Crab Masala

Crab is my favorite seafood. This crab masala is my grandma’s recipe. I have just blindly followed her recipe as it always turns out perfect for me. I am very happy to share this with my friends.

Crab masala was one of the most preferred seafood for me. Two weeks back fortunately I found some small stone crab claws in my grocery store, so immediately bought some home. They were so fresh and tasted great.

This is my contribution for this month’s food blog event - Fishing trip conducted by Jeena of Jeena's Kitchen.

Ingredients :

Cleaned Crabs – 1 lb
Green Chilies – 4 to 5
Onions – 1 large
Tomato – 1 small
Ginger – 1 inch piece
Garlic – 4 pods
Chili powder – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Grated Coconut – ½ cup
Coriander leaves – few

For Tempering:
Mustard – ¼ teaspoon
Urad dal – ½ teaspoon
Curry leaves - 10

Procedure :

1. Heat oil in a pan and add the green chilies and fry them for few seconds. (be careful they can pop out from pan).

2. Then add the onions and tomato let it sauté it for few seconds and then add the ginger garlic and sauté till the raw smell is gone. Let it cool and grind it to a fine paste.

3. Then in the same pan add some oil and do the tempering with the above ingredients. Then add the ground mixture followed by the cleaned crab pieces.

4. Now add chili powder, turmeric powder, salt and 1 cup of water and stir it well, close the pan and allow the crab to cook. The crab will change the color when it is cooked.

5. In the meanwhile grind the coconut to a fine paste with some water and set it aside.

6. When the crab is cooked and the gravy come to a needed consistency, add the coconut paste and stir well. ( after adding the coconut it is not advisable to cook for a long time) Before removing form heat add the chopped coriander leaves and serve it with hot rice…..

Indian Flag Cookies

Happy Independence Day!

August 15th ------ What else day could be more special for an Indian…. So I have decided to celebrate this proud day with specially decorated cookies….. Yes flag shape cookies.

I made a plain sugar cookie and then covered it with a tri color fondant. I drew the wheel with edible writing ink pen.

Indian flag:
The Indian flag is a horizontal tricolour in equal proportion of deep saffron on the top, white in the middle and dark green at the bottom. The ratio of the width to the length of the flag is two is to three. In the centre of the white band, there is a wheel in navy blue to indicate the Dharma Chakra, the wheel of law in the Sarnath Lion Capital. This center symbol or the 'CHAKRA', is a Buddhist symbol dating back to 200th century BC.
The design of the National Flag of India was adopted by India's constituent assembly on 22nd july, 1947. It's use and display are regulated by a code.
The flag symbolizes freedom. The late Prime Minister Pandit Nehru called it a flag not only of freedom for ourselves, but a symbol of freedom for all people.

Info source – www.

So this is my contribution for this weeks theme - Independence day! Conducted by Pooja of Creative Ideas .

Simple recipe for plain sugar cookies

Ingredients :

All purpose flour - 3 cups
Butter - 1 cup
Sugar - 1 cup
Baking powder - 2 teaspoon
Egg - 1
Vanilla Extract - 1 teaspoon

Preheat oven to 350°F.

1. In a large bowl, cream butter and sugar with a electric mixer.

2. Beat in egg, vanilla and lemon zest.

3. Sift baking powder with flour.

4. Add flour mixture, 1 cup at a time, mixing well after each addition.

5. The dough will be very stiff, Blend in the last cup of the flour by hand.

6. Now roll the dough to 1/4 inch thickness and cut it into desired shape using a cookie cutter.

7. Place it on a cookie sheet and bake it for 20 mins to until light golden brown colour.

Cashew Nut Chikki

Who wouldn’t adore a big piece of chikki?...... Its my favorite sweet. The crunchiness from the nut and the chewiness form the sugar goes well together.

This is a very simple recipe but takes some practice to get it flawless. The key ingredient in chikki is jaggary and sometime sugar. I have seen my grandma making peanut chikki with jaggary but as I grew up my mom started making it with sugar, as sugar gave more crunchiness than jaggary which we all loved.

I make chikki with almost all the nuts available. Some times I make a combo of nuts also. They are great for outdoor picnics. Almond chikki is my hubby’s favorite and for me its cashew nut, love it so much. I used to roast the nuts in 325 degree oven for 10 minutes to make the chikki more crunchy.

So I am planning to send this recipe for this month's sweet series - Chikki and Laddu. Mythreyee of Paajaka recipes is hosting this sweet event.... All the best Mythreyee....

Ingredients :

Whole Cashew nut – 1 cup
Sugar – ¾ cup + 1 tablespoon

Procedure :

Preheat the oven to 325 degree.

1. Spread the cashew on the baking sheet and roast it in the oven for 10 minutes or till the nut turns to light golden brown.

2. Remove form oven and let it cool completely and chop the cashew nut to desired size.

3. Add sugar to a non stick pan and keep it in medium heat, do not disturb.

4. In the mean while, take two big plates or baking sheets which can be stacked one above the other. Spray 1 plate with non stick cooking spray, and also spray on the back side of the other plate.

5. Now the sugar will start to melt slowly and will become watery, now to test the consistency pour little sugar syrup into a bowl of water, it will solidify quickly and will be crunchy to eat. That is the correct consistency.

6. Now pour the chopped nuts into the sugar syrup and stir it continuously and remove form heat and pour it on the greased plate and top it with the other greased plate and press it to the thinness needed.(It will be very hot) Let it cool and break it into small pieces.

Vegetable Sweet Corn Soup

Hi friends…..
What’s up…… First of all sorry for taking a uninformed break. How r thing going on?...... Have missed a lot of interesting recipes and events these days.

Actually I was not felling well (very bad cold and fever) this started my break and many things (Guests to my place then had some summer trips) kept me very busy and was not able to sit in front of the system. Thank u to my dear friends who where in touch with me. Once again a big sorry for not informing about the break.

I did try some recipes in this break from my fellow bloggers and some from my cookbook collections too, but didn’t find time to click them…

This Vegetable Sweet Corn Soup is a very simple soup, suitable for all occasion. This soup can be turned out easily into a huge quantity. This soup was from one of my favorite south Indian chef Mr. Damodaran head of the MGR Catering College, Chennai. I got this recipe from one of his TV show. I tried this immediately after I saw his show, from that time it became my favorite soup ever. This is a vegetarian soup, but the same recipe can be turned easily into Egg Drop Sweet Corn Soup or Chicken Sweet Corn Soup. I have tried both the version, they tastes equally good.

Ingredients :

Onion – 1 big
Cabbage – ½ cup Shredded
Carrot – ¼ cup cubed
Beans – ¼ cup Diced
Capsicum – ¼ cup diced
Spring onions - few
Ginger garlic paste – 2 teaspoon
Water – around 10cups
Fresh Corn Kernels – ½ cup
Sugar – 1 teaspoon
Ajinomoto – ½ teaspoon
Corn flour – 2 to 3 tablespoon
Butter – 2 tablespoon

Procedure :

1. Heat butter in a deep sauce pot. Add ginger garlic paste and sauté for few seconds then drop the finely diced onions to it and cook for 2 minutes.

2. In the meanwhile grind the fresh corn kernels into a fine paste and add it to the sauce pot.

3. Now add the vegetables and sauté it for few seconds till the vegetables are soft.

4. Add water, salt, pepper, ajinomoto and bring it up to a boil.

5. Mix corn flour with ¼ cup of water and pour it to the soup. Boil for 2 minutes.

6. Finally add sugar and sprinkle with green onions and fresh corn kernels and serve it hot.

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