Crab masala is aromatic, mildly spiced fry recipe which tastes out of the world when it is served with plain rice and rasam.. Just blending few spices and sauteing gives you a simple, quick and an excellent side dish.. Lets see how to prepare this gravy..

INGREDIENTS:

1 kg Crab, cleaned

1 teaspoon Cumin seeds

1 sprig Curry leaves

1 Onion, chopped

Salt, as required

Oil, as required

TO GRIND:

1 Onion, roughly chopped

1 Tomato, roughly chopped

1 tablespoon Ginger Garlic paste

1 teaspoon Fennel seeds

1 tablespoon Peppercorns

1 teaspoon Red chilly powder

1 tablespoon Cumin- Fennel powder (or regular curry masala)

1/2 teaspoon Turmeric powder

INSTRUCTIONS:

Take all the ingredients given under “TO GRIND” in a blender and blend to coarse paste. Set aside.

Heat oil in a pan, add cumin seeds and curry leaves. When they splutter, add chopped onion and cook in medium flame until they turns translucent.

Then add in ground masala, salt and cook for 10 min in low flame or until the raw smell goes off. Mix occasionally.

Add cleaned crabs, mix gently so that the masala coats well with the crab. Add water if require. Close and cook for 20 min in medium flame. Mix occasionally.

Switch off the flame and serve hot with rice..

Stuffed Ivy Gourd Fry is a spicy, delicious and crunchy dish which goes excellent with curd rice or plain rice with rasam. Lets see how to prepare this healthy and simple recipe..

INGREDIENTS:

20 Ivy Gourd,

10 Shallots, sliced

1 Tomato, finely chopped

4 Garlic cloves, crushed

1 sprig Curry leaves

½ teaspoon Cumin seeds

Salt, required

Oil ,required

TO ROAST & GRIND:

6 Dried red chilly

1 tablespoon Channa dhal

1 tablespoon Coriander seeds

1 teaspoon Cumin seeds

1 teaspoon Sesame seeds

1 tablespoon Instant Coconut Powder

Salt, required

INSTRUCTIONS:

Wash Ivy gourd and cut off the tips. Cut each ivy gourd lengthwise 3/4th way down, like +.

Dry roast red chilly,channa dal, coriander seeds, cumin seeds and sesame seeds.

Grind into fine powder and then mix Instant coconut powder into it. Add little water to the ground powder and make into thick paste.

Stuff the slit Ivy gourd with prepared stuffing mixture and set aside.

Heat oil in a heavy bottomed pan and add cumin seeds,crushed garlic and curry leaves, fry for few minutes. Then add in sliced onion, saute till it turns light brown. Add chopped tomato, cook till it mashes well.

Add prepared ivy gourd, mix gently and close the pan, cook in low flame. Mix occasionally and cook for 20 minutes or until it is cooked well.

Garnish with coriander leaves and serve hot with rice.

Mohabbat ka Sharbat is a famous drink from Old Delhi. Freshly cut watermelon chunks are added to the chilled milk, which gives a nice crunch along with the sweetness of flavoured milk.

This drink becomes more popular during Ramzan. It is almost like a custom to break the fast and start Ifthar after gulping down a glass of this rose flavoured milk. Lets see how to prepare this refreshing drink..

INGREDIENTS:

400 ml Chilled Milk

¼ cup Watermelon Puree

4 Laddle full Rooh Afza

¼ cup Watermelon cubes

Ice cubes, as required

INSTRUCTIONS:

De-seed the watermelon and cut into small pieces. Take ¼cup of pieces and blend into puree. Reserve the remaining.

In a mixing bowl, take milk, watermelon puree, ice cubes and mix until.

Now add rooh afza and mix untill well combined. Then add half of watermelon cubes, mix well. Pour into glasses and garnish with remaining watermelon pieces.

Serve immediately.

Maravalli kizhangu inippu adai is an another classic recipe from Tamil muslim cuisine which is predominantly famous in coastal regions of tamilnadu. Simple procedure with easily available ingredients makes a quick and healthy snack. lets see how to prepare this delicious recipe..

INGREDIENTS:

2½ cups  Fresh Topioca, chopped

2 Eggs

¾ teaspoon Cardamom powder

1 cup Sugar

1 cup Medium Thick Coconut milk

¾ cup Idiyappam flour (Roasted Rice Flour)

Salt, required

Ghee, required

INSTRUCTIONS:

Peel the topioca skin and chop the flesh into cubes. You can also grate it.

Take the cubed topioca in a blender and blend it to smooth paste, without adding water.

Transfer the paste to a mixing bowl and add eggs, cardamom powder, sugar, coconut milk, rice flour and salt, one by one and mix well.

Heat a tablespoon of ghee in a Aappa kadai and add 2 laddle full of prepared batter.  Cook covered in medium flame until it turns golden brown. Flip and cook for few more minutes till it is cooked and turn brown.

Serve hot or warm with a cup of Tea..

NOTES:

• Always use fresh topioca, which has natural moisture in it. So no need to add water while grinding
• If you select dried variety , you should add water to get smooth paste. But it will yield you sticky and greasy pancake. So please try to avoid that.
• You can also replace sugar with any natural sweetener.

Pista shrikhand in vermicelli cups with gulab jamun twist… it is a combination of three popular Indian sweets in an innovative way. It may looks difficult but really it is not.. try this recipe for kids party and grab the attention of all.. Lets see how to prepare this dessert..

INGREDIENTS:

FOR VERMICELLI CUPS:

2 tablespoons Butter

1 cup Roasted short Vermicelli

½ tin Condensed Milk

3 to 4 Muffin Cups (paper cup)

FOR SHRIKHAND:

½ cup Hung Curd

2 drops Pista Elachi Essence

2 tablespoons Condensed Milk

FOR GARNISHING:

2 tablespoons chopped Pistachios

3 to 4 Gulab Jamuns

INSTRUCTIONS:

Heat butter in a non stick pan and roast vermicelli in medium flame till it turns to brown colour. Keep on stirring without any break, so that it gets roasted evenly.

Switch of the flame and add condensed milk. Mix until it is well combined.

Now take a muffin cup and spread the vermicelli mixture in the cup while it is still warm. Press it lightly using your hands so that it takes the shape of the cup.

Now keep the prepared cup in refrigerator for an hour to set.

Take hung curd in a bowl and add pista elachi essence, condensed milk and few chopped pistachios. Mix well until it becomes light and creamy.

Pista shrikhand is ready now. Cover and chill for an hour.

Take the refrigerated cups out and tear off the mould (paper muffin cup). Now fill the vermicelli cups with prepared shrikhand.

Place a Gulab jamun in the middle of the shrikhand and press in lightly inside. Garnish with chopped pistachios.

Serve chilled.

Mutton vellai kurma is a coconut based gravy with rich ingredients, lightly spiced, heavenly flavoured and white in colour. Unlike the regular mutton gravy, this recipe looks white in colour. So, it got the name vellai kurma ( in tamil, vellai means white). My cousin is an expert in making this dish, from whom i learnt making this recipe. Do try this recipe and post your comments in feedback section.

INGREDIENTS:

TO COOK  MUTTON :

½ Kg Mutton , cleaned

2 Green chillies

¾ teaspoon Turmeric powder

1½ tablespoon Ginger Garlic paste

Salt, required

TO GRIND:

½ cup Grated Coconut

½ tablespoons Fennel Seeds

2 Green Chillies

10 Cashews

FOR GRAVY:

3 tablespoons Coconut oil

1 teaspoon Cumin seeds

1 sprig Curry leaves

Garam Masala ( 1 bay leaf, 2 cloves, 2 cardamom, 1″ cinnamon stick)

1 Onion big sized, sliced

1 tablespoon Ginger Garlic paste

2 Tomatoes, small sized

3 tablespoons Curd

10 to 15 Pudina leaves

Salt, required

INSTRUCTIONS:

Pressure cook mutton along with green chillies, turmeric powder, ginger garlic paste and salt. Pressure cook according to the tendency of the mutton. Mutton in brunei is very hard so i cooked for 7 to 8 whistles and simmered for 10 min.

Heat coconut oil in a pan. Splutter cumin seeds, curry leaves along with garam masala given above. Add in sliced onion, ginger garlic paste and cook in low flame. Saute till they are lightly browned.

Add in the pressure cooked mutton along with the stock. Throw in tomatoes, add curd and cook for further few minutes.

Add coconut, green chilly, cashews and fennel seeds to the blender and  Blend to smooth paste by  adding little water if needed. Add ground paste to mutton mixture and simmer for few minutes.

Garnish with mint leaves and serve hot with mutton or chicken biryani.

Chicken cheese seekh kabab is an amazing and innovative minced meat recipe that you can prepare with easily available and commonly present grocery things.  This delectable recipe is perfect for foodies who can’t get enough of cheese and meat. Lets see how to prepare this sooper dooper drooling recipe..

INGREDIENTS:

½ Kg Chicken (boneless & grind it to paste)

1 tablespoon Ginger Garlic paste

4 to 5 tablespoons Fried Onions

1 tablespoon Coriander seeds, roasted & crushed

1 tablespoon Red chilly powder

1 teaspoon Garam masala powder

1 teaspoon Chat masala

1 teaspoon Pepper powder

½ teaspoon Turmeric powder

2 to 3 tablespoons Mint leaves, chopped

3 to 4 tablespoons Bread crumbs

1 Green or Red chilly, finely chopped

Juice from  ½ lemon

4 to 5 tablespoons Cheddar cheese, grated

Salt, to taste

Oil, for brushing

20 Bamboo Skewers (soaked in water for 2 hours atleast)

INSTRUCTIONS:

Take chicken paste in a bowl. To that, add above given ingredients one by one, except oil and skewers.

Give a good mix until they are well combined and refrigerate for 30 minutes.

Now, Grease your hands with cooking oil, take a mixture and make kebabs on wooden skewers as shown.

Take a grill pan, brush with cooking oil and fry on low flame until they cook well.

Serve hot with tomato ketchup or mayonnaise or mint chutney.

TIPS:

If you want to store the kababs, half cook seekh kababs and freeze them. You can use these kababs up to a month.

Tandoori chicken is prepared by roasting chicken which is marinated in yogurt and spices in tandoor, a cylindrical clay oven which is also used to make naan or Indian flat bread.

Though using tandoor oven is an authentic way, it is really not necessary to prepare tandoori chicken. You can cook it over a charcoal grill or in an electric oven. Here im using a non stick grill pan to prepare tandoori chicken. Do try this recipe and post your feedback in comments section.

INGREDIENTS:

2 whole Chicken legs (drumsticks and thighs)

Juice from ½ lemon

2 teaspoon Red chilly powder

1½ tablespoon Ginger Garlic paste

1 teaspoon Garam masala

2 teaspoon Black pepper powder

¾ teaspoon Turmeric powder

1½ teaspoon Coriander powder

1½ teaspoon Cumin-Fennel powder

2 tablespoons thick Curd

2 drops Red food colouring

Salt, required

Oil for brushing

INSTRUCTIONS:

Remove skin from chicken pieces, and cut slits into them lengthwise.

Marinate chicken with all given ingredients (except oil) for 6 to 8 hours.

Pre heat the grill pan on medium high heat and lightly brush with oil.

Cook chicken on grill until no longer pink and juices run clear. Brush little oil regularly on both sides until cooked well.

Serve immediately with rice or naan.

Punugulu or Punukulu is a deep fried snack, crispy on outside and soft from inside is a popular street food of Andra pradesh usually served with variety of chutney. Do try this recipe and post your feedback in comments section.

INGREDIENTS:

2 cups Idli/ Dosa batter

1 Onion, chopped

2 tablespoons Rava

1 sprig Curry leaves, finely chopped

2 Chilies, finely chopped

1 tablespoon Ginger, finely chopped

1 tablespoon Garlic, finely chopped

1 teaspoon Cumin seeds

1/2 teaspoon Ajwain seeds

A pinch of Baking soda

A pinch of Hing

Salt, required

Oil for deep fry

INSTRUCTIONS:

Combine above all ingredients except oil. Mix well and leave aside for half an hour.

Heat oil for deep frying. Once oil is heated enough, reduce the flame to medium.

Pinch out small amount of batter using your fingers and drop into oil. Don’t overcrowd the pan with punugulu.

Deep fry them until golden brown on all sides on low to medium flame.

Remove onto absorbent paper. Serve with chutney of your choice.

TIPS:

• Add more rice flour if the batter is too thin. It should be a slightly thick batter.
• You can use fermented fresh dosa batter which gives a nice sour flavor to the punugulu.