East Indian Pork Roast#MultiCookerMonday

                

This is a traditional East Indian way of making Pork Roast.  This is made in large  quantities all our functions and feast.  A must dish on our dining table.  You can serve this as a starter or appetizer.   It's delicious, soft and succulent, cooked to perfection.   I am sure if make this you will love it.

Ingredients

1½ kg Pork 

4 Lemons Juice

1 Teaspoon Heaped Garam Masala Powder

2 Inch Stick Cinnamon

10 - 12 Kashmiri Red Chillies - break into two

15 Black Peppercorns

2 Teaspoons Level Sea Salt or to taste 

7  Cloves

1 Brown Cardamon / Badi Elachie

1 Tablespoon Heaped Ginger Garlic Paste

Method 

Wash the  pork and keep it aside to dry or pat dry it  with a a kitchen towel.    In a big bowl add  all the ingredients and mix it well.  Apply  this to the pork and fork it so that the spices get inside it. 

 Cover with cling wrap salt and let it sit in the fridge over night  or for two or more days. Taking care that you turn the sides once a day.

Next day tie the meat with a clean string (this ensures that the meat & the fat remain intact).

Take a heavy bottom pan, kadai. I used a  pressure pan  and place the place the marinated pork and keep tossing it to get a a brown coat on high flame. Then add a cup of water and all of the marinade, close the  pressure cooker.  

Place it on high flame and take one whistle then reduce the flame to low and cook it for 12 to 15 minutes or till done. 

When  the steam subsides then open the cooker.  If there is any water or stock place it again on medium high flame and dry out any water, turning the meat sides often.  

Let it cool completely, place this in the refrigerator overnight.  Cut  the strings  and slice it ( if you chill this then it slices well and you will get even slices).

Have it as a side dish or in sandwiches or burger or serve this as an appetizer.  Enjoy this delicious East Indian Pork Roast.

Labels :  Pork, Roast, East Indian, Side Dish, Appetizer, Multi Cooker Monday, Pressure Cooker

Multicooker Monday

• Buttermilk Fried Chicken from A Day in the Life on the Farm
• East Indian Pork Roast from Sneha’s Recipe
• Easy Pork Vindaloo - Instant Pot from Food Lust People Love
• Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal from Magical Ingredients
• Korean-Style Chile-Braised Brisket (Instant Pot) from Karen's Kitchen Stories
• Riblets in Black Bean Sauce from Palatable Pastime

Chocolate Rabri Mango Kulfi#SundayFunday

This is a dessert lovers summer delight for this delish King of Fruit!

A whole Alphonso mango stuffed with Chocolate Rabri And Dry Fruits... you will love this Mango slice kulfi. A delight of old Delhi stuffed fruit kulfi. Yum.. Yum.. Dil Maange More !!

The procedure is lengthy and time consuming but worth the effort.

Ingredients
2 Big Alphonso Ripe Mango or any firm mango
1 Cup Rabri - Unsweetened - Homemade
40 Grams Milk Chocolate - chopped
Dry Fruits as required

Method

Heat the Rabri - Unsweetened - Homemade , take off flame and add the chopped chocolate and let it melt. Keep this aside.

In the meanwhile chopped the dry fruits.

When the chocolate rabri cools add the fruits, mix well keep aside.
Now let's prepare the Mango for stuffing

Cut a round slice of mango from top (keep this aside for capping - will require this while freezing the mango).
Take a pointed knife and insert it carefully through this cut

gently move it around the seed to loosen it from the mango.

Gently twist the Mango seed slowly with a pair of tongs so

that it leaves the mango base. Now carefully pull out the seed

A hollow is created
Do the same for the next mango.

Place the mango in a fitting bowl that will hold it straight.

Stuff it with Chocolate Rabri.

Fill it till the top

Cap the mango with the slice.

Cover the mango with cling film. Keep it in the deep freezer for a day.

The next day take this stuffed frozen mango, wear gloves or use a cloth to hold the frozen Mango as it will be too cold to hold and immediately gently peel the skin ( do not defrost the mango to avoid it from softening and there by increasing excess ice formation).

At this stage if you feel that the mango is soft again cover it with a cling film and freeze it.

Once frozen its ready to be served. Cut the Chocolate Rabri Mango Kulfi into this slices and serve chilled.

Enjoy !! Yum Yum!!
Labels: Mango, Stuffed, Kulfi, Chocolate Rabri, Ice Cream, Homemade, Eggless, Preservatives free, Sunday Funday

Celebrating National Ice Cream Day:

• Blackberry Pistachio Crunch Sundae by Palatable Pastime 
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm 
• Chocolate Rabri Mango Kulfi by Sneha's Recipe
• Green Tea Ice Cream by  Karen's Kitchen Stories 
• Kesar Badam Pista Kulfi by Mayuri's Jikoni 
• No Churn Chocolate Fudge Brownie Ice Cream by Amy's Cooking Adventures 
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla 
• Summery Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Fish Bread Rolls#FishFriday

These bread rolls are just sliced bread flattened with a rolling pin or a clean beer bottle which can be used as a substitute, to make it ‘rollable’. To make this, you need fresh & soft bread, so that it can be easily rolled. These Fish Bread rolls make a good party pleaser, picnic fare, an evening snack, breakfast or lunchbox idea for kids. 

These are so delicious and irresistible, you can't stop at one.

Ingredients
8 - 10 Big White Sandwich Bread Slice
150 Gram Seer/Surmai Fish Fillets
1 Small Onion - finely chopped
1" Piece Ginger - grated
3 Big Cloves Garlic - finely chopped
2 Tablespoons Chopped Coriander Leaves
10 Mint Leaves - chopped
3 Red/Green Chillies - freshly crushed
¼ Teaspoon Oregano
¼ Teaspoon Red Chilly Flakes
Salt to taste
½ Cup Boiled & Mashed Potato
1 Teaspoon Oil
1 Egg - Beaten
Sriracha Sauce as required
Method
To Steam The Fish
Washed the fish properly, then steam for 7 -10 minutes
Use a colander and wrap the fish in a clean cloth, then steam for 7 -10 minutes. Let it cool down completely, then flake it.
For The Filling

In a pan heat a teaspoon of oil, sauté the onions till translucent. Then add the ginger, garlic, green chillies and sauté till it starts to release an aroma, then add the flaked fish, chilly flakes and oregano, sauté for a minute or two, then add the salt to taste, coriander and mint leaves, mix well, switch off the flame. 

Add the mashed potato and mix it well. The filling is ready.
To Make The Rolls

Take big slices bread, cut the edges.

Roll the slice with a glass bottle or rolling pin.

Squeeze a line of Sriracha sauce 

then place the filling on one end. 

Then start to make a tight roll.

Apply beaten egg at the edge or wet the edge with your finger, so that the edges will stick properly.

Like wise make rest of the rolls.

Shallow fry the rolls on medium high flame till golden on all sides. 

Serve hot with sauce or green chutney. 
Labels: Flaked Fish, Seafood/Fish, Fish Friday, Bread Slices, Picnic, Snacks, Kids delight, Breakfast, Party pleasers  

                                             

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Fish Friday July 2021 -Picnic Fare

• Fish Bread Rolls from Sneha’s Recipe
• Salmon Salad Spread from Palatable Pastime
• Shrimp Louis Sandwiches from A Day in the Life on the Farm
• Southern-style Tuna Salad   from Food Lust People Love  
• Surimi (Imitation Crab) Salad from Karen's Kitchen Stories 

Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.

Ingredients 

For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel

In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple 

and let them caramelize then remove without the syrup, keep aside. 

In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.

Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake

Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well

pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes. 

When out of the oven pour rum 2 tablespoons of rum

let the cake soak the rum for 5 minutes

then un mold it into a serving plate

Slice .. it so moist and soft.

Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert

  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou 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.

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded