New Year Greetings

Hi everyone!

I know all of you are getting ready to welcome 2014 and the countdown has already started. I wanted to try out a cake recipe for Christmas itself.  But I was a little bit busy and couldn’t make it happen. For this New Year, I wanted to post something that I made myself instead of posting some image from elsewhere to convey my greetings.

All my efforts made me happy today. Yes,  for the first time I tried my hands in making cake and it came out really well. The sponginess and softness of my Chocolate Pista Cake can be visualized in the pic! I know everyone is busy preparing  for the celebrations and short listing the resolutions! So, I don’t want to disturb you a lot on this day. So I’ll share the recipe sometime later.

Have a great 2014! May all your wishes & goals come true this New Year!!!

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Chettinad Crab Masala | Chettinadu Nandu Masala | செட்டிநாடு நண்டு மசாலா | Nandu Pepper Masala

Chettinad Crab Masala | Chettinadu Nandu Masala | செட்டிநாடு நண்டு மசாலா | Nandu Pepper Masala is a peppery gravy and is very good for those suffering from cold. This spicy gravy can be served with steamed rice, idli or dosa. Ofcourse, eating a crab with its shell needs some skills and those with experience can win the show. But if you haven’t eaten crabs this way before, you need not  panic on seeing the hard shells as it will be easy to break. The yummy flesh inside is worth all the trouble. Whenever we eat  non-vegetarian dishes, we feel full for the entire day but crab dishes will increase our metabolic fire and so, we feel hungry after an hour. 

Usually crabs will be fleshier during no moon day and it is good to plan for this recipe during that period. Very interesting gravy, every crab lover should try out this recipe!

Here we go for the recipe.

Ingredients:

• Crab – ½ Kg
• Big onion (finely chopped) – 1 No.
• Tomato (finely chopped) – 2 to 3 Nos
• Turmeric powder – ½ tsp
• Salt to taste

To grind:

• Coconut – ½ cup
• Green chillies – 2 to 3 Nos
• Pepper – 1 tbsp
• Garlic – 15 pods
• Fennel seeds – 1 tsp
• Khus khus – 1 tsp

For seasoning:

• Oil – 2 tbsp
• Cinnamon – 1” stick
• Kal paasi – small piece
• Fennel seeds – 1 tsp
• Curry leaves – few

Method:

1. Clean crab by removing the shell and wash it thoroughly in running water. Cut in halves or quarters depending on the size of the crab.
2. Grind all the ingredients given under “To grind” by adding little water, into a thick paste.
3. In a wide bottomed kadai, pour oil and season with the ingredients given “For seasoning”.
4. Add onion and fry till it becomes golden brown colour. Then add tomatoes and sauté until they get mashed well.
5. Now add the ground masala and sauté for 2 minutes, then add crab and sauté until the masala gets coated well over the crab. Add turmeric powder, salt and a cup of water. Close it with a lid and cook until done by stirring in between. It will take 15 to 20 minutes to cook.

The spicy, peppery crab masala | chettinad Crab Masala is ready to eat! Today I have prepared Nandu Masala with Koduva Meen Fry and had a great lunch today!

Note:

• The quantity of chillies added should be decided based on one’s spice level and also the spiciness of the chillies.

To view Chettinad Crab Masala recipe in Tamil, click http://ranisarusuvai.blogspot.in/2014/06/blog-post.html

Tags: Nandu masala recipe, Chettinadu style nandu masala, crab masala recipe, how to prepare crab masala in Chettinad style?, nandu pepper masala, crab pepper gravy, peppery crab masala

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Easy Paruppu Urundai Kuzhambu | Lentil Balls Gravy

Paruppu Urundai Kuzhambu | Chettinad Style Paruppu Urundai Kuzhambu | Paruppu Urundai Kuzhambu is an interesting gravy with tangy, spicy taste suits the best for hot steamed rice. Everybody will go away on seeing “Paruppu urundai kuzhambu” recipe b’cos it involves so many steps. But I will come out with my secret recipe so that you can prepare this dish as simple as Kara Kuzhambu. The method I follow here does not require the paruppu urundai to be steamed or fried.  Since we don’t fry these balls, we can say this is a low calorie version of making paruppu urundai kuzhambu. With little patience and by following the steps meticulously , this kuzhambu will definitely  have a place in your regular menu. But don’t get panic on seeing the list of ingredients.

Ingredients:

For making Urundai:

• Channa dhal (Kadalai Paruppu) – 1 Cup
• Toor dhal – ½ cup
• Red chillies – 2 Nos
• Fennel seeds – 1 tsp
• Shallots (finely chopped)-6 to 8 Nos
• Green chilly (finely chopped)– 1 No
• Garlic – 2 pods (optional)
• Asafoetida – 1 tsp
• Turmeric powder – a pinch
• Coriander leaves (chopped) – 2 tbsp
• Curry leaves(chopped) – 1 tbsp
• Coconut gratings – 2 tbsp
• Salt to taste

For making Kuzhambu/Gravy:       

• Tamarind – 1 big lemon size ball
• Red chilly powder – 3 tsp
• Coriander powder – 3 tsp
• Turmeric powder – 1 tsp
• Tomato – 1 No ( medium size)
• Shallots – 5 nos
• Green chilly (slitted) – 2 Nos
• Salt for gravy

For seasoning:

• Oil – 1 tbsp
• Bay leaf – 1
• Cinnamon stick – 1 piece
• Kadal paasi – 1 piece
• Fennel seeds – 1 tsp
• Curry leaves - few

Method:

1. Soak both dhals together for about 2 hours.
2. Soak tamarind in a cup of water,  squeeze out the pulp and keep it ready.
3. After 2 hours, drain the dhals and grind it coarsely along with fennel seeds, red chillies  and garlic and transfer the contents to the mixing bowl.
4. With the ground mixture, add finely chopped onion, green chillies, asafoetida, turmeric powder, coconut gratings, curry leaves, coriander leaves, salt required for urundai and mix everything well.
5. Make lemon sized balls out of this mixture and keep it aside.
6. In the mean time,  pour oil in a broad vessel or a flat-bottomed kadai and season with the ingredients given “For seasoning”.
7. Add shallots and green chillies, sauté for a while. Add tomato and cook until it gets mashed well.
8. Then add tamarind pulp, all masala powders and required salt (only for gravy). Finally, add one more cup of water and close with a lid and  bring it to a boil.
9. When the raw smell of masala goes off, open the lid and add ½ cup of water again so that the gravy is watery.
10. Now add  paruppu urundai | lentil balls gently into the gravy by spreading them over. Don’t overcrowd them in a single place. Close it with a lid. After 5 minutes , open the lid and gently, turn the balls to the other side without breaking them. At this time, the balls will be half-cooked. Again close the lid and cook for 5 more minutes. When the balls are completely cooked, they will float in the gravy. At this point,  cook for about 5 to 10 minutes  in simmer and then switch off. Now the gravy will also become thicker in consistency.

Your tangy, spicy Paruppu Urundai Kuzhambu is ready to serve with hot steamed rice.  It can be served with any vegetable stir fry or kootu or even with appalam! It is also tasty with idlies and dosas!!

Note:

• Before adding the balls, the gravy  should be made thin by adding enough water, otherwise the balls will not get cooked. The gravy will become thick when the balls are done.
• Don’t stir immediately after adding the balls into the gravy.
• Care must be taken while adding salt because salt is added in two stages.

Tags: Paruppu urundai kuzhambu recipe, lentil balls gravy, easy method of making paruppu urundai kuzhambu, dhal kofta gravy, chettinad paruppu urundai kuzhambu, mixed dhals kofta gravy recipe, how to make paruppu urundai kuzhambu without frying/ steaming?

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X-mas Greetings

Hi everyone!

There’s no you and me on Christmas Day, It’s just us!

Merry Christmas!!!

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Winner in Millet Mania Contest

This post is to share the happiest moment with you all!

My  recipe for Ragi Sweet Crispies has got selected in the Millet Mania e-Recipe contest conducted by Chips to Cherries.

At this moment, I want to convey my heartiest thanks to Mrs. Uma Raghavan of Chips to Cherries for providing this wonderful opportunity to participate in "Millet Mania contest". I am very much happy and delighted to be selected as the winner in this contest for my Ragi Crispies recipe. It is a great inspiration for me to come out with more nutritious recipes. I truly appreciate the efforts of the organizers to keep the health spirit alive!

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