Tangy Grilled Fish Roast

"Meen pollichathu" is a trademark non-veg delicacy of us Keralites. I rekon how one of my friend, who is from Assam, visited Kerala last month and falling in looove with the dish.

 

This is not the exact way of preparation. The authentic means goes for frying the marinated fish and later steaming it wrapped in banana leaf. I have made it more user friendly, and of course, the better way - grilled it, rather than frying.

 



                                                          ...."gals"......hmmmm....

So, off to the recipe.....

For the marinade:
Chilly powder- 4 tbsp
Turmeric powder - 2 tbsp
Ginger- garlic paste - 1 tbsp
Tamarind pulp- 1-2 tbsp
Fennel powder- 1/2 tsp
Pepper powder - 1/2 tsp (optional)

For the masala gravy:
Onions chopped- 2 cup
Tomatoes - 1 medium
Green chilly - 2
Coriander leaves chopped- 2 springs
Coriander powder- 1 tbsp
Fenugreek powder- 1/2 tsp
Salt to taste

sadly..Mr. Frank and his friends...fell for these "gals" and now Resting in Peace on my counter top.

 

 

Cut and clean the fish and make diagonal slits on them. Make a paste with the ingredients listed under the "marinade" head .

 

 

 

 Marinate the fish and keep aside for ten minutes. 

 

 

Wrap in aluminum foil and grill for about 15 - 20 mins or almost done.

 

 

 

Meanwhile...in order to prepare the masala, heat oil in a pan and saute the chopped onions, tomatoes and all the remaining items in the "masala gravey" head.

 

Any marinade leftover from coating the fish can be added to the masala too.

 

 
                                              The fish would be done by now.

So, in the pan, move aside the sautes, carefully place the grilled fish and coat atop with the masala.
Cover and simmer on low heat for a few miutes, for the flavoures to penetrate the fish and be well coated.

                     Serve hot. Goes well with plain rice and a bowl of fresh veggie salad.

                                         __________________________________

Clab cleaning - a tutorial, and simple crab-stock soup

Crab meat is just ultimate !!..its tastes heavenly..but its all about getting there. To prepare it. I have had quite a few people telling me..that they love crab but not sure how to get started with it. So, decided to put something up on the very basics of Crab - from cleaning....storage..to a simple soup recipe.

 

Step 1 : Removing the Arpon

 

Usually, the crabs we get here would have its mandibles (the mouthparts at the front) removed . All the more better. Now, to what we call the APRON.

 

Flip the crab over. You'll see a triangular part on the underside near the rear of the crab That is the crab's abdomen .(called the APRON) with the excretory and reproductive organs, and you don't want to eat that  , so get your nails into the crack  and pry the abdomen open.

Inside,  see that there's many loosely attached white coloured things that don't look like meat. Those are the crab's gills, which are obviously not good for eating, so get them all off.

 

(Apron and the gills removed and cleaned)

 

Step 2 : Removing the Carapace

 

 

Chop off the last segments at the end of the legs (the crab foot/toe). You dont need those either. (left side image above)

 

Carapace is the back of the crab,and we remove it by sticking our thumb into the hole left from removing the apron and lifting up firmly. The shell will detach from the body with some guts attached. Remove and discard the leaf-like, spongy gills from either side of the body. Rinse out the greenish-brown guts (image on the right hand side above, with the carapace removed)

 

Step 3 : Seperate the legs and the claws

  

 

 

Now twist the leg at the joints to break it into parts.

 

and the next is to cut the body into half, at the centre, halfwise.

 

          

Rip off the smallaer claws. U keep it. Wash all the cut parts thoroughly in running water.

 

 

 that the cleaning part is done..you are literally, more than half way through the process....phew !

 

 

A L M O S T   D O N E  !!!

 

 

now to the stove top part. Always have seen my mummy do this - with crab and prawns, as well.

 

 Cook them in enough water with salt and pepper .

 

 

 

  Drain the stock and keep the cooked meat for future use.

 

And  what ended up of the stock was a quick simple soup. Basically, its just some veggies and noodles added into it.

 

 

Into a wok, goes a tbsp or two of olive oil.

Saute some garlic, fine julian cut carrot, sweet corn, cooked noodles (which i had beforehand-some lefotver, to be honest).

Once the carrtos are tender, add in the stock.

 

 

I didnt go for much additives, as i wanted the crab flavour to stay. Some hot and spiced vinegar, pepper powder and salt. Thats all that went it.

Mix some corn flour in water and add to the boiling soup, stirring well..to thicken.

 

Serve hott !

 

 Egg, chicken, cabbage, soya sauce... anything could go in. Feel free...

 



Snake Gourd - "chikkie" Egg - Burji

 

Snake Gourd - CHIKKI - Egg - Burji



When I started this blog, my second attempt in blogging, I had named myself - The Teflon Frypan. You know...the kinda surface, to which nothing sticks. Now dont get me wrong...its as far as my hobbies are concerned. Like to cook, click and to write. But the problem is ... its now kinda soo difficult to get all these three going on together.

 

With at present, more into clicks, for my fb page..its soo evident the neglect on my two blogs.

 

And feel really touched..and warm..when i get someone around enquiring...about my disappearance from here, really really appreciate it !!!

 

It was just about 2 months or so, that I was kinda away from here...but, it definitely seem like ages. Have a lot of catching up to do. Will try to drop by most of my dear co-blogger friends' place..

 

Akhi CHIKKI Laaki CHIKKI....CHIKKI...Laaki Chum...

 

The Bijli ki Rani , Sridevi....is back with a big bang. Sure, no Indian would ever forget one of her besty perfomance spewing  gibberish like --

 

I see Lucy.... You see Lucy..... Haasi Tussi..... Laasi Peesi..... Mombassa King Kong !!!!!  (what in those lines...lol)

 

                                                 ************************************

 

Flew to India twice during this break..one to Delhi, and other back home to Kerala ..but both short visits..less than a week each.

Did a lot of sight seeing, shopping @India capital...caught up with old time schoolmates and family @home... was fun.

 

 

Bum CHIKKI CHIKKI Bum..CHIKKI bum bum...CHIKKI bum...

 

those of my generation will still cherish this soo hearty song

 

*************************

 





Alright, back to work !

 

Sharing a  very simple recipe..quite common in our household .

 

 Snake Gourd - Scrambled Egg Burji.

 

 

 

 

Ingredients:

3 tsp oil...
1/2 tsp mustard seeds
1 onion (finely chopped)
3 green chilies (finely chopped)
2 garlic pods (crushed)
Few curry leaves
200 grams snake gourd (chopped into small pieces)
1/2 tsp turmeric powder
75 gms freshly grated coconut
Salt to taste
2 eggs

•Heat oil in a pan, add the mustard and cumin seeds, let them splutter for a minute.
• Add onion, garlic, green chilies, curry leaves and fry them until the onions becomes soft.
•Now add the snake gourd, turmeric powder, grated coconut, salt and mix well.
• Cover the lid and cook until they becomes soft and tender.
•Move the vegetable mix to a side, then break the eggs in same pan, mix well to break the egg yolks and keep mixing until the raw smell goes out from eggs.
•Finally add coriander powder and mix everything well and fry 2 more mins, then switch off the flame.

An easy side dish for rice.

 

...even decades later...CHIKI's keep poping up.

 

I wanna Chiggi wiggi  with you boy...

featuring another gorgeous lady all the way from Oz - Kylie Minogue

 

*************************

And what with all these CHIKKI songs ??

hee hee...nothing much..just that for my kids..scrambled eggs are "CHIKKI" eggs and so, just got in all the "chikki" songs too to compliment.

;)



 
 

LoR - 06 Egg paniyaram

Left over Remake - 06

 

 

Tired of the regular Dosa's and Idli's ? This is indeed a quick and interesting makeover for the last spoonfuls of the dosa batter, and sure kids will like it.

 

You need :

Dosa batter - 1 1/2 cups

Eggs - 2 large/3 small

Shallots - 5/6, cut small

Turmeric powder - 1 tsp

Green chillie (optional, I have used pepper powder in here)

Salt - again, to taste, as the dosa batter already has salt in it.

 

To make:

Break an egg into a bowl.  

 

 

Well, this was a small sized one...

 

 

"Pick HIM'?? sorry deary...I need both of you!

 

Beat all the 3 eggs, add the cut shallots, pepper powder, turmeric powder (for a more deeper yellow colour) and salt (only if required).
Mix and to this, add the dosa batter. Mix again.
Heat the paniyaram pan with few drops of oil in each hole.
Can substitute oil with butter or ghee if for kids (the skinny type)

Scoop in the dosa-egg batter into each hole to about 3/4 th full.

 

Turn over till cooked on both sides.

 

 

Soft, tasty and healthy paniyarams best served hot with tomato ketchup or any chutney of your choice.

 

 Click here to go to the previous post  in the Left over remake series - LoR - 05

 

Original Recipe source : from here

 

 



Crab sticks and Pineapple - salad variations and some very honest doubts

We had a Salad Competition organised by the Ladies Forum of our College Allumini some time back and my entry was Crab Stick and Grilled Pineapple variations.

 

 

The times that you feel like doing something...but again, get no idea what . (same as in the previous post on Rose'y Chicken Puffs) So, the best option is to roam around the Super market, browsing all that is on the racks, believing something will click. It was during one of the "market browsings" that i happen to see this  pack of "crab sticks" in the freezer section. That did sound interesting, coz I had never bought it before .So, that was it, crab sticks with something...for the competition.

 

an innocent doubt..don't you agree ??

 

 

Crab sticks (imitation crab meat, seafood sticks) are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to resemble leg meat of snow crab or Japanese spider crab.


 

Recommendations on the packing is to have it as such, (after defrosting, that is). But, to the Indian taste buds, it definitely will be bland. So, I gave a slight fry to these sticks in 2 table spoons of olive oil and dashed some pepper and dried herbs atop (optional), for  a flavour. Do not be too rough , and do not fry it for more than a minute or two, else they shread into fine strips.

 

Now, that the super market browsing is done, next is the online browsing..on what to do with these. and finally...decided to pair it with pineapple.

 

Option 1 :
Individual serve portions of flavoured crab sticks with grilled pineapple . These could go as an appetizer as well.

hummm... next.
 

*Cut the pinepple into thin strips almost to the same length as the crab sticks.
*Make a sause mix - sweet chille sauce + barbaque sauce + pepper powder + salt
* Brush the sauce mix on these cut pineapple strips and grill till done. Not too dry, they should still be juicy.

Arrange in small wine glass with some salad greens around to keep it in place, with of course, the additional low cal benefits of thyself.



Option 2: Mixed mayonnaise salad
Pineapple (plain, not grilled)
Bell peppers - green, yellow, red, orange
(Cut the above into small pieces)
Crab sticks (flavoured, as above), cut and shredded

Mix everything with low fat garlic mayonnaise (or any flavoured variety of your choice), sprinkled with some pepper powder and salt to taste.

I used Bell Pepper cups for presenting the mayonnaise salad. Cut the peppers (one colour each) into half, fill it with the salad, topped  with few cut pieces of the peppers  in the centre. Red cuts over the salad in the red pepper bowl..so so. 

The platter now awaits the judges.

 



A very justifiable answer, by little Ms. Pussy...and my salad variation platter did win a prize in the competition. ;)

So until next ..you all have a great time !!!

A bunch of roses - puff pastry with chicken filling - tutorial

 

That was a gift by the boys for their dad, on Father's Day.

 

It was a working day and all that I knew on my way back home from work was that I need to make something for him, but , what was that going to be..well...i didn't know...

 

Couldn't go for a very elaborate meal as I had just few hours to decide, execute and complete the process. A cupcake bouquet..that was my initial thoughts, with icing resembling flowers.

 

Anyways, just on an instinct, decided to get one of these...

 

.....the rotessorie chicken . It is available literally at every corner here and the best part is that its the most handy when in times of "timeless cooking" .

(no wonder we call it "narkathilae koyi"..in malayalam..)

Anyways, it was almost 6 pm and i still hadn't decided what I need to make. Had the chicken, and so, gave up the idea of the cupcake bouquet. It definitely will take some time, and my husband need to go to bed early these days as its summer and being in the Construction field, his work begins at 4 am in the morning.

 

And you..are in that kind of a state where you are just walk around, doing nothing... looking at things, believing that some idea would eventually  bloom in your mind.

 

Digging into the freezer, saw this pack of puff pastry sheets, unopened, and almost nearing the expiry date in a few months time. So, puff pastry and chicken...need to come up something with these two. Chicken puffs ?? Chicken roll ?? Aaah..not cool enough as a gift, yeah ? At some point, your mind takes you to a bouquet of roses made of flattened left over bread, which you had come across on some blog, but couldn't recollect when and where. Alright..that's it...decided..and the time was ooh..way past 6:30 pm. Had to get moving fast.

Thats how it goes :

Thaw the puff pastry sheets.

Sprinkle some wheat flour (atta ) on the rolling board and on the pin, lest the pastry sheet goes stuck to the surface.

Cut circles of few various sizes. Larger one for bigger flower, smaller circle for small flowers.

Remove the skin and mince the grilled chicken ..really small. That's some hands silently grabing a few bites off the cutting board. And for the knife..well..yeah 1 i am still old fashioned in many ways. We call these knifes "pichatthi" in malayalam, and I stil prefer to use these types compared to the new stylish ones. My father gets these cusotm made and does a few pieces extra for me, to bring over to Kuwait.  

 

Mix the finely cut chicken pieces with few tsp's of (well.whatever sauces/ dressing that you can find !)..easier to put it that way. I used the ones above.

 

Dust a plain surface with flour, place the pastry circle and make cuts on it.

 Number of cuts = number of petals.

Place a spoon ful of the chicken mix at the centre.

Wrap each petal cut around the chicken filling.

 

Apply some water at the edges of the petals for them to stick together.

 

Shape the edges of the petals slightly outside to resemble roses. Your flower is now done.

 

For the basket...

 

 

Cut thin strips of the pastry sheet and weave .

 

 

Trim the edges off in a semi-circular shape and place a thin rolled strip of the pastry along the edges to form a border. Transfer carefully, to the baking tray.

Cut small leaves of the remaining rolled pastry and assemble the basket.

 

oooh..sorriee !!!

Egg wash

 

 

i know..this does seem yuck !!!..but , it definitely is doing a good job; cant you see :D

 

Pre-heat the oven to 150 deg C and bake till golden brown.

 

 

The kids made sure that they did a good part of the making by themselves, coz, it was THEIR gift, and with me clicking all the way in between...did end up taking quite a lot of time doing this that we had to pull the DAD out of the bed to receive his gift. Anyways, it was defintiely not past 12 pm, so it was still the Father's Day.