Crab Curry in Malvani Masala

Crabs are easy to make and absolutely delicious....

recipe:

Ingredients:
1 kg crabs
3 onions sliced
2 tbsp lemon juice( tamarind pulp works well too)
2 tbsp finely chopped coriander
Salt
Oil
1 cup sliced dry coconut
2-3 green chillies
8-10 flakes of garlic
1 inch piece of ginger
Puree of 2 tomatoes
1cup coconut milk

Malwani Masala
..........................
5 dried red chillies
½ tsp black peppercorns
1tbsp coriander seeds
1 star anise
3 cloves
1/2 tsp mustard seeds
1 piece cinnamon stick
2 green cardamoms
½ tsp cumin seeds
1tbsp fennel seeds
1 tsp nutmeg powder ( I skipped this)
½ tsp turmeric powder

Method:

Step 1: Wash and clean the crabs well.Apply salt and turmeric and keep aside for 15minutes and wash again.

Step 2:
To make the Malwani Masala,roast all the ingredients in a dry frying pan but not the nutmeg & turmeric powder. Cool the roasted spices and grind in a grinder to a fine powder. Mix in the nutmeg & turmeric. This powdered mix can be stored in an air tight container for a few months n can be used for other dishes too.

Step 3:
Heat the oil add the sliced onions.Add salt and Cook on a medium heat stirring occasionally until softened and brown in color.Now add whole ginger ,garlic and dry coconut and saute for 5minutes .Stir well and then take this off heat,allow it to cool a bit and grind this to a fine paste.Now in the same pan ,pour this paste and 4-5tsps of the dry malvani masala . Saute well till it gives in a nice aroma.Usually tomato is not added,but i added in tomato puree and allowed it to leave its oil.Now add in the crabs and saute for 5minutes,add a splash of water and cover n cook till the crab turns red and is covered well with the masala.After 10 minutes add in hot water , depending on the consistency of gravy you want.I added 2 cups of water and 1cup of thin coconut milk.Give it a nice boil and garnish with lemon juice and coriander leaves.Enjoiii.

Alu Palak

Alu Palak!!

A feedback to atul sir for this awesome recipe....i was bored of having palak paneer ...

Only change i made was adding lemon juice at the end,this is done so that the IRON in spinach gets absorbed better in our body.

Ingredients:

250 Grams Potatoes.
250 Grams Palak - Chop in chunks.(spinach)
1 Tablespoon Mustard Oil.
1/2 Teaspoon Mustard Seeds.
A Pinch of Hing
Dried Red Chilies.
1/2 Teaspoon Chopped Garlic.
1/2 Teaspoon Chopped Ginger.​
1/2 Teaspoon Haldi Powder (turmeric)

1.Peel , cube and boil potatoes till just done.
2. In boiling water add 1/2 teaspoon sugar , blanch palak not more than 30 seconds , then plunge into an ice water bath to prevent further cooking .Sugar in boiling water helps greens retain their color. When cool , squeeze palak of ALL water - Set aside.
3. Heat oil , add mustard seeds , dried red chilies and hing , then tip in ginger garlic - allow both to just soften , not color . Now add all masalas and salt , and the potatoes.
4. Gently toss potatoes coating them well - cook covered on minimum heat for 5-6 minutes , don't allow them to color and then add palak.
5. Increase heat , mix and cook covered another 2 minutes. Serve !

Lemon Pepper Chicken

Lemon Pepper Chicken!

A fabulous n yumm starter,n super quick to make.

Ingredients:
4 pieces leg thighs(cut in 3 pieces each)
2tsp ghee
Salt
Juice of 4 lemons
2 1/2 tsp black pepper
1 cup water
3 tbsp sliced ginger

Method:
In a cooker put 2tsp ghee,sliced ginger,chicken ,salt n 1cup water.now put the gas on n pressure cook till 4-5whistles on high flame.open after 5minutes n transfer everything to a kadai.Add juice of 4lemons n a lil black pepper to start drying the water.Once it reaches a slightly sticky and thick consistency add 2 tsps of black pepper n take off heat.enjoi as a starter....finger lickin gud

Dhaniya Chicken!!

My all time favourite chicken recipe from my mom's collection !

Ingredients:
750 gms  chicken
1tbsp cumin seeds/jeera
1 tbsp chopped garlic
1 tbsp chopped ginger
2tbsp butter +1tbsp oil
2 cups chopped coriander leaves
2 green chillies
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
salt
juice of 1 lemon
2 tomatoes grated or pureed

method:
Heat the butter and oil in a deep vessel,temper in the cumin seeds and green chillies. Now add in the ginger garlic and saute till slightly brown.Tip in the coriander leaves and saute for 2 minutes. Add in the chicken,cook on high flame for 5 minutes to seal the juices.Cover and cook ,so that the chicken leaves its juices.Now add in the red chilly ,turmeric powder,salt and coriander powder.Saute well,add in a few splashes of water.Once the chicken is 80% cooked ,add in the tomatoes.Cook till the tomatoes leave oil,add a lil water to have a little thick masala consistency.Once the chicken is cooked ,take it off heat and add the lemon juice.Enjoi this amazing recipe.

ps: incaseyou want to have it as a starter ,omit the tomatoes.

Butter Peach Cake

Butter peach cake!

These beautiful peaches our from the kitchen garden in ramgarh....

Recipe:

Ingredients:
2cups maida
1 cup butter (at room temperature)
3eggs at room temp
1 1/4 cup granulated sugar
1/2 cup plain buttermilk
1 tsp baking soda
1/2 tsp baking powder
2 cups chopped ripe peaches
A lil cinnamon powder
1tsp vanilla essence or peach snapps
(Ideally peach snapps wid be better)

Method:

1.Preheat the oven at 200 degrees.Grease n dust the tin and keep aside.

2. Sieve the flour and baking soda and baking powder together.

3. Now bring the butter to a creamy texture with a beater,add in sugar.

4. Once the sugar has dissolved ,beat and fold in the buttermilk,eggs one at a time,vanilla essence and cinnamon powder .

5. Now mix in the sieved flour.When done ,fold in the chopped peaches .

6. Pour this mixture in the greased tin and bake it at 180degrees for 30-40mins.

7. Check if the cake is done with a clean butter knife.

8. Once done enjoiii