Cajun Seasoned Broccoli & Cheese Soup#Soupswappers

Today is Saturday and our soup sharing day for Soup Swappers, the theme for the month is chosen by our Host by Kathy Altman Walker. She asked us to explore the wonderful flavors of the Creole and Cajun cuisines!I t is said that Creole cuisine is “city food” and Cajun cuisine is “country food”.
Here is mine Cajun Cuisine Soup with Homemade Cajun Seasoning Mix. This soup is so yum we had with Cajun Tortilla Chips.


2 Tablespoons Butter
1 Medium Onion - chopped
1 Clove Garlic - minced
1/4 Cup All Purpose Flour
1/2 + 1/2 Cup Milk
2 Cups Veg Or Chicken stock
1 Medium Head fresh Broccoli - chopped
1 Cup Carrots - shredded 
2 Cubes Cheddar cheese - grated or according to your taste
Homemade Cajun Seasoning - to taste
Few Drops of Hot sauce
To Serve
Cajun Tortilla Chips  - check this recipe post tomorrow
Sauté the onion and garlic in the butter over medium heat. Add in the flour, stirring constantly. Add in the half milk and vegetable stock. Bring to almost a boil. 
Add the broccoli and carrots. Simmer on low heat for about 20 minutes. When the veggies are cooked. Cool the broth and then blend it. Pour it back into the same pan and bring it to a boil add remaining 1/2 cup milk, season the soup with Homemade Cajun Seasoning and hot sauce . Stir in the cheese and let simmer for 10 minutes longer before serving.
Serve these with Cajun Tortilla Chips ( check this recipe post tomorrow)

Labels : Cajun Seasoning, Soup, Vegetarian, Broccoli & Cheese Soup, Soup Swappers, Healthy, Homemade, Cajun Tortilla Chips 

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Homemade Cajun Seasoning Mix

Cajun Seasoning is mildly spicy and you can make yourself with common and freshly blended spices from your pantry. Make this up in no time at all! This Cajun Seasoning is great for grilling meat or fish ! 

Sprinkle it on fish, chicken, steak, shrimp, soup, cajun tortilla chips, French fries or baked potatoes. It enhances the taste and is delicious on many things . When you make this yourself, you can adjust the seasonings according to your taste. I sprinkle this on top of my fried egg too, it taste very good.

2 Tablespoons Coarse salt
2 Tablespoons Paprika powder
1 Tablespoons Garlic powder
1 Tablespoon Onion powder
1½ Teaspoon Cayenne pepper
1½ Teaspoon Red Pepper flakes
1½ Teaspoon Dried Oregano
1½ Teaspoon Dried Thyme
1½ Teaspoon Black Pepper powder
Mix all the spices in a small coffee grinder and plus it one or two times till it is well mixed. Store it in an airtight container and use when required.
Labels : Homemade, Cajun Seasoning Mix, Masalas, Continental Cuisine

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Oil Free Baked Spiced Fish En Papillote#FishFriday

This month’s Fish Friday Foodies theme is Seafood / Fish en Papillote (i.e. the fish / seafood is baked and served in parchment paper) or called as is a meal in a packet. Our Host for the month is Sue.
This is the second recipe of Fish en Papillote. My earlier recipe is Mediterranean Fish En Papillote. Today's recipe is Oil free and yet so delicious. To tell you the truth, forgot to drizzle oil on the fish and when one packed was served to daughter's packet, she said Ma this fish is "Oiless" yet so yum, it's then I realised it. Any way since this had coconut and spice, the oil was not needed, since coconut does releases oil at the time of cooking. 

Do try this it's really really tasty and yum.. you will love it!

2 Medium Whole Pomfret Fish
4 Tomatoes - sliced in thick roundles
2 Lemons - sliced in thin roundels
8 to 10 Mushrooms

2 Green Chillies - de seeded and slit
1 Red Chilly - de seeded and slit
To grind to a fine paste
1 Cup Freshly Grated Coconut
6 Cloves Garlic - chopped
Juice of 2 Small Lemons
6 Green Chillies
1 Teaspoon Cumin powder
2 Teaspoons Coriander powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Garam Masala powder
A Handful of Green Coriander Leaves

Salt to taste

Wash,  clean the fish and give a slit in the center as you give to stuff the fish. Apply 1/2 teaspoon salt on each fish and few drops of lemon juice on it and keep it in a colander to drain all the excess water and salt till the paste is being ground.
Let's grind the paste 

Grind all the ingredients mentioned above to a fine paste in small blender, without using any water. If necessary just add a teaspoon or so of water or better still add oil. 
 Apply the paste to fish inside out well ( see pic).  Place slit green  and red chilly  and in each fish . Keep this in the refrigerator to marinate for at least 30 minutes to an hour.
As you can see in the pic the paste has nicely set on to the fish, so it's necessary to keep it to marinate in the refrigerator.
Take a two big pieces of parchment paper and place few slices of lime and tomato roundels. 
Then the fish, again top it with lime and tomatoes slices, whole mushrooms, seal the packet ( for details check this post Mediterranean Fish En Papillote).
Bake in a preheated oven at 180 degrees, 20 to 25 minutes. 
I, used the air fryer and baked single packet at a time, since the oven was not working it took around 15 to 18 minutes for each to be baked. After 8 minutes I turned the packet and baked again for another 8 to 9 minutes. Let is rest in the air fyer till it cools a little then gently lift it on to serving plate and Enjoy. 
This we had as a meal, it was so filling and delicious.

Labels :  Air Fryer, Continental Cuisine, Healthy,Baked, Fish Friday, Seafood/Fish, Spiced Fish En Papillote, Parchment paper, Whole Pompfret Fish, Oil Free, Indian, Main course

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Gluten Free Flourless Carrot Cake#BundtBakers

There is a bite of goodness in every piece of cake that you enjoy. This cake is so light, moist and nutty. Made this cake with Cashew Meal.. you have read it correctly cashew meal. So easy to make. 

Not like Almond Meal, wherein it requires soaking, peeling and drying. There is no such process in making cashew meal, more so ever this is widely and easily available all over India and comparatively cheaper too. You can substitute this for any recipe that calls for Almond Meal

In this recipe I left it coarse and did not sieve it to make cashew flour. But if you wish you sieve it to get a fine powder / flour. Read the process carefully before you began to make it or else it turn to cashew butter.

Cashew flour is used in gluten-free cooking and baking. Since it is free of gluten, it can be used in much the same way almond flour or almond meal is used in cookies, muffins, and breads.

When Stacy our Host for this month's  Bundt Bakers asked us to bake a gluten free cake.  I, was very happy since this cake was on my to do list.  

In India, we get beautiful sweet, soft and juicy reddish pink carrots in winter.  These are apt for making a cake or sweet dishes.

Another note of caution when making this cake, please do not try to over turn this cake.  It just slipped off my mind that I, should not overturn this cake and it broke at the bottom.  Flourless cakes should not be overturned.  Slice them in the pan itself and then serve.  

If you  make it in a bundt pan use a loose bottom pan,  angel pan or any other loose bottom pan.  Most of all do not forget to warp the bottom with a aluminum foil right up to rim.  Since this batter is wet and slightly watery it will leak from the bottom and will cause fire in oven, so be very very cautious.  Place this pan in a tray and then bake.

140 Grams Grated Carrot- this weight is after grating
125  Grams Cashew Meal -  see recipe below
110 Grams  Brown Sugar
3 Small Eggs
1/4 Cup Chopped Walnuts 
1/4 Cup Oil
1/2 Teaspoon Level Baking powder
1/4 Teaspoon Level Baking soda
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Ginger powder
1/2 Teaspoon Vanilla Essence
A Pinch of Nutmeg powder.

In the cashew meal  mix in  cinnamon. nutmeg,ginger, baking  soda and baking powder.   Keep aside.
In a bowl, break the eggs, add the oil and essence and whisk till nice and frothy. 
Now add the sugar and continue whisking for 2 minutes.  Use a spatula and fold  in the cashew mix and carrot till well incorporated.   Sorry do no have a pic of the batter since my camera battery died down.

Pour this in an well greased bundt pan and bake in a preheated oven  at 180 degrees,  set the timer for 30 minutes. Leave this in the hot oven for 5 minutes. Take it our and let it cool overnight and then serve it the next day.  

Hubby and I enjoyed  this cake, a goodness in every bite.. awesome..
 Please to do frost this cake with cream cheese or anything else, it ruin the actual taste to this cake.
 Some cakes need to enjoyed just how they are.
How to Make Cashew Meal / Flour
Take the cashew nuts into a food processor or high-powered blender and pulse it at intervals until they're coarse and crumbly, but just make sure to stop before it turns to cashew butter.
The slightly coarse one is is cashew meal and for cashew flour this is fine just sieve it in a fine atta / flour sieve .. that's it ... cashew meal /cashew flour is ready to use.

Labels :  Bundts, Gluten free, Flourless, Cashew Meal, Homemade, Carrot, Bundt Bakers

Here are some of the other Gluten free Bakes:

Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
Clementine Almond Bundt from Food Lust People Love
Coconut Rum Gluten-Free Bundt from Sweet Sensations
Gluten-Free Sweet Cornbread Bundt from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Flourless Carrot Cake from Sneha's Recipe
Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
Gluten Free Holiday Rum Cake from The Queen of Scones
Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
Gluten-Free Carrot Bundt Cake from Merce's Cake
Gluten-free White Chocolate Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Soft & Spongy Poha Dosas #BreadBakers

This month Bread Bakers are celebrating Pancakes, our host is, Wendy

Today is Pancake or Fat Tuesday – which is also known as Pancake Day. Pancake Day is celebrated a day before Ash Wednesday.  A day when Christians begin their Lenten Season. I,  remember when we were young, during lent no sweets  or meat dishes used to made or eaten, now of course these are not strictly followed. 

We East Indians also call this day Introz Day , with pancakes a dish of liver or meat  is also prepared, since after this day no meat or sweets are eaten, during lent,  which is still  observed by majority  East Indians.

Already posted a Eggless & Vegan Pancakes  recipe, decided to make something different. Made these soft and spongy Poha / Beaten Rice Dosas.  These are made for breakfast and served with Fresh Tender Coconut Meat Chutney.


2 Cup Idli Rawa
1 Cup Level Poha / Beaten Rice
½ Teaspoon Fenugreek seeds
200 Grams Fresh Yogurt
3 Cups Water
¼ Teaspoon Soda - bi - carb
Salt to taste
For the Fresh Tender Coconut Meat Chutney

1 Tender Coconut Meat
2 Green Chillies
2 Tablespoons Fresh Yogurt
½ Teaspoon Cumin seeds
¼ Teaspoon Salt
A Handful of Coriander Leaves
A few Mint leaves

Make Buttermilk by churning the yogurt and water together.
Soak the idli rawa and fenugreek seeds iin buttermilk. Keep it covered for 4 - 5 hours.
Soak the poha in buttermilk also in a another bowl. Keep it covered for 4 - 5 hours.

First grind Poha buttermilk to a fine paste and then add rawa and grind and run it for just a minute.  This batter should be a little coarse. Allow to ferment overnight. The next morning, add salt and soda, mix well. Keep it aside for 10 minutes.
Heat a cast iron pan or a non stick pan. Brush it with oil.
Pour  ladles of batter and do not spread the batter . 
Cover with a lid and let is cook on medium low flame for 2 to 3 minutes. 
Take off the lid and sprinkle oil all over the it and the sides.
Now flip it if you wish, I did it. Cook for just for a minute or two till light golden spots appear. 
Take it on to a serving plate. Likewise prepare the rest of the dosas.
In the meanwhile as the dosas are being made, lets make our chutney.
Add all the ingredients into a small chutney jar and grind to a fine paste using no water, if necessary add a teaspoon or more of yogurt. It done so simple .. ins't it ! 
Pour this into a serving bowl and enjoy with soft and spongy dosas.
My Notes
There is no urad dal in this dosa. The fermentation is of this batter is the butter milk. So do not discard the buttermilk whiles grinding. If you find that the butter milk is not sufficient for soaking or grinding add little more water.

Four Pillars of Faith go into making of Pancakes today:
Egg for creation
Flour for sustenance of life
Milk for Purity
Salt for wholesomeness
Happy Pancake Tuesday

Labels : Dosa, South Indian, Poha, Idli Rawa, Gluten Free, Chutneys & Dips, Vegan & Gluten Free Chutney, Bread Bakers, Breakfast

#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/ingredien

Aebleskivers by All That's Left Are The Crumbs
Apam Balik by I Camp in My Kitchen
Blueberry Lemon Dutch Baby Pancake by Spill the Spices
Brazilian Tapioca Pancakes by Herbivore Cucina
Chocolate Buckwheat Pancakes by Ambrosia
Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
Gluten Free Aebleskiver by Gayathri's Cook Spot
Hoppers by Mayuri’s Jikoni
Hotteok by Sara's Tasty Buds
Instant Multigrain Dosa by Sizzling Tastebuds
Japanese Pancakes by Karen's Kitchen Stories
Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
Moo Shu Pancakes by Food Lust People Love
Soft and Spongy Poha Dosas by Sneha's Recipe
Swedish Pancakes by Hostess At Heart
Syrniki by The Mad Scientist's Kitchen
Vegan Red Velvet Pancakes by Cook’s Hideout

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