Tag Archives: indian 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.

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

As a part of Preethi Zodiac Mixer Grinder Review, here comes the review of the Master Chef Jar. As the name, as it can make wonders with the little help from our side in this rushed lifestyle. Just few minutes it can chop, slice, grate the vegetables, Boneless chicken, Boneless mutton, moreover it can also knead the flour may be atta or maida (all-purpose flour) in minutes.

Video review of Preethi Zodiac Mixer Grinder / Review of Preethi master chef jar / Video review of Kitchen appliances –

CLICK HERE to see our Unboxing Video / Review of Preethi Zodiac Mixer Grinder

Preethi Zodiac Mixer Grinder – Master Chef Jar has a blade coupler, 4 blades, blade holder, citrus bowl, citrus cone, pusher.

  • Blades – There are 4 different types of blade for chopping, slicing, grating and kneading.
  • Blade coupler – Blade coupler is used to hold the blade along with the blade holder.
  • Blade holder – Blade holder is used to the slicing and grating blades.
  • Citrus bowl – Citrus bowl is used to filter the juice.
  • Citrus cone – Citrus cone is fixed to the top of the citrus bowl, which helps in squeezing out the juice.
  • Pusher – Here the pusher acts both as a pusher and a measuring cup (for kneading)
  • Master chef jar – Master chef jar is made of transparent plastic, it has measurements in both milli liters and cups, which helpful for kneading the dough.

CLICK HERE to know how to make use of 3-in-1 Juicer Jar.

Why Master Chef Jar?

As it makes wonders like chopping, slicing, grating and kneading in just minutes with the help from our side it is known as master chef jar. Not only for vegetables, but it can also perform all these actions with boneless chicken and mutton.

  • Slicing: Slicing action has a different blade and a separate way of assembling the jar. I have sliced raw banana and prepared raw banana chips. Raw banana was very thinly sliced, so the chips stayed very crispy. All you need is just to peel skin off and insert the banana through the opening in the lid and push it through the pusher.
  • Grating: Grating action has a different blade and a separate way of assembling the jar. I had grated the carrots, and the grated carrots was perfect in shape. The size of the grated pieces depends on the size who chop the carrot pieces and add it to the jar. It was just done within seconds, all you need is to cut the corners of the carrots, peel and drop it through the opening in the lid and push it through the pusher.
  • Chopping: Chopping action has a different blade and a separate way of assembling the jar. I had chopped cucumbers, and minced the boneless chicken. The size depends on the time spend for chopping, all you need is to peel the vegetables or clean the meat, roughly chop them into medium size pieces and add it to the jar, cover with the lid and turning the unit ON.
  • Kneading: Kneading action too has a different blade and the way of assembling the jar is similar to that of chopping. The flour is added to the jar, along with salt and oil, then kneading for few seconds and then pouring of water whenever needed using push through the lid. Here the pusher acts as a measuring cup, one cup(pusher) of flour, there is a marking of the water level in the pusher itself. More over the dough was very soft, the happiest thing was “No Sticky Hands”. I liked this feature like anything, you could also knead batter for bread, and cookie, as this kneading kneads only in one direction.
  • Citrus Bowl and Citrus Cone: Citrus bowl perfectly juices out from mosambi, and make sure to use only big citrus fruits and highly not recommended for lemon. But to be honest I am not that much happy over this citrus bowl, since I feel the manual of citrus juicing is good.

Recipes:

  • Prepared Banana chips using the sliced Banana
  • Prepared Healthy Carrot and cucumber salad – using chopped cucumber and grated carrot. Give a try to the salad, finely chopping of salad, you give a little watery texture to the salad, which helps the olive oil, pepper powder and salt to blend well with salad.
  • Prepared Chicken roll using the Kneading dough and the minced chicken, it all took few mins.
  • Prepared Orange juice using the citrus bowl.

CLICK HERE to know how to make use of 3 basic jars of Preethi Zodiac Mixer Grinder.

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

Suggestion: There is one strong and high suggestion, I felt a most and a must to perform activity missing and it’s none other than the “COCONUT SCRAPER”, since Indian kitchen’s never get filled with coconut. From my point of view, I use coconut at least once in two days, may be for a chutney, curry, gravy or in extracting coconut milk. Together with the citrus cone why don’t a scraper fill that place, it would be a perfect Master Chef Jar to all the Indian Kitchen.

Right from my personal experience, I would highly recommend Preethi Zodiac Mixer Grinder for all the Indian Kitchen.

Check out our Preethi Zodiac UNBOXING, HOW TO USE BASIC JAR, HOW TO ASSEMBLE AND MAKE USE OF JUICER also.

 

 

 

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

CLICK HERE for 25+ more Chutney Recipes

Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.