Cuban Malanga Fritters (Colocasia Fritters)

Recipe from tasteofcuba.com by Pedro Hernandez. The malanga or taro root in Cuba is nothing but our colocasia (சேப்பங்கிழங்கு)

Serves 2

Ingredients

• 150 grams colocasia
• 1/2 egg, beaten well
• 1 clove of garlic, finely chopped (minced)
• 1/2 tsp parsley
• Salt to taste
• 1/2 tsp vinegar

Preparation

• Wash and peel colocasia and grate it. Mix the rest of the ingredients into the grated colocasia.
• Heat oil to 375 degrees F (oil should sizzle when batter is dropped in) and drop in by tablespoonful. Fry till golden brown, drain on paper towels and serve hot.

Frituras de Maiz Tierno (Cuban Corn Fritters)

Recipe from tasteofcuba.com courtesy Sonia Martinez from Cocina Cubana Club.

Serves 4 

Ingredients

• 1 cup fresh corn kernels, ground to a pulp
• 1 egg, well beaten
• 1/2 tsp aniseed, ground or pounded with mortar and pestle
• 5 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp vinegar (added so the fritters do not absorb as much oil)
• Oil for frying

Preparation

• Mix all the ingredients. If too liquid, add a small amount of all-purpose flour (I used about 3 tbsp) and mix well. Drop in hot (375° F) oil a tablespoonful at a time and fry till golden brown. Dry on paper towels and serve hot.

French Fries

I found the perfect MacDonald French Fries recipe on Nicko's Kitchen. Purely vegetarian!

Serves 3

Ingredients

• 500 grams potatoes
• 2 tbsp powdered sugar
• 1 tbsp corn syrup (recipe below)
• Oil
• Salt to taste

Corn Syrup

Yield 1 cup

Ingredients

• 1 cup white sugar  
• 3/8 cup water
• 1/4 tsp cream of tartar (You can substitute with ¾ tsp lemon juice or vinegar)
• 1 pinch salt

Preparation

• Combine all ingredients in a large saucepan. Bring to a boil, stirring constantly. Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan. Uncover and simmer, stirring often, until it reaches the soft ball stage, about 25 minutes. Cool and store in a covered container at room temperature.
• Syrup should keep for about 2 months.

Preparation

• Peel and cut potatoes into 1 cm x 1 cm thick matchsticks.
• Put it in a bowl of ice cold water for 5 minutes to remove the excess starch.
• In another bowl, pour boiling water. Add powdered sugar and corn syrup. Remove the potatoes from the cold water bowl and put it in this bowl for 10 minutes. 
• Remove and dry on paper towels on a plate. Leave the plate in the freezer for 20 minutes.
• Heat oil to 375 degrees F. Put the potatoes in a big steel basket (I used a big steel strainer) and place it in the hot oil for 2 minutes. 
• Remove and drain on paper towels. Allow to cool for about 5 minutes.
• Heat oil to 375 degrees F again. Put the potatoes back in the strainer and into the hot oil for about 4 to 5 minutes or till golden brown.
• Remove and drain on paper towels. Sprinkle salt and serve.

Shrimp Cargot

I was browsing through the internet for shrimp appetizers when I found this quick, simple and straightforward recipe on allrecipes.com

Ingredients

• 1/4 cup butter
• 4 cloves garlic, minced
• 20 large shrimp, pealed and deveined (about 50/kilo count)
• 20 large mushrooms, stems removed
• 4 tbsp shredded mozzarella cheese

Preparation

• Preheat oven to 165 degrees.
• Heat butter & garlic in a skillet in medium heat until butter begins to bubble. Stir in the shrimp & cook until they turn pink, about 3 minutes. 
• Place one shrimp into each mushroom cap & place into a small baking dish. Spoon the garlic butter into the mushroom caps and top each with mozzarella cheese.
• bake in the preheated oven until mushrooms are tender & the cheese is golden & bubbly about 20 to 25 minutes.

Fish Cake

Recipe tweaked from: http://nasilemaklover.blogspot.in/2010/04/fish-cake-and-fish-balls-noodle-soup.html

Ingredients

• 500 grams king fish (seer fish) (or any fish of choice)
• Sesame oil for pan frying
• Vegetables of choice 

Preparation

• Remove flesh from king fish slices.
• Scrape flesh from skin and discard skin.
• Place all the fish meat on a chopping board and chop for 10 minutes.
• The fish will become slightly sticky as you chop. Add salt and pepper to taste and continue to chop for another 10 minutes. The fish meat will now become a fish paste.
• Wet your hands slightly with water and roll the fish paste into flat elongate size.
• Steam for 10 minutes in boiling water, drain and pan fry in hot sesame oil.
• Allow to cool and cut into thin slices.
• Serve with raw vegetables of choice!

Chemmeen Undaputtu (Prawn stuffed Rice Dumplings)

Recipe from: http://feminavaz.blogspot.in/2013/07/chemmeen-undaputtu-prawns-stuffed.html

Ingredients

For Undaputtu:

• 1 cup rice powder 
• 1 cup water 
• Salt - to taste
• Shredded Coconut

For Prawn Masala:

• 10 medium sized prawn (about 50 count per kilo)
• 3 onions, chopped
• 2 green chilli, diced
• 1 tsp ginger garlic paste 
• Curry leaves
• 3/4 tsp chilli powder ( add less or more as per your taste)
• 1/4 tsp turmeric powder 
• 1/2 tsp garam masala 
  

Preparation:

• Heat oil in a pan. Saute onion till golden brown. Add ginger garlic paste, curry leaves, green chilli and salt. Saute well.
• Add chilli powder, turmeric and garam masala. Saute over low flame.
• Add prawn and mix well. Add 2 tbsp water and saute till prawn cooks, about 2 minutes. Set aside.
• Boil water with salt. Add the rice flour and stir well. Remove from flame and knead to form a soft dough.
• Roll into small and smooth balls. 
• Flatten each ball, fill with 1 tsp prawn masala.
• Pull the edges and roll back into a neat ball.
• Roll each ball in shredded coconut.
• Steam for 10 to 15 minutes or until done. 
• Serve hot.

Chicken Momos

Ingredients:

For the dough:

• 120 grams all purpose flour (maida)
• 1/4 tsp baking powder
• 1/2 tsp salt for kneading flour

For the Chicken filling:

• 1 cup chicken mince
• 1/2 cup onions, finely chopped
• 1/4 tsp black pepper
• 1 tbsp oil
• 1 tbsp garlic and ginger, finely chopped
• 1/2 tsp soya sauce
• 1/4 tsp vinegar
• salt to taste

Preparation

• Grind all ingredients for chicken filling lightly and keep aside.
• Knead the flour, baking powder and salt together into a firm dough. Cover and keep aside.
• Roll the dough into 4 - 5" rounds.
• Place the filling in the centre of each round. Bring the edges together and twist to seal it.
• Steam for 10 min and serve hot with chilly sauce.