Fish Cutlet

Cutlets always brings lots of precious memories from my mom's kitchen.Here is the never failing , always delicious cutlet recipe.Canned fish can be used here.But keep in mind short cuts may not always be the best cut , particularly in this one .

INGREDIENTS

2 cups fresh fish boiled and crumbled
1 cup potato boiled and smashed
1 medium onion diced
3 green chillies chopped
1/2 inch piece of ginger minced
1 tsp pepper powder
1/2 tsp garam masala
juice of half lime
1 cup finely chopped cilantro
2 eggs
Bread crumbs as required
salt to taste
3 tbsp oil
few curry leaves
oil for frying



DIRECTIONS

Add some salt and pepper while boiling the fish.

Heat the 3 tbsp oil in a pan and saute the onion , green chillies ,ginger and curry leaves.When it is well fried add the pepper powder and garam masala.Then add the fish and stir gently .Add lime juice and chopped cilantro. Once the mixture is heated well , remove the fish from fire and let it cool down.

Then add the potato and one egg.Mix well and add more seasonings if required. Shape into patties.

Heat the oil for frying . Beat the egg in a bowl. Dip each cutlet in the beaten egg and then roll in the bread crumbs.Fry till golden brown on medium heat.

Prawns(Shrimp)in Coconut Gravy

A delicious Kerala style preperation of prawn.Medium or Small sized prawns work well for this recipe.This recipe is also called Prawn Pappas when the gound coconut is replaced by coconut milk.Prawn or Shrimp(as Americans refer to it) is a good nutrient-rich , low calorie seafood which is also low in mercury levels. So include more in your diet and enjoy this recipe with rice.

2 tbsp coconut oil
1/2 tsp mustard
1/2 tsp fenugreek seeds
4 green chillies slit
1 small onion thinly sliced
1 large clove of garlic minced
1 inch piece ginger minced
1 sprig curry leaves
1 1/2 tbsp coriander power
1/2 tsp mild chilli powder
1/2 tsp turmeric power
1/2 lb shrimp cleaned
2-3 pieces kokum or fish tamarind
1/2 cup shredded coconut

salt to taste

1. Soak coriander and chilli powder in a little water.



2. Soak the fish tamarind in 1/2 cup warm water.



3. Heat oil in a pan and splutter mustard and fenugreek seeds.Then add the green chillies and stir for a few seconds.



4. Then add onions , garlic ,ginger and curry leaves. Saute till onions are browned. Then add the turmeric and the soaked masala.



5. Saute the masala well till oil sperates ,3-4 minutes on low fire.



6. When the masala is well sauted , add the fish tamarind with the water and let it boil. Then add the shrimp and salt.Cover and cook tillshrimp is well cooked.



7. Grind the coconut into a very smooth paste and add to the curry .Bring to a boil and shut off the flame immediately.

NOTES :

*Use kokum and chillies according to taste.

Kerala Plum Cake

Happy new year to everyone .One of my new year resolutions is to update the blog more often than 2008 :)Here is the Plum cake from Christmas menu .Thanks again to Renmom , for this wonderful recipe which definetly goes head to head with the ones from Kerala bakeries.Cake is decorated using Royal Icing flowers.

INGREDIENTS
3 1/2 cups Dried fruits and nuts
(1 cup raisins , 1 cup dates
1/2 cup cherrys ,1/2 cup cashew nuts
1/2 cup tuttifrutti)
1/2 cup brandy or rum
3 cups orange juice
3 cups all purpose flour
2 tsp baking powder
2 cups sugar
6 eggs ( separate)
1.5 cups butter
1 cup caramel syrup
1 tsp sha jeera
1/2 tsp clove powder
1/2 tsp cinnamon
1/4 tsp nutmeg power
2 tsp vanilla essence



DIRECTIONS

1. You can use raisins , dates , nuts , Tutti frutti , preserved orange peel , lemon peel etc.


2. Soak fruits and nuts in rum and orange juice for 2-3 days.


3. For making one cup caramel syrup, heat a saucepan with 1 cup of sugar.Keep stirring until sugar is browned and then add one cup water.Stir and keep it aside.


4. Preheat oven to 350 degree F.


5. Grease an 11 by 15 pan which is at least 2 inch deep.


6. Cream butter and sugar.Then add egg yolks one at a time and mix well.Then add vanilla essence,spice powders and caramel.


7. Slowly add flour and mix until the flour is incorporated.


8. Beat egg whites to soft peaks in a separate bowl and gently fold that into the batter.


9. Finally add drained fruits and nuts


10. Bake for about 50-60 minutes or until a toothpick inserted comes out clean.

Lessons Learned:
[1]Measure the fruits and nuts before soaking .Too much fruit can make a sticky or crumbly cake
[2]For best results chop the fruits using a knife .Using food processors can add more liquid to the recipe.
[3]For an authentic look ,add some brown food coloring.
[4]This cake stores well.So can be made days before .Can be stored at room temperature too.
[5]Recipe calls for 2 cups of sugar which results in a sweet cake .If you prefer , cut sugar to 1.5 cups .
[6]You can add 1/2tsp ginger power to the cake for some extra spice.