%3Cp%20style%3D%22margin-right%3A%200px%3B%20margin-bottom%3A%200px%3B%20margin-left%3A%200px%3B%20padding%3A%200px%200px%2010px%3B%20color%3A%20rgb(34%2C%2034%2C%2034)%3B%20font-family%3A%20Arial%2C%20Helvetica%2C%20sans-serif%3B%20font-size%3A%2012px%3B%22%3EIngredients%3C%2Fp%3E%3Cp%20style%3D%22margin-right%3A%200px%3B%20margin-bottom%3A%200px%3B%20margin-left%3A%200px%3B%20padding%3A%200px%200px%2010px%3B%20color%3A%20rgb(34%2C%2034%2C%2034)%3B%20font-family%3A%20Arial%2C%20Helvetica%2C%20sans-serif%3B%20font-size%3A%2012px%3B%22%3EPuzha%20Njandu%20(Crab)%20%E2%80%93%205%3Cbr%3EChilly%20powder%20%E2%80%93%204%20tea%20spoon%3Cbr%3ETurmeric%20powder%20%E2%80%93%20%C2%BC%20tea%20spoon%3Cbr%3ESalt%20%E2%80%93%20as%20required%3Cbr%3EGarlic%20%E2%80%93%203%20cloves%20(crushed)%3Cbr%3ECoconut%20oil%20%E2%80%93%20required%20to%20fry%3Cbr%3ECurry%20leaves%20%E2%80%93%20as%20required.%3Cbr%3EGreen%20chilly%20%E2%80%93%202%20(%20cut%20long)%3C%2Fp%3E%3Cp%20style%3D%22margin-right%3A%200px%3B%20margin-bottom%3A%200px%3B%20margin-left%3A%200px%3B%20padding%3A%200px%200px%2010px%3B%20color%3A%20rgb(34%2C%2034%2C%2034)%3B%20font-family%3A%20Arial%2C%20Helvetica%2C%20sans-serif%3B%20font-size%3A%2012px%3B%22%3EMethod%20of%20preparation%3C%2Fp%3E%3Cp%20style%3D%22margin-right%3A%200px%3B%20margin-bottom%3A%200px%3B%20margin-left%3A%200px%3B%20padding%3A%200px%200px%2010px%3B%20color%3A%20rgb(34%2C%2034%2C%2034)%3B%20font-family%3A%20Arial%2C%20Helvetica%2C%20sans-serif%3B%20font-size%3A%2012px%3B%22%3EClean%20the%20Njandu%20(Crab)%20thoroughly.%20Later%20marinate%20it%20with%20ingredients%20from%202%20to%206.%20Have%20to%20remove%20the%20legs%20also.%20Heat%20oil%20in%20a%20pan%20and%20fry%20it.%20fry%20the%20curry%20leaves%20and%20green%20chilly%20and%20put%20it%20on%20top%20of%20the%20fried%20crab.%20Can%20eat%20after%20removing%20the%20outer%20shell.%3C%2Fp%3E
