Crab Masala-Chettinad Style

CHETTINAD CRAB MASALA- Sounds Interesting to Crab lovers..
I wont prefer Crab eating/Cooking for long time..But my hubby,crazy of Crabs,rather I would say, mostly all the seafoods..Really, I have no idea of Crab.One of my friend(MUTHU),Contacted me after very looong time,and she is from Core Chettinad and the whole recipe belongs to her's,So you can expect 100% chettinad taste.And you can cook this within 15min or not more than 20mins...Seems very YUM YUM!!!try it soon...

Ingredients:

Crab - 1 lb/ 1/2kg

Onion - 1

Tomato - 2

Garlic - 5

Chilli powder -11/2 tspn

Pepper powder - 2 tspn

Turmeric powder - 1/2 tspn

Salt - to taste

To Grind:

Ginger - 1 inch

Garlic - 5

Coconut - 3 tb spn

Fennal seeds - 1tspn

Jeera/Cumin - 1tspn

Pepper Corns - 1 tspn

To fry:

Fennal seeds - 1/2 tspn

Pepper - 1/2 tspn

Curry leaves - 1sprig

Oil - as required

Method:

1. Heat the oil in a pan, add all the ingredients to fry(Fennal,pepper ,curryleaves) and toss for 1min

2. Add the nicely chopped onion, garlic, tomato fry for 4 minutes

3. Add all the powders(Chilli,Pepper,Turmeric)

4. Now add the ground masala and fry for 5mins or until the smell leaves out

5. Atlast add the crab( do not add water) and stir it for 5 minutes and keep it in low flame for 5 min,make it to dry.

Enjoy with Rice!!!!!

Note: While washing the Crab,wash 3 times in the cold water and add the turmeric powder cook the crab immediately within 1 hour. If the Crab is in large size, break the legs slightly with meat breaker, it makes easy to serve and eat.

Tomato Briyani

Ingredients:

Tomatoes - 6 Riped,large - cubed

Rice - 1cup

Onion - 1,medium - Chopped

Green Chillies - 6,slit

Ginger Garlic paste - 1 tspn

Curry leaves - 1sprig

Sambar powder - 1tspn

Chilli powder - 1 tspn

Mint leaves - 3,sprigs
Coriander leaves - 2 sprigs
Oil/Ghee - 1tbspn

Mustard seeds - 1/4tspn
Salt - to taste

Lime/lemon - 1/2,sqeeze out the juice

Garam Masala:

fennel seeds - 1/2tspn

Bay leaf - 1

Cinnamon stick - 1/2inch

Cardomom - 2,small

Cloves- 2

Method:

Heat the oil in a Pressure Cooker,pop up the mustard seeds and fry all the whole garam masala for 1min

Add the onions,Curry leaves,Green chillies and fry till the onions become tender

Add ginger-garlic paste,Mint leaves and coriander leaves and fry till the raw smell goes,now add the Tomatoes and fry till it leaves out all its water

Add the Sambar powder,Chilli powder and fry for 2mins.

Now add the water ,Rice and the salt and pressure cook it upto one whistle.

Switch off the stove and open after the pressure leaves out all the air and sprinkle lemon juice and toss the rice once.

Enjoy with Raitha!!!!

Apple Cake

Ingredients:

All-purpose Flour - 1/2cup,70gms

Sugar - 60gms(5 tbspn)

Apple - 4,peeled,cut into 1/4inch sliced

Butter - 60gms, unsalted,melted

Egg - 3,large

Milk - 1/2cup

Vanilla extract - 1tspn

salt- a pinch

Powdered/Confectioners sugar - 2tbspn

Method:

Pre-heat the Oven in 425 degree F.

In a Sauce pan,Melt half of the butter(30gms),Add the apple slices,sugar(3tbsn) and leave it until the apple becomes tender

Mix all the remaining ingredients in the food processor for the batter.

In a baking pan,pour the Apples in the bottom and the batter on top of the Apples.

Bake for 20mins or until the cake is puffed.

Finally Dust with the powdered/Confectioners sugar

Note:Do not open the oven often until 20mins.

Idli Upma

Ingredients:

LeftOver Idli - 6,make it to pieces
Onion - 1/2,medium-chopped
Turmeric powder - 1/4tspn
Green Chillies- 2,slit
Red Chillies- 2,cut into half
Curry leaves- 1 sprig
Mustard Seeds - 1tspn
Channa dhal - 2tspn
Urad Dhal - 1tspn
Oil- as req
Salt- to taste

Method:

Heat the oil in a Pan, let pop-up the mustard seeds,Add Channa dhal,urad dhal fry till it becomes golden brown
Now add the chilles,Onions,curry leaves and fry for 2mins
Now add the Idli pieces,turmeric powder,salt and fry for 3mins in a medium flame.
Enjoy with egg or curd for your Dinner or as a evening snack.

Stuffed Spinach in Chicken

Ingredients:

Chicken Breast - 4,thinly sliced for 4cm - check for it,stuffing should be done
Oil - 1 tbspn
Cheese - 1cup (of your choice),I used Parmesan,Chedder Jack and Mozz

Stuffing:

Spinach - 1 bunch-chopped

Jeera/Cumin seeds - 1tspn

Onion - 1,small-Chopped

Chilli powder - 1/4tspn

Black Pepper - 1/2tspn

Coriander Powder - 1/2tspn

cayenne Pepper - 1/2+1/2 tspn or to taste

salt - to taste

Oil - as req

Salsa:

Tomato - 2,large

Onion - 1,large

Salt - to taste

Oil - as req

Method:

Salsa:

Heat the oil in a Pan,Fry the onions till light brown in color and add the Tomatoes and fry till it leaves out its water,add the salt,cayenne pepper to taste and switch it off and keep aside.

Stuffing Process:

1. Heat the oil in a Pan,fry the Jeera/Cumin and let it pop and add onions,fry till it becomes light brown

2. Add the Spinach and all the dry powders to it and fry till it becomes complete dry

Switch off the stove and divide the stuffs into 4.

3. Now Wash the Chicken and slice it into 2 like a open Book,stuff the spinach fry into the Chicken and roll it,lock it with Tooth stick on both Ends.

4. Do the Same steps for all the 4 slices of Chicken and take a broad Non-stick pan,add the oil and fry the Chicken rolls with salt and pepper seasoning till the Chicken becomes Tender.

5.Now take the oven Roasting Pan (14x10 inch),sprinkle some of the cheese in the bottom of the pan and arrange the Chicken on the top.

6.Spread the Salsa on top of the Chicken and add the remaining Cheese.

7.Bake it until the Cheese melts out.

8.Serve it hot.

Note:

Pre-heat the Oven in 350 degree F for 15mins.