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Four Beautiful Towns of France & Germany----a photo essay

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Four Lovely neighbours of Heidelberg Four lovely neighbours of Heidelberg A pictorial journey   Wyssembourg, France Wyssembourg is a small town in France. It is on the border with Germany and not far from Heidelberg, Germany's university town. We had taken a train that touched Mannheim and Landau on the way. When the train pulled up at Wyssembourg station, an almost empty platform soaked by drizzles preceding our arrival greeted us. An absolute beauty! Right from there it was a comfortable saunter through a picturesque, pretty, clean and graceful little town. I was so awed that even this potpourri of adjectives is not enough to describe the photogenic French town. A little river Lauter flows through the town. It is so small and so narrow that on first view it gives an impression of a narrow canal flowing through the town. Not far from its larger counterpart Strasbourg, this cute town is rich in history. Born in the seventh century, the town grew up around ...
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Great Tastes - Pineapple Crab

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From Ruby's Kitchen



Crab in Pineapple



Crab in pineapple served with corn pulao, salad and chutney

Recipe & Method of Preparation

Ingredients for Crab (dressed) -500 g

  • Onion Paste -  2 tbsp
  • Garlic paste - 1 tbsp
  • Ginger Paste - 1 tbsp
  • Green Chilli paste(deseeded) 6 pcs
  • Tomato paste ( deseeded ) 3 tbsp
  • Coriander 1 tsp, Cumin 1/2 tsp, Fennel 1 tsp, cloves 1 tsp, black pepper 1 tsp, sesame seed 1 tsp. (All spices to be dry roasted and powdered)
  • Grated coconut 4 tbsp ( ground to powder form ), Basil leaves 2  tbsp



             Cooking method

  • Crabs to be thoroughly washed and then mixed with turmeric and salt.
  • Sauté the onions and garlic ginger paste using 2 tbsp oil in a kadai till the onions turn light brown.
  • Next, place the crabs in for frying. After about 5 min pour the dry roasted masala and coconut tomato paste. Keep frying till it dries. Add salt to taste. This process should be carried out in low flame.

Meanwhile, slit the pineapple lengthwise and scoop out the pineapple flesh. It takes the shape of a boat. Keep aside the boat. 

Next, pour the scooped pineapple flesh and chopped basil into the Kadai and let it simmer for 5 minutes. Then turn off the gas and let it settle for 5 minutes.

Place the cooked items in the pineapple boat and serve with corn pulao or plain rice.


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