NJANDU CURRY / CRAB CURRY

Crabs are prepared and eaten as a dish in several different ways all over the world. Nutritionists argue that crab meat is nutritionally good as it is high in vitamins and high quality proteins and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorous and iron, while having lower levels of fat and carbohydrates. Any way the taste, texture and nutritional benefits of crab meat make it a versatile delicacy used in a wide variety of dishes all over the world. Here I am presenting a easy and simple recipe of Njandu curry

INGREDIENTS


Crab - 1 kg (cleaned and separated the leg)
Shallots - 10 (chopped)
Green Chilly - 3 (slitted)
Ginger - 1 piece (crushed)
Chilly powder - 1 1/2 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Coconut oil - 2 1/2  teaspoon
Mustard seeds - 1 teaspoon
Kudam puli - 4 pieces
Salt - to taste
Curry leaves - 2 springs


PREPARATION

   Clean and separate the leg of the crab and keep it aside. Chop shallots, crush the ginger, and slice the green chillies in lengthwise and keep aside. Heat oil in a heavy bottomed pan or an earthen pot, splutter the mustard seeds. Add shallots into it and saute well. Add ginger, green chillies and curry leaves to it and saute for some time. Add chilly powder, coriander powder and turmeric powder and saute for one minute in low flame. Add a little water and kudam puli to it and allow it to boil. Then add the cleaned crab along with the legs and cover the pan with a lid. Cook in low flame until the crab get cooked. Turn off the flame when the gravy get thick and garnish it with curry leaves. Now the tasty Njandu curry is ready. Serve with rice, chapathi or coconut rice.

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BINDU JAYESH
bindurohinipillai@gmail.com

UTHAPPAM

   Uthappam is a thick pancake with toppings cooked right into the Dosa batter. It is a South Indian Cuisine. Uthappam is traditionally made with toppings such as onion, chillies, tomatoes, carrots and mixed vegetables. But here I add only onion, ginger and green chillies for topping. It is made with thicker dosa batter.

UTHAPPAM

   Whenever I make Idli or Dosa batter, I make Dosa or Idly for the first day and Uthappam on the second day. We can make Uthappam very easily. See the recipe below:

INGREDIENTS

Onion - (chopped) - 2 cups
Green Chillies - (chopped) - 3 - 4
Ginger - (chopped) - 2 tablespoon
Dosa Batter - 2 cup
Salt - to taste
Oil - as required

PREPARATION

   Prepare Dosa batter with thick consistency. Mix chopped onion, chopped green chillies, chopped ginger and salt. Keep it aside. Heat Dosa tawa, add a drop of ol and rub it over the tawa and pour a ladle full of batter over it. Don't spread it to thin.  Sprinkle the onion mix generously over the thick dosa and drizzle a little oil around the dosa. Cover it with a lid and cook in medium flame first and then to low flame. When one side get cooked, turn it and cook the other side for 1 minute. Uthappam is ready. Repeat the same process and make enough uthappams. Serve Uthappam hot with Sambar and chutney and enjoy...

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BINDU JAYESH

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CHURAKKA MADHURA DOSA / BOTTLE GOURD SWEET DOSA /LAUKI SWEET DOSA

Bottle gourd is a good vegetable which contain  a lot of health benefits. It is also known as Lauki (churakka). The South Asian bottle squash is indeed bottle shaped, light green and long. The flesh inside is spongy and can cut it into small pieces and make a curry out of it. Bottle gourd (lauki) is over 90% water, therefore it is easy to digest.

   Ayurveda recommends cooked lauki for better digestion. It is cooling, calming , diuretic and anti-bilious. It contains many vitamins and minerals, such as, calcium, magnesium, phosphorus, Vitamin A, C and folate. It is extremely popular for weight loss. Lauki reducing high blood pressure and keep our heart healthy.

CHURAKKA MADHURA DOSA

Have you ever cooked with lauki? There are so many recipes with bottle gourd. Here I am presenting a new Dosa recipe with bottle gourd. Really it is a delicious item and try this.

INGREDIENTS

Raw Rice - 2 cup

Parboiled Rice - 1/2 cup

Coconut (grate)  - 1 1/2 cup

Bottle gourd - 2 cup (chopped)

Sugar - 3/4 cup (or as needed)

Salt - to taste

METHOD

   Soak raw rice and parboiled rice separately for 4 hours. Grind soaked raw rice and parboiled rice well together with bottle gourd pieces, sugar and coconut to make a smooth batter. Add salt and mix well. Keep this batter for 3-4 hours for fermentation. 

   Make dosa with this batter and enjoy the Churakka Madhura Dosa with chutney or with stew.

HOW IS IT?  PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

KARIMEEN POLLICHATHU / PEARL SPOT FRY IN PLANTAIN LEAF (KUTTANADAN STYLE)

Karimeen Pollichathu is a unique food preparation of Kuttanadu  in Alappuzha district of Kerala. Karimeen Pollichathu is commonly wrapped in plantain leaves. The fish marinated with a rich blend of hot spices and cooked in plantain leaves. Adding coconut milk reduce the heat of spices.

KARIMEEN POLLICHATHU

See the recipe of Kuttanadan special Karimmen Pollichathu:

INGREDIENTS

 Karimeen (Pearl Spot) - 5
Ginger - 1 piece + 1 piece
Garlic - 6 cloves
Red Chilly Powder - 2 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Pepper Powder - 11/4 teaspoon
Curry leaves - 3 springs
Coconut Milk - (thick) - 1 cup
Shallots - 1/2 cup (chopped)
Green Chillies - 6 (chopped round)
Salt - to taste
Coconut oil - as needed

PREPARATION


   Clean Karimeen well and make oblique incisions (draw lines with a knife) over it and keep aside. Grind ginger, garlic, curry leaves, turmeric powder, chilly powder and coriander powder to make a fine paste. Marinate the fish with salt and the spicy paste and keep for 1 hour. Then heat oil in a fry pan and semi fry both the sides of the marinated Karimeen in low flame. Take plantain leaves and rub coconut oil on it and put each pieces of fish along with the gravy on the plantain leaves and wrap securely and put on tawa or pan for frying. When the leaves get brown, turn inverse the fish and fry the other side also. Keep it aside.

   Chop shallots, ginger and green chillies. Heat oil in a fry pan and saute the shallots, ginger and green chillies well. Add salt if needed, stir well and remove from pan and keep aside.  Unwrap the fishes and place it on the same hot pan. Put the sauteed shallot mix over it. Add thick coconut milk to the fish and cook for some time. When the gravy get thick, turn the flame off. Wrap the Karimeen in the same plantain leaves along with the gravy. Hot and spicy Karimeen Pollichathu is ready. Enjoy it with Appam, Idiyappam,or Rice etc.

STEP BY STEP METHOD

1. Clean and wash Karimeen well and make oblique incisions over it and keep aside.

2. Grind ginger, garlic, curry leaves, red chilly powder, black pepper powder and turmeric powder to make a fine paste.

3. Marinate fish with with salt and the spicy paste and keep for 1 hour.

4. Heat oil in a kadai or pan, and semi fry both sides of the marinated fish.

5. Rub oil on plantain leaves

6. Put each fish on plantain leaves along with the paste and wrap securely.

6. Put them on a hot pan and fry both the sides.

7. Chop shallots, ginger green chillies, and curry leaves.

8. Heat oil in the pan and saute shallots, ginger, green chillies and curry leaves. Keep it aside. 

9. Unwrap and place the fried Karimeen in the same pan. 

10. Put the sauteed shallots over the fish. 

11. Add thick coconut milk to the fish. Cook for some time.

12. When the gravy get thick, turn off the flame.

13. Wrap the fish in the same plantain leaves again.

12. Karimeen Pollichathu is ready to serve. 

13. Enjoy.... 

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BINDU JAYESH

bindurohinipillai@gmail.com

KARIMEEN THENGAPAL CURRY / PEARL SPOT FISH CURRY IN COCONUT MILK

   The fish, known locally in Kerala as Karimeen, is considered a delicacy. Some of the prominent dishes are the Karimeen Fry, Karimeen Molly, Karimeen Pollichathu, Karimeen Thengappal curry etc. I will add Karimeen Pollichathu after this recipe. The fish is fairly expensive and is available throughout the year. It is a fresh water fish.

   Karimeen Thengappal Curry is an authentic and unique fish curry of Kerala especially Kuttanadu at Alappuzha District. Karimeen is known as Pearl Spot fish. In this dish, Karimeen is cooked in coconut milk. In Karimeen mappas also, the fish is cooked with coconut milk. But here we do not fry the fish before cooking. Karimeen thengappal curry is very tasty and can serve with Appam or with meals also.

KARIMEEN THENGAPAL CURRY

See the recipe:

INGREDIENTS

Karimeen (Pearl Spot) - 1/2 kg
Onion - 2 (big) (chopped lengthwise)
Green Chillies - 10 (slitted)
Ginger - 1 table spoon (chopped)
Garlic - 10 cloves (chopped)
Mustard seeds - 1 teaspoon
Coriander Powder - 2 table spoon
Turmeric Powder - 1/4 teaspoon
Coconut Milk - 1 cup (thick milk) (first extract)
Coconut milk - 1 1/2 cup (Thin milk) (second extract)
Curry leaves - 3 springs
Tomato - 1 (chopped)
Kudam Puli ( Malabar Tamarind ) (Pot Tamarind) - 2 pieces

METHOD


   Clean, Wash and cut Karimeen into two pieces. Heat oil in a curry chatty ( clay chutty) and add mustard seeds. When it splutter, add chopped onion, ginger, garlic, green chillies and curry leaves to it and saute well in low flame. Add some water to coriander powder and turmeric powder to make a paste. When the onion mix get light brown, add this paste to it and stir well. Saute for 5-8 minutes in low flame. Then add chopped tomato and stir well and mix it well. Add some water and salt to it and mix well. Allow the gravy to boil on medium flame. When the gravy get boiled, add kudam puli. Then add Karimeen one by one to the curry and after that, cover it with a lid and cook in low flame. After 10 minutes, remove the lid and add the thin coconut milk and mix well. Cook for 5 minutes in low flame. Finally add thick coconut milk and curry leaves to it and cook in low flame for 3 minutes more. Don't allow the gravy to boil. Turn off the flame. Karimeen Thengapal Curry is ready. Enjoy....

1. Clean, wash and cut Karimeen into pieces.

2.Heat oil in a chutty, and add mustard seeds. Allow it to splutter.

3. Add chopped onion to it

4. Add ginger, garlic, green chillies and curry leaves.

5. Saute well in low flame. Mix coriander powder and turmeric powder with some water and make a paste.

6. When the onion mix get sauteed, add this paste.

7. Mix it well and saute for 8 minutes.

8. Add chopped tomato to this mix and saute well.

9.  Add salt and water to it and allow it to boil.

10. When it get boiled, add kudam puli and Karimeen pieces

11.Cover the chutty with a lid and allow it to cook for 10 min in low flame. Then open the lid and add thin coconut milk to the curry and mix well. Cook for 5 min.

12.Finally add thick coconut milk and cook for 3 min in low flame. Don't allow it to boil.

13. Now turn off the flame. Karimeen Thengapal Curry is ready. Enjoy the delicious curry with Appam or meals..

Like this recipe? Try this delicious Karimeen Curry and share your comments here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com