Butter Garlic Sauce With Saute Veggies Sizzler Platter#Fishfriday

For my birthday hubby took us out for a day and treated us to his office colleagues favorite fish joint in town. We had variety of fish / seafood dishes but the one that we really enjoyed was the butter garlic crabs. 

From that time this was on my to do list. Here is a copy cat recipe of the Butter Garlic Crabs. I, should say better than what we had, because at home you make better quality, eat with your hands and enjoy it much better.

Today is third Friday of the month. On this day we post our fish recipes for Fish Friday Foodies . Our host of the month is Paula Begley and the theme is " We're So Crabby ".

Ingredients
6 Fresh Live Crabs
1 Tablespoons Minced Garlic
Salt to taste and Pepper powder to taste
75 Grams Butter
2 Tablespoon All Purpose Flour
1 Cup Stock Water  of the boiled crabs
1 Cup Fresh Cream
For the Veggies
1 Boiled Corn - cut into two
A Few Carrot Sticks - parboiled
A Few Cauliflower Florets - parboiled
A Few Small Button Mushrooms
2 Tablespoons Butter
Salt and Pepper powder to taste

Method

Wash and scrub the carbs well, separate the hard top body of the crab and  clean them.  

In a large pot ,  add 2 cups of water and the  crabs and bring it to a boil, keep stirring the crabs up side down in boiling water. Cook the crabs until they are red, approximately 7 to 10 minutes, and then let crabs cool to the touch.

Drain out the stock in a bowl.

Place the sizzler plate on high flame to heat it very very hot.

In a deep skillet, melt the butter and add the garlic and saute it for a minute add the flour and saute till it releases an aroma.  Add the stock and keep stirring it  form a smooth and lump free paste.  Now add the seasoning like salt and pepper. mix it well and then add the cream, when cream just comes to a boil take off flame.  Keep 2 to 3 tablespoons of the sauce aside for the veggies and place the crabs in the butter mixture and toss it to coat them. 

In another skillet heat 2 tablespoons butter add the mushrooms first and saute them for a minute and rest of the veggies and toss them well into the butter, add the seasoning like salt and pepper. Mix well.

Now the sizzler is hot, place cabbage leaves or banana leaves (I used banana leaves).  Place the crabs and the veggies at the side.   Pour remaining butter suace from skillet onto the crabs before serving. The reserved sauce on to the veggies and enjoy ..... delicious and yum!!

Labels: Vegetables, Crabs, Shellfish, Butter, Garlic, Main course, Sizzler Platter, Fish Friday, Seafood/Fish

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Glazed Cherry Coconut Cake#BundtBakers

My husband Delhi office colleagues every Christmas ask him for a Christmas cake.  So this time when they had a meeting in Mumbai, my husband asked me to bake a cake for them to  share with his  Delhi office colleagues.  

Sending this Glazed Cherry Coconut Cake for this month bundt bakers event. I am host of this month event. 

Ingredients200 Grams Butter
200 Grams Caster Sugar
200 Grams All purpose Flour
4 Whole Eggs + 1 Yolk
A pinch of salt
1 Teaspoon Baking powder
50 Grams Desiccated Coconut
1 Teaspoon Vanilla Essence
150 Grams Glazed Cherries - chopped
2 Tablespoons All Purpose flour -for the cherries
For the frosting1 Egg white
75 Grams Icing Sugar
50 Grams Flaked Coconut

Method  
Dredge the cherries in 2 tablespoons all purpose flour. Keep aside

Sieve the flour and baking powder.
Beat the butter and sugar till light and fluffy. Then add the eggs incorporating one at a time then add the desiccated coconut and fold in the flour and cherries.  Lightly mix the batter well. 

Grease a bundt pan well and bake at 180 degrees for 40 minutes.  When done immediately, add the topping then spread the topping evenly and again bake for 10 minutes till the top browns and a skewer comes out clean.
If the cake is browning too much on top tent it with aluminium foil.
For the frosting

Beat the egg white well then whisk the sieved icing sugar . When the cake is nearly done then spread on top then sprinkle flaked coconut and bake again for 10 more minutes till they brown on top.

Looks great... see the cheeries peeking out.

Slice and  ready to be dispatched ..

Hmm ..enjoy..

Labels : Bundt, Cherry, Bundt Bakers, Glazed Cherry Coconut Cake

Bundt Bakers Cherries Bundts #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Sneha ; Host blog: Sneha's Recipe . You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. 

Don’t forget to take a peek at what other talented bakers have baked this month:

Glazed Cherry Coconut Cake Sneha's Recipe
Bundt cake chocolate and cherries Merce`s Cake

Chocolate Covered Cherry Cake The Queen of Scones
Lemon Cherry Babka A Day in the Life on the
Mary Berry Cherry Cake Palatable Pastime
Cherry-Port Swirled Bundt Cake with Almond Streusel All That's Left Are The Crumbs l
Cherry Brownie Bundtlets Food Lust People Love
Shirley Temple Bundt Cake Cookaholic Wife
Banana Split Bundt Cake Patty's Cake
Cherries zebra bundt cake Paty Co.Candy bar

Lemon Maraschino Buttermilk Bundt Cake Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ...

Chocolate Cherry Bundtlets Sweet Sensations
Apple, poppyseed and cherry bundt cake Katinspajz

White chocolate bundt cake with blcak cherry jam Ilovebundtscakes

Vegan Whole Wheat Crackers#BreadBakers

In bread bakers this month our host Sue Lau, asked us to bake "Crackers".  Thank you Sue for hosting this month's event. 

If you are vegan then these cracker's are excellent for you to snack on. They have a hint of saltiness and are crisp. You do not require any dip or any accompaniment to snack these. They are so addictive that you will not be able to stop eating.

Made these for my vegan guest and they enjoyed snacking on them as they were busy chatting with each other. They didn't realize that they had nearly finished them. Got few to enjoy for myself. 

Ingredients
1 ½ Cups Whole Wheat Flour
1 ½ Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Oil
1 +1/3  Cup Water
Fine Sea Salt for sprinkling

Method

In a  bowl, stir together the both the  flours and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended and forms a soft dough. Wrap this dough in a cling film and keep it in the refrigerator to rest for an hour at least.

On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. 

Place dough on an greased baking sheet. 

Mark squares out with a knife, but don't cut through. 

Prick each cracker with a fork a few times, brush it water and then sprinkle salt. Keep it t again in the refrigerator to cool, for 15 to 20 minutes at least then only take the tray out to bake. These will turn nice and crisp when baked.
Preheat the oven to 180 degrees C.

Bake for 15 to 20 minutes or until crisp and light brown. When cool, remove from baking sheet and separate into individual crackers.

Enjoy these addictive vegan crackers.

These low in calorie and healthy too.

Labels : Breads, Bread Bakers, Crackers, Whole Wheat, Vegan, Healthy snacks, Low Cal, Baked

#BreadBakers

March 2018: Crackers 

Enjoy the diversity of cracker recipes this month!

• Coconut Cheese Crackers from Gayathri's Cook Spot
• Crispy Homemade Cheddar Crackers from Palatable Pastime
• Dried Fruit Crackers from Cook's Hideout
• Easy Homemade Oyster Crackers from Food Lust People Love
• Garlicky Chickpea Flour Crackers from Ambrosia
• Sourdough Crackers with Chilli and Garlic from Sonlicious
• Sourdough Crackers with Gruyère and Thyme from Karen's Kitchen Stories
• Spicy Popcorn Crisps from What Smells So Good?
• Sweet & Savory Crackers from All That's Left Are The Crumbs
• Vegan Whole Wheat Crackers from Sneha's Recipe

#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.

100% Whole Wheat Veggie Calzone#BakingBloggers

I love these Whole Wheat Calzones. They make an easy lunch box or a main course for weekend dinner, since you can prepare these in advance and freeze it.  When you want to have them just heat it in the microwave in minutes and enjoy them. 

Wrap these in a foil and place it in their lunchbox and give it with your kids as tiffin to school.

These are always made by me for a  weekend dinner,  these cheesy, full of veggies make a complete meal.

250 ML Cup Measurement
Ingredients

For Dough:3/4 Cup Warm Water
1/2  Teaspoons Rapid Rising Yeast
1/2  Teaspoon Granulated Sugar
2 Teaspoons +  2 Teaspoons Olive oil
1 Cups Whole Wheat Flour

1 Teaspoon Vital Wheat Gluten 

1/4 Teaspoon Heaped Sea Salt

1 Tablespoon Milk for brushing

For the Filling

1/2 Cup Capsicum

1/2 Cup Mushrooms

1/2 Cup Carrot

1/2 Cup Broccoli

1/2 Cup Fresh Peas

1 Medium Onion

2 Cloves Garlic

2 Tablespoons Heaped Cream Style Corn - Homemade

1/4 Teaspoon Cayenne pepper

1/4 Teaspoon Red pepper flakes

1/4 Teaspoon Italian seasoning

1/4 Teaspoon Dried Rosemary

1/2 Teaspoon Level Sea Salt

Grated Mozzarella & Cheddar cheese as required

2 Teaspoon Olive Oil

Method

For Dough:

In the bowl , combine yeast, flour, vital wheat gluten,2 teaspoons olive oil salt and sugar. Mix it well and then slowly add the water to make a soft and sticky dough ( used exactly 3/4 cup warm water ). Take this dough on to lighlty floured work surface. The remaining 2 teaspoon oil pour it into a bowl. Oil the bowl well and keep oiling your hands in and knead the sticky dough for a 20 to 25 turns or till it forms a smooth ball. Place dough in the oiled bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
In the meantine let's make the filling

Chopperize all veggies finely and keep aside.

In a pan heat oil, add the garlic saute for a minute 

add the onions when it softens 

add the peas, carrot and broccoli, saute for a minute. Cover with a lid and cook it for 2 minutes. 

 Open the lid add rest of the veggies and seasoning saute well and let it cook again for 3 minutes. 

Now add the cream style corn and saute till all the moisture evaporates and the filling is dry. Taste for salt and seasoning if necessary adjust according to your taste.

Filling is ready.  Take off flame and let it cool.

Preheat oven to 200 degrees C for 20 minutes.

After 30 minutes you have a beautifully risen dough, deflate it on a floured surface.  

Cut into 5 equal size balls.

Roll each ball into a round circle, 1/4 inch thick 

place the filling on one side 

Top it with grated mozzarella & cheddar cheese 

Close it like a turnover 

Press the edges with a fork even a few on the top to release the air while baking. 

Keep this in a greased baking tray. Like wise make rest of them and brush them with milk. Place them in the preheated oven for 30 to 35 minutes or till golden brown and when tapped it gives an hollow sound. 

Cool them on a wire rack. 

When cooled enjoy with any dip or sauce of your choice.

These are yum!

Labels : Breads, Calzone, 100% Whole Wheat, Mushroom, Broccoli, Carrot, Capsicum, Mozzarella Cheese,  Cheddar Cheese, Baking Bloggers, Vegetarian

Here are some of the Calzone  recipe of our other #BakingBloggers

• 100% Whole Wheat Veggie Calzone by Sneha's Recipe
• All Mixed Up Calzone by Sid's Sea Palm Cooking
• Calzoni Quattro Stagioni by Culinary Adventures with Camilla
• Classic Ham and Ricotta Calzone by Palatable Pastime
• Ham and Cheddar Pretzel Calzones by Cookaholic Wife
• Loaded Vegetable Calzone by Hardly A Goddess
• Spicy Beef Curry Calzones by Food Lust People Love
• Spinach, Ricotta, and Three-Meat Calzone by Karen's Kitchen Stories
• Toddler Friendly Calzones by A Day in the Life on the Farm

Blueberry Lemongrass Margarita#Improv

We do not get blueberries in winter. These berries arrive in summer. Here the summer has just began to start.
Used blueberries pie filling to make this cocktail.

The Lemongrass used is from my kitchen garden. It has a subtle citrus flavor  with a hint of spice. It works really nice in this drink without overpowering the blueberries or the tequila. This berry cocktail gives a lemony lift to a lightly sweet blueberry syrup. 

Single serving
Ingredients

1 Stalk Fresh Lemongrass
1/2 Cup Blueberry Pie filling
1 Cup Water
Juice of One Lemon
100 Ml Club Soda or Sparkling Water
60 Ml Silver Tequila

Method 

Trim lemongrass ends and peel away any tough outer leaves. Starting from the base end, cut stem into long 1-inch pieces. Smash each lemongrass piece once or twice with dull side of knife to bruise and break open.

Combine lemongrass, blueberries and water in a saucepan. Stir with wooden spoon, smashing some berries and bring it to a boil over medium-high heat. Reduce heat to medium-low and  let it simmer 10  to 15 minutes or until thickened and slightly syrupy.

Line strainer with two layers of cheesecloth, and set strainer over a bowl. Pour blueberry mixture into center of cheesecloth, and let drain completely, about 10 minutes. Pull together ends of cloth, closing them up around remaining fruit, and carefully squeeze out any remaining juice. Discard solids, and stir in lemon juice. Keep this in the refrigerator to chill. Use how much required and store the remaining the refrigerator.

In a cocktail shaker, 4 tablespoons blueberries lemon grass syrup , ice cubes, the tequila and give it a good shake. Pour this into your serving glass and top it with club soda.
Taste and add more syrup, or club soda if desired. 

Sip this drink on a hot summer afternoon or evening. Enjoy..

My Notes:

Since I,  used blueberry pie filling did not add sugar while preparing the syrup.  If you are using fresh or frozen blueberries then add sugar to your taste.

Labels : Cocktail, Blueberry, Lemongrass, Margarita, Improv Cooking Challenge
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.

You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.


Check out what we made using blueberry and lemongrass as our ingredients this month

An InLinkz Link-up