Crab Roast

Ingredients

1. Crab-3/4 kg
2. Big onion -4 
3. Red Chilly powder-1tbsp
4. Turmeric powder-1/4 tsp
5. Coriander powder -2tbsp
6. Garam masala powder-1tsp
7. Tomato-2 big chopped finely
8. Ginger- big piece
9. Garlic -10 cloves
10. Fennel seeds-1/2tbsp
11. Whole Pepper -1 1/2 tsp
12. Curry leaves -3strings
13. Green chilly-2 
14. Coconut Oil-Salt-to taste

Method

• Heat oil in a deep bottomed kadai .
• Add ginger-garlic-pepper-fennel paste. Sauté for 2 minutes in medium heat.  

• Then add chopped onions, green chilly and curry leaves and sauté well.

               

• Add salt and sauté till the onion become brown color .
• Now add all the powders (Turmeric powder-1/4 tsp, chilly powder -1tbsp, Coriander powder -2tbsp, Garam masala powder-1tsp )one by one in a low flame and sauté till the raw smell goes.

         

• Then add chopped tomatoes and stir well with the onion and close the pan and cook well (low flame).

         

• Finally add the cleaned crab pieces. Stir well and close the kadai with a lid.

           

• Occasionally stir well. When the gravy become thick open the lid and add some more hot water. Close and cook.
• Now roast till the oil appears. At that time crab will be coated with the masala
• Sprinkle some more pepper powder, curry leaves and coconut oil.

         

So, the simple and delicious Crab Roast is ready to serve…..

Brown Rice Pulao

Ingredients:

2 cups Basmati brown rice, soak for an hour in warm water

1 large onion, finely sliced

2 cups cubed mixed vegetables (carrots, potatoes, beans, peas)

2 tbsp oil + 1 tbsp ghee

1 tsp ginger garlic paste

few curry leaves

garam masala pwd (3 cloves, 1″ cinnamom, 1 elachi, 1 star anise)

salt to taste

Coarsely crush (do not make a paste):

4-5 tbsps chopped coriander leaves

8-10 chopped pudina leaves

2-3 green chillis

1 Heat oil+ghee in a cooking vessel, add the sliced onions and curry leaves and saute for 5 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for another 5 mts. Add the cubed mixed vegetables and saute for 6-7 mts.
2 Add 4 1/2 cups water and bring to a boil. Add the brown rice, salt and garam masala pwd, reduce heat, cover with lid and cook till the rice is done.
3 Serve hot with raita or any curry of your choice.

Barley Salad Recipe

Ingredients Of Barley Salad

• 1 Tbsp olive oil
• 4-5 Madras onions (baby onions)
• 1/2 green capsicum, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 cup corn kernels
• 1 1/2 cup cooked barley
• 1 Tbsp red chilli flakes
• 1 Tbsp roasted cumin
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/2 Tbsp parsley, chopped
• 1/2 Tbsp thyme, chopped
• 1/2 Tbsp rosemary, chopped
• 1 Tbsp red wine vinegar

How to Make Barley Salad

1.In a pan add olive oil.

2.Add the onions, bell peppers, capsicum, corn. Saute till vegetables are half done.

3.Add the barley. Saute for 2-3 minutes.

4.Add chilli flakes cumin, garlic, salt, pepper, parsley, thyme, rosemary and red wine vinegar.

Mix well.

5.Serve.

Broccoli, Chickpea & Pomegranate Salad

Ingredients

• ¼ cup thinly sliced red onion
• ½ teaspoon ground cumin
• ⅓ cup whole-milk plain yogurt
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice

Preparation

Prep  10 m

Ready In 20 m

1. Soak onion in a small bowl of cold water for 10 minutes. Drain well.
2. Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Add yogurt, tahini, oil, lemon juice, ½ teaspoon salt and pepper; whisk until smooth. Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine. Let stand 10 minutes. Season with the remaining ¼ teaspoon salt and toss again.
3. To make ahead: Refrigerate for up to 1 day.

Bitter Gourd/Kakarakaya Kobbari Kharam

Kakarakaya karam is an amazing Andhra side dish, made from Bitter gourd and dry coconut powder. I got this recipe from my colleague. I'm sure that you will love this dish!!!

Ingredients

• Kakarakaya/Pavakka/Bitter Gourd - 1/4 kg
• Cloves Garlic - 6
• Dry Coconut Endu Kobbari, Kopra -1/4 Cup
• Turmeric - 1/4 tsp
• Oil - 2 tbsp
• Salt to Taste

Preparing the Kakarakaya

1. Dissolve 1 tsp salt and 1/4 tsp turmeric in 1 litre water.
2. Soak the Kakarakaya in the salt water for 5 to 15 minutes.
3. Drain all the water from the Kakarakaya. Set aside.

Kharam Powder

1. Grind the peeled garlic cloves, endu kobbari, and chilli powder, salt together to a coarse powder.
2. Set aside.

To Make the Kakarakaya Kobbari Kharam 

1. In a kadai, over medium flame, heat the oil.
2. Add the Kakarakaya roundels to the oil.
3. Stir-fry till the Kakarakaya is browned.
4. Turn off the heat.
5. Add the Kobbari Kharam powder and mix well. Adjust the salt.

And Kakarakaya Kobbari Kharam is ready 😊😊😊😊

Bilimbi(Irumban Puli) Achar/Pickle

Ingredients

• Irumban Puli ( Bilimbi ) - 20 nos
• Garlic - 5 cloves ( sliced )
• Ginger - 3 tbsp ( chopped )
• Red Chilly Powduer - 3 tbsp
• Fenugreek Powder - 1/4 tsp
• Asafoetida Powder - 1/4 tsp
• Mustard Seeds - 1/4 tsp
• Vinegar - 2 tbsp
• Curry Leaves - 2 string
• Hot water - 1 cup
• Sesame Oil - 3 tsp
• Salt to taste

Method

• Wash the irumban puli (Bilimbi) well and dry with a cloth. Slice into small pieces.
• Mix 1 tbsp of red chilly powder and salt with the irumban puli pieces and dry in the hot sun for 2 days.
• Take a bowl and soak irumban puli in vinegar and hot water for 20 minutes.
• Heat sesame oil in a pan and splutter mustard seeds.
• Add sliced garlic, ginger and curry leaves into it.
• Then add red chilly powder, fenugreek powder, asafoetida powder and saute well for 2 minutes on low flame. Add irumban puli with soaked water into it. Cook for 5 minutes on medium flame.
• Switch off the flame and allow to cool.