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Tag Archives: recipes

Goan Prawn Pattice or Puffs Recipe

5 May

One of the popular snacks in tea stalls and coffee shops in Goa is the prawn pattice, puffs or patties. It is one of the spicier snacks in Goa. I just love the baked smell of caramelized onions from the pattice. It is a very simple recipe the prawns stuffing for the pattice is made with fresh salt water prawns, green chillies, turmeric, fresh cilantro, onions and a little sugar for sweetness.

goan-prawn-patties-easy-baked-recipe

Serving Suggestions: 9 puffs

Ingredients:

1 box of puff pastry (2 sheets thawed)

1.5 lbs of diced raw shrimps / prawns

3 medium onions diced

2-4 green chillies chopped

1/2 tsp of turmeric powder

1 egg beaten for egg wash

1 tsp of sugar

1/2 cup of chopped cilantro

salt to taste

Directions:

Clean and diced prawn /shrimps apply salt and keep aside.

In a hot pan add oil, green chilies and diced onions saute till lightly brown.

To the browned onions add turmeric, shrimps, sugar and season with more salt.

Saute till shrimps are cooked 5-7 minutes on medium heat.

Turn off heat and add chopped fresh cilantro.

Keep aside to cool.

Spray oil in muffin pan and line 9 cups with cut puff pastry. Cut out rounds of exact size in puff pastry to cover the muffin cup on top.

Fill the prawn mixture and cover with puff rounds on top. Pinch them on the sides to from a cover. Brush with egg wash and bake at 400F for 20-25 minutes till golden brown.

Check out my quick video to see how it is done.

 

goan-prawn-shrimps-puff-pastry-snack-ideas-recipe-indian

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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.

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

Vegetarian Enchilada Casserole Recipe

11 Mar

Here is another vegetarian recipe for lent. It is gluten-free and a one pan meal. I learnt this recipe from a vegetarian friend. My husband and kids love it. I am waiting for Easter so I can try it with chicken. I have a recipe for shredded chicken with chipotle peppers, salsa and a few more ingredients that I use to make tostadas.

vegetarian-enchilada-casserole-chicken-beef-recipe

You will need a 9×13 baking dish. For the vegetables you can use corn, black beans, bell-peppers, mushrooms or cooked pinto beans (Mexican frijoles).  I used Sprouts enchilada sauce but I prefer the Trader Joe’s. It has a nice kick and flavor.

vegetarian-enchilada-casserole-cheese-authentic-recipe

Serving Size : 6-8

Ingredients:

18 corn tortillas

2 can black beans drained

2 fresh corn steam in the microwaves for 6 minutes take the kernel of the cob

1 medium onion diced

4 cloves garlic diced

1/2 cup chunky salsa

3 cups of fresh grated cheese ( I used medium cheddar)

1.5- 2 bottles of enchilada sauce (12oz/bottle)

9×13 baking dish

vegetarian-enchilada-casserole-ingredients-recipe

Directions:

Saute the onions till translucent. Add the garlic and saute for a few seconds. Next add the corn and black beans, salsa and saute well. Cook for 5-7 minutes covered on medium heat. Let cool.

Next warm the tortillas quickly on a pan to make them pliable.

Set oven to 350F

Pour a thin layer of enchilada sauce at the bottom. If your enchilada sauce does not have a great flavor mix it with some salsa.

Stuff each tortilla with the corn and black bean mixture. Line them with the seams side down. Pour enchiladas sauce on top of them sprinkle with cheese and make the second layer the same way.

Cover the baking dish with foil and bake for 20 minutes then take of the foil and bake another 5 minutes.

If you like it more moist then pour some more enchilada sauce on top before serving. Enjoy with a side of guacamole and fried plantains like we did.

vegetarian-enchilada-casserole-corn-tortillas-easy-recipe

 

Tomato Chutney Recipe

26 Feb

I want to thank you all for your prayers,concerns and support during the last couple weeks when I got sick and then my husband. I am truly blessed to have you all. My husbands surgery went well and he is now recovering. I appreciate you all very much 🙂

tomato-chutney-jam-recipe-sweet-raks-andhra

Sharing a recipe that I really did not have a go-to recipe but only a memory. When I first started to work a senior faculty member would get it for lunch occasionally and I would love the tomato chutney so much since the only chutney I ate at home was the Goan coriander (fresh cilantro) and coconut chutney.

This tomato chutney is slightly on the tart side. The flavor comes from the roasted mustard seeds and curry leaves. If you want to make it like a jam then just add more sugar according to your taste. If you are allergic to nuts then skip the toasted peanuts that get added on last.  If you do not have access to curry leaves than you can use fresh chopped cilantro ones the chutney is done cooking. You can enjoy the tomato chutney with idli’s, dosa, vada, sandwiches, rice or on crackers with cream and fresh figs for a sweet note.

tomato-chutney-spicy-indian-idlli-rice-ingredients-recipe

Serving Size: 1.5 cup approx

Ingredients:

3 lbs of ripe tomatoes chopped

1/2 tsp black mustard seeds

1 green chili chopped finely

1/2 tsp of turmeric powder

8-12 curry leaves

1/2 tsp of sugar or according to taste

1/3 cup crushed roasted peanuts

salt to taste

Directions:

Heat oil in a pan. Add the mustard seeds and curry leaves. Let the mustard seeds pop (splutter).

Next add the turmeric powder and green chili. Quickly saute for a couple of seconds and add the chopped tomatoes and sugar.

Cook on medium heat, stirring occasionally for 35 -45 minutes till the chutney thickens.

Season with salt according to taste and add the toasted peanuts.

tomato-chutney-jam-raks-vahrehvah-uses-recipes

Pork Empadinhas

11 Dec

Goan Pork Empadinhas is not to be mistaken with empanadas that are popular in Mexican and South American restaurant. They are made with flour, are sweet and are shaped as mini pies. I have only eaten them twice when I was really young. And now I know why…..they take a lot of egg yolks and time 🙂 My aunt who lived with us would make all the Portuguese specialties in our family since they were time-consuming and needed attention to details.

pork-empadinhas-baked-recipe-empanadas-flour-dough-basic

The Goan Pork Empadinhas does have a Portuguese influence. Traditionally empadinhas are made with pork but if you want to make it vegetarian you can use mushroom and follow the same recipe to cook it as below. Do note, the stuffing has to be dry so drain out all the liquid. If you do visit Goa you may not find it on regular restaurant menu’s but ask a Goan born during the Portuguese regime in Goa like my mum’s generation they know about the Empadinhas, Bacalhau (cod fish), Sardinhas à PortuguesaBeef Roulade, Assado de Leitão(Roasted Piglet) and a few more.

pork-empadinhas-baked-recipe-portuguese-empanadas-chicken-and-dough

This recipe is a 3 step Process.

  1.  Cooking the pork meat.

2.   Making the sweet dough and shaping them in a muffin pan

3.  Baking the mini Pork Pies at 350F for 18-20 minutes.

I made 12 empadinhas and used the remaining dough and meat to make a Pot of Gold ( as I call it).

pork-empadinhas-baked-recipe-vegetarian-empanadas-with-mushrooms

Serving Size: 12 mini pies + 1

Ingredients:

Cooking the pork meat

1.5 lbs of pork meat diced into small cubes

3 medium onions chopped

8 cloves garlic

1.5″ ginger

8 whole cloves

8 whole peppercorns

1.5″ cinnamon stick

1 green chili

1 red chili

1 dime sized tamarind ball

1/2 tsp of turmeric

1 tsp of vinegar

1 tsp of sugar

1/4 cup water

salt to taste

pork-empadinhas-baked-recipe-ingredients-empanadas

Directions:

Wash and cut the meat into tiny cubes.

Grind the garlic, ginger, cloves, cinnamon, tamarind, peppercorns, green & red chili and vinegar to a paste.

Apply salt and ground paste to the cut meat. Keep aside.

In a pot heat oil and saute the onions till soften. Next add the turmeric and saute for a minute.

Add the cut meat, sugar, water season with more salt if needed and saute well till all mixes and cover and cook on medium low heat while checking for 15 -20 minutes. Till the meat is cooked well.

Let cool completely. You can also make this the night before.

Making the sweet dough:

1 3/4 cup all-purpose flour

1/4 cup cream of wheat

9 egg yolks

2 tbsp – 3 tbsp of cold milk

6 tbsp of fine sugar

2 tbsp of melted butter

1/2 tsp of baking powder

1 egg yolk + 1 tbsp of water beaten together to brush the tops (optional)

1/8 tsp of salt

Directions:

Mix the flour, cream of wheat, baking powder, sugar and salt well.

Next add the melted butter and mix it well into the dry ingredients.

Beat the yolks together and pour in and mix to form a dough if the dough id too dry add some few tablespoon of cold milk to form a nice dough.

Cover and let rest in the refrigerator for 15 minutes.

Spray or brush the muffin pan with oil.

Divide the dough into 12 equal part and roll out each part to have the muffin pan covered at the base and the top. For this I used a 4 1/4 inch round for the bottom and 2 3/4 inch round for the top as per my muffin pan.

Fill each with the pork filling.

Cover  each pie with the 2 3/4 inch crust and give them all a yolk wash on top.

Bake in the oven at 350F for 18-20 minutes till all have a nice golden brown crust.

pork-empadinhas-baked-recipe-empanadas-de-carne-goan

Visit us at www.goanimports.com for Goan and Indian Spices, Dals & Pickles only in the US.

KulKuls and Carambolas -Goan Christmas Sweets

4 Dec

It was exciting to make these sweet crunchy Christmas sweets with my sons. They enjoy trying different foods and want to learn to cook.  They love watching Food Networks.  It made me happy to pass my traditions and reminded me of my childhood doing the same with my family a week before Christmas. All the excitement, fun of going caroling home to home around our parish, making home cribs, decorating the Christmas trees, participating in singing competitions and going for Christmas Dances. Christmas was a day spent in exchanging Christmas sweets with family, friends and close neighbors.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-traditional-how-to-make

This recipe of Kulkuls and Carambolas( Kormolas) is a 2-in-1. Kulkuls are shaped just like the Italian gnocchi, which are shaped on the back of a fork. Carambolas are made by rolling the dough thinly and then cutting them into 2″ inch squares and pinching the opposite ends together to form into a conch shell. The dough is made with just 6 basic ingredients and has no eggs. Flour, coconut milk, butter/ghee, sugar, cream of wheat( rava, for crunch), pinch of salt and then deep-fried golden brown.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-egglessVariations in this recipe.

1) Egg is added to the dough.

2) After being deep-fried sugar is sprinkled or it is dipped in sugar syrup.

3) Cardamom powder is added to the dough.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-goan-ingredients

 

steps-to-make-goan-kulkuls-and-carabolas-korbolas-recipe-shapes

Serving Size: 8-10

Ingredients:

3 cups all-purpose flour

1.5 cups approx of coconut milk

5 tbsp of medium cream of wheat / rava

6 tbsp of fine sugar

3 tbsp of melted butter or ghee

pinch of salt

Directions:

Mix the flour and cream of wheat  then add the melted butter and mix it well into the flour.

Next add the sugar and salt, mix well it into the dry flour mixture.

Finally knead the flour with coconut milk to form a moist dough. Cover with a moist kitchen towel and let set for about 10-15 minutes.

Divide the dough into 2 equal portions.

To make carambolas roll the dough thin and then with a pizza cutter cut to make approx 2″ squares.

Pinch the opposite ends to together as shown in the above image.

Place on parchment paper and cover with a moist kitchen towel till all the dough is used.

To make kulkuls make small dough balls the size of a dime and roll on the back of the fork.

Continue the above step till all the dough is used.

Heat oil in a deep-frying pan and deep fry the shaped dough till golden brown.

Drain on paper towel. Let cool totally and then store in an airtight container for 1-2 weeks.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-goan-recipes

Enjoy for Christmas celebration’s or with a nice cup of hot tea or coffee.

Creamy Mushroom and Peas Curry

6 Nov

Last couple week’s I wanted to make a creamy curry recipe but was just being lazy. As I consume more vegetables than rice, I am constantly looking for variations in my recipes. But most often I windup making cabbage soup. So searching online I came across a south Indian Mushroom and Pea’s Recipe that I altered to my taste and made it more efficient.

peas-and-mushrooms-creamy-curry-sauce-recipe-sweet-baby-indian-foodnetwork

This recipe calls for first sauteing the vegetables separately and then cooking it in the curry. Secondly the curry is made by grinding coconut and cashews, I added some heavy cream towards the end. The cream tones the spiciness if you do not like spicy foods. Also as and Indian we love pasta but with a tad bit of spice, this is another way you can use the creamy Mushroom Pea Curry.

peas-and-mushrooms-creamy-curry-sauce-recipe-cream-pasta

Serving: 8-10

Ingredients:

16 oz of white/brown mushrooms

2 cups fresh/frozen peas

1 medium onion chopped

1 medium tomato chopped

3 cloves garlic

1/2″ ginger

1/2 cup fresh/frozen grated coconut

10-12 cashew nut’s

1/2 tsp of turmeric powder

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/4 tsp of fenugreek seeds

1 tsp of grama masala

1 tsp of coriander powder

1.5 cups of water

pinch of sugar

Salt to taste

1/4 tsp of chili powder (optional)

3 tbsp of cold heavy cream (optional)

peas-and-mushrooms-creamy-curry-sauce-recipe-ingredients

Directions:

Wash the mushrooms and cut them into quarters, length wise.

Grind coconut, ginger, garlic and cashews to a paste, keep aside.

Heat oil in a pot and add the mustard, cumin and fenugreek seeds till it splutter. Next add the chopped onions and saute till soft.

Follow with chopped tomatoes till they soften then add the turmeric, chili, garam masala, coriander powder and saute for 1 to 2 minutes. Next add the ground paste, saute for 2-3 minutes. Add the water, salt and sugar cover and bring the curry/gravy to a boil.

Finally add the peas and mushrooms, check on seasoning and cook on medium heat for 10-15 minutes covered. Finally add cold heavy cream for the last-minute or two.

Garnish with curry leaf or fresh chopped cilantro/coriander.

peas-and-mushrooms-creamy-curry-sauce-recipe-sauteed

Enjoy with plain rice, roti or bread.

Trout Ambot-Tik

16 Oct

Ambot-Tik when translated from Konkani( Goa’s local language) to English means “Sour and Spicy“. Did that get your mouth-watering because when you make this fish curry the smell will literally water your mouth. It’s the tamarind, vinegar and spices combo that makes it happen.  This curry does not use coconut milk like the famous Goan Fish Curry. Goan make this curry using either Shark or Catfish. I used trout since it is a popular fish here in the US (Psst!…I am not a big fan of shark or catfish 😉 ).

ambot-tik-shark-catfish-goan-prawn-shrimps-spicy-sour-curry-no-coconut-milk-recipe

Ambot-tik is one of the curries which brings back some great summer time memories when we would get hungry and enjoy the leftover curry the next day with fresh-baked Goan Pao (bread).

ambot-tik-shark-catfish-trout-curry-ingredients-recipe

Serving Size: 4-6

Ingredients:

2 regular sized whole trout or 4 fillet shark/catfish

3-4 tbsp of ambot-tik paste (depending on your spice level)

1 medium onion diced

2 cups of water

1/8 tsp of sugar

oil

salt to taste

Directions:

If using the fish whole, clean the fish of scales with the back of your knife, wash of the scales. Then cut in 4 equal portions or leave whole. Apply a little salt and keep aside.

Next heat a pot with oil add the chopped onions and saute till light brown. Add the ambot-tik paste and saute for a 1-2 minutes till the raw spice smell goes.

Next add water and cover and bring the curry to a simmer.

Finally add the fish, season with salt and sugar and cook covered on medium heat till the fish is cooked well. I cooked it for 20 minutes.

ambot-tik-shark-catfish-trout-curry-no-coconut-milk-recipe

Enjoy the sour and spicy curry with white rice, torta or bolillo bread.

If you have leftovers then you can use the fish to make another famous Goan Fish Cake recipe called Almondages de Peixe check out the recipe here  

fish-patties-cakes-almondegas-guisdao-cutlets-peixe-recheado-masala-recipe-goan-spicy-spices

Gluten-Free Black Bean Brownies

25 Sep

This recipe appealed for 2 reasons. Firstly Goan’s use beans to make sweets/desserts like Doce de Grao (Gluten-free Coconut Bars), Gorchem ( Moong Dal Pudding with coconut milk), Atoll (Rice and split pea pudding)and secondly I try to eat gluten-free often. I had to try this recipe 3 times till I got it right (according to my oh so humble opinion 🙂 ) and along the way I came up with a cupcakes recipe. My kids enjoyed these brownie as long as they did not know they were made with black beans but after overhearing my conversation with a friend they just decided it was not to cool to eat black bean brownie no more.

black-bean-brownies-vegan-no-sugar-skinny-chew-doterra-gluten-free-recipes

 

My recipe is made with reduced sugar. Here are a few variations you can make.

Replace the oil with 1 ripe avocado

Sugar with 10-15 medjool dates.

Make it vegan by replacing the egg with a Flax Seed Egg.

black-bean-brownies-vegan-low-sugar-skinny-fat-recipes-easy

Serving Size: 9 brownies

Ingredients:

1 can of black beans rinsed and drained (1-3/4 cups)

1/3 – 1/2 cup sugar

1 egg

1 tbsp of vanilla

3 tbsp of cocoa powder

3 tbsp of oil or 1 mashed avocado

1/2 tsp of baking powder

1/8 tsp of salt

1/4 cup semi-sweet dark chocolate chips

1/4 cup crushed walnuts/ cashews/pistachios (optional)

1/2 cup crushed raspberries (optional)

black-bean-brownies-vegan-no-sugar-skinny-taste-best-ingredients-recipe

Directions:

Heat oven to 350F

Mash or use a food processor to mash the drained beans.

In a bowl mix all the remaining ingredients well eggs, vanilla, cocoa powder, oil, salt, chocolate chips, nuts and crushed raspberries.

Add the mashed beans to the mixture. Pour in a 9″ brownie pan or in muffin pan.

Bake for 25-30 minutes. Check after 25 till the top looks set and toothpick comes out clean.

Let cool and enjoy with a nice glass of milk.

black-bean-brownies-vegan-no-sugar-skinny-taste-avocado-eggless-recipe

 

Spicy Sauteed Portebello Mushrooms

11 Sep

Firstly, remembering all the precious life’s lost this day 14th years ago. Praying for them and the loved one’s they left behind. America the Resilient Nation.

My husband and me have really enjoyed this recipe for the last couple weeks. I have been making it quite often since I found that Costco has the best priced Portobello Mushrooms in my area. Since we avoid eating rice for most of our meals cooking healthy but well seasoned vegetables has become a necessity to replace rice. What I love about this recipe it is vegan, vegetarian and taste better the next day.

braised-sauteed-spicy-portobello-mushrooms-stuffed-sausages-crab

It you want to just grill the mushrooms than you can use the recheado masala as a marinade as well. Serve with rice. Use left overs to make sandwich with some mayo or as a filling for a wrap. Stuff into puff pastry sheets the sautéed Portobello’s and bake to make a quick snack.

braised-sauteed-spicy-portobello-mushrooms-as-buns-grilled-healthy-recipe

 

Serving Size: 4-6

Ingredients:

braised-sauteed-spicy-portobello-mushrooms-indian-spices-ingredients-recipe

5 Portobello mushroom sliced in length

2 medium onions sliced

2 tbsp of recheado masala

1/4 tsp of sugar

salt to taste

Directions:

With a wet cloth cleans the mushroom gently. Take the gills with the back of the spoon (If you do not clean then it makes the mushrooms almost black in color). Slice them length wise.

In a heated skillet saute the onions till translucent. Add the recheado masala, sugar, mushroom and salt to taste.  Saute for 7-10 minutes till the mushrooms are tender.

braised-sauteed-spicy-portobello-mushrooms-recipes-ideas-vegetarian-vegan-easy-quick-3-ingredients

This recipe is perfect for weekdays for busy people on the go since you need only 3 ingredients and little prep work ahead. It stays well for a couple of days in the refrigerator and can be used in many ways. If you have a recipe on how you cook your mushrooms than please feel free to share your link in the comment section of this post.

Chicken Meatballs Curry

21 Aug

Goan meatball curry is a very simple recipe. It is traditionally made using ground beef. I have used ground chicken instead as my husband does not do too well with beef. This recipe is not a common occurrences in Goa and you may not find it on restaurant menus. I have seen a few variation online but I am sharing my Tiazinha’s(aunty in portuguese) recipe. God Bless her soul. It’s been 17 years since she went to be with the Lord. She was a great cook, a violinist in the local orchestra, Linguist and sewed vestments for the local priest. She was very strict and was very involved in our upbringing as my parents were full-time working parents. So I dedicate this post to my loving Titi.

meatball-kofta-curry-recipe-goan-spicy-dishes-indian

Here is Titi’s pictures that I took from an old album when I went down to Goa this January for my dad’s funeral. I just wanted to carry the memories with me back to the US.

titi-memories

For an American the most popular meatball recipe is the Italian Meatball Recipe where cheese, bread crumbs and tomatoes are the main ingredients. The goan version has a hint of spices, ginger, garlic, vinegar. If ground beef is used then skip the bread. 

meatball-kofta-curry-recipe-goan-betty-crocker-food-network-zucchini-ideas

Jeerem-Meerem (cumin spice mix/masala in konkani) is an everyday spice mix for meats and fish in Goa. By adding fresh ginger, garlic and grinding it in vinegar makes a wet paste. Coconut vinegar plays a very important role in Goan cooking specially for meats and fish. You can make it dry and store it in an airtight container for couple of months in a cool dry place or the freezer. This recipe should yield about 2 tsp of mix which can be used with 2-2.5 lbs of meat.

jeerem-meerem-jeera-meera-masala-goan-meat-fish-spice-mix

Jeerem-Meerem Recipe

Yields: 2 tsp of spice mix

Ingredients:

1 tsp of cumin powder

3/4 tsp of turmeric powder

1/2 tsp of cinnamon powder

1/4 tsp of red chilli powder

1/8 tsp of black pepper

1/8th tsp of cloves powder

Mix it together and store in a dry spice bottle

meatball-kofta-curry-recipe-goan-authentic-easy

Serving Size: 12 meatballs

Ingredients:

1 lbs of ground beef or chicken or turkey

1 medium onion chopped finely

4-6 garlic cloves grated

1″ grated ginger

1 slice bread

1 beaten egg

10 sprigs of fresh cilantro chopped

1.5 tsp of jeerem-meerem spice mix

1 tsp of vinegar

1/4 tsp of sugar

2 cups of water

1 tomato chopped finely

Salt to taste

meatball-kofta-curry-recipe-goan-indian-ingredients-spicy

Directions:

In a bowl mix the ground meat/mince with 1/2 the chopped onion, ginger, garlic, bread, egg, cilantro, salt and spice mix. Make 12 balls.

(With ground chicken if you find it hard to shape the balls use a spoon to shape and drop them into gravy)

In a heated pot saute the remaining onion till soft. Next add the tomatoes and jeerem-meerem, vinegar, sugar and saute for 2-3 minutes till the raw smell of vinegar is gone. Add the water, season with salt and bring the gravy to a simmer. Add the meatballs and cook covered on medium heat for 25-30 minutes while checking and stirring occasionally.

meatball-kofta-curry-recipe-goan-easy-allrecipes

I made a variation by stuffing a few of my meatballs with couple pieces of my Goan Sausage Meat for an extra kick in flavor. Enjoy it with rice or with a side of vegetables.

Clams Pulao Rice

7 Aug

Rice cooked in a seasoned broth can be called many names. It only depends which part of the world you come from. You can call it Pulao, pilaf, pilav, pilau, palaw, plov, polo, polu and polov. Goan Pulao Rice is also called as Arroz de Refogado and in my case Mama Arroz. The basic recipe is made with cloves, cinnamon stick, dried cinnamon leaf, onions, tomatoes, pinch of turmeric and bouillon/maggi cube for flavor. This recipe can be used as a basic base for all the other Goan Pulao Recipes. Like clams/tissreo pulao, vegetable pulao, prawn pulao and the famous Goan pork sausages pulao.

pulao-pilaf-rice-arroz-mexican-recipe-goan-tissreo-clams-prawnsAs I searched the web I found many variations, some added color to the rice, bay-leaf, cardamoms, ginger-garlic paste and chillies and since I have mentioned many times about Pulao in my blog it was time for me to share the recipe.

pulao-rice-pilaf-with-vindaloo-curry-grilled-pork-chops-spicy

Basic Pulao Rice with Vindaloo Grilled Pork Chops

Do Note: Goans use bouillons/cubes to season our pulao rice. If you do use stock then you can skip the bouillons.

Serving Size: 4-6

Ingredients for Basic Goan Pulao Rice

2 cups basmati rice or rice of your choice

3.5-4  cups of water/stock

1 medium onion chopped

2 tomatoes chopped

1/8-1/4 tsp of turmeric powder

1 cinnamon stick

10-12 whole cloves

2 chicken or vegetarian bouillon or maggi cubes

salt to taste

pulao-pilaf-rice-arroz-mexican-recipe-goan-ingredientsDirections:

Wash and rinse the rice. Keep aside

Heat oil in a pot add the cinnamon, cloves to flavor the oil. Next add the chopped onions and saute till translucent. Follow with the chopped tomatoes, turmeric and saute till the tomatoes are soft.

Next add the water, bouillon and season with salt. Bring the water to a boil.

Add the washed rice, cover and cook as per the rice cooking instructions.

You can serve the Pulao Rice with any side of your choice or eat it just plain.

pulao-pilaf-rice-arroz-recipe-goan-pilav-palav-sausages-chicken-peas-vegetables-palavBelow are a few variations.

For Vegetable Pulao, saute the frozen or cut vegetables along with the tomato. Follow the remaining instructions as above.

goan-sausage-feijoada-red-kidney-benas-spicy-curry-with-recipeClam/ Tissreo Pulao Rice.

Soak about 1/2 a bag of clams (I have used Costco’s New Zealand cockles) for at-least 30 minutes in salt water to purge them.

Then steam the clams till they open up slightly 3-5 minutes.

Use the liquid from the steaming as the broth for your rice.

Take the meat out of the clams about a cup and add them midway to the rice.

Garnish with fresh chopped cilantro which is optional.

pulao-pilaf-rice-arroz-classic-varities-indian-chicken-mussel-shrimp-prawns-sausages-goan

Prawns/Shrimps Pulao Rice

Goan Pork Sausage Pulao.

Fry the sausages first. Separate the meat from the casing and use the rendered fat instead of the oil for cooking the Pulao Rice.

Follow the above instructions to cook the rice. Once’s the rice is done add the fried sausage meat and mix gently into the cooked rice.

pulao-pilaf-quinoa-grilled-cafreal-tofu-recipes-easy-goan-indianYou can also use this basic recipe to make Quinoa. Enjoy it with Grilled Cafreal Tofu. Check out the recipe below.

Grilled Cafreal Marinated Tofu with Quinoa Pulao

Feijoada – Red Kidney Beans with Pork

28 Jun

Feijoada is a Portuguese recipe and become a popular dish in all it’s colonies Brazil, Macau, Angola, Mozambique and of course Goa. For an American the all time favorite “Chili” is the closet to it. It always taste better the next day.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-chili-recipe-spicy-porkFeijoada is derived from the word ” feijão, Portuguese for “beans“. Usually kidney beans or white beans along with pork and beef are used in Portugal. Brazilians use black beans and Goan’s use dark red kidney beans.

In the past I only made it with goan smoked pork sausages which is really easy. So when I was testing the recipe with marinated meat I realized how easy it was to make. This recipe could not have turned out any better than this after 2 previous failed attempts.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-crockpot-recipeIt is a 2 step process. First the meat needs to be marinated and then the feijão are cooked along with the marinated meat. The longer you marinate the meat, the better the feijoada tastes. I marinated my meat for 2 whole days and during the day I kept it out to dry in the California sun. The meat soaked up the spices well.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-ground-turkey-chili-recipeServing Size: 6-8

Ingredients:

1 lbs of pork meat with some fat

5-6 tbsp of recheado masala

4 cans of dark red kidney beans

8-10 fresh garlic cloves grated.

2 medium onions diced

2 medium ripe tomatoes diced

4 cups of water

Salt to taste

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-recipe-ingredientsDirections:

Cut the meats in small cubes about 1/2″. Wash and dry with paper towel. Apply 1.5 tsp of salt, fresh garlic and recheado masala paste. Marinate for a minimum of 24 hrs.

Drain the liquid from the canned beans. Keep aside.

Heat a pot and saute the onions till translucent. Next add the tomatoes saute till softened.

Next add the marinated pork meat and saute for 4-5 minutes.

Add the water and cook covered on medium heat for 20-25 minutes till beans are soft. Check and stir in between so the beans do not stick to the bottom.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-slow-cooker-recipe

Serve hot. Enjoy with white rice, bread or roti.

Make a vegetarian or vegan version of the famous Goan Feijoada Recipe with Soya Nuggets for meat texture.

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

fish-mayonnaise-in-jar-ingredients-recipe-indian-goan-vinegar-raw-egg

  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.

ussian-salad-ingredients-recipe-indian-goan-creamy-mayonnaise-dressing

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

goan-chicken-roll-recipe-snacks-popular-foods-street-cafe

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.

Herb Goat Chops with Mint Yogurt Sauce

5 Jun

Goat meat is my newest favorite red meat as it is much leaner than Beef. I really enjoyed my doubled cooked ribs and I hope you do too 🙂 . I must warn you that if you follow culinary cooking instructions like Food Network Chopped, then I fail 😉 .

goat-meat-recipe-mint-grilled-chops-ribs-lamb-chopsAs you know Indian cooking does not have rare or medium-rare in the meat cooking vocabulary. We cook our meats so much that having any meat bacteria is almost a 0% possibility. All meats in India are chewy. My mama’s reasoning…. the animals were made to work first before they were killed (Sorry my dear vegetarian and vegan friends. Not so nice conversation ). So there you go, I love chewy dry meats 🙂 .

 goat-meat-recipe-mint-grilled-curry-indianYou can use this marinade for any meats, paneer and firm tofu. To make a nice roast or for grilling. My choice to add mint is that it goes well with goat or lamb.

goat-meat-recipe-mint-grilled-cast-iron-lamb-chops-greek-mint-yogurtServing Size: 6-8

Ingredients:

2 lbs of goat chops

4-5 springs of mint

1/2 bunch of fresh cilantro

6 garlic cloves

1″ ginger

1-2 jalapeno

1 juice of lemon

salt to taste

goat-meat-recipe-mint-grilled-lamb-chops-easy-ingredientsDirections:

Wash the meat and pat dry with a paper towel.

Grind the mint, cilantro, ginger, garlic, lemon,jalapeno to a paste.

Apply the marinade, season with salt and let stand in the refrigerator for at least 45-60 minutes. It is much flavorful if kept overnight.

Either grill the meat if you like.

Or you can double cook by braising it first and then giving the meat a quick char.

In a pot, braise the goat chops with 3/4 cup water for 40-45 minutes. Then on a lightly coated cast iron pan char the goat chops for 2 minutes on each side.

Enjoy with some good ole mash or as an appetizer with some mint yogurt dipping sauce.

yogurt-mint-sauce-dressing-chutney-recipe-greek-indian

Mint Yogurt Dipping Sauce

1/2 cup yogurt

2-3 sprigs mint

1 jalapeno (optional)

2 tbsp of lemon juice

salt to taste

* Blend well the above ingredients and Voila!.

yogurt-mint-salad-dressing-sauce-marinade-cucumber-dipping-recipe

Store well in the refrigerator for couple of days.

Enjoy as a healthy salad dressing.

Cooked Okra – Goan Ladyfingers Recipe

29 May

Sometimes the most simplest ingredients make for the best tasting dishes and this is one of those recipes. My husband and me love this old goan recipe of ladyfingers(Okra, Bhindi) that he willingly makes the trip once’s a week to the Indian stores to buy okra along with Chinese long beans. It is simple vegetarian clean eats unlike Fried Okra 😉 .

okra-fried-recipe-bhindi-lady-finger-vegetable-kokum-goan

Apart from okra the other star ingredient is Kokum( Garcinia Indica) and in portuguese is called Brindão.  Goan’s call it aamsul or binda sul in Konkani. It is a sour fruit mostly used in goan and maharashtrian cooking. Hard to find in the US, I have to get mine when I visit Goa. The one I am using is almost 2 years old. It’s sour and slight fruity smell makes for a great addition to a dish on top of it’s nice reddish black color when soaked in water. It is great for digestions and is used to make an after meal sour drink called Sol Kadi with water, cilantro, green chilli and coconut milk(optional). It was a staple at my engineering hostel(dorm) kitchen. It is more popular in a hindu household. They also make a syrup called Xarope de Brindão

kokum-bhida-sul-garcinia-indica-sour-fruit-goan

My quick tips to beat the slime 🙂

  • Wash the okra and cut and line it on a cookie sheet to dry about 2 hours.
  • While cooking mix the okra with the spices gently and then cook on lower medium heat just checking it and not over sauteing or stirring.

Serving Size:  6

Ingredients:

2 lbs of cut okra

1 medium diced onion

1/2 tsp of cumin seeds

4-6 chopped garlic

8-10 kokum

1 chopped jalapeno

1 cup water

salt to taste

okra-fried-recipe-bhindi-lady-finger-vegetable-ingredientsDirections:

Heat oil in a pot saute onions, jalapeno and cumin till the onions are soft. Next saute the garlic.

Once done add the kokum, water, salt and cover and simmer the liquid.

Next add the cut okra mix gently, cover and cook for 20 minutes check in-between and just stir once or twice.

okra-fried-recipe-bhindi-lady-finger-indian-vegetable-kokum-goanYou can also add fresh grated coconut 5 minutes before you take it off the heat.

Perfect as a side and tastes even better the next day as the okra absorbs all the flavors. As a Goan I know okra is used in 2 goan dishes. The other is the famous Ladyfinger and Prawn(shrimps)Curry.

saute-okra-lady-finger-gumbo-recipe-indian-fried-fry   You can also check my version of the popular Indian restaurant Tava Bhindi Masala Fry or Spiced Sauteed Okra recipe here.

Caldinha de Peixe

15 May

Making this recipe of Caldinha de Peixe (fish) made me remember my dad. He loved this curry for the subtle sweet flavors and less heat. He also loved any kind of fish as he grew up on a beautiful small island and had access to fresh seafood all the time. In Goa the fish used to make this recipe are pomfret, king fish, prawns or pumpkin. Since tilapia is more readily available in the stores I used it. Caldinha is a popular dish made for feast celebrations.

caldinha-de-peixe-fish-goan-portuguese-caldin-curry-vegetarian-vegan-recipeI have seen a variation of recipes online some with vinegar, tomatoes and ginger. I am sharing with you our household recipe that I remember that does not include the above. On a side note when vinegar was suggested there was a mention of the coconut milk cuddling. My suggestion is to skip it as the required sourness is achieved by adding tamarind.

caldinha-de-peixe-fish-goan-portuguese-caldin-recipeYou can make a few different variations to this recipe. It can be made vegetarian or vegan by adding pumpkin, mushrooms, cauliflower, zucchini, deep-fried tofu or deep-fried paneer. As it is way less spicier it is kid friendly as well.

Serving Size: 4-6

Ingredients:

1 lbs of tilapia fillet cut into 4 pieces each

1 medium onion chopped fine

5 garlic cloves

10 whole peppercorns

1 tbsp of coriander seeds

1/2 tsp of cumin seeds

tamarind the size of a nickel

1 jalapeno ( de-seed for less heat)

1/8 tsp of turmeric powder

1 cup coconut milk

1 cup water

salt to taste

couple chopped sprigs of fresh cilantro

caldinha-de-peixe-fish-goan-portuguese-ingredientsDirections:

Wash the fish apply salt and keep aside.

Grind garlic,cumin, coriander seeds, peppercorns, tamarind and 1/3 of the onion along with couple tablespoons of coconut milk.

Heat oil in a pan, add the remaining chopped onions, saute till soft.

Next add turmeric, the ground paste and saute for 2 minutes.

Add the coconut milk, water and simmer on medium heat uncovered ( else it  will spill).

Finally add the fish, season with salt and cook uncovered for 10-15 minutes on medium low heat till the fish is cooked.

Garnish with chopped cilantro.

caldinha-de-peixe-fish-goan-portuguese-fried-fish-recipe-mushroom-cauliflower

Serve hot with white rice, appam( rice pancakes), bread or sanam( steamed rice cakes).

A perfect Goan meal would be rice, curry and some nice crispy Goan fried fish…yum!

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