MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

     This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones.  I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
     Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu.  Get easy with the choice of vegetables to be added into this Kara Kuzhambu.  I add most of the above vegetables into this Curry.  This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.


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Cuisine - South India
Recipe Type - Curry
Spice Level  - Medium - High
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time(Lima Beans/Mochai) - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

Dried Mochai/Lima Beans - 1/4 Cup
Water - 3/4 - 1 Cup

For Puli Kuzhambu/Kara Kuzhambu :

Onion - 1 No.
Garlic - 10-12 Cloves
Tomato - 1 No.
English Gourd - 1/2 the vegetable.
Okra - 4-5 No's.
Eggplant - 2 No's(Small Variety)
Yellow Pumpkin - 1 Ridge.
Turmeric Powder - 1/2 Teaspoon.
Red Chilli Powder - 1-11/2 Teaspoon.
Curry Masala Powder - 1 Teaspoon
Tamarind - 1 Lime Size(Tamarind Paste 1-11/2 Tspn)
Jaggery - a small Piece(Optional)
Coconut Milk - 1/2 Cup(Optional)
Salt - To Taste

 

For Tempering :

Gingelly Oil - 2 Tablespoons.
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - 2 Sprigs

METHOD:

To Soak & Cook Mochai/Lima Beans:

• Wash & Soak Mochai/Lima Beans in ample of Water.
• Soak it for at least 8-10 Hours/overnight.
• Alternatively, can soak in hot water for 4-5 Hours.
• Once soaked, discard the water used for soaking.
• Pour about 1/2 - 3/4 Cup of Water and pressure-cook the Mochai/Lima Beans for 3 Whistles on a high flame.
• Lower the flame and cook for another 2-3 Whistles.
  
• Switch off the flame and allow the pressure to release.
• Keep the cooked Mochai/Lima Beans aside.
• Some Mochai/Lima Beans take longer/sooner to get cooked.  Adjust accordingly.
  

For Puli Kuzhambu/Kara Kuzhambu :

• Peel, wash and cut the English Gourd into two, remove the centre portion and cut it into 1" Cubes.
• Cut through the Ridge of the Yellow Pumpkin.  Peel the skin, discard the seeds from the centre and cut it into 1" Cubes.
• Trim the ends & cut Okra into 1" long pieces.
• Cut Eggplant/Brinjal into four and leave it in salted water until use.
• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it.
• Heat Gingelly Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it.
• Add Garlic Cloves and fry until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Lower the flame and add Turmeric Powder, Red Chilli Powder and Curry Masala to the above and give a quick stir.
• Fry on a very low flame for a few minutes.
• Add chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
• Now add the Vegetables along with a sprinkle of Water.
• Cover and cook until vegetables turn soft and cooked.
• Once the Vegetables are cooked, add the cooked Mochai/Lima beans and mix well.
• Pour in the Tamarind extract and allow it to boil on a low flame.
• Boil the Puli Kuzhambu until the raw flavour goes.
• Add Jaggery and mix well.
• Pour in the Coconut Milk and boil it on a low flame stirring occasionally.
• Switch off the flame and serve Mochai Kottai Puli Kuzhambu with Rice.
• Mochai Kottai Puli Kuzhambu  can also be served along with tiffin items like Ven Pongal, Rava Pongal or Rava Upma.

For detailed Recipe on CURRY MASALA POWDER, Click here...

APPALAM & VADAGAM

     South Indian Lunch Menu is incomplete without Appalam.  So serve an Appalan in your Lunch Menu. Can also serve Vadagams in the menu.  Vadagams go hand in hand with Variety Rice Dishes.

APPALAM

VADAGAM

SIDE DISHES

     Side Dishes like Pachadi, Avial can also be served along with Variety Rice Dishes.

AVIAL

MANGAI PACHADI

     Though we do not celebrate the festival it is a common norm at our household to prepare these Variety Rice Dishes on Aadi Perukku along with a Payasam. The same goes on the day of Pongal too.  I prepare Sarkkari Pongal/Akkaravadisal & Ven Pongal along with Sambar/Mochai Kaara Kuzhambu on that day.  A habit easily adapted into our household, living in Tamil Nadu for more than half a decade.

INGREDIENTS:

For Aadi Paal:

Jaggery - 3/4 Cup
Water - 1/2 - 3/4 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Cardamom - 4–6 Pods.

For detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

 

To Garnish (Optional):

Ghee - 1 Tablespoon
Cashew Nuts - 10 - 12 No's.
Raisins - 10 - 12 No's.

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Mix thin Coconut Milk along with the Jaggery Syrup and boil it on a low flame, stirring continuously.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Cashew nuts and  Raisins.
• Add these to the Aadi Paal and mix well.
• Serve Aadi Paal hot or cold.

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AADI PAAL - AADI THENGAI PAAL PAYASAM

NOTES:

• Can add edible Camphor to this Aadi Paal.
• Some recipes call for adding ground Rice/Rice flour along with the Jaggery & Coconut Milk concoction.
• Adjust the sweetness to suit your preference.
• Adding fried Cashew nuts & Raisins are purely optional.
• Make sure the Aadi Paal is not watery, cook until it reaches the desired consistency.
• Once the Coconut Milk is added, it should be cooked on a low flame & stir the mixture continuously.

GARLIC PARUPPU RASAM

     Paruppu Rasam is a version most commonly prepared with Cooked Tuvar Dhal, Tomatoes and spices. But this version of Paruppu Rasam is prepared with Dhals & Spices roasted in Ghee with an extra note of flavours from ghee roasted Garlic. Ghee roasted Tuvar Dhal & Spices gives an extraordinary flavour and aroma to this Garlic Paruppu Rasam. 
      Ghee roasted ingredients are ground along with Tomatoes and then cooked along with Tamarind extract and seasonings.  This Garlic Paruppu Rasam is tempered in Ghee with Mustard seeds, Dry Red Chillies, Asafoetida powder and Curry Leaves and garnished with fresh Coriander Leaves to enhance the overall flavour and taste of this Rasam.  I usually add Jaggery to any dish which has Tamarind in it.  Both Jaggery and Tamarind goes hand in hand to give a balanced taste.
     Serve this richly flavoured Garlic Paruppu Rasam along with steaming hot Rice and a side dish of your choice.  The ingredients added into the Rasam also proves beneficial to get rid of Cold/Flu symptoms too.


Cuisine - South India
Recipe Type - Soup / Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK GARLIC PARUPPU RASAM

 

INGREDIENTS :

To Roast in Ghee & Grind :

For Paruppu Rasam :

Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Ghee - 1 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1 Nos.

Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Meanwhile, heat Ghee in a Pan and roast the ingredients mentioned under "To Roast in Ghee & Grind".
• Fry the ingredients in Ghee in the order mentioned in the list.
• Fry it on a low flame until the Dhal turns slightly red and the spices turn aromatic.
• Slightly crush the Garlic Cloves and fry them along with the above ingredients.
• Allow the roasted ingredients to cool down.
• Add Chopped Tomatoes along with the ghee roasted ingredients and grind it into a smooth paste.
• Collect the ground paste into a pan, add the Tamarind extract to it along with Turmeric Powder & a dash of Salt.
• Add Jaggery to the above and mix well.
• Boil this for about 5-8 minutes on a medium-low flame or until the Rasam froths.
• Switch off the flame and leave the Garlic Paruppu Rasam aside.
• Meanwhile, heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Garlic Paruppu Rasam to the tempering and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Garlic Paruppu Rasam hot with Rice.

NOTES :

• Care should be taken while Ghee roasting the Dhal and Spices.
• Roast the ingredients on a low flame until aromatic.
• Tempering and roasting the ingredients for this Garlic Paruppu Rasam with Ghee gives a nice flavour, but it is truly optional.
• Alternatively can roast and temper in Sesame Oil/ any other vegetable oil of your choice.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Paruppu Rasam.

AMARANTH LEAVES

     When it comes to Greens it is commonly termed as Spinach. Spinach is rather a different green when seeking deep into what Amaranth Leaves are, I would like to call it - Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
      An easy to grow Green variety, which is available in shades of green, red, purple and with a combination of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce. both the leaves and seeds of Amaranth are edible. The seeds, like that of quinoa, are high in protein and taste similar to true grains grown from grass seeds.
     Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful & nutritious compared to the Green variety and exudes a blood-red juice when cooked.
     Slightly astringent when raw, the greens turn soft and mellow as they cook down. Amaranth greens need no embellishments, they taste great as such.  A note of seasonings adds extra flavour& taste to the dish. Along with the leaves, thinner stalks of the plant can also be eaten. Most similar in taste to spinach, amaranth greens have a deep flavour and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés.

AMARANTH LEAVES ARE POWER HOUSES OF NUTRIENTS :

• These leaves are power-packed with essential phytonutrients and antioxidants. 
• It has no traces of fat and has no cholesterol.
• Amaranth Leaves are a rich source of Fiber.
• These Leaves are loaded with Iron & Potassium.
• It is rich in Vitamin C, A, B & K.
• Amaranth Leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium.
• Amaranth leaves are rich in Calcium
• Amaranth leaves and grain are rich in Protein.

HEALTH BENEFITS OF AMARANTH LEAVES :

• The phytonutrients and antioxidants which help to reduce inflammation in the body and provide an extra boost of nutrition.
• Eating Fiber rich food helps us to reduce our weight
• Also, it prevents heart disease as it lowers the cholesterol in the blood. 
• Including Amaranth Leaves in our daily diet helps to reduce weight.& also helps reduce high blood pressure.
• Amaranth Leaves are loaded with Iron, which helps in producing red blood cells and is also needed for cellular metabolism.
• It also helps treat anaemia.
• Vitamin C in the Leaves helps us to fight against infections and also heals the wounds.
• It also helps reduce the effect of free radicals, thus preventing the growth of Cancer cells.
• They are full of flavonoid Polyphenolic antioxidants like Beta-carotene, Zeaxanthin, and Lutein. 
• Vitamin A in Amaranth Leaves benefits healthy skin and proper vision. 
• Vitamin A also offers protection against lung and mouth cancers. 
• Amaranth Leaves have the highest quantity of Vitamin K & Calcium which is needed for good bone health and also strengthens the bone mass. 
• It is beneficial for those who suffer from Alzheimer’s disease as it controls the neural damage done in the brain.
• Amaranth Leaves are loaded with Vitamins of the Group B - Folates, Riboflavin, Niacin, Thiamin, Vitamin B6.
• This help prevents birth defects in newborn babies.
• It is also needed for optimal mental and physical health.
• Amaranth leaves have Lysine, an essential amino acid that is needed for energy production and absorption of calcium. 
• Lysine also promotes hair growth and good skin. 
• Amaranth leaves are helpful in treating diarrhoea and haemorrhages. 
• Regular consumption of these leaves benefits digestion.

HOW TO BUY AMARANTH LEAVES?

• Look for relatively young bunches of the plant that don't display any budding flowers, flowering indicates that the plant is already too mature.  
• Look for bright coloured leaves without any signs of browning or wilting.

CULINARY USES OF AMARANTH LEAVES :

     Amaranth Leaves are widely used in Indian cooking.  In the north, it is locally known as CHAULAI or SAAG. In Tamil, it is called as Thandu Keerai/Siru Keerai/Mulai Keerai, and as Thandu Cheera/Mullan Cheers in Malayalam, Thotakura in Telugu & Dhantinasoppu in Kannada.

FEW RECIPES PREPARED WITH AMARANTH LEAVES

BAYAM GORENG

CHEERA THORAN

KADANJA KEERAI/MASHED SPINACH

KEERAI VADAI

• A quick stir fry called Chaulai Saag is prepared by cooking the leaves with Onions, garlic and spices.
• In Tamilnadu, the simple stir fry is prepared in the name of Keerai Poriyal and in Kerala, it is called as Cheera Thoran. What differs with recipes are the seasonings & the type of oil used for cooking the dish.
• We can find a wide range of stir-fries prepared with these leaves in South East Asian cuisines too.
• Bayam Goreng is one such dish popular in Malaysia, where these leaves are called 'Bayam'.
• Another popular dish called Dhal Saag, where the leaves are cooked with the lentils like Tuvar Dhal/Moong Dhal is prevalent in North India.
• The same dish has different names as Keerai Paruppu in Tamil, Cheerayum Paruppum in Malayalam & Thotakura Pappu in Telugu.
• A typical Tamilnadu(Kongu) styleKeerai Masiyal/ Kadanja Keerai/Mashed Greens can also be prepared with tender Amaranth Leaves.
• We can also prepare Chutneys and Thogayals with these leaves.
• Curries such as Keerai /Cheera Curry, colloquially called Keerai Molagoottal prepared with lentils and ground coconut can also be prepared with these greens.
• Mor Keerai a common curry prepared with Curd/Yogurt and Greens can also be cooked using these Amaranth Leaves.
• Keera Vadai a popular South Indian fritter can also be prepared by adding these greens along with Lentils and spices.
  Top your sandwiches with these leaves for a little crunch and flavour.
• Can add them in Soups too.

_______________________________________________________________________________________________
DISCLAIMER:
      Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

 
     Raw Papaya Mezhukkupuratti - a simple Mezhukkupuratti/ Upperi, a classical Kerala Style stir-fry prepared with Raw Papaya colloquially called Pacha Pappanga, Omakka, Kappalanga etc., in Malayalam. This recipe is as usually cooked in Coconut Oil for an authentic feel. The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call the dish as 'Upperi'.
     Raw Papaya when cooked in this style, gives a deceiving disguise making us believe it is Potato.  I have eaten Raw Papaya believing it to be Potato numerous times when I was a kid until my taste buds realized that something is obviously different.  But anyway, the taste stuck to my senses creating a liking for the dish gradually.  I like slightly sweet Raw Papayas in this dish. I usually use Papayas which are of just beginning to ripe stage, which gives a mild note of sweetness to this Raw Papaya Mezhukkupuratti.
     Mezhukkupuratti/Upperi is one kind of dish served among the long list of Sadhya (Banquet) item during Onam/Vishu and it is a common dish in Kerala Cuisine found in day to day cooking. This Raw Papaya Mezhukkupuratti goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu. and Pappadam for a complete meal.
     Though we make this style of stir-fry with various vegetables, Raw Papaya has a special mention because of its extraordinary medicinal values.  And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High Vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.        

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 -20 Minutes
Cooking Time - 10-15 Minutes

HOW TO MAKE RAW PAPAYA MEZHUKKUPURATTI - OMAKKA/KAPPALANGA MEZHUKKUPURATTI

 

INGREDIENTS :

For Raw Papaya Mezhukkupuratti :

Raw Papaya - 2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

You can find more recipes from GODS OWN COUNTRY - KERALA, click here...

 

METHOD :

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Cut the Raw Papaya into thin slices or of any desired size.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Stir in the Raw Papaya slices along with Turmeric Powder & Red Chilli Powder with a dash of Salt and a pinch of Sugar.
• Sprinkle some water and cook the vegetable until it turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Mezhukkupuratti as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Raw Papaya slices along with the sauteed ingredients on a low flame until the vegetable is cooked and each piece is well coated with the masala.
• This results in a glossy looking Raw Papaya Mezhukkupuratti.
• Alternatively, can pre-cook the vegetable and add it to the sauteed ingredients.

CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

     When you are walking through a beach it is very common to see a sand crab, those little creatures creating trails in the sand and suddenly burrowing themselves into the small holes.  My first acquaintance to a crab was an incident similar to the above in Kovalam(Kerala) Beach. Crabs - crustaceans with a menacing look, but popular around the world for its wonderfully soft, succulent and sweet flesh.
     We get a fresh catch in the wet market and it is very common to find live Giant Mud Crabs. And the market would have batches of freshly caught blue coloured Flower Crabs during No Moon Day.  I have heard people say that Crabs caught during the week of a no moon day are said to be fleshy, juicy and of excellent quality.  They would display Crabs in different sizes, crammed in a glass tank with their claws wire shut. The claws of those live Crabs would be tied tightly with Raffia Strings/Rubberbands. I am sceptical cutting open the strings when the Crabs are conscious.  Mercy Aunty, my MIL's sister had a very bad wound in her fingers while cleaning fresh crabs.  It had caught her fingers with all might that she was unable to remove it until she severed the claw and pulled it out from her fingers. So I usually leave it in the freezer for a few hours before getting the job done. Just believing to the notion - "Crustaceans cannot feel pain" but actually they just might, I'm not sure.
     But once the hard-shelled friends are cooked, the feeling is dissolved when we dig into the succulent, sweet meat.  Eating Crabs are commonly termed to be as a  slightly difficult task, extracting the meat out of that hard shell is indeed a task while eating something tasty. But the effort is paid well. This Crab Masala recipe is a typical South Indian Style spicy gravy with very few ingredients.  A simple and easy to cook recipe.  The local spices added in this recipe enhances the overall flavour and taste of the Curry.

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Cuisine - Tamilnadu, South India
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30-45 Minutes
Cooking Time -  20-30 Minutes

HOW TO COOK CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

CRAB MASALA - SPICY SOUTH INDIAN NANDU MASALA

INGREDIENTS :

For Crab Masala :

Crab - 1 Kg
Onion - 1 No.
Ginger Garlic Paste - 2 Tspn
Oil - 2 Tbspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs
Tamarind - a lime sized.
Salt - To Taste

To Grind:

Onion - 2 Nos.
Garlic - 10-12 Cloves
Turmeric - 1/2 Tspn
Dry Red Chillies - 8-10 Nos.
Coriander Powder - 2 Tbspn
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn

To Garnish :

Coriander Leaves - few

METHOD :

How to Clean a Crab :

• First, remove the outer shell, pulling from the back of the crab.
• Remove the gills and scoop out the guts inside the body of the crab. 
• Rinse the Crab in running water.
• Clean the abdomen part.
• Then cut it into quarters by splitting down the middle from head to tail, then cut each side into halves. 
• Remove the Pincers(top claws, if it is still attached they sometimes fall off during cleaning)
• Then remove the remaining three legs(from each side).
• Can trim off the ends from the legs. 
• Can cook it as whole Crabs or just cut into halves.
• Can also leave the pincers and legs intact, if you prefer to.

RAJMA MASALA

     "Rajma Masala" - a popular North Indian Curry prepared with Rajma/Kidney Beans, a Kidney shaped Red coloured Bean rich in Protein.  Though this bean is not of Indian origin, this Rajma/Kidney Bean is a part of regular diet in Northern parts of India & Nepal. Popularly termed as "Rajma - Chawal" (Kidney Bean and Rice), as this curry pairs well with steamed Rice/Basmati Rice. Rajma Masala is a creamy masala based Curry which is commonly served along with Rice. Rajma/Kidney Bean has to be soaked and then cooked for this Rajma Masala.  The uniqueness of this Curry is the freshly ground spice blend called "The Rajma Masala Powder" prepared specifically for the purpose. This spice blend has a lot of spices in it like Cinnamon, Cardamom, Cumin, Mace, Nutmeg, Coriander, Ginger, Dry Mango Powder, Pomegranate Seeds, etc. Ready-made Rajma Masala Powders are also available at Indian grocery stores.
     When we say Rajma at home it is always like "yaar andha(who is that) Rajamma"? - like the dialogue from the movie 'Abhiyum Naanum". Not quite frequented dish at home.  Both my kids do not prefer this curry and my husband who is a lover of dishes prepared with beans, lentils & pulses also don't have much preference for Rajma. So Rajma Masala gets into my cooking list only when my taste buds call for the Curry. I love the texture of perfectly cooked Rajma/Kidney Beans slow-cooked in a creamy, rich curry base and I prefer to eat it with Chapati.
     Slow cooking brings out the flavours from the Masala Powder and gets well infused into the perfectly cooked Kidney Beans.   This curry is immensely delicious and a great way to include some protein in your diet. This curry is equally spicy with a note of tanginess and mild sweetness in it.  Rajma Masala goes well with Rice.  But I prefer it to pair it up with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Puri/Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


For detailed recipe on Homemade Rajma Masala Powder, Click here ...


Cuisine - Punjabi(North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK RAJMA MASALA

 

INGREDIENTS :

To Cook Rajma/Kidney Beans :

Rajma/Kidney Beans - 1 Cup
Water - 3-4 Cups
Tea Bags - 2 Nos.

For Rajma Masala :

Onions - 2 Nos(Big)
Ginger-Garlic Paste - 2 Tspn
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Rajma Masala Powder - 2 Tspn
Curd/Yogurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Bay Leaf - 1 No.
Cinnamom(1" Stick) -  2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 3 Pods
Cloves - 3-4 Nos.
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few
Kasuri Methi - 1/2 Tspn(Optional)

Serving Suggestion :

Finely Sliced Onions
Julienned Ginger Strips
A Drizzle of Lemon Juice
A blob of Butter

METHOD :

To Soak & Cook Rajma/Kidney Beans:

• Clean, Wash and Soak Rajma/Kidney Beans Overnight or for at least 8-10 hours.
• Alternatively can soak the Rajma/Kidney Beans in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3-4 Cups of Water to the Rajma/Kidney Beans along with 2 Tea Bags.
• Tea Bag infuses a dark tinge to the Rajma/Kidney Beans.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Rajma/Kidney Beans should be soft

For Rajma/Kidney Beans Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook until the mixture thickens.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Rajma Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yogurt and mix well.
• Add the cooked Rajma/Kidney Beans to the Masala Mix along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Rajma Masala and mix well.
• Cook this on a low flame until Rajma Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Rajma Masala and give a quick stir(Optional).
• Garnish Rajma Masala with finely chopped Coriander Leaves & crushed Kasuri Methi.
• Serve it with julienned ginger strips, sliced Onion rings and a drizzle of Lemon Juice.
• Can also serve Rajma Masala topped with a blob of butter(Optional).
• Goes well with steamed Rice, Basmati Rice and rice dishes like Pulao, Jeera Rice, etc.,
• Serve Rajma Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.

NOTES :

• While cooking Rajma/Kidney Beans, discard the water used for soaking.
• Retain the water used for cooking, and use it to adjust the consistency of the curry.
• I have cooked Rajma/Kidney Beans in a pressure cooker, can also cook it in Sauce Pan.
• Adjust the cooking time accordingly.
• Adding Tamarind is purely optional, as the Tomatoes I get locally are not sour, I add tamarind to balance the taste.
• Sugar and Black Salt are optional ingredients, add if you prefer.
• Adjust the amount of spiciness to suit your spice level.
• Adjust the consistency of the Rajma Masala to your preference.

RAJMA MASALA POWDER

     Rajma Masala Powder is a wonderful combination of Spices with flavours accentuating from the Spices used in it with a mild note of tanginess from Amchur (Dry Mango Powder) and Soury -sweet taste from Anar Dhana(Dry Pomegranate Seeds Powder).  Freshly ground homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans blend along with the masala mix and a rich & creamy based Rajma Masala curry. Do not limit the use of this Rajma Masala Powder to just prepare Rajma Masala, can try preparing a variety of Indian Subzis and Pulaos with this Spice Powder.

     Choose the fresh and good quality of whole spices for Rajma Masala Powder.  Perfectly mixed spices will yield the most flavourful Rajma Masala Powder. And the major factor to get the flavours as new as it is every time you use it,  store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.


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Cuisine - Punjabi (North Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4 Cup(approx)
Author: SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes

HOMEMADE RAJMA MASALA POWDER

RAJMA MASALA POWDER

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.
Coriander Seeds - 1/2 Cup
Cumin Seeds - 1 Tbspn
Carom(Ajwain) Seeds - 2 Tspn
Bay Leaves - 3 Nos.
Dry Ginger Powder -1 Tbspn
Black Cardamom - 5-6 Pods
Cloves - 6-8 Nos.
Mace - 3-4 Strands
Nutmeg - 1 No.
Dry Mango Powder (Amchur) - 3 Tbspn
Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbspn

METHOD :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.