Sneha's Recipe

Vegan Moonga Gathi#SundayFunday

In: Coconut, Goa, Moong Beans

This is a traditional Goan, Maharashtra Konkan coastal side, which is soupy and delicious curry, called Moonga Gathi. This is a soupy gravy prepared by cooking sprouted moong in ground coconut . It's normally prepared during festive seasons like Ganesh Chaturthi or some holy ocassions or for a Pooja etc., Since it is complete vegan and also no onion no garlic, gluten free recipe, a perfect vrat recipe.

Do not skip adding jaggery in this recipe, because renders a beautiful taste to the gravy, it's soupy, but you can mash some to moong beans to make a thick gravy or increase the coconut quantity to enhance the thickness.

Ingredients
1 Big Bowl Sprouted Moong Beans - Whole Mung Beans
2-3 slit green chillies
1 Teaspoon Level Garam masala
1 Teaspoon Level Turmeric powder
1 Teaspoon Jaggery
2 Tablespoon of Cooking oil
1 small marble size ball of tamarind
1 Teaspoon Level Sea Salt or to taste
To Dry Roast
1 Tablespoon Coriander seeds
¼ Teaspoon Whole Black peppercorns
3 Tablespoon Grated Dry Coconut - See My Notes
For The Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
A Pinch of Asafoetida
2 Dry Red Chillies
A Sprig Curry Leaves
Method

Dry roast pepper corns and coriander seeds in a pan on medium heat) until you get a aroma. Remove this into a plate and in the same pan add the dry coconut and lightly toast it, do not brown it. Cool and then grind all the roasted coconut, coriander seeds and peppercorns , along with tamarind, turmeric powder and garam masala in the grinder. Make a smooth paste adding just a tablespoon or two of water.

In a pressure pan heat the oil add the ground paste and wash the blender with water add that too and fry till oil separates. Now add the moong and sauté it lightly by tossing it up and down trying not the break the sprout or 2 minutes on high flame. Now add the slit green chillies, salt and 1½ cup water. Bring it to a rolling boil on high flame, once it comes to a boil, lower the flame and let it simmer for 2 minutes. Cover with lid and on high flame take one whistle.

Switch off the flame and let the cooker cool down a little. When the steam settles down then open and add the jaggery and mix it well, taste for salt. Again cover the cooker with the lid and take one more whistle on high flame. Switch off the flame and the cooker steam settle completely. Open the cooker, I like the sprouted moong to be whole and not mushy , if you prefer a thick and mushy moong gravy , then take 2 whistles on high flame, or else mash a tablespoon of moong, it will thicken the gravy.

Now let's prepare the tadka
Heat oil in a tadka pan add mustard seeds, when it crackles then add the red chillies and asafoetida and curry leaves. Switch off the flame and pour this over the gravy. Moonga Gathi is ready to serve.

We enjoyed eating it with a spoon and chapatti. This goes well with poee or any crusty bread or bakri or boiled rice, mildly spiced and yummy.
My Notes
If you do not have dry coconut then used desiccated coconut ( toast this lightly) OR ½ Cup freshly grated coconut, do not roast this.

Labels: No Onion No Garlic, Sprouts, Moong Beans, Coconut, Vrat, Goa, Pressure Cooker, Vegan

Sunday Funday

Vegan Main Dishes

Crispy Tofu Noodles by Palatable Pastime
Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
Mushroom Ragù by Culinary Cam
Quinoa Stuffed Zucchini by Sid's Sea Palm Cooking
Vegan 3 Bean Soup by Amy's Cooking Adventures
Vegan Moonga Gathi by Sneha’s Recipe
Vegan Tofu Steak by Mayuri’s Jikoni
Vegetable Biryani by A Day in the Life on the Farm

3 comments

Keto Afghani Creamy Chicken Stew#EaTheWorld

In: Afghanistan, Chicken, Eat the World

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)

2 comments

Potatoes O'Brien#FoodieHoliday

In: Breakfast, Foodie Holiday, Gluten free

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

3 comments

Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

In: Carrot, Gluten free, Healthy

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

7 comments

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

In: Alphabet Challenge, Baked, Beef

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.