Yummy Salmon Fish Cakes | Fish Cakes (Salmon)

These Tasty Salmon Cakes with Minty Mayo Dip make a great party appetizer.

The best part of this dish is you get tiny bits of salmon in each bite.

Serve them with a light salad,thick cut fries and lemonade to wash it all down.Perfect for lunch or dinner.

For Tasty and Flavourful Salmon Cakes (appetizer) you need

Salmon cut in chunks 2 cups

Lightly Crush

Onion - 1 small chopped fine

Green chili - 2 chopped fine

White pepper - 1 tsp

Garlic - 2 large crushed

Egg - 1 small,lightly beaten

Spring onion - 1/2 cup chopped fine

Flour - 2/3 tbs or more

Salt to taste

Start by taking a few pieces of the salmon chunks and cut them very fine pieces ,puree the rest in a blender.

Transfer the blended salmon to a bowl and add the entire crushed mix,add the flour,salt and spring onion along with the beaten egg.Mix well.

Adjust the flour if the mix is runny.

With a spoon drop into a lightly oiled pan and shallow fry till golden and crispy.

Low flame is best,so they cooked all through.

Serve these with any dip of your choice.

For the Mayo Mint Dip

In a blender,crush mint leaves,garlic,lemon juice and a pinch salt.Mix this with mayo and your done.

These Yummy Salmon Cakes can also be made like Classic Crab Cakes.It tastes wonderful both ways.

You got a Wonderful Salmon Appetizer ready ! Enjoy !

Blender Cake with Orange (Eggless) | Orange Blender Cake

Finally i tried the Orange Blender Cake,not once but  twice before i decided to post it.
Just to make sure it actually works,it sure does and you can make this even if you have never baked a single cake in your life.
So simple and all you need is a blender for this cake.This also happens to be the easiest cake recipe for me.

It will turn out perfect if you follow the steps and you will be very proud of the results.

You may use a hand blender or a regular fruit blender for making the cake batter.
I used my Braun Hand Blender.

With this Eggless and Butterless Orange Cake Batter i made 2 mini loafs.

1.Eggless Orange Loaf
2.Eggless Orange Spice Cake (will share the recipe in my next post)


Wonderful and Moist,We loved it.

                                                              Decorated with white and pink cream.

~ Basic Orange Cake ~

Wet mix
1 cup condensed milk
3 tbs sugar (a must)
1 tsp vanilla extract
1/2 cup oil
1/2 cup orange juice
Dry mix (sieve it once)
1 1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
To add to the batter just before baking
1 tsp vinegar
1 tsp orange rind
 

Follow the simple steps okay !
Preheat oven to 180c 10 min before mixing the cake batter.

1. Take your blender and add the entire wet mix and blend it till well combined and mixed for 2 min.
2. Add the sieved flour mix in 3 batches.Beat for 1 min during each batch.It is all about the mixing.
3. By now everything will be mixed and creamy.Add the vinegar and orange rind and mix once again.
4. It is ready to bake now.35/40 min for a cake.
5. 25/30 min for mini loafs.

T.i.p - Do not worry when you bake,just relax.I promise you your cake will be great.
Pinky Promise.

                              Let the cake cool completely before you top with cream.

                             Cut down the middle portion of the cake leaving the bottom.Just like the above pic
                             This is to fill the icing in between.
Check out How to : Homemade Piping Bag.

                               I like to do it like this,but you can also decorate your cake in your style
                                       I saved some icing and added 1 drop of bright pink colour for making swirls.

                                    

Pipe the pink icing on top.

These crazy pink swirls look really cute,just like curled wires.

I love the way each slice looks after cutting it.

Everything is fabulous in pink for me.

You need to try this easy blender cake asap.

They are lovely.

Sent to The mad scientist and Vardhini

Sweet and Sour Dal with Peanuts ( Khatti Meeti Dal) | Peanut Dal Lentil

Sweet and Sour Dal is a dish prepared in most Indian homes,and there are tons of recipes for this.

Usually the sourness is achieved by adding tamarind,but i add lemon and that brings out a very zesty and fresh taste along with the sweetness from the jaggery.

Oo and how can we forget the peanuts,this what gives it a nutty taste.

I suggest having just this Dal with Ghee rice and some Spiced buttermilk to wash it all down.Yum !

Do try it,you'll love it.

We need

Tuvar Dal 1/2 cup

Turmeric 1 tsp

To Temper in Ghee

Mustard seeds 1 tsp

Cumin 1/2 tsp

Fenugreek seeds less than 1/2 tsp

Green chili 2

Curry leaf 4/6

Whole red chili 2

Hing 1/2 tsp

Peanuts a handful or less (skinless)

Juice of 1 Lemon

Jaggery grated 3 tsp

Pressure cook the Dal with turmeric,salt and peanuts,do not make it very watery at this stage.

Once the Dal is done,temper with the above spices.

Boil it adding more water if the Dal gets thick,the flavours get better if it is boiled for long with the tempering.

Then add jaggery and allow to tastes to develop.

Just before serving add lemon juice.

Stir it well and your done.



Chocolate Covered Kiwi's (Zespri Kiwi)

It is dessert time in mittu cooking love and i have something for you all.

Nothing exceptional,most of you have already given this a try,and if not then you can try this today.

I guess we are all used to the ever so tasty Chocolate covered Strawberrys,but i dare you to try the Chocolate covered Kiwis,love love love them.

They are such a treat,I bet these will be a great hit as a Dessert / Fondue

Last evening i got hold of some Zespri Kiwis and they happen to be my current favourite kiwi brand,something deliciously different these kiwis from New Zealand are.

I got mine from Waitrose,Dubai Mall.

Now for the recipe - Super Easy,just the basic fruit covered in chocolate method.

But use good quality chocolate and then you will have better results with this dessert,and of course get some Zespri Kiwis.

Serves 2 :

Time :10 min to prepare
30 min in the fridge to set the chocolate

Kiwi's - 2

White Chocolate -1/2 bar

Milk Chocolate - 1/2 bar

Butter or Oil - 1 tsp

Wooden sticks or Ice cream Sticks

Rice Crispies - 1/2 cup

Start by peeling the kiwis and cut them in thick circles,insert the sticks and you have Kiwi Flowers now.

Then..
Melt both the chocolates in individual bowls on a double broiler,add 1/2 tsp butter to each bowl.
Make sure the chocolate gets smooth and glossy.
Dip the kiwis in chocolate and sprinkle with rice crispies or keep it plain.
Insert them them in short glasses,stick side down and allow to chill.
Now your done !

 This one is White Chocolate Kiwis with Rice Crispies

 And here is the one with Milk Chocolate and Rice Crispies.
You may sprinkle with any topping of your choice and make these look colourful,i just stuck to rice crispies.

 I did just one side for this one.....
Cuz i wanted you all to see the beautiful kiwi and my Kiwi inspired Nails ~Smiles

Tandoori Fish/Tandoori Macchi | Tandoori Fish without an Oven

 I love this Flavourful Tandoori Marinade,you can make Paneer Tikka,Chicken Tikka,Veg Shaslik,Mix Grill,Tandoori Mushroom or any other Tandoori Flavoured Dish with this basic marinade.

So the choice is endless,just get creative and start grilling.

Please do not worry if you do not have an oven,this Fish Tandoori tastes perfect even if you cook it on a regular pan.So simple right?

Keep reading to find out how to get a Grilled Taste Without a Tandoor Oven.

 Use any boneless fish of your choice.
The Special Ingredient for my Tasty Tandoori Fish is Gram Flour(Besan)
Roast it for 2 min on low heat till you get a great aroma.Let it cool.

Cut any boneless fish in medium size chunks 2 cups - 12 pieces
For the Tandoori Marinade
Coriander leaves chopped fine -2/3 tsp
Ginger/Garlic Paste - 4 tsp
Roasted Gram Flour (besan) 4 tsp
Tandoori Masala 4 tsp
Yogurt 5/7 tsp
Salt to taste
Ajwain less than 1/2tsp
Roasted Cumin 2 tsp
Adjust the yogurt by adding more or less if it is too thick.
Mix everything in a bowl and keep aside.

Method -
You also need wooden sticks which are soaked for 30 min in water,so they don't break while cooking.

First start by cleaning the fish then marinating for 15 min with turmeric and salt,the fishy smell will be gone after you do this.

Then mix the fish gently into the tandoori marinade.Now take the fish pieces and insert into the wooden sticks.Keep it in the fridge for 20 min.

After 20/30 min add some oil in a pan and cook the fish till brown and completely cooked.

For Getting the Grilled Tandoori Taste in your own kitchen
Take the cooked fish and cook it directly on the gas flame for 1/2 min turning it constantly,it will get that grilled aroma and flavour you love
Now you are done !

I always serve this with Flavourful Yellow Rice.

Check out the recipe and do try it.It goes perfectly with Tandoori Fish.

Happy Grilling !!

How to Make a Piping Bag at Home | Making a Piping Bag at Home

You don't have a piping bag? Don't worry, you can make one at home any time.Just keep reading.

For making a Homemade Piping Bag you need these -

1. zip bag
2. scissor
3. icing
4. cup or glass

You can make thin or thick lines with this home made icing bag.

                                       Open the zip bag and place the pointed corner into a glass.
                                       Fill the icing of your choice into it.

                                       Push the entire icing firmly so it reaches the corner tip.
                                       Cut the corner tip when you are ready to pipe your cake.

Now your done !

Happy icing and decorating !! XOXOXo

Classic Crab Cake | Old Fashioned Crab Cakes Recipe

For seriously tasty crab cakes,we need just crab and a little seasoning.

90% crab and 10% seasoning is what I'm talking about.Do not be tempted to add anything else okay.

Adding potato,peppers,ginger,garlic and other fillers totally ruin the delicate flavour of crab cakes.

So please please please skip it.PLEASE.

If you wish to have a Crab Cake that tastes like crab,then keep reading.

So.....

Here's the recipe for Old Fashioned Crab Cakes my favourite.

1 medium onion chopped

4/5 tsp spring onion chopped fine

2 cups crab meat -white crab meat is what i used

1 cup mayo - Please do not use eggless.Use the real stuff.

1 tsp Dijon mustard

2 eggs beaten with 3/4 tsp water and a pinch salt - For coating

2 tsp Old bay seasoning - Must for this dish

Flour - For dusting the cakes.

1 cup bread crumbs to add to the crab mix - Panko is what i use,its my favourite.

2 tsp Butter to saute the onions

1 cup bread crumbs to coat before frying.

2 Green chili chopped fine (optional)

                                                                           Salt to taste

Lets start making the Best Ever Crab Cakes.

Saute onion,green chili and spring onion with butter (no oil) till soft,then allow the butter mix to cool.

Now in another bowl,mix the crab meat,mayo,onion and butter mix,panko,salt, old bay seasoning and mustard.Mix till well combined.

Roll into the size patty you want (i make mine medium) and dust with flour.Chill for 1 hour.
Yes you need to chill it,no excuse for this.Something bad happens if you wont chill it.
Are you scared? Good,now you will.

After one hour,dip the cakes in the beaten eggs and water mix,then roll in bread crumbs (Panko).

Now shallow fry these darlings till crispy and crabby.Oh ya Crabby !

Sorry for the bad pic,i was very hungry.So i rushed and got this one.

They are so good.Just serve these with a light salad and enjoy !

Eggless Milkpowder and Rose Cupcakes | Eggless Rose Cupcakes | Milkpowder Rose Cupcakes

Ohh my god you got to try this,like seriously no jokes.You just have to try this recipe.

I am amused how moist these cupcakes turned out with out eggs and the recipe is so easy.

And the Aroma of Rose in your kitchen,really fabulous.Puts you in a great mood all day !

Once you master this Super Easy Rose Cupcake Recipe,you can get creative and try different flavours and fillings.Baking Eggless is not something you need to be scared of any more.

And yes it is a No Fail Eggless Cupcake Recipe.

The same batter will also make a Great Milky Sponge Cake with Rose Essence.

Just bake for 10/15 min more and your Eggless Rose Sponge Cake is done.
I know it sounds too good to be true.

Here's the recipe
  

The Perfect Eggless Cupcake

For the Wet Batter

Mix the below ingredients till Creamy and Fluffy

1/2 stick butter or oil (soft butter is best)

1/2 cup milk powder (i use full cream)

1 tsp vanilla custard powder

2 tsp rose essence or sweet rose flavouring

1 tsp rose food colour - i used light pink

1/2 cup sugar or more to your taste (fine sugar is best)

pinch salt

Then

Add 1/2 cup milk (never ever use cold milk)  little at a time to the wet batter mix,combine it well

For the Dry mix - Sieve it once

1 cup all purpose flour

1/2 tsp baking pwd

1/2 baking soda

Now add the sieved flour mix folding gently in 2/3 batches (never mix everything at once)

Bake for 15 min at 180c to make Cupcakes

And for a cake bake for 25 min at 180c.

You will be pleased after you make these Spongy Rose Cupcakes,so try it ASAP.

                                       

The Best Ever Eggless Rose Cupcakes are ready.

Pretty Pink Rose Cupcakes,you can never go wrong.I promise you.

Sent to Vardhinis bake fest hosted by The Mad Scientist

Low Fat Fettuccine with Zucchini | Light Fettuccine with Zucchini and Cream Cheese

This is my way of making Low Fat Fettuccine with Zucchini,it turns out so delicious with out adding cream and a whole lot of cheese in.

So if you are in the mood for some cheesy pasta,but also want to watch your calories,then this recipe is for you.And so tasty too.Try it some day !

Tips on How to boil pasta like a pro?
Always add pasta to boiling water.No excuse to that.

Never add oil to Pasta while it is boiling,the Italians never do,it is not real pasta if you do they say.
Reason is once you add oil the sauce does not stick to the pasta.Total disaster.
All the sauce remains in the plate as the oil makes it slippery for the sauce to hold on to it now you do not want that right?

And Never Ever run Pasta in running water after boiling,that is the worst you can do to any pasta dish.
You need the starch.Again the Italians never ever rinse their pasta.
Lets do what they do and be safe.

Make sure you Pasta in a big pot with lots of water so the pasta swims in.They need lots of room.
Try it just with salt and water and see the difference yourself.

Fettuccine Pasta Recipe for 2
Fettuccine
1/2 cup chopped zucchini
less than 1/2 cup veg stock or water
1 tsp flour
2 garlic grated

Seasoning
1 tsp pepper
2 tsp chili flakes
2 tsp Italian herb mix
salt to taste

2 tsp low fat Philadelphia Cream Cheese
olive oil to cook

Look below for the method of cooking.

Cooking the Low Fat Fettuccine with Zucchini

For this dish use a nice big pan so you are free to toss your pasta,using a big pan also helps to not break down the Fettuccine.

Add olive oil and butter (optional) to a pan and saute the chopped zucchini,add the garlic and all the seasonings.After 2 min add in the flour and coat the zucchini with it.

Adding the flour makes you get a creamy sauce with out adding cream.

Now add in the veg stock and boil for a min or two.

Add the Low Fat Cream Cheese and stir,now add the boiled pasta.Toss it gently.

It is ready now !



Eat away !

                                                            to Fast Food event

Eggless Yellow Cake with Lemon | Eggless Lemon Cake | Egg-free Lemon Sponge Cake

The Perfect Eggless Yellow Cake Recipe

Made in Honour of my baby sister Bittu.

A true Princess.

I ate the whole cake,seriously.So so so good.

As many of you know my sis lives in Mumbai and I'm in Dubai.So then I ate her share too.

Also please bear with the pics and the way i iced the cake,it was 3 am and i had to finish making it asap.

Don't even ask me why,even i don't get why i started baking at 12 am.Then iced it at 3 am.Phewww

Got the recipe from Good House Keeping.And this is my go to Eggless Sponge Recipe.

Wet Mixture for creaming
1/2 stick butter or oil
1tsp yellow food colour
2 tsp lemon essence
3 tsp milk pwd
2 tsp corn flour
1/2 cup sugar

1/2 cup milk,at room temperature

Dry mix - Sieve it
 pinch salt
1 cup all purpose flour
1/2 tsp baking pwd       { Flour mix
1/2 baking soda
1/2 tsp lemon rind

Regular white icing - i used 1 cup.

lets bake !
Pre heat oven to 180 c 15/20 min before you start making the cake batter !

First start by mixing butter or oil along with the sugar and milk powder till creamy and fluffy.
Add in the other listed wet mixture ingredients and mix till combined.

Then add milk little at a time and combine.

Now add the flour mix,fold gently,make sure everything is well mixed in.Do not over beat it.

Then bake at 180 for 25 min for a cake.

or 15 min if you are in the mood for Cupcakes



The Best Egg-free Yellow Cake is ready.

make sure you cream the sugar,milk powder and butter / oil really well

be gentle when you fold in the flour

cool the cake for 2/3 hours before you top with cream

                                           Egg-free cakes are great for people with allergies and health problems.

So try it,you will not regret this great recipe. 

 

                                    Sent to Vardhini's Bake Fest Hosted by The Mad Scientist