Flaked Fish Tacos#FishFriday

These are healthy and filling tacos. Healthy since they are made without cheese and contain veggies. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese.

I have used Homemade Taco Shells, check the how to make them here.

Makes 6 - 7 Tacos 
Ingredients 
For the Purple Cabbage Slaw
1 Cup Shredded  Purple Cabbage Or Green  
1 Medium Onion - sliced
1/4 Cup Sour Cream  or as required
1 Teaspoon Lemon Juice 
¼ Teaspoon  Salt or to taste 
For the  Tacos 
150 Grams Boneless & Skinless Fish Fillets
¼ Teaspoon Ground Cayenne Pepper 
¼ Teaspoon Garlic Powder 
¼ Teaspoon Cumin powder 
¼ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper 
To Garnish 

Homemade Corn Tacos Shells as required 
Chopped Coriander Leaves as required
Lemon juice to drizzle as required 
Method

In a large bowl, combine cabbage, onion, sour cream, lemon juice, and salt. Chill until ready to serve. 
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each fish fillet on both sides with the seasoning mix. 
Heat a pan with a tablespoon of oil and fry  fish on both sides  until done. 

Flake  the fillets  and keep aside. 

Just  before serving, heat the corn tortillas in Air fryer at 180 degrees for 3 -4 minutes. 

Assemble the tacos shell in a serving dish .
Fill each with the purple cabbage slaw and fish. Garnish with coriander and lemon juice and enjoy as an appetizer or as a main course. These are filling and yum.

Labels : Tacos, Fish, Mexican, Mexico, Purple cabbage, Sour Cream, Healthy, Appetizer, Main course, Homemade
The theme for this month is fish tacos or fish taquitos and our host is Karen of Karen's Kitchen Stories.
Check out this collection of recipes
Crispy Shrimp Street Tacos from Palatable Pastime
Flaked Fish Tacos from Sneha's Recipe
Margarita Shrimp Tacos from Sid's Sea Palm Cooking
Skillet Charred Cod Tacos with Roasted Pineapple Slaw from Karen's Kitchen Stories

Tuna Tacos from A Day in the Life on the Farm

How To Make Tacos Shells At Homemade

Although making taco shell as home looks a little time consuming, but, they are worth the effort, so satisfying to see them when completed.
Ingredients 

1 Cup Makkai Atta / Cornmeal Flour
1/2 Cup All Purpose Flour
1/4 Teaspoon Salt
1 Teaspoon Oil
1 Cup Hot Water

Method

In bowl  add salt, makkai atta, mix together add the hot water and mix it with a spoon. Then add the all purpose flour and knead to a dough . Take a teaspoon of oil on your hands and knees to smooth soft dough. Cover and keep a aside for 5 minutes.

Dust the work surfaces with flour and roll into a thin round circle. 

Cut  this  with a round cutter into a smaller circle. 

Prick it with a fork (so that it does not puff up while frying or else they will not remain crisp).

In the meantime time heat sufficient oil in deep frying pan.
Keep a clean thick cloth and a rolling pin ready.

When the oil is hot add a cut circle and fry till it is just starts getting golden on both sides.

Take it out with a slotted spoon drain all the oil and with a roll pin press it into a taco with a help of a cloth. 

Keep aside. Like wise make the rest of the taco shells.

Look at these Homemade crunchy taco shells , aren't they excellent!

Labels : Homemade, Taco Shells, Makkai Atta, Mexican, Mexico, Healthy, Preservatives free

Spicy Pork Ramen Noodle Soup#Improv

The stock for this soup is made from pork bones, chicken stock and skinless and fatless Pork which are boiled for 4 hours.  

This is a single serving soup.
Ingredients 
1  Tablespoon Oil
250 Grams Fatless & Skinless Pork slices
Salt to taste
1 Teaspoon Heaped Red Chilly paste

1 Red Chilly - chopped
1/2 Red Carrot -  cut into matchsticks
1 Small Onion -  cut in half
1/2 Stick Celery  - chopped
1 Big Clove Garlic -  chopped 

2 French beans - chopped
1/2 Teaspoon Chopped Ginger
2 Litres  Chicken stock
1 Teaspoon Soy sauce
1  Egg 

140 Grams  Ramen noodles
1/2  Leek -  sliced
1 Spring onion/ Scallions - chopped
Red Chilli flakes to taste

Method

In a large pan heat a tablespoon of oil and slices of the pork  and on high seal on all sides till brown.
Remove the pork, turn down the heat to medium and add in add onion, the  french beans,  red chilly paste, chopped red chilly, celery,  garlic and ginger. Fry for 2 -3 minutes until the onion starts to soften, then add in the stock,  pork bones, soy sauce and the sealed pork. Bring to the boil, then place a lid on the pan and  cook it on very low flame for 4 hours. 

Check two or three times during cooking, and if needed  top up with a little boiling water.  When the pork slices are cooked. and stock has reduced to at least an liter .  

When this cools, keep this in the fridge to remove the fat that has  formed on top and discard it ( since we want a clear stock).  Take out the pork slices out, shred the pork using a fork.

Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork  and reduce the stock to 500 ml. 

As the stock is being reduced let's boil the egg in a small pan. Just cover with cold water. Bring to the boil, then simmer for 4 - 5 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process. When cooled remove peel the egg  and slice into halves. Keep aside.

In a another pan

Place the noodles in a pan of boiling water and boil for 3 - 4 minutes. Drain, run under cold water (to stop them sticking) and keep them to one side.

Heat a teaspoon of oil in a frying pan add the leek, carrot sticks,  season with a pinch of salt and pepper then fry for 3 -4 minutes, stirring a couple of times. 

To Assemble the Soup

Place the noodles into a serving  bowl. Top with the hot broth, shredded pork, leek and carrot matchsticks.  Place 2 halves in the bowl. Garnish the soup with spring onion greens, then sprinkle with chilly flakes before serving. 

Enjoy.. drink it and eat it.. yum yum..

Labels : Soup, Pork, Ramen Soup, Spicy, Improv Cooking Challenge
Check out what the other bloggers have made!
Japanese Yakisoba by Pandemonium Noshery
Spicy Pork Ramen Noodle Soup by Sneha's Recipe
Pork Lo Mein with Zoodles by Home Sweet Homestead
Pork Ramen Soup by A Day in the Life on the Farm
Spicy Pork Ramen Soup by Cookaholic Wife

Stuffed Mini Cheese Chicken Burger Buns#BreadBakers

Our family decided to go for a pilgrimage to Nasik Infant Jesus Church. We were 17 members travelling. It was decided that breakfast would be carried by us. My sister was deciding what each one could bring. When she asked me what I could bring, instantly these burger buns came to my mind, since this was on my to do list for quite long.  These  buns are one bite and since there were plenty of breakfast items,  I, thought these would be just right. But,was wrong in my thinking. These were in great demand, sadly, made just one each. 

These buns are proofed overnight in the refrigerator. Baked them early in the morning. Depending on the size, mine took around 18 to 20 minutes to bake at 200 degrees C. Made one only cheese filling for my hubby dear, rest all were with mini chicken patties. For making these the yeast quantity I reduced to half, wanted these to rise slowly and this worked wonderfully. The buns rose perfectly in the refrigerator. I placed them in the refrigerator at 5 pm in the previous day and baked them at 5.30 am the next morning.

Carried the buns in the tray itself and passed on the tray for each to pull one. These were soft, light, delicious and fun to eat. The secret ingredient to make these buns soft, light and delicious is mashed potato. You must try these.
Ingredients
For the patties 

600 Grams Chicken Mince
1 Teaspoon Salt
1 Teaspoon Red Chilly Flakes
1 Teaspoon Garam Masala powder
8 Green chillies - finely chopped
2 Medium Onions - finely chopped
1 Egg
4 Big White Bread slices
18 - 20 Mint leaves - finely chopped
6 Tablespoons Coriander leaves - chopped
Method

Place the chicken mince in a strainer and let it stand until water drains off ..or else it will get soggy when add spices and other ingredients. Add all the ingredients into it and marinate for about 2 hours.I flattened it in a tray lined with cling film and covered it with cling film, left it overnight in the refrigerator.

 Then next morning I, took a small cutter and cut small patties. 

Fried them in little oil till golden on both sides, Leave them cool completely. 

Ingredients
For the Buns 

1/2 Cup Heaped Mashed Potato
2 Tablespoons Butter
2 1/2 Cups Level All Purpose Flour
1 Teaspoon Sugar
1.1/4 Teaspoon Level Instant yeast
1 Teaspoon Level Salt
3/4 to 1 Cup Of Potato Cooking Water
For Brushing On Buns1 Egg beaten with 1 tablespoon milk
Other Ingredients for the filling5 Cheese Slices - each cut into 4 equal squares
18 Slices  Homemade Pickled Gherkins - drained

Method
For the buns

Brush 3 medium potatoes till clean and cook them in water till done. Then peel them, grate them or use a ricer to get smooth mashed potatoes. Measure 1/2 cup heaped very firmly packed mashed potatoes Reserve the cooking water to knead the dough.

In the bowl of a food processor (or a large bowl if kneading by hand) whisk together the flour, sugar, yeast, butter and salt. Add potato mixture to flour mixture and run it until well combined. Now keep adding the potato water little by little on low speed until dough is soft and slightly sticky but smooth. Take the dough on to an oiled surface and knead it for about 8 to 10 minutes till it's smooth and soft. Shape the dough into a ball and place in a oiled container, flipping and turning once to get it well oiled. 

Cover tightly with cling wrap and allow to rise in a until almost doubled in volume.

When it doubles in volume turn out the dough onto a weighing scale and accordingly cut into equal size ball. Each ball is 40 grams, the last one was 45 grams. I got 18 buns from the dough. Cover the balls loosely with a damp cloth to prevent dough from drying out.

Working with one piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, balls rounds. Cover rounds with plastic wrap and allow to rest for 15 minutes.

Oil a baking tray and dust it lightly with flour. 

On a oiled surface, firmly pat down each dough round into a flat disk. 

Place a slice of pickled gherkin in the center, followed by a quartered slice of cheese

then top it with the chicken patty. 

Gather up the dough on top of the filling, pressing the dough over itself to seal. 

Turn upside down then place on the prepared baking tray, seem-side down. Repeat with the rest of the dough. 

Cover with a cling wrap and place it in the refrigerator. 

An hour before baking, take the tray out and let it come to room temperature. Brush them with egg wash and keep them covered.

Pre heat the oven to 200 degrees C and bake them until golden brown, 18 to 20 minutes, rotating baking sheet halfway through to ensure even brownness.  Serve them warm.

Labels : Breads, Chicken Patties, Homemade Pickled Gherkins, Cheese, Stuffed Bread, Mini Buns, Bread Bakers

Event for Bread Bakers and our theme for the month is Cheese Breads. Our Host is Sue Lau. Thank you Sue for hosting this event.

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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

Check out the other Cheese Breads  

Brazilian Cheese Bread by All That's Left Are The Crumbs
Buttermilk Cheddar Quick Bread by Food Above Gold
Caramelized Onion and Cheese Bread by Ambrosia
Cheddar Beer Bread Rolls by Karen's Kitchen Stories
Cheese Babka by Passion Kneaded
Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
Irish Cheddar Scone with Scallions by Baking Sense
Mexican Cornbread Waffles by Food Lust People Love
Mozzarella Stuffed Breadsticks by A Day in the Life on the Farm
Mini Chilli Cheese Parathas by Sizzling Tastebuds
Pancakes Huancaina by The Schizo Chef
Spicy Cheese Bread by Gayathri's Cook Spot
Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
Wholemeal Cheese Bombs by Cook with Renu
Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer. 

This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4
Ingredients
1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs
3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder

Method
Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.

Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.

Grate the zucchini , carrots and potato.

In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  

Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.

Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.

Run a offset spatula around the sides. Let it cool before cutting into slices. 

Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 

It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!

My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 

 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizer, Turkey, International Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe.
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking