Steamed Caramel Fresh Cream Bread Pudding- Pressure Cooker#MulticookerMonday

This is quick bread, have leftover bread slices, the sides bread slice works good for this recipe. Place the pan in the pressure cooker and forget about it for the next 45 minutes. Isn't it that easy? You have a delicious caramel pudding ready for your evening tea. 

My hubby love pudding, keep's reminding me that you have not made any pudding for a long time. Just wants something sweet to eat.

7" Round Pan 
Ingredients 
For The Pudding 

5 Slice Bread - cut into tiny pieces
500 Ml Milk
½ Cup Sugar
½ Cup Fresh Cream/Single Cream
2 Eggs - lightly beaten
1 Teaspoon Vanilla Essence
1 Tablespoon Clarified Butter 
For the Caramel
¼ Cup Sugar  
1 Tablespoon Water

Method

In a large pot/bowl add all the ingredients for pudding and mix well, do not whisk. Leave it aside for an hour or more till the bread pieces soften.

In the meantime in a pan melt the sugar and water till it caramelizes into a slightly dark color. Do not burn the sugar or else the caramel will taste bitter.
Pour this into the pan and let it set/cool completely. I kept it in the refrigerator.

After an hour, pour the prepared pudding mixture into the cooled caramel tin.

Cover it with a aluminum foil. In a broad pressure cooker add enough water keep a ring in it. Then place the pudding pan the water level should be an inch of the pudding pan. Cover the pressure cooker take one whistle on high flame and then reduce the flame to low and keep it for 45 minutes. After 45 minutes switch off the flame. Let the cooker cool completely.

When the pudding is at room temperature, then place it in the refrigerator for 2 hours or overnight to cool completely.

Un mould it into a deep serving plate.

Slice & Enjoy!!

Labels: Pressure Cooker, Multi Cooker Monday, Steamed, Pudding, Caramel, Bread Slices, Dessert

• Air Fryer Croutons by Karen's Kitchen Stories
• Shumai (Instant Pot) by A Day in the Life on the Farm
• Slow Cooker Apple Butter by Magical Ingredients
• Steamed Caramel Fresh Cream Bread Pudding-Pressure Cooker by Sneha's Recipe 

Basil Pesto With Almonds & Walnuts#SundayFunday

Pesto is one of my absolute ultra-flavorful sauces. A great pesto tastes fresh, nutty, garlicky and super delicious. Today, I’m sharing my favorite a pesto recipe with almonds and walnuts. Pesto is the perfect use for your summer garden basil surplus, these leaves are from my kitchen garden.

Ingredients
1 Tablespoon Parmesan Cheese
Olive oil as required
3 Cloves Garlic -  minced
Handful of Leaves Basil
10 Toasted Almonds
5 Pieces  Toasted Walnuts
Salt & Black pepper powder to taste
Method

Grind all to a paste in a blender. Remove this into a glass jar. Add olive oil to cover if you want to retain it color in the refrigerator.

Labels: Pesto Sauce, Basil, Walnuts, Almond, Italian, International Cuisine, Sunday Funday, Gluten free 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme is Pesto Recipe. 

• Avocado Pesto Sandwich by Mayuri’s Jikoni 
• Baked Cod with Asparagus Pesto by Food Lust People Love 
• Basil Pesto With Almonds & Walnuts by Sneha's Recipe 
• Carrot Greens Pesto-Topped Roasted Salmon by Culinary Adventures with Camilla 
• Pesto Cavatappi with Meatballs by Amy’s Cooking Adventures 
• Spinach Pesto Pasta by A Day in the Life on the Farm 
• Swiss Chard and White Bean Soup with Basil Pesto by Karen’s Kitchen Stories 
• Vegan Mint Pesto by Sizzling Tastebuds

Sambrasam#SoupSwappers

This is a fusion of sambar & rasam, really so very de ..ee ..licious, it has a tangy, peppery garlic flavor. It so simple to make and once you taste it, your addict to it and will have more servings. 

A super delicious, lip-smacking meal, that goes perfectly well with rice, idli or dosa . In this recipe the use of turmeric is more, so do use it as given in the ingredients list.

Ingredients
1/3 Cup Tur dal - wash and soaked for an hour
1 Cup Tamarind juice

Coarsely Grind
1 Teaspoon Black Peppercorns
6 Big Cloves Garlic
½ Teaspoon Cumin seeds

Other Ingredients
2 Medium Tomato -chopped
3 Dried Red Chillies
2 Tablespoons Turmeric powder
1 Tablespoon Heaped Oil
1 Teaspoon Mustard seeds
A Bundle Coriander with stalks
3 -4 Sprig Curry leaves with stalks

1 Green Chilly
Salt to taste
½ Teaspoon Asafoetida 
Method

Soak a lemon size ball of tamarind in 250ml warm water and squeeze out the juice as much as you can.

Take a pressure cooker add washed tur dal and sufficient water. Cover with the lid and cook till on medium high flame for 3 whistles. Let the cooker cool completely.

In the meantime heat oil, in a large pot/kadai, add mustard seeds, turmeric powder, dry chillies, sauté for a minute. Add tomatoes, salt and cover simmer on low flame till soft and mushy. 

Once the tomatoes are softly mashed

add the tamarind juice

bundle of curry leaves, coriander stalks, the ground garlic, cumin, pepper, salt to taste

cooked dal, give it a good mix and bring it to a boil. 

Then add 2 cups water let is simmer for 5 - 6 minutes over on medium low flame, stirring after every 2 minutes.

Now add the asafoetida and green chilly let it simmer for 2 minutes, that's it. Switch off the flame. Drizzle a teaspoon of lemon juice this is optional, but it does give a tangy flavor.

Sambrasam is ready. It is very good to drink as a hot soup, taste delicious, serve with hot steamed rice.

It's so yummilicious and delightful, you will love it we had this as our soup with steamed rice.
Labels: Sambar, Rasam, South Indian, Soup, Soup Swappers, Main course, Spicy  

Soup Swappers - September 2021

 Spicy Soups

• Fire Roasted Hatch Chili and Corn Soup by Magical Ingredients
• Instant Pot Chicken Tortilla Soup by A Day in the Life on the Farm
• Make-Ahead Spicy Oktoberfest Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sambrasam by Sneha's Recipe
• Sausage, Vegetable, and Bean Soup by Karen’s Kitchen Stories
• Cajun Gumbo with Chicken, Andouille, and Shrimp + 2018 Maricool Muscadet by Culinary Adventures with Camilla

Air Fryer Whole Mackerel Fish Roast#FishFriday

This is recipe is a Kerala delectable mackerel fish roast in banana leaf wrap . It's spicy but delicious and it pairs best with hot steamed rice. This fish recipe is popularly known as fish pollichath.

Ingredients
1 Whole Mackerel - make slits
Coconut oil or Vegetable oil as required
Banana leaf's as required
For Fish Marination
¼ Teaspoon Turmeric powder - quarter tsp
½ Teaspoon Chili powder - half tsp
1 Teaspoon Vinegar / Lemon juice
¼ Teaspoon Level Sea Salt
For The Masala
1 Large Tomato - sliced
1 Teaspoon Garlic - mashed
1 Teaspoon Kashmir Chilly powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Salt
¼ Teaspoon Garam Masala powder
Other Ingredients
3 - 4 Kaffir Lime Leaves
1 Lemon - cut into thin slices

Method

Clean and wash the fish well , then pat dry it well. Give slits in fish and marinate the fish with all the ingredients given under 'for fish marination'. Keep refrigerated for 1 hour (do not skip this).
Meanwhile let's make the masala
Heat a kadai with a tablespoon oil. Add the tomato slices, salt and sauté well. Cover and cook over a medium flame until mushy. Add mashed garlic and stir well until raw smell of garlic disappears. Then add chilly, garam masala powder and turmeric powder. Combine well. To this add half a cup of water and let it cook until oil separates. Switch off the flame.

Heat oil in a pan for shallow frying. Fry the marinated fish until both sides for a minute on each side. Be careful, do not fry the fish until crispy. Transfer to a plate.
Now take a banana leaf and slightly heat the banana leaf. This helps to fold the leaf without breaking.

Take the leaf place half of the tomato masala on the leaf , then lemon slices, chiffonades of karffir lime leaves Now place the half fried fish.

Top the remaining tomato roast masala over the fish again lemon slices and chiffonade of karffir lime leaves.

Fold the banana leaf and seal it folds with tooth picks.
Preheat the air fryer at 180°C for 5 minutes. 

Place this in the basket of the air fryer and set the timer to 10 minutes.

Ta da.. air fryer healthy whole mackerel fish is ready to be enjoyed.

When done, serve hot with the leaf.

Enjoy with hot steamed rice.
Labels: Mackerel, Whole Mackerel, Kerala, Air Fryer, Banana Leaf, Spicy, Main course, Seafood/Fish, Fish Friday

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. Theme for this month - let's share some recipes using the oven to roast our fish and seafood. 

Sneha’s Recipe: Air Fryer Whole Mackerel Fish Roast
Culinary Adventures with Camilla: Crispy Salmon Bellies
Food Lust People Love: Baked Shrimp-Stuffed Sole Fillets
Palatable Pastime: Honey Pistachio Crusted Salmon
Goats and Greens: Roasted Almond-Breaded Tapenade-Stuffed Trout with Mushroom Sauce.
A Day in the Life on the Farm: Roasted Chilean Sea Bass One Skillet Dinner
Karen's Kitchen Stories : Slow Roasted Salmon with Garlic Butter and Herbs

Apricot & Golden Syrup Bundt#BundtBakers

This is a moist, soft and fluffy cake, so delicious that you will love eating. It's also a perfect tea cake, make it for hi tea parties and your guest will love it.

Measurement 1 Cup = 200ml
Ingredients
3 Eggs
160 Grams Caster Sugar
150 Ml Vegetable Oil
200 Ml Apricot juice - Homemade 
1 Teaspoon Orange zest
250 Grams All Purpose Flour
1 Tablespoon Baking powder
For the Syrup ingredients
300 Ml orange juice
2 Tablespoons Golden Syrup

Method

Sieve the flour and baking powder, keep aside.
In a large bowl beat the eggs e and sugar, till light, creamy and fluffy . Then add the oil and continue to beat till incorporated add the orange zest and apricot juice mix it well. Then add the flour little at a time and fold it lightly.

Pour this into a well greased bundt pan with butter or coconut oil ( I used coconut oil) and pour the batter.
Bake it in a preheated oven at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean.

In a large microwave proof bowl/jar mix in the apricot juice and golden syrup. Microwave on high for 2 minutes. Then give it a good mix and keep aside.

When the cake it baked, let it rest for 7 -10 minutes. Un mold it, then wipe the bundt pan with a tissue paper to remove as much as you can any particles of the cake stuck to pan. Place the cake back into the same pan. 

Then poke it with a tooth pick and gently pour the apricot and golden syrup mix over the cake slowly as it is being absorbed.

Let is sit for an hour or so, or till all the syrup is absorbed. 

Loosen the sides with a silicone spatula and unmold it into a serving plate taking care not break the sides of the cake. 

Slice ... so soft and moist. 

Enjoy this soft, moist and fluffy cake.

My Notes
The quantity of syrup is more so do not un mold it into a plate or deep dish since it will not be totally absorbed into the cake. I have made the apricot juice at home- recipe to follow.

Labels: Bundts, Golden Syrup Apricot Juice, Homemade, Bundt,  Bundt Bakers  

  

#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.  

Bundt Bakers September 2021
Syrup Bundt Cakes

• Apple Cider Syrup Bundt by Palatable Pastime
• Apricot & Golden Syrup Bundt by Sneha's Recipe
• Banana Bundt with Arequipe Syrup by patyco candybar
• Gateau de Sirop - Cajun Cane Syrup Cake by Food Lust People Love
• Root Beer Bundt by A Day in the Life on the Farm