Saturday, 22 December 2012

Juicy Momos (seafood)

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


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.


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.  



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


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


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


 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.


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


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


 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.