Crab Masala

Ingredients:


•3 tbsp Oil
•3 Cinnamon Sticks
•A sprinkling of Cloves
•A sprinkling of Cardamom Pods
•2 medium Onions
•1 1/2 tbsp Ginger-garlic paste
•1 tsp Turmeric powder
•1 tsp Red chilli powder
•1 1/2 tbsp Coriander powder
•3 tbsp Cumin powder
•3 Tomatoes
• A pinch or two of salt
•800 g Crab (with shell)
•A bunch of Fresh Coriander leaves
•1 tbsp Tomato paste

Method:
 Onions

Finely slice 2 medium sized onions.

 Fry

Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, and a sprinkling of cloves. Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.

 Chop tomatoes

tomatoes into small pieces.

 Add ingredients

Now add 1 tablespoon and a half of ginger-garlic paste and stir well.

Then add 1 teaspoon of turmeric,

1 teaspoon of red chilli,

1 and a half large teaspoons of coriander,

and 3 large teaspoons of cumin powder.

Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan.

Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes.

Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water.


Add a teaspoon of tomato paste to add some colour to the sauce. Stir for a further 2 minutes


Add half a teaspoon of salt and continue to stir


Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes.

Add a little water after about 5 minutes

Chop up some coriander as a garnish.

Then garnish the crab masala with a sprinkle of coriander, and serve.

If you enjoyed reading this article, consider sharing it. Thanks. www.thboxes.com

Poha- perfect weekend breakfast/ evening snack

Ingredients:
 2 Cups poha
• 1 Green chillie
• 1 big Onion, chopped finely
• 1 Tomato, chopped finely
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• Salt to taste
• Few curry leaves and few coriander leaves.

• Oil as required
 
Method:
• Soak poha in water.
• Wash and drain all the water.
• Heat oil in a pan.
• Add mustard, cumin, chilli and curry leaves.
• Fry onions until light brown.
• Add tomatoes, tumeric and salt. Fry it properly.
• Mix poha with it.
• Put it on low heat for 4 minutes.  Garnish with coriander leaves.

 If you enjoyed reading this article, consider sharing it. Thanks. www.thboxes.com

Dal Makhani

Tasty dal  preparation made with a combination of rajma and urad dal.

Ingredients • Whole black gram (sabut urad)  1/2 cup

• Red kidney beans (rajma)  2 tablespoons

• Salt  to taste

• Red chilli powder  1 teaspoon

• Ginger, 1/4 cup greated

• Butter  3 tablespoons

• Oil  1 tablespoon

• Cumin seeds  1 teaspoon

• Green chillies,slit  2

• Tomatoes,chopped  3 medium

• Garam masala powder  1 teaspoon
1/4 cup chopped coriander.
1/2 cup fresh cream

 Method
Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the greated ginger too if you wish) for three whistles.
Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan.
Add cumin seeds. When they begin to change colour, add ginger sauté till golden.
Add tomato and green chillies paste  sauté on medium heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along.
Add 1/2 cup water and 1/2 cup warm milk (if the mixture is too thick).
Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot with 1 tsp of butter. Garnish with coriander and 1/2 cup fresh cream.

If you enjoyed reading this article, consider sharing it. Thanks.
www.thboxes.com

Avocado Coconut Ice-cream

Ingredients

2 ripe medium avocados (about 1 lb. total), chilled
1/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) coconut milk

Method:
1. Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.
 2. Blend the ingredients together in a mixer. Freeze in a glass bowl.
 3. Cover and freeze until firm enough to scoop, about 2 hours.
4. Serve with honey and fresh greated coconut.




If you enjoyed reading the article, consider sharing it. Thanks. www.thboxes.com

Avocado Guacamole

Ingredients:
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste

Method:
Peel avocados and remove the pit (see below for a neat idea on how to use the pits)

Peel and mince the onion and the garlic

Chop the tomato.

Mash the avocado in a bowl  and then stir in the remaining ingredients.
Serve cold with pasta or simply with tortillas. Its a perfect evening snack.

If you enjoyed reading the article, consider sharing it. Thanks. www.thboxes.com

Avocado Hummus

Ingredients:

1 ripe avocado, cut in half, skin and stone removed
400 gms chickpeas, drained and rinsed
1 garlic, peeled and chopped
1-2 lemons, juice only
1/2 tsp tabasco
1/2 tsp cumin powder
salt to taste

Method:
Blend all the above until smooth.
Transfer this into a bowl and cover with cling film.
Chill in fridge for 1 hour.
Serve with bread of your choice.

If you enjoyed reading the article, consider sharing it. Thanks. www.thboxes.com

Mashroom Rice

Ingredients

1 tbsp butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 onion, chopped finely
450ml (16 fl oz) chicken stock
200g (7 oz) white rice
small handful chopped fresh parsley
salt and freshly ground black pepper to taste

Method:
1.Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Serve hot. Serves four.

If you enjoyed reading the article, consider sharing it. Thanks. www.thboxes.com

Avocado Salsa

For Salsa
1 tbsp. olive oil
1 tbsp. honey
1 tbsp white wine vinegar (optional)
50 gms onion, chopped finelly, cooked in little oil to soft.
100 gm mango, peeled and chopped
1 ripe avocado, peeled, chopped and stone removed
salt to taste
1 tsp black pepper powder

Method:
In a bowl put olive oil and honey mix them. Them add onion, mango, avocado, salt and black pepper mash roughly. Cover the bowl with cling film and keep in fridge for half hour.To serve, spoon  the salsa into centre of a plate and place the bbq fish on top nd mashroom rice. (Mshroom rice recipe on my blog)

http://yuvikasrecipes.blogspot.co.uk/2012/09/mashroom-rice.html
If you enjoyed reading the article, consider sharing it. Thanks. www.thboxes.com

Avocado Milkshake

Ingredients:
•2 to 3 cups cold milk
•1 ripe avocado
•3 tablespoons sugar
•handful of ice (optional)

Method:

Peel the avocado and cut in half. Discard the pit.

Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.

Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.

Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.

Makes 2 to 3 servings.

If you enjoyed reading the article, consider sharing it. Thanks. www.thboxes.com