Mackerel And Dill Mini Tartlets #FishFridayFoodie

The theme for this month Fish Friday Foodies is Seafood Pie or Tart and our Host is Stacy, thank you dear for hosting this event.

These mini tarts are perfect  as a starter or appetizer . They can be made ahead and warmed through in a hot oven for 5 to 7 minutes. In these tartlets I, have not used cheese, but, if you wish, can grate cheese on top and then bake. These are yum without cheese too.

Ingredients

For the Tartlets
1 Cup All Purpose flour
50 Grams Butter
Pinch salt

For the Filling
100 Grams Flaked Mackerel Fish
1 Small Onion
1/4 Teaspoon Red Chilly Powder
1 Teaspoon Butter
Salt to taste

Other Ingredients
A Few Sprigs of Fresh Dill
1 Egg
1/2 Cup Bechamel sauce
1/4 Teaspoon Steakpeper seasoning

Method 
Preheat the oven to 180ºC
Prepare the pastry 

Sieve the flour and salt into a bowl, rub in the butter until it resembles breadcrumbs, add a teaspoon of cold water if necessary and bring together to form a dough.
Roll out on a floured board and using a mini cutter, cut out  rounds.
Use the pastry rounds to line the patty tins.  Blind bake them in the preheated oven or 10 - 12 minutes or  till done.  

For the filling

Heat the pan add the butter and onions, saute till translucent, add the flaked fish, salt to taste and chilly powder, saute for a minute.  Take off flame and cool.

For the topping

Beat the egg and bechamel sauce together, season with steakpepper and keep aside.  To assemble

Divide the fish filling between the pastry cases 

Top each with a few sprigs of dill  

Carefully pour the prepared sauce into each case, taking care not to overfill.  

Bake in the oven for 20-25 minutes.  

Serve warm or cold. 

My Notes: 

I have used fresh Mackerel, cleaned and removed the inside of the Mackerel, then just steamed it in a pan without water.  Then flaked it when cooled.  This fish is very thorny, take care to remove  the smallest of thorns. 

Labels :  Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish 

An InLinkz Link-up

Milk Chocolate Mug Cake - Microwave

Have a craving for  cake, then this is for you.  This is a quick and easy microwave recipe.  Try this and you will love this moist and chocolaty cake.  

Ingredients

30 Grams Butter or 1.1/2 Tablespoons heaped - see notes

40 Grams Milk Chocolate(any brand) -  break into pieces

1 Egg
2 Tablespoons Level Sugar powdered
1/4 Teaspoon Vanilla Essence
5 Level Tablespoons All Purpose Flour
1/2 Teaspoon Level Baking powder

Method

In a mug melt the butter and chocolate together, microwave on high power for 30 seconds. Use a hand whisk and whisk it till smooth. Keep it aside to cool.
In the meantime gather rest of the ingredients
Mix the flour, sugar and baking powder well.

In a another mug or bowl, whisk an egg along with the essence well. Add all the dry ingredients and whisk till well combined. Now add the melted chocolate mixture and mix well. Pour this batter into a large mug.

Place it in the microwave on high power for a minute and twenty to twenty five  second's, after a minute and 20 seconds pause the microwave and check  if done by inserting a skewer,  if comes out clean then it's done or else microwave again for 5 seconds more.

Let it cool for a minute or two.  Pipe a little whipping cream and sprinkle grated chocolate.  Enjoy with a tea or coffee. 

This is a delicious, quick  and moist cake for you and your little ones whenever they crave for cakes.

My Notes
Reserved  a small piece to grate for the topping. You can add all the chocolate and make it more chocolaty and gooey ..mmm yum. 

Make this in a large mug or two medium size mug. Since it will rise and then overflow.

The timing will change accordingly so keep a check

The butter should be softened .. the consistency like when you  spread it on a slice of bread.

You can also unmold this cake and cut into slices.  Just run a knife around the sides of the mug and mold.

Labels : Cakes, Microwave, Mug Treats, Chocolate, Kids delight

Makaronah Bil Beshemel - Baked Bechamel Pasta - Egypt

Makaronah Bil Beshemel is  easy to prepare, baked pasta dish.  This is a one dish meal, we enjoyed it with a bowl of soup or  you can have it with  salad.  This is an healthy and delicious dish which has no cheese, yet taste divine.  

Quick and easy to make, have all the ingredients ready and  this dish is ready in minutes.  Here, I, have used Bezar spice, which is an arabic spice and goes very well with this dish, this spice mix has an awesome taste and flavor.

Serves 2 
Ingredients
1 Cup Heaped Macaroni  Pasta
1 Tablespoon Oil
1 Teaspoon Bezar Spice Mix  - see recipe
1  Onion - chopped
200 Grams  Boneless Chicken - finely cubed 
Salt to taste
1.1/2 Cups Thick Bechamel sauce - see recipe 

Method

Cook pasta in 5 cups or waters as per the packet instruction or till al dente.  Drain and add a teaspoon of warm oil and toss it, keep aside.

While pasta cooks, we prepare the chicken layer.

Heat oil in a frying pan, add onions and saute till onions are translucent.  Then add the chicken and saute till it turn pink to white then add the bezar spice and saute  for 2 to 3 minutes, cover and cook  till the chicken is done.  Open the lid and evaporate all the moisture or till the mixture is dry. Keep aside to cool.

In the meantime preheat the oven  at 200 degrees.

Butter a casserole dish well,

Spread 2 tablespoons of bechamel sauce  

Now spread half of pasta 

Spread layer of  chicken mixture

Top with remaining pasta

Pour the  bechamel sauce evenly on to dish. Sprinkle a little   bezar spice and place it in oven till it browns on top .

See the layers.. looks too tempting.. na.

Cool it a little and cut slices of this  rich dish,  enjoy with soup or salad of your choice. 

My Notes 

You can use any pasta of your choice.
Can use lamb or beef mince for the filling too.

Bezar spice is an Arabic spice and has a flavorful taste, try this spice you will love it.

Labels : Bechamel Sauce, Bezar,  Spice Mix , Chicken, Mena cooking club, Pasta & Noodles, Healthy, Egypt

Bhogichi Bhaji - Makar Sankrati Special - Maharashtra

Bhogichi Bhaji is actually  mix vegetable sabzi prepared on the occasion of Makar Sankrati in Maharashtra.  This is typical Maharashtrian style of making  winter special veggies which are available during this time.. i.e. its  made on Bhogi ( which is a day before Makar Sankranti ). This Bhaji is best eaten with Bajri Tilachi Bhakri... a classic combo.

If some veggie is not available that does not mean you should not try this.. one can add or minus any of these veggies, like I, did not add hurda.

Ingredients

2 Medium Size Potatoes - cut into big cubes
2 Medium Size Green Brinjal/ Eggplants - cut into 4 pieces
1/4 Cup Green Peas
1/4 Cup Pavate / Fresh Vaal / Green Lima Beans
1/4 Cup Harbhara / Fresh Green Grams
1/4 Cup  Fresh Groundnuts - soaked in water
1 Carrot - cut into cubes
1/4 Cup Hurda / Fresh Tender Jowar
1/4 Cup Fresh Tur
2 Drumsticks - cleaned and cut into big pieces
2 Green Chilles - whole
2 Medium size Onions - Finely chopped
1 Big Tomato - cut into fours
2 Teaspoons Red chili powder or to taste
1 Teaspoon Jaggery or Sugar
2 Tablespoon Fresh Grated Coconut
1/3 Cup Oil
1 Teaspoon Cumin Seeds
1 Teaspon Sesame Seeds
1/4 Teaspoon Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Salt to taste

Method

In pan add oil, cumin,  sesame seeds and asafoetida immediately,   add onion and saute till onions are translucent. Add the chilly powder and the pavate, tur, hurda, green grams, peas,  groundnuts and give it a stir , cover and cook for 3 minutes. 

Then open add the potaotes, salt and sugar or jaggery add 1/2 cup water and bring it to boil then cover and cook on slow flame till potates are 3/4th cook then add the brinjal, carrot, drumstick, green chillies and mix well add 1 cup water cover and cook till done.

Now add the & tomato, coconut, corinader leaves, cover and cook till tomatoes are half done (do not over cook the tomatoes). 

Serve granish with coconut and  sesame seeds. 

Serve hot with Bajri  Tilachi Bhakri.

My Notes

It is slightly wet bhaji so keep in mind water requirement to avoid overcooking.  The veggies should be firm but cooked, do not make them mushy.

If  fresh groundnuts are not available then you can use dried groundnuts soak them in water and cook them till done, then use it to make the vegetable.

Labels : Pavate, Harbhara, Groundnut, Tur, Hurda, Drumstick, Potato, Green Peas, Green Brinjal, Maharashtra, Makar Sankrati, Vegetables

SPICED BESANI PARATHA #BREADBAKERS

Our Host Pavani of Cook's Hideout decided to start the new year with a "Healthy" Bread -- with or without yeast   for our group Bread Bakers. 

This is healthy paratha that I,  made has a combination of Whole Wheat Flour and Besan - which is called Chick Pea Flour or Gram Flour in English.

These parathas are a great choice for breakfast or lunch. Gram flour is gluten free and hence whole wheat flour is added to make the dough for paratha. If you have gluten allergy then instead of wheat flour you can add mashed boiled potato to form the dough.

Makes  8 - depending on the size and thickness.
Ingredients
2 Cups Besan / Chick Pea Flour
1  Cup Wheat Flour
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Red Chilly Powder
2 Tablespoons Heaped Ghee - melted
1 Teaspoon Coriander Seeds - coarsely crushed
2 Teaspoons Anardhana / Pomegrante powder
2 Green Chillies - finely chopped
2 Tablespoons Coriander leaves - finely chopped
1 Medium Onion - finely chopped
Water as required  for the dough
Desi Ghee as required

Method

Seive the wheat flour and besan together. In a bowl add in  flour and ghee mix it till resembles bread crumbs, then add rest of the ingredients and mix well,   add in water little by little and knead to form into a soft and smooth dough. 

Let the dough rest for at least an hour covered with a damp cloth. Divide the dough into 6 to 8 equal balls, roll to a quarter plate size using dry flour for rolling. Make the parathas a little thin.

Heat a griddle pan or tawa, place the paratha and cook one side for a few seconds, then flip and  cook till brown spots appear, flip again and cook the other side too, spread a teaspoon of desi ghee on top and on the sides, cook till brown spots appear.  Like wise prepare rest of the parathas. 

Serve hot with any gravy dish, or have it hot for breakfast.. I made this for our breakfast, its crisp and delicious, spread a little desi ghee on top and enjoy... does not require any chutney or pickle.

Labels : Besan, Parathas, Flatbread, Bread Bakers, Healthy, Breads

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

Amaranth Flatbread from Mayuri's Jikoni
Beet Rye Bread from What Smells So Good?
Blueberry Almond Bread from Cindy's Recipes and Writings
Brain Booster Pancakes from A Day in the Life on the Farm
Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
Eggless Whole Wheat Brioche Buns from Gayathri's Cook Spot
Grain-free Nutty Carrot Flatbread from A Baker's House
Healthier Applesauce Spice Bread from Hezzi-D's Books and Cooks
Healthy Whole Grain Bread from The Bread She Bakes
Honey Almond Brioche from Kidsandchic
Honey Oatmeal Bread from Food Lust People Love
Multigrain Pesto Swirl Bread from Herbivore Cucina
Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
Organic Honey Whole Grain Bread from Hostess At Heart
Quick Whole Wheat Bread from Ambrosia
Spiced Besani Paratha from Sneha's Recipe
Sprouted Wheat Bread from Palatable Pastime
Sweet Potato Bread with Honey from The Wimpy Vegetarian
Sweet Potato Millet Bread from The Schizo Chef
Ten Grain No Knead Bread from Karen's Kitchen Stories
Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
Whole Wheat White Bean Bread from Cooks Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers 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.