Heat a pan and dry roast coriander powder. Transfer it to cup and keep aside.
In the same pan add coconut oil , add grated coconut,shallots, curry leaves.
When the coconut is roasted to light brown, add in all the masala, dry red chilly. Mix well until the coconut turns to nice golden brown.(Do not burn the coconut).
Then add the roasted coriander powder. Mix well. Allow it to cool, and grind it to a smooth paste.
In a manchatti or a kadai , add all the ingredients "For the Gravy", with water,just to cover the crab pieces. Cook covered on a low flame. Also add curry leaves.
When it is cooked add the smoothly grind coconut mix paste to the cooked crab.
Let the gravy cook well, add salt . Allow it to boil. Cook for 5 more minutes.
In a frying pan, heat oil, add onion and curry leaves. Fry till brown. Splutter mustard seeds. Pour this on to the gravy. Keep it covered and mix well when ready to serve.
Delicious Njandu / Crab Curry ready to serve with hot steamed rice, appam, chappathi, or any roti's..............Enjoy!!!!!!!!!
In a mixer grind the ingredients from grated coconut to salt.
For tempering, heat oil in a small kadai, heat oil, splutter mustard seeds, add split urad dal,dry red chilly, curry leaves. Off the flame add asafoetida(Kaayam).
Soak washed rice and aval together in butter milk overnight.
In the morning, drain the excess buttermilk if any and grind to a smooth batter like idly/dosa batter( A Bit watery than idli/dosa batter/ but not too loose).
Mix salt ( I used 1 - 1 1/4 Tsp ) and cooking soda. Mix the batter well.
Heat a non-stick pan/dosa tawa and pour a laddle full of batter, drizzle oil. Do not spread the batter, cook it covered on a medium flame for 1 - 2 minutes.
In a bowl add rava,onion, green chilly,coconut, curry leaves, coriander leaves, salt and water. Mix all the ingredients with your hand. Check the salt. ( Do not add more water).
Heat a tawa/non-stick pan, spread little oil on the tawa, also on your palm.
Take a handful of the mix, spread with your hand. Drizzle little oil/ghee on top. Close with the lid and cook for 2 minutes.
Flip the dosa, and cook the other side too. Let light brown spots appear on both the sides.
In a deep kadai/pan cook chicken with 1/2 cup water and salt. Chicken should become . Let the water get absorbed.Cool it down.
In a bowl mix turmeric powder, red chilly powder , salt and coconut oil. Make a paste and marinate chicken for about half an hour. ( Do a taste test of the masala mix, to check its seasoned well..... Ahhhh!!! it might spicy)
Heat coconut oil in a frying pan,and shallow fry chicken pieces. Spread little curry leaves on top. Fry both the sides.
After frying the whole chicken, in the same oil add fennel seeds,Let it leave its smell. Then add sliced onion, tomato, ginger and garlic crushed. Saute for 5 minutes, Let the masala get coated .
Add the fried chicken pieces to it. Mix well. Add curry leaves.
Garnish with Onion rings......
Serve hot with rice , any roti's... or just like....that......
Chicken (boneless) cooked with salt and shredded - 1 cup
Onion chopped - 1/2 cup
Green chilly - 3-4
Turmeric powder - 1/4 Tsp
Red Chilly powder - 1 1/2 Tsp
Pepper powder - 1/2 Tsp
Fennel Seeds - 1/4 Tsp
Mustard seeds - 1/2 Tsp
Curry Leaves - 2 sprigs
Coriander leaves finely chopped - 3 sprigs
Oil
Preparation
Mix Pathiri podi/rice powder, salt , by adding boiling water little by little. Knead it to a soft dough.
Heat oil in a pan , splutter mustard seeds,add onion and green chilly. Saute till onion turns pink.Add in all the masala powder. Let the masala leave its aroma.Add in the shredded chicken.Mix well.
Add Fennel seeds. Cook closed for 5 minutes.
Add curry leaves and chopped coriander leaves. Leave it to cool.
Now add the prepared masala to the dough.Drizzle little oil on your palm, Mix well to nice dough.
Now take small balls out of the dough.
Place it on a greased butter paper, flatten it to a thin round shape with your palm.(If you are not getting a round shape, shape it using a round cutter).
Heat a tawa, drizzle oil, cook for a couple of minutes on both sides until you see brown spots all over.
Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
Pepper powder - 2 -3 Tsp (according to taste)
Onion (Finely chopped)- 2 medium
Green chilli chopped - 3
Ginger-garlic paste - 2 Tsp
Carrot grated - 1/4 cup
Cabbage grated - 1/4 cup
Capcisum finely chopped - 3 Tbsp
Soya Sauce - 1/2 Tsp (for the colour)
Fennel seeds - 1/2 Tsp
Garam Masala - 1/2 Tsp
Salt - to taste
Oil
Maida - 1 Tbsp
Water
Preparation
Thaw the samosa sheets.
Cook chicken in a kadai by adding 1/4 Tsp turmeric & 1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed.
Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink. Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
Add carrot, cabbage and capsicum . Saute well ,also add little salt to it.Close with the lid and cook till the veggies have become soft.
Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder. Saute for 2-4 minutes.Add soya sauce.Mix well.
Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling the pastry sheets.
Make a paste of maida and water to seal the sides of samosa.
Make cones out of samosa sheets, fill 2 -3 Tsp of the masala. Paste the corner with the maida paste . Repeat the process.
Heat oil in a medium heat in deep pan/ kadai. Put 2-3 samosas, deep fry them, till it turns golden brown.
Serve hot with tomato ketchup or any other dips of your choice.
