Crab Curry

In a pan, add some oil. When the oil becomes hot, add whole garam masala (cloves + cinnamon + bay leaf) and some fennel seeds. To this add onion (1 large) + little salt + a pinch of turmeric pdr. When the onion turns translucent and starts to leave oil, add ginger garlic paste (1 tsp). It is always better to use freshly ground paste and in this case, make sure there is an overdose of garlic pods. After the raw gg smell leaves add tomatoes (2 large). Saute till the tomatoes turns mushy. You should not be able to see the tomato pieces, it should become more like a crunchy paste consistency. To this add add chilli powder and coriander pdr, each 1 tbsp. You can adjust the spice level as per your taste. After the masala smell leaves, add crab pieces (5 nos), add a cup of water, adjust the salt as needed and cook closed on medium flame for 15 to 20 mins. After 15 mins, check if the crab is done and then switch off the flame. You can add some pepper pdr just before switching off the flame, but this is purely optional. Garnish with some coriander leaves.

Ingredients:

Oil - 2 tbsp
Whole garam masala - cloves + cinnamon + bay leaf
Onion - 1 large
Tomatoes - 2 large
Ginger garlic paste - 1 tbsp
turmeric pdr - 1 tsp
salt - as req
Chilli and coriander pdr - 1 tbsp each
Pepper pdr - 1 tsp (optional)
Coriander leaves - for garnish
Water - 1 cup

Coriander Rasam

Grind coriander seeds (2tbsp) + peppercorns ( 1/2 tbsp) + cumin seeds (1/2 tbsp) + garlic pods (3 nos) + dry red chilli (1) + curry leaves (2) + some water. 

In a pan, add oil. Once oil is hot temper mustard seeds + curry leaves + crushed garlic pods (2 nos) + hing and then add the ground mix. Add required salt and allow a full boil. Switch stove. Garnish with some coriander leaves and 2 tsps of ghee 

Pineapple Chicken fried rice

Grill some slices of pineapple and set aside. I actually grilled the pineapple in a pan with a tbsp of oil. 

Then in the same pan, add 1 tbsp of oil and then add 1/2 of a medium onion finely chopped, egg, salt and pepper. Saute them well like making egg scrambles. Add veggies of your choice. I used frozen veggies and some broccoli. You can add carrots, beans, peas, capsicum. Once the veggies are half cooked (maintain the veggies crunch, do not overcook them) remove them off the pan and set them aside. 

To the pan now add some more oil and add chicken pieces (chopped to bite size pieces). I marinated these chicken pieces with salt and pepper for one hour. Once cooked, add the already sautéed eggs and veggies to this. Also add the grilled pineapple to this mix. Add soy sauce (1 tbsp) and vinegar (1 tbsp) and saute for a minute. Then add the already  cooked rice (2 cups basmati rice) to this and mix it well such that the rice is coated fine with sauce. Adjust the salt and season with pepper if need be. Garnish with some spring onions. 

Note :: Cooked rice should not be mushy but should be grainy and separate (like it is for biryani).

Crab Masala

In a pan, add some oil and saute half of the onion. Once done, cool and grind it. Set it aside.

In the same pan, add some more oil. Now add some cloves + remaining half onion chopped. Once it is sautéed fine, add the ground onion paste and leave it to cook until the oil separates. Then add some turmeric pdr and cleaned crab pieces. Add some salt and allow it to cook closed for 5 minutes in medium flame. After 5 minutes, add the ground masala paste and some water to it. Adjust the salt and allow it to cook till done. This should not take more than 20 mins. Garnish with coriander leaves before you switch off the flame.

Ground masala paste : Coriander seeds + green chillies + fennel seeds(sombhu) + peppercorns + curry leaves + garlic + ginger + coconut

Masala paste : Saute in little oil and ground it to fine paste.

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corriander seeds - 2 tbsp

green chillies - 8 to 10 noose

fennel seeds - 2 tsp

peppercorns - 1 tbsp

curry leaves - 5 leaves

garlic pods - 5 nos

ginger - 1 tsp

coconut - 1/2 cup

Other ingredients:

Onion - 1 big onion 

Corriander leaves - for garnish

salt - as per taste

turmeric pdr - 1/4 tsp