I guess I tasted this dish for the very first time about ten years ago. I was completing my internship then and I and my colleagues cum friends used to have lunch together. One of my friends brought Kashmiri Dum Aloo for lunch and I saw those baby potatoes for the first time. I still remember how I was wondering about its small size and how much time it would take to peel off those small potatoes. But I love potatoes in any form and that delicacy was stamped on my mind. I had about two-three failed attempts making it later in a few years and then I simply quit. Wandering in an Indian store last week, I came across these baby potatoes again and thought of giving another chance to this recipe. As I have a lot more spare time now compared to then, I could google many recipes to finally come up with this. Therefore, I won’t claim that this is an authentic one, but I can guarantee this is the best one 😉 Read More
The modified and upgraded transformation of curd is Shrikhanda. The famous dessert in every Maharashtrian and Gujarathi household. Be it any festival, any auspicious day or celebration, this dessert is a must. I remember all Gudhi Padwas, Dassehras and Akshayya Tritiyas of my childhood. These auspicious days never went by without the taste of Shrikhanda Poori. I have a sweet tooth and everyone in my family knows it, so my Mama always made it sure he would bring a kilogram of shrikhanda container on every festive day.
After coming to the U.S., I always searched for the best kind of Shrikhanda I used to get at Mahalakshmi Dairy, Virar or Bharucha Dairy, Dahisar but not a single brand or store had it. So finally I decided to make my own since making shrikhanda is no rocket science but nailing it is. I successfully made my Shrikhanda which was much better than any store bought one. But I definitely have not nailed it the way I was looking for. But still I am happy with the result and will keep trying to make it better so that one day I can modify this post that gives best results.
I am back with another seafood recipe. This time it’s a popular one and loved by everyone. It is as tasty as it is hard to clean. Crabs!
The most difficult part in making crabs is to clean them. I did not learn it early in my life and the reason behind it is a very funny one. I remember when I was in first or second standard, I was coming home from school in the bus. Driver uncle was a dear friend of my dad. He saw him on his way home and offered a ride along with us. My father gladly hopped on. My dad has a friendly nature and he started chatting with my school mates. He asked them whether they wished to see what he has brought with him from the market. When almost everybody nodded positively, he simply opened his shopping bag and let loose all the live crabs in the moving bus. You can imagine the chaos after that. The school bus with children frightened of creatures smaller than them. But my dad was pretty quick to catch all the crabs and put it in the bag before the situation went out of control. And I guess that is the day that frightened me enough not to hold a live crab in hand. But frankly speaking, the delicious taste of this shell fish curry never allowed me to give up on it. I have always found it difficult to eat it with one hand. The joy of opening the shell with both the hands, licking all that flavorful curry from the shell and enjoying that tender flesh has been super difficult to ever give up in my life. Read More