Mangalorean King Crab Masala

(6 servings)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
This spicy and sour recipe will have you drooling for more. I have been craving crab for a while and bought these amazing fresh king crab clumps/legs from Whole Foods the other day. Living in America it’s not too easy to find the Indian style crabs but king crabs are amazingly fleshy and easier to eat! I wanted to try making mangalorean crab recipes similar to what my mom and grand mom made and gave it a shot. It’s super simple and quick!

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Air Fried Potato Chops

(For 12 potato chops)
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Growing up my mum often made potato chops (curried mince meat wrapped in mashed potato and deep or shallow fried) for an evening snack. I was craving these last month and decided to use my air fryer to “fry” the chops. My mother usually made a flatter shape but I decided to make them round and added a yogurt Raita dip for the chops. The most important thing is to make the mince mix dry and to use older potatoes so they don’t split when you fry them!

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Crispy Cod & Onion Fritters

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Growing up in India, we always had onion fritters or ‘bhajiyas’ on a gloomy rainy day. I remember gobbling down crispy hot fritters with a mug of hot chocolate as a kid and it brings back warm memories! This weekend was similar weather in NYC. Was really cold (in the 30’s F), windy and continuous light rain, so I decided to make a variation of the fritters with cod and onion!

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Roasted Sesame Brittle

(12 Servings)

Prep time: 5 minutes
Cook time: 60 minutes

Total time: 1 hour 5 minutes

Sesame brittles are made in India during festivals as a dessert. They can be made in the form of balls known as ‘laddus’ or pressed flat like brittles called ‘chikki’. Usually a great dessert to make as a family together. The sweet once set can be stored in the refrigerator for up to 2 months!

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Classic Masala Dosa

(4 Servings)

Prep time: 14 hours (includes fermentation time)
Cook time: 1 hour
Total time: 15 hours

I have always been intimidated with making Indian crepes or Dosas because it needs planning and timing to get right. You need to plan ahead as the rice and lentils need to be soaked before grinding to a paste and then fermented, ideally overnight. The filling for the Dosa can be made in advance as needed and refrigerated. The same goes for the batter. So basically once these are ready and refrigerated you can whip up a Dosa fairly quickly whenever you want. Dosas can be eaten for breakfast, lunch, snack time or dinner! Yup that’s right, basically it’s Dosa time anytime. I decided I had to try making these crispy crepes even if it meant failure but was pleasantly surprised with how relatively easy it was. With a little bit of planning ahead of time you can look like a total pro in front of family and friends!

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