Nandu kulambu

Crab meat can be called the exotic choice for a sea food lover. TamilNadu style crab kulambu is prepared with a hot spicy pepper curry as base. I got these unusual small size crabs (Indian crab) in an Asian market near my house and immediately grabbed some:)

Interesting info on Crab:

*Buy crab around full moon, as it is believed that the crab becomes more succulent with moon and meatless during new moon (amavasai) . Click to see more info.
* If you don't know to clean the crab, then ask your friends or elders.
*Prefer small size crabs over the long legged one for Indian curries.Eg., One kilogram should yield 4-5 small crabs.
*Crab curry helps us to get rid of body aches, cold, sinus, calcium loss etc.
*Just like 'Japanese's sushi' , some villagers in Tamilnadu drink the extract from raw crab (crushed along with shell and strained) along with ginger and brandy to relieve body aches and to get more strong. I don't know the exact procedure, so consult a professional Indian medicine practitioner before trying.
*Eating crab is an art and you may need some care / skill to remove the shells.
*The crab meat has some character to increase body heat. So it is safer to have it during cold / rainy season.

Here is some memory behind this crab curry in my family.

This is my Father-in-law's favorite too and I prepared it to get his appreciation. you can read more here:)

While in Madras , we used to invite Xav's younger brother M to join us for some weekends. Even though M is his brother he resembles much of my dad's family in the preference for non-veg dishes. I have a strong craving for crab at that time and hubby totally hates it(but loves to buy them for me). Anyway I felt very lazy to prepare them for me alone . So could not enjoy my fancy crab meat for a very long time till I knew thambi's (M) taste for crab. From then on most of our weekends would start with a heavy sea food flavor which will make the whole street hungry:)Can you imagine our plates filled with crab or non-veg as main course and rice as side dish and hubby sitting near me admiring my crab eating style...LOL:)
One day when they were talking of his marriage and preferences , we were kidding him about his first question to his future wife. He told us that he would ask her if she can make Nandu (crab) curry and we we all laughed like anything. Some years passed we moved out of India but still he kept his promise by popping this question when he met the right girl. Luckily my co-sister is also an ardent fan of sea food .Anyway he kept his childish promise but we feel very guilty as we couldn't attend his wedding because of hubby's work nature. I ask myself , can I stand this guilt if I attend my own brothers marriage? Time only can answer this.
Even now when I make this curry , myself and hubby start talking of him.

Uncooked Nandu:

Nandu kulambu:

Ingredients:

Crab (Nandu in Tamil)- 1 kg
Sesame oil (any cooking oil ) - 2 tbsp
Salt - as per taste
Turmeric - 1 tsp
coriander powder - 3 tbsp
Chilly powder - 1 tbsp
curry leaf - 1 sprig
fennel seed - 1 tsp

Ginger garlic paste - 1 tbsp

To grind:

Shallot Onion (nattu vengayam) - 10 (50 gms)
Tomato - 3 (150 to 200 gms)
Shredded coconut - 1/2 cup
cumin seed - 1 tsp
Black pepper - 1tbsp

Saute the onion in a tsp of oil . keep aside. Then saute the tomato, till it wilts and grind everything to a fine paste.

Method

Wash and clean the crab. Remove the front shell that covers the digestive system and remove the digestive tract, but keep the meat inside. Wash again and clean it.
Don't remove the legs. If they are very long , then gently break them into half.


Heat oil in a wok or mud pot. Add fennel seeds and let them get red.
Then add ginger garlic paste and fry for a minute.

Now put the crab along with the powders, salt, masala paste , curry leaf and 1 cup of water.

Cook covered for 15 - 20 minutes. Add water or 1/2 cup coconut milk if we need to dilute it. Otherwise serve as a thick curry.

As soon as we start smelling the pleasant crab curry smell, switch off.

Serving suggestions:

Serve hot with white rice.
Keep some curd as side , as we may need it to quench the heat of pepper:)

Kashmiri Pulav

Kashmiri pulav is a very colorful rice dish served as main course along with some spicy gravy. This pulao can be the best choice for the people who cannot take the Indian hot cuisine. We can add the fruits according to our imagination.

For the very first time I tasted this Kashmiri pulao along with gobi manchurian gravy in Hotel Kamatlingapur, Bangalore.

I got the recipe from a library-book ( the author name ??? ) in Madras. It is always a great one in my house along with Butter chicken.

Kashmiri pulao:



Ingredients:


Main ingredients:
Basmati rice - 1 cup
warm milk - 1 tbsp
saffron - a few strands
salt - to taste

To make the flavored water to cook rice:
Mint leaf - 4 stems
cardamom - 2
nutmeg - very tiny piece
cloves - 2
cinnamon - 2 inch
water - 3 cups

To temper:
onion - 1 cup (sliced lengthwise)
Bay leaf - 2
green chilly - 2 (chopped)

Ghee - 1 tbsp

cashew - 5
almond -5 (slivered)
Raisins - 10

To garnish:
Tuti frooti - 10 pieces
Pomegranate - 1/4 cup
pineapple - 1/4 cup (chopped)
Tangarine / orange - 3 slices
black grapes - 5

Method:

Wash the rice and soak it in water for 1/2 an hour.

Boil 3 cups of water in a vessel along with mint leaves , cinnamon , cloves, cardamom. As soon as it starts boiling, switch off and let it remain closed for 30 minutes. Strain and discard the spices. (I used them while grinding the masala for butter chicken).

Heat 1 tbsp ghee in a pan, fry the chopped onion , green chillies and take it out. Keep aside.
Fry the cashews, raisins, almonds and keep aside.

Add another tsp of ghee and fry the (soaked and drained) rice for few minutes.

Now pour the prepared flavored water to the rice. Add salt (1/8 tsp) and cook until the rice is done (not mushy).
Using a colander / strainer remove the excess water.

Soak the saffron in milk for 1 hour, and add this milk to the rice.

Garnish with fried onion, green chilly, nuts, raisins.

Keep it warm.

Mix the chopped fruits before serving .

Kashmiri pulao is ready!

Serving suggestions:

Kashmiri pulao can be served as a main course dish along with some paratha / naan and a very spicy gravy.
The above said quantity can be enough for 2 people.
Chicken tikka masala or butter chicken are best combo for Kashmir pulav.

Pineapple kesari

Very long back I had this pineapple kesari in a wedding breakfast and fallen in love with this immediately. I have heard that this is more famous in Kerala, where we get abundant fruits.
Mostly I prepare Xav's favorites only, but for a change he asked me to make this for me. So I prepared this for Christmas breakfast along with Idly, vada and sambar. Surprisingly he too liked it very much for the first time:) Hereafter I can have this kesari more frequently...hi...hi.

Just like many other recipes, this also remained idle in my draft until now. Here is the most delicious version of Kesari for you.



Ingredients:
Ravai / rava / semolina / sooji - 1 cup
Pineapple - 1 1/2 cup (chopped)
(I used fresh pineapple. But we can use the canned ones too)
water - 2 cups
sugar - 2 cups
(Add more sugar at the end if desired)
cashewnuts - 10
raisins - 15
ghee - 5 tbsp
yellow food color - 1/8 tsp
Cardamom - 4

Method:
1.Take a thick wok / pan , which has a proper tight lid.
Heat a tbsp of ghee and fry the broken cashews , raisins one by one and keep aside. Powder the cardamom and discard the skin, keep aside. (I put the skin in to the tea).

2.In the same pan add another tbsp ghee and roast the rava till we get a nice aroma.
Transfer it to a dry plate.

3.Coarsely grind the pineapple in a blender. Keep aside.

4.In the pan add water , sugar and let it come to a boil.
Then add the yellow food color and mix well.
As the water starts bubbling , reduce the flame.

5.Now add the rava in a wide spread manner .Add it slowly without stirring . Then immediately put the crushed pineapple and stir well. Close it with a lid and reduce the flame to minimum.

6.After the rava gets cooked , add the remaining ghee, fried nuts, cardamom, raisins.

7.Keep on stirring till the kesari leaves the sides of the pan.

Pineapple kesari is ready!

Note:
The pineapple kesari should not be dry , but somewhat sticky.

Serving suggestions:
Serve as dessert along with breakfast or evening tea with spicy snacks.

Awards .....

My sweet blogger friend , Siddhi of Cooked Dil Se has presented me these lovely awards.





I like her flair to learn and present the International cuisines.Her Mushroom Lasagna from scratch is very amazing. Never thought of making my own lasagna sheet before. Hats off dear!
Moreover her Indian cuisines are much authentic and mouthwatering . Recently I came across her Repost for RCI-Mumbai and was stunned by her vast collection. Now I am planning to buy some grocery to try her Mumbai recipes. That's the power of inspiration. Right!

I feel so honored to get these 'Beautiful blogger' and 'Happiness' awards from her. Thanks Siddhi . Keep up the good work dear!

Milagu kulambu

(Milagu kulambu means a gravy made with pepper).

I am sure my regular readers may know my taste for simple recipes. Here is another simple kulambu (curry) without garlic , onion and tomato. So we need not worry much of chopping stuff.
Mostly I prepare this during winter or rainy season. Its good for digestion, cough, cold , sinus problems etc.
Even though I prepare this regularly at home, I referred to this blog for a more clear version.
Here goes a simple recipe for a quick dinner



Ingredients
Tamarind - gooseberry size
Turmeric powder - a pinch
Mustard - 1/2 tsp
Hing - a pinch
Sesame oil
Salt - to taste
Curry leaves - 1 sprig

To dry roast and grind:
Whole black Pepper - 1 1/2 tbsp
Channa dhal (kadalai paruppu) - 1 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
cumin - 1 tsp

Method:

Dry roast the items given till the channa dhal turns mild red.
First powder them without water. Then add hing and 1/4 cup water and grind to a fine paste.

Extract juice from tamarind using 2 cups of hot water. Keep aside.

Heat oil in a wok and splutter the mustard seeds.Put curry leaves.
Pour the tamarind juice along with 1 tsp salt , turmeric and bring to a boil. Reduce flame and let the raw smell vanishes. Let it get reduced to 1 1/2 cups.

Now add the ground masala paste and allow it to boil for 2 minutes.

Garnish with fresh curry leaves.

Serving suggestions:
Serve hot with piping hot rice , ghee and pappad.
I prepare pumpkin poriyal , omelet or usili.

Note:
If we are packing this for lunch box, then add 1 tbsp sesame oil to the curry at the end and mix with rice. This will prevent the rice from dryness.
The consistency should be like denser vathak kulambu.
This curry will show a mild bitter taste , but would be of great taste if served with hot rice and ghee.

Lovely Gifts !

We all love gifts . Yeah! its very to exciting to receive a surprise gift. That too in blogosphere we are blessed with so many lovely friends pampering us with cute awards.
First award and very first comments do excite us a lot and no one can deny that:) You should have seen me when I received my very first award from Gita....Each and every award inspires me more and reminds me to be creative. That's the power of appreciation. Isn't it!

Malar of Kitchen Tantra has shared this lovely Cheer reading award with me. Not only in cooking , she has the potential to succeed anything she undergoes. I adore her space because of the unknown medicinal cum historical info she shares there along with excellent food. Her non-veg menus are endless and makes anyone crave. I wonder how she learnt so much recipes and prepares them with such dedication everyday. I am addicted to her Brinjal serwa and Vazhai poo kuruma. Don't miss her round up on Kitchen mishaps event now.



Thanks Malar. I am so glad to get it from a passionate person like you.
You always make me cheerful:)

Kathy of 'Lessons from the Monk I married' , has presented me a Happiness award. She is a writer cum blogger and her lessons on life are very inspiring. Many a times after reading hers I understand the true meaning of simple pleasure in my life. Her recent post on 'The Best Things In Life Are Free' has made me identify the hidden treasures around me:)



I am so proud to get an award from a great person like her. I am in cloud 9 now:)

Now I have to share 10 things that make me happy as per the award rule. OMG!Its very pleasant to recollect what makes us happy and its the true meaning of award here.

Here are they:)

1. Cooking for my husband, who appreciates me for everything I do.
2. Visiting Churches, all religious places and celebrating festivals.
3. Pink color, Watching Rose flowers or any flower.
4. movie night at home with popcorn and coke.
5. Shopping.
6. Gardening , bird watching and country side living.
7. Walking, Basketball.
8. Blogging, blog-hopping, browsing.
9. Collecting inspiring books, cook books, greeting cards, coins, .
10. Visiting Aquarium, Zoo, museums.

Thanks for this gift and opportunity dear! I feel so honored to get this from you. This means a lot to me and your every day lessons inspires me very much. Best wishes!

The next award is from Kitchen Queen of Khatta Meetha theeka. I admire her recipes because of the simple ingredients and easy to follow instructions. I love her Kuzhi appam and Thaval vadai which are in to-do list now:)



Thanks dear! I am very glad to get such an appreciation from a nice person like you.

I think the Beautiful blogger and Cheer reading awards have gone many rounds . So I would like to share the Happiness award (which kathy presented me), with the following friends.

Malar of kitchen Tantra
Kitchen Queen of khatta meetha theeka.
Gita of Gita's kitchen.
Vinolia of Akal's saapadu.
Jaleela of samayal attakasangal
Shama of easy 2 cook recipes.
Devasena of A connoisseur's eye for life's little melodies.
Usha Nandhini of Usha Nandhini's recipes.
Saraswathy Balakrishnan of Taste of Sara's kitchen.


Congrats friends! I am eager to read your happy moments also:)

A small break:
I can't be using internet till Monday (01/25/2009) due to travel .So please excuse me, if I didn't reply . I will try to get back as soon as possible.

Enjoy blogging and take care!
Love,
Viki.

Ennai kathirikkai / Stuffed brinjal fry

Whole stuffed eggplant / yennai kathirikkai

I relate this whole stuffed brinjal with a story I read very long back in Ambulimama:) It is the story of a wise boy and the king's feast to commons.

The story is as follows:
The king who has heard about the intelligence of a local boy wants to test him. So the king asks him to tell , which food is tastier in that feast without talking with others or tasting. Within a few minutes the boy runs around and tells the king 'The tastiest one is the Ennai kathirikkai, Sir and the least wanted is So and so vegetable'.
When the king asks his secret, the boy says 'I went to the waste leaf area and no one has wasted a single ennnai kathirikkai and vice versa'.
Its a simple story and I assume that the moral is we can judge the taste of the food while disposing the leaf.(Indian feasts are generally served in fresh banana leaf).

So after reading this story , brothers and myself started craving for that unknown fry. Mom learnt the recipe from her friends and we got our most favorite fry.
Even now myself, hubby and brothers prefer it more than meat....funny thing is I never long for meat if have this ennai kathirikkai:)

Hope you too fall in love with this buttery brinjal fry.



I would like to show you the picture of a rare brinjal I got from grocery stores. Never seen a triplet brinjal before:)



Ingredients:
Brinjal / baby eggplant - 6
Oil to deep fry - 1 cup
(I used corn oil)
Salt - 1 tsp (check taste after mixing with chilly powder)
Red chilly powder - 1.5 tsp
garam masala powder - 1/2 tsp
(I used Shan brand garam masala)

Method:
Remove the bracts of the brinjal.
Wash and clean them in running water.

Make two slits in the top and bottom, without cutting it into half.

Place the salt and powders in a small bowl.
Mix them into a smooth paste with 2 tsp water.

Carefully stuff this paste inside the brinjal. Keep aside for 10 minutes.

Heat oil in a wok.
Deep fry them, till the skin gets wrinkle and the brinjal turns tender like butter.

Note:
We can coat some oil all over and broil in the oven instead of deep frying. But We can't expect the real taste in that oven method.

Ennai kathirikkai is ready!

Serving suggestions:
Serve as side dish with sambar and rice.