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Crab halduni

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Prep time: 30 minutes
Cooking time: 15 minutes
Serves: 10 people
Ingredients
>> 5 medium pieces of crab >> 250 gm refined oil >> 6 to 7 chopped green chillies >> 100 gm crushed garlic >> 50 gm kokum >> 4 tbsp Kokni tikhat masala >> 1 tsp turmeric powder >> 500/750 ml water
>> 2 tbsp Kokni pheeka masala >> 1 tsp cumin
>> 1 tsp mustard seeds
>> 10 to 15 curry leaves
>> 4 tbsp rice flour >> salt as per taste >> chopped coriander leaves and slit green chillies for garnishing

Method
Clean the crab well. Rub some salt on the crab pieces and keep them aside. This will take care of the seawater smell. Add all the ingredients in a cooking pot except oil and water. Mix everything well by crushing the ingredients with your fingertips. This process is called kalasina in Kokni. Now, pour in water and oil, and mix everything with a spoon. Place the pot on the stove on medium heat and let the halduni or gravy cook for some 10 minutes. Cook until the raw masala smell is gone. Now, slowly add the crabs to the simmering gravy and cook for a few more minutes. Once done, turn off the gas. Garnish the crab gravy with chopped coriander and green chillies. The dish tastes best with steamed plain rice.

Double ka meetha

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 6 people
Ingredients
>> 4 stale pav roughly torn into bite-sized pieces 
>> 3 cups milk >> 1/2 cup malai
>> 1/4 cup sugar >> 1 pinch cardamom powder  >> Toasted pistachios and black raisins for garnishing

Method
Toast the pav pieces in a pan until they turn crisp. While the pav pieces are crisping up, add milk, malai, sugar, and cardamom powder to another pan. Bring the mixture to a boil and then, remove it from the heat. Place the fried bread pieces on a dish and pour the hot milk mixture over them. Cover the dish with an aluminium foil and let it cool down. Uncover the dish to top the dessert with slivered pistachios and raisins. Refrigerate for a couple of hours before enjoying a generous chilled helping.