Crab Curry With Eggplant

Ingredients:-

• Crab Pieces- 1 Kg
• Tamarind water - 1 cup
• Small Onion- 10 nos
• Tomato, chopped - 1 big
• Cumin seeds- 1/4 tsp
• Curry Masala Powder - 2 tbsp 
• Red Chilli Powder- 1 tsp
• Turmeric powder - 1/4 tbsp
• Ginger Garlic Paste- 1 1/2 tsp
• Green chillies – 3
• Curry leaves - 2 sprigs
• Egg Plants – 2 (cut into 4 pieces)
• Coconut, shredded- 1 cup
• Fennel seeds - 1 tbsp
• Hing - 1/4 tbsp
• Salt- To taste
• Oil - as needed

Preparation:-

To stir-fry eggplant:-

• In a large sauté pan or wok, heat 1 tablespoon of the oil over high heat. 
• Add the eggplant and stir-fry until tender, 6-8 minutes. 
• Transfer the eggplant to a plate or bowl and keep nearby.  

To make coconut mixture:-

•  Place the shredded coconut and fennel seeds in a blender along with the water. Blend until they look like a fine paste.

• Transfer coconut paste into a bowl.

• Now add curry masala powder, red chilli powder, turmeric powder, salt and little water into it and mix well. Set aside. 

To make Crab curry:-

•  Wash and clean the crabs well. Keep it aside.   

• In a kadai/wok, heat oil and fry cumin seeds as well hing until fragrant.
• Add curry leaves and ginger garlic paste and fry till the raw smell of garlic goes away. 

• Add chopped onions, chopped tomato and green chillies and saute till tomatoes turn mushy.  

• Pour 1 cup of tamarind water and ground coconut mixture and bring it to a boil.   

• Let this come to a boil and drop the cleaned crab pieces and boil it for 2 minutes.  

• Drop the Egg Plants too at this time and add enough water for the crab pieces to cook well.   

• Cover the pan with a lid and let the curry boil until you get the desired consistency.
• Adjust salt and switch off the heat.    

Alfredo Chicken Pasta

Ingredients:-

• Chiken breast , skinless, boneless - 1 pound
• Salt - as needed
• Heavy cream - 1 cups
• Butter - 1 bar
• Ginger , minced - 1 tbsp
• Garlic, minced - 1 tbsp
• Onion powder -1 tbsp
• Parmesan cheese - 1 cup
• Romano cheese - 1 cup
• Angel hair pasta - 1 pound
• Eggs, beaten - 2 nos
• Broccoli florets - 10 nos
• Pepper powder - 1 tbsp
• Parsely, freshly chopped - 1 cup (optional)

Preparation:-
1. To make Grilled Chicken:-

•  Cut the chicken breasts into long pieces. Season with salt and pepper. 
•  Heat the butter in a very large skillet over medium-high heat. 
•  Add the chicken and 1/2 tbsp of minced garlic. Sauté until nicely browned on the outside. 
•  Remove the chicken and cut into thick slices. Set aside on a plate.  

2. For cooking Pasta:-

• Boil water in a heavy bottomed stock pot.

  

• Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.To make sure pasta doesn't stick together.   

•   Drain the pasta. Keep it aside.  

3. To make boiled Broccoli:-

• Bring a large pot of water to boil. Add a  pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and keep it aside. 

4. To grate cheese:-

• In a food processor, add shredded Parmesan cheese and Romano cheese and turn on the food processor and let it run until the cheese is grated into the desired texture. 

5. To make Alfredo Sauce:-

• Heat butter in a sauce pan.  

•  Add minced ginger garlic and onion powder. Sauté over medium heat until you can smell it, 20 seconds. 

• Pour 1 cup of heavy cream and stirring continuously.  

• Crack the egg yolk into a bowl and beat it. Slowly dribble it into the hot sauce mixture. Stir until thickened.

• Now add finely grated cheese(Parmesan and Romano), one handful at a time, stir until melted into the sauce. 

6. To make Alfredo Chicken Pasta:-

• Once all the cheese is melted into the sauce, add cooked pasta, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed. 

• Finally add grilled chicken pieces and boiled broccoli into pasta mixture. combine well. 

• Transfer the mixture to a serving bowl/plate and sprinkle with the parsley, if desired. 
• Serve hot and pass extra Parmesan at the table.  

Nattu Kozhi Kuzhambu | Village Style Chicken Curry

Ingredients:-

• Nattu Kozhi | Country Chicken - 1 kg
• Small onions / Shallots – 10 no.(finely chopped)
• Ginger Garlic paste – 2 tbsp
• Tomatoes – 2 small ones or 1 big sized(finely chopped) 
• Curry Masala powder - 2 tbsp
• Salt – as required

Marination:-

• Red chili powder – 1/2  tsp
• Turmeric powder – a  pinch
• Salt – ¼ tsp

To grind:- 

• Coconut - 1/4 cup
• Poppy seeds-1/2 tbsp
• Fennel seeds - 1/2 tbsp
• Cumin seeds - 1/4 tbsp

To temper :-

• Vegetable Oil or Sesame oil – 4 tbsp or as needed
• Bay leaf – small sized
• Cloves – 2 nos
• Cinnamon – 1/2 inch
• Cumin Seeds - 1/2 tbsp
• Curry leaves – 2 springs    

Method:-

• Wash chicken pieces thoroughly in tap water for 3 to
  4 times. Add little turmeric powder and mix well to the chicken before last rinse. Mix well and wash with water. 

• First grind the ingredients listed under ‘to grind’ to a fine paste. Set aside.
• Add marination ingredients to washed chicken and mix well. Let it sit for 15 mins. 
• Heat a kadai/wok, add oil and add all the ingredients under “To Temper”.
• Add ginger garlic paste and sliced shallots and saute until turns translucent.
• Then add finely chopped tomatoes to it, sprinkle some salt over tomatoes. 
• Cook tomatoes by keep stirring to the consistency of thick paste.
• Then add marinated chicken with curry masala powder and fry well for 5-6mins.
• Add coconut paste and  2 cups of water and mix well, simmer for 10mins and allow it to boil till oil seperates. 
• After the chicken is cooked completely and turn off the flame.
• Serve hot with steamed rice / chapatis / roti / idly / dosa.     

------------------------------------------------****-----****-----****----------------------------------------------