Goan Crab curry:-

Goan crab curry made with coconut and spices and goes well with rice or pav. This curry is amazing in taste. The red colour curry with a great aroma. I  fell right now to dip bread into this curry and eat . Yum.

Generally avoid eating crabs and mussels 0in summer as it consists lot of heat.

The crucial part of crabs is breaking them alive. Also cleaning them is a pain. But there is no gain without pain.

Ingredients :-

§ 1 kilo crabs

§ 2 onions chopped (1 for paste, other for tadka)

§ 1 tomato chopped

§ 3 tamarind pieces

§ 16 to 19 Garlic, Chilies

§ 3 teaspoon coriander seed

§ 1.5 teaspoon Cumin seed

§ 2 teaspoon fennel seed

§ 1 inch Ginger chopped

§ 20 to 22 Pepper corn

§ 2 Green Cardamom

§ 1 inch Cinnamon Stick

§ 5 to 6 cloves

§ 1 Javitri

§ Grated coconut

§Few Chopped Coriander leaves for garnishing

§ salt as per taste

§1 teaspoon Turmeric

§ 2 teaspoon oil

§ 1 cup water

Method :-

1.Heat the pain and add 1 teaspoon oil, add chopped ginger, garlic, chopped onion , and grated coconut and stir till it light brown.

2.Combine cumin seed , fennel seed , coriander seed, Kashmiri chili, tamarind. Also add cloves, cinnamon, Javari , pepper corn , turmeric all this add in pain and fry for 2 minutes.

3.Than add coconut and all spices and Grind all of them to form a smooth paste. Add little water if required.

4.Now take a big work or vessel. Add oil once hot. Saute 1 chopped onion. Stir for a minute on low flame.

5.It is time to add chopped tomatoes. Saute for about 2 to 3 minutes.

6. Add the grounder paste to it. Stir for 5 minutes.

7.After about 3 minutes add cleaned crabs.

8.Let this boil for more 10 to 12 minutes without lid on low flame. The curry will start bubbling. You can add water as consistency of curry required. Add salt as per taste.

9.Switch off the gas and garnish with coriander leaves. Serve goan crab curry with bread/pav /steamed rice.

    

Papite ka halwa

Papaya halwa or papita ka halwa is Indian dessert made from ripe papaya fruit. This is a fruit which you come to ove once you develop a taste for it. It is not everyone’s favourite, but those who love it find it hard to get by a morning without digging into a bowl of freshly cubed papayas.

Ingredient :-

§ 3 cup raw papaya, peeled and grated.

§ ¼ cup artificial sweetner.

§ 3-4 chhoti elaichi- crushed.

§ 1 teaspoon ghee

§ ½ teaspoon almond essence.

§ ¼ walnuts – chopped.

Method :-

1. Place the papaya in pressure cooker along with ¼ cup water.

2. Cooker over high heat and when it start to make a hissing sound, lower the heat and let cook for 2 minutes.

3. When papaya is tender, mash and add the elaichi and stir till excess water.

4. Heat ghee and add the walnuts and keep aside.

5. Add the papaya mixture, and add assence, stir – fry till well mixed. Mix in half the walnuts.

6. Remove from heat and add the sweetner and serve hot, garnished with the rest of the walnuts.

Bimbla Uddamethi

      

 Ingredients :-

v  5-6 Bimbla

v  1 cup freshly grated coconut

v  1 teaspoon red chill powder

v  20 grams jiggery

v  1 tablespoon oil

v  1 teaspoon methi seeds

v  1 teaspoon urad dal

v  1 teaspoon mustard seeds

v  10-12 curry leaves

v pinch of hing/ asafoetida

v salt to taste.

  Method

1. Wash Bimbla 3-4 times.

2. Cut them into very small cubes.

3. Using a cup of water, boil on high heat till they soften up.

4. Grind grated coconut, along with red chill powder and turmeric using little water.

5. Add the coconut paste in boiled bimbla along with jaggery.

6.Add some water just to thin it out. Allow this to boil completely.

7. While curry is boiling, prepare tempering. In a pan heat oil. Add fenugreek seeds, urad dal, mustard seeds and curry leaves.

8.Cover and let the seeds crackle on low heat. Now add asafotida and remove from heat.

9. Pour this tempering over boiling curry.

10.Add sallt.

11.Mix.

12. Remove from heat and serve Bimbla Uddamethi with rice.  

HOW IT ALL START

India is known for its rich and spicy food. The Indian cuisine is a platform where there is scope for lot of innovation and creativity. We are in the era of internet and when it comes to cooking, everyone would prefer to look into some online recipes rather than going through traditional ones because we have no time to write them into our recipe books.

I am Apoorva , originally from Goa. I had a very fine childhood. I spent most of my time after school with my grandmother whom I used to call Aaiy . Learnt how to make fish carry [we call it humman in Konkani], my grandfather was also fine cook too. He taught me how to fry fish, make rice ,etc.

During those days we used to go on pond and caught fresh fish and craps too and cook it on the same day. I also remember making chicken curry in our house was like a big thing. We used to grind masala[spices] on the traditional grinding stone and not in electric grinder or mixers.

My grandmother used to make superb ladoos and its my favourite . Though I try to make like her now with the same proportion but somehow that taste doesn’t show up.

Here I am showing some  favourite receipes of mine