Homemade Celery Salt#Foodieextravaganza

What do you do with the flavorful celery leaves? Put the leftover celery leaves to work, use them in making stock for soup or to make Homemade Celery Salt! It tastes  better and cost less, preservatives free, when you make it home, that too from the celery leaves that we usually do not use.  

You can dry them in a microwave for 5 minutes turning the leaves after every minute or in the  air fryer at 80°C for 20  to 25 minutes. I make these every year, in winter, when celery is darn cheap and seen in abundance.  I dried celery leaves in the microwave as well as air fryer.  

Makes 2/3 Cup

Ingredients
½ Cup Dried Celery Leaves
¼ Cup Sea Salt

Method

I got a big  bunch of celery ( used even the yellow leaves, because they too are full of flavor).  

Remove all  the leaves, wash them well and then dry them on a cloth till the leaves are absolutely free of any moisture.  

Place them in the  air fryer basket at 80°C for 20 to 25 minutes or until dried, but not browned.  Let the  cool completely.  

Transfer them to a spice grinder along with the sea salt, just  pulse the grinder two or three times or  until evenly ground and well combined.  

Store it in a  small air-tight  jar or container and use whenever required.

Labels : Celery, Homemade, Celery Salt, Foodie Extravaganza Party, Preservatives free,  Air Fryer, Microwave

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day 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 pageFoodie 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.

Posting day 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. See all the other recipes for today's Foodie Extravaganza :  
Bacon Ranch Stuffed Celery from Food Lust People Love
Braised Celery Over Cheesy Polenta from Culinary Adventures with Camilla
Homemade Celery Salt from Sneha's Recipe
Italian Celery and Mushroom Salad from Making Miracles
Shaved Celery and Apple Salad from Palatable Pastime
Shaved Celery Salad with Sauteed Scallops from A Day in the Life on the Farm

Vegan Mushroom Roast/Koon Olarthiyathu -Kerala Style

This  is a  side dish, very tasty,  vegan & gluten free delicacy, very tempting and irresistible.

Serves 2
Ingredients 

250 gm Button Mushrooms 

¼ Teaspoon Chilly powder
½ Teaspoon Coriander powder

½  tsp Teaspoon Garam masala

¼ Teaspoon Teaspoon Black  Pepper powder

1  Green chilly– slit

1 Medium Onion– finely chopped

1 Teaspoon Finely Chopped Ginger 

2 Sprigs Curry leaves

½ Teaspoon  Mustard seeds

2 Dry Red Chillies

2 Tablespoon Oil

8 Coconut pieces or 1 Tablespoon Grated Coconut 

½  Small Tomato  - de seeded and diced

½ Cup Thick Coconut Milk

Salt to taste

Method 
Wash and cut the mushroom into slices.

In a kadai add this mushroom pieces along with chilly powder,coriander powder,garam masala,crushed pepper,salt and thick coconut milk. 

Cover  with a lid  and cook this in medium flame until the mushroom gets cooked and all moisture evaporated/dry . Keep this aside.

Now take another pan and heat oil and temper mustard seeds,dry chilly and  few curry leaves .Now add  ginger and finely chopped onion ,green chilly slits and pinch of salt.  Mix well and saute until the onion turn into light brown color. 

Now push this to the side of the pan and add chopped coconut pieces or grated coconut and saute till it changes color. 

Add this too the cooked mushroom and Add the tomato pieces and the remaining curry leaves. 

Saute for a minute. give it a good mix and cook in low flame for at least for 3 -4 minutes. 

It's done.

Remove this on to a serving dish and the yummy mushroom roast is ready to serve.

Its a great combo with chapathi.

Labels : Vegan, Gluten free, Mushroom, Side Dish, Main course, Kerala, Vegetables, Vegetarian, Healthy

Seyal Pav/ Sindhi Style Masala Pav- Vegan

This is traditional Sindhi Breakfast but makes a prefect brunch too. Its so filling that it gives you enough fuel till past lunch time.
Serves 2

Ingredients

4  Pavs

2 Medium Onions

2 Medium Tomatoes

1 Small Potato - sliced
1 Cup Chopped Coriander
2 Green Chilles
2 Big Cloves Garlic - minced
1/2 Teaspoon Salt or to taste
1 Teaspoon Red chilly powder
1/2  Teaspoon Turmeric powder

1.1/2  Cup Water

3 Tablespoons Oil

Method

Chopperize the green chilles and onion.  Keep this aside.

Add the tomatoes and chopperize it too.

In a kadai heat oil add the add the garlic and fry it till it turn light pink then add the onions and chilly and fry till onions are light pink add the tomatoes and  all spices, water and cook till  oil surfaces.

  Add  the coriander leaves(reserving a tablespoon for garnishing) and mix well , now add one bread at a time.  When it starts to puff up turn the sides and pour some gravy over it.  Remove with slotted spoon on to a serving plate.  Likewise add the rest. 

Keep them in separate serving plates.  Pour some gravy over it and serve garnished with coriander leaves .  

 Enjoy!!
Labels : Sindhi, Masala Pav, Seyal Pav, Breakfast, Brunch, Vegan

Norwegian Flaked Salmon & Potato Mini Tarts#FishFriday

These are absolutely  delicious and amazing to look at.  Must try these.  Love the Pink Salmon.  We very rarely get to see this fish in super market.  When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart 
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling 
1 Medium Potato - cut into tiny cubes

75  Grams Grated Cheese

To Poach the Salmon 
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly 

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill  Sauce 
200 Ml  Milk
2 Tablespoons Corn Flour½  Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg  powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side. 

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the  Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. 
Dill sauce is ready.

Place the potato cubes on the baked mini tarts

then add the prepared salmon mixture over it

 add  Dill Sauce

sprinkle a little grated cheese 

garnish with dill leaves.

Preheat the air fryer for 4 minutes at 140°C,  and bake until golden, 7 minutes or till the cheese melt and edges are golden. 

Enjoy.

Labels: Salmon, Norwegian, Mini Tarts, Potato, Flaked Fish, Dill Sauce, Dill, Seafood/Fish, Air Fryer, Baked, Fish Friday

• British Fish Pie from Making Miracles
• Charleston Shrimp Pie from A Day in the Life on the Farm
• Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens
• Jambalaya Pot Pie from Palatable Pastime
• Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe
• Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories
• Smoked Salmon Tarts from Sid’s Sea palm Cooking

Jambul/Java Plum Giant Bundt Muffins#BundtBakers

I made Jambul/Jamun/Indian Blackberry Giant Bundt Muffins to celebrate my friends birthday. They  turned out crispy on the outside and soft on the inside. I just frosted them with icing sugar and the Jambul puree .  We enjoyed these freshly made.

Bundt pan size 5½"x 2"

Makes 2 Giant Muffins

Ingredients 
65 Grams Salted Butter
80 Grams Caster Sugar
65 Grams Egg - see notes 
½ Teaspoon Vanilla essence
150 Grams All Purpose Flour
½ Teaspoon Level Baking powder
60 Grams Milk
125 Grams Jambul /Jamun/Indian Blackberry - see notes

Method 

Sift together the flour and baking powder, keep aside.

In a large bowl add the sugar,  slighlty melted butter, egg, milk and beat until light and fluffy. Add the essence and mix.

Add sieved  flour combine lightly using a spatula till well incorporated. 

Add the chopped jambuls  

lightly mix it

Pour  the batter into the bundt pans. 

 Bake in a 170℃ oven for 35 minutes

When cooled the de- mould them

For the frosting

Just mix in the jambul puree and icing sugar. Pour it over.

My Notes

Cracked 2 small eggs and lightly beat them , then weighed it 65 Grams.

These were frozen jambuls - squeezed out the syrup and then weighed.

Labels : Bundt, Jambul, Java Plum, Jamun, Muffins, Giant, Bundt Bakers, Baked, Indian Blackberry

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#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 of our 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.