Venturing into Uncharted Territory: Recipes Mom Never Attempted

Our childhood memories are like secret ingredients in the recipe of our lives, shaping our preferences, habits, and most importantly, our food choices. The kitchen, a magical place where flavours and memories blend, holds a special spot in my heart, thanks to my own culinary maestro – my aai. 

While we were growing up, Aai’s creations became the benchmark for my taste buds. It's funny how, even after all these years of living away from home, I've never mustered the courage to recreate some of her most famous dishes. I guess the secret lies in the fact that some flavours are meant to be savoured in the warm embrace of our homes. Yet, as I navigate my own kitchen adventures, I can't help but reflect on the chaotic charm of Aai’s kitchen - minus the obsession with cleanliness, which, I regrettably struggle with to this day. It's a small price to pay for the love of cooking I got from her. I remember those moments fondly when seated in a restaurant, she would play detective with  each dish, inevitably concluding, "Oh, we can easily make this at home." Little did I know then that this would become a cherished tradition that continues whenever I find myself in a restaurant even today. 

While Aai's expertise lies in vegetarian cuisine – her Matar Karanji, Puran Poli, Pakatlya Purya, and Gul Poli, amongst others, are nothing short of perfection – she maintained a steadfast distance from non-vegetarian cooking, despite our family's love for it. Only recently have I summoned the courage to delve into her famous vegetarian recipes, ones that may just make an appearance in the future.

However, for now, I'm venturing into uncharted territory – recipes Aai never attempted. After all, she was a vegetarian advocate discouraging the frequent indulgence of non-vegetarian food at home – a fact I find both amusing and annoying. As I learned to cook over the years, I've discovered a newfound confidence in non-vegetarian dishes. One such crowd-pleaser is a quick and easy Prawns Tawa Fry, ready in under 20 minutes.  Adapted by many around me, it has become a go-to for last-minute gatherings – fuss-free, pantry staple ingredients, and minimal room for error. 

So, as you embark on your Sunday cooking adventures, I invite you to savour this dish with a cold beer, sharing the warmth of home-cooked flavours, and who knows, maybe even whip it up for those unexpected guests. After all, there's always room for one more at the table in the world of cooking, laughter, and memories. Cheers to the magic of the kitchen and the timeless flavours that bind us to our roots! 

Recipe: Quick and Easy Prawns Tawa Fry 

Ingredients: 

• 250g fresh prawns, cleaned and deveined. 

• 2 tablespoons vegetable oil. 

• 2 tablespoons chilli powder. 

• 1 teaspoon cumin and coriander powder. 

• 1 teaspoon garam masala. 

• 1 teaspoon pepper powder. 

• 1 teaspoon fennel seed powder – this is a must as it adds a new depth to the dish.

• 1 teaspoon ginger garlic paste. 

• Juice from 1 lemon. 

• Paste of 1 onion. 

• 1 teaspoon turmeric powder. 

• 2 Green Chilies. 

• 1 twig of curry leaves. 

• Salt to taste. 

• Fresh coriander leaves for garnish. 

• Lemon wedges and slivers of onion for serving. 

Marination: 

In a bowl, combine the cleaned prawns with salt and turmeric. In another bowl, mix the remaining ingredients with 1 teaspoon of oil (preferably coconut). Mix the prawns in this paste, ensuring each prawn is coated nicely. 

Allow the prawns to marinate for at least 10 minutes. 

Cooking Instructions: 

Place a flat tawa (Preferably Cast Iron Tawa) on medium heat. Add vegetable oil and let it heat up.
Once the oil is hot, add the chillies, curry leaves and leftover paste and fry until the raw smell disappears. Then place the marinated prawns on the tawa in a single layer. Allow them to cook for 2-3 minutes on each side until they turn golden brown and are cooked through. 

Serve: 

Serve hot with lemon wedges and Onions on the side for that extra zing. 

Tips: 

Adjust the spice levels according to your preference.
For added flavour, squeeze a bit of lemon juice over the prawns just before serving.

- Devika Agashe (Devika is a Bangalore based food experimenter who adds a unique twist to Roti-Sabzis and Ramens alike.)