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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 pineap...
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Italy's Floating City

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Vienna to Venice On the last day of our stay at Vienna, we had moved to an apartment closer to Wien Meidling Railway station. This was because we had to catch a train for Venice, early the next morning. The beauty of the ‘La Petit’ apartment was that our window opened out to the rail station, a tram terminus, metro, and a bus stop. After breakfast and a little shopping at the supermarket next to the metro station, we rode a tram to Karlsplatz. From there we walked down towards the famous Kunsthistorishes Museum (Art History Museum). In short – Kuntz Museum. A refreshingly pleasant walk in this beautiful European city with the mesmerizing sight of imposing buildings on both sides of the road glistening under the clear daylight. Built in 1891, near the Imperial Palace, the imposing façade of the museum is a treat to watch. The museum houses extensive collections of the Imperial Family ranging from Artworks of Middle Ages, the Renaissance, and the Baroque era....
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India Santiniketan
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