Recipes - Page 29 of 67 - Cook with Sharmila

Nendran Chips, Ethakka Upperi

August 25, 2020 By Sharmila Kingsly Leave a Comment

Nendran Chips or Ethakka Upperi is a deep-fried raw banana snack that is usually has a snack.

Banana Chips use to be one favorite childhood snack of mine. I simply love it and it would love to pair it with anything and everything. I have have it for lunch , breakfast or even dinner. It is simply addictive . We can never stop it just one chips. It keeps growing.

It is like a dream come true for me to recreate this awesome snack .

Usually Kerala Banana Chips are prepared with the long variety Nendran Banana Chips.It is referred to as Ethapazham in Malayalam.

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How to prepare Banana Chips:

Banana chips are prepared by slicing the banana and then deep frying them in oil . Indeed it is a really quick and easy recipe.

How to choose Banana for the chips:

We usually use the Nendran Variety of banana and choose the most raw one ,

How do I make Crispy Banana Chips:

Always use the raw banana for the perfect crispy Banana chips. If it is ripe the crispiness will be missing.

Serving Suggestions:

Nendran Banana goes very well with some Masala Chai.

Similar Recipes:

Jackfruit Chips

Bittergourd Chips

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

How to prepare Kerala Style Banana Chips ,Step by Step pictures:

1.Chop the edges of the Banana and Peel the skin of the raw banana , using a peeler or a knife.

2.Using a slicer , Slice the Banana into thin slices.

3.The Slices should be very thin.

4.In a bowl add Water , To this add Salt and Turmeric powder and

5.Mix well until the Salt dissolves and the turmeric powder combines well with the Water and set them aside.

6.Heat Coconut oil in a kadai for deep frying . Wait till the oil is hot and then add in the sliced bananas.

7.Keep cooking in a low medium flame. Once the "sshhh" sounds get reduced . Add the Turmeric and Salt Water. Add about 1 to 1.5 tsp of the Water

8.Slowly the banana chips get the beautiful yellow colour. When the bubbles and sounds completely stopped the Chips will be cooked.

9.Take out from the oil and drain in Paper towels to remove the excess oil. Continue to the other batches of the chips.

10.Delicious Kerala Style banana Chips are now ready .

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5 from 2 votes

Nendran Banana Chips | Ethakka Upperi | Kerala Banana Chips

Nendran Banana Chips or Ethakka Upperi is a deep fried raw banana snack that is usually has a snack .

Prep Time10

Cook Time5

Total Time15

Course: Snack

Cuisine: Kerala

Servings:

Calories: 378kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Kadai
Slicer

▢
Kadai
▢
Slicer

Ingredients

Instructions

Peel the skin of the raw banana , using a peeler or a knife.
Using a slicer , Slice the Banana into thin slices.
In a bowl add Water , To this add Salt and Turmeric powder and mix well until the Salt dissolves and the turmeric powder combines well with the Water and set them aside.
Heat Coconut oil in a kadai for deep frying . Wait till the oil is hot and then add in the sliced bananas.
Keep cooking in a low medium flame. Once the "sshhh" sounds get reduced . Add the Turmeric and Salt Water. Add about 1 to 1.5 tsp of the Water
Slowly the banana chips get the beautiful yellow colour. When the bubbles and sounds completely stopped the Chips will be cooked.
Take out from the oil and drain in Paper towels to remove the excess oil. Continue to the other batches of the chips.
Delicious Kerala Style banana Chips are now ready .

Video

Notes

Always use Raw banana for preparing the chips.
Adjust the salt and turmeric powder needed as per the amount of chips you are cooking .
For cooking the second batch of the chips less salt and turmeric powder needs to be added as the oil will already have Salt and Turmeric powder.
Allow it to cool down and then store in air tight containers.
If you cant find a slicer , Use a good knife and slice the banana into thin Strips.
If you are not able to source coconut oil , you can very well use and flavourless cooking oil for deep frying.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Ammini Kozhukattai | Mani Kozhukattai

August 19, 2020 By Sharmila Kingsly Leave a Comment

Ammini Kozhukattai or Mini Kozhukattai is a steamed rice flour dumpling . Sweet and savoury versions can be made with this mini Kozhukattai.

Ganesh Chaturthi is round the corner I see so many co bloggers posting some wonderful sweets and festive recipes and this is my version of festival recipes.

Ammini Kozhukattai or mani kozhukattai is served to Lord Ganesha on the festival days as he is found of Kozhukattai .

I have shared the sweet version of this kozhukattai yesterday and this is another version.

Similar Ganesh Chaturthi Recipes:

Paal kozhukattai

Sweet Ammini Kozhukattai

How to prepare Ammini Kozhukattai :

1. Sieve the Rice flour along with salt twice or thrice to ensure even mixture of the salt and flour and set it aside. In another sauce pan bring water to boil.

2. Once it boils switch off the flame and add it directly to the rice flour with the help of a ladle keep on stirring and mixing the water till necessary and the dough is very smooth.

3. Allow the dough to cool down till the heat is bearable .the start kneading the dough to a soft ball. Roll it into very small sized balls out of all the doughs. Grease an idly pan add steam the small rice flour balls for about 5-7 mins or till done. Once the balls are cooked it will have a shiny texture.

4. Removed the cooked rice flour balls and set aside in another pan add in oil and let it heat up then add mustard seeds .Cumin seeds ,Urad Dal, Curry Leaves ,Dry Red Chilli and Hing .

5. To the temper add in the cooked Rice flour balls and mix well for a min and then add in a pinch of salt and freshly grated coconut and mix well and cook for another 2 mins in low flame till everything gets mixed well and switch off the flame.

Notes:

Always keep the flour covered while making balls else it will become dry.
Add very hot boiling water to mix with the rice flour to get the correct consistency.
If you have added more water to the rice flour you can add in rice flour and adjust to get the desired consistency.
You can also make it as a spicy version by adding Idli podi or red chilli powder it is completely your choice.
I made it as a less spicy version as my daughter prefers it this way.
Enjoy as a snack in this festive season.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016 . I have updated with new Recipe card, Pictures and video now.

Vella Ammini kozhukattai

August 19, 2020 By Sharmila Kingsly Leave a Comment

Vella Ammini kozhukattai or mani kozhukattai is a mini rice flour dumpling made during Ganesh Chaturthi festival in India.

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Ganesh Chaturthi Nei Veidhyam:

Kozhukattai is the important food during Ganesh Chaturthi festival, As Lord Ganesh is very fond of kozhukattai they usually serve Kozhukattai.Modagam , Payasam ,Sundal and other traditional sweets for nei veidhyam on the festival day.

So I will be posting more Ganesh Chaturthi recipes on the upcoming days. I have tried both the Sweet and Khara version of this mini kozhukattai will post the khara version tomorrow.

Variations in Vella Ammini Kozhukattai :

Many variations can be done to the basic ammini kozhukattai .

I usually use coconut and sesame seeds .

Nuts and Coconut can be used
Channa Dal and coconut can be used

Serving Suggestions:

Ammini Kozhukattai is usually made as a evening snack or made as a offering to god duding ganesha chaturthi.

Similar Ganesh Chaturthi Recipe:

Paal kozhukattai

How to prepare Sweet Ammini Kozhukattai ,Pictorial:

1.First start by preparing the Jaggery Syrup .In a pan add in water once the water boils add in the grated Jaggery .Stir well so that all the Jaggery is melted completely.

2.Once the jaggery syrup comes to a boil and it becomes a slightly thick syrup .switch off the flame and allow it to cool down once it cools down strain it to remove the impurities.

3.Sieve the Rice flour along with salt twice or thrice to ensure even mixture of the salt and flour and set it aside. In another sauce pan bring water to boil.

4.Once it boils switch off the flame and add it directly to the rice flour with the help of a ladle keep on stirring and mixing the water till necessary and the dough is very smooth.

5. Allow the dough to cool down till the heat is bearable .the start kneading the dough to a soft ball. Roll it into very small sized balls out of all the dough.

6.Grease an idly pan add steam the small rice flour balls for about 5-7 mins or till done. Once the balls are cooked it will have a shiny texture. In a Pan dry roast Sesame seeds and grated coconut till a nice aroma comes and switch off the flame.

7.In another pan add in the Jaggery syrup let it gets heated and it reaches a thick saucy consistency .Do this in a medium flame and then add in the cooked Rice balls/kozhukatai cook for another 3 mins in low flame till the sauce get coated over the kozhukattai and the add in the dry roasted coconut and sesame mixture cook for another minute till everything is blended well and switch off the flame.

Notes:

Always keep the flour covered while making balls else it will become dry.
Add very hot boiling water to mix with the rice flour to get the correct consistency.
If you have added more water to the rice flour you can add in rice flour and adjust to get the desired consistency.
You can also replace Jaggery with Karupatti/Palm sugar for a deep colour.
Enjoy as a snack in this festive season.

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016 . I have updated with a new Recipe card, Pictures and video now.

Paal Kozhukattai | Paal kolukattai

August 18, 2020 By Sharmila Kingsly Leave a Comment

Paal kolukattai or Paal Kozhukattai is a traditional recipe where small rice flour dumplings are cooked in a milk based sauce flavored with cardamom.

Paal kozhukattai is an awesome dessert my hubby loves it so much. I don’t usually follow the traditional recipe. I actually follow a quick and easy recipe so that we can prepare Paal kozhukattai any time of the day. We prepare this and store it in the refrigerator and it will stay good for about 3 days. Will be posting the traditional version soon. Traditional pal kolukattai recipe calls for Jaggery and coconut milk.

for preparing paal kozhukattai without coconut milk I am using the dairy milk. It tastes equally good as the coconut milk version and hence do not forget to add the cardamom powder. Now Let’s get started !!

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How to choose the flour for kozhukattai:

Kozhukattai is usually made with Roasted Raw Rice Flour. If you are planning to make from scratch , Use Raw Rice to prepare Kozhukattai Flour. If you are planning to buy from Store, Get the readymade Kozhukattai flour or idiyappam flour, Both should work

How to prepare Homemade Kozhukattai Flour:

Wash and clean the raw rice and spread it in a damp cloth to remove the excess moisture, After 30 mins. Grind it to a fine powder.

Dry roast it for 5 mins or until you get a nice aroma and then the sieve and use.

Why my Kozhukattai turns hard:

Make sure your kozhukattai is not kneaded until soft ,kozhukattai will turn hard.
Choosing the flour used for preparing the kozhukatti correctly.
Make sure the steaming time is correct and do not overcook the kozhukattai.

Similar Ganesh Chaturthi Recipes:

Sweet Kozhukattai

Ammini kozhukattai

Dry Fruits Modak

Sweet Ammini Kozhukattai

Serving Suggestion :

Sweet paal kolukattai is usually made on festival days like Ganesha Chaturthi as a prasad or nei vaidhyam for the god.

It is also made as a mid morning snack or evening Snack.

Variations in paal kozhukattai recipe

Coconut Milk or Cow Milk can be used in pal kolukattai.

paal kozhukattai with jaggery is another method and it is very popular in the chettinad region.

How to make Paal Kozhukattai

1.Heat a saucepan with Water, To this add salt and sesame oil. Wait till the water comes to a boil.

Step 1 : Boil Water for Paal Kozhukattai

2. In another bowl add the Idiyappam Flour and keep it ready. Add in the boiling water in small batches, with the help of a ladle or whisk keep on stirring and mixing the water till necessary and the dough is very smooth.

Step 2 : Knead dough for Paal Kozhukattai

3. Allow the dough to cool down till the heat is bearable. Then start kneading the dough into a softball. Roll it into very small sized balls out of all the dough.

4. Grease a Steamer or idly pan and steam the small rice flour balls for about 5-7 mins or till done. Once the balls are cooked they will have a shiny texture. Remove the cooked rice flour balls and set them aside. Heat a saucepan with milk and bring it to a boil

5. Once it starts boiling put it ona low flame and add the steamed kozhukattai. Add the required sugar and crushed cardamom pods. Mix well and let the kozhukattai and milk get simmer until the milk gets slightly thick.

6. Finally add 2 tbsp of grated coconut. Mix well, Simmer for another 2 mins and switch off the flame.

Step 6 : Add Cardamom , GRated coconut for Paal Kozhukattai

Milk kolukattai is now ready to serve.

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Chicken Biryani in Pressure Cooker

August 14, 2020 By Sharmila Kingsly 2 Comments

Chicken Biryani is a tasty and flavorful rice cooked with whole spices , chicken and spice powder. It is so aromatic and makes a complete meal.

Biryani is one of the most tasted recipes all over the word which is originally from the Indian Subcontinent .It is prepared as a combination of the Indian spices along with or without Meat .Few say they are originally from Persia and introduced to India by the Mughals. Few say that they are bought by the Arab traders to Calicut. However the nativity of Biryani is still uncertain. Source wiki .

Usually the Biryani is prepared using Basmati rice in North India and Seeraga Samba rice in south India. But now a days Basmati rice is being used in most of the places across India. Today I am sharing a quick and easy version of biryani with Basmati Rice in a Pressure Cooker.

Variations in Biryani:

Numerous variation are there in cooking biryani

Authentic Dum Biryani Method

Awadi Biryani

Malabar BIryani

Ambur Biryani

Thalapakatti Biryani

Dindigul Biryani

Kolkatta Biryani

Chettinad Biryani

and many more. Every region has their own specialization and improvements in the biryani

No Fail Chicken Biryani

Today I have cooked one of the Basic no fail method. However the authentic way of preparing the biryani is the Dum Style.

check out the other biryani recipes too in the blog Mutton Biryani ,Kongunad Vella Biryani ,Hyderabadi Mutton Biryani

How to make Easy Chicken Biryani in pressure Cooker

Sauté Aromatics :

In a heavy bottomed pressure cooker add oil or Ghee. Once it becomes hot add the whole spices. I am using Bay leaves, Cloves ,Fennel seeds ,Cinamon, Star Anise ,Cardamom. Fry for few secs until aromatic.

Next add green chili and fry for few secs.

Cook Onions and Tomatoes:

Now add the sliced onion and saute till the onion turns translucent. Continue cooking in a medium flame it might take close to 5-7 mins for the onions to get cooked and soft. It is an important step hence do not skip or speed up at this step.

Next Mint and chopped Coriander Leaves and fry for a min. They shrink and give a nice aroma.

Now add Ginger-Garlic paste and saute for 2 mins or till the raw smell leaves. Make sure not to burn it.

In some time the tomatoes are cooked and they leave oil. This is the base of the biryani. So make sure you give the required time and cook the onions and tomato.

cook until the tomatoes are soft and leaves oil

Cook the Chicken

Next add yogurt.

And then add the required spice powders.

Combine and cook for a min the masala gets cooked. Noe add the cleaned chicken pieces. Cook for 5 mins. The chicken gets cooked along with the masala.

Add Rice and Liquid

Drain the soaked basmati rice and add it to the pressure cooker. Give a mix.

Now add in the measured water. Combine and check for salt and the spices are right. Squeeze in a lemon juice and stir gently.

add measured water. Combine and close pressure cooker

Pressure cook the biryani

Close the pressure cooker and wait till the stream comes vigorously. Now add the whistle and cook in a high flame for 3 mins and switch off.

pressure cook chicken biryani for 3 mins

Release Pressure

Allow the pressure to release naturally and then open the cooker. Gently fluff the biryani. Delicious chicken biryani is now ready to serve.

Open pressure cooker and fluff the biryani

Serving Suggestion :

I served my chicken Biryani with Onion Raita and Home Style Chicken Kuzhambu which is one of the classic combinations.

Check the Video of Chicken Biryani made in a pressure Cooker .It is so easy and even beginners can perfect it in the first attempt!!

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📖 Recipe

Millet Poha Ladoo | Quick Millet Aval Ladoo

August 11, 2020 By Sharmila Kingsly 1 Comment

Millet Poha Ladoo is a super yummy and mindful snack prepared with the Millet Flakes. It is so easy and quick can be best called as Instant Ladoo

Millet is a super food which is rich in fiber and hence its been widely consumed these days.

I usually try to use a lot of Millet in our daily foods from snack to the regular meal.

I have tried many interesting recipes with Millet Flakes .This recipe is one such find and we all loved it.

We have been using Millets regularly in our diet and i like them equally as rice.

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What is Millet Flakes:

Millets Flakes are the flatten and beaten version of the Millets. Similar to the Poha for Rice , Millets Flakes are for Millet.

Can we Replace Sugar with Jaggery for the Ladoo:

A big yes , Instead of sugar we can use other sweetners. Jaggery ,Country sugar or even Palm Jaggery.

Why my Ladoo do not hold Shape:

If the Millets are coarse and not a fine powder the ladoo will not hold shape.

If we replace or reduce the amount of gheethat needs to be added the Ladoo will not hold shape.

These are the most common mistakes that might happen but we have a solution for everything when making Ladoos.

What if i add more ghee to the Ladoo:

We can use more powdered millet flakes , so that the ladoo becomes sturdy .Otherwise the Ladoo can be refrigerated ,so the ladoo becomes sturdy.

Few interesting recipes that i have posted already in blog with Millet Flakes:

Millet Flakes Granola

Bajra Flakes Chivda.

Click for more Millet Recipes.

How to make Millet Poha Ladoo:

1.In a Sauce Pan add in 1 cup of Millet Poha Flakes .Dry Roast in a low flame until crisp.It will take 2 mins in low flame.

Step 1 - Roast the Millet Falkes for the Ladoo

2.Transfer the Millet powder to a blender ,to this add half cup of Sugar and 3 Cardamom pod.

Step 2 -Grind the millet along with sugar and elachi for the Ladoo Ladoo

3.Grind it to a fine powder.Heat a pan with Ghee to this add in the cashew nuts and roast until golden.Transfer the ground millet to a mixing bowl .

Step 3 -Roast the nuts in ghee for the Ladoo Ladoo

4.To this add in the ghee along with the cashew nuts.Combine everything with a spoon .Mix well with hands

5. Shape the Ladoo. Millet Poha ladoos are now ready to serve.

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5 from 1 vote

Millet Poha Ladoo

Millet Poha Ladoo is a super yummy and mindful snack prepared with the Millet Flakes. It is so easy and quick can be best called as Instant Ladoo

Prep Time7

Cook Time3

Total Time10

Course: Dessert

Cuisine: Indian

Servings: Ladoo

Calories: 93kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a Sauce Pan add in 1 cup of Millet Poha Flakes , Dry Roast in a low flame until crisp.It will take 2 mins in low flame. Switch off.
Transfer the Millet powder to a blender ,to this add half cup of Sugar and 3 Cardamom pod.
Grind it to a fine powder.Heat a pan with Ghee to this add in the cashew nuts and roast until golden.
Transfer the ground millet to a mixing bowl , To this add in the ghee along with the cashew nuts.
Combine everything with a spoon and then mix well with hands and then shape the ladoos of equal size. Millet Poha ladoos are now ready to be served.

Video

Notes

Stays good for a Week
Use any Millet Poha varities as you wish. I used Kodo Millet Poha.
Millet Poha Flakes are easily available in all organic shops.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Chettinad Eral Masala | Chettinad Prawn Masala

August 7, 2020 By Sharmila Kingsly 1 Comment

Chettinad Prawn or Eral Masala is a yummy delicacy from the Chettinad cuisine. It goes well with Rice, roti, idli, or dosa too.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Chettinad Eral Masala Recipe | Chettinad Prawn Masala with step by step pictures. Chettinad Prawn Masala is too yummy as the name. It is one of the best prawn recipes I have ever made, simply love this to do with Rice. Tastes equally good with Idli or Roti, however Prawn when cooked neatly with masala does the magic. Now let's see how to prepare Chettinad Prawn Masala.

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What is Chettinad Cusinie:

Chettinad is a region near the sivaganga district of Tamil Nadu. Chettinad is famous for its food, Mansions. To be more precise Chettinad is known for its freshly ground masala and aromatic cooking.

It is so fresh and delectable while using the freshly ground masala in our cooking. Usually, in the olden days, the masala is ground using an “Ammi Kal”(grinding stone), which makes the cooking aromatic.

Chettinad Specialities:

We have a variety of dishes that specializes from the Chettinad Region, Of that the most famous one is the Chettinad Kavuni arisi sweet, made with the special black rice, It is considered to be brought from Burma as the Chettiar back in those days are traders.

Secret Ingredient in Chettinad Cuisine:

The most common ingredients in Chettinad Cuisine are Fennel Seeds, Cinnamon, Cloves, Bay Leaf, Cumin Seeds, and a few other Whole spices and the Kalpasi (Black Stone Flower) is considered to be the main secret ingredient that enhances the taste in Chettinad Cooking.

Chettinad Prawn Masala:

Coming to this recipe, it is a delicious prawn masala / Iral Thokku made with aromatic masala, I have not used any whole spices and freshly ground masala, but I have used the combination of masala, which is equally good.

How to cook Prawn:

Prawn is yummy seafood, it hardly takes 5 mins to cook. The Only catch is that not cook for more time as it become rubbery.

How to prepare Chettinad Masala Prawns

1.In a Kadai add in oil, once it's hot add in the fennel seeds and curry leaves. Let them splutter and then add in the onions saute till glossy.

2. Next add in the ginger-garlic paste, cook till the raw smell goes.

3. Then add in the chopped tomatoes cook till they turn mushy.

4. Now add in the chili powder, coriander powder, salt, and turmeric powder Mix well and add 2 tbsp of water .cook till the masala blends well.

5. Now add in the cleaned prawn mix well cover and cook for 3 mins.

6. And then open the Kadai and cook till the prawns are done. It gets cooked in another 2 mins. Finally, garnish with coriander leaves and switch off the stove.

Chettinad Shrimp is now ready.

Tips & Variations

Chettinad prawn biryani, Chettinad prawn pepper fry, Chettinad prawns sukka are the other few famous Chettinad delicacies to try with shrimp.
The recipe can be prepared as a dry version or as a semi-gravy type.
For preparing the prawn masala dry, after adding the water you need to cook until the masala thickens, and then add in the prawns. It also releases water as it cooks. So do not cover the pan and cook.
For preparing the curry type consistency you can go ahead adding more water and adjusting the spices added accordingly.
The prawn masala recipes go well with rice, roti, idli, dosa, biryani too.
You can also try the same recipe with chicken. But the cooking time varies for chicken.

Similar Recipes

📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.

Nandu Kuzhambu |Crab Curry |Nandu Kulambu

August 5, 2020 By Sharmila Kingsly 1 Comment

Nandu Kuzhambu or Crab Curry is a delicious gravy made with crab coconut milk and few other spices. its tastes very good with white rice.

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How to prepare Nandu Kulambu:

Nandu Kulabu is usually prepared by cooking Nandu or crab in a onion tomato based gravy along with the seasonings.

Nandu Kulambu Benefits:

Sea food always have its own set of health benefits when compared to other meat. Being a lean meat Crab is considered to have Omega 3 fatty acids and various anti inflammatory properties which is good for lowering blood pressure and heart disease.

How to Clean Crab :

Ok , So here comes the most difficult task in cooking crab . We need to know the trick and after that it is one easiest task. Use a small stone or even the pestle from the mortar and pestle will work.

This time i got the crab cleaned from the shop itself and hence i could share that part in the video. The next time when i get it , i will definitely make a video on that.

Check out the Nandu Kulambu | Crab Curry Recipe video here:

Other Nandu | Crab Recipes:

I have already shared Nandu Rasam , Nandu Masala or Nandu Thokku Nandu Omelet recipes in blog .

Quite interesting recipes dont forget to check out if you are a crab lover.

How to prepare Nandu Kuzhambu | Crab Curry | Njandu Kulambu

1.Clean the crab and set it aside. Heat a pan with oil ,once its hot add in the Fennel seeds and cinnamon Stick , Let it splutter and then add in the curry leaves .

Step 1 : Clean the crab and start to temper

2.Next add in the sliced shallots. Add little salt and saute till glossy . Next add in the chopped tomatoes and cook till it becomes soft.

Step 2 :Cook the onions and tomatoes for teh crab gravy

3.add in all the spice powders. I have used Chilli powder , Coriander powder , Fennel Seeds Powder, Cumin Powder and Pepper powder. For the measurements check the ingredients list,Mix everything together and add in ½ cup of water. Combine and cook till the oil separates.

Step 3 :Add the spice powders and ginger garlic paste crab gravy

4.Add in the required Salt and mix well. And then add in the cleaned Crab and mix well. Mix the crab with the masala.

Step 4 :Add the cleaned crab for the crab gravy

5.Add in the coconut Milk. I have used 2.5 cups of thin coconut milk. If using thick coconut milk it may curdle so always use the thin milk. 2nd and 3rd milk will be suitable.Give a good mix.I forgot to add the turmeric powder along with the spice powders , so added now . Mix once and then cover and cook for 8 mins. The crab will be cooked by then .

Step 4 :Cook in the coconut milk for the rgavy

6.Let it cook in a low flame itself. The crab will be pink once its cooked. Crab get cooked really fast.Once its cooked open the pot and mix once again. Drizzle in 1 tbsp of coconut oil and 2 springs of curry leaves and then switch off.Cover and leave it for 10 mins and then serve the curry hot with Rice.

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Crab Omelette

August 3, 2020 By Sharmila Kingsly Leave a Comment

Crab Omelette or Nandu Omelette oris a delicious omelette made with cooked crab meat and eggs . It is so good and a treat for all the sea food lovers.

Nandu Omelette | Crab Omelet | Njandu Omlet recipe with easy step by step pictures and a video.

Nandu or Crab Omelet is not new to me . I am an ardent fan of crab Omelet ever since i tasted t in Amma Mess Madurai and that was back in my college days.

And that is the place I got introduced to this delicious recipe.

How to prepare Crab Omelette

Usually crab omelette is prepared by steam cooking crab and shredding the meat . It is then mixed with onions ,green chilies , Egg and the crab meat along with the spice powders and beat well. Finally poured as an omelette.

What is the easiest way to make an Omelet?

The easiest way is whisking egg along with pepper powder ,turmeric and Salt. And for crab omelette ,yes this basic version along with crab meat should definitely work.

Do we need to water for Omelet?

A big yes. Water needs to be added for a fluffy omelette .

How much water should be added for an Omelette

We need to add 1 tbsp for 1 egg . Not less and not more.

Variations in Nandu Omelette:

So many variations can be shown in crab omelette in the masalas used. Today i have shared an easy version by steam cooking the crab and used Pepper powder and Green Chilli . But a super spicier and a masala loaded version can also be made. I shall share this version soon.

How to Clean Crab:

If you see the crab it has the head along with body and legs . Tap the body part and take it separate and then remove the legs. This is the easiest way . I shall do a small video on cleaning the crab soon. I got cleaned crab this time , so i shall post about this soon.

What variety of crab should be used in cooking.

There of plenty of Crab varieties ,which can be used to prepare Omelet but ,usually we the blue variety of crabs seems to be widely used and most popular one when it comes to making Omelet

It is easily available . Feel free to use any other option however the cooking and the cleaning time and methods may vary.

How to check if the crab is cooked or not:

Hope many of you are aware of crab , though it tastes delicious we need a little patience in eating this ,its because of it nature. Crab has a slightly hard shell and the delicious meeting is peeping inside the shell.

Hope i have answered most of the questions. If you have any other question in crab . Please leave a comment i shall answer them at the earliest and update the post or shall reply in the comments:

Crab meat for babies and kids:

Crab meat is a lean source of quality protein that offers high levels of essential nutrients like vitamin B12, selenium, copper and zinc, which fuels a baby's developing blood cells, nervous and immune systems.

Since crab meat is a dense nutrient protein source ,it is recommended as a part of daily diet to kids older than 2 years. However please exercise caution in your child is allergic.

This omelette is one basic recipe to start with crab for kids , As its easy to feed for them and suitable when we cook with eggs. Also we can feed Crab Rasam like a soup with less spices.

Few Crab recipes , i have already posted in blog:

Crab Rasam

Crab Masala

Now lets see how to prepare Crab Omelette:

How to prepare Nandu Omelette | Crab Omelette | Njandu Omelette:

1.Clean the crab really well , separate the legs and the body portion of the crab. It will have more sand on it . So wash it well. Heat a idli steamer with water. I am using the Blue variety of Nandu / Crab.

Step 1 : Steam cook the crab for the omlette

2.Steam cook the crab for 7 mins. Switch off and allow it to cool down. The Nandu / Crab will turn pink , Which indicated the crab is cooked perfectly.

3.Use the pestle of the mortar and pestle , break open the shell and remove the cooked crab meat and set it aside.

Step 3 : Remove the crab meat by breaking the shell.

4.In a pan add in 1 tsp of oil ,preferably coconut oil ,once its hot add ¼th cup of finely chopped onions , Saute for 1 minute in low flame.

Step 4 : Saute the onion and tomato for the omlette

5.Neat add the chopped tomatoes , Saute for 30 secs no need to cook the onions and tomatoes fully. Next add the curry leave sand sliced green chilli. Saute for few secs .And then add ¼ tsp pepper powder , ¼ tsp Turmeric powder

Step 5 :Add the spice powders for the Crab omelette

6. Add the required Salt. Saute for a min and then switch off the flame. Transfer everything to a mixing bowl.

Step 6 :Masala is ready for the Nandu omelette

7. To this add in the cooked crab meat and mix well and then break open 2 eggs. Beat with a whisk. Add more Salt if required.

Step 6 :Mix the masala with the eggs and cooked crab meat Nandu omelette

8.Next add 2 tbsp of Water and Whisk everything together for a minute .This step is very important for a fluffy omelette , so dont skip this.

Step 8 : Beat the eggs untill fluffy for the Nandu omelette

9.Heat a dosa tawa , Once its hot pour a ladle full of the prepared egg mixture and spread lightly , Drizzle oil over the edges. Cook in a medium flame.

Step 9 : Pour the Njandu omelette in a dosa tawa

10.Slowly the edges will start to brown. it may take 40 secs to 1 min for the omelette to get cooked . Flip and cook the other sides for another few secs and the omelette is now ready to be served.

Tasty and delicious omelette is now ready to eat!! Enjoy with hot Rice.

📖 Recipe

Shredded Chicken Soup | Chicken Soup

July 31, 2020 By Sharmila Kingsly Leave a Comment

Shredded Chicken Soup is a filling and nutritious soup made by cooking the shredded chicken pieces in a delicious broth.It can be had as a whole meal combined with some bread sticks.

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What is Shredded Chicken Soup:

It is a filling and nutritious soup made by cooking the shredded chicken pieces in a delicious broth.It can be had as a whole meal combined with some bread sticks.

How to prepare Shredded Chicken Soup:

We usually prepare it by pressure cooking the chicken and then shredding the chicken pieces and finally garnishing the broth and the shredded chicken pieces.

Serving Suggestion:

Serve with Bread Sticks or some Garlic bread.

Garnishing options:

We can garnish the soup with sliced spring onions , also with cilantro or parsley leaves.

Thumb Rule and not to forget is to serve the soup hot.Also add extra pepper and Salt as you prefer.

Other Chicken Soup varieties which i have already posted in blog :

Chicken Clear Soup

How to make Shredded chicken Soup

1.In a pressure cooker add the chicken pieces , Carrot and chopped onions

Step 1 - Cook the chicken ,Carrot and onion

2.Next add in the Water , Pepper powder and Salt.

3.Next add in the Bay leaf, Cardamom pods, Cinnamon stick.Close the cooker and cook in a high flame for 4 whistles.

Step 3 - Cook the chicken in pressure cooker

4.Wait till the pressure is completely released and then open the cooker. Mash everything together and filter the soup . Also take the cooked chicken pieces and set it aside.

Step 4 - Shred the chicken and drain the soup

5.Heat a sauce pan with butter ,let it melt add crushed ginger and slices garlic pods and saute till the raw smell leaves.

Step 5 - Add ginger and garlic and then the chicken broth

6.Add in the strained soup ,give a good mix and keep cooking in a low flame. From the cooked chicken pieces. Shred the chicken and add them to the soup.

Step 6 - Add shredded chicken to the soup and

7.Cook till it comes to a boil. Add extra pepper powder add Salt if needed at this stage.Cook for another 2 mins in low flame and switch off.Garnish with sliced spring onions and serve.

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No Fail Chicken Biryani

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