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.

Adai

Idli Rice – 1 cup

Toor Dal – 1/4 cup

Chana Dal – 1/4 cup

Urad Dal – 1/4 cup

Moong Dal – 1/8 cup

Red Chilies – 5

Fennel Seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafoetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idli Rice, Toor Dal, Chana Dal, Urad Dal, and Moong Dal. Rinse the rice and dal well until the water runs clear, then soak them along with the red chilies for at least 4 hours.

Grind the soaked rice and dal into a smooth paste with fennel seeds and a small piece of ginger.

Move the batter to a bowl and incorporate the chopped onion, grated coconut, curry leaves, drumstick leaves, asafoetida, and salt to taste. Mix thoroughly.

Preheat a dosa tawa over medium heat and lightly oil it. Pour a large ladleful of batter onto the tawa and spread it evenly. Drizzle gingelly oil around the edges of the adai. Flip it and cook the other side as well.

Serve hot with aviyal, butter, and jaggery, or any other South Indian chutneys.