Tag Archives: Cooking

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.

 

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

Patrade or Allu Vadi (Rolled leaves Method)

Rolled Patrade Fried (1)

https://www.youtube.com/edit?o=U&video_id=sefLfTDvdUo

Ingredients:

6 Allu or Colococia Leaves

2 cups Gram flour or Channa Atta

¼ tsp Asofoetida or Hing

1 to 1.5 tsp Chilli Powder

2 tsps Sesame seeds or Teel

1 tsp Turmeric Powder

Water

1.5 tsp Salt

2 tblps Jaggery

1 tblsp Oil

Method:

Wash and wipe the leaves. Cut the remaining stalk at the back of the leaves. Keep aside. Mix all the ingredients in a bowl. Add little water to form a paste.

Apply the paste to the back of a leaf (big) leaving the edges (about a cm) dry. Then place a smaller second leaf and apply paste to it. Then the third and repeat. You can add more leaves to make a thicker roll.

Now fold in the sides to meet at the middle (broader sides). Then the other two sides. This will form a rectangular flat cake. Now roll from one side to meet at the other end. Keep aside. Repeat to form the second roll. You may use more leaves and have more rolls. Make more paste as required.

Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Once cool cut into slices to form Patrade Pinwheels. Shallow fry each side in a little oil for a few minutes. You can store the remaining Rolls in refrigerator for future use.Patrade Fried (1)

Masala Peanuts or Groundnuts in Microwave Oven

 

Ingredients

1 cup raw peanuts with skin

3 tbsp. Gram Flour or Besan

3 tbsp. Rice Flour

1 to 1.5 tsp salt

1 to 1.5 tsp Chilli Powder

½ tsp Garam Masala Powder

½ tsp Amchor Powder or Mango Powder

¼ tsp Asafoetida or Hing

2 tbsp. oil (optional)

Little Water for mixing the flour with peanuts.

Method:

Drop the groundnuts in a bowl of water and immediately remove and drain.

In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.

Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.

If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.

Enjoy. Snack for all occasions. Remember Spice to taste.

Beef Red Curry Masala

800 gms of Beef cut into cubes

1 Onion sliced and chopped into big pieces

2 tsp Kashmiri Chilli Powder

2 tsp Coriander Powder

1 tsp Pepper Powder

1 tsp Cumin Powder

1 Tsp Garam Masala Powder

1.5 tsp salt

Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies

3 tomatoes chopped

¾ cup Yoghurt

Few curry leaves

A bunch Coriander leaves chopped

Method:

Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.

Have with bread, chapatti or rice.