Mangala's Vangibath Powder

Ingredients:

100 grams Red Chillies (Byadagi)

1 cup Coriander seeds

1 cup Channa dal

1/4 cup Urad dal

1 tsp Black Pepper

2 tsp Jeera

1/2 tsp Methi

2" Cinnamon 

6 Cloves

Fry each ingredient above separately in low flame and cool it completely.

Grind all together to a fine powder. 

Ingredients:

Green Long Brinjals - 5-6
Vangi Bath Powder - 4 tsp
Channa Dal - 1 tbsp
Cashew Nuts - 1 tbsp
Oil - 1/2 cup
Dry Coconut Powder

Method:

Cut Brinjal into long thin pieces (may be 1 inch long)
In a kadai, heat oil.
Fry Channa Dal and Cashew nuts. Keep them aside.
To the same oil, add curry leaves and brinjal.
Fry till brinjal is done.
Add Vangi Bath Powder and fry for 30 seconds and turn off the stove.
Add the coconut powder, fried channa dal and cashew nuts and mix well.
Check for salt and add accordingly.

Prepare fresh white rice and mix the right amount of above gojju and enjoy.


Note: This also can be prepared with capsicum or Methi leaves. For these, do not add channa dal but add onions.

Manju's Tomato Kurma

Fry the below in some oil:
1 onion
2 tomatoes
1" ginger
6 pods garlic
Green Chillies


Add Coconut to this and grind to a paste
Heat Oil, fry cinnamon, clove.
Add above paste, chilli pd, turmeric, salt and water and bring to a boil.

Manju's Chicken Curry

1. Heat Oil. Fry Bay Leaves, cinnamon, cloves, cardamom.
2. Add Onion, fry. Add Tomato and Pudina and Fry.
3. Add this paste and fry - Grind ginger, garlic, green chilli, coconut, 1-2 Clove and Cinnamon, saunf and cashew.
4. Add Red Chilli pd, turmeric, garam masala pd and curd and fry.
5. Add Chicken and cook till almost done.
6. Add paste and bring to boil.

Brinda's Dantina Soppu Bassaru

Ingredients:
1 big bunch of dantin soppu
1 cup toor dal
1 whole tomato
1.25 cups water


Presure cook the above for one whistle and simmer it for 10 minutes
Once it cools, Remove tomato, strain the soppu and dal well


For Saru:
In a bowl, mix Saaru/Rasam pudi, tamarind juice, above tomato, salt, little jiggery, turmeric, curry leaves, cilantro.
Season this mixture and bring it to a rolling boil and simmer for 15 minutes.


For Palya:
Season the soppu and dal mixture with red chillies, mustard, Urad, channa, jeera, grated coconut. Add required amount of salt.

Chettinad Crab Masala

Ingredients

 

Crab- 4 lbs ( I used 2 big dungeness crabs) Remember crabs should be cooked immediately after cleaning since all the essence in the crab will ooze out as time goes by.


Big onions-2 or 10 pearl onions and 1 big onion

Tomatoes-2

Ginger garlic paste-1 teaspoon

Coriander powder-1 table spoon

Red chili powder -1 table spoon

Turmeric powder-1 teaspoon

To grind

Coconut-3 table spoons

Fennel seeds-1 teaspoon

Poppy Seeds- 1 teaspoon or (cashews-5)

 

To season

Cinnamon-3 small pieces

Clove-2

Cardamom-3

Curry leaf-little

Cumin seeds-1 teaspoon

Fennel seeds-1 teaspoon

Procedure

1. After cleaning the crabs, add ½ teaspoon salt, 1/2 teaspoon chili powder and ½ teaspoon turmeric powder to the crab mix well and keep aside till you get the other things ready.
2. You can break the crabs to two halves if they are quiet big. This will help the masala to go inside the crab.
3. Chop the onions and tomatoes nicely. If ready-made ginger garlic paste is not there, make a paste out of 7 pods of garlic and ½ inch piece of ginger and two green chilies.
4. Grind the coconut to a smooth paste and keep aside
5. Keep the kadai on the stove. In two tablespoons of oil season with the the items given in ‘To season’ .
6. Now add the onions and stir for 2 minutes. Add the ginger garlic paste. Stir for 1 more minute.
7. Add the chopped tomatoes, sauté nicely with a ladle that you smash the tomatoes. Sauté for 3 minutes.
8. Add the chili powder, turmeric powder and coriander powder. Add ½ teaspoon of salt also. Mix everything well. Now add 1 cup of water. Close the kadai with a lid and keep the flame in low and cook for 6 minutes.
9. Now open the kadai and add the crabs .Mix well. The crabs will leave water. If you find it very dry, add half cup of water. Close the kadai and cook for 6 more minutes in medium flame.
10. The crabs would have got cooked now. Open the lid and with a spatula mix everything well with the stove on. Move all the crabs to one side of the kadai in such a way that the masala alone is on the other side. Now add the ground coconut into the masala .
11. Mix the masala and the ground coconut well. Check for the salt and spice level. If required, add to the masal and now mix the masal over the crabs well and continue stirring for 2 to 3 minutes so that the coconut in the masal also gets cooked. The masal will be semi solid. If you want it as a curry for Rice or paratha, add a cup of water and cook for 2 minutes.
12. Finally garnish with chopped coriander leaves and serve.