Nandu Kulambu (CRAB GRAVY)

INGREDIENTS

5 nos Blue crab
3 nos Onion (finely chopped)
2 nos Tomato (finely diced)
4 nos Clove Garlic (crushed)
1 no Green chilli (slit open)
½ tsp Turmeric powder
1 tsp Red chilli powder
3 tsp Coriander powder
Salt (or to taste)
5 tsp Tamarind juice
Oil as required
Water as required
¼ tsp Mustard
¼ tsp Cumin seeds
5 no Curry leaves
2 pinch Asafoetida powder
6 nos Fenugreek seeds
3 tbsp Fresh grated coconut
1 tsp Black pepper corns


METHOD

Clean crab and wash them thoroughly with cold water.

Grind grated coconut and whole black pepper to a semi-thick paste and keep it aside.

Heat oil in a big deep pan and splitter mustard, cumin seeds, fenugreek seeds and curry leaves and season it with asafoetida powder.

Add the finely chopped onions, green chilli and garlic and fry them till they become translucent.

Add the finely diced tomatoes and cook till they tend to become soft. Add turmeric powder, red chili powder, coriander powder and fry with the onion tomato gravy till the oil separates.

Now pour a cup of water, tamarind juice, salt and stir in with the coconut paste.

Bring the whole gravy to boil, reduce to simmer and add the crab pieces and close with a lid.

Cook on low medium flame for 30 minutes, let the crab cook well (it should turn bright orange in colour).

Turn off the stove and garnish with fresh coriander.

Kodhumai Kanji

INGREDIENTS

Wheat Flour
Milk (as needed)
Sugar (as needed)
Water

METHOD

* Boil water in a pan

* Add 2 to 3 spoon full of wheat flour in the boiling water.

* As the wheat get cooked add milk and sugar as needed.

* Serve it hot.

How to prepare Paneer at home

METHOD


Heat the milk, bring it to boil and simmer it.

Now add 1 and a half spoon of lemon extract.

Stir it continuously until the milk curdles.

Now turn off the flame and squeeze the excess water from the curdled milk.

Keep the curdled milk (Paneer) aside for 30 mins.

Knead the curdled milk to a smooth dough.

Now the paneer can be refrigerated and cut into cubes.