Clam Meat Masala / Marwai Masala Recipe
Back in Mangalore clams (marwai) is made with its shell. We make sukka, curry, or a breakfast specialty called marwai da pundi. Loosely translated, clams with rice dumplings. There’s this online place I sometimes order my meat and seafood from and has never let me down (freshtohome). Since it’s monsoons I don’t buy fish but I wanted see what else they had. Clams were in. But just the clam meat and no shell. I looked it up online and most Kerala based recipes call for only the meat. That’s how they do it there, I suppose. There were people coming over for lunch the next day so I ordered in a kilo of the meat. Once it arrived I thought it was a lot. But it was just enough.
Cowpea Beans Stir-fry with Coconut / Alasande Palya
Cowpea beans have been a regular fixture at home. French beans were slightly more expensive compared to cowpea ones. That’s why they made the cut. They’re simply stir fried with a tadka of mustard seeds, urad and channa dal, curry leaves and dried chillies. The dals give it a nutty flavour and add a crunch to the dish. There’s no masala or too much salt to kill these beans. Adding freshly grated coconut in the end gives the dish some added texture and freshness.
Kane Rava Fry / Lady Fish Fry with Semolina
Can you believe my luck when I found Kane fish in Gurgaon? OK I found it online and it was coming from Delhi. And that must have come from somewhere in the west coast. Whatever. But good lord this was some beauty of a fish. I hadn’t had kane in what seems like years. It may have been years. One of the things my grandma and women in the family did to smaller fish was to marinate them in a chilli based masala and then give them a good toss around in semolina. I believe this method came from Bombay. I don’t care. I’m going with granny. To the bigger fish they simply fried them with the marinade still slapped on. Restaurants called it Naked Fry. Yes. Let’s do the not-so-naked fry now, shall we?
Chilli Pork with a Sticky, Spicy, and Salty Sauce
There’s something devilishly good about licking the remains of a heavenly chilli pork off your fingers. I had made some a few months ago when I discovered my second love – the pork vendor at INA. There used to be one online vendor who sold pork meat in Gurgaon and that wasn’t even good meat. But the INA market in Delhi is where all the action is. I was kicking myself for not having been there in my almost 4 year stay in Gurgaon. Better late than never, I guess. This was my second visit and I went to the same vendor I did the last time. His was the only shop that was always crowded. He didn’t have time to swat the flies of the meat, unlike the neighbour vendors who looked at his customers longingly.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
Fig and Bacon Salad with Feta
Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).
Roasted Beetroot and Cauliflower Soup
Last year around the same time I made this beautiful roasted beetroot and tomato soup. Roasting beets is the best way to cook them, I believe. Simply wrap them in foil, throw them into a preheated oven and let them cook for about an hour, depending on their size. They seem to retain their colour, flavour and form when roasted. But with cauliflower, I just cook it in water till it’s tender. Another simple soup I had made was this cauliflower soup.
Old Monk Sticky Chilli Chicken
A bottle of Old Monk and chilli garlic paste got me going with this Old Monk sticky chilli chicken. To be honest, it was Nigella Lawson’s tequila lime chicken that made me do it. That’s why you should let me watch her all day every day. Anyway, she did some fiery chicken with tequila and lime. I went a similar way but instead of tequila I had a bottle of Old Monk in the house, so I used that. What goes well with rum? Chilli, lemon and honey. I added coriander stems, ginger and lemon zest in the marinade to give it more punch. It was awesome.
Beetroot Pachadi Recipe
Pachadi is traditionally from Kerala. And as we, southern neighbouring states have adopted and adapted several recipes from one another, we add pachadi to the list. Beetroot pachadi is easily one of my favourite summer side dishes. It’s very close behind the curry leaves thambuli. Anything yoghurt based to beat the heat is a blessing. Since monsoon has officially cracked its way down on us, it’s been great. The heat though is still here. A bowl of rice, some pachadi and some crisps make for a perfect lunch during these days.