My Spicy Crabs

Looking at these yummy crabs, you must be having butterflies in your stomach.

Now you can easily prepare this at home without much of a hassle.

Crabs are such delicious sea food! The flesh is so tender and tasty! If you get them fresh from the seaside that's even better! But my crabs were from the seafood shop! :)

1st step: Wash the crabs properly. Now take 2 separate bowls, One for boiling the body ( that have more flesh hence boil easily) & 1 for the legs(as they are hard and need more time to boil)....& boil in microwave high heat. Boil the bodies for 4-5 min and the legs for around 8 minutes.

2nd step: Throw the water. ...this will bring a nice orangish colour in your crabs.

3rd step: Take 2 Tsp of oil in a frying pan. Fry the mixture of 2 big onions, 8-9 garlic pods.fry till oil separates.

3th step : Add tomato puree ( if fresh then take 5 big tomatoes and make puree out of it).

4th step: At this juncture when tomato is getting cooked add 1 tsp of turmeric powder, 2 tsp full of red chilly powder and salt according to your taste.

5th step:Add the crabs now and cook nicely for another 15 mins in medium flame so that all the spices go inside.

6th step:Now add around 1 cup of water and let the whole thing boil. Cook till the gravy 
becomes thick in consistency.

7th step: before putting the pan out of gas oven..add a big tablespoon of ghee and 1 Tsp of Good aromatic Garam masala. 

Lastly turn off the flame and keep it covered for minimum 10 mins before serving.

The crabs are now ready!

~ENJOY SPICY CRABS~

VIDEO RECIPE HERE: 

PS: Don't over boil the crabs as they will get overcooked making them hard!

B'day Lunch-13 Course Meal !!

It was my daughter's 20th Birthday. So i wanted to make it special but I didn't want it to be just another treat at another 5-star hotel...because it misses the mother's touch.(She really likes my cooking) :)
So decided to cook a 13 course meal. And wanted to share this with all my readers and friends who have encouraged me by liking my page and reading my recipes which I keep posting to make cooking easy...

The dishes were:-

5 types of fry: Dal er bori fry, potato fry, karela (bittergourd) fry, Tinda fry and fish fry(mackerel).

Main course: Rice accompanied by her favourite masoor dal, palak paneer, shahi paneer, masala egg curry, butter chicken, prawn malai kari, mutton kosha (lamb) and payesham.

Shahi chicken ~Ramadan Special~

The month of Ramadan is going on so... this month I would like to treat you all with foods that have a lot of dry fruits, cream and ghee.

Diet conscious people might not find these recipes friendly...But...if you are fasting the entire day then your body needs proteins and carbohydrates. This dish has a rich taste and creamy flavour due to its rich ingredients! Try it out & burn the extra calories on your treadmill.

Cooking Procedure:-

Step 1: Make a paste of the following ingredients & keep it aside for future use:

~2 tbsp of poppy seeds
~2 tbsp of coconut chopped
~10-15 cashew nuts
~10-12 raisins
~10-15 pistachios
~10 green chillies.

Paste No.1

Step 2: Marinate 1kg of chicken with 450 gms of curd,salt, pepper 2 tbsp and 2 tbsp of ginger-garlic paste [marination time:4-5 hrs]

Step 3: Take 4 medium sized onions and roast them on a burner or open flame. Then make a paste of these onions, While making the paste add 10-12 garlic pods.

Paste No.2-Onion Paste

Step 4:

Let's start cooking now.

In a pan add 2 tbsp of ghee (clarified butter) & Heat it up properly then add 3-4 bay leaves, Some powdered green cardamom and 2 black cardamoms.

When it starts spluttering, add the marinated chicken along with the paste no.2 (onion paste).

Cook it in low flame for 30 minutes...

IF AT ANY POINT OF TIME you feel its getting dried up add some cream or milk to it....DO NOT add any water to this dish.

Next, when the chicken is done add paste no.1(poppy, coconut , cashew,raisin. pistachio and Green chilly).

Cook for another 15 minutes...

Final step: Add the 200ml of Amul cream ( or Dairy cream of your choice) & stir it well.

The dish is Ready...

Before serving add 2 tsps of rosewater from top.
The yummy Shahi(royal) dish goes well with roti or nan! (Indian flat Bread)

~ENJOY~

Chicken Biryani

Ingredients:- (serves 6 )

• Chicken with bones cut into 16 pieces-1 kg/2.2lbs
• Good quality long Basmati rice...750 gms/1.65lbs
• Onions-125gms/4.4oz....fried 2 fistful
• Cooking oil-enough for deep frying onions
• Cilantro leaves-1 small bunch/10 twigs
• Mint leaves-1 small bunch/10 twigs
• Yogurt/curd-200gms/7.05oz
• Milk-1/2 teacup
• Saffron- 2 pinch
• Chicken biryani masala 1 packet

STEPS FOR COOKING:-

1)Dissolve the saffron in half a teacup of milk....whip the yogurt thoroughly and keep it aside.

2)Heat oil in a pan and deep fry the onions till golden brown.Remove and keep aside and crush them after they dry.

3)In a bowl take the ready made masala paste, curd, crushed onions, saffron milk, 60 ml of oil, cilantro leaves, mint leaves & mix all of these thoroughly with the chicken and keep it aside...

Marinate for 2-3 hrs. Those who don't want to use ready made pack's paste can make a paste out of 4 tsp of ginger-garlic paste, 1 tsp of cumin seeds, 1 tsp of coriander seeds, garam masala powder-1 tbsp, 2 tbsp of lemon juice, 1 tbsp of red chilly powder and 1 tsp of turmeric powder, salt according to your taste.

4)Wash the rice and keep it aside. (soaked)

5)Take a pot (See below "Pot used") & Pour 2 litres of water & put on high flame.

6) Cover the pot and let it come to boil.

7)Put bay leaves, cinnamon, cardamom, & cloves in the boiling water

.

8)Pour the soaked rice into the boiling water and stir occasionally till the rice is just half done.

(Once the rice is put into boiling water the process should take around 3-5 minutes)

9)Drain the rice thoroughly and spread it over the chicken mixture!

10) Pour 5 tbsp of clarified butter over this. (Ghee)

11)Cover the pot tightly. Put it on high flame till steam is seen coming out (this process should not take more than 8 minutes).

12)Remove the pot. Take another pan/tawa on a burner and heat it up.

Then place the pot on the pan (tawa) on reduced flame as much that the flame just touches the wok.

13)Keep it like this for almost 40 minutes

14)Put off the flame & let the pot remain on the pan for another 10-15 minutes.

Open the Pot just before serving and serve the biryani hot after mixing thoroughly from deep inside.

~ENJOY BIRYANI THIS RAMADAN~

PS:

This is the "handi" (POT) that I used for the preparation:-

  

This is the pan (tawa) that I used:-

Please leave any queries or suggestions in the comment box below or on my facebook page.