How To Prepare Kerala Crab Cakes and Chicken Chettinad?

South Indians living in Jersey City wishing to eat flavorsome non-veg South Indian delicacies like Hyderabadi lamb chop, biryani, and chili fried lamb can plan to eat these as main course meals and order side dishes like paneer chili, vegetable momos, and hara bhara kabab to complete their meal and enhance their eating experience. 

In Edison NJ Best Indian Restaurants can be found near Wood Avenue and Oak Tree Road. Some of these eateries offer kerbside pickup, wheelchair-accessible seating, and a free parking lot. Inside the eatery, you can expect healthy options, organic dishes, solo dining, and an LGBTQ+ friendly crowd.

Kerala Crab Cakes and Chicken Chettinad

Kerala crab cakes and chicken Chettinad are special South Indian delicacies well-liked for their flavourful taste. 

1. Kerala Crab Cakes 

To prepare Kerala crab cakes, all you need is fresh crab meat, suitable spices, and other essential ingredients.

The directions for preparing Kerala crab cakes are as under- 

Directions

• ​Stir all the ingredients – 1/2 cup flour, 1/2 cup mayonnaise, 8 serrano chilies, minced, 1 cup chopped chives, 1 cup shredded unsweetened coconut, 1/2 cup shredded carrot, 1/2 cup finely diced celery, 2 teaspoons green mango powder or amchoor (optional), 1 cup sweet corn, fresh, canned, or frozen, drained, 2 large eggs, beaten

1 1/2 teaspoons salt, 5 cups fresh mint leaves, 2 serrano or Thai chili, 1/4 cup fresh-squeezed lemon juice, and 1 teaspoon sugar in a mixing bowl except for the milk, oil, and chutney. Add the milk a bit at a time; you may require a bit more or less than ½ cup to make the ingredients into a dense, cohesive mixture. In the refrigerator, keep the cohesive mixture for half an hour.

• Prepare patties 3 inches in diameter and about 1 inch dense. Cover with extra bread crumbs.
• Fill a deep skillet with ½ inch of oil and place it over low heat. Once the oil is warm and simmering (test for readiness by dropping a loose kernel of corn into it- if the oil is warm and little bubbles create around the kernel, the oil is prepared), gently saute the patties, turning them over to brown on every side. Do not crowd the pan, and utilize 2 spatulas to turn. Prepare for about 4-5 minutes on every side.

• Lay the sauteed patties on some paper towels to soak up additional oil. Sprinkle it with salt. With tomato sauce, imli, and pudina chutney, serve these lip-smacking patties.
• To prepare the mint chutney: Amalgamate all the ingredients in a food processor. Two to four tablespoons of water can be added to help combine the ingredients if required. Pack the sauce in a jar, cover it with its lid, and preserve it in the fridge, where it will keep for 2-3 days.

2. Chicken Chettinad

Luscious, tender chicken pieces in a spicy masala. Chicken Chettinad is a warm chicken curry from Southern India. It is just as simple to prepare at home.

Directions-

• Start by marinating the chicken. In a big bowl, take the curry-cut chicken pieces. Add in turmeric powder, salt, and lemon juice. Blend well and keep aside to marinate for about 30 minutes.
• In the meantime, cook the Chettinad masala. Keep 1 tbsp of sesame oil in a metal container. Add in the cumin seeds, cilantro seeds, and fennel seeds. Mix.
• Add in the cloves, peppercorns, black cardamom, green cardamoms, and star anise. Mix well.
• Add the mace, cinnamon, stone flower, and bay leaves. Fry until they break, keeping the flame medium.
• Add in whole red chilies with the stems removed. Fry for a minute and after that put it in a different container and let its temperature come down.
• In the same pan, roast the minced coconut until it browns. Remove on a plate and keep on one side to cool.
• When cooled, move the coconut and masalas into a grinder jar. Add in ginger, garlic fenugreek seeds, and tamarind paste. Add a bit of water. Mix into a smooth paste and keep aside.
• Warm 2 tbsp of sesame oil in a pan. Add in grated onions and 3 sprigs of curry leaves. Fry until the onions are browned.
• Add in the marinated chicken and fry until it is seared.
• Add in the Chettinad masala paste, and water and mix well. Cover it with a lid and let it boil gently until the chicken pieces are prepared.
• Check the salt and add more if needed. Gravy can be adjusted as per your flavor.
• The Chicken Chettinad is prepared to serve. Garnish with sauteed curry leaves.

Adhering to the steps mentioned in both dishes you can plan to cook these. The other South Indian food dishes you can think of having in eateries serving South Indian Food in Jersey City are mutton sukka, Goat Dum biryani, and shrimp biryani.

Summary

Kerala crab cakes and chicken Chettinad are two popular south indian dishes served in restaurants offering South Indian Food in Jersey City. With their recipes in the blog, you can cook both dishes easily.