Tuesday, October 20, 2009

Moong Dal Ladoo

1 cup moong dal
1/2 cup sugar
Dry coconut - Based on taste, I used 1/4 cup or less
Dry fruits -cashews, almonds, pistachios
Elaichi - 2
Ghee - 5-10 tbsps

Roast whole green mung dal on pan on medium flame for 10 mts. No oil or ghee required for this.
Next grind this in mixer and also add the elaichi in the same.
Ground it till fine or as much as you want your ladoo to taste :)

Next take 2 tbps ghee in pan, add coconut, dry fruits and lightly saute.
Remove from flame and add to the grounded mung mixture.

Powder sugar in mixer and also add this to the above mixture.
Add fresh ghee to the mixture as much as required to make round undos or ladoos..!

Saturday, May 9, 2009

Any issues?

This one will be a short post... but worth mentioning...

I happen to manage a team which is spread across multiple locations-- Mumbai, where I am, and then in Bangalore and Kolkata.

Yesterday, one of my Bangalore team members pings to inform me that he had to leave early the day before without notifying me because his spouse complained about a stomach ache, and today he has to take her to the doc for further diagnosis.

Of course, who am I to stop people from visiting their doctors? Without giving another thought, I just typed on the messenger: "Go Ahead. No Issue..."

He replies: "She just has a stomach ache, but no, no issue. It's some gynecological problem."


Saturday, April 25, 2009

Crab Curry Recipe: Mangalore Style : Yummy!!!!

Crab Curry has been one of our favorite foods for ages. I remember having a crab curry lunch stretching for over an hour during childhood. It’s good that Esha too likes crab. Whenever we wanted to prepare crab curry, I would call India for the recipe to make sure that the preparation doesn’t go wrong at any point.  Now that Ani (who was my crab curry partner in the US ) checked about the recipe … thought it would be high time for it to go on the BayKon blog.  

The ingredients below are based on the ingredients available in USA …… crabs(Dungeness and not the huge Alaskan) …… the sizes available in India are much smaller (and no doubt much tastier) …. Please adjust the recipe accordingly.


  • Crabs: 2
  • Onions: 2/3 (chopped)
  • Ginger (about an inch long)
  • Red Chilies: 8-10 (fried)
  • Green chilies: 2 (optional)
  • Turmeric Powder (a couple of pinches)
  • Grated Coconut (about a cup)
  • Tamarind (a pinch)
  • Coconut oil : 2 tea spoons
  • Salt : To Taste


  • Grind coconut, chilies and tamarind into a fine paste.
  • Clean the crabs and rinse them well.
  • Take a vessel big enough to hold the crabs (with a wide base) and add turmeric powder, onions, ginger, crabs, ground masala and salt.
  • If you need your crab curry "hotter", add a couple of sliced green chilies.
  • Cook with medium heat for about 15-20 min. (do try out a piece to make sure it is cooked … do not overcook the crab)
  • Stir the ingredients occasionally.
  • Add coconut oil and continue cooking for a couple of minutes.
  • Enjoy the yummy tasty crab curry … with ample time in hand (it tastes better when you eat it longer ;) )

Monday, February 9, 2009

Kaane Masala Fry!

This is a very popular Mangalorean recipe and can be prepared with Kaane (smelt), Maanji (pomfret) or Visonu (king fish).


1. Smelt fish (10-15 no.)
2. 10-12 red chillies (bedgi)
3. 1-2 garlic cloves
4. 2 tsp coriander seeds
5. 1 tsp tamarind concentrate
6. 1 medium size onion
7. pinch of turmeric
8. Curry leaves (8-10 no.)
9. Cilantro for garnishing
10. Salt to taste

  1. Cut and clean the smelt fish. Rub soem salt and turmeric powder over the fish and keep aside.You can use frozen or fresh smelt. Frozen smelt tastes good, but fresh ones taste awesome:)

  2. Soak the red chillies and garlic in warm water for about half an hour.

  3. Chop the onion and keep aside about a quarter of the onion for grinding.

  4. Grind the onion, coriander seeds, red chillies, garlic, tamarind concentrate and turmeric powder.

  5. Marinate the fish with a small portion of this paste and keep aside the remaining quantity.

  6. Now pour some oil in a pan and when it is hot, add the curry leaves and the sliced onion.

  7. Fry the onion for some time till it turns translucent, then add the ground paste and fry for some more time.

  8. Now add the marinated fish and pour a small amount of water.

  9. Cook the fish on a low flame, taking care not to stir or toss the fish too much.

  10. Garnish with chopped cilantro.

  11. Serve hot with rice and dalithoy!

Saturday, January 10, 2009

Sanjeevakkas' Chicken Curry

  • Chicken : 1.5 pound
  • Yogurt : 1 cup
  • Methi (Fenugreek) : 1 pinch (about 10 pieces)
  • Coriander Seeds : Half table spoon
  • Jeera : 1 pinch (about 4 pieces)
  • Cinnamon : 1 stick
  • Clove : 4 nos
  • Red Chillies : 10-12
  • Grated Coconut : Half cup
  • Onions : 1 + 1 nos
  • Tomatoes : 2 nos
  • Garlic : 5 pods + 2 Pods
  • Khus Khus : 1 table spoon
  • Ginger : 1 piece
  • Black Pepper : 10-12 nos
  • Haldi : 1 pinch
  • Coriander Leaves
  • Salt to taste

  • Marinate chicken in yoghurt and salt for about 20 minutes.
  • Make puree of the 2 tomatoes and keep aside.
  • Fry pinch of methi (Fenugreek) , coriander seeds, jeera, cinnamon and cloves along with red chillies and keep aside.
  • Fry the grated coconut along with ONE sliced onion, garlic pod and khus khus and keep aside
  • Grind the ingredients fried above along with ginger and pepper into fine paste.
  • Take a kadai fry 2 garlic chopped and ONE onion chopped till brown.
  • Put pinch of haldi powder and then put the ground masala and fry them.
  • Then put the tamatoe puree and fry for a minute.
  • Put chicken and fry for a minute
  • Pour 2 cups of water and get a boil.
  • Garnish with coriander leaves.