Pan Fried Seer Fish in Recheado Masala #FISHFRIDAYFOODIE

Recheado Masala is spicy, tangy, masala paste of Goa. I love this spicy, tangy masala paste. This paste is mostly used to make fish preparations. It has a lot of vinegar so there is no need to add any extra sourness while making any preparation. You can fry any fish in this paste.

Now many of you will wonder why is that I always use Seer Fish. Since this has no thorn just one center bone, this is preferred by us. Its a tasty, fleshy and juicy fish.

Ingredients
4 Thick Slices Seer fish
4 Tablespoons Heaped Recheado Masala Homemade
Salt to Taste
1/3 Cup Rice Flour for coating
4 Tablespoons Oil for Frying or as required

For Garnishing
Onion Slices
Lemon Slices

Method
Wash and pat dry the fish with a paper towel. Apply salt and masala to the fish well and keep in the refrigerator for atleast 30 minutes to marinate.

Spread the rice flour on to a plate. Coat each slice of fish with flour. Keep aside.

Heat a pan with oil , place the slices of fish. Fry on low flame till one sides is done. Then flip and fry till the done.

Enjoy this fish with onions and lemon slices.

Sending this to Fish Friday Foodie - Host of the month's event is April Tuell - theme Pan or Deep Fried Fish . Thank you April for hosting this event.

Labels:  Fish, Recheado Masala, Goa, Fish Friday

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Recheado Masala - Homemade

Recheado means stuffed in Portuguese. Recheado Masala is spicy, tangy and a traditional Goan recipe.
Recheado masala is a red paste which is used to make fish preparation.

I made this paste and stored it in the freezer for further use. You can also use this paste to grill baby potatoes or any other veggies.

Ingredients

20 Kashmiri Chillies
20 Cloves Garlic
8 Cloves
1 Teaspoon Turmeric
1/2 Heaped Teaspoon Cumin seeds
1/2 Heaped Teaspoon Mustard seeds
20 Black Peppercorns
2 Tablespoons Tamarind paste
2 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi
1 Stick cinnamon
1/2 Teaspoon Sea Salt
1/2 Cup Vinegar

Method

Grind all the above using vinegar, the recheado paste is bright red.

This will stay good in the freezer for months.

Labels:  Goa, Masalas, Recheado

Cherry Ricotta Muffins #BreadBakers

This post was just lying in drafts for more than a year,  had forgotten about it, till the theme was decided for this month's event.  These were made for one of my friend's son birthday party and all the guest loved these muffins.  They loved the cherry , it gives a unique taste to the  muffins. I made three batches of these muffins.

Sending these to Bread Bakers event- theme - stone fruit , Host blog: The Schizo Chef http://www.theschizochef.com/, thank you dear for hosting this event.

Recipe Source- Joy of Baking

Makes 12  muffins 

Ingredients
1 Cup Ricotta cheese
2  Eggs
1 Cup Buttermilk
1 Teaspoon Vanilla essence
1 Tablespoon Lemon juice
4 Tablespoons Butter -  melted and cooled
2 Cups All Purpose flour
3/4 Cup Sugar
1.1/2 Teaspoons Baking powder
1/8 Teaspoon Baking soda
1/2 Teaspoon Salt - Since I used salted butter did  not add
1 Tablespoon Lemon zest
1.1/2 Cup Fresh Cherries -  pitted and sliced

Method

Melt the butter in a pan and keep aside to cool.
In a bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla essence, lemon juice and  melted butter, mixing well.  Keep aside.

In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. Add the ricotta mixture to the flour. Mix it just until combined and then fold in the chopped cherries. Do not over mix this mixture or use the electric whisk,  else the muffins will be tough when baked.

Divide the batter in the muffin cups using  an ice cream scoop.

Place in the oven and bake in a preheat oven at 180 degrees for about 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Labels : Cakes, Bread Bakers, Cherry, Ricotta

Let's take a look at the other baker's..

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

Here’s the html for the logo:

Here’s the html for the wording: #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.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Carrot Vanilla Custard

Carrot Vanilla Custard is silky, creamy delicious yet an healthy dessert. Very easy and simple to make in summer, chill it and enjoy ... thanda thanda cool cool dessert.

Ingredients

500 ml  Milk
1 Cup Carrot - grated
2 Tablespoons Heaped Vanilla Custard Powder
1/4 Teaspoon Vanilla essence
1/4 Cup  Sugar or more according to taste
2 Tablespoons Cashew nuts
1 Teaspoon Desi Ghee

Method

Heat ghee in a pan fry the cashews till light golden then add grated carrots and fry for 5 minutes or till they soften and turn oily. Keep aside a teaspoon for garnishing.

Remove half a cup of milk and keep the remaining milk to a boil in a heavy bottom skillet. Add the sugar and the carrot, keep stirring continuously till the carrot is cooked.

Mix custard powder in the half cup of milk till dissolved and keep it aside.

When the carrot is cooked , reduce the flame, stir in the custard powder mix, vanilla essence and continue stirring in low flame till it becomes thick, and silky. Take off flame and  cool it. Pour it into individual serving bowls, garnish with the reserved carrot and chill it in the refrigerator for atleast 6 hours. 

Enjoy this ..... thanda thanda cool cool dessert... yummy...

Sending this to Foodie Extravaganza Party- Host Lauren Mitchell, thank you dear for hosting this event.

Labels : Sweets & Desserts, Carrot, Foodie Extravaganza Party 

June Foodie Extravaganza
This month Laura of Baking in Pyjamas is hosting with the theme Midsummer. The challenge was to create a dessert of your choice which is Midsummer Eve themed, think any kind of summer fruit or an interpretation of what Midsummer means to you. Posting day 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.

Blueberry Slab Pie by A Day in the Life on the Farm
Carrot Vanilla Custard by Sneha's Recipe
Chocolate Fondue with Strawberries by Making Miracles
Dark Berry Gelato by Baking in Pyjamas
Egg Free Mint Gelato by Sew You Think You Can Cook
Kladd Kakka by Culinary Adventures with Camilla
Mango Souffle by G'Gina's Kitchenette
No Bake Lemon Cheesecake by Fearlessly Creative Mammas
Nordic Walnut Cake with Coffee Icing by Food Lust People Love
Simple Peach Crisp by Cooking with Traci
Swedish Cheesecake with Strawberries by Caroline's Cooking

Chemmeen Curry #FISHFRIDAYFOODIE

Prawns in Kerala are called chemmeen. This a delicious Kerala Style Prawn curry with a good amount of spice. We had this delicious curry for our lunch with steamed rice.

Ingredients
For the Marination
300 Grams  Fresh Prawns - shelled, de veined   

1/4 Teaspoon Turmeric powder
1/4 Teaspoon Chilly powder
1/4 Teaspoon  Salt 
For the gravy

1 Medium Onion – sliced 

1 Teaspoon Ginger-garlic paste
A Sprig Curry leaves – 1 sprig
1 Large Tomato –  finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Heaped Chilly Powder
1 Teaspoon Coriander powder
1/4 Teaspoon  Pepper powder
2 Pieces of Kokam 
1/4 Teaspoon  Mustard seeds
2 Tablespoons  Oil
Salt to taste

Method

Wash and clean the prawns. Marinate the prawns for 15 minutes.

For the Gravy
Heat  oil a clay pot or  pan, add the mustard seeds when they splutter add the onion, ginger-garlic paste and curry leaves. Saute for a few minutes or until onion turns light golden. Add the tomato , chilly, corainder, turmeric and pepper powders , saute till the tomato turns mushy and oil separates. Next add a cup of water ( or according to gravy consistency), kokam pieces and  salt. Bring  it to a boil  cover and cook till oil surfaces. Add the prawns. Cook for 7 to 10 minutes or until done.  Take off flame and enjoy with steamed rice. 

My Note:

I cook fish in a clay pot which in Kerala is called meen chatti.
You can adjust the spices according to your taste

Sending this to Fish Friday Foodie - Host of the month's event is  Caroline Williams  - theme a fish dish  with a bit of spice. Thank you Caroline for hosting this event.

Labels : Prawns, Kerala, Spicy, Fish Friday

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