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


Multi Legumes Tikki Burger

When someone mentions junk food, the images that pop up in our mind are generally those of pizza, burger, fries, coke etc. Not commenting about fries and coke but yes, we can convert junk to healthy when it comes to pizza and burger. Although I am still working on pizza, I have made a wonderful attempt towards burger tikki. Also, you can use multi grain burger bun to make it healthier. And an additional dash of salad will solve the remaining purpose.

This is my first attempt towards making burger bun, and I was somewhat satisfied with it but not happy. So, I will leave apart that part today and will share my happy part and that’s vegan tikki that I made from moong, lentils, brown chickpeas and moth beans. All these legumes are good source of protein and have dietary fiber, calcium, folate, iron and many more nutritive elements.

Ingredients:

  • 1/8th cup moong beans
  • 1/8th cup masoor beans (lentils)
  • 1/8th cup chickpeas
  • 1/8th cup mataki (Moth Beans)
  • 1/8th cup boiled corn
  • 1 medium sized golden potato boiled and mashed
  • ½ cup chopped cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper powder
  • 2 teaspoon paprika / red chili powder
  • Oil as required
  • Salt as per taste

Yields: 12 Small tikkis / 6 Regular tikkis

Procedure:

  • The very important thing is to soak moong beans, masoor beans, chickpeas, moth beans in water overnight. And then boil it in pressure cooker for two whistles. I will suggest not uding canned beans.
  • Once the beans are cooked, boil potato and corn. Add beans, corn and potato in a large bowl and mash together. Potato here will be the binding agent for our tikki.
  • Add cilantro, garlic powder, cumin powder, onion powder, black pepper powder, chili powder/ paprika and salt to this mixture and mix well.
  • Form patties and shallow fry till they turn brown on each side.
  • Place it in a bun with your favorite salad.

Vegan Banana Muffins

It’s a fact that I love baking but at the same time I can’t eat every single bit of it. We are taught sharing is caring since we were in kindergarten. So obviously I share all my preparations with friends and family. Another universal fact is, we all have that one friend in our group who keeps counting calories and fats in everything. So, this recipe is dedicated to that friend of mine who always asks the quantity of butter and sugar first before tasting the delicious food offered, because this recipe does not have any sugar and butter. Yes, you read that right! These delicious banana muffins which are topped with dark chocolate chips are a treat for your diet freak friend. 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


Shrikhanda

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.

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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