Mackerel / Bangda Curry #FishFridayFoodie

This month I, am hosting the event for our group Fish Foodie lover's and the theme is to prepare any Indian Fish Curry - with or without coconut based gravy, which goes with rice. I made this spicy Mackrel Curry with coconut and enjoyed it with steamed rice.

Here I,  have  used Sichuan Pepper or Tirphal. The outer black colored pod in the dark black berry fruit is used in ample amount of cooking in Indian, Chinese, Indonesian, Tibetan, Nepalese and Korean cooking. In Goan Konkani and Marathi this is known as Tirphal or Tirfhal or Tirfala. In Manglorean Konkani, it is known as Teppal. The inside black seed is not used for cooking.  At least my mother never used it even while making  our Bottle masala.

This is mostly used in Fish preparations and a few vegetarian dishes, my mother used this spice to make mackerel curry, she use to say that this spice neutralists the typical smell of the mackerel fish when used.

IngredientsTo Mariante the fish
3 Mackerel/Bangda
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

For the Masala - grind to fine paste
8 Dry Kashmiri Chillies.
5 Garlic Cloves
1 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Tirphals / Sichuan Peppers
1/2 Cup Fresh Coconut - grated
1 Teaspoon Raw Rice - washed
2 Tablespoons Tamarind Paste
Salt to taste.
3 Tablespoons Oil

Method

Clean and Wash the Fish . Cut it into 2 or 3 pieces depending on the size of the fish.

Rub the turmeric and salt inside and outside the fish and keep aside.

Grind all the ingredients for the masala with little water to make a fine paste.

In a pan heat oil and saute the masala for 5 minutes till oil leaves the sides then add water about a 1.1/2  to 2 cups and salt to taste. Bring it to boil point then reduce the flame to low and let it simmer for 10 - 15 minutes and the gravy is reduced to the desired consistency . Then add the fish and let it simmer on slow flame for 3 - 5 minutes or till the fish is cooked. Serve hot with Hand breads or Jowar Roti or Steamed rice.

Enjoy this spicy mackerel curry.

Labels :  Mackerel, Seafood/Fish, Fish Friday, Indian Fish Curry, Sichuan Pepper, East Indian

An InLinkz Link-up

Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

This month’s challenge with the MENA cooking club, the recipes chosen are from Iraq. One is Lis'an El Qa'thi and the other is Pardah Pellau. While surfacing the net , found it difficult to find the correct recipe for the given challenge by Mena, cause the each one had the same method by different names like Iraqi Parda Plau , Perde pilaf or some pronounce it as Parda Palaw. 

This Iraqi dish, which literally means - Phyllo Pastry Wrapped Biryani, wherein the biryani rice, is entirely enveloped in crispy flaky phyllo pastry. Though it sounds complicated and lenghty this is recipe is very easy to make, simple and requires hardly any time assemble it together . For this dish can use leftover biryani.

Ingredients
10 Sheets  Phyllo pastry - Homemade
1.1/2 Cup  Air fryer Chicken Biryani 
40 - 50 Grams Butter - melted

Method

I have made a healthy  biryani in the Air fryer hence the name, recipe of Phyllo Pastry and Air fryer Chicken Biryani will be posted soon. 

Preheat oven to 200 degrees C.

Shred the chicken from the briyani and keep aside.  The biryani should be cold ( from the refrigerator). Hence leftover biryani can be used. 

Brush well the bottom and sides of an oven-safe dish with butter.

Begin to layer the phyllo pastry over the bottom and the sides, leaving an over-hanging portion 

Remembering to brush with melted butter between each layer.  

I used five sheets at the bottom.  Then fill the phyllo lined dish to the brim with cooled biryani.   

Cover the top with two sheets of phyllo and brush each sheet with melted butter before laying the other one, brush the top with butter and  then fold over the over-hanging pastry, and brushing the top with melted butter. 

Bake for about 40 to 45 minutes until piping hot and of a golden crispy texture.

Carefully invert on the serving dish.

Cut into portions and  serve. 

This was an amazing dish, crispy and flaky out side with delicious rice and chicken filling. This is quite heavy and filling , enjoy. 

Labels: Baked, Chicken, Continental Cuisine, Rice, Iraqi, Mena Cooking Club, Middle Eastern, Phyllo pastry
Check the recipe of Phyllo Pastry Sheets - Homemade and Air Fryer Chicken Biryani

Lis'an El Qa'thi / Iraqi Stuffed Eggplant

This month’s challenge with the MENA cooking club, the recipes chosen are from Iraq. One of them is Lis'an El Qa'thi  when means stuffed eggplant with meat filling. Its is a yummy and delicious dish. Quick to make and really different way to present the humble Baingan ( what we Indian's call eggplant).  It's a classic party dish.  We really loved it.

Serve 2
Ingredients 

1 large Eggplants
1 Medium Onion - finely chopped
250 Grams Chicken Mince
1 Tablespoon Tomato paste
1/2 Teaspoon Baharat Masala - Homemade
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Tablespoons Coriander Leaves - finely chopped
Salt to taste
Oil as required
For Garnishing
1 Tomato - de seeded and cut in strips

1 Green Capsicum - cut in strips

Method

Cut the eggplants length ways and make  diamond cuts lightly (do not go too deep) as shown in the pic. 

Brush it oil and rub  a pinch of salt.

Pour a two tablespoons of oil into a frying pan to coat bottom generously. Heat over medium heat and fry eggplants, cut side down, for 8 to 10 minutes (ensuring they don’t blacken). Turn and fry the skin side another 5 to 6 minutes. Drain on paper towels and keep aside to cool lightly.

In a another pan heat two tablespoons oil and fry onions until they are translucent. Add mince and cook, stirring till it turns pink to white. Add tomatoes paste, turmeric, chilly powder, Baharat masala and salt to taste. Stir and let the chicken mince cook till done and all the  moisture is evaporated. Add the coriander leaves and mix well. Keep aside to cool

Now preheat oven to 180 degrees C.

Oil an ovenproof dish. 

Use the back of a spoon to press the eggplant flesh in order to create a cavity in the center of each half.

Fill the eggplant halves with an equal amount of the chicken mixture, piling it up so all the stuffing is used and patting it down gently. 

Garnish each eggplant with tomato and the capsicum strips. Arrange eggplant halves in the ovenproof dish. Sprinkle a little cold water over each eggplant half.

Bake in preheated oven for 15 to 20 minutes or until the eggplant is slightly blackened around the edges and the mince has browned. Serve at once.

Homemade Baharat Masala  recipe to  be posted soon.

Labels : Eggplant, Baked, Chicken, Iraqi, Continental Cuisine, Middle Eastern, Mena Cooking Club

Potato Latkes - Jewish Pancakes #BreadBakers

The Jewish call Potato Pancake - Latkes which are a must for Hanukkah, which are meant to symbolize good luck . These are addictive, delicious and mouth melting pancakes. Made mini pancakes using a ring mold, hence you can see them same in size. 

 This month’s Bread Bakers host Mayuri Jikoni choose the theme Pancakes. 

Makes: 8 to 10 small pancakes
Ingredients
1.1/2 Cups Mashed Potatoes
2 Tablespoons scallions- chopped green and white parts
2 Eggs - lightly beaten
1/3 Cup All Purpose Flour

1/4 Teaspoon Black Pepper powder
Oil as required for pan-frying
For Serving
1 Cup Sour cream / Crème fraîche - Homemade
1 Cup Apple Sauce - Homemade

Method

First we make the sour cream, so that it can be chilled in the refrigerator. 

To Make Sour Cream / Crème fraîche 

200 Ml Fresh Cream

2 Tablespoon White Vinegar or Lime Juice

Method

Mix them all to get and keep it aside at room temperature for 10 to 15 minutes then refrigerate till ready to serve.  Sour cream / Crème fraîche is ready.

For the Pancake Mix 

In a large bowl, mix  the mashed potatoes, scallions, egg and  flour until combined.Heat 3 to 4 tablespoons of vegetable oil in a large pan over medium heat. Place the ring molds and drop spoonfuls of the  mixture,  into the hot oil, slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.  When the pancake is done on one side lift the ring mold and then flip and cook the other side.

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. Transfer the pancakes to a paper towel-lined plate. 

Serve the potato pancakes  with sour cream or  apple sauce,  garnished with additional chopped scallions.  Enjoy these delicious pancakes.

My Notes
If the  pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, a tablespoon at a time, until the mixture is thick. 

Labels : Potato, Pancakes, Israel, Latkes, Bread Bakers, Sandwiches 

#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

Check out the Pancakes from different parts of the world that our fellow Bread Bakers have made this month:
Alagar Kovil Dosai from Sara’s Tasty Buds
Blueberry Dutch Baby from Hostess At Heart
Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
Chinese Scallion Pancakes from Karen’s Kitchen Stories
Corn Pancakes from Kids and Chic
Crepes from A Baker’s House
Dutch Baby from Herbivore Cucina
Galettes de Sarrasin from The Bread She Bakes
Greek Tiganites from Gayathri’s Cook Spot
Hotteok (Korean Pancakes) from Cook’s Hideout
Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
Keralan Yeast Appam from Food Lust People Love
Malpua (Sweet Indian Crepes) from SimplyVeggies
Oven Baked Tropical Pancakes from A Day in the Life on the Farm
Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
Srilankan Hoppers from I camp in my Kitchen
Strawberry Nutella Crepes from Spill the Spices
Swedish Pancakes from Palatable Pastime
Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
Wholegrain Yeast Pancakes from Ambrosia

Fruity Custard #FoodieExtravaganza

This Fruity Custard is pure vegetarian, healthy, filled with fiber. When this months event - Hosted by Wendy Klik , who choose the theme fiber filled, heart healthy recipes for Foodie Extravaganza {Party}, was very happy since I,  had just prepared this sweet dish for my hubby who very rarely eats a full fruit and refuses to eat a banana . He will eat a slice of any fruit .. that's it.  Give it to him in this form and he will eat a bowl full of fruits.  To make him eat fruits, have devise different ways.. since he has a sweet tooth, I try to make sweet dish with fruits and some time add  nuts too.

Most fruits and vegetables are high in fiber, so it's  good  to include them in your daily diet. Here for this recipe,  have not peeled the  apples, and pears since peeling can reduce the amount of fiber in fruits and vegetables, so one should eat the peel of such fruits . According to nutritionist fiber supplements won't provide the same vitamins, minerals, and other nutrients offered by fiber foods.  Thank you Wendy for choosing this theme. Let's go to the recipe...

Ingredients 

For custard
500 Ml Milk - I used full fat milk can use low fat too
4 Tablespoons Heaped Sugar
2 Tablespoons Heaped Vanilla Custard Powder
Chocolate Sauce as required  
1 Banana -   sliced 

1 Apple - cubed

2 Kiwis - cubed

1 Pear - cubed

1 Cup Cubed Musk Melon 

1 Cup Pomegranate seeds

1/2 Cup Tinned Cherries

1/2 Cup Cubed Papaya
100 Grams Sweet Biscuits  - broken into pieces

Method

Mix in  vanilla custard 2 tablespoons water or cold milk ( I used milk ) till it dissolves.

Heat milk, add sugar and bring it to a boil, keep stirring in between so that is does not burn at the bottom. When it comes to a boil,  add the custard powder mixed in cold milk, stirring continuously ,  cook till sightly thick and creamy (it should be ribbon consistency).  Take off flame and whisk it well to make smooth and silky. Keep aside to cool.

Arrange the biscuits in the base of a serving dish,( have used different sweet biscuits ) sprinkle 2 tablespoons of  tinned fruit syrup, on the biscuits.

Arrange the bananas slices and add the fruits.  

Drizzle  little chocolate sauce.

Pour the cold custard drizzle with chocolate sauce. Then take a fork or tooth pick and swirl it to give a marble look.  Serve chilled... enjoy this healthy and fiber filled dessert.

Labels : Fresh Fruits, Milk, Sweets & Desserts, Healthy, Foodie Extravaganza Party 

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.




Wendy Klik is hosting this month's event, with the theme Heart Healthy Fiber Rich Foods. Here are some of the delicious, fiber filled, heart healthy recipes.
5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime 
Apple Oatmeal Breakfast Bake from Cookaholic Wife
Baked Oatmeal from A Day in the Life on the Farm
Black-eyed Pea Salad - Saladu Ñebbe from Food Lust People Love |
Cranberry Nut Muffins from Hardly A Goddess
Easy Breakfast Oatmeal from Basic N Delicious
Farmer's Salad from Fearlessly Creative Mammas
Fruity chewy granola bars from Caroline's Cooking
Fruity Custard from Sneha's Recipe
Heart Beet Smoothie from Sew You Think You Can Cook
Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla
Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin