INGREDIENTS:-
Crabs - 4 medium sized
Tamarind - 1 lemon sized ball
Oil - 4 tablespoon
Onions - 3 medium sliced
Ginger - 1" piece finely chopped
Garlic - 16 flakes finely chopped
Coconut - 1 1/2 cups
Mustard seeds - 1/2 teaspoon
Curry leaves - 7
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Red chilly powder - 1 teaspoon
Fresh coriander leaves - a few springs
METHOD OF PREPARATION:-
- Clean crabs and wash thoroughly. Detach and crack the claws.
- Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
- Heat one tablespoon of oil in a pan and fry sliced onions, ginger, garlic and scrapped coconut till light brown in colour.
- Remove from the heat and cool. Add a little water and grind into a thick paste.
- Heat the remaining oil in a pan. Add mustard seeds. When they start to crackle, add curry leaves. Immediately add ground masala paste and cook on medium heat for half a minute, stirring continuously.
- Add turmeric powder, garam masala powder, red chilly powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.
- Cook further on medium heat for 10 minutes, stirring occasionally or till the gravy becomes a little thick.
- Serve hot garnished with coriander leaves.
- Goes well with steamed white rice and dosa.
INGREDIENTS:-
Wheat flour - 3 cups
Spinach - 1 1/2 cups washed and finely chopped
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Ajwain ( carom seeds ) - 3/4 teaspoon
Salt - as per taste
Water - as required
METHOD OF PREPARATION:-
- Put the flour in a mixing bowl and add spinach, turmeric powder, red chilly powder, garam masala powder, carom seeds and salt.
- Mix well adding just enough water to make a firm dough of rolling consistency. Knead till the dough is smooth and elastic. Cover and keep aside for at least 1/2 an hour for the dough to become soft and stretchy.
- Divide the dough into balls, roll out each ball into a circle and smear with oil. Fold in half again to form a triangle. Roll out once more to make a triangular paratha.
- Put the paratha on a heated griddle, cook one side and turn over. Dribble a little oil from the sides and some on the top. Turn and cook on medium heat, till crisp and golden brown.
INGREDIENTS:-
Wheat flour - 2 cups
Fenugreek leaves ( methi ) - 1 cup chopped
Onions - 1 very finely chopped
Salt - as per taste
Green chillies - 2 finely chopped
Hot water - to knead the flour
Ghee or oil - to fry the roti
METHOD OF PREPARATION:-
- Sieve the flour.
- Wash and remove the stems and chop the methi leaves.
- Mix the chopped leaves in the flour, add salt, chopped onions and green chillies.
- Just before making the rotis, knead the flour with hot water to a smooth dough.
- Put 1 ball of the kneaded dough and carefully roll to a slightly thick roti.
- Heat the griddle. Put the roti on the hot tawa and cook on both the sides, and fry the roti on low flame.
INGREDIENTS:-
Baby potatoes - 200 gms
Fenugreek leaves ( methi leaves ) - 1 large bunch
Oil - 4 tablespoon
Garlic - 4 flakes crushed
Garam masala powder - 1/2 teaspoon
Dry mango powder - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - as per taste
METHOD OF PREPARATION:-
- Remove the hard stem of fenugreek and chop the leaves finely. Rub 1 teaspoon salt on them and keep aside for 15 minutes.
- Wash and scrub the small potatoes. Do not peel.
- Wash fenugreek leaves in several changes of water. Strain. Squeeze well to remove excess water.
- Heat oil. Add garlic. When it changes colour, add potatoes. Stir for 5 minutes. Add fenugreek leaves. Mix.
- Add turmeric powder, salt, dry mango powder, garam masala powder and red chilli powder. Mix well. Cook covered for 12 minutes till potatoes get cooked.
- Uncover and stir fry for 10 minutes till fenugreek leaves become tender.
INGREDIENTS:-
Prawns - 500 gms
Oil - 4 tablespoon
Cornstarch - 2 teaspoon
For red paste:
Red chillies - 3 seeded and soaked in a little water for 15 minutes
Onion - 1 chopped
Garlic - 1 1/2 tablespoon chopped
Ginger - 1 tablespoon chopped
Peppercorns - 15
Coriander seeds - 2 teaspoon
Cumin seeds - 2 teaspoon
Lemon juice - 2 teaspoon
Salt - as per taste
Vinegar - 1 1/4 teaspoon
METHOD OF PREPARATION:-
- Wash the prawns and pat them dry. Add oil and mix well.
- For the red paste, soak the red chillies in hot water for 15 minutes.
- Drain the soaked chillies and put the in a grinder. Add all the other ingredients and using little water grind to a paste.
- Remove the paste to a large bowl. To the paste add cornstarch.
- Add the prawns to the bowl and mix well coating them well. Cover and leave to marinate for 1 hour.
- Deep fry the prawns in oil for 4 minutes or till they turn brown in colour.
INGREDIENTS:-
Large prawns - 500 gms
Honey - 1 1/2 tablespoon
Salt - as per taste
Pepper powder - 1 teaspoon
Soya sauce - 1 teaspoon
Ginger - 1 teaspoon roughly crushed
Garlic - 1 teaspoon roughly crushed
Green chillies - 2 roughly crushed
METHOD OF PREPARATION:-
- Mix all the ingredients and marinate prawns for 2 hours.
- Grease the oven grill/tawa. Preheat oven to low medium heat. Cook the prawns on the greased grill for 10 - 12 minutes or till done.
INGREDIENTS:-
Mushrooms - 250 gms
Boiled or frozen peas - 1 cup
Kasoori methi - 4 tablespoon
Ginger garlic paste - 1 teaspoon
Pepper powder - a pinch
Butter - 1 tablespoon
Oil - 3 tablespoon
Onions - 2 ground to a paste
Fresh cream ( malai ) - 1/2 cup
Salt - as per taste
Red chilly powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Amchoor ( dry mango ) powder - a pinch
Milk - 1/2 cup
For grinding:
Cinnamon - 1/2 stick
Cardamom seeds - 2
Cloves - 3
Pepper corns - 4
Roasted gram dal - 2 tablespoon
Cashew nut - 5
METHOD OF PREPARATION:-
- Trim the stems of mushroom. Heat 1 tablespoon butter in a kadai and add the mushrooms. Stir fry on high flame till dry and brown. Add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and a pinch of black pepper. Stir for a minute more and remove from fire. Keep aside.
- Grind together the grinding ingredients to a powder in a mixer.
- Heat 3 tablespoon oil and add onion paste and cook on low heat till oil separates.
- Add the freshly ground masala powder. Cook for a few seconds.
- Add kasoori methi and malai, cook on low heat for 2-3 minutes till malai dries.
- Add salt, red chilly powder, garam masala powder and amchoor powder. Stir for 1 minute.
- Add the boiled peas and mushrooms.
- Add 1/2 cup milk to make the gravy thick. Boil for 2-3 minutes and remove from the flame.
