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Tag Archives: Recipe

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

 

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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.

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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.

 

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

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

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

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

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

Orange Cranberry Loaf Recipe

18 Mar

Here is a vibrant colored moist, low-sugar cake/loaf idea for your Easter brunch with a citrus burst. If you want a low sugar version then just skip the orange sugar glaze at the end. Allergic to nuts than skip them and the cake/ loaf will be equally delicious. The flavor is more from the orange. Depending on the type of pan you use the baking time might vary. On my first try I had used a rectangle larger pan the cake baked in 25 minutes but when I used the 9×13 it took about 40 minutes.

cranberry-ornage-almonds-cake-dried-cranberries

I tried this recipe after  my husband wanted me to buy the orange-cranberry scones they sell at the costco.  But the day I went shopping they were not available and so I convinced him that I would make them at home minus the preservatives. The reason being I love cakes more than scones. I also enjoy dessert with nuts in them and on my first try I used walnuts.

cranberry-ornage-almonds-cake-loaves-recipe-scones-bread-glaze

 

Serving Size: 9×13 loaf pan

Ingredients:

Cake batter:

2 cups all-purpose flour

3 tsp of baking powder

1/2 cold cup milk

1/2 cup orange juice

3 eggs

3 tbsp of melted butter

1/4 cup oil

3/4-1 cup sugar

2 tbsp of orange zest

1/3 cup cranberries

1/3 cup almonds/ walnuts/ pistachios

1/8 tsp salt

Sugar Icing:

1 cup powder sugar

1 tbsp of lemon zest

3 -4 tbsp of orange juice

cranberry-ornage-almonds-cake-loaf-recipe-ingredients

Directions:

Heat oven to 350F

Grease a cake pan with oil.

Beat eggs, sugar,melted butter, oil and salt. Next add the milk, juice and mix it together.

Strain and mix the flour & baking powder together and add it to the wet mixture.

Next add the nuts and cranberry fold it in carefully and then pour  in the pan and bake for 30-45 minutes till the toothpick comes out dry.

Let the cake cool. Then pour in the icing sugar or enjoy it without for a low-sugar dessert.

cranberry-orange-nut-loaf-cake-bread-with-orange-glaze-recipe

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