Saturday, 22 December 2012

Juicy Momos (seafood)


Juicy momos with a prawn filling! Try it with chicken or beef mince too.

INGREDIENTS:

Plain flour/refined flour/maida: 1 cup
Salt: ¼ tsp
Refined oil: 1 tbsp
 

Knead the above, to a soft pliable dough & keep aside for 20 minutes. 

For the filling:
Fresh prawns: 100 g minced
Spring onion: 2 tbsps chopped
Pepper powder: 1/2 tsp
Ginger: ½ tsp chopped fine
Coriander leaves: chopped fine 1 tbsp
Soy sauce: 2 tsps
Salt to taste

Mix all the ingredients together. Keep aside.
 

METHOD:

Make gooseberry sized balls from the dough. Roll out into small puris, keeping the centre thicker than the sides.
Put a teaspoonful of the filling in the centre & pleat the sides together to form a ball. (you can make any shape, as long as it doesn’t open out.)
Place in a steamer & steam for 15 minutes.
Serve with chilli sauce.

Wednesday, 19 December 2012

Crab/Njandu masala (Seafood)


For sea food lovers, crab is an all time favourite. Generally made dry, but there are places where crabs are always made into gravy dishes.
A point to note when preparing crabs for cooking- wash them well, scrub with a small brush, if possible, before opening the shell.
Trim claws, cut off gills (dead man's fingers).
DO NOT wash after opening the shell.  

 

INGREDIENTS:

Crab: 500 g
Onion: 2 sliced
Tomato: 2 chopped fine
Ginger-garlic paste: 2 tsp
Pepper powder: 1 tsp
Red chilli powder: 1 tsp
Turmeric powder: 1/4tsp
Cinnamon: 1” stick
Coconut oil: 2 tbsp
Salt to taste
 

METHOD:


Cook crab with salt, turmeric powder, half a cup of water & one tablespoon of coconut oil.
Heat the remaining oil in a frying pan, fry onions well.
Add ginger-garlic paste, cinnamon, pepper powder, chilli powder, & chopped tomatoes.
Sauté well till oil clears out.
Add crab & fry till gravy dries.
Serve with rice. 

 

 

 

Tuesday, 18 December 2012

Fruit Cake (Just Bakes)


 This is a very easy fruit cake that doesnt require soaking fruits in alcohol & caramel syrup for colour.

Photo courtesy: Keerthi D'cruz
 

INGREDIENTS: 

Butter: 3/4 cup
Self raising flour: 2 3/4 cup
Eggs: 2
Sugar: 1 1/2cups
Dry fruits: 2 cups
Cherries: 1 cup
Ginger candy: 1/4cup
Candied peel: 1/4cup
Cashew nuts: 1/2 cup
Orange juice: 1 cup
Jam: 3 tbsps (any flavour)
Nutmeg powder: 1 tsp

 METHOD:

 Pre-heat oven to1600 C.
 Line an 8 tin with butter paper.
Chop fruits, peels & nuts into small pieces.
 Combine dry fruits, nuts, sugar, butter, jam and orange juice in a sauce-pan.
Add nutmeg powder and bring to a boil.
Simmer on low flame for 5 mins, stir in between. 
Cool to room temperature.
Stir in beaten eggs & fold in sieved flour.
 Pour into prepared tins and bake at 1600 C for 45 mins.
Remove from oven, cool in tin for 5 mins & then on rack.
 

NOTE:

If using plain flour, add 11/2 tsp of baking powder & sieve.
All measurements are with 200 ml measuring cup.

 

 

 

 

Nankhatai (Just Bakes)


Nankatais are very simple cardamom flavoured cookies. I got this recipe from the baking class for home makers at the Food Craft Institute, Kalamasseri.
Photo courtesy Keerthi D'cruz

INGREDIENTS:

Plain flour: 150g
Margarine/vanaspati/ghee: 115g
Powdered sugar: 100g
Cardamom powder: half teaspoon
Baking powder: a pinch
Salt: a pinch

 METHOD:

 Grease & dust a baking tin with flour.
Cream fat with powdered sugar till sugar is fully dissolved, (I used ghee).
Add flour, salt, baking powder, cardamom powder.
Mix well & form a soft dough (without using much pressure).
Refrigerate for 30 minutes.
Roll small balls & place on baking tray 1”apart.
Bake at 1600C for 15 to 20 minutes.
Take off oven & let it cool well before storing.