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Friday, April 24, 2015

Singapore's Pepper Crab

Pepper crab is one of Singapore's delicacy. Very tasty and yummy, that I started to follow this method for cooking crabs. Below is my version of the recipe, check it out!




Ingredients:
Srilankan crabs - 2 (This type of crabs are filled with flesh and tasty to eat)
Garlic - 5-6 pods, finely chopped
Onions - 2 medium sized, sliced into pieces
Pepper - 3-4 tablespoons, crushed coarsely (Adjust according to spice level)
Oyster sauce - 3 tablespoons, (Adjust according to spice level)
Light Soya sauce - 2 tablespoons, (Adjust according to spice level)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch
Egg - 2 (seperate yolk, only white is needed)
Butter - 1 tablespoon
Oil - 2 tablespoons
Salt to taste


Method:
De-shell the crabs and wash thoroughly. Normally, I get it cut n clean from the market itself, so easy to wash at home.

Crack the crab claws with a pestle, gently, so that it can absorb the spices, when they are cooked.

Heat oil and butter in a pressure cooker.

Once it is hot, add chopped garlic, crushed pepper, curry leaves and crabs, saute well for 5 minutes.

Crabs will start turning orange in colour.

Then add oyster sauce, soya sauce and stir well. Sauces have salt added to them, so taste it and add more salt if needed.

Add half a cup of water and pressure cook for 3 whistles. Switch off and allow the pressure to settle.

Meanwhile, beat egg whites with 2 tablespoons of water and keep it aside.

Then open the lid, heat in high flame, add onions and saute well, until they are transparent.

Simmer the flame, move the crabs aside in the pan, and add egg whites to the gravy and mix well.

Once egg starts cooking, mix well and saute with the crabs.

Garnish with coriander leaves and serve hot.



Note: Can keep aside some crushed pepper, and add at the end with onions.

Preparation time 30 minutes.
Serves 2-3 persons.

Monday, April 20, 2015

Vazhakai Podimas (Plantain/Raw banana fry)

Plantains are rich in vitamin A than bananas, also a powerful antioxidant. Very easy to cook vegetable. Check out the recipe below.




Ingredients:
Plantain - 1
Small onions - 4-5 nos.
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Curry leaves - few
Asafoetida powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil - 1 tablepsoon


Method:
Peel the plantains, wash and chop into small cubes. Chop onions too and keep aside.

Heat oil in a pan. Add chopped plantains and saute well.

Add in asafoetida powder, turmeric powder, chilli and coriander powders and saute well.

Then add chopped onions, curry leaves and salt to taste.

Keep sauteing for 10-12 minutes, until it is cooked well.

Serve hot with sambhar or curd rice.

Preparation Time : 12-15 minutes
Serves 2 -3 persons.




Thursday, October 16, 2014

Payatham Maavu Laddu / Mung dhall Laddu / Nei Urundai



Season's greetings and Deepavali wishes to all the readers!!!

Mung dhall is very low in Saturated Fat, Cholesterol. Good source of Dietary Fiber, Protein, etc. Sprouted beans are too healthy for those who watch on weight.

This laddu is very easy and simple to make, but too tasty. 


Ingredients:
Powdered Passi Paruppu/ Mung dhall/ Green gram - 2 cups
Powdered Sugar - 2 cups (can lessen to 1 1/2 cups based on the type of sugar used, brown or white)
Melted Ghee - 1/4 to 1/3 cup
Cashew nuts (broken into small pieces) - 1-2 tablespoons
Cardamom - 3-4 (powder the seeds)

Method:
Sieve the powder, dry roast it on a low flame, in a clean non stick pan, until the raw smell goes off. Powder slightly changes to golden brown, then switch and allow it to cool.

Sieve the powdered sugar, cardamom powder and add it to it.

Heat 1-2 tablespoons of ghee and fry the cashew nuts to golden brown, and add to it.

Add ghee in smaller amounts and mix well, until you can make small balls of laddu.

Preparation time: 30-40 minutes
Makes 20-25 small lemon sized laddus.


Note: 
To prepare the mung dhall powder at home, dry roast the seeds, cool it, grind it to a fine powder and sieve it.