CRAB CURRY

INGREDIENTS : 

Crabs  :  3 Medium sized

Onions : 2

Tomato : 2 small

 Green chillies :3

Cashew nuts:  6

Ginger & Garlic Paste  :  2Tsp

Dhaniya powder  : 2tsp

Red chilli Powder :  11/2 tsp

Salt to taste

Turmeric Powder : ¼ tsp

Garam masalaPowder : 1 ½ tsp

Chopped  Coriander leaves

METHOD : 

Make a paste of onion & tomato.  Take cashewnuts, make it into a paste with  water. 

 Add oil in a deep kadai and add onion and tomato paste,  add slit green chillies,  turmeric and little salt.  Saute  them until the raw smell goes.  Add  2tsp of ginger & Garlic  paste. Stir it well.  Add cashewnuts  paste and stir well.  Add red chilli powder &  dhaniya powder.   Stir it for 3 mins,  then add the crabs and remaining salt and mix well till all the crabs are well coated with the masala.  Keep it for 2 mins and then add enough water.  Place the lid on the kadai.  Let it cook for 10 to 15 mins.  Make sure  the flame should be medium to low. Once the crabs almost done add garam masala and check the seasoning.  Turn off the heat  when the  curry  thickens.  Add chopped coriander leaves.  Simple crab curry is ready to serve. 

TOMATO RAITA

INGREDIENTS

Yogurt   -  200 ML
Salt To Taste
Pepper
Cumin powder  - 2 Pinches
Tomato, finely chopped - 1 Large
Onion finely Chopped - 2 teaspoons
Coriander Leaves - 1 teaspoon

Whisk the yogurt, adding a little water if desired.  Add  onion and tomato pieces and combine well. Season With Salt and pepper to taste and add the cumin powder. Pour into a serving bowl and garnish with coriander leaves.

CUCUMBER RAITA

Yogurt - 200 ml
Cucumber finely chopped  - 1/2 cup
Salt to taste
Pepper
Cumin powder - 2 pinches
Paprika Powder -  A pinch
Coriander leaves finely chopped- 1tsp

Preparation :

Whisk the yogurt.  Add a little water if desired. Add the cucumber, salt, pepperand cumin powder. Mix well. Put into a serving bowl and garnish with paprika and coriander leaves.

CHICKEN KOLHAPURI

INGREDIENTS :

For Making Masala :

Dry coconut  :  4 to 5 tsps

Cinnamon sticks  :  3

Black cardamom  : 2

Cumin seeds :  2tsps

Cloves : 10

Black pepper corns:10-12

Blade mace : 1

Sesame seeds : 4tsps

Poppy seeds (Optional)  :  1 tbsp

Red chillies :  8

Chicken : 700 gms

Onions :  2 medium

Tomato :  2

Cashew nuts :  5 or 6

Oil  :  3tbsps

Ginger garlic paste : 2tbsps

Salt to taste

Red chilli powder  : 2tsps

Turmeric  : 1/4tsp

Dhaniya powder :  2tsps

Garam masala powder : 1 ½ tsp

Coriander leaves  chopped : 2tsps

PREPARATION :

    

•         Make a paste of cashewnuts and tomatoes.
•    .         Dry roast 4 to 5  tsps of grated dry coconut,  3 cinnamon sticks, 2 black cardamom, 2 tsps of cumin seeds, 10 cloves, 10-12  pepper corns, 1 blade mace  4tsps of sesame seeds, 1tbsp of poppy seeds (optional), 8 red chillies  in a pan and set aside to cool.(Add ingredients one by one,   add sesame and poppy seeds at the end.)
•           Grind  the roasted spices to a fine paste without adding water.
•            Marinate chicken with half of the ground masala.
•            Heat 3 tbsps  of oil in a pan,   add finely chopped onion and sauté till golden brown. Add  2 tablespoons of ginger & garlic paste and stir well.
•             Add cashew & tomatoes paste  and stir well,  later add turmeric to it.
•            After 5 minutes add marinated chicken and add salt, red chilli powder ( according to your spicy level) dhaniya powder and keep stirring it.
•            Add 1 cup of water and cook on medium flame.  After 10 mins add rest of ground masala and mix it well, at the end add garam masala.
•           Make sure the curry  consistency is thick. 
• Check the seasoning and add chopped coriander leaves.

•          Serve hot with steamed rice or roti.
•      Adding cream is optional and  if you like can add 2 tsps of cream to your chicken kolhapuri.
•  

TOMATO SESAMY CHUTNEY

INGREDIENTS :

Tomatoes : 4
Sesame seeds : 1/2 cup
Jeera  : 1 tsp
Coriander seeds : 1/4 cup
Green chillies : 5
Turmeric powder  : A pinch
Salt as required

FOR TEMPERING :

Urad dal: 1/4 tsp
Jeera    :  1/4 tsp
Mustard seeds : 1/4 tsp
A pinch of Hing
Red chillies : 2 broken
Curry leaves

METHOD :

Heat a pan on medium heat, add very little oil and roast sesame seeds, coriander seeds for 1 minute until they change to light golden colour and keep them aside. (If coriander seeds not available with you, can use dhaniya powder while maing a paste.  But for better result dhaniya seeds are recommended.) In the same pan add tomato pieces, green chillies, jeera and fry them for 2 minutes and keep aside. Take above roasted sesame seeds, tomato pieces, green chillies, jeera, coriander seeds, turmeric, salt into a blender and make a smooth paste by adding very little water. Meanwhile in a pan for tempering add oil. Add mustard seeds, jeera, urad dal, red chillies, hing, curry leaves and fry for 2 minutes. Remove the above grounded paste into a bowl and the tempering to it and mix well. Serve with  any breakfast or rice.

VEG CHAMAN BIRYANI

       Chaman means paneer. In kashmir people calls paneer as chaman. Try this veg.chaman biryani.

INGREDIENTS  :

Basmati rice  : 2cups
Paneer   :  200 gms
vegetables ( carrot, beans, green peas, cauliflower) You can take vegetables as per your choice.
A bunch of Coriander & mint leaves
Onions : 2
Yoghurt : 3tbsps
Safforn : pinch
Milk to soak safforn
Whole garam masala ( Cloves, elachi, cinnamon, black cardamom, bay leaf, star anise)
Tomatoes : 2 small
zeera : 1tsp
Ginger garlic paste  : 3tsps
salt to taste
Red chilli powder : 3tsps
Turmeric
Dhaniya/coriander powder :  3 tsps
Garam masala : 3 tsps
Zeera powder : 1tsp
Ghee
Oil

Preparation :

Bring 8 cups of water to a boil in a large saucepan. In water add salt to taste, elachi,cloves, cinnamon, large elachi, star anise. When the water boiling add the washed basmati rice. Stir gently. Turn off the heat when the rice is about 3/4th cooked and drain the rice in colander immediately.

Chop onion into long slices and deep fry them until it gets golden colour and keep it aside.  

Soak saffron into warm milk and keep it aside.

Boil the vegetables in pressure cooker and keep it aside.

Cut paneer into small cubes. Marinate the paneer with 3 tbsp of yoghurt, salt, 1 tsp of red chilli powder,  1 tsp of garam masala, 1 tsp of ginger & garlic paste, pinch of turmeric.  Keep a side for 10 mins.

Then fry the paneer pieces in 3 tbsp of oil.  Keep the marinated yoghurt which we can use it later.

Now  it is very easy to make biryani after keeping  everything ready.

Main process :

Heat a  pan and add 2tsp of oil and 1 tsp of ghee, add zeera  and  some whole garam masala (2 cloves, 2 small cinnamon sticks, 2 black cardamom, 2 star anise, bay leaf), chopped onions and green chillies. Stir well. Add ginger and garlic paste also add tomato pieces.  When tomatoes become mushy add coriander and mint leaves and stir well. Now add boiled vegetables. Add salt,  1 ½ tsp of red chilli powder, turmeric, 1tsp of dhaniya powder, ½ tsp of zeera powder, 1tsp of garam masala. 

 Mix it well and after 3 mins add leftover  paneer marinated yoghurt and mix well and  after  3 mins add fried paneer pieces.  Now sabji is ready.

Now arrange rice and sabji  in layers.

Take a wide pan add little ghee and add  2 tbsps of curry and spread it.layer half of the cooked rice on the top of the vegetables and add chopped coriander and mint leaves. Sprinkle the fried onions. Now again repeat the process. (1^st  layer curry, 2^nd  layer rice, 3^rd layer coriander and mint leaves 4^th layer fried onions.) After spreading everything add 1tsp of ghee and  saffron milk cover it with lid or foil. Check the seasoning. (If necessary add salt water. ) 

Place the pan on tawa and keep it on stove,  Cook it on very low flame  up to  15-20 mins. Then the rice absorbs the sabji flavour.  Now your veg chaman biryani is ready to serve.

Serve hot with raita or any gravy of your choice.

CUCUMBER YOGHURT SALAD

INGREDIENTS :

Cucumbers finely chopped - 2
Mashed Garlic  - 1 clove  (Optional)
Mint (Dried / Fresh)
Plain yoghurt -1 cup
Salt to taste
Lemon juice - 1tsp

PREPARATION :



Mix yoghurt, garlic, salt and mint. Mix finely chopped cucumber.  Add lemon juice if desired.It gives sour taste to your salad.  Chill and serve.

MOOLI - ALOO PARATHA / DAIKON RADISH&POTATO PARATHA

  Mooli/radish is a root crop. In andhra, people call it as 'Mullangi'. Some people don't like to eat mooli (Including me),  so i have tried mooli with aloo.  This occassion i want to discuss about Mooli/ radish/Mullangi.

 The mooli or daikon radish is a member of the Brassica family of vegetables, which also includes Brussel sprouts and broccoli. All of these have anti-cancer properties and are of great health benefit.

The Egyptians made oil with the seeds of this radish and it has been found that they contain a high percentage of glucoraphenin, a more potent anticancer agent than the glucoraphosatin found in the roots.

The benefits of radish against certain ailments and on certain body parts :

Jaundice: Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. It is miraculously useful in jaundice as it helps removing bilirubin and also checks its production.
Piles: Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation (one of the main causes for piles) and thus gives relief in piles. Being a very good detoxifier, it helps heal up piles fast. Its juice also soothes the digestive and excretory system and this also relieves piles.
Weight Loss: Radishes are very filling, i.e. fills your stomach and satisfies your hunger easily without giving you many calories, as they are low in digestible carbohydrates, high in roughage and contain a lot of water. It is a very good dietary option for those determined to lose weight.
Cancer: Being a very good detoxifier and rich in vitamin-C, folic and anthocyanins, radish helps cure many types of cancer, particularly those of colon, kidney, intestines, stomach and oral cancer.
Skin Disorders: Vitamin-C, Phosporous, zinc and some members of vitamin-B complex, which are present in radish, are good for skin. The water in it helps maintaining moisture of the skin.
Urinary Disorders: Radishes are diurectic in nature, i.e. increase production of urine. Juice of radish also cures inflammation and burning feeling during urinating. It also cleans the kidneys and inhibits infections in kidneys and urinary system. Thus it helps a great deal in curing urinary disorders.

Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates tabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones,dyspepsia etc.

Now let's come to the recipe :)

INGREDIENTS  :                     FOR DOUGH  :

Mooli / Radish : 1                      Atta

Aloo  :  2 Medium size               Salt to taste

Green chillies : 2                         Water

Onion : 1/2

Salt to taste

red chilli powder :  2 to 3 Tsp

Dhaniya powder : 3 tsp

Garam masala powder : 11/2 tsp

Turmeric : 2 pinches

Coriander Leaves

Butter

METHOD : 

Mix together atta and salt to taste. Add water and knead into a stiff dough. Cover and rest it for ten to fifteen minutes.

peel and grate the radish. Heat the pan and add finely chopped onions, grated mooli, dhaniya powder,salt, red chilli powder, garam masala, little turmeric, finely chopped green chillies. mix well and fry till the radish become dry.

Take 2 medium sized potatoes and peel it. Cut each potatoes into 6 to 8 pieces and boil it in a pressure cooker, no need to add water for boiling. Mash the boiled potatoes and add salt, red chilli powder, dhaniya powder, garam masala, little turmeric and chopped coriander leaves.

Mix fried mooli and aloo. Mix it well.

Divide the dough into equal portions. Flatten each portion. Take some dough and roll into small chapathi put 2tsp of stuffing and cover all the sides. Make sure the edges thinner than the centre and gather the edges and roll into a ball. Roll out into a paratha.

Place paratha on the hot tawa. Turn over and add little butter. (can use oil /ghee.)  Turn over and add some more butter on the other side too. Roast till both sides are golden and crisp on the outside. Serve hot with yoghurt.

EGG SANDWICH

INGREDIENTS

Egg - 2
Bread slices - 4
Tomato slices - 4
Onion slices - 4
Lettuce leaves -2
Salt as required
pepper as required
Mayonnaise - 4 tsp
Honey mustard - 4 tsp


PREPARATION

   In a large sauce pan, add oil on medium heat. Crack eggs in pan and cook to desired firmness. Season eggs with salt and pepper. Cook on both sides of the egg and keep it aside. Now spread mayonnaise and honey mustard on bread slices. Cover it with lettuce, tomato slices, onion slices and cooked egg with bread to make two sandwiches. Serve warm.

EGG BAJJI

INGREDIENTS

Eggs - 4
Besan Powder - 1 cup
Baking soda - 1/2 tsp
Salt as required
Onion - 1
Coriander leaves - 1/2 cup
Chaat masala - 1 tsp
Sev - 4 tsp
Lemon juice - 2tsp
Roasted peanuts - 4tsp
Red chilli powder - 1 tsp
Oil for deep frying


METHOD 

      Boil eggs, peel them and keep aside. In a mixing bowl, add besan, baking soda, red chilli powder and salt. Add enough water to make thick batter. Heat oil on medium heat for deep frying. When oil gets hot, Dip the boiled eggs into batter and coat with thick besan batter. slowly drop the coated boiled eggs into the hot oil. Deep fry them until they turn light golden colour all over it. Remove bajjis from heat. After it gets cooled, cut egg bajji into half. Take a wide serving plate and place the half bajjis, layer each with chopped onions, coriander leaves, chaat powder, red chilli powder, salt, sev, lemon juice. Add roasted peanuts at the last.