Crispy Cheese Prawn Pancakes#FishFriday

These Prawns pancakes you will die for, asking for more.
Ingredients
8 Large Cleaned Prawns

For the stuffing
2 Tablespoons Parmesan cheese
2 Tablespoons Cheddar cheese
2 Tablespoons Finely Chopped Green chilies
2 Tablespoons Finely Chopped Coriander leaves
For the batter
1 Large Egg
3 Tablespoons Milk
2 Tablespoons Hot Sriracha sauce
3 Tablespoons Heaped Self Raising Flou
For the Coating
1/2 to 3/4 Cup Self Raising Flour
Panko Bread crumbs as required

Method

Open prawns like butterfly.
Let's make the Stuffing and the Batter

Mix all the ingredients together and make a thick coating batter, keep aside.

Mix all the ingredients for filling together. Keep aside.

To Stuff the Prawns
Take the prawns unto a kitchen towel, pat them dry to remove any excess moisture

Take a  teaspoon of  the filling , place it in the center of the  prawns. 

Dredge them in seasoned flour and then dip it in batter, then again in flour  and in the batter. Then press them in panko bread crumbs. Keep this in the freezer for at least 2 -3 hours cling wrapped in a single layer. 

Shallow  fry in a broad frying pan for 2 -3 minutes on each side.

Serve with sweet chili sauce.

Perfect party pleaser...
Labels :  Seafood/Fish, Party pleasers, Fish Friday, Fried, Starters

Fish Friday Foodies

Copycat Restaurant Recipes

Hosted by Sue Lau

• Rubio's Fish Tacos from Making Miracles
• Wahoo's Grilled Fish Tacos with Citrus Slaw {copycat} from Karen's Kitchen Stories
• Chinese Take-Out Combination Seafood Chow Mein from Palatable Pastime
• Shrimp Damian from Food Lust People Love
• Crispy Cheese Prawn Pancakes from Sneha's Recipe
• Mahi Mahi Matecumbe from A Day in the Life on the Farm

Baked Sajji Chicken#Improv

Sajji Chicken is a popular dish of Balochistan.  This is a whole baked chicken with caramelized onions with a stuffing of nutty  rice.  It's a specialty of the nomadic tribes.  This chicken preparation  has a flavorful spice mix.  

It's an excellent party dish which absolutely delicious.

Ingredients 

For the  Chicken Marination
1 Whole Chicken With Skin ( about 11/4 Kg)
3 Tablespoons Heaped Ginger Garlic Paste
3 Tablespoons Vinegar or lemon juice
3 Tablespoons Lemon Juice

1 Teaspoon Black Pepper Powder
Salt to taste

For the Sajji Masala 

To Dry Roast and then powder
2 Dried Red Chillies
2 Brown Cardamoms
2 Teaspoon Dried Pomegranate seeds/ Anardana
2 Teaspoons Cumin seeds
1 Teaspoon Saunf/Fennel seeds
1 Teaspoon Coriander seeds
1 Teaspoon Black Peppercorns

For Nutty Rice
2 Medium Onions - sliced
¼ Cup Cashew nuts
¼ Cup Raisins
¼ Cup Blanched Almonds
Whole Spices
½  Teaspoon Cumin seeds

8 Black peppercorns 
2 Brown Cardamom 
3 Cloves 

1 Stick Cinnamon
1 Chicken Stock Cube
2 Cups  Basmati Rice
Salt to taste 

¼ Teaspoon Yellow food color
1/3 Cup Oil

2 Boiled Eggs

Method
For the  Chicken Marination

Mix all the given ingredients  in a bowl, rub the  whole  chicken with the  marinade  inside and out very well.  Cling wrap and leave it overnight in the refrigerator to marinate.

Roast each spice separately till it releases an aroma and then powder them in a spice blender to fine powder. 

Sajji Masala is ready.

Next morning take the chicken out from the refrigerator and place it in a big Pyrex dish along with the marinade. Rub half of the ground spice mix all over chicken, cover and and leave it out for 30 minutes on the kitchen counter.

Preheat oven to 175°C. Cover the  dish with an aluminium foil and bake it for an hour.  

As the Chicken is getting baked let's make the

For Nutty Rice  

Wash and soak rice, keep it aside

In a big pot/vessel  heat oil, fry all the nuts and raisins till the are light golden.  With a slotted spoon remove them  on to a kitchen towel .  Now  fry  onions, until golden brown. Once the onions are golden brown, add all the whole spices and saute them for a minute.  

Drain out the water from the rice, a fry for a minute then add double the quantity water, stock cube, salt to taste, food color, stir  lightly and bring it to a rolling boil.  Let it boil on high flame for2 - 3 minutes, lightly give it a stir. Cover and let cook for about 20-25 minute or till the rice is done still firm. Let is cool a little and then fluff it with a fork. Keep aside.

After an hour take out the chicken, spread the cooked rice all around it and stuff some in the cavity, along with the boiled eggs and half of nuts and raisins. Drizzle some olive oil over chicken,  sprinkle the remaining  spice mix over the chicken. Bake at 175°C for  another 15-20 minutes uncovered.  Serve Sajji Chicken  hot with a sprinkle of the remaining nuts and raisins.  I served this in a big platter with blanched french beans.

Enjoy this juicy and perfectly Baked Sajji Chicken!!!

Labels : Whole Chicken, Chicken, Baked,  Nuts, Raisins, Balochistan, Rice, Egg, Improv Cooking Challenge, Main course 

Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

• Baked Sajji Chicken by Sneha’s Recipe
• Grilled Chicken Salad with Walnut Vinaigrette by A Day in the Life on the Farm
• Larb Lettuce Cups by Palatable Pastime
• Chicken Pad Thai by Making Miracles
• Ghanian Kyinkyinga Kebabs by Pandemonium Noshery
• Thai Cashew Beef by Cookaholic Wife
• Almond Chicken by Sid’s Sea Palm Cooking

Tangzhong Method Rye Bread

This is the first time I tried using rye flour in baking. Karen our host and an expert bread baker for this months Bread Bakers event challenged us to bake with "Rye Flour". After reading so much about rye flour on the internet, finally decided to order the flour online. Got Bob Red Mills Dark Rye Flour - Organic & Stone Ground. Was very happy to receive the flour. 

Since it's lock down here and bread is not always available, I have been baking bread at home very often and he started enjoying home baked bread. This gave me a chance to try this bread. Baked a small rye flour bread and he liked it, we had this for our breakfast and then the remaining for our dinner. We really enjoyed the flavor and taste of rye flour.

Ingredients
For Tangzhong  
20 Grams Bread flour
50 Ml Water
50 Ml Milk

To Scald Rye Flour
80 Grams Dark Rye Flour - Organic & Stone Ground
200 ML Hot Water
For Dough
200 Grams Bread Flour
1¼ Teaspoon Instant Yeast
1 Tablespoon Heaped Caster Sugar
1 Teaspoon Salt
2 Tablespoons Butter
40 gm unsalted butter, softened at room temperature

Method

To Scald Rye Flour
Place the rye flour in a bowl and pour hot water over it. Mix it well so that no traces of dry flour is seen. Cover it with a cling film and refrigerate it overnight

For the  Tangzhong

Mix flour in water and milk well without any lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool.

For Final Bread Dough

In the bowl of a food processor add the scalded rye flour and tangzhong paste run the food processor for a minute or two till its mixed well. Now add all the other dry ingredients mix to combine or until the ingredients come together and it forms dough ( I did not add any extra water because the rye flour had enough moisture). This is a sticky dough. Let it rest in the food processor covered for 15 minutes . After 15 minutes run the food processor again on for 3 minutes. Take the dough out on to a lightly floured work surface, add the butter, continue to knead using a bench scrapper to stretch and fold the dough till becomes smooth, elastic, for about to 8 to 10 minutes.

Place the dough into an oiled bowl cover with plastic wrap, and let it rest for 30 minutes. After 30 minutes deflate the dough and again with the bench scrapper fold the dough 4 -5 times. Again cover it, let is rise until doubled. 

On a floured surface, deflate and divide the dough into 3 equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes.

Take each piece and with the bench scrapper flatten the dough into rectangle . Fold the sides and roll it into roll. Place this in a oil baking pan. Like wise make the other two pieces of dough too. Cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan. 

Brush the loaf with the milk wash and bake in a preheated oven at 220°C for 30 - 35 minutes. 

Remove the loaf from the pan and cool on a wire rack. Let it cool completely. 

This bread is so soft. 

Slice it, makes a wonderful toast., slater it with butter and Enjoy

Labels: Breads, Bread Bakers, Rye Flour, Healthy, Breakfast

Today, the Bread Bakers, hosted by Karen's Kitchen Stories, are baking breads with rye.  Here are some of baked rye breads! 
Black Pepper Rye from A Messy Kitchen
Coffee Scones with Maple, Raisins, and Rye from Palatable Pastime
Everyday Multigrain Rye Sourdough from Zesty South Indian Kitchen
Light Rye Sourdough Bread from Karen's Kitchen Stories
Multigrain Spiced Raisin Bread from Passion Kneaded
Overnight Rye Buns from Food Lust People Love
Sourdough Rye Boule from Culinary Adventures with Camilla
Spelt and Rye Breakfast Sourdough Bread from Cook with Renu
Sweet Rye Bread from Making Miracles
Tangzhong Method Rye Bread from Sneha's Recipe 

The Blurb #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 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.

Flan De Leche Condensada#BakingBloggers

Flan De Leche Condensada - Condensed Milk Flan is a dessert of Spain.   We had this dessert there and enjoyed it so much. Much more than me my hubby who has a sweet tooth and wants a dessert after every meal enjoyed this dessert. 

It's so quick and easy to create the exquisite dessert at home. This if baked perfectly, it will slice also perfectly. Do not over bake or else it will be hard, not soft and delicious.

Ingredients 

500 Ml Whole Milk
220 Grams Condensed milk
5 Eggs
1 Teaspoon Heaped Vanilla Essence
For the Caramel 1/2 Cup Sugar
1/4 Cup Water

Method 
For the Caramel

In a heavy bottom pan heat the sugar till it starts to caramelize till dark golden, Now take this off flame add the water and  cover with a lid so that is does not splutter.  As soon as you add the water the caramel will freeze. Place it back on low flame, take off the lid and let it melt again completely. 

As soon as it melts pour this hot liquid into the pyrex dish or which pan you are baking  it in, swirl it well to coat the base. I used two one big dish and another small one.  Let this cool completely.  As this is cooling let's make our  Flan De Leche Condensada

First pre heat the oven to  200º C .  Fill a baking oven tray with hot water until it covers an inch of  the height of the mold. Place it in the oven to boil. 

In a large bowl, with a hand whisk, whisk  the eggs lightly then add the  whole milk, condensed milk and whisk  till mixed , without creating too much foam.  Pour this into the cooled caramel coating dish/pan and cover them with aluminum foil and put them in the oven on the tray with water for approximately 50-60 minutes. 

The time depends a little on the size of the mold  the smaller one took around 30 to 35 minutes whereas the big one took about an hour or so to bake.

After 50  to 55 minutes you can try a knife to see if they are fully set. If it comes out clean they will be ready, if not leave them a little more time. 

Let cool to room temperature.  Then cling wrap them and refrigerate overnight. 

The next day, wet a towel with hot water and cover the base of the tin or dish and carefully un mold  it on a serving plate. 

Enjoy this yummy Flan De Leche Condensada.

Labels: Spain, Milk, Condensed Milk, Vanilla essence, Baked, Dessert, Baking Bloggers 

Do check the other recipes that our group Baking Bloggers have baked for the May 2020 - Recipes of  Spain

Basque Chicken from Palatable Pastime
Catalan Coca from A Day in the Life on the Farm
Crispy Oven Roasted Spanish Potatoes from Making Miracles
Flan De Leche Condensada from Sneha's Recipe
Fried Milk from CookaholicWife
Magdalenas (Spanish Muffins) from Tara's Multicultural Table
Patatas Panaderas from Karen's Kitchen Stories
Pescado al Horno con Gambas from Culinary Adventures with Camilla
San Marcos Cake from Pandemonium Noshery
Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tarta de Santiago from Caroline's Cooking
Vegetarian Empanadas with Beans from Cook with Renu 

Mekitsa - Bulgarian Fried Doughnuts#EattheWorld

Last year  on our trip to Bulgaria we visited  the Rila Monastery which  is on the slopes of Rila, the highest Balkan Peninsula Mountain, in the valley of the Rilska River. 

It was founded in the 10th century by St John of Rila, a hermit canonized by the Orthodox Church. His ascetic dwelling and tomb became a holy site and were transformed into a monastic complex which played an important role in the spiritual and social life of medieval Bulgaria. 

Destroyed by fire at the beginning of the 19th century, the complex was rebuilt between 1834 and 1862. A characteristic example of the Bulgarian Renaissance (18th–19th centuries), the monument symbolizes the awareness of a Slavic cultural identity following centuries of occupation.

This monastery is so beautiful inside.

We had our lunch  at the  monastery and for tea we enjoyed these Mekitsa -  Bulgarian Fried Doughnuts.  They served us with a dusting of icing sugar.  

Since here it's a season of mangoes, paried them with chopped mangoes and the combo was simply divine. 

These also can be had with jam, honey or any soft cheese, for your breakfast or as dessert with different toppings of your choice.
Ingredients
1¾ Cups All purpose flour
1 Egg
2 Tablespoons Yogurt

5 Grams Fresh Yeast
Oil for deep frying¼ Teaspoon Salt

1 Tablespoon Heaped Granulated Sugar
Water  as required 

Method

In a small bowl add the yeast , ¼ cup warm water, a tablespoon of flour and sugar.  Let is sit covered for 15 minutes till the yeast starts to froth. 
Take the flour in a large bowl, add the egg,  yogurt and the yeast mixture. Mix all well, then add water a tablespoon at a time and knead it into a soft and smooth dough. Cover and keep aside for an hour or till it doubles in volume.

Make medium sized balls from the dough. Now oil your hands generously.

With oiled fingers, shape the dough balls as round shape by stretching it with your hands.

Heat oil for deep frying, fry the doughnuts in medium flame until they turns golden brown.

Dust them with icing sugar and serve hot with your favorite topping. We enjoyed them with chopped Alphonso mango.

Labels: Bulgaria, Doughnuts, Fried, Eat the World, Breads, Breakfast, Snack 

Check out all the wonderful Bulgarian 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!
 Pandemonium Noshery: Bulgarian Sausage Stew
Sneha’s Recipe: Mekitsa - Bulgarian Fried Doughnuts
Sara’s Tasty Buds: Gevrek
Culinary Adventures with Camilla: Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin
Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)
Making Miracles: Gyuveche
Kitchen Frau: Patatnik (Bulgarian Potato Pie)
Dinner By Dennis: Kebapche (Bulgarian Grilled Kebabs)