Southindian Style Crab Soup Recipe/ Nandu Rasam

Southindian Style Crab Soup/ Nandu Rasam is a winter favorite among tamilian community😏 During winter many of us suffer from back pain, joints pain, fever, cold, cough and headaches, this crab soup is a simple and effective remedy for all these ailments😇This soup can be served with bread or served as it is. We can also use heavy cream for a creamy and thicker texture😎

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Ingredients:
500 Grams Crabs
10 Cloves Garlic (Peeled)
1 Inch Ginger(Peeled and Chopped)
1/2 Tbsp Cumin Powder
1/2 Tbsp Pepper Corns
1/2 Tbsp Turmeric + 1/4 Tsp Turmeric
1/2 Tbsp Fennel Seeds
1/2 Tbsp Desiccated Coconut (Koparai)
1/2 Tbsp Coriander Powder
3 Cloves
1 Inch Cinnamon
1 Star Anise
1 Dried Red Chilly
Small Piece Stone Flower
1 Dried Red Chilly
2 Sprigs Curry Leaves
1 Medium Tomato(Chopped)
1 Medium Onion(Peeled and Chopped)
2 Chicken Stock Cubes
1 Green Chilly
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste

Garnish with 1 Tbsp lime juice, 2 Tbsp Chopped Mint and Coriander.

Prep Up:
Heat a wok on medium flame add oil and ghee. Once the oil and ghee starts to smoke add tomato, Onion, curry leaves, Chilly, whole spices and masala powders and fry all the ingredients on low flame. 

Add 1 cup water and cook all the ingredients until the onions and tomato soften a bit. 

Place on high flame allow the moisture to evaporate and transfer the masala to a mixer jar grind to form a smooth paste reserve.

Clean and wash the crabs reserve.

Method:
Heat a wok add the crabs and 4 cups water along with 1/4 tsp turmeric powder bring to a boil allow to cook for 10 minutes.

Once the crab has cooked for 10 minutes add stock cubes and masala paste stir and cook for 5 more minutes check for salt add if needed. 

One has a choice to leave the soup thick and add cream or add water and dilute as needed. I've added 1 cup water and diluted the soup.

Bring to a rapid boil remove from flame garnish with mint, coriander and lime juice... serve hot...Enjoy 😋

Nandu rasam/Crab soup Sunday blog recipe preview #vidyascooking #crabsoup #nandurasam #bengaluru

A video posted by Vidya Lakshmi (@vidyascooking) on Dec 10, 2016 at 8:17pm PST

Jhatpat Hari Mirch Aachar/ Green Chilly Pickle/ Pachai Milagai Orugai

Green Chilly Pickle with chicken biryani is my favorite combo😋 I'm always in search of a good pickle recipe and came across similar green chilly pickle served during Rajasthani food festival at Howard Johnson😏 

They were so kind to send me the recipe when requested. However there are few alterations from the original Howard Johnson recipe😀 This is much more simplified version and easy to prepare, this pickle will store only for 2 weeks, I recommend preparing in small batches😉

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Ingredients:

200 Grams Green Chilies (Serrano or Jalapeño) 

2 Tbsp Mustard Seeds

1 Tbsp Fennel

1 Tbsp Nigella Seeds/Onion seeds

1 Tbsp Turmeric Powder

2 Tbsp Jaljeera Powder

3 Tbsp Vinegar,

1/4 Cup Mustard Oil + 2 Tbsp Sunflower Oil

1/2 Tbsp Asafoetida

Salt as per taste.

Tips:

Select chilies which do not have black or white spots on them. 

Make sure the chilly is green in color and has the stem while purchasing.

Try using Jalapeño chilies for this recipe. These chilies are meaty, unique in flavor and taste.

Make sure to store pickle in a glass container or glass bottle.

This pickle will store only for 2 week if placed in fridge.

Prep Up:

Wash the chilies twice.

Add chilies to a colander allow excess water to drain.

Using a cotton or muslin cloth pat the chilies dry.

Spread the chilies on a plate allow to air dry.

Remove the stems and chop the chilies into small pieces and reserve.

Method:

Heat a fry pan on medium flame. Start dry roasting the mustard, nigella seeds and fennel seeds on medium flame.

Allow the mustard to splutter and settle. Remove from pan and allow to cool completely.

Add the spices to a mortar and pestle grind to form a coarse powder reserve.

Heat a wok on medium flame add mustard oil and sunflower oil allow the oils to smoke.

Once the oil reaches to smoky point add asafoetida allow to splutter and settle.

Add chilies stir and fry for a minute.

Add turmeric and jaljeera powder stir and fry for a minute.

Add salt stir and fry.

Switch off the flame add vinegar mix well allow to cool completely. Transfer the pickle to a glass bottle and use as needed...Enjoy 😊

Article Posted on Deccan Chronical Newspaper 

https://www.pressreader.com/india/deccan-chronicle/20241230/282703347716607

Signature Hot Pot Portuguese Seafood Rice Recipe @Sheraton-Grand Macao Hotel, Cotai Central

Signature Asian restaurant, Xin at Sheraton-Grand Macao Hotel, Cotai Central, is the only Hot Pot serving restaurant on the entire Macao peninsula, and is famous for its signature Portuguese Seafood Rice that is served there. I was fortunate to receive this recipe from Chef Lei Suu Wang who wanted to feature his recipe for my viewers.

What is Xin Seafood? 

The concept of Xin, which literally translates to “freshness” was inspired by a vibrant Asian seafood market. Hot Pot experience at Xin, located on the ground floor of the hotel. Xin offers Asian hotpot, fresh-from-the-tank seafood and Asian-inspired dishes.

PORTUGESE PORTUGESE SEAFOOD RICE RECIPE

Ingredients

1000g long grain rice/Basmati

300g firm white fish, cut into pieces

300g squid, cut into pieces

500g fresh prawns, peeled and deveined

300g fresh clams

1000g fresh mussels

300g scallop

300g mud crab, cut into quarters

100g onion, finely chopped

30g red capsicum, finely chopped

2g bay leaf

80g minced garlic

20g minced ginger

40ml white wine

5g cayenne pepper

2000ml water

30g coriander, finely chopped

4g salt

4g pepper

500ml tomato sauce

Method

• Fry all the seafood in a big shallow pan for about 5 minutes, or until you notice a slight change in color, and set aside.
• In another big pot, saute onion, garlic, ginger, red capsicum, and bay leaf until golden brown, about 10 minutes.
• Add white wine, tomato sauce, cayenne pepper and water.
• Bring to a boil, turn to low heat and simmer for 45 minutes, stirring occasionally.
• Next, steam the rice and set aside.
• In the pan with the seafood, add rice and white wine tomato sauce mixture and cook for 10 minutes. Taste and adjust seasoning if required.
• Transfer to bowls, drizzle with olive oil and garnish with chopped coriander leaves.

Longest Roof Top Table Brunch @High Ultra Lounge-Bengaluru

High Ultra Lounge created history last Sunday, “now I can say, I've seen it all,” dinning at national record of longest rooftop brunch was an amazing experience. After successful record for longest domino trail in the country, High created another record setting up longest brunch table 412 feet seating 1000 people at once. 

The afternoon stared with a live band and DJ along with skilled bartenders doing tricks with the glasses that mesmerized us. There was kite flying, mannequin challenge, dance floor and longest domino trail. We experienced scrumptious food, tantalizing drinks, live music and a spectacular view of the city last sunday.

High is known for its spectacular view and lip-smacking food, It was truly a surprise for the brunch lovers in town. Buffet Specials included Assorted Sushi and Sashimi, Live Japanese Seafood and veg tempura station,  dimsum counters, salad bar, beverage bar, chip and dips counter followed by thai curries and gravies, Noodles, fried rice and dessert counter 😋

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Cranberry and Orange Juice welcome drink.

Cranberry Juice

Champagne from Jacobs Creek

Sangria Jacobs Creek

Lamb meat balls

Chips and Dips Station

Dips 

Salad Station

Fruit Spring Rolls

Ceviche and Sashimi Station

Sashimi

Chicken stuffed Jiaozi

Corn Fritters, Basil Chicken Satay, Crumb Coated Fish and Crispy Meat Balls..

Grilled Pork Belly

Veg and Crab Tempura, Prawn Grill and Gyoza

Crispy Chicken, Eggplant and Baby corn, Pineapple and tofu and chilly chicken stir fry

Crispy Stir Fried Noodles

Fried Rice

Thai Curry green and red, Chicken teriyaki sauce and mixed vegetable in teriyaki sauce.

Banoffee Pie

Dessert Counter

Concluding my Blog with a cute capture Daddy and Daughter Kite Flying #daddydaughtertime.

New Smoky Grilled Chicken @KFC It's Finger Linkin' Good

My Blogger Friend Shiju and I, recently headed out to KFC- Koramangala, to try out their new offering Smoky Chicken. Once in 6 months I have seen KFC is constantly updating limited edition or new products to their menu. This way we get to treat ourself's with new lip smacking chicken. 

The New Smoky Grilled Chicken is marinated in a signature smoky sauce and grilled to perfection, topped with garlic chipotle sauce. The Smoky Grilled Chicken is juicy has a unique smoky flavor and taste. 

What I really liked about this product is, KFC has tried to incorporate a gourmet offering on a budget to customers. We have two choices grilled chicken in burger or grilled thighs. Overall smoky flavor and spicy garlic topping adds to the taste. 4 Pieces Chicken Thighs is 279 + Taxes and 290 + Taxes for the burger.

Smoky Grilled chicken + grilled chicken burger + french fries @kfcindia_official #smokygrilled #hangoutwithkfc #kfcbangalore #kfc🍗 #vidyascooking #vidyastravel #bengaluru

A video posted by Vidya Lakshmi (@vidyascooking) on Nov 26, 2016 at 11:43pm PST

Smoky Chipotle Grilled Chicken Thighs

Smoky Chipotle Grilled Chicken Burgers

Grilled Chichen Bucket 

French Fries

Chicken Chowmein Recipe

Chicken Chowmein is my comfort food during winter😀 We don't need precisely chopped veggies use what you have in fridge...peas and beans in my case😉

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Ingredients:

1/2 Inch Ginger

8 Pods Garlic

2 Medium Onions

5 Sprigs Spring Onions

5 + 3 Chilies

2 Dried Red Chilies

2 Tbsp Soya Sauce 

1 Tbsp Pepper Powder

500 Grams Noodles (I used whole wheat noodles)

250 Grams Chicken Mince

1 Tsp Chinese tasting salt (MSG/Ajinomoto)

1 Star Anise

3 Cloves 

2 Inch Sticks Cinnamon

Salt as per taste 

3 Tbsp Oil 

Prep Up:

Finely Chop 1 Onion, Ginger and Garlic.

Thinly Slice the other Onion.

Finely Chop Spring Onions.

Finely Chop 5 Green Chilies and Slit the other 3 Chilies.

Cook the noodles as per package directions reserve.

Slit and chop the beans into 2 inch pieces reserve.

Par boil the green peas reserve.

Marinate the chicken mince 15 to 20 minutes ahead of time. Add finely chipped onion, ginger, garlic, 1 tbsp spring onions and chilies 1 tbsp soya sauce, 1/2 tsp pepper powder, 1/2 tbsp salt and 1/4 tsp ajinomoto mix well and reserve 👌

Tip:

We can also use ready-made store bought five spice powder instead of whole spices😎

Method:
Heat a heavy bottom wok or pot add oil and place on medium flame.

Once the oil starts to smoke add spices and allow to splutter. 
Add slit chilies, dried red chilies, sliced onions and fry until the onion turns light pink in color.

Add the bean and peas to the onions and fry for a minute. Add marinated chicken mince and fry until the chicken crumbles apart.
Add 1/2 Cup water to the chicken allow to cook until the veggies and chicken are cooked.

Once the chicken has cooked place the flame on high allow the excess moisture to evaporate. Add salt, 1 tbsp soya sauce, 1/2 tsp pepper powder fry for a minute.

Add cooked noodles to the masala mix till well combined and fry for a minute. Garnish with coriander and spring onions serve hot...Enjoy 😋