TANDOORI FISH MOUSSAKA - DESI STYLE #FISH FRIDAY FOODIE

Have already prepared two moussaks - a veg and non veg version, which have been already posted, wanted to try out one with fish giving it a twist... making it desi style.  It was a success and tasted delicious.

Ingredients
300 Grams Fish
1 Teaspoon Tandoori Masala
1/2 Teaspoon Red Chilly Powder
1 Tablespoon Lime Juice
1/2 Teaspoon Sea Salt

For the Sauce
1 Cup Thick Bechamel Sauce
1/2 Teaspoon Tandoori Masala
1/2 Teaspoon Chilly powder
1 Cup Milk

2 Large Potatoes
2 Long Black Aubergines / Brinjals
Cheeza Cheese As required
A few Sprigs of Coriander Leaves
A Pinch of Paprika
A Pinch of Mixed Herbs
A Teaspoon of Butter

Method
I have use Khapi fish which has only one center bone, and its a very fleshy and tasty fish, do not know the name in English.

Marinate the fish in the given ingredients for 30 minutes in the refrigerator.  

After 30 minutes steam then fish and dry all the moisture. When cooled, skin and de-bone the fish. Shred it in big chunks and keep aside 

Slice the potatoes and immerse them in salt water for ten minutes. Drain the water and wash in fresh water then pat dry the potatoes with a kitchen towel. 

Slice the aubergines and immerse them in salt water for ten minutes. Drain the water and wash it in fresh water, then pat dry the aubergines with a kitchen towel 

In a big broad frying pan sprinkle a tablespoon of oil and fry the potatoes till golden on both sides. 

Likewise fry the aubergines too till golden on both sides.

To prepare the sauce
In a pan add all the ingredients and whisk till smooth, then place it on low flame and cook , whisking continuously till it comes to a boil and thicken a little ( note the sauce should be pouring consistency)

To Assemble the Moussaka

Prepare a Pyrex baking dish with buttering it well.  

Pour 2 to 3 tablespoons of sauce, then arrange a layer of potatoes 

Place  the aubergines 

Then a layer of fish 

Then slices of cheese, Again pour 3 tablespoon of sauce

Continue the above layer again

Now first place the aubergine slices, then the 

Potato slices,  then Fish chunks, Then sauce and 

 cheese and dot it a spoon of butter

Sprinkle mixed herbs, paprika and garnish it with coriander leaves

Cover the dish with a foil and bake it in a preheated oven at 180 degrees for 35 to 45. After 30 minutes remove the foil and again bake till done. When done on the broil /grill element and let it brown for just 3 - 5 minute till brown spots appear on the top. 

 Cool and serve... enjoy this Tex Mex cuisine of the Mediterranean region in my own desi style.... this was yum and delicious.  

Have this with garlic bread or a bowl of soup and you are sated ...

This month, the theme for our Fish Friday Foodies is "fish baked in a dish," hosted by Sue of Palatable Pastime. Check out the rest of the Fish Friday Foodies' recipes, at end of this post.

Labels : Fish, Moussaka, Continental Cuisine, Fish Friday, Bechamel Sauce, Tandoori Masala

An InLinkz Link-up

Homemade Cake Spice Mix

Many recipes say use mixed spices or cake spice mix, then you wonder what exactly is this!  I have not found cake spice mix here in any baking stores or supermarkets.   So, here is, the recipe of easy and quick cake spice mix, with ingredients readily available in your pantry.  It's a combination of spices and the aroma is awesome.  Can be used  for cakes, breads, puddings or any spice flavored desserts.

Ingredients
1/4 Teaspoon Nutmeg powder
3 cloves
1/2 Teaspoon Cinnamon powder
1/4 Teaspoon Mace powder
1/4 Teaspoon Black pepper powder
½ Teaspoon Ginger powder

Method

Place all the ingredients in a small mixer jar and pulse till well mixed.  Store in an airtight bottle, keep it in the refrigerator to preserve the color and flavor.

Labels : Homemade, Cake,  Spice Mix, Masalas 

STOLLEN BREAD #BREADBAKERS

 This month our Host Stacy Livingston Rushton , the initiator of Bread Bakers group has choosen the theme - yeast bread that is sweetened and appropriate for Christmas.  My first choice was this Stollen bread which was on my mind for a long time since  I,  read about  history of this bread in  our church mazagine which am sharing with you.  

Stollen is a bread like cake traditionally made in Germany, usually eaten at Chirstmas time as Weihnachtsstollen or Christstollen . It is a light airy fruit cake leavened with yeast and is believed to have been invented during the 14th century in Dresden, Germany.

The shape of the cake was originally meant to represent Baby Jesus wrapped in swaddling clothes.

When stollen was first made the ingredients were very different, the advent season was a time of fasting and preparation and so the bakers were not allowed to use butter, only oil. 

Prince Elector Ernst and his brother Duke Albrecht decided to remedy this by writing to the then Pope, Pope Innocent X. They explained to the Pope that the Saxon bakers needed to use butter instead of oil which was so expensive and hard to come by. The Pope in 1490 sent a letter to the prince know as the "Butter Letter" which granted the use of butter (without having to pay a fine) - but only for Prince Elector and his household. Every year as Stollenfest takes place in Dresden. 

This historical tradition ended only in 1918 with the fall of monarchy and started again in 1994, but the idea come from Dresden's history. 

There are many variants to the Stollen bread. One can omit the fruits and nuts and use only the raisins, even the marzipan rope is optional.  I have made simple Stollen Bread ... let's make this bread

Ingredients
FRUIT MIX (Make three days ahead of time)
2 Tablespoons Raisins
2 Tablespoons Chopped Glazed Cherries
4 Tablespoons Chopped Mixed Fruit Candied peel
2 Tablespoons Chopped Walnuts
2 Tablespoons Chopped Almonds
2 Tablespoons Chopped Cashewnut
30 Ml Rum
30 ML Brandy

For the Dough
2.1/2 Cups Heaped All Purpose Flour

1.1/4 Teaspoon Rapid Rising Yeast
1 Tablespoon Milk Powder
75 Grams Butter - I used salted
2.1/2 Tablespoons Sugar powder
2 Eggs
1/2 Teaspoon Salt
1/3 Cup Warm Milk
1/3 Cup Warm Water - less or more

1 Teaspoon Cake Spice Mix - Homemade

1 Teaspoon Vanilla extract

Method
FOR THE FRUIT MIX
Combine all ingredients and let soak at room temperature for at least three days.
For the Dough

Before you start kneading the dough- place the soaked fruits into a strainer and drain out all the liquid.

In a bowl add the flour, milk powder, yeast and sugar , mix it well. Add in the eggs, vanilla essence and mix well, then add the  milk, water gradually,  knead to form smooth, soft dough ( if necessary add more water),  slightly slack / loose dough . This dough is a rich and sticky dough, do not be tempted to add more flour,  just take this dough on to a lightly dusted  work surface,  rub in the salt and butter into the dough gradually ( do not knead the dough too vigorously, just rub it in the fat) till you get a smooth and soft  dough.

Lightly dust the table surface and roll out the dough into an oval 10 inches in length, sprinkle the fruit mixture, press into the dough. Roll this dough lightly into a ball.

Place the entire loaf onto a well greased baking tin and leave it to prove till double in size. While the dough is proving, pre heat the oven to 200 degrees.

Lightly brush the dough with egg wash and bake at 200 degrees for 30 to 40 minutes.

Remove from the oven and brush with melted butter and let it cool for a few minutes, then take it off from the baking tray and dredge it with icing sugar (this is optional ).

When the bread was baking in the oven it rose too much to my amazement.   It got  a dark brown color on the surface,  since it was too close to the top element of the oven.. but it  was not burnt.  

When I was removing it form the tin it broke into half ( my heart to broke ... cried my beautiful bread .... broke ).

Nevertheless it tasted great..  cut slices of it and buttered it , took it for my friends the next morning , had it with tea... they all enjoyed this beautiful fruity and pillowy soft Stollen Bread.

Labels:   Candied Fruits, Christmas Bread, Germany, Breads, Bread Bakers

Take a look at what our other bakers have made...

American-Style Panettone from Passion Kneaded
Beehive Bread from Sara's Tasty Buds
Candied Fruit Sweet Rolls from Cindy's Recipes and Writings
Chestnut Roll Wreath from Food Above Gold
Chocolate Cherry Brioche Buns from Baking Sense
Chocolate Swirl Babka from Cook's Hideout
Cranberry Sweet Rolls from Food Lust People Love
Estonian Kringle from I Camp in my Kitchen
Finnish Nissua Bread from Gayathri's Cook Spot
Fruit & Nut Sourdough from What Smells So Good?
Ginger Orange Stollen from SpiceRoots
Holiday Wreath with Sweet Nut Filling from Hostess At Heart
Kugelhopf from Ambrosia
Marzipan Stollen from Palatable Pastime
St. Lucia Buns from Karen's Kitchen Stories
Stollen Bread from Sneha's Recipe
Sweet Milk Dinner Rolls from A Day in the Life on the Farm

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.

BASBOUSA - EGYPTIAN SEMOLINA CAKE #FOODIEEXTRAVAGANZA

Basbousa - Semolina Cake is a famous Egyptian and traditional Middle Eastern syrup soaked sweet cake. The cake itself is not too sweet but it is soaked with a sugar syrup, here I have reduced the sugar quantity and used honey.  This is a superb tea cake and will make an excellent dessert dish too.

Very simple and quick to make, with ingredients that are always available in the pantry.

Ingredients

100 Grams Butter
150 Grams Icing Sugar
1 Teaspoons Vanilla Essence
2 Eggs
2 Cups Fine Semolina
1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1 Cup Yogurt
Skinned Almonds as required

For the Sugar Syrup
1/2 Cup Sugar
1/2 Cup Water
1/2 Cup Honey
1 Tablespoon Lime Juice

Method

Sieve the icing sugar. 

Sieve the semolina and baking powder and baking soda together.


Beat the butter and icing sugar till light and fluffy,  then add an egg at a time beating it well before incorporating the next one.  Add the vanilla essence , keep adding the sieve semolina little by little simultaneously adding little yogurt too and continue beating till all the semolina and yogurt is incorporated. 

Pour it into a greased and  lined baking tray top just draw line lightly into squares or diamonds and then place each slice with almonds and bake at 180 degrees for 45 minutes. 

 
As the cake is being baked make the sugar syrup and mixing it together and keeping it on low flame till the sugar melts only. Take off flame and cool the syrup.

When the cake is out of the oven slice the cake in the tray itself. Pour  the hot cake. Keep it  to rest at least  for an hour then only remove the pieces from the tray. 

Have this cake as a dessert or like we had it with a hot cup of tea or coffee.... Enjoy...

Labels : Cakes, Semolina, Yogurt, Eygpt, Foodie Extravaganza Party

 

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it's Lauren of Sew You Think You Can Cook. 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. December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.) And don't forget to check out all these other maply recipes:

Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
Bangin' Breakfast Potatoes from Rebekah of Making Miracles
Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
Maple Pecan Bars from Nichole of Cookaholic Wife
Maple Sugar Cookies from Sue of Palatable Pastime
Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
Momiji Tempura from Camilla of Culinary Adventures with Camilla
Overnight French Toast Casserole from Elaine of Cookin and Craftin
Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
The Back Forty Cocktail from Stacy of Food Lust People Love

GUAVA CHEESE - CHRISTMAS SWEET

Guava cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. Tastes cheesy and soft, melt in the mouth sweet this is. Do give it a try.   This sweet has no flour or eggs, completely vegetarian, vegan, gluten free.

Ingredients 

4 Cups Guava Pulp ( 1.1/2 Kg Ripe Big Guavas)
5 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink or Red color

Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container).

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering. 

Take the seeds pulp in a fine strainer and remove the pulp as much as possible.

Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar ( sugar is one cup extra than the pulp). 

Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till forms a ball in the center. Take it our into a greased tray and spread it. Cool completely and cut into squares.  Store in airtight containers.

This stays good for 3 months in a cool dry place. 

I make this sweet of 3 to 4 kgs guavas and send them for my friends and relatives abroad.

Labels :  Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas Sweet, East Indian