Italian Herbs Grilled Fish #FishFriday

This our host for Fish Friday Foodie is Wendy, choose the theme Girlled Fish / Seafood. 

This fish is light on spices yet has a fantastic aroma of herbs. This makes a healthy and delicious grilled fish, the use of oil is very minimal. This herb-roasted fish is easy, impressive and elegant for a party or quick weekend dinner. Marinate the fish it in advance and grill it just before your guest arrive.

Ingredients

300 Grams Fish Fillet - I used Seer Fish
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Black Pepper Powder
1 Tablespoon Mustard Paste
1/4 Cup Lemon Juice
1/2 Teaspoon Salt
2 Tablespoon Oil

Method

Wash the fish and pat dry.

Mix all the given ingredients in a bowl well, rub it on the fish fillet and keep it aside to marinate in the refrigerator for at least 30 minutes to hour.

Heat a grill pan and grill the fish on each side for 4 to 5 minutes or till done. Enjoy this with  a bowl of salad or steamed rice and dal.

Labels : Fish, Seer Fish, Fish Friday, Italy, Herbs, Grilled, Continental Cuisine, Healthy

An InLinkz Link-up

Pita Bread # BreadBakers

Pita Bread is also known as Arabic bread or a Middle Eastern bread . This bread is a soft and leavened flatbread which is baked and it's  excellent sandwiches.
Ingredients
500 Grams All Purpose Flour
1 Sachet Instant Yeast
1 Tablespoon Sugar
2 Teaspoons Baking Powder
Salt to taste
1/4 Cup Oil
Luke Warm Water as required to knead the dough

To make the Roasted Red Pepper Hummus
Ingredients
2 Cups Boiled Chick peas / Garbanzo Beans - drained
2 Tablespoon Olive oil
1 Large Red bell pepper - roasted and cleaned
2 Tablespoons Water - used the water that chickpeas was boiled
2 -3 Tablespoons Tahini Paste - Homemade
1/2 Teaspoon Ground Cumin
½ Teaspoon salt
¼ Teaspoon Paprika powder
2 Cloves Garlic
Freshly squeezed  juice of  a Lemon

1/2 teaspoon Chilly powder

Method
For the Pita Bread
Take a cup of luke warm water add instant yeast and sugar, mix it well and leave it for minutes to forth. Once it froths, the yeast is ready to use.

Take a mixing bowl ( I used a food processor to knead the dough) add all purpose flour , baking powder, oil, salt, mix it well, add the yeast mixture and mix it well adding more water as required to make a soft smooth dough. Oil a bowl and place the dough in it. Cover the bowl with the plastic cling leave it rise for an hour or until it doubles in volume.

Once it doubles in volume take out it the dough and fold the dough. Roll the dough, make even size balls around 8 or according to the size you desire.

In the meantime , line and oil a tray with aluminium foil or parchment paper . Preheat your oven at 200 degree.

Press each dough with your palm to make a thick circle. Place them in the oven tray. Leave them to rise again for 15 to 20 minutes . 

Bake them in a preheat oven for 10 to 15 minutes. When its done take it out from the oven, brush them with butter or oil and the pita bread is ready to serve.

See how Soft and pillowy is the Pita Bread!

Serve with hummus or Roasted Red Pepper Hummus

To make the  Roasted Red Pepper Hummus

Wash and dry the red bell pepper the oil it well and roast i on the gas flame or bake it for 15 to 20 minutes until burnt . I roasted the bell pepper on the gas flame.

Then place the pepper in a foil and warp it tightly for 10 minutes or until you are ready with the rest of the ingredients.

Take the bell pepper out of the foil and clean all the burnt skin and wash it under running water. Then cut it and remove the seeds. Chop it and keep aside.

In a food processor or blender, mix the chick peas / garbanzo beans, olive oil, red bell pepper, Tahini Paste - Homemade, lime juice, water, salt, paprika, chilly powder, blend until smooth , add water only if necessary , taste and adjust the seasonings.

Drizzle a little olive oil and ENJOY! with Pita Bread. It taste divine.

Labels : Breads, Pita Bread, Middle Eastern, Sandwiches, Red Bell Pepper Hummus, Chickpeas, Olive Oil, Red Bell Pepper, Paprika, Bread Bakers

Sending this Bread Bakers  event  our is Host: Wendy,   the theme is  "International Breads".  
Check the bread that our baker's have baked.

Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
Auvergne Crown from Karen's Kitchen Stories
Bauernbrot from All That's Left Are The Crumbs
Bialys from Spill the Spices
Boule from Bread Therapy
Chilli and Coriander Scones from Sizzling Tastebuds
Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
Epi di Pan from Sara's Tasty Buds
Franzbrotchen from Gayathri's Cook Spot
German Soft Pretzels (Laugenbrezel) from Hostess At Heart
German Soft Pretzels from Herbivore Cucina
Kardemummabullar from Ambrosia
Pita Bread from Sneha's Recipe
Pletzel from Cook's Hideout
Pretzel bites from My Cooking Journey
Savoury Kugelhopf from The Mad Scientist's Kitchen
Slovak Bread Rolls(Rozky) from Mayuri's Jikoni
Whole wheat Pita bread from Sonlicious
Yemeni Kubaneh from Food Lust People Love
#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.

Cheesy Chicken Patties

These are so simple and easy to make.  If you are having a party prepare it in advance and freeze them.  Serve them as starters / appetizers, they are so yum.

Ingredients

2 Chicken Breast - about 300 gms
1 Teaspoon Ginger Garlic paste
3 - 4 Green Chilies - ground to paste
½ Teaspoon Salt
½ Teaspoon Black Pepper Powder
Potatoes (boiled, mashed) 1/2 kg
Cheese (grated) 1 cup
½ Cup Coriander Leave 1/2 cup
1 Teaspoon Chaat Masala
2 Eggs
2 Cups Corn Flakes Crumbs- crushed

Method

Boil chicken breast with ginger, garlic, green chilly paste, salt and pepper, add half cup water, cook  till chicken is tender and water dries completely.  Then shred the chicken very thinly with a fork.

Then take the shredded chicken into a bowl, add boil and mash potatoes to it with grated cheddar cheese chopped coriander chilies, chat masala, mix all very well,

make into small portions, then form like patties

Dip each patties in egg,  coat with corn flakes crumbs.  Then keep these in the refrigerator covered at least for a hour to chill.

Heat oil in a deep frying pan and fry on medium high flame till golden. 

 Enjoy with sauce to your choice.

Labels: Starters, Kebabs, Chicken, Party pleasers, Kids delight

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