Goan crab cakes

Ingredients
Coconut oil for frying
1 cup crab meat
1/2 cup finely chopped onion
1/2 cup grated coconut
1 teaspoon each of chilli and turmeric powders
1 teaspoon garam masala
1 egg
4 teaspoons rice flour 
Salt to taste
1 tablespoon tamarind juice
Rawa for frying
Coriander leaves (optional)

Step 1: Mix all the ingredients together and roll them into small cakes into rawa.

Step 2:  Shallow fry them in coconut oil. Cover the pan with a lid and allow the cakes to cook for around 5 minutes until both sides are done.

Step 3: Serve hot with a sauce of your choice.

P.S. Sheela Kelekar contributed this recipe to the blog. 

The food truck season

Crab wontons 

Spring and summer is the time to enjoy road side food. We had the opportunity to do just this when we attended the Bull Run Food Festival in Northern Virginia.

While we sampled a variety of wines from different wineries in the region, we quickly gravitated towards the food trucks camped on the hill overlooking the festival. The cuisines on offer included Puerto Rican, Greek, Vietnamese, Venezuelan, Cajun, and southern American.

Borinquen's lunch box offered traditional Puerto Rican cuisine. We tried their chicken empanadas and were delighted. They represented a steal at a price of 4 dollars a piece and were, as far as i could tell, authentic.

Arepasone specialized in Venezuelan. We ordered the arepas - grilled crunchy corn patties made of corn and stuffed with chicken salad, shredded cheddar and avacados. At Deliciousdisheva, we tried the crab wontons made in a American Asian fusion style. We washed all of this down with Wildbills olde fashioned soda pop Co., which offered endless refills of root beer, vanilla soda. All are recommended if you are looking for an inexpensive, but flavorful option for your lunch hour meal.