My (almost) famous Chingri Malaikari

1. Wash 16-18 head-on shrimp thoroughly. While cleaning them, look for the orange gooey roe goodness. Dont discard it! Just squeeze it on to the cleaned shrimp. Sprinkle salt, turmeric. 

Save the shells in another bowl, and boil /microwave with a glass of water to make stock.
2. In a tsp of ghee/ butter, saute shrimp on low heat until pink; remove from heat. Heat another tablespoon of ghee/butter in the same pan. Fry 2 bay leaves, 4 cardamom, 4 cloves, 1"cinnamon, 2 grated onions till translucent.
3. Sprinkle some of the stock and a tsp of red chilli powder and fry until oil separates. Add 1" grated ginger and a tsp of mustard paste; continue to fry until onions are dark brown, sprinkling stock to prevent burning.
4. Finally add the shrimp, its juices, and a cup of coconut milk. Simmer, and adjust salt. Add 2 tbsp of scraped coconut.

Crockpot Kosha Mangsho

1. Marinate 1lb lamb/goat chops with 1 tbsp of salted butter, 1.5" crushed ginger, 7-8 crushed garlic cloves, 2 tbsp plain yogurt, 2 tsp paprika/ red chili powder, 1/4 tsp nutmeg & salt.

2. While thats hanging out, heat little mustard oil until smoking point and saute 2 bayleaves, and the ground spice mix (7 cloves, 2" cinnamon, 5 Cardamom). Add 2 large finely diced onions and brown them (sprinkle sugar to caramalise). Add this mix to the lamb in the crockpot. 
3. Cook on low for 6 hrs or until the meat falls off the bone easily.
If you are using a pressure cooker: adding some water,pressure cook on medium until the meat is soft. Then increase heat and saute until the curry is dry & the oil surfaces.

Mary's Beef Pickle

  1. Pressure cook 1/2kg (a lb) of Beef with salt and 1/2 cup vinegar, for about 3 whistles. In 1/2 cup of coconut oil, fry the Beef till completely cooked, strain and keep aside. Alternately, you may skip the frying & bake the beef at 350f for 20mins.

2. In the remaining oil, fry 1 tsp ginger paste, 2 tbsp Garlic paste, 3 Green Chillies, 6 curry leaves, 1 tsp Fenugreek Seeds, and 2 Tsp of Mustard seeds ground w Vinegar. Fry till Oil separates.
3. Now add 2 tsp Red chili pdr, 1/2tsp Haldi, 2 tbsp Coriander Powder & 1 tsp Black Pepper pdr. Cook till oil oozes, add beef, and simmer for 3-5mins. Completely cool and leave it out for a day or two before storing it in an airtight container.

Mary's khichdi, & Nupur's kadhi

1. In ghee, sauté 2 tsp of jeera, and 3 chopped garlic cloves, a pinch of hing & turmeric. Add 1/2 cup soaked rice and 1/2 cup soaked moong dal. Sauté and then add 2 cups of water.
2. Cook in a pressure cooker on medium flame for 1 whistle.

For Kadhi,
1. Mix 3 tbsp of besan with a cup of yogurt. Add salt and a cup of water and whisk.
2. In hot oil, splutter a tsp of mustard. Add a tsp of jeera, 2-3 red chillies, a tsp of ginger garlic paste, a few curry leaves. Add the yogurt mix and cook for 10mins until the besan is cooked.

Quick, Semi-homemade solkadi

1. Mix about 10-12 Kokum in a cup of water and microwave for a minute. Crush 6-7 garlic with 2-3 green chillies until mushy.
2. Add the Kokum water, the paste & salt to a tin of coconut milk. Mix well and strain, if preferred. Add Chopped coriander leaves and serve chilled.

Mary's chicken/ mutton stew

1. Sauté 1 cup sliced onion, 4 green chillies, 4 tsp ginger garlic paste in little oil, until tender. Add 1/4 tsp pepper powder, 1/2 tsp jeera powder, 1-2 cinnamon sticks, 4-5 cloves, 2 cardamom, a few curry leaves. 
2. Add 750g of mutton/chicken, 1tsp vinegar and 1/2 tin coconut milk & 1/2 cup warm water. Salt.
3. When meat is half cooked, add 1 diced potato, and cook till done. Add 1/2 tin of coconut milk.

4. To season, splutter mustard seeds in hot oil, add diced onion & brown. Add to the stew; serve.

Aaee's Vatana Batata Rassa (Green Peas & Potato curry)

1. In a teaspoon of oil, saute a teaspoon each of Mustard seeds & Cumin Seeds. Let Splutter. Add a dash of Asofoetida and Turmeric powder. Also add 2 slit green chillies.
2. Add 1 large diced potato, a little water, cover and let it cook. If you find any overdone potatoes, crush them to make the gravy thicker. Add 1 heapful cup of Green Peas, adjust water cover and cook until done.
3. Sprinkle fresh cilantro/coriander and salt to taste. Best enjoyed with Rotis.

Asha Aunty's Low-Fat Cake (Dahi cake)



Chintu practically lived on this cake..and look how thin he got!

1. Sieve 140gm Flour & 2 tbsp Cocoa Powder. 2. Mix 160gm set Curd/Yogurt with 100gms Sugar.
3. Now add 1/2tsp Soda Bi Carb & 1tsp Baking Powder to the Yogurt. Stir to dissolve, put a lid on it and keep aside for 2-5minutes. Add 60ml Cooking Oil, Flour Mix and bake at 350F for 20mins or until the toothpick comes out clean.

Kunder family recipe: Pound Cake

The Savur kids at Chintu's Birthday, Mumbai

1. Sieve 2 cups Flour, 2 cup powdered sugar, & 1 tsp baking powder. Separate 4 eggs & whip whites till frothy.
2. Beat 1 1/2 cup Loni (Homemade butter) or Heavy whipping cream with Yellow of the eggs and a tsp of Vanilla Essence. Incorporate the Flour mix gently.
3. Gently stir in the Frothy Egg whites, pour batter in a greased pan and ideally bake in a Gas Oven.
4.Melt 1/4 cup of dark chocolate, and water it down. Once the cake is cooled, pour a few tsps to make it moist.

Arti's chicken curry

'Spring' by Arti's lovely daughter (2008)

1. Marinate 1.5lbs on the bone chicken in 1cup yogurt, salt & 2 tbsp of garam masala for one hour.
2. In a pan, roast 4 cloves, 5 black pepper, 3 elaichi, 1 tsp fennel seeds/saunf. Now add 2 large onion, & saute. Add 1tbsp ginger garlic paste & 2 tomatoes. Grind to a paste.
3. Lastly, in a pressure cooker, add about 1 tsp sugar and caramalise. Add the marinated chicken and saute. Add the ground masala and enough water. Pressure cook until chicken is done.
4. Adjust seasoning.

Jacqueline's diet soda cupcakes

yeah, now you know why we wanted "diet" cupcakes

Take 1 box devils food cake mix and add 1 can of diet cherry coke soda. Pour into 24 cupcakes and bake as box says (usually min time as they cook a bit faster)
Then while they are cooling take 1 container of cool whip, 1 box of fat free sugar free white chocolate pudding mix, ½ cup skim milk and whip together for frosting. Store in fridge until ready to frost. Decorate as you’d like!

Kaju Tendli upkari for Ganpati puja

Puja at Bhagya Apt, Mumbai 1984

1.In a tsp of coconut oil, cook 1 tsp of black mustard seeds till they sputter. Add 2 slit green chilies & 6-8 curry leaves. Cut 1/2 kg tendli into 4 lengthwise & add to the pan. Add a little water. Cover and cook on a low flame.
2. Add a handful of soaked cashew nuts and a little jaggery. Add 2 tsp grated coconut and salt and mix well.

Amamma's Prawn noodles

Cousins rule!

1. Prepare the egg noodles as directed in the packet (Boil + Drain).

2. Whisk a couple of eggs with salt + pepper, and pour in an oiled wok. Swirl the wok around so you get a thin layer of egg omlette. Remove the omlette once it leaves the side of the wok. Cut into strips.
3. In the same wok, heat oil, and saute 1 cup of cleaned prawns/chicken marinated w Ginger-garlic paste. Remove and keep aside.

4. In the same wok, heat oil and saute diced garlic cloves. Add sliced bulbs of spring onion. Now add thinly sliced or diced carrots and, green beans. After a few minutes add sliced/diced bell peppers.
5. Veggies should be cooked, but still crunchy. Add some soya sauce, some vinegar, and some chili sauce, salt and sugar. Also add a little bit of tomato ketchup. Mix in the noodles.

6. On top, add shrimp, spring onion greens and omlette. In another pan, saute some more garlic. Once it browns well, add to the noodles. Done.

Shalin Pacchi's Sindhi chicken

The lovely Kudyadi sisters

1. Marinate 1/2kg chicken with a paste made of 6 garlic cloves, 1/2" ginger & a handful of Mint leaves.
2. Saute 2 sliced onions until golden, add chicken. Add 2 chopped tomatoes & a handful of coriander leaves and cook. Add 3 cloves, 1 baylef, 1/2" cinnamon, 2 slit green chillies & salt. Now cook on a low flame until chicken is tender. If using a pressure cooker, keep it cooking for 1 whistle.
3. Add a pinch of turmeric, 1 tsp red chilli powder and 1/2tsp coriander & garam masala powder and cook further until a boil.

Amamma's Sungta Kholu

The Hemmadys in a holiday mode

1. Saute generous 1/2 cup scraped coconut, 10 red bedgi chillies, 1/2 tsp asofoetida separately on a low flame until crisp & brown. Grind to a fine paste (masoul)
2. Saute masoul. Add a tsp of tamarind paste. Add 1/2 cup of water, salt and heat. Once hot, add deveined & salted prawns. Cover and slow cook until steam is let out.
Add a tsp of coconut oil. Check for salt.

The curry will be red hot spicy. The prawn give out its flavour to the curry overnight- best enjoyed the next day with plain steamed rice.

Z's favorite : Achrekar kaaki's Prawn Khichdi/Biryani

Z and me in Philly!

1.Marinate 1.5 cups prawns with 10 whole garlic pods + 1tbsp tamarind paste +salt + haldi
2.Now lightly sauté prawn & marinate in a tbsp of oil. Don't let it cook for long. Remove and keep separate.

3. In the same hot oil, sauté 3 bay leaf and 2 chopped onions. Once golden add 2 tb ginger garlic-paste, add 2 tsp chili powder & a tsp of haldi. Now add the rice, sauté n add 2 cups water. Cover & cook till rice is almost done.

4. Now add prawns and 1 heaped tb garam masala powder. Cook covered for 10 mins. Add lots of coriander leaves. Bas, done.

The Savur Christmas breakfast

Atul gets another "useless" Christmas gift, 2007

1. Split 2 large Croissant into 2 halves and top it with a smoked salmon fillet. (I bake my own croissants, courtesy of Pillsbury Crescent rolls)
2. Make delicious scrambled egg. I suggest Gordon Ramsey's recipe, which goes :
Add 20gm butter to 3 eggs. Stir over medium heat until the eggs clump, add 2 tbsp light cream. Remove from heat when eggs are clumpy, but soft.Very soft.
Season with salt, ground black pepper & chopped chives.Top the croissant with the eggs.

Crabby version : I simply top the croissant with eggs and then fresh lump crab -pour a little hollandaise sauce over it or maybe just a little zest of a lemon.
Gobble up and open the Christmas presents! Quick!

A take on Tandoori chicken pizza

Dont try this at home*

1. Marinate 300gm cubed chicken,1/2 capsicum, and 1 cubed onion with 2tbsp Ginger Garlic paste, 1 diced green chilli, 2 tbsp tandoori masala, 1tbsp yogurt & 1tbsp butter. Broil/roast the chicken for 15mins or so, until just about cooked (it shouldnt be completely done or it will dry up later)
2. Make a thick curry sauce by sautéing 1tsp cumin, 2tbsp ginger garlic, 1 green chilli. Add 1 cup diced tomato. Once cooked, add 1tbsp garam masala powder. Now add 1/2 cup of chicken stock, and carefully add 1/4 cup yogurt. Cook till its thick and saucy. Add chopped coriander leaves.
3. On the pizza base (I use fresh, and roll it out), spread the curry sauce, and then the chicken; then slices of fresh mozzarella. Goes in the 400F oven for 15-20mins or until cheese melts.

Singh aunty's Rajmah

Chaddi Dost

1.Saute 1 medium diced Onion in 1/2 tsp oil, add 1tbsp ginger garlic paste. Cook for a minute or so, add 1 diced tomato and salt.
2. Add 1tsp red chilli powder, 1/4 tsp turmeric, 1 tbsp coriander powder, 1tbsp cumin powder & 1 tbsp garam malasa powder. Saute till oil separates.
3. If time and patience permits, grind the above mixture with 10-12 rajma beans and water till smooth. If not, just crush 10-12 beans and add it to the mixture, add water and bring it to a boil. Sprinkle 1 tsp chaat masala and cilandro (coriander) leaves.

Aaee's Lashne Tamli /Tamlee (Garlic curry)

Amits's naming ceremony

1. Grind together 1/2 cup grated coconut with 1/2 tsp tamarind paste, 3-4 flakes of garlic, 4-5 Red chillies until smooth.
2. Now add 1/4 cup of plain white yogurt, and add water to thin it out.
Since it doesnot use heat,  I would make this curry when my LPG gas would run out (Bangalore living. sigh!)

Meet Mirsange Phou

Hemmadys & Kudyadis in Goa, May 1981

1. In 1 tbsp of hot oil, fry 7-8 curry leaves, 5-6 whole red chillies, 1/2tsp mustard seeds, 1/2tsp asofoetida till done.
2. Add 1/2 cup grated coconut, salt, 1tsp sugar and 1tsp coriander, 1tsp cumin powder and crush this mixture with your fingers thoroughly.
3. Add 1cup phou (pohe/beaten rice), sprinkle some water and cover. Now to flatten the mix further, place a heavy weight on the top and serve in about 10mins. Gives you some time to make that cuppa coffee to go with it.

My take on Microwave Besan ladoo

Vain is not the word

1. Mix 1 cup besan and 6-7 tablespoon ghee in a microwave safe bowl (also add 3/4cup sugar if using the regular variety). Heat on high in a microwave - Stir after every minute and continue heating. At the end of 5 minutes, the mixture will be a reddish brown and will have a nice aroma to it.

2. Cool the mixture- Once cooled, (if using fine sugar, add now), a pinch of cardamom powder and 10-12 cashew pieces.
3. Mix well and then make small round ladoos out of it. Just add some ghee if it the mixture is too dry.

The recipe makes only 7-8 laddoos at a time - so if you are making more, you may need to do it multiple times or adjust the time. But make sure to keep an eye out every 1 minute! Enjoy...and miss home.

Sonal's Prawn Launche/ Lonche/ Pickle

with Sonal's little delight, 2008

1) Grind about 30 Kashmiri chillies, 2" Ginger, 1 Garlic pod, 2 tablespoon Cumin seeds, & 3/4 cup Vinegar.
2) Heat 1/4cup oil, and saute 4-5 cloves, 1" Cinnamon stick, 4-5 coriander seeds, add 3-4 small chopped onions, add 1cup prawns n cook till the prawns harden.
3) Add the ground masala n fry, salt to taste n a pinch of sugar.

This pickle can store in the fridge for months, as long as its kept in an air-tight, dry glass bottle. You can add a little warm water to the pickle before serving, if required.

Asha aunty's coconut chutney

The Savur clan at Tina's first birthday

1. Saute 4-5 green chillies & 3" diced fresh ginger in a tsp oil. Grind with 1/2 cup of grated coconut until smooth, adding water.
2. Fry 1 tsp mustard seeds, 6-7 Curry leaves & 1/4tsp asofoetida. Add this to the coconut chutney a.k.a "bagaar". Season with salt.
Enjoy with dosa or idlis.

Atul's favourite : Mummy's batat phou (batata pohe)

Atul, Tina and Mummy in Houston, 1983

1. Take a cup full of thin pohe in a colander, wash it with warm water and let it rest. Boil 1 large potato, dice.
2. Splutter 1tsp mustard seeds, 1 green chilli & 8-9 curry leaves in a tsp of oil.
3. Add 1 diced onion and saute till pink. Add the pohe, potato, sprinkle 1/4 tsp turmeric, fresh cilantro. Squeeze a lemon just before serving. Best enjoyed with barik sev/chivda.