CRAB KORMA MASALA


This is a different type of Masala ,prepared like

a spicy korma and made to a thick gravy.

Crab is considered good ,for treating cold and

phlegm,so if you are lucky enough to get crab ,

it’s good to make a soup or your favourite dish

with it .

Anyway ,let’s move on to the recipe now..

INGREDIENTS

1 kg crab ( cleaned and cut)

3 onions sliced

4 tomatoes ground coarsely

1 tblsp ginger garlic paste.

1 tblsp chilli powder

1/4 tsp pepper

1 tsp. garam masala powder

A handful cashewnuts

1 tsp.saunf

Few mint leaves

1 green chilli

2 tblsp oil

METHOD

Heat oil and fry the onions brown.

Remove half of the fried onions ,and grind with

the bold listed and set aside.

Now into the remaining onions add the ground

tomatoes with the rest of the ingredients,and

cook till the tomatoes are soft ,and oil comes

out.

Now add the cleaned crab,mix well and allow

to cook on a slow fire ,covered for 5 minutes.

Finally add the cashew – onion paste, and cook

till slightly thick .

Serve with rice,roti,hoppers,string hoppers.

If you try this recipe , please do post in your

comments and suggestions!

MOONG MOTICHUR LADOO


The story of this recipe began,when besan flour

stock was over in my kitchen,and there was no

way to order online due to lockdown.

I had moong dal flour in the fridge which I use

for cosmetic purposes. If besan,which is also a

lentil can be used why not moong ?So started

to make , the same recipe for Motichoor ladoo.

It worked and no one knew that it was moong

dal flour ,till I revealed the secret .

It’s the same recipe of gram dal flour ladoo.

https://calinskitchen.com/2019/02/09/boondhi-laddu/

Follow this link for the recipe .You can omit mawa .

Try this and send in your comments!

THUTHAVALAI,TULSI,TOMATO CHUTNEY


After I typed the title, only I realised that I

could have named it TTT chutney .Anyway,I

made this for breakfast with ragi iddli,and it

tasted good .Fingerlicking and healthy .Good

for respiratory problems.

When ,I use herbs like this in my preparation,I

never tell my kids the ingredients. Once they

like it only I reveal what’s in it . Hope all mom’s

know the reason.

Do try it , these times to keep your immunity

levels good .

To the recipe now .

INGREDIENTS

Few thuthuvalai leaves

5-6 tulsi leaves

1/2 tsp black cummin seeds( kalonji)

1 onion

3-4 tomatoes

small piece of ginger

4-5 cloves of garlic

1 tsp chilli powder

2-3 tblsp urad dal/ channa dal

Salt

A small piece of jaggery

1 tblsp oil

METHOD

Heat oil , add the urad dal,kalonji seeds,onions

and sauté till onion changes color.

Add tomato with salt, garlic and cook till

tomatoes are soft .

Next add the thuthuvalai leaves and sauté for

another 2 minutes.

Add the rest of the ingredients, and switch off

flame.

Grind to a paste and serve .

You can temper if you prefer to temper .

Good with iddlis, dosa,rice .

WATERMELON +GRAPE JUICE


Watermelon containing 90 percent water,good

antioxidant .Rich in VitaminC both grapes and

watermelon are a good combination to a

healthy hydrating drink.

INGREDIENTS

3-4 cups watermelon cubes

1 cup grapes

A small piece ginger

2-4 tulsi /basil/ mint leaves

A pinch of salt

A pinch of turmeric

Sweetners of your choice

METHOD

Blend all together,with water to your

preference .Strain and serve !

MINT,GREEN APPLE CHUTNEY


This chutney is lovely with the addition of

green apple.

Today, I tried with the basic coconut chutney,

and it was yum!

You can serve this with any South Indian dish.

To the recipe now

INGREDIENTS

1 cup fresh mint leaves

A small piece ginger

A handful of roasted gram dal

1/2 cup grated coconut

1/2 of a green apple

1/4 tsp.cummin seeds ( optional)

Salt to taste.

METHOD

Grind all together fine .Optional to temper.

You can serve without tempering too.

Note: Mint, and Coriander leaves can be combined for a variation.

BEETROOT WINE BUNS


This is the recipe of ‘Kimbula banis’ meaning

crocodile buns as it resembles a crocodile in

shape.(Kimbula means crocodile in Sinhala)

This bun is available, in all bakeries of Srilanka

It is crisp on the outside, with a good sprinkle

of sugar on the top , and soft on the inside.

I had made beetroot wine before,and thought

to include this in the preparation!

Trust me the wine , made the dough so

velvety ,it looked smooth as silk . ( I forgot to

take photo of the dough).

Added some pumpkin seeds only for sprinkle .

( you can add seeds and nuts of your choice).

To the recipe now

INGREDIENTS

3-4 cups flour

2 tsp instant yeast

1/2 cup sugar

1/2 cup milk

50 gm butter/ oil

1/4 -1/2 cup beetroot wine

1/2 tsp salt

METHOD

Mix all the ingredients together and knead for

10- 15 minutes in your mixer, or by hand.

Cover and allow to rise double in size.

After the dough has risen . Divide into portions.

Roll out,cut into triangles and roll out like a

croissant , but a little longer,

Place each on a greased tray,apply sugar syrup

and sprinkle some sugar and nuts( your choice)

Bake in a 200C oven for 20-25 minutes!

For the sugar syrup

1/4 cup sugar with a little water ( no need to

heat) just mix till sugar is slightly dissolved .

Note: You can opt out the wine and make the

authentic sugary buns.

BONELESS MUTTON MASALA


This dish is a match to any food,whether it is

rotis , rice or thickened to make any bakes,

frankies….. . Blend of browned onions and

tomatoes with masalas it has a unique taste.

Let’s get into the recipe rightaway.

INGREDIENTS

500 gm boneless lamb / mutton

2-3 onions sliced

3 tomatoes ground coarsely

1 tblsp chilli powder

1/2 tsp peppercorns

1 tsp saunf ( perumjeeragam)

Few pieces of cinnamon

1 tsp coriander powder

1/2 tsp cummin seed powder

1-2 tsp chopped ginger

Few slit green chillies

1 tsp garam masala powder

1 tsp ginger -garlic paste

1 tblsp vinegar / 1 tsp amchur powder

3 tblsp oil/ butter

10 coarsely ground almonds

1 tsp dried fenugreek leaves/ coriander leaves

Salt to taste

METHOD

Cook the mutton with 1 cup water, ginger garlic

paste , peppercorns, in a pressure cooker till

done .Drain the stock and set aside.

Heat oil in another pan,add the onions with salt

and sauté till golden brown . Add the cinnamon

Now add the drained meat pieces and allow to

cook with the onions for few minutes till it

looks slightly roasted.

Add the rest of the ingredients,except the

ginger vinegar and green chillies , and cook on

a medium flame till the raw taste of tomato is

gone .Add a little of the meat stock ( to your

requirements )

Add the remaining ingredients( ginger ,vinegar,

green chillies).

Add the coarsely ground almond paste and

cook for a further 10 minutes on a simmering

mode.

Add dried fenugreek leaves or coriander leaves

and remove from fire.

POMEGRANATE,GAUVA JUICE


Pomegranate of all fruits considered to be the

best fruit of all times . Each seed is a gem,

because of its nutrients .

Gauva mixed with strawberry is a wonderful

juice in taste and nutrition.

Red strawberry +yellow gauva .

This same color combination gave me the idea

to this juice.

So ,do try this combination too and post in your

comments !

INGREDIENTS

2 big pomegranates

2 gauva

Sweetness of your choice

A pinch of salt

1/4 tsp turmeric

METHOD

Blend all these together.Strain and serve .

MILK RICE (KIRIBATH)


This is from the Srilankan cuisine,and this type

of rice is always prepared for occasions and the

first of every month and is called’Kiribath’

It is cooked with lots of coconut milk,made

thick ,flattened on a banana leaf ( preferably).

cut into pieces, and served with ‘ Katta sambol’

Onion sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

Some serve it with the Ambulthiyal fish curry ,

and some have it with a humble piece of

jaggery .The rice used should be raw rice .The

option to use white raw rice,red raw rice is

yours.There is no specific measurements for

coconut milk . You need to cook the rice soft

first ,in 2nd and 3rd extract of coconut milk.

After the rice is cooked to soft stage , then you

should add the thick coconut milk .A little thick

milk can be added after the rice is flattened

and ready to cut.

To the recipe now

INGREDIENTS

1 cup raw rice

2-4 cups coconut milk ( 2nd and 3rd extract)

1 cup thick coconut milk ( first extract)

1/2 tsp salt

METHOD

First cook the rice with the light coconut milk,

and salt,preferably in a pressure cooke ( on a

slow fire)

Remove from fire, and allow the steam to

release on it’s own.

Mash the rice lightly,and add the thick coconut

milk ( keep a little to smear on the top).

Cook till thick ( about 10 minutes) on medium

flame.

Spread on a banana leaf or plate .Smear with

remaining milk. Allow to cool, and cut into

desired shapes.

To entice kids, you could cut into into cartoon

figures too 😀

Send in your comments and suggestions!

SUSIYAM


Susiyam a favourite snack, with green

gram,coconut and jaggery filling is one of my

favourite snack .

This is named, and made in different ways

according to different cuisines.

The dipping batter can be made with all

purpose flour,lentil flour,rice flour….The filling

is made with boiled green gram mashed with

coconut,and jaggery made into ball shapes,

dipped in batter and fried to a golden color.

The twist in today’s recipe is

•I sprouted the green gram , the previous day

and made with sprouts.*

• I used leftover iddli batter for the coating.

To the recipe now.

INGREDIENTS

1 cup sprouted green gram (boiled)

3/4 cup coconut/dessicated coconut

Grated jaggery to your taste.

1/2 tsp cardamon powder

A pinch of salt

1/4 tsp nutmeg powder ( optional)

METHOD

Mix all these together on medium heat.

Remove from fire . Mash well and make lemon

sized balls.

Dip in dosa batter,and fry in oil till crisp and

golden .

*Soak moong for a day. Drain the water in the

night, and tie in a muslin cloth and hang .

Following day you can see the sprouting.

For the batter ( options)

1.You can use all purpose flour

2. You can use urad dal flour