Coconut Filled Tartlets - East Indian#Foodieextravaganza

These tartlets are must in our Christmas Sweets Platter. To fill these tartlets my hubby helped me, since we must be quick while filling, the filling hardens quickly.

For our event this month for Foodie Extravaganza Party, we are giving a Virtual Baby Shower for Lauren, the author/founder of our group. These tartlets are prefect for the event which have the color pink and blue.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
Method

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes.  

Then take the dough and lightly knead it. Pinch a small ball and press it into tart moulds. Prick the tartlets with a fork. Make a handles of the remaining and bake these for just 4 -5 minutes. Bake in a preheated oven at 180°C for 15 to 18 minutes or until the top start to turn slightly golden.

Remove and cool on a rack. Then un mold and keep it side to cool completely. These tartlets can me made well in advance they stay good for a month or more, if stored in an airtight container.

For The Coconut Filling

This process should be completed quickly as soon as the filling it ready or else it will harden and you will not be able to fill the tarts.
Ingredients
1 Cup Packed Freshly Grated Coconut
1 Cup Granulated Sugar
½ Cup Water
½ Teaspoon Rose Essence
Method

In 2 bowls add a pinch of gel color or liquid color and keep aside. Pink, blue and white, these are the colors.
Mix all ingredients in a non stick pan and cook stirring continuously till dry for 7 -8 minutes, the sugar should melt.
Divide the filling in the respective bowls and mix it well. Fill the tarts with the three colors. Press a handle in the center and let them dry.

Store them in container. The shelf life of the filled tarts is 5 - 6 days in our Mumbai temperature. If you live in a cold climate then these will last for 10 - 12 days.

Labels: Foodie Extravaganza Party, Coconut, Vegan,  Christmas Sweet, East Indian, Mini Tarts 

Foodie Extravaganza Party - December 2021 

• Classic Carol Chicken Salad from Palatable Pastime
• Cobb Dip from A Day in the Life on the Farm
• Coconut Filled Tartlets - East Indian from Sneha's Recipe
• Melon Prosciutto Chevre Salad with Mint Dressing from Food Lust People Love
• Pink and Blue Sandwich Cake Cookies from Our Good Life 
• Red Velvet Cupcakes from Passion Kneaded
• Toasted Sesame Seed Crackers from Karen's Kitchen Stories 

Baked Potatoes With Butter & Goat Cheese Filling#SundayFunday

To produce baked potatoes with an even fluffy interior, the ideal doneness temperature: when a thermometer inserted in the center should be 205 degrees. To season the skin, I placed the potatoes in salty brine water solution before baking. Then the skin is crisped by brushing it with vegetable oil, once the potatoes are cooked through and then baking the potatoes for an additional 12 minutes. 

This method and the filling I seen On American Test Kitchen, loved the idea and followed this method, loved the final taste and texture of the potatoes. Fresh chopped parsley and extra light olive oil enhances the flavors of the goat cheese in this topping.
Serves 4
Ingredients
4 Large Potatoes - unpeeled, each lightly pricked with fork
2 Tablespoons Sea Salt
1 Cup Water
1 Tablespoon Vegetable Oil
For The Filling
¾ Cup Grated Goat Cheese
¼ Teaspoon Black Pepper powder
1 Tablespoon Heaped Chopped Parsley
4 Small Cubes Frozen Salted Butter
2 Tablespoon Extra Light Olive Oil

Method

Preheat the oven to 210°C . Adjust oven rack to middle position.

Scrub the potatoes well and prick them with a fork.
Dissolve 2 tablespoons sea salt in a cup of water in large bowl. Place potatoes in bowl and let it sit in the brine for at least 30 minutes.
Transfer potatoes to wire rack set in a baking tray and bake for 50 minutes. Check the temperature when a thermometer inserted in the center should be 205 degrees, it's done.

Then brush the potatoes with oil on all sides and again place the tray in the oven and bake for an additional 12 minutes so that the skin get crisp.
In the meanwhile let's prepare the filling

Mix all the filling ingredients together. Keep aside.

Remove potatoes from oven and immediately using paring knife, make a slit, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. 

Place a cube of frozen butter and with a spoon 

place the filling into the slit, pushing it with a spoon to get as much as filling you can in it. 

Serve immediately in individual serving plates. 

Enjoy this buttery goat cheese filling baked potatoes, simply delicious and out of the world
Labels: Baked, Potato, Goat Cheese, Parsley, Butter, Stuffed Potato, Vegetarian, Appetizer, Sunday Funday, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Bacon-wrapped Loaded Baked Potatoes from Food Lust People Love
• Baked Potatoes With Butter & Goat Cheese Filling from Sneha’s Recipe
• Cheesy Shrimp-Stuffed Twice-Baked Potatoes from Making Miracles
• Crock Pot Loaded Baked Potatoes from Karen’s Kitchen Stories
• Leftover Turkey and Gravy Stuffed Potato from A Day in the Life on the Farm
• Thanksgiving Dinner Twice Baked Potatoes from Amy’s Cooking Adventures

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