Thursday, July 16, 2015

Crab soup/ Nandu rasam

Crab soup /Nandu rasam is very healthy and high rich in protein.  Like other non veg dishes, Crab soup is also a mouth watering one. It’s a south Indian soup, peppery and hot, sour, nourishing. It can be strained and enjoyed in a bowl or served over a bowl of hot White rice. This hot crab soup is perfect to have on rainy day. This crab soup is a good medicine for cold and it works wonder to clear flu and fever.

Nutritional facts:
Plain steamed crab meat is one of the healthiest foods you can eat. For a minimal amount of calories, you get lots of protein, a multitude of minerals and several B vitamins. It contains just 82 calories per 3-ounce serving.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Crushed garlic – 1 tbsp
Shallots – 15, chopped
Green chilies – 3, chopped
Tomato – 1, chopped
Cumin powder – 1 tsp
Pepper powder – ½ tsp
Red chili powder – 2 tsp
Coriander powder – 1 tsp
Coconut milk – ½ cup
Crab legs – 4
Salt to taste
Cilantro - few
Enough amount of water
For Tempering:
Oil – 3 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Pepper seeds – 1 tsp
Cinnamon – 1 inch stick
Cloves – 2
Cardamom - 2
Red chilies – 4
Curry leaves – 1 spring
For making paste:
Green chilies – 3
Curry leaves – 5 - 6 leaves
Poppy seeds – 1 tsp
Pepper seeds – ½ tsp
Cumin seeds – ½ tsp
Cashews – 5
1. In a Pressure cooker, Heat oil and temper with the ingredients listed under “For tempering”.
2. Add garlic, shallots and saute till it turns translucent. Add green chilies, tomato and saute till it turns mushy.
3. Add the grounded paste and fry till the raw smell disappears. Add all the spice powder and mix well.
4. Add coconut milk and enough amount of water.
5. Now add crab legs and salt. Cover the cooker lid and cook for 1 whistle.
6. Garnish with cilantro and serve hot.

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