Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dal - 1/4 cup

Green Chili - 4

Tamarind - a small piece

Cumin seeds - 1 tsp

Ginger - a small piece

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard seeds - 1 tsp

Urad Dal - 1/2 tsp

Asafoetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chili - 2

Place the coconut in a blender with roasted channa dal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this mixture into a smooth paste and set it aside.

In hot oil, temper mustard seeds, urad dal, asafoetida, shallots, curry leaves, and red chili, then add this to the prepared chutney.

Crab Rice

Bay Leaves - 2

Salt

Rice - 1 1/2 cups

Ghee - 1/2 cup

Jumbo Lump Crab - 4 cups, picked

Chili powder - 1 1/2 tsp

Pepper powder - 1 1/2 tsp

Ginger powder - 1/4 tsp

Garam masala - 1/4 tsp

Lemon Juice

Cilantro - 1 tbsp. thinly sliced

In a medium saucepan, bring 4 cups of water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 15 minutes. Drain the rice using a colander, and mix in 2 tbsp. of ghee.

In a skillet, heat 2 tablespoons of ghee over medium-high heat. Add the crab and season with chili powder, pepper, ginger, garam masala, and 1/2 tsp of salt. Stir the crab gently to coat it with the spices, making sure it doesn't clump. Lower the heat to medium-low and cook, stirring once halfway through, until the crab is browned and forms a crust, about 5 minutes.

Combine the rice and 2 tablespoons of ghee with the crab in the skillet. Cook over medium-low heat until heated through, about 3 minutes.

Serve the crab rice topped with cilantro and lemon juice.

Green Peas Curry

Coconut Paste:

Coconut - 1 cup, grated

Cashews - 10

Ginger - a small piece

Garlic Cloves - 6

Fennel Seeds - 1 tbsp.

Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste.

Curry:

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Chopped Tomato - 1

Curry Leaves

Green Chillies - 2, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent. Add turmeric, chilli powder, and tomato. Cook covered until the tomatoes are soft.

Add curry leaves and green chillies, mixing well. Add the coconut paste and sauté gently for few minutes.

Add the green peas along with 1 cup of water and required salt, mix thoroughly. Cover and cook until the peas are fully cooked, stirring occasionally.

Serve hot with chapati.