Saturday, October 19, 2019

Goan Pork Vindaloo

A good Pork Vindaloo is a must-have at any gathering, party or special occasion in most Goan households. Today, I'm sharing a much loved recipe in our family - my father's Pork Vindaloo. It is such a simple recipe, but results in such a spectacular curry. You are going to enjoy this one. It is perfect to serve around the Holiday season, because this can be made a day or two in advance. In fact, the flavors are even better if it is served a day after it is made. I hope you enjoy this recipe as much as we do.




Goan Pork Vindaloo

1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 - 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar

For the masala - 
12 Kashmiri chillies, deseeded
6 black peppercorns
5 cloves
3 green cardamom pods
2" cinnamon
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste


Cut the pork into chunks and set aside.

Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don't have access to it, malt vinegar or red wine vinegar will work well too.)

Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.

Add the masala and fry off well for a couple of minutes.

Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.

Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)

Cover and cook till the meat is tender.

Check for seasoning and adjust as required.

Add 1 tsp sugar to balance out all the flavors.

Serve hot. This curry goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.

Enjoy!



Friday, October 18, 2019

Goan Sausage Pulao

Goan sausage pulao is soul food for almost every Goan. And I definitely fall into that category. I've only been able to make this now, more than 5 years after we moved away from India, mainly because I haven't had access to a good Goan sausage. Goan sausages are called Chorize / Chorise and they are the spicier and tangier cousin of the Portuguese Chorizo. I recently tried making my own sausages at home and while I need to tweak the recipe just a tiny bit, I was pretty stoked with the results. They are the tastiest sausages I've had.

Anyway, on to the pulao. This pulao is a brilliant one-pot meal that comes together in a jiffy. You don't need to make your own sausages to enjoy this pulao. If you do, kudos to you. Otherwise, simply buy some good Goan sausages. Your pulao will only be as tasty as your sausages are. This pulao is a culmination of my Peas Pulao and my Goan sausage chilly fry, which by the way, make a stunning combination too. 

Are you ready for it???




Goan Sausage Pulao
Serves 2

2/3 cup Basmati rice
1 tbsp oil
2 green cardamom pods
2" cinnamon
8 black peppercorns
5 cloves
1/2 onion, chopped
1 chilly, finely chopped (or to taste)
1/3 tsp turmeric powder
1 large link of Goa sausages
1/2 tomato, chopped
1/4 cup green peas
Salt, to taste

Wash the rice in some water and drain. Repeat this 3-4 times. Then soak the rice in water for 30 minutes. The water level should be an inch above the level of rice. After 30 minutes, drain the rice, rinse through with some fresh water and drain. Your rice is now ready to be cooked. 

Heat the oil in a vessel on a medium heat.

Add the whole spices (cardamom, cinnamon, peppercorns and cloves) to the oil and saute for about 30 seconds. 

When the spices are nice and fragrant, add the onion and chilly. Saute till the onions have softened and turn translucent. 

Add the turmeric powder and stir well. 

Add the sausage and stir fry for a couple of minutes. 

Add the tomato and cook till the tomato has softened. 

Now add the rice and gently stir through, using either a wooden or silicon spoon, to prevent the grains from breaking.

One the rice has fried off a little for about a minute, and is coated well with all the spices add the green peas and 1 1/3 cup of room temperature water. (The ratio of rice to water should be 1:2)

Add salt to taste. (Remember the sausage also has some amount of salt in it.)

Stir well. 

Cover and cook on medium heat till all the water has been absorbed by the rice.

Take off the heat and keep it covered. Let it rest for a couple minutes. 

After a couple of minutes, fluff up the pulao gently with a fork.

Serve hot. 







Tuesday, October 8, 2019

Goan Prawn Curry

Everyone has atleast one meal that takes them right back to their childhood. For me its this prawn curry. This curry with some rice, for me, is the ultimate soul food. And I must say, my mother makes the best prawn curry in the world. Atleast I think so. This is her prawn curry recipe that I'm sharing with you today.

Goan Prawn Curry

1/2 kg prawns, peeled and deveined
1/2 onion, finely chopped
2 chillies, slit in half
1 piece of amsol (dried mango)
3-4 pieces of kokum
A walnut sized ball of tamarind
1 tbsp coconut oil
Salt, to taste
1-2 tbsp lemon juice
1 tsp vinegar

For the masala - 
1/2 cup grated coconut
6 Kashmiri chillies
2 large cloves garlic
1 tbsp coriander seeds
1/4 tsp black pepper corns
1/2 tsp cumin seeds
1/4 tsp turmeric powder

Sprinkle salt, squeeze some lemon juice and drizzle the vinegar over the prawns and set aside.

Pour a little warm water over the tamarind and set aside (I use about 1/4 cup of water). 

Grind all the ingredients for the masala to a fine paste, using a little water as needed.

Heat some oil in a pot. 

Saute the onions till they have softened and turn translucent. 

Add the masala and let it saute for a few minutes. 

Add some water to thin out your masala and get it to the consistency you like. Remember the curry will thicken as it cooks. So add a touch more water. 

Add the chillies and bring it to a boil. 

Turn the heat down to a simmer, add the amsol and the kokum and let the curry simmer for 6-8 minutes. Halfway through, stir the curry through and add water to adjust the consistency, if needed. 

When the curry is almost ready, add the prawns. Add some of the tamarind extract and cook for another 2 minutes or till the prawns are just cooked. Don't overcook the prawns. 

Check for seasoning and adjust as required. 

Serve hot with rice. 

Enjoy!

Wednesday, October 2, 2019

Veggie Pasta in a Tomato Sauce

Pasta is a very popular meal option at home, like I'm sure it is in a lot of homes. I love how versatile the recipes can be and how quickly pasta meals come together. This recipe is no exception. I use a mix of vegetables, usually whatever I can find in the fridge. I use Passata to make my sauce and that gets it ready in a jiffy. This recipe is ready in under 30 minutes and that includes all the prep work too. It has so much flavor, its hard to believe how simple the recipe actually is. I hope you enjoy it as much as we do.




Veggie Pasta in a Tomato Sauce 

4 large cloves of garlic, finely chopped
1/4 onion, chopped
1/3 - 1/2 cup capsicum, chopped (I used a mix of red and green peppers)
1/2 zucchini, thickly sliced
A handful of broccoli florets
1/3 cup corn kernels
10 olives, sliced
1 cup passata / tomato puree / canned tomatoes
1/2 cup vegetable stock
2 tbsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Red chilly flakes, to taste
1 tsp mixed herbs (dried)
1/2 tsp oregano (dried)
1/2 tsp sugar
Pasta
Parmesan cheese, to grate over the pasta

Start by cooking the pasta according to the package instructions.

Bring a large pot of water to a rolling boil, season the water generously (I use 1.5 tsp salt) and add the pasta to the pot. Stir immediately, to prevent the pasta from sticking to each other and to the bottom of the pot.

When the pasta is cooking, heat another pan.

Add olive oil to the warm pan and add the garlic. Saute till the garlic turns fragrant.

Add the onions and cook over a medium heat till they soften a bit.

Add the peppers and continue to cook for 1-2 minutes or till they start to soften.

Add the broccoli florets and saute for another minute or so.

Now, add the zucchini and corn and stir through. Cook for another minute or two.

Season with some salt and pepper, to taste.

Add the red chilly flakes and the herbs. Stir through.

Add the passata and the stock.

Let it come to a boil and leave to simmer for 5-7 minutes or till the veggies cook through and the sauce develops good flavor.

Add the olives and the sugar and stir through. Take off the heat and set aside.

By now the pasta should be cooked. Reserve 1/4 - 1/2 cup of the pasta water and drain t he pasta.

Add the pasta to the sauce and toss to coat the pasta with the sauce.

Place the pan on medium low heat. Add a couple of tbsp. of the reserved pasta water. Stir through and let the extra liquid cook off for another minute or so, or till your pasta reaches the desired consistency.

Grate some parmesan cheese over the pasta and serve.

Enjoy!

Tuesday, October 1, 2019

Peri Peri Chicken Wings with a Blue Cheese Dip


Chicken Wings - a perfect dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal. Either way, these are super delicious and while looking through the blog recently, I realized that I haven't shared many chicken wings recipes here. So today, I'm going to rectify that. I bring you some spicy, delicious Peri Peri Chicken wings. These are made from scratch and bake off in the oven. So there's very little hands-on time required for this recipe. All you have to do it put together a simple marinade paste and then work on a dip, a salad or anything else you'd like to serve these wings up with.



Here's the video recipe for you -



Peri Peri Chicken Wings

1 kilo chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco's Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.) Salt, to taste
Chopped parsley, to garnish

For the marinade -
8 birdseye chillies
4-6 large cloves of garlic
1 tbsp. smoked paprika
1/2 tsp extra hot Cayenne Pepper
1 tsp oregano
1 tsp black pepper powder
Juice of 1/2 lemon or 1 lime
1 - 2 tbsp vinegar

Grind all these marinade ingredients to a past.

Wash the chicken and pat dry.

Season with salt.

Pour the marinade over the chicken and toss to coat the chicken pieces well. Set aside to marinade for about 30 minutes.

Preheat the oven to 180 degrees C.

Lightly grease a baking dish. Place the chicken wings in a single layer.

Bake for about 30-40 minutes or till cooked through, flipping them over about halfway through the the cooking process.


Blue Cheese Dip

1/3 cup Greek yogurt
1/4 - 1/3 cup of Blue Cheese crumbled
White pepper powder, to taste
1 tsp Worcestershire sauce

Mix all the ingredients together. Serve up.

Friday, September 20, 2019

Lamb Kebabs ... and how to make quick pickled onions and a yogurt dip.

Nothing says 'Spring is here' more than some Lamb kebabs. Spring Lamb is in stores now and while some of the premium cuts can be very pricey, today's recipe uses ground lamb (lamb mince). This is not just easy on the hip pocket, but cooks up really fast too.




You can serve these kebabs as a starter, or with a salad as a main too. Today I'm serving it up as a wrap with some homemade, quick pickled onions and a yogurt dip. Start off by making the pickled onions and the dip, so that they have a little time to let the flavors develop. 




Quick Pickled Onions

1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice

Separate the half rings of the onion slices. 

Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices. 

Cover and refrigerate for 30 minutes to an hour. 



Yogurt Dip / Spread

1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped

Mix all the ingredients together. Cover and refrigerate for 30 minutes to an hour. 



Lamb Kebabs

500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying

Mix all the ingredients and shape into kebabs. 

Heat some oil in a pan. 

Fry kebabs for a couple of minutes on each side, or till you get a beautiful golden brown color on each side and till its cooked through to your liking. 

Serve hot. 

** To make the wrap, I use some homemade, whole wheat chapatis, layer some salad greens on top, add a couple of the kebabs, smear some yogurt dip over and top with some pickled onions. Wrap up and enjoy.  

Monday, September 16, 2019

Moong Dal Khichdi



Up until a few years ago, I wasn't the biggest fan of khichdi. At the time, I had never made it myself and the few versions that I tried, always fell short. That is till I tried Gloria's recipe. Gloria used to be my brother-in-laws housekeeper and she was very skilled in the kitchen. While I didn't have the opportunity to spend to much time with her, this was one recipe, she very willingly shared with me. I have tweaked it to suit our tastes and I love this version. To me this khichdi has now become comfort food. So, whenever I'm under the weather or even if its just a cold, wet day, I feel myself yearning for a bowl of this moong dal khichdi. Have I mentioned that this is a ridiculously easy recipe? Well, it is and today I'm sharing this little gem with you. I hope you try it out and like it as much as we do.




Moong Dal Khichdi
Serves 2

1/3 cup basmati rice
1/3 cup moong dal
1 tbsp oil
1 chilli, cut into large pieces
1/2 a medium sized onion, chopped 
1/4 tsp. turmeric powder
Freshly cracked black pepper, to taste
Salt, to taste
Fresh coriander, chopped (leaves and stalks)

For the tempering - 
1 1/2 tbsp ghee (clarified butter)
3 cloves garlic, finely chopped 
1/2 tsp cumin seeds

Wash the rice and the dal separately. Repeat this process a few times, till the water runs clear. Soak the rice and the dal separately. The rice needs to soak for about 20 minutes and the dal for about 10 minutes. (So I soak the rice first, and 10 minutes later, I soak the dal). Drain the water in each of the bowls and run some fresh water through and drain again. 

Heat the oil in a vessel on medium heat.

Add the chillies and saute for a few seconds. 

Add the onions and saute till they have softened and are a little translucent.  

Add the pepper and turmeric powder and stir well, to coat the onions. 

Add the rice and the dal and stir through. 

Now, add 2 1/3 cup of water. (I use a 1:3.5 ratio. That is, 1 part rice to 3.5 parts of water. Towards the end if you feel the need to add some more water, you can. I added another 1/3 cup towards the end. So this time I used a 1:4 ratio. The quantity of water will depend on your rice. So start off using 3.5 parts)

Add salt to taste and stir through. Once the salt has dissolved, you can taste the liquid in the pot and see if it is seasoned to your liking or add more salt, if needed. 

Bring the water to a boil. Then cover the pot, reduce the heat to a simmer and let the rice and lentils cook off till tender and most of the liquid has been absorbed. (At this point if you feel the need to cook it further, add a little more water and continue cooking as stated above.)

When done, take off the heat and start working on the tempered spices. 

In a small vessel, melt 1 1/2 tbsp ghee. 

Add the chopped garlic and stir around. Let this cook gently till a little of the rawness of the garlic goes away.
Then, add the cumin seeds and gently cook a little more. This will infuse the ghee with beautiful flavors. Make sure to watch carefully, as you don't want the garlic to take on any color or burn. 

Add this to the pot of khichdi and stir through. 

Finish off with some chopped coriander and stir to distribute well. 

Serve hot. Garnish with a little extra coriander and serve with a pickle of your choice. I recommend a Mango Chundo / Chunda (a sweet and slightly spicy Mango pickle).

Enjoy!

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