RECIPE OF THE WEEK || CRAB CAKES

Ingredients

    4 pounds crab meat
    1 egg
    1 tablespoon lemon zest
    1/8 teaspoon Old Bay Seasoning TM
    2 tablespoons fresh basil, chopped
    1 cup saltine crackers, crushed
    1 cup mayonnaise
    4 tablespoons vegetable oil
    
    3 egg yolks
    1/8 teaspoon Old Bay Seasoning TM
    3 ounces fresh lime juice
    2 tablespoons chopped fresh cilantro
    salt and pepper to taste
    1 3/4 cups vegetable oil

Directions

    1. In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
    2. Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
    3. In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
    4. For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

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RECIPE OF THE WEEK || BROWNIES

Ingredients

    1 cup sugar
    1 cup chopped nuts of your choice
    2 squares unsweetened Chocolate
    1/2 cup Butter
    1 cup sifted Flour
    2 Large eggs
    1-2 tsp.Vanilla Extract

Method

    Combine chocolate, butter and sugar in the top of a Double-Boiler.
    Cook, stirring constantly, over hot water until the mixture is melted and fully blended. Remove from heat.
    Beat the eggs and then pour in the melted chocolate mixture over the eggs, beating all the time.
    Add flour,vanilla and the Nuts.
    Blend thoroughly.Turn into a buttered 8-inch square pan.
    Bake in a 350 degree oven for 20-25 minutes.Cut into squares while warm.

RECIPE OF THE WEEK || EGG CURRY

  

Ingredients

For Gravy

4 Boiled Eggs
2 nos. medium Onions (chopped)
2 tomatoes (finely diced/chopped) and 3 tsp. of Tomato Puree/ Paste /Sauce
2 cloves Garlic (chopped)
1 ½ tbsp. Ginger (paste)
3 no. Green Chilies chopped (Number can vary according to taste)
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red Chili Powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder
1 ½ cup Water
For Garnishing: One chopped Green Chili and Onion Rings

Directions

Heat Oil in Pan/Skillet on Medium high heat.
Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown. (Adding salt while frying Onions makes it quicker to fry Onions)
When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste and fry for 1 minute.
Add Garam Masala again fry for 1 minute.
Add Tomatoes and Tomato Paste/Puree/Sauce stir it well and fry till the oil leaves from the sides.
Add 2 chopped Green Chilies.
Add Water and let it simmer for 10 mins.(turn heat to Medium Low)
Cut Eggs in Half (vertically) and add to the gravy and stir it slowly so that it gets dipped in gravy.
Cook the Egg Curry for 5 mins. or till very little water is left.
Garnish with 1 chopped Green chilies and Onion rings.
Serve with Paratha’s, Chapati’s or Rice.

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RECIPE OF THE DAY || CRISPY VEGETABLE PAKORAS

Ingredients

    * 1 cup chickpea flour
    * 1/2 teaspoon ground coriander
    * 1 teaspoon salt
    * 1/2 teaspoon ground turmeric
    * 1/2 teaspoon chili powder
    * 1/2 teaspoon garam masala
    * 2 cloves garlic, crushed
    * 3/4 cup water
    * 1 quart oil for deep frying
    * 1/2 head cauliflower florets
    * 2 onions, sliced into rings

Directions

   1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
   2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
   3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
   4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

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RECIPE OF THE DAY || GHEE RICE

Ingredients

    * 1-2 onions
    * 3-4 green chilies
    * Cumin seeds little
    * 3 to 4 whole nut mugs
    * 1 small clove garlic mashed nicely
    * 1/2 inch piece ginger mashed or cut nicely
    * Cashew pieces little.
    * 3 tbsp butter or oli
    * 1 cup basmati rice

Method

    * Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic ginger, cashew till onion turns little brown.
    * Wash rice and fry for a minute or so along with other and add 2 cup water to it and cook till done Add salt and lemon .
    * When all is done add cilantro .

Serve raita with this.

RECIPE OF THE DAY || APPLE RAITA

Ingredients

    * 1 apple
    * 3 cups fresh curd
    * 1 tsp sugar
    * 1 tsp black pepper powder
    * Salt to taste

Method

    * Peel and cut the apple in small pieces.
    * Beat curd till smooth.
    * Add apple in curd. Then add sugar, pepper and salt, in this mixture of apple and curd.
    * Mix well and chill an hour before serving.

RECIPE OF THE DAY || FRESH STRAWBERRY JUICE

Ingredients:

Fresh Whole Strawberries: 2 cups
Sugar: 1-2 tbsp
Vanilla Sugar: 1 tbsp (or replace it with sugar and vanilla extract)
Water: 1 cup, cold (or replace with sparkling water)
Lemon Juice: 1 tbsp (freshly squeezed)


Directions:

1. Cut strawberries into thin slices. Sprinkle over with 1 tbsp sugar and 1 tbsp vanilla sugar.

2. Leave in the fridge for two hours until the juice starts to come out.

3. Process the strawberries with cold water and lemon juice in a blender.

4. Taste the blend and add more sugar if required.

5. Strain the juice and serve chilled.