Air Fryer Whole Pomfret Fish In Cafreal Masala#Improv

I love baking/grilling the fish in the air fryer, for two reasons, one that the house does not smell of fish and the next you need not give attention to it. Place it in the air fryer basket and set the timer.. that's it. The fish got so nicely golden and was still juicy and delicious. Do try this adjust the spice level according to your taste. I love this spicy, the cafreal masala is so delicious, if you have this with steamed rice it will not be spicy, so do try this.

Ingredients
For One Medium Pomfret
4 Green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamons
1 Tablespoon Heaped Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut Oil
Salt to Taste

Method 

Grind all the ingredients to a fine paste. Add salt, taste for sourness add tamarind paste according and give it a pulse.  

Next, apply 2 tablespoons of the ground masala to the fish. Rub it in well. Leave to marinate 10 - 15 minutes.

Preheat the air fryer , 180°C, for 5 minutes. Brush the basket with oil and place the fish, set the timer for 5 minutes. 

Flip the fish and again set the timer for 5 minutes. It's ready!!

For the Sauce Coating

Heat oil in a frying pan add the remaining ground paste and wash the blender jar with ½ cup water, add that water too and fry till oil starts to leave the sides, add the fish gently to this masala and coat it well. 

The gravy should be nice and thick and coating the fish, but you can adjust to your preference. 

Serve it our a bed of steamed rice , cauliflower or enjoy it chapatti.
Enjoyed this with cauliflower rice, I added ¼ cup water to pan and a little of the cafreal paste saute the cauliflower rice and enjoyed with the fish. This was super delicious.

My Notes

I have not calculated the carb count for this. If you are very particular then check the carb count and accordingly enjoy this recipe. The carb count is only on the spices.

Labels: Keto, Low Carb, Fish, Improv Cooking Challenge, Air Fryer, Goan

Air Fryer Radishes from A Day in the Life on the Farm 

Keto Coconut Flour Bread#BreadBakers

Making Keto or gluten free breads is tricky and after a lot of trials one succeeds in making a perfect bread. The same was the case of this bread, made this three times, in the first attempt the bread recipe was not quite right after some tweaks made this again the second time the bread was good but I had not lined the tin and also used a small tin so the bread was perfect but overflowed and got stuck. 

But I did not give up, made a third attempt and as you can see the bread was successful. The taste is too good and got baked perfectly.

In keto breads the bread rises beautifully but once cooled it does tend to sink a little so do not worry if that happens if you to try this bread. This gluten free and nut free too. Give it try and you will love this bread.

This gluten free and nut free bread is free from flaxseed meal, the coconut flour has no coconut aftertaste. So fluffy and soft that it reminds me of the regular store bought white bread. The yeast in this bread will not give the rise as a normal bread, added it for flavor only.

Ingredients
4 Large Eggs or 5 Small Eggs - separated
A Pinch Salt
½ Teaspoon Stevia or Powdered Erythritol
45 Grams Coconut Flour
25 Grams Psyllium Husk Powder - weigh it after you powder the psyllium husk
8 Grams Baking Powder
15 Ml Apple Cider Vinegar
15 Ml Keto Approved Oil
120 ML Warm Water
¼ Teaspoon Instant Yeast
1 Yolk For Egg Wash
1 Tablespoon Sesame seeds

Method

Sieve the coconut flour, psyllium husk powder, salt and baking powder.
In a bowl mix in the warm water, sugar and yeast, leave it aside.
Beat the egg white till light and soft peaks are formed. Add in the egg yolks two at a time and continue beating for a second or two then add the the other egg yolks beat till incorporated. Add in the sieved flour and beat it till the flour is just mixed then add in the apple cider vinegar and yeast mixture and beat till well combined.

Pour this into the loaf pan greased lined with parchment paper. Level it nicely and brush it with egg wash, sprinkle sesame seeds on top. 

Bake it in a preheated oven at 180°C for 55-65 minutes. Mine was done in 40 minutes.

Yields 6 servings (macros per serving)
Net Carbs: 2.0g

Labels: Keto, Low Carb, Gluten free, Coconut Flour, Bread, Bread Bakers   

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
 

This month's Bread Baker's theme is Gluten Free Bread. 

 

• Coconut Banana Zucchini Bread from A Day in the Life on the Farm 
• Gluten Free Oat Crackers  from Ambrosia
• Gluten Free Sourdough Bread from A Messy Kitchen
• Keto Coconut Flour Bread from Sneha’s Recipe 
• Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love
• Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories   

Brown Bread Carrot Cabbage Sandwich#SundayFunday

There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.

Ingredients 
1 Cup Packed Shredded Cabbage
1 Cup Packed Shredded Carrots
1 + ½ Cup Herbed Eggless Mayonnaise
1 Teaspoon Hot Chilly Sauce
1 Teaspoon Tomato Ketchup or to taste
Salt to taste
¼ Teaspoon Black pepper powder
Brown Bread slices

Method

Shred the cabbage and carrot.

In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.

Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready. 

Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.

Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.

Serve & Enjoy!!

Labels: Sunday Funday, Sandwiches, Carrot, Cabbage, Kids delight, Healthy snacks, Herbed Eggless Mayonnaise, Homemade, Vegetarian  
Mayuri's Jikoni: Avocado Tomato Sandwich
Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
A Day in the Life on the Farm: Grilled Meatball Sub
Food Lust People Love: Smoked Salmon Smørrebrød
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

Protein Sparing Tortillas With Egg White Protein Powder

I have made PSMF Egg White Wraps using fresh egg whites ( recipe will be posted soon). These Egg Wraps are make with Egg White Protein Powder. Can use these for the gyros or as tortillas, lasagna sheets etc! They are so quick to make and also delicious! These freeze very well. I make a big batch and freeze them. When required just defrost and use. 

Ingredients
550 grams Water Or Beef broth - I used water
80 Grams Gelatin - see notes
120 Grams Egg White Protein Powder
½ Teaspoon Pink Himalayan Salt

Method

In a blender jar add the water and sprinkle the gelatin over it and let is rest for a few minutes till it blooms for about 8 to 10 minutes. Then blend it well so that gets is mixed and well incorporated. Then add rest of the ingredients, purée until smooth and a bit frothy. Do not make the batter very frothy, it should just be mixed, even if there are lumps no worries they will smoothen when you make the wraps.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with olive oil spray and dab it with a paper towel. Pour 1/3 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. 

Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-45 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.
Nutrition
Carbohydrates: Zero 

My Notes

Let the gelatin bloom or else it will no be incorporated well, when you make the wraps they will remain grainy.  When you eat them you can feel the grains/crunchiness as you eat and you will not like the taste of it.

Labels: Keto, Low Carb, PSMF, Egg White Powder, Homemade, International Cuisine, Egg White Tortillas

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime