A simple and easy prawns (shrimp) dish made with garlic and curry leaves.
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.
Last month my family and I went on a short vacation to Goa. My brother stays there with his wife and my three your old niece and with the crazy cold here in northern India, Goa seemed like a great place to get some sun and warmth.
Goa is a tourist destination with its beaches, cheap alcohol and awesome sea food. You will always see people with a smile here. Fact.
So while I wont be posting a recipe today (I do have one for next GMT though- I know! I am improving), I thought I will post about the food we ate in Goa in this trip. And we ate a lot. This is going to be a heavy photo centric post, so be prepared.
My sister-in-law is an avid foodie and she has a friend who works for Planet Goa and keeps recommending her new places to try. She had made a list of things we had to go to. One of the first places was Thalassa.
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.