NJANDU THORAN / CRAB THORAN / CRAB STIR FRY WITH COCONUT GRAVY

Today's special is a crab recipe which is very tasty as well as healthy. Crab is a great source of protein. It contains a plenty of omega 3 fatty acids and calcium. I had posted some of the crab recipes such as crab masala and crab roast. Now adding my favourite Njandu Thoran recipe. Cleaning crab is very easy. So try this wonderful njandu thoran and share your suggestions and opinion.

CRAB THORAN

INGREDIENTS


Crab - 1 kg
Onion - 1 (chopped)
Ginger - 2 inch piece
Garlic - 5
Green chilli - 4 (chopped)
Chilli powder - 1 1/2 teaspoon
Pepper powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tomato - 1 (chopped)
Coconut (grated) - 1 1/2 cup
Curry leaves - 3 springs
Mustard seeds - 1 teaspoon
Salt - to taste
Cooking oil - 2 teaspoon
Garam masala - 1 teaspoon

PREPARATION


   Clean and wash crab well. Marinate the cleaned crab with turmeric powder, chilli powder, 1/2 teaspoon pepper powder and salt. Keep this for 20 minutes. Crush ginger and garlic and keep aside. Heat oil in a pan. Splutter mustard seeds and curry leaves to it. Add chopped onion and green chillies into the pan and saute well. Add crushed garlic and ginger and stir well. Add tomato pieces and saute well. Add chilli powder and saute for one minute.

   Add marinated crab and salt into the pan. Add some water and cook well. Crush grated coconut, garam masala and pepper powder and add it into the crab. Cover it with a lid and cook in low flame for 5 minutes more  to evaporate the whole water. Stir the crab thoran occasionally. Finally add some curry leaves and turn off the flame. Tasty crab thoran is ready to serve. Enjoy with hot rice or chapathi or pathiri.

How is this recipe?

Please share your comments here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHARACHA SAMBAR / SAMBAR WITH ROASTED COCONUT AND SPICES

Sambar is a traditional Kerala cuisine for all occasions such as Onam, Vishu, and other festive seasons and marriage functions with sadya. Usually it prepares in all houses as a side dish for rice or dosa or idly. We can prepare sambar in various methods. Regionally the preparation changes. In North region of Kerala, roasted coconut also added with sambar. It makes a good flavour and taste to the sambar. Instead of sambar powder, adding ground paste of roasted coconut, coriander, chilli and other ingredients to give a good flavor to the sambar. Here I am adding the recipe of Varutharacha Sambar.

VARUTHARACHA SAMBAR

INGREDIENTS


Toor Dal - 1 cup
Potato - 2 ( peel and cut it into cube size)
Drumstick -1 (cut into 2 inch piece)
Carrot - 2 (cubed)
Tomato - 1 (cut it into pieces)
Onion - 1 (cubed)
Okra - 2 (cut it into 1 inch piece)
Grated coconut - 2 tablespoon
Coriander - 3 tablespoon
Chana dal - 3 tablespoon
Dry red chilli - 5
Fenugreek seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Shallots - 4
Mustard seeds - 1/2 teaspoon
Tamarind - lemon sized
Salt - to taste
Cooking oil - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander leaves - 1 teaspoon (chopped) (optional)

METHOD


Cook toor dal in a pressure cooker and keep aside. Roast chana dal, dry red chilli, coriander, fenugreek seeds, curry leaves and grated coconut in a hot pan. Don't add oil to it. Roast the coconut mix in low flame until it turn golden. Stir occasionally.Add asafoetida powder and stir well. Turn off the flame and allow it to cool.

   Take all the vegetables except tomato and okra into a vessel. Add turmeric powder, salt,tamarind juice, curry leaves and water to it and cook the vegetables. Cover the vessel with a lid and cook in medium flame for 10 minutes. The vegetables get about to cook, add tomato and okra and cook for 3 minutes more. Mash the cooked toor dal and add it to the cooked vegetables. Grind the coconut mix to make a smooth paste. Add this paste to the vegetables and cook for 3 minutes. Turn off the flame.


   Splutter mustard seeds and dry red chilli in oil in a hot pan. Add chopped shallots and curry leaves to it and saute well. Add this to the curry.  Add coriander leaves and combine well. Varutharacha Sambar is ready now. Serve it with hot rice or Idly / Dosa and enjoy...

How is this recipe? Try this today itself. Share your comments and experiences with your cooking.

Thank You Friends for Your Likes and Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

THARRI POLA / RAVA POLA / SEMOLINA BAKED PUDDING

Today I am sharing an Iftar special recipe here. It is a familiar item for iftar and is made with egg and semolina (rava). We can prepare it in nonstick pan as well as pressure cooker. I used pressure cooker for preparing this. I tried this first time and really it is very tasty.

THARRI POLA

See the recipe below:

INGREDIENTS


Egg - 3
Rava / Semolina - 1 cup
Sugar - 1/2 cup
Custard Powder - 2 teaspoon
Ghee - 2 table spoon
Cashew nut - 10 (chopped)
Raisins - 10
Cardamom powder - 1/4 teaspoon


METHOD

 
   Beat egg and sugar well to make puffy. Add roasted semolina and custard powder to it and combine well. (We can blend all these together in a blender ) Roast cashew nuts and raisins in ghee and keep aside. Pour ghee in a hot pan and pour the egg mix to the pan. Add roasted cashew nuts and raisins to it. Cover the pan with a lid and cook for 10 minutes in low flame. If cook this mix in pressure cooker, don't use the weight. After 10 minutes, turn off the flame. Open the lid when it get cool. Remove from pan and cut it into pieces and enjoy the tasty tharri pola.

Try this recipe and share your comments and suggestions here. 

Thank You All for Visiting my Blog.

BINDU JAYESH
bindurohinipillai@gmail.com

PACHA KAY CURRY / RAW BANANA CURRY

  Hai Friends, Ramadan Mubarak. Today I am sharing an iftar recipe which is the combination with Jeeraka Kanji. Pachakkay curry is a famous side dish in Malabar region.

    During the season of Ramadan, in Malabar region, Jeeraka Kanji and Pachakkay Curry is common in all houses for breaking the fasting after Taraweeh prayer. I added the recipe of Jeeraka Kanji just before and Pachakkay Curry is the best accompaniment of Jeeraka Kanji.

PACHAKKAY CURRY ( RAW BANANA CURRY)

INGREDIENTS


Raw Banana (Pacha kaay) - 3
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coconut (grated) - 1 cup
Green chilli - 4
Ginger - 1 piece
Garlic - 3 pod
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Shallots - 4
Dried chilli -2
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Salt - to taste


METHOD


   Cut raw banana into small cubes and cook with turmeric powder, chilli powder, salt and some water in a manchatty (clay pot) or in a pan. When it is about to cook, add chopped green chilli, ginger, garlic and curry leaves. Grind grated coconut with cumin seeds and shallots to make a smooth paste. Add this paste to the curry and stir well. Turn off the flame when curry get thick.


   Heat oil in a pan and splutter mustard seeds. Add dried chillies and curry leaves. Season curry with this and serve with Jeeraka Kanji or Kanji or rice. Really it is very tasty and I like this very much. Try this today itself.

STEP BY STEP METHOD


1. Cut and wash raw banana into small cubes and cook it with turmeric powder, chilli powder, salt and some water in a manchatty or pan

2.Chop green chilli, ginger, garlic and curry leaves. Add it to the curry when it is about to cook.

3. Grind grated coconut, cumin seeds and shallots to make a smooth paste.

4. Add it to the curry and stir well.

5. When the curry get thick, turn off the flame

6. Splutter mustard seeds, dried chilly and curry leaves in hot oil in a pan.

7. Add it to the curry and stir well. Enjoy it with rice, kanji or Jeeraka Kanji

Friends...

Please Share Your Comments and Suggestions Here

Thank You For Visiting My Humble Space

BINDU JAYESH
bindurohinipillai@gmail.com