Check out all the flavors of a Desi mom’s cooking with both traditional and modern recipes.

An original ABCD recipe perfected in America:

“Tuna Kabob” 

Ingredients:   3 cans of tuna with all liquid drained, 2 large potatoes (or 3 medium sized ones) boiled and mashed, 1 tsp cumin, 1/3- 1/2 tsp chili powder, 1/2 tsp coriander, 2/3 tbs  garlic paste, 2/3 tbs ginger paste, 1 1/2 tbs salt, oil, 2-3 green chili peppers and 1/2 onion diced , 1 egg, breadcrumbs, optional: minced cilantro leaves

Directions:

  1. Boil and mash potatoes
  2. Drain all the liquid from canned tuna
  3. Mix the following ingredients in a large bowl: tuna, potatoes, cumin, chili powder, coriander, garlic paste, ginger paste, salt, chili peppers, diced onions and cilantro leaves
  4. Take approximately 2 inches of a round ball and flatten into an oval/round shape. Repeat with the rest of the mixture
  5. Whisk one egg in a separate small bowl
  6. Fill another bowl with breadcrumbs
  7. Coat each kabob with the eggwash and then cover with breadcrumbs
  8. Heat a  pan with oil for frying (or use any deep fryer)
  9. Fry the kabobs until the breadcrumbs turn a deep brown
  10. Drain on plate covered with paper towels to absorb excess oil
  11. Ready to serve as a side dish or appetizer.

Keeping with the season check out:

“Curry Pumpkin”

Ingredients:   A quarter cut ripe pumpkin, 1/2 tsp cumin, chili powder for dusting, 1/4 tsp turmeric, 1/3 tbs  garlic paste, 2/3 tbs ginger paste, 1/2 tbs salt, 1 tsp coriander, oil

Directions:

  1. Cut pumpin into slices 1 1/2-2 inches wide
  2. Slice along the edges of the pumpkin like a crinkle cut
  3. Heat the skillet with a light covering of oil
  4. Place the pumpkin slices on the skillet
  5. Reduce the heat to low, and simmer until the pumpkin is tender
  6. The dish is ready when easily pierced with a fork
  7. Serve with rice and your choice of other curried meats and veggies.