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


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