Beef Pasanday - Rajasthani Style With A Twist#SundayFunday

The twist in this recipe is that I have used hoisin sauce, which give it a umami flavor. It's a delicious main course dish, do give this a try. I have used undercut meat/tenderloin which cooks very fast. If you are using any other cut of meat than the cooking time will change.

Ingredients
For the Marination
½ kg Undercut - cut into thin slices
2 Teaspoons Ginger Garlic paste
1 Teaspoon Kashmiri Red Chilly powder
½ Teaspoon Red Chilly Paste
¼ Teaspoon Turmeric powder
2 Tablespoons Heaped Tomato puree
2 Tablespoons Heaped Hoisin sauce
4 Tablespoons Yogurt - whisked
½ Teaspoon Pink Himalayan Salt
1 Teaspoon Roasted Cumin powder
Other Ingredients
¼ Cup Oil
1 Tablespoon Ginger juliennes
6 Green chilies - slit in four
1 Capsicum - thinly sliced

Method

Marinated the pasanday/steak slices with all the given ingredients and refrigerate it for at least an hour, I kept it overnight.

Heat a tablespoon of oil in a large pot/kadai, first fry the ginger juliennes, green chillies and capsicum till they are oily and translucent. Remove and keep aside.

In the same kadai add the remaining oil, when it's heated, add the marinated beef pasanday/slices only ( leave out the marination ) fry for 3- 4 minutes on high flame. Add rest the marination mix well. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. 

Serve with rice.
Labels: Beef, Steaks, Rajasthan, Main course, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.

Sunday Funday: Holiday Dinners that are not Turkey or Ham

• • Beef Pasanday - Rajasthani Style With a Twist from Sneha’s Recipe
  • Cornish Hens Marbella from Palatable Pastime
  • Mughlai Egg Curry from Mayuri’s Jikoni
  • Roasted Brace of Guinea Fowl (Sous Vide) from Food Lust People Love
  • Roasted New York Strip Loin from A Day in the Life on the Farm

Roasted Dal & Red Pumpkin Soup#SoupSwappers

Red Pumpkin one of my hubby's favorites in veggie. This soup is an easy peasy quick recipe
Serves 2
Ingredients
1 Cup Diced Red Pumpkin
¼ Cup Roasted Yellow Moong Dal
1 Dried Red Chilly
1/8 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Oil
2 Cups Water
1 Green chilly
1/4 Teaspoon Cumin seeds
half bunch Chopped Cilantro
¼ Teaspoon Mustard seeds
3 - 4 Curry leaves
1 Clove Garlic
½ Teaspoon Red Chilly powder or to taste
1 Small Tomato
1 Vegetables Seasoning Cube
Method

Dry roast the dal till just starts to turn pink. Wash it, add it to a pressure cook the dal along with tomatoes, seasoning cube, ginger garlic paste and turmeric powder by adding water take one whistle on high flame. Reduce the flame to low and let it cook for 5 - 7 minutes. Switch off the flame. for five whistles.
Let the cooker cool completely. Open and mash the dal with an immersion blender. 

Now add pumpkin, salt, red chilly powder and mix them well. Place this on medium low flame and let this simmer for 12 - 15 minutes or till the pumpkin is cooked and all the flavors are well blended. Switch off the flame. 

For The Tempering/Tadka

Heat oil in a tadka pan, add the mustard seeds, cumin seeds, As the mustard seeds start to crackle, add the curry leaves and ginger, dried chilly. Sauté until turn slight brown and then add it to dal mix. Pumpkin dal Soup is ready. 

 Serve it with steamed rice or crusty bread to sop all the gravy.

Labels: Moong dal, Roasted, Red Pumpkin, Soup, Soup Swappers  

Pumpkin #SoupSwappers Event: November, 2021, Hosted by Camilla of Culinary Adventures with Camilla 
Creamy Pumpkin Soup with Tortellini and Chicken From A Day in the Life on the Farm
Fenneled Pumpkin Soup by Culinary Adventures with Camilla 
Israeli Orange Soup From Pandemonium Noshery
Pumpkin Pakoda Kadhi From Magical Ingredients
Pumpkin, Rice and Chickpea Soup From Palatable Pastime
Roasted Dal & Red Pumpkin Soup From Sneha’s Recipe

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