Protein Sparing Tortillas With Egg White Protein Powder

I have made PSMF Egg White Wraps using fresh egg whites ( recipe will be posted soon). These Egg Wraps are make with Egg White Protein Powder. Can use these for the gyros or as tortillas, lasagna sheets etc! They are so quick to make and also delicious! These freeze very well. I make a big batch and freeze them. When required just defrost and use. 

Ingredients
550 grams Water Or Beef broth - I used water
80 Grams Gelatin - see notes
120 Grams Egg White Protein Powder
½ Teaspoon Pink Himalayan Salt

Method

In a blender jar add the water and sprinkle the gelatin over it and let is rest for a few minutes till it blooms for about 8 to 10 minutes. Then blend it well so that gets is mixed and well incorporated. Then add rest of the ingredients, purée until smooth and a bit frothy. Do not make the batter very frothy, it should just be mixed, even if there are lumps no worries they will smoothen when you make the wraps.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with olive oil spray and dab it with a paper towel. Pour 1/3 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. 

Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-45 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.
Nutrition
Carbohydrates: Zero 

My Notes

Let the gelatin bloom or else it will no be incorporated well, when you make the wraps they will remain grainy.  When you eat them you can feel the grains/crunchiness as you eat and you will not like the taste of it.

Labels: Keto, Low Carb, PSMF, Egg White Powder, Homemade, International Cuisine, Egg White Tortillas

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Eggless Brookies /Brownie Cookies#SundayFunday

Brownie+ Cookie = Brookies, yes that excatly what Brookies are... a combo of brownie plus cookie which divine..hmmm.. soft & chewy. If you are craving for rich brownie or cookies for your tea, then should make these brookies which are so satisfying. Prefect for a tea party.

These are so quick to make, if you have all ingredients in the pantry they just take from start to finish 20 to 25 minutes that's it. 

Make these and give them as a gift whenever you visit your friends or relatives or take them for a picnic. They will never ever believe that they are homemade. So let's make these divine Brookies...

Makes: 12 Brookies
Ingredients
½ Cup All Purpose Flour
¼ Cup Dark Cocoa Powder
¼ Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
⅓ Cup Sugar powder
¼ Cup Butter - softened
½ Teaspoon Vanilla Essence
2 Teaspoon Milk or a few drops more - to make a smooth dough.
¼ Cup + 1 Tablespoon Chocolate Chips

Method

Sieve the flour, cocoa, baking powder and baking soda. Stir in the sugar. Mix well until combined.

In a big plate cream the butter with your palms for a minute then add vanilla essence and cream it till mixed. Add the flour mix and 1/4 cup chocolate chips, mix lightly with your fingers till it forms bread crumbs. Then add milk a teaspoon at a time and bring it together to form a smooth dough.
Place the dough on a cling flim and chill the dough in the fridge for 15 to 20 minutes. 

In the meantime preheat the oven to 160°C. Line a baking tray with parchment paper.

Take the dough out make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies will spread. Press the brookies with a fork lightly then place the remaining chocolate chips on it so they can be seen on top once baked.

Bake for 12 minutes only. Switch off the oven. The brookies will be soft or seem undone, but don’t bake longer or they will burn or turn crispy. Leave them in the oven for 5 minutes then take them out and keep them on the tray for another 10 minutes until fully cool and immediately transfer to an airtight container.

My Notes
I used just 2 teaspoons milk to make the dough since the butter used was absolutely soft, used the butter that is always out, kept my on the breakfast table.
To make them vegan, replace milk with almond or soy milk.
If you are using unsalted butter then add a pinch of salt.

Labels: Brookies, Biscuits & Cookies, Chocolate, Kids delight, Eggless, Sunday Funday 

• A Crostini Array by Culinary Cam
• Bacon & Chive Deviled Eggs with Hot Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Truffle Cookies by Karen's Kitchen Stories
• Eggless Brookies /Brownie Cookies by Sneha's Recipe
• Grill Cake (and Vanilla Cake Recipe) by Amy's Cooking Adventures
• Lentil Mushroom Feta Calzones by Food Lust People Love
• Lobster Roll Pasta Salad by A Day in the Life on the Farm
• Mayo-less Tuna Salad by Our Good Life 

No Oil Less Salt Lime Pickle#SundayFunday

What do you do with the lime peels when you juice a dozen of limes? Here is No Oil Less Salt Lime Pickle. Quick and easy to make. This requires to be stored in the refrigerator and finished within a 2 weeks. If you want to store it longer then top it with oil at least an inch over the pickle then you can store this in your pantry shelf or for a month or more in the refrigerator.  

Ingredients
12 Lemon peel - cut into quarters
Salt to taste
Red Chilly Powder to taste
2 Tablespoons Sugar or Jaggery or to your taste

Method
To the lime pieces add salt and red chilly powder give it a good mix. 

Put this in a container with a lid, place this in a pressure cooker and steam it for one whistle on high flame, then reduce the flame to low and let is cook for 5 minutes. After 5 minutes switch off the flame. Let the cooker cool. Remove the container from the cooker.

Place this in a cooking pan with the sugar or jaggery along with cooked lime peels, taste for salt and red chilly powder. Add more accordingly. Cook this on low flame until the sugar or jaggery melts and you get a shine on top. Switch off the flame.  

Let this cool, store it in a sterilized glass jar. Enjoy!!

Labels: Pickle, No Oil, Leftover series, Lime, Sunday Funday, Instant Mixes

• Culinary Cam: A Citrusy Sweet and a Savory: "The Actual Good Meringue" Lemon Pie + Calamari-Lime Salad 
• Amy’s Cooking Adventures: Atlantic Beach Pie 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Deviled Eggs with Basil, Capers, & Lemon Zest 
• Cook with Renu: Fresh Mint Chocolate Lemon Bark 
• Mayuri’s Jikoni: Lemon Linguine
• A Day in the Life on the Farm: Margarita Tiramisu
• Sneha’s Recipe: No Oil Less Salt Lime Pickle 
• Palatable Pastime: Tropical Lemon-Limeade  

Varicha Tandalacha Sheera/ Bhagar Sheera#SundayFunday

Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.

Ingredients
1½ Cups Milk
¼ Cup Desi Ghee
½ Cup Samo Rice - washed and drained
¼ Teaspoon Kesar/Saffron Strands
7 - 8 Almonds - chopped

7 - 8 Cashewnuts
2 Teaspoon Raisins -
¼ to 1/3 Cup Sugar - according to the sweetness you want
¼ tsp Cardamom Powder 

Method
In a sauce pan heat milk on medium flame. 
In another pan heat ghee on medium low flame, fry all the cashewnuts,  almonds, raisins, remove and keep aside.

In the same pan add the samo rice/variche tandul  and fry till it releases an aroma, do not change the color of the rice. 

Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.

Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals. 

When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.

Serve & Enjoy!! 

Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast

• Herby Garlic Rice from Amy's Cooking Adventures
• Mexican Rice from Mayuri's Jikoni
• Pineapple Rice Salad from A Day in the Life on the Farm
• Quick Mushroom and Onion Rice from Palatable Pastime
• Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
• Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe