Sprouted Moong Dal

1 May

I love this recipe, it is my go-to for days when I want to watch my carbs but not starve ( You know what I mean right ;-)). It is more an Indian recipe with a touch of Goan spices and fresh grated coconut. It does take planning to make this recipe as you need to soak the moong beans at-least overnight or for 2 days. If you have a pressure cooker then you can skip soaking.

moong-mung-beans-dal-recipes-easy-indian-goan-curry-dosa-khichdiAt times I like to sprout extra moong dal (mung beans) so I can make a Goan Tea time sweet called “Chunn” which was made years back. Traditionally it is made with chana dal but I use moong beans since I usually have it in my pantry. It is made by steaming the moong beans and then mixing it with fresh grated coconut, cardamom and Goan coconut jaggery( I get mine imported from Goa).

moong-mung-beans-dal-recipes-indian-goan-curry-sproutsSoak the mung beans in water overnight. Then pour out the water and let it sprout one more day. Cover the top of the moong dal with wet paper towel. A 1.25 cup of dry moong dal will yield approx 3.5 to 4 cups of sprouted mung beans.

moong-mung-beans-dal-recipes-xacuti-masala-coconut-vegetarian-indian-goan-curryServing Size: 4-6 people

Ingredients:

4 cups of sprouted moong beans

1 medium onion diced

1 medium tomato chopped

4-5 garlic cloves diced

3 tbsp of xacuti masala

1/2 cup fresh grated coconut

1.75 cup of water

salt to taste

moong-mung-beans-dal-recipes-ingredients-indian-goan-curryDirections:

Fry the onions till translucent. Next add the tomatoes, garlic and saute for 2-3 minutes till the tomatoes soften.

Then add the xacuti masala spice mix and saute for another 2 minutes. Add water, season with salt, cover and bring to a simmer.

Next add the sprouted moong dal, mix well and cook covered on low medium heat for 15-20 minutes. Check on salt.

moong-mung-beans-dal-recipes-nutrition-halwa-indian-goan-curry

Garnish with fresh chopped cilantro/coriander. I also like to garnish it with fresh made salsa.

Serve with hot white rice, bread or naan. If you love moong dal (mung beans) like me then check out more recipes made with moong.

Gorchem – Moong Dal Pudding made with fresh grated coconut and jaggery.

Moong Dosa – Moong beans savory pancakes

Batata Bhaji – Spiced Potatoes

24 Apr

Batata Bhaji is to an Indian what roasted potatoes is to an American. The potatoes are spiced to give it flavor. It is a vegetarian and a vegan recipe. In Goa there are a few variations one where curry leaf and cumin are the bold flavors, the other is ginger and cumin. This potato recipe can be made with or without coconut also with gravy or dry. The dry version can be used to make a favorite Indian snack called Batata Vada. A deep-fried potato dumplings coated with a garbanzo bean flour batter.

batata-bhaji-aloo-potato-subzi-recipe-indian-curry-sukhi-suka

Interestingly “Batata” in portuguese is “Potato” and is a word used all over in India but there is a difference in the pronunciation and you can tell the difference if you are familiar with both. This recipe was made mostly on Fridays at our home. The leftovers are used to make kids popular grilled sandwich for snack. The bread is stuffed with potatoes and a little ketchup….yummy! You can also make potato fritters by mashing the potatoes, forming into patties and coating them with rava (cream of wheat) and shallow frying till golden brown.

batata-bhaji-aloo-potato-subzi-ingredients-recipe-vegetarian-veganServing Size: 4-6

Ingredients:

3 russet potatoes peeled and diced in 1/2″ cubes

1 medium onion diced

1 jalapeno

1 cup grated coconut

1.5″ of ginger

1/2 tsp of cumin seeds

2 cups water

1/4 tsp of mustard seeds

1/4 tsp turmeric powder

1-2 sprigs of curry leaf

salt to taste

batata-bhaji-aloo-potato-subzi-ingredients-recipeDirections:

Wash, clean and cut the potatoes in 1/2″ cubes. Soak them in light salted water.

Grind the coconut, ginger, 1/4 tsp of cumin with 1/3 cup water to a paste.

Heat oil in a pot add the mustard seeds till it splutters, add the onions, cumin seeds, jalapeno and saute till the onion is translucent.

Next add the turmeric, coconut paste, curry leaves and saute for 2-3 minutes. Add the remaining water, season with salt and cover till the gravy simmers.

Finally add the potatoes, check on salt, cover and cook on medium low heat for 15-20 minutes till the potatoes are soft. Do not over stir lest the potato get mashed.

batata-bhaji-aloo-potato-subzi-recipe-goan-coconutEnjoy with hot rice, bread, puri (poori) or dosa.

Nankhati – Indian Shortbread Cookies

17 Apr

I must admit that I do not know the exact history and origin of Nankhati (Nan-cut-tie) Biscuits in Goa but I sure do know they were sold at most Goan Bakeries and stores. Nankhati is a melt in you mouth biscuit made with flour, ghee, sugar and cardamom. Unlike stated online that they were made for Christmas they were actually an everyday biscuits for evening tea.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-wheat-flourGhee is clarified unsalted butter which has a lovely browned butter smell. It has the milk proteins removed and has a high smoke point, making it perfect for cooking. I have made it twice before. It just takes a little of patience. Since ghee is not easily available at local grocery store I decided to use melted butter.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-blogThis recipe is vegetarian, has no eggs and just 5  ingredients that are in most kitchen pantries and is really quick and easy. A great snack for all the outdoor activities we are heading towards with the warm weather.

 nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-no-eggsI used to love these cookies but as I grew older and saw them around all the time I just did not like them anymore. But time does has a great sense of humor if you know what I mean :-). Lately I suddenly started to crave for them with my evening tea.

 nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-vegetarianA few variation you can try is replacing white flour with whole wheat and butter with oil. The popular toppings for these biscuits( Biscuits is a word used more often than cookies in India) were cashew, cherry, corn flakes or just plain.

Serving Size: 12 – 3″ cookies

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-ingredientsIngredients:

1 cup all-purpose flour

1/2 cup unsalted melted butter / ghee(clarified butter) I know I used salted butter as that is what I had

1/2 cup powder sugar

8 cardamom seeds powder

1/4 tbsp of baking soda

pinch of salt

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-doughDirections:

Heat oven to 325F

Mix well flour, sugar,cardamom powder, baking soda and salt.

Add the melted butter and mix to form a nice smooth dough ball.

Divide the dough in 12 equal portions and shape into a ball an then lightly flatten it.

Place the on a cookie sheet and bake approx 15 to 20 minutes till you smell the cookies and they slightly change color.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-wiki

Do not over bake as they will be burnt underneath.

Let cool to harden the biscuits. Enjoy with a nice cup of hot tea.

Beef Chilli Fry

10 Apr

This recipe of Beef Chilli Fry brought back a lot of memories during my teenage years. It’s a smart way to use leftover cooked beef like the one I used from my last weeks recipe Beef and Potato Curry. A simple 2 step process with just 3 ingredients. Leftover beef, onions and green chilli/ jalapeno. The flavor of the cooked beef and sautéed fresh jalapeno and onions give the recipe its distinct flavor and taste. what more can a cook who loves to cook easy delicious recipes ask for. You can eat it for brunch, side dish along a meal or be creative.

beef-chilli-chillies-fry-goan-recipe-south-indian-appertizer-ideasIn my earlier post I had mentioned that Indian breakfast are more savory. My childhood memories of breakfast are of fresh-baked bread, butter, cheese, eggs, salami (which is a smaller version of Italian mortadella) or chapatis (rotis). Plain Corn flakes where available in the 90’s and oatmeal was only when you were sick. My siblings and I enjoyed making this recipe on Sundays after church for breakfast. It was something different from the usual along with some cooked down leftover Goan Prawn curry.

beef-chilli-chillies-fry-goan-curry-roast-recipe-videoServing Size: 4-5

Ingredient:

beef-chilli-chillies-fry-goan-ingredients-recipe-video2-3 cups of leftover cooked beef cubed

2 medium onions chopped length wise

2-3 devein green jalapeno (chilli) julienne

Salt to taste

beef-chilli-chillies-fry-goan-indian-recipe-videoDirections:

In a hot pan add oil and saute the chopped onions and jalapeno (chilli) till the onions are translucent.

Next add the beef and saute gently till well mixed and heated.

beef-chilli-chillies-fry-goan-indian-cutlets-chapati-roll-recipe-burritos

Serve with bread or rice. Make a Beef Chapati Kathi Roll or Tortilla Roll.  As a mid-day snack serve it on a crostini or toasted bread. You could drizzle a yogurt sauce or some pico de gallo.

Beef Curry with Potatoes

3 Apr

My mama’s Beef Curry Recipe was a constant week day dinner, along with boiled vegetables and fresh-baked bread from the bakers.( Yeah you heard me right… “boiled”.). She used this base recipe for many of her different beef recipes. I will be making 2 of them for my next 2 blog post Beef Chili Fry and Acorda(a-sor-da) de Carne (leftover bread and beef recipe). Get ready to be beefy with me :-).

beef-curry-recipe-goan-easy-no-coconut-potatoesI am aware that it is Good Friday and we did not eat meat on Fridays. We made a conscious efforts to fast but I wish I could say the same at this point in my life. I am trying to be a good parent and I try to make the effort for my kids to follow. All I can say, I believe there is Divine Grace for me.

beef-curry-recipe-goan-easy-no-coconut-potatoes-indian-spicyGetting back to the recipe, I can see why it was a constant weekly recipe as it is the most easy Goan Beef Curry Recipe than the rest. It has a nice subtle sour taste to the beefy flavor and the added potatoes help to balance it.

Serving Size: 4-6

Ingredients:

2 lbs of cubed beef (about 1″ thick)

1 medium onion diced.

1 chopped tomato

2 medium potatoes cut 1/8th piece

3 tbsp of fresh ginger-garlic paste

1 tsp of vinegar

1 nickel sized tamarind ball (soak in 1/4 cup hot water)

1-1/2 tsp of cumin powder

1/2 tsp of turmeric powder

1/2 tsp of red chili powder

1/4 tsp of clove powder

1/4 tsp of cinnamon powder

1/4 tsp black pepper powder

1/4 tsp of sugar

1 1/2 cup water

salt to taste

beef-curry-recipes-goan-easy-quick-coconut-ingredients-goa-foodDirections:

Apply the ginger-garlic paste, salt and vinegar to the cut meat and keep aside for 30-45 minutes.

In a hot pot with oil, saute the diced onions till translucent. Next add the diced tomatoes, saute till soft.

Next add all the powder spices and saute for a minute or two. Then add the meat and saute well cover and cook on medium heat for 10 minutes.

Next add the water, tamarind juice and salt if needed. Cover and cook for an other 20 minutes on medium heat checking occasionally.

Finally add the potatoes and cook for another 10 minutes covered.

beef-curry-recipe-goan-easy-no-coconut-potatoes

Serve with rice, bread or naan. Since this goan beef curry recipe has a nice blend of spices and a real bold beef flavor it goes well with Grits or Polenta.

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