Mangalorean Crab Curry

Mangalorean Crab Curry

 

 

Ingredients:

1.5 Kgs Crabs (Clean, wash, sprinkle 1 ½ tsp salt, keep aside for 15 minutes)

Grinding:

10 Red Chillies (Kashmiri) or 8 Red Chillies

10 Pepper Corns

1/2 Tsp of Cumin Seeds

1 spoon coriander seeds

½ tsp mustard seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

1 Onion

8 seeds garlic

Water for grinding

 

Seasoning

1 Onion Chopped

3 Spoons Oil

1 sprig Curry Leaves

 

Salt and vinegar to taste

 

Method:

Grind the Masala and keep the masala water.

Heat a vessel and add oil. When hot add onion and fry till slightly brown. Add curry leaves and after 15 seconds add the ground masala. Add masala water and cook for 5 minutes. Add the salted crabs, mix well and cook for 10 minutes. Check for salt and vinegar. Add if required and then remove from flame after 3 minutes.

Enjoy!!

 

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Tandoori Chicken

Ingredients:

1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)

Remove the skin and make cuts/slits (2 or 3) on the pieces

Marinade:

1 Cup Yoghurt

2 tblspoon ginger garlic paste

1.5 tblspoon Olive oil

2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)

3 tblspoon Tandoori Masala Powder (see my recipe)

1 tsp salt

Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.

Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.

Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.

Remove the chicken and the onions. Keep onions aside for Garnish.

Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.

Remove- Tandoori chicken is ready.

Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.

 

Tandoori Masala Powder

1 tblspoon Pepper Corns

3 tblspoon Cumin Seeds

4 tblspoon Coriander Seeds

1 tblspoon Fenugreek Seeds

1 tblspoon Green Cardamom Seeds

1 tblspoon Black Cardamon

2 pieces Turmeric

1 tblspoon cloves

3 piece cinnamon

1 tablespoon mace

All the above to be dry roasted and dry ground along with the below powders

¾ tblspoon Nutmeg Powder

1 tblspoon Garlic Powder

1 tblspoon Ginger Powder

1 tsp salt

After the spices are ground, allow to cool. Then store in airtight container or ziplock bag. Use as required.

Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.

Schezwan Sauce

 

Ingredients:

6 Tablespoons of Red Chilli Paste ( see my recipe for Red Chilli Paste)

5 tablespoons Sesame Oil

12 cloves finely chopped garlic

1 small piece (1 inch) finely chopped ginger

1 small onion, finely chopped

2 tablespoons finely chopped celery

1 cup water

1 tsp pepper powder

2 to 3 tablespoon brown sugar

1 tblsp Soy Sauce

1 tblsp vinegar

1 tsp salt

Method:

Heat Sesame Oil in a pan and when hot add the ginger and garlic. Saute for a minute and add the chopped onion. Saute till the Onions turn translucent. Now add the Red Chilli Paste and mix well, fry for a minute. Add water and the rest of the ingredients. Cook for five minutes. Check for salt, vinegar and sugar. The taste should be spicy, sweet and tangy.

When cool, store in sealed container in refrigerator. Good accompaniment for Fried Rice, Chicken Lollipop etc.

Red Chilli Paste

Ingredients:

15 Red Kashmiri Chillies (remove seeds if you want less spicy)

½ cup vinegar

1 cup hot water

2 tablespoon Oil

Method:

Soak the chillies for an hour, cut into pieces (either with seeds or without) in ½ cup of vinegar and one cup hot water.

Boil the mixture for about 5 minutes. After it has cooled, grind the chillies fine to get a paste. While grinding if you require water, use the water remaining from boiling the chillies.

Use the paste within two days. If you require for longer periods, add

Tablespoons of oil, mix and store in sealed container in refrigerator. This will last for a week or   10 days. If you cook the mixture for 5 minutes, you can then store the cooled mixture in air tight containers in refrigerator. You can even freeze this in small containers and use when required.

Marathi Chicken

Marathi Chicken

Ingredients:

1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.

15 Red Chillies

1 Pod Garlic

2 inch piece Ginger

2 Heaped Tsp Cummin Seeds

1 Tsp Pepper

1 Heaped Tsp Kuskus

3 med pieces Cinnamon

10 cloves

Soak the above in half cup of vinegar overnight or 6 hours.

Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.

Other ingredients:

3 Onions sliced

1 chopped tomato

4 green chillies (split into two)

A handful of raisins

Half cup tomato Ketchup

A bunch of coriander leaves (chopped)

Salt to taste

Method:

Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.

Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.

Add tomato ketchup and coriander leaves and remove from stove. Serve hot

Heart & Soul for Foodies