Mom would never cook fish in the months with no R in it. So the months of May, June, July, and August were fishless months for us. She maintained that those were the monsoon months, and all the impurities from the land surface were washed by the torrential rain into the rivers, ponds, and lakes. This did not apply to deep sea fish, but since we did not get much of those in the areas we lived, she refused to buy any other fish.
I don’t know if that was true, but I never cooked fish during those months while in India. Now here in the USA, I buy frozen packs of fish from Costco so don’t hesitate to cook fish whenever I want.
Fish can be fixed in several different ways. One of the quick and easy ways to fix fish is Tandoori style. This can be grilled, pan fried, baked, or done in the air fryer. I prefer mine pan fried.
This is a tangy spicy fish dish coated with flavorful tandoori masala.
Tandoori Machi (Tandoori Fish Fry)
A tangy, spicy fish dish coated with flavorful tandoori masala.
Ingredients
- 2-3 lbs boneless firm or semi-firm white fish (mahi mahi, cod, haddock, flounder, tilapia)
- 2 Tbsp thick plain "hung" yogurt (see note)
- 1 Tbsp garlic-ginger paste
- ½ tsp chili powder or Kashmiri red chili powder (see note)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- ¼ tsp black pepper powder
- ½ tsp garam masala
- 1 tsp salt
- 1 tsp lemon juice
- 3 Tbsp cooking oil (for frying)
Garnish
- 1 medium yellow or red onion (sliced fine)
- 1 Tbsp fresh cilantro/green coriander leaves (chopped)
- ½ tsp chaat masala (from an Indian grocery store—optional)
- 1 lime/lemon (cut into wedges or slices)
Instructions
To Prepare
- If you are using frozen fish, be sure to defrost them overnight. Rinse the fish fillets and pat them dry. Slice them into thick two-inch slices. If they are thin fillets, leave them whole or cut them in half.
To Marinade
- In a bowl, mix the yogurt, ginger-garlic paste, salt, lemon juice, and spice powders, including a tablespoon of cooking oil. Blend well.
- Place your sliced fish into the bowl and gently rub the paste all over the fish pieces until nicely coated. (I use food-handling plastic gloves to keep the fish smell off my hands!).
- Cover the bowl with plastic wrap and keep in the refrigerator for at least 20-30 minutes.
To Cook
- Remove the fish from the refrigerator.
- Heat the remaining 2 tablespoons of oil in a high-rimmed skillet or frying pan over medium-high heat.
- Remove each piece of fish from the bowl, ensuring it is nicely coated with the marinade.
- Place in the hot oil one at a time. Do not overcrowd. You can fix it in batches.
- Save any remaining leftover marinade and add the onions to them. There should be very little marinade but enough for a light coating. You can even use them without the marinade.
- Fry the fish on each side for 3-4 minutes until golden.
- Place the fried fish on a paper towel to drain.
- Add the sliced marinated onions to the hot pan. There should be enough oil to lightly sauté the onions until they are translucent. Drain on a paper towel.
- Serve fish on a platter.
- Sprinkle some chaat masala over the fish (optional).
- Garnish with the sautéed onions. You can also use raw onions or garnish with lemon slices and cilantro. Any chutney will pair well with it.
- Serve with naan or any kind of flat bread. It goes well with a rice pilaf.
Notes
1. Kashmiri red chili powder is milder than red chili powder and imparts a deeper red color. A bit more heat than paprika but milder than cayenne.
2. You can use plain Greek yogurt or regular plain full fat yogurt that is strained to get rid of any whey. This is called hung yogurt and prevents the rest of the masala from becoming too runny.
3. Depending on the type and thickness of the fish you are using, the internal temperature of the fish should vary between 135 to 145 degrees F. Just make sure the center doesn't remain raw.
4. You can bake the fish in the oven at 350 degrees for 10-12 minutes or place it in the Air Fryer for 8-10 minutes.
5. You can also fix fish tacos with them.
Indians, especially those from the northern plains of Punjab, love their white butter and ghee. It is generally fixed at home. The process involves churning fresh cream gathered over several days. The churning separates the water content, and pure butter is extracted. Some of this is melted down to obtain ghee.
I loved to churn the butter the old-fashioned way before the mechanical churners and blenders came along. All you needed was a clay pot (matki) or a metal pot for a churn and a wooden churner (mathni/ madhani). The churner stick was a round stick about a foot long, and at the end was a round-pronged wooden disc.
Fresh raw milk delivered by the milkman (doodhwala) was boiled, and the cream was gathered for several days. It was thick cream, and though refrigerated, you had to be careful it did not turn rancid before you churned it. A little curd would be added to the cream the night before to curdle it.
The cream would be poured into the churning pot and half-filled with cold or iced water. Then, placing your palms on opposite sides of the churner stick, you would maintain a steady sliding, back-and-forth motion to churn the soured cream.
Some pots came with a lid to prevent the liquid from splashing, but you could always cover a portion of the top with a dishcloth to prevent that from happening. It took a while, and you needed strong arms and patience to do it, but after a while, the cream would get thicker and thicker.
The fascinating part for me was to see the little blobs of butter start to separate from the whey and clump together. A few ice cubes added would help separate the whey further. When the butter was separated, you reached into the pot to skim the butter out with your fingers and poured it into a strainer or cheesecloth to drain the excess liquid.
A quick rinse with cold water and then gently squeeze the butter blob between your palms to remove more liquid before placing it in a dish. Your homemade white butter was ready for use. If my mother-in-law were around, she would ensure I rubbed the residual butter on my fingers over my palms and arms. She called it a home beauty treatment! Of course, I washed it off before I started smelling rancid!!
This unsalted homemade white butter, or safed makhan, tastes so good on fresh rotis, parathas, and bread. It is also made into pure ghee.
Milk bought in containers at the grocery stores is pasteurized and homogenized, so you do not get that thick layer of cream you get from boiling and cooling raw milk. I use whipping cream to fix white butter even though it has a lighter texture than the ones I made back home with the clotted cream I got from boiling the fresh raw milk. I have also melted this to fix ghee, but it takes longer to melt down, so I prefer unsalted butter.
Safed Makhan (White Butter)
A delicious, unsalted homemade white butter that tastes so good on fresh rotis, parathas, bread, and more!
Ingredients
- 1 8 oz heavy whipping cream
Instructions
- Pour the cream into a chilled deep bowl.
- Whip the cream on low speed for about 3 minutes until it thickens.
- Now, beat it on medium speed for another 8 minutes until it clumps together and forms butter.
- Pour into a dish, preferably with a lid.
- Tilt the dish and drain any residual whey. You get very little.
- Keep refrigerated.
Notes
The butter should last about ten days in the refrigerator if pasteurized. Do a smell test to make sure it has not turned rancid! When I fix the butter from a heavy whipping cream, I melt it into ghee after 4-5 days to keep it safe.
If clotted cream is available at your grocery store, you could whip it up into white butter and then melt it down into ghee. 
Dals are an integral part of an Indian meal, and we have a variety of them. With the abundance of dals and the many ways to season them, we could have a different dal every day of the month and not repeat a recipe!
One of my favorites is a small brownish bean, rather like a whole green moong bean, called moth (pronounced moat) or matki. These lentils are highly nutritious and can be prepared in a variety of ways.
This particular recipe uses sprouted moth beans. It makes a great anytime snack or a side dish to a meal. Sprouted beans can also be used in salads.
Moth/Matki Sukha Sabzi (Sauteed Moth Bean)
Moth/matki lentils make a great anytime snack or a side dish to a meal. Sprouted beans can also be used in salads.
Ingredients
- 1 cup moth beans
- 1 medium yellow or red onion (chopped)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- ¼ tsp red chili powder (or to taste)
- ⅛ tsp garam masala
- ½ tsp amchur powder (or 1 Tbsp lemon juice)
- 1 tsp salt
- 2 Tbsp cooking oil
- 1 Tbsp fresh chopped cilantro (coriander leaves) (for garnish)
Instructions
To Prepare the Dal
- Sort the moth beans clean of any grit.
- Pour into a medium bowl or pot. Wash the moth about 4 times, rubbing the beans gently between your fingers.
- Add 4-5 cups of water. It should be enough to cover the beans by about 2 inches. Leave to soak overnight or for at least 4 hours. Strain the moat and wrap them in a moist muslin/cheesecloth. A clean kitchen cloth will also do.
- Now, put the wrapped beans into the bowl or pot. Sprinkle water over them, cover them, and let them sit for two days. Be sure the cloth is kept moist so that the moth can sprout.
- After two days, they should be sprouted. Not all of them will sprout sometimes, but that is fine. If half are still not sprouted, leave them for another day to continue sprouting.
To Cook
- Lightly rinse the beans and set aside.
- Peel and dice onions reasonably small. About ¾ cup is good.
- Place a medium pan or skillet on medium heat. Heat 2 tablespoons of oil in the pan.
- Add the chopped onion.
- Sauté for 4-5 minutes until translucent and the edges start to turn golden.
- Now add all the powdered spices and salt. Sauté for 30 seconds. Don't let the spices burn.
- Add the sprouted moth beans. Stir gently so the beans are coated with the spices.
- Add ¾ cup of warm or hot water.
- Cover the pan with a lid, lower the heat to medium-low, and let simmer for about 20 minutes, stirring occasionally, until the beans are soft but not mushy.
- Sprinkle with lemon juice or amchur powder and gently stir the dal.
- Pour into a serving bowl and garnish with the chipped cilantro.
Notes
This dish can be used as a stand alone snack, a roti side dish, or a wrap.
For salad, toss with some chopped onion, tomato, and cucumber.
To use as a chaat (street food): Toss with boiled potatoes and sprinkle some chaat masala over it with a drizzle of sont (sweet and tangy tamarind sauce).
If you have a bean sprouter, you can use that to sprout the moth.
If you have a bean sprouter, you can use that to sprout the moth.
I am standing in my mother-in-law’s kitchen with my hair up in a knot and my kaftan hitched up to my knees. It is summer and the monsoons are in full swing. The humidity makes me hot and sweaty, but I am the sous-chef for the day and dare not leave my post!
Since Mummy is on her own, she does not believe in keeping a cook and prefers to do everything herself, except for a domestic helper for sweeping, swabbing, and general help around the house.
I wash and peel the bottle gourd, cut it up into bite size bits, and then peel and chop the onions. Once the cilantro has been cleaned, we get started.
Lauki Curry (Opo Squash Curry)
A lightly spiced, fragrant, and tangy curry. Lauki can be sautéed, curried, mixed with lentils, and used in soups.
Ingredients
- 1 medium lauki/opo squash
- 1 medium onion (finely diced)
- 1 large tomato (chopped finely)
- 1 small dry red chili (or a fresh green Serrano chili, to taste)
- 2 Tbsp ginger-garlic paste
- 1 tsp turmeric
- ¼ tsp red chili powder
- ½ tsp cumin seeds
- 1 tsp salt
- 3-4 cups water
- 1 Tbsp chopped cilantro (for garnish)
Instructions
- To prep your squash, wash it, and then cut both ends and peel the skin off with a vegetable peeler.
- Slice the peeled squash in half. You can remove the seeds and any squishy pulp if these seeds are too large (as in older squash).
- Now slice each half lengthwise, then across to form bite-sized cubes.
- Heat oil over medium heat in a deep skillet or stock pot (need a lid).
- Add the red/green chili until it turns dark, for about 30 seconds.
- Add the cumin seeds, let them sizzle, and immediately add the finely diced onion. Do this quickly so that the cumin seeds don't burn.
- Sauté the onions until they are medium brown (5-7 minutes).
- Add the ginger-garlic paste along with the turmeric and chili powder. Stir.
- Now sauté the mixture for about a minute or so, until you feel the ginger-garlic paste sticking to the bottom of the pan.
- Add the chopped tomato. Continue to sautée for another 5-7 minutes until the tomatoes are well cooked and mushy.
- Add the squash, stir, and sauté for approximately 2 minutes until the squash is nicely coated with the onion-tomato mixture (masala).
- Add the water and salt. Stir, cover, and cook for about 20 minutes until the squash is fork-tender.
- Pour into a serving dish and garnish with chopped cilantro.
- Serve with boiled white or brown rice, roti, or as a side to a meal.
Notes
Adding more or less water can increase or decrease your gravy.
The morning is beginning to heat up. I look out my kitchen window at the small patch of peas I am growing. It needs a weeding. Armed with my garden hat, gloves, and shovel, I head out to see if I can tackle the weeds before it gets too hot. I am pleased to see that there are enough peas I can pick to fix a curry or sabzi (sautéed vegetable of any kind without gravy). A little while later, I return to the kitchen with fresh peas.
I recall walking through the sabzi mandi’s (vegetable markets) in India or stopping by the wayside vegetable vendors’ stalls by the primary market. The vegetables were always farm fresh. You would make your selection. The grocer would weigh these on scales and put them into the ‘thaila’ (cloth bag) you carried with you—before plastic bags hit the scene! Of course, there was always bargaining to be done. It was an essential part of the buying process. I didn’t bargain much, knowing how hard they worked to make a living, so I always caved. I never quite got used to it!
Taridar Mattar Allu is a vegetarian, North Indian dish that is delicious with dals, rice, and rotis!
Taridar Mattar Allu (Peas and Potato Curry)
Taridar Mattar Allu is a vegetarian, North Indian dish that is delicious with dals, rice, and rotis!
Ingredients
- 1 cup fresh or frozen peas
- 3 medium potatoes
- 2 bay leaves
- 1 stick cinnamon (1 inch stick)
- 2 green cardamoms
- 4 peppercorns
- 4 cloves
- 1 medium Serano chili, slit (to taste, or optional )
- ¾ cup yellow onion (diced finely)
- 1 tbsp ginger-garlic (paste)
- ¼ tsp turmeric powder
- ¼ tsp cayenne pepper (to taste, or optional)
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 medium tomatoes
- 3 tbsp cooking oil
- 1 tsp salt (or to taste)
- 3 cups water
- 2 tbsp fresh cilantro (coriander leaves) (chopped finely)
Instructions
- Scrub, peel, and quarter the potatoes. Place them in a bowl of water so that they don't brown.
- Heat your oil in a heavy-bottomed pan on medium heat.
- Add the bay leaves, cinnamon, cardamom, peppercorns, and cloves. Let splutter for 30 seconds, and then add the finely diced onions.
- Sauté on medium-high heat until onions turn golden—approximately 7-8 minutes.
- Add the ginger-garlic paste and sauté for 2 minutes. The ginger tends to stick at the bottom, so be sure to stir it well.
- Now add the turmeric, cayenne, cumin, and coriander powder. Sauté for a minute, stirring well.
- Now add the chopped tomatoes. Cook the tomatoes for approximately 4-5 minutes until the oil rises to the surface.
- Now add your peas and potatoes. Give it a few stirs before adding your water and salt. Stir the pot. Bring the water to a boil.
- Cover and cook on medium till the potatoes are cooked—approximately 15-20 minutes.
- Pour into a serving bowl and garnish with the chopped cilantro. Serve with boiled rice, pilaf, flat or fried Indian bread, tortillas, or pita bread.
Notes
1. You can omit all the whole spices or only add the ones you like.
2. You may substitute the peppercorns, cloves, and cinnamon by adding ⅛ teaspoon of the powders when adding the tomatoes.
Goa is a State on the West coast of India, with its shoreline running along the Arabian Sea. It is about 250 miles south of Mumbai. The first part of India to fall to European colonial rule was Goa. It remained a Portuguese base in the East for 451 years until it became a part of India in 1962. It was, therefore, natural for Goa’s colonial past to leave its mark on its cuisine. The most notable of which is the use of vinegar and chilies.
The famous landmarks in Goa are the Basilica of Bom Jesus, enshrining the tomb of Saint Francis Xavier, and Saint Catherine of Alexandria Cathedral Church, one of the largest churches in the East.
Vindaloo is one of the signature dishes of Goa, and is based on a Portuguese dish called carne de vinha d’alho. It is tangy, spicy, rich, and delicious. I tone down the heat using less chili powder, but vindaloo needs a bit of a kick to be enjoyed!
I adapted this Pork Vindaloo from my Aunt Bonnie’s recipe, one of Mama’s younger sisters. We always enjoyed Mama’s sisters’ visits as they were fun. All the sisters were good cooks. Thank you, Cousin Debbie, for sharing your mom’s delicious recipe.
Pork Vindaloo
Vindaloo is based on a Portuguese dish called carne de vinha d'alho, and istangy, rich in spices, and delicious.
Ingredients
- 1½ lb cubed pork (shoulder cut is a good choice)
- 4 medium yellow onions (sliced fine)
- 2 medium tomatoes (chopped fine or 2 tbsp tomato paste)
- 2 tsp black mustard seeds
- 2 tsp cumin seeds
- 1¼ tsp red chili powder (more or less to your taste)
- 3 tsp coriander powder
- ¼ tsp turmeric powder
- 1¼ tsp salt (to taste)
- ¼ tbsp white or palm vinegar
- 2 tsp garlic paste (or 6-8 fresh garlic flakes)
- 2 tsp fresh chopped ginger
- 1 tsp sugar
- 3 tbsp cooking oil
- 2 tbsp fresh chopped cilantro/coriander leaves (for garnish)
- 2 small green chilies (seeded and slit into strips)
Instructions
- Boil the meat with two cups of water and 1¼ tsp salt until almost tender. About 30 minutes.
- Strain, reserving the stock. Set aside.
- Grind or blend the ginger, garlic, and dry spices with the vinegar to a smooth paste. Do not use water.
- In a heavy-bottomed deep skillet or pot, add 3 tbsp of oil and heat on medium heat.
- Add the finely sliced onions and fry until golden brown—approximately 7-8 minutes.
- Add the blended spice (masala) paste and continue to sauté for about 3 minutes until the oil separates.
- Add the cubed pork and cook, stirring occasionally, for about 5-7 minutes. Be sure to scrape the bottom and sides of the pan so that none of the masala burns. When the pork mixture is dry and starts sticking to the bottom of the pan, approximately 5 -7 minutes, add the finely chopped tomatoes.
- Continue to cook the meat until the oil starts to separate again, about 5-6 minutes.
- Add the test of the reserved stock plus water to measure at least 1 1/2 cups. Be sure to scrape the bottom and sides of the skillet again for any brown bits.
- Cover and simmer on medium-low for 15-20 minutes until the pork is well done and fork tender and the oil starts to surface.
- Add the teaspoon of sugar. Stir, cover, and cook for another 2 minutes. The pork should be sitting in a nice thick gravy and some pork fat. I like to remove some of the fat before serving.
- Transfer to your serving dish and garnish with cilantro/coriander leaves.
Notes
Best served with plain boiled white rice, but you can also serve it with any flat bread, Indian fried bread, dinner rolls, or pav.
Pav is a Portuguese word for bread, which was introduced during their rule in Goa. It is similar to a dinner roll but is made with the basic ingredients of flour, water, yeast, and salt.
Pork Vindaloo also makes a great tangy and spicy filling for a vindaloo sloppy joe.
The vindaloo can be prepared with meat or chicken. Chicken will require less cooking time so you can skip the boiling part and use the raw cubed chicken in place of the boiled pork. If using any other kind of meat the cooking time may remain the same, but keep on eye on the meat to ensure it is tender but not falling apart.
