Crab And Me

Cooking Crab Meat was going to be an experience for me which i anticipated from a very long time. one weekend i decided to buy some crabs which i did the choosing as well. I asked a man who was choosing crabs on what basis does he choose them and he was like “just pick the large ones” 🙂  I guess I should have done some research on how to choose your crab instead asking someone but it was an experience. so finally we got home with our three crabs. I had to wait till next day to cook the crab and I was so impatient that early the next morning I started of by looking for crab recipes. I was so confused on what to cook and how to cook.

read many recipes and followed the instructions on cleaning and cooking only. as usual i decided to experiment with these crabs.

Step 1 – CLEAN, WASH AND PAT DRY. MAKE THE FINAL WASH WITH SALT AND TURMERIC.20140906_111603Step 2- BOIL A POT OF WATER AND SALT, ADD THE CRABS AND COOK FOR 15 MINUTES.20140906_112954

 

AFTER COOKING THE CRABS WILL FLOAT TO THE TOP LIKE THIS –

after cooking

after cooking

THIS IS HOW THE CRAB MEAT LOOKED AFTER FLAKING AND DE-SHELLING. THIS CAN BE USED ON A SALAD AS IT IS. TRUST ME CRAB MEAT IS SO DELICIOUS AND TASTY YOU DON’T NEED ANY FLAVOURING OF SPICES TO ENHANCE ITS TASTE. IT IS SO RICH AND FULL OF FLAVORS.

flaked crab meat

the devil

the devil

a  closer hot look

a closer hot look

I DECIDED TO MAKE A CRAB DEVIL AND SERVE IT WITH SOME FRIED RICE AND IT WENT TOGETHER SO WELL.

CRAB DEVIL RECIPE

INGREDIENTS

3 CRABS COOKED

1 ONION LARGE AND CHOPPED

3 GREEN CHILIES

1 LARGE TOMATO

1 TEASPOON CHILIE FLAKES

2 TEASPOON CHILIE POWDER

1 TABLESPOON TOMATO KETCHUP

1 TEASPOON SOY SAUCE

SALT AND PEPPER TO TASTE

1/4 LIMES JUICE

2 TABLESPOON OIL

2 GARLIC CLOVES CRUSHED

 COOKING INSTRUCTIONS

1.  HEAT A PAN WITH THE OIL.

2. SAUTE THE ONIONS AND GREEN CHILLIES.

3. ADD THE CRUSHED GARLIC CLOVES AND STIR.

4. IN A BOWL MIX THE TOMATO KETCHUP, SOY SAUCE, CHILIES FLAKES, CHILIES POWDER, SALT AND PEPPER. MAKE A SAUCE AND POUR OVER THE ONIONS.

5.  ADD THE TOMATOES AND CRABS.

5. MIX WELL TO COAT THE CRABS AND COOK OVER A VERY HIGH HEAT FOR 3 MINUTES AND TAKE OFF.

6. GARNISH WITH CORIANDER LEAVES AND THE LEMON JUICE.

SERVE HOT.

A TIP – IF ITS TOO SPICY ADD SOME SUGAR TO MAKE IT BALANCE OR REDUCE THE CHILIE PASTE TO 1 TEASPOON BEFORE MIXING IT ALL.

fried rice

fried rice

SO CRAB MEAT IS EASY TO COOK.

ITS DELICIOUS.

DON’T FORGET TO GET IT CLEANED FROM THE MARKET AS I’VE READ ITS TOUGH TO CLEAN.

EATING CRABS CAN BE A BIT MESSY SO THE IDEAL PLACE TO ENJOY IT IS WHEN YOUR HOME UNLESS YOUR GONNA HAVE SOME CRAB MEAT STICKS OR SANDWICHES.

IT’S QUIET AN EXPERIENCE COOKING A CRAB FOR THE FIRST TIME BUT YEA I’VE HAD CRAB IN MANY RESTAURANTS 🙂

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In My Kitchen : Pan cooked pastries

Five O’clocks in the evenings are always busy times unless i fell asleep . I guess I’ve mentioned I am a microwave baker and last week my microwave went for a break 😉 I miss it badly. before the microwave went on a break I misunderstood its capability which made me to cook the pastry sheets on a hot griddle over a medium heat. well it did turn out well. it was perfectly cooked and crispy on the outside. this is ideal for those who wanna try something new or don’t own an oven like me.

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the pastry sheet was placed on top of a bowl of soup to be eaten like a deconstructed pie.

I decided to give it a try by placing the pastry sheets on the bowl of soup like a lid and baking them in my microwave, it took me roughly 3-4 minutes and the result was good.

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so on top you see my soup with a pastry lid and the center of the pie after baking is whats below.

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how to bake pastries on a griddle

1. bring the frozen pastry sheets to room temperature.

2. heat a nonstick pan over medium heat and turn it to very low.

3. place the pastry sheets one at a time on the griddle and cook each side for 3 minutes.

4. take off heat once the pastries are crispy and make sure to cook less or more depending on the shape and size of your pastry sheets.

In My Kitchen : part 3- Claypot Biriyani

Well i continue my kitchen story the thrid part and this needs one whole post only for this subject.

Yes i love biriyani and we all do love biriyani.

In sri lanka mainly they cook biriyani with keeri samba a short grain rice which is soft and fluffy when cooked well. It might take extra time to cook it but still it tastes different.

My aunt used to say that she learnt how to make sri lankan biriyani by watching the cooks do their job during the functions. Thats a good idea i guess to learn a few recipes.

According to my aunt the secret thickening agent for the main gravy of the biriyani is coconut and cashew. Totally sri lankan ingredients.  Sri lanka has cashew at a reasonable price and according to us its a very expensive product unlike coconut which is very cheap. Mixing both is the best way i guess to balance the flavor and budget.

So in indian and pakistani biriyanis they add yogurt or curd as a thickening agent as long as i know and in sri lanka they use coconut and cashew Both grinded to a paste in a motar and pestal. Added to the gravy and cooked.

There is also a special taste of cream which comes from the coconut and enhances the color to a orangish red. Am drooling and craving for sri lankan biriyani.

So as i was not very interested in creating a sri lankan biriyani considering the long process of making a thickening agent amidst its taste, i just ran my hands into the common and easiest recipe the varnasi biriyani i guess i didn’t type the name wrong. It was taught in my sisters cookery class and she taught me. I just loved the flavor combination and the simplicity of the dish.

I was out of biriyani masala and this dish asked only for madras curry powder and kashmir chillie powder.

A cup of yogurt and rice. Thats simple isn’t it.

I just love it, it’s so similar to karachi darbar biriyani.

So to make it a pot biriyani i cooked the chicken curry in the pot and assembled the rice which was already cooked separately and cooked it for 10 minutes on a very low heat.

Finally garnished with coriander leaves and served with my special kebabs.

My kebab recipe

Ingredients

500 grams boneless chicken breast

2 teaspoon kashmir chillie powder

3 teaspoon red chillie powder

Salt to taste

1 teaspoon garlic paste

A drop of red color

2 tablespoon yogurt

Directions of cooking

1. Clean, wash and pat dry the chicken and cut into small cubes.

2. Mix all the ingredients except the chicken in a bowl.

3. Coat the chicken with the marinade and keep covered in the fridge for an hour.

4. Assemble the chicken in BBQ skewers and cook on a tava for 5 minutes over a very low heat turning all four sides.

5. It takes 15-20 minutes to cook in total depending on the size of the chicken.

6. Rest the kebab for 5 minutes and serve warm with khuboos amd yogurt raita.

7. Squeeze half a lemon on top just before serving.

Serves 2 people if they eat less rotti or plenty for 4 with some extra hummus and rottis.

Varnasi chicken buriyani

Varnasi chicken buriyani

My kebabs

My kebabs

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In My Kitchen : Part 2

Too many photos in one post might bore the reader which i fear so i decided to break into parts and share what was behind my silence. Here is my part 2 of in my kitchen.

I should thank sally from my custard pie for inspiring me to do a post on “in my kitchen” which i believe is a time saver for me 🙂

Pan grilled full milk fish wrapped in a shawarma rotti was a dinner.  The best way to use up those extra shawarma rottis accompanying the grilked chickens on weekends. These rottis keep fresh and soft out rather than refrigerated.

Pan grilled full milk fish wrapped in a shawarma rotti was a dinner. The best way to use up those extra shawarma rottis accompanying the grilked chickens on weekends. These rottis keep fresh and soft out rather than refrigerated.

For the first time i tried quinoa and i straight away decided to make a buriyani out of it inspired by biriyanipot.me well i dint fair well enough as i dint know we should soak the quinoa for some time and then cook for an enriched look. The pack doesn't say and this is why we should refrain from following the instructions on a pack

For the first time i tried quinoa and i straight away decided to make a buriyani out of it inspired by biriyanipot.me well i dint fair well enough as i dint know we should soak the quinoa for some time and then cook for an enriched look. The pack doesn’t say and this is why we should refrain from following the instructions on a pack

Fish grilled on a paella pan. A practical of food styling

Fish grilled on a paella pan. A practical of food styling

My quinoa buriyani with homemade tomato chutney

My quinoa buriyani with homemade tomato chutney

The tiniest chutney bottle

The tiniest chutney bottle

Practicals on food styling

Practicals on food styling

A better view on my  chutney

A better view on my chutney

The most awaited moments in my kitchen was to cook in a clay pot and the 1st one. Having bought the clay pot 6 months ago and luggage weight didnt permit it to dubai 4 months back. Again 3 months ago when i went down for my dads accident i came back with my clay pot.  Now what am i gonna cook was an issue. Finally i resolved into transforming and arabian shawarma jn a clay pot and called it clay pot shawarma. Yea you did see the recipe which was posted earlier last month. No my pot is broken. My son stepped onto the shelf and dropped the entire pots and pans on whoch my clay pot was resting and its cracked. I cant cook on it anymore i guess. But i still can serve on it and it can be only wraps and rottis and shorteats :-)

The most awaited moments in my kitchen was to cook in a clay pot and the 1st one. Having bought the clay pot 6 months ago and luggage weight didnt permit it to dubai 4 months back. Again 3 months ago when i went down for my dads accident i came back with my clay pot.
Now what am i gonna cook was an issue.
Finally i resolved into transforming and arabian shawarma jn a clay pot and called it clay pot shawarma.
Yea you did see the recipe which was posted earlier last month.
No my pot is broken. My son stepped onto the shelf and dropped the entire pots and pans on whoch my clay pot was resting and its cracked. I cant cook on it anymore i guess. But i still can serve on it and it can be only wraps and rottis and shorteats 🙂

The  lovely tomato

The lovely tomato

In My Kitchen : part 1

I have been very bisy with practicals and experiments. This never stopped me from taking a few photographs and learning some food styling and photography. My phone memory reminded me that I’ve also got my very own memory full of words which need to be shared on my blog. So here i am typing while catching my one year old trying to pull every single item he sees at 11:30 pm.

My teddy bears

My teddy bears

Practical with parchment

Practical with parchment

Sri lankan traditional love cakes which i have fallen in love with.

Sri lankan traditional love cakes which i have fallen in love with.

Julia child has been one of my inspiration and to be precise it was a few months after i started blogging, I watched Julie and Julia.during which time i dint have an idea on which field i am.most interested on. This movie showed me the right path and enlightened my  blogging genre. This movie reminded me my passion for food, the love to experiment,  the anxiety to try new recipes which all came in to writing in the form of blogging.

Julia child has been one of my inspiration and to be precise it was a few months after i started blogging, I watched Julie and Julia.during which time i dint have an idea on which field i am.most interested on. This movie showed me the right path and enlightened my blogging genre. This movie reminded me my passion for food, the love to experiment, the anxiety to try new recipes which all came in to writing in the form of blogging.

Pouched Pear pie with a pizza dough  crust. A DIY cake stand yes i used up a barbican glass and a baklava tray to make this cake stand. It did look nice then and i need a proper stand soon :-)

Pouched Pear pie with a pizza dough crust.
A DIY cake stand yes i used up a barbican glass and a baklava tray to make this cake stand. It did look nice then and i need a proper stand soon 🙂

Refer my pouched pear recipe to follow next on the blog. I can't say how much i love the looks on those fancy cakes with a dusting on top and i enjoyed doing this to my pie.

Refer my pouched pear recipe to follow next on the blog. I can’t say how much i love the looks on those fancy cakes with a dusting on top and i enjoyed doing this to my pie.

I wish i could find some time to detail this breakfast muffins But time doesn't permit. Let me quickly give the recipe. A cup of Slightly roasted semolina, 1 cup fresh milk, 2 eggs, 4 sausages meat, some green peas, 2 tablespoon cheese, a cup of water and salt and pepper to taste.all mixed together and baked on a microwave for 3 minutes.  Later 2 teaspoon water poured on top and baked for further 2 minutes. Add your own vegetables and sauces to enhance the flavour as this recipe is not spicy.

I wish i could find some time to detail this breakfast muffins But time doesn’t permit. Let me quickly give the recipe.
A cup of Slightly roasted semolina, 1 cup fresh milk, 2 eggs, 4 sausages meat, some green peas, 2 tablespoon cheese, a cup of water and salt and pepper to taste.all mixed together and baked on a microwave for 3 minutes. Later 2 teaspoon water poured on top and baked for further 2 minutes. Add your own vegetables and sauces to enhance the flavour as this recipe is not spicy.

Food styling practice how do you like it?

Food styling practice how do you like it?

Freekah porridge 1/2 a cup freekah 1/2 cup white raw rice 1 cup meat (chicken or mutton) 6 garlic cloves 1 stick cinnamon 2 teaspoon fennel seeds 2 cups of vegetables (carrots, leeks and anything you like) 1 tomato chopped 1 onion chopped 3 green chillies A handful of curry leaves Salt and pepper to taste 1 tablespoon tomatoe paste (optional) A pinch of turmeric 1/2 cup thick coconut milk Method Temper onions and curry leaves Add clean and washed meat  Stir in the freekah and raw rice with the fennel seeds and garlic In a minute add the vegetables Season with salt and pepper Pour some water and the coconut milk Add the cinnamon, tomato paste and turmeric Close and cook in a pressure cooker upto 4 or 5 whistles.

Freekah porridge
1/2 a cup freekah
1/2 cup white raw rice
1 cup meat (chicken or mutton)
6 garlic cloves
1 stick cinnamon
2 teaspoon fennel seeds
2 cups of vegetables (carrots, leeks and anything you like)
1 tomato chopped
1 onion chopped
3 green chillies
A handful of curry leaves
Salt and pepper to taste
1 tablespoon tomatoe paste (optional)
A pinch of turmeric
1/2 cup thick coconut milk
Method
Temper onions and curry leaves
Add clean and washed meat
Stir in the freekah and raw rice with the fennel seeds and garlic
In a minute add the vegetables
Season with salt and pepper
Pour some water and the coconut milk
Add the cinnamon, tomato paste and turmeric
Close and cook in a pressure cooker upto 4 or 5 whistles

Once the porridge is cooked blend a bit using a hand mixer and serve warm.