Wednesday, May 8, 2019

Goan Sausage Chilly Fry - No added oil recipe

Today, I'm showcasing a highly requested recipe for the oh-so-popular Goan Sausage Chilly Fry. These little beauties are also called Chorize much like its European counterpart, the Chorizo. The Goan sausages originally can be traced back to the Portuguese who ruled Goa and bought with them a lot of their culture, including their food. This sausage was then coupled with the local spices and flavors in Goa and the resulting Goan Chorize is much more spicy and tangy and more pungent than the Portuguese one. But this is a good thing. All these flavors, when well balanced, make for a delectable meal. I have yet to meet someone who has tried Goan sausages and not liked it. In the past, a really long time ago, I have shared one of the ways I make my chilly fry here.

The recipe I'm sharing with you today, is more or less the same as the previous one as far as ingredients go, but the process of cooking it up differs. This is how my Nana and Mum have always made it and this is a method I personally prefer. The sausage meat usually contains a fair amount of fat and so no additional oil is needed. If the sausage you're using is lean, I would recommend my previous version of this recipe. Now the taste of the dish you end up with, to a large extent depends on the actual sausage meat. So if at first you're not happy with the dish, try using a different brand of sausages and you will be surprised at how much of the difference this makes. 

Today's version of my Goan Sausage Chilly Fry is a great option for a quick and easy weeknight meal or for whenever you're short on time too. All the ingredients go into a pot with some water and is placed on the heat till cooked through. All you then need to do, is check for seasoning and adjust, if needed and you're ready to serve up. 

So if you haven't yet tried making Goan sausages at home, try this out. I'm sure you'll love it.




Goan Sausage Chilly Fry

60 beads of Goa sausages (take the meat out of the casing)
6-8 curry leaves
3 large, mild chillies, chopped into large pieces
1/2" ginger, chopped into a couple of large pieces
1 1/2 large or 2 medium onions, chopped
2 potatoes, cubed
1 tomato, chopped
Salt, to taste
Vinegar, to taste

In a large pot, place the sausage meat, curry leaves, chillies, ginger, onions, potatoes, tomatoes and add 11/2 cup of water. Stir well. Cover the pot and bring to a boil on high heat. 

Once it comes to a boil, lower the heat to medium and cook till the potatoes and meat has cooked through and the liquid in the pot has mostly dried up. 

Taste and add salt and vinegar, as required. 

Serve hot!


This chilly fry pairs really well with some good bread - dinner rolls or some good crusty bread works brilliantly. You can also serve this up with some chapatis or some Peas Pulao


NOTE: You can adjust the consistency to suit your liking. If you want the chilly fry completely dry, once the meat and potatoes have cooked through, cook it uncovered till the liquid dries up. If you'd like more of a gravy, add a little more water or take it off the heat as soon as the meat and potatoes have cooked. 

Thursday, April 11, 2019

Vanilla Overnight Oats

Breakfast is the most important meal of the day. We've all heard that. However, very often, its one of the most rushed through or even ignored meal of the day. A lot of times, this happens because of our crazy busy schedules or we fall into a rut and breakfast gets boring. I mean, as much as I like toast, I really can't eat it every single day. Moreover, I don't think toast by itself is doing me any good.

In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we're running late or its summertime and I can't bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you've never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.





Vanilla Overnight Oats
(Makes 1 portion)

1/3 cup rolled oats
1 tsp chia seeds
1/4 - 1/2 vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)

In a mason jar, add all the ingredients except the fresh fruit and nuts that you're using to top off the oatmeal with.

Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)

In the morning, add the fresh fruit and nuts of your choice. Serve up.

Enjoy!

Tuesday, April 2, 2019

No-cook Almond Marzipan Recipe

I've been making marzipan at home for a little over 12 years now. I must admit that in the past, I have only made marzipan using cashew nuts. This is mainly because they were more widely available in Mumbai and were more affordable than almonds. Last Christmas, when I shared my favorite marzipan recipe here and on YouTube, the video got a lot of love. I also got a lot of questions about making marzipan using almonds. There were also requests for an eggless version of marzipan. Now I have previously shared a different recipe for an eggless (cashew nuts) version. But I decided that this year, in time for Easter, I would try out an eggless almond marzipan recipe and share it with you. After a little experimenting, and more marzipan than I know what to do with, I have, what I consider a really good recipe to share with you.

How do they both compare? Well I found that the cashewnut marzipan is lighter while the almond one is a little on the denser side. That being said, the almond version is super delicious. I think even more than the cashewnut one. Then, there's also the fact that the almond one is a no-cook recipe. So, to sum up, I will still make my cashewnut version as it is a little easier to work with, but the almond one will be absolutely perfect to use in so many different ways. I'd love for you to try it out and tell me what you think of it.




No-cook Almond Marzipan
(Yields 250-260gms approx.)

1 cup raw, natural almonds
1/2 cup icing sugar
1/2 tsp rose water (you can add a little more if needed)
1/2 tsp almond extract (you can add a little more if needed)


Place the almonds in a heatproof bowl.

Pour water from a recently boiled kettle over the almonds to cover the nuts. Leave the almonds to soak for a couple of minutes.

Drain the almonds and peel them. Place them on some kitchen paper or a clean kitchen towel to dry up. Let the almonds cool down completely.

In a high powered blender / food processor, blitz the almonds to a fine powder.

Place the almond powder in a large bowl. Add in the icing sugar. Mix it thoroughly till combined.

Add the rose water and almond extract and knead to form a dough / log.

Your marzipan is now ready to be used.

If you don't need to use it immediately, you can wrap it in cling film and refrigerate till needed. It keeps for a couple of months. (Personally, I would just make this when needed, probably a couple of days ahead.)

NOTE: This marzipan is not a very sweet version. When the marzipan is formed, taste some of it. If you want it sweeter, simply add some more icing sugar and knead it in. 





Tuesday, February 5, 2019

Chana Masala

Chickpeas! If you've been around this space a bit, you'll know that I love my beans and lentils. Chickpeas happen to be right on top of that list. The best part is, they are so easy to work with. And No! I'm definitely not talking about using the canned stuff. While you can use canned chickpeas in most recipes that call for chickpeas, and I have too (when I didn't have access to my pressure cooker), there is nothing like cooking your chickpeas or any other beans for that matter, from scratch. I haven't bought the canned stuff for years now. I buy dry beans and lentils by the kilo.

To cook the beans, simply wash and soak them for 6-8 hours, drain and refresh the water. I use a pressure cooker to cook my beans in my stovetop pressure cooker with water, salt and a couple of whole Kashmiri chillies. It takes me just 5 minutes of cooking time after the pressure has built up to cook my beans through. However, each pressure cooker is different. Please refer to the user guide for your cooker, to see how long you need to cook the beans.  If you done have a pressure cooker, cook it in a pot with sufficient water till tender. 

Once, you've boiled your chickpeas, you can use them in so many different ways. I have shared a recipe for Chole on the website previously. That is still a great recipe but I have since tweaked it a little and I'm going to share that new version of the recipe today. I will call it Chana Masala to avoid any confusion. You can also use the boiled chickpeas in a simple chickpea salad, make some Hummus or use the kala chana (a darker version of the chickpeas) to make this amazing stir fry called Black Chana Fugad. They are all delicious. 




Chana Masala 

1 cup dry chickpeas (Wash, soak for 6-8 hours and cook till tender. Reserve the boiling liquid.)
1 bay leaf
2 inches of cinnamon
5-6 cloves
8-10 peppercorns
2 green cardamom pods
1 black cardamom pods
1 tsp cumin seeds
1 onion, finely chopped
2 green/red chillies, split lengthways
1/2 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1 1/2 tsp Kashmiri chilly powder
1 1/2 tsp garam masala powder
1 cup tomato puree / passata
1 tbsp oil
Salt, to taste
1/2 tsp sugar
Fresh coriander leaves and stalks, finely chopped, to garnish

Heat the oil in a large vessel.

Add the bayleaf, cinnamon, cloves, peppercorns and cardamom pods. 

When the spices turn aromatic, add the cumin seeds and stir. 

Immediately add the chillies and onion. Saute till the onions have softened and have starting getting a little brown around the edges. 

Add the ginger and garlic paste and stir through. Saute for another minute.

Add the turmeric powder, chilly powder and garam masala powder and stir well.

Add a couple of tablespoons of the stock from cooking the chickpeas to deglaze the pan and prevent the spices from burning. Stir through thoroughly.

Now add the tomato puree and cook for 3-4 minutes stirring every once in a while. 

Add some more stock to bring the curry to the desired consistency. Please note, the curry will thicken a little as it cooks. 

Bring it to a boil. Cover the pot and simmer for 5 minutes. 

After 5 minutes, stir and check for seasoning. Add more stock if needed. Add more salt, if needed. Add 1/2 tsp of sugar. (Depending on the tomatoes you're using, you may need to add a little more sugar. Add to taste.) Stir through. Cover and simmer for another 5-7 minutes. 

At this stage your curry should be cooked. Lastly add in the boiled chickpeas. Cook for another couple of minutes till the chickpeas have heated through. 

Garnish with chopped, fresh coriander and serve hot. 

Enjoy!!!

Friday, December 14, 2018

My favourite Marzipan recipe

Today, I want to take a minute, right at the onset, to say "Thank you" from the bottom of my heart for all your support on my YouTube Channel. I am overwhelmed that so many of you want to watch my videos and try my recipes. A lot of you lovely folks have asked me to share my Marzipan recipe. 

The recipe that I'm sharing with you today, is my absolute favourite. Typically, Marzipan is made using Almonds. But in Goa(and India, in general), Cashew nuts / Cashew seeds are more easily and abundantly available than Almonds. So the Goans / Indians have simply swapped one for another. And the results are pretty spectacular. I always make my marzipan using cashew seeds. You can use this recipe to form little shapes like you will see me do today, you can cover a cake with this marzipan and I've also made Marzipan tarts in the past. The possibilities are endless. 




Marzipan
Yields: 1/4 kilo or 250g Marzipan

125g Cashew Nuts 
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required

Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.

Grind the cashew nuts, egg white and water to a fine paste.

Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.

Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan. 

Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.

As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.

Portion and colour the marzipan as desired. 

You can now shape the marzipan as needed or use it in any recipe that calls for it. 

If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well. 

If the temperature is too high where you are, consider refrigerating the marzipan till needed.

Enjoy!!!

Thursday, December 13, 2018

Chocolate Hazelnut Fudge

My Christmas Tree is up, the carols are playing and the air at home, especially in my kitchen is full of lovely aromas of Christmas sweets being made. This literally is the best time of the year. If you haven't figured it out yet, I love all things Christmas. Christmas sweets in my house, like any other Goan household, includes all sorts of traditional Goan recipes. Over the last few years, I've found myself including a couple of recipes that are more 'recent' for lack of a better word. Like this little gem I'm sharing with you today.

Most Goan Sweet recipes are a labor of love and usually require either hours of stirring on the stovetop or take hours to shape and form. And while I love them all and make most of them every year, I love having recipes like this Chocolate Hazelnut Fudge on hand. This recipe is a great one to have on hand. It uses just 4 ingredients and the cooking time is just a few minutes. And, after leaving it to set in the fridge for a few hours, you end up with a super delicious, decadent chocolate fudge. This time around, I'm using hazelnuts in the fudge and I'm happy to report that this fudge tastes very similar to the Ferrero Rocher chocolates you find in the shops, albeit, without the wafer. You can customize this fudge to suit your liking by swapping hazelnuts for any nuts that you prefer.







Chocolate Hazelnut Fudge

350g dark chocolate
100g hazelnuts
1 tin condensed milk (we get 395g tins here)
30g butter

Line a 9 inch square baking tray with some foil, leaving a little overhang on the sides and set aside.

Lightly roast the hazelnuts. Carefully remove any pieces of skin / peel that may have been left on. Let the nuts cool down completely.

Roughly chop the nuts or place them in a ziplock back and crush the nuts with a rolling pin. You will be left with a rough chop.

Add the butter, condensed milk and chocolate pieces to a heavy bottomed pan. Stir over medium heat till the chocolate has melted and everything in the pan has combined to form a rich, luscious mix.

Add the hazelnuts and stir through to incorporate well. You will notice the mix starting to thicken.

Quickly pour into the foil lined tray. Leave it on the countertop to cool down a little. Once it comes to room temperature, pop the tray into the fridge and leave it to set for 4-6 hours or overnight.

Carefully peel back the foil. Cut the fudge into squares and serve.

If you're not serving this up immediately, place in an airtight container and refrigerate till needed.

Enjoy!!!

Monday, December 3, 2018

Eggless Nankatais

Its December folks! Anyone who knows me, knows I'm a bit Christmas crazy. I love everything about the Holiday season. I'm going to kick off this years Christmas recipe posts with a lovely little cookie - the Indian Nankatai. This is an eggless recipe and is so easy to put together. What you end up with is a delicate and really delicious little treat. I like making a big batch of Nankatais closer to Christmas. I add these on my Christmas platter of sweets to share with family and friends and I also have some in the cookie jar to serve up with some tea.

Let's talk about the dough for a bit. It is such a ridiculously simple recipe, you will be surprised at how tasty the nankatais turn out. I find that this dough can be a little finicky and it usually works beautifully on a slightly warm day. While that works beautifully for us in Australia and anyone in the Southern Hemisphere, it could be a challenge in the Northern Hemisphere, where its the middle of winter. If its cold where you are, you might find that the dough ends up a little crumbly and you may have a little difficulty shaping it into a cookie. When that happens, I pop the dough in an ovensafe bowl and pop it into a slightly warm oven (about 100 degrees) for a couple of minutes. This helps the ghee warm up and helps bind the dough.




Nankatais
Yields: 1/2 kilo (approx 30 cookies)

1 1/3 cup all purpose flour
1/3 cup besan (chickpea flour)
1 cup sugar (superfine. You can also powder larger grain sugar and then use it in the recipe)
2/3 cup of ghee (clarified butter)
1/4 tsp baking soda

Preheat your oven to 180 deg. Celsius and line a baking tray with some baking / parchment paper.

Mix the ghee and sugar till it is light and creamy. Scrape down the edges and bottom of the mixing bowl halfway through the process.

Add the rest of the ingredients (baking soda, all purpose flour and chickpea flour) to the mixing bowl and continue mixing till it forms a dough.

Shape into little cookies by rolling portions of the dough into a little ball and flatten it slightly. Place the cookies on the lined baking tray.

Bake for 12-15 minutes or till done. Your looking for a light colour on the edges.

Take it out of the oven and leave the cookies to cool on the tray itself.

When completely cool, store in an airtight container.

Enjoy!


You can watch the video recipe here -


Related Posts Plugin for WordPress, Blogger...