Thursday, December 8, 2016

Sodyache Kaalwan (Dried prawn curry)

Ingredients (Two servings):

1 small bowl or katori  of dried prawns (sode)
1 large potato
Ginger garlic paste 3 tbsp
Coconut milk (1 bowl or katori)
Chilli powder 2 tsp
Turmeric powder 2 tsp
Coriander leaves one small bunch
1 medium onion, chopped fine or ground to a paste
1 tomato (or tomato paste), optional
Salt to taste.
1 bowl water

Break the dried prawn by hand to 1/2 inch pieces. Soak for 1/2 an hour. Meanwhile chop or grind the onion and tomato. Remove the skin from the potato, and cut to 1/2 inch cubes.
Remove water from the prawns, mix with half the ginger garlic paste, and half the chilli powder and turmeric. Allow to stand for 15 minutes.

Take oil in a kadhai and fry the potato slightly. Fry thoroughly the onion, tomato and remaining ginger garlic paste. Add the prawn and fry, add the potato. Pour the coconut milk (or ground coconut) and fry everything together. Mix with water to the desired consistency for the curry. Adjust the salt.
Bring all ingredients to boil, and add the coriander leaves. Turn off the heat.

Serve with rice (good quality, but not long grain).

Thanks, Purva, that was a delicious lunch.

Saturday, September 19, 2015

Venetian Risotto


Shelled and deveined prawns,  1 cup
Rice 1 and 1/4 cup (arborio)
Stock (1/2 cup), stock from the prawn shells is best.
Onion 1/2
Garlic 6 cloves
Olive oil 2 tbsp
Saffron 1/2 tsp
Bay leaf, one
Black pepper
Butter 2 tbsp.


Soak rice and set aside for 10 minutes. Chop onion and garlic. Heat olive oil in a frying pan and add peeled chopped garlic, onion and bay leaf. Fry till translucent. Add prawn, salt and pepper and fry till the prawn turns translucent. Add the rice and stock and adjust the water. Stir when nearly cooked and add saffron and butter.

Variants: Add 1/2 cup of white wine. Substitute 1 tbsp tomato puree instead of saffron.

Monday, April 13, 2015

Zucchini bread

This is a U.S. recipe arriving to this blog via Ahmedabad and Mumbai. Thanks, Meena, Vasudhaben and Aparna.


2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon powder, 1 cup oil, 1 cup sugar, 1 cup cream cheese, 3 eggs, 1tsp vanilla essence, 2 cups grated zucchini, 1 cup walnuts.

Sift the flour, baking soda, cinnamon powder, baking powder together and keep aside. Beat the oil, sugar, eggs, cream cheese and vanilla essence. Fold in zucchini, flour and walnuts. Put in baking tray (or two trays) and bake at 180 degrees C for one hour.

Cream cheese substitute: Mix home made paneer with Amul cream.

Thursday, February 6, 2014

Tawa Fish Fry


Fish fillet (any white fish)
Ginger garlic paste
Mustard oil
Mustard paste
Chopped green chillies
Chopped Coriander
Coriander powder
Jeera powder
Pepper powder
Lemon juice

Make a marinade of all ingredients and lemon juice, and marinate the fish for about 30 minutes. Grill on a hot plate.

Shared by kind permission of the inventor, the chef at the Lemon tree hotel, Gurgaon.

Wednesday, December 11, 2013

Brain Fry


250 gm brain (goat)
One onion
One tomato
Ginger garlic paste (2 tsp)
Turmeric 1/2 tsp
Red pepper (chilli powder) 1 tsp
Garam Masala 2 tsp
Coriander for garnish
Oil (2 tsp)
Salt to taste

Boil the goat's brain in water till completely cooked.  Marinate with ginger garlic paste, haldi, salt and red pepper for 15 minutes. Chop onion and tomato finely,  the mixture can also be put through a mixer and liquidised. Fry the onion and tomato paste in oil for a few minutes. Put in the marinated brain and fry. Add garam masala and fry again. Remove from heat and garnish with coriander leaves.

The pakistani versions add methi seeds. This provides an interesting bitter variation.
The water in which the brain is boiled makes nourishing stock, which can be reserved for invalids or for soup.

This dish was always made for Rahul, on the grounds that he liked it specially. He always stoutly denied this, and swore that he liked it as much or as little as anything else.  The curious may check it out. Needless to say, only for hard core NV-ians.

Thursday, October 11, 2012


Yes, the best authentic modaks, even if it is a bit late to make them for Ganesh Chaturthi. This recipe is from my friend Sulabha Kulkarni who is an acknowledged expert on the subject. This recipe is for Meena and Lavanya, who missed their quota this time.

The dough:

Rice flour 1 cup,  water, ghee, peanut oil .

Mix in *cold*  water until the flour has the consistency of batter for pakodas. Add ghee and 2 1/2 tsps of peanut oil. Cook on stove top till translucent. The mixture should be steaming well, for at least 5 to 10 minutes.  Let the steamed dough sit till it is cold enough to touch. Knead to a stiff dough. The dough should be stiff enough to roll out. Add more rice flour if necessary. Roll into rounds.


Mix grated coconut 2 cups, cardamom powder 1/4 tsp, roasted ground poppy seeds and grated jaggery (1 1/2 cup). Cook on stove top and cool.

Put the stuffing in the  rolled out dough and shape as in the picture above. Put them into a container with holes at the bottom and steam for ten minutes. Eat with ghee, of course after offering them to Ganpati Bappa, as below.

Here is a microwave version.  Mix the ingredients for the stuffing in a bowl. Microwave on medium power for 3 minutes. Then stir and microwave on high power for 2 minutes. Do not allow the mixture to dry out.

Mix the ingredients for the dough with one cup water and knead into a ball. Sprinkle some water on the kneaded dough and microwave on high power for 2 minutes. Remove from microwave, knead again with oil and water. microwave on medium power for 30 seconds just before rolling out and forming into modaks with the stuffing.

Put the modaks in a plate, cover with a paper plate and microwave on high for 2 1/2 minutes.
Meena, tell me if it worked out. It should, it even worked for me. I had the best P.G. Vaidya flour, from Pune, however. It helps!

Friday, March 30, 2012

Goan fish curry

Here is a staple of Goan as well as restaurant food. However, the homemade version has an entirely different taste. This version is from a newspaper cutting and has been contributed by Ms Diana Raja. It has a few variations by us.


Fish (Sliced 400 gms ) (Best with pomfret)
Onion - 1/2 -1
Chopped tomatoes- 2
Green chillies- 2
Coconut milk - 1 cup
Oil- 1/2 tbsp
Salt - to taste

For the paste
Dry chillies- 8-9 nos
Corriander seeds 1-1/2 Tbsp
Cumin seeds -1/2 tsp
Chopped ginger-1/2 tsp
Tamarind paste-3/4 tbsp
Turmeric powder -1/2 tbsp
Water - as required

(Grind to a fine paste)

Clean the fish fillets thoroughly with water.
Rub the fish slices with salt, turmeric powder and red chilli powder (one pinch each). Set aside for 30 minutes.Grind the onions to a paste. Fry in oil till the paste turns pink and add the rest of the masala paste. Fry the mixture and add the chopped tomatoes (tomato paste is fine, too). Fry for a few minutes, and then add coconut milk and water and allow to boil.

Add the fish, green chillies and salt. Cook till the fish is done and the gravy reaches the desired consistency. Garnish with green corriander leaves.

(Leave out the tamarind paste if you don't like it, but I don't think Goans would do that. Again, curd can be substituted for coconut milk, but the same warning holds.)

Short cuts:

You can buy standard Goan fish curry masala. Some versions do not require you to add anything other than fish and water. Parampara has a good version, but use 1/3 what the packet recommends.

Nothing gives the taste that fresh extracted coconut milk does, but the standard versions in tetrapacks are not bad at all. In fact, nothing gives the taste that fresh ground masalas do, if you can do it, and that starts with ginger garlic paste.