Pizza with Spicy Shrimp and Fennel Onion Chutney #CookedinTranslation

Our 'Cooked in Translation' host this month is Pola from An Italian Cooking in the Midwest and she chose Pizza as the theme!!Who doesn't love a Pizza!Its one versatile dish that can take so many different forms and every way its made, its tastes delicious!

My pizza dish is inspired by two things, my love for Indian chutneys and Seafood!I'm making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella!I've made this pizza using Middle Eastern Flat Bread, since I find it extremely easy to use and the perfect size for one person.Its also a time saver since its already cooked and 5 minutes is all it needs under the grill :)

My fennel onion chutney is the star of this pizza!Its perfectly caramelised, sweet, salty, acidic all in one.I've used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney.I've sprinkled a little amount of mozzarella since, I did not want the flavors in the onions and the shrimp to be overpowered with the cheese.The result is a healthy, elegant pizza that is so different and so delicious!

Pizza with spicy Shrimp and Fennel Onion Chutney
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Ingredients:

Middle Eastern Flat Bread-2
Shredded Mozzarella Cheese- 1 cup

Fennel Onion Chutney:

Yellow Onion-1 large sliced thinly
Fennel Bulb-1 medium sliced thinly
Extra Virgin Olive Oil-1 tbsp
Ginger powder-1 tsp
Garlic powder-1 tsp
White Vinegar-1 tbsp
Orange juice- 1/3 cup
Brown Sugar-2 tbsp
Pepper-1 tsp
Salt-to taste

Spicy Shrimp:

Shrimp (cooked)-2 cups
Garlic Powder-2 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Red chilli powder (cayenne)-1 tsp
Salt- to taste

Process:
Heat oil in a pan and add all the chutney ingredients.Let it come to a boil.Reduce the heat, cover and cook for about 20-25 minutes until the onions and fennel are soft and caramelised.Check the seasonings.Your chutney is ready.

Mix the spices with the Shrimp and saute or grill on medium high until golden.Take out and keep aside.

Take a flat bread and spread the fennel onion chutney all over.Top with the shrimp and the mozzarella cheese.Broil on high for about 5 minutes or until you see the cheese all melted and golden.Garnish with fennel fronds and serve!

Indian Inspired Fish Cakes # Cooked In Translation

I'm very excited to be hosting this month's "Cooked In Translation" where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents'.I vividly remember how amongst the multifarious foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I've used Arctic Char, but I've also made these using Haddock, Cod and Salmon. Once they're cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids J

Indian Inspired Fish Cakes-Serves 4
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Ingredients:
Arctic Char-4 small fillets
Potatoes-2 medium
Onions-1 small
Crushed Ginger-1 tsp
Crushed Garlic-1 tsp
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Fresh Coriander-1/2 cup chopped
Salt-2 tsp
Oil- 3-4 tbsp
Panko- 2 cups

For the batter:
All purpose Flour-1/2 cup
Water-1 1/4 cups


Process:
Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

Vegetable Pulao {Indian Spiced} #Cooked in Translation

Isn't it fascinating that so many foods in the world have similar cooking techniques!There are different adaptions of the same dish in different cultures.The dish that I've made today originated in 'Persia' and has become the quintessential rice dish in any North Indian Party!

I'm very excited to join "Cooked In Translation" an initiative started by Sofie of German Foodie and Pola M of An Italian Cooking in the Midwest where we interpret a classic international dish through the lens of another culinary tradition.This month one of our members Azlin from Linsfood chose "Paella".In India we make Pulao or Pilaf which is a mildly spiced rice dish and cooked in the same way as a Paella where all the ingredients simmer together in the the same pot.Its paired either with a raita or a curry on the side.You can chose any set of ingredients to make your Pulao, Vegetarian or Non-Vegetarian.

I've made a Vegetable Pulao here using Carrots and Beans.An extremely flavorful meal with the use of fragrant spices and Saffron that give it so much flavor and of course the lovely colors J

Vegetable Pulao {Indian Spiced}
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Ingredients:


Basmati Rice-2 cups
Carrots-1 cup
Green Beans(any variety)-1 cup
Onions-1 medium sliced
Crushed Ginger/Garlic-1 tbsp
Bayleaf-1
Cinnamon-1/2 inch
Cloves-4
Cardamom-3
Peppercorns-10
Oil-2 tbsp
Salt-to taste
Saffron- 1tsp
Water- 4 Cups


Process:


Heat a deep bottomed pot over medium.
Add the oil and the chopped onions.Follow with all the spices except saffron.Saute until the onions become slightly golden.
Add the ginger/garlic paste and stir for about 2-3 minutes.Add the vegetables and some salt.Fry for about 2-3 minutes and add the rice.Stir frequently until the rice is nicely mixed and slightly toatsed (not burnt).
Add the water,salt, saffron.Mix well and bring to a boil on high.Once it boils reduce the heat to low, cover the pot and cook until all the water has been absorbed about 15 minutes.
Serve hot with raita!