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


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


02
Oct 18

Garlic pickle

An exciting hot pickle that goes best with all your eats, either hot favorite pakora (fritters) paratha, breakfast or meal… it’s a perfect blend of garlic, ginger & spices. It increases the deliciousness to western snacks too.

The taste is something that lingers on long after…

Ingredients:

  • Garlic: 300gm
  • Salt: 20 gm
  • Mustard seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Asafoetida: 2 pinch
  • Sesame oil/olive oil: 100ml
  • Chili powder: 3 tablespoon
  • Coriander powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Green chili: 3-4 no.
  • Ginger: 3-4” piece
  • Curry leaves: 1 twig
  • Vinegar: 3-4 tablespoon
  • Jaggery: 1-2 teaspoon (as per taste)

Preparation:

  1. Peel off garlic, steam them till color of garlic change to opaque, it takes about 4-5 minutes.
  2. I steamed this in rice cooker. Keep aside.
  3. Chop ginger and green chili. Keep aside.

Method:

  1. Take a wok. Put oil, when it starts to smoke, add mustard seed and asafoetida, sputter for few seconds, add chopped ginger, stir it and add green chili and curry leaves, fry them on medium heat for few seconds. Add all dry masala (chili powder, coriander powder, cumin powder, turmeric powder and steamed garlic).
  2. Stir fry till it get soft (about 3-5 minutes) with lid on. Open the lid add vinegar, put off the flame add Jaggery and mix well.
  3. Allow it to cool and transfer into glass jar.
  4. Enjoy the pickle with your meal.
    Garlic pickle

    Garlic pickle

    Ingredients

    Ingredients

    Peel off garlic

    Peel off garlic

    steam them till color of garlic change

    steam them till color of garlic change

    Put oil

    Put oil

    add mustard seed and asafoetida

    add mustard seed and asafoetida

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    add steamed garlic

    add steamed garlic

    add vinegar

    add vinegar

    Stir fry till it get soft

    Stir fry till it get soft

    add Jaggery

    add Jaggery

    mix well.

    mix well.

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle


01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.
    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)


28
Sep 18

Arbi patta (colocasia leaves) ki sabji

As we know Arbi leaf has wide popularity in every region of India. It is prepared in many ways. This is my favorite preparation… the delicious and exciting recipe…my children called this “vegetarian fish” in their childhood.

For this select the Soft and delicate leaves, it is necessary to remove the central or hard stem with knife. Wash the leaves and pat dry with kitchen towel.

Ingredients:

For making roll of Arbi patta:

  • Arbi patta (colocasia leaves): 8-10 no. (Medium size)
  • Besan (gram flour): 100 gm
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Garlic paste: ½ teaspoon (paste)
  • Ginger: ½ teaspoon (paste)
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon

For making curry:

  • Curd: ¼ cup
  • Onion: 1 (Medium size)
  • Tomato: 1no. (Medium size)
  • Ginger: ½ teaspoon (paste)
  • Green chili: 1 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: 1 teaspoon
  •  Mustard oil/cooking oil: 100 gm
  • Coriander leaf: 2 table spoon (chopped)

Preparation:

  1. Take one big ball, put Besan, chili powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
  2. Place one leaf on a plate or flat surface, the glossy and smooth part facing down. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
  3. Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
  4. I steamed the prepared leaves in rice cooker for about 10 minutes (you may microwave or do in steamer).
  5. Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
  6. Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

  1. Heat oil in a wok or kadai and fry the slices from both sides, remove them on a paper towel to get extra oil absorbed. Keep aside.

Making curry:

  1. Keep the fry pan on medium flame. Pour 3-4 tablespoon of oil.
  2. After heating add cumin seed, sputter for few seconds and add masala paste, lower the flame fry it on lower heat till oil separates from the masala, stir occasionally.
  3. Add salt, chili powder, coriander powder and turmeric powder, mix it, add curd and fry for 4-5 minutes on lower flame.
  4. Add 2 cup of water slowly, after boiling put fried Arbi slices into the curry, Allow to boil for couple of minutes, put off the flame. Add Garam masala powder and coriander leaves.
  5. Pour it into the serving bowl. Decorate with coriander Leaves.
  6. Now Arbi patta (colocasia leaves) ki sabji is ready to serve.
  7. This is one of the popular dishes from Bihar and all over India. Serve this with steamed rice or roti.
    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Ingredients

    Ingredients

    Place one leaf on a plate

    Place one leaf on a plate

    Spread the batter

    Spread the batter

    20180314_062943

    Place another leaf on top

    Place another leaf on top

    keep doing  this for 3-4 leaves

    keep doing
    this for 3-4 leaves

    Fold the up and down

    Fold the up and down

    Fold the up and down

    Fold the up and down

    fold again from both sides

    fold again from both sides

    fold again from both sides

    fold again from both sides

    with thread to keep them folded

    with thread to keep them folded

    steamed the prepared leaves in rice cooker

    steamed the prepared leaves in rice cooker

    20180314_064556

    cool down to room temperature

    cool down to room temperature

    cut them into slices

    cut them into slices

    fry the slices from both sides

    fry the slices from both sides

    fry the slices from both sides

    fry the slices from both sides

    20180314_073206

    add masala paste

    add masala paste

    add masala paste

    add masala paste

    add curd

    add curd

    fry for 4-5 minutes

    fry for 4-5 minutes

    Add 2 cup of water

    Add 2 cup of water

    Add 2 cup of water

    Add 2 cup of water

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    Add Garam masala powder

    Add Garam masala powder

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji