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Tag Archives: recipes

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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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.

Indian Rasgulla Recipe – Sweet Dumplings of Milk Curd

31 Oct

I finally had the courage to make my favorite Indian Dessert called Rasgulla ( Rasagola). Yesterday was Diwali in India, 80% of Indian household celebrated the festival of Lights and Good v/s Evil.  This would be one of the many sweets made. It is also popular in many Indian restaurants. Could be a recipe to be added to this year’s Thanksgiving Feast 🙂

rasgulla-bengali-indian-sweets-recipes-easy-milk-powder

These soft pillowy milk curd rounds are cooked in a rose or cardamom infused sugar syrup. There are a few variations to the recipe some use cream of wheat or white flour as a binding agent which is added to the milk curd dough. Making rasgullas is a 2 step process where first you make the chhena (milk curd). Next, after kneading the milk curd to a smooth dough and dividing into small balls is to cook them in a sugar syrup till they double in size.

Do note traditionally the sugar syrup is made with white refined sugar. My syrup has a brown tint as I used organic unrefined sugar. You can use this same recipe to make rasmalai

rasgulla-homemade-basic-ingredients-for-recipe-indian-desserts

Serving Size : 3-4

Ingredients:

4 cup of whole milk

3 tbsp of lemon juice

2 cups of water

3/4 – 1 cup of sugar

1/4 tsp of cardamon powder

2 pinches of salt

1 tbsp of rose-water (optional)

Directions:

To make the milk curd. Bring 4 cups of milk to a light boil. Next add the lemon juice and cook it for another 5-7 minutes till all the milk curd separates from the whey.

Drain into a colander covered with a cheesecloth. Rinse the milk curd with water to take off any lemon taste and squeeze out as much liquid as possible. Twist the cheesecloth and hang it for about 30 minute. Till most of the liquid drains out.

On a smooth surface knead the milk curd to a smooth dough for about 5-7 minutes.  Divide the dough into 12 equal parts and shape them into balls.

On the side in a new wide mouth pot heat water, sugar and cardamom powder till all the sugar is dissolved add a 2 pinches of salt.

To the boiling syrup now add the milk balls, cover and cook on medium heat for 15 minutes till they double in size.

Take off heat. Serve them hot with some crushed pistachios and saffron strands or cool it in the refrigerator. Will stay for about a week.

rasgulla-indian-sweets-recipes-cardamom-sugar-syrup

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

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

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

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

Recieta de Sopa de Camarao – Shrimp Soup Recipe

10 Jun

Sopa de camarao/ Shrimp or prawn soup is a light creamy soup with the bold flavors of shrimps/prawns. This is a soup of the portuguese past days in Goa. I guess in our household we ate a lot of vegetable soup with macaroni and bread soup made from previous day leftover bread. I think I must have made this recipe once’s or twice. If you visit Goa it would be a hard soup to find compared to the chinese soups that are popular in Goa.

sopa-de-camarao-shrimps-soup-prawns-chowder-creamy-receita-recipe

What I love about the soup other than it’s very seafood smell 🙂 is that it is a lighter soup compared to clam chowder. Adding diced potatoes and tomatoes is an option. I have added tomatoes  for some color. I do want to mention that I used red onions as I forgot my grocery bag with white onions at the grocery store till I was ready to cook and realized I left one whole bag of groceries at the store on my way out.

sopa-de-camarao-ingredients-shrimps-soup-prawns

Serving Size: 4-6

Ingredients:

20-25 small shrimps shelled and deveined

1/2 finely diced white onions

3 tbsp of butter

3 cloves of garlic diced finely

1 small tomato diced finely

3 tbsp of white flour

3 cups water

1 cup milk

1 vegetable bouillon

salt to flavor

Directions:

Wash the shrimps, apply a little salt keep aside.

Melt butter in a pot add the chopped onions and saute till soft.

Next add the tomatoes, garlic and saute for 1 minute.

To this add the flour and mix it for about a minute.

Gently add a little water to form a roux and take out all lumps.

Add the shrimps/ prawns and the remaining water stir gently and cook on medium heat till it comes to a boil.

Finally add 1 cup cold milk, season with bouillon and salt. Bring it to a boil again.

Serve hot with some oyster cracker, saltines or croutons. When we were kids we also dipped bread in the soup (psst…I still do it 🙂 )

sopa-de-camarao-shrimps-soup-prawns-camarones-crema-recipe-goan

 

Fluffy Pancakes With Instant Homemade Buttermilk Recipe

8 Apr

The title of my post may baffle you, but you read it right. Cheat or instant buttermilk is for people like me who use it only for pancakes even though it is consumed a lot by Indians but in a Goan diet not so much. So the question arises, what do you do with the rest when you buy a carton? Any suggestions are welcomed in the comment sections.  I have to credit another good friend of ours Julio, who loves to cook and share his discoveries and new finds every time we meet.

fluffy-buttermilk-pancakes-from-scratch-ingredients-recipe

For the longest time I would get the Eggo frozen pancakes for my kids. My husband has been pushing me to a more homemade less preservatives, non-hormones induced foods. I must admit it is a lot more work and I am not always on for the ride as some days you just have to derail cause life is too hectic. After my first attempts of flat pancakes because I was too scared to use baking soda after earlier failed bitter attempts of cake making. But after a visit by our friends Julio and his family, my husband made them for breakfast based on his recipe I was totally impressed. I decided to give it a try this time using baking soda and found it is THE ingredient along with the acidity in butter milk that makes the pancakes fluffy. Mess around with these two and you are guaranteed a flat one….get the pun 🙂

For School days I make them before hand and keep them in the refrigerator or freezer for my kids. When you are ready to eat just cover with paper towel and microwave for 15-25 seconds depending on the size of pancakes.

Serving Size: 15 pancakes 4″ round

fluffy-buttermilk-pancakes-old-fashioned-whole-wheat-recipe

Making Instant buttermilk:

1 Cup warm milk

1 tsp vinegar

Mix together and let stand 5-10 minutes before using to make the batter.

Ingredients:

2 cups plain flour / whole wheat

1 tsp baking powder

1/2 tsp baking soda ( do not skip)

3-6 tbsp of sugar (based on preference)

3 eggs

3 tbsp of melted butter

1 cup homemade butter milk

1/8th tsp salt

2 tsp of vanilla

Directions:

Mix the dry ingredients together first keep aside.

Next whisk all the wet ingredients together in a mixing bowl. Add the dry ingredients and mix well till no clumps.

Cover the bowl with plastic wrap and let stand for 20 minutes.

On a non-stick pan pour a little batter wait till the edges bubble, flip carefully and let cook for another 30 to 50 seconds.

Enjoy it with whipped cream and fresh fruits or maple syrup and butter.

fluffy-buttermilk-pancakes-homemade-recipe-easy

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

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