There is nothing more comforting than having a nice hot cup/bowl of steamed corn during the Indian monsoons. It’s simply refreshing. Presenting 3 different ways that you can enjoy a nice steaming portion of this snack (click on the dish names to get the link for the recipe):
While chowder is a soup with nice succulent pieces of seafood, I decided to focus on the prawn head. Usually, we use the prawn head for flavouring only. I thought that it would be such a waste to not chew on these yummy blobs of goodness. I was really happy with the result.
While I love crispy fries, here I wanted to have a bit of a bite – a crunch. So I tossed the fries in a batter and fried them. This left few blops of batter (batter balls) which added to the crunch when you sink your teeth into these crisp fries.
Adding colour and flavour to the poori makes it very interesting to kids. And, this is a nice way to have kids to have their spinach! For a party, it looks very colourful when there is a platter of colourful pooris.
This preparation takes me back to my childhood. There were various versions of the boiled egg curry that my mum and aunts used to cook. As kids, we used to like tossing the boiled egg around the plate; and then, trying to break them. Often, we would like to see how the small pieces of the yolk and the egg whites would change the colour and texture of the gravy.
I can definitely understand if the non-vegetarians cringe with the thought of having prawn heads. I used to do that too. But then, once I chomped into a prawn head; there was no looking back.
For this recipe, I used the prawn heads that I saved from preparing an earlier dish. Trust me, this preparation was absolutely yummy. The heads not only add to the flavour of the curry; but also absorbs the spices. Total drool scenes.
This recipe has inspiration from the meatball curry that we used to eat as kids. It was fun to play a bit with the meatballs on the plate: tossing it around the rice – perhaps even making the rice as a small obstacle curse 🙂 and then, breaking it into pieces (or not) and stuffing our mouths. It was more play than food. But I guess, that’s what we will always remember.
The Bhavnagari chillies are longer, wider and less spicy than the regular chillies that Indians are used to. They are ideal for stuffing. In this recipe, I have stuffed these chillies with cottage cheese and served it with drops of mint and sweet sauces. I found this to be an interesting take on the deep-fried stuffed chillies that are usually prepared,
The Palmera fruit is found on tall trees that resemble the coconut/palm trees. As a fruit, it is cooling and tender. While it tends to be lightly sweet to neutral in flavour, it is paired with strong flavours to compliment the dish. This recipe is not prepared often as the fruit is not readily available in departmental stores. The prawn and palmera fruit combination is a sure-fire winner.
I remember that as a child, I would love eating Breadfruit Fry with dal and rice. It a simple, but heavenly meal. I liked the spice in the breadfruit fry. Whenever I visit Goa, I look for breadfruit to make this dish.
A sorbet is a frozen dessert where the fruit pulp or flavouring is used. The ice crystals are very small (if the crystals are big, they tend to be a granita) This kiwi and lime sorbet is lightly sweetened with honey and the taste is divine. Try is on a summer’s afternoon.
Matsaman (also spelt as Massaman) is a spiced curry from Thailand. With popular Thai ingredients like coconut and peanuts being used for the spice paste, this curry is best had with red meats. This recipe however, uses boiled eggs and vegetables.
This recipe was given to be through my aunt (Sr. Frances). I tweaked the recipe after making a small batch. This pickle is sour, spicy and pungent. The best part is that you can adjust any of these flavour profiles by adding more/less of the relevant ingredients.
Singapore has a rich food history which is a mix of Chinese, Indian and Malay influences. This is evident by the fact that most Singaporeans take to the outdoors to order from the tens of thousands of food stalls.
The Singapore Noodle can be best summed up as a Chinese (Cantonese mainly) tossed dish with turmeric added. The yellow tinge makes it more eye-appealing to eat.
Veracruz (a city in Mexico) is known for its seafood. This recipe is from this port city and has spiced fish wrapped in lettuce leaves with salsa. This would make for a healthy snack and an interesting way to eat fish!
This is a quick starter that can be made within minutes. While this is a Goan recipe, there are similar variants across the Konkan coast and in South India. The crunch on these prawns makes it difficult to eat only a few.