Fried Seafood Quinoa

It’s hard to resist your craving for your favourite food but not impossible. My recent diet change does not allow me to have simple carbs. And the most evident thing in my food plate has always been white rice. It has always been in the center piece in my plate, no matter if I am having curry or daal or sabji or even milk. Yes, like people eat curd- rice combo, I eat milk-rice combo. Now my diet says a big no to rice, and it was super difficult for me to manage that. I searched for a substitute and settled for quinoa, which is a complex carb. Looking at those petite sized balls I wondered how can they sub for long grain rice. Initially I was too disheartened by that fact but then I decided to take one step at a time. I hate quinoa salads, so first I had cooked quinoa with Maharashtrian style varan. It didn’t taste that bad, so I started having quinoa almost everyday instead of rice. I have not yet tried red quinoa as it kind of looks like millet grain, and I don’t like millet! So maybe in the future 😉

I am a fan of Fried rice. Also, it’s a regular quick recipe that I follow during my busy schedule. Today, as you see, I have substitute quinoa for rice and maybe now that I am used to it, it tasted wonderful. Read More


Clams Curry / Tisaryache Kalvan

When it comes to seafood, I just can’t resist to buy it. After our short visit to New Orleans, I had decided not to eat seafood for at least a month as I literally got overboard with chargrilled oysters, Po’boys with shrimps and prawns, Gumbo with crawfish and what not. Three days there and I felt I had eaten a whole year’s worth of seafood. But I guess, it was just a temporary thought and now I take it as a sign and declare that New Orleans is one of my favorite seafood destinations.

So, the point is, in my recent visit to the grocery store, these clams were my impulse buy. When I see live stock of clams or mussels, I simply buy it. And I never buy the frozen ones. I mean I am good with frozen shrimps, prawns, crabs etc but definitely not clams and mussels. I feel, we can get the best flavors from these shell fishes only when they are bought alive. Read More


Laal Maas (Rajasthani Mutton Curry)

During my internship, I used to have lunch with my Rajasthani friends almost every day.  Since they all were vegetarians, I was fortunate to taste authentic vegetarian Rajasthani dishes. And I realized one thing that despite of its hard-environmental conditions, this Great Indian Desert has variety of delicacies. The search of human beings to make life better has proved its point in this state. Despite of the environmental constraints, this Land of Kings has managed to maintain its royalty in its best way to earn that title. Use of rich wholesome spices with minimum ingredients has made their food equally royal and flavorful.

As the color of this curry suggests, its not for light hearted people. But still if you want to have a taste of it, make up your mind and pour it over hot steaming rice or with a stack of whole wheat Chapatis (Indian Flatbread) and indulge yourself. The aroma of this charcoal infused curry will make you want it more and more and more. Read More


Kashmiri Dum Aloo

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


Crab Curry

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


Shrimp Saag

Many of you must have heard of Sarso ka Saag. Until yesterday morning, I too had heard only of that. Then my husband went for a team lunch and had Chicken Saag. I am not a fan of red/white meat but crazy about seafood so I decided to attempt saag with my all time favorite shrimp. Since I haven’t had chicken saag, I had no idea how the flavor of non-vegetarian food is going to work with peppery taste of mustard greens and mineral like taste of spinach. On top of that, my husband simply enjoys his meal and doesn’t go much into analysis of flavors, so asking him was of no use. I wasn’t left with any option but to make an attempt. And I am glad I made it because it turned out great. Read More


Idiyappam

This is quiet a regular dish at many South Indian families but being born and brought up in Maharashtrian family I had never even heard of it. Yeah, when we think of South Indian food, all we know is idli, dosa , sambhar , medu vada as we get these as street food in Mumbai. So, I saw this dish on one of the cooking shows two- three years ago and it got stamped on my mind. I didn’t know when I would make it but I used to drool over the image I saw on TV many times. So finally, on one good morning I decided to make this, quiet an impulsive decision. Since, it does not require any fermentation or grinding, there was nothing to stop me today. Hahaha, jokes apart, I was happy that it really came out well in first attempt. (And I did hurt my fingers with that sharp edged ricing machine unknowingly, but that pain was nothing compared to the happiness I found in that first successful attempt.) Technically, this dish is super easy and after making it, I didn’t realize what was holding me back since so many years. I guess I never pushed myself enough to attempt it maybe because of the fear of failure. I guess I need to improve on that! Read More