Green Chilly Pesto Fried Fish#FishFriday

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This is a simple and quick fried fish.  Very tasty too.
Serves 2
Ingredients

For The Green Chilly Pesto Sauce
15 Whole Cashewnuts
3 Green Chillies
1 Big Clove Garlic
A Juice of One Small Lemon
1 Tablespoons Olive Oil or as required
Salt to taste
Few Basil Leaves

For the Fish Marination
2 Thick Slices of Seer Fish / Surmai
1/2 Teaspoon Salt
3 Tablespoons Heaped Green Chilly Pesto Sauce
Juice of Half a Lemon

2 Tablespoons Fine Semolina

Oil for frying
Method
For The Green Chilly Pesto Sauce

In a small blender jar blend all the given ingredients and your green chilly pesto is ready. If you want to store it then see that it is a olive oil on top.  

Marinate the fish with the given ingredients and keep if cling wrapped in the refrigerator for at least an hour or two.

Heat a griddle / frying pan with a tablespoon of oil.

Lightly coat the fish in fine semolina and fry till golden on both sides.

Serve it on a bed of shredded purple cabbage and lettuce leaves enjoy.

Labels : Pan Fried, Seer Fish,Green Chilly Pesto Sauce, Jams & Sauces, Fish Friday, Seafood/Fish

Fish for Good Friday our host for the month is Sue Lau
Crab Deviled Eggs by Karen's Kitchen Stories
Fish and Tots by A Day in the Life on the Farm
Fiskefrikadeller med Karry (Fish Cakes with Curry) by Sid's Sea Palm Cooking
Green Chilly Pesto Fried Fish by Sneha's Recipe
Lemon-Caper Black Cod by Culinary Adventures with Camilla
Sardinian Fregola with Clams by Caroline's Cooking
Vietnamese Crispy Catfish (Ca Tre Chien) by Palatable Pastime

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Eggless Chai Bundt#BundtBakers

This Eggless Chai Bundt is so simple, soft, moist and delicious.  You can't stop enjoying this cake.  Made this  just few friends for a tea party.

Ingredients
125 Ml Earl Grey Tea  - decoction
125 Grams All Purpose Flour
100 Grams Butter
15 Grams Caster sugar
200 Grams Condensed milk
1/2 Teaspoon Baking soda
1 Teaspoon Baking powder 

Method

In 125 Ml of hot water add a Early grey tea bag and keep it to steep for 15 to 20 minutes or till it comes to  room temperature.  Discard the bag, the decoction is ready.

Beat butter and caster sugar till light and fluffy. Add condensed milk, tea and whisk till mixed. Sift together flour, baking soda and baking powder into the mixture and fold to form a smooth batter. 

Pour batter into a greased and lined bundt 

Bake for 20 minutes or till tooth pick inserted comes out clean at 180 degrees C.

Cool it on a wire rack

Ready to serve... 

Slice and Enjoy

yum yum!!
Lables : Eggless, Chai Bundt, Vegetarian, Bundt, Bundt Bakers
Bundt Bakers April 2019
Coffee Shop Bundt Cakes

#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 our of 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. And don’t forget to take a peek at what our other talented bakers have baked this month ~
Bundt Cake of Cappuccino and Glass of Coffee from Mercedes Del Sol
Cardamom Mochaccino Bundt from Sweet Sensations
Cinnamon Dolce Latte Mini Bundt from Passion Kneaded
Dirty Chai Bundt Cake from All That's Left Are The Crumbs
Eggless Chai Bundt from Sneha's Recipe
Liquid Cocaine (Espresso and White Chocolate) Bundt from Food Lust People Love
Chocolate Mocha Bundt from Simply Inspired Meals
Tricolor Irish Coffee Bundt Cake from patycocandybar
Vanilla Sweet Cream Cold Brew Bundt Cake from The Spiced Life
White Chocolate Pumpkin Bundt from Living the Gourmet

Easy Yummy Cheese Ball#FantasticalFood

April 17th is National Cheese ball Day, for,  fantastical food fight we were asked to prepare a sweet or savory Cheese balls . Made these easy, yummy Cheese balls.

You can make it ahead of time, may be even a week in advance if you want to. Just before serving coat them in nuts, so that they don’t get soft. This cheese ball is perfect as a party appetizer, tailgate parties etc..

Just before your guest arrive take it from the fridge roll them in nuts and set it out with some crackers for your guest to serve themselves.

This is a recipe for four, if you are making it for a party then double or triple it accordingly.

Makes 4
Ingredients
70 Grams  Cream cheese , softened
70 Grams Grated  Cheddar cheese
1 Tablespoon  Finely Chopped Scallion
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Mixed Italian Seasonings
A Pinch of Garlic powder
A Dash Freshly Ground Black Pepper
1/3 Cup Toasted Walnuts -  finely chopped
 

Method

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion,  hot sauce, Mixed Italian seasonings, garlic powder and black pepper, mix well to combine.
Use a  spatula to scrape the sides of the bowl and gather the mixture into one ball. Lightly grease your hands and form the mixture into two round balls. 

Place the walnuts on a plate. Hold the cheese ball in one hand and use the other hand to press the walnuts to the outside of the ball, pressing them in gently and turning the ball to coat all sides.  

Serve with crackers.

Labels : Cream Cheese, Cheddar Cheese, Walnuts, Cheese Ball, Fantastical Food Fight

Inlinkz Link Party

Veggie Cheese Braided Bread#BreadBakers

Made this Veggie Braided Bread topped it with black sesame seeds.  This Veggie Braided Breads was so soft, light and fluffy. 

This month for Bread Bakers event the theme is "Braided Bread" and our Host is Sonia Gupta.  Thank your Sonia for hosting this month's event.

Makes 2 breads
Ingredients
For Dough
350 Grams All Purpose Flour
1 Tablespoon Cornflour
A Sachet of Instant yeast
1 Tablespoon Sugar
1 Teaspoon Heaped Salt
1/4 Cup Oil
2 Tablespoons Butter
Warm water to knead
For the Filling
1 Tablespoon Oil
1 Large Onion finely chopped
1 Medium Capsicum - finely chopped
1/2 Cup Frozen Mixed Vegetables
2 Green chilies - finely chopped
1 Teaspoon Ginger Garlic paste
Salt to taste
1 Teaspoon Hot and spicy Sauce
2 Tablespoons Tomato ketchup
1/4 Cup Milk - for brushing
Black Sesame seeds for sprinkling
Grated Cheddar Cheese as required

Method
For Dough
In a food processor add all the ingredients expect the water and butter run the processor till all are mix together . Then keep of adding warm water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the butter and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 45 minutes.

Let's prepare the filling.

In a pan heat oil add the onions and fry till translucent, then add the ginger garlic paste and the veggies, green chillies, spices, sauce, ketchup and saute for 2 - 3 minutes on medium flame, then cover the pan cook till done. Open the pan and saute it again till dry ( all moisture evaporates). Remove and cool down completely. Filling is ready.
To assemble it.
When the dough has risen , take on the work surface and deflate it, cut the dough into 2 equal parts. Take one part and the other keep covered.

Roll it into a oval disc. 

Spread a cheese on one side.

Top of it the veggie filling.

Fold it

Roll it tightly once and 

With a pizza cutter cut the sides in equal strips.

Roll each strip to tuck it underneath. 

Keep doing, this till all the strips are nicely tucked underneath.

Here these are done and neatly tucked below.

Grease a tray and place your bread and give it a horn shape.

Brush top with milk wash, sprinkle sesame seeds and keep it aside for another half an hour to again rise.

Bake it in a preheated oven on 200 degree C for 25 to 35 minutes till it browns on the top.

Right after taking out of oven, brush it with oil or butter let it

rest on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out. 

Enjoy this yummy bread.

Labels :Breads, Braided Bread, Stuffed Bread, Vegetarian, Vegetables, Sesame seeds, Bread Bakers, Cheddar Cheese
Braided Breads for Bread Bakers . 

See what our bakers have baked this month

Chocolate and Cinnamon Babka from AnyBodyCanBake
Nutella Crunch Braid from All That's Left Are the Crumbs
Braided Easter Bread from The Mad Scientist's Kitchen
Russian braided pesto bread from Veenas Vegnation
Pizza Braid from Simply Inspired Meals
Stuffed Braided bread from namscorner
Braided Rye Bread from Karen's Kitchen Stories
Veggie Cheese Braided Bread from Sneha's Recipe
Polish Chalka Crumble Bread from The Schizo Chef#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.

Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

Ingredients 
250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  
Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  
150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method
Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside
For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 

Sprinkle 2 to 3 tablespoons of the cheese

 Then spread all of the veggie filling and press it well, 

Add the remaining pasta

 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.

 Dot it with butter and spread all of the remaining cheese. 

Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 

After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

Cool it slightly and Enjoy...

Check here for Pasta Sauce - Homemade and for Bechamel sauce

Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese

Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories