Fried Surmai Fish With Surmai Chinchoni#FishFriday

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind. This is tangy and lightly spicy curry. This can be had with steamed rice or Hand Breads (Apas) -East Indian.

I had purchased a small seer/surmai fish, cut two slices of the fish for frying and remaining used to make a curry.
Serves 2
Ingredients
3 -4 Pieces Seer Fish / Surmai
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala Paste 
8 - 9 Dried Red Kashmiri chillies
5 Big Cloves Garlic - roughly chopped
1 Teaspoon Heaped Cumin seeds
1/2 Teaspoon Turmeric powder
2 Teaspoons Rice - washed
For the Fried Fish
2 Slices Seer Fish / Surmai
2 Tablespoons Of The above ground masala
Salt to taste
1 Tablespoon Lemon juice

Oil as required for frying
Method
Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water, or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes. 

Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 7 - 8 minutes or until the fish is cooked. Serve hot with steamed rice and the fried fish.

For the Fried Fish

Wash and pat dry the slices of fish and then mix the salt and lemon juice to the ground masala. Apply this well to the fish and keep it aside for 15 minutes. Then fry it in a cast iron pan with a tablespoon or two of oil, till done on both sides. 

Labels: Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Seer Fish , Surmai

Fish Friday Foodies - November 2021 
Today we are sharing favorite recipes for Seasonal Fish and Seafood.

A Day in the Life on the Farm: Bay Scallop Chowder
Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni
Palatable Pastime: Pan Fried Oysters
Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli 

Leftover Cake Spiced Bundt Pudding#BundtBakers

So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts, like Cake Pops or Bread Pudding or trifle. Today I’m sharing with you an easy recipe a Leftover Cake Pudding!

This recipe will work with any type of cake. It doesn’t need to be a cake that fell apart or over baked or under baked. However, it’s just convenient to know that you can salvage the cake for a another delicious dessert!

Either way you end up with a delicious tasting dessert that is not overly sweet and uses up any leftover scraps you may normally toss in the trash!

Ingredients
2 Cups Crumbled Leftover Cake
3 Eggs
2 Cups Milk
½ Cup Sugar
1 Teaspoon Vanilla essence
1 Teaspoon Cinnamon powder
½ Teaspoon Cardamom & Nutmeg powder
2 Tablespoons Heaped Melted Butter -
Method

So for this I, used my Monster Bundt Cake (without the icing), this cake was too big for us to finish, so I decided to make a different dessert to enjoy! With guest coming to visit you for Diwali, this a wonderful dessert to serve. You can used any leftover plain white or yellow cake, it works just fine.
Preheat the oven to 170°C.

Crumble cake or cut it or break apart into smaller pieces.
In a mixing bowl, beat the eggs lightly, then add in the milk , sugar, vanilla and cinnamon, cardamom &nutmeg to the mixture. Then gently add in the crumbled cake and the butter.
Pour the cake mixture into a 7" well buttered bundt. 

Bake in a preheated e oven for 40 to 45 minutes so that the top is firm or until tooth pick inserted comes out clean. This pudding will rise to the brim, but as it cools down it will fall flat.

Serve hot or cold with ice cream or a blob of fresh cream, taste delicious.

While un molding the pudding did break a little, but, nevertheless it was so delicious.
Labels: Bundt, Bundt Bakers, Pudding cake, Leftover series, Dessert

Apple Bundt Cake from Palatable Pastime

• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries 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 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.

Homemade Pumpkin Puree - Pressure Cooker#MultiCookerMonday

In India, pumpkin is easily available through the year. I can make pumpkin puree any time, but making it in bulk and storing it saves time, energy, also I can make any recipe that calls for it in a jiffy.
I have already shared two other methods of making pumpkin puree.

How to Roast the Pumpkin in the Oven you can check the method here Roasted Red Pumpkin - Oven. For Air Fryer Roasted Red Pumpkin.

Making your own pumpkin puree not only means that your recipe will be free of any artificial coloring or preservatives, but will also ensure that you can use this seasonal item whenever you want.

Pumpkin puree is an extremely versatile ingredient that can be used in either sweet or savory applications. You can make anything from curry to quick bread, pie to pancakes.

This easy recipe uses pure pumpkin and doesn’t have any added sugar, which means that it will work well in either sweet or savory recipes.

Homemade pumpkin puree is always better than the store bought version, as it does not have any preservatives, additives or artificial coloring ingredients. Moreover, you can opt for any type of pumpkin or winter squash that you prefer and have available. The sweetness and color will vary with the type of pumpkin you use.

Ingredients
800 Grams Red Pumpkin
50 Ml Water as required

Method
Remove the pith and seeds from the pumpkin.
Wash, peel and chop them in small cubes.

In a pressure pan, add the pumpkin and water. Place it on medium high flame for 2 whistles, reduce the flame low and let it cook for 3 minutes.  Switch off the flame.

Let the cooker cool completely. Add the cooled pumpkin cubes in a blender or immersion blender. I used a blender jar since it gives a smoother texture pumpkin puree. 

Blend till smooth without adding any water. 

Store it in a airtight container in the refrigerator for a week or freeze it in a zip lock bag for about 2 to 3 months.

My Notes
Storage: Will keep in the refrigerator for up to a week or in the freezer for up to three months.
Freezing: Freeze in silicone ice cube or muffin tins for easy access to smaller portions.
Labels: Red Pumpkin, Puree, Pressure Cooker, Multi Cooker Monday, Vegan, Gluten free, Sugar Free, No Oil Or Butter, American, Condiment

Multicooker Monday November 2021

• • Air Fryer Zucchini Spears (Toaster Oven) from Sid’s Sea Palm Cooking
  • Chicken Chili Verde (Instant Pot) from Food Lust People Love
  • Homemade Chicken Broth (Instant Pot) from Karen’s Kitchen Stories
  • Homemade Pumpkin Puree - Pressure Cooker from Sneha’s Recipe
  • Instant Pot Aloo Gobi Matar from Magical Ingredients
  • Pumpkin Pasta Bake (Instant Pot) from A Day in the Life on the Farm 

Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.

Serves  10 - 12
Ingredients
For the Marination
1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method

Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     

Keep it for 30 minutes.

In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp

For The Gravy/ Sauce

Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.

Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.

Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.

 

A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

Sneha's Recipe : Szechwan Chicken Sizzler Platter

Fragrant Cranberries Chicken Pulao With Cashewnuts#Improv

Sometimes there is a leftover of chicken and other stuff, which we need to use, so that, there is no wastage at all. Here is a simple recipe, which is nutritious and made a delicious meal.

Serves 2
Ingredients
1 Medium Carrot - thickly grated
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic Paste
1 Cup Leftover Cooked Chicken
Salt to taste
1 Green Chilly - slit
1 Tablespoons Oil
1 Tablespoon Heaped Ghee
¼ Cup Cashewnuts
¼ Cup Dried Cranberries
1 Tablespoon Chopped Coriander Leaves
10 Mint Leaves
For the Rice
1 Cup Basmati Rice
Salt to taste
Whole Mixed Spices
1 Bay leaf
4 Black Peppercorns
1 Piece Cinnamon
2 Green Cardamoms

Method
For The Rice

Wash and soak rice for 15 20 minutes.
Parboil rice with the whole mixed spices and salt till done. Drain and keep aside to cool. Spread it in a plate so that the grains do not clump up.
To Assemble The Pulao  

In a pot / kadai heat ghee and oil. Add sliced onions and fry till light golden brown. Add in the ginger garlic paste and sauté till raw smell goes. Add a cashew nuts and fry till golden. Add in the dried cranberries and fry till they plump up. Add in the slit green chilly, cooked leftover chicken, grated carrot and salt to taste stir well. Add chopped coriander and mint leaves. Add in the cooked rice and lightly give it a mix. Cover with a tight fitting lid and cook on low flame for 10 - 12 minute, till the rice is nicely heated. 

Serve hot with raita.

Labels : Chicken, Leftover series, Pulao, Cranberry, Cashewnuts, Rice, Improv Cooking Challenge, Main course

 Improv Cooking Challenge

Cranberries & Meat

• Slow Cooker Cranberry Pork Chops by Palatable Pastime
• Cranberry Bacon Jam by Pandemonium Noshery
• Fragrant Cranberry Chicken Pulao with Cashew Nuts by Sneha's Recipes
• Pork Tenderloin with Dried Cranberry stuffing by Sid's Sea Palm Cooking
• Cranberry Glazed Sticky Wings by A Day in the Life on the Farm
• Vegan Cranberry Soy Spring Rolls by Magical Ingredients