26
Nov 18

Crab masala

King crab masala, this is my uncle’s favorite dish and that is one good reason that aunty cooked this dish occasionally; and my husband desperately wanted to taste it. A delicious serving of crab masala is ready, enjoy as a meal with steamed rice and freshly ground mint-coriander chutney.

Ingredients:

  • Crab: one or two, ~ 250 gm.
  • Onion:  one (Medium)
  • Tomato: one (Medium)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2” piece
  • Garlic: 5-6 clove
  • Cumin: half teaspoon
  • Black pepper: 10-12 grains
  • Green cardamom: 1 no.
  • Black cardamom: 1no.
  • Bay leaf: 1no.
  • Star anise: 1 no.
  • Clove: 2no.
  • Cinnamon: 1” piece
  • Mace: 1” piece
  •  Whole Red chili: 1no.
  • Green chili: 1no.
  • Fresh coriander leaves: 10 gm.
  • Salt: 1 ½ teaspoon
  • Mustard oil/any cooking oil: 2-3 tablespoon
  • Water: 2 cup

Preparation:

  1. Chop tomato and onion. Keep aside.
  2. Take half of the chopped onion, tomato, ginger, garlic and powder masala, and grind all together to make fine masala paste. Keep aside.
  3. Wash and cut crab into pieces.

Method:

  1. Take fry pan, heat oil.  When it smokes add cumin, bay leaf, red chili, green chili and whole Garam masala, sputter for few seconds, add left out chopped onion and fry till it becomes translucent. (About 2-3 minutes)
  2. Add crab; stir fry on lower medium flame for couple of minutes and cover it. Occasionally stir it, after 6-8 minutes; add masala paste in it. Stir fry (keep it stirring otherwise it may burn) till it starts releasing oil.
  3. Add two cups (as per requirement of gravy) hot water, mix it, and put cover.
  4. When it comes to boiling lower the flame, cook till it is done. (About 8-10 minutes). Add Garam masala powder, mix it and put off the flame.
  5. Now, Crab masala is ready to serve. You may garnish with chopped coriander leaves. Serve with steamed rice.
    Crab masala curry

    Crab masala curry

    Crab

    Crab

    Ingredients

    Ingredients

    heat oil

    heat oil

    add cumin, bay leaf, red chili, green chili and whole Garam  masala

    add cumin, bay leaf, red chili, green chili and whole Garam masala

    add chopped onion

    add chopped onion

    Add crab

    Add crab

    stir fry on lower medium flame

    stir fry on lower medium flame

    add masala paste

    add masala paste

    add masala paste

    add masala paste

    Stir fry

    Stir fry

    Stir fry

    Stir fry

    Add hot water

    Add hot water

    Add Garam masala

    Add Garam masala

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry


12
Nov 18

Chhatha puja kharna Thali

This Thali is our family’s traditional Thali on the occasion of chhath puja; which is one of the famous pooja observe after 5th days of Deepawali. This Thali gives me not only pleasure, but also it is enriching emotionally.

I cooked this Thali and the outcome of meal was the ultimate satisfaction of the entire exercise.

You can cook these recipes daily and enjoys as I do…

The Thali consists of:

  1. Steamed rice
  2. Chapati (phulka)
  3. Chhatha puja pittha
  4. Chana dal (chhatha puja dal)
  5. Bakeer (gud ki kheer)

This is mandatory that the entire recipe should prepare without onion and garlic.

All above dishes together makes Thali perfect. You can go to the dishes just by a click as they are hyper-linked.

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali


11
Nov 18

Lauki (bottle gourd) without onion and garlic

On the occasion of Bihar’s famous festival chhath puja, when I did eat this ‘lauki ki sabji’ with my friends and relatives, it was the moment of real pleasure.

In my childhood days, I never liked lauki (bottle gourd), but now i love the lauki in any preparation i.e. lauki ki kheer, lauki kofta, lauki aaloo ki sabji…

I really enjoy the delicious taste, and tempting aroma, of ghee (clarified butter) in lauki ki sabji. It produces the great aroma, taste, energy and a dose of nutrition, who observe fast on chhath pooja.

Ingredients:

  • Bottle gourd: 500 gm
  • Whole Red chilly: 2no.
  • Cumin: 1 teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/cooking oil: 1 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd and chop them, keep aside

Method:

  1. Take a fry pan. Heat ghee and add cumin, asafoetida and whole red chili, sputter it for few seconds.
  2. Add lauki stir fry on medium flame for couple of minutes, it will become watery; now cook with lid on, till half done, add turmeric powder and salt.
  3. Stir and cover it, cook on medium flame till it is done. (Put water if required).
  4. Put off the flame, transfer into serving bowl, and decorate with coriander leaves.
  5. Lauki (bottle gourd) without onion and garlic is ready to serve, Serve hot or warm with chapati or paratha.
Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic

Ingredients

Ingredients

Ingredients

Ingredients

Add lauki

Add lauki

Add lauki

Add lauki

add turmeric powder and salt

add turmeric powder and salt

Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic


07
Nov 18

Kaju katli(cashew nut sweets)

 

Happy Deepawali to all viewers: May this festival brings you a lot of joy, happiness, health and prosperity…DEEPAWALI festival is the occasion to rejoice…variety of sweets, pooja… crackers…and exchange of sweets with friends and relatives.

Celebrate this special occasion… Deepawali with homemade fresh royal and very popular, lip smacking and mouth melting sweets Kaju katli…

Ingredients:

  • Kaju (cashew nut): 250 gm.
  • Sugar: 150gm.
  • Water: ¼ cup
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets

Preparation:

  1. Grind cashew nut to fine powder with help of mixer grinder, keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water: Stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add powdered cashew nut in it: continue to stir the mixture on medium low heat. Add ghee after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 4-5 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape.
  4. Mouth melting Kaju katli is ready to eat, enjoy this Diwali with homemade Kaju katli…

Happy Deepawali…

Kaju katli

Kaju katli

Ingredients

Ingredients

kaju fruit kaju

kaju fruit kaju

add sugar with water

add sugar with water

allow boiling sugar syrup

allow boiling sugar syrup

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

rolling consistency come on your finger

rolling consistency come on your finger

Take out the mixture on butter paper

Take out the mixture on butter paper

knead the mixture with greased finger

knead the mixture with greased finger

knead the mixture

knead the mixture

Put another butter paper

Put another butter paper

cut into diamond shape.

cut into diamond shape.

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

20181025_205005

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli


06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla