CRAB CURRY

INGREDIENTS

Crabs - 2 large
Onions - 2 large
Garlic - 6-7 flakes
Coriander powder - 1 tsp
Ginger paste - 2 tsp
Tomato - 1
Cumin powder - 1 tsp
Salt - 1-2 tsp
Turmeric powder - 1-2 tsp
Sunflower or mustard oil - half cup

PROCEDURE

First cut off the legs of the crab. Tap lightly on the thicker legs to crack them a little. Cut off the narrow ends of the thinner legs. Now tap at the center of the body to crack the shell at the center. Remove the shell of the body. There is some fat inside the shell. Scoop it out and keep aside. Now remove the feathery shaped things from the body. Remove away all other parts such as eyes, which need not be cooked. Wash the legs and body well. Smear them 1 tsp salt and half tsp turmeric powder. Keep on a colander for 30 minutes.
Heat 4 tsp oil in a wok. When oil smokes shift in the crabs to the wok. Stir well and fry for 2-4 minutes on high flame. Remove the fried crabs in a bowl. Make a paste of the onion, garlic and tomato. Heat 6 tsp of oil in the wok. When oil smokes add the paste of onion, garlic and tomato. Add the cumin, coriander and half tsp turmeric powder. Add half tsp salt and the fat that was kapt aside. Add the ginger paste last of all. Fry all till light brown. Now add 2 cups of water. When it boils add the fried crabs. Let boil on high flame. Stir till gravy thickens and almost clings to the crab. You can also add boiled potatoes or shredded and boiled cabbage with the crab curry.
Your crab curry is ready.

Posted by Keya

MOGLAI PARATHA

INGREDIENTS

Flour - 250 + 50 grams
Sunflower oil - 1 cup
Eggs - 4
Onion - 3 medium sized (chopped finely)
Green chilies - 2-3 (chopped finely)
Minced meat - 50 grams
Salt - 1-2 tsp

PROCEDURE

Mix 1 tsp salt and 5 tsp oil in the 250 grams flour. Using water little by little knead into a hard dough. Divide the dough into egg sized portions. Shape them into balls slightly flattened. Dust the rolling board , pin and dough ball with flour. Roll out into very thin rounds ( about 12 inch in diameter) . Put a large frying pan on high flame. Put the rolled round on the frying pan. After 1 minute turn over and heat the other side of the rolled round for 30 seconds. In this way roll as many as rounds and heat them in same way. Keep them aside.
Chop the onions and chilies. Break 1 egg and beat it with 1 pinch of salt. Heat 2 tsp of oil in the frying pan. When oil just smokes put over a rolled round and lower the flame. Pour the beaten egg in the center of the round. Spread the egg a little by using a spoon. Sprinkle 1 tsp of minced meat in the egg. Sprinkle a tsp of salt too. Now sprinkle 2 tsp of chopped onion and a pinch of chopped chilies. Now slowly fold in the 4 sides of the round one by one such that the round now resembles a square shape. Let cook on slow fire till the egg is done. Slowly and carefully turn over to the other side. Raise flame and add 1 tsp or more of oil. Lower flame. Cook till both sides are golden brown. In this way cook all the parathas.
Your muglai paratha is ready. This is mainly served as a snack but can also be used as a main dish. It is very easy and quick to prepare. It is sure to linger in ones memory.

Posted by Keya