Dish #413 - Chilly Crabs

Ingredients:

Crabs - 1 kg - cleaned

Brown onions - 2 - roughly chopped

small red chillies - 8 choppe

Vegetable oil - 125 ml

Shrimp paste (belacan) - 3 tsp ( Optional but to get Singapore chilly carb authentic taste this has to be used)

Tomato puree - 250 ml

Light soy sauce - 1/4 cup or 60 ml

White sugar - 1 tbsp

Tomato paste - 1 tbsp

White vinegar - 2 tsp

Salt - 1/2 tsp

coriander leaves - for garnishing

Method:

Clean and cut the crab into quarters. Crack the claws to allow the flavors to penetrate. Set aside.

Place the onion and chilly in a food processor and process to a puree.  

Heat the oil in a wok over medium-high heat. Add the onion and chilly puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change color. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through. 

Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Garnish with coriander.

In the original Singapore version an egg is stirred thru and tossed lightly to coat. 

Dish #412 - Bharwa Karela or Stuffed Bittergourd

Bitter gourd (balsam pear/ bitter melon) is a young, tender, edible fruit-pod, though its bitter taste might turn some people away from it, in-fact, it really can sweeten your health through virtue of its disease preventing and health promoting phyto chemical compounds. Fresh bitter melon is an excellent source of vitamin-C which is one of the powerful natural antioxidants which helps scavenge deleterious free radicals from the human body.
Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. The insulin-like components in bitter gourd help to lower blood and urine sugar levels without increasing blood insulin levels.
For those who love bitter gourd, I have some lovely bitter gourd recipes, mainly in our 'very easy to make' Konkani cuisine, my favorite being "Karathe Phodi" or Bittergourd fritters.
I also make a sweetish curry with bitter gourd called "Karathe Go'd thalasani" which is probably the oldest dish in our konkani community.
For the pickle lovers I have the "Bittergourd pickle" and for those who like salads there is
"Karathe Kosambari".
But the biggest delicacy of them all is the "Chilly garlic Bitter gourd and eggplant" or "Karathe ani Gulla thalasani" since its made from the traditional and patented "Gulla" or brinjal from Udupi.
Here is a simple yet delicious dish made using bitter gourd, this is a north Indian cuisine inspired dish.

Serves 2
Ingredients:
Bittergourd or Karela - small ones - 10-12 nos
Onion - 1 - finely chopped
Green chilly - 1 - finely chopped
Garlic - 2 cloves - finely chopped
Ginger - 1 inch - finely chopped
Oil - 1-2 tsp
Garam masala powder - 1 tsp
Red chilly powder - 1 tsp (or more as per taste buds)
Chat masala powder - 1/2 tsp
Amchur/Dry mango powder - 1/2 tsp
Black salt - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Coriander leaves to garnish

Method:
Peel the bitter gourds using a peeler, now wash and slit then on one side lengthwise and remove the inside seeds.
Soak in salt water for 15-30 mins so that the bitterness gets reduced. You can also use them directly.
Meanwhile, take a large pan, keep on medium heat, add oil, once hot add the onions, green chilly, ginger and garlic and fry till onions turn translucent.
Now add all the masalas and salt as required, and stir fry for about 2-3 minutes.
Switch of heat the allow to cool.
Now remove the bitter gourd from the salt water, pat dry and stuff them with the cooled mixture.



Once they are stuffed well, tie each one using a thread if you feel that the masala will slip out.

Take a shallow pan, and fry the karela on low heat and using minimal oil - 1-2 tsp.

Once done remove the tied thread.
Serve hot garnished with fresh coriander leaves.

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Dish #411 - Thai Red Curry

Thai red curry is a traditional fiery curry from Thailand... its a coconut milk based curry simmered with any fish, chicken or assorted vegetables. An excellent complement to steamed rice.

You can pick the ready made Thai red curry paste from any Supermarket or you can follow my "red curry paste" recipe. I got this recipe from an old Thai lady whom I met during our recent trip to Thailand. Infact from one of the small shacks in Krabi which served some amazing thai food...

Ingredients:
Thai red curry paste - 6 -7 tablespoons
Coconut milk - 2 cups
Oil - 1tbsp
Basil leaves - finely chopped - 2 tbsp 

Brinjal - 1 - cut into cubes

Big red chilly - to garnish
salt to taste

Red Curry Paste :

Whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained - 10
Roughly chopped onions - 3/4 cup
Finely chopped lemon grass - 1/4 cup

Coriander seeds - 2 tbsp 
Cumin seeds - 1 tbsp 
Roughly chopped ginger - 1 tbsp 
Finely chopped coriander - 1 tbsp 
Roughly chopped garlic - 2 tsp 
Grated lemon rind - 2 tsp 
White pepper powder - 1/2 tsp 
salt to taste
Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water. Use as required or store refrigerated.

Method to make curry:
Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
Add the basil and cook on a medium flame for 1 minute.
Add the coconut-milk, brinjal cubes and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
Add the fish or chicken or assorted veges and mix well and cook on a medium flame for few more minutes till done.
Serve hot garnished with red chilly bits.

Dish #410 - Tom Yum Goong - Hot n Sour Thai Soup

One of my favorite soups is the "Tom Yum Goong" or Thai prawn soup.

During our holiday in Thailand I had this soup almost everyday and loved it...
Its available in most Thai restaurants in India, but the most authentic one you will find only in Thailand.....

But do try this recipe...you sure will love it...its quite close in taste, aroma and flavor.

Ingredients:
Vegetable or Chicken Stock - 500 ml
fresh lemongrass - 2 stalks - sliced in 2-inch pieces
Lime leaves - 4
Fresh galangal or ginger - 1 inch sliced
Red chillies - 2 - sliced
Fsh sauce - 2 tablespoon ( Optional but good to have)
Sugar - 1.5 tsp
Mushrooms - 100 gms
Large Shrimp - peeled with tails on - 300 gms
Limes - 2 juiced
Green onions 2 - sliced
Fresh cilantro - 1 handful -chopped

Method:
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. 
Don't forget to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

Dish #409 - Hyderabadi Lamb Pulao

Here's a mutton pulao recipe that I got from my friend...

Ingredients:

Mutton, preferably mutton with very little bones - 500 gms
Ghee - 10-12 tbsp
Onions - 2- sliced
Green chillies - 3-4 chopped
Ginger paste - 1 tsp
Basmati rice - 2½ cup - washed and soaked for 30 minutes
Curd - 1 cup
Salt - 3 tsp
Cashew nuts - 10-12 - fried, for garnishing

Coarsely powder & Tie spices in a muslin cloth together
4 tsp saunf, 2-3 star anise
4” dalchini (cinnamon), 2 moti illaichi (black cardamoms), 8 laung (cloves)

Grind together to a fine paste

1½ tbsp khus-khus ( Poppy seeds) - soaked in warm water for ½ hour
1½ tbsp saunf (fennel seeds), 1½ tsp jeera, 8-10 saboot kali mirch ( black peppercorns).
8 laung (cloves), 2” dalchini (cinnamon)
8-9 chhoti illaichi (green cardamoms) & 2 moti illaichi (black cardamoms)

Method:

Wash rice and preferably soak for 30 minutes.
Put mutton, 1 tsp salt, muslin spice bag and 1 cup water in a pressure cooker. Pressure cook to give 4-5 whistles. Mutton should be tender. (The number of whistles will depend on the quality of mutton).
Grind soaked khus khus with seeds of illaichi and all the other ingredients to a fine paste. Keep aside.
Heat ghee in a heavy bottomed pan. Add sliced onion. Fry till brown.
Add ginger paste and green chillies. Mix well.
Add mutton pieces (without the stock). Fry for 5-6 minutes.
Measure the mutton stock and add enough water to make it to 4½ cups.
Add the freshly made khus khus paste to the mutton. Mix well.
Add curd, rice and 3 tsp salt. Add the stock and water (4½ cups) mixed together. Boil.
Cover and cook on low heat till rice is well cooked and the water dries up. Separate with a fork and serve hot decorated with fried cashew nuts.

Note : Instead of mutton, chicken or mixed vegetables can also be used.

Dish #408 - Moroccan Spiced Tuna

Fresh tuna is a rich source of lean protein, omega-3 fatty acids and a wide variety of vitamins and minerals. A diet with a high intake of these nutrients can benefit your health by enhancing the function of your organs and by possibly lowering your risk of chronic medical conditions.
Here is a simple fish starter made using Tuna and a few ingredients that together make up the Moroccan taste....

Dish #407 - Avocado & Mango Salsa

Avocados are a creamy, buttery fruit grown in warm climates and often enjoyed in Mexican and South American cuisine.
Last weekend we had been to Coorg, and my friend gave me some fresh Avocados grown in their own estate...In India its commonly known as "Butter fruit"
Also known as an alligator pear or butter fruit, the versatile avocado is the only fruit that provides a substantial amount of monounsaturated fat (the healthy kind). Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.
The avocado is a rather unique type of fruit.
Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.
These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a "Super food"… which is not surprising given its health properties.
I personally love Avocado milkshake but now I decided to try some new dishes with them.
This dish is the first of them and incredibly delicious. This Salsa can be eaten by itself or served as a side dish with any grilled vegetable or sea food.