GMT : Prawns in garlic and curry leaves

by

 

A simple and easy prawns (shrimp) dish made with garlic and curry leaves.

Prawns in Garlic and Curry leaves | The Novice Housewife

In my last post (which was two weeks back- I know, sorry! my bad!) I talked to you about the food we had in Goa. Once back to the cold of the north, and missing all the good sea food that we feasted on in Goa, I decided to try my hands at making some prawns.

I wanted something garlicky and spicy and I wanted curry leaves. If you know me, you know my love for curry leaves. Seriously, its my favorite indian ingredient. That and cumin seeds. Freshly roasted cumin powder, to be precise. And garlic. I love garlic. And this dish has two of those ingredients. A winner in my opinion.

Though I made this dish on the drier side, a little coconut milk in it would make this the perfect prawn gravy dish. Yup. I love coconut milk too. But that’s an experiment for another day.

Read More →

GMT: Motichoor Halwa

by

motichoor halwa-025

motichoor halwa-007

After a long hiatus, (probably longest I have been absent from the blog) I am back today with a recipe. I know I have a lot of explaining to do, but I will leave that for another day. And even though I am back I am not sure whether the recipe I am sharing today can be considered a recipe. It also probably doesn’t fit too well in the GMT frame of things since its core ingredient is motichoor ke ladoo, an ingredient which is not easily available outside of India. But I just needed to post something. I have missed this space, but somehow I have not been able to find the time and the right frame of mind to post something. And that’s why instead of posting nothing for another GMT, I thought I’ll post something and let you all know that I am alive and so is the blog.

With the wedding season in full bloom here in India, our house is flooded with wedding invitations and boxes of sweets. I spent a week in Jaipur at a fun destination wedding and got back with me tons of memories and two big boxes of motichoor ke ladoo.

Moti is the hindi word for pearls. Choor means crushed. And that is what this indian sweet, favorite of many, is- tiny crushed pearls of gram flour/besan soaked in syrup and combined together to make round balls of sweet goodness.

Read More →

GMT: Rajasthani Kadhi

by

Rajasthani Kadhi | The Novice Housewife A good part of my childhood was spent in Rajasthan. Two of my best friends are also from Rajasthan. One I met in school at Jodhpur and the other during college in Delhi.  Luckily for me, both my friends’ mothers were amazing cooks and I was treated to amazing dishes every time I paid my friends a visit. Neela aunty’s Bhutte ki sabzi was one such recipe. This rajasthani kadhi was another.

Kadhi is a dish made from gram flour (besan) and sour curd/yogurt and actually originated in Rajasthan.Unlike punjabi kadhi, no pakodas (or gram flour fritters) are added to the rajasthani version of kadhi, making this recipe both light to eat and easy to make.

When I was a child, the only reason I was not fond of kadhi (the punjabi kind) was because- one, it used to be laden with pakodas, and two it was too thick. This recipe is neither. And that’s why when I first tried it, I fell in love with it. Read More →