Khekda Curry Recipe (Spicy Crab Curry Recipe)

Try this authentic crab masala curry, influenced by the kokan cuisine. Here Im using mud crabs, Which are black in color. Fisher folks say that they go to the river with a lantern on 'amavasya' (no moon day) to catch them as they are more fleshy on these days. These mud crabs live in holes in the sand.

In these recipes, The walking legs are pureed, strained and used in the gravy. Crab meat is great source of protein, Omega -3 which are essential nutrients required for the body. 

Ingredients:

• Mud crabs 1 kg

(well washed with pincers and walking legs)

For masala paste

• Fresh grated coconut  2 shells
• Chopped onions 3-4
• Cumin seeds  1tsp
• Coriander seeds  2 tsp
• Green chilies 2
• Coriender leaves  
• Ginger -Garlic paste   2 tsp

For curry 

• Turmeric powder 1 tsp
• Red chutney masala  3 tsp 
• Salt as per taste
• Kokum  2-3 nos.
• Washed crabs  
• strained leg's puree
• Readymade coconut masala  

Cleaning the crabs:

• Take a whole crab and remove the hands by spatula.
• Cleaning of stomach portion, To make this easier, First remove flap like thing in the back side of the crab. For that, first the flap has to be loosened. So hold the crab and hit it to some hard edges to slightly break it.
• Hold it with flap opened and hit the hard shell to a hard surface to just crack the outer shell.

• Clean the soft portion and all the yellowish portion. Some people use the yellow thing in the gravy which gives thickness to the gravy. I used this yellow thing in gravy. this yellow thing as shown in image in small plate.
• Clean the remaining portion of legs attached to the body 
• When the shell is opened, it looks like this.

• After cleaning, it looks like this.

• Hold the crab below running water to remove any other unwanted dirt from crab.

• Separated walking legs from each crab.

• Take Roasted cumin seeds, coriander seeds, sesame seeds. You can use any masala , if you want.
• Transfer into mixie jar and make to fine paste.

• Fry fresh grated coconut and Chopped Onion, Take a minute for cool.

• After cool down they are transfer into mixie jar and grinded to make fine paste. 

• Prepare to ready Ginger - garlic, 2 Green chilies and Coriander leaves paste

• Hot the oil in pot 

• Add readymade ginger-garlic, green chilies, coriander leaves paste.

• Add Yellowish thing of crabs, Saute them.

• Then add cleaned and washed crabs and pincers or spatula.

• Add turmeric powder and salt, Saute them very well.

• Cook for 5 minutes till the crab become golden red.
• Add Grinded masala with some water

• Cover the plate and cook till it leaves oil for 10 minutes.
• Water pour in this cover plate.

• The removed walking legs with some water are transfer into grinder jar
• Add water into jar and grinded to make puree

• Then this all puree strained and this puree pour into cooked masala.

• Add Red chutney masala, Turmeric powder, 3-4 Kokum petals and salt

• cook for 10-15 mins. 
• Add cover plate water into curry, Consistency is very thin

• Cook for 10-15 mins after then gas off and Garnish with fresh coriander leaves.
• Serve and eat immediately over hot Plain Rice or eat with Bhakari.

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Maharashtrian Traditional Ukadiche Modak recipe

 Traditional Indian Dessert Modak is made with rice flour and coconut jaggery stuffing. This recipe makes soft, Outer layer stuffed with chewy, sweet coconut filling. It is specifically made during the Indian festival of Ganesh Chaturthi. This steamed Modaks are lord Ganesha favorite food and it is offered as a bhog during this festival time.

'Ukadiche' is marathi word, meaning 'Steamed'. This is Traditional and Classic Maharashtrian recipe.

Offering to Ganesha to usually concludes with an offering of 11 or 21 steamed handmade modaks. On Sankashti Chaturthi which occures every month and Angaraki Chaturthi, Steamed modak is made as an offering to the lord.

This steamed modak are made of three main ingredients - Rice flour, Coconut and Jaggary 

There are three steps for making Ukadiche Modak 

1. Make Stuffing
2. Make outer layer dough
3. Shape and Steam

Ingredients:

For stuffing

• Oil/ Ghee 2 1/2 tsp
• Fresh grated coconut 1 bowl
• Gaggery 1/2 bowl
• Cardamom powder with powdered sugar 1 tsp

Ingredients

For Outer layer dough

• Water    1 bowl
• Salt  1 1/2 tsp
• Oil / ghee  2 tsp
• Rice flour 1 bowl

Recipe:

For Stuffing:

• Heat oil or ghee in a pan, Add fresh grated coconut stir it very well.

• Grind the cardamom with 2 tsp sugar to make fine paste

• Mix in jaggery and Cardamom powder with sugar and keep stirring till the whole mixture comes together. This will not be more than  4-5 minutes and gas off.

For Outer layer dough (Ukad):

• Heat water in a pot, add salt in it, Once boil starts coming add ghee/ oil and give a good boil.

• Add rice flour in boiled water

• And keep roughly stirring to avoid hard lumps 

• After than immediately keep the plate on pot and switch off gas and let it remain for at least 5 mins

• Remove all ukad transfer into a plate 

• When warm start kneading, You can use normal water if required.

• Ukad needs a really good kneading to make a smooth soft. When the ukad dough is not sticking to your fingers it means kneading is perfectly done.

For shaping modak:

• Take one ball of dough is roll on your hands, with help of your thumb press it between and with fingers start expanding to a puri size. Just keep in mind that the puri, It's called PARI in Marathi, should be even in a corner and slight thick in center.

• Take a pari and place it on your left palm and to it's center, add a spoonful Coconut-jaggery Stuff, It's called SAARAN in Marathi.

• Now with the help of right thumb, Index finger and middle finger start pleating like showing below images

• After pleated bring all pleated pati together in circular movement which will bring shape of modak.

• Seal the tip properly like showing below image.

For Steaming:

• I used IDLI PATRA for steam, You can use own way steam to modaks.
• Take Steamer plates apply ghee/ oil to plates.
• I used Idli Patra, Some water added in bottom of Idli patra and take it on gas for preheated about 5-10 mins.

• All ready modaks are place on plates and put all modak plates into preheated Idlipatra.

• Close the lid and load take on top of the lid.
• Steam them about 15-20 mins on medium heat

.

• Once the ukdiche modak are steamed , You can drizzle the few spoons ghee on them.
• Serve Hot and enjoy UKADICHE MODAK😋😊

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