Delicious non-veg recipes
December 9, 2008
Hey all you non-vegetarian lovers, here is the easiest and tastiest recipe for cooking cabs. This recipe retains the flavor of the crabmeat while complementing it with a generous dose of garlic. Believe it or not, it is a kind of paisa vasool recipe for every person – so just go through it once and surely try in your kitchen. I am really sure that everyone in your family would love it!
Butter garlic crabs
Ingredients:
4-5 mediums sized crabs, 2 tbsp butter, 30 coarsely crushed garlic cloves, salt and pepper to taste
Method:
Make sure the crabs are live when you buy them. Clean and rack the shells and just blanch in salted, boiling water. Remember that over –boiling them will make the crabmeat tough, so maintain the temperature. The shells should magically transom at a flaming orange. Drain and set aside.
In a wok, heat the butter and add the crushed garlic till it turns golden brown. Add salt and a generous dose of pepper. Add the crabs and toss around so that the garlic and butter gets in through the cracked shells.
Serve in a large platter and feel free to use your hands and teeth to get to the meat. And garlic!
Hilsa fish in mustard
Ingredients:
¾ kg hilsa fish cut into 1 cm thick slices, 1 ½ tsp salt, ¾ tsp turmeric powder, 2 tbsp mustard seeds, 6 green chillies-3 whole and 3 slit, ½ cup +2 tbsp water, 2 tsp curd, and 4 tbsp mustard oil
Method:
Rub fish with salt and turmeric powder.
Grind together mustard seeds and whole chilies to make a paste adding 2 tsp water little by little from time to time. Blend curd with ground paste and mix with fish.
Heat 3 tbsp oil in a cooker for about 3 minutes. Add fish with mustard paste, slit chilies, remaining water and oil.
Close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat. Release pressure with slight lifting of vent weight.
Open cooker. Serve hot.
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