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Tag Archives: baking

Goan Meatloaf Recipe

10 Feb

Goan meatloaf  tastes just like the canned corn beef. I started to search for the recipe after my youngest son kept asking me for ham sandwiches for school lunch. I was trying to avoid buying ham till I caved in. But it reminded me of my mama’s meatloaf and I started to search for the recipe. I have only one goan cook book that my brother had given me when I got married. It has been well used and in tatters but the recipe was not there. I asked my mother and she could not remember the recipe, said she would call her friend who had initially gave it to her.  My only google search had me confused as the recipes listed as goan were nothing close to the actual recipe. But I truly give kudos to the human brain and God’s creation. As a computer engineer myself there is no supercomputer that can still replicate the sense of taste and the retrieval of historic data from our brains as fast as the human mind does.

goan-meatloaf-recipe-meatballs-snacks-ideas.

My mother is my only surviving parent and I want to get as much knowledge as possible from her. She will be 80 on March 15th. My mama was one of the few working mom’s in the early 1960’s. She was the principal of a public elementary school. She was very dedicated to her cause of education and work. She was educated in the Portuguese language but taught at an English medium school. I remember she spent her summers mastering the English language by taking classes. She was strict, organized and methodical and had high expectations for us 3 kids.

mama-and-ti-mena

 

goan-meatloaf-recipe-ingredients-pink-curing-salt

Serving Size: 6-8

Ingredients:

1 lbs ground beef

1/4 lbs of ground pork with some fat

1 tbsp + 1 tsp of pink curing salt

1/2 tsp of coarse black pepper

1/2 tsp of nutmeg powder

2 white bread slices quickly soaked in water and set aside

1 whole egg

Directions:

Heat oven to 350F.

Squeeze the extra liquid out from the soaked bread slices and mix it along with the rest of the ingredients thoroughly with clean hand.

Spray bread pan with some oil and pack the meat mixtures into the pan nice and evenly.

Bake for approx 1.15 hrs till internal temperature is approx 160F.

Drain all the liquid and fat.

Cover and chill in the refrigerator overnight or enjoy it warm out of the oven.

Use leftovers to make meatloaf sandwiches. Blend softened butter and meatloaf to a smooth paste and use it to make Hors d’oeuvre.

Pressure Cooker: Pressure cook for 45 minutes cover the container with aluminium foil.

goan-meatloaf-sandwiches-recipe-paste-with-butter

You can also check out my video to have an idea as to how simple and easy the recipe is.

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Fruit Cake with Brandy Soaked Candied Dry Fruits

13 Jan

Since I am still enjoying my low sugar fruit cake for my evening teas, I think it would be ok to share this recipe past Christmas. I always enjoyed the fruit cakes in Goa till I came to the US and found the cakes way too sugary. I have always wanted to make it but felt it was a tough recipe till I made mine and found out that it just took time. Sharing my fruit cake recipe which has a surprising twist that includes a touch of heavy cream. I know call me crazy 🙂 I got the idea after enjoying many red velvet cakes made by Fresh and Easy. It had a lingering taste of creaminess from the dry milk powder and heavy cream used in the cake. My first attempt using dry milk powder in a cake did not turn out well. I decided to use heavy cream to the fruit cake since it is an intense cake with lots of sugar. You can make it alcoholic by adding brandy after the cake is baked read the foot note. I have added brandy while soaking raisins and candied dry fruits for 3 weeks.

fruit-cake-recipe-with-brandy-rum-soaked-dry-fruits-and-nuts

Serving Size: 7 x 11 baking pan

Ingredients:

To make mincemeat or dry fruit mix 3 weeks in advance

2.5 cups of tutti-fruiti / mincemeat

1/2 cup of candied orange rinds

1 cup of whole raisins

3/4 cup of brandy

Mix all the ingredients and keep in an airtight container for 2 to 3 weeks. Stir with a dry spoon every couple of days.

Cake Batter:

2 cups of flour

5 tbsp of heavy cream( optional)

1/2-3/4 cup of sugar

6 eggs

1/2 tsp of cinnamon powder

1/2 tsp of nutmeg powder

1/8 tsp of clove powder

1/4 cup oil / melted butter

1/2 cup of silvered almonds

1 bag 17oz of halves walnuts

1/2 tsp of baking powder / soda

3 pinches of salt

Directions:

Heat oven to 320F

Beat the egg, sugar, heavy cream, spice mix and salt mixture together. Next add the mincemeat.

After’s slowly add the flour and baking powder to the wet mix.

Spray you baking pan with some oil and pour in the cake batter.

Bake in the middle rack for 1.45 to 2 hrs. Check in between.

Let cool.

fruit-cake-recipe-christmas-dry-fruits-soaked-in-rum-brandy-mincemeat-less-sugar

Variations:

Aging your fruit cake with alcohol, then you can click on this link http://www.gratednutmeg.com/?p=4130 .

To make a darker batter you can make a dark caramel and add to the batter. Follow the link to my Plum Cake Recipe to make the caramel.

You can also watch my quick video to have an idea about how easy and simple it is to make the cake.

 

Jujubes – Goan’s Turkish Delight Recipe

16 Dec

Goan jujubes is a spin-off of the Turkish delight and is one of the popular sweets specially during Christmas. In my early childhood I remember that in Goa we would exchange assorted sweet trays with family, friends and close neighbors on Christmas day. The whole day family, friends and neighbors would visit and exchange Christmas sweets.  My mum made most of the sweets at home but I always remember her buying the jujubes from the store. So I am a little proud of myself to have made them at home for the first time. The recipe is fairly simple and makes for a very kid friendly Christmas sweet.

jujubes-soft-chewy-candy-recipe-christmas-sweets-ideas-goan-without-gelatine

A typical Goan Christmas sweets tray could look like the image below. All sweets were made by hand and at home.

It has the following sweets neureos, kulkus, carambolas, bebinca, dodol, doce, marzipan made with cashews, plum cake, bolinhas, jujubes and a few more. You can click on each item and it will take you to that recipe

jujubes-sweets-candy-recipe-ingredients.

Serving Size : 3 cups of cut cubes about 1″

Ingredients:

3 packs of unflavored knox gelatine (50gms)

2 cups of sugar

2 pinches of salt

1.5 cup water

1/2 tsp of lemon/lime extract

1/2 cup of granulated sugar for coating

3 assorted food color – 10-12 drops each

Directions:

Have 3 separate 2 cup each tupperware containers ( square or rectangular shaped)

Line each with plastic wrap as it is easier to turn over and take the jujubes out with no mess.

To a pan add the water, gelatine, salt, sugar, lemon essence stir till no lumps and heat the mixture till it comes to a boil.

Pour a cup each in 3 separate bowls to add your preferred color.

Now pour the colored mixture in each individual tupperware.

Let stand at room temperature till fully set maybe overnight.

Next day take them out of the container and grease a knife and cut them in 1″ cubes.

Coat them well with granulated sugar and enjoy.

jujubes-soft-chewy-gelatine-candy-recipe-christmas-sweets-ideas

You can also watch my video for this recipe.

Bolo de Bolacha Marie – Marie Biscuit Cake Recipe

18 Nov

Bolo de bolacha marie is a dense cake which is not baked. It can be prepared a couple of days ahead. My dad loved his bolacha marie and cream crackers biscuits. We always had it at our home. My titi (my mom’s older sister) would make this cake for my sister’s birthday quite often when we were small kids. Once I started to cook I used to make it for Christmas, Easter and birthday parties. In fact it was the first dessert  I made for my husband on his first trip back home from the US before we got married 🙂 This dessert holds a lot of good old memories for me. I haven’t made it for a very long time.

marie-biscuit-cake-bolo-de-bolacha-marie-recipe-no-bake-goan-desserts-ideas-thanksgiving-food.

The origin of this recipe is definitely portuguese and has some likeness to Italian tiramisu. Unlike tiramisu you cannot over eat this cake because of high fat and caffeine. If you do, it makes you feel uncomfortable. I have made a few tweaks in the recipe to make the frosting light and skipped the raw egg for whipped cream. I have also used graham crackers instead of Marie biscuits as it is readily available in the groceries store. The only challenge is that graham crackers tend to fall apart even after a quick dip in black coffee compared to the marie biscuits.

marie-biscuit-cake-eggless-recipe-goan-portuguese-sweets

Serving Size: 3-4

Dish Size: 6x4x2.5 deep glass dish

Ingredients:

1.5 pack of graham crackers

1 cup of unsalted room temperature butter

1/2 cup heavy whipping cream or 1 egg

1/3-1/2 cup sugar

1 tbsp of vanilla essence

1 cup lukewarm water

1 tbsp of instant caffeinated or non coffee powder

1/8 tsp of salt

Directions:

Make the frosting first  by adding the butter, sugar,salt,vanilla and heavy cream. Whip for about 7-10 minute till light and fluffy.

Next make the black coffee by mixing instant coffee with 1 cup water put in a shallow dish so it will be easier to dip the cracker in.

Take you glass dish and first start by dipping the cracker in the coffee and layering the dish to cover it.

Next add a layer of frosting alternate between the crackers and frosting till all the frosting is done.

Decorate with crushed nut or sprinkle the top with some cocoa powder.

Let refrigerate for 3-4 hours before enjoying a slice.

Note: You can add cocoa powder to make chocolate frosting

You Can also watch a quick video to see how to make the recipe.

 

marie-biscuit-cake-bolo-de-bolacha-marie-recipe-no-bake-cake

Recheado Bhangde – Spicy Stuffed Mackerels Recipe

9 Sep

This recipe is not for faint hearted as it is spicy. It is quintessential Goan and an everyday food during the mackerel season. Growing up we ate fish, vegetables and fruits that were only seasonal. It was much healthier this way. The word “recheado bhangde” is a combination of 2 languages “recheado” is portuguese and means “stuffed” and “bhangdo, bhangde ” is in konkani meaning “mackerel, mackerels”. Goan love their fresh caught fish for everyday meals. Till today the fisherwoman comes over with the daily catch in the morning.

recheado-recheadas-fish-stuffed-masala-recipe-spicy

 

A typical fish market in Goa

FYI: While I was researching for images on google I came across a YouTube video that had used one of my earlier image as the icon picture for the video and watermark it as their own. It made me very upset since I always credit my images and do not water mark.recheado-bangde-bangda-bhangde-recipe-ingredients-mackerels

Suggestion: 4 medium stuffed mackerel

Ingredients:

4 medium mackerel

5-6 tbsp of goan recheado masala

1/2 tsp sugar

1/2 cup cream of wheat or rava for coating

Salt to taste

Directions:

Clean the mackerel guts and scales. Next butterfly the fish on both side of the bone and leave the bone in.

Apply salt on the inside out and keep aside.

Mix the recheado masala with sugar and salt to taste.

Apply the masala on either side of the fillet and marinate for 15-20 minutes.

Heat oil in a pan. Coat each sides with cream of wheat or rava or semolina and fry for about 4-5 minutes on each side on medium heat till golden brown.

Enjoy with a side of salad, pulao rice or some steamed vegetables.

recheado-mackerels-masala-fish-goan-recipe-bangdo-bangde

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

 

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

Baked Doce de Grao – Gluten Free Coconut Blondie Recipe

29 Apr

I got the idea of testing this recipe after my success with my cheat version of coconut macaroons. Doce de grao (check recipe is a staple sweet made for weddings, Christmas, church feast and litany’s in Goa. This sweet requires a great labor of love. Depending on the quantity it can take an hour, two or more of constant stirring before it is ready to eat. Since it is laborious to make, I only put in the effort to make it during Christmas. Every time I go to Goa I would try to carry it back with me but since fresh grated coconut is used to make this sweet and having it packed would make the coconut go bad in a 27 hour flight. Always feeling disappointed, I truly was so excited to give this recipe a try and hoping it would work. I was so happy when my first batch came out just perfect. I can now make it often and it is gluten-free.

baked-doce-de-grao-gluten-free-blondie-butterscoth-dairy-free-brownie-recipe

If you are a Goan who has eaten doce de grao then this recipe makes for a softer version of the doce. Doce is a semi-soft dessert but you can also make it harder by adding more sugar. I love my mum’s version which was the semi-soft but it would go bad if not properly stored. Since I usually use less sugar in my deserts I only used 1/3 cup as the sweetened flakes of coconut would add more sweetness. The only alteration to the original recipe is the addition of eggs to bind the doce de grao batter/ coconut blondie(brownie). But it does not alter the taste in any ways. The flavor that is prominent is the chana and cardamom used.

baked-doce-de-grao-gluten-free-blondie-vegan-indiano-recipe

Serving Size: 9″ Brownie pan

Ingredients:

2 cans or 3 cups of cooked garbanzos beans/ Chana dal

1/3-1/2 cup of sugar

2 eggs

3/4 cup of sweetened flakes coconut

1/2 tsp of ground cardamom powder.

3 tbsp of oil/ghee

baked-doce-de-grao-gluten-free-blondie-recipe-ingredients

Directions:

Heat oven to 350F

In a food processor add all the above ingredients and pulse a couple of times till all is well combined and smooth.

Pour into a well-greased / well lined brownie pan and bake for 25-30 minutes till a toothpick comes out clear.

Cool and enjoy with a nice cup of hot tea.

baked-doce-de-grao-goan-recipe-gluten-free-blondie-brownie

Easy Coconut Macaroons Recipe

22 Apr

I always wanted to make coconut macaroons but never looked up the recipe since I thought it might not be easy. Until I had got some sweet shredded coconut for a dessert that I made to take over to a friend’s place. It was a milk custard with canned pineapple, whipped cream, almonds and some sweet grated coconut.  After that day I was left with almost a full bag of sweet shredded coconut. That is when I thought of giving coconut macaroons a try. When I checked the back of the package it asked for 4 whipped eggs white and I thought what will I do with the egg yolks and so I changed my recipe to use whole eggs.

coconut-macaroons-easy-homemade-recipe-quick

The recipe is so simple it can be whipped up in a jiffy and turns out chewy with a light crunch on the outside. It only needs 5 simple ingredients. Along with the eggs I used a bit of flour for binding and baking powder to make the macaroons light and airy. I also did not use any extra sugar since I do not enjoy overly sweet desserts.

coconut-macaroons-easy-homemade-recipe-assorted-oatmeal

Serving Size: 16 macaroons

Ingredients:

1 pack or 5 cups of sweet shredded coconut

2 eggs

4 tbsp of all-purpose flour

1/4 tsp of baking powder

pinch of salt

Directions:

Heat oven to 325F

Mix in the flour and baking powder together well.

In a mixing bowl beat 2 eggs and salt.  Add the shredded coconut and slowly fold it into the egg mixture.

Next sprinkle the flour and fold it in careful till well mixed.

Shape them into coconut macaroons and line them on a cookie sheet tray covered with parchment paper. Spray oil on the paper so that the macaroons will not stick.

Bake for 25-30 minutes till the macaroons are done.

Let cool and enjoy and store in an airtight container for a couple of days.

coconut-macaroons-easy-homemade-recipe-assorted-cookies

Variations:

Use chopped almonds and cranberry.

Unsweetened cocoa powder about 4 tbsp.

coconut-macaroons-easy-homemade-recipe-easy-paleo

 

Beef Croquettes Recipe – Shallow Fried and Baked

15 Apr

I should have done this recipe way back but knowing that it does take extra effort I kept pushing it off till this week. So here is my mother’s recipe. I also experimented by baking some of the croquettes which were equally firm and held their shape. Beef croquettes definitely has a Portuguese origin and is somewhat close to the Dutch and Japanese.

        Shallow-fried Beef Croquettes

beef-croquettes-goan-dutch-recipe-shallow-fried-make

There are many variation in cooking the ground beef and how the croquettes are cooked. Some recipes  use Goan smoked sausages, recheado masala or the popular meat dry spices called Jeerem-Meerem for cooking the ground meat. Some use bread crumbs or cream of wheat/rava. And finally they are either shallow-fried or deep-fried. The reason I shallow-fried is my mom makes it that way. For extra flavor she adds more sautéed onions with a dash of sugar and fresh chopped cilantro/coriander to the ground meat mix, before she shapes them into cylindrical croquettes rolls. If you have leftover cooked beef like a roast you can use it.

Baked Beef Croquettes

beef-croquettes-goan-dutch-baked-recipe

Beef croquettes are very popular in a catholic household in Goa as a snack or h’orderve for parties, weddings and celebrations along with Coriander chutney sandwiches, Forminhas and Beef patties, Rissois de camaraoclick on each to go to the respective recipes.

Popular Goan Party Snacks

pictures-of-popular-goan-party-snacks-finger-food-recipe-ideas

4 Step in making croquettes

Cook the ground meat.

Grind the cook meat and add extra sautéed onions, egg, fresh cilantro and 3 slices of bread and let refrigerate for 30 -60 minutes.

Roll them in cylindrical croquettes and coat them in cream of wheat.

Shallow or deep fry the croquettes.

beef-croquettes-goan-dutch-recipe-ingredients

Serving Size: 16 croquettes

Ingredients:

1 lbs of ground lean meat ( 94% to 6%)

1 medium onion diced very finely

2 tbsp of recheado masala/goan jeerem-meerem (click for recipe)

1 tsp of vinegar

1 tsp of sugar

4 cloves minced garlic

1/2″ ginger minced

1 cup cream of wheat for coating/ finely ground bread crumbs

1 egg

3 sliced of bread crumbled

8-10 sprigs of finely chopped fresh cilantro/ coriander

oil for shallow frying

Salt to taste

Directions:

Cooking  the ground beef/ mince/ keema

Heat oil in a pan and saute half the amount of onions, ginger, garlic till soft and fragrant. Next add the recheado masala/ jeerem-meerem, vinegar and saute for 30-60 seconds.

Add the meat and mix very well, season with salt and half the amount of sugar. Cover and cook for 15 minutes on medium heat. Keep checking occasionally and stir as not to stick or burn.

Let cool completely or overnight.

Making the Croquettes

Saute the remaining onion till soft. Take off heat and add the remaining sugar, season with salt and fine chopped cilantro/ coriander. Let cool.

In a food processor/ meat grinder add the cooled meat, egg and crumbled bread slices and pulse a couple of times till all is mixed well.

Take out the mixture from the food processor and mix the cooled sautéed onion mixture. The texture and consistency have to be similar to a cookie dough to be able to shape the croquettes. Refrigerate it for 30 -60 minutes.

Divided the meat mixture into equal portions about 16 portions, roll them as ball and then press them down to form in cylindrical shape. Coat them in cream of wheat or finely ground bread crumbs and shallow fry on each side for about 5-7 minutes on medium heat.

beef-croquettes-goan-dutch-recipe-deep-fried-easy

For baking:

Heat oven to 400F. Line a cookie sheet tray with parchment paper, spray oil, then line the croquettes and spray the croquettes on top with oil. Bake for 20-25 minutes turn the croquettes halfway through the baking process to be baked evenly.

Tip: Make the croquettes ahead of time and freeze it. You can reheat them in the oven for 15 minutes at 375F.

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