Green Tomato Curry

I did not expect this recipe to work but it surprisingly worked amazing and I cannot resist to share it with you all.

I easily get bored using the same ingredients and with the same style of food. I always need variety in dishes, spices etc. So when I was looking  for something new in veggies, I came across these fresh raw green tomatoes lying on a main table in the center of fresh produce aisle notifying all customers about new arrival with their fresh look. The first thing my husband suggested is to make chutney (Indian style dip). But I knew, even if I honor his suggestion, he will enjoy that dip for one time and rest will be dumped into “enough of this” category in the fridge and I hate to remind him everyday to finish it keeping in mind his regular answer, “oh! I forgot, it’s still there!”.

Ahhh…enough of blabbering! I don’t know why but I ended up buying those tomatoes. Maybe their freshness tempted me to make that impromptu decision and here I was buying almost a pound of it. Now the question was what to make out of it. When running out of options, all I know is to make some tempering of spices and pour the veggies over it. And finally adjust the seasoning. Read More


Banana Blossom with Black Peas curry

Despite of the tedious job, I don’t mind bringing banana blossoms at home and cleaning them. Because, all I know is that it’s worth the effort when you taste it. I have already blogged about Banana Blossom Fritters and today I am sharing with you guys, a curry recipe which has banana blossoms and black peas.

I am not sure how many of you have heard or have even tasted this combination or even have seen black peas but all I can assure you is that it is worth trying at least once and I promise it will be a regular on your table. So these black peas are from peas family having dark green color and after cooking they look like black pearls. You can try your luck to find those in Indian grocery stores as I bought mine from India. Read More


Punjabi Kadhi

This is one popular recipe from Northern India which ironically I had never heard of before coming to the USA. Even after hearing about it, I was not so much enthu to try that as the two main things required for this curry have two special places in my heart! Yes, the curd batter is something my mom makes back home when she is in a hurry to make curry. And she makes it without making gram flour but again my mother in law back home makes this same curry with gram flour. I mean this is one part of this recipe that I had a habit of eating with steamed rice. And the other part is pakora! Being a typical Mumbaikar, we have pakora with cutting chai whenever it rains in Mumbai. Apart from that, we have pakora as a snack or sometimes just because we crave for it. Who knew that these things will actually make the best combination which will turn out to be one of the best comfort foods for a cloudy weather.

I am sure you will find many versions of this recipe on internet but then I simply wanted to post my version of this recipe and here it is! Read More


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


Lemon Poppy Seed Bundt Cake

I had decided to nail this beauty last spring, but it did not work out that well. Then I did my research and finally this spring I got what I wanted. And it took me summer to blog this recipe. Sometimes I seriously wonder, do I run out of time or am I just getting more and more lazy by the day! Time to work on my time management now.

This recipe is inspired from my favorite — Dorie Greenspan, with a few modifications. I did not make any icing or frosting for this cake as the beauty of this cake lies in its citric flavor and I did not want to ruin that with the sweetness of sugar. Hence, this will pair best with your evening cup of coffee or tea. That fresh citric flavor and lemony smell will keep you refreshed for the rest of the day. 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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