{Recipe}Crabs Caldine /Crab curry in coconut milk

Caldine or  Caldinha is a  mild yellow coloured curry with less of spice .Caldine curry is mostly prepared using prawns, King fish, Pomfret or any fish with lots of meat and also of veggies like Cauliflower, Bottle guard, Ladyfinger etc. But today for a change and also for the love of carbs tried preparing "Crab Caldhine", it was just amazing.

Caldhine curry is on sweeter side with very mild spice and its favourite among kids . The Caldhine curry is prepared extracting coconut juice so the curry is very creamy and smooth in  texture. Best served with steamed boiled rice or normal steamed rice. There is seldom requirement of any side dish when you have Caldhine curry over your steamed rice ;).

Servings :6 

Total Preparation Time :45 min

Total Cooking Time :25 min

Cuisine : Goan

Author : Ispolina Silveira

Ingredients

1 Kg Crabs cleaned

1 Coconut milk(thick and thin)

2 Medium sized onions chopped

2 Tomatoes chopped

3 Green chilies chopped

1 Tsp turmeric powder

1\2 Tsp pepper corns

5 cloves

1 Tsp Cumin seeds

5-6 Garlic flakes

1/2 Inch ginger

2 Table spoon coriander seeds

1/2 Cub Tamarind juice

Salt as much required

Oil for sauteing

Step wise method below

1)Take the cleaned crabs,wash well and apply salt.Keep it aside until you prepare other masala paste.

2)Grind the below ingredients to fine paste and keep aside.

3)In Mud pot or stainless steel pan add oil,then add the chopped onions ,tomatoes .Saute both ingredients nicely.

4)Then add the crabs in the pot and give a nice slow turn.

5)Add the ground paste along with tamarind juice in the crabs and mix well.Then cover and cook for 5 min.

6)Then add the thin coconut milk and give it a nice stir.Cover and cook again for 5 min.

7)Last add the thick coconut milk and shimmer the caldhine for more 5 min on slow flame.

8)The crab Caldhine is all set to gobble with steamed white rice.Too Yum.

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Green Chicken curry-Kids Friendly Version

Green Chicken curry prepared keeping in mind the taste and flavour for kids.Its sometimes very difficult for kids to consume spicy curries which we prepare.Kids always prefer mild curries with less spice,so tried this green chicken curry with less spicy and lots of creamy flavour and texture.

Servings 5-6

Total preparation Time : 30 min

Cooking Time : 20 min

Ingredients

500 gram clean and cut

2 Green Chilies

1 Cup of Green Coriander leaves

5 Flakes of Garlic

1/2 Inch of Ginger

5 Cloves

1 stick of cinnamon

2 Cardamom

10 pepper corns

1 Tez Patta

2 Onions

1 Large Tomato

1/2 Lemon

1/2 cup of green peas

1/2 Tsp of Turmeric

1 Cup of Thick coconut milk(half coconut)

1/2 Cup of Curd

Cream

salt as per taste

oil/butter

Method

1.Wash Chicken and drain water,then apply salt,turmeric and lemon.keep it side to marinate.

2.On the other hand make paste of Onion,ginger,garlic and black peppers.

3.Also make paste of Green coriander,green chilies.

4.In pan add butter and little oil,once heated add dry spices like cinnamon,cloves and tez patta(India Bay Leaf)

5.Add paste of onions-ginger-garlic and black peppers,stir well in the oil.Once its fried well then add the other green paste of coriander and green chilies.

6.Let both the paste get nicely fried in the oil.Then add chopped tomatoes and marinated chicken and green peas.

7.Saute the chicken well in the paste.saute well until the chicken colour changes to light brown.

8.Then add hung curd,mix well in the chicken and again allow to cook on slow flame for 2-3 min.

9.Once you see oil coming out of curd then add coconut milk and mix well.Cover and allow the curry to cook on slow flame until the oils are separated from the curry.May be for about 10 min.

10.Last add cream and serve hot with steam rice. Your kid will just love the curry.

Goan Fish Caldine Recipe

Caldine or  Caldinha is a  mild yellow coloured curry with less of spice .Caldine is mostly prepared by using coconut milk and few spices and in that creamy curry add fish such as pomfret,King fish ,prawns or any other fish chunks gives the great Taste .Its also prepared by using combination of fish and vegetables too. Caldine is loved by kids because of its mild spice .Caldine is best to serve with hot steamed rice or Pao too,Its just Yum. Lets begin to make this yummlicious goan Caldine.

Ingredients

1/2 kg Fish Chunks(can take Pomfret/King fish/Prawns)

3 Table spoon Vinegar

1 Coconut

1/2 tsp Cumin seeds

10 pepper corns

1 Tsp Turmeric powder

1 Table spoon Coriander seeds

2 Onions sliced

2 Tomatoes Chopped

1 Cup Tamarind Juice

6-8 Garlic flakes

2 Green chilies

salt as per taste 

Method

1.Take the fish chunks,apply salt ,vinegar and keep aside.

2.Grind all the above ingredients into fine paste using water.

3.Extract the coconut juice into thick and thin juice and keep aside.

4.Cut the onions ,tomato and chilies into desire shape and keep aside.

5.In pan add little Oil and saute the onions,tomatoes and green chilies.After sauteing for few min add fish Chunks.

6.Then add the spices masala into the fish and stir slowly making sure fish is not broken.Cook for about 2 min.

 7.Add the extract coconut juices that is thick and thin juice.Stir well so that the spices paste and the coconut juices get mixed well.Add salt if required and cook the Caldine for 10 min on medium flame until fish is cooked.Once done Serve Hot with steamed rice.

Goan Dodol Recipe !!

Dodol is a traditional goan dish which has  toffee like colour. It is one of the most important sweet dish during Christmas in the "Kuswar".(Kuswar term used for the sweets which we share among friends , neighbors and families.)

 Goan Dodol has unique flavour and its so jelly like soft that you want to eat again and again. Dodol is prepared from coconut milk,Goan coconut jaggery and raw rice/rice flour and flavouring cardamom and long hours of cooking gives Dodol a smooth texture and jelly like consistency which  makes Dodol just melts in your mouth.

Dodol is also popular in Indonesia,Malaysia,Philippines,Singapore,Brunei,South India ,Sri Lanka and Iran.

My first attempt of preparing Dodol was just awesome.I was in second thought weather to prepare Dodol as it takes lot of energy and time.But Thanks to my Mommy who is expert in Dodol who motivated and guided me in cooking process.

Servings 4-5

Total Preparation time :3-4 hours

Cooking time :2-3 hours

Ingredients

2 Medium Size Coconuts scrapped

4 Pyramids of Goan jaggery

150 Gram of Rice flour(can use raw rice)

100 Gram of Cashew Nuts chopped

1 Tsp Cardamom

Pinch of salt

YouTube Video

 

Method

1.First scrape the coconuts and grind it with little water and extract thick coconut milk.

 

 2.Keep all the ingredients which you going to add.If you using rice flour than soak it in little water for 10-15 min.Chop the cashew nuts.

 

3.Take a Big vessel or non stick casserole .Pour in the casserole,than add Jaggery,soaked rice flour and cardamom powder in the coconut milk. Stir well until the jaggery colour shows up.Than keep the vessel on stove and keep stirring until the jaggery dissolves completely.For the next 1 and hour should stir continuously so that the mixture doesn't stick to the vessel.Its actually a tough procedure .

 4.Add Cashew nuts chopped and  Keep stirring till you the mixture is thick enough and its starts to leave the edges of the vessel.Once done quickly spread it on the oil greased plate and smoothen the top with spoon or spatula.

5.Once done serve it. Dodol is just loved during Christmas but through out the year.

Merry Christmas !!!!

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Chicken Korma in yogurt!!!

Chicken Korma just classic Muglai dish  and served as curries or in form of thick gravies.The dish is considered among the rich dishes as it involves slow cooking of chicken in yogurt,ginger garlic paste and onions paste and at last its simmered with thick coconut milk to give the creamy texture and flavour.Its also prepared by adding cashew nut paste,almonds paste to give more royal tag to the dish.

Servings 4-5

Total Preparation  time: 1 hour

Cooking time:30-40 min

Ingredients

1 Kg Chicken(cut into medium pieces)

1 Cup of yogurt(approx 300 gram)

2 large onions

2 inch of ginger

15 flakes of garlic

1/2 cup of thick coconut milk

3-4 green chilies

1/2 bunch of green coriander

1 Table spoon pepper crushed

1 stick of cinnamon

5 cloves

2 cardamom

1 tsp turmeric powder

salt as per taste

oil

Hot water as required

Method

• Wash the chicken and drain all the water,than apply salt ,turmeric,pepper crushed and yogurt.Mix the ingredients well into the chicken and keep aside for marination for 20 min.
• On the other hand make paste of onions ,also grind ginger-garlic,green chilies and green coriander into fine paste and keep aside.
• Than in casserole add oil,once heated add the paste of onions and saute till the paste changes colour to light brown.
• Add paste of grind ginger-garlic,green chilies and green coriander,again cook for around 5 min till the pastes are nicely sauteed.
• Than add chicken and toss well in the paste.Cook the chicken pieces for more 5 min or more till it leaves its own water.
• Give a quick stir so that chicken does stick to vessel.Add hot water as required and cook on slow flame for 15 min by covering the lid.
• Last add the thick coconut milk ,mix well and than again let it simmer for more 5-10 min.
• Once the korma is done you will find the oil layer on top of the gravy.(oils left by curd and coconut milk).
• Serve hot with roti's or steam rice or any rice items also it will go well.Even with bread it will be great in tastes.