CHILLI CRAB

CHILLI CRAB:

INGREDIENTS:

1. Blue Crabs -2 ( cleaned and washed with turmeric ,legs and claws removed)
2. Shallots -3 (peeled and diced roughly)
3. Tomato Paste(Puree) -1 Spoon ( tinned tomato Paste)
4. Ginger Garlic paste - 1 spoon
5. Red whole Chillies - 4
6. Pepper - 1 Spoon
7. Turmeric - 1/4 spoon
8. Cumin seeds - 1/4 Spoon
9. Garam Masala - 1/2 Spoon
10. Olive oil - 2-3 spoons
11. Salt - to taste

METHOD:

1. Grind Shallots,Chillies,Pepper,Turmeric and cumin seeds into a Paste..
2. Heat the pan, drizzle some olive oil.
3. Add the ground mixture and saute for a minute.
4. Now add the ginger garlic paste.
5. Saute till the raw smell diminishes..
6. Now add 1 spoon Tomato Paste..
7. Add the Crab..Cover and cook till the crabs are done and the gravy thickens..
8. Add the garam masala..before removing the pan from the stove
9. Garnish with chopped Cilantro..
10. Can it be any more easier!!!!!!

I transferred the contents to the Serving Bowl..but still couldn't let go of the gravy sticking to the sides of the pan...i think u know what i did!!!!!!!!!

Yea. threw in some cooked rice in the pan and gave it a quick stir..Sprinkled some salt and Lo i ended up with a yummy CRAB RICE....

Happy blogging, cooking and a Great NEW YEAR....

Fruit Salad

Fruit Salad:

My Mom Used to make this for me, when i was a small Kid..Though i loved the Fruit Salad..I Just couldn't resist the condensed milk and used to sleep walk everynight and finish up the Condensed milk in the refridgerator..So the Condensed milk never made its way to the 2nd Fruit Salad Preparation....And all i would dream of..was...When i was old enough,I would buy tins and tins of condensed Milk and eat them everyday...Heeeeeeee..

INGREDIENTS:

1. Mango - Medium (Ripe ) Cubed
2. Banana - 1 (Ripe)Sliced
3. Grapes - a Bunch (Seedless)
4. Cantaloupe - 2 Slices (Diced)
5. WaterMelon - 2 slices (Diced)
6. Apple - 1 Small (Diced)
7. Pineapple - 2 slices (Diced)
8. Whatever Fruit u can get hold of.....
9. Ice cream - Any Flavour..Although i prefer Vanilla or ButterPecan.
10. Sugar - 2 Spoons
11. Extract - Vanila or Pineapple Extract.
12. Condensed Milk - 1/4 Cup.
13. Dried Fruits & Nuts - Roasted Almonds,Cashews,Pecans,Raisins,Pineapple,Papaya and dried Cranberries.

METHOD:

1. Dice all the fruits evenly..
2. Mix them all in a wide mouthed Bowl, with Condensed Milk , Sugar and Vanila Extract.
3. Cover and refridgrate.
4. When Serving, In a Icecream Bowl,Add 1-2 Scoops of icecream, Now top the icecream with the Fruit Mixture...
5. If u r a Dry fruits fan,, Just throw in some Raisins, Roasted Almonds,Pecans,Cashews and also Dried Cranberries,Pineapple,Papaya..
6. Finaly garnish with Mint leaves and serve..

CHETTINAD KARA KOLUKATTAI

CHETTINAD KARA KOLUKATTAI:

Learnt this Recipe from my Chettinad friend..She makes the best Kara Kolukattai ..I wud say..

When i was in Pennsylvania, she would barge in with a plate of steaming hot Kara Kolukattai..What could be more delicious???

INGREDIENTS:

1. Idlli Rice - 1 Cup
2. Coconut - 1 Handful
3. Red Whole chillies - 2 + 5 (Diced)
4. Onion - 1 Diced (big)
5. Channa Dal - 1 spoon
6. Mustard - for Seasoning
7. Salt - to taste
8. Curry Leaves - 5 Leaves
9. Hing

METHOD:

1. Soak Rice in Water for 3 hrs..
2. Grind Rice, Coconut, 2 Red whole Chillies with salt and Hing
3. In a Non stick pan , heat 2 spoon oil, Add Mustard,channa dal,curry Leaves.
4. Now add the diced Onions.Fry till its Lightly Cooked..
5. Add the Diced Red Chillies.
6. Now pour the batter in.
7. Sprinkle some salt.
8. Keep Stirring the mixture, making sure not to form Lumps.
9. When cooked, allow it to cool and make it in the form of kolukattai (refer pic)
10. Arrange in idli tray and steam cook as u would Idllis.
11. It should take about less than 3-4 mins..
12. Remove from the idlli pan ..Serve and garnish with chopped cilantro..
13. Goes well with Onion Chutney , ellu chutney or even coconut chutney..

Ginger Chutney

Ginger Chutney:

INGREDIENTS:

1. Ginger - 1 inch long (sliced) 3 Nos
2. Coconut - 1 inch long (sliced) 5 Nos
3. Channa Dhal - 2 Table spoons
4. Tamarind - 1/2 inch long
5. Asafoetida
6. salt
7. Red chillies whole - 6
8. curry leaves - 4
9. Cilantro - 2 long stems with leaves
10. water - 1/4 cup

METHOD:

1. Heat 2 spoons oil in a pan..
2. Add the channa dhal.
3. when its golden brown, throw in the ginger and Red chillies.
4. Saute for a while..Then add Coconut..Saute for a min
5. Add the rest of the ingredients.
6. keep sauteing for 2 mins..
7. Now remove from fire and allow it to cool
8. Grind them in a mixer..adding water all along while grinding.(1/4 cup water)
9. Heat 2 spoons oil in a pan..
10. Add Mustard,when it splutters,add some curry leaves.
11. Now add the ground mixture..
12. Cover and cook for a while..
13. When it comes to the consistency..as in the pic.turn off the stove
14. Serve with Idlli or Dosai.

Fried Bittergourd / Pavakai fry

Fried Bittergourd / Pavakai fry

INGREDIENTS:

1. Bittergourd / Pavakai - 3 (sliced as shown in pic)
2. Besan flour - 4 spoons
3. oil - 2 -3 spoons
4. Salt
5. chilli Powder - 1 Spoon
6. Water - as required

METHOD:

1. Mix in everything in a microwave safe bowl..
2. Microwave it for 5 mins..remove and mix well .
3. Microwave again for 5 mins..remove and mix well.
4. Do this till its crispy..just like a fried chip..
5. Enjoy ur Snack or serve with Rice and Dhal

Mini Pizza / Bread Pizza

I learnt this simple , yet a crowd pleasing appetizer from my wonderful friend .Sapna..Though she moved to Virginia..Whenever i make this snack..I can't help thinking about the wonderful Dishes she made..when she lived closeby..

Mini Pizza / Bread Pizza

INGREDIENTS:

1. Bread: 1 Loaf


2. Mushroom,Carrots,Red &Green Bellpepper, red onion,Tomato - 1 cup (Slice them in long thin slices as shown in pic) (Carrots can be grated)


3. Cheese- Cheddar , Monterey Cheese (Grated )
4. Salt and Pepper
5. Tomato Ketch up.

METHOD:

1. Foil up ur tray..
2. Preheat the oven to 350 Deg
3. Butter up the bread slices and top the slices with the sliced vegetables..
4. Cover them up with the shredded cheese..
5. Bake in the oven..till the cheese completly melts and the slices become stiff..
6. Remove from oven and sprinkle with salt and pepper..
7. U can also sprinkle some crushed red peppers..Left out from ur last pizza party..
8. squeeze in some ketch up on top before serving..
9. Enjoy ur snack..

VEGETABLE BIRYANI

INGREDIENTS:

1. Basmati Rice - 1 Cup (Soaked as u start preparing the dish for around 15-30 mins)


2. Onion - 1/2 Medium (diced finely)


3. Tomato puree - 1 Spoon


4. Ginger Garlic paste - 1.5 Spoons.


5. Cream - 1 Spoon


6. Potato - 1 small (skin peeled and diced into bite sized Pieces)


7. Carrot - 1 (Skin peeled and diced into circles..again Bite sized)


8. Peas , corn - 1/4 Cup


9. Cauliflower - Seperate into huge Florets..


10. Mushroom - 2 ( Diced into big chunks)


11. Green chillies - 4 Slit lengthwise


12. Mint Leaves - 1 bunch Diced well


13. Corriander Leaves - Handful ..Diced Finely


14. Veg Stock - 1 glass


15. Water - 1/2 glass ( Proportion for 1 cup rice = 1.5 glass of water)


16. Whole Spices- Patta, Cardamom,Elachi,Javitri,Bay Leaves - 1 Each


17. Chilli Powder - 1 Spoon


18. Corriander Powder - 1 Spoon


19. Turmeric - 1/4 Spoon


20. Salt- to taste


21. Ghee - 1 spoon


22. Oil - 3 Spoons

METHOD:

1. Heat the Pan..add Ghee and Oil..


2. When warm ...addthe whole Spices..make sure its not burnt..


3. Immediatly add the Onion,throw in some salt and saute for a minute..


4. Now add the ginger garlic paste and saute till the raw smell diminishes..


5. Now add the tomato puree..if its not available..just coarsely ground tomatoes just work perfect..


6. Now add the Vegetables..Saute well..Add the green chillies, mint and corriander leaves..Saute well..


7. Throw in all the spices..
   Chilli Powder - 1 Spoon
   Corriander Powder - 1 Spoon
   Turmeric - 1/4 Spoon


8. Mix the vegetables well with the spices..so they can coat them well..


9. Now add the cream..mix well..


10. Throw in the stock..and also 1/2 glass of water..


11. Throw in some salt..


12. Add the rice..


13. Mix well and cover and cook..in medium flame till the veg and rice absorb the water..


14. Then reduce the flame further and allow it to cook and set well..


15. When rice is fluffy..switch off the stove and let it set well..


16. Just mix the rice..just before serving..


17. Serve with Raitha and Navarathna Kurma..

Note:

Always allow the rice to soak in water for 30 mins..This makes the rice not to stick ..it looks long and thin..yet its well cooked..

Dont mix the rice too often..thereby breaking the long beautiful grains..Just mix once when the stock is poured in..

Proportion for 1 cup rice = 1.5 glass of water..When u feel its too dry..u can sprinkle a handful.of water....that way u dont overcook ur rice..

Here we used 1 glass of stock, and half glass of water..