock has already lot of salt content in it ..you could check the marinade and use according to your taste.       

                                      

Labels: Paneer, Starters, Appetizer, Kids delight, Party pleasers, Sunday Funday, Vegetarian, Eggless

For Sunday Funday our theme is Something On A Stick, Host is Mayuri.
Here are some delicious recipes of Something On A Stick:  

  

Something On A Stick:

• Amy’s Cooking Adventures: Bacon Mini Cheese Balls on a Stick
• A Day in the Life on the Farm Homemade Corndogs
• Food Lust People Love: Marinated Turkey Kabobs - Shish Hindi
• Karen’s Kitchen Stories: Mini Caprese Salad Skewers
• Sneha’s Recipe: Paneer Lollipops
• Mayuri’s Jikoni: Vegetable Seekh Kababs 

Keto Chaffles - Low Carb No Cheese No Sweetners#PotluckParty

What is a Chaffle?
It’s a waffle made with cheese hence the play on the word waffle starting with a ch instead of a w. There have many variations, all over the internet for Keto chaffle which is also a keto version of a wonder bread. All who follow a Keto/Low Carb diet do not incorporate flour which is high in carbs. Instead of having regular flour bread and other goods, it's always flourless in keto. Flour's made from coconut, almond , cashew, flaxseed, chia seeds ..to make bread's etc.  

Chaffles have overtaken the Keto world by a storm? You will find numerous variations of the same on the internet.. be it Facebook, Google or YouTube, every Keto follower will make their own version to enjoy in their keto diet. When you are on a keto diet, bread, pancake, cakes etc.., are things that one craves for after sometime, so for every normal flour goods you will find a keto replacement.

In my version of Chaffles, I have not used cheese or any type of keto sweeteners. I have used this to make sandwiches...check this recipe here.

If you are following a Keto Diet then this recipe is perfect for you. These are light and delicious. You will not miss Waffles.. that I can assure you. 

You can use chaffles for a Keto hamburger bun, Sloppy Joes, hot dog bun or to make a sandwich. It also make fantastic breakfast sandwiches and a whole lot more as well. 

I have seen many using a Dash mini waffle maker, which is the perfect size for the Chaffle recipe. Since I already have a regular waffle iron, I did not want to invest in buying one just to make Chaffles, might as well use what you already have. 

The best part of making Chaffles is that they freeze very well. They stay good in the freezer for more than a month to three months. These come handy just when you want them. You can reheat them in the waffle maker or microwave or a pop up toaster. I reheat them in my air fryer, they are crisp and fresh to use on reheated. These take just 30-45 seconds to reheat. 

Makes 7 Chaffles
Ingredients
6 Eggs - beaten
1/3 Cup Keto Pasteurized Mayonnaise -recipe will follow
½ Teaspoon Baking powder
2 Tablespoons Coconut flour
½ Teaspoon Salt to taste Seasonings of your choice!
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Cinnamon powder


Method

Whisk the eggs well, then add in the mayonnaise and whisk until well combined, then add in baking powder, coconut flour and mix well. Then goes in all the seasonings, like salt, black pepper powder, onion , garlic and thyme powder. Can add whatever other seasonings of your choice.

Heat the waffle maker and when heat, grease the waffle iron with olive oil or butter. Pour the batter ( do not overfill or will the overflow and it will messy to clean). Fill all the gaps/holes and close the waffle maker.

It takes about 3 - 4 minutes for the chaffle to reach a golden brown color ( depending on the waffle make). Once it is done, it should be easy to remove from the waffle maker.

Don't have a waffle maker, or do not wish to make chaffles then use the same batter and make pancakes using a non stick pan.

These are light and delicious.

Macros for 2 Chaffles: Without butter: Cal 218, Net Carbs 2 Fiber 1, Fat 20, Protein 8.

Labels: Keto, Chaffles, Waffles, Mayonnaise, Egg, Coconut Flour, Low Carb,Garlic Salt, Onion Powder, Cinnamon, Potluck Party, International CuisineSue of Palatable Pastime invites us each month to join her in a Potluck Party. No themes, no rules just bring a dish and share it. Let's see what the other's brought to this Party.
Keto Chaffles - Low Carb No Cheese No Sweetners from Sneha’s Recipe
Almond Butter Chicken from A Day in the Life on the Farm
Easy Spring Dessert Board from Magical Ingredients
Cauliflower Pizza from Patyco Candybar
Cold Soba Noodles from Palatable Pastime

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com.