Crab Gravy

Crabs are a seafood delicacy and can be made in a plethora of ways. In most of the Indian and Western cuisines, the crab is cooked with its shell on. Crab meat get toxic very soon. So, it is essential to either cook a live crab or store it on ice until you are ready to cook it

Ingredients:

  • Crab –  500 g
  • Red Chilli Powder – 2 tbsp
  • Coriander Powder – 2 tbsp
  • Fresh Coconut – 1 cup loosely packed, grated
  • Fennel Seeds – 2 tbsp.
  • Sun-Dried Black Seasoning Ball – 1/2 ball
  • Salt to Taste
  • Curry Leaves – Few
  • Oil – 6-7 tbsp
  • Water – as required

Method:

  1. Clean the crab thoroughly and separate the meat from shell.
  2. Grind the grated coconut and fennel seeds to a smooth paste.
  3. To a pan, heat 6 tbsp of oil in a medium flame.
  4. Add the sun-dried seasoning ball and allow it to pop up.
  5. Add the cleaned crab pieces and mix.
  6. Add the red chilli powder, coriander powder, grounded coconut paste and required salt.
  7. Pour in a little water and allow it to boil till the gravy thickens and the crab is cooked well.
  8. Serve hot with steamed rice.

Rajma Sundal ( South Indian Style)

Rajma Sundal is a healthy South Indian evening snack. Rajma or Red Kidney Beans is a popular bean variety rich in protein, fiber, iron and other essential nutrients.

Sundals are usually made as an evening snack or during  Navratri festival as offering to the daily poojas. They are then offered to the guests and neighbors as snacks.

Ingredients for Rajma Sundal

  • 2 cup Rajma (Red Kidney Beans)
  • 2 tsp Ginger grated
  • 3 Green Chillies finely chopped
  • 2 tsp Cumin Powder
  • 2 tblsp Coconut grated
  • little Mustard Seeds
  • few Curry Leaves
  • as per taste Salt
  • as required Oil

Optional

  • 3 tsp Carrot grated (optional)

How to make Rajma Sundal

  • Pressure cook the rajma with little salt until tender.
  • Heat little oil in a pan.
  • Fry the mustard seeds, curry leaves, ginger, green chillies, coconut and carrot for a minute.
  • Add cumin powder and cooked rajma.
  • Stir to mix well.
  • Remove and serve at once.

Coconut dal with crispy paneer

This creamy dahl recipe is a surprisingly low-calorie dinner. Cubes of golden paneer are served on top of gently spiced dahl. This veggie dinner is best eaten with lots of chapatis

Ingredients

  • red lentils 200g
  • light coconut milk 400ml tin
  • onion 1, finely chopped
  • plum tomatoes 2 medium, chopped
  • green chillies 2, chopped
  • ground turmeric 1 tsp
  • groundnut oil for frying
  • paneer 225g block, cubed
  • garam masala 1 tsp
  • black mustard seeds ½ tsp
  • cumin seeds ½ tsp
  • garlic 2 cloves, sliced
  • ginger a thumb-sized piece, cut into matchsticks
  • coriander a handful, chopped
  • chapatis to serve (optional)

Method

  • STEP 1. Put the lentils, coconut milk, onion, tomato, chillies and turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, turn down to a simmer then cook for 30 minutes, stirring occasionally.
  • STEP 2, Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
  • STEP 3. Heat 2 tbsp of oil in a small frying pan and fry the mustard and cumin seeds until they start to pop and become fragrant. Add the garlic and ginger, and fry until very light golden.
  • STEP 4. Spoon the lentils into bowls, top with the paneer then spoon over the flavored oil and spices, and sprinkle with coriander. Serve with chapatis, if you like.

Maharashtrian Amti Dal

Ingredients

  • toor dal or red lentils 250g
  • ground turmeric 1 tsp
  • ghee or vegetable oil 2 tbsp
  • black mustard seeds 1 heaped tsp
  • fresh curry leaves 10
  • asafoetida a pinch
  • green bird’s-eye chillies 2, slit lengthwise
  • jaggery or light brown sugar 1 tbsp
  • tamarind paste 2 tsp
  • Maharashtrian goda masala 1 tsp, or garam masala ¼ tsp
  • mild chilli powder ½ tsp
  • coconut grated to make 1 tbsp
  • coriander chopped, to serve
  • chapatis or cooked basmati rice to serve

Method

  • STEP 1. Put the lentils in a heavy-based pan with 1 litre water and the turmeric. Bring to the boil and simmer gently for 45-50 minutes or until the lentils start to get mushy – stir well to ensure they don’t stick to the bottom of the pan. Turn off the heat, mash the lentils slightly to thicken, then cover and set aside.
  • STEP 2. Heat the ghee in a heavy-based frying pan over a medium heat then add the mustard seeds. As soon as they begin to splutter, add the curry leaves. Fry for a few seconds, then add the asafoetida and chillies. Tip in the cooked lentils, along with the jaggery, tamarind, goda masala and chilli powder, and season with salt. Mix well and fry for 1 minute. Add enough just-boiled water (about 100-200ml) to make the dahl soupy, then simmer for 5 minutes. Stir well, turn off the heat and garnish with the coconut and coriander. Serve warm with chapatis or rice.

Carrot and cumin soup with fresh coriander

This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavors out. Make double and freeze it, or save it for lunch.

Ingredients

  • onion 1, chopped
  • olive oil
  • cumin seeds 1 tsp, toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium, peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh, made up to 400ml
  • coriander 1 bunch, chopped
  • low-fat crème fraîche (optional)

Method

  • STEP 1, Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraiche to each bowl to serve, if you like.
  • onion 1, chopped
  • olive oil
  • cumin seeds 1 tsp, toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium, peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh, made up to 400ml
  • coriander 1 bunch, chopped
  • low-fat crème fraîche (optional)

Method

  • STEP 1. Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraiche to each bowl to serve, if you like.
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Cheeseburger Tacos

Make our homemade cheeseburger tucked inside an oh-so-handy taco and topped with pink pickled onions for a fun entertaining idea

Ingredients

  • steak mince 500g
  • onion 1 small, grated, juice squeezed out
  • garlic salt 1 tsp
  • smoked paprika ½ tsp
  • egg yolk 1
  • oil for frying
  • corn tortillas 8, charred on a BBQ or griddle
  • Little Gem lettuces 2, shredded
  • ready-grated monterey jack 100g

BURGER SAUCE

  • mayonnaise 3 tbsp
  • tomato ketchup 1 tbsp
  • French’s American mustard 1 tbsp
  • gherkins finely chopped to make 2 tbsp, plus 1 tsp of brine from the jar
  • onion finely chopped to make 1 tbsp
  • caster sugar ½ tsp

PINK PICKLED ONIONS

  • red wine vinegar 2 tbsp
  • caster sugar 2 tsp
  • red onion 1, cut into thin rounds
  • dried chilli flakes a pinch (optional)

Method

  • STEP 1. Mix the burger sauce ingredients and leave to sit at room temperature while you prepare everything else.
  • STEP 2. Mix the vinegar and sugar then add the red onions with a pinch of salt and chilli flakes, if using, and toss.
  • STEP 3.Put the mince, onion, garlic salt, paprika, egg yolk and lots of pepper in a bowl. Mix together well using clean hands, then form into 8 balls. Squash each one into a really flat patty. Heat a large frying pan, griddle or BBQ to hot. Oil the patties then sear for 2 minutes on each side or until cooked through
  • .
  • STEP 4.To build the tacos, add some lettuce to each tortilla then break up a patty into chunks and sit on top. Add some cheese, pickled onions and burger sauce.

Banarasi Tamatar Chaat

Banarasi Tamatar Chaat is a speciality street food dish from the city of Banaras. Made with tomatoes,  mashed potatoes and spices garnished with date tamarind chutney, nimki / chana dal and sugar syrup, this delicious chaat is spicy & tangy. Ideal for any occasion, it is hit with people of all age groups. Make this mouthwatering tomato chaat banarasi style and serve it for the evening snack or party snack.

Ingredients for Banarasi Tamatar Chaat (Spicy Tomato Chaat)

  • 2 Dry Red Chillies soaked in water for 20 to 30 minutes and drained
  • 1/2 inch Ginger peeled
  • 1/2 tblsp Oil
  • 1 tblsp Khoya
  • 1/2 tblsp Cashew Nuts
  • 3/4 tsp Khus Khus (Poppy Seeds)
  • 1 tsp Garam Masala Powder
  • 1 cup Tomatoes finely chopped
  • 1/4 cup Potatoes finely chopped
  • as per taste Salt
  • 1/2 tsp Red Chilli Powder
  • 2 tblsp Coriander Leaves chopped
  • 1 1/2 tblsp Sugar Syrup

To Garnish:

  • 1 1/2 to 2 tblsp Date Tamarind Chutney
  • 1/2 tsp Jeera Powder
  • as required Namak Para / Nimki / Parti Mathri / Masala Chana Dal
  • as required Sev
  • as required Ginger Julienned

Ingredients for Date Tamarind Chutney:

  • 1/2 cup Dates seeded and finely chopped
  • 1/4 cup Tamarind seeded
  • 1/4 cup Jaggery finely chopped
  • 3/4 cup Water
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Jeera (Cumin) Powder
  • as per taste Salt

How to make Banarasi Tamatar Chaat (Spicy Tomato Chaat)

To make the Date Tamarind Chutney

  • Heat water in a pan over medium flame and bring to a boil.
  • Add the dates, tamarind and jaggery.
  • Simmer for 3 to 4 minutes.
  • Remove and allow the mixture to cool.
  • Grind the mixture to a thick paste.
  • Strain well.
  • Add the cumin powder, red chilli powder and salt.
  • Mix well.
  • Keep it in the fridge until required.

To make the banarasi tamatar chaat

  • Grind the dry red chillies and ginger to a smooth paste.
  • Heat oil in a pan over low flame.
  • Add the ground paste, khoya, cashew nuts and khus khus.
  • Stir and cook for 5 minutes.
  • Add the garam masala powder and finely chopped tomatoes.
  • Add some salt and cook for a minute.
  • Using a potato masher, gently mash the tomatoes.
  • Now add the chopped potatoes and cook for another 5 minutes.
  • Mash the potatoes coarsely and add the red chilli powder and coriander leaves.
  • Remove the pan from the flame and keep aside.
  • Drizzle the sugar syrup on top.
  • Garnish with jeera powder, masala chana dal and date tamarind chutney.
  • Serve.

Dahi Batata Puri

Ingredients:
Plain Yogurt – 3 cups
Potatoes – 3 to 4, boiled, peeled, chopped
Sprouted Mung Beans – 1 cup
Red Chilli Powder – 2 tsp
Chaat Masala Powder – 1 tsp
Crisp Puris – 40 to 50 (available readymade in major stores)
Coriander Mint Chutney – 1/2 cup
Tamarind Dates Sweet Chutney – 1 cup
Plain Sev – 1/2 cup
Cumin Powder – 2 tsp
Coriander Leaves – 3 to 4 tbsp., chopped
Pomegranate Seeds – 3 to 4 tbsp. (optional)
Salt – 1 tsp
Sugar – 2 tbsp.

Method:
1. Mix the yogurt, 1/2 tsp salt and sugar in a bowl.
2. Whisk well until smooth.
3. Keep aside.
4. Heat 4 cups of water in a pan and bring to a boil.
5. When it starts to boil, add the mung beans and reduce flame to medium.
6. Simmer for 2 minutes and drain well.
7. Refresh under cold running water and drain thoroughly.
8. Transfer to a large bowl.
9. Add potatoes, salt, 1 tsp red chilli powder and chaat masala.
10. Mix well.
11. Make small hole on the puris and add some of the potato mixture.
12. Place them on a plate and pour 2 to 3 tblsp of the yogurt on top.
13. Drizzle the coriander mint chutney and tamarind dates sweet chutney on top.
14. Sprinkle sev and remaining red chilli powder on top.
15. Garnish with cumin seeds, coriander leaves and pomegranate seeds.
16. Drizzle some yogurt on top.
17. Serve at once.

Murgh Chakori

The mixed combination of chicken and lamb gives it an ultimate flavor and adds a special taste to make it unique.

Ingredients for Murgh Chakori

  • 4 Chicken Breasts flattened, slit open from one side
  • 125 g Minced Lamb
  • 1/2 tsp Black Cumin Seeds
  • 1/2 tsp Ginger Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Fennel Powder
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Coriander Powder
  • 1/8 cup Yogurt
  • a pinch Asafoetida
  • 1/2 cup Oil
  • 1/2 cup Water
  • as per taste Salt

For the Marinade:

  • 1 cup Yogurt drained
  • 1/4 cup Cream
  • 1/2 tsp Red Chilli Powder
  • 3/4 tsp Vinegar
  • 1/2 tsp Coriander Powder
  • as per taste Salt

How to make Murgh Chakori

  • Combine the minced lamb with ginger powder, cumin powder, fennel powder, red chilli powder, coriander powder, salt, asafoetida and yogurt.
  • Mix well and divide the mixture equally into 4 to 8 balls.
  • Heat oil and water in a pan over moderate flame.
  • Reduce heat to low and immerse the balls.
  • Cover the pan with a lid and cook for 20 minutes.
  • Stuff the minced lamb balls into the chicken breasts.
  • Wrap the breasts with a silver foil and cook in simmer hot water for 15 minutes.
  • Remove from the pan and unwrap the chicken.
  • Keep aside to cool.
  • Now, marinate the chicken breasts in the marinade for 15 minutes.
  • Skewer the chicken breasts and cook in a tandoor/oven until golden yellow.
  • Remove and serve hot.

Coconut Barfi

A coconut halwa can be made from freshly grated coconut or dried coconut pieces. It contains coconut milk, nuts like cashews, almonds, pistachios, etc. which gives it a unique flavor and taste.

Ingredients for Coconut Halwa

  • 1 1/4 cups Coconut Milk thick
  • 2/3 cup Milk
  • 2/3 cup Sugar
  • 1/4 cup Coconut grated
  • 2 tblsp Butter unsalted
  • handful Almonds slivered, to garnish
  • handful Pistachios slivered, to garnish

How to make Coconut Halwa

  • Heat a pan over moderate flame.
  • Pour coconut milk and milk together.
  • Bring to a boil.
  • Add sugar and grated coconut.
  • Keep stirring till it solidifies.
  • Add butter, stir and remove from heat.
  • Spread on a flat greased plate and allow to cool.
  • Garnish with slivered almonds and pistachios if desired.
  • Before it cools completely cut into desired shapes (squares or rectangle).
  • Serve.