NANDU MASALA

                                                         
       I  planned for a trip to chennai :) for fewmonths to my moms place , and since my husband is very fond of nandu masala but does not know to clean it, i thought of doing this receipe before leaving....So here is the receipe.

INGREDIENTS
crab-1/2 kg
Onion-1 medium
tomato-1 medium
ginger garlic paste- 1teaspoon
chilli powder-1/2 teaspoon
coriander powder-1/2 teaspoon
turmeric powder-1 teaspoon
salt - to taste
oil-3 tablespoon

for masala paste
grated coconut/chopped-3 tablespoon
green chilli-3
whole cashews - 4
kaskas-3 tablespoon
one small onion finely chopped
fennel seeds-1 teaspoon

Seasoning
Clove-2
Cinnamon-2
brinji leaf-1 crushed
fennel seeds-1 teaspoon
curry leaves-few.

Step1
Soak the cashew and kaskas in hot water for 10-15 minutes , grind it with rest of the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.keep aside.

Step2
      Pour oil in a pan add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency...Now add ginger-garlic paste mix it until you get a nice aroma of the masala(1 or 2 minutes).now add chilli powder,coriander powder and turmeric powder and mix well for 3-4 minutes in low flame.now add the crab pieces and cook for few minutes , no need to add water as crab as it cooks leaves water (in 3-4 minutes). As the water oozes out it means crab is cooked now .finally add the grounded masala mix well and keep in low flame for 5 minutes.. stir occasionally otherwise it will get burnt since we are adding rich masala of cashew and kaskas...  serve hot.........Ideal for rice,naan, parottas and rotis....

TIPS
1.Dont add too much of water to this dish as it will fade the rich taste.
2.Blend the onions and chopped tomatoes with little salt so that it smashes well and binds with onion as a paste like consistency.This gives  good consistency and will not seperate water at the edges of masala after cooking.
3.Dont add too much of coconut as it will change the taste of whole dish.just 3 tablespoon is more than enough for the quantity i have mentioned.
4.Clean crab just before you cook for good taste of crabs, as it will start leaving water once cleaned,
5.crabs are preferred buying during pournami(full noon day) for good flesh.