Pinch Of Salt with Sachin Joseph

CRABS COOKED IN SPICY GREEN MASALA Ingredients: 10 medium size Crabs ½ bunch Coriander leaves 10 green chilies 1 teaspoon cumin seeds 1 teaspoon Turmeric powder Salt to taste Pinch of sugar 6 Cloves of Garlic ½ inch Ginger 10 Curry Leaves 5gms Tamarind Oil 1 Chopped Onion Water Method: -           Clean the crabs and keep aside. -           For the gravy, grind coriander leaves, curry leaves, cumin seeds, turmeric powder, green chilies, tamarind, ginger and garlic to a fine paste.   -           In a sauce pan heat oil add the onions in the pan and sauté till the onions are translucent. -           Add the crabs and the gravy in the sauce pan. Mix well. -            Add half cup water and a pinch of sugar. Cover the sauce pan with a lid.  Cook on low flame till the crabs are cooked. Check for salt. -           Serve with steamed rice.

PRAWN CUTLET Ingredients: 250gms Prawns [small] 2 Onions 3 Green Chilies 1 Tomato 5 Cloves of Garlic 1 teaspoon Cumin seeds 1½ teaspoon Turmeric powder ½ teaspoon Red chili powder ½ teaspoon Garam Masala powder 1 Egg Bread Crumbs to coat Oil to fry Salt to taste Coriander leaves 2 Limes Method: -           Clean and marinate the prawns with salt, lime juice and ½ teaspoon turmeric powder. Keep aside. -           Finely chop onions, tomato, green chilies and garlic. -           In a pan heat oil, add 1 teaspoon cumin seeds and let it crackle. Add the onions and sauté for 2 minutes. -           Add garlic, tomato and sauté for 3-4 minutes. Add green chilies, red chili powder, turmeric powder, garam masala powder, lime juice and salt. Sauté on low heat for 2 minutes. Add the marinated prawns and cook till the prawns are cooked. Keep aside. -           Boil potatoes till soft. Peel the pot

DAL TADKA Ingredients: ½ Mug Massor Dal or Toor Dal 1 teaspoon Turmeric Powder ½ finely chopped Onion ½ finely chopped Tomato 3 chopped Green chilies 4 Cloves of Garlic Salt to taste Water ½ teaspoon Cumin seeds For Tadka 1 whole Dired Red chili 4 Curry leaves 1 clove of chopped Garlic ½ teaspoon Cumin seeds ½ teaspoon Mustard seeds Oil A pinch of Hing [optional] Method: -           Wash and clean the dal. [Masoor Dal]. -           In a sauce pan add 2 mugs of water and pour the dal in the water and add turmeric powder and 2 cloves of garlic and cook on low flame till the Dal is soft. Keep aside.                    -           Heat oil in a pan, add cumin seeds, let it crackle; add the chopped onions and sauté for 3-4 minutes. Add 2 cloves of chopped garlic and green chilies and sauté for 2 minutes. Add the chopped tomatoes and sauté till the tomato has released all its juices. -           Pour in the dal in the pa

CHICKEN CAFREAL SKEWERS Cafreal is a traditional Goan dish. Cafreal masala is a blend of herbs, dried spices and a little rum is added to the masala while blending, but rum is a option you can also use coconut vinegar instead. Cafreal is a mainly served as main course.  I always love to eat Chicken Cafreal as a starter, so I have made Chicken Cafreal skewers. I hope you all enjoy this simple and flavourful Chicken Cafreal Skewers. Ingredients: ½ Kg Boneless Chicken Breast Salt Pepper 1 ½ teaspoon Coconut Vinegar For Cafreal Masala 1 bunch of Coriander leaves 6 Green chilies 6 Mint leaves ½ Ginger 6 Cloves of Garlic 6 Cloves ½ Cinnamon 5gms Coconut Jaggery 1 teaspoon Cumin seeds ½ teaspoon Turmeric Powder 6 Peppercorns 60 ml Dark Rum For Salad 1 Sliced Onion 1 Green chili 1 Tomato ½ Lime Few springs of Coriander Leaves For Potato chips 1 Potato Water Salt Oil to fry Method: -           Wash the chicken