Kerala Style Surmai Fish Cutlets#FishFriday

Crispy fish cutlets with traditional Indian flavors. Serve with a side of simple onion or tomato salad and watch your guests enjoy.. just sensational! These Kerala style cutlets are traditionally served as starters/appetizers.

Serves 4  
Ingredients

500 Grams Surmai Fish
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying

Method

Wash & clean the fish. Boil fish in one cup water(without salt). Drain and remove the bones / thorns from the fish and then
shred it, ensure that there are not thorns.

Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.

Heat oil in a broad frying pan. Shallow them on one side till golden brown then flip them gently and fry till that side too is golden brown. 

Serve with sliced tomatoes, lemon and a sprinkle of coriander leaves.   
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish

Today we are sharing favorite recipes for Steamed Fish:

 

• Kerala Style Surmai Fish Cutlets from Sneha's Recipe
• Ligurian Seafood Salad from A Day in the Life on the Farm
• Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
• Sand Dabs en Papillote from Culinary Adventures with Camilla
• Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
• Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
• Steamed Salmon with Fennel from Karen's Kitchen Stories  

Kentucky Butter Bundt Cake#BundtBakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.

Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk

1 Teaspoon Vanilla Extract

Method

Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.

Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.

Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer. 

Slowly pour sauce over cake slowly.

Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel

Let's take a look at what everyone baked up with us today

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Eggless Honey Meyer Lemon Bundt Cake from Magical Ingredients
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla  
#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.

Keto Irish Scrambled Eggs With Chaffles#SundayFunday

This is a Keto/low carb recipe, decided to make these for my brunch, you can have these for breakfast too. These scrambled eggs were amazing, buttery, creamy and delicious. I enjoyed them with Keto Chaffles( Waffles), a fantastic combo. 

Serves One
Ingredients 
2 Large Eggs 
Salt & Black pepper powder to taste 
1 Tablespoon Butter 
2 Tablespoons Heavy Cream

Method

Crack two eggs into a bowl, add salt and pepper to taste, and mix with a fork.
Beat the cream, add eggs well.
Add butter, in a frying pan, over low heat, when the butter foams, add the egg mixture and stir constantly with a wooden spoon until eggs are set {they look about 75% cooked and slightly wet}.

Serve with a sprinkling of chopped scallion green or chopped parsley, and enjoy immediately with a chaffle, slice of cheese, some crisp ham slices and slices of tomato and cucumber.

This was my satisfying brunch.

Adapated from here
Irish Scrambled Eggs

Nutrition Info (Per serving) For the Scrambled Eggs

Calories 253
Total Fat 10 
Total Carbs 1
Protein 13

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Breakfast,Egg,Keto,Sunday Funday,Single Serving,Irish, Chaffles, Waffles, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.  

• Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
• A Day in the Life on the Farm: Dingle Pie
• Our Good Life: Irish Nachos
• Palatable Pastime: Bangers and Mash
• Sneha’s Recipe: Irish Scrambled Eggs With Chaffles
• Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
• Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
• Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
• Mayuri’s Jikoni: Irish Potato Farls
• The Mad Scientist’s Kitchen: Easy Irish Soda Bread

Keto Cabbage & Bacon Stir Fry#Improve

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings 
Amount Per Serving
Calories 139
Total Fat 11  
Net Carbohydrate 1
Fiber 1 

Protein 9 

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat 

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

Come y Bebe (Ecuadorian Fruit Salad)#EattheWorld

Come y bebe, which translates to “eat and drink”, is an Ecuadorian fruit salad made with fresh diced fruits and orange juice. You can eat it with a spoon or drink it straight from a glass, it’s perfect as a breakfast, snack, and even dessert. It's delicious and so easy to make, this is a very refreshing drink or dessert for the summer!

You can customize it however you’d like, just use your favorite combo of fruits: mango, pineapple, oranges, mango, berries, banana or papaya. The riper the fruit, the sweeter the Come y Bebe will be.
You also have the option of adding a sweetener, but I left it out as my fruit were sweet and the juice of oranges were sugar-sweet. I also topped it with non dairy sweetened whipped cream.

Serves 4 -5
Ingredients
2 - 3 Cups Fresh Orange Juice
½ Cup Papaya peeled and diced
1/2 Cup Diced Apple
½ Cup Pineapple, diced
½ Cup Strawberries - chopped
½ Cup Cape Gooseberries - chopped
Non Dairy Sweetened Whipped Cream - as required

Method

If you are making fresh orange juice,  juice the oranges first.
Add all of the diced fruit into a large bowl and pour over the orange juice. Set aside.
Mix and chill in the refrigerator for 30 minutes to an hour. Pour it into serving glasses, top it with whipped cream.

Serve & Enjoy!!  
Labels: Vegan, Gluten free, Dairy Free, Fruit Salad, Ecuador, Dessert, Summer Fruits, Eat the World, Sweets & Desserts

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas) Magical Ingredients: Tortillas de Verde 

A Day in the Life on the Farm: Fritada de Chancho 

Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 

Pandemonium Noshery: Fritada - Ecuadorian Pork 

Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)