Canned Tuna Fish Cutlets

I got bored of preparing the tuna fish (packed in cans) in the usual fashion. So this time I have tried this making cutlets out of this canned Tuna Fish. The dish turned out to be very delicious and gave the expected taste. Also I have to alert you that this dish carries the strong fish odour so I struggled a bit while preparing this dish. However the final outcome turned out to be so good in taste that I totally forgot the odour I had to encounter while cooking it.



Most of the time I shallow fry the cutlets and this time I did the same and also for a change I have baked the some of the fish cutlets. Totally I made eight fish cutlets of which four were shallow fried and four were baked in oven.

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Banana Walnut Bread

My DH loves Banana Nut bread, which we get from our local bakery. It is one of the few sweets that he likes very much, quoting he is not much of a sweet-tooth person. I was planning to bake one for him and was searching for a really soft, bakery-style banana nut quick-bread recipe. I was very happy when I made this best, moist and melt-in-the-mouth bread.






Ingredients:
Adapted from here
All

Lauki Kheer - Sorakkai Payasam

Blogging marathon is pushing my limits. The recipes I post as part this edition of marathon is prepared the day it is posted except the first recipe.  And today I decided to make kheer using bottle gourd and planned it for dessert post dinner. One or the other things came by and it was time for dinner. I cook all three meals separately. Most of the days I start my cooking for dinner around 8:00 and it will be ready on the table by 8:30 p.m, our dinner time. I started the kheer post dinner and it got done in 20 minutes. 

You need

Grated bottle gourd - 1 cup, tightly packed

Milk - half litre

Ghee - 1 tblspn + 2 tspn

Sugar - 1/3 cup (increase to 1/2 cup if you want it very sweet)

Cashew & Raisins - 1 tblspn

Method

Heat a tablespoon of ghee in a kadai or thick bottomed vessel. Add the grated bottle gourd. Saute till the raw smell disappears. Add the milk and continue to cook till the bottle gourd absorbs the flavor of milk.  Add sugar. Let it dissolve and let it simmer for few minutes till it thickens to the desired consistency.

Heat 2 teaspoon of ghee in another kadai. Add cashews to it. When cashews start browning, add raisins. Add the roasted cashews and raisins to the kheer. Serve warm or cold as desired. Since the weather is cold here, we had it warm. 

Do check out what my fellow marathoners are cooking for BM#6