Low Carb Pumpkin Spice Ice Cream

20 Oct

Nandini:

It’s Pumpkin season and Spices are not defined only for savory foods but at times they can enhance the taste of a sweet dish. Thanks to Hilda from FitToServe for the mention and for exploring new ways of adding some heat to a Pumkin Spiced IceCream.

Originally posted on FitToServe:

It’s pumpkin season people! That means you can’t have too many low carb pumpkin recipes. I just love the spices of the fall season.  Even though this is an ice cream recipe you can’t go wrong having this in your arsenal.  If you live in place where the weather is mild, well Ice cream is welcomed year round.

This is as easy as it get’s and no need for an ice cream maker, so no excuses give this recipe a whirl.

Ingredients:

1 15 oz can of Pumpkin Puree

1 Full Fat Coconut Milk

1 Cup of Heavy Whipping Cream

1 Cup of Swerve or Other Sugar Substitute

10 Drops of Stevia Liquid

1 tsp of Pumpkin Spice

1 tsp vanilla

1/4 tsp of Goan Xacuti (optional but this really is an amazing spice mixture. For more info. go to www.goanimports.com

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Heavy Whipping Cream and Coconut milk

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Pumpkin Puree Folded in

FullSizeRender (3) Pumpkin Puree…

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Goan Spiced Grilled Salmon

17 Oct grilled-salmon-recheado-masala-spicy-ingredients-recipe-fish-indian

I wish I had a history to share about this very delicious grilled salmon recipe but unfortunately I don’t, since Salmon is not found in the Indian Oceans but only in North Atlantic and Pacific Ocean. The best part though, it uses Goan spices ;-).

When my husband first grilled salmon fillets with the recheado masala we really enjoyed it with a salad so much that is became a monthly staple in our home. Grilling salmon more than pan-frying is a much healthier way to enjoy the fish and it’s rich omega-3 fatty acids keeps me smart and witty ;-).

grilled-salmon-recheado-masala-spicy-ingredients-recipe-fish-easy

Grilled Salmon with Green Beans

What I really love about this recipe is that even though it is marinated in spice paste it is full of bold flavors without too much heat as the added ketchup balances it. Also works well for those who prep and plan their meals as you can freeze the marinated salmon for couple weeks and use it when you need something quick and healthy.

grilled-salmon-recheado-masala-spicy-fish-recipes-goan

Do note that as an Indian we usually eat out meats and fishes well done so my cooking time may be longer then what you usually are used to. So please adjust your cooking time to your preference.

Servings: 6-7 salmon steaks

Ingredients:

2.2 lbs of fillet salmon make 4″ steak

3 tbsp of recheado masala

1 tbsp of ketchup

salt to taste

grilled-salmon-recheado-masala-spicy-ingredients-recipeDirections:

Wash the fish and towel dry it. In a mixing bowl mix the recheado paste, ketchup and salt. Apply it to the fish and marinade for at-least 20-30 minutes or overnight.

Heat the grill (I use an electric grill) spray with cooking oil and grill the salmon fillet for 7-10 minutes on each side.

grilled-salmon-recheado-masala-spicy-fish-goan-spices

Serve with a side of Pulao Rice, Green beans or with a refreshing Sweet Kale Salad found in Costco.

Goan Beef Roulade – ( Beef Rolls)

10 Oct

The goal of this blog is to educate my dear readers of Goan Cuisine as it has a very strong Portuguese influence specially in the Christian households of Goa. Using the best ingredients and styles of both worlds Goan have created their own fine cuisine.

beef-roulade-rolls-goan-recipe-curry-indianFor this week I decided, I would make Beef Roulade / Beef Rolls, I usually do my research on Google to see what has been written out there and what I know and to compare notes. In the US I haven’t been exposed to Rouladen and through my research I found out it is Polish and the only popular Polish food I have seen is the Famous Pierogies out here.

beef-roulade-rolls-goan-recipe-curry-spicesI think every European country has their own unique recipe for Beef Rouladen but the basic recipe compromises of thin slice meat stuffed with some sausages, slices of potato, carrots, onions rolled and cooked in a light gravy. The most popular Goan version is stuffed with the famous smoked Goan sausage that has tons of flavor.

Servings: Yield approx 12-14 rolls

beef-roulade-rolls-goan-recheado-olives-ingredientsIngredients:

2 lbs of thin sliced round steaks or skirt steaks about 4 ” long

1 medium onion diced

1 tomato diced

1 tbsp of recheado masala

2-3 tbsp of ginger-garlic paste

1 tbsp of vinegar

3/4 cup water

salt to taste

approx 24 toothpicks or cooking twine for tying

Filling:

1 russet potato julienne 1/4 ” thick

2 carrots julienne about 1/4″ thick

1 bell pepper julienne 1/4″ each

 beef-roulade-rolls-goan-recipe-wrapping

Directions:

Wash the sliced meat, apply ginger-garlic paste, vinegar and salt and keep aside for 10-15 minutes.

Take each sliced meat and layer it with potato, carrots and bell pepper strips. Roll the meet and tie it together or use toothpick.

Once’s done, in a larger skillet heat oil and add the onions, saute till translucent. Next add the tomatoes, saute till soften. Then add the recheado curry paste and fry for about 2 minutes. Add the water, salt to taste and a pinch of sugar cover and let the gravy simmer (Simmering the gravy first enhances the flavor. A tip I learnt from my mom).

beef-roulade-rolls-goan-recipe-curry-weight

Add weight to the meat to hold it’s rolled shaped for 10 minutes

Next add the rolled beef and add weight to the meat by using a heavy plate on top, so that the rolls don’t loosen out for about 10 minutes and then cook for 25-30 minutes on medium heat covered till the meat is soft and the gravy thicken.

beef-roulade-rolls-goan-recipes-curry-rouladenCut out the cooking twine or take the toothpicks off the rolls carefully and serve with rice or mashed potatoes.

Using Goan smoked Sausages:

beef-roulade-rolls-goan-recipes-wrapping

Follow the same steps as above, just eliminate recheado masala and stuff the meat with sausage, potatoes, carrots and bell pepper as the Goan sausages gives it a lot of flavor.

beef-roulade-rolls-goan-recipes-curry-spicy-sausages

Goan Beef Rolls with  Goan Smoked Sausages

I think it is a very simple recipe and has a very impressive finish. This recipe of the Goan Beef Roulade / Rolls / Rouladen will surely impress your guest for Thanksgiving.

Caldinha – Pumkin and Shrimp Goan Curry Recipe

3 Oct

If you try to translate caldo where caldinha is a derived from it means broth or soup. Judging by the flavor and lack of spiciness in caldinha it makes sense that it is named aptly. It is spelt in two ways Caldine or Caldinha. If you type Caldinho then you find that it is a Brazilian recipe for a Bean Soup.

caldin-caldinha-goan-ingredients-fish-shrimp-prawns-recipe

Caldinho de Camarão

This recipe does bring back a lot of memories. When we would visit my father’s family on a small beautiful island called Ilha(Island) de Santo Estevão you can read more about this Island here. Fresh fish was always in abundance and my dad loved this sweet curry specially since he suffers from stomach ulcers and cannot eat very spicy foods.

I think if you like less hotter Indian curries then this is a great recipe. Caldinha is a light yellow-green curry which is made with fish and coconut milk. In Goa, fish like sardines, mackerel, pomfret and king fish are very popular along with other smaller fish. Since it is fall here in the US, I decided to combine it with sweet pumpkin and shrimps and it turned out to be delicious.

caldin-caldinha-goan-ingredients-pumkin-prawns-shrimps-recipe-curry

Servings: 8-10

Ingredients:

1 lbs of 1″ cubed pumpkin

15-20 cleaned shrimps/prawns

1/4 tsp of turmeric

1/4 tsp of ground cumin

1/4 tsp of ground cinnamon

1/2 tsp of coriander seeds

6 whole cloves

6 garlic cloves

8-10 peppercorn

1 green jalapeno (chili)

1 small diced onion

1 medium tomato diced and sprinkled with a little salt

1/4 tsp of vinegar

1 can of whole coconut milk

1 can – 13.5oz of water

salt to taste

caldin-caldinha-goan-ingredients

Ingredients for Goan Caldinha

Directions:

* Wash and clean the shrimps/prawns apply salt, vinegar and keep aside.

* Grind the garlic, dry spices and jalapeno along with 1/4 can of coconut milk in a blender.

* In a hot-pot add onions and saute for 3-4 minutes till translucent. Next add the diced tomatoes and saute till soft.

* Add the ground mixture, pumpkin, remaining coconut milk, water mix and cook covered on medium heat for 5 minutes till pumpkin softens.

* Finally add the shrimps, check on salt and cook covered on medium heat for another 5-10 minutes depending how you like your shrimps cooked.

caldin-caldinha-goan-ingredients-fish

Caldine – Goan Sweet Curry

Enjoy with rice or bread. Caldinha keeps well for a couple of days in the refrigerator.

Love pumpkin then check out more recipes for Creme Brulee in Mini Pumpkin and Sauteed Pumpkin Recipe.

Bolo de Rulao – Batica

26 Sep bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat-cardamom

This recipe has many names, Bolo ( “Cake” in Portuguese), Bolo de Rulao (Cream of wheat Cake) and Batica. It’s a poor men cake. This cake is more popular in the villages(town) then the city.

bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat

Bolo de Rulao – Batica

Bolo de Rulao is made during Christmas along with the popular Doce (Garbanzo Coconut Bars), also as a gift from the bride’s household a day before the wedding to the grooms when her personal belongings, gift and the silent word dowry (shhh….) is sent to her future home and when Mother Mary’s statue visits devotees homes from the local church. It is called as Litany(Ladainha), where the rosary is recited as a community, the Litany is sang in Latin and Konkani and then home-made sweets are shared with some local alcohol and soda’s. Goa has the most number of Churches and Chapels then other states in India. I have fond memories of these celebrations growing up. I hope someday when we visit Goa with my kids we will get a chance to experience it one more time. You can watch a video on YouTube to better understand here.

bolo-de-rulao-batka-recipe-goan-imports

Batica has a Corn Bread texture and is a little dry. It is recommended to let the batter stand for 9-10 hours or overnight as the cake will be soft. A lot of online recipes use butter but the authentic version does no need butter. Butter or ghee is used only to line the pan so the cake does not stick.

bolo-de-rulao-batica-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat

Servings: 9″ cake, 6-8 pieces

bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat-recipes

Ingredients:

1 cup cream of wheat/ rava/ semolina

1 cup sugar white or brown

1 cup fresh / frozen grated coconut

7 eggs separated ( 7 yolks + 1/2 cup of whites)

8 cardamom seeds powered

1/2 tsp of baking powder

Butter to line the 9″ cake pan

Pinch of salt

ol-de-rulao-ingredients-goan-imports

Ingredients

Directions:

* Toast the cream of wheat/semolina on a non-stick pan for approx 8-9 minutes on medium heat by constantly sauteing to remove the rawness and gives it a nice nutty and toasty texture. Keep aside to cool.

* In a mixing bowl whisk sugar, 7 yolks and 1/2 cup of egg white approx a cup, till it mixes well. Then add the grated coconut, mix and finally add the toasted cream of wheat. Mix, cover and let it stand for at-least 9-10 hours before you bake it.

* Set oven to 375F and add the baking powder, mix well. Pour the mixture in a 9″ cake pan that was lined with butter and bake it for 20-25 minutes till the toothpick comes out clean.

bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat-goan

Bol de Rulao – Cream of Wheat Cake

Enjoy it with a nice hot cup of tea.

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