Ginger Chutney / Allam Pachadi #ImprovCookingChallenge

Ginger Chuteny or Allam Pachadi is  Andhra Pradesh cuisine  recipe.   This chutney main ingredient is Ginger  which gives that  punch to  this chutney.  It's  a sweet, spicy and tangy  which is perfect to have with Andhra's  famous crepes called  pesarattu or  dosa and even  idli, they also have this with their daily meals,  which are incomplete until they are served with this Ginger Chutney. 

Try it and you will definitely go crazy for this chutney.  One can adjust the spice and sweetness according to your taste.

Ingredients
A  Small Lemon size  ball of Tamarind
2 Tablespoon Oil
1½ Tablespoons Chana Dal / Bengal Gram

1 Tablespoon Urad dal / Split Beluga Lentil

15 Grams Dried Red chillies 
35 Grams  Ginger -  peeled & sliced
2 Teaspoons Jaggery
Salt to taste
For Tempering /Tadka 
1 Teaspoon Oil
½ Teaspoon Mustard Seeds 

2 Sprig Curry Leaves 
½ Teaspoon Chana Dal / Bengal Gram
½ Teaspoon Urad dal / Split Beluga 

½ Teaspoon Cumin seeds

2  Dried Red Chillies

Method

Take a tablespoon of  oil fry the  chana dal  till light pink.  Remove this on to a absorbent paper and like wise fry the urad dal.  Remove this too on a absorbent paper.

If necessary add the remaining tablespoon of oil and fry  the  Ginger  till it's golden and releases an aroma.  Remove this on to a absorbent paper.  Now fry the red chillies  and then remove this  to on to same  absorbent paper. Let it cool.

In the small mixer jar add the fried dals and chillies and powder them finely, without using a drop of water. If necessary add little oil to powder it. Then add the jaggery, tamarind and salt , now powder this together to fine powder.

Take this Ginger Chutney out on to the serving bowl.  

For Tempering /Tadka

Heat oil in a small tadka pan and then add the mustard, cumin seeds when then start crackling add the dried red chillies and  the urad and chana dal saute till it turn light brown.  Add the curry leaves and saute for a minute.  Pour this over the Ginger chutney and Enjoy ..

 Yummy,  sweet, spicy  and tangy Ginger Chutney is ready.

Labels : Chutneys & Dips, Ginger, Ginger Chutney, Andhra Pradesh, Improv Cooking Challenge 

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.

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Chicken Schnitzel With Garlic Mayo # FoodieExtravaganza

Schnitzel is a meat dish that is a very thin boneless cutlet of veal, pork, beef or chicken that is either breaded and deep fried or pan fried with or without a breading

Ingredients

4 Boneless Chicken Breast fillet - flatten
1 Teaspoon Salt
1 Teaspoon Pepper 
1 Teaspoon Mustard
2 Tablespoons Vinegar
4 Tablespoons All Purpose Flour
1 Tablespoon Egg - mixed with 1 Tablespoons milk
½ Cup Cornflakes crumbs 
½ Cup Bread crumbs
For the Garlic Mayo Sauce
2 Cloves Roasted Garlic - made to a paste
A Dash of Pepper powder
1/2 Cup Mayonnaise With Egg - Homemade

For Serving

French Fries 

Salad leaves as required for serving

Method

Flatten the Chicken Breast lightly. 

Mix bread crumbs, cornflakes crumbs.

Marinate chicken fillet with salt, pepper, mustard and vinegar, egg and milk, mix well. Leave this aside for at least for 30 minutes Then roll it in dry flour, then in combined crumbs to coat, shallow fry in a pan until golden

For the Garlic Mayo Sauce

Combine all the ingredients well till smooth and keep it in the refrigerator till ready to serve.

To Serve
Lay the chicken schnitzel on a bed of salad leaves and pour the sauce into a bowl or glass , place the french fries at the side and enjoy.

Labels  : Mayonnaise, Germany, Foodie Extravaganza Party, Chicken, Continental Cuisine, Jams & Sauces, Chutneys & Dips

This goes to our event Host of the month is Sue Lau  theme "September is the month for the Munich Oktoberfest. Let's celebrate by sharing our favorite Biergarten and German Cuisine inspired recipes! "

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along 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! Looking for our previous parties? Check them out HERE. 

Also check the recipes Foodies of this month have created -  for  - 

Foodie Extravaganza -  Oktoberfest
Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Bierocks by A Day in the Life on the Farm
Braised Red Cabbage with Apples by Caroline’s Cooking
Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
German meatballs with spaetzle by Cookaholic Wife
Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table

Homemade Pickled Jalapenos

These Pickled Jalapenos are crunchy, tangy, and sweet ..believe me they are ready in just 10 minutes? Buy a jar from the supermarket the contains preservatives and cost a lot of money. Make this at home at one fourth the cost and double the quantity. Store them in the refrigerator and the will last you a year ( see that the bottle you are storing it in is sterilized and dried). 

I love these jalapenos, used them sandwiches, pasta or pizzas they taste great. Whenever, I,  run short of fresh chillies, these come handy. I even use them on fried eggs. They taste so delicious. Do try this.

Ingredients
250 Grams Jalapeno peppers - cut into slices
1 Cup Strong White vinegar
1 Cup Water
1 Teaspoon Sugar
2 Tablespoons Heaped Sea Salt

Method

Sterilize a glass bottle / jar dry it well.

Wash and dry the jalapenos.

 Chop them into big pieces.

Combine the vinegar, water, garlic, sugar, and salt in a pan and bring to a rolling boil, reduce the flame to low and let it simmer for a good 5 minutes. Take off flame and add jalapeno slices, stir, and immediately remove from heat. Let it cool completely then pour it along with the brine into the sterilize bottle. See that the jalapenos are covered with brine.

                           See my beauties

Store in the fridge, It will remain good for year in the refrigerator.

Labels:  Jalapenos, Pickled Jalapenos, Homemade, Chutneys & Dips, Jams & Sauces, Pickle 

Hot And Spicy Shrimps Pulao #FishFridayFoodie

For Fish Friday -  April the theme is "One Pan Dinners". Make a meal with fish that can be prepared in just one pan and perfect for the busy cook. Our Host of the month is Karen H Kerr.  

Made this Hot And Spicy Shrimps Pulao.  It's really hot and spicy, made a Roasted Chilly Garlic Chutney and used it to  made the pulao.  To cut down the spiciness a little, have used  Birista ( Fried Onions).

Ingredients

1.1/2 Cups Basmati Rice

1 Cup Cleaned  Shrimps

1/3 Cup Roasted Chilly Garlic Chutney

1 Teaspoon Coriander powder

1/2 Teaspoon Garam Masala powder

1 Tablespoon Lemon Juice

1/2 + 1/2 Teaspoon Salt

1 Cube Fish seasoning

2.1/2 to 3 Cups Water

2 Medium Onions Birista

Whole Spices

1 Stick Cinnamon

2 Cardamons

5 Black Peppercorns

3 Cloves

1 Bay Leaf

Oil as required

For Granishing

1 Green Chilly - slit and fried

Method
Wash and soak the rice for an hour.
To the chutney mix lemon juice, coriander and garam masala powder well.

For the Shrimp Marination

To the shrimps add 1/2 teaspoon salt and half of this chutney and marinate the shrimps with it.

Boil the water with the salt and seasoning cube, keep aside.

In the meantime heat oil in a deep broad pressure pan and fry the onions to make the birista. Remove them and keep aside. Keep 1/3 cup oil and take out the excess oil. In the same pan fry the prawns for 2 minutes only on medium high flame. Remove them and keep aside. Now add the fried onions (reserve a little for garnishing) and the remaining chutney, whole spices and fry till oil separates. Drain the water from the rice and add to the pan and fry for 2 to 3 minutes stirring lightly. Add the boiling water and cook on high flame till the rice comes to rolling boil. Let it boil till the water dries and water level is half inch above the rice add the shrimps and give it a quick stir. Cover the pan with a lid and take one whistle on high flame. Switch off the flame and let it rest in its heat for 10 minutes. After 10 minutes open the lid and garnish with remaining fried onions and green chilly enjoy this hot and spicy rice with raita.

For the  Roasted Chilly Garlic Chutney

Makes 1/3 Cup

Ingredients

10 Dried Red Chillies

12 Cloves Garlic

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Salt

2 Small Tomatoes - chopped

2 Tablespoons Sesame Oil

Method

Dry roasted the garlic till light brown spot appear, take them out.  In the same pan dry roast the chillies till  till they are crisp.  Then roast the cumin seeds till it releases an aroma. In a small blender jar add all the roasted ingredients and make a powder.    Then add the tomatoes and salt,  again grind this to a fine paste, add sesame oil to make a fine paste.  Do not add water to make this chutney.  

 This chutney goes well with Kadhi or Dal Chawl. 

 Labels : Shrimps, Seafood/Fish, Fish Friday, Chutneys & Dips, One Pan Dinners, Gluten free

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Irish Shrimp Toast #FishFridayFoodie

This is a perfect little Irish appetizer or party fare. I have used fresh shrimps for this recipe and it turned out juicy, delicious and yummy. Was apprehensive to use liqueur in the spread, but when I tasted it after adding the liqueur it tasted even more awesome, the liqueur adds a touch of sweetness to it. To serve it as a party appetizer toast the slices of bread in advance, prepare the Shrimp Cheese Spread and refrigerate it. Spread it on the bread just before serving. I made 12 toast with the quantity of spread, can double or triple it for a party.

Makes 12 toasts

Ingredients 
4 Tablespoons Heaped Cream Cheese- at room temperature
100 Grams Boiled Shrimps - finely chopped

12 Whole Medium Boiled Shrimps  

1/4 Cup Mayonnaise - homemade
1 Tablespoon Liqueur
1 Tablespoon Fresh Lemon juice
1 Tablespoon  Parsley - finely chopped
6 Bread Slices 

1 Fresh Red Chilly or to taste - minced

Method

Preheat the broiler at 250 Degrees C.

To Make the Shrimp Cheese Spread

In a medium bowl, combine the cream cheese, chopped shrimp, mayonnaise, liqueur, lemon juice, parsley and red chilly to taste. Stir until smooth.

Cut the sides of the bread 

arrange the slices them on a baking sheet and toast under the broiler,  for 2 minutes on each side, or until lightly toasted.

Spread one side of each slice with the shrimp spread,  

add the whole shrimp in the center, a small piece of red chilly and parsley leaf. 

Place the tray in the broiler for 2 minute or until the mixture bubbles and browns.  

Serve immediately.

Sending this to Fish Friday Foodies our Host for the month is Heather Schmitt-Gonzalez, who choose the theme Irish Fish / Seafood recipes since today St. Patrick's day is celebrated.  Thank you Heather for hosting this month's event.

Lables : Baked, Continental Cuisine, Fish Friday, Ireland, Seafood/Fish, Shrimp, Snacks, Chutneys & Dips

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Shrimp And Fish Sliders #FISHFRIDAYFOODIE

I often make prawn cutlets and  always wanted to try a combo of fish and prawns.  But, was  apprehensive how they would taste, to our surprise these turned out delicious and succulent.  We loved having these sliders.   

Made the slider buns too at home.  While the slider buns were half way through the baking, the oven stop working, thank God, had the presence of mind to immediately start preheating the microwave convection oven, baked the last 10 to 15  minutes in it.  The bread baked well but was a little dry.  Anyways we still enjoyed it since I, made a Low Cal  Yogurt & Cream Cheese Sauce for the sliders, so that kept the sliders moist.    To get them small and even in size made in katoris, see pics below.  

Ingredients 
For the Cutlets

200 Gram Cleaned and Deveined  Shrimps / Prawns 

200 Grams White Fish Fillets - cut in pieces

2 Green Chilllies - chopped

8 Peppercorns- coarsely powdered

5 Cloves Garlic - chopped

1 Inch Piece Ginger - chopped

1 Scallion / Spring Onion - chopped

1 Egg - beaten

2 Slices bread - cut into small pieces

A Tablespoon of Lemon Juice

A Tablespoon Freshly Chopped Coriander

Salt to taste

Bread crumbs for coating 

Slider Buns made as per this recipe, used the same method and dough ingredients for it. 

Low Cal  Yogurt and Cream Cheese Dip 

1/2 Cup Hung Curd

1/2 Cup Cream Cheese

1 Teaspoon  Pizza Seasonings- Homemade

1/2 Teaspoon Pepper Powder

1 Teaspoon Lemon Juice

Other Ingredients

1 Cucumber -  Sliced in roundels

1 Tomato -  Sliced in  roundles

Lettuce leaves as required

Butter as required

Method

To make the cutlets

Pat dry the prawns and fish with a kitchen towel. 

In a chopper add, prawns, fish, green chillies, pepper powder, garlic, ginger, , grind it till becomes smooth paste, then add the, scallion, bread slices, half of the  beaten egg, coriander, salt to taste and lemon juice, run the chopper for a minute till all ingredients blend well.  Remove it into a bowl, cover the bowl with a cling film and refrigerate it for an hour at least.

After an hour divide the mixture into even size cutlets.  Dip it in the remaining egg, roll in bread crumbs and keep aside. 

Heat oil in a  frying pan and shallow fry them till golden on both sides for 5 minutes on each side on medium flame.  Remove them on to  paper towel to drain off the excess oil.

To make the Sauce

Mix all the ingredients together  to make a smooth sauce.  Keep aside

To assemble the sliders 

Cut the slider buns in half and lightly butter and toast them.  

Apply  the sauce on the bun, place a lettuce leaf then the cutlet, top with cucumber and tomato slice, again apply the sauce to the other part of the slider.  Secure the slider with a toothpick and serve..... enjoy.... 

Sending these to Fish Fridays Foodies event for the month of August is Fish and Seafood Burgers our is Host Heather Schmitt-Gonzalez. Thank you Heather  for hosting this event.  Enjoyed making these sliders, had them for dinner. 

Labels : Fish, Sliders, Sandwiches, Chutneys & Dips, Fish Friday 

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Harissa Paste - Tunisia

Harissa is a Tunisian hot chili pepper paste.  The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia".  In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 13. 

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
1/2 Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
1/4 Cup  Oil

Method

Deseed dry red chillies and soak in warm water for 30 minutes.  Here I,  have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.  

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes.

Labels : Chutneys & Dips, Masalas, Homemade, Blogging Marathon, Continental Cuisine, Tunisia

Posting a new pics of the paste that is made today...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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