Food4U Restaurant

18/09/2022

02/06/2016

We are introducing Pazhankanji to you soon....Check this same for further updates.....

02/06/2016

DID YOU KNOW?

- Pazhankanji has rare B6 & B12 vitamins, which are not otherwise easily available in other food supplements. This is the richest source of vitamin B12 for vegans.
- The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micronutrients and minerals such as iron, potassium and calcium by several-thousand percentage points.
- After fermenting 100 grams of rice for 12 hours, the availability of iron changes from 3.4 mg to 73.91 mg—an increase of 2073%.
- This rice generates and harbors trillions of beneficial bacteria that help digestion and has many disease fighting and immunity developing agents.
- The bacteria that grow in the intestines because of consuming this rice, safeguards the internal organs and keeps them fit and ready.
- Consuming this rice helps quicker digestion and wards off ageing, bone-related ailments and muscular pains.
- Brown rice is the best for making pazhankanji as its nutrients are retained intact.
- Consuming pazhankanji removes the body’s craving for tea or coffee.

02/06/2016

KARIMEEN FRY
Karimeen fry / Pearl spot fry is a famous traditional fish fry of Kerala.The secret to a perfect fish fry recipe is the spice combinations used to marinate, the fresh fish and shallow fried to perfection. In this recipe, the freshly ground special masala applied for marinating gives the authentic taste. Also this makes a tasty dish, to prepare on special occasion.
Ingredients:
· karimeen /pearl- spot - 2 pieces
· Small Onion - 2 to 3
· Ginger - small piece · Garlic - 2 or 3
· Pepper corns - ½ tsp
· Fennel seeds - ¼ tsp
· Salt to tase
To Marinate:
· Turmeric pwd - ¼ tsp
· Red chilly pwd - ½ tsp
· Lemon juice - 1 tsp
· Salt to taste.
· Oil to fry
Method:
1. Make a coarse paste of onion, garlic, ginger, pepper and fennel seeds, without adding water.
2. Clean and wash the fish well and drain water completely. Make shallow cut marks about 1 inch apart on both sides of large pieces to make sure the marinade seeps through.
3. Marinate the fish with turmeric pwd, red chillypd, salt and lemon juice.
4. Leave it for about 30 minutes for marination.
5. Then apply the masala paste prepared in step 1 and marinate for 10 more minutes.
6. In a non-stick pan put the masala coated fish pieces and drizzle oil to sides.
7. Use low flame initially to cook .
8. Fry the fish on both sides till it turns golden brown and crispy from outside.
9. Delicious & tasty Pearl spot/karimeen fry is ready. Serve hot...
Note:
You can either deep fry( 10 minutes) or shallow fry(20-25 minutes) it as per your choice
Add curry leaves while frying

02/06/2016

PRAWNS MASALA
Preparation time - 45mins
1.Clean 1/2 kg of prawns. Marinate the prawns with pepper powder (1tsp), turmeric powder (1/4 tsp) , ginger and garlic paste (1tsp) and salt as per taste. Keep aside for half an hour.
2. Shallow fry the marinated prawns in oil. Do not over fry for long time. Prawns take very less time to be cooked.keep aside the fried prawns.
3. You will be left with little oil after frying prawns, in the same oil fry sliced onions (2 medium sized), few curry leaves, sliced green chillies (2), garlic sliced (3-4 pods). Fry well till soft and golden in colour. Add sliced tomato (1). Fry for another 3 mins. Add masalas like chilli powder(1/2 tsp), turmeric pd (a pinch), coriander powder (1tsp). Pour little water (1/2 teacup). Add the fried prawns and closed lid and cook for 5-7 mins in sim fire.
4. Garnish with curry leaves. Makes a good side dish to rotis and rice.

02/06/2016

Crab Roast
Boil the crab in turmeric water first before cleaning it as it removes any toxins present in the crab.
Preparation time : 15 mts
Cooking time : 15 + 15
Serves : 4
Ingredients :
•1 kg mud crab
•1 cup small shallots (or 2 medium size onions sliced)
•5 cloves of garlic sliced
•1' ginger sliced
•2 stems of curry leaves
•1 chopped tomato
•3 table spoon coconut oil
•1/4 cup fresh coconut pieces (optional)

Dry powdered spices :
•1 tsp chilli powder
•1 1/2 tsp coriander powder
•1/4 tsp turmeric powder
•few seeds of fenugreek (this ingredient actually combines all other spices together)
•1/2 tsp garam masala
•1/4 tsp of black pepper
•1/2 + 1/2 tsp of salt (you’ll really be using only 1/2 tsp of salt)

Method :
•Boil water in a large vessel which is sufficient to hold the crabs.
•Wash the whole crab under running water and tear off some of the claws if needed, so that it will fit inside the boiling water comfortably.
• Add 1/2 tsp of turmeric powder and 1/2 tsp of salt.
•Cook the crab for 10 min.
•Once the crab is cooked drain the water and clean the crab removing the gills and any dirt inside.
•Chop it to desired pieces and set aside.
•Heat a thick bottom pan or kadai add coconut oil.
•Saute the garlic and ginger for 2 min.
•Add the small shallots and curry leaves and a pinch of salt. Cook the onions till they are soft.
•When the onions are cooked add in the dry spices and cook in low fire till it looses its raw smell and changes to a deep colour.
•Add in the chopped tomatoes and coconut pieces along with the crab.
•Sprinkle some water and keep on stirring slowly till all the spices are well coated in the crab.
•Cover and cook in low fire for another 5 mts.
•Since the crab is already cooked it needs only the finishing touches.
•After 5 min switch off the fire and try not to open the lid for another 10 min.