Nandu Gravy

Ingredients
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Blue Crab - 700gm

Onion       - 1

Ginger Garlic Paste - 1 Tablespoon

Tomato     - 3

Chilli Powder - 2Teaspoon

Coriander Powder - 3 Teaspoon

Turmeric powder - 1/2 Teaspoon

Tamarind  - Size of small marble(Optional, extract the juice))

To Grind
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Coconut - 3 Tablespoon

Pepper   - 1/2 Teaspoon

Gingelly Oil - 1 Tablespoon

Mustard

Methi Seeds

Curry leaves

Method

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1.Clean crabs.

2.Heat a pan , heat the oil and season with ingredients for seasoning.

3.Add chopped onions and fry with a pinch of salt till golden brown.

4.Add ginger garlic paste and fry till the raw smell goes.

5.Add chopped tomatoes , chilli powder and coriander powder ,turmeric powder and saute till oil seperates.

6.Add cleaned crab and saute till it becomes orange colour.

7.Now add required boiling water , close the lid and cook for 5 minutes.

8.If adding tamarind juice , add now and let it boil till the raw smell goes.

9.Grind coconut with pepper and saunf to a smooth paste. Add now in crab gravy and swith if off once it boils again.

10.Serve hot with rice.

Note:

It's better to get crabs on new moon day . And avoid getting crabs on full moon day.

Crabs with blue/purple legs and little spots on shell are the first quality crabs. Now a days it's very hard to find these crabs. Don't miss them if you find in market.

When you lift a crab, it should feel heavy. Omit the crabs which are lighter..

Crabs get spoiled very soon. So always cook them as soon as possible.

Pepper Chicken Roast

Ingredients
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Chicken - 500gms
Onion    - 1
Tomato  - 1
Garlic    - 4 Cloves
Ginger   - 1 Inch
Turmeric Powder - 1/2 Teaspoon
Jeera      - 1/2 Teaspoon
Pepper   - 2 Tablespoon
Saunf     - 1 Tablespoon
Ghee      - 1 Tablespoon
Curry leaves
Coriander
Salt

Method
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1.Mix Chicken,Onion, Tomato,Ginger, Garlic, Turmeric Powder,Coriander leaves in a bowl.
2.Place this bowl in pressure cooker and cook for 1 whistle. Add water in pressure cooker and not in the bowl.
3.Dry roast Jeera, Pepper and Saunf and powder it.
4.Heat ghee and add curry leaves. Add the drained chicken pieces from pressure cooker and powdered pepper and saunf mix.
5.Add salt and roast the chicken pieces till dry. If required add more ghee and pepper powder.

Note:
Heat the drained liquid from pressure cooker with some more water. Add salt and pepper and enjoy your soup.

Appam

Ingredients

Raw Rice - 2 Cups
Coconut   - 1 Cup
Cooked Rice - 1/2 Cup
Sugar       - 2 Teaspoon
Salt
Cooking Soda - a pinch

Method

1 . Soak raw rice for 2 hours.
2 . Grind raw rice, shredded coconut, cooked rice into a smooth batter.
3 . Take 2 tablespoon of batter and mix with cup of water.
4 . Cook this mixture in low flame till its turned into a thick paste.
5 . Once cooled, mix this paste into remaining batter and leave it overnight.
6 . Mix a generous pinch of soda just before making appams.
7 . Add water if required and make the batter bit thinner than dosa batter.
8 . Heat the appal chatty. Add a ladle of batter , tilt the pan and cook with lid closed.
9 . Serve hot with coconut milk.

Velvety Pound Cake

Ingredients
Butter - 230 gms
Self Raising Flour  - 3 cups
Caster Sugar - 2 and a half cups
Eggs - 6
Whipping Cream - 1 cup
Vanilla extract  - 1 Tablespoon
Orange extract - 1 teaspoon
Almond extract - 1 teaspoon
Cream Cheese - 1 Tablespoon  (optional )

Method
1. Prepare a bundt tin by applying butter and flour.
2. Sift the flour. Cake flour can be used instead of s r flour.
3. Cream butter and sugar.
4. Add eggs one by one. After adding each egg beat for atleast 1 minute.
5. Add flour and cream alternatively and mix gently.
6. Add cream cheese and extracts.
7. Pour the mixture to prepared bundt tin.
8. Place it in middle rack of cool oven.
9. Set the temperature to 190 c.
10. Bake for 45 minutes or till the cake is  done.
11. Cool for 30 minutes.
12. Enjoy the velvet cake.

Condensed Milk Kesari

Prepared this simple sweet yesterday to celebrate my birthday.

Ingredients

Rava - 1 cup
Sugar - 1 cup
Cashews
Ghee - 3 Tablespoon
Condensed Milk - 3 Tablespoon
Water - 2 and half cup
Cardamom - 1
Food colour - a drop

Method

1.Heat a tablespoon of ghee in a pan and fry cashews and cardamom.
2.Take them off and in the same pan, fry rava nicely.
3.In the mean time, boil water and keep it ready. Crush the cardamom.
4.Add boiling water and food colour to rava and let it cook for 5 minutes.
5.Once it is cooked, add sugar and mix without any lumps.
6.Add condensed milk and add more if you prefer sweet.
7.Add ghee in intervals and finish it off with cardamom and fried cashews.