Green Peas Curry

Coconut Paste Ingredients

Grated Coconut - 1 cup

Cashews - 10

Small piece of Ginger

Garlic Cloves - 6–7

Fennel Seeds - 1 tbsp.

Cumin Seeds - 1 tsp

Water - 1 cup

Curry Ingredients

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Chopped Tomato - 1

Water - 1 cup

Additional Ingredients

Curry Leaves

Green Chillies - 5, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

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

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent without browning. Add turmeric, red chilli powder, and tomato. Cook until the tomatoes soften. Add 1 cup of water and a bit of salt to speed up the cooking and help release the oil.

Add curry leaves and green chillies, mixing well. Incorporate the coconut paste and sauté gently for 1–2 minutes.

Add the green peas and mix thoroughly. Pour in 1.5 litres of water. Rinse the grinder jar and add that water as well. Cover and cook until the peas are fully cooked, stirring occasionally to prevent sticking.

Check the salt and adjust if necessary. --- Serve hot with chapati, pav, or varan bhaat.

Crab Rice

Ghee - 1/2 cup

Bay Leaves - 2

Salt

Rice - 1 1/2 cup

Chilli powder - 1 1/2 tsp

Pepper powder - 1 1/2 tsp

Ginger powder - 1/4 tsp

Garam masala - 1/4 tsp

Jumbo Lump Crab - 4 cups, picked

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 chilli 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.

Khichdi

Rice - 2 cups

Moong Dal - 1 cup

Ghee and Oil - 3 tbsp

Asafetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl, combine the Rice and Dal; wash thoroughly and soak for about 30 minutes.

Heat the Ghee and Oil in a pressure cooker.

Temper with Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds.

Add Onion and Green Chilli; cook until they become translucent.

Add Ginger Garlic paste and cook until the raw smell disappears.

Add Tomatoes and cook covered until they soften.

Add the soaked Rice and Dal, stirring well until the Oil coats all the Rice. Season with the necessary Salt.

Add 5 cups of Water and bring to a boil. Add a handful of Cilantro and pressure cook for 1 whistle, then simmer for 12 minutes.