#CurryInaHurry#Prawns anyone? 

This morning I opened up my freezer and found a packet of prawn that literally called out to me ‘Cook me !cook me !’

So I gathered together 

  • 300 g medium prawn shelled and deveined 
  • 1 onion (grated)
  • 1 tomato (grated)
  • 2 tbsps cooking oil
  • 1/2 tspn garlic ginger paste
  • 1 bay leaf
  • 3 peppercorns 
  • 2 cloves 
  • 1/4 tspn turmeric powder 
  • 1/4 tspn freshly made garam masala powder 
  • 1/4 tspn godamasala
  • 1/2 packet coconut milk
  • 1 tbsp finely chopped fresh coriander

And here’s what I did

  1. I heated up the oil in a karahi and then added the bay leaf, peppercorns and cloves.
  2. I quickly added the onion and garlic ginger and gave it a good stir .
  3. When the onions turned translucent,I added the spice powders and gave it a good stir.
  4. Then I added the tomato and let it cook for a minute till the oil began to glisten.
  5. Then I dunked in the prawn sprinkled some salt for taste. I have it a good stir before lowering the heat and allowing it to simmer for a minute.
  6. Then to finish off, I added the coconut milk and chopped coriander. I allowed the curry to bubble for 2 more minutes before turning off the heat.

I will serve this with hot phulka or steamed rice. This easily serves 2 as a main dish but can stretch to feed 4 if combined with other dishes on the table like daal,vegetables and salad .

To make  authentic godamasala refer to my book ‘The Fragrance of Mango Blossoms ‘ which can be downloaded (free for Kindle users ) from Amazon. Else order your hard copy from the publishers directly at Popular Prakashan. 

Happy eating!

Snappy Shrikhand for Dussera 

Following my family tradition of making either shrikhand or basundi for Dussera, this year I decided to make shrikhand simply because my grandson loves seeing me seive it through a thin muslin cloth.

So I began the process by ordering 2 litres of milk – not the skimmed milk or tetrapak variety that is popular in the market these days but full fat buffalo milk. I then made this into curd by adding some culture to just warm to the touch milk.

The curd is poured out into a Muslin cloth and the bundle tied over a pot so that all the whey is drained out.

Once the whey stops dripping you can safely assume that the curd cheese is ready to be made into Shrikhand.

Now add sugar depending on the sweetness you like – I added two heaped cups since I like it really sweet.

I let it sit a while so that the sugar melted and then spread a wet Muslin cloth spread taut over a wide mouthed pot, securing the cloth with some twine. Then gradually I spooned the curd +sugar mix on the cloth and spread it thin with my hand.

When all the curd is used up, I scraped off the strained curd that stuck to the cloth with a spatula. Then a few strands of saffron 1/4 tspn of powdered cardamom , a dash of nutmeg and a pinch of salt and it was done !

The most tedious part of the shrikhand is straining it through the muslin cloth, but this simple method really took me all of 15 minutes!

This makes a decent amount of Shrikhand for 4-6 people and is eaten with hot puris.

You can find more traditional recipes especially with Diwali fast approaching in my book The Fragrance of Mango Blossoms which is available as an e book too!

A Healthy Child Makes a Happy Home

This post is part of the Indiblogger Happy Hour campaign and is my entry

English: Healthy Child Healthy World Logo
English: Healthy Child Healthy World Logo (Photo credit: Wikipedia)

for Dabur India’s Chyawanprash which increases a child’s immunity threefold.


Children today face a lot of germs in crowded school buses, playgrounds and class rooms. While it is impossible to keep a child away from germs, it is possible to give the child enough immunity to not succumb to every germ it comes into contact with. A sick child is miserable not only because he is kept at home, but also because he physically suffers the disease that is ravaging him. And we all know how a sick child can throw your entire routine out of gear. It makes you sad, miserable and tetchy to deal with a child who is feeling out of sorts.

So the next best thing to do would be to ensure that your child remains healthy with good nutrition, proper rest and of course healthy happy genes. While the last is not in your hands, the first two definitely are and it won’t hurt if you take some help from supplementary foods that go by the fancy name of nutraceuticals. In fact, long before this trend became fashionable, Dabur’s has been keeping Indian homes happy and healthy with their wide range of healthcare products particularly Dabur’s Chyawanprash which is made up of natural herbs.

Traditional Indian medicine has long used herbal remedies to deal with day to day hiccups in one’s health. Dahi bhaat or curd rice is a standard remedy for an upset tummy especially when the rice is overcooked to mush, the dahi added is sweet and the dish mixed with love and care. When you feel the appetite returning, you can add some popped mustard seed seasoning or even a bit of chopped onion and coriander to see that smile come back to your child’s face.

Similarly, a standard recipe for convalescents is the mildly spiced khichadi or moong daal and rice mix that is also overcooked and flavoured with home made fresh ghee. A crisp fried papad is all that is left to make even the most reluctant sick child  want to eat it.

What is more important than treating a sick child is keeping a child healthy and happy.

One of the first things we are taught is to eat right – giving importance to quality and quantity of the food that we consume. Our grannies tell us that we should have only five almonds soaked overnight and eaten first thing in the morning to ensure strong memories and good marks in exams! Similarly, we are encouraged to eat pure ghee made from cow’s milk to ensure that our supply of good fats is built up early in our lives.

We are encouraged to eat spinach  and leafy greens to get our daily requirement of iron and other trace elements. Citrus fruit contribute our requirement of Vit C and sprouted beans folic acid. Each and every ingredient in our humble kitchens are rich mines of good health. But won’t it be better to have them all in one simple teaspoonful? Especially when fruits and vegetables are seasonal?

So our Ayurvedic system developed recipes to keep goodness all year round. Every winter my mother-in-law brings home heaps of big Indian gooseberries (amla) and cooks them for hours on end in a sugar syrup till they become one big, black goopy mess of morawala or gooseberry jam which she claims has the largest concentration of Vit C. One winter she collected all the rose petals from her garden and made some home made Rose Petal Jam or Gulkand which she claimed was good for one’s general well being.


But when one considers the convenience of pre- made goodness packed in a jar like Dabur’s Chyawanprash, why toil over a kitchen stove?

Healthy children are happy children and happy children make happy homes so make your child healthy today.