Tag Archives: food blog

Nandu Rasam / Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup is one among the delicious non-vegetarian soup. This can be consumed both as soup and rasam, when Nandu Rasam is served with steamed hot rice it is rasam and when it is served as such in a bowl, it is soup. Nandu Rasam / Spicy Crab soup is most preferably prepared during winter season and perfect when you have sore throat, cold or nose blockage.

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Nandu Rasam, Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Nandu Rasam (நண்டு ரசம்)/ Spicy Crab soup (நண்டு சூப்)which is very thin in texture, but with delicious taste and wonderful aroma. Mostly crab legs are used in this recipe along with a crab. Also break the crab legs and add it to the soup/rasam, so that the flavor gets well to the rasam/soup. Very simple and easy to prepare, give a try and share your feedback.

Taking it to Fiesta Friday #210 hosted by angie@thenovicegarderner.

Nandu Rasam, Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Ingredients:

  • Crab / நண்டு– 1 no
  • Crab Legs / நண்டு கால்கள்– 7 nos
  • Coriander stalks / கொத்தமல்லி– 5 nos
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Cumin seeds / சீரகம்– 1 ¼ tsp
  • Black pepper / மிளகு– 1 ¼ tsp
  • Small Onions / Pearl Onions / சின்ன வெங்காயம்– 20 nos
  • Tomato / தக்காளி– 3 nos
  • Fenugreek seeds / வெந்தயம் – ¼ tsp
  • Red chillies / மிளகாய் வத்தல்– 2 nos
  • Garlic / பூண்டு– 5 cloves
  • Lemon juice / எலுமிச்சை சாறு– 1 ½ tsp
  • Coconut oil / தேங்காய் எண்ணெய்– 1 tbsp
  • Salt / உப்பு– 1 tsp

Making of Nandu Rasam / Spicy Crab Soup –

 

Preparation:

  • Peel and finely chop the half of the quantity of small onions.
  • Squeeze the tomatoes in water and keep it aside.
  • Coarsely crush a tsp of cumin seeds, a tsp of black pepper, garlic cloves, leftover whole onions and half the quantity of coriander stalks.
  • Heat oil in a heavy bottom vessel, add in the leftover ¼ tsp of cumin seeds, fenugreek seeds, curry leaves and wait until they crackle.
  • Tear the red chillies into pieces, add it to the vessel and cook for 5 seconds.
  • Add in the crushed ingredients all together to the vessel.
  • Add the crab and crab legs, sprinkle ½ tsp of salt and cook for 5 mins.
  • Pour in the tamarind extract, add salt, mix it well.
  • Cover and cook in medium flame for 15 mins or until the crab is cooked well.
  • Sprinkle coriander leaves, remove it from fire.

Serve hot as such or with steamed rice.

Curry Puff / Tea-time Snack

Curry Puff / Tea-time Snack

Curry Puff is a deep-fried tea-time snack, which is available in all the nook and corner of the streets of Malaysia. Curry Puff being my favorite when I was in Malaysia, most of the time it would be my tea-time snack. Curry Puff is a deep-fried puff, where the stuffing is prepared by using potato. In Curry Puff, the outer coating is made of All-purpose flour (maida), kneaded with water, salt and little oil. Stuffing adds more taste to the Curry Puff, it resembles the taste of potato masala but more spiciness and little more flavored with curry powder.

Curry Puff / Tea-Time Snack

Curry Puff / Tea-Time Snack

Coming to Deep Fried snack, most of us avoid it, due to the cholesterol content and the risk of heart diseases, but recently I came across Emami Healthy and Tasty which has wide range of oil. Among their varieties I got to try Emami Tasty and Healthy – Refined Rice Bran oil and Kachi Ghani Mustard Oil

CLICK HERE for more Snack recipes.

Preparation of Curry Puff:

I have prepared this Curry Puff with Emami Healthy and Tasty Refined Rice Bran Oil – it helps in lowering the bad cholesterol, reduces the risk of heart diseases, moreover it is rich in Vitamin A, D and E and due to its high smoking point, it can be used in any type of cooking.

Taking it to Fiesta Friday #204 hosted by Angie@thenovicegarderner.

Let me share the recipe of Curry Puff, give a try and share your feedback…

Ingredients:

  • Maida / All- Purpose flour – 1 cup
  • Boiled Potato – 2 nos (medium sized)
  • Onions – ½ no (medium size)
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Curry Masala / Curry Powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1 ½ tsp
  • Emami Healthy and Tasty Refined Rice Bran Oil – 1 ½ cups

Making of Curry Puff:

 

Preparation:

  • Take maida, ¾ tsp of salt, mix it well, pour water little by little and knead it to a dough, add a tsp of oil, continue kneading it and cover it with a wet cloth, let it rest until the stuffing is done.
  • Heat a tsp of Emami Healthy and Tasty Refined Rice Bran oil, add the onions, turmeric powder, mashed potatoes and cook for a min.
  • Add in the chilli powder, curry masala, coriander leaves, salt and cook until the raw smell of the masala goes off.
  • Remove it from fire, wait until it reaches room temperature.
  • Divide the dough into small pieces, flatten it, take the Curry Puff mould, place the flatten dough over the mould.
  • Put a tbsp of potato masala, to the dough, fold the mould, remove the leftover dough.
  • Gently remove the Stuffed Curry Puff from the mould.
  • Meanwhile heat a cup of Emami Healthy and Tasty Refined Rice Bran oil, gently slide in the stuffed puff, cook on both sides in medium flame.
  • Cook until it turns golden brown, strain the oil, and remove it from fire.

Serve hot with Tomato sauce.

 

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji is a very delicious, soft and melt in mouth dish that can be served as breakfast, tea-time snack and can also be used as stuff for sandwich. I like both Egg bhurji and Panner Bhurji, and thought giving a try by combing both these and this resulted in this yummy Paneer Egg Bhurji.  Bhurji means scramble and Kothu in tamil, scrambling gives a delicious taste when done perfectly with no sticky consistency. Paneer Egg Bhurji is known as Panner Muttai Kothu.

Click here to know How to make Paneer at home.

Also, Paneer Egg Bhurji goes out well as side dish for lunch and tastes delicious when served with tangy vegetable or puzhi kuzhambu.

Paneer Egg Bhurji, how to scramble paneer, paneer recipe, Indian paneer recipe, Indian paneer egg bhurji recipe

Paneer Egg Bhurji

Check out our Fish Scramble, Egg Scramble, Bread Scramble.

Paneer Egg Bhurji is not only a delicious dish but a healthy dish that can be prepared in minutes. Paneer Egg Bhurji can be packed in lunch box, and I am sure the box would be emptied in minutes by kids. Give a try…

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Ingredients:

  • Grated Paneer / துருவிய பன்னீர் – 2 cups
  • Eggs / மூட்டை– 3 nos
  • Onion / வெங்காயம்– 1 no
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Mustard seeds / கடுகு – ¼ tsp
  • Split Black gram / Split Black lentils உடைத்த உளுந்தம் பருப்பு – ½ tsp
  • Cumin powder / சீரக தூள் – ½ tsp
  • Black pepper powder / மிளகு தூள்– 1 tsp
  • Salt / உப்பு – ¾ tsp
  • Oil / எண்ணெய் – 2 tsp

Preparation:

  • Peel and finely chop the onions into pieces, keep it aside.
  • Heat oil in a heavy bottomed vessel, add mustard seeds, split black lentils and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown.
  • Add the grated paneer, cook for few mins.
  • Break in the eggs, one by one, start scrambling them.
  • Add in the cumin powder, black pepper powder and salt, keep on scrambling them until they become dry.
  • Remove it from fire.

Serve hot for breakfast, or for lunch or as a tea-time snack.