Cheesy Sprout Omelette

This is a healthy omelette and great in taste. It’s a perfect breakfast recipe. Kids always love this. This dish loaded with cheese, sprout, eggs and other veggies. Try this yummy and simple recipe at your kitchen.

Ingredients

Chopped Sprout – ¼ Cup

Chopped Onions – ¼ Cup

Chopped Capsicum – ¼ Cup

Chopped Tomato -1

Salt to taste

Ground Pepper to taste

Grated Cheese – ¼ Cup

Sprout – a handful

Finely Chopped Ginger – 2 tsp

Finely Chopped Cilantro – few

Chilli Powder – ¼ tsp

Eggs – 3

Butter -1 tsp

Method

In a bowl add onions, capsicum, tomato, chopped sprout, ginger, grated cheese and mix well.

Beat eggs along with salt, chilli powder and pepper and pour this mix into veggie bowl.

Melt butter in a pan, pour the egg beaten veg mix. Sprinkle the sprout and coriander leaves on top of it.

Let it cook until get slight brown in both sides. Once it done serve hot.

Creamy Corn & Shells Pasta

Creamy Corn & Shell Pasta is a delicious and versatile pasta. This is perfect school lunch box. This creamy corn pasta dish, pasta is cooked and sautéed with creamy corn sauce. This is another yummy and mouthwatering dish. Happy Cooking 😊

 Enjoy well!!!

Ingredients

Shell Pasta -1 packet
Corn – 1 Cup
Butter – 2 tsp
Flour – 2 tsp
Minced Garlic – 2 tsp
Red Pepper – ½ tsp
Shredded Cheese- 1 Cup
Chopped Parsley Leaves – 2 tsp
Milk – ½ Cup
Freshly Ground Black Pepper to taste
Method
Cook the shell pasta according to the package direction and drain.
Bring enough water to boil and cook corn with little salt.
Once it done, drain the excess water. Let it cool down completely. Then take half amount of corn and grind it as fine paste with milk. Then keep aside.
In a sauce pan, melt butter. Add minced garlic and red pepper for few minutes.
Add the flour, corn paste stirs for few minutes until it makes a paste. Pour milk and stir well until thickened.
Add the drained pasta and cooked corn. Then add the shredded cheese, salt and pepper. 

Then switch off the flame and add parsley leaves. 

Sprout Salad

Sprout Salad is simple, easy and healthy recipe that tastes so good. In this dish, sprout is loaded with all veggies, tossed with lemon juice and tangy chat masala. Enjoy the salad with every bite you will feel the flavors exploding in your mouth.

Ingredients

Sprouts – 1 Cup
Finely Chopped Tomato – ¼ Cup
Finely Chopped Carrot – ¼ Cup
Finely Chopped Cucumber – ¼ Cup
Finely Chopped Apple – ¼ Cup
Finely Chopped Dates – 3 tsp
Lemon Juice – 2 to 3 tsp
Freshly Ground Pepper to taste
Chat Masala to taste
Cumin Powder to taste
Chopped Coriander Leaves – few
Method
In a clean bowl, add sprouts, tomato, carrot, cucumber, apple and dates.
Add ground pepper, chat masala and cumin powder.

Add lemon juice and mix well then garnish with chopped coriander leaves.
Eat yummy and healthy salad for your breakfast.

Kappa Ulathiyathu/ Tapioca Fry/ Yuca Fry (Kerala Style)

Kerala Style Yuca Fry is a quick and simple stir fry. Tapioca is simple boiled with salt and spices. That goes very well with any rice. Coconut oil gives nice flavor to the dish. Coconut is added to the dish and gives great taste to this dish.

 Happy Cooking :)

Ingredients
Tapioca Root – 2
Chopped Onion – 1 Cup
Chopped Ginger – 2 tsp
Turmeric Powder – ½ tsp
Chilli Powder – ½ tsp
Grated Coconut – ¼ Cup
Salt to taste
Chopped Capsicum – ¼ Cup (optional)
To Temper
Coconut Oil – 2 tsp
Mustard Seeds – ½ tsp
Curry Leaves – a sprig
Dry Red Chilli – 2
Method
Cut the tapioca into small pieces and boiling them in a pressure cooker with water and salt for about 1 or 2 whistles.
Once done release the pressure, drain the water and peel off the skin, cut them into pieces and keep aside.
Heat oil in a kadai, crackle mustard seeds, curry leaves, capsicum and dry red chillies.
Then add in the onions, salt and ginger, fry them till it translucent. Add turmeric powder, chilli powder.
Once it done, add the boiled tapioca and fry till it evenly coated. Cook for another 3 minutes on low flame/until gets roasted well.
Sprinkle grated coconut and mix well, then switch off the flame. Serve hot yuca fry with steamed white rice/chapatti.

Chicken Bone Gravy

This is simple and tasty chicken gravy which goes very well with rice, dosa, chapatti, Naan and Roti/parotta. It’s very easy to prepare. Eat well and be happy and healthy. Enjoy cooking 😊

Ingredients
Bone Chicken (Cleaned & Washed) – 1 lb.
Finely Chopped Onion – 2 (big)
Finely Chopped Tomato - 2 (big)
Ginger Garlic Paste – 2 tsp
Yogurt/Curd – 1 tsp
Chilli Powder – 1 ½ tsp
Coriander Powder – 3 tsp
Turmeric Powder – ½ tsp
Salt to taste
For Coconut Paste
Grated Coconut – ¼ Cup
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Peppercorn – 1 tsp
Shallots/Small Onions – 4
To Temper
Oil – 2 tsp
Cinnamon Stick – 1
Bay Leaf – 1
Cloves – 4
Cardamom Seeds – 2
Peppercorn – ¼ tsp
Fennel Seeds – ½ tsp
Curry Leaves – a handful
Method
Heat oil in a pressure cooker, add the tempering ingredients one by one and saute it for few seconds.
Then add sliced onions with salt and fry for 5 minutes. Add ginger garlic paste and tomato pieces then fry until it becomes mushy.
Add chilli powder, coriander powder, turmeric powder and yogurt, then mix well.
Now add the washed and cleaned chicken pieces and fry for few minutes.
In blender, add the ingredients which are under for “coconut masala” and grind it as fine paste.
Now transfer the coconut paste into the chicken gravy. Add 2 to 3 cups of water and cook for 2 whistles comes out.
Once it done, add the chopped coriander leaves and serve hot with steamed rice/roti.

Paniyara Aapam

This is a yummy and delicious snack or a tiffin variety. These dumplings are made with rice and urad dal batter. It goes fantastic with coconut milk. Try this recipe once in your lifetime.

 Happy Cooking :)

Ingredients
For Batter
Idli Rice – 1 Cup
Urad Dal – a handful
Fenugreek Seeds – ¼ tsp
Grated Coconut – ½ Cup
Cooked Rice -1 Cup
Salt to taste
Brown Sugar/jaggery – 4 tsp
Ghee – 4 to 5 tsp
For Coconut Milk
Coconut Milk – 1 Cup
Cardamom Powder – ½ tsp
Jaggery – ¼ Cup
Salt a pinch
Method
Soak rice, urad dal, fenugreek seeds with enough water for at least 4 hours.
Then add these ingredients into the grinder along with grated coconut and cooked rice and grind it as fine paste. Once it done, add require salt and mix well then transfer this into big vessel.
We must wait for another 12 hours for fermentation, that time batter will be ready. Once it done, add sugar and 2 tsp of ghee into the batter.
Heat the paniyaram pan, add few drops of ghee. Now add the spoonful of the batter till ¾ of the mold.
Cook the dumplings till they become golden brown from all sides and repeat the process and keep aside.

Paneer Tikka - How to make paneer tikka in tawa

Paneer Tikka is a popular Indian starter. This is a super-duper paneer tikka recipe which is prepare in tawa. In this dish, paneer cubes are marinated with some amazing Indian spices and cook in Tawa on medium flame. It’s amazing recipe for vegetarian lovers. It can be served as an appetizer of many Indian functions. Try to make this delicious paneer tikka in your great kitchen. Happy Cooking :)

 
     

Ingredients

Cubed Paneer – 250 g
Cubed Red Onions – 1 (big)
Cubed Capsicum – 1 (Small)
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – ½ tsp
Turmeric Powder – 1 tsp
Ginger Garlic Paste – 1 tsp
Kasoori Methi Leaves – ½ tsp
Lemon Juice – 2 tsp
Yogurt/Curd – ½ Cup
Oil – 2 to 3 tsp
Salt to taste
Method
In a clean bowl add chilli powder, garam masala, coriander powder, turmeric powder, ginger garlic paste, kasoori methi leaves, salt, 1 tsp of oil and lemon juice.
Then whisk until this batter gets right consistency to add veggies.
Now add paneer, chopped onions, capsicum pieces and mix well then marinate it for at least 30 minutes.
Once it done, heat oil in a tawa. Add the marinated pieces and roast all the sides.

Serve hot and roasted paneer tikka with sliced onions and tomato.

Cheese Shells with Roasted Broccoli

This is yummy, perfect creamy homemade cheese and shells with broccoli. We love to eat very hot and cheesy shells with roasted vegetables.

 I prepared this for my son's school lunch box. Happy Cooking :)

Ingredients

Shell Pasta – 1 pack
Broccoli Florets – 1 Cup
Unsalted Butter – 2 tsp
Sliced Capsicum – ¼ Cup
Milk – ½ Cup
Garlic Powder – ½ tsp
All Purpose Flour – 3 tsp
Pepper to taste
Salt to taste
Olive Oil – 2 tsp
Shredded Cheddar Cheese – 2 Cups
Method
In a large pot of boiling salted water, with few drops of oil, cook pasta. 

Heat 1 tsp of butter in a pan, add the broccoli florets, capsicum, salt and pepper then fry for 2 minutes. Once it done, transfer this into small bowl and keep aside.
Melt remaining butter in a large skillet over medium heat. Add flour and cooking, stirring for 1 minute. Slowly whisk in milk and season with garlic powder, salt and pepper. 
Cook, stirring constantly, until mixture is bubbling and thickened. Remove from heat and cheddar cheese. Stir until melted.
Add the drained pasta, broccoli and capsicum and stir to continue. Once it done, switch off the flame and serve hot.

Matar Paneer

Matar Paneer is a rich creamy Indian dish which is the perfect choices of Roti, Naan and Chapatti. In this dish, fried paneer is cooked with tomato-based sauce, green peas and Indian spices. Paneer is a fresh, soft cottage cheese from India. It is a versatile dairy product and used in an assortment of Indian curries, snacks and sweets.

Happy Cooking :)

Ingredients
Chopped Paneer Pieces – 250 g
Ginger Garlic Paste – 2 tsp
Chopped Green Chilli – 1
Chopped Onion – 3 (Big)
Chopped Tomato – 6 (Big)
Frozen Peas/ Cooked Peas – 1 Cup
Fresh Cream – 2 tsp
Oil – 2 tsp
Butter – 2 tsp
Sliced Green Chillies – 3
Ginger Julienne – 2 tsp
Turmeric – ¼ tsp
Roasted Besan/Gram Flour – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Kasoori Methi Leaves – 1 tsp
Finely Chopped Coriander Leaves - few
To Temper
Ghee – 2 tsp
Jeera/Cumin Seeds – 2 tsp
Method
In a blender add the chopped tomato pieces and grind it as fine paste. Then keep it aside.
Heat butter and oil in a pan, add sliced green chillies, ginger and fry for a min. Then add the chopped paneer pieces and shallow fry it.
Heat oil in a pan, add cumin seeds and fry for few seconds. Add chopped onions and cook until golden brown.
Add ginger garlic paste, green chili, turmeric powder and cook for 1 to 2 minutes.
Add the tomato puree and salt to the taste and stir well, then cook for another 3 minutes.
Now add roasted besan, chilli powder, coriander powder and mix well. Then cook until the tomatoes leave oil.
Add cooked peas, stir it, then cook with some water if required for at least 5 to 6 minutes on low flame.
Add the fried paneer, mix well and cook for another 5 minutes. Then add garam masala, kasoori methi leaves, fresh cream and coriander leaves. Let it be for another 1 to 2 minutes. 
   
Then switch off the flame and serve with Roti/Naan.

Butter Egg Buns

My kids always wanted to try different kinds of bread items. I just made this dish for my little one. That’s really came out very well. Serve with roasted almond, sliced carrots and a cup of chocolate milk/juice.

Ingredients

Buns – 4
Butter – 2 to 3 tsp
Eggs – 2 
Salt to taste
Roasted Almond Powder – 2 tsp
Pepper Powder to taste

Method
In a bowl, add eggs, salt, pepper and roasted almond powder. Then whisk it completely.

Heat butter in a tawa, take a bun and dip this into egg batter. Then place it in tawa and fry until both sides gets slight golden in color.Repeat the same process and keep it aside. Serve with roasted almonds and carrots.

Bread Fry

This is simple and quick curry which goes very well with any variety rice and kuzhambu sadam. In this dish, toasted bread slices are cooked with some Indian spices. Yummy, tasty bread fry is perfect for kids snacks. You can any of your favorite veggies too. Happy cooking 😊

Ingredients
Bread Slices – 6
Finely Chopped Onion – 1 (big)
Finely Chopped Tomato – 1 (big)
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Salt to taste
Ginger Garlic Paste – 1 tsp
Garam Masala – ¼ tsp
Grated Coconut - 4 tsp
Butter – 2 tsp
To Temper
Oil – 1 tsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Urad Dal – ½ tsp
Channa Dal – ½ tsp
Dry Red Chilli - 1
Hing – a pinch

Curry Leaves – few
Finely Chopped Mint Leaves – few
Method
Heat butter in a tawa. Place bread pieces and toast till both sides are getting slight browned and transfer this in a plate. Then repeat the same process until all done. The cut into small pieces and keep aside.
Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.
Then add onions and saute it. Add tomato pieces, ginger garlic paste, and fry till it becomes mushy.
Add all the spices (chilli powder, coriander powder, garam masala) and sprinkle little water, then mix all the spices together.
Finally add the chopped bread pieces and mix evenly with all the spices. Sprinkle some grated coconut. Cook for another 2 to 3 minutes and switch off the flame. Serve hot with any rice varieties.

Egg Kothu Chapatti

This is quick, easy and yummy Indian breakfast/dinner/snack recipe. In this dish, shredded chapatti pieces are cooked together with eggs. It’s very simple to prepare and require minimum ingredients only. You can add any of your favorite veggies too. Happy cooking 😊

Ingredients
Chapatti – 5 (Cut into small pieces)
Sliced Onion – 1 (big)
Chopped Tomato – 1 (big)
Chopped Capsicum – 1
Ginger Garlic Paste – 1 tsp
Red Chilli Powder- 1 tsp
Coriander Powder – 1 tsp
Finely Chopped Mint Leaved – a handful
Salt to taste
Sliced Green Chilli - 2
Tomato Sauce – 2 tsp
Chilli Sauce – 1 tsp
Soya Sauce – 1 tsp
Pepper Powder to taste
Eggs – 3
Butter – 1 tsp
Method
Melt butter in a pan, add sliced onions with little salt and fry for few minutes. Then add the sliced green chillies, mint leaves, ginger garlic paste and tomato pieces, then cook until it becomes mushy.
Add capsicum and saute it for another two minutes. Now add chili powder, coriander powder, chilli sauce, soya sauce, tomato sauce and mix well. Then add the torn pieces of chapathi and mix well.
In a small bowl, add eggs, salt and pepper powder then whisk it. Then add the beaten eggs and pour on top of the chapathi. Mix evenly then switch off the flame and serve hot with yummy badam milk.

Chicken 65

Chicken 65 is a spicy, deep fried and all time favorite dish. It’s one of the most popular non-veg starter or snack recipe across India. In this dish chicken is coated well with Indian spices and fried deeply in oil. This goes very well with any biryani, rice varieties, roti, chapatti and bread. Happy Cooking 😊

Ingredients
Boneless Chicken – 1 lb.
Chilli Powder – 1 ½ tsp
Coriander Powder – 1 tsp
Turmeric Powder – ¼ tsp
Pepper Powder – ½ tsp
Ginger Garlic Paste – 1 tsp
Yogurt/Curd – 2 tsp
Corn Flour – 4 tsp
Egg - 1
Salt to taste
Saffron – a pinch
Oil for fry
Method
In a clean bowl add all the ingredients one by one and mix well then make it as right batter. 

Add washed and cleaned chicken pieces and marinate well. Then let it be for 1 to 2 hours.

Once it done, heat oil. Add the marinated chicken pieces and fry well. Then remove the excess oil.
Serve hot yummy chicken pieces with lime and ketchup.

Spinach Stir Fry (South Indian Style)

Spinach is available all over the world and its used globally. This is a simple tossed spinach leaves which is tossed with some Indian spices. It’s a good combination of rice and ghee, chapatti and bread.

Ingredients
Chopped & Washed Spinach – 2 Cups
Finely Chopped Onion – 1 (big)
Crushed Garlic – 2 tsp
Sliced Green Chilli – 1
Salt to taste
Grated Coconut – a handful
To Temper
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Urad Dhal – 1 tsp
Dry Red Chilli – 1
Curry Leaves – few
Oil – 1 tsp
Method
Heat oil in a pan, add the tempering ingredients one by one and fry for few seconds.
Add onions, salt and fry for a minute. Then add green chilli, chopped green leaves and fry for 2 to 3 minutes.
Finally add grated coconut and then mix well, keep cook for another 1 min. Switch off the flame and serve hot with any rice and ghee.

Vijayawada Special Chicken

I wish you all a very happy Valentine's Day Celebration and wish you all get cherished love-filled moments on this special day of Love.

My son Shanu is a greatest big fan of Vijayawada Special Chicken, especially he loves to eat the delicious mouthwatering chicken pieces. We used to have lot of chances by eating these yummy dishes. We have Hyderabad restaurant nearby house. As a valentine’s day special I just wanted to give some surprise treat for my lovable son “ShanU”, he is everything to me, he is the one of the reasons I started this blog. Yeah, we are big foodie. 

We tried to make different kinds of dishes… and of course we do some changes and modify the basic cooking wit our ideas and tastes… He was happy, surprised and hugged me with his true love in his unique expression. He tasted the foods, liked very much except little extra spiciness. But for me, its absolute fine. As per your taste, you can add or decrease the spices. This goes very well with chicken/veg biryani, chapatti, roti, bread, dosa and naan. Happy Cooking 😊

Ingredients

For Marinate Chicken
Boneless Chicken – 1 lb.
Chilli Powder – 1 ½ tsp
Coriander Powder – 1 tsp
Turmeric Powder – ¼ tsp
Pepper Powder – ½ tsp
Ginger Garlic Paste – 1 tsp
Yogurt/Curd – 2 tsp
Corn Flour – 4 tsp
Egg - 1
Salt to taste
Saffron – a pinch
Oil for fry
For Gravy
Chopped Onions – 2 (Big)
Chopped Tomato – 2 (Big)
Ginger Garlic Paste – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder - 1 tsp
Cashew Nuts - 15
Yogurt – 1 tsp
Ghee – 2 tsp
For Paste
Cashew Nuts – 7
Almond – 7
Milk – 2 tsp
Method
Take a blender, add cashew nuts, almond and mil. Then grind it as fine paste and keep it aside.
In a clean bowl add all the ingredients one by one and mix well then make it as right batter. Add washed and cleaned chicken pieces and marinate well. Then let it be for 1 to 2 hours.
Once it done, heat oil. Add the marinated chicken pieces and fry well. Then remove the excess oil.
Melt ghee in a pan, add onions, saute it well. Then add ginger garlic paste, salt and onions, fry until it becomes mushy.
Add chilli Powder, coriander powder, turmeric powder, cashew almond paste and little water, then cook until get thick consistency comes out.
Then add the fried chicken pieces and mix well. Then cook it for another 5 minutes.
Switch off the flame and serve hot with this yummy biryani.

Restaurant Style Vegetable Kurma

It’s a simple and elegant dish, can be prepared with any vegetables of your favorites. This is a fantastic side dish prepared by cooking vegetables together with spices and coconut. Vegetable Kurma is a flavorful side dish for chapatti, roti, parotta, appam, dosa and idli.

Ingredients
Chopped Potato – ½ Cup
Chopped Carrot – ½ Cup
Frozen Green Peas – ½ Cup
Sliced Onion -1 (Big)
Chopped Tomato – 1 (big)
Chilli powder – 2 tsp
Ginger Garlic & Mint Paste – 2 tsp
Yogurt/Curd – 2 tsp
Salt to taste
Rose Water – 1 tsp
Roast & Grind
Oil – 1 tsp
Fennel Seeds – ½ tsp
Grated Coconut – ¼ Cup
Chopped Ginger – a small piece
Peeled Garlic – 3 Pods
Cashew Nuts - 5
To temper
Ghee – 3 tsp
Cinnamon Sticks – 1 inch
Cardamom – 2
Bay Leaf – 1
Cloves – 4
Fennel Seeds – ¼ tsp
Poppy Seeds – ½ tsp
Anise -1
Curry Leaves – few
Chopped Mint – a handful
Chopped Coriander Leaves – a handful
Method
Heat oil in a pan, add fennel seeds, chopped ginger, garlic, cashew nuts and coconut. Then fry for few minutes and switch off the flame. Once it cools down, then grind it as fine paste.
Melt 2 tsp of ghee in a pressure cooker, add the tempering ingredients one by one and fry for a min.
Add sliced onions, salt and fry until it caramelized, then add chopped tomato and cook until it becomes mushy.
Now add all the vegetables, chilli powder, required water, ground masala, chopped coriander leaves, rose water and another tsp of ghee then close the lid and keep cook until 2 whistles come out.
Once it done, switch off the flame and serve with hot chapatti.

Shrimp/Prawn 65

Shrimp 65 is a spicy, crispy and tasty fried shrimp dish. It is quick and easy to prepare. This is a very delicious appetizer and perfect side dish too. It’s is a delicious and yummy popular dish of South India. In this dish, shrimp is marinated with Indian spices, corn and all-purpose flour, then fried in oil. This goes very well with any rice dishes, chapatti, bread and roti. I tried this yummy prawn 65 with hot coco in this perfect snowy time.

 Happy Cooking!!!

Ingredients
Washed and Cleaned Shrimp – 20 Pieces (large)
Ginger Garlic Paste – 1 tsp
Lemon Juice – 1 tsp
Chilli Powder -1 tsp
Ground Pepper Powder – 1 tsp
All Purpose Flour/Maida - 4 tsp
Corn Flour – 2 tsp
Sliced Green Chillies – 4
Curry Leaves – a handful
Water as required
Salt to taste
Oil for fry
Method
In a clean bowl, add all the ingredients one by one except prawn, water and oil. Mix evenly, then add water little by little and make it as a right consistency batter.
Then add the cleaned and washed prawns and mix well. Let it be for 30 minutes.
Heat oil in a pan and fry the shrimp pieces and fry until it cooks well. Once it done, drain out the excess oil in a paper napkin.
Then serve this yummy & crispy shrimp 65 is ready to serve.

Mixed Vegetables Masala Fry

It’s a simple and healthy dish which served well with steamed white rice, chapatti, roti and bread. In this dish, vegetables are cooked with Indian spices. I used the special ground masala which gives extra taste to this dish.

Ingredients
Chopped Potato – ¼ Cup
Chopped Eggplant – ¼ Cup
Green Peas – ¼ Cup
Finely Chopped Onion – 1 (Big)
Dry Roast & Grind
For Ground Masala
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Urad Dhal – 1 tsp
Dry Red Chilli – 3
Curry Leaf - few
To Temper
Oil -1 tsp
Mustard Seeds- ½ tsp
Cumin Seeds – ½ tsp
Urad Dhal – ½ tsp
Channa Dhal – ½ tsp
Hing – a pinch
Dry Red Chilli – 1
Method
Heat a pan, add the ingredients which are under “for dry roast & grind” and fry for a min, switch off the flame. Let it cool down and grind it as fine powder and keep aside.
Heat oil in a pan, add the tempering ingredients one by one and fry for few seconds.
Add chopped onions, salt and fry for a minute, then add all the veggies and fry for few minutes.
Add little amount of water, then close the lid and cook for 3 minutes on medium flame.
Finally add the ground masala and keep cook for another 2 minutes. Then switch off the flame and serve with white rice.

Pepper Crab

Pepper Crab is a delicious and great dish. Adding roasted black pepper gives nice aroma to this dish. Dry roasted powder gives a great flavor to this dish. The roasted fresh curry leaves give amazing taste to this dish. The roasted peppercorn is a heroic ingredient to this dish which is cooked and served with crab pieces gives a tasty recipe which goes very well with steamed white rice, idli or dosa.

Ingredients

Washed & Cleaned Crab – 1 lb.
Sliced Onions – 2 (Big)
Chopped Tomato – 1
Finely Chopped Ginger – 2 tsp
Chopped Coriander Leaves - few
Turmeric Powder – ½ tsp
Cloves – 3
Cardamom – 2
Cinnamon Stick – 1 inch
Peppercorns – 2 tsp
Curry Leaves – a handful
Oil – 4 tsp
For Dry Roast & grind
Black Peppercorn – 1 tsp
Fennel Seeds – ½ tsp
Cumin Seeds – ½ tsp
Curry Leaves – a sprig
For ground masala
Black Peppercorn – 1 tsp
Grated Coconut – 4 tsp
Garlic Cloves – 4 pods
Green Chillies – 3
Small Onions – 2
Method
Heat a pan and dry roast black pepper, cumin seed, fennel seeds and curry leaves for a minute and grind it as fine powder, then keep it aside.

In the same pan dry roast, the ingredients which are under” for ground masala” and fry for few minutes. Let it cool down, then grind it as fine paste and keep it aside.

Heat oil in a pan, add the whole spices cardamom, cinnamon stick, cloves, peppercorns, curry leaves, ginger and onions. Let it fry for few min.

Then add chopped tomato pieces and fry until it becomes mushy. Add the cleaned and washed crab pieces with salt and fry for another 5 minutes.

Add required water and cook for 10 minutes. Then add the ground masala, close the lid and keep cook for another 5 minutes.

Finally add the dry roasted powder with little oil and mix with chopped coriander leaves. Cook for another 2 to 3 minutes. Once it done, switch off the flame. Pepper Crab is ready to serve with hot steamed rice.