Monday, 7 July 2014

Crab masala


Ingredients
  • Sea Crab – 1kg
  • Tomato – 1/4kg  
  • Bellary Onion – ¼ kg
  • Chilli Powder – 5 spoon
  • Garlic – 6 pods
  • Green  Chilli - 2
  • Ginger – Small piece
  • Coconut Powder – 4 spoon
  • Curry Leaves – 1 Bunch
  • Turmeric, Salt – As per Taste
  • Corriander leaves – 1 Bunch
  • Oil – 150 ml

Method:

*Remove the top hard part and the inside watery substance by halving the crab and clean them thoroughly.
*Then in that crab add little chilli powder, turmeric powder, salt, mix them and keep aside.
*In a Pan add oil, after oil is heat enough put the chopped garlic and peeled and thinly sliced ginger to it. Saute them till golden brown.
*Along with this now add the green chilli, length wise cut bellary onions and saute them by covering with a lid till the color changes.
*Later throw in those chopped tomatoes, cook them till mushy.
*To it add required chilli powder,Salt,Curry leaves,Coconut milk/mix coconut powder with water. Mix them.
*When you get the required gravy consistency put in those crab and add some water for the crab to get dissolved and leave them to boil.
*For sure you will get a lovely aroma when the crab is boiling.
*Then note when the water level has reached to half switch off the stove and add fresh and finely chopped coriander leaves on top.
*And now the fabulous crab masala is ready.

Note:
This Crab masala is a good combination for rice,chapati, parota.

FOLDED NUTS DUMPLING/ madipu Kolukattai



madipu-kolkathai
Raw rice flour – 1cup
Grated coconut – 3cup
Cashew, Almond, Pista, raisins – As required
cardamom powder – a pinch
Salt – a pinch
Sugar/Palm sugar – As required
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Method:
*Mix raw rice flour, salt, some water, knead to make a dough and set aside for 10 minutes.
*Prepare round balls(lemon size) from the dough.
*In a separate bowl mix cashew, almond, raisins, sugar,grated coconut and sugar.
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*Then pat each of the balls to flat round shape, in the centre of it tuck in the coconut mixture and fold the edges.
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*Arrange the folded dumplings in a idly pan and steam boil for 10 minutes.
—Tasty and healthy folded nuts dumpling is ready.

Ghee Rice


ghee-rice






Rice – 300gm
Coconut milk – 500ml
Big Onion – Halfed
Curd – 2Tbsp
Ginger – 1Tbsp
Garlic – 1Tbsp
Cinnamon – Small piece
Rambai Leaf – Half
Cardomom – 3
ghee-rice

Method:
*Heat Ghee in a kadai,tip in cinnamon and cardomom,Saute them.
*Add ginger garlic paste and fry till raw smell leaves.
*Then add curd,rambai leaf,lengthwise chopped onions and fry them.
*Pour the coconut milk and when it starts boiling add salt,rice and transfer these to a rice cooker and cook.
*When the rice is cooked, Season it with cashew and raisins in ghee.

Kayal Adai Pickle

 Ingredients
Lemon 10
Coarse Salt – As required
Coconut Water – 1Glass
Method:
*Just slit the lemon into four parts, stuff the salt and press it tightly.
*Likewise do for all the lemons and put them in a clean,dry tight glass/plastic container.
*Everyday keep this container in the bright daylight sun for few hours and shake them well.
*The colour of the lemon starts changing after three days and after this for each day while exposing to the sun add little coconut water and mix them.
*In order to prevent fungal formation avoid touching in fingers.
*By following the same procedure for 15 days the lemon pieces changes to a golden soggy and syrupy texture.
Tempering:
*Remove the seeds and separate the pickle into pieces.
*Heat 1/2 litre refined oil in kadai. Add mustard seeds and fenugrrek seeds,let them splutter.Now add crushed garlic and fry them.Switch off the flame.
*After it gets cool down tip in  4Tbsp - Kayal Keerai Podi and mix well.
*Add this mixture to the pickle ,then give it a good mix.
Important Tip -
*When the oil is hot if u add Keerai Podi, it gets charred and when this mixture is poured onto the pickle it'll spoil by tasting bitter.
*Pickle has a long shelf life if its left untouched with fingers.