Saturday, December 25, 2010

CRAB CUTLET

When my son asked me to innovate something on crab other than making the usual Crab masala or crab kuzhambu, I have accepted the challenge. With the usual ingredients, I have also added a little quantity of white sauce along with the fresh bread crumbs to make it tastier. I got very tasty crab cutlets as a good result.


Tips: I have recently known that blue coloured crabs are tastier than the red and brown ones.


நண்டு கட்லட்

Ingredients:

Cooked crab meat- 1 big cup
cooked potato [medium]-1
Butter- 2 tbsp
Plain flour- 1 tbsp
Milk-100 ml
Finely chopped onion-1
Chopped coriander- 2 tbsp
Curry leaves- 1 arc
Salt to taste
Fresh bread slices-2
Turmeric powder- half tsp
Enough oil to fry

Grind the following to a coarse paste

Ginger- 1 tsp, small garlic flakes-5, fennel seeds- half tsp, a small piece cinnamon, green chillies-3

Procedure:

Mash the hot cooked potato.
Heat a small sauce pan and put the butter in it.
Add the plain flour and fry it to a slightly golden brown colour.
Pour the milk and cook on slow fire to a thickened mass.
Allow it to cool.
Hat a pan and add 3 tbsp of oil.
Add the chopped onion.
Fry it for a few minutes until it turns to golden brown.
Add the coarse paste with the turmeric powder and fry it for a few seconds.
Add the crab meat along with the potato, salt and the greens.
Cook for a few seconds until they are combined well.
Put off the fire.
Place the mixture in a bowl.
Add the white sauce.
Grind the bread pieces for a split of second.
Add these bread crumbs to the mixture.
Mix well, make small balls, flatten them and deep fry the cutlets to golden brown.
The delicious crab cutlets are ready!

Saturday, December 18, 2010

BITTER GOURD PULI INJI:

When I submitted this link to a friend’s request in another website, this recipe tempted me
very much to try it immediately. The procedure is also simple but the taste is divine. Every one praised me in the home and finished the whole in to a few minutes. I am thinking to prepare it again. Long bitter gourd is suitable for this dish. Before cutting in to pieces, slit it first and remove all the seeds. This way, it tastes better always. I have changed a little bit in the ingredients as well as the procedure.

My heartiest thanks to the website which is in the following link:

http://www.ifood.tv/recipe/pavakka_puli_inji_bittergourd_tamrind_and_ginger_pickle



பாகற்காய் புளி இஞ்சி

Ingredients:

Large bitter gourd-1
Small slit green chillies-5
Finely chopped ginger - 1 tsp
Lemon sized ball of Tamarind
Jaggery- 4 tbsp
Pinch of Turmeric powder
Salt – As per taste

For tempering :

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies 2 – 3 broken
A few Curry leaves

Procedure:Cut the bitter gourd into thin slices of around 1 cm length.
soak the tamarind in warm water and extract its thick juice.
Heat a spoon of oil in a pan.
Add the mustard seeds and when they splutter, sauté the dry red chillies and curry leaves.
Add the bitter gourd pieces with the ginger and the green chillies and fry until they are soft and half-cooked.
Add the tamarind extract, salt and the turmeric powder and cook for a few minutes
Add the jaggery and cook until the curry is thickened.
The delicious bitter gourd puli inji is ready now!

Friday, December 10, 2010

PUMPKIN FRY

With yellow pumpkin, we can prepare sambar, poriyal, sweet etc. But making fry with it is a different one.
This is a very simple fry but one can see it is delicious in taste. This is my daughter in law's favourite dish and she herself prepared for this photograph.


பரங்கிக்காய் வறுவல்

Ingredients:

Yellow pumpkin cut into small slices- 2 cups
Onion [thinly sliced] - 1
Finely chopped tomato- 1
Finely chopped coriander- 2 tbsp
Chilli powder- 1 tsp
Coriander powder- half sp
Turmeric powder- half sp
Salt to taste
Oil-3 tbsp

Procedure;

Heat a pan and pour the oil.
Add the onion and fry it to golden brown.
Then add the tomato and fry it until they are mashed to a paste and the oil floats on top.
Add all the powders, pumpkin pieces, salt and little water to cook.
When all the water is evaporated and the pumpkin is roasted, sprinkle the coriander leaves and mix well.
The delicious pumpkin fry is ready now!!

Wednesday, December 01, 2010

CURRY LEAVES KUZHAMBU

This is a very tasty kuzhambu. Also this can be prepared within a few minutes. Potato fry or any spicy chicken dish is very suitable for this preparation.


கறிவேப்பிலைக் குழம்பு

Ingredients:

Cumin seeds-1/2 sp
Fennel seeds- 1/2 tsp
Peppercorns- half sp
Shredded ginger- 1 tsp
Garlic flakes [small]-5
Sambar onions-8
Ripe tomato-2
Curry leaves- a handful
Oil-4 tbsp
Shredded coconut- 1 tsp
Poppy seeds- 1 tsp
Karuvadakam- 1 tsp
Crushed tomato- half cup
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste

Procedure:

Heat a pan and pour 2 tbsp of oil.
Add the fennel and cumin seeds, peppercorns and fry for a second.
Then add the ginger, garlic, curry leaves, sambar onions and the tomato pieces and fry them on slow fire until the tomatoes are mashed well.
When cooled, grind these ingredients with the poppy seeds and the coconut to a fine paste.
Heat the pan again and pour the remaining oil.
Add the karuvadakam and when they start to splutter, add the crushed tomato with the turmeric powder and fry them well to a paste.
Add the ground paste with little water, the powders and salt.
Let the kuzhambu boil for 5 minutes.
The delicious curry leaves kuzhambu is ready now to serve!!