Kekadacha Soup Recipe | Spicy South Indian Crab Soup

Kekadacha Soup is a comforting and aromatic crab soup loaded with the goodness of fresh crab meat, garlic, pepper, and herbs. This spicy seafood soup is especially soothing during cold weather and is loved for its rich flavour and nourishing qualities.

Crab meat is naturally high in protein and contains healthy omega-3 fatty acids, making this soup both delicious and wholesome.

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Ingredients Required

• 7–10 crab pieces
• 3–4 shallots, finely chopped
• 1 tomato, finely chopped
• Coriander leaves, finely chopped
• Mint leaves, finely chopped
• Oil – as needed
• Water – as required

To Grind

• 10–12 garlic pods
• 1 tsp cumin seeds (jeera)
• 1 tsp peppercorns

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Method

Step 1: Prepare the Masala

Grind garlic, cumin seeds, and peppercorns into a coarse paste.

Step 2: Sauté the Base

Heat oil in a vessel and sauté chopped shallots along with coriander and mint leaves until aromatic.

Step 3: Add Tomatoes & Masala

Add finely chopped tomatoes and cook until soft. Mix in the ground masala and sauté well.

Step 4: Cook the Crab

Add crab pieces and pour enough water to make soup. Cook on low flame for about 20 minutes until the crab is fully cooked and flavours blend beautifully.

Step 5: Remove the Crab Meat

Take out the crab pieces carefully. Wash off any masala sticking to the shells back into the soup vessel.

Crack the shells using a mortar and pestle or any sturdy tool and remove the crab meat.

Step 6: Finish the Soup

Add the extracted crab meat back into the soup and simmer for a few minutes.

Step 7: Serve Hot

Serve the soup piping hot. Kids and seafood lovers will absolutely enjoy this comforting bowl.

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Serving Suggestions

This crab soup pairs wonderfully with:

• Toasted bread
• Steamed rice
• Appam
• Idiyappam
• Crispy croutons 

  

Sura Puttu Recipe | South Indian Shark Fish Dry Side Dish

Sura Puttu is a traditional South Indian dry side dish prepared using shark fish meat that is boiled, shredded, and stir-fried with aromatic spices. This flavourful seafood dish pairs beautifully with hot rice and spicy curries.

In many Tamil households, Sura Puttu is considered a wholesome and nourishing dish, especially prepared during post-pregnancy care. The texture resembles soft coconut gratings, making it unique and delicious.

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Ingredients

• 350 gm shark fish pieces
• 2 tbsp oil
• 1 tsp mustard seeds
• Curry leaves – few
• 2 dry red chillies
• 2 onions, finely chopped
• 1 tsp ginger-garlic paste
• A pinch of turmeric powder
• Salt – as needed
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Coriander leaves for garnish

Method

Step 1: Boil the Fish

Clean the shark fish pieces thoroughly and boil them in water for about 10 minutes.

Step 2: Prepare the Fish

Once cooled, remove the skin and veins carefully. Mash and shred the fish until it resembles coarse coconut gratings. This step takes patience but gives the authentic Sura Puttu texture.

Step 3: Temper the Spices

Heat oil in a kadai and temper with mustard seeds, curry leaves, and dry red chillies.

Step 4: Sauté the Onions

Add chopped onions and sauté until soft and lightly pink. Add ginger-garlic paste and cook until the raw smell disappears.

Step 5: Add Spice Powders

Mix in turmeric powder, salt, red chilli powder, and coriander powder.

Step 6: Cook the Fish

Add the shredded fish and stir well so the masala coats evenly. Cook for a few minutes until everything comes together beautifully.

Step 7: Garnish & Serve

Finish with fresh coriander leaves and serve hot with rice and curry.

Serving Suggestion

Sura Puttu tastes amazing with:

• Steamed rice
• Rasam
• Fish curry
• Mor kuzhambu
• Sambar rice

Mushroom & Capsicum Stir-Fry | Easy Garlic Mushroom Masala Recipe

Looking for a quick and flavourful side dish for rice or chapati? This Mushroom and Capsicum Stir-Fry is a simple homemade dry gravy loaded with the strong aroma of garlic, onion and Indian spices. Soft mushrooms combined with crunchy capsicum create a delicious and comforting dish that pairs beautifully with hot rice and sambar.

This easy mushroom recipe is perfect for busy weekdays and can be prepared with minimal ingredients.

Why You’ll Love This Recipe

• Easy and beginner-friendly mushroom recipe
• Rich garlic and onion flavour
• Perfect side dish for rice, sambar or chapati
• Quick vegetarian Indian stir-fry
• Healthy and delicious dry mushroom masala

Ingredients Required

• 1 packet mushrooms (cleaned, washed and cut into halves)
• 3–4 tsp chopped capsicum

For the Masala

• 1 onion (blended into a paste)
• 1 green chilli (deseeded and finely chopped)
• ½ tsp jeera (cumin seeds)
• 10–12 garlic pods (finely chopped)

Spice Mix

• ½ tsp salt
• A pinch of turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala

Method

Step 1 – Prepare the Garlic Base

Heat oil in a kadai. Add finely chopped garlic and sauté until golden brown and aromatic.

Add jeera and chopped green chilli and sauté for a few seconds.

Step 2 – Cook the Onion Paste

Add the onion paste and cook on medium flame until it turns light brown and the raw smell disappears.

Step 3 – Add Mushrooms & Capsicum

Now add the spice mix along with mushrooms and chopped capsicum.

Cook on medium flame for about 25–30 minutes until the mushrooms are soft and well coated with masala.

Step 4 – Garnish & Serve

Finish with freshly chopped coriander leaves and a few drops of lime juice for extra freshness.

Serve hot with:

• Steamed rice
• Sambar rice
• Chapati
• Jeera rice

A simple yet flavour-packed Indian mushroom stir-fry recipe ready to enjoy!   

Nawabi Style Tangdi Kebab Recipe | Creamy Khoya & Cheese Chicken Drumsticks

If you love juicy, smoky and restaurant-style chicken kebabs, this Nawabi Style Tangdi Kebab is a must-try recipe. Inspired by the famous Hyderabad-style tangdi kebabs available round the clock, this version is made extra rich with the royal touch of khoya (mawa) and cheese along with aromatic homemade spices. The result is a creamy, flavour-packed chicken starter that is soft, succulent and absolutely delicious.

Why You’ll Love This Tangdi Kebab

• Rich and creamy Nawabi flavour
• Perfectly juicy grilled chicken drumsticks
• Homemade spice blend for authentic taste
• Great for BBQ nights, Ramadan, parties and weekend dinners
• Easy oven-grilled chicken kebab recipe at home

Ingredients Required

For Homemade Kebab Masala

• 1 dry red chilli
• 1 tsp jeera (cumin seeds)
• 8–10 garlic pods
• 1 tsp kasoori methi
• ½ tsp dhaniya (coriander seeds)
• ½ tsp peppercorns
• ½ tsp saunf/sombu (fennel seeds)
• 2 small cinnamon sticks
• 3 cardamoms
• 3 cloves

Grind all the above ingredients into a fine homemade kebab masala powder.

For Tangdi Kebab Marinade

• 2 large chicken tangdi/drumsticks (approx. 350 g)
• 1 cup homemade khoya/mawa
• 1 cheese cube
• Homemade masala prepared above
• 1 tsp salt
• A pinch of turmeric powder
• 1 tsp curd/dahi
• 1 tsp chicken masala
• 1 tsp tandoori masala
• ¼ tsp amchur powder

Method

Step 1 – Prepare the Marinade

In a bowl, combine the homemade masala, khoya, cheese, curd and all other spice powders. Blend everything into a smooth and creamy mixture for an even coating and rich flavour.

Step 2 – Marinate the Chicken

Coat the chicken drumsticks thoroughly with the prepared marinade. Make sure the masala reaches every corner of the chicken.

Cover and refrigerate for at least 10 hours for the best flavour and tenderness.

Step 3 – Grill the Tangdi Kebabs

Preheat the oven to 200°C. Grill the marinated tangdi kebabs for about 30–45 minutes, turning them occasionally for even cooking and a beautiful charred finish.

Your creamy and smoky Nawabi Style Tangdi Kebab is now ready to serve.

Serve hot with:

• Mint chutney
• Onion rings
• Lemon wedges
• Fresh veggie platter

A perfect royal chicken starter for kebab lovers!  

Aloo Paratha Recipe for Kids Lunch Box | Soft & Mild Potato Stuffed Paratha

Aloo Paratha is one of the most loved Indian breakfast and lunch box recipes for kids and adults alike. This soft and flavorful stuffed paratha is filled with mildly spiced mashed potatoes, greens, and a touch of cheese, making it both nutritious and delicious.

This recipe holds a special place in my heart because my little Varsha has loved aloo paratha ever since she was one year old. During our weekend outings, we would always order her a non-spicy aloo paratha first before choosing our own meals. This recipe is lovingly dedicated to my sweet Varsha kutty ❤️

Ingredients Required

For the Dough

• 2 cups atta/wheat flour
• ½ tsp salt
• Water as needed

For the Stuffing

• 1 cup mashed potatoes
• Ginger-garlic paste as needed
• Chopped greens (mint leaves and methi leaves)
• A pinch of hing
• Salt as needed
• White pepper powder
• 1 tsp cheese scrapings

Method

1. Prepare soft dough using atta, salt, and water. Keep aside.
2. In a bowl, mix mashed potatoes with ginger-garlic paste, chopped greens, hing, salt, white pepper, and cheese.
3. Roll a small portion of dough into a tiny circle.
4. Place a spoonful of potato stuffing in the center.
5. Fold all sides and bring the edges together to seal the stuffing inside.
6. Gently roll it into a normal paratha shape.
7. Cook on a hot tawa by drizzling little oil on both sides.
8. Roast until golden brown spots appear and the paratha turns soft and aromatic.
9. Pack warm in your child’s lunch box along with tomato sauce sachet or curd.