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


Gajar Halwa

Winter season in India brings variety of fresh vegetables in the market, along with fresh red carrots. During my childhood, I remember, when I could see those pyramids of carrots at vegetable market on my way home from school, I used to tell my friends that the season of gajar ka halwa has arrived. Being a favorite dessert of all, this dish is quiet a regular at my home in winter. Cooked in homemade clarified butter and garnished with dollop of extra malai (cream) from my Uncle’s dairy farm added royal richness to the dish.

Far from my home, where I cannot get those things, I still have tried to give my best shot at adding that extra richness to this dessert.

Though this dish has those extra calories, don’t we need those in this crazy winter 😉 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


Orange Cardamom Cake

As I announced in my last blog post, it’s my day today to open the virtual door of advent calendar. I hope you have enjoyed all 15 recipes already, if not then do check here . I have chosen to make a wonderful dessert with the use of cardamom, one of the most expensive spices in the world. Being an Indian, we have a variety of dishes for three meal course that have cardamom in it. We even add it to our tea and coffee. It’s strong aroma will make you crave for more, and it also has many health benefits. While making this dessert, I have used two strong flavors, orange and cardamom. If balanced well, the output will make a wonderful aromatic delicacy. Considering the big fussy and heavy holiday meals, I have kept this dessert a bit light weight. That is instead of decorating it with heavy whipping cream or cheese cream frosting, I have simply soaked it in few spoonfuls of saffron milk. Read More


Chicken Liver Soup

The wonderful fall season comes with nature changes, mood changes and yeah health changes too. It brings beautiful colors to the nature but I guess those colors and flu season comes hand in hand. I am born and brought up in India, where winter season hits with the same sort of climate and health changes. Days are small in this season and all we want is to cover ourselves in blankets, have some warm food and enjoy the cozy time. But reality is not what we always keep dreaming! If a single person in family gets caught up with cough and cold, the virus is not going to spare anybody in the house. So as a measure of precaution, once this season started my mom used to make delicious soups almost everyday. It’s like one soup a day, keeps the doctor away 🙂

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Surmai Special

Seafood is the reason that I just can’t turn myself into vegetarian. This one post is dedicated to one of the expensive yet tasty fishes, surmai aka indo-pacific king mackerel.

At my home, while growing up, we ate selective kind of fishes and shellfishes, and god knows for what reason. Whenever I used to ask my Aai or baba in fish market pointing out other variety of seafood “Why don’t we eat that fish?”, the answer has always been vague like. “Yeah, we don’t eat that!” Huhhh, this situation is still the same. But being a staunch seafood lover, I never missed an opportunity to eat different types of seafood at my aunt’s place or neighbor’s place or any feast I attend. Read More


Kande Pohe

The ultra-famous breakfast of the state of Maharashtra! High on carbohydrates, low in fat and super quick to prepare, makes this a real breakfast-worthy dish! 7 out of 10 homes in Maharashtra prepare this dish for breakfast. Pohe is basically flattened rice, tempered with oil, cumin seeds, mustard seeds, chilies, turmeric and curry leaves.

There are many versions of it but this one’s my favorite. Add some potato slices to it and it becomes Kande-batate pohe. If kiddos at home don’t like any specific veggie, just add it to pohe and don’t worry about them not eating it.

I remember those weekend mornings at home back in India, when Aai used to ask us in the morning if we are okay with Kande Pohe for breakfast. I don’t remember a single time we had been reluctant to say yes to it. That sound of tempered chilies and curry leaves in hot oil will make you crave for this savory breakfast. A garnish of finely chopped cilantro and freshly shredded coconut will make it even more beautiful and then you just can’t wait anymore! Read More



Cilantro Fritters/ Kothimbir Vadi

A perfect dish to munch at snack time. Even being a Maharashtrian, we never really had these made at home during our childhood. During my college days, one of my friends got these for me in the lunch box and I it was love at first bite.

Traditionally, these fritters are made up of gram flour/ besan. But, this flour does not suit everybody’s stomach. So I added thalipeeth flour (mix of sorghum flour, millet flour, wheat flour, rice flour, black gram flour) along with gram flour. It not only adds an additional nutritive value to these fritters but also a different and delicious taste. Read More