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Semi-Homemade Malai Paneer Curry Recipe

20 Mar

malai-paneer-curry-recipe-masala-simmer-sauce-pasta-spicyAn accidental recipe that became a hit and helped me to discover and easy way to make any Indian malai curry. My husband later refused to eat the frozen malai paneer curry I had got from the Indian store. I love the tikka masala curry for its creaminess and since I had Trader Joe’s masala simmer sauce in my pantry for a while I had the idea to use it with some heavy cream. What I got was a very well spiced creamy curry which was close to any typical tikka curry available in the restaurants. You could use the curry with paneer, chunky pieces of eggplant, chicken, mushrooms,prawns (shrimps), crab or losbter and it will be equally delicious.

malai-peas-paneer-curry-indian-recipe-creamy-sauce

Serving Size: 4-6

Ingredients:

1 bottle of trader joe’s masala simmer sauce

1 block or 2-3 cups of cubed paneer about 1 inch cubes

1/4 cup water

1/3- 1/2 cup heavy cream

1 cup frozen peas

season with salt (optional)

Directions:

In a pot add the simmer sauce and bring it to a light boil /simmer.

Next add the heavy cream, paneer bring it to a simmer again add the frozen grean peas and check for seasoning.

Let cook for another 2-3 minutes.

Take off heat and add some fresh cut cilantro for additional flavor.

Serve with white rice, pasta for a vegetarian option as the sauce is creamy or fresh baked bread, naan or roti.

Check out my video to see how easy and quick it is to make the Malai Paneer Curry.

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Mullo Bhaji – White Daikon Radish with Grated Coconut Recipe

24 Feb

Last weekend my husband came home with mullo -diakon radish and said he wanted to eat some goan mullo/ mulliah bhaji. Mullo – diakon radish is very common in Goa and is eaten as an everyday vegetable. It does not need too many ingredients to make this vegetable shine.  We ate it just boiled and as bhaji. It’s very tasty with just 4-5 simple ingredients. You can also cook it with caldin curry and it taste great. I also use the caldin curry recipe to make bottle gourd (opo squash or long melon).

mullo-mulliah-mulla-bhaji-goan-diakon-radish-vegetable-curry-recipe

 

mullo-bhaji-ingredients-goan-vegetable-recipe.

Serving Size: 4-6

Ingredients:

4-5 average sized diakon radish with green leaves

1/2-3/4 cup of fresh grated coconut

1 medium onion diced

3/4 cup water

1 diced tomato (optional) gives color and flavor

1 green chilli for spice (optional)

salt to taste

Directions:

Wash the radish well to take off any sand or mud. Cut it into 1/2 inch pieces.

In a pot add the coconut, onion, tomato and the radish on top. Add in the water and cover and cook on medium heat for 20-30 minutes till the radish has soften.

Season with salt and enjoy it as a side with rice.

mullo-indian-diakon-radish-vegetable-curry-recipe-fresh-coconut

 

Upma Recipe – Indian savory breakfast made with Cream of Wheat

14 Oct

Upma is a very popular south Indian breakfast food. In Goa it is available at the chaia dukan (Tea Stalls) till lunch time, locals call it Uppit. Upma recipes have changed so much that it is now  consumed for lunch or dinner. The newer recipes have toasted nuts and dal, veggies and additional spices. The flavor and aroma are from curry leaves and mustard seeds. My recipe is of the past old days when life and foods were simple and not complicated.

upma-uppit-recipe-savory-breakfast-ideas-cream-of-wheat-semolina-rava

Serving Size: 3-4

Ingredients:

2 tbsp of ghee or oil

1 cup cream of wheat/ rava/ semolina

2.5 cups water

1 medium onion chopped finely

15-20 curry leaves

1 green chilli

1/2 tsp of black brown mustard seeds

2 pinches of asafoetida

1/2 tsp of sugar

1/2 tsp of  salt

upma-uppit-recipe-ingredients-breakfast-ideas-cream-of-wheat-semolina-rava

Directions:

Heat a non-stick pan and roast the cream of wheat on medium heat by stirring continuously for 5-7 minutes till it has a nice light golden color and a nutty smell.

Take of heat. Heat oil or ghee in a pot. Add the mustard seeds, chilli and curry leaves, saute for 20-35 seconds. Add the onions and saute till light brown. You can add peas and carrots if you like and saute for 1-2 minutes. On the side boil 2.5 cup water add the sugar and salt.

Once onions are soft add the boiling water and slowly add the roasted cream of wheat by stirring continuously till no lumps are formed. check for seasoning.

Cook for about 2-3 minutes till thicken. Turn off the heat and let stand for 5 minutes. You can now mould the upma or serve as is. Enjoy it hot.

upma-uppit-recipe-goan-indian-breakfast-ideas-cream-of-wheat-semolina-rava

Zoodles Recipe – Versatile and Healthy Low Carbs Alternative

3 Oct

zoodles-tikka-masala-chicken-curry-recipe-healthy-foods-vegetarian-veganEvery time I am on Pinterest I have seen appetizing pictures of Zoodles. It has been on my list for a while. Finally a couple of weeks back I made it for the first time. On my first try I cooked it too long and it became too watery. I kept reducing the time on the stove till I finally felt that I had got it. The best duration to cook the zoodles is adding it to an already heated pan or pot taking it off heat and mixing it gently till the heats transfers and makes them soft without letting out too much water. This is not a very good food for leftovers you got to make it fresh. For the next couple of weeks I used zoodles as substitute for pasta and rice. Enjoyed them with pasta sauce, chicken curry and kung pao chicken. It gives you the same sense of slurping regular pasta or noodles without the extra carbs.

zoodles-recipe-with-baked-chicken-kebabs-kebobs.

 

zoodles-with-butter-chicken-curry-recipe-indian-ideas-food

Serving Size: 2-4

Ingredients:

4 medium zucchini or courgette spiralized or julienned

2-3 smashed garlic cloves

1 tbsp of oil

Salt to taste

Directions:

Heat a pan add the smashed garlic saute for 15-30 seconds.

Take the pan off heat add the zucchini noodles or zoodles sprinkle salt and toss in gently for 1-2 minutes.

Top the zoodles with warmed pasta sauce, sautéed or curried chicken, vegetables or any creamy sauce of choice. Enjoy a healthy meal. Also enjoy it as a side vegetable dish.

zoodles-with-pasta-vodka-sauce-tandoori-spiced-saute-chicken-tenders-recipe

Indo-Chinese Hot and Sour Soup Recipe

19 Sep

The Indian hot and sour soup is one of my husband’s favorite and now it’s my 9-year-old’s as well. I grew up with Indo-Chinese cuisine outside of goan and indian as it was the only other cuisine.  Now a days you can find all sorts of different cuisine in Goa. A Indo-Chinese restaurant called “Gaylin” was the most popular one in Margao.  You can also check out my other Indo-Chinese recipe  Chicken Manchurian.

indo-indian-chinese-chicken-egg-eggless-hot-and-sour-soup-recipe

 

This recipe is fairly easy and can be done a vegetarian or non-veg version. In the vegetarian version you can add cabbage, green beans, mushroom, carrots, bamboo shoots and tofu and for a non-veg shredded chicken. Else you can leave it as a thick broth without any additions. Last week I  used the same recipe to make chicken wonton soup.

indo-chinese-hot-and-sour-chicken-wonton-soup-recipe

 

indo-chinese-hot-and-sour-soup-vegetable-ingredients

Serving Size: 4-6

Ingredients:

6 cups of water or stock

1/2 onion finely chopped

5-7 finely chopped garlic cloves

1″ ginger chopped fine

3 tbsp of corn starch

1.5 tbsp of vinegar

4-5 tbsp of soya sauce

1 tbsp of chili-garlic paste

1/2-1 green chili chopped

salt to taste

Optional

1/2 cup finely chopped cabbage

1/2 cup finely chopped green beans

1/4 cup finely cubed carrots

1/2 cup cubed tofu

1/4 cup bamboo shoot

1/2 cup mushrooms

12-16 wonton

1 egg beaten

1/2 cup shredded chicken

Directions:

In a pot saute the onion and green chili till soften. Next add the ginger, garlic and saute for 30-40 seconds. Next add the vegetables and sweat them for 4-5 minutes.

To this add water or stock, chili-garlic paste, soya sauce, vinegar and salt to season and cook covered for 15 minutes on medium heat. You can add the wonton or tofu or shredded chicken bring to a boil.

Mix the cornstarch with 3-4 tbsp of water to form a paste. Add this mixture to the hot soup and stir till it thickens and starts to bubble. Finally add the beaten egg and stir the soup slowly to get egg stands.

Take of heat and serve hot. You can add fresh chopped cilantro for garnish.

indo-chinese-vegetable-hot-and-sour-soup-recipe-gluten-free

 

Methi Bhaji – Fenugreek Leaves and Urad Dal Recipe

26 Aug

Fenugreek leaves is popular in a Goan household. It is usually made into a vegetable while in the rest parts of India methi leaves is used in many ways. It has many health benefits  which makes it very popular. I had never cooked with methi leaves before so this was my first time. Just fyi, I have to be in a zen state before I get cooking with first time ingredients so as not to mess up the recipe 😉

methi-dal-recipe-urad-aloo-bhaji

Serving Size: 4-6

Ingredients:

leaves of 2 bunches of methi

1 small onion chopped finely

1 cup of moong or urad dal soaked for 30 minutes in water

1/4 tsp of Asafoetida (hing)

1/2″ finely chopped ginger

3 finely chopped garlic cloves

1 slit green chili

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

1 tsp lemon/lime juice

salt to taste

Directions:

Heat a pan add oil. Once the oil is hot add asafoetida (hing), chopped garlic, ginger and sliced green chili.

Add sliced onions and saute the onions for 1 minute until they turn soft.

Drain the water from soaked dal, add dal in the pan. Let the dal cook along with onion for 2 to 3 minutes.

Add turmeric powder and coriander powder. Give a stir and mix well.

Now add washed methi leaves or fenugreek leaves and stir.

Let the methi gets cooked for 2 minutes until it reduces in size.

Once methi starts shrinking add salt as per taste and sugar. Squeeze 1 tsp of lemon juice.

Mix well and let cook uncovered for 2 minutes.

Methi bhaji is ready to serve with phulkas, chapati or rice.

methi-dudhi-gujarathi-pez-chapathi-thepla-fenugreek-leaves-vegetable-recipe

Baked Stuffed Karela – Bitter Melon Recipe

15 Aug

Bitter Melon is not a common vegetable at the grocery stores in the US but is a very popular vegetable among the Asians and for its health benefits. In Goa one of the popular recipes I grew up with is stuffed karela made with prawns/shrimps and goan recheado masala. The stuffing is first cooked and then stuffed melon is shallow fried in oil.  My recipe is vegetarian with 2 variations from the original recipe, I have skipped the prawns and I baked the karela instead of shallow frying.

 stuffed-prawns-shrimps-karela-recheado-masala-recipe-fried-shallow-keema

Since karela is a bitter melon to rid the bitterness it requires 3 things that I think help cut the bitterness. First applying a generous amount of salt to each melon inside out and let stand for 30-45 minutes to drain out the bitter liquid. Second it need an acid and finally a little sweetness. Indian’s believe in many health benefits of karela/bitter melon you can check out more on my earlier blog post of Prawns and Bitter melon Fry by clicking here.

stuffed-karela-goan-indian-ingredients

Serving Size: 12 small karela – 4″ size

Ingredients:

12 small karela/ bitter melons

2 medium onion chopped fine

1 medium tomato chopped fine

6 cloves of garlic chopped fine

1″ ginger cut fine

3 tbsp of goan recheado masala

1 tsp of sugar

1 bunch of fine chopped cilantro

2 tbsp of garam masala

salt to taste

Directions:

Split each karela and scoop out the seeds apply generous salt to each one inside-out and keep aside for 30-45 minutes. It will let out some bitter liquid. Wipe each dry with a paper towel.

In a pan heat oil, saute the onions till soft. Next add the ginger garlic and saute for 1-2 minutes along with the recheado masala. Finally add the sugar and salt to season mix well.

Take of heat and add the chopped cilantro. Keep aside to cool.

To the dried karela apply a little oil and garam masala inside and out and stuff each one with the recheado filling.

Bake at 415F for 35 minutes till the karela is soft.

stuffed-prawns-shrimps-karela-recheado-masala-recipe-goan

 

 

 

For Variations

  •  Add prawns/shrimps or paneer to the stuffing and instead of baking shallow fry the karela till they soften on the outside about 5-7 minutes on each side.
  • Some recipes in Indian Cuisine use ground beef or chicken and potatoes.

Do note this recipe is spicy. You can make your own stuffing. My recommendation would be to add sour and sweet taste to cut the bitterness.

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

 

Egg Tikka Masala Curry Recipe

1 Apr

I am sure after all the heavy cooking for Easter here is an easy and equally tasty recipe for the weekend. Tikka Masala is always used with chicken and that is how most Indian Food lovers know it. This recipe I learnt from a good friend of mine Raakhee, who does not eat meat and fish. It is quick and very simple. You can use boiled eggs or add the egg to the curry directly and let simmer till the eggs are done. Use a larger pan so as not to over crowd the eggs.

eggs-tikka-masala-curry-recipe-tomato-cream-sauce

To boil the perfect egg

Fill a pot with just enough water to cover the eggs. Cover and bring the water to a boil. Turn the heat off and let stand 10 to 15 minutes. Drain the water and crack the shell all over. Roll the egg all over to loosen the shell and  it peels off easily.

boiled-eggs-tikka-masala-curry-recipe-ingredients

Serving Size: 4-5

Ingredients:

6 boiled eggs halved

1 pack of tikka masala sauce

1 small onion diced

1 small tomato diced

1/2 cup water

1/2 tsp of sugar

couple sprigs of cilantro chopped

salt to taste

Directions:

Heat oil in a pot. Saute the chopped onions till  light brown. Next add the tomatoes saute till soft.

Add the tikka masala, water, sugar and salt cover and bring to a simmer.

Next add the halved eggs cover and cook for 5 minutes. If using raw eggs add them now, cover and simmer for 5 minutes till the eggs are done.

Garnish with chopped fresh cilantro.

Enjoy with rice, bread or naan.

eggs-tikka-masala-curry-recipe-raju-omlet-dish

Vegetarian Enchilada Casserole Recipe

11 Mar

Here is another vegetarian recipe for lent. It is gluten-free and a one pan meal. I learnt this recipe from a vegetarian friend. My husband and kids love it. I am waiting for Easter so I can try it with chicken. I have a recipe for shredded chicken with chipotle peppers, salsa and a few more ingredients that I use to make tostadas.

vegetarian-enchilada-casserole-chicken-beef-recipe

You will need a 9×13 baking dish. For the vegetables you can use corn, black beans, bell-peppers, mushrooms or cooked pinto beans (Mexican frijoles).  I used Sprouts enchilada sauce but I prefer the Trader Joe’s. It has a nice kick and flavor.

vegetarian-enchilada-casserole-cheese-authentic-recipe

Serving Size : 6-8

Ingredients:

18 corn tortillas

2 can black beans drained

2 fresh corn steam in the microwaves for 6 minutes take the kernel of the cob

1 medium onion diced

4 cloves garlic diced

1/2 cup chunky salsa

3 cups of fresh grated cheese ( I used medium cheddar)

1.5- 2 bottles of enchilada sauce (12oz/bottle)

9×13 baking dish

vegetarian-enchilada-casserole-ingredients-recipe

Directions:

Saute the onions till translucent. Add the garlic and saute for a few seconds. Next add the corn and black beans, salsa and saute well. Cook for 5-7 minutes covered on medium heat. Let cool.

Next warm the tortillas quickly on a pan to make them pliable.

Set oven to 350F

Pour a thin layer of enchilada sauce at the bottom. If your enchilada sauce does not have a great flavor mix it with some salsa.

Stuff each tortilla with the corn and black bean mixture. Line them with the seams side down. Pour enchiladas sauce on top of them sprinkle with cheese and make the second layer the same way.

Cover the baking dish with foil and bake for 20 minutes then take of the foil and bake another 5 minutes.

If you like it more moist then pour some more enchilada sauce on top before serving. Enjoy with a side of guacamole and fried plantains like we did.

vegetarian-enchilada-casserole-corn-tortillas-easy-recipe

 

Chilli Panner (Cheese) Recipe

4 Mar

Being from India it may sound strange when I say, I have never cooked with paneer till recently. But if you are from Goa and grew up Catholic than there is nothing strange about my statement. I have eaten paneer at my friend’s place and in restaurants but since Goan food culture is so different I have never felt the need to cook with it till now. Paneer is very close to a pressed down and shaped ricotta cheese. You can make it at home if you have the patience. Which is on my list to try sometimes soon. Paneer is used in many Indian vegetarian foods like palak paneer, paneer tikka masala, butter paneer, paneer pakora, paneer burji and paneer parathas.

chilli-paneer-tarla-dalal-fry-fried-recipe-frankie

Since it is Lent season for a lot of Catholics around the world as an adult we try to make some sacrifice for the 40 days during lent in remembrance of Jesus’s 40 days of fasting. In our household it is giving up eating meats. I have fallen off the wagon a couple of times already this season, my husband has a stronger self-control than me. I had this recipe at a good friend’s place Kimmy for the first time about 2 years ago and since then she has made it a couple of times more. As my kids enjoyed it a lot I decided to make it. It is a very quick and easy recipe that is lightly sweet and sour. It can be enjoyed as a side dish to eat with rice or bread.

chilli-paneer-dry-ingredients-recipe

Serving Size: 4-6

Ingredients:

1 block of paneer cut in length

3 multicolored bell-pepper cut in length

1 medium onion cut in length

1″ ginger diced finely

6-8 cloves garlic diced finely

3 tbsp of ketchup

2 tsp of chilli paste or sriracha sauce

1 tbsp of vinegar

2 tbsp of soy sauce

1/8th tsp of sugar

salt to taste

Directions:

In a pan add some little oil and lightly brown the paneer on each side for about 1-2 minutes. Keep aside.

Now add the onions and bell-pepper and saute till they softened. Next add the ginger garlic and saute quickly.

To this add the ketchup, sriracha, vinegar, sugar, soy and salt to taste.

Let simmer for 1 to 2 minutes.

Next add the paneer and mix throughly.

Garnish with sliced fresh spring onions (scallion).

chilli-paneer-fry-fried-gravy-dry-recipe-ideas

Tomato Chutney Recipe

26 Feb

I want to thank you all for your prayers,concerns and support during the last couple weeks when I got sick and then my husband. I am truly blessed to have you all. My husbands surgery went well and he is now recovering. I appreciate you all very much 🙂

tomato-chutney-jam-recipe-sweet-raks-andhra

Sharing a recipe that I really did not have a go-to recipe but only a memory. When I first started to work a senior faculty member would get it for lunch occasionally and I would love the tomato chutney so much since the only chutney I ate at home was the Goan coriander (fresh cilantro) and coconut chutney.

This tomato chutney is slightly on the tart side. The flavor comes from the roasted mustard seeds and curry leaves. If you want to make it like a jam then just add more sugar according to your taste. If you are allergic to nuts then skip the toasted peanuts that get added on last.  If you do not have access to curry leaves than you can use fresh chopped cilantro ones the chutney is done cooking. You can enjoy the tomato chutney with idli’s, dosa, vada, sandwiches, rice or on crackers with cream and fresh figs for a sweet note.

tomato-chutney-spicy-indian-idlli-rice-ingredients-recipe

Serving Size: 1.5 cup approx

Ingredients:

3 lbs of ripe tomatoes chopped

1/2 tsp black mustard seeds

1 green chili chopped finely

1/2 tsp of turmeric powder

8-12 curry leaves

1/2 tsp of sugar or according to taste

1/3 cup crushed roasted peanuts

salt to taste

Directions:

Heat oil in a pan. Add the mustard seeds and curry leaves. Let the mustard seeds pop (splutter).

Next add the turmeric powder and green chili. Quickly saute for a couple of seconds and add the chopped tomatoes and sugar.

Cook on medium heat, stirring occasionally for 35 -45 minutes till the chutney thickens.

Season with salt according to taste and add the toasted peanuts.

tomato-chutney-jam-raks-vahrehvah-uses-recipes

Baked Sev Strips – Gluten Free

22 Jan

Sharing with you the baked version of a popular Indian savory snack recipe that I enjoyed a lot in my college days specially while studying for exams. I was very surprised how close it tasted to the fried version. Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which is seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. It is vegan and gluten-free.

baked-sev-healthy-gluten-free-vegan-snack-sticks-strips-recipe

 

You can use this recipe to either fry the strip or use the sev maker to fry or bake the sev. There are variations to this recipe depending on each state in India. I am sharing with you the one that is popular in Goa.

On a side note I do apologize for being slack with my blog the reason being I fell very sick the day after Christmas and am still recovering and to add to it all my husband fell sick last week that ended in him being in the hospital and having various test done to see the cause of his sickness. The next 3 weeks are going to be hectic with doctor’s appointments and I want to focus on him being well. I will be there to support your blog post but will take a break from posting my self. I truly appreciate all your support. Thank you all so much 🙂

baked-sev-healthy-gluten-free-vegan-snack-ingredients

Serving Size ; 4

Ingredients:

1 cup of besan/garbanzo beans flour 

2 tbsp of oil

1/4 tsp of turmeric powder

1/8 tsp of Asafoetida

1/4 tsp of red chili powder

1/2 tsp of baking powder

1/4 tsp of ajwain/ Carom seed powder

1/4 cup water

salt to taste

baked-sev-healthy-gluten-free-vegan-snack-dough-maker

Directions:

Heat oven to 355F or 180C or heat oil for deep-frying.

Mix all the dry ingredients together well. Knead the flour to a nice dough using little water at a time. Let it rest for 5-10 minutes.

If you have the sev maker, press the dough through the sev maker  to form thin noodles strips and lay it on parchment paper to bake or deep fry the sev.

If you do not have a sev maker then place the ball of dough in-between to parchment papers, roll the dough to a very thin layer. I used a pizza cutter to cut the dough into long strips. You can cut it in cracker shapes as well.

Bake for 13-15 minutes till crisp. Let cool completely and enjoy it as a snack or mix it with roasted nut for extra flavor.

Store in an airtight container for a couple of days.

baked-sev-healthy-gluten-free-vegan-snack-trail-mix-ideas-indian

Thai Curry Glazed Green Beans

18 Dec

Wishing all my dear fellow bloggers and readers in advance a Very Merry Christmas and Prosperous New Years 2016. I know the blogging world is full of baked sweet goods so I wanted to share something different. Sharing one of the recipe I will be having on my dinner table for Christmas. This is a very easy and quick recipe. I made these beans for the first time about 5 weeks back as I had bought more than I needed thai curry paste and pad thai sauce.  Since then, I have made it a couple of times till I got the recipe to my liking. This year I decided to host a Christmas Lunch and as most of my friends are vegetarians my husband wanted me to included this dish. My lunch is going to be a mix of different cuisines just like a typical Goan.

thai-curry-glazed-green-beans-peanuts-sauce-recipe-sweet-spicy

I wanted my beans to have a  subtle taste of lemon grass, some spice and the underlying flavor and sourness of fish sauce. You can replace the fish sauce with soy if you do not like it. You can use the glazed green beans to make a Pad Thai inspired rice noodles, Vietnamese fresh spring rolls – which does not need a dipping sauce, or enjoy with plain rice.

thai-curry-glazed-green-beans-style-sauteed-kitchen-red-paste-recipe

Serving Size: 6-8

Ingredients:

1.5 lbs of tender green beans

Trio of bell-peppers julienne (1 each – red,  yellow, orange)

1 medium onion julienne

1.5-2tbsp thai red/green curry paste

1 tbsp of fish sauce/ soy sauce

4-5 tbsp of pad thai sauce

1/3 crushed unsalted roasted peanuts

 thai-curry-glazed-green-beans-ingredients-with-crushed-roasted-peanuts

Directions:

Cut the green beans into halves and microwave in a glass bowl as per instructions to cook them tender about 6-8 minutes. Drain and keep aside.

In a hot wok add the onions till it becomes translucent.

Next add and saute the bell-peppers for couple of minutes.

Add the thai curry paste and saute for 1-2 minutes till it is fragrant.

Next add the green beans, pad thai sauce, fish/soy sauce and saute till all mixes well and the beans are coated.

Garnish with crushed roasted peanuts and serve with rice, noodles or make some Vietnamese fresh spring rolls.

thai-curry-glazed-green-beans-vietnamese-fresh-spring-roll-stuffing-recipe

Variations:

1 cup of cubed tofu

1/3 cup small dried roasted shrimps

1 cup of cooked chicken

Visit us at www.goanimports.com

Creamy Mushroom and Peas Curry

6 Nov

Last couple week’s I wanted to make a creamy curry recipe but was just being lazy. As I consume more vegetables than rice, I am constantly looking for variations in my recipes. But most often I windup making cabbage soup. So searching online I came across a south Indian Mushroom and Pea’s Recipe that I altered to my taste and made it more efficient.

peas-and-mushrooms-creamy-curry-sauce-recipe-sweet-baby-indian-foodnetwork

This recipe calls for first sauteing the vegetables separately and then cooking it in the curry. Secondly the curry is made by grinding coconut and cashews, I added some heavy cream towards the end. The cream tones the spiciness if you do not like spicy foods. Also as and Indian we love pasta but with a tad bit of spice, this is another way you can use the creamy Mushroom Pea Curry.

peas-and-mushrooms-creamy-curry-sauce-recipe-cream-pasta

Serving: 8-10

Ingredients:

16 oz of white/brown mushrooms

2 cups fresh/frozen peas

1 medium onion chopped

1 medium tomato chopped

3 cloves garlic

1/2″ ginger

1/2 cup fresh/frozen grated coconut

10-12 cashew nut’s

1/2 tsp of turmeric powder

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/4 tsp of fenugreek seeds

1 tsp of grama masala

1 tsp of coriander powder

1.5 cups of water

pinch of sugar

Salt to taste

1/4 tsp of chili powder (optional)

3 tbsp of cold heavy cream (optional)

peas-and-mushrooms-creamy-curry-sauce-recipe-ingredients

Directions:

Wash the mushrooms and cut them into quarters, length wise.

Grind coconut, ginger, garlic and cashews to a paste, keep aside.

Heat oil in a pot and add the mustard, cumin and fenugreek seeds till it splutter. Next add the chopped onions and saute till soft.

Follow with chopped tomatoes till they soften then add the turmeric, chili, garam masala, coriander powder and saute for 1 to 2 minutes. Next add the ground paste, saute for 2-3 minutes. Add the water, salt and sugar cover and bring the curry/gravy to a boil.

Finally add the peas and mushrooms, check on seasoning and cook on medium heat for 10-15 minutes covered. Finally add cold heavy cream for the last-minute or two.

Garnish with curry leaf or fresh chopped cilantro/coriander.

peas-and-mushrooms-creamy-curry-sauce-recipe-sauteed

Enjoy with plain rice, roti or bread.

Punjabi Chana or Chole Bhature – Garbanzo Beans Curry

23 Oct

I ate my first Punjabi Chole Bhature only after I came to the US as it was a popular dish in most Indian Restaurants. Goan’s make something similar with split green peas and same deep-fried bread called Puri (bhatura).  My husband had been saying he wanted to eat some Chana Batura for a couple of weeks till we had friends visit who said they had just eaten some. Feeling bad for him I decided to make it the next day for Sunday Lunch. I did experiment with the Bhatura(puri/fried bread) using unbleached whole wheat flour. They turned out soft and puffy which surprised me since it was my first attempt at making them from scratch. The flip side, I did not keep a track of the measures. So I will have to share the bhatura (fried bread) recipe at a different time.

punjabi-chole-chana-bhature-bhatura-masala-recipe

 

20150726_114835

It is a perfect vegan recipe. You can also substitute the beans with chicken and make an incredible Chicken Curry. This recipe may get you overwhelmed by the sheer variations in spices but trust me it is worth every bit. My fussy 5-year-old enjoys it every time I make it. You can skip the chili and it still has lots of flavor.

punjabi-chole-chana-bhature-bhatura-masala-deep-fried-indian-bread

Ps Note: This recipe is prefect for the home cook’s who likes to be in charge of quality control 🙂  I cooked my own beans using a pressure cooker. The reason I did that is because I came across an article that was published recently about cancer causing foods in America. Canned foods and excessive salt were named along with some more foods. If you are a new owner of a pressure cooker then you should add this recipe to your list.

punjabi-chole-chana-bhature-bhatura-masala-ingredients-recipe

Serving Size: 6-8

Boiling Chana/Garbanzo in a Pressure Cooker

Ingredients:

  • 2 cups dried chana/chickpea/garbanzo beans or 5 cans of low sodium garbanzo beans.
  • 5-6 cups water
  • 1 tbsp of salt

Directions:

Soak the chana/kabuli overnight. Drain the water. In a pressure cooker add the soaked chana, salt and enough water to cover the beans about 5-6 cups of water.

Pressure cook for 6-7 whistle about 35-45 minutes.

Take of heat and let stand till all the steam is released and it is safe to open the cooker.  (Please for your safety follow this step.) 

Whole Spices

  • 2 bay leaf
  • 5 green cardamom
  • 8 whole cloves
  • 8 black peppercorns
  • 2″ cinnamon stick

Wet Paste

  • 1 medium onion
  • 2 tomatoes
  • 5 garlic cloves
  • 1″ ginger
  • 1 green chili (optional)

Powder Spices

  • 1 tbsp of coriander powder
  • 1/2 tsp of dry mango/ amchoor powder
  • 1 tsp of red chili powder
  • 1 tsp of turmeric powder
  • 1 tsp of garam masala powder
  • pinch of asafoedita
  • 1/2 cup water
  • Salt to taste

Directions:

Grind the wet ingredients with no water. Keep aside.

Heat oil in a separate pan. Add whole spices till the oil becomes fragrant.

Next add wet paste and saute till the oil starts to leave the side of the paste. About 10-13 minutes.

To this add the powder spices, saute for 1-2 minutes till it mixes well.

You either can transfer the spice paste to the pressure cooker, add water, season with salt and cook it for 2 more whistle.

OR If using the same pan add the water, salt and chana to the pan and cook for another 20 minutes on medium heat covered.

punjabi-chole-chana-bhature-bhatura-puri-masala-poori-bhaji-quick.

Serve with hot bhature or with rice and a side of onions marinated with pickle.

www.goanimports.com

Spicy Sauteed Portebello Mushrooms

11 Sep

Firstly, remembering all the precious life’s lost this day 14th years ago. Praying for them and the loved one’s they left behind. America the Resilient Nation.

My husband and me have really enjoyed this recipe for the last couple weeks. I have been making it quite often since I found that Costco has the best priced Portobello Mushrooms in my area. Since we avoid eating rice for most of our meals cooking healthy but well seasoned vegetables has become a necessity to replace rice. What I love about this recipe it is vegan, vegetarian and taste better the next day.

braised-sauteed-spicy-portobello-mushrooms-stuffed-sausages-crab

It you want to just grill the mushrooms than you can use the recheado masala as a marinade as well. Serve with rice. Use left overs to make sandwich with some mayo or as a filling for a wrap. Stuff into puff pastry sheets the sautéed Portobello’s and bake to make a quick snack.

braised-sauteed-spicy-portobello-mushrooms-as-buns-grilled-healthy-recipe

 

Serving Size: 4-6

Ingredients:

braised-sauteed-spicy-portobello-mushrooms-indian-spices-ingredients-recipe

5 Portobello mushroom sliced in length

2 medium onions sliced

2 tbsp of recheado masala

1/4 tsp of sugar

salt to taste

Directions:

With a wet cloth cleans the mushroom gently. Take the gills with the back of the spoon (If you do not clean then it makes the mushrooms almost black in color). Slice them length wise.

In a heated skillet saute the onions till translucent. Add the recheado masala, sugar, mushroom and salt to taste.  Saute for 7-10 minutes till the mushrooms are tender.

braised-sauteed-spicy-portobello-mushrooms-recipes-ideas-vegetarian-vegan-easy-quick-3-ingredients

This recipe is perfect for weekdays for busy people on the go since you need only 3 ingredients and little prep work ahead. It stays well for a couple of days in the refrigerator and can be used in many ways. If you have a recipe on how you cook your mushrooms than please feel free to share your link in the comment section of this post.

Salada Russa – Russian Salad Recipe

12 Jun

Russian Salad or Salada Russa(Portuguese) is not a truly Goan recipe. It came into the food scenes in mid 1980 to 2000’s. You would see it at all wedding buffets and Birthday parties. Since I haven’t made this recipe for ages I could not remember it too well. I did remember its subtle sweetness because of apples and pineapples added to the salad. As I was googling the recipes I found recipes with variations. I wanted to share the classic recipe.

russian-salad-recipe-indian-goan-creamy-mayonnaise-vegetarianA 411 call to my mum did not help either as she too could not remember as this recipe is loosing it’s popularity to newer one’s. I was fortunate to ask my good friend Maya P who took the time to send me whatsapp voice instructions. So I credit this recipe to her…..Thanks Maya!

The dressing for this salad is mayonnaise. Goan mayonnaise is made with vinegar, a tad bit of sugar and raw eggs. My mum always makes her mayo with cooked yolks. I would highly recommend making your own mayo then the store-bought since it is so easy and simple. I make mine in a glass/mason jar with a hand mixer.

Serving Size: 1 Cup approx

Ingredients:

fish-mayonnaise-ingredients-recipe-indian-goan-vinegar-raw-egg

1 whole raw egg

1/2 cup oil

1/8 tsp of pepper powder

1 tsp of vinegar

1/4-1/2 tsp of sugar

salt to taste

fish-mayonnaise-in-jar-ingredients-recipe-indian-goan-vinegar-raw-egg

  Directions:

In a well dried mason jar add the egg, pepper, sugar, salt  and vinegar. Gently add the oil while you are using a hand blender. Blend the mixer for a minute or two till thicken.

Store in the refrigerator up to a week.

Goan Mayonnaise is used in a lot of recipes. Fish Mayonnaise that has a similar base of a Russian salad with the addition of steamed fish and cooked eggs.

Forminhas (canapé) are mini deep-fried dough shell stuffed with fish paste or a mixture of boiled potato, peas, carrots and mayo.

ussian-salad-ingredients-recipe-indian-goan-creamy-mayonnaise-dressing

Chicken Rolls is a hotdog bun stuffed with shredded poached or boiled chicken, leafy lettuce and mayo.

goan-chicken-roll-recipe-snacks-popular-foods-street-cafe

You can enjoy Russian salad as a nice cooling side dish for your barbeques on hot summer days. This is a rich salad as it is made with oil and raw eggs, so you do not want to over indulge 🙂 .

Serving Size: 4

Ingredients:

1 boiled russet potato diced in small pieces

1 green bell pepper

1 apple diced with or without skin

1 cup of cooked peas

1 cup of cooked diced carrots

1/2 cup mayonnaise

salt to taste

Optional:

1/2 cup diced cooked chicken or shrimps/prawns

1/2 cup diced fresh pineapple

2 chopped boiled eggs

russian-salad-salada-russo-recipe-goan-indian-vegetarian-vinegar-mayoDirections:

In a clean bowl mix all the ingredients together and let refrigerate for 1-2 hours.

Serve chilled as a side, on a toasted crostini, bagel chips, puff pastry cups/shells or crackers.

Cooked Okra – Goan Ladyfingers Recipe

29 May

Sometimes the most simplest ingredients make for the best tasting dishes and this is one of those recipes. My husband and me love this old goan recipe of ladyfingers(Okra, Bhindi) that he willingly makes the trip once’s a week to the Indian stores to buy okra along with Chinese long beans. It is simple vegetarian clean eats unlike Fried Okra 😉 .

okra-fried-recipe-bhindi-lady-finger-vegetable-kokum-goan

Apart from okra the other star ingredient is Kokum( Garcinia Indica) and in portuguese is called Brindão.  Goan’s call it aamsul or binda sul in Konkani. It is a sour fruit mostly used in goan and maharashtrian cooking. Hard to find in the US, I have to get mine when I visit Goa. The one I am using is almost 2 years old. It’s sour and slight fruity smell makes for a great addition to a dish on top of it’s nice reddish black color when soaked in water. It is great for digestions and is used to make an after meal sour drink called Sol Kadi with water, cilantro, green chilli and coconut milk(optional). It was a staple at my engineering hostel(dorm) kitchen. It is more popular in a hindu household. They also make a syrup called Xarope de Brindão

kokum-bhida-sul-garcinia-indica-sour-fruit-goan

My quick tips to beat the slime 🙂

  • Wash the okra and cut and line it on a cookie sheet to dry about 2 hours.
  • While cooking mix the okra with the spices gently and then cook on lower medium heat just checking it and not over sauteing or stirring.

Serving Size:  6

Ingredients:

2 lbs of cut okra

1 medium diced onion

1/2 tsp of cumin seeds

4-6 chopped garlic

8-10 kokum

1 chopped jalapeno

1 cup water

salt to taste

okra-fried-recipe-bhindi-lady-finger-vegetable-ingredientsDirections:

Heat oil in a pot saute onions, jalapeno and cumin till the onions are soft. Next saute the garlic.

Once done add the kokum, water, salt and cover and simmer the liquid.

Next add the cut okra mix gently, cover and cook for 20 minutes check in-between and just stir once or twice.

okra-fried-recipe-bhindi-lady-finger-indian-vegetable-kokum-goanYou can also add fresh grated coconut 5 minutes before you take it off the heat.

Perfect as a side and tastes even better the next day as the okra absorbs all the flavors. As a Goan I know okra is used in 2 goan dishes. The other is the famous Ladyfinger and Prawn(shrimps)Curry.

saute-okra-lady-finger-gumbo-recipe-indian-fried-fry   You can also check my version of the popular Indian restaurant Tava Bhindi Masala Fry or Spiced Sauteed Okra recipe here.

Baked Onion Bhajia – Vegan and Gluten Free

22 May

This recipe can have many names it just depends on what you wish to call it. Pakoras, pakodas, bhajia, Bhaji, savory muffins, pancakes…yes, I use the same batter to make breakfast pancakes. How cool is that :-).

goan-onion-pakoda-pakora-bhajias-recipe-besan-bhaji-bhajjiI have used the traditional Goan recipe for deep-fried bhajias. It is a common sight along the street in the evening. I remember the Aai(mom) who would make it just outside of the general store with a stove, deep-frying pan and newspaper that she wrapped the bhajias. On my recent visit to Margao in Goa I saw her daughter who does it now. The smell of deep-fried onions would make me drool on my walk back home from the bus stop during my college days.

onion-bhajia-pakora-deep-fried-gluteen-free-snack-ideas

Deep Fried Goan Onion Bhajia’s

The batter is made with gram flour (besan, chickpea flour, garbanzo bean flour), turmeric, ajwain or jeera(optional) and water. Sliced onions, overnight brine whole green chillies or slices of potatoes are added. You can spoon a small amount at a time and deep fry or bake like I did. This is a very common street food snack in Goa and perfect for those raining days with a nice cup of hot tea.

goan-onion-pakoda-pakora-bhajias-recipe-ingredients-gluten-free-savory-muffinsI made my baked onion bhajia in the muffin tin for its shape. I did not want to make the batter too thick and was not too sure of the shape if I had baked small scopes on a cookie sheet.

Serving Size: 11-12 muffins

Ingredients:

goan-onion-pakoda-pakora-bhajias-recipe-ingredients1 cup gram flour

1/4 tsp of powder ajwain (optional – but good for digestion – antiflatulent)

1/4 tsp of turmeric (for color)

1/2 tsp of baking powder

1.5 sliced medium-sized white or red onions

1 jalapeno chopped

1/2 bunch of fresh chopped cilantro.

2  tbsp of oil

3/4 cup water

Salt to taste

goan-onion-pakoda-pakora-bhajias-recipe-indianDirections:

Heat oven to 500F

Grease a muffin tin

In a mixing bowl add the first 4 dry ingredients, water and strip well to a smooth batter. Next add the onions, cilantro, jalapeno, oil and salt and mix well.

Spoon into muffin pan and bake for 8 minutes then flip the muffin and bake for another 8 minutes.

goan-onion-pakoda-pakora-bhajias-recipe-ingredients-garbanzo-beans-flour-pancakes

Eat it hot off the oven with a nice cup of milk tea. Cool and refrigerate the rest. Warm up and enjoy it for a quick healthy snack or a breakfast muffin.

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.

Appam – Rice Pancakes Recipe

20 Feb

The origin of this recipe is from Kerala and is traditionally eaten with Meat Curry similar to the Goan Xacuti Curry. Making this recipe made me realize that it can be used to make the famous Goan Steamed Rice Cakes called Sanna (Sannam) with the addition of grated coconut to the batter specially when coconut toddy is not readily available. This will be my next project to make. It is gluten-free and kid friendly.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-sannamAs my mother in law is visiting us from Goa and she being from Kerala I have found some similarities between the Goan and Keralite cuisine. If you are a Keralite then probably you may judge me by the picture of my Appam or Rice Pancakes that it does not look like the real thing as Appam is made in a shallow wok and has a much lacy texture than mine. That is why I choose to name this recipe Rice Pancakes.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-goanMy husband and I are constantly looking to replace our overload on gluten foods with alternatives and this is our new find for breakfast this week. I have been enjoying it with my leftover Fish Curry. The pancakes are so airy and moist they absorb curries really well. In India overall breakfasts are savory than here in the US. And so I want to go back to my roots and have my kids start their day with a savory breakfast rather than cereals, pancakes and sweet breads.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-meat-curryYou will need a 1.5 days before you can make these pancake. Overnite to soak the rice and the following day to let the batter ferment and rise with yeast.

Serving Size: 12-15 Pancakes 6″

Ingredients:

2 Cup of overnight soaked raw rice

1 can of coconut milk

3/4 cups of cooked white rice

1/2 cup of water

1 tsp of sugar

1 tsp of dry yeast

salt to taste

rice-ingredients-for-goan-sannam-kerala-appamDirections:

In a grinder or mixer, grind to a paste soaked raw rice, cooked rice, coconut milk and water.

Add sugar, yeast to 3 tbsp of warm water and let stand for 5 minutes.

Now mix both the above mixtures and let stand overnight till the batter rises and ferments.

The mixture should be very similar to a pancake mixture. Not too thick.

In a nonstick pan spoon some batter cover and cook for 3-4 minutes till done.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-sweet-milk

Enjoy it with Curries or with Sweeten Milk. You can refrigerate the leftover batter for a day or two.

If you are adventurous  you can make alternative combinations.

1. Add chopped onion, tomatoes, green chilli and cilantro to the batter.

2. Once the pancakes are done shave some jaggery to make a sweet pancakes.

Coriander Chutney

16 Jan

Dedicating this post to my loving dad Victor Basilio de Silveira who passed away peacefully early Thursday morning. I was in two minds to blog this post today. He would be 90 this coming April. As I head back tomorrow to Goa for 2 weeks I will miss hearing my papa say as I walk through the front door “Bai ja veio” (baby have you come).

My papa when he visited for the first time in 2007

My papa when he visited for the first time in 2007

Goan coriander/cilantro chutney is nothing like the cilantro chutney you may have eaten at the Indian restaurant. If you are a Goan who grew up eating this chutney than no other compares to this light fluffy tangy and sweet tasting chutney.

coriander-green-goan-chutney-recipe-bhel-puri-samosa-indian-cilantroIt’s a popular everyday recipe that is made to make quick sandwiches for snack or kids lunch boxes with just bread, butter and chutney. It is also an all time favorite for birthday parties, picnics as it’s one of the easy recipes. It is vegan and kid friendly.

coriander-green-goan-chutney-recipe-bhel-puri-samosa-cilantro-coconut-pesto-vegan

With butter.

Serving Size: 2 cups

Ingredients:

1 fresh cilantro/ coriander bunch with trimmed stalks

1/2 a small onion

2 garlic cloves

1 nickel sized tamarind

2 tbsp of warm water

1.5 cup of thawed frozen grated coconut.

1 green jalapeno/ chilli

1 tsp of sugar

1/2 tsp of sea salt ( or salt according to your taste)

coriander-chutney-green-goan-cilantro-ingredientsDirections:

Soak the tamarind in warm water for 2-5 minutes. In a blender first add the coconut then coriander/cilantro, followed by garlic, jalapeno, soaking tamarind and finally the onion, sugar and salt. If you follow the order it will be easier to grind the chutney to a fine paste.

Once done store it in a plastic container up to 2 weeks in the refrigerator.

coriander-green-goan-chutney-recipe-bhel-puri-samosa-cilantro-pesto-coconut.

Goan Corned Beef and Cucumber Club Sandwich

Goan Corned Beef and Cucumber Club Sandwich

coriander-green-goan-chutney-recipe-bhel-puri-samosa-indian-corned-beef-sandwich

Goan Corned Beef and Cucumber Club Sandwich

 Vegetarian Club Sandwich

coriander-green-goan-chutney-recipe-bhel-puri-samosa-club-sandwich-vegetarian

Vegetarian and Vegan Club Sandwich

 

coriander-green-goan-chutney-recipe-bhel-puri-samosa-vegetarian-club-sandwich

Vegan Club Sandwich

On a side note I would like to apologize about my gibberish post on Monday, that was my 4-year-old son trying to be smart on my computer when I was not in the room.

Goan Chow Chow Recipe – Shrimp Egg Noodles

24 Oct goan-original-chow-chow-recipe-egg-noodles

Looking back I wonder, how come I did not make the Goan Chow Chow more often. It is the most easiest, kid friendly egg noodles recipe to make and very tasty. This dish is quintessential on the buffet table for all weddings and special occasion celebrations in Goa.

goan-original-chow-chow-recipe-egg-noodles

Goan Chow Chow

As usual, when I get ready for my weekly blog I do my Google snooping and found only two recipes for Goan Chow Chow the remaining were for Chow Mein and each one was so different from the other that I felt the need to put out the recipe that was originally made before the Chow Chow got converted to Chow Mein with Chinese cuisine influence.

goan-chow-chow-recipe-shrimps-prawns-spicesIf you search Chow Chow in Google according to Wikipedia it is a Dog breed originally from China. If you search Chow Chow Recipe then its a Southern Relish that is slightly tangy. That goes well with everything from hot dogs to corn bread and is a perfect way to preserve summer produce like bell peppers and green tomatoes. So if you ask me what is the significance of the Goan Chow Chow name, frankly I have no answer.

Servings: 6-8

Ingredients:

12 oz of egg noodles

2 1/2 cup of julienne green beans

2 1/2 cup of julienne carrots

2 cups of julienne  green bell pepper

35-40 medium-sized shrimps

5 cloves of garlic

1 1/2 – 2 vegetable bouillon

salt to taste

goan-chow-chow-recipe-ingredients

Chow Chow Ingredients

Directions:

Wash the shrimps, add grated 3 garlic cloves and salt to taste. Keep the shrimps / prawns aside.

Next cook the egg noodles al dente according to the cooking directions on the packet. Drain the noodles and add 2 tbsp of oil so as not to stick.

 goan-origianl-chow-chow-recipe-ingredients-julienne-vegetables

In a non stick large skillet add a little oil and saute each vegetable separately and season it with a bit of salt and keep aside. Once all the vegetables are done saute the shrimps.

Next smash with the back of your knife the remaining 2 garlic cloves and add it to the hot skillet with oil . Saute till browned to flavor the oil. Take it off and now add the noodles and saute well in the garlic oil.

Next add the sautéed vegetables, shrimps/ prawns and season the mixture with the vegetable bouillon according to your taste.

goan-origianl-chow-chow-recipe-ingredients-prawns-noodles

For a vegetarian version just skip the shrimps / prawns. Here is the pictures for the Goan Chow Chow Vegetarian Recipe.

goan-origianl-chow-chow-recipe-vegetarian-egg-noodles

Goan Vegetarian Chow Chow.

Side Note : In some cases tomato ketchup is added to the noodles for added flavor.

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.

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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

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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.

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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.

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