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.
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