Cream of Onion And Orange Soup#SoupSwappers

This Cream of Onion And Orange Soup is so flavorful and so refreshing you will love it. The zest of the orange renders a beautiful aroma to this soup. Must try this.  

For Soup Swappers this month the theme is " Refreshing Fruit Soups" our host is April Tuell.

Ingredients
2 Tablespoons Butter
2 Medium Onion  - chopped
2 Medium Potatoes  -  sliced
½  Cup Cream
1 Cup Milk
3 Cups Water
1 Vegetable stock cube
A zest of One Orange
Salt to taste
1 Tablespoon Corn flour 

Method

Finely chop the onions, soak it  in water for 2 -3 minutes then wash it in fresh water to take out the strong flavor. Drain and keep aside.

In a pot add butter and when it melts, add the  onions in the pan and cook them for 3 - 4 minutes on low heat with pinch of salt.  Add water and  potatoes cool till the potatoes are done.   When done cool this mixture and then blend it in the  food processor , along with the milk  into a fine paste

 Return the mixture back to the pot and add a stock cube and cream, mix well.  Add the orange rind and cook for another 2 - 3 minutes.

Mix the corn flour in ¼ water, add to the soup, keep stirring it it comes to boil and thickens. 

Serve hot.. Enjoy this flavorful soup.

Labels : Soup, Fruit Soup, Orange, Onion, Vegetarian, Soup Swappers, Healthy 

Check out the Refreshing Fruit Soups other bloggers made for August 2019!

Chilled Tomato Peach Soup by Home Sweet Homestead
Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs by Karen's Kitchen Stories
Spiced Up Cantaloupe Soup by Sid's Sea Palm Cooking
Watermelon Soup by A Day in the Life on the Farm
Cream of Onion And Orange Soup by Sneha's Recipe

Salmon Katsu For Two With Tonkatsu Sauce#FishFriday

For this month Fish Friday we are asked to make a Japanese dish. Today, I am stepping out totally from my comfort zone and trying my hand at a famous Japanese  dish called Katsu,  Katsu also means “to win.”

Katsu is a fried cutlet where the Japanese always use Panko breadcrumbs as opposed to ordinary bread crumbs which provide a crispier texture. The Panko crumbs give an amazing texture to the Katsu. 

Ingredients 

200 Grams Salmon Fillets- cut into long thick fingers
Salt to taste
1/2 Teaspoon Black pepper powder
1 Tablespoons All Purpose Flour
1 Egg - lightly beaten
Panko Bread crumbs as required
Vegetable oil as required for frying
Homemade Tonkatsu sauce 

2 Tablespoons Worcestershire sauce
1 Tablespoon Ketchup
1 Tablespoon Honey

Method 

In a bowl add a tablespoon of egg, salt and pepper and apply it on the salmon on both sides and and marinate it for at least 15 minutes .
In a bowl beat the remaining egg lightly. Place the panko bread crumbs in a zip lock bag .

Then dust each salmon piece with an even coating of flour. Then dip the salmon pieces in the egg and coat evenly and then transfer it to the panko bag and shake it well and press it between your palms so the salmon is evenly coated in breadcrumbs. Let these rest in the refrigerator for at least 15 minutes.

In the meantime, pour  vegetable oil to a heavy bottomed pan / pot and heat on medium high flame. Place a wire rack with 2  to 3 sheets of paper towels to drain the salmon katsu. Fry the salmon until golden brown (about 2 minutes) on full flame and then transfer to the prepared wire rack. 

Serve with tonkatsu sauce. 

Dip it and enjoy..

For the Tonkatsu sauce

Whisk all the ingredients together well and pour it into a serving bowl. Tonkatsu sauce is ready. The sauce has a sweet and tangy taste which you will love.
My Notes 

The key to making a great salmon katsu is to fry it at a higher temperature than you normally would for meat. The reason is, so that the hot oil browns the outside quickly before the fish has a chance to overcook. 

Labels :  Seafood/Fish, Japanese, Deep Fried, Panko Bread Crumbs,Tonkatsu, Jams & Sauces, Fish Friday, Homemade


For Fish Friday Foodies this month our host is Sue the theme is Japanese Fish and Seafood.

A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
Grilled Salmon Packets from A Day in the Life on the Farm
Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
Tuna Tataki from Caroline's Cooking
Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories

Mini Bundt Chocolate Chip Cookie#BundtBakers

These are so soft in the center and crisp outside.  Very delicious to have as a snack or perfect for a HI Tea Party. Thank you Felice from All That's Left Are The Crumbs, for choosing such a challenging theme, loved it.

Makes 6 mini bundts
Ingredients
50 Grams Butter , softened
60 Grams Brown sugar
30 Grams Caster Sugar
1 Large Egg
1/2 Teaspoon Vanilla essence
90 Grams All Purpose Flour
1/4 Teaspoon Baking soda
1/4 Teaspoon Salt
1/3 Cup Chocolate Chips
1/4 Cup Chopped Walnuts
For the Chocolate Frosting - A Small Batch Chocolate Frosting 
40 Grams Dark Chocolate - chopped
15 Grams Butter - unsalted
2 Tablespoons Heaped Icing Sugar - sieved
3 Teaspoons Milk

Method
Pre heat oven to 175 degrees C.
Mix together the butter and sugars in a mixing bowl. 

Add the egg and the vanilla and continue mixing until well combined.  Add in the flour, baking soda and salt to the bowl and stir until just combined.  Fold in the chocolate chips and chopped walnuts.  Cling wrap the dough and refrigerate for at least 30 minutes. 

Make equal balls of chilled cookie dough and press it into  the mini bundts.  Bake for 22 to 25 minutes or until top is golden and the edges of the cookie is set. 

Remove from the oven and place on a cooling rack 

to cool for 10 minutes 

See the soft texture inside the cookies and black diamonds/chocolate chips peeking out..yum..yum
For the Chocolate Frosting - A Small Batch Chocolate Frosting

In a sauce pan add the chopped chocolate and butter, melt it over a double boiler. When melted mix it well so that it is smooth and shiny. Let is cool completely, add in the icing sugar and whisk well till smooth and lump free, add in the milk a teaspoon at a time to make it a spreadable frosting. Spread it over the cooled cookies.  

Enjoy, my hubby loved these cookie bundts and frosting on it was yum.

Labels : Cookies, Biscuits & Cookies, Bundt Bakers, Chocolate Chip, Walnuts, Healthy, Bundt
Bundt Bakers August 2019
Cookies Reimagined as Bundt Cakes


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Cookies Reimagined as Bundt Cakes and our host is Felice from All That's Left Are The Crumbs.
Apricot Pistachio Oatmeal Cookie Bundt from Sweet Sensations
Bundt Cookie Oatmeal and Blueberries from Patyco Candybar
Kingston Bundt Cake from All That's Left Are The Crumbs
Mini Bundt Chocolate Chip Cookie from Sneha's Recipe
Oreo Bundt Cake from Patty’s Cake
Snickerdoodle Bundt Cake from A Day in the Life on the Farm

Rajgira Roti#BreadBakers

Amarnath / Rajgira flour is gluten-free, so it is a little hard to work with. The rolling part is not as easy like our regular roti or chapati. It is a crumbly dough, hence, will not get the smooth edges. So, keep sealing the edges as you are rolling, just be light and gentle while rolling.

Makes 4 Rotis

Ingredients
2 Cups Rajgira /Amaranth Flour
1 Large Potato - boiled, peeled and mashed
1 Tablespoon Ghee
Water as required to make a soft dough
Sendha Namak/ Rock Salt to taste or Normal Salt

Method

In a large bowl add rajgira flour, salt, mashed potato, mix well. Add ghee and mix it, knead dough by adding water, till it comes together and forms a soft dough. Cover it and let it rest for 10 minutes. After 10 minutes, divide the dough into 4 equal portions and make smooth balls. 

Now take parchment paper or plastic sheet on rolling board. Take one ball and flatten it out. 

Roll it very lightly and gently by dusting it with rajgira flour. 

Make slightly thin roti  

With slightly damp hands make it into a round circle 

and smoothen the edges. 

Heat the tawa or skillet on medium high heat. Gently lift parchment paper and put on hot tawa and peel off the paper. 

When once side is golden brown then, flip it. Cook for another few seconds, press gently using a spatula, till this side too is golden brown. 

When done take it out from skillet and serve it hot. Repeat the same procedure for rest paratha. 

These have to be eaten hot, or else, they become chewy. 

Enjoy these Vrat Rajgira Rotis with Aloo Tamatar Jhol - No Onion No Garlic

Labels : Flatbread, Gluten free, Vrat, Amarnath, Rajgira, Bread, Bread Bakers, Healthy 

Check  the other Gluten Free Bread's baked

Aloo Nachini Roti from Sara's Tasty Buds
Banana, Coconut and Goji Berry Bread from All That's Left Are The Crumbs
Brazilian Cheese Bread from Karen's Kitchen Stories
Gluten Free English Muffins from A Messy Kitchen
Gluten Free Pizza Crust from What Smells So Good?
Masala Mixed Flour Thalipeeth from Sizzling Tastebuds
Methi Aloo Bajra Roti from Gayathri's Cook Spot
Rajgira Roti 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. You can see all of our lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.

Baked Creamy Rice Pudding With Peaches For Two#BakingBloggers

When my hubby is not well, then he eats, healthy and oil or butter free food and he is not a lover of fruits.  Made this healthy, gluten and butter free yet delicious fresh peaches filled pudding with toasted almonds on top for him.  

For this recipe you can use leftover rice  and canned peaches  to make it, but, I made it with freshly cooked rice and peaches.

He relished this for his lunch and dinner with a glass of milk.  This is real comfort food, satisfying and filling.

This month theme of Baking Bloggers is Baking with Peaches and Nectarines.


Serves 2
Ingredients

1 Large Egg
3/4 Cup Whole Milk
3 Tablespoons Packed Brown sugar 

¼ Teaspoon Salt 
¼ Teaspoon Cinnamon  powder
½ Teaspoon Vanilla essence
1 Teaspoon Lemon zest
1 Big  Peaches - diced 
¼  Cup Toasted Almonds -sliced
1/3 Cup Rice - boiled (made 1 Cup packed cooked rice)

Method

Preheat oven to 170 degrees C. 

Lightly butter a small Pyrex dish. In a large bowl, whisk together the egg, milk, sugar, salt, cinnamon, vanilla and lemon zest. Stir in the peaches, toasted almonds and cooked rice. 

Pour into prepared baking dish. Top it with some more sliced toasted almonds. 

Bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and  bake for 55 minutes,

 until lightly browned and set. 

Cool slightly and Enjoy.

Labels : Baked, Peach, Pudding, Cooked Rice, Baking Bloggers, Toasted Almonds, Healthy, Gluten free, Serves Two

• Baked Creamy Rice and Pudding with Peaches for Two from Sneha's Recipe
• Baked Goat Cheese with Peach Chutney from Caroline's Cooking
• Caramelized Peach Trifle from Sid's Sea Palm Cooking
• Easy Peach Cobbler with Canned Peaches from Recipe Pocket
• Peach and Nectarine Cobbler from A Day in the Life on the Farm
• Peach and Prosciutto Pizza from Karen's Kitchen Stories
• Peach Hand Pies from The Schizo Chef
• Raspberry Peach Pie from Palatable Pastime
• Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla