Keto Afghani Creamy Chicken Stew#EaTheWorld

This is a delicious creamy chicken stew. So quick and easy to make. Perfect to make for a party.

Ingredients
500 Grams Chicken With Bone In - cut into curry cut pieces
½ Cup Yogurt
¼ Cup Fresh Cream
¾ Teaspoon Chat masala
½ Teaspoon Crushed Black Pepper powder
½ Teaspoon Salt
½ Teaspoon Garam masala
Oil as required
2 Tablespoons Coconut Oil
Grind To A Fine Paste
½ Cup Coriander leaves
15 Mint leaves
6 Whole Cashews
3 Clove Garlic
½" Piece Ginger

Method 

Wash and pat dry the chicken.
Grind all to the given ingredients well together. Add the yogurt and cream and give it a pulse. To this add the chat masala black pepper powder, salt and garam masala. Give this a good mix. Marinate the chicken in this for at least an hour.

Heat oil in frying pan and fry the chicken in batches without add in the marinade till golden. 

In a another pan add little oil from the chicken that was fried and ½ cup water ( I washed the bowl with this water) add the all the marinade bring this to boil stirring once it comes to a boil add in the fried chicken and cook till the chicken it fully done. Serve garnished with coriander leaves.

Enjoy hot with some crusty bread.
Labels: Keto, Chicken, Afghanistan, Eat the World, Main course, Middle Eastern

Join us as we Eat the World!!!

Check out all the wonderful Afghan 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! 

A Day in the Life on the Farm: Chicken Palau in an Instant Pot 

Culinary Cam: Afghani Dumplings: Aushak and Mantu 

Sneha’s Recipe: Keto Afghani Creamy Chicken Stew 

Amy’s Cooking Adventures: Aush (Afghan Noodle Soup)

Kitchen Frau: Aush (Afghan Bean and Noodle Soup)

Potatoes O'Brien#FoodieHoliday

Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.

                         

Serves 2

Ingredients
3 Tablespoons Oil
1 Tablespoon Butter
2 - 3 Large Red Potatoes - chopped into small chunks
1 Medium Onion - chopped
5 Cloves Fresh Garlic - minced
1/3 Cup Red Bell peppers - diced
1 Small Green Bell pepper - diced
1 Small Veg Seasoning Cube
100 Ml Water
2 Teaspoons Finely Chopped Coriander/Parsley
Salt & Pepper to taste

Method

Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   

Cover and cook for 10 minutes.
Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.

Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  

For Foodie Holiday we are sharing Potato recipes. 

Potato Lover Recipes

• Blue Cheese Scalloped Potatoes from The Spiffy Cookie
• Cottage Pie Stuffed Potatoes from Palatable Pastime
• Oven Baked Cajun Sweet Potato Fries from A Day in the Life on the Farm
• Potatoes O'Brien from Sneha's Recipe
• Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto from Karen's Kitchen Stories
• Spicy Potato & Kale Beer Cheese Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sweet Potato Skins from A Kitchen Hoor's Adventures
• Tik Tok Parmesan Roasted Potatoes from Jen Around the World

Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.   

I,  may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol.  Hence, I could see the difference in taste and color. 

This is a very healthy, oil free, vegan and gluten free soup.  Its so delicious , since rutabaga has a sweet taste.  

Serves 3
Ingredients
2 Medium Rutabaga  - diced
1 Large Carrot - diced
1 Large Onion - finely diced

6 Cups Vegetable stock
Salt and Black pepper to taste

Method 

In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.

When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.  

Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust! 

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method 
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve. 

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

Walking Tacos/Tacos In A Bag#SundayFunday

Walking Tacos are a no fuss, no mess taco made right in the bag of chips. No plates, no bowls, no dishes to clean up! Just incredible, tacos, perfect party food or great for kid parties, potlucks, football/cricket games or even a quick snack meal which your family will love! 

I, loved making these since they are an easy way to feed the family or party, because you can customize the taco bag, they are so easy and of course everyone loves tacos! You can create a create your own Walking Taco bar for a party (and let your guests do the “work”). I did not get a snack size bag so used half a bag per person.

Ingredients
200 Grams Shredded Cheese
250 Grams Mince - Beef/ Chicken/ Pork
2 Teaspoons Homemade Taco Seasoning
Snack Size Bags Doritos/ Fritos Corn Chips
Suggested Toppings
Black Beans
Shredded Lettuce
Chopped Tomato or Pico de Gallo 
Salsa
Guacamole
Sour Cream
Ranch Dip

Method

Cook ground beef in a skillet over medium heat, breaking it up with a masher or base of a wooden spoon and stir in taco seasoning until just brown.
Fill chip bags for walking tacos with ground beef, shredded cheese, sour cream, pico de gallo or just whatever you wish. 

Serve with a wooden spoon and Enjoy!!
Labels: Tacos, Doritos, Mexican, Party pleasers, Sunday Funday, Gluten free

For Sunday Funday we are sharing recipes with "Corn Chips".

• Chili-Fritoque from Food Lust People Love
• Frito Corn Salad from Amy's Cooking Adventures
• Onolicious Furikake Chex Mix from Culinary Cam
• Slow Cooker Cheesy Chicken and Frito Casserole from Karen's Kitchen Stories
• Spicy Korean Chicken Fritos from Palatable Pastime
• Vegetarian Mexican Tortilla Soup from A Day in the Life on the Farm
• Vegetarian Nachos from Mayuri's Jikoni
• Walking Tacos/Tacos in a Bag from Sneha's Recipe