Wednesday, June 7, 2017

Crab masala

Crab masala is a traditional way of cooking crab with light masala along with coconut milk. A very tasty way of cooking crab can be served for lunch or dinner. Usually when this recipe is made, it is better to drink milk after the meal. The recipe is the best served with idli, dosa, rice.

Crabs can be eaten in various ways around the world. In some dishes, boiled crab can be used like crab cake. But in this recipe, raw crab is well cleaned and cooked along with the masala gives a phenomenal flavor and taste. The masala will be nicely gone all through the crab.


  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Serves - 2

  • Crab - 1 and half pound 
  • Salt to taste
  • Ground turmeric - a pinch
  • Onion - 1 large ( finely chopped)
  • Tomato - 1 large ( finely chopped)
  • Ginger garlic paste - 1 tablespoon
  • Fennel seeds - 1 teaspoon
  • Coconut - 1/2 cup ( grated)
  • Pepper corns - 1 teaspoon
  • Red chilli powder - 1 tablespoon
  • Coriander powder - 1 tablespoon
  • Water - 160 ml
  • Oil - 2 tablespoon
  • Curry leaves - 1 sprig

  • Cut, clean and wash crab.
  • Add enough salt, ground turmeric, chilli and coriander powder. Mix well and marinate the crab.
  • While the crab is marinated, chop the onion, tomato and grate the coconut.
  • Grind the coconut, peppercorns, fennel seeds into a smooth paste.
  • In a deep cooking pot, add onion and saute till translucent.
  • Then goes in the ginger garlic paste. Saute till the raw smell vanishes. Add the tomatoes in.
  • After the tomato is very softened, add in the crab. Mix well and cover the pot. Let it cook for 5 mins.
  • Add in the coconut paste and mix well. Bring it to a boil and cover the pot over high flame and medium heat over 10 mins till the oil gets separated. Add the curry leaves.
  • Serve hot along with idli, dosa, rice.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.

Tuesday, June 6, 2017

Thai Red curry fried rice and Cottage cheese Stir fry

Having some left over rice? Bored of cooking same old stuffs with that rice? Well, time to make something flavorful! YES.. Red Curry Fried Rice. Whenever I want to cook fast and this is the recipe that pops out of my mind. A dish which carries awesome flavor of the coconut curry along with fresh ingredients such as red chillies, shallots or pearl onions, garlic, ginger ( replacement of a thai spice galangal ), shrimp paste, lemongrass, cumin seeds, coriander seeds, lemon peel, pepper corns. This paste is readily available in market can also be used for our busy life. I will share the homemade red curry paste soon.

Along with the rice, a stir fry dry or saucey can be served. I am going to share a vegetable red curry fried rice and cottage cheese stir fry in which both can also be replaced by any protein of your choice.

Red Curry Fried Rice:-

  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients :
  • Leftover rice or cooked non sticky rice - 1 cup ( can be basmati or ponni boiled)
  • Red curry paste - 1 and 1/2 tablespoon ( I have used Ching's red curry paste)
  • Salt to taste
  • Oil - 1 tablespoon
  • Coconut milk - 2 tablespoon ( very thick milk)
  • Cottage cheese/ paneer , carrot, beans, onions - all in 1/2 cup ( chopped and diced)
  • In a saucepan, add oil, vegetables. Saute well. Once the vegetables are sauteed, add the red curry paste into the pan. Saute it for another 3 mins. Add the coconut milk. Check the salt.
  • Bring it to a reduction.
  • Add the rice and mix well over medium and high heat.
  • Once the rice is done, garnish with spring onion and serve hot with stir fry which is stated below.
Cottage Cheese Stir Fry :-
  • Prep time - 20 mins
  • Cooking time - 20 mins
  • Serves - 3 
  • Cottage cheese/ Paneer - 6 ounces ( 3/4 of 8 ounce pack)
  • Onion - 1 small ( diced into big pieces)
  • Bell pepper - 1 ( diced into big pieces - any color or mixed )
  • Soy sauce - 1 teaspoon
  • Red chilli sauce - 1 teaspoon
  • Salt to taste ( can be added as very small quantity)
  • Cornstarch - 1 teaspoon
  • Water - 1 teaspoon
  • Cashewnuts - 1 tablespoon ( split and cut into halves)
  • Garlic - 5 cloves ( Chopped finely)
  • Oil - 1 tablespoon or less
  • In a saucepan, heat oil and add cashews, chopped garlic, diced onion, mixed bell peppers. Once the vegetables are halfway done, add the soy sauce, red chilli sauce.
  • After 2 mins, add the cottage cheese along with little salt.
  • Once the cottage cheese is cooked soft, add the cornstarch after mixing in 1 teaspoon water. Leave it for another 1 or 2 mins.
  • Serve hot.
It is a very tasty lunch. A must try recipe. Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a great day!

Mushroom Single Pot Biryani

Biryani is generally made with the mixture of spice, rice and meat. For vegetable lovers, meat can be replaced by veggies. Usually in biryani, meat is cooked separately and added with the cooked rice and dum cooking is done. For a small family, with small quantity rice, I have made this simple method without dum cooking. Many people get confused biryani with pulao. Biryani is cooked with stronger spice whereas pulao is a very plain dish. Also in a meal, biryani is served as the primary food whereas pulao is served as the part of the meal.

In this post, I am sharing a south indian style single pot biryani which has the spices midway between the biryani and pulao. Biryani can be done in many ways like dum cooking, using pressure cooker, in a proper tight saucepan, microwave, etc., This is very simple for homestyle biryani in which biryani is made by using a saucepan and then in microwave. In this, I am not going to add the ground masala for biryani. Let me share that in future posts.

  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3
  • Basmati Rice - 1 and half cup ( 240 ml )
  • Water - 480 ml
  • Onion - 1 medium sliced and halved
  • Tomato - 2 medium sliced
  • Green chillies - 2 to 3 sliced
  • Fennel seeds - 1 tablespoon ( crushed)
  • Cashews - 1 tablespoon ( split and halved)
  • Mint leaves - 1/2 teaspoon dried ( a handful for fresh leaves)
  • Red chilli powder - 1/2 teaspoon
  • Mushroom of your choice - 1 small pack ( cut into medium pieces)
  • Whole milk plain yogurt - 1 tablespoon
  • Ginger garlic paste - 1 tablespoon
  • Salt to taste
For tempering:
  • Oil - 1 tablespoon
  • Clarified butter /Ghee - 2 tablespoon
  • Cloves - 3 
  • Cinnamon - 2 inch stick one number
  • Bay leaf - 1 
  • Cardamom - 1 pod
  • Curry leaves- 1 sprig
  • Wash and soak the rice in normal water after slicing up the vegetables and making Ginger garlic paste ready.

Soaking rice in water

Tempering with cashews and other whole spices

  • In a sauce pan, heat clarified butter and oil. Add cinnamon stick, cloves, bay leaves, cardamom pod along with the cashews over low /medium flame till the cashews turn brown.
  • Now add the green chillies, onions. Saute well till translucent. 

Sauteing with ginger garlic paste and vegetable.

Oil separates out from the masala.

  • Add the ginger garlic paste in and saute well till the raw smell vanishes. At this stage, add in the tomatoes along with mushrooms along with salt, red chilli powder, fennel, plain yogurt. Saute it very well so that the oil gets separated. Add curry leaves and mint, cilantro. Mix well.
  • Check the salt and the spice at this time and it has to be a bit higher as it is going to get cooked with the rice.
  • Pour the water double the rice quantity. Allow it to boil. While it boils, add the soaked rice in.
  • Mix well gently and cover it. Get the rice cooked by taking almost all the water.
  • Now it's time to transfer the mixture to a large microwave proof mixing bowl. Cook it covered for 3 mins high. Mix well and again cook it for 3 mins high. Once the rice is completely done, uncover it and cook it for 3 more mins.
  • The previous step can also be replaced by doing "Dum". This can be done by heating a waste griddle which is no longer in use alongside while sauteing the vegetables before adding rice. Once the rice in sauce pan is 85 percent done, take the covered pan and place it on the heated griddle. Seal the pan with a foil sheet or dough ( wheat), let it sit for 15 to 18 mins over low flame. 
  • Serve hot with onion raita, chips, etc.,
Hope you enjoyed this recipe. I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

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