Monthly Archives: April 2023

Pork Chops

Pork Chops

This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….


1 kg. Pork Chops

1 large Onion, chopped

2 tbsp. tomato paste

1 tbsp. Oil or ghee

Grind to a smooth paste

10 red chillies

1“ pc. Ginger

10 cloves garlic

10 cloves

1” cinnamon

1 tsp. cumin seeds

½ tsp. peppercorns

½ tsp. turmeric

4 tbsp. vinegar

1 tsp. salt


Wash, drain the chops.  This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes.  At this stage you may pre-prepare and marinate overnight.

Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes.  Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side.  Add the reserved marinade alongwith  the masala water from the rinsed jar and add to the chops.  Stir to mix well.  Cover and bring to a boil, reduce flame to medium and cook 30 minutes.  If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces.   Check and adjust seasoning.  Serve hot with rice or bread or just as is for an appetiser!

Stuffed Prawns, Extra Colossal Stuffed Prawns

Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.  Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides

Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.

When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.

Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms. 

HOSO Head on Tail On

PDTO Peeled Deviened Tail On

Stuffed Prawns, Extra Colossal Stuffed Prawns

This recipe may be used for any large sized prawns


4 Nos. Extra Colossal Prawns

4 red chillies

4 cloves

1” cinnamon

8 peppercorns

½ tsp. turmeric powder

1 tsp. ginger garlic paste

1 small onion, chopped

1 tbsp. garlic

½ tsp. cumin seeds

1 tbsp.vinegar

½ tsp. sugar

1 tsp. salt or to taste

1 egg and rava for coating

Oil for shallow frying


Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste.  Set aside to marinate.

Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.

Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.

Stuff the prawns with the masala paste.  Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side. 

Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.

Tisreo Sukkhem, Clams dry, Khube Sukhe

The nutritional composition of clams is very rich and diverse. 100g of clam contains 140 mg of Omega-3, 240 mg of Iodine, etc. Adding clams to the menu every week will effectively strengthen health.


1 Kg. Tisreo (Clams)

1 cup fresh coconut

1 Onion, sliced

5 flakes garlic, crushed

1 tbsp. tamarind pulp or 4 to 5 flakes kokum soaked in water

1 tsp. jaggery or sugar (optional)

2 tbsp. oil

½ tsp. Salt or to taste

Roast and grind to a powder

8 Kashmiri chillis

1 tbs. coriander seeds

1 tsp. cumin seeds

1 tsp. mustard seeds

½ tsp. black pwpper

½ tsp. turmeric powder


Immerse the clams in plenty of water to separate the sand and other dirt and wash well in several changes of water to completely remove the sand.  Discard any open or broken clams.  They should be completely closed, which means they are alive and fresh.  Wash the shells well to remove dirt is any.

Place the clams in a vessel, add some water and steam the clams just until the shell opens to facilitate cleaning.  Cool and remove one half of the shell, retaining the shell on the other half and discard the empty shell.  Discard the water used for steaming as it would contain some sand and impurities.

Heat oil in a vessel and add the sliced onion and garlic till light brown.  Then add the powdered masala, add a little water and toss for a minute.  Add the Tisreo with 1 cup of water and ½ tsp. salt, bring to a boil and cook for 3 to 5 minutes. 

Add the fresh coconut and the tamarind pulp and cook further 3 minutes till oil surfaces.  Adjust seasoning.  Serve hot.

Misal Pav, Kholapuri Misal Pav

Ingredients (This recipe may be used for 2 to 4 cups sprouts)

2 cups Sprouted Matki (Moth beans)

2 cups Sprouted Mong (Green Gram)

2 medium potatoes, chopped finely

1 large tomato, chopped

2 tbsp. red chilli powder (I used Kashmiri lal) Normal chilli powder will make it extra spicy!

1/4 tsp. Asafoetida (Hing)

1/2 tsp. turmeric powder

1 tsp. cumin seeds

1 tsp. mustard seeds

10 curry leaves

3 green chillis

2 medium onions chopped

4 flakes Kokum, wash and soak in 1/4 up water

1 tsp. full garam masala powder

2 tsp. full coriander seeds powder

1 tsp. cumin seeds powder

1 tsp. sugar (optional)

Salt to taste

3 tbsp. oil

To roast and grind to a paste with small ball tamarind

1 medium onion, sliced

8 flakes garlic, peeled 

1 tbsp. poppy seeds ( forgot, would have loved to add)

1″ pc. ginger, cleaned and sliced

3 tbsp. dry coconut

Garnish: Chopped onion, Coriander leaves, Mixed Farsan or Chivda, Lemon, Pav to serve.

Rinse sprouts and boil with sufficient water.  Add the potatoes, 1 tsp. of the chilli powder, 1/2 tsp. turmeric powder, hing and 1 tsp. salt till soft for 30 minutes. In a cooker 3 whistles.  Usually potato bhaji is made separately but I added with the sprouts, eliminating this step. Meanwhile, roast the ingredients for the misal masala and grind to a paste with tamarind and required water.

In a separate vessel, heat the oil, add the mustard seeds, cumin seeds, then curry leaves, chopped onion and green chillismand saute till translucent.  Add salt and sugar and the chopped tomato and cook till tomato turns soft.  Then add the ground masala paste, garam masala, cumin and coriander powder and mix well.  Add the kokum with the water.  Mix and cook till oil surfaces.  Then add the sprouts mixture and add more water if required as the consistency of the gravy should be thin.  Adjust seasoning and simmer 10 minutes till gravy appears red and glossy.
To serve:Take a bowl and add 2 tbsp. farsan, top with the misal.  Garnish with 1 or 2 tbsp. farsan, chopped onion, coriander leaves and serve with pav and lemon.  Optional serve with yogurt and sliced carrot, cucumber and tomatoes.  Enjoy spicy, tangy zanzhanith misal pav!!

Aam Panna

Aam panna or Aam Jhora is an Indian drink renowned for its cooling properties. It is made from unripe mangoes and is yellow to light green in color, and is consumed to fight against the intense Indian summer heat. Mint leaves are often added to the drink, enhancing its green color. Raw mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids. Aam panna or Aam Jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. The drink is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B1 and B2, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.

Recipe: Aam Panna

Ingredients 2 green Mangoes

Sugar or Jaggery equal proportion to mango pulp

1 tsp cardamom powder

1 tsp cumin powder

1 tsp. Pepper powder

1 tsp. Salt

Mix well and store the concentrate in the refrigerator in a glass bottle. Method Wash the mangoes. Boil (with the peel). When cooked, and cool enough to handle, peel and deseed the mangoes and extract the pulp. Measure the pulp and add equal quantity of sugar or jaggery. Place in a blender and add the cardamom, cumin, pepper and salt. Blend till smooth. Transfer to a glass jar or bottle. To prepare Aam Panna Take 2 tbsp. Aam panna concentrate and add to a glass or goblet and top with chilled water. Stir to mix well, garnish with mint leaves and enjoy chilled.

Morning rituals, First hour of my day!

What are your morning rituals? What does the first hour of your day look like?

My day usually starts on a busy note!

Upon waking and going through my morning ablutions… I make a cup of tea for the ‘man of the house’!

Then get going with preparing breakfast which is usually Indian breakfast of Dosas, Idli, Upma, Chapatis, once a week Omlette, fried eggs with bacon, etc. A variation in daily breakfast.

So the first hour of the day, I am literally on my feet.

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