Thursday, February 6, 2014

Crab Cake


Ingredients :

  1. Crab meat - 2 cups
  2. fresh soft bread slices -2
  3. Mayonnaise -1/4 cup
  4. Cracked pepper
  5. Egg -1
  6. Butter - 2 tbsp
  7. Salt - to taste 
  8. Spring onion - 1 tbs chopped (optional)


Method :

To get approximately 2 cups of  crab meat you would need 1 kg of live crab .
Clean the crab ,break into two pieces , add 1/2 ts of salt and a pinch of turmeric powder and 1/2 cup of water .Cover and cook for 8-10 minutes or until the crab is just cooked.
Pick the meat from the shells , discard the shells .
Do not break the lumps of crab meat and try to keep it as whole as possible.
Crumble the bread slices with your finger tips
Add the mayonnaise and beaten egg to the bread mixture
mix it lightly without mushing it up
Add the crab meat and fold lightly with a spoon and sprinkle the crushed pepper.
Form into patties without compressing it too much .
Refrigerate for 30 minutes so they hold shape while frying
Heat a non sitck pan on medium heat
Add butter
Add the crab cakes and fry on medium flame for around 5 minutes until golden brown.
Flip and fry the other side.


Chakka Kumbil / Steamed Jackfruit dumplings
















Ingredients :

  1. ripe Jackfruit segments de-seeded and chopped - 2 cups
  2. Jaggery melted and strained - 1 cup
  3. Grated coconut - 1.5 cups
  4. Rice flour - 1.5 cup (use as needed to make a very soft dough)
  5. Cardamom - 3 powdered
  6. Cumin seeds - a pinch powdered
  7. salt - to taste
  8. edana ila ,plavila ,vazha ila or aluminum foil - as needed


Method:
add the chopped jackfruit to a pan and cook until it is mushy , you can pressure cook it for a whistle and let the pressure escape on it own and use it.
when it cools down a bit add the grated coconut , melted jaggery,cardamom,cumin powders,salt and mix well.
Add in the rice flour slowly until you get a soft dough consistency . It should be softer than chappathi dough.
Make a cone shape out of the leaf you are using and fill in the dough .
wrap it around and secure with a tooth pick
Steam the kumbil appam for 25-30 minutes in a pressure cooker without the weight


Friday, May 24, 2013

Mangalorean Anjal Masala Fry

The very first time that I happened to taste this preparation was from Mangalore at One of the tiny road side hotels in the car street area. I have been there several times but never saw a hotel name outside . Its just called "Fish Hotel" by the regulars.There is not a huge choice of items on the menu except seafood.They are so packed at lunch that you might have to wait a while before you get a seat ,which is a bench and a desk .They only have rice ,which is served with a pickle and one vegetable plus fish curry as a gravy .That is the standard lunch.Along with it they have a choice of fish , prawns and Squid . Rava fry , masala fry and a regular fry.Almost on all days they have a choice of fish ranging from Kingfish/Anjal/Aikoora/Nenmeen , Sole , Pomfret , Lady fish/Kane/Nongal and Mackeral All fried in different forms. My favourite is the White Pomfret Masala fry . Its something that every seafood lover has to taste at least once in their life time :)















How is it different from the regular fish fry - The masala or gravy , its  smooth , creamy and flavorful without being too spicy or dry, and the fish itself is just very lightly cooked not fried until it is as hard as a stick . Its more of a steaming effect which retains the moisture inside the fish which gets coated with this amazing gravy.I was so in love with this preparation that I have asked several of my Mangalorean friends for the recipe , they have explained but it never came out like I imagined until I found this method online.

Ingredients :
  1. Anjal/Nenmeen/Aikoora/King fish  - 3 pieces the size of the palm of your hand , sliced about 1/2 inch thick with the bone
  2. Tomato - 1 medium sized , get a ripe red one .
  3. Kashmiri chilly powder - 2 tbsp
  4. coriander powder - 1 tsp
  5. turmeric powder - 1/4 tsp
  6. methi seeds - 3 or 4 grains
  7. vinegar - 1/2 tsp
  8. salt - to taste
  9. Coconut oil - 4 tbsp
  10. curry leaves - 1 spring
  11. Garlic - 3 cloves
  12. Ginger - 1/2 tsp chopped

Method:
Add all the ingredients except the fish and curry leaves into a blender and grind to a smooth paste.
Taste the masala for salt , spice and sourness .
Adjust taste now , we rae not going to salt the fish ,so this masala should have enough salt for the fish pieces also .
Heat a nonstick pan and add the ground masala paste and fry on a medium flame until the masala is cooked and the oil starts separating.
Taste the masla again and adjust if needed.
Add in the curry leaves and arrange the fish slices on top of the gravy and pour about 1/4th cup of water into the pan and cover and allow to cook .
After about 5 minutes, turn the fish over without breaking it and cover and cook for another 3 minutes.
Remove the lid and let the gravy roast .
Turn the fish over and roast until the gravy is thick and coated on the fish piece.
Serve hot with rice.

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