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Tag Archives: #vegetarian

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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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

 

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

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

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

Baked Stuffed Karela – Bitter Melon Recipe

15 Aug

Bitter Melon is not a common vegetable at the grocery stores in the US but is a very popular vegetable among the Asians and for its health benefits. In Goa one of the popular recipes I grew up with is stuffed karela made with prawns/shrimps and goan recheado masala. The stuffing is first cooked and then stuffed melon is shallow fried in oil.  My recipe is vegetarian with 2 variations from the original recipe, I have skipped the prawns and I baked the karela instead of shallow frying.

 stuffed-prawns-shrimps-karela-recheado-masala-recipe-fried-shallow-keema

Since karela is a bitter melon to rid the bitterness it requires 3 things that I think help cut the bitterness. First applying a generous amount of salt to each melon inside out and let stand for 30-45 minutes to drain out the bitter liquid. Second it need an acid and finally a little sweetness. Indian’s believe in many health benefits of karela/bitter melon you can check out more on my earlier blog post of Prawns and Bitter melon Fry by clicking here.

stuffed-karela-goan-indian-ingredients

Serving Size: 12 small karela – 4″ size

Ingredients:

12 small karela/ bitter melons

2 medium onion chopped fine

1 medium tomato chopped fine

6 cloves of garlic chopped fine

1″ ginger cut fine

3 tbsp of goan recheado masala

1 tsp of sugar

1 bunch of fine chopped cilantro

2 tbsp of garam masala

salt to taste

Directions:

Split each karela and scoop out the seeds apply generous salt to each one inside-out and keep aside for 30-45 minutes. It will let out some bitter liquid. Wipe each dry with a paper towel.

In a pan heat oil, saute the onions till soft. Next add the ginger garlic and saute for 1-2 minutes along with the recheado masala. Finally add the sugar and salt to season mix well.

Take of heat and add the chopped cilantro. Keep aside to cool.

To the dried karela apply a little oil and garam masala inside and out and stuff each one with the recheado filling.

Bake at 415F for 35 minutes till the karela is soft.

stuffed-prawns-shrimps-karela-recheado-masala-recipe-goan

 

 

 

For Variations

  •  Add prawns/shrimps or paneer to the stuffing and instead of baking shallow fry the karela till they soften on the outside about 5-7 minutes on each side.
  • Some recipes in Indian Cuisine use ground beef or chicken and potatoes.

Do note this recipe is spicy. You can make your own stuffing. My recommendation would be to add sour and sweet taste to cut the bitterness.

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

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

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