Pressure Cooker Seasoned Black Beans Recipe

22 Jul

I had never cooked with black beans before as I always bought canned ones from the store. I was very surprised as to how easy and flavorful it was cooking at home.  Making your own is a better option than the cans considering from a health safety point of view. You can refrigerate or freeze the beans for later use. I made this recipe a couple of time now with and without oil and you cannot tell much of a difference.

seasoned-black-beans-pressure-cooker-recipe-cuban     seasoned-black-beans-pressure-cooker-soak-no-rice-recipe

One know fact about Goan cuisine is it does not use black beans neither did I see them in stores growing up. My husband has made an effort (with his wife’s helps:-)  ) to eat more greener. He has been eating almost 90% plant-based diet and I must admit it can be monotonous if not being creative. It is also hard work and has to be planned. Since we do eat a lot of leafy green salads I am always looking for some protein to be included and black beans along with garbanzo beans are my goto.

Please feel free to share your Black Beans Recipes in the comments section.

seasoned-black-beans-pressure-cooker-ingredients

Serving Size: 4 cups

Ingredients:

2 cups of overnight soaked black beans

4 cups water

1 tsp of whole cumin seeds

4 crushed cloves of garlic

1/2 tsp of red chilli powder (optional)

1 chopped small onion (optional)

3 tbsp of oil

1/8 tsp of baking soda

Salt to season

Directions:

Add all the ingredients into a pressure cooker and cook for 25 minutes or 4 whistles.

Take off heat and let the pressure be released completely before you open the cooker to be safe.

Drain the liquid and save for making soup. Use black beans to make a variety of foods like rice, tostada, salad or more.

seasoned-black-beans-canned-recipe-vegetarian-vegan-tostada-salads

 

Goan Guisado de Galinha – Chicken Stew Recipe

8 Jul

Guisado in portuguese means “stew”. This recipe is credited to the portuguese influence on Goan heritage. It is more of a chicken curry than a stew. My mom makes it often at our home. Since my dad loved potatoes, she always added some. In my recipe there is a little added heat from fresh green chilli as my mom says that it adds a nice fresh flavor to the curry. If you feel it has too much heat then substitute the red and green chilli with paprika.

chicken-guisada-guisado-recipe-pollo-goan-portuguese

I may be wrong but based on my online search, in Portugal polvo(octopus) guisado is more popular than galhina(chicken). Also I found out that guisado is a very popular dish in south america with variations from each country.

Serving Size: 4-6

Ingredients:

2 lbs of chicken (thighs, drumsticks with or without bones)

1 small onion chopped

1 small tomato chopped

5-6 garlic clove chopped

1″ ginger chopped

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1 green chilli halved (optional)

1/4 tsp black pepper powder

1 dime sized tamarind

1/2 tsp whole cumin seeds

2 potatoes cleaned and quartered

1 cup of water

salt to taste

chicken-guisado-guisada-recipe-goan-imports-ingredients

Directions:

Clean, wash and apply salt, ginger and garlic to the chicken pieces and keep aside for 10-15 minutes.

Add the tamarind ball to the cup of water and let soak.

Heat oil in a pot add onions and saute till soft. Next add the green chilli, cumin, red chilli powder, turmeric and tomato and saute till the tomato softens.

Next add the chicken and saute for 4-5 minutes till well coated with the spices.

To this add tamarind water, cut potatoes and season with salt. Cover and cook on medium heat for 30-35 minutes. Check in between and stir.

Garnish with cilantro and serve with rice or bread.

chicken-guisado-guisada-recipe-portuguese-mexican-colombian-pork-beef

Bolinhos de Coco – Coconut Cookies Recipes

24 Jun

Bolinhos de coco or Bolinhas ( cookies in portuguese) is a very popular cookie for evening tea time in Goa. They are also popular during christmas. Since cream of wheat /rava is used to make them, they have a nice crunch and can also be tricky if not made right. The cookies can be hard to bite. In India cream of wheat is used to make multiple sweets/ desserts, Baath / Batica (cake), Sheera / Xiro , Neureos ( deep-fried coconut stuffed sweet dumplings).

goan-sweet-bolinhos-bolinhas-coconut-recipe-baked-christmas-baath

As I was researching the recipe I found that some used white flour in the batter and some cooked the batter slightly before baking the cookies.  My recipe does not use flour but I did roast the cream of wheat/rava for a couple of minutes on medium heat to remove the rawness. My mom always did it and it gives a nice toasted smell. I also soaked the batter for 5 hours to soften the rava  before I baked the bolinhos and added a little extra baking powder to make it light instead of the cookies being dense. Since I used frozen grated coconut I replaced the water with coconut milk. In my opinion the frozen grated coconut found in the US is squeezed out of the first milk and so has no taste.

goan-sweet-bolinhos-bolinhas-coconut-christmas-ingredients

Serving size: 20 cookies

Ingredients:

2 cups of toasted cream of wheat / rava/ sooji

2 cups grated coconut

1.25 cup of sugar

3 tbsp of butter

2 beaten eggs

1/2 cup water or coconut milk

1 tsp of baking powder

1/2 tsp cardamom powder

2-3 pinches of salt

Directions:

In a pan heat sugar, frozen coconut, salt, butter and water / coconut milk till all the sugar melts. Take off heat and mix in the cream of wheat / rava and let stand for 4 to 6 hours.

Heat oven to 350F. Grease a cookie sheet or line a cookie pan.

Next add the 2 beaten eggs and baking powder and mix well.  Shape into cookies and bake for  25-30 minutes till light golden brown.

goan-sweet-bolinhos-bolinhas-coconut-coco-recipe

Recieta de Sopa de Camarao – Shrimp Soup Recipe

10 Jun

Sopa de camarao/ Shrimp or prawn soup is a light creamy soup with the bold flavors of shrimps/prawns. This is a soup of the portuguese past days in Goa. I guess in our household we ate a lot of vegetable soup with macaroni and bread soup made from previous day leftover bread. I think I must have made this recipe once’s or twice. If you visit Goa it would be a hard soup to find compared to the chinese soups that are popular in Goa.

sopa-de-camarao-shrimps-soup-prawns-chowder-creamy-receita-recipe

What I love about the soup other than it’s very seafood smell:-) is that it is a lighter soup compared to clam chowder. Adding diced potatoes and tomatoes is an option. I have added tomatoes  for some color. I do want to mention that I used red onions as I forgot my grocery bag with white onions at the grocery store till I was ready to cook and realized I left one whole bag of groceries at the store on my way out.

sopa-de-camarao-ingredients-shrimps-soup-prawns

Serving Size: 4-6

Ingredients:

20-25 small shrimps shelled and deveined

1/2 finely diced white onions

3 tbsp of butter

3 cloves of garlic diced finely

1 small tomato diced finely

3 tbsp of white flour

3 cups water

1 cup milk

1 vegetable bouillon

salt to flavor

Directions:

Wash the shrimps, apply a little salt keep aside.

Melt butter in a pot add the chopped onions and saute till soft.

Next add the tomatoes, garlic and saute for 1 minute.

To this add the flour and mix it for about a minute.

Gently add a little water to form a roux and take out all lumps.

Add the shrimps/ prawns and the remaining water stir gently and cook on medium heat till it comes to a boil.

Finally add 1 cup cold milk, season with bouillon and salt. Bring it to a boil again.

Serve hot with some oyster cracker, saltines or croutons. When we were kids we also dipped bread in the soup (psst…I still do it:-) )

sopa-de-camarao-shrimps-soup-prawns-camarones-crema-recipe-goan

 

Arroz Con Pollo Recipe – Indian Spices Inspired

27 May

Arroz which means rice in portuguese is a staple in Goa but the confusing fact is that when a Goan says they made arroz it means they made pulao. I had arroz con pollo only a couple of times but each one had a variation and as a home cook I wanted to make a recipe based on my taste. I do know that the Peruvian version uses cilantro and not all south american countries have the same recipe. Though the argument is that it first originated in Spain. To an Indian it’s more like a biryani pulao recipe. I have found that my kids enjoy my food experiment. Every time I come with something new they get excited and willing be my taste testers, while my husband on the other hand is more cautious and has a refined tongue not everything is a hit😉

arroz-con-pollo-chicken-briyani-pressure-cooker-spain-corriander-cilantro-rice-recipe

Goan’s make arroz de camarao (shrimp/prawns),  arroz de verdura(vegetables) or Clam Pulao (arroz de mexilhão). The basic ingredients for making Pulao/Arroz is turmeric, cloves, cinnamon, onions, tomatoes, chicken or vegetable bouillon, bay leaf is optional. My recipe of arroz con pollo had a strong flavor of ginger, garlic, mint and cilantro. You can also use the same spice recipe to make a very aromatic curry for chicken, fish or meats.

arroz-con-pollo-chicken-briyani-recipe-ingredients-rice-pulao-pilaf-coriander-green-curry

Serving Size: 8-10

Ingredients:

2-3 lbs of chicken thighs/ drumsticks

3 cups basmati rice

4 cups water or stock

2-3 chicken bouillon (according to preference)

4 tbsp of lemon or lime juice

salt to taste

Grind into paste

1 medium onion

1 medium tomato

5-7 cloves of garlic

1″ ginger

1 bunch of cilantro

8-12 leaves of mint

Dry Whole Spices

3″ cinnamon stick

8 whole cardamom

8 whole cloves

2 bay leaves

2  whole star anise

Directions:

Wash the chicken, apply salt and lemon juice and keep aside. Grind the wet ingredients and apply to the chicken. Let marinate for at least 30 minutes.

Next heat oil add whole spices and till the oil is aromatic about 2-3 minutes while watching carefully on medium heat. Next add the marinated meat and saute for a couple of minutes. Check for seasoning. Cover and cook on medium heat for 25 minutes. Check occasionally.

In most cases there should be a gravy about 1.5 to 2 cups approx. Now add the washed rice, water or stock and season the liquid with bouillon. Bring it to a boil, cover and cook on medium low heat for 15 minutes. Turn of heat and let stand for another 20 minutes.

Open the cover and fluff the rice with a fork.

arroz-con-pollo-chicken-briyani-peruvian-cubano-receta-recipe

Variations:

You can use any meat of choice, shrimps or if you want to make a vegetarian version use soya nuggets

Check my website www.goanimports.com for all your Indian spices, dals and preserves needs in the US. FREE Shipping on $100.

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