Crab Masala

     This was introduced to me by one of family friends. Whenever they prepare crab, definitely they will be some share to us specially for me. To be frank, this was my 11.30 am snack during my childhood days. Because of my interest towards crab, my mom learnt this recipe and here comes my looted recipe for your views.

ALL YOU NEED:

Cleaned Crab	6 pieces
Diced Onion	2 Nos.
Diced Tomato	1 No.
Coriander leaf	5 Twigs
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Cumin Seeds	1/2 spoon
Curry Leaf	3 twigs
Ginger	1 inch
Garlic	4 Nos.
Mustard	1 spoon
Gingelly Oil	3 tbslp
Salt	To Taste

METHOD:

    Heat spoon of gingelly oil in a pan. Add diced onion, diced tomato, green chilly, ginger, garlic, curry leaf, and coriander leaf. Saute it and once it cool down, grind it to a smooth paste with some grated coconut.

    Heat 3 spoons of oil in a pan, add mustard, when it crackles, add fennel seeds and pour the grounded masala, keep the flame in simmer. Let it cook for a while. Adjust salt and if needed add red chilly powder. After 5 mins, add the crab gently. Mix well with the masala. Cover the lid. Let it cook until the crab turns orange color. Take off the lid and let it cook until oil oozes out and as a final touch garnish with coriander leaf. Enjoy with steamed rice.

- Sangeetha Nambi

Pallipalayam Chicken

     I came to know this dish “Pallipalayam Chicken” in a cooking competition which was cooked by a patti/granny, who got a big applause for this dish. From that day on (actually it was 5 years back 😊 ) this was in my bookmark lists and today finally prepared this for your and here comes for your reviews.

ALL YOU NEED:

Boneless Chicken	1/2 kg
Chopped Shallots	10 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Coriander Powder	1 spoon
Turmeric Powder	1/2 spoon
Coriander leaf	To garnish
Cumin Powder	1 spoon
Garam Masala	1 spoon
Fennel Seeds	1 spoon
Cumin Seeds	1/2 spoon
Red Chilly	5 Nos.
Curry Leaf	3 twigs
Mustard	1 spoon
Gingelly Oil	3 tbslp
Salt	To Taste
Oil	5 spoons

METHOD:
     Marinate chicken with 3 spoons of ginger garlic paste, turmeric powder, and salt. Let it sit for 30 minutes.

     Heat gingelly oil generously, add mustard. When it crackles, add cumin seeds, fennel seeds, 3 twigs of curry leaves, 8 red chillies, saute it for 2 mins. Then add chopped shallots, chopped onion, saute it until it turns golden brown. Add chopped tomato, when it turns mushy, add boneless chicken pieces, saute it for 5 minutes. Now all the powders listed in the Ingredients. Mix it well. Adjust salt and cover with lid. Let the chicken cooks and allow the water to drain completely. When the chicken is completely dry, add curry leaf and coriander leaf, keep stirring until the oil leaves its side. Switch off the flame.

- Sangeetha Nambi

Beans Paruppu Usili

     Usili - I was tempted by this name whenever i see this in google. To be frank, recently became addicted to this dish without tasting it. Atlast on a fine day(!), planned to prepare and now its for your views. Hope you will enjoy it.

ALL YOU NEED:

Chopped Onion	2 Nos.
Red chilly powder	1 spoon
Turmeric Powder	Pinch
Chopped Beans	1/4 kg
Fennel Seeds	1 spoon
Mustard	1 spoon
Salt	To taste
Oil	3 spoons

For Dhall Mixture:

Channa Dhall	1/4 cup
Toor Dhall	1/4 cup
Red Chilly	3 Nos.
Ginger	1 1/2 inch
Garlic	3 Nos.
Salt	To Taste
Hing	Pinch

METHOD:
     Soak both the dhalls for 2 hours. Drain the water completely. Once done, grind it coarsely with all the ingredients under "For Dhall Mixture". Grease idly plates with oil, Steam Dhall mixture and beans separately in idly pan or in cooker for 10 minutes.

     Heat 3 spoons of oil in a pan, add mustard, fennel seeds, and chopped onion. Saute it for 5 minutes. Then add steamed beans, add spoon of red chilly powder, mix well. Let the raw smell goes off. Crumble the dhall mixture and add into it. Adjust salt. Saute it for 10 minutes in simmer. Add grated coconut (optional) and garnish with coriander leaf.

Note: Same can be done using Clusterbeans and Raw Banana.

- Sangeetha Nambi