Thursday, October 18, 2012

Happy Navratri

Durga Pooja at SatyaNarayan Temple 2010, Jackson Heights, NY

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Wednesday, October 10, 2012

Lobster Burger Sandwich

El Pescador is wonderful fish market and restaurant in La Jolla. If you are a seafood lover like me, you must try their fish sandwiches and their signature seafood stew - cioppiono. My version of Lobster sandwich is a total desi makeover, inspired by El Pescador's signature sandwiches.

Lobster Sandwich
4 Lobster daangars/burgers
2 ciabatta rolls
1 tbsp basil pesto (storebought or homemade)
2 onion rings
2 tomato slices
1 lettuce, torn into 2 pieces
tomato ketchup

1. Grill ciabatta roll slightly.
2. Spread pesto on the inside of the bread.
3. Stuff with 2 burgers per roll and veggies
4. Serve with tomato ketchup.

Note -
1. You can make 1 big burger and stuff one burger per roll if you like. Traditionally, daangars are not too big

El Pescador, la Jolla

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Thursday, October 4, 2012

Kadge Chakko

When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.

Kadge Chakko
Jackfruit Curry
1 can of raw jackfruit, chopped to make about 2 cups
1/2 tsp turmeric powder
1 sprig curry leaves, torn
1/2 cup water

Salt to taste
1 tbsp jaggery

Grind to a coarse paste
3/4 cup fresh coconut
5 byadgi chilies *
1 tbsp coriander seeds *
1/8 tsp fenugreek seeds *
1 tsp urad daal *
1 1/2 tsp tamarind pulp
(The ingredients with * must be roasted before grinding with coconut and tamarind)

1 tsp coconut oil
1 curry leaves, torn
1/2 tsp mustard seeds
1/4 tsp asafoetida

1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

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