Stuffed and baked crab shells


  • 8 sea crabs (medium size)
  • 1 medium potato
  • 1medium carrot
  • 1 capsicum
  • 2 stalks celery
  • 1 cup crab stock
  • ½ cup milk
  • 2-3tbsp Maida/plain flour
  • 1tbsp butter
  • salt to taste
  • Dry mixed herbs
  • Grate mozzarella cheese


  • Wash, clean, cut and boil the crab with water in a big pot. Wash the shell and keep it aside.
  • When the crab cools down, remove the meat, shred the meat and keep it aside.
  • Cut the potato into small pieces and boil it.
  • Take butter in a big pan, add the veggies and celery and sauté in butter for 3-4minutes. Add the potato, than the flour and sauté for 2-3mins. Add the milk, crab stock, salt and herds and keep mixing on low flame, till the filling thickens to the right consistency.
  • Add this filling into the crab shell, garnish with cheese and bake at 200 degree for 20mins or till the cheese melts and turns to light brown color.
  • .1 2 3

Diwali Dhamaka – My Mom Hemalatha Uchil Recipe’s for Diwali.


2015 Diwali saw a new twist in my life as a cook, all my mom’s recipe’s that i never could imagine that i could make to perfection was untrue. It was like my mom was holding my hand and guiding me. I would be termed as selfish if i did not share these simple but mouth watering recipes. Thank you mummy for being my guiding Angel.

My Mother Hemalath Uchil’s Besan Ladoo Recipe


  • 1Kg Besan/ Channa Dal powder/ Chick pea flour
  • 3/4kg Sugar powdered
  • 1/2kg Ghee ( you may use 50-80gms lesser)
  • Nutmeg and Elaichi (Cardamom) powder
  • 4-5 Tbsp Powdered Cashew nuts/Almonds (Optional)


Dry Roast the Besan/ Chick pea on medium Flame until it starts giving off fragrance and turns a little dark yellow.

Remove from fire, add sugar dry mix well, add the nutmeg and elaichi powder and mix well again, If you are adding nuts add that too at this stage.

Heat the ghee till it melts, when its warm and not too hot, add it the flour. Mix well and make ladoo’s.

My Mother Hemalatha Uchil’s Garlic Omapodi/ Sev Recipe



  • 1kg Besan/ Chick pea Flour/Channa Dal flour
  • 2Tbsp Ajwain/ Carom Seeds/ Omam
  • 4-5 green chilis
  • 1 pod garlic (I use the small garlic/ Not the chinese garlic)
  • Salt to taste
  • Oil to deep fry


Take the flour in a bowl.

Ajwain/ Carom Seeds/Omam, Green chilis and garlic goes to the grinder and made to a chutney consistency. Strain this mix and get all the juice out.

All the juice to the flour, add salt, water and bring to poori consisteny (poori consistency is always a little tougher consistency than the Roti or chapathi consistency)

Heat oil in a pan, Press the dough into omapodi/ sev and deep fry.

My Mother Hemalatha Uchil’s Butter Muruku/ Chakkli Recipe


1) 6cups rice powder

2) ¾ cup udad dal

3) ¼ cup channa dal

4) 1tbsp jeera / cumin seeds

5) 150 gms unsalted butter

6) 100gms white Til/Sesame seeds

7) Salt to Taste

8) Oil to deep fry


Roast Udad Dal , Channa Dal and Jeera dry grind to fine poder. Mix with rice powder.

Add butter, salt ,white til/ Sesame, cold water and bring to poori consistency (poori dough is always a little tougher that a roti/chapathi dough)

Shape them to muruku’s and fry on medium heat.

Dry Fruit Burfi Recipe


  • 500 gms Dates
  • 200gms mixed nuts (Almond, Cashew and Pista) shredded
  • 2Tbsp Ghee
  • 100 gms Poppy / Khas Khas


Chop the dates to fine pieces.

Pour 2 tbsp of ghee in a hot pan add the dates and cook till soft, will take 5-10mins based on the texture of the dates.

When the dates turn soft add the chopped nuts mix for 2mins and keep aside to cool.

When cool, make them to long cylindrical shape, roll them in poppy/ khas khas seeds and keep it in the fridge for 1-2hrs.

Cut them when its firm.