Crab Curry

Ingredients:

Oil 3 tbsp
Fennel seeds 1 tsp
Cumin seeds 1/2 tsp
Whole spices (clove 2, cinnon stick 1/2 inch piece, bay leaf 2, mace 1, cardamom 3)
Onions 2 medium finely chopped
Tomatoes 2 large finely chopped
Ginger garlic paste 1  tsp
Turmeric powder a pinch
Garlic cloves 4 crushed
Green chillies 4
Grated coconut fresh 2 tbsp
Coriander power 1tsp
Cumin powder 1/2 tsp
Red chili powder 1/2 tsp
Tamarind paste 2 tsp
Crab 1kg (approx) cut into pieces
Coriander leaves
Salt

For marinade:
Ginger garlic paste 1 tsp
Red chilli powder 1 tsp
Salt
Turmeric powder a pinch

Method:

1. Heat oil in a pan, add whole spices, fennel and cumin seeds and let them splutter.
2. Now add crushed garlic, green chillies, onions, salt and cook till they turn brown.
3. Add ginger garlic paste and cook till raw smell goes.
4. Add turmeric powder,  tomatoes and cook till the tomatoes turn mushy.
5. Add chilli powder, coriander powder and cumin powder and cook for a minute. Now add the tamarind paste.
6. Now add the crab pieces and give a nice stir.
7. Now add 2-3 cups of water till the crab pieces get immersed, add coconut and cook for 15 min in medium slow fame.
8. Garnish with coriander leaves and serve hot with rice.

Mango Prawns Curry

Ingredients:

Oil 2tbsp
Fennel seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Ginger garlic paste 1tsp

Garlic cloves 4 crushed
2 medium Onions finely chopped
Grated/Chopped raw mango pieces 1 cup
Curry leaves
Chopped green chilli 4
Prawns 750gms
Tomato 1 big finely chopped
Coriander powder 1tsp
Cumin powder 1tsp
Chilli powder 1tsp
Turmeric powder 1/2 tsp
Salt
Coriander leaves

For marinade:
Ginger garlic paste 1/2 tsp
Chilli powder 1 tsp
Turmeric a pinch
Lime juice 1 tsp
Salt

Method:
1. Clean the prawns, marinate with given ingredients for marinade and keep aside for 30 min.
2. Heat oil in a non stick pan, add fennel and cumin seeds and let them crackle.
3. Now add crushed garlic, curry leaves, green chilli and onions, salt  and cook till onions turn brown.
4. Add ginger garlic paste and cook till raw smell goes.
5. Add chopped mango and tomato and cook till they turn mushy.
6. Add turmeric powder, coriander powder, cumin powder, salt  and cook well.
7. Now add the marinated prawns,  mix well.
8. Now add 2 cups water and cook for 5 more min till prawns get cooked.
9. Garnish with coriander leaves and serve hot with rice or roti.

Jackfruit Seed Garlic Roast

Ingredients:

Jackfruit seeds around 20

1 medium onion finely chopped

Oil 1 tbsp

Cumin seeds 1/2 tsp

Turmeric powder a pinch

Curry leaves a few

Coriander leaves for garnish

Red chilli powder 1 tsp

Cumin powder 1 tsp

Pepper powder 1/2 tsp

Green chillies slit 2

Salt

Method:

1. Dry roast jackfruit seeds for 2 min which will make it easier to remove skin.

2. Now boil them in pressure cooker by adding some salt till cooked softly.

3. Now chop them into small pieces, add chilli powder, cumin powder, pepper powder and salt if needed and keep aside.

4. Heat oil in a pan, add cumin seeds, curry leaves, green chillies, onions and cook till onions get slightly brown.

5. Now add the chopped seeds, cook for few mins and then add crushed garlic, cook for few more mins.

6. Add coriander leaves and switch off. This will be a nice side dish with rice and can also be eaten with Roti.

Avocado Murg Malai Kabab

What else can we make with Avocado??? Hmm...how about Avocado Murg Malai Kabab?? Yes, that's what came to my mind for this lazy Friday night dinner. And here is the recipe. It doesn't use as much cheese and cream as we use in Malai kabab. Adding avocado gives that creamy texture to this dish naturally. So let's get started.

Ingredients :

Boneless Chicken cubed 250gms
Mashed Avocado 2 tbsp (around 1/2 medium size avocado)
Cardamom powder 1/2 tsp
White pepper powder 1 tsp
Meat tenderizer 1/2 tsp (optional and I haven't used here)
Ginger garlic paste 1 tsp
Green chilli 1
Coriander leaves 1 tbsp
Mozarella cheese 1 tbsp
Fresh cream 1 tbsp (optional)
Cumin powder 1 tsp
Salt
Olive oil 2 tsp

Method:

1. Marinate chicken with cardamom and pepper powder, ginger garlic powder by squeezing out all water, meat tenderizer and salt. Leave it for 30 mins.
2. Now take mashed avocado in a bowl, add paste of green chilli and coriander. Then add cheese, cream, little salt, cumin powder and olive oil and mix well and apply this to the marinated chicken and keep it in fridge for 1-2 hours.
3. Pre-heat the oven for 250C.
4. Put the chicken pieces onto skewers and cook in the oven for around 25 mins by turning them around once in the middle.
5. Serve hot by squeezing little bit of lemon juice on top.

Cheesy Spinach Stuffed Croissant

Ingredients:

All butter croissant 1
Baby spinach leaves 2 cups packed
Salt
Garlic powder 1/4th tsp  or you can use fresh garlic crushed
Cumin powder 1/4th tsp
Grated mozzarella cheese 1 tsp
Olive oil 1tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, heat olive oil in a pan, add spinach and cook till the leaves become tender and not much water left.
3. Add salt, cumin powder, garlic powder and mix well.
4. Take the croissant and slit in the middle.
5. Spread spinach in the middle of croissant.
6. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot for breakfast.
6. Another similar recipe is here with avocado
7. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Cheesy Avocado Butterfly

Ingredients:

All butter croissant 1
Grated avocado 1 tbsp or as you like
Salt
Chilli powder 1/4th tsp
Cumin powder 1/4th tsp
Coriander leaves chopped 1 tsp
Grated mozzarella cheese 1 tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, take the croissant preferably which comes in shankh shape and slit in the middle so that it looks like butterfly shape.
3. Mix all other ingredients except cheese and spread in the middle of croissant.
4. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot with masala chai and sautéed mushrooms for breakfast. Another similar recipe with Croissant with Spinach is here. Cheesy Spinach Stuffed Croissant
6. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Paneer with Creamy Beetroot Sauce

Ever thought of cooking Paneer in beetroot sauce just like our very regular Paneer butter masala? I don't like beetroot much as it's sweeter. But as it's healthy, I try to use in different forms. Here's is one such recipe. It was not at all sweet and you can't make out much that it's beetroot except for the bright pink colour. Do try it for sure if you want your little one to eat beetroot without telling :-)

Ingredients:

Beet root 1 small or about 1/2 cup chopped
Paneer 250gms
Onion 1 medium
Green chillies 3
Ginger 1/2 inch piece
Cumin seeds 1/2 tsp
Garlic cloves 4
Salt
Cashew nuts 8
Oil 2 tsp
Butter 2 tsp
Fennel seeds 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Garam nasal powder 1/4th tsp
Kasoori methi 1 tsp
Cream optional

Method:

1. Make a paste of onion, ginger and green chillies.
2. Heat 1 tsp oil in a pan, add cumin seeds, garlic, beetroot, salt and cook till beetroot is fully cooked. Cool and grind it into very smooth paste by adding little water as needed.
3. Also make a smooth paste of soaked cashew nuts by adding little water as needed.
4.  Heat 1 tsp oil and 1 tsp butter in a non stick pan, add fennel seeds and when they crackle, add the onion paste and cook till the paste becomes brownish color.
4. Now add the beetroot paste and cook till oil oozes out.
5. Now add the coriander powder, cumin powder, garam masala powder and cook for 2 more mins.
6. Then add the cashew nut paste and mix well and cook for 2 mins.
7. Now add  some water as needed for gravy consistency, kasoori methi and cook for 3-4 mins.
8. Now add the paneer cubes, fresh cream (optional) and mix well.
9. Serve hot with roti by adding butter on top.