Chettinadu Crab Pepper Masala

Method:

1. Take 8 blue crabs, clean and separate legs. Cut each leg into further halves so that it's open from both edges.

2. Add 4 tbsp oil in a clay or iron kadai.

3. Add 1tsp cumin seeds, 1tbsp pepper corns, 15-20 shallots, once shallots turn slightly brown, add 1 small cup fresh coconut pieces and cook until they also turn slightly golden colour.

4. Cool and grind the above.

5. In the same pan, add 4more tsp oil, add fennel seeds, 4 small green chillies slit, curry leaves, 3 large onions finely chopped, salt, ginger garlic paste. 

6. After the raw smell goes, add 2-3 large tomatoes puree and cook until oil separates. Now add turmeric powder, 1 tsp red chilli powder, 1.5 tsp coriander powder, 1/2 tsp garamasala, and cook till pil separates.

7. Now add crab pieces and cook for about 10 min in medium heat .

8. Now add the ground paste, 2 tbsp tamarind paste mixed in water, mix well cook for 15-20mins and garnish with Coriander leaves.

9. SERVER HOT WITH Rice

Chicken Liver Pepper Gravy

Take 250g chicken liver, cut into small pieces.

Marinte with salt, chilli powder, ginger garlic paste, turmeric and lemon juice for 1 hour.

Add 1 tbsp oil in a nonstick pan and add the liver and cook until all the water evaporates.

Now take it aside and add 2-3 tbsp oil in same pan. Add cumin seeds, crushed garlic, 2 chopped green chillies, 1 medium size onion finely chopped, salt and cook.

Now add 2 medium size tomatoes paste and mix well. 

Add turmeric powder, 1 tbsp kashmiri chilli powder, 1 tsp coriander powder and 1tsp cumin powder. Mix well and cook until oil separates.

Then add the cooked liver, around 1 cup hot water, close lid and cook fir about 8-10min in medium flame. 

Now add crushed pepper powder, adjust salt and add lemon juice and garam masala powder small pinch.

Garnish with Coriander leaves and serve with rice or roti.

Bottle Gourd Coconut Milk Curry

1. Take one medium size Bottle Gourd, peel skin and chop into small pieces.

2. Take half cup curd in a pan, add 200ml water and make thin butter milk. Add the bottlegourd pieces into it, add salt, curry leaves, 3 chillies and cook in medium flame by placing lid until all the water evaporates. Don't add too many chilies as this curry tastes good with mild spice.

3. Now add 300ml thick coconut milk, and place lid and cook until it thickens and only little liquid is left.

4. Now, turn off flame and take another bowl, add oil, mustard seeds, cumin seeds, urad dal, 3 red chillies, curry leaves and pour into the curry. Serve with Roti or rice.

Chicken Fried Rice Street style

Marinate small pieces of boneless chicken with salt, turmeric, chiili powder, lemon juice. Now add little light soya sauce and corn flour and mix tightly and pan fry them in single layer on all sides until crisp in a non stick pan.

Now take an iron tawa, add oil, finely chopped garlic, once slightly roasted, add nicely beaten egg mixture (with little salt while beating) in when on high flame. Cut the egg into big chunks, add chicken pieces, chopped carrot, green beans, capsicum, little salt and toss on high flame. Dont cook much and quickly add cooked rice, salt, white pepper powder, 1 tsp soya sauce, vinegar, toss on high flame. Squeeze lemon juice at the end and serve with some raw onion slices.