Sneha's Recipe

Subak-hwachae/Watermelon Punch - Korean#SundayFunday

In: Asian Cuisine, Juices, Korea

This Korean Subak-hwachae/watermelon punch is a popular summer drink. It’s light, refreshing and will quench your thirst for sure! It's a non-alcoholic punch. I have used rose syrup for a little sweetness, you can add sugar according to your taste.

Ingredients
1 Large Bowl Chopped Watermelon
4 Tablespoons Lemon juice 4 tbsp
4 Tablespoons Sugar or 2 Tablespoons Rose Syrup
2 Pinches Black Salt
Scooped Watermelon - as required for serving
Lemon slice - for garnish
Mint leaves - for garnish
Ice as required

Method

In the blender add watermelon, lemon juice, black salt, sugar and ice. Blend well. Then sieve and pour in the glasses. Now garnish with scooped melon, watermelon, lemon slice and mint leaves.

Serve chilled!
Labels: Watermelon, Juices, Korea, Asian Cuisine, 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: " Melon".

A Day in the Life on the Farm: Watermelon Mojitos
Amy’s Cooking Adventures: Watermelon Crunch Salad with Watermelon Poppyseed Vinaigrette and Watermelon Caramel Walnuts
Mayuri’s Jikoni: Watermelon Soda Float
Sneha’s Recipe: Subak-hwachae/Watermelon Punch - Korean

2 comments

Keto Chilled Cucumber & Buttermilk Soup#Soupswappers

In: Buttermilk, Chilled Soup, Cucumber

This no-cook summery soup, perfect for hot summers. It has a delicious creamy texture with a hint of spice and tangy flavor from buttermilk which is so refreshing and low carb.
It's so quick and easy to make. Just add all ingredients to a blender and blend.. ta..da it's ready.

Serves One
Ingredients
1 Medium Cucumber - chopped
1 Cup Buttermilk
A Tiny Piece Ginger - chopped 1/2 inch piece
1 Green Chilly - not spicy & deseeded
Salt to taste
1 Teaspoon Lemon juice or to taste
Fresh mint leaves to garnish

Method

Take chopped cucumber in a blender. Add rest of the ingredients to a blender and blend. Transfer into a serving bowl and chill it in the refrigerator for at least 2 -3 hours.

Garnish with mint leaves and serve.

My Notes
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities fresh yogurt and water and whisk till smooth.

If you want a dark green color then blend 3 -4 mint leaves.

Labels: Chilled Soup, Buttermilk, Cucumber, Soup, Soup Swappers, Mint, Keto, Serves One

For Soup Swappers this month our theme is "Chilled Soup".
Karen’s Kitchen Stories: Finnish Summer Soup
Sneha’s Recipe: Keto Chilled Cucumber & Buttermilk Soup
A Day in the Life on the Farm: Shrimp Bisque

Magical Ingredients: Summer Garden Vegetable Soup

2 comments

Air Fryer Parceled Fish With Green Tahini Chutney#FishFriday

In: Air Fryer, Fish Friday, Green Chutney

This parceled fish is is super simple and flavorful to make, using this Green Tahini Chutney really elevates this dish.

Ingredients
Grind To A Fine Paste
1 Tablespoon Tahini Paste
½ Cup Coriander Leaves With Tender Stems
½ Teaspoon Cumin Seeds
Salt to taste
2 Green Chillies or according to spice level
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
2 Cloves Garlic - chopped
1 Scallion / Spring Onion - chopped
Other Ingredients
250 - 300 Grams Thick Slice Fish Fillet
Aluminum Foil
Sliced Tomato & Cucumber - for serving

Method

Grind all the given ingredients to a paste without adding any water.

Our Green Tahini Chutney is ready.

Wash the fish well. Apply little salt and keep aside for 5 minutes. Wash the fish in fresh water and pat it dry. Apply this paste to the fish and let it marinate for at least 15 to 20 minutes. Wrap it in a foil. Bake it in a preheated air fryer for 10 - 12 minutes at 200°C .

Serve warm with salad.
Labels: Tahini, Green Chutney, Middle Eastern, Air Fryer, Seafood/Fish, Fish Friday, Healthy, Main course, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Palatable Pastime: Grilled Shrimp Boil (in foil packets)
Food Lust People Love: Spicy Honey Baked Steelhead Trout
A Day in the Life on the Farm: Alaskan Rockfish Packages
Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney
Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn

4 comments

Keto Blueberry Yogurt#Improv

In: Blueberry, Homemade, Improv Cooking Challenge

This Keto blueberry yogurt is a low-carb with just 3 ingredients. It makes a filling breakfast or snack or have it as a refreshing dessert after a meal. For this I have used my homemade full fat yogurt culture. Do not use store bought yogurt, since it contains sugar and it's high in carbs.

Serves Two
Ingredients

1 Tablespoon Yogurt Culture - Full Fat Milk
300 Ml Full Fat Milk
1/3 Cup Blueberries

Method

Crush the blueberries in the blender, remove this into a bowl, add the culture and milk, give it good mix. Remove this on to a serving dish/glass. Cover it and let is set on a warm place. When set , refrigerate till chilled.

Enjoy!!

Labels: Keto, Blueberry, Yogurt, Improv Cooking Challenge, Homemade, Serves Two

Improv Cooking Challenge

Blueberries & Dairy

Improv Cooking Challenge

Blue Berries & Dairy

Blueberry Surprise Lemon Cupcake by Cooklaholic Wife
Fruit Sando by Pandemonium Noshery
Grilled Brie and Blueberry Jam Panini by A Day in the Life on the Farm
Keto Blueberry Yogurt by Sneha's Recipes
Mixed Berry Crisp by Magical Ingredients
Spinach and Feta Salad with Summer Fruits by Palatable Pastime

4 comments

Coconut Flour Banana Bread - Gluten & Sugar Free#BreadBakers

In: Banana, Bread Bakers, Breads

This is a gluten free banana bread so light and delicious. Use over ripe bananas. I made it without any additional sugar coz my bananas were so ripe and the result came out well and its too good!

If in case the bananas are not over ripe then you can add ¼ cup caster sugar. Weigh the bananas without the skin then mash it up.

Makes 7 -8 slices
Ingredients
3 Eggs
70 Grams Coconut Flour
2 Teaspoons Baking powder
1/8 Teaspoon Salt
65 Ml Coconut Oil
200 Grams Mashed Bananas

Method
Grease a pan size - 18 x 13cm.

Mash the bananas well. Beat the egg , add the oil and salt beat well. then add the coconut flour and fold it in with a spatula. Add in baking powder and mashed bananas. Fold it well.

Pour this into a greased pan.

Bake in a preheat oven at 180°C for 40 minutes.

Ta da.. a delicious gluten and sugar free bread is ready to.

Enjoy!!

Labels: Breads, Bread Bakers,Coconut Oil, Coconut Flour, Banana, Gluten free, Sugar Free, Healthy, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

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