Crab Masala

     GOAN CRAB MASALA RECEIPE

YOU CAN COOK CRAB IN VARIOUS WAY. ITS FLAVOR AND TASTE IS AWESOME AND SUPER YUMMY. SERVE WITH RICE.

Servings : 3

Cooking Time : 15-20 min

Author :Puja Raghuvir Naik

INGREDIENTS

• 4-5 crabs
• 1 tbsp chili powder
• 1 cup coconut, grated
• 3 garlic cloves
• 1 inch ginger
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp cinnamon
• 4 black pepper corns
• 1 /2 tsp turmeric powder
• 1/2 tsp kuskus
• 1 tbsp oil
• 4 cloves
• 3 tbsp toddy vinegar/lemon juice
• 1 small onions,
• Ball tamarind.
• Tomato puree or tomato
• to taste salt

INSTRUCTION

1. In pan add pieces of crab,little water and salt.boil till cooked crab aroma comes.(till crab gets cooked)
2. Heat pan on gas add oil when it get heated add,garlic,ginger,and chopped onion, fry onion till golden brown remove and keep aside. 
3.  On same pan fry all the above spices with grated coconut, turmeric powder, chilli powder. 
4.  In grinder grind roasted masala,coconut and fried onion,garlic with tamarind and make paste.
5. Heat the kadai add the ground paste make it boil add prior cooked crab in it.
6. Add  tomato  ,salt to taste with vinegar/lemon juice
7. Shimmer for 15 min
8.  Serve with rice or bread.

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Prawns Dum Biryani

Prawns dum biryani

Biryani is in various types. I tried with prawns it turned out to be tasty and delicious. Prawns Biryani is easy to make. And less consuming time than chicken biryani.

Servings : 3

Cooking Time: 15-20 min

Author :Puja Raghuvir Naik

INGREDIENTS

1. 1 cup basmati rice
2. 1 small bay leaf
3. 3 cardamoms
4. 1/2 tsp jeera

FOR MARINATION OF PRAWNS

1. Prawns
2. 1/8 Turmeric Powder
3. Salt
4. 1/2 tsp chilli powder
5. 1tsp ginger garlic paste

FOR GRAVY

1. 2 tsp ghee
2. 1 bay leaf
3. 1-inch cinnamon
4. 1/2 tsp cardamom powder
5. 4 cloves
6. 1/2 tsp jeera
7. 2 onion
8. 1 tomato or tomato puree
9. 2 cloves garlic
10. 1 tsp chilli powder
11. 1 tsp biryani masala
12. salt to taste
13. 1-star anise
14. 2 tsp yogurt or coconut milk

PREPARATION 

1. Wash the rice  and soak till other preparation done
2. Marinate  prawns with the above ingredients keep aside
3. Boil water in a container or Kadai in boiling water, add 1 tsp oil, bay leaf, salt, cardamom, jeera, 
4. Cook the rice but not mashy, drain and keep aside.
5. Heat pan with ghee, saute cloves cinnamon, bay leaf, jeera, star anise, garlic pieces.
6. Add onion and fry till it becomes golden brown, add tomatoes
7. Add chili powder, turmeric powder, biryani masala, salt, 
8. Cook until masala separates from oil, add curd or coconut milk.
9. Cook gravy until it becomes thick, add prawns, and cook again till prawns fully cooked.

DUM PROCESS

• In pressure cooker or pan with a tight  lid, first, apply or coat with ghee so that rice won't stick to the pot when cooking.  
• Add 1 layer of cooked rice 2 layers of gravy 3 layer again cooked rice. 
• In the gravy pan after removing gravy from the pan add little cooked rice, this rice will get colored of gravy, Put this rice as the last layer 
• Seal the container or close pressure cooker with cooked lid.
• Put the empty pan on gas, add 1 cup water in that put pressure cooker or tight container containing Briyani. 
• Cook the biryani on slow gas for 20 min, slow cooking will add flavor to the rice. 
• After removing from the gas allow biryani rest for 15 min then serve with raita.

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Chicken sukha receipe

                    CHICKEN SUKHA

Chicken sukha is a dry chicken dish made using drumstick chicken and masala. It is pungent to taste. Serve sukha chicken with bread or rice.

Servings : 3

Cooking Time : 15-20 min

Author :Puja Raghuvir Naik

Ingrident

• 5-6 pieces of fresh chicken
• 1: onion
• 2 tsp  Tomato puree
• 1 inch cinnamon
• 2-3 tsp butter
• 2-3 cloves 
• 4-5 black pepper corn
• 2 cloves
• 1/4 tsp ginger garlic paste
• 2 tsp tandoori masala
• 1/2 tsp tamarind paste or soya sauce
• Coriander and green chilli paste
• 1 green capsicum.

For Marinating chicken

1. 1 tsp salt
2. 1 tsp garlic ginger paste
3. 1 tsp coriander powder
4. 1 tsp turmeric powder
5. 1 tsp curd

For finishing 

       1. Coriander leaves.

Method

Marinate chicken with salt ginger garlic paste,coriander powder,turmeric powder,curd,mix it well keep aside for 1 hour.

Heat pan on gas add butter and little olive oil so that butter won't dissolved completely.

 Add all spice cinnamon,Peppercorn,garlic and cloves.

 Add onion fry till golden brown add capsicum, tamarind paste/soya sauce, tomatoes puree, tandoori masala shimmer for few minutes. add coriander chilies paste to make paste add coriander and chilies in mixer add water grind and make paste.

Add marinated chicken in it. 

Cook till chicken becomes soft. Add water if required. 

Let all water gets dried completely  Garnish chicken suka with coriander leaves.

Serve chicken suka with bread and rice.

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GOAN CHICKEN XACUTI RECIPE

GOAN CHICKEN XACUTI

A delicious Goan chicken curry serve with any Indian bread or also goes with some cooked rice.

Servings : 3

Cooking Time: 15-20 min

Author :Puja Raghuvir Naik 

Ingredients in Chicken Xacuti Recipe

• For marination
• 1 kg of chicken
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tsp ginger garlic paste
• 2 tsp curd

Paste for marination

• 1/2 bunch coriander
• 5 green chilies

Xacuti Masala paste

• 1 tsp oil
• 2 onion chopped
• 2 green chili
• 1-inch ginger
• 5 garlic flakes
• Coconut grated
• 1/2 bunch green coriander

Xacuti masala

• 2-inch cinnamon
• 3 cardamon
• 1 tsp aniseeds
• 1 tsp black peppercorn
• 1 tsp poppy seeds
• 1 tsp coriander seeds
• 8 red chilies
• 1 maize flour
• 1-star anise
• 1/4 piece nutmeg
• 1/2 tsp turmeric powder.

How to Make Chicken Xacuti

To begin making the Chicken Xacuti recipe,

1.  firstly wash the chicken well. Marinate the chicken with salt and ginger garlic paste, curd, turmeric, and marinated paste keep aside.
2. Heat 1/2 teaspoon of oil in a pan. Add chopped onions, garlic, and ginger and saute till onions turn translucent and lightly golden.
3. Add grated coconut to the above onions and saute till coconut turns golden brown. Remove the mixture from the stove and set aside to cool.
4. Into the same pan add Kashmiri red chilies, Cinnamon Cardamoms,  Aniseed, Black peppercorn, Poppyseed, Coriander seeds, Star anise, Maize flower, piece Nutmeg, Turmeric and roast them for about 3- 5 minutes on low flame.
5. Roast the spices until they release a nice aroma and just begin to turn brown.
6.  Turn off the heat and set aside to cool.
7. Grind the roasted spices and onion-coconut mix and grind into a smooth paste by adding little water.
8. Now heat 2 tablespoons of oil in a pan. Add the ground masala paste and cook for 5 minutes. Add chicken pieces and cook till chicken pieces get well cooked with constant stirring.
9. Remove from stove, garnish with fresh coriander leaves and serve hot.
10. Serve Chicken Xacuti with rice or pav.

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GOAN STYLE PRAWNS CURRY

GOAN PRAWNS CURRY

Goan Prawn Curry is very simple and authentic. You can serve this Goan-style prawn curry with rice for dinner. 

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :Puja Raghuvir naik

Ingredients

• Prawns cleaned
• 2 tsp chili powder
• 2 tsp turmeric powder
• 1 tsp coriander powder
• Grated coconut
• Small ball tamarind
• Green chilly 
• 1/2 onion
• 1/2 tomato
• 2 kokum (sola)optional.
• Salt to taste.

Method

• Clean the prawns, remove the scale and mouth., do not wash the prawns after cleaning if done taste of prawns will go off. marinate prawns with salt, turmeric powder, chili powder.
• Grind  coconut,tamrind,chilli powder,turmeric powder,coriander powder into fine paste.
• Heat pan on gas add gravy, shimmer it, adds chopped onion, chopped tomato, and cut pieces of green chilies  in it, boil it again
• Add kokum(optional)
• Add marinated prawns to it. Boil till prawns get cooked.
• Serve hot with rich.

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