Tuesday, June 20, 2017

Thai Mango Fried Rice

Story: I am blessed with a foodie family! So when Neeraj and Ketaki came back from their recent trip to Phuket, I wanted to hear all about the food they ate there. A pleasant surprise - they got me recipe kits for Pad Thai and Tom Yum soup

The kits turned out to be perfect! Especially for someone like me who had not cooked Thai food. Encouraged by the results, I started exploring Mango fried rice recipes. Then I found this website  and I was like


Source: Eating Thai Food website - I combined two recipes

Time: Prep Time 30 mins, Cooking Time: 15 mins

  • 1.5 cup short grain rice (I used ambe mohor variety)
  • 2 tbsp oil
  • 1 tsp minced garlic
  • Juice of half a lemon
  • 1/2 tbsp soya sauce 
  • 1/2 tbsp oyster sauce
  • 1/2 tsp hot sriracha
  • 2 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1/2 cup tender coconut water
  • 1 egg
  • handful cashew nut slices
  • Fresh Basil leaves finely chopped
  • 1 tbsp chopped scallions (green onion) 
  • Assorted veggies of your choice for the fried rice - I used
    • 1/2 red pepper and 1/2 bell pepper finely sliced
    • one small shallot sliced
    • zucchini cut into small cubes
  • Mango - preferably Totapuri - ripe but firm - peeled & cut into cubes
Half-cook the rice with tsp of oil so that the grains don't stick together. While the rice is cooking in the pot, cut the veggies and keep ready. Mix, soya sauce, oyster sauce and sriracha in a small bowl. Mix coconut milk and coconut water in another bowl.

Heat a tbsp of oil in a wok. Add minced garlic, cashew slices, some scallions and basil leaves. As you can smell the garlic, and cashew starts to sizzle, add half of the soya sauce mixture, half of the fish sauce and saute veggies for a minute till they start to cook. Remove the veggies and keep them on the side.

To the hot pan add a cracked egg and scramble it. Then add the rice and saute it. Add the rest of the soya sauce mixture, fish sauce and scallions. Mix well and add the veggies to the pan. Saute for half a minute and then add the coconut milk mixture. Cover this mixture and let the rice cook and get a bit sticky in the coconut milk.

Finally add mango pieces, lemon juice and remainder of basil leaves. Mix well and cover only for half a min. You don't want the mango to get too soft.

Serve with grilled fish or Tom Yum soup.

PS - lol - I wasn't sure about this experiment so we served the rice alongside Gobi ka paratha :-)

Wednesday, June 7, 2017

Kairicha Lonacha (Kairi Achar)

Suhana masala kairi aam achar lonacha

Story: Do you ever decide to eat only one round of panipuri - and - more importantly - can you stick to that decision in that moment of weakness when the thelewala is serving the last puri? Or do you say "भैय्या और एक प्लेट देना।" before you realize it? As for me - I don't even bother to put an upper limit when it comes to certain food items.

Like fresh made raw mango pickle (lonacha/achar).. how can you and why should you stop yourself?!

'Tis the achar/pickle making season here in India. I got some fresh raw mangoes from my cousin's farm. I had to make this achar and share with ya'll..

Source: Aai
Time: 6-8 hours
  • 3 raw mangoes - cut into cubes
  • 75 ml sesame oil (may be half katori or so)
  • Suhana lonache masala 200 gm
  • 1/2 tsp hing/asaphoetida powder
  • 2 tbsp salt
  • 1/2 tsp turmeric powder
Recipe: Recipe is relatively simple..

Heat the sesame oil to its smoking point and then let it cool down completely. You can test the temperature of the oil by adding a mustard seed to the oil. The mustard seed will pop once the oil is hot enough.

Apply turmeric powder and a tsp of salt to the raw mango pieces and mix well. Keep this mixture covered for 4-6 hours.

When the mango pieces have soaked-in the turmeric and salt - taste a few pieces - they are just divine!

Mix Suhana lonache masala with the oil and hing. Apply this mixture to the mango pieces and let them sit over night in an air-tight glass container. (I put the bowl in the fridge because I like the mango to be a bit crunchy). Next day mix the achar really well and it's ready to eat. Like any pickle, it only gets better with time.

1. I like my pickles a bit salty - feel free to adjust the salt level as per taste
2. Traditionally there is a lot more oil used in pickles as a preservative. Because we have refrigerators, we can use lot less oil without compromising on taste. I have adjusted the oil quantity accordingly.

Finally, I will leave you with another best-seller pickle recipe - Achar Rangbiranga. Enjoy!

Wednesday, February 25, 2015

Varsha Fish Curry

Story: Everyone has their cooking style.. some are precise, others are casual/free style. Some are elaborate while others focused on efficiency. There's something to learn from each style :)

Today's recipe is from Varsha Devdhar - my cousin SIL. When I think of Prashant/Varsha's house, I think of a warm, casual and inviting place where I can just chill and hangout. There is always good humor, great food and even better company. What I really love about Prashant/Varsha is their no-fuss approach in kitchen and in life.

When it comes to cooking, Varsha's recipes are "smart" hitting the right balance of effort, taste and creativity. So for today's post, I am going to paste the recipe from Varsha's email as is. It covers the highlights and leaves room for your creativity..

Source: Varsha Devdhar
Time: about an hour - plus a few hours for marinading fish

"Marinate fish in any Tandoori masala ( use a little bit). I use Shan or MDH brand.
add some ginger, lemon and salt to the marinade. Generally 6-8 hrs is fine.
For Gravy-  Oil in pan, add few red chillies  then add Onions saute them light brown, add some dry coconut and then add tomatoes.
If you use 3 onions I would recommend using 1 tomato.
Once the onions tomatoes, coconut is lightly fried let it cool down and make the gravy in the food processor.
To make the Fish curry
Heat oil, add Tamaal Patra and whole garam masala ( 1-2 cloves,blackpepper,cinnamon) then add the gravy mixture . Once you start seeing oil on the sides of the pan, add some dry Fish curry masala ( MDH brand) saute it then add water to make the curry/ gravy. Add salt.
Once the curry is done add the marinated fish let it cook in the gravy don't cook it for too long especially for a delicate white fish as it makes it tough.
Add small amount of Tamarind to the gravy to your taste.
Fish curry ready to eat :))
I use Catfish most of the times, but Tilapia is fine too."