Banana Pancakes

18 Jul banana-pancakes-goan-recipes-flour-vanilla

Being a Goan, I think, I can take the liberty to say that Goan’s have been making these fluffy babies for multiple decades. As far as my knowledge, Banana Pancakes have been a recent hype that is still catching on in the US culinary world but I wouldn’t argue that Banana Bread is definitely an American Classic.

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These Banana Pancake were enjoyed by us for evening Tea Time, which is a social activity for most Goan’s from 3 to 6 pm. Hoping that this leisure activity does not cease.

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Ingredients:

  • 8 over-ripped bananas
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1 tbsp vanilla (optional)
  • pinch of salt (Tip: For sweeter recipes my mum added a pinch of salt and for savory it was a pinch of sugar)

Directions:

* In a mixing bowl mash 8 over-ripe bananas, mix in the egg. Next add the flour to the mixture,vanilla and salt and mix it well till no lumps.

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* Heat a large non-stick pan, spray some olive oil and spoon in 4 mini-pancakes. Flip the pancakes after 3-5 minutes. Check to see they don’t burn. This mixture will make about 15 mini-pancakes.

* Serve plain or with powdered sugar.

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These fluffy babies do not need maple syrup. You can also check out more Goan dessert recipes here.

Grilled Vindaloo Pork Chops

11 Jul vindaloo-pork-chops-indian-spices-goan-recipes

For a Goan who loves vindaloo masala this was a spot-on for the classic pork chop recipe. It has the classic combo of sweet and sour that goes with a American pork chop recipe. The sweetness comes from a dash of sugar and the sourness comes from the coconut vinegar added to the marinade. The pork chops were the stars for our 4th of July weekend.

I used the leftover pork chop the next day for my salad and it definitely did not disappoint.

Ingredients:

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  • 4 bone-in pork chops (bought @ costco)
  • 3 tbsp of vindaloo masala ( 4 tbsp if you like it spicier)
  • 1 1/2 tsp of sugar (optional if you like it savory)
  • salt to taste

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Directions:

  • Wash the pork chops, dry it with paper towel.
  • Mix vindaloo paste, sugar and salt to taste in a bowl or zip-lock bag.
  • Apply and let marinate in the refrigerator for at least 30 to 45 minutes. If possible the day before is the best.
  • On a hot grill lay the pork chops and cook till done according to your preference. Since I like my pork chops well done I grilled mine on a Cuisinart 5-in-1 Griddler Gourmet  for 8-9 minutes on each side on high setting.

The sugar in the marinade gives a nice charred mark on the meat which I very much like.

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Serve as a side with rice or salad or as the main with some cooked green beans with grated coconut.

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For the first time an Exclusive Coupon Code  ” goanwiki711 that you can use @ www.goanimports.com on the Goan Spices Fiesta Combo Pack within the next 30 days.

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Caldo Verde

27 Jun caldo-verde-soup-cream-of-spinach-portuguese-recipe-goan

Caldo Verde  can also be called as Cream of Spinach Soup is a Portuguese Soup which is popular in Goa for special occasion. Caldo Verde in simple translation would be Caldo meaning “Broth” and Verde meaning ” Green”. It is most often served in little teacups instead of soup bowls. The Goan version of caldo verde is made with spinach instead of collard greens.

caldo-verde-soup-cream-of-spinach-portuguese-recipe-goan

Ingredients:

  • 10 oz of fresh spinach
  • 1 large russet potato ( cleaned and diced in large chunks )
  • 4 cups of chicken or vegetable broth
  • 3/4 cup whole or 2% milk
  • 1 small onion chopped fine

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Directions:

  •  Heat oil in a pot and add the chopped onions, saute till the onions are translucent.
  • Add the potatoes, broth and cook covered on medium heat till potatoes are soft about 15-20 minutes.
  • Next add the Spinach and cook for another 10 minutes.
  • Take of heat and with a hand blender puree the soup in the pot carefully as its hot. Once done add the milk. Place it back on the heat and bring it to a quick boil.
  • Serve hot with rustic bread or slices of baguette.

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The nice thing about this soup is that you can make it vegetarian or non-vegetarian. Also it taste better the next day. You can check out more recipes here.

Sauteed Okra Recipe

21 Jun spicy-sauteed-okra-bhindi-masala-xacuti-recipes-masala-goan-indian-spices

I have noticed that Fired Okra is the most popular Okra Recipe in the US. This sautéed Okra Recipe is a finger licking great alternative to the fried version. I usually land up snacking on it instead of eating it with my meal.

Today when I tested the recipe I modified the method a little and did some addition and deletion to my usual recipe. I know it sounds too mathematical but I think I prefer the newer version where I added ripe cherry tomatoes from my garden and the acidity from the tomatoes balanced the spices better. I also skipped the turmeric powered that I normally use along with the dry coriander powder. So even though the ingredient picture may have these included you can exclude them and it will still taste awesome.

This Image is without tomatoes in the sautéed Okra Recipe. This recipe will work better for those who have to avoid the Nightshade Vegetables. These are people who have joint pains.

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This is what you get by including the Cherry Tomatoes and excluding the turmeric powder and the dry coriander.

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 Ingredients:

2 lbs of okra that is washed and slit.

2 tbsp of xacuti masala

1/2 tsp of cumin

1/2 tsp of turmeric (optional)

1 tbsp of dry coriander powder (optional)

10 ripe Cherry tomatoes quartered

Salt to taste

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Directions:

Wash the okra, slit the okra and let it air dry for about 20 minutes( It apparently reduces the slime).

Heat oil in a non-stick pan. Add the cumin seeds and the okra and saute on medium heat for approximately  15-20 minutes till the okra is soften. The ends may brown a bit and it’s perfectly fine.

Next add the xacuti masala, salt and saute for another 5 minutes. Finely add the chopped cherry tomatoes and saute till they are softened about 4-5 minutes.

Serve nice and hot.

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This Indian Spice inspired sautéed Okra Recipe is also commonly known as Bhindi Masala. On a side note in India, Okra is called Lady Finger in English.

 

 

Angel Wings

13 Jun angel-wings-puff-pastry-Palmiers-goan-imports-recipe-spices

If you are wondering what Angel Wings are then you surely grew up in America. Angel Wings is Plamiers, they are light, flaky and melt in you mouth cookies. I grew up eating Angel Wings for evening tea time. We got them from the local bakery shop that made all the baked goodies both savory and sweet. Pastries shops are a newer thing in Goa.

This goan classic has a bit of a twist. I love roasted nuts in my desserts and sweets but I don’t enjoy them much as a snack. My take on this recipe was to add roasted almonds and to reduce the amount of sugar. If you are allergic to nuts just skip them. It’s the easiest cookie to make.

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Ingredients:

  • 1 pack or 2 sheets of frozen puff pastry thawed overnight in the refrigerator
  • 8 tbsp of granulated sugar
  • 6 tbsp of almond meal (optional)
  • 8 tbsp of almonds crushed lightly

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Directions:

Preheat the oven to 400 degree F and lightly spray two cookie sheets or add parchment paper.

Spread out each puff pastry sheet at a time leave one in the refrigerator while working with the other. Sprinkle almond flour then crushed almonds and finally the granulated sugar. Then gently use a rolling-pin to roll the sugar and almonds into the dough.

From each end roll the sheet to the middle. Lightly press the together. Wrap it with plastic wrap and refrigerate it for 15 to 20 minutes till a bit firm. With a sharp knife cut into 1/4″ thick .

Lay the slice and gently flatten the cookie to look likes wings. It may be a little out of shape don’t worry they will bake right.

Bake till light golden brown for about 10-12 minutes. Turn them over and bake for another 5-7 minutes. Be watchful as they easily burn.

Once out of the oven you can sprinkle more granulated sugar if you like.

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Enjoy with a nice hot cup of tea or coffee. You can check out more Goan Recipes here.

 

 

 

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