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Tag Archives: Photography

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.

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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

 

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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

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  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.

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

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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.

Spicy Braised Chicken with Goan Twist

8 May

A Very Happy Mothers Day to all you Mom’s out there. You deserve to be celebrated.

If you love braised meat and spicy then this is going to be your new favorite. Since Goan recheado masala is traditionally used with seafood it was a risk to use it with meats. My husbands regular out of the box cooking experiments, which at most times are successful just gave me the nudge I needed to experiment in cross-continent cooking(not sure if I sound right) but I am sure you get the point 🙂 . braised-chicken-thigh-recipe-spicy-recheado-masala-breast-goan This recipe does not use wine but uses a red spicy curry paste made with vinegar and the meat liquid is used to braise the meat. I prefer bone in for added flavor of the bone and marrow but you can do boneless.  This spicy braised chicken has multiple uses. You can use it as a side, on a salad, lettuce wrap with a sweet sauce, sandwiches or for even a quesadilla. It is that good and just 3 ingredients!

braised-chicken-thigh-recipe-spicy-recheado-masala-indian-cast-ironThe best way to enjoy very flavorful meats is to marinate the meat overnight in the refrigerator with the spice paste, salt and sugar. Technically the longer the better.

braised-chicken-thigh-legs-recipe-spicy-recheado-masala-spices-used-imageServing Size: 4-6

Ingredients:

2 lbs of boneless chicken thighs

3-4 tbsp of recheado masala

1 medium onion diced

1/2 tsp of sugar.

Salt to taste

braised-chicken-thigh-recipe-spicy-recheado-masala-ingredientsDirections:

In a non-stick or cast iron pot saute the onions till soft.

Next add the marinated chicken cover and cook for 20-25 minutes turning each side after 10 minutes each on medium low heat till the meat is soft, dry and slightly browned.

braised-chicken-thigh-recipe-spicy-recheado-masala-dry-indian-cast-iron

If your chicken does not give out much liquid as mine than add 1/2 cup water.

This recipe also works well for grilling chicken.

Ground Chicken Stuffed Bell Peppers Recipe

13 Feb

It was my husbands birthday this week and I wanted to make something a little healthy, spicy and different from the usual Goan Chicken Xacuti, Beef Stew and Pork Sorpatel as I had made it all for Christmas Day lunch. I am sharing with you today my 3 different versions of the final Stuffed Bell Peppers Recipe.

Lower Calories Healthy Version Stuffed Peppers.

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Healthy Lower Calories Stuffed Bell Pepper with just Ground Chicken.

 

For those who love their Cheeses, this one is specially for you 🙂

stuffed-bell-peppers-capsicum-with-ground-chicken-xacuti-masala-ingredients-spicy-healthy-cheese-topping

Cheese Lovers Stuffed Ground Chicken Peppers with Oven Roasted Beets

 

For me and my Carbs loving friends 🙂

stuffed-bell-peppers-capsicum-with-ground-chicken-xacuti-masala-ingredients-mashed-potatoes-easy-quick-recipe

Mashed Potatoes Topped Stuffed Bell Peppers.

Serving Size: 6

Ingredients:

2 lbs of ground chicken

1 medium onion chopped finely

6 medium bell peppers cleaned

5 cloves of diced garlic

1/2 ” ginger chopped finely

2.5 tbsp of Xacuti Masala

8-10 sprigs of cilantro

1/4 cup of water.

salt to taste

stuffed-bell-peppers-capsicum-with-ground-chicken-xacuti-masala-ingredientsDirections for Ground Chicken:

Saute chopped onions, ginger and garlic in a pot till the onions are soft. Next add the xacuti masala and saute for 1 minutes.

Add the ground chicken, water and stir it well till no big chucks of meat. Add salt to taste and cook covered on medium heat for 20-25 minutes.

Turn the heat off and add the chopped fresh cilantro. Let cool.

stuffed-bell-peppers-capsicum-with-ground-chicken-xacuti-masala

Seasoned Ground Chicken Recipe

You can also use this recipe for making Chicken Patties if you do not eat beef.

Directions for Stuffed Bell Peppers:

Heat oven to 350F.

Cut thin slice from stem end of each cleaned bell pepper to remove top of pepper. Remove the seeds and membranes.

Apply little salt to the bell peppers on the inside. Place them in a microwaveable dish add 1/4 cup water to the bottom of the dish and microwave for 45 to 60 seconds to soften the peppers a little.

Pour out any liquid from the inside of the bell peppers. Next spoon in the ground chicken in each pepper. If you want you can add the topping of your choice like I did and then baked for 30-35 minutes.

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Serve and enjoy while it is still hot.

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