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Tag Archives: goan imports

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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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.

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.

 

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

 

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

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

Nachne Polle – Gluten Free Sweet Red Millet Flour Pancakes Recipe

29 Jul

According to my mum Polle/Pole/Polo in konkani is a sweet or savory pancake made of flour. I really do not know much history about the Goan polle/polo nor could I find any information online. Hopefully on my next trip to Goa I can get more information on less popular Goan recipes that are disappearing. Another on my wish list is “Shollio/sholorio“. I hope I have spelt it right….if not please correct it in the comment section below…Thanks!

pole-polo-rred-millet-flour-pancake-gluten-free-recipe-coconut

The nachne(millet in konkani) pole are almost red-black in color if you use the goan coconut jaggery but if you use the pale brown then it had a reddish-pink color. I do make these pancake often now since my husband and I enjoy them for breakfast and evening tea and it is gluten-free and vegan 🙂  . These pancakes are not fluffy but if you like them to be fluffy you can add about 1/2 tsp of baking powder to the batter. Growing up as a child we had a variations of the pancakes made for evening tea and some more homemade snacks. We ate boiled sweet potatoes, coconut stuffed pancakes called allebelle,  nankhatais, patolios, boiled taro, gorchem, bolo de rulao, bolinhos de coco, xiro, docebaji, plum-cake, atoll.

pole-polo-rred-millet-flour-pancake-ingredients

 

Serving Size: 12 pancakes

Ingredients:

2 cup red millet/ragi/nachne flour

1 cup grated fresh coconut

3/4  cup grated jaggery

1.5-2 cups water or coconut milk (pancake batter consistency)

1/2 tsp of baking powder (optional if you do not like dense pancakes)

2 pinches of salt

Directions:

Mix the batter together till the jaggery mixes well and dissolves.

Heat a nonstick pan and pour approx 1/4 cup of the batter and let cook about 4 minutes on each side on medium heat.

Enjoy a nice healthy tea snack.

You can make in advance and store it in the refrigerator or the freezer. Just warm them up in the microwave before eating.

pole-polo-red-millet-flour-pancake-ragi-nachne-goan-recipe

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

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.

Sticky Chicken 65

13 Nov

I came across a Chicken 65 Recipe online sometime last week. It brought back great memories from my college days. About that time it was just starting to surface on restaurant menu’s and parties and getting to be a popular appetizer. But it is always the first time when you like something that is the impression you remember. I have tried it a couple of times after I came to the US but there was always something amiss. It either was dry, lacked seasoning or sweetness. When I started to search for the recipe I was surprised to find that it was a popular street food in south Indian. My understanding for the longest time was an Indo-Chinese recipe. A cross between tandoori and chicken manchurian.

 chicken-65-indian-food-recipe-sanjeev-kapoor

The fried red chicken pieces is very distinctive of chicken 65. I do not recall ever making this recipe. Mind you, I started my cooking adventures at an early age of 9.  My first recipe being mixed vegetable soup and then experimenting with beef, prawns/shrimp and chicken and other types of soups. For a couple of years my Christmas gifts were cook books. Stuffed tomatoes, meat pies made with Maggie noodle as a base, Indo-Chinese recipes and desserts followed. I was fortunate to have a very supporting family who enjoyed my home cooked foods, specially my dad and brother.

chicken-65-indian-hyderbadi-wet-gravy-recipe

For any recipe that I cannot remember too well I tend to go by my memory of taste, texture and smell. Trying to search for the recipe for Chicken65 I could not find anyone that struck a chord. Going with my gut and the number of recipes I saw online this is my version knowing that I may be called out on the ingredients. The wise-nut that I am, I decide to appropriately name it as Sticky Chicken 65. These deep-fried puppies get tossed in a light sweet and sour gravy. They are served dry or wet but I like them wet. I have also replaced the artificial red food color with natural vegetable color (paprika and turmeric). My recipe also has no eggs and white flour. To soften and keep the meat moist the meat was marinated in plain yogurt.

chicken-65-indian-hyderbadi-wet-gravy-recipe-ingredients

Serving Size: 4-6

Ingredients:

Marinade

1 lbs of boneless chicken meat diced in 1″ cubes

1/4 tsp pepper powder

1/8 tsp turmeric powder

1/2 tsp of cumin powder

1 tbsp ginger-garlic paste

2 tbsp plain yogurt

1 tbsp of paprika

Salt to taste

Batter:

4 tbsp of cornflour

1 sprig of curry leaves

Sticky Sauce

1/3 cup of diced bell-pepper

1 tbsp of ginger-garlic paste

3-4 tbsp of ketchup

1/4 tsp of cornflour

1/3 cup water

salt to taste

Directions:

Wash the chicken, cut in 1 inch cubes. Apply ginger-garlic paste,pepper,turmeric, paprika, yogurt and salt. Marinate overnight if possible or 1-2 hours least.

Mix the cornflour to coat the pieces of meat. Heat oil in a pan and deep fry the piece for 4-5 minutes till done. Drain on paper towel. Once done quickly fry the curry leaves and toss them with the deep-fried chicken pieces.

You can serve it dry or for a sticky coating follow the below steps.

Next heat another pan, saute the bell-pepper about a minute.

Next add the ginger-garlic paste and saute for 30 seconds.

Then add the ketchup, cornflour, water and saute till the gravy thickens.

Finally toss in the fried chicken pieces and enjoy it hot.

chicken-65-indian-andhra-style-sanjeev-kapoor-recipe

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