Spicy Malabar Shrimp curry


A recipe too good not to share! I recently came across one of Maunika
Govardhan’s shrimp recipes that had my taste buds jumping with
excitement. I had a friend, who loves seafood, coming for dinner so I
thought I should give it a try.

Well my excitement got the best of me… I was so eager to make this
dish that I didn’t stop to read the detailed instructions and instead
started making it simply by going back and forth between the
ingredients and method on my iphone.  Before I knew I was at the last
step of making the sauce and I had poured in 4 tablespoons of tamarind
paste. It took me a minute to realize that it probably is too much as
the recipe also calls for lots of tomatoes but it was too late. Once
the shrimp was cooked, I had a taste and it was sour. I went back to
the recipe and read her detailed notes where she clearly mentioned the
strength of the tamarind paste.

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Stuffed Okra


Last week when I was shopping for my Indian groceries, I saw fresh okras that immediately took me down the memory lane. Stuffed Okra or Bhindi as we call it in India, is my absolute favorite Indian vegetable that I had almost forgotten about for a while. My mom used to make these often and they tasted simply divine with fresh rotis. Since the time I started cooking I have made many variations of okra,  though my go to recipe is the simple sauteed one with lots of garlic in it. But this time when I saw it I somehow only thought of the stuffed okra that I grew up eating. I couldn’t wait to bring them home and make the stuffed okra. As I was making it, I wondered if my boys would like it. Especially my older son, who really enjoys Indian food. When it was ready and served, he was curious to taste it but also skeptical about eating whole okras. It took me about 5 minutes to find out that he ended up eating pretty much all of it! So glad I made it after so many years. Now I will have to make it more often, as it is so simple to make, with only few basic ingredients!

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Vegetable hakka noodles


Did you know that noodles are considered to be a symbol of good luck during the Chinese New Year? For my family noodles are a great weeknight meal that everyone loves. Since I started making them at home few years ago, we have almost stopped the takeout and instead enjoy these healthier home cooked, low sodium version. I usually make them with a lot of colorful vegetables like red and green peppers, carrots, purple and green cabbage, lots of garlic and scallions. So, grab a pair of chopsticks and get ready to enjoy these yummy noodles!


Prep time: 10 mins  Cooking time:10 mins    Total time: 20 mins


6 cups of uncooked noodles
1 cup finely chopped green cabbage
1 cup finely chopped purple cabbage
1 cup julienned carrots
1/2 cup red peppers cut into thin slices
1/2 cup green peppers cut into thin slices
1/2 cup onion cut into thin slices
8 garlic cloves minced.
1/2 cup green scallion chopped fine
2 tbsp low sodium soy sauce
1 tbsp hot pepper sauce
2 tbsp cooking oil


  1. Bring a large pot of water to boil. Cook noodles according to the instructions on the package. Drain the noodles, add 1/2 tbsp of oil and keep aside.
  2. Heat oil in a medium pan and onions and garlic. Saute and cook for 2 mins.
  3. Add all the other vegetables except scallions. Cook for 2-3 mins.
  4. Add the noodles, soy sauce and red chili sauce. Mix well and cook for another 2 mins. Turn the heat off and add scallions. Serve hot.



Banana Avacado Chaat

Today’s inspiration comes from a delicious Indian restaurant, Rasika, that we dined at during a recent family trip to Washington DC. I can’t thank my cousin Darshan enough for his recommendation. The food, the atmosphere and the Chef’s humble and friendly attitude were inspirational. The drinks and appetizers were so unique compared the Indian dishes we’re use to while dining out. One dish that resonated with all of us was the banana chat which was an incredible blend of sweet, tangy and spicy. We would have never tried it if it was not recommended. While we all love to experiment with food we generally don’t like bananas in any form mixed into our meals. When the appetizer arrived we were surprised to see the bananas grilled and perfectly stacked on the sides. With hesitation we took one bite and we were hooked. My husband and I couldn’t stop digging into the amazing flavors! With a few bites remaining, I took a snap so I could recreate it as soon as we got back.


Prep time: 2 mins  Cooking time:2-3 mins    Total time: 5 mins


1 Ripe Avocado
1 Ripe but Firm Banana
2 tbsp of tamarind chutney
1/4 tsp cumin powder
1/4 tsp red chili powder
cilantro to garnish
salt and pepper to taste


  1. Peel the banana and cut it half lengthwise and then cut the 2 halves in the middle to make 4 pieces. Put grilling pan on medium high  heat, brush the bananas with olive oil and grill the banana’s until they turn golden brown on both sides. Sprinkle some salt and pepper on it.
  2. Peel and cut the avocado into bite size pieces. Add tamarind chutney, salt and cumin powder to it and mix well.
  3. Dish the avocados in the middle of a plate. Put the grilled bananas on the sides. Sprinkle with some red chili powder. Garnish with cilantro.