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Non Veg Dishes Sea on my table Uncategorized

Malabar Crab Roast -Kerala seafood delicasy-Step by step method

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Malabar is a land of great sea food  recipes. It’s the northern part of Kerala which is rich in sea food cuisines and fish from backwaters as well as Arabian sea !I am currently living in Jammu where fresh seafood is available only in my dreams. My hubby , seeing my depressed state without sea food , got me around 10 kgs of sea food items from Delhi on his return flight. How he got it packed and delivered safely to my kitchen is another story which is kinda romantic too!   😉  Now I have lovely prawns, mackerels and anchovies in my freezer.Guess who is the happiest woman on earth today!!!    😀
I decided to cook some crabs at the first go. This is an easy roast which left us licking the fingers . here I’ve added pictures of step by step method to create this great yet simple dish in your kitchen.

Recipe
Serves 4
Cooking time 20 minutes
Cuisine South Indian/Kerala/Malabar
Ingredients
Medium sized crabs                                                             – 5           (around 1 kg)
Turmeric powder                                                                   – 1 teaspoon
Kashmiri red chilli powder                                                 – 1 table spoon
Coriander powder                                                                  – 1 table spoon
Black pepper powder                                                            – 1 table spoon
cumin seeds                                                                             -1 teaspoon
Fennel seeds                                                                             – 1 teaspoon
Grated coconut                                                                         – 1/2 a coconut
Ginger crushed                                                                          – 2 inch
curry leaves                                                                                – 4 strands
coconut oil                                                                                  – 4 table spoon
Elaichi powder                                                                          – 1/2 table spoon
Sugar                                                                                            -a pinch
salt                                                                                                -to taste

 

  1. Cut the crab into pieces. Marinate the pieces in turmeric, red chilli , coriander and black pepper powders for 30 minutes.

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2.Now heat some oil in a wok, and add roasted coconut, cumin and saunf to it. Roast until the coconut turns brown. Add some water  and crushed ginger to this and grind to a smooth paste using mixie.
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3. Add the marinated crab into a wok and cook on high flame for 5 minutes. Add additional water only if required. Crabs lose some water from it’s body while marination. Never waste that water as it is very essential for the flavor.

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4. Once the crab colour changes, be sure that the meat is cooked. Now add the ground masala to it and mix gently. Add salt as per your taste and cover and cook for the next 3 minutes. Now open the lid and and mix gently on high flame to give it a roasted finish.Add elaichi powder and a pinch of sugar at this stage.Add curry leaves and 3 table spoons of oil (preferably coconut oil) and keep roasting for 2 more minutes. Be gentle do not spoil the crab meat by vigorous ladle movements.
5. Switch off the flame when the gravy is completely dry. Serve hot with rice. Enjoy! 🙂

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Pradhaman ( Authentic kerala Yellow lentils dessert)

Kerala Pradhaman

Savour exotic with sari

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Festivals bring in a lot of beautiful memories into my mind. I feel that no matter how old you become, the festivals bring back your childhood memories and nostalgic feelings to your mind. If I introspect , I would not think twice before putting myself under the category of insecure and introvert kids. Things change with time.:) Even now, Onam and Vishu brings back the vague mind of that kid to me. Now I am able to embrace that kid with a grown up, confident inner self . I think this technique of comforting your aches and hurts of mind as a mature self of the same childhood soul/mind works well. It brings harmony and happiness to my mind . 🙂 Food plays a big role in the formation of your memories. Pradhaman is that one taste/flavour which connects me to my childhood and aromas have a memories.The aroma of this dessert instantly…

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Mushroom Chettinadu (Mushrooms in spicy gravy) South Indian

Mushroom chettinadu.

Savour exotic with sari

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Today I am so happy and relaxed as i’ve learned quite a few things about blogging. Last few days, I’ve been struggling to learn the art of blogging .As a novice blogger, I was lost at many places,with no one around to ask help for. Most of the time, when I want to publish a post,my family is out for their work &school. I would feel terrible without help to solve the issue but Google always was beside me, helping me to find a way out.Love you Google! muah!!!
Today, I got some nice mushrooms in my kitchen. My friends have been asking me for some nice south Indian vegetarian recipes. So, i decided to make Chettinadu Mushroom masala for dinner.

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My choosy teenager Adi also loved it. Well, that gives me a lot of confidence to post the recipe here.

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Ingredients
Oil – 4 to 5 tbsp
freshly grated…

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Food and Travels Non Veg Dishes Uncategorized

Chicken Xacuti (Step by step method)

Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.

Goa is a small yet flavorful and culturally rich state of India.Abundance of spices, fresh sea food and tourists across the globe has helped Goa grow beautifully in its culinary journey. Goan cuisine has a wide variety of non vegetarian recipes. Here I am going to cook up some chicken in a spicy blast called Chicken Xacuti.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

DSCN8713.JPGWith layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!

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I just asked my little one to pose for the camera and here is what he did!   Eyes closed, limbs tight , in an attempt to act as if he is in deep sleep! Caught ya baby!

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The basilica of Bom Jesus holds the mortal remains of St. Francis Xavier. The church is located in Old Goa, which was the capital of Goa in the early days of Portuguese rule.

 

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Adi & Aaru catching crabs on the sea shore! Simple pleasures of life or rather life itself!!!

Cuisine                    Indian/Goan

Preparation time      35 minutes

Serves                            4

Here’s is what all you need for making chicken Xacuti.

Marination Ingredients
1. Chicken pieces medium sized 1 kg
2. Turmeric powder 1/2 tsp
3.salt 1 tsp
4. ginger paste 1 tsp
5.garlic paste 1 tsp
6. coriander and green chilies paste
(Grind one small bunch of coriander leaves with 3 green chilies to a semi coarse paste)
Wet Xacuti masala Ingredients
1. Ground nut oil                                                   3 table spoon
2.sliced onions                                                      1 large
3.green chillies                                                     2
4. Ginger piece                                                      1 inch
5.garlic flakes                                                        8
6.grated coconut                                                  grate half a coconut
7.coriander leaves                                               one handful
Heat oil in a kadai. Ad sliced onions to the oil and fry till golden brown. Add the remaining ingredients also and saute till the coconut turns light brown.Grind in a mixie using some water and keep aside
Dry Xacuti masala ingredients
1.Cinnamon                                                           2 inches
2.cardamom                                                           3
3.Black peppercorn                                              1 1/2 tsp
4.Poppy seeds                                                        1 table spoon
5.coriander seeds                                                  1 table spoon
6.Kashmiri red chillies                                        10
7.Star anise                                                             1
8.maize flower                                                        1
9.Nutmeg                                                                  1/4 piece
( Dry roast all the ingredients and grind it in a mixie to a fine powder.)
Final
For the final preparation, heat oil in pan and add 1 cup sliced onions .
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala (both Dry and wet) and mix very well on high flame for 2 minutes. Now reduce the heat and add some water to attain your desired consistency. Cook for 10 minutes in low flame covered. Enjoyyy!!!!

Serve hot with bread or rice.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

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Non Veg Dishes Uncategorized

Orange chicken

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Orange chicken

Even though this dish has all the qualities of being a “most wanted” by Indian palettes, the origin is from far away land. That too, a mix of American and Chinese flavors. Indian Chinese restaurants may not serve this dish for reason like, Orange being a seasonal fruit,prices vary through the year.A good news for vitamin counters as this dish contains a lot of vitamin C as fresh orange juice is used in the preparation generously.Quick and easy preparation style …Great taste! Enjoy!

Are you a chicken lover? Then check my other posts for Dragon chicken,   Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala, Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Cuisine                                                  Chinese American

Preparation time                                25 minutes

serves                                                    4

RECIPE OF ORANGE CHICKEN
Ingredients

(Use fresh Orange for juice and julienne)

Finely Chopped ginger                                                               1 Teaspoon
Finely chopped garlic                                                                 1 teaspoon
Oil                                                                                                     2 table spoon +For deep fry
Orange skin cut into Julienne                                                  2 table spoon
Orange juice                                                                                   1 tea cup full
All purpose flour/maida                                                             1 1/2 table spoon
Corn flour                                                                                       1 table spoon
Pepper powder                                                                              1 teaspoon
Chicken stock                                                                                1 cup
Corn starch                                                                                     1 table spoon
Light soya sauce                                                                            1 teaspoon
Butter                                                                                               1 teaspoon
Salt                                                                                                    to taste
Sugar                                                                                                2 teaspoon
Chopped spring onions                                                              1 table spoon

Chicken  (Boneless)                                                                      750gms

Egg                                                                                                     1

DIRECTIONS

      1. Take a bowl and add the boneless and tender chicken pieces into it. Add salt,pepper powder and mix well . Now add corn flour and maida and mix again. Add the egg into the bowl and mix well. Leave it aside for 30 minutes.
      2. Deep fry this marinated chicken and keep aside.
      3.Heat oil in a pan and add the orange skin julienne. Sprinkle some salt and take them out from oil.
      4. In the same oil,add chopped ginger and garlic . Saute for a 30 seconds and then add the orange juice followed by butter and chicken stock.Add soya sauce now. Bring it to boil. Your sauce is ready
      5. Now incorporate corn starch and mix gently to make the sauce/gravy thicker.
      6. Add the fried orange julienne , sugar . Add some salt to your taste.
      7. Now add the fried chicken into the sauce on high flame and mix gently.
               8. Garnish with chopped spring onions or coriander leaves.Serve this with rice.

Note :
1. Mix 1 table spoon of cornflour into a small bowl of water to make corn starch. Add drop by drop into the gravy to make it more thicker. Keep stirring while you add to avoid lumps in the gravy.
2. Orange julienne is thinly sliced orange skin as you can see in the picture .
3. Add salt and sugar little by little into the gravy to attain the perfect balance of both the tastes of your preference.
4. To make it more spicy , you may even add green chilies.

Click here for Creamy baked chicken and Pan fried stuffed chicken.

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Chettinadu spicy fish fry

For fish lovers! 🙂

Savour exotic with sari

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Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with freshly ground masalas.Today i’m going to fry my sheer fish in chettinadu masalas. It’s simple and delicious. I want every sea foodies out there to try this recipe. Trust me, it’s worth it!

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My family just loved it! And I caught myself licking my fingers while tasting it 😉

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Ingredients
Sheer fish ( Or any fleshy fish) – 8 pieces
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on…

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Non Veg Dishes Uncategorized

Peppery Mutton

Well, this post is coming from me after a long break. Shifting from one part of India to the other part can do this and more to you guys! Believe me, school admission process, settling down in the new house, handling emotional outbursts of a teen followed by his adieu to old friends can bring out a lot of faces and traits in you which you never knew existed within you. I was working non stop as a cook, driver, counselor, teacher and what not! Relaxed and kinda settled now after few months now. I have been missing my blog terribly. So back again to my long lost love!True love always calls you back no matter how long you were away from each other. Isn’t it? 😉
This time it’s a mutton recipe for spicy meat lovers which will keep them warm and strong in winters or otherwise too… Enjoy buddies!
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Ingredients for marination ( Marinate for 30 minutes)

Mutton (medium sized pieces with bones) – 1 Kg
Curry leaves – 4 strands
Lime juice – 3 table spoon
salt – to taste
Ginger garlic paste – 2 Tbsp + 1 tbsp for frying too
Kashmiri red chilli powder -1 tbsp
Turmeric powder – 1 Tsp

Oil – 5 tbsp (For cooking)

Ingredients For masala ( Dry roast all the ingredients given below on a hot pan and grind to a fine powder)
Black pepper – 3 Tbsp
Shahi jeera powder (Perum jeerakam) – 1 tbsp
Green cardamom -5 nos
Black cardamom – 3 nos
Cloves -5 nos
Cinnamon stick -2 inch

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Method
1. Heat the oil in a wok/Kadai and add curry leaves to it.
2. Now add the powdered masala and 1 tbsp ginger garlic paste into that oil and quickly stir . Avoid burning the masala.
3. Add the marinated mutton into the wok and mix well.
4. Add 1/2 cup water into the wok and bring it to a boil on high flame.
5. Now reduce the heat and cook the meat until the oil separates . Occasional stirring is very important.The cooking time is about 45 minutes. You may add a little water if you find under cooked meat but make sure the water evaporates well.

Tip

1.Use clay pot for cooking as it adds an earthy flavor to the meat.

2.Cook in low flame and let patience be  your virtue.

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Mangalore rava fry (King fish) Low oil usage

For cold days…

Savour exotic with sari

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Mangalore is the town of sentiments for me. It reminds me of my hostel life, my dear friends and the vegetarian food we used to cry upon . Every weekend, we friends used to find out an eating joint to satisfy our carnivorous cravings. 🙂 Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
Ingredients
Any fleshy fish – 6 pieces
Fine rice flour – 5 to 6 tbsp
Red chilli pdr – 1 1/2 tsp
turmeric pdr – 1 tsp
lemon juice – of one small lime
salt – to taste
Rave / sooji – 1 cup
oil – for shallow frying
Ginger garlic paste- 1 tbsp
Method
1. Mix rice flour, red chilli pdr, and some salt using a little water to form a thick paste.
2. Marinate the fish…

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Koottu curry

Goes veggie!

Savour exotic with sari

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Koottu curry is one of the delicious spread of Kerala Sadya, feast. This dish is so well-balanced that your need for proteins, fibre and vitamins are completely taken care off. This beautiful dish is a combination of bengal gram and vegetables like elephant gourd,raw plantain and white gourd. The masala is mildly spiced with black pepper and to balance the spicy heat, cool coconut and cumin mixture is used in the gravy. Koottu curry is neither dry nor too wet in texture. This dish is a great combination for rice and even rotis. I’m sure, once you taste it, the flavour will linger on your tongue as well as mind.So here I’m gonna explain how this wonderful dish has to be prepared.
Ingredients
Bengal gram – 150 gms
raw plantain/raw banana – 1 nos
Elephant gourd – 1 cup chopped pieces
white gourd – 1/2 cup chopped pieces (optional)
freshly…

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Kaalan

Savour exotic with sari

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Kaalan is a traditional Kerala vegetarian preparation using curd,coconut and vegetables like raw plantain and yam. It’s a grand mom’s recipe which is passed on from generations.Kaalan is different from Avial due to the choice of veggies used . It is more sour than Avial too. Kaalan is thick in consistency . The ‘Nenthra” Plantain is used for Kaalan which is available in Kerala and neighbouring states. My sis-in -law told me that these days she finds them even in UAE and Canada also. I think anything and everything is available everywhere these days. 🙂
Ingredients
Raw plantain – 1
yam/elephant foot veggie – 1 cup square pieces
sour curd – 1 cup
freshly grated coconut – i cup
cumin seeds – 1 teaspoon
pepper powder – 1 tsp
turmeric powder – 1 pinch
salt – to taste
mustard seeds – 1 tspn
curry leaves – 2 strands
red chilly whole –…

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