Poached Prawn Cocktail#FishFriday

This one is so easy, creamy, delicious. A perfect party appetizer.
Ingredients 
150 Grams Large Prawns
3 Cups Water
A Sprig Curry leaves
½ Teaspoon Red Chilly powder
1 Cup Ice Cubes 
For the Dressing :
½ Cup Mayonnaise
1 Teaspoon Mustard Sauce
2 Teaspoons Tomato sauce
½ Teaspoon Honey
¼ Cup Chopped Parsley / Coriander Leaves
2 - 3 Prawns - chopped
To Serve
4 - 5 Lettuce leaves -  torn
Chopped Parsley / Coriander Leaves
Method  
To Poach the Prawns

In a large pan pour the water add the curry leaves, red chilly powder and salt bring this to rolling boil . Add prawns, let it boil till the prawns just start to turn pink. Take off flame, let the prawns stand in this water for a minute. 

Place ice cubes in a tray or bowl place the prawns on the ice to stop it from cooking and they are cooled completely. 
For the Dressing 

Mix all the above and add more as per taste.

Mix the dressing, chopped lettuce and chopped prawns . 

Fill the bottom of the glass/serving bowl with rough torn lettuce. 

Then the prawn dressing and finish off with a lettuce & prawn garnish with chopped parsley or coriander Leaves.

 Chill in refrigerator until serving

Labels: Shrimp, Prawns, Cocktail, Appetizer, Fish Friday, Delicious, Poached, Seafood/Fish

Poached Fish/Seafood - Event for Fish Friday Foodies, our Host is Wendy Klik
• Chamomile-Poached Sand Dabs with Candy Caps from Culinary Adventures with Camilla
• Herb Butter Poached Wild Salmon from Food Lust People Love
• Oven Poached Sole with Caper Sauce from Sid's Sea Palm Cooking
• Poached Cod Cantonese-Style with Chiles from Karen's Kitchen Stories
• Poached Prawn Cocktail from Sneha's Recipe
• Poached Salmon with Bourbon Cream Sauce from Palatable Pastime
• Tomato Basil Poached Fish from Making Miracles
• Tomato Poached Cod over Egg Noodles from A Day in the Life on the Farm

Baked Bread Pudding Bundt#BundtBakers

My hubby was not well and we were continuously having visitors practically every day for a week. Then what do you do?? Bake ... and bake.. my most enjoyable week it was. 

I baked this bread pudding with leftover bread slices that too with the sides and it turned out so delicious.. mouth melting, you will love this, this got over with just 3 visitors, so you can imagine how delicious it was.

Ingredients 

500 Ml Milk
2 Eggs
2 - 3 Tablespoons Chopped Dry fruits
5 Bread Slices
4 -5 Tablespoons Granulated Sugar
1 Teaspoon Vanilla essence
A Pinch of Salt
¼ Teaspoon Freshly Grated Nutmeg
4 Tablespoons Granulated Sugar - to caramelize

MethodCut the bread slices into tiny pieces. 

In a large sauce pan, whisk the eggs lightly , then add the bread pieces, milk and sugar and cook this for 10  minutes stirring continuously with a whisk, till it comes to a boil and thickens a little. Switch off the flame and let this mixture cool to room temperature.

In the mean times as the mixture is cooling let's prepare our bundt.

In a 8 or 9 inch bundt pan add the sugar and place it on medium low flame till it starts to caramelize.

 When sugar caramelizes completely and turns golden swirl the pan so that it coats the bundt well, sprinkle some chopped nuts, raisins. Let the pan cool completely.

Once the bread mixture is cooled add the salt, essence, raisins, chopped nuts and stir well so that there are no lumps. 

Now pour this mixture into the caramelized bundt pan and grated the nutmeg on top and bake on a water bath in a preheated oven at 180°C for 40 to 45 minutes or till it starts to leaves the sides ( see that it is not over baked or else it will turn into a cake not a pudding) it should wet when a tooth pick inserted. 

When still hot overturn it in a serving plate. 

Let this cool completely and then enjoy with a hot cuppa of coffee or tea.. 

I placed this pudding on the table with a spoons and small quarter plates so that they could help themselves.

Labels:  Bundt, Bundt Bakers, Baked, Bread, Pudding, Caramel, Nuts,  Leftover series


For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe , challenged us to bake Bundt Puddings.
Check out all the other Puddings Bundts in the list below.

Baked Bread Pudding Bundt from Sneha's Recipe
Banana Pudding Bundt Cake from Making Miracles
Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
Classic Crème Caramel from Food Lust People Love
Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
Sticky Toffee Pudding Bundt Cake from Patyco Candybar

#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.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Chocolate Kheer#Choctoberfest

When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 

A quick and easy dessert.

Ingredients  

1 Cup Leftover Cooked Rice
500 ML Full Cream Milk
3 Teaspoons Level Sugar
2 Mini Milky Chocolate Bars - chopped
For Garnishing 

A few nuts and raisins of your choice
Grated Chocolate

Method

Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 

Enjoys this cold, makes a perfect dessert if you have surprised guests. 

 Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest

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Roasted Red Pumpkin Hummus - Vegan & Gluten Free#FantasticalFood

In India we get three types of Pumpkins, Ash Gourd( Petha or Winter Melon), White Pumpkin ( Lauki) and Red Pumpkin ( Lal Bhopla /Kaddu).

This Red Pumpkin Hummus is finger licking and really really super delicious. The cumin and thyme give such a earthy flavor to this hummus.  You must try this.

Makes 1 Cup
Ingredients  
½ Cup Packed Roasted Red Pumpkin Puree
½ Cup Boiled Chickpeas
2 Tablespoons Tahini Paste - Homemade
1 Clove Garlic
A Tablespoon of Lemon juice or according to taste
2 Tablespoons Olive oil

½ Teaspoon Fresh Thyme Leaves
¼ Teaspoon Roasted Cumin powder
Salt to taste

A Dash of Smoked Paprika

Method

Preheat oven to 180°C. Cut the pumpkin into small cubes, and place them on a baking tray. I roasted 500 grams of  pumpkin, with the peel,  with just a drizzle of oil to grease  the tray and the pumpkin. 

Roast them for about 30 to 35 minutes. See they are perfectly done.

Once the pumpkin is done  I used ½ cup of puree packed. 

In a blender add all the ingredients  and blend until smooth.  Remove this on to a bowl, 

drizzle olive oil and sprinkle  of smoked paprika.  Enjoy

This hummus is soo..oo addictive. You just can’t stop eating it , felt sorry for make such a small quantity .  Will make this again. Had it  this for lunch.. so delicious!

Lables : Oven Roasted, Red Pumpkin, Hummus, Chickpea, Tahini, Thyme, Fantastical Food Fight, Chutneys & Dips, International Cuisine, Vegan, Gluten free, Healthy
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Eclair Dessert#Choctoberfest

Carried this no-bake pudding dessert, which is creamy, delicious and comforting for a potluck party. All were amazed to see this attractive and beautiful dessert. This is so quick and easy to make.  

This has to made a day before serving, since you have to refrigerate it overnight. 

Ingredients 

100 grams Dark Chocolate - chopped
100 grams Milk Chocolate - chopped
1 Teaspoon Heaped Instant Coffee powder
400 Ml + 100 Ml Whipping Cream
½ Cup Homemade Ready Mix Vanilla Pudding
2 Cups Milk
150 Grams Marie biscuits - coarsely crushed

Method

In a microwave bowl, 400 ml cream, chocolate and coffee together for 30 seconds at a time or to a minute, till you see the cream starts to scald / bubble at the edges. Take the bowl out and mix well, till the chocolate is smooth and creamy. Keep this a side. 

Make the Vanilla Pudding as per this recipe. Set aside.

Whip 100 ml cream till soft peaks are formed. 

In a Pyrex/glass serving dish, place a layer of biscuits. Top it with vanilla pudding, then top with cream and chocolate mixture. Pipe to make a design of your choice on top.
Refrigerate for at least 8 hours or better still overnight.

 Serve chilled.

Lables: Homemade, Vanilla Pudding Mix, No Bake Desserts, Chocolate, Choctoberfest, Sweets & Desserts, Eggless

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