Wednesday, June 10, 2015

Tea Sandwich

Tea Sandwich

Tea sandwich are easy to prepare afternoon tea time snack. It is perfect finger food for get together enjoyed by both kids and grown ups. The filling used here is grilled salmon fish and mayo.

Sandwich bread- 4 slices
Grilled salmon shredded- 1/2 cup
Smoked bell pepper chopped- 3 tbs
Mayonnaise- 3 tbs
lemon zest- 1/3 tsp
Chopped parsley- 1 tsp
salt and pepper to taste

Prepare bread slices by neatly cutting off the edges. Use a fork to shred grilled salmon  and add the rest of the ingredients and combine well. Spread this evenly on  bread slices and press two slices together. Slice lengthwise or into wedges. Serve with tea.

Try this
Hope you will all enjoy!

Prawn Omelette

Prawn Omelette

Prawns omelette/omelet is a quick and easy breakfast/brunch recipe.You can whip up a quick and light brunch which is filling and tasty. Remember the bread omelet breakfast combo with bread, butter, omelet and ketchup .Here is a twist to it..use prawns omelette, in place of the regular omelet.

Small prawns peeled- 1/3 cup
Chopped bell pepper- 1/4 cup
Onion chopped- 1/2
Chopped ginger- 1/3 tsp
Garlic- 1 clove
Chopped green chilly- 1
Salt and pepper to taste
Garam masala- a pinch

Heat oil in a pan and add chopped onion,garlic, ginger and bell pepper. Saute till it becomes golden brown. Add the prawns, pepper, salt and garam masala. Saute for three minutes till the prawns is cooked and the masala is dry. Allow this to cool down.
Beat egg till it is light and bubbly. Add half of the prawns masala and mix. Heat oil in a pan and pour the egg mixture and allow the bottom to set and spread the rest of the masala on top. When one side is golden brown flip over and cook the other side just like regular omelet. Serve with bread and ketchup.

Try this
Hope you will all enjoy!

Wednesday, June 3, 2015

Njandu/Crab Masala Curry

Njandu Masala Curry
Crab/njandu Masala  is a peppery spicy seafood delicacy with the flavors of roasted garam masala and coconut. It is delicious curry and can be served with rice or with tapioca. This is my mother-in laws recipe. She made this dish when we visited her last time. Earlier I shared a recipe of crab in roasted coconut gravy and kudam puli.This recipe is little different from the earlier version.Thanks ammachi for this recipe.

Crab- 2 lb
Shallots-1 cup (minced of crushed)
Tomatoes finely chopped- 1 large
Ginger- 2 inch thick
Garlic- 5-6
Green chilly-2
Chilly powder- 1 tsp
Pepper powder- 1 tsp
Garam Masala - 3/4 tsp
Turmeric powder- 1/2 tsp
Coconut grated- 1 1/2 cup
Fennel seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Coconut pieces- thin slices- a few
Curry leaves
Salt to Taste

Clean Crab,remove the shells and cut off the legs.
Note to clean the crab: In the back side of the crab,you will find a flap. Using a knife pull open the flap, Grabbing to the flap push open with the help of the knife and lift off the top shell. Remove the yellow layer the gills that you find under the shell.Break off the smaller swimming legs. Nicely wash the top membrane clean and slit lengthwise through the center.

In a pan add one tsp of oil and roast coconut and fennel seeds till it changes color to brown. When it cools down make a fine paste.
Cook crab with turmeric powder, pepper powder and  salt ( be careful with salt ,add only little salt first and adjust according to taste). Crab will also shed its own water.
Using a mortar and pestle crush onion, shallot, ginger, garlic, green chilly and curry leaves . Keep this aside
 Heat oil add mustard seeds. When it splutters add coconut slices and curry leaves. When the coconut slices turn golden brown add the onion mixture and saute for four to five minutes or till golden brown. Add chopped tomatoes,turmeric, chilly powder and garam masala and the cooked crab along with its juice. Mix well and close  the lid for a minute or two. Mix in the ground roasted coconut paste and simmer for two more minutes.Drizzle a few drops of coconut oil and fresh curry leaves. Serve warm with rice.

Try this
Hope you will all enjoy!
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