A light in the darkness

 I still remember this meal. It always made me content. On my nights off I would sleep like a log and then get up at 12 noon and rush to Kondhwa Road to the South Indian Restaurant. Pack the brown rice, and prawn curry or fish curry. The hot steamed rice with prawn curry ah! So yummy. Prawn curry Kerala style. Ingredients Prawns—500 grams Crushed garlic—1 teaspoon Crushed ginger—1 teaspoon Turmeric—2 teaspoons Coconut oil—2 tablespoons Curry leaves Mustard seeds—1 teaspoon Cumin seeds—1 teaspoon Green chillies Onion—1 chopped Kashmiri chili—1 teaspoon Coconut milk—300 ml Kokum rinds—2 Salt to taste Method 1. Soak kokum in hot water for 15 minutes.  2. Marinate cleaned and deveined prawns with salt, turmeric, and chili powder.  3. Heat the pan and sauté mustard and cumin seeds.  4. Add onions and fry till translucent.  5. Add Kashmiri chili and roast for a while.  6. Add prawn and kokum water.  7. Prawn is cooked when it curls and turns red. ' 8. Add co...

On our side, this plastic chutney is so famous. It is present in every marriage and party. I have eaten this every time but never tried it ever. This Sunday I tried.  Ingredients Raw papaya—200 grams Jaggery—300 grams Elaichi—1 Cashews—2-4 lemon—1/2 milk—1 teaspoon Method 1. Wash and peel off raw papaya 2. Grate it.  3. In another frying pan, put a spoonful of ghee and fry the cashews.  3. In a frying pan, put the jaggery and a cup of water. Keep stirring until the jaggery dissolves. Put a spoonful of milk and pull off the dirt.  4. Put the grated papaya into the pan, cover, and cook until it gets thick. 5. Squeeze the lemon and stir well. Switch off the flame.  5. Garnish with fried cashews.  Relish this dish. I am sure you will enjoy it.  #BlogchatterFoodFest2025

     I am very fond of trying new dishes. In those days, when the internet was not there, the newspaper was my best friend, and I used to wait for these food columns so that I could add them to my cooking diary. So my second page also has a wine dish. When I turn these pages now, I feel proud that I chose to change my perspective towards food, and I learned many things. My taste changed. My way of trying out new dishes changed. My attitude towards ingredients changed.      So, this second dish is "Meatballs in Red Wine." INGREDIENTS 2 eggs 1 cup half and half (half part whole milk and half part light cream)  3/4 cup bread crumbs 1 medium onion, chopped 1 kg mutton keema 2 tablespoon butter 1 and 1/2 teaspoon salt 1/4 teaspoon allspice (combination of cinnamon, cloves, nutmeg, and pepper) 250 grams mushroom 1 clove garlic 1 and 1/2 tablespoon flour 1 cup red wine METHOD 1. Beat eggs. 2. Mix in bread crumbs, half-and-half, salt, allspice, a dash of pepp...