Crab with cocunut masala

CrabWith Cocunut masala

                       I'm a crab lover. One of my very favorite non veg cusine is crab. My all time favourite recipe, this is another version of crab curry which i'm going to posted today. Crab cocunut masala gives delicious taste and awesome with steamed hot rice or bread.

Ingredients:

• Crab - 500 g
• Onion - 3(Chopped)
• Tomato - 1(Chopped)
• Ginger-garlic paste - 1 tsp
• Pepper power - 2 tsp
• Cocunut - 1/2 fresh cocunut grated

To marinate crab:

• Chilly Powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt - as needed

For seasoning:

• Fennel seeds - 1/2 tsp
• Cinnamon stick - 1 inch
• Oil - as needed
• Curry leaaves - few
• Coriander leaves - few

Method:

• For preparing crab pepper masala dry.  Cut the center part and legs seperately and clean well. Add the marinated ingredients and and keep aside.

• Add the grated cocunut in mixee jar, and grind it in a ground paste and keep aside

• Heat oil in a pan. add the fennel seeds and cinnamon stick , when it gets splutters add the ginger.garlic paste and onion saute it until onion become golden brown.

• After few mins , add tomato and curry leaves saute it for 5 mins.

• Now add the marinated crabs and saute it for 5mins. add ground cocunut paste and needed water for crabs to be cooked well. 

• Close it with lid. Once the crabs are cooked well , add the pepper powder (You can add pepper as per your taste).

• Saute it until the crabs become dry and sprinkle some coriander leaves on top.

• Serve the crab cocunut masala.

kritikakitchen.blogspot.com

Paneer Butter Masala

Paneer Butter Masala - Restaurant style

                  Paneer butter masala is an delicious punjabi dish. Awesome combination with butter naan, roti or chapathi. I love paneer with this delicious masala.

Ingredients:

• Onion - 2
• Tomato puree - 1 cup
• Paneer - 200 grams
• Ginger.garlic paste - 2 tsp
• Cashew nuts - 1 tbsp
• Kashuri methi - 3/4 tsp (dry fenugreek leaves)
• Fresh cream - 3 tsp
• Coriander leaves - 1 tbsp
• Salt - as needed

Spices:

• Kasmiri Red chilly powder - 1 tsp
• Coriander Powder - 2 tsp 
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp

For seasoning:

• Butter - 2 tbsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1/2 inch

Preparation

• Cut the paneer into cubes and keep aside.
• Onion paste: Cut the onions roughly, boil them in water for 10mins. Drain the water completely and grind it in a paste.
• Tomato Puree: Blanch the tomatoes(ie,add the tomatoes in water and bring them to boil for 10 mins). Drain the water completely. remove the skin and puree the tomatoes and keep aside.
• Cashew paste: Soak the cashew nuts in warm water for 15 mins and grind into an paste and keep aside.
• Make the ginger / garlic paste ready to make it easy for masala.

Method:

• Heat buter in a kadai, add the seasoning ingredients, when it get splutters, add the onion paste and saute it until golden brown color(raw smell should goes off completely).then add ginger garlic paste and saute it for another 2 mins.

• Then, add the cashew paste and saute it until raw smell goes off.

• Now add the tomato puree, red chilly powder, turmeric powder, coriander powder, garam masala powder and cook until raw smell goes off. butter should leaves on top.

• Add needed water, kasthuri methi, salt and close the lid and cook for nearly 20 mins in a low flame.

• Atlast ,shallow fry the paneer and add the panner into tomato paste and cook for another 5 mins.(after adding paneer in paste it should not be over cooked then paneer will become very hard).

• Garnish with fresh cream and coriander leaves.

• Serve hot with butter naan, roti or chapathi.

kritikakitchen.blogspot.com

Crispy fried Onion pakoda

Crispy Fried onion pakoda

                         It is an tea time snack, In mumbai it is also known as 'kanda bhaji'.This is very simple and easy pakoda recipe. let us learn how to make it crispy.

Ingredients:

• Onion - 3 (Finely sliced)
• Gram flour(Besan flour) - 1/2 cup
• Rice flour - 1/4 cup
• Grated ginger - 1 tsp
• Red chilli powder - 1 tsp
• Curry leaves and coriander leaves - few (Chopped)
• Hing - 1 pinch
• Baking soda - 1 pinch
• Salt - as needed
• Water - to sprinkle
• Oil - for deep frying.

Method:

• Slice the onions and keep aside.

• In a wide bowl, add all the above ingredients and mix well and keep aside for 15 mins.

• After that sprinkle water little by little and mix well. Onions should coated well with batter (If you add more water then, you won't get an crispy pakoda.).

• Heat oil in a kadai, drop a little batter into oil , if the batter raises to the surface immediately, the oil is ready for frying pakoda.

• Reduce the heat to medium , little by little sprinkle pakoda in oil. It should be shapeless.

• Fry until golden brown color,stirring in between and remove it from the oil.

• Drain the excess oil from pakoda using tissue papper.

• Serve, hot with tea time snack.

kritikakitchen.blogspot.com

Matar Paneer kadai rice

Matar Paneer kadai rice

                         Matar paneer kadai is an best combinational recipe. Paneer and Matar is an made for each other recipe. It is an special recipe with awesome ground kada masala. Mix this masala with cooked basmathi rice to get an flavourful pulao or rice.

Ingredients:

• Basmathi rice - 1 cup
• Water - 3/4 cup
• Paneer - 200g
• Green peas - 1/2 cup
• Onion - 2 (Chopped)
• Tomato - 1 (Chopped)
• Green Chillies - 2 (chopped)
• Ginger/Garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Sugar - 1/2 tsp
• Butter - 1 tbsp
• Salt - as needed.

How to make kadai masala Powder:

Dry roast and make ground powder:

• Coriander seeds - 2 tsp
• Pepper - 1 tsp
• Red chillies - 4
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green Cardamom - 4
• Cloves - 4
• Cinnamon stick - 1 inch

How to pressure cook Basmathi rice :

• Soak the basmathi rice in water for 20 mins. Heat 1 tbsp of butter in a pressure cook, add the drained rice and suate it for 2 mins.

• Add 3/4 cup of water. let them boil and close the pressure cook and leave it for 3 whistle.

• Apply 1 tsp butter and transfer it into an plate to avoid sticking together and keep aside.

Method:

• Cut the paneer into cubes and keep aside.

• Cook the green peas in water, drain the water and keep aside.

• Dry roast all the kada masala ingredients and grind it in a mixer into ground powder and keep aside. 

• Heat oil in a pan, add the chopped onions and saute, it until golden brown color.

• Now, add the ginger/garlic paste saute it for another few mins.Then, add the tomatoes, turmeric powder, salt and mix well. Add Water to cook the tomatoes.

• After tomatoes get cooked well and mushy,now add salt, sugar, chopped paneer, green chillies , cooked green peas and mix well.

• Atlast add the needed kadai masala powder and toss it well for few mins.

• Now ,mix the cooked basmathi rice with matar paneer kadai masala ans serve this spicy and hot pulao.

kritikakitchen.blogspot.com

Matar Paneer Kadai

Matar Paneer Kadai

                         Matar paneer kadai is an best combinational recipe. Paneer and Matar is an made for each other recipe. It is an special recipe with awesome ground kada masala. I love this recipe with chapathi.

Ingredients:

• Paneer - 200g
• Green peas - 1/2 cup
• Onion - 2 (Chopped)
• Tomato - 1 (Chopped)
• Green Chillies - 2 (chopped)
• Ginger/Garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Sugar - 1/2 tsp
• Salt - as needed.

How to make kadai masala Powder:

Dry roast and make ground powder:

• Coriander seeds - 2 tsp
• Pepper - 1 tsp
• Red chillies - 4
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green Cardamom - 4
• Cloves - 4
• Cinnamon stick - 1 inch

Method:

• Cut the paneer into cubes and keep aside.

• Cook the green peas in water, drain the water and keep aside.

• Dry roast all the kada masala ingredients and grind it in a mixer into ground powder and keep aside. 

• Heat oil in a pan, add the chopped onions and saute, it until golden brown color.

• Now, add the ginger/garlic paste saute it for another few mins.Then, add the tomatoes, turmeric powder, salt and mix well. Add Water to cook the tomatoes.

• After tomatoes get cooked well and mushy,now add salt, sugar, chopped paneer, green chillies , cooked green peas and mix well.

• Atlast add the needed kadai masala powder and toss it well for few mins.

• Serve hot with basmathi rice or chapathi.(You can even use this masala for stuffed chapathi too).

kritikakitchen.blogspot.com

Mint chutney

Puthina Thogaiyal / Mint Chutney

                                    

                    Mint thogaiyal is a very common recipe. It gives awesome aroma with hing powder with the coarse paste. It goes well with idly, dosa or hot rice with ghee. 

Ingredients:

• Mint leaves - 1 cup (Tightly filled)
• Curry leaves - 1/4 cup
• Coriander levaes - 1/4 cup
• Urad dal - 3 tbsp
• Red Chillies - 5
• Tamarind - big amla size
• Hing - 1/2 tsp
• Mustard seeds - 1 tsp
• Gingelly oil - 1/4 cup

Method:

• Wash the mint leaves, drain the water cmpletely and keep aside.

• Heat oil in a kadai , add red chillies and urad dal roast until golden brown in color and keep aside.

• Now add 2 tsp of oil , and saute the mint leaves coriander leaves and curry leaves together for few mins.allow it to cool.

• Add all the roasted ingredients along with tamarind and salt in a mixer and grind it in a coarse paste.

• Atlast , add oil in pan add the mustard seeds, when it gets splutters add the hing powder and coarse paste saute it for another few mins and switchoff the flame.

• Serve hot or cold with rice , idly or dosa.

kritikakitchen.blogspot.com

Chole Bhature

Chole Bhature

                              Chole bhatura is also known as chole poori. It is an very popular punjabi dish. Awesome restaurant style recipe. Try it.
Ingredients:

Needed for bhature:

• Maida - 500g
• Rava - 50g
• Curd - 100ml
• Sugar - 1/2 tsp
• Salt - as needed
• Water - To make soft dough
• Oil - for deep frying\

For the chole:

• Channa - 1 cup
• Onion - 1 cup (Chopped)
• tomato - 1 1/2 cup (Chopped)
• Ginger-garlic paste - 2 tsp
• Green chillies - 2 (Cut slit)
• Turmeric powder - 1/4 tsp
• Chilly powder - 2 tsp
• Jeera powder - 3 tsp
• Sugar - 1/2 tsp
• Channa masala powder - 2 tsp
• Chat masala - 1/2 tsp 
• Tomato ketchup - 1 tsp
• Coriander leaves - few
• Curry leaves - few
• Salt - as needed  

For the seasoning :

• Ghee - 2 tsp
• Oil - 4 tbsp
• Cumin seeds - 1 tsp

Method:

For making Bhature:

• In a wide bowl, add all the above ingredients for making bhature, kneed well to make an soft dough.

• Rest for 30mins. After that, make small lemon size balls and dust the ball with maida and roll like poori and keep aside.

• Heat oil in a kadai, deep fry like poori on both the sides. Now, hot bhature is ready.

For making chole:

• Wash and soak channa overnight, Pressure cook for 5 -7 whistles and keep aside.

• Heat oil in a kadai, add cumin seeds when it gets splutters add the chopped onions and suate it until it get golden brown color.(you need patience for this add little salt to speed up the process).

• Then , add the ginger-garlic paste, green chillies, curry leaves and saute for a minute.

• Then add the finely chopped tomatoes, cook until tomatoes become mushy stage and oil seperates.Once the tomatoes are cooked well it gives an gravy stage.

• Atlast, add the turmeric powder, chilly powder, jeera powder, channa masala powder, chat masala , tomato ketchup, coriander leaves, curry leaves and cooked channa. Add needed water boil until raw smell goes off. Garnish with onions and coriander leaves.

• Serve, chole with hot bature. 

kritikakitchen.blogspot.com

Mullu Muruku

Mullu Muruku

Ingredients:

• Raw Rice or Boiled rice - 3 cup
• Urad dal - 1 cup
• Cocunut - 1/2 (grated)
• Butter - 75 g
• Sesseme seeds - 1 tsp 
• Salt - as needed
• Oil - deep frying

Method:

• Dry roast the urad dal until golden brown color (ural dal raw smell should goes off) grind it like a fine powder in a mixer.
• Wash the rice 3 to 4 times ,drain the water completely and spread it in a cloth to dry for few mins. then grind it in a mixer by adding water and cocunut into fine paste.

• In a wide bowl , add the fine paste,urad dal powder,butter, sesseme seeds and Mix it well.

• Then add water little by little and make a soft dough and keep aside.

• Heat oil in a kadai , add a portion of dough in the murukku press and apply oil in an small plate make a round layer and lift it in hot oil and allow it to fry for 1 min.

• When it is done on one side flip this carefully using the ladle.

• When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.

• Repeat this for the remaining dough.

• Let the murukku comes to room temperature and then, store it in a air tight container.

kritikakitchen.blogspot.com

Mothagam/Cocunut kozhukatai

Cocunut kozhukatai / Mothagam recipe

                       This mothagam recipe is very important for vinayagar chaturthi festival. Every year i used to help my mom to make mothagam shape. I have learnt this recipe from my mom. she used to cook very soft kozhukatai. If u follow the below methods correctly. i'm damn sure that you will get soft kozhukatai. Celebrate vinayagar chathurthi with your family  and fullfilled with lots of happiness.

How to prepare kozhukatai using cocunut filling:

Ingredients:

Stuffing:

• Cocunut - 1 cup
• Grated jaggery - 3/4 cup
• Cardamom poweder - 2 pinch
• Cashew nuts - few

Kozhukatai outer cover:

• Rice flour / Idiyaapam Flour - 1 cup
• Water - 1 cup
• Salt - 1 pinch
• Sesame seed oil - 1 tsp 

How to make Rice Flour :

• Soak the raw rice in water for for 1 to 2 hrs, drain the water completely and spread it in a cloth to dry. then grind it in a mixer into fine powder.

• sieve it and keep aside.

• Pour the rice flour in a white cloth and steam the rice flour in idli maker for 10 mins. Then transfer the flour in an plate and allow it to cool. for best results ,soft kozhukatai try the above making rice flour instead of using idiyapam flour.

• Fresh flour gives very soft tough to kozhukatai and avoid bursting while steaming.

Method:

• Dry roast the cashew nuts and keep aside.

• Soak jaggery in warm water, crush it well. heat up in a low flame for 1 min. when it reached like idli batter. switch off the flame filter the impurities.

• Heat up the jaggery syrup, till it becomes thick with 1 string consistency now add the cocunut together and let the jaggery syrup is well coated evenly on grated cocunut.

• Add cardamom podwer, roasted cashew nuts mix it well and keep aside.

• Add 1 tsp of oil and a pinch of salt in 1 1/4 cup of boiling water.

• Then pour the boiling water in rice flour and mix it well with the back of the laddle.When it is warm grease your hands with oil and make it to a smooth dough.

• Divide the dough into equal parts. Cover the balls else it will get dry.

• Take one of the ball and by using your fingers make it like a cup. place one spoon of cocunut stuffing and close it like a mothagam shape or refer below image.

• Repeat this for rest of dough.

• Steam this stuffed kozhukati in idli maker for 10mins.

• Serve this hot kozhukatai for ganesh chaturthi.

kritikakitchen.blogspot.com

Masala Idiyappam

Biriyani Idiyaapam/Masala Idiyappam

           Masala idiyappam gives rich taste with biriyani flavour and spicy too. you can serve this recipe instaed of noodles.

Ingredients:

• Idiyapaam - 1 cup
• Onion - 1 finely chopped
• Ginger-garlic paste - 1 tsp
• Green Chillies - 2 (chopped)
• Mint leaves - 10 (for flavour)
• Turmeric powder - a small pinch
• Red chilly powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Cumin powder - 1 tsp
• Coriander leaves - few chopped
• Salt - to taste

To temper:

• Oil - 2 tsp
• Fennel seeds - 1/2 tsp
• Cinnamon - 1/4 inch
• Cloves - 2
• Curry leaves - a spring

Method:

• Cook idiyaapam and let it cool for sometime. Crumble it so that it is easy to seperated. Keep aside.

• Heat oil in a kadai, add the items listed under ' to temper' ,allow it to splutter, add the ginger garlic paste and chopped onions, green chillies and saute it until golden brown.

• Now, add the mint leaves, turmeric powder, chilly powder, garam masla powder, cumin powder, salt and saute it for 2min.

• Atlast, add the crumbled idiyappam and mix well and garnish with coriander leaves.

• Serve hot.

Egg Fried rice

Egg Fried Rice

                    Egg fried rice is an very popular Chinese dish. It is easy to prepare and with the combination of vegetables and eggs to make it very healthy. It tastes good and can have awesome lunch with your family.  

Ingredients:

• Basmathi Rice - 1 cup.

• Eggs - 4

• Spring Onion - 1/4 cup (Chopped)

• Carrot - 1 medium size (Julienned)

• Cabbage - 1/2 cup thinly sliced

• Beans - 4 (Finely chopped)

• Capsicum - 1 medium size

• Spring Onion greens - 1/4 cup for garnishing.

• Soya sauce - 1 tbsp

• Red chilly sauce - 1/2 tsp

• white pepper - as required.

• Salt - as required

• Butter - 1 tbsp

• Water - 3/4 cup

• Oil - 1 tbsp

How to pressure cook Basmathi rice :

• Soak the basmathi rice in water for 20 mins. Heat 1 tbsp of butter in a pressure cook, add the drained rice and suate it for 2 mins.

• Add 3/4 cup of water. let them boil and close the pressure cook and leave it for 3 whistle.

• Apply 1 tsp butter and transfer it into an plate to avoid sticking together and keep aside.

Method:

• Heat 2 tsp of oil in a pan, pour beaten egg into pan, add little salt ,turmeric powder and pepper powder when egg has set a little, stir and scramble it. keep it aside. our egg scramble is ready.

• Heat butter in a pan, In a hig flame , add beans suate it for 3 mins followed by carrot , cabbage , capsicum , spring onion greens .(Veg should not over cooked it should be crunchy). Then add spring onions suate it for few seconds.

• Then add the soya sauce and mix well. atlast, add cooked rice, scrambled egg , white pepper, salt and mix it well without breaking the rice. 

• Switch off the flame and serve hot with tomato sauce or gobi manchurian.

kritikakitchen.blogspot.com