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This Memorial day, we had another one of our quick picnics by the Lake at the New York City’s Central Park. My daughter, just like her mom, loooves Central Park and we just enjoy dragging Daddy back into the city over the weekend for a summer day in the park. While he may think it is overrated, once we head out to west, I am sure he will miss Manhattan!
We settled down under a nice shady spot overlooking the lake, amongst a thousand other picnickers out there that day. As I took my sandals off and felt the cool soft grass below my feet and in between my toes, I suddenly realized that this was probably the last time we made such an impromptu trip to the park. The next time we want to do it, we’ll have to fly a few thousand miles  . Nevertheless, a picnic at the Central Park, is the best summer thing to do in the city!
While most of the time, our last minute picnic plans involved brunch at one of many awesome restaurants that line Central Park, picking up lunch from a local delis or even getting a hot dog from the street carts, this time I made it extra special by bringing homemade sandwiches with refreshing lemonade. Of course, we did to stick to our traditions; which is Nia’s entire face ate an ice cream from the street vendor and the adults went for their indulgence to the Bouchon Bakery at Columbus Circle for their famous melt-in-the-mouth macarons!
Read on … »
Here in America, green mango is popular with Thai food. Most Thai restaurants have either a salad or curry with green mango on their menus. While Indian restaurants tend to shy away from green mangoes, Indian food has a rich repertoire of green mango delicacies.
We Indians love to snack on kairees (or kayree) - the green, unripe or raw mango – sliced and dipped in spicy hot salt (salt mixed with red chilli powder or cayenne pepper). Green mango is also used in many Indian dishes like chutneys, murabbas (preserves), daals (lentil stews), raitas (salads), even bhel or chats (snacks) an, of course, a variety of kairee achaars (green mango pickles). Depending on the region, there are a variety of Indian recipes that have the green mango as a star ingredient.
In Maharashtra (a state in Western India), where I come from, kairee is extensively used in cooking, especially during the mango season. To name a few, some of the most popular Maharashtrian kairee preparations range from juices to pickles and much more in between: kairee che panha, kairee chi chatni, kairee chi daal, kairee cha moramba, kairee che loncha and many more. Growing up, I remember my mom making almost all of these items every summer. We had two tall mango trees in our backyard that would yield atleast a couple hundred mangoes every mango season. Unfortunately, they were not the prestigious Alphonso mangoes; these would ripe into a very tart not-so-tasty fruit. So the fruit usually was plucked earlier, when it was still very green and not allowed to ripe. It was used in homecooking or distributed among relatives and friends and even used as secondary payment to the person hired to do the plucking job!
I try to make one or two of these kairee preparations in the summer, when I can lay my hands on them in the Indian grocery stores.
 Green Mangoes at Bhavani Cash & Carry, Iselin NJ …So join me as I explore the green side of mango!
Kairee Panha
(Green Mango Cooler)
To beat the summer heat, Indian cuisine has a wide variety of refreshing and nutritious beverages. Green mangoes are rich in potassium and iron and are used as a base for panha - a delicious cooler made from green mangoes and flavored with cardamom and saffron. Kairee panha is the Maharashtrian alternative to lemonade during the mango season. It is a little sweet, a little sour and very pleasant drink with a subtle hint of spices.
There are two different methods of making the panha. One is by grating the raw green mangoes and pressing them hard to squeeze the juices out (back then, my mom’s kitchen wasn’t equipped with a juicer) and the other one is by cooking the green mangoes and puréeing the cooked flesh under the skin. Both the recipes call for sugar or jaggery, but the former method requires more sweetener, since the juice from the raw mango can be extremely sour. I personally prefer the latter method, simply because the pressure cooker and the food processor do most of the work and it is low in sugar. This drink done my way, has a beautiful golden yellow color and looks tempting! Go ahead, take a sip!
Makes 6 tall (12 oz.) glasses or 12 small (8 oz.) glasses
The Concentrate
2 large or 3 medium green mangoes
water, for cooking
1 cup jaggery or sugar
½ tsp salt
10-12 green cardamom pods, seeds removed and grinded
5-6 saffron strands
To prepare the concentrate, place the green mangoes in a pressure cooker and add water to immerse them completely in it. Bring the cooker to a full pressure, letting it whistle 3 times and then turn the heat off. Alternatively, place the green mangoes in a pot of water and bring it to a boil. Continue boiling over medium heat for 15-20 mins, till the skin of the manoes wrinkles and turns from bright green to moss green. Turn the heat off and try holding the mangoes, one by one, with a pair of tongs and try to give it a little squeeze. If it is still tough, it needs to cook for more time.
After the mangoes have cooled down, peel the skin off and squeeze the flesh out as much as possible, discarding the seed.
Purée the mangoes into pulp in a blender or food processor and transfer it into a saucepan. Add jaggery or sugar to the mango pulp along with the salt, ground cardamom seeds and saffron strands. Simmer for another 10-15 mins till the jaggery dissolves, stirring occassionally.
Remove from heat, cool completely and refrigerate the concentrate in an air tight container.
When ready to serve, add ¼ cup of the concentrate to a tall glass and top it up with ice cold water. Add ice cubes if you like and serve. Add more concentrate if necessary
…
Kairee Loncha
(Green Mango Pickle)
Pickles are an integral part of Indian cuisine. Be it North, South, East or West, any regional Indian cuisine has some kind of pickle served on the side with lunch and dinner, and sometimes even breakfast!
During hot summer months, Indian homecooks spend a lot of their time outdoors, feverishly preparing sun-dried foodstuff like papads, potato kees and pickling a variety of fruits and vegetables. The most popular among the fruit pickles is the green mango pickle and there are numerous different ways to pickle it. The Indian summer helps kill the bacteria, thus prolonging the shelf life of these pickles. In fact it gets so hot that you can get pickled just sitting in your car  .
Today I am sharing a simple traditional pickle recipe that my mom and my grandmom would make every summer with homegrown green mangoes. Unlike the store-bought variety, this one has crunchy, tart green mango chunks marinated in spicy, sweet oil.
Try it and I bet you’ll find yourself licking your fingers!
Makes about 1 cup of pickle
2 medium or 1 large green mango, seeded and diced
salt
1 tbsp sugar
1 tbsp red chilli powder or cayenne pepper
¼ cup oil, canola, sunflower, corn or vegetable
1 tsp turmeric
1 tsp mustard seeds
½ tsp asafoetida (see Concoctions 101)
In a bowl, combine diced green mangoes, salt, sugar and red chilli powder.
In a small frying pan, warm oil over medium high heat and add turmeric, mustard seeds and adofoetida. When the seeds start to sputter, remove from heat and pour the hot tempered oil over the mango in the bowl.
Toss gently and transfer in an air tight container. Store it at room temperature in a cool, dry place or refrigerate for 48 hours (2 days) before serving so that the mango marinates in the spicy-sweet oil.
Serve chilled or at room temperature along side of parathas, roti-subzis, rice or snacks like poha and upma. (I even like it as a sandwich spread  )
While spring and summer are still dueling, I decided to take advantage of a sunny Sunday to plan a quick picnic for the family at one of our neighborhood parks. We spent the day sitting in the shade under the tree, running behind little Nia on the lush green grass, watching the kids practice lacrosse, meeting other picnickers, reading a book, taking a nap and eating a simple homemade meal that I whipped up with a just a little bit of planning and not too much effort.
While, most of the time, we just pick up something for our picnic lunch from local joints, this time I created a semi-homemade picnic-friendly menu that was hassle free and easily portable. My formula: 50% ready-made products + 50% creative personal touch = 100% outdoor fun.
Cranberry Fizz
(Cranberry Juice with Soda)
Here’s an idea for very healthy thirst-quencher – Cranberry Fizz! A good friend once made this simple non-alcoholic drink for me and I am hooked!
It’s a half ‘n’ half mixture of cranberry juice and soda or seltzer and is a perfect for sipping in warm weather outdoors. To give it the summer look, I use some lemon slices along with ice cubes. With its light blush color and sweet-tart flavor, Cranberry Fizz is a refreshing satisfaction, glass after glass after glass!
Make as you need
1:1 Cranberry Juice : Soda or Seltzer
lemon slices (about 2 per glass, optional)
ice cubes
Combine cranberry juice and soda in a serving glass. Slide in a couple of lemon slices along with ice cubes and serve.
To take for a picnic, pack the juice and soda bottles in the bag or basket or in the cooler if using already chilled ones. Slice the lemons and pack the slices in a plastic container. and place it in the cooler along with the ice.
* Try Cranberry Juice Blends (with Apple, Strawberry, Pomegranate, Raspberry) for a change.
** Spike it with Vodka, Rum or Limoncello and turn it into a cocktail.
***
Antipasti Pasta Salad
(Pasta salad with Antipasti Vegetables and Cheese)
Antipasti or antipasto is a mixture of vegetables marinated in oil and vinegar with herbs and spices, a vareity of cheeses and/or cured meats. Usually the taste is spicy and tingly on the palate and is served cold or at room temperature.
For my picnic, I just cooked some spiral pasta and tossed it with the leftover artichokes, mushrooms, olives, beans, sweet red and yellow peppers and feta and mozeralla cheeses that I picked up from the antipasti bar at the Montclair Wholefoods Market.
With hardly any effort, I had a delicious salad of pasta, vegetables, cheese that needed no dressing! The juices from the antipasti - oil, vinegar and spices - are just perfect to season the entire salad. Its great to serve for lunch or light supper and is a perfect for taking along on picnics.
Serves 2-4
½ lb (about ½ packet) spiral pasta like Gemelli (or Rotini, Penne )
½ lb store-bought antipasti vegetables and cheeses (I created my own platter from the antipasti bar at Wholefoods)
salt
freshly ground black pepper
flat leaf parsley, chopped, for garnishing
Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but still firm to the bite), stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water to add to the pasta later, if needed. Let the pasta cool down to room temperature.
In a mixing bowl, add the pasta and the antipasti vegetables and cheeses. Toss well to coat evenly. Add the required quantity of reserved liquid for desired moisture level.
Stir in some freshly chopped parsley and ddjust seasonings with salt and fresh ground black pepper.
To take it for a picnic, transfer it in an plastic container and pack it in the cooler till ready to eat.
*Toss in ham, salami, peppered turkey or smoked chicken if you like!
***
Smoked Chicken Ciabatta Sandwiches
What’s a picnic without sandwiches?! Just stuff in your favorite things between two slices of bread and you’re good to go!
…That’s exactly what I did. My picnic sandwich – slices of smoked chicken, tomato, cucumber along with mixed greens on a ciabatta with a little bit of salt and pepper. I am very particular about my sandwich – it just can’t get soggy! I take care of it by packing my sandwich spread seperately and stacking it up just before we eat it.
Makes 4 sandwiches
1 loaf of ciabatta
12 pre-sliced deli style smoked chicken (I got mine at Wholefoods)
2-3 medium tomatoes, sliced (about 6 sliced per sandwich)
1 long cucumber, sliced (about 6 sliced per sandwich)
mixed greens (or your choice of lettuce)
your favorite sandwich spread or salad dressing (I used a Lemon, Peppercorn and Parmesan dressing as a sandwich spread.)
salt
fresh ground black pepper
Cut the bread loaf horizontally in half. Lay the lettuce, chicken slices, tomatoes and cucumbers over the bottom bread and spoon the spread on the top layer.
Season with salt and freshly ground black pepper.
To take for a picnic, pack the sandwich spread in a container and spoon it over the top layer just before eating. Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
***
Mini Sandwiches
Have a little one going on the picnic with you?! Here’s my idea for a picnic-friendly food for tots. Just spread your tot’s favorite fruit jam, peanut butter or lay a cheese slice in between bread slices and cut it up into tiny bite size pieces. It’s a perfect finger-food for your toddler!
***
Sometime in the afternoon, Mister Softie’s truck stopped by and we got to have ice cream for dessert!
We often have fiesta dinners at home. This past weekend, we had one for Cinco de Mayo!
May 5th, a.k.a. Cinco de Mayo, is an important milestone in Mexican history, and people here, in the US are more than happy to celebrate the historic day and the Mexican culture with authentic menus and festive cocktails (even if they often don’t know the real story behind it!). But to be fair, I’ve been told that, despite the growing Cinco de Mayo festivities in the US, it apparently isn’t a big deal in Mexico.
For us, it’s just another excuse to enjoy our favorite Mexican food! Here are some simply delicioso Mexican recipes I created especially for Cinco de Mayo….
Melon Ball Sangria
(Wine Drink with Melons)
Sangria is a traditional wine punch that turns a jug of robust wine and fresh seasonal fruits into a festive drink. You can use a variety of fruits such as apples, pears, different types of berries and all kinds of citrus fruits. I made my signature sangria with cantaloupe or melon! For a festive look, I carved little balls out of the melon using a melon baller.
The result is a pleasant full-bodied drink, with a rich and mellow character. The alcohol brings out the flavors of the wine and the fruit and makes it more of a deep authentic sangria. The melon balls, being soft and porus, drink up a lot of the wine as they float in it and offer a pleasant surprise as you pop them in your mouth!
Here’s to Cinco de Mayo!
Makes 4-6 glasses
1 bottle of red wine, like Merlot, Cabernet Sauvignon or Pinot Noir
1/4 cup simple syrup
1/4 cup brandy
1/4 cup Limoncello or lemon juice
1/4 cup cups orange liqueur, such as Cointreau or Triple Sec
1 cantaloupe, halved and seeds removed
1 lemon, zested
Combine the red wine with simple syrup, brandy and the liqueur in a glass pitcher.
Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. (If you don’t have a melon baller, just cut the melon into 1 inch cubes)
Add the lemon zest to the wine mixture and stir gently. Cover and refrigerate for at least 30 minutes or upto 3 days. Divide between wine glasses and serve chilled.
*Try honey dew or even watermelon in place of or along with cantaloupe.
Caliente Shrimp Tacos with Tomato & Avocado Salsa
(Soft Tacos with Spicy Grilled Shrimp and Salsa)
Here’s a refreshing change of pace from the usual beef, chicken or fish tacos. They are super easy to make and offer a light, fresh combination of flavors and textures. I like to marinate the shrimp in a hot and spicy marinade for just a little bit before grilling them. The tomato and avocado salsa is simply a chunkier version of the regular guacomole. It adds a nice, cool contrast to the heat from the shrimp.
Try making my shrimp tacos tonite. It’s a simple and tasty way to spice up your Mexican night!
Makes 8-10 tacos
½ lb large shrimp (size 30-40 count), peeled and deveined, tail removed
1 pack (8-10) flour tortillas
iceberg lettuce, shredded
shredded cheese, preferably with taco seasonings like Sargento
The Marinade
1 jalepeno pepper, roughly chopped, seeds optional (I used the seeds, but discard seeds of you don’t like it to be too spicy)
1 large or 2 small garlic cloves, peeled and smashed
1 tbsp paprika
1 tsp red chilli powder/chipotle chilli powder/cayenne pepper
salt
fresh ground black pepper
½ lime, zested and juiced
2-3 tablespoon olive oil
Tomato & Avocado Salsa
1/2 small onion, finely chopped
1 jalapeno, finely chopped, seeds optional
1 small garlic clove, minced
1 avocado, peeled, seeded, and cut into chunks
1 medium tomato, diced
salt
fresh ground black pepper
¼ cup loosely packed fresh cilantro leaves, coarsely chopped
½ lime, juiced
For the marinade, combine all the ingredients in a food processor or blender and process until smooth. Transfer into a bowl and add the shrimp. Toss to coat and marinate the shrimp for 15 mins to an hour.
In the meantime prepare the salsa by combining all the ingredients for it together, except the lime juice and gently mixing them so that the flavors blend in. Finally squeeze the lime juice evenly over the salsa and chill in the refrigerator.
Heat a non-stick pan or skillet over medium-high heat. Grill the shrimp until translucent, about 2-3 mins on each side. Remove and chop the shrimp into chunks.
Warm tortillas on another flat pan about 20 seconds per side or in the microwave for 15 secs each, Lay the shredded lettuce, Spoon the salsa on it, then top with the chopped shrimp and sprinkle some shredded cheese on top.
Mango Crema Catlana
(Mango Flan)
Flan or caramel custard, is one of the most traditional sweet dish that dominates desserts in Hispanic cuisines— from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and South America. It’s a delicate, sweet milk-egg custard, balanced by the nutty bitter-sweet caramel on the bottom. To give this dessert an extra special Mexican twist, I added purée of fresh mangoes that are in season now.
Satisfy your sweet tooth this Cinco de Mayo with a delightful, creamy mango flan!
Makes 6 ramekins
Caramel Bottom
1/2 cup granulated sugar
1/4 cup water
Custard
1 ½ cups whole, reduced or low fat milk
1/2 tsp pure vanilla extract
1/2 cup sugar
4 eggs
1/4 cup fresh mango puree (1 small mango, peeled, pitted, and puréed in a food processor)
To make the caramel bottom, combine the sugar and water in a heavy-bottomed pot or a saucepan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don’t stir with a spoon.
Meanwhile, set 6 ramekins or shallow 1 cup sized bowls nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.
Preheat the oven to 300 deg F. Bring a kettle of water to a boil for the water bath and keep it hot.
In another saucepan, bring the milk with vanilla extract to a brief simmer, stirring occasionally. Take care not to let it come to a full boil to prevent it from spilling over.
Meanwhile, in a large bowl, cream together the whole eggs with the sugar. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot milk mixture in batches; don’t add it too quickly or the eggs will cook. Finally whisk in the mango purée until smooth. Pass the mixture through a strainer to ensure that the flan will be perfectly smooth.
Pour the custard into the caramel-lined ramekins and arrange in a hot water bath. To create the water bath: pour the hot water into a roasting pan to come halfway up the side of the mold; be careful not get water into the custard.
Bake in the center of the oven until the custard is dry and is set in the center, 60 to 65 minutes. Remove from the oven and let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight and upto 24 hours.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the ramekin and invert to pop out the flan.
*A special thanks to my friend, Fatema, for reminding me about the holiday and suggesting a post about it on Signature Concoctions!
Eggs certainly have a special place on the breakfast table. With yellow yolks and silky whites, eggs can make your mornings brighter by ‘sunning’ up your breakfast plate. Whether scrambled, fried or boiled, eggs make a quick and a hearty breakfast that is packed with flavor and loaded with nutrition. This characteristic quality of eggs, combined with their bright and sunny sides, probably accounts for their popularity in the breakfast category.
Check out some of my eggceptional breakfast ideas…..
Eggciting California Breakfast Wrap
(Tortilla Wrap with Scrambled Eggs, Canadian Bacon and Avocado)
California seems to have a love affair with avocados; Californian versions of salads, sandwiches, soups or any other dishes have avocados as one of the ingredients. I love to add avocados to some my concoctions when I have them handy. With their neutral flavor and a rich, creamy texture, they are a great addition to any dish.
Here’s how I put a “California” spin on a breakfast wrap. I used the left over guacomole sitting in my refrigerator and a couple of tortillas that were remaining after a fiesta dinner the previous night. Crispy bacon, scrambled eggs and mashed avocados come together in this breakfast wrap that’s ready in minutes and is great for eating on the go.
Grab one for yourself and kick start your day with this eggciting wrap.
Serves 2
2 flour tortillas
6-8 slices of Canadian Bacon (more on The Cook’s Thesaurus)
¼ cup your favorite shredded cheese (I used Sargento Authentic Mexican)
about ½ cup guacomole (or 1 avocado pitted, mashed & seasoned with lime juice, salt, pepper and finely chopped jalepenõ)
Scrambled Eggs
3-4 large eggs (2-3 if using extra large or jumbo)
4 tbsp whole milk, cream or half ‘n’ half
salt
freshly ground black pepper
1 tbsp butter
Heat a large skillet over medium-high heat. Add half of the bacon slices and fry on both the sides till brown and crispy, about 3-4 mins per side. Transfer to a plate lined with paper towels. Fry the remaining slices and put the on the plate.
In a prep bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs mixture and cook them over medium low heat, folding them over almost constantly with a spatula, until the desired doneness. Take off the heat and check for seasonings.
Lay the two tortillas on a flat surface and top it with equal amounts of bacon, scrambled eggs, guacomole and shredded cheese. Season with more salt and black pepper if you want and fold it into a wrap.
Eggsuberant Breakfast Toasts
(Open-faced Toast Sandwiches with Scrambled Eggs and Smoked Salmon)
Every morning, bright and sunny eggs often get scrambled in my kitchen before they end up on the breakfast plates. Its the quickest and easiest way to make breakfast for lil’ Nia on any weekday during morning rush hour.
My idea of breakfast is very simple - scrambled eggs on toasts. And sometimes, a thin slice of smoked salmon on top adds an eggsuberent twist! The smooth, silky smoked salmon and the creamy scrambled eggs together complement the crusty bread toast in both texture and flavor. I go shy on seasoning the eggs, as the salty smoked salmon takes care of it. On the other hand, adding dill to the eggs introduces a subtle bitterness to the overall taste of this sandwich that is surprisingly refreshing and flavorful.
This is eggsactly how I like my breakfast, simple and elegant!
Serves 2
4 slices of whole grain bread
butter, for toasts (optional)
4-6 slices (about 1 packet) of smoked salmon
Scrambled Eggs
3-4 large eggs (2-3 if using extra large or jumbo)
4 tbsp whole milk, cream or half ‘n’ half
salt
freshly ground black pepper
1 tbsp butter
4-5 sprigs of dill, minced, stems discarded
In a prep bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs mixture and cook them over medium low heat, folding them over almost constantly with a spatula, until the desired doneness. Take off the heat and check for seasonings. Mix in the dill and spread over warm toasted bread.
Top it with slices of smoked salmon and serve immediately.
Eggtraordinary Breakfast Frittata
(Italian Omelette with Sausage, Onions, Potatoes and Cheese)
On the weekends, when I have more time in the mornings, I like to make our breakfast eggstra special with some Frittata – the Italian version of an omelette—where eggs are first cooked in a pan on the stovetop, then popped in the oven for a few minutes to puff up and brown on top. It certainly adds a nice change of pace to our weekend mornings.
This rich recipe is great for either a breakfast or brunch. With some basic stuff that you may have rattling around in your refrigerator or pantry, you can whip up this one-skillet-wonder in a matter of minutes. In my version, I have used some ordinary, rather typical “breakfast” items – eggs, sausages, potatoes, cheese – and have turned them into this eggstraordinary frittata!
Serves 2
3-4 large eggs (2-3 if using extra large or jumbo)
scant ¼ whole milk, cream or half ‘n’ half
½ cup grated cheese ( I used Sargento Swiss Cheese)
3-4 sprigs parsely, finely chopped
salt
freshly ground black pepper
1 tbsp butter or oil
2 breakfast pork sausages, diced
1 small onion, diced
1 small red potato, diced
grated Parmesan/Parmigiano-Reggiano cheese, for topping
Preheat oven to 400 degrees F.
In a mixing bowl, whisk eggs until foamy and stir in milk/cream, grated cheese, parsley, salt, and pepper. Whisk more to mix everything well.
Heat oil or melt butter in a non-stick oven proof pan or a cast iron pan over medium heat. Add the sausage, onions and potatoes and cook thoroughly, about 5-7 mins. Pour the egg mixture over the top. After a minute or so when the egg is cooked along the edge of the pan, pull the edges away from the sides of the pan with a spatula so that the frittata does not stick to the pan.
Transfer the pan to the pre-heated oven. Bake for 10-12 mins until puffed and golden. Drizzle grated Parmesan cheese and serve hot with your favorite bread or salad.
The Best Eggscuse
(“Mango Sunrise” - Mango Juice & Prosecco Breakfast Cocktail)
I think breakfast cocktails are the best excuse to get drunk first thing in the morning. Whatever eggcuses you choose, here’s a breakfast cocktail that will spike up your morning! The “Mango Sunrise” is just like the traditional Mimosa, except it’s made with Mango juice and Prosecco.
So my excuse is that “I’m just having some juice!”. What’s your eggscuse?!
For 1 cocktail serving
1:1 Bolthouse Farms Amazing Mango : Prosecco
(You can use any type of mango juice like Maaza, Frooti and any other type of sparkling wine in place of Prosecco. Soda, Seltzer or Sparkling water would be a great substitute for a non-alcoholic version)
Fill half the cocktail flute with mango juice and slowly pour chilled Prosecco. Mix it with stirrer and serve chilled with frittata for breakfast or brunch.
Crispy & spicy Fish Fries, hot & tangy Shrimp Curry and cool & refreshing Sol Kadhi are all synonymous with Malvani cuisine. Malvan is a quaint little town located on the southernmost tip of the Konkan coast in Maharashtra, surrounded by the Sahyadri mountain range on one side and the Arabian Sea on the other. With its beautiful beaches, historic forts and delicious Malvani cuisine, this place is a very popular tourist attaction.
When I was a little girl, my parents took me to Malvan for a vacation. I have faint memories of the boat ride to the Sindhudurg fort, when I tasted the salty sea water for the very first time , the time I spent on the beach collecting all kinds of sea shells from the sand and ran frantically at the sight of a crab and had nothing but curds and rice for lunch and dinner all week long  .. Yes, this big seafood buff was once totally aversive to seafood! I hated the smell so much that I wouldn’t even go anywhere close to it. But somewhere along the way ( I don’t remember how) I grew on to it and now I love eating and cooking all kinds of fish and seafood. My all time favorite in this category is, without a doubt, the food of Malvan.
Here are some of my favorite Malvani recipes….
Fish Fries
(Malvani Style shallow- fried Fish Fries)
“Fish Fry” in any Indian lauguage means hot and spicy filet of fish with a crispy coating thats is formed by either deep or shallow frying. Malvani style fried fish is slightly different from the Bengali or South Indian style depending on the regional spices and other ingredients used for the coating the fish before frying it.
I always take the shallow-fry route to making fried fish. With my Maharashtrian roots, my recipe reflects the Malvani style. I created this basic recipe with a filet of farm rasied, fresh, never frozen Tilapia. It also works well with any firm, white-fleshed fish, as well as shrimp or scallops. I like to marinate the fish in fresh ginger-garlic-herb marinade and then dredge them in a spicy rice flour-semolina mixture before shallow frying. The resulting crust is always crispy, not too thick and refreshingly spicy.
Bite into one of these spicy & crispy fish fries and I guarantee you will come back for more!
Serves 4
4 filets of firm-fleshed fish like Tilapia, cut into 2-inch long pieces
(usually made with Pomfret or Bangda fish in India)
1 tbsp turmeric powder (use more than half for disinfecting and cleaning the fish filets)
oil, extra virgin olive oil or any other (for shallow frying)
The Marinade
2 -3 garlic cloves, coarsely chopped
½ inch peice ginger, coarsely chopped
1-2 small green chilies, coarsely chopped
1 cup packed (a generous handful) cilantro/coriander, coarsely chopped
salt
freshly ground black pepper
lemon zest from 1 lemon (cut the lemon into wedges for garnish)
¼ cup extra virgin oilve oil
The Crispy Coating
1:1 cup of rice flour: sooji/rava (semolina)
½ tbsp turmeric
½ tbsp red chilli powder (or paprika for less heat)
1 tbsp garam masala or your favorite fish curry masala
Rub turmeric on to both the sides of the tilapia filets, wash, cut into chunks and keep aside.
In a food processor/grinder/blender combine all the ingredients for the marinade and grind it to a coarse-fine consistency paste. Pour it over the fish chunks making sure they are well coated and leave it in the refrigerator for about half an hour. (Marination process is not necessary but recomended)
In the meantime, combine all the ingredients for the “crispy coating” in a medium sized plastic container with a tight lid (I use one of these). Snap the lid on and shake the container so that all the ingredients are thoroughly mixed.
Preheat a frying pan or skillet over medium-high heat and drizzle a little amount of oil to thinly coat the bottom of the pan. Remove the fish chunks from the refrigerator and dredge each piece in the mixture for “crispy coating” and drop them into the frying pan. Fry the chunks on each side till they turn golden brown, for about 5 -7 mins on medium high.
Add more oil, if necessary or if the fish chuks seem to soak up all the oil in the pan as they fry.
Serve warm with lemon wedges or with lemon juice drizzled on them while they are still hot, so that they absorb the most flavor.
…
Shrimp Curry
(Malvani Shrimp Curry)
There’s no better shrimp curry than “Malvani Shrimp Curry”. A little heat with all the spices, a little sweet with the coconut milk and a little tangy with the kokum - the flavors wonderfully balance in this beautiful brown rustic curry that’s perfect base for some succulent shrimp to float in.
Living in the US, I haven’t found this type of shrimp curry on the menu of any Indian restaurant here, so I devised my own way of making it just the way I remembered it to be served in the Malvani restaurants in Pune. I truly relish this particular curry every time I make it and it goes very well with chapatis or roti or even when served over a bed of steamed rice or pulav.
Try my Shrimp Curry and check off Malvani food on your to-cook list.
Serves 4
¾ lb shrimp (about 30 shrimp, size: 31-40 count), peeled and deveined
2-3 tbsp oil
½ tsp turmeric
½ tsp cumin seeds/jeera
1-2 pinches of asofotida/hing
1 tsp garam masala
salt
1 cup (about ¾ of 7oz. can) lite coconut milk
3-4 petals or 1 tbsp liquid extract of kokum
cilantro, finely chopped for garnishing
Ground Masala
2-3 dried red chilies (or use 1 depending on desired level of heat), soaked in hot water
2-3 tbsp oil
2 medium or 1 large onion, finely chopped
2-3 medium garlic cloves, smashed
1½ cup coconut, grated fresh or frozen thawed
1 cinnamon stick
2-3 cloves
2-3 peppercorns
1 tsp coriander seeds
Start with the “Ground Masala“. In a pan or kadhai heat oil over medium-high flame and add the cinnamon, cloves, peppercorns and coriander seeds along with the onion, garlic and coconut. Fry till the mixture gets a light brown color. Cool down and transfer to a food processor/grinder/blender. Add the soaked red chillies and grind to a coarse-fine consistency paste.
In the same pan or kadhai, heat oil over medium high and add turmeric, cumin and asofotida. When the seeds start to splutter, add the “ground masala” and continue frying. Season with garam masala and salt. Stir in the coconut milk along with the kokum extract and simmer for 15-20 mins till oil seperates and the flavors blend in.
Finally add the shrimp and cook for 5-6 mins, till the shrimp turn pink and is perfectly cooked. (*If you don’t plan to serve this dish right away, don’t add the shrimp to the curry. When ready to serve, bring the curry upto a boil and add the shrimp while continuing to simmer for 5-6 mins)
Garnish with fresh cilantro/coriander. Serve hot with chapati or tawa roti or over a bed of rice.
…
Sol Kadhi
(Cold Coconut Milk Soup)
Sol Kadhi is a cool refreshing soup from the Malvan/Konkan region that is now gaining popularity throughout India. Made with coconut milk as the base and spiked with kokum, herbs and spices, it is also referred to as an energizing drink and a great coolant, especially in the hot summer months.
Whenever I went to any Malvani restaurants in my hometown Pune - Mahesh Lunch Home or Nisarg, I would order more than a glass of sol kadhi to keep me going, before, during or even after the meal. It’s a perfect “pick me up” drink that sets you in the mood for some Malvani food and also works great during or after the meal to douse the flames if the hot & spicy food gets out of hand!
I am very passionate about my favorite drink; here’s how I make the kadhi for my “soul”….
Serves 4
1 can (about 1½ cups) lite coconut milk
water, equal to the quantity of coconut milk (I usually empty the coconut milk can and fill it with water to get the exact measurement)
1 medium garlic clove, smashed
½ inch piece of ginger, roughly chopped
3-4 cilantro sprigs (I use the leaves and stems)
1 small green chilli (optional)
a pinch of hing (asofotida)
salt
1 tsp sugar
4 tbsp kokum extract (Refer to Concoctions 101 for making your own kokum extract)
Combine all the ingredients in the blender and mix thoroughly. Serve chilled in a glass as an appetizing drink or in a bowl as a cold refershing soup.
It’s a “gotta-have” drink, especially today, on Kojaagiri Pournima. Actually, I wouldn’t really mind this sweet, soothing beverage on a slightly chilly autumn night or even otherwise. The beautiful fall season is at its peak now and it feels just like the post Monsoon times in India, when the rainy season comes to an end, the days are not that hot and the nights get cooler. Except, its colder here as compared to the weather in India (…I am not complaining at all!) and the colorful foliage here makes it a truely exhilarating experience for the eyes.
Kojaagiri Pournima brings back sweet memories from my childhood days. I was never into the religious significance of this day, but I remember being excited about that little gift I would get every year on this day. I used love it! I am the eldest of the three siblings and on this day, I was given special honor for being the eldest child in the family. Even today I get a little something - a phone call from mom  Now I carry on the tradition and give a small gift to my little girl.
This day also reminds me of the good ol’ times with my friends from Prabhat Road, Lane no. 9! The kids and aunties in our neighborhood in Pune got together on our bunglow’s terrace to celebrate the full moon night, playing games and singing “antakshari” songs under the moonlight. Sometimes we kids used to set up a little dance number or a skit to entertain all the aunties in da house. Following the entertainment program, used to be a potluck dinner that would end with a special dessert drink….the Masala Doodh.
The Masala Doodh is made by boiling milk with sugar and a special masala made with nuts and spices. When I was studying at Rutgers, my dear friend, Rupa and my roomie then, showed me how to make this masala at home, as we couldn’t find the readymade product in the Indian stores. Here’s my version…..
Masala Doodh
(Spiced Warm Milk)
Serves 2
2 cups milk (whole/reduced/lowfat. I would not recommend skim milk for this drink)
sugar, to taste
3-4 saffron strands, for garnishing
For the masala:
5-6 almonds, blanched, coasely chopped
5-6 cashews, coarsely chopped
5-6 pistachios, deshelled
10 green cardamom pods (elaichi), use only seeds, coarsely crushed
quartered piece of nutmeg or 1/2 tsp nutmeg powder
1 pinch saffron strands
Alternatively, use 2 tsp Everest Kesari Milk Masala
Grind the ingredients of the masala in a small grinder to a coarse-fine powder. (A coffee grinder would be perfect!). Store left over in the refrigerator.
In a saucepan, bring the milk to a boil, add sugar and 2 tsp of the ground masala. Simmer for 5-10 mins, stirring occassionally. Let it sit for about 5 mins, so that the milk assimilates the masala and gets a beautiful yellow color.
Pour in individual glasses/cups. Garnish with saffron strands and serve warm.
§Check out some more recipes by Meera and Vaidehi
“Fiesta dinner tonite!”, read the text message on my husband’s cell phone, as he was getting down at the train station and rushing towards his car to get home.
After a long day at work and a long commute to and from the city, I like to put a smile on his face by making his favorite foods for dinner. With a Citrus Minty Mojito, Guacamole and Smoky Chorizo Quesadillas on the menu, I turned a regular weeknight into a fiesta night!
Citrus Minty Mojito
We are in “Mojito Mood” all the time. We’ve tried making mojito several times with the simple formula using white rum, sugar (traditionally sugar cane juice, but it has been substituted by simple syrup everywhere), lime, seltzer (carbonated or sparkling water) and ofcourse mint, but it never seemed to create the magic concoction that you can get outside at a bar or a restaurant.
For my fiesta dinner, I decided to make the mojito, but there was no seltzer in the house. No problemo! I mixed in some Sprite instead and it did the magic!! Did I crack the Bartenders’ secret code?!
The lemon-lime flavor of the soda adds to sweetness of the mojito and makes it crisp and even more refreshing. The strong minty and citrusy flavors from the orange and the lime mask the pontent flavor of rum. This classic cocktail definitely sets in the ”fiesta” mood for any night!
For one glass of Mojito
10 mint leaves
1 orange slice (or a quarter)
2 lime slices (or quarters)
1 peg rum (I recommend using the 10Cane Rum. This sugar cane rum is light bodied and has a little flavor of its own apart from its general sweetness that makes it a great base for this cocktail. Any other white rum might give a different effect.)
4 tbsp simple syrup (Simple Syrup formula available here)
ice
Sprite, to top it off
Put the slices of orange and lime along with the simple syrup, rum and mint leaves in a small glass. Muddle the leaves and citrus slices by pressing them with a pestle or a wooden spoon until juicy and fragrant.
Fill a tall glass with about 1/3rd level of ice and pour the muddled mixture onto it. Top it with Sprite and serve.
Guacamole
Guacomole was a perfect dip that came along with a little (tortilla) chip and went with every sip of the minty mojito. Its one of our favorite appetizers, that’s ready in minutes and is packed with a nutrient punch. I used to buy it readymade at Wholefoods all the time, until one day when I closely observed our server at Charritos in Hoboken, make it for us right on our table!
The sweet crunchy red onions, refreshing red tomatoes and the hot jalapeño combined in with the creamy decadent fruit, make it a perfect fiesta concoction.
Serves 2
2 medium or 3 small ripe avocados (pop them in the refrigerator for 1-2 hours before preparation if serving right away)
1/2 a lime juiced or 1/2 -1 tbsp is using from a bottle
1/2 small or 1/4 medium onion, finely chopped
1/2 small or 1/4 medium tomato, finely chopped
1 small garlic clove, minced
1/2 jalapeño, finely chopped (remove seeds for less heat)
handful cilantro/coriander , finely chopped
3-4 dashes Tobasco/Hot sauce
salt
freshly ground black pepper
Halve and pit the avocados. With a spoon, scoop out the flesh (both yellow and green parts) into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Drizzle lime juice over the mashed avocados to avoid them from turning brown.
Mix in the rest of the ingredients well and season with salt and fresh ground black pepper.
Guacomole can be made ahead of time. Sprinkle a little lime juice and lay the clear plastic wrap tightly close to the surface of the guacomole and store in refrigerator until ready to serve.
It can be stored this way for upto 1 day. Once the plastic wrap is taken off, all the quantity has to be consumed, else it will turn brown and lose flavor.
Smoky Chorizo Quesadillas
The crunchy, golden brown quesadillas were the last ones to join the chip, dip and the sip.
Flour tortillas are wrapped with chunks of smoky chorizo sausage sautéed with onions and garlic and loaded with lotsa cheese. They are then baked off on a hot grilling pan that makes the cheese melt and gives them beautiful brown grill marks. Smoky Chorizo Quesadillas are a perfect match for the Guacamole and the Mojito.
Serves 2
2 links of Spanish Chorizo sausages (smoked pork sausage spiced with cumin and garlic), cut up into chunks
1 small or 1/2 medium onion, sliced
1 garlic clove, minced
1/2 jalapeño, finely chopped (remove seeds for less heat)
handful cilantro/coriander, finely chopped
1 tsp EVOO and some for brushing on the quesadillas
salt
black pepper
2 (8-inch) flour tortillas
shredded cheese, Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
Heat the oil in a frying pan over medium heat and add the onions, garlic, jalapeño and the sausage chunks and sauté for about 5 mins till the onions are soft and the sausage is cooked. Add the cilantro and season with salt and pepper and take it off the heat.
Lay out the flour tortillas on a flat surface. Top with the sausage filling and the cheese, spreading evenly over 1/2 the side of each tortilla. Then fold over the remaining 1/2 side of the tortilla and press to seal.
Heat a large grilling pan over high heat. Brush one side of the stuffed tortillas with oil and place that side onto the grilling pan. Then brush the other side with oil. Leave it untouched over medium heat for about 3-4 mins till the cheese melts and deep golden brown grill marks appear on the bottom side. Turn it over and similary cook the other side for 3-4 mins.
Let cool for a few minutes. Slice into 4 wedges and serve with the guacamole.
¡Buen apetito!
After a long, hard day or on a cold winter night (and those times when I am stuffy and sniffy), all I crave for is some warm, comforting khichadi. I have fond memories from my childhood, when mom used to cook this simple and easy one pot concoction of rice & moong daal. Traditionally it is paired with kadhi (warm, spicy buttermilk) but I usually take the shortcut and have it with cool mattha (Maharashtrian version of salty lassi or spiced up buttermilk). The hot and spicy roasted chilli-garlic thecha (Maharashtrian version of chilli garlic chutney) on the side definitely kicks it up a notch!
This, for me, is the most comforting, comfort food.
Garlicky Khichadi
(Rice and Lentil with Garlic)
Khichadi is a popular dish throughout India. Some like it mild, some like it spicy; sometimes its soft & mushy and other times its perfectly cooked, fluffy & distinctly grainy (this is how I like it). Nutritious and easy on the stomach, it is a staple meal for a lot of Indians. I add my personal touch and turn this simple concoction into a very elegant one by using fresh garlic.
The general rule of thumb is 2:1 proportions of rice:daal. I use 1:1 to take some of the weight off the starchy rice carbs and add more of the healthy daal protein.
Serves 2
1 cup basmati or any white rice like jasmine, sona masoori, surti kolam (or up health factor by using brown basmati rice!)
1 cup split moong daal with skin (any other variety works well too)
1-2 tbsp good oil (canola, sunflower, corn, vegetable) or ghee (clarified butter)
1/2 tsp mustard seeds (rai/mori)
1/2 tsp cumin seeds (jeera)
1 pinch asofotida
1-2 dry red chillies
2 medium garlic cloves, finely chopped
1 tsp, garam masala
salt, to taste
3&1/2 cups water
fresh cilantro/coriander (dhania), finely chopped for garnishing
Wash and drain the rice and daal together and keep aside.
In a pressure cooker/pan or a medium pot with lid, heat the oil. Add mustard and cumin seeds along with the pinch of asofotida, dry red chillies and chopped garlic. When the seeds splutter and the garlic is slightly browned, add the the rice and daal. Then add garam masala and salt and stir fry for a couple of minutes.
Add water, cover with the lid and cook for 15-20 mins until the rice and daal mixture has absorbed all the moisture and is dry and fluffy. Alternately, if using a pressure cooker/pan, cover the lid and bring the cooker to a full pressure, letting it whistle for 3 times, then reduce to low heat and simmer for 5 mins.
Garnish with fresh cilantro and serve hot.
Mattha
(Spiced Buttermilk)
Mattha or spiced buttermilk is a cool and savory drink. Growing up, I remember my mom churning the butter every week and we would get to enjoy the fresh home made buttermilk. With a little hint of spices and fresh herbs, this refreshing drink is very healthy and aids in digestion. As you can imagine, it has a very soothing and relaxing effect. Sit back, relax and enjoy every sip of this cool concoction!
For the mattha, you could either use the ready buttermilk available in the grocery stores or mix water and yogurt, 1:1 proportion and then add the spices and herbs.
Serves 2
2 cups buttermilk or 1 cup yogurt (whole, reduced, low or non fat) mixed with 1 cup of water (if using low or non fat, increase the qty. of yogurt and decrease qty. of water to suit your taste)
1/2 cm piece of ginger, minced
1 small green chilli (optional)
2-3 cilantro sprigs, finely chopped
1-2 pinches cumin (jeera) powder
1-2 pinches coriander (dhania) powder
And my secret ingredient,
black salt, to taste
Alternatively, you can use
1/2 tsp MDH Chunky Chaat Masala instead of cumin, coriander and black salt.
Add all the ingredients to the yogurt-water mixture or the ready buttermilk and stir well.
Serve chilled.
Thecha
(Ground Roasted Chilli-Garlic)
The heat from red chilli and the spice from garam masala in the khichadi are not quite enough for me. I need to spice it up more, with the thecha. Green chillies and garlic are roasted and ground together to form a coarse paste. The smoky flavor from the roasting adds to the heat of the chillies and the aroma of the garlic. Cool it down with a little bit of yogurt and you won’t be able to resist this fiery-icy concoction.
 
Now, traditionally, the chillies and garlic are roasted on a flat pan with some oil. I have taken the oil out of the equation. And also I don’t want to use too many utensils (who’s gonna wash them??) Your kitchen tongs can do the job and all they need is a rinse later on.
Serves 2
3-4 small green chillies (Very hot! Use less chillies for desired level of heat/spiciness) (See Concoctions 101)
1 large or 2 small garlic cloves
1/4 cup yogurt (any kind)
3-4 cilantro sprigs, finely chopped
salt, to taste
1 pinch sugar (this adds the Maharashtrian touch)
With a pair of kitchen tongs, roast the chillies and garlic cloves by holding them directly on the stove flame till they turn dark brown-black in color. If you don’t have a gas stove, you can roast them on a frying pan/flat iron skillet. You may use a few drops of oil, but if you don’t, they will roast just fine.
Coarsely pound the two using a pestle and a mortar (as shown above). Add the rest of the ingredients and combine with the pestle. Alternatively, you can use a mini food processor and it will deliver the same product. Just remember to pulse and not run it continuously.
This can be a great side item to spice up any meal. As I do, it can be had with khichadi or any other rice concoction and goes very well with parathas too.
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