CRAB CUTLET

                                                       CRAB CUTLET

              

CRAB....is the tastiest shell meat among  all .It lives in oceans, in fresh water  and on land.The crabs have a covered shell.Crabs are prepared and eaten as a dish in several different ways all over the world.Some species are eaten whole including the soft shell of crab.

To clean the crab, we have to boil the crab live then remove the shell and take the meat.

Though it is a tedious job to clean crabs, the taste of crab recipe is just mouth watering. Here I m presenting a very delicious crab cutlet

                   INGREDIENTS

• Crab meat                           - 1/2 cup ( boil the legs and take the meat )
• Boiled and mashed potato    - 1
• Onions chopped                   - 1/4 cup
• Ginger chopped                   - 1/4 tsp
• garlic paste                         - 1/2tsp
• Green chilies                       - 2 finely chopped
• Tomatoes chopped              - 1.5 tbsp
• Coriander leaves   as required
• Pepper powder as required
• Turmeric powder                 - a pinch
• Garam masala                     - 2 pinch
• Beaten egg                          - 1
• Bread crumbs  as required
• Salt to taste
• Oil

• Boil the crab for 10 - 15 mins.Then the color of the shell changes to reddish.Once its boiled,allow it to cool and take out the meat.

                                      

                         

• Heat a kadai and add some oil and saute the onions,ginger chopped, garlic paste and chopped green chillies.

• Now add the  pepper powder to it.

• Now add the  garam masala powder to it.

• Add turmeric powder.

• Add the chopped tomatoes and saute well.

• 
  

• Make balls and dip in beaten egg and bread crumbs. Deep fry it.
• Have it as an evening snack..Enjoy..

TREVALLY IN COCONUT GRAVY ( VATTA THENGA ARACHA CURRY)

BLUEFIN TREVALLY IN COCONUT GRAVY ( VATTA THENGA ARACHA CURRY)

TREVALLY is a marine large fish.It's a fleshy fish and is very tasty too.We can prepare a number of dishes with this. It is good for preparing pickles too.Trevally fry, mappas, fish molee, mulaku chaar,in coconut mill or in coconut gravy  are just some of the delicious recipes.

             INGREDIENTS

• Fish cleaned                                - 400 gms
• Cambogia /malabar tamarind     - 3 to 4 ( soak in water)
• Shallots                                       - 1/4 cup
• Green chilies                               -3
• Water
• Salt
• Coconut oil                                - 2 Tbsp
• To prepare the coconut paste - grated  coconut 1 cup,garlic cloves 5, ginger 3/4 inch piece, shallots10,Turmeric powder 1/2 tsp, Redchilly powder-2 tsp,curry leaves 1 sprig Grind this to a fine paste and keep aside

            METHOD

• Cut the fish  into pieces and clean in salt water. Keep aside.

• In a kadai add the coconut paste .

• Add 1 or 1.5 cup of water to it.

• Add the soaked cambogia.

• Add the shallots.

• Add the green chilies too.

• Add salt, coconut oil and curry leaves and mix well.Allow it to boil.

• Add the cleaned fish to it .

• Cook for 20- 25 mins in low flame.

• When the gravy thickens switch off the heat and serve after 1-2 hrs for better taste.

CHINESE CHICKEN NOODLES--YUMMY

                 CHINESE CHICKEN NOODLES

Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation.Among all varieties, I love Chinese chicken Noodles  the most.I made this Chinese chicken noodles using the Hakka egg noodles.This was one of the dishes on my new year eve of this year.Here I tossed the vegetables with chicken and noodles. It is an amazing recipe and all the people who are a big fan of Chinese food will love this recipe.

              INGREDIENTS

• Hakka egg noodles                      - 1 1/2 packets(Boil the hakka noodles and keep aside)
• Chicken breast pieces                 - 1 cup boiled
• Garlic chopped                           - 1 bulb
• Beans chopped                           - 10 to 12 nos
• Shredded cabbage                      - 100 gm( I used only very little since my DIL do not like cabbage  flavour in Noodles)
• Carrots julienned                       - 2 carrots
• Capsicum julienned sliced         - 1
• Ginger paste                              - 1/2 tsp
• Fish sauce                                 - 1tsp
• Green chilly sauce                    - 2 tbsp
• Tomato sauce                           - 2 tbsp
• Dark soya sauce                       - 1 tbsp
• Sugar                                        - 1 tsp
• Salt to taste
• Pepper powder                         - 1/2 tsp
• Spring onion                            -   3 bulb
• Olive oil                                  - 1 tbsp
• Refined oil                               - 3 tbsp

                      METHOD

• Heat  the oil, I always fry 1 bulb chopped garlic for all chinese recipes.By doing this we get the aroma smell of garlic .Remove the fried garlic from the oak.

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• In high flame saute the beans for 1 min.

• Then add cabbage

• Add the carrots and saute for 2 more mins.

• Add the ginger paste and saute it again.

• Now add the capsicum and toss well.

• Add fish sauce to it.

• Add green chilly sauce and tomato sauce.

• Now add the dark soya sauce.

• Toss  the content well.

• Add salt , and sugar to it to balance the taste.

• Add the boiled chicken pieces and toss well.

• Now add the boiled noodles to it and toss well to get it mixed well.

• Add pepper powder and toss again.

• Garnish with spring onion and serve hot.

KARIMEEN POLLICHATHU- GRAVY STYLE(PEARL SPOT)

                       KARIMEEN POLLICHATHU -GRAVY STYLE

Karimeen (Pearl spot) is found common in Kerala back waters.Karimeen pollichathu is a spectacular dish made by the southern part of keralites  and one of the keralite traditional delicacies too.Some other prominent dishes are karimeen fry,karimeen pal curry,karimeen fish molee, karimeen mappas,karimeen kothappichathu, karimeen peera etc....Karimeen pollichathu is of two types- in gravy type and  wrapped in banana leaf. Here I m presenting  a gravy type karimeen pollichathu...It's a very delicious dish.

   INGREDIENTS

• Karimeen                        - 1 kg
• Shallots sliced                 - 2 cups
• Ginger chopped              - 1 Tb sp
• Garlic chopped               - 1 Tb sp
• Green chillies chopped   - 6-7 nos
• Tomato chopped             - 3 small
• Kasmiri chilly powder    - 3 Tbsp
• Turmeric powder            - 1 tsp
• Fennal powder                - 1/2 tsp
• Pepper powder                - 1/2 tsp
• Vinegar                           - 1 tsp
• Salt  to taste
• Coconut milk                 - 3 cups from 1 coconut
• Curry leaves  as required
• Coconut oil as required

         METHOD

                                          

• This is the real pearl spot seen in kerala back waters. It is greenish black in colour.

• Slice the shallots, chop the ginger,garlic and green chillies and keep aside.

• CHop the tomatoes and keep aside.

• In a bowl add the kashmiri chilly powder, turmeric powder,fennel powder, pepper powder,salt, vinegar,water and mix well to become a smooth paste.

• Now keep aside 1 tb.sp of this masala aside and apply the balance masalas on the cleaned karimeen and keep 20 mins for marination.

• Take a heavy bottom kadai(uruli) and add some coconut oil.When it gets heated add  1 sprig of curry leaves to it..

• When it gets fried add the masala applied fish to it and fry till half done. Do not  fry till it becomes crispy in order to get the full taste.

• When it is half cooked remove and keep it aside. In the same oil add the chopped ginger and garlic and saute it for 1 min.

• Now add the sliced shallots.

• And green chillies to it and saute for 3-4 mins in medium flame.

• Add the 1 tbsp masala to it and saute for 2 more  mins.

• When its mix together well add the chopped onions and saute it again.

• Now add the 3 cups of coconut milk, salt, curry leaves and allow it to boil.

• When it starts boiling, place  one by one carefully .

• Now cover it with a lid and let it cook for 20 - 25 mins in low flame .

• If the gravy thickens, switch off the flame.

• And serve along with rice, bread, chapathi, porotta, appam etc...