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Base Recipe for Veggies with Mild Spices

Base Recipe for Veggies with Mild Spices

When you think you've eaten too much of a feast especially after Christmas, New Year, Easter, Birthdays or Anniversaries, you can make this simple vegetable and enjoy it with Hot chapatis. It's light, simple, quick and super delish and requires no side dish.Now that Lent…

Recipe for Mushroom Chilly Dry

Recipe for Mushroom Chilly Dry

Being from a typical Goan Middle class family in Bombay, we never really saw Mushrooms being sold at the local ‘Bhajiwala’ nor did anyone in our neighborhood cook Mushrooms as they used to be super expensive and were always considered as one of the more…

Recipe for Caldine Masala

Recipe for Caldine Masala

Recipe for Caldine Masala

At home, We call Caldine “Sweet Curry” as this is a very mild curry with no spice nor spicy red Chillies like the other Goan curries. Whenever we are under the weather, my Mum makes this light and simple “Sweet Curry” for us. I remember My Mom making this curry for any of our family members who are unwell, especially the Elder folk, she always takes a container of “sweet curry” for them. But she uses White Pomfrets in the curry so that it is easier and light to digest this curry base is so versatile and you can use any Fish and Vegetables of your choice. You can also make this using a combination of various Vegetables.
This is a recipe for 500 gms Fish, Prawn or Veg
Course Main Course
Cuisine Goan
Keyword Ambot Tik Masala, Caldin, Caldine, Goan Masala, Goan Masala Paste

Ingredients

  • 6Tbsp Fresh Coconut (grated)
  • ½ Medium sized Onion (roughly chopped)
  • 1/2 Tspn Turmeric Powder
  • 4-6 Big Garlic cloves
  • 1 Tspn Cumin Seeds
  • 1/2 Tspn Pepper corns
  • 1 Tspn Coriander seeds
  • 1 Tspn Sugar (you can add more later if you like it sweeter)
  • 1 Marble size Ball of Tamarind or 1 Tspn Vinegar (you canadd more pulp later if you like it more tangy)
  • 1/2 Cup Water (for grinding the masala)

Instructions

  • Transfer all the ingredients into a small(dry) mixer jar
  •  
    Using water little by little, Grind all the ingredients into a smooth fine paste.
    Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
  • Once the Masala is ready, you can use it immediately or If you wish to store it, transfer the Masala into a dry Airtight container and wait until it completely cools and comes to room temperature and only then put the lid on
    Note: As soon as you grind masala in a mixer jar, it remains slightly hot/warm due the pressure and speed of the grinder. Aftertransferring the Masala into the jar/container, If you close the jar/containerwhen the masala is hot or even slightly warm, there is a high chance that themasala get spoilt faster due to the heat. Hence, let it come down to roomtemperature and only then close the lid tight
    Placethe container/jar into the Deep Freezer and you can store it for Maximum 1month.

If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

    Recipe for Dubai’s Popular Avocado Milkshake

    Recipe for Dubai’s Popular Avocado Milkshake

    My absolute Favourite Drink at any café here in the UAE. Before I came to the UAE, I never thought I would even want to try an Avocado ever, because I had a horrible experience with Avocado during my college days!I was on a GM…

    Recipe for Rava Fried Beef(Goa’s Famous Cutlet Pao)

    Recipe for Rava Fried Beef(Goa’s Famous Cutlet Pao)

      Some call them Steak Pao, some say Cutlet Pao but in Goa, it's CART-LACE Pao! Oh YesssWhen my stomach screams *Goa* this is what i do in my kitchen. Beef cutlet pao With my favourite salad with a little watery ketchup My Goa trip…

    Recipe for Goan Fried Masala Curry Paste

    Recipe for Goan Fried Masala Curry Paste

    Recipe for Goan Fried Masala Curry Paste

    Meat Curry with Coconut Milk or Fresh grated Coconut is one of my faves. But this recipe is extra Special not only because it is made by dry roasting the spices, but also because this is how my Maternal Grandpa who we used to call ‘Papa’ would make it 😊
    I have very few but fond memories of my Papa. He passed away when I was just 9 years old. But the memories and pampering he gave me was immense, not only because I was his youngest grandchild but because I was the ONLY girl grandchild, both sides that too Paternal and Maternal! Hahaha yeah yeah I'm the spoilt brat!
    He used to own Taxis in Bombay back in the day and his lingo was so Tapori and he was habituated to talk mostly in Hindi and sometimes in Konkani(gaalis included…Oh Yes!) but he didn’t know fluent English. The things he would do with us and for us were Priceless and with his Hindi one liners, OMG life was such a Fun place to be! A small and Humble Home did he have, but filled with so much Love and excitement each time we would visit him. He would call Nana “Buddie” or “Mahtari” (meaning Old) with his sheepish smile and He never failed to play pranks and irritate my grandma and tease her for being a “slow coach” in the kitchen… and the minute she would hear “slow coach” she would try to do things in a hurry and things would fall from her hand and break! Hahahah(and I think, this I get from my Nana…things break from my hand for no reason at all….like, they just fall from my hand) And Yes! My Grandpops was quick in all his work more like a gadbad singh(Maybe in that aspect, I take after him…hehe I’m quite a gadbad singh too) Till the age of 83 he was active and cooked and went to the Market, etc. and loved to be independent. He would walk and walk and could never sit in one place quietly. He was a very Hardworking Man who loved us grand kids to another level! And My Mom is a replica of him in more ways than one.
    One of the recipes I very fondly remember is that of the Fried Masala Meat Curry with Methi(sometimes with cluster beans too). Ofcourse, I was too small to take the recipe from him back then, but my Mommy cooks this every once in a while and we think of our Sweet, Fun and Loving Papa! I’m sure he’s watching down upon us and smiling away as I write about him😊
    There’s absolutely no Love and Blessings like the Love and Blessings of our Grandparents😊 If you have them, Treasure them, Love them, Never hurt them and make the MOST of them while they’re still with you, because once they’re gone all you will have is only and only Beautiful Memories to Cherish😊
    Here’s my Papa’s Fried Masala Meat Curry with Methi and Potatoes! Do give it a try😊
    You can use this recipe for 1 kg Meat
    Cuisine Goan
    Keyword Bazlelem kodi, Fried Masala Curry, Goan Meat Curry with Methi bhaji

    Ingredients

    • 4 Large Kashmiri Chillies
    • 1.5 Tspn Cumin Seeds
    • 1.5 Tspn Pepper
    • 2 Tbspn Dry Coriander Seeds
    • 5-7 Cloves
    • 2 Green Cardamom
    • 1 inch Cinnamon
    • 1 Tspn Raw Rice(you can use any white rice)
    • 3/4th of a Cup Fresh grated Coconut
    • 1 Tspn Turmeric Powder
    • 8-10 Garlic cloves
    • 2 inch Ginger
    • 1 small marble sized Tamarind flesh
    • Approx 3/4th  Cup of Water
    • 1 Small Onion randomly sliced

    Instructions

    • Heat a Pan on Medium Heat and Add the Kashmiri Chillies, Coriander Seeds, Pepper Corns, Cumin Seeds, Cloves, Cinnamon Stick, Cardamoms and Raw Rice. Dry Roast all these spices forabout 8-10 minutes
    • When you see the Rice turning brown, add the Onion, garlic ginger and grated coconut and roast this for another 5-7 minutes.
      Note: When the rice is roasted well, it will be easier to blend or else it may remain coarse in the Masala
    • Then add the Turmeric Powder, Mix it well and roast it for another 5 minutes or so and Turn off the Heat and allow this to cool at room temperature.
      Tip: If you’re running out of time, you can add room temperature water into the pan and allow it to cool faster
    • Now, transfer all the fried spices into a mixer grinder(I suggest you use the small jar so that the Masala grinds nice and fine) and add the Tamarind flesh and some water
    • Using water little by little, Grind all the ingredients into a smooth fine paste.
      Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
    • Once the Masala is ready, you can use it immediately or If you wish to store it, transfer the Masala into a dry Airtight container and wait until it completely cools and comes to room temperature and only then put the lid on
      Note: As soon as you grind masala in a mixer jar, it remains slightly hot/warm due the pressure and speed of the grinder. After transferring the Masala into the jar/container, If you close the jar/container when the masala is hot or even slightly warm, there is a high chance that the masala get spoilt faster due to the heat. Hence, let it come down to room temperature and only then close the lid tight
      Place the container/jar into the Deep Freezer and you can store it for Maximum 1 month.

    If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

      Recipe for Goan Sorpotel/Vindaloo Masala

      Recipe for Goan Sorpotel/Vindaloo Masala

      Sorpotel…. Sorpotel…. We all Love Sorpotel!! So this is a dish which is prepared at most Goan homes for every occasion you can think of! I can eat Sorpotel for Breakfast, Lunch & Dinner & I'm sure many of us do too 🙂 🙂They say,…

      Recipe for Goan Green Masala with Coconut

      Recipe for Goan Green Masala with Coconut

      This Green Masala is a little different from the Cafrealand Guisado masala. It contains coconut which makes the Curry thick. All my cooking years, I have met people who like two different types of Green curry 1) Runny and 2) Thick. If you are a…

      Recipe for Goan Fish Curry Masala

      Recipe for Goan Fish Curry Masala

      Recipe for Goan Fish Curry Masala

      This curry is a traditional Goan Coconut based curry. "Orange" fish curry is a staple food in most Goan homes. This version of fish curry is one of my favorites out of the many fish curry preparations that we Goans make. It is best enjoyed with steamed rice.
      This Masala can be used for 1 kg Fish or Prawn
      Cuisine Goan
      Keyword Coconut Curry, Curry Masala, fish curry, Fish Curry Masala, Goan Masala, masala, Prawn Curry

      Ingredients

      • 1 small Fresh grated Coconut (approx 120 gms)
      • 5 large Dried Kashmiri Chillies
      • 1 medium sized Onion (roughly diced)
      • 1 small Tomato (roughly diced)
      • 1.5 tspn Cumin Seeds
      • 1.5 tspn Pepper Corns
      • 2 tspn Coriander seeds
      • 6 medium sized Garlic cloves
      • 2 inch Ginger
      • 8 gms Tamarind
      • 1 tspn Turmeric powder
      • 1/2 tspn Sugar (optional)
      • 1/2 cup Water (for grinding) 

      Instructions

      • Transfer all the ingredients into a small(dry) mixer jar
      • Using water little by little, Grind all the ingredients into a smooth fine paste.
        Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
      • Once the Masala is ready, you can use it immediately or If you wish to storeit, transfer the Masala into a dry Airtight container and wait until itcompletely cools and comes to room temperature and only then put the lid on
        Note: As soon as you grind masala in a mixer jar, itremains slightly hot/warm due the pressure and speed of the grinder. Aftertransferring the Masala into the jar/container, If you close the jar/containerwhen the masala is hot or even slightly warm, there is a high chance that themasala get spoilt faster due to the heat. Hence, let it come down to roomtemperature and only then close the lid tight

      If you like my recipe, don’t forget to “like” &“share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂 

        Recipe for Goan Meat Curry Masala with Coconut

        Recipe for Goan Meat Curry Masala with Coconut

        This curry paste can be used for Chicken, Beef, Mutton and Meat Ball, Chicken Ball or Mutton Ball Curry. The Aroma of this Masala will surely take you back home or to the time when your Grandma would make a curry like this on a…

        Recipe for Cafreal Masala

        Recipe for Cafreal Masala

        Chicken Cafreal is a flavour packed Chicken dish that is cooked in a thick Coriander Gravy.The first time I ever ate Cafreal was when I was a little girl, at this very famous restaurant called 'Florentine' in Saligaon, Goa which till date earns it's fame…

        Recipe for Goan Red Curry Masala Paste without Coconut

        Recipe for Goan Red Curry Masala Paste without Coconut

        Recipe for Goan Red Curry Masala Paste without Coconut

        A Red Curry masala paste without Coconut can be used for Beef, Mutton, Chicken and Pork. If you are a Spice freak like me(and most Goans) you MUST try this Hot and Tangy Masala. This recipe quantity can be used for 1kg meat.

        Ingredients

        • 12 Kashmiri Chillies(Use only Kashmiri Chilly because any other Chilly is usually much spicier and will not give you this vibrant Red colour. it might turn Brownish)
        • 1 Green Cardamom
        • 12 Pepper corns
        • 10 Cloves
        • 1 inch piece Cinnamon
        • 1 Tspn Cumin Seeds
        • 4 Garlic cloves
        • ½ Onion roughly chopped
        • ½ Tomato roughly chopped
        • 1 Tbspn Vinegar
        • 1 Tspn Jaggery or Sugar
        • Water for grinding

        Instructions

        • Transfer all the ingredients into a small(dry)mixer jar
        • Using water little by little, Grind all the ingredients into a smooth fine paste.
          Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
           
        • Once the Masala is ready, you can use it immediately or If you wish to store it, transfer the Masala into a dry Airtight container and wait until it completely cools and comes to room temperature and only then put the lid on
          Note: As soon as you grind masala in a mixer jar, it remains slightly hot/warm due the pressure and speed of the grinder. After transferring the Masala into the jar/container, If you close the jar/container when the masala is hot or even slightly warm, there is a high chance that the masala get spoilt faster due to the heat. Hence, let it come down to room temperature and only then close the lid tight
          Place the container/jar into the Deep Freezer and you can store it for Maximum 1month.

        If you like my recipe,don’t forget to “like” & “share” it with your friends and family. And onceyou’ve tried my recipe, request you to kindly share your valuable feedback withme. I'd Love to hear from You 🙂 

          Recipe for Goan Green Masala Paste without Coconut

          Recipe for Goan Green Masala Paste without Coconut

          This recipe is a simple, light recipe which can be used with fish for a flavorsome Fish Guisado(A light fish curry without coconut) or you can use his masala to make a Fresh Bombay Duck Xec Xec. My Mum uses this simple light masala to…

          Recipe for Mommy’s Homestyle Beef Biryani

          Recipe for Mommy’s Homestyle Beef Biryani

          This is Not a regular or Authentic Biryani that you would find at a restaurant or at a Muslim Wedding but a very Simple Home style, makeshift, Sunday feast created by Mommy love.Her Beef Biryani used to be a hit at our eatery and even…

          Recipe for Mommy’s Special Raita

          Recipe for Mommy’s Special Raita

          Recipe for Mommy's Special Raita

          A Biryani without Raita is like Chrisan without Floyd ……Absolutely BLAH!!! There are many types of Raita Boondi, Beetroot, Cucumber, Carrot and then there is Mixed Raita! Ooooooh so delish!
          This Raita that we make at home is not your regular Raita. You may or may not like it. We often get mixed reactions to this for the simple reason that it contains sugar. It is a sweetish Raita. It is my personal Absolute favourite and I would rather enjoy this raita or a plain yogurt but no other raita satisfies me as much.
          The best part is that this is Floyd’s favourite too. Heloves this raita so much that he eats it plain. When I noticed this, I thoughtthat I must share the recipe. At home we have some who love it and some who don’t.So do give it a try and let me know which team do you belong to Team A or TeamB
          Course Salad, Side Dish
          Cuisine Indian
          Keyword Mixed Vegetable Raita, Raita, Special Raita, Sweet Raita
          Servings 4 servings

          Ingredients

          • 1 Onion – chopped fine
          • 1 Tomato – chopped fine
          • 1 Cucumber – chopped fine
          • 2 Garlic cloves – chopped fine
          • 1 Green Chilly – chopped fine
          • 3-4 sprigs fresh coriander – chopped fine
          • ½ Tspn Salt
          • 400gms Yogurt
          • 1 Tspn Sugar
          • 1 Tspn Lemon Juice

          Instructions

          • Cut the veggies and keep aside
          • In a bowl, add the yogurt and with the help of a whisk, whisk the yogurt to break down any
            Add the Sugar, Lemon Juice and Salt lumps
          • Transfer the cut veggies into the Yogurt bowl and mix it and keep it in the refrigerator to cool
          • Once it is cool, enjoy this super yum Raita with your Biryani or any other Indian dish.
            Note: you can skip the Sugar if you wish. But in my opinion, it is the Sugar that elevates this Raita

          If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

            Recipe for Mr. Swanky Salmon

            Recipe for Mr. Swanky Salmon

              Salmon is a fish I was introduced to when I first came to Dubai. Ofcourse Yes! You guessed that right….at IKEA! I was so intrigued with the class that it brought to the table, that I wanted to learn more about it. More because…

            Recipe for Sitaphal(Custard Apple) Pudding

            Recipe for Sitaphal(Custard Apple) Pudding

            As a kid, Sitaphal used to be my Most Favourite Fruit. I would claim Two (The Biggest ones) only for me). We used to get the medium sized ones as the Big ones were quite expensive. But, Mum ensured that we would have it often…

            A Base Recipe for Goan Rava Fry Fish

            A Base Recipe for Goan Rava Fry Fish

             

            A Base Recipe for Goan Rava Fry Fish

            This is a basic Goan Fish Fry with Rava. Rava Fry Fish takes me to the Beaches of Goa where we used to enjoy these at the local shacks. Also, A good crisp rava fry fish, as easy as it may look, has so many points to consider while frying to maintain it's crispiness which I’ve learnt along the way.
            For us Goans, a rava fried fish is so common and simple and I didn’t even realise that I hadn’t posted this recipe on my blog. Very recently, a person, after seeing a picture post on my rava fried fish asked for the recipe, I looked it up on my blog and it wasn’t there and I was like “Huh?”This took me back to my school days where we were made to learn the toughest Maths Sums for the exams (Group C and D) and when a simple Group A sum would come in the question paper, there were times we would get stuck and not know how to solve it! We are so often taught to tackle the tough things while the simple ones take a backseat!
            So, A Huge thank you to the people who have asked for this recipe. Here it is. My Group A recipe with all the Group D problem solving skills 🙂
            Course Appetizer, Main Course, Snack
            Cuisine Goan, Indian
            Keyword Dry Fish, Fish Fry, Isvon, Kingfish, Kingfish Fry, Kingfish Rava Fry#, Rava fry, Surmai, Surmai Fry, Visvon, Visvon Fry

            Ingredients

            • 500gms Visvon (Kingfish) approx. 6 slices – You can use anyfish of your choice
            • 1 Tspn Table Salt(fine salt)
            • 1 Tspn Kashmiri Chilly powder
            • 1 Tspn Turmeric powder
            • 2 Tspn Vinegar
            • ½ Tspn Ginger Garlic Paste
            • ½ Tspn Sugar
            • 4 Tbspn Oil
            • 1/2 Cup Fine Semolina for coating the fish

            Instructions

            • Get the Fish cut into slices (not medium thickness) at the Fish market, especially if the fish you’re using is one with a hard bone
              Note: You can use boneless Fish Filets too
              Wash the fish slices and pat them dry with a napkin. Apply the salt on all the fish slices on both sides and keep aside for at least 1 hour
              Note: I like to apply salt on each slice front and back individually rather than just sprinkling the salt and mixing it randomly. Ifeel that all the slices do not get coated with salt evenly.
              Also, patting the fish dry will ensure the fish doesn’t turnsoggy while frying
              Tip: To check that the fish has enough salt, when you feelthe fish with your fingers, it should be slimy
              After an hour, add the turmeric powder, chilly powder, vinegar, sugar and ginger garlic paste to the fish and mix it well. Keep this aside after 30 minutes
              Note: You can make a paste of the turmeric powder, chilly powder, vinegar, sugar and ginger garlic paste and then evenly coat it on all the fish slices
              My Mum doesn't use ginger garlic paste and sugar in the marinade and it still tastes really good. I like the taste of it ever since I tried it after some of my readers gave me this tip
            • After 30minutes, heat oil in a pan on medium heat
            • Coat every slice of fish with semolina
            • Transfer the Rava coated fish into the Pan and fry the fish for about 5-7 minutes on medium heat or until it gets a golden crispy coat and then flip the fish to the other side
              Some gyaan on why Fish gets stuck on the Pan and how to avoid it:
              1)    The Pan should either be new and not old
              2)    Preferably use a Non-stick pan which doesn’t have any scratches on it where the Teflon coating has been scratched off
              3)    If using an Iron Pan, ensure that it is seasoned well
              4)    Ensure that the Fish has enough salt. If not, the fish gets stuck
              5)    Ensure there is not much water/liquid on the fish or in the masala or else the rava will get separated from the fish
              6)    The Oil in the Pan has to be hot enough. If it’s not hot, the fish skin gets stuck on the Pan. To checkthis, place your palm above the pan. It should feel hot on your palm. Or youcan take a little rave and sprinkle it in the oil. If it sizzles, it means theoil is hot
              7)    As soon as you put the fishon the pan, the oil should sizzle. It means that the oil is hot enough
            • Let it fry for another 5-7 minutes on medium heat and you can then turn off the heat
              Enjoy these Golden Beauties as a starter or as a side dish, Fresh, Hot and Crispy. Sooooo Goooood!!

            If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

              Recipe for The Tender Tiranga Pudding

              Recipe for The Tender Tiranga Pudding

                This recipe is inspired by the Indian National Flag – The Tiranga, on the occasion of the Indian Independence Day which is celebrated on15th August.This Day also happens to be the Feast of the Assumption of Mother Mary into Heaven. This feast is celebrated…

              Recipe for Cheesy Corn Aloo Tikki

              Recipe for Cheesy Corn Aloo Tikki

              I was first heard of Corn Cheese Aloo Tikki when my accountsProfessor in Management college Professor Natika asked me if I could make thesefor a college event. I was so lost and said I don’t know how to make these butI can always ask my…

              Recipe for CAB Cutlets(Corn Aloo Beetroot)

              Recipe for CAB Cutlets(Corn Aloo Beetroot)

               

              Recipe for CAB Cutlets(Corn Aloo Beetroot)

              So, very recently, some of our friends here in Dubai decided to catch up at my place since my Mum n Dad had come from India to be with us for a bit. Usually at my place, you’ll find a Non veg spread and the ONLY veg dish will be a salad hahahaha
              However, this time, since it was the month of Lent and one of our friends was observing a Full Vegetarian Lent, I decided to make a Vegetraian fare so that he doesn’t tempted if we all eat Non-veg in front of him. I am not very confident to prepare Vegetarian dishes but I love to try them out every once in a while.
              I tried my hand at some Corn Aloo Beetroot (with cheese)Cutlets as a starter and the Luck Gods were with me that night!!! They turned DELISH! My friends asked for the recipe as soon as they bit into them and I was soooooo happy!
              Here’s my recipe.
              Course Appetizer, Snack
              Cuisine Indian
              Keyword Beetroot Cutlets, Beetroot Potato Corn cutlets, Corn cutlets, Cutlets, Tikkis, Veg Cutlets

              Ingredients

              For the Cutlet mixture

              • 2 Corn Cobs(approx. 350 gms) (Boiled till soft and kernels separated)
              • 2 Large Potatoes Potato(Peeled, Boiled and Mashed)
              • 2 Medium Sized Beetroot(Boiled, Peeled and Pureèd in a mixer)
              • 1 Tspn Cumin seeds
              • 1.5 Tspn Ginger Garlic Paste
              • ½ Amchur Powder(or Lemon juice)
              • 2 Tspn Garam Masala Powder(I’ve used Everest here)
              • 7-8 sprigs Fresh Coriander with stem – chopped fine
              • 2 Green Chillies – chopped fine
              • 1 Tbspn Corn Flour(This keeps the cutlet firm and tightwhile frying)
              • 1 Onion – Chopped fine
              • 2 Slices of Bread – Make a powder in the mixer(This binds the cutlet together and saves the cutlets from breaking. This is a substitute of Egg. You can also use this in your nonvegetarian cutlets incase you are allergic to or do not like the smell of eggs)

              Additional Ingredients

              • Oil for frying
              • Cheddar block Cheese for stuffing - optional (cut into 1 inch cubes)

              Instructions

              • In a bowl, add all the ingredients mentioned under the cutlet mix section
              • Mix all this well
              • Now take small portions of the mixture and form them into balls and gently flatten each ball to form discs
                Incase you're using cheese, gently make dents into each disc and place the cheese cube in the centre and cover
                Note: Ensure the cheese is cold. When room temperature cheese is used in any stuffing, when it touches the hot pan, it tends to melt faster and the cheese begins to ooze out. Hence, it’s always advisable to use cold cheese so that by the time the cutlets is fried on both sides the cold cheese will take time to start melting
                Note: while shaping the discs, grease your palms with oil each time so that the cutlet mix doesn't get stuck on your palms
                P.S. This picture is for reference of the technique since I forgot to take a pic of this step
              • In a frying Pan, heat Oil on medium heat and transfer the cutlets into the pan
                Flatten the cutlets into discs and keep them on a tray or plate. Tuck the plate/tray into the fridge for about 30 minutes
                Note: same logic as above. Better to fry when cold since we have stuffed cheese. However, If you’re not using cheese and wish to make it like tikkis/cutlets, you can do that too. In that case, you can skip this step
              • Fry the cutlets on each side till the cutlets get a slight golden crispy crust. Ensure the heat isn’t too hot or else the cutlets will turn dark
                Once done Transfer the fried cutlets on a plate with Kitchen napkins to drain off the excess oil
                Note: I fried it for exactly 4 minutes on each side. Do not forget that there is cheese stuffed inside the cutlets. So do not keep it into the pan for too long or else the cheese will begin to ooze out of the cutlets.
              • Enjoy these delicate super delicious Cheesy CAB cutlets with your family, especially if there are kids around, they’ll be excited with the vibrant Red and Yellow colours from the Beetroot and Corn.

              If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                Recipe for “KAISA DIYA” (Quesadilla)

                Recipe for “KAISA DIYA” (Quesadilla)

                  After months of waiting, My sweet friend Linda and I finally decided to go out for Coffee.We did a recipe shoot for The Family Kitchen Season 2 on COLORS TV here in the UAE and after we finished, we decided to celebrate that joy.We…

                Recipe for Goan Egg Drop Curry

                Recipe for Goan Egg Drop Curry

                  Egg Curry is one of the easiest curries to make especially when I'm running late or my creative cells and thinking power go for a mighty toss and I just cannot understand what to cook. My fridge always has stock of eggs at any…

                Recipe for Hurry Burry Mushrooms

                Recipe for Hurry Burry Mushrooms

                Recipe for Hurry Burry Mushrooms

                This recipe was tried as a fluke since I had some leftovers!I paired it with Pan Grilled Garlic Pepper Chicken and Stir Fry! Oooooh Yummmm!
                And now this is my Go-to dish whenever I have sudden guestsat my door. It is so quick and hassle free and serves as a great starter.
                Try it out at for your upcoming home party! The Mushroomfans will love it! My Mum n Dad did 😊
                Course Appetizer, Starter
                Keyword Garlicky Mushroom, Mushroom, Mushroom garlic, Mushrooms in a Hurry

                Ingredients

                • 250 gms Button Mushrooms(washed and cut into half orquarters)
                • 2 Tspn Butter (Ensure the Butter is cold and hard)
                • 1 Tspn Olive Oil
                • 4 cloves of Garlic chopped fine
                • ½ Tspn Some crushed pepper
                • 1 Tspn Dried Oregano
                • ½ Tspn Salt or as per taste
                • 1/2 Tspn Chilly flakes
                • 1/2 Tspn Sesame seeds (for garnish)
                • 3-4 sprigs fresh coriander with stem chopped fine

                Instructions

                • Heat a Pan and Add the Butter and Oil
                  Note: Whenever we use Butter,  we heat the Pan first and then add the Butter or else the Butter burns and turns brown
                  Also, when using butter, there has to be Oil to control the smoke point of butter which is very high. So if you use only butter, most of the time you will notice when it gets heated, it turns brown very quickly. So always remember to use a little oil when using butter for any dish, it won’t turn brown
                • Add the chopped the Garlic and turn the heat to high
                • Immediately add the Mushrooms into the Pan and let it cook on high heat for 2 minutes or so
                  Some Tips to remember while frying Mushrooms
                  (1)  Always cook Mushrooms on High Heat. If cooked on low to medium heat, it will begin to sweat and a lot of moisture will be released
                  (2)  Wait for around 2 minutes or so until the Mushrooms get a crispy coat and only then start tossing it or else if it is tossed from the beginning, the pan will begin to lose its heat and the Mushrooms will release its juices
                  (3)  Add the Salt only after the Mushrooms are tossed and fried well. Salt has a property of making Food release it’s juices naturally while getting cooked. So, if you add the salt first, the Mushrooms will turn soggy
                • Then start tossing the Mushrooms(or you can also use a spoon/spatula to stir the mushrooms)
                  Mushrooms cook quickly so add the Salt, Oregano, Chilly flakes and Crushed Pepper and continue tossing for another 3-4 minutes until the Mushrooms turn dark grey/brown
                • Then add the chopped coriander and toss it for a minute.
                  Turn off the Heat, sprinkle some sesame seeds and enjoy these Hurry Burry Mushrooms for Breakfast with Eggs or for Dinner with some stir fry Veggies and a Protein of your choice or as I mentioned above, serve it to your guests as a starter!

                If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                  Recipe for Seafood Pink Pasta

                  Recipe for Seafood Pink Pasta

                    Dinner is readyLeftovers really excited me because the end productturns out insane so many ideas running in the head all at the same timeI had eaten a Pink Sauce Pasta many years ago atthis restaurant in Vasai, Bombay called Farmhouse(I hope I got the…

                  Recipe for Red Pasta Sauce(Marinara Sauce)

                  Recipe for Red Pasta Sauce(Marinara Sauce)

                    So at home, there’s always a Pasta team. Some like Red Sauce Pasta, some like White and some like a mix of both. There are some days where the teams change too! So, in my opinion, I guess the preference of sauce depends on…

                  Recipe for White Sauce(Bèchamel Sauce)

                  Recipe for White Sauce(Bèchamel Sauce)

                  Recipe for White Sauce(Bèchamel Sauce)

                  So at home, there’s always a Pasta team. Some like Red Pasta, some like White and some like a mix of both. There are some days where the teams change too! So, in my opinion, I guess the preference of saucedepends on the kind of Mood or the kind of Day it probably is. But whenever there is Pasta made at home, there is always 3 types  - Red, White and Pink( A mix of Red and White)
                  White sauce Pasta is my Mum’s new found favorite dish. She enjoys making it all parties!
                  So, here’s my recipe for the White Sauce
                  P.S. The Actual name for what we call Red Sauce is "Marinara Sauce" and White sauce is "Bèchamel sauce".
                  Bèchamel is also known as the Mother Sauce as many other sauces and dips are made using this as the base.
                  Cuisine Italian
                  Keyword Bèchamel, Pasta, Pasta Sauce, White Pasta, White Sauce, White Sauce Pasta
                  Prep Time 30 minutes

                  Ingredients

                  • 500 ml milk
                  • 2 tbspn All purpose Flour
                  • 1 Tsbpn Butter
                  • 1 Tbpn Oil
                  • 1 Onion – chopped fine
                  • 6-8 cloves of Garlic – chopped fine
                  • 1 Tspn Crushed Black Pepper or ½ Tspn Pepper Powder
                  • 1 Tspn Dried Oergano
                  • 2 slices of cheese or you can use 2 Tbspn Cheese spread or grated Cheddar Cheese
                  • ½ Tspn Salt
                  • 1/2 Tspn dried Basil(optional)
                  • 1/2 Tspn dried Parsley(optional)

                  Instructions

                  • In a skillet, heat the Oil and Butter
                    Note: Whenever you heat Butter, always ensure there you add some oil because the smoking point of Butter is very high so to maintain it’s heat it requires oil or else the butter will turn black.
                    Also, always ensure the butter is cold hard and not at room temperature. Room temperature of softened butter gets burnt faster
                  • Once the Oil and Butter turn Hot, add the chopped Garlic saute for a minute
                  • Then add the All Purpose Flour little by little and with the help of a whisk, continuously, but gently, keep whisking
                    Note: When the butter mixes with the flour, it creates a smooth paste and this avoids lumps
                  • When you mix the flour with the butter, it will look like this
                  • Then add in the Milk little by little and gently whisk the milk so that no lumps are formed
                    Note: If you add all the milk together, there could be lumps that may form. To avoid this happening, add the milk little by little. Also, using a whisk is important when using all purpose flour in any dish as APF has a tendency to clump up easily when mixed with a liquid. The whisk serves as a tool to smoothen the lumps
                    Note: you can also make a slury (mixture) of cold or room temperature milk and All purpose flour and mix it into the boiling milk. This can avoid lumps too
                  • Now add the dried spices and whisk it well
                  • Once the sauce begins to boil, add the cheese. Here I have used cheddar cheese. You can use Parmesan, Cream cheese, Slice Cheese or even Cheese spread. Choice is yours
                  • Once the sauce turns smooth and begins to thicken, lower the heat and allow this to boil for about 7-10 minutes and turn off the heat. While the sauce is boiling, keep stirring it. Your white sauce is ready!!!
                    Note: The more you boil white sauce the more it will thicken and when  it turns completely cool, it will clump up and we don’t want a clumpy texture when we mix the pasta into the sauce. The sauce should be smooth and thick but runny.
                    Note: If we leave the sauce to boil on high heat, there could be a high possibility of it curdling as there is garlic in it which is acidic. Also, continuously stirring the sauce and lowering the heat will avoid any spilage, since the base ingredient is milk
                  • This is how the sauce will thicken once it turns cold.
                    Note: If the sauce thickens too much, you can always add milk and boil it on low heat. If the Sauce remains too runny, make a slury of 1 Tspn All Purpose Flour and 1/2 Cup Room temperature or cold Milk(ensure no lumps). Boil the Sauce and as it comes to a boil, pour this slury into the sauce little by little

                  If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                    Notes

                    Recipe for Pink Pasta

                    Recipe for Sweet Corn Salad

                    Recipe for Sweet Corn Salad

                    Roasted Sweet Corn Cob or in Mumbai as we call it “Butta” with some salt and Red chilly powder and a squeeze of Lemon is a Monsoon favorite for most Mumbaikars. Another favourite is Hot boiled Sweet Corn with Butter and Lemon….ooohhhh sooo delish!I’m a…

                    Recipe for Upma/Upit

                    Recipe for Upma/Upit

                      I have a love hate relationship with Upma. So, along with the Upma if there is Sheera then I love to eat it but if I have to eat it plain, Blaaaaah!! I'm not really a fan. Also, If Upma isn't sweet, I am…

                    Recipe for Oats and Coconut Pancakes

                    Recipe for Oats and Coconut Pancakes

                    Recipe for Oats and Coconut Pancakes

                    PCOS sometimes gets the better of me. On days when I feel guilty and dull, I try my best to motivate my Kitchen ingredients to behave themselves:) 🙂
                    Here's a simple, no khit pit wala ekdum straight recipe which didn't require me to give any extra gyaan to my Mind. I enjoyed my breaky 🙂
                    Course Breakfast, Tea Time Snack
                    Cuisine Goan
                    Keyword chicken curry with coconut, Healthy pancakes, Oat and Coconut Pancakes, Oats

                    Ingredients

                    • 1 cup Rolled oats(ground into a powder)
                    • 2 tspn unrefined(raw) Sugar or Jaggery powder
                    • A pinch of salt
                    • 1 Egg
                    • 1/2 tspn vanilla essence(optional)
                    • 2 TBspn Fresh grated coconut(or you can use dessicated coconut too)
                    • Some water(depending upon how you like your pancakes, thick or thin)

                    Instructions

                    • In a bowl, Mix all these ingredients together using a whisk to avoid any lumps
                    • The batter will look like this
                    • Heat a Pan on medium heat and Brush it with a little pure ghee or coconut oil
                      Note: We use oil or ghee on the pan so that the batter doesn't stick to the pan
                    • Using a ladle, pour 3/4th of a ladle of the batter into the pan and cover with a lid
                      Note: Ensure the Pan is nice and hot. If the Pan is not hot, the pancake may get stuck to the pan
                      I have a wide pan, so I poured 3 pancakes a time and i made them slightly smaller too
                    • After about 2-3 minutes, when the pancake begins to look a bit matte and not shinny, flip it to the other side and let it fry
                      Note: add 1/2 tspn ghee or oil into the pan at this stage so that the pancake doesn't stick to the pan. You can also brush oil or ghee on the pancake before flipping
                      Don't worry if they stick to eachother in the pan. Once they are ready, you will be able to easily separate them
                    • After 2-3 minutes, the pancake will be ready. Transfer it into a plate and follow the same steps to fry all the other pancakes to complete the batter
                      Tip: If you like fluffy pancakes then add Milk instead of water and add1 tspn baking soda and 2 tspn baking powder to the mix
                      Extra Tip: You can also add a fully ripe mashed banana if you like(in that case you can either skip the sugar/jaggery or add a little less of it)
                      Enjuouy!!

                    If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                      Recipe for Crispy Masala Jowari Bakhri

                      Recipe for Crispy Masala Jowari Bakhri

                      I’ve had many a failed attempt at making Jowar and Bajra Bakhris. I’ve tried so many techniques but I’ve never really enjoyed making or eating them.Due to PCOD and Thyroid issues, I had to STOP consuming All Purpose Flour and Wheat Products, I had no…

                      Recipe for School Tiffin Bende Bhaji(Ladyfinger/Okra bhaji)

                      Recipe for School Tiffin Bende Bhaji(Ladyfinger/Okra bhaji)

                        This is a dish which used to be a regular in my school tiffin box. During the busy mornings, my Mum would quickly whip up this simple yet delicious Bhindi bhaji. Since she used to be extremely busy with her catering business, this dish…

                      Recipe for Kidney Bean Hummus

                      Recipe for Kidney Bean Hummus

                      Recipe for Kidney Bean Hummus

                      The Traditional Hummus is made from Chickpeas. However, there is an Egyptian restaurant in the UAE where I enjoyed a bowl of Red Kidney Bean Hummus and decided to try making Hummus from various pulses after that.
                      I use Black eyed beans, Sprouted Black chickpea, Whole Moong, Sprouted Black Beans, etc.
                      Here’s how I make a healthier yet creamy version of Hummus without the use of tahini and excess oil. Do give it a Try. It is so Healthy and just so delicious.

                      Ingredients

                      • ½ Cup Red Kidney Bean(Soaked Over Night & Boiled with a little salt until soft & mushy)
                      • 2 Tbspn Unsweetened Yogurt
                      • 1 Tspn Juice of Lemon
                      • 2-3 Medium sized cloves of Garlic
                      • ½ Tspn Smoked Paprika(optional)
                      • Salt(only if required)
                      • 2 Tspn Extra Virgin Olive Oil(Hummus tastes best with OliveOil)

                      Instructions

                      • Boil the Kidney Beans until nice and Mushy. Softer the beans, tastier and creamier will be the Hummus
                      • In a Mixer grinder, add all the ingredients and make a smooth fine paste
                      • Your super delicious and creamy Hummus is ready!!
                      • Enjoy it with some grilled Chicken and don’t forget your Khaboos or if you’d like to try out the recipe of my Crispy Masala Jowar Roti, I've shared the link below. it tastes superb with Hummus!

                      If you like this recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request youto kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                        Recipe for Oarrot Muffs – 5 Muffins

                        Recipe for Oarrot Muffs – 5 Muffins

                          I usually make Carrot Cake or Carrot Muffins using AllPurpose Flour for Tea Time. Since I have reduced the use of All Purpose Flour,I thought of alternating APF with Oats flour and it worked beautifully. Now Isatisfy my Sweet Cravings without feeling guilty and…

                        Recipe for Flourless Cookies

                        Recipe for Flourless Cookies

                        This was my very first attempt at making a healthy version of Cookies. It was specially requested by a friend for her 16-month old Son who was in this phase of eating ONLY cookies. So she thought why not give him a healthy version and…

                        Recipe for Instant Rava Dosa

                        Recipe for Instant Rava Dosa

                        Recipe for Instant Rava Dosa

                        The Recipe for these Shortcut Instant Holey Holes was shared by my Mum’s friend and neighbour, Aunty Sandra. As soon as I saw the ingredient list and procedure to make these dosas, the lazy side of me got so excited because this is so Easy Peasy! Yay
                        Being a die hard fan of rava dosa at any South Indian restaurant I go to, I had to give this a shot.
                        Thank you aunty Sandra! Breakfast sorted!
                        Course Breakfast
                        Cuisine Indian
                        Keyword Dosa, Instant Dosa, Instant Rava DOsa, Quick recipe, Rava Dosa

                        Ingredients

                        Mix these 4 ingredients for 30 minutes

                        • 1/2 cup Rawa(Semolina)
                        • 1/2 cup Rice flour
                        • 2 Tbspn Chana Ata/Besan (Gram Flour)
                        • 1 cup water

                        After 30 minutes add the following(the batter should be very runny or else the dosas wont be crispy):-

                        • 2 green chillies (chopped fine)
                        • 1/2 tspn salt
                        • 1 inch ginger (chopped fine)
                        • 1/2 cup water

                        For the Chutney

                        • 1 Cup Fresh Coconut
                        • 1 Inch Ginger
                        • 1.5 Tbspn Roasted skinless whole Gram
                        • ¼ Tspn Salt(you can add more if you like)
                        • ½ Tspn Mustard Seeds
                        • ½ Tspn Urad Dal(Split black gram)
                        • 1 Green Chilly(optional)
                        • 6-8 Curry leaves
                        • 1 Tspn Oil(I prefer using Coconut oil)

                        Instructions

                        For the Chutney

                        • In a Mixer Jar, Add the Fresh Coconut, Ginger, Chillies, Salt, Water and Roasted Gram
                        • Grind this into a Coarse mixture and transfer it into a bowl
                        • In a tadka Pan, add the oil and heat it on medium flame
                        • Once the oil turns Hot, add the Mustard Seeds, Urad Dal and Curry leaves and immediately turn off the flame
                        • Gently mix it all together and the chutney is ready to use
                        • Immediately, Transfer this tadka into the chutney

                        For the Dosas

                        • Place a Dosa Pan on Medium High heat
                          Take a Cloth and a bowl of water
                          Once the Pan becomes Hot, splash some water on the Pan and wipe it off with the cloth
                          Note: Each time, before you Pour the Dosa batter on the Hot Pan, Sprinkle Water on the Pan and wipe the Pan with a cloth.
                          Note: This is the secret tip for making any Dosa crisp. Ilearnt it by watching the Dosa bhaiyya next to my place in Bombay do it
                        • This is the Dosa batter. It has to be runny. If it is thick, the holes won't form on the dosa. The whole Beauty of a rava dosa is the lacey look that it carries due to the holes in it
                        • Pour One ladle of the batter on the Hot Pan
                          Note: The Batter has to be splashed on to the Pan. If you pour it gently, you won’t get the holes like you see in a Rava Dosa
                          Also, the tava has to be piping hot or else you won't be able to attaion this texture
                          What I do is I pour it from a little height
                        • Once the Dosa turns crisp and is cooked on the other side, use a flat spoon and release the sides of the Dosa and transfer it into a plate. Enjoy these beautiful, lacey, crisp instant rava dosas!

                        If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                          Recipe for Bombil(Bombay Duck) Xec Xec – A Green Curry without Coconut

                          Recipe for Bombil(Bombay Duck) Xec Xec – A Green Curry without Coconut

                          Bambai see aya mera dost! dost ko salaam karo!!! Rath ko Khao pio, din ko Xec Xec karo! For us in Dubai, to see Fresh Bombay Ducks(Jeetem Bombil) in the market is like seeing Lorna and Remo performing together LIVE…INSANE Excitement Whenever my Bitter Better…

                          Recipe for Xinaneo Rava Fry(Mussels)

                          Recipe for Xinaneo Rava Fry(Mussels)

                          My Drool affair with Xinaneo(Mussels) goes way back to my childhood days during my Summer vacation in Goa. I clearly remember, these used to be a delicacy and would be sold at a Fat Price. The Best quality Big sized Xinaneo would go to the…

                          Recipe for The Boombay Mac Salad

                          Recipe for The Boombay Mac Salad

                          Recipe for The Boombay Mac Salad

                          Whenever I go for a wedding reception, my eyes are always looking for the Macaroni salad at the salad counter. I absolutely love macaroni in any form, pasta, soup, salad or plain butter garlic pepper.
                          I usually make Macaroni salads whenever there are left over salad veggies and I don’t feel like just a plain salad.
                          Since Sophie, my sis-in-law sent me some delish Boombay Brand products from Mumbai, I was intrigued to try them out in a recipe. I thought why not elevate my Macaroni salad today and Boy! Was it good? So here’s the recipe of my Boombay Mac Salad! You must try it out! Thankie Fofi for these yumzo products!
                          Course Salad
                          Cuisine Continental
                          Keyword Boombay, Mac Salad, Macaroni, Macaroni Salad, Mixed Salad, Salad
                          Prep Time 30 minutes
                          Total Time 30 minutes
                          Servings 4 servings

                          Ingredients

                          • 1 Cup Elbow Macaroni
                          • 10 Cups Water
                          • 2 Tspn Salt
                          • 1 Tbspn Oil

                          For the Salad(chop the veggies fine)

                          • 1 Cucumber
                          • 1 Tomato
                          • 1 Onions
                          • 1 small Yellow capsicum
                          • ½ Green capsicum
                          • ½ Red capsicum
                          • 1 hard Boiled Egg
                          • 1 tbspn Sour Cream(you can add plain yougurt too)
                          • 2 tspn Boombay Sweet Mustard paste
                          • 1tspn Boombay Chilli Oil
                          • 1 tspn Sugar
                          • 1 Tspn Crushed Pepper
                          • Juice of 1 lemon
                          • Salt as per taste(keep in mind that we've already added salt while boiling the macaroni)
                          • Sprigs of 5-6 of fresh Coriander

                          Instructions

                          For Boiling the Macaroni

                          • In a vessel add the macaroni, water, salt and oil and boil the macaroni
                          • Strain the macaroni and let all the water drain out in another vessel (you can use this water to boil the egg) and keep the macaroni to cool completely

                          For the Salad

                          • Transfer the Macaroni into the bowl or vessel in which you will be making the salad. Add the mustard paste and chilli oil and mix it well. Then, keep the macaroni aside to cool completely
                            Note: Have a little taste of the chilli oil in advance and add the oil as per your preference. Some Chilli Oils are very spicy so you don’t want to have fire coming out of those ears while eating 😊
                          • Now, throw in the chopped veggies and the other ingredients and mix it all well and the Macaroni salad is ready. You can either refrigerate it or enjoy it at room temperature
                            An Extra Tip: You can also add some pieces of Grilled Chicken, Crispy Bacon, or any other Protein of your choice and turn into a full meal. Tastes Superb!
                          • These are the Boombay Products i used in the Salad. A Must Try!

                          If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You 

                            Recipe for Momsy’s Beef with Bacon Chilly Fry

                            Recipe for Momsy’s Beef with Bacon Chilly Fry

                            Momsy is known for her extreme love for cooking and feeding her loved ones. She loves to elevate dishes with add ons. For example: Masoor Dal with Chicken, Dal Curry with Bacon, Omelette with Ham and Cheese and her all time fave is Beef Chilly…

                            Recipe for Beef on The Roques!

                            Recipe for Beef on The Roques!

                              Very recently on a Food Group on Social Media, I came across a picture of a Beef Dish which was shared by Mr. Roque D’souza from Pakistan. That Beef looked so Succulent, Tender and Droolworthy and I could literally imagine myself digging into that…

                            Recipe for Sick Khichdi

                            Recipe for Sick Khichdi

                             

                            Recipe for Sick Khichdi

                            I make two types of Khichdi 1) Masala khichdi which is super yum and which my mum loves(mum is not a khichdi fan but Masala khichdi she LOVES)
                             2)Sick Khichdi which is watery, plain and light usually made when one is sick (Not so sure if my Mum will ever eat this out of choice...not in this lifetime atleast)
                            This week has been a bit rough with me being under the weather and my bitter better travelling for work. With little or sometimes no stamina or appetite, I was ordering in soups. But today when my Parlour friend Deepa heard that I wasn’t well, she convinced me and insisted I make khichdi and have it instead of soup. “Kai nai time laagnaar. Bas muthi bharoon tandood ani moong dal ghe anki kai nai karaichh” she said(Nothing will take time. Just add a fist full of Rice and Moong Dal and you don’t have to do anything else)
                             Sometimes it just takes only this much of a push to get it done and to be honest, I did it for her concern for me.
                            Often people call to ask me for a khichdi recipe whenever they are sick. And I realised that sometimes we share and know all the tough and complicated things and forget about the simple ones. So I thought, the “Sick Khichdi” recipe must go up on my blog
                            Course Main Course
                            Cuisine Indian
                            Keyword dal chawal, Khichdi, Patla khichdi, sick khichdi, watery khichdi
                            Cook Time 20 minutes
                            Servings 1 person

                            Ingredients

                            • A fist full of Moong Dal
                            • A fist full of Basmati
                            • 2 Tspn Pure Cow Ghee
                            • 2 Cloves
                            • 3 Peppercorns
                            • ½ inch Cinnamon stick
                            • ¼ tspn Cumin seeds
                            • 2 cloves of Garlic (smashed with the knife)
                            • A small piece of Ginger (chopped or grated)
                            • ½ Tspn Salt(adjust as per taste)
                            • 1.5 cups water

                            Instructions

                            • Soak the Rice and Dal together for about 30 minutes. Then wash it till the water runs clear and keep it aside
                            • In a pressure cooker, heat the ghee on medium heat.
                            • Add the Cloves, Peppercorns, Cinnamon, Cumin Seeds, Garlic and Ginger to ghee. Let the Ghee get infused with the flavours of the spices
                            • Add the dal, rice, turmeric powder, salt and water and give it a stir. Put the cooker lid on and close the cooker tight. Let the khichdi cook on medium heat until 1 whistle is released. Turn off the heat.
                              Note: Let it rest in the cooker until all the steam is fullyreleased. Do not forcibly  release thewhistle.
                            • After about 20 minutes or so, open the cooker lid and enjoy this Hot soupy khichdi with some ghee poured on the top. Super Yummmm Super Healthy and very soothing for colds, coughs, headaches and tummy bugs. Hence we call it “Sick Khichdi”. The ghee works as a lubricant for sore throats and also has anti inflammatory and anti -bacterial properties which aids in gut health especially when one is on anti biotics.

                            If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                              Recipe for Chicken Heart Chilly Fry

                              Recipe for Chicken Heart Chilly Fry

                              ‘Kalliz gupp gupp zhata’ was something my Nana always said whenever she'd be scared! If she saw me cooking so many hearts, I’m damn sure she’d use her famous line even today! Dedicating this post to Nana in Heaven on her 22nd Death Anniversary! May…

                              Recipe for The Nostalgic Mumbai Masala Milk

                              Recipe for The Nostalgic Mumbai Masala Milk

                              Whenever I think of Masala Milk, I immediately think of my White uniform, 1st button off, socks rolled down, shoes full of mud, hair all messed up, after playing in the back garden and looking like a complete riot, super excited to get off that…

                              Recipe for A One Pot Choris Masala Chicken Pulao

                              Recipe for A One Pot Choris Masala Chicken Pulao

                               

                              Recipe for A One Pot Choris Masala Chicken Pulao

                              Long distance phone calls with your loved ones don’t only last longer than you think they will, they also give some super amazing ideas to try some new stuff!
                              So I was talking to my cousin Dalu(my 3rd or 4th cousin I still don’t know but easiest way to say cousin..hahah) and I suddenly realised it was lunch time for me and all I could see was a box of marinated chicken. So I asked her what she’d suggest I should make with that. And she gave me a beautiful white sauce recipe but Miss Lazy Bones kept knocking on my head making me think of some shortcut recipes.
                              Suddenly Dalu says “Just make a One Pot Pulao na”… Use any masala u have, bottle masala maybe?? And in my head I thought of the only bottle I had in my freezer and that was the Choris Masala that remained after I made a batch of Choris last year. I followed Alves Fernandes Choris recipe. The Masala recipe is in the same blog and it’s a No Fail recipe.
                              I decided to give it a try and it turned out so so good. I found it challenging to convince the Bitter Better that there was not a single piece of Choris in the Pulao. Just the Masala Mennnnnn. But he still dug like a Gold Digger
                              Marital advice: Sometimes you’ve gotta Trust her with the Rooster! Like Come Onnnn! 😊
                              So here’s the recipe..
                              Course Main Course
                              Cuisine Goan, Indian
                              Keyword Chevris pulao, chicken, Chicken Pulao, Chicken Rice, Masala Pulao, One Pot Pulao, Pulao
                              Servings 6 people

                              Ingredients

                              • 1.2kg Chicken cut into medium sized pieces(I have used legand thigh and kept the skin on for some pieces. It helps to keep the chickenmoist. But you can discard the skin if you don’t like it)
                              • 2 cups Basmati rice (approx 350gms)
                              • 2 Onions sliced
                              • 2 green chillies slit(optional)
                              • 4 Green cardamom
                              • 4 cloves
                              • 6 pepper corns
                              • 4-6 small pieces of Cinnamon sticks
                              • 2-3 Bay leaves
                              • 4 Tbspn Choris Masala(Recipe in the blog link given below)
                              • 2 Tspn Ginger Garlic paste(Recipe given below)
                              • 1.5 Tspn Salt for the chicken
                              • 1 Tspn for the Pulao(add only if required)
                              • 2 Tbspn Ghee
                              • 2 Tbspn Oil

                              Instructions

                              • Wash the chicken and make 2-3 slits on each piece. Marinadethe chicken with salt and ginger garlic paste and keep it over night or for aminimum of 30 minutes if you’re running out of time.
                              • When your’re going to make the pulao, soak the rice in Roomtemperature water before starting all the chopping, arranging, etc. so likethat you get about 20 minutes or so for the rice to soak.
                                Note: Soaking the rice for about 20minutes or so helps maximumamount of starch to be released from the rice and helps the rice to becomeflufflier after it’s cooked.
                              • In a Large vessel(I say large because for Pulao, larger thevessel, grainier will the rice be) heat the Ghee and Oil on  medium heat and once the oil turns hot, addthe cloves, pepper corns, cinnamon, bayleaves and cardamom
                                Note: As soon as you throw in the dry spices, ensure tocover the vessel as the spices tend to dance to the music and they have somesuper high jump moves(it sputters in hot oil and may spring out of the vessel.To save yourself from the dancers, just place a lid on the vessel. SIMPLE)
                              • In about 2-3 minutes, when the super yum aromatic flavoursof the spices get infused into the oil, add the Chicken, Choris Masala paste, Onions,Tomatoes and Chillies and give it a nice stir and cover the vessel and let itcook for about 15-20 minutes on medium heat.
                                Note: Stir it at regular intervals in between but try toavoid being Miss. Impatient Bobby or Mr. Peeking Tom
                              • Wash the rice at least thrice or until the water runs clear
                                Note: Do not run the tap at full speed or else the rice maybreak with the pressure
                                Do not wash the rice as if you’re trying to attack theenemy. Wash it gently just how you’d play with your lover’s hair maybe! If you’rethe kind who pulls each other’s hair, then avoid this example but get the drift!
                                 The water has to beclear before the rice goes into the vessel. If the water is still cloudy, itmeans the rice still has starch on and the pulao will be sticky. So, don’tworry! You won’t miss the train! Wash the rice patiently till the water runsclear, even if it takes more than 3 times
                              • Drain off all the water and add the rice into the vessel. Add4 cups of water into the vessel and give it a gentle stir and cover the vessel.Here you can increase the heat a little
                                Note: I like to use a silicon spatula here as the ricegrains need to be treated with utmost love & care just like my Husband treatshis Car! Oh no! Not Me….. it’s the Car first.. ALWAYS!
                                Also, before the rice goes in, ensure the water iscompletely drained off. Any excess water, even if little extra, might cause thePulao to turn soft and sticky. The ratio for Pulao is always 1:2 (Rice:Water)
                                As soon as the water begins to boil, open the vessel gentlyand check for salt at this stage. The rice will still be raw here. The watershould taste a little extra salty from what we usually eat. This is becauseonce the Rice is fully cooked, the flavour and salt gets infused in each ricegrain and it balances the final taste. So ensure the water is salty at thisstage.
                              • Cover the vessel and allow the Pulao to cook until all thewater has fully evaporated
                                Once the water is fully evaporated, Turn off the heat and placethe vessel on the kitchen table with the lid kept slightly open for about 10-15minutes(we do not require more heat or else the rice will further cook in it’sown heat and turn soft)
                              • After about 10-15 minutes, using the back of a fork or myfavourite Silicon Spatula(to save the long grains), very gently stir the riceand try to separate it each grain from clumping.
                                Enjoy this Hot super delish One pot pulao with some chilledraita or a nice vinaigrette salad! Yummmm!

                              If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                Recipe for Dal Gosht

                                Recipe for Dal Gosht

                                My Bitter Better and I have been craving a good Dal Gosht ever since we came to Dubai 2014. Whatever we’ve tasted are either too Masaledaar or too bland. Our favourite Restaurant in Bombay is Hill View Restaurant in Borivali, which makes the yummiest Dal…

                                Recipe for Goenchem Ankvar Kodi –  Sorak

                                Recipe for Goenchem Ankvar Kodi – Sorak

                                Sorak is a Simple Goan Curry which does not contain any additional Protein. No Fish, No Prawn No Eggs Nothing at all. It draws it's richness from Fresh Grated Coconut and it’s simplicity from the simplest and bare minimum ingredients that are easily available on…

                                Recipe for Methi-Til Besan Chilla

                                Recipe for Methi-Til Besan Chilla

                                Recipe for Methi-Til Besan Chilla

                                The Best Part about a Chilla is that you can mix and match and add whatever veggies you want and it still tastes superb!(infact more the variety of veggies, better is the taste)
                                Chilla is the new cool these days and a Super Healthy and Delicious substitute for an Egg Omelette(I don’t know why, but yeah! It is what it is). It is packed with flavour and fully loaded with veggies and mild spices. When I ate a simple Besan Chilla for the first time, I was super excited because I knew exactly what I’m going to be doing the next time I made one and that is ‘Mix & Match’
                                I recently got to learn that Methi(Fenugreek) is very good for people who are diagnosed with PCOD. It helps to regulate Insulin resistance and is also a great booster for weight loss. Not only that, it is a great antioxidant and works beautifully to cure skin and hairfall issues. It creates roughage and helps in easing constipation too(especially for those on a No-carb diet(kahanse athe hai ye log??). All in all Methi is a SUPER FOOD!
                                Methi Theplas are my favourite snack and since the base ingredients of Theplas is Besan(Gram Flour) and Methi, I thought chalo, kuchtry karte hai! So, this time, along with the usual Chilla ingredients, I loaded the Chilla mix with finely chopped Methi.
                                Also, Sesame being high in Calcium(and let’s accept it, it looks Fab & Fancy when added to anything) I thought of sprinkling some zabardast amount of Sesame Seeds(Black and White because I’m not Racist) and Maa Kassam! I kept singing “That’s my Chilla Chilla That’s my Chilla girrrrrrll😊”
                                Here’s my Recipe for the Fully Loaded MT Chilla
                                Course Breakfast, Dinner, Evening Snack, Tea Time Snack
                                Cuisine Indian
                                Keyword Chilla, Methi Chilla, Methi Sesame, Methi Til, Veg Omelette, Veg Recipes, Vegetarian
                                Prep Time 20 minutes
                                Cook Time 10 minutes
                                Total Time 30 minutes
                                Servings 6 pcs

                                Ingredients

                                • 1.5 Cup Besan(Gram Flour)
                                • 1 Cup Water
                                • Juice of ½ a Lemon
                                • 4 cloves of Garlic chopped fine
                                • ¼ Cup Yogurt(dahi/curd)
                                • 2 Green Chillies chopped fine
                                • 1 Tomato chopped fine
                                • 1 Onion chopped fine
                                • ½ Tsp Ginger Garlic paste(recipe link posted below)
                                • 5-6 Fresh coriander chopped fine
                                • ½ Cup Fenugreek (Methi) leaves chopped fine
                                • ½ Tspn Turmeric Powder
                                • ½ Tspn Chilly Powder
                                • ½ Tspn Garam Masala Powder
                                • ½ Tspn Cumin(Jeera) Seed Powder
                                • ½ Tspn Coriander Seed(Dhania) Powder
                                • ½ Tspn Crushed Pepper or Pepper Powder
                                • ¼ Tspn Hing(Asafoetida)
                                • 1 Tspn Salt(or as per taste)
                                • Oil for Frying the Chillas(I’ve used Sesame Oil but you can use any cooking oil of your choice)

                                Instructions

                                • In a Bowl add the Gram Flour and add the water little by little so the at no lumps are formed and with the help of a whisk, mix the two until it turns into a smooth flowing consistency
                                  Note: If you add the water all at once, there will be lumps in the batter
                                  Using a whisk helps break the lumps if any. While making any batter, it’s always better to use a whisk than a spoon or a ladle as the whisk is shaped in such a manner that it prevents any lumps to form
                                • Then add all the ingredients mentioned in the list and mix it well with a spoon
                                • Now heat a pan on medium heat and drizzle some Oil
                                • Once the Oil turns Hot, add 1 ladle full of the Chilla Mixture to the pan and spread it to form a disc
                                  Note: If your’re using a Stainless steel or Iron Tawa, make sure the oil is Hot. If not, the Chilla will get stuck to the Pan. Also, if using an Iron Tava, make sure you’ve seasoned it well before using. You can watch some videos on Youtube for the same.
                                • Sprinkle some Sesame Seeds all over the Chilla and cover it with a lid
                                • After 5 minutes, take off the lid and check if it looks ready
                                  Flip the Chilla and drizzle some oil on the sides so that it doesn’t get stuck
                                  Let if fry for 5 mins and transfer it to a plate
                                  Note: Before flipping it to the other side, ensure that the top surface is not glossy or wet.
                                • Enjoy these Chillas Hot and Yum with some Green Chutney or Hot n Sweet Sauce

                                 If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                  Recipe for Mommy-in-Law’s Super Delicious Raddish Bhaji

                                  Recipe for Mommy-in-Law’s Super Delicious Raddish Bhaji

                                  I lurrrrrrrrrve the way my Mommy-in-law makes this raddish bhaji. With plain Hot chapatis, this makes for an amazing light yummy dinner!The traditional Goan way of making raddish is in a foogath style with coconut, an onion a green chilly very little oil and water…

                                  Recipe for Tender Coconut Pudding

                                  Recipe for Tender Coconut Pudding

                                  I was introduced to Tender Coconut Pudding here in Dubai at a Kerala Restaurant ‘Calicut Paragon’ and I was hell bent on learning how to make it at home. I checked many a Youtube video and the main ingredient used in this pudding is Gelatin…

                                  Recipe for Smoked Malai Tangdi Fry

                                  Recipe for Smoked Malai Tangdi Fry

                                   

                                  Recipe for Smoked Malai Tangdi Fry

                                  Malai Tangdi Kebabs used to be a regular in Dad’s tiffin! Oh Yeahhh! My Dad never took a tiffin from home, instead he used to get home his share of Lunch and Dinner from the Hotel! Hahah we the lucky kids 😊 Malai Tikkas, Malai Tangdi, Chicken Tikka, Beef Burgers, Beef Steaks, Butter Chicken,Fried Rice, Tiger Prawns, Chicken Chilly and our All Time Favourite Club Sandwiches …ooooooooh
                                  My Dad worked in the Hotel industry in the Engineering Department(no nothing related to food, fikar not 😊) and he was entitled to breakfast lunch and dinner in the hotel itself. There came a stage where Dad was totally fried with the “rich” food in the hotel so he would parcel his share of food home and OMG! Those days were Fun when all the kids from the building would just wait for 11PM for that’s when Dad would reach home and the minute we saw the bag in his hand, we knew it’s PARTY TIME !!!! 😊😊😊
                                  My Dad is not a foodie at all. So, when I figured that out, I realised he would be the best person to ever share my food with(for obvious reasons) and till date I secretly use this strategy(where everyone thinks I’m Daddy’s girl and love to share my food with him and in my head I’m laughing wicked laughs😊😊) My Dad’s famous dialogue has always been to my brother and me “arey when I see you both eating, my stomach gets full” and the shameless badmaash children that we are, we took his word seriously hahahahah
                                  Where other kids and family members would say “bye have a nice day take care love you be safe, etc.” Whenever OUR Dad left for work, “GET HAAN DAD” would be our ‘Bukkhad Byes’ to our Pops hahaha Those were the days we can never and will never forget😊Beautiful Memories!!!
                                  This is my version of how I make Malai Tangdis. Do give it a Try!
                                  Course Appetizer, Snack, Starter
                                  Cuisine Indian
                                  Keyword Dahi Chicken, Malai Chicken Fry, Malai Chicken Tikka, Malai Tikka, Tangdi kebab, White Chicken Fry
                                  Prep Time 20 minutes
                                  Cook Time 30 minutes
                                  Overnight Marination 8 hours
                                  Total Time 8 hours 50 minutes
                                  Servings 10 pcs

                                  Ingredients

                                  For theMarinade

                                  • 10 Chicken Drumsticks(skinless) or ½ Kg Boneless Leg or Thigh cut into cubes
                                  • 4 Tbsp Fresh Cooking Cream(Amul, Nestle or Almarai)
                                  • 2 Tbspn Unsweetened Yogurt(dahi)
                                  • 1 Tspn Cumin Seed Powder
                                  • 1 Tspn Coriander Seed Powder
                                  • 1 Tspn Crushed Pepper(or ½ Tspn Pepper Powder)
                                  • 1 Tspn Amchur Powder(dry mango powder)
                                  • ½ Tspn Garam Masala Powder
                                  • ¼ Tspn Ajwain(carom seeds)
                                  • 1 Tspn Kasuri Methi(dry fenugreek leaves)
                                  • 3 Tspn Ginger Garlic Paste(recipe given below)
                                  • Juice of 1 medium sized Lime
                                  • 1 Tspn Salt
                                  • 1 Tbspn Oil(it helps to retain the moisture on the Chicken)

                                  OtherIngredients

                                  • 1 piece of Coal or A small piece of Coconut shell
                                  • 2 Tbspn Oil
                                  • 1 Tspn oil to add to the Hot Coal/coconut shell

                                  Instructions

                                  • Wash the Chicken drumsticks thoroughly and make 2-3 incisions(slits) on each drumstick
                                    Note: Incisions help the marinade to seep into the chicken and also helps in evenly cooking the chicken on the inside
                                  • In a bowl, Add all the above mentioned ingredients under the "marinade" section to the drumsticks and hand mix it well till each drumstick is coated with the marinade
                                  • Cover the bowl with a lid and place it in the refrigerator for at least 6-8 hours or overnight
                                  • After6-8 hours, remove the bowl from the refrigerator and ensure to bring it down to room temperature
                                    In a Pan(preferably Non stick) add 2 tbspn oil and place it on medium high heat
                                  • Once the oil turns hot, add in the marinated chicken drumsticks on to the pan
                                    Note:-If the oil is not hot enough, the chicken will get stuck to the pan
                                    Also, if your not using a Non stick pan, ensure that the oil is Hot enough or else the chicken will get stuck to the pan.
                                  • After 6-7 minutes, turn the chicken drumsticks to the other side
                                    After 6-7 minutes, reduce the heat and place a lid on the pan and let it further cook until the chicken is cooked on the inside too
                                    Note:-The chicken will have a Crusty top on both sides, at this stage
                                    Allow each side of the Chicken to further cook on medium low flame for another 8-10minutes with the pan covered and then take off the lid and fry until all the juices(if any) get fully evaporated and turn off the heat and cover the chicken with the lid
                                    Secret Tip: We ensure the pan is covered because we require the Chicken to be HOT when we’re smoking it. Only if the Chicken is Hot, will it catch the smoke evenly.

                                  For the smoking process(this is important to get the restaurant like kebab grill smoky flavour or else it will taste like any other normal chicken fry)

                                  • Place a steel bowl in the middle of the Pan
                                    Note: please use only steel or metal. If you use plastic or melamine or any other, there are chances of the bowl cracking with the extreme heat from the coal/coconut shell
                                    Incase yo do not have steel bowls, make a bowl shape out of aluminum foil sheet
                                  • Take a piece of coconut shell or coal and heat it directly on the gas stove
                                    Safety Tip: Please ensure that you’re using tongs or a pincer holding the piece of coal or coconut shell
                                    When the Coconut shell/Coal becomes fully black, it means it is completely hot. Turn off the flame and blow the fire off the coconut shell/coal
                                    Place the Hot piece of coconut shell/coal into the steel bowl, add a tspn of oil or ghee on the coconut shell/coal and immediately put the lid on to the main pan(NOT the steel bowl) and let the chicken get smoked for about 15-20 minutes
                                  • Your Smoked Malai Tangdis are readyyyyy!!! Enjoy these with butter garlic naan or tandoori roti or just enjoy it plain as a starter. The best part is that these are kid friendly and if you have kids at the party, ensure you triple up the quantity because they'vre sure to vanish! Hahaha😊

                                  Some much needed gyaan 😊

                                  • 1)     Always ensure the Marinated chicken is at room temperature before frying/grilling. If it is cold, the Oil will lose it’s desired heat in the pan
                                    2)     If you’re heat is low when you add the chicken into the pan, the chicken will start sweating i.e. it will start releasing it's juices and after this it will be very difficult to obtain a crust on the fried chicken, it will taste more like cooked/boiled chicken
                                    3)     If you put a lid on the Pan immediately after adding the chicken into the pan, again, the chicken will start releasing it’s juices
                                    4)     To obtain a crust on the fried chicken, it is very important for the oil to be Hot
                                    5)     Putting the Lid after the chicken gets a crust on both sides and then reducing the heat is very important so that the chicken cooks on the inside evenly and doesn’t remain raw or else if the heat is left high, the outside of the chicken will get burnt and inside will remain raw
                                    6)     Also, putting a lid will also help the Chicken retain it’s moisture and not dry out
                                    7)     You can grill or barbeque the chicken if you have the option to do so but don’t forget to grease the hibachi/grill pan/barbeque rack with oil or else the Chicken will get stuck. In this case you can skip the coal/coconut shell smoking process
                                    8)     You can use boneless botis(cubes) as well but please ensure that you use boneless leg and thigh only because breast pieces tend to dry out while frying/grilling. However, if you like breast pieces, please go ahead and use it 🙂

                                  If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                    Recipe for Cream of Mushroom Soup

                                    Recipe for Cream of Mushroom Soup

                                    Mushroom Soup is something I’ve enjoyed at almost all Buffets I’ve been too. And now I sit to  wonder why is this soup so commonly served?? If you know the answer, please feel free to write to me:) And No, I'm not complaining,  I just…

                                    Recipe for Sweet Habibi (Date & Roasted Cashew Bathk)

                                    Recipe for Sweet Habibi (Date & Roasted Cashew Bathk)

                                      One of The Best things Social Media has done for so many of us is that it has given us some of the Most AMAZING friends and one of them is the Gift of my dearest Linda Gonsalves Fernandes to me! We connected on…

                                    Recipe for a Spicy Snake Gourd/Poddolim/Podoi/Padval Bhaji

                                    Recipe for a Spicy Snake Gourd/Poddolim/Podoi/Padval Bhaji

                                     

                                    Recipe for a Spicy Snake Gourd/Poddolim/Podoi/Padval Bhaji

                                    Sometimes All you want is a Simple Bhaji and some Hot Chaps....
                                    This is exactly how this dish was created. After a very Fat Feasty Weekend, I just wanted to go All Veg! Oh Yes....The Carnivore Me! hahaha! So, I went to the Market and purchased 5 different veggies for the week and decided to go All Veg for that week. Did it last?? well let's save that for another day! hahaha
                                    From All the veggies, I enjoy cooking Snakegourd because 1) it is the easiest and quickest to clean and cut and 2) it is the quickest to cook as well
                                    Since I was eating this as a Single Main dish with Hot Chaps, I decided to add some simple spices and some roasted gram to give it some texture(completely different from the usual fugath that we make at home as a side). So Yum! DO give it a try!
                                    Course Main, Main Course
                                    Cuisine Goan, Indian
                                    Keyword Padval, Poddolim, Podoi, Snakegourd
                                    Prep Time 20 minutes
                                    Cook Time 20 minutes
                                    Total Time 40 minutes

                                    Ingredients

                                    • 500 gms Snake Gourd
                                    • 1 Medium sized Onion – chopped fine
                                    • 1 Small Tomato – chopped fine
                                    • 1 Green Chillies – chopped fine
                                    • 8-10 curry leaves
                                    • 4-6 Garlic cloves – roughly crushed
                                    • 1 Tspn Mustard Seeds
                                    • ½ Tspn Turmeric Powder
                                    • ½ Tspn Chilly Powder
                                    • 2 Tspn Roasted gram(optional)
                                    • ½ Tspn Dry Coriander Seed Powder
                                    • 3 Tspn Fresh Grated Coconut
                                    • A small piece of Jaggery or ½ Tspn Sugar
                                    • 4-5 sprigs Fresh Coriander with Stem – chopped fine
                                    • 1.5 Tspn Salt or as per taste
                                    • 2 Tbspn Oil

                                    Instructions

                                    • Wash the snakegourd and cut it vertically into two
                                      Note: you can take a Potato peeler or a Knife and very randomly run it through the outer skin of the Snakegourd and scrape off the white layer on the surface. It’s optional. I don’t scrape it off I just thoroughly wash the snakegourd
                                    • With the help of your Thumb, slide the seeds and cotton like substance from inside the Snakegourd and thoroughly wash the Snakegourd again
                                    • You have three options
                                      1)    To slice it as it is
                                      2)    To further cut the vertical halves into 4 and then slice it(if the Snakegourd is wide in size, I cut it into 4 verticals)
                                      3)    Cut 4 verticals and further cut the Snakegourd into cubes
                                    • In a skillet, heat the Oil on medium heat and add the mustard seeds once the oil turns hot
                                    • Then add the curry leaves and the crushed garlic
                                    • When the Garlic begins to turn Brown, add the Onion and Chillies and let it cook well
                                    • Once the Onion turn translucent, add the Roasted Gram and  Tomatoes and allow it cook until the tomatoes turn soft
                                    • Then add the Snakegourd Veg, Coconut, Turmeric Powder, Chilly Powder, Coriander Powder, Salt and Sugar/Jaggery. Mix it well and cover the pan. Do not add any water
                                      Covering the vessel will release some water
                                      Note: Most Gourds release a lot of water when it is cooked. And most veggies release water when Salt is added. So do not add any more water
                                      Also, Most veggies reduce in quantity after cooked. So, what may look like a lot when it’s just cut and kept, will reduce to almost half. So, plan your quantity well.
                                    • After about 5 minutes take off the lid and Let the Vegetable cook in it’s own juices and water until all the water is evaporated.
                                    • Add the Coriander and further cook the Veg for another 2-3minutes and turn off the heat
                                    • Enjoy this Simple yet flavour packed Veggie nice and Hot with Hot Chapatis. So Yum!

                                    If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request youto kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                      Recipe for Mommy-in-law’s French Bean Bhaji recipe

                                      Recipe for Mommy-in-law’s French Bean Bhaji recipe

                                      If you know me well, you’ll know that I’m not such a fan of veggies. I mean, if you give it to me I will most definitely eat it but if I have to make it, I’m not too happy to make it. But this…

                                      Recipe for Brain Cutlets

                                      Recipe for Brain Cutlets

                                      To enjoy some Good Brain cutlets, it’s ok if you don’t have yours in place, because I never do! hahahaBrain or any other organ meat is a delicacy that is enjoyed mainly by those who have been introduced to it at a very early age…

                                      Recipe for Brain Masala

                                      Recipe for Brain Masala

                                      Recipe for Brain Masala

                                      Goli Maar Beje mein… Dishkyaon!
                                       As kids, we never had “weekend” outings because Mum was busy with her catering business(weekends were busiest) and Dad used to work in shifts. However, our Fun days were Thursday Evenings since it used to be Dad’s weekly off. And Boy would we have Fun or what! Our meaning of Recreation and Family time would be enjoying Cart style Chinese Food, Going to a Park and enjoying Vada Pao, Paani Puri, Gola, Kulfi, etc. after playing or eating at Humble restaurants & enjoy some “outside” food. For us back in the day, these little things were really Fancy and Extremely exciting recreations for us.
                                       Most Thursdays we would Love to visit our favourite Metro Café restaurant In South Bombay and enjoy a dinner that consisted of our most favourite Mughlai Brain Masala and Chicken Afghani with Chapatis. My brother and I would be so stuffed but would get excited when Dad would order Biryani too! And then would come the best part of the evening where Dad would take me on his shoulders and walk back home! Me being Me, I thought this would be done for the rest of my life! Haha… When I was around 8 I asked my dad to take me on his shoulders and the look I got from my Mom was My que to NEVER EVER ask again! hahaha
                                       Trust me when I say this, I have never eaten a better tasting Brain Masala at any other restaurant and I have tried Many Many of them.
                                      It’s 25+ years now, but whenever I’m in Bombay, I always make it a point to go and enjoy my favourite Brain Masala at Metro Café.
                                       
                                      It is my Dad’s wish that I learn the “Restaurant Style” Brain Masala. So, I thought of giving it a shot.
                                      After looking up so many recipes on the internet and asking so many people for a Real good Beja Masala recipe and sadly Not getting any to my satisfaction, I finally decided to play Tic Tac Toe with my Spices and create my own something!!!
                                      What I dished out is extremely close(not the same of course) to the one we eat Metro Café. A Part of my Heart is satisfied. Hopefully when I go to India next, I’ll make this for my Pops and see what he has to say.
                                       
                                      P.S. From the pics I sent to him, he couldn't see properly and thought it was “Sheera” Hahahahahah But I’m sure when I make it for him, he won’t think that it tastes like “Sheera” (Hopefully)…fingers crossed! Gosh!  (Parents sometimes can be quite Savage na!! Hahahaha)
                                       
                                      THIS ONE’SFOR MY POPS! WHO, HOWEVER TIRED, NEVER FAILED TO GIVE US HIS ALL, BE IT THURSDAY OR ANY OTHER DAY!  😊
                                      Course Main Course
                                      Cuisine Indian
                                      Keyword beef brain, beja, Beja Masala, brain, Brain Masala
                                      Prep Time 1 hour
                                      Cook Time 1 hour
                                      Total Time 2 hours
                                      Servings 6 people

                                      Ingredients

                                      Dry Spices

                                      • 3 Cloves
                                      • 2 Green Cardamom
                                      • 4 Pepper Corns
                                      • 2 Star Anise Pearls
                                      • 1 inch Cinnamon Stick
                                      • 1 Black Cardamom
                                      • 1/2 Tspn Fennel Seeds
                                      • 1 Tspn Cumin Seeds
                                      • 1 Tspn Sesame Seeds

                                      For the Saute

                                      • 2 Medium Sized Onions(Roughly chopped)
                                      • 1 Medium Sized Tomato(Roughly chopped)
                                      • 2 Green Chillies(slit)
                                      • 2 Tspn Ginger Garlic Paste
                                      • 20 Cashew seeds
                                      • 1 Tspn Turmeric Powder
                                      • 1 Tspn Chilly Powder
                                      • 3 Tspn Coriander Seed Powder
                                      • 1 Tspn Garam Masala Powder
                                      • 1.5 Tspn Ginger Garlic Paste
                                      • 1/2 Tspn Salt
                                      • 1 Tbspn Oil
                                      • 1/4 Cup Water

                                      Other Ingredients for the Gravy

                                      • 1 Cow's Brain or 2 Goat's Brain
                                      • 2 Tbspn Yogurt
                                      • Juice of 1 small Lemon
                                      • 1 Tspn Sugar or jaggery
                                      • 1.5 Cup Water
                                      • 1/4 Cup Water(for boiling the brain)
                                      • 1/2 Tspn Salt(to be added while boiling the brain)
                                      • 3 Tbspn Oil
                                      • 4 Bayleaves
                                      • Salt if required

                                      For the Masala Paste

                                      • Dry Spices + Saute
                                      • 1 Cup Fresh Coriander with stem(Approx 70-80 gms)
                                      • 1/4 Cup Water

                                      Instructions

                                      • Washthe brain thoroughly (ensure the tap is not on full speed or else the brainwill get damaged and break into pieces)
                                      • Placethe washed brain into a vessel. Add 1/4 cup water and 1/2 tspn salt and allowit to boil for 15 minutes(7-8 minutes on each side) on medium high flame
                                      • Once the brain is ready, discard the water and keep the brain aside to cool at room temperature.
                                        Note:-We do not require the brain to be fully cooked or else the texture will be hard. Brain is best enjoyed when it is soft, creamy and melt in the mouth! 
                                        Once the brain is cool, very gently, with a sharp knife, cut it into quarters. If you’re using Goat Brain, you can keep it as is since they are relatively smaller in size
                                        Tip: your Knife has to be nice and sharp or else there will be a Mish mash
                                      • In a Frying Pan, Heat 1 Tbspn Ghee or Oil on Low Medium heat and add All the whole Dry Spices Dry and let all it's flavours get infused into the Hot Oil/Ghee. Let the spices cook for about 7-10 minutes on low heat
                                      • Then add the Onions, Chilllies and Tomatoes and let it cook till the Onions turn slightly Brown in colour.
                                      • Then add the Ginger Garlic Paste, Cashew Seeds. Mix well and cover the pan. Here, you can add 1/4 cup water
                                      • Once the Tomatoes are fully cooked and turn into a Puree like consistency, add the Dry Spice powders i.e Turmeric, Chilly, Coriander Seed and Garam Masala and Mix well and add around 1/4 cup water and let it cook until the Masalas no longer have a bitter bitter taste left. It takes about 8-12 minutes
                                      • Once done, turn off the heat and leave it aside to cool at room temperature
                                      • Now, in a mixer Jar, Add the cooked Spices and Saute Mix and Fresh Coriander and grind all this together into a nice smooth paste
                                        Note:- You can add water to grind the paste
                                      • Now in a skillet, heat 2-3 Tbspn oil on High Heat
                                        Note: The Oil has to be very hot before adding the Masala Paste. That's where the thick texture on the gravy comes from, initially
                                      • Once the Oil is Hot, Add the Bay leaves and transfer the Masala Paste into the Skillet and mix well
                                        Note: Be careful while transferring the Masala paste into the Hot Oil because it will sputter
                                      • Add 1 Cup Water into the grinder jar, give it a shake and add this water into the skillet too
                                      • Add the Yogurt, Sugar or Jggery, Salt and Lemon Juice, mix it well with the gravy
                                        Now, cover the skillet. lower the heat to medium and let the gravy cook for about 12-15 minutes.
                                        Note: Ensure the gravy is not tasting bitter. If it is, then you can add some more water(if the gravy is too thick) let it further cook until all the raw/bitter taste is no longer felt.
                                        Note: You can add more water because as and when this gravy cooks further, it thickens due to the Cashews and Yogurt.
                                      • Once the gravy is done, add the cut pieces of Brain into the gravy and very gently, using a spatula, cover each brain piece with the gravy and allow it to cook for 5-7 minutes
                                        Note: If you over cook the brain, it will turn hard and lose it’s taste and texture. Hence it is advised to always taste the gravy and only if you’re fully content with the taste of the gravy, add the brain or else you will land up over cooking the Brain
                                        Also, Brain is extremely delicate and has to be handled with utmost care. It is very Important to handle the Brain very gently. Continuous contact with the Brain and Continuously stirring the gravy, will lead to the Brain completely breaking into pieces and spreading all across the gravy. I would recommend using only a Silicone spatula to mix the gravy with the brain as it is easy to work with and will not damage the brain pieces.
                                      • Sprinkle some freshly chopped Coriander over the gravy, give it a very gentle mix and turn off the heat after 2-3 minutes
                                      • Enjoy this Extremely Flavour packed Brain Masala with Either Bread or Hot Chapatis and Do Not forget the Onion Slices with Lemon Squeezed over them! Yummmmmm!
                                        For better taste, make it a day in advance or eat it the next day!

                                      If you like my recipe, don’t forget to “like” &“share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                        Recipe for White Chicken Fry – Tangdi Dahi Chorr

                                        Recipe for White Chicken Fry – Tangdi Dahi Chorr

                                        So, this is just another Chicken Fry Recipe which I created since my Bitter Better and I are a little under the weather and don’t feel like eating anything Spicy.This Chicken Fry Recipe is So simple and with bare minimum ingredients that you’ll easily find…

                                        Recipe for Ireel/Snake Beans/Long Beans/Eeril Bhaji

                                        Recipe for Ireel/Snake Beans/Long Beans/Eeril Bhaji

                                        This Vegetable has a very close place to heart because It has a very Goan emotion to it. This bhaji is called Snake Beans or Long Beans because of it’s long length and it’s look similar to that of a snake. In Konkani, this is…

                                        Recipe for A Simple and Light Gajar ka Halwa with Jaggery

                                        Recipe for A Simple and Light Gajar ka Halwa with Jaggery

                                        Recipe for A Simple and Light Gajar ka Halwa with Jaggery

                                        GKH is usually prepared during Winter when it’s the season of those Beautiful Plump Sweet Red Carrots. Hence, since most Indian Wedding stake place during the Winter season, GKH is a must have at the Dessert Counter. If it’s not seen on the dessert counter, the Wedding is definitely not complete. GKH and Vanilla Ice-cream is a super Hit combo dessert but I love to enjoy it plain as it is.
                                        Cooked Carrots are my Biggest Dushmans…Oh No wait Dudhi is my biggest oh God no wait it’s Karela I guess….ok All Three☹ And Honestly, I’m not such a Great Fan of GKH, like if it’s there I’ll eat it but I wouldn’t go the extra mile to make it like the way I would make Gulab Jamuns or Ras Malai. At Home, I make it only when we either have a cold or flu but still want to enjoy a dessert(because this is best enjoyed when Hot) or IfI have leftover Carrots. But at weddings it’s a different story altogether. I get excited to see Gajar ka halwa at the counter as if I’ve met some long lost family member or friend! Oh God! I just get so excited to eat it at weddings….May be because it’s Free…who knows….who cares…..Enjoy karo 😊hahaha!
                                        The Traditional and Authentic GKH calls for many rich ingredients, like Mawa, Milk Maid, and Lots and Lots of Ghee. But I like to keep my Gajar ka Halwa simple, Light and Easy so that I don’t have to limit my servings to just One Bowl! Hahah…jitna chahiye Khao….at the end of it Carrots are Good for Health na…..so they say!! 😊 😊
                                        On the other hand, I’m a Baap of Shortcuts. So I try to make do with whatever is available in my Kitchen and yet try to achieve the same taste and consistency that is required. At the end of it all, GKH and Carrot Cake are the only two ways you can get me to eat Cooked Carrots and maybe in Fried Rice….that’s it! I’m sure there are many out there like me who are not great fans of Carrots ☹ So this recipe is for all of you! Trust me when I say this, It’s really delish!
                                        Course Dessert
                                        Cuisine Indian
                                        Keyword Carrot Halwa, Gajar, Gajar ka halwa, Halwa, Sweet
                                        Prep Time 10 minutes
                                        Cook Time 20 minutes
                                        Total Time 30 minutes
                                        Servings 4 people

                                        Ingredients

                                        • 2 Carrots – approx. 300gms – (peeled, washed and grated
                                        • 1.5 Cup Milk
                                        • 80 gms Sugarcane/white Jaggery(roughly chopped) or 60 gms Sugar( you can adjust as per taste)
                                        • ¼ Tspn Salt
                                        • ½ Tspn Cardamom powder
                                        • 1 Tbspn Ghee
                                        • A handful of mixed dry fruits(Cashew, Pistas, Raisins) – roughly chopped(optional)

                                        Instructions

                                        • In a skillet or a Pan, add the Milk and bring it to a boil
                                        • As soon as the milk comes to a boil, lower the heat to medium and add the grated Carrot and stir it continuously
                                        • After about 10 minutes, add the Jaggery or Sugar and Salt and continue stirring and scraping off and mixing the sides of the Pan
                                          Note: Gajar ka Halwa is usually made using sweet Red Carrots that are mostly found during Winter. If you’re using Red Carrots, you may have to reduce the quantity of Sugar/Jaggery as the Red carrots are Naturally Sweeter than the Orange Carrots
                                          Note: If you leave it unattended, the halwa will get stuck at the bottom of the Pan especially if it is not a Non-stick pan. So, ensure you stir continuously
                                        • After sometime add the Ghee
                                        • As the Mixture is boiling, you will notice it beginning to thicken. You can increase the heat here and allow it to boil
                                          Keep stirring
                                        • When the mixture further thickens, add the Cardamom powder and mix well
                                          Note: Cardamom powder is the secret ingredient that enhances the taste in any Indian sweet. So, ensure you do not skip this ingredient
                                        • Once the Milk begins to evaporate, add the dry fruits and mix well
                                        • Keep mixing until all the Milk evaporates and you have a nice thick mushy mixture
                                        • Turn off the Heat and enjoy this Beautiful, Simple, Light Gajar ka Halwa when its Hot. You can pair it with a nice big scoop of Vanilla Ice-cream! Yummmm

                                        If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                          Recipe and Technique for Street Style Baida Roti

                                          Recipe and Technique for Street Style Baida Roti

                                          Baida Roti takes me back to my Childhood days where Mom nDad would take us to the street carts at Crawford Market or Bade Miyan in Colaba, South Bombay to enjoy the most Mouth watering Baida rotis we’ve ever enjoyed. Mum makes these at home…

                                          Recipe for Prawn & Dudhi(Bottlegourd) Caldine

                                          Recipe for Prawn & Dudhi(Bottlegourd) Caldine

                                          In this recipe, I’ve used Dudhi(Bottle Gourd) and Fresh PrawnsNana's Special – Prawn & Dudee CaldineMy Nana Doll would always eat her curry like this, Bread pieces dunked into the Curry where all the Bread would be soaked with the Curry. She would tell us…

                                          Recipe for Spicy Fiery Mumbai Style Anda Burji and Masala Pav

                                          Recipe for Spicy Fiery Mumbai Style Anda Burji and Masala Pav

                                          Recipe for Spicy Fiery Mumbai Style Anda Burji and Masala Pav

                                          Anda Burji with some Home Baked Goodness turned into Masala Pav and downing it with some Piping Hot Kadak Cutting! While Some people date over Coffee and Wine, there are some(like my Bitter Better
                                          and me) who date over Missal Pav, Burji Pav, Vada Pav, Ganna Juice, Cutting Chai, et.al.  Feeling hi kuch aur hai boss
                                          So, Burji Pav used to be one of our regular favourite 'After-College' snacks at ‘More Canteen’ (pronounced as Mo-rey) outside St. Andrew's College, Bandra! By far, that is the best Burji I've ever eaten! Spicy as hell where our Nose & Ears used to ring, scream& shout out loud, but Oh so delish! 
                                          The Minute More uncle would see Floyd and I approaching, he would ask, “Double na”?? which would mean Burji of Two Eggs each right? Obviously I never asked him for his recipe for obvious reasons but I would watch the technique and try to see what all was going into that Burji. Because what we made at home was completely different from this one. Being such a Humble place, More canteen had no separate kitchen as such. Whatever was being cooked was done right in front of us. So yayyyy! Good for me 😊
                                          The Burji that you get on the roadside stalls too are simply delish. We used to enjoy our Burjee Pav at Borivali station and if in South Bombay, a tapir near Maker Tower, Cuffe Parade. Ooooh! So Yum!
                                          So here’s something that I dish up which is very close to what we would eat at More’s and the Tapris. And it just takes us back to those Beautiful Memories….
                                          Course Bread, Breakfast
                                          Cuisine Indian
                                          Keyword Anda Burji, Burjee, Burji, Egg Burji, Masala burji, Mumbai Streefood, Street style Burji
                                          Prep Time 10 minutes
                                          Cook Time 20 minutes
                                          Total Time 30 minutes
                                          Servings 2 people

                                          Ingredients

                                          • 4 Eggs
                                          • 2 Medium sized Onions chopped fine
                                          • 1 small Tomato chopped fine
                                          • 6 Spicy Green Chillies chopped fine(the whole taste lies in the spiciness. But you can alter the quantity as per taste)
                                          • 4 Tbspn Oil(Do not use any Oil with strong Taste & flavour and please don’t compromise on the oil quantity for this dish)
                                          • 2 Tspn Kashmiri Chilly Powder
                                          • ½ Tspn Turmeric Powder
                                          • 3-4 sprigs of fresh Coriander with stem chopped fine
                                          • ½ Tsp Salt

                                          Instructions

                                          • In a Skillet or Wok(actually it is a large round flat Iron Tawa that is used. If you have that home, you can use that), heat the Oil on High Heat (This is the common thing I noticed wherever I ate Burji and realised that this is the main secret..HIGH HEat)
                                            Note: High Heat is extremely important to obtain that smoky charred flavour. It also ensures that the Onions don’t release water and keeps the Onions crunchy
                                            Also, for this recipe, I’d request you not to compromise on the oil quantity. That’s where the actual taste comes from
                                          • Once the Oil is Hot, Add the Onions, Chillies and Tomatoes and keep tossing and keep mixing it with the Oil
                                            Note: If you do not keep mixing it, the onions may get stuck to the bottom of the pan and turn black and that will make the entire Burji taste bitter
                                          • When the Onions begin to turn brownish, break the Eggs in, add the Turmeric and Chilly powder, Salt and Chopped Coriander
                                            Note: Don't let the onions get completely soft and cooked. The texture of the crunchy onions, enhances the taste of this Burji
                                          • Break down the eggs and scramble everything together in the skillet and keep tossing everything until the Eggs are fully cooked(it takes about 1 minute)
                                            Note: DO NOT Beat the Eggs separately in a bowl and then Pour. The Eggs will turn lumpy and won't mix well with the other ingredients
                                            Once the Eggs are cooked, transfer the Burji into a bowl
                                          • In the same Skillet/Wok, Toast your Bread in the same oil if there’s any leftover or else you can heat some oil and chilly powder and toast your bread in that until it has a light crispy crust! Yummm!
                                            Note: Instead of Oil you can use Butter too, for the Masala Pav
                                          • This Burji and Masala Pao should be eaten when straight out of the Pan extremely Hot to experience the FIRE & SPICE! If your Ears and Head don’t clink and there’s no water in your Eyes when you take your First bite, you’re not eating the correct Mumbai Ishtyle Burji Pao!

                                          If you like my recipe, don’t forget to “like” &“share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                            Recipe for Pork Green Curry

                                            Recipe for Pork Green Curry

                                            At Home, we can eat Pork each and every day, especially my Dad! He just LOVES Pork! When we think of Pork the First thing that comes to our mind is a Nice Red Fiery Pork Sorpotel or Vindalho and the next best thing is…

                                            Recipe for Achari Butter Garlic Theplas

                                            Recipe for Achari Butter Garlic Theplas

                                            Recipe for Achari Butter Garlic Theplas

                                            Thepla is a Popular Gujarathi snack. It is so simple yet so delicious. More than passing off as just a snack, for Gujaratis, Thepla is more of an Emotion just like Pao is for us Goans!
                                            Being born and raised in Bombay has been a blessing in more ways than one. Growing up among and alongside multi-state cuisines, multi-lingual friends, diverse communities, etc. is something that we Bombay buggers can highly boast about! At home, our family enjoys a fair deal of Gujarati snacks like Dhokla, Khakra, Fafda, Handvi, Thepla, etc. for Evening Tea!
                                            During our school days, when I would see my Gujju classmates eating thepla and pickle, I would wonder how is it possible to just eat Roti and pickle and when I was offered it and I would try it out, OMG! I don’t know what it is that is so exciting but it is bloody damn exciting!
                                            In Mumbai, Theplas are so easily available at various stores in packets but here in Dubai, you have no choice but to make it at home.
                                            I usually make simple Theplas. But, this time I was making this to tease my college friend Joyce D’souza who I had told I was half Gujarati and she believed it for years! Hahaha! Since she is as Crazy and Hatke like me, I wanted to do something hatke to the Theplas too and made ACHARI BUTTER GARLICTHEPLAS and they turned out Yum!
                                            Here’s my recipe!
                                            Course Bread, Breakfast, Evening Snack, Tea Time Snack
                                            Cuisine Gujrati, Indian
                                            Keyword Achari Thepla, burnt garlic rice, Butter Garlic, Fenugreek, Methi, Methi Thepla, Thepla
                                            Prep Time 20 minutes
                                            Cook Time 20 minutes
                                            Total Time 40 minutes
                                            Servings 12 pcs

                                            Ingredients

                                            • 2 Cups Whole Wheat Flour
                                            • 1 Cup Fresh Methi(Fenugreek) Leaves – Chopped Fine
                                            • ¼ Cup Fresh Coriander Leaves – Chopped Fine
                                            • ½ Tspn Turmeric Powder
                                            • 1 Tspn Kashmiri Chilly Powder
                                            •  1.5 Tspn CorianderSeed Powder
                                            • ½ Tspn Cumin Seeds
                                            • 1 Tbspn Ghee
                                            • 1/4 Tspn Ajwain – Carom(optional)
                                            • 1.5 Tbspn Indian Pickle (I’ve used mixed pickle)
                                            • Approx ½  Cup Roomtemperature water
                                            • ¼ Cup Garlic Butter(or you can finely chop 3-4 cloves garlicand add it to 1.5 Tbspn melted butter)

                                            Instructions

                                            Method for Washing the Methi and Cutting the Methi

                                            • We Use the Big Sized Methi for theplas and we use only the leaves. Cut the roots off the Methi and separate the leaves
                                            • Submerge the leaves into water
                                              Note: Methi, since it’s grown on the ground, tends to holdon to a lot of Mud. Hence it has to be washed thouroughly and there should beno traces of Mud on the leaves or else while eating, it will completelyput you off.
                                            • Wash the Methi and transfer it into another Bowl full ofwater. Discard the water from Bowl No. 1 and replace it with fresh water.
                                              Note: you will notice a lot of mud in Bowl No. 1
                                            • Then wash the Methi in bowl No. 2 and transfer it back intobowl no.1 filled with water
                                              Note: Continue washing the methi in the same process untilthere is absolutely no trace of Mud in the water
                                            • Then, cut the Methi as shown in the pic. They don’t have tobe perfect cuts, just random

                                            Follow these steps to make the Theplas

                                            • Mix all the Ingredients, except water and garlic butter, in a Bowl
                                              Note: Here you have two options
                                              1)    Add the Garlic Butter/Chopped garlic and butter in the dough
                                              2)    Smear the Garlic Butter once the theplas are ready
                                              I smear it over the Theplas once ready
                                            • Add water little by little and bring it all together and knead it into a soft dough. Cover the dough and let it rest for 10-15 minutes
                                            • After the resting time, make medium sized balls out of the dough
                                            • Rollout and flatten the dough balls into thin circle shapes about 5 inch wide, on a lightly floured surface
                                            • Heat a Chapati Pan on Medium heat and when the pan becomes hot, add one rolled out Thepla
                                            • As soon as you see bubbles forming, flip the Thepla to the other side with the help of a flat spoon
                                              Turn the Thepla and roast it on both sides, until done
                                              Note:- Do Not apply ghee or oil on the Thepla in the pan
                                              Do not wait until the Thepla turns too dark
                                              You have to be quick or else the Thepla will get burnt
                                            • Transfer the Thepla into a Cassarole/Hot Case and With the help of a Silicone Brush or a spoon, smear some Garlic butter all over the Thepla and immediately put the lid on
                                              Note: You can also add ghee instead, if you wish
                                              Note:-The process of applying Ghee/Butter, after the Thepla is ready and keeping the casserole closed, helps keep the Thepla soft. If the ghee is added while frying, the Thepla tends to turn a little hard and chewy.
                                              If you don’t have a Casserole, you can use a plate and ahollow lid
                                            • Follow these steps and similarly fry all the Theplas and Open the Casserole only when you're going to consume the Theplas. While eating, you can roll the theplas and dip it in some more Garlic butter. I enjoyed eating it that way! Yummm!
                                              Enjoy these Soft and Delicious Theplas when they'renice and Hot, either with some Pickle or just plain! I bet you won't be able toeat just one!
                                            Recipe for Goan Prawn Pulao

                                            Recipe for Goan Prawn Pulao

                                            Recipe for Goan Prawn Pulao

                                            The minute I hear “Prawn Pulao” it rings this extremely exciting Bell in my head that bursts with flavour and I begin to smell the sea in my head! Wowwww!!
                                            Prawn Pulao is such a Goan thing and you will find it in most Goan homes on a Sunday afternoon with some salad and prawn chilly fry on the side! Sorted!
                                            Very recently, my friend, The Extremely Talented Wendy Zuzarte, who goes by the Fictitious Name 'Succorine Bai', asked me if I had a Prawn Pulao recipe on my blog as she wanted to share it with someone asking for it. As I began telling her how to make it, she said “No ya! I want a proper recipe” Now when you’re a HUGE FAN of someone who has stolen so many Hearts, who manages to Crack you up in splits with every act, who Has earned immense respect from and Gives immense respect to Goans in Goa and Worldwide by her hilarious acts and who makes you  smile, be it her real self or her fictitious character, requests you for something, You have no choice but to do it all for that person as a mark of Love, Respect and to Say Thank You for the Happiness!
                                            While Succorine Bai is a Simple Person And A Straight Person, so is Wendy Zuzarte😊 While SB is Funny, Crazy, Wity and Hilarious, Wendy Zuzarte is a Beautiful Human Being, Caring, Loving, a Great Friend and the Best part is that when she Loves she Loves FULL, no filters! Her motto for all of us is “Khuxalponna raav… means what? Stay Happyyyy”
                                            Do check out her page on Facebook- SOGLENCHEM SUCCOURINE.
                                            Dedicating this Prawn Pulao recipe to Amchem Soglenchem Mogal Succorine Bai. Thank you for the Happies! Thank You for the Smiles! Thank You for the Gift of YOU! 😊
                                            Course Main Course
                                            Cuisine Goan
                                            Keyword Goan Prawn Pulao, Prawn Pulao, Prawn Rice, prawns
                                            Prep Time 30 minutes
                                            Cook Time 30 minutes
                                            Total Time 1 hour
                                            Servings 4 people

                                            Ingredients

                                            • 2 Cups Long Grain Basmati Rice
                                            • 250 – 300gms Medium sized Prawns(approx25pcs) or small Prawns(approx 40 pcs)
                                            • 4 Green Cardamom
                                            • 4 Cloves
                                            • 6 Pepper Corns
                                            • 5-6" Cinnamon sticks
                                            • 4 Dried Bay leaves
                                            • 1 Tbsp Pure Ghee or Oil
                                            • 1 Tbspn Oil
                                            • 2 Medium Sized Onions – chopped fine
                                            • 1 Medium Sized Tomato – chopped fine
                                            • 2-4 Green Chillies – chopped fine)
                                            • 4 Veg Stock Bouillon Cubes(approx 24 gms)
                                            • 1/2 Tspn Sugar
                                            • 1/2 Tspn Turmeric Powder
                                            • 1/2 Tsp Salt
                                            • 1 Cup Coconut Milk(optional)
                                            • 3 Cups Room Temperature Water(if you're not using Coconut Milk, then use 4 cups of water)

                                            Instructions

                                            • In a large wide vessel, place the prawns in some water
                                            • Take off the Head, Tail & Shell of the Prawns and transfer the cleaned prawns in another bowl
                                            • You can either discard the Heads and shells or In that same vessel, you can add some more water and boil the Prawn heads and you can use the Prawn Stock for the Pulao
                                            • With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.
                                              Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence it's always advisable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
                                            • Place all the prawns into a bowl and apply 1 tspn salt. Mix it well and keep it aside
                                              Note: If the Prawns are too Big or Medium you can cut each Prawn into two pieces. If the Prawns are Big, I prefer cutting them so that the Prawns are spread all across the entire Pulao
                                              If you can manage to get your hands on some tiny prawns or small prawns, Think No further, just go for it and use them up for your Pulao .They are most flavoursome for Prawn Pulao!
                                            • Before keeping everything ready for the Pulao, soak the rice in Room Temperature Water for about20 – 30 minutes or so
                                              Note: Soaking the Rice for sometime before cooking, is the 1st secret to your Fluffy Long Grain Pulao
                                               
                                            • In a large vessel, add 1 Tbspn Ghee and 1 Tbspn Oil and place it on medium flame
                                              Note:- This is the 2nd secret to your Fluffy, Grainy, Long Grain, Non-Sticky Pulao – Larger and Wider the vessel, better the quality of the pulao. The reason why Pulao becomes sticky and lumpy is because we tend to make large quantities in small vessel sand the rice grains do not get enough room to fluff up well.
                                              The 3rd Secret  – The Pulao becomes sticky if the Rice is still has starch on it. Hence, it’s very important to wash the rice until the water runs clear
                                               
                                            • Once the Ghee turns hot, add the whole spices – Pepper corns, Cloves, Cinnamon, Green Cardamom and Bay leaves and cover the vessel with a lid
                                              Note:- Whole spices tend to splatter in hot oil. So, it’s always safer to put a lid on
                                               
                                            • After the whole spices start to release it’s aroma, add the chopped Onions, Tomatoes and Chillies, stir well and put the lid on
                                            • Once the Onions begin to turn to brown, add the Prawns and saute it well
                                              Note: Do not put the lid on or else the Prawns will begin to release water. For Prawn Pulao it’s always better if the Prawns get a slight crunch on it rather than it being soft
                                               
                                            • After about 6-8 minutes or so, wash the rice very gently till the water runs clear(around 3-4 times)drain off all the water completely from the rice and add it into the Pulao vessel
                                               Note: Ensure the water pressure of the tap is not too strong or else the Rice grains, being delicate, may break
                                              Also, while washing, be very gently and do not apply too much force or pressure or else the Rice grains tend to break
                                            • Add the Water(or Prawn Stock), Coconut Milk, Bouillon Cubes, Sugar, Salt and Turmeric powder
                                              Note:- Always use the same cup for measuring the rice and water. I always make Pulao with 1:2 ratio. 1 cup rice and 2 cups water. Since I’m using 1 cup Coconut Milk, I’ve reduced the Water content by 1 cup.
                                              Also, the rice and cubes ratio is always 1:2 i.e. 1 cup rice and 2 Buoillon cubes(12 gms)
                                            •  
                                              Now with the back of a fork, very gently give it just 2-3 stirs and cover the vessel with a lid and increase the flame to high
                                              Note:- This is the 5th secret to keep your rice grains long is to not disturb the rice by stirring it rigorously or stirring it too many times
                                            • Let the pulao cook until all the water has evaporated.
                                              Note:- Do not stir the Pulao at all. Also, do not keep opening the vessel to check if the water has evaporated
                                            • You can open it once after 10 minutes
                                              and Then maybe after another 10 minutes or so. You can check once with the help of a spatula, from the sides, if the water has evaporated.
                                            • Once there's no more water left, turnoff the flame and take the Vessel off the burner and keep it on the kitchen platform with the lid closed for 10 minutes
                                            • After 10 minutes, open the vessel and keep the lid ajar(slightly open) for the next 20 minutes or so
                                            • And then it's time for you to dig into your Pot full of that extremely flavour packed Goan Prawn Pulao
                                              Note: Before serving yourself, very gently, separate the grains with the back of a fork
                                               
                                            • Enjoy!

                                            If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                              Recipe for Sitaphal Basundi

                                              Recipe for Sitaphal Basundi

                                              Recipe for Sitaphal Basundi

                                              Sitaphal/Custard Apple is my Most Favourite Fruit right from my childhood days. Mango has become a favourite much later. I can eat Sitaphhal in any form, Kulfi, Ice-Cream, Malai, Milkshake, Basundi, etc. During my schooldays, my brother used to take me to this very famous outlet called Bachelor’s opposite Girgaum Chowpatty, in South Bombay, just to eat Sitaphal Ice-cream. Then came Naturals with so many outlets all across Bombay and no prizes for guessing, Sitaphal Ice-Cream is always my First Choice.
                                              When we moved to our new place in the suburbs, I was introduced to a Sweet dish called Sitaphal Basundi at my building function as the majority in my society are Gujratis and this is a very popular Gujrati Sweet dish. Basundi is a very popular Sweet dish at most Gujrati weddings. It is so delicious that I bet you cannot stop at just one bowl. Like if you ask me, I attend my building functions only and only to slurp on Basundi. Also, whenever I go to India, I enjoy my share of Basundi from a Dairy store near my place that sells some really delicious Home-made Sitaphal Basundi.
                                              This time, we won’t be travelling home for holidays. But that doesn’t mean, No Sitaphal Basundi for me. I have waited so long for this season and as I heard that Sitaphals have arrived, Vrooooom I headed straight to the Main Market and purchased some gorgeous plump buggers to make my most favourite Sitaphal Basundi at home. All I did was remembered my My then, Gujrati neighbour, Parvathi’s voice(Paru is what we call her), saying “arey bohot simplehai. Just doodh ko boil karte rehna aur shakkar dalo, ho gaya basundi” (Just keep boiling the Milk, thicken it, add sugar and Basundi done! So I tried it and OMG! Am I happy or what!!
                                              So, since it turned out Super Yum, I’d love to share the recipe with you all, as always!
                                              Course Dessert, Sweet Dish
                                              Cuisine Gujrati, Indian, Maharashtrian
                                              Keyword Basundi, Malai Kulfi, Sitaphal, Sitaphal Basundi
                                              Prep Time 15 minutes
                                              Cook Time 30 minutes
                                              Chill in the Refrigerator 4 hours
                                              Total Time 4 hours 45 minutes
                                              Servings 2 people

                                              Ingredients

                                              • 500 ml milk
                                              • 1 plump fully ripe Custard Apple(I got about ¼ cup flesh and pulp)
                                              • 2.5 Tbsp Sugar(Custard Apple is usually extremely sweet, hence I use only 2.5 Tbspn Sugar. You can add more or less as per your preference)
                                              • ¼ Tspn Green Cardamom powder or vanilla essence(optional)

                                              Instructions

                                              We First De-seed The Custard Apple with the help of a spoon

                                              • Break the Custard Apple into two halves and with the help of a spoon transfer the flesh along with the seeds and pulp into a strainer kept over a bowl
                                              • With the spoon, rigorously stir the flesh so as to separate the seeds
                                                Note: If you wish you can separate the seeds with your fingers too but that will take too long
                                              • Once the seeds are separated, discard the seeds and transfer the flesh and the pulp from the back of the strainer and whatever falls into the bowl, into a small bowl or measuring cup and keep it aside

                                              Follow these steps to make the Basundi

                                              • In a vessel, boil the Milk on high heat
                                                Note: Keep stirring continuously. If using an Aluminium or Non stick Vessel, please use only a Silicone spatula or wooden spoon to stir. If you use a steel spoon, the aluminium will get scraped off the vessel and your milk will turn grey and your Non-stick vessel will get spoilt
                                              • Boil the Milk until it becomes half in quantity
                                                Note: Keep scraping the sides of the vessel
                                              • Add the Sugar and the Cardamom Powder/Vanilla essence if using and Continue stirring until the sugar is completely dissolved and the milk begins to thicken a little
                                                Note: We add the sugar later because adding the sugar at the start will ruin the texture of the milk and it make get caramelised
                                              • Once the Milk thickens, add the Sitaphal flesh and stir for1-2 minutes only
                                                Note: Do not worry if the Basundi looks runny and this. Once it it cooled and chilled, it becomes thicker. Incase it becomes too thick, you can add some cold milk after it is chilled. Basically this recipe doesn’t call for strict quantities. You can adjust the consistency as per your preference
                                              • Turn off the heat and keep it aside to cool at room temperature
                                              • Once it comes to room temperature, tuck it into the refrigerator and allow it to cool until it’s nice and chilled
                                              • Once chilled, enjoy this super delicious Sitaphal Basundi!
                                                Note: This has to be eaten when nice and chilled only!

                                              If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                Recipe for Recheado Stuffed Sukha Bombil Fry(Dry Bombay Duck)

                                                Recipe for Recheado Stuffed Sukha Bombil Fry(Dry Bombay Duck)

                                                Recipe for Recheado Stuffed Sukha Bombil Fry(Dry Bombay Duck)

                                                When you’re having guests over and you’re planning to make Sukha Bombil, trust me, you don’t have to send them your location pin because the Aroma of the Sukha Bombil is so strong that it will automatically direct your guests over to your place! Hahaha
                                                Some call it Stink…Some say Smell.. But I say A.R.O.M.A……
                                                Sukha Bombil is a family favourite and we don’t only pair it with SeaFood curries, but also Meat curries too! Right from a Chilly fry form to a Masala fry form or even a plain crispy fry.. we relish it all!
                                                The lazy bum that I am, I usually look for shortcuts to make certain dishes but this I so wanted to make how My Mum makes it.. When Mum makes it, we don’t bother counting how many we are eating, not even realising how tedious it could be for her to make it for us and mind you she does it without complaining and when she sees us eating, there’s a certain joy in her eye! But, being away from home and in another country, when you have to do iton your own, reality hits you hard and you can’t stop feeling guilty of taking Mommy love for granted, overeating is another story all together!
                                                So, Here’s the way my Mommy loves her Stuffed Sukha Bombils!
                                                Course Side Dish, Starter
                                                Cuisine Goan, Indian
                                                Keyword Bombay Duck Fry, Bombil Fry, Dry Bombay Duck, Recheado Sukha Bombil, Stuffed Dry Bombay Duck, Sukha Bombil
                                                Prep Time 30 minutes
                                                Cook Time 15 minutes
                                                Total Time 45 minutes
                                                Servings 4 pcs

                                                Ingredients

                                                • 4 Large sized Dry Bombils(Bombay Ducks)
                                                • My Shortcut Recheado Masala(recipe link given below)
                                                • Oil for Frying

                                                Instructions

                                                • With the help of a Knife or Kitchen Scissor, take off the Head, Tail and Fins of Each Bombil
                                                • With the help of a Kitchen stone or Pestle, hit each Bombil on the flat side. This helps the Bombil soften up a little
                                                • Then place the Bombil as shown in the pic and hit it with the Pestle or Kitchen stone. This will help it loosen up a little
                                                • Now, with the help of your fingers or a knife, open/slit each bombil from the centre
                                                  (It should open like a book)
                                                • Again, with the help of a kitchen stone or pestle, hit the Bombil down in the centre so that it is completely flattened
                                                • Cut Each Bombil into 3 or 4 equal parts
                                                • In a bowl of water, soak the cut Bombils for about 10-15 minutes
                                                • After soaking, The Bombil will look like this
                                                • Then, discard the water and clean the centre of the Bombil(the bone) and if there are any black sides, etc.
                                                  Note: Soaking the Bombils in water will make it easier to clean them
                                                • Once all the Bombils are cleaned, place them in a Muslin cloth or Tissue and squeeze off all the excess water. It’s ok if the Bombils are a little moist
                                                • Stuff about ½ Tspn Recheado masala in the centre of each Bombil and fold them
                                                • Now, heat some oil in a Pan on very low heat
                                                  Note: If the heat is high, the bombils will turn black faster, due to the sugar in the Recheado masala(the sugar gets caramelised while frying) and the bombils will remain raw and hard
                                                • Transfer all the stuffed Sukha Bombils into the Pan
                                                • Cover the Pan and let the Bombils cook for 7-8 minutes
                                                • Flip the Bombils on the other side, drizzle some oil in the pan and allow it to cook for another 7-8 minutes. (Cover the Pan). It takes me exactly 15 minutes for the Bombils to get fried, cooked and soft.
                                                • Once it gets a nice dark colour, turn off the heat and enjoy your Sukha Bombil as a starter or as a side with Dal and Rice! Yummm! My most fave combo!

                                                Some Notes and Tips

                                                • This is how my Mum makes Stuffed Sukha Bombils.
                                                  However, If you don’t wish to follow all these steps or are running out of time to go through the entire process of opening up the Bombils, Soaking in water, etc. I would suggest you to purchase the medium sized Bombils and not the Large ones as I have used. You can just Take off the Head, Tail and fins, wash each Bombil(don’t soak or anything), pat it completely dry with a Muslin cloth or Tissue, cut each Bombil into 3-4 equal parts, coat each cut Bombil piece with recheado masala and fry it following the same steps
                                                • If you wish to apply the Recheado Masala and store the Bombils for a longer period, then follow the same step above, just that you have to ensure that after washing, the Bombils have to be wiped completely Dry with not even a drop of water on it or else, there will be Fungus on it after some months. After applying the Recheado Masala to each Bombil, drizzle 1 Tspn Oil and Mix it all up well and store it into a Glass jar and tuck it into the refrigerator
                                                  (Oil and Vinegar act as Natural Preservatives and since Sukha Bombil already has Salt, you don’t have to add salt to it)
                                                • If you wish to Fry Sukha Bombil without any Masala, I would suggest you to purchase the extremely fine/thin Bombils. All you have to do is, take off the Head, Tail and fins, cut into 3-4 equal pieces and fry on medium heat for 10 minutes or until golden crisp(At home, we love to eat plain fry Sukha Bombil with Mutton Curry and Rice…Yummmm)

                                                If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                  Recipe for Fish Guisado(Green Fish Curry without Coconut)

                                                  Recipe for Fish Guisado(Green Fish Curry without Coconut)

                                                  Recipe for Fish Guisado(Green Fish Curry without Coconut)

                                                  I can’t stop laughing as I begin to write the recipe for this one. Please excuse me as I go beserk! Hahaha
                                                  So, I’ve had this recipe on my mind since months but never really got to writing it, reason being I’m not really a fan of it. But what got me to write this you may wonder..
                                                  So here goes.. Whenever we are sick, or don’t have an appetite or taste during a cold or flu or fever (Yes, even I face such “don’t feel like eating” days too! Haha) or we’ve indulged in too much Meat during the previous days, etc. Mum either makes this simple No-fuss Quick curry or a simple Pomfret Caldin(Here’s the recipe for Caldin https://chrizzosgrubscene.com/2019/01/28/recipe-for-nanas-sweet-curry-caldine/)to go with Bread, Rice or Chapatis. Since this is a No Fuss curry and all these days we’ve been eating meat and chicken, I decided to make this Green Curry which is light and quick.
                                                  I’ve always heard Mum calling this particular Green curry “Gizzard”(Gee-Zaard) and never really bothered checking who what when why how!! So, even we continued calling it Gizzard.
                                                  As I grew and got to learn more about Food, I learnt of Chicken Gizzards but never really went to understand why this particular fish curry was called “Gizzard”(Like Mom is always right so chup chaap go with the flow kinda thing! Haha)
                                                  Now, as I was writing the recipe for this curry, I just thought of researching the correct spelling, pronunciation, etc. because honestly I haven’t come across this name “Gizzard”. Since I couldn’t find it anywhere, I started telling myself “CHRIZZO, WAIT, DON’T POST IT! WAIT”. So, I quickly wrote to my friend ALVES FERNANDES who also is a Recipe Writer, Creator and Blogger and is one of the leading Goan Food Experts with Great knowledge, Professional Training and Years of Experience in the same field. I myself have learnt so much from him.Do visit his blog https://deliciousmemorieswithalves.wordpress.com/and try out his Authentic Goan Recipes. I asked him about this particular curry and Bammmm “Mum is talking about GUISADO” he said! We had a brief chat and I cleared all my doubts with him and Yes! The Portuguese “Guisado” pronounced as “Gee-Za-Doh”has become “Gee-Zaard” for us Goans. So Mumma was not wrong just that there was some fine tuning required in the spelling! 😊 😊
                                                  Moral or the Story “MOM IS ALWAYS RIGHT” hahahah!
                                                  Enjoy the Recipe!
                                                  Course Main Course
                                                  Cuisine Goan
                                                  Keyword Fish, Geezard, Gizzard, Guisado
                                                  Prep Time 20 minutes
                                                  Cook Time 25 minutes
                                                  Total Time 45 minutes
                                                  Servings 4 people

                                                  Ingredients

                                                  • 1 Medium sized Black Pomfret(around 700 gms or you can use any fish of your choice)
                                                  • 1 Tspn Salt
                                                  • 4 Binda Sola(Kokum)
                                                  • 1.5 Cup Water
                                                  • 3 gms Bouillon cube(optional)
                                                  • 1 Tspn Coconut Oil(or any cooking oil of your choice)
                                                  • 1 Green Chilly slit(you can skip this if you’re adding chillies to the masala paste)

                                                  For the Masala

                                                  • 1.5 Cups Fresh Coriander with stem
                                                  • 2 Green Chillies(or as per your preference)
                                                  • 6 Medium sized Garlic cloves
                                                  • 1 inch piece of Ginger (or you can add 1.5 Tspn Gingergarlic paste if you wish)
                                                  • ½ Tspn Turmeric Powder
                                                  • 2 Tspn Jeerem Meerem Powder(recipe given below)
                                                  • ½ Tspn Dry Coriander Seeds
                                                  • ½ Small Tomato
                                                  • ½ Small Onion
                                                  • 2 Tspn Vinegar or Tamarind Pulp
                                                  • ½ Tspn Sugar or 1 Tspn Jaggery
                                                  • 1 Tbspn Water for grinding (only if required)

                                                  Instructions

                                                  • Wash the Fish Slices and place them in a bowl. Add the Salt and apply it to each and every slice of fish and leave it aside for about 30 to 45 minutes
                                                    Note: I had learnt on a Goan Food Group from a very Kind lady who had once mentioned that to check if Fish is properly seasoned with salt, ensure the Fish becomes slightly slimy. And that’s what works for me now.
                                                    Also, since I have used Black Pomfrets, and they are extremely challenging to cut and clean with our Home kitchen knives, I get them cleaned at the market itself.
                                                    Also, another tip, if you want fish to remain fresh longer, do not wash the fish and keep in the freezer. Keep it as it is. Even if it is cut,just put it in a zip lock bag and keep it in the freezer without washing. It remains fresher.
                                                  • Simultaneously, In a Mixer jar add all the ingredients,except water and grind all this into a smooth paste.
                                                    Note: Since there is Tamarind pulp or Vinegar plus Tomato, I have never really required water for grinding. Therefore, add water only if required
                                                  • Transfer this Paste into a skillet or vessel. Add water into the mixer jar and give it a shake and add this water too into the skillet. Also,add the oil, kokum and stock cube. Cover the vessel/skillet and let it boil on medium low heat for 15-20 minutes
                                                  • Then take off the lid, increase the heat to high add the Fish into the curry and cover the lid
                                                  • Let this cook for about 45 seconds and turn the heat off.
                                                    Note: If you’re going to eat it immediately you can let the fish cook for 1 -1.5 minutes. If you have time, turn off the heat in 45 seconds and let the fish cook in its own heat for about 2-3 minutes with the lid slightly open.
                                                  • Enjoy this Quick, Simple and Light Curry either with Bread, Chapatis or Rice. I’ve baked some Kadak Pao to go with it! Can’t wait! Yummm!!

                                                  If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request youto kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                    Recipe for Mumbai Street Style Water Melon Juice

                                                    Recipe for Mumbai Street Style Water Melon Juice

                                                    Recipe for Mumbai Street Style Water Melon Juice

                                                    When I miss Home,This is what I do.
                                                    I'm sure all you Mumbai Buggers will relate to this, if you've travelled by the Local Trains!There are stalls that sell this outside almost every railway station. They call it Watermelon Juice but it actually is Roohafzah with Watermelon cubes! When Floyd and I were in college, we used to have it at Borivali station for Rs. 5/- back then! And we could never stop at just one glass(so typically us)! Trust me, it's some next level stuff! You must try it out!This drink is a life saver during Summers and since I'm in the land of the Desert and experiencing some extreme Summers out here, I decided to make the 'Station Wala Watermelon Juice'
                                                    Course Cooler, Drinks, Starter
                                                    Cuisine Indian
                                                    Keyword Chiller, Cooler, Drink, Mumbai Drink, Summer Cooler, Watermelon
                                                    Servings 4 people

                                                    Ingredients

                                                    • 1/4 cup Sabja/Faloodaseeds/Basil Seeds
                                                    • 1 cup of roomtemperature water
                                                    • 1 litre Milk
                                                    • Roohhafzah(Rose Syrup) as per your preference
                                                    • 5-6 slices(or more ifyou like) of watermelon into cubes
                                                    • Some ice cubes

                                                    Instructions

                                                    • Note: If you’re in a hurry, you can soak it for 1 hour in warmwater(that’s what I do most of the time)
                                                      Soak 1/4 cup Sabja/Faloodaseeds/Basil Seeds in 1 cup of room temperature water overnight
                                                    • Then, transferthe soaked Sabja seeds in a large bowlAdd 1 litre Milk, Roohafzah syrup(as per your preference), some ice cubes, Cut about 5-6slices(or more if you like) of watermelon into cubes and transfer it into thebowlGently mix all this well until all the Roohafzahsyrup is completely diluted and mixed with the milk!And slurp slurp slurp, we're ready to chillIf you want to consume it immediately, you canadd more ice. If you have time on hand, place the juice in the refrigeratoruntil chilled!Enjoy this Yummy Summer drink 

                                                    If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂 

                                                      Recipe for Bacon Chilly Fry

                                                      Recipe for Bacon Chilly Fry

                                                      Recipe for Bacon Chilly Fry

                                                      Bacon Chilly Fry is a Quick Fix recipe at our home. This chilly fry is made especially when we are super tired or don't really wish to cook up an entire meal. We usually eat it with leftover Pulao or fresh Bread or even Hot Chapatis! Yummmm!
                                                      The smoky taste of the bacon is enough to get those nostrils all excited and satisfy the growling hungry tummy! When you make this Chilly fry, it's not necessary to make a side.
                                                      Back in the day, This used to be our favorite Holiday Dinner during our Summer vacation in Goa. Especially when we were back from the Beach in the evening. Those years, we had no takeaway food outlets nor restaurants close to home.However, We were blessed to have (still do)a neighbour who owned a Cold storage and produced a variety of Chicken, Beef and Pork cold meats and sold it from home and supplied to various parts of Goa too. So whenever Mom was tired, she would tell us to go and purchase some Bacon or Ham or Chicken Franks to make a Chilly Fry and we would eat it with Fresh Hot Poi(Goan Flatbread) or Bread that the Poder(Bread seller/Baker) would come to sell on his cycle at 7:00 pm…Such Nostalgia as I write this 🙂 🙂
                                                      Do give this recipe a try. I'm sure you'll love it
                                                      Course Main Course, Side Dish
                                                      Cuisine Goan, Indian
                                                      Keyword Bacon, Bacon Chilly Fry, Chilly Fry, Goan Chilly Fry
                                                      Prep Time 20 minutes
                                                      Cook Time 25 minutes
                                                      Total Time 45 minutes
                                                      Servings 4 people

                                                      Ingredients

                                                      • 150 gms Bacon(cut into strips) – I have used Pork Bacon. You can use Turkey Bacon too
                                                      • 3 Medium Sized Onions(cut long)
                                                      • 1 Small Tomato(cut long)
                                                      • 1 Medium sized Capsicum(cut long) –  you can use a mix of all colours
                                                      • 6-8 Curry Leaves
                                                      • 1 Tspn Ginger Garlic Paste(Recipe link given below)
                                                      • 2 Green Chillies slit
                                                      • 5 Kokum(Binda Solam)
                                                      • ½ Tspn Turmeric Powder
                                                      • 1 Tspn Kashmiri Chilly Powder
                                                      • 1 Tspn Vinegar(optional)
                                                      • 1 Tbspn Oil
                                                      • 2 Tbspn Water
                                                      • ½ Tspn Salt(the bacon that I used was with reduced salt. But usually Bacon is quite salty so add salt only if required)
                                                      • Some Fresh Coriander chopped fine

                                                      Instructions

                                                      • In a skillet, add the Onions, Tomato, Chillies, Kokum, Curry Leaves and Oil and keep it on Medium flame
                                                      • Once the onions turn translucent, add the Ginger Garlic paste and give it a mix
                                                      • Once the Ginger Garlic paste loses its raw smell, add the Capsicum
                                                      • Stir it for a minute and then add the Bacon strips and mix it well
                                                      • Add the vinegar, Chilly and Turmeric powder and water, mix it well and cover the skillet
                                                      • Add the chopped Coriander, mix the chilly fry well and Lower the heat a bit and Let the Bacon cook
                                                      • Once the Bacon is cooked, take off the lid and increase the eat and let all the water evaporate
                                                      • Once the water is evaporated, enjoy the super Yummy Bacon Chilly fry with some Hot Bread or Pulao. You can also enjoy this as a side dish

                                                      If you like my recipe, don’t forget to “like” &“share”it with your friends and family. And once you’ve tried my recipe,request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂 

                                                        Recipe for Goan Macaroni Soup

                                                        Recipe for Goan Macaroni Soup

                                                        Recipe for Goan Macaroni Soup

                                                        Piping Hot Macaroni Soup for the Head Bangers and Nose Runners. This soup is my 5 yo Niece, Sian's favourite and she calls it Tomato soup because she sees the Tomato pieces floating in the soup(so cute:)).
                                                        There is this tradition at most Goan Homes where this particular soup is a 11 AM Mid-meal snack especially during holidays, where all the kids are given this Macaroni Soup. Some people also call this 'Letri' Soup because instead of Macaroni, small alphabet shaped Pasta/Macaroni is used and is a Super Hit among kids.
                                                        My Mum makes this Soup so often. This is also my Bitter Better's favourite Soup. You give him two bowls of this for Dinner and he's sorted. And if there are Potatoes in the Soup, I'm treated like the Best Wife in the World! haha..
                                                        We've been enjoying this Soup forever and we can never get bored of it. Here's how I make it.
                                                        Course Soup
                                                        Cuisine Goan
                                                        Keyword Letri Soup, Macaroni Soup, Sopa, Soup, Stock Soup
                                                        Prep Time 15 minutes
                                                        Cook Time 30 minutes
                                                        Total Time 45 minutes
                                                        Servings 4 people

                                                        Ingredients

                                                        • 3 Cups Room Temperature Water or Vegetable or Chicken Stock
                                                        • 1/2 Tspn oil(if you're using chicken stock, not necessary to use oil)
                                                        • 1/2 cup Macaroni or Alphabets(you can add moreif you like
                                                        • 3 Veg or Chicken stock Cubes(approx 20gms)
                                                        • 1 Tspn Sea Salt or 1/2 Tspn Table Salt
                                                        • 1 Medium sized Onion(chopped fine)
                                                        • 1 Medium sized Tomato(chopped fine)
                                                        • 1 Medium sized Potato(cut into small cubes)
                                                        • 1/2 Tspn Turmeric Powder(optional)
                                                        • 2" Ginger (either grated crushed or cutinto small pieces) – optional
                                                        • 2 Garlic cloves (either grated, crushed or cut intosmall pieces) – optional
                                                        • 2 sprigs Coriander(chopped fine) – optional
                                                        • 1 Green Chilly(chopped Fine – optional

                                                        Instructions

                                                        • In a vessel add all the ingredients except the Potato
                                                        • Place the vessel on High flame and let the Soup boil. After the water begins to boil, mark around 10 minutes and then add the potatoes
                                                        • Check for salt or cubes and add more if you like
                                                        • As soon as the Potatoes and Macaroni are ready,turn off the flame and enjoy this Simple Hot Soup and Shoo that stubborn Cold and Cough Away!!!!

                                                        Notes

                                                        • Turmeric, Ginger, Garlic, Chilly and Coriander are all optional and my Mum doesn't add this when she makes it. But I do sometimes when we have a cold or cough. These ingredients act as home remedies to cure the cold. But without these ingredients too, the soup tastes equally Yummm!
                                                        • The oil help the Macaroni not to stick to the vessel. If using Chicken stock, do not use oil as the skin of the chicken releases it natural oil and fat when boiled
                                                        • Macaroni doubles in size once boiled so be careful as to how much you're adding into the soup. It may look less in the beginning and you may be tempted to add more. But as they get cooked, the get bigger in size

                                                        If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request youto kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                          Recipe for Momsy’s Pasta dè Asiano

                                                          Recipe for Momsy’s Pasta dè Asiano

                                                          Recipe for Momsy’s Pasta dè Asiano

                                                          This is a recipe that my Mom created to fit not only our taste buds and hungry tummies but also her little tired side(which you won’t see very often…but yeah it’s there!)
                                                          Back in the day when we didn’t know what was “White Sauce Paste” and “Red Sauce Pasta” and the likes, this is how Mum would make Pasta for us. And we little rascals used to relish it because the base was Tomato Ketchup! Like it’s Party Time for us kids! Haha
                                                          And since Chinese Food was a thing at my place, we always had bulk stock of Chinese Sauces on hand at any given point in time. This Pasta is a fusion of Italian, Indian and Chinese hence I've decided to call it Pasta dè Asiano( The Asian Pasta) 🙂
                                                          Mom used to (and still does sometimes) make this for our parties and this used to be a Super hit not only with the kids but also the adults. And as time went by and people started exploring various cuisines and cultures, whenever they would eat this Pasta they would ask my Mom“Wow ya, what sauce is this?? And my Mom so innocently replies “Tomato Sauce”Awwwwww! Mumma….
                                                          I’d be lying if I said that the Actual Pasta lovers were Happy about this Fusion! Hahahaha…But whatever the heck! Mom’s the Word!
                                                          I’m sure you’re intrigued to know what’s in it! Fikar Not…here’s the recipe!
                                                          Course Main Course, Snack
                                                          Cuisine Asian, Fusion, Italian
                                                          Keyword Fusion Pasta, Pasta
                                                          Prep Time 1 hour
                                                          Cook Time 20 minutes
                                                          Total Time 1 hour 20 minutes
                                                          Servings 2 people

                                                          Ingredients

                                                          • 1 Cup Penne Pasta(Or Any Pasta of your Choice)
                                                          • 2 Medium Sized Onions(cut long)
                                                          • 1 Small Capsicum(cut into long strips)
                                                          • 4 garlic cloves chopped fine
                                                          • 150 gms Boneless Chicken(Boiled with Salt and eithershredded or cut into strips)
                                                          • ½ Cup Black Olives(optional – My Mom doesn’t use olives)
                                                          • ¼ Cup + 2 Tbspn Tomato Ketchup(alter as per preference)
                                                          • 1.5 Tsp Red Chilly Sauce
                                                          • ½ Tspn Soy Sauce
                                                          • ½ Tsp Vinegar
                                                          • 2 Tbspn Oil for tossing the Pasta
                                                          • Water for Boiling the Pasta
                                                          • 4 Tbspn Oil to be added while boiling the Pasta
                                                          • 1 Tbspn Salt to be added while boiling the Pasta
                                                          • 1 Cup Grated Cheese(I have used sliced cheese here 2 slicescut into 4 squares)

                                                          Instructions

                                                          • First, in a large vessel, add the Water, Oil and Salt and Keep it on High Flame for Boiling
                                                            Note: Adding Oil to the water is a very important step. If oil isn’t added, the Pasta will get sticky. The Oil helps the Pasta to remain loose and separated
                                                          • As soon as the water begins to boil, add the Pasta into the boiling water and boil the Pasta until it is about 80% cooked only and Immediately Strain the Pasta into a large strainer. As the Pasta is kept aside to cool, Prep all your ingredients in advance
                                                            Note: The Pasta will be further tossed later so if the Pasta is fully cooked, it will further get cooked and will become extremely soft and will break. Hence do not cook the Pasta until fully soft
                                                            Ensure the Pasta is not kept in the hot water or else it will get further cooked and become sticky and soft
                                                          • Now, Take a Large Wok or Skillet and Add 2 Tbspn Oil and place it on High flame
                                                          • Once the Oil turns hot, add the chopped Garlic
                                                          • As soon as the Garlic begins to turn brown, add the Onions and Capsicum and Mix well
                                                          • Once the Onions start turning translucent, add the Sauces and mix it well and let the Onions and Capsicum cook in the sauces for about 5 minutes
                                                          • Then Add the Pasta and the Olives(if using) and Mix all this well
                                                          • Once the Pasta is coated with the sauces, add the Chicken
                                                          • Mix everything well and let it cook for 2-3 minutes
                                                          • Now turn the heat to extreme low heat and spread the grated cheese all over the Pasta
                                                            Note: You can use any cheese that you like. If you wish to mix Mozzarella you can use that as well. If you wish to skip the cheese you can do that.
                                                          • Cover the vessel with a lid and let it cook until all the Cheese melts
                                                            Enjoy this fusion Pasta straight out of the Pan. It tastes best when it’s really Hot. The best part is that you can have this Fully loaded Pasta as an entire meal and it requires no accompaniment
                                                            Notes:
                                                            If you’re making a Veg Pasta you can go with various veggies like Coloured Peppers, Beans, Carrots, Broccoli, Corn, Mushroom, etc.
                                                            You can add some Oregano and Chilly flakes as well. Tastes superb
                                                            Salt can be added only if required. I usually don’t add salt because we add salt to boil the Pasta plus there is salt in all the sauces and lastly, cheese has a high content of salt

                                                          If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                            Recipe for Cart Style Chicken Hakka Noodles

                                                            Recipe for Cart Style Chicken Hakka Noodles

                                                            Recipe for Cart Style Chicken Hakka Noodles

                                                            Hakka Noodles is a favourite Indo-Chinese Street Food in Mumbai and many other states of India. The best part is that any form of Noodles, can be made so colourful with the addition of colourful veggies which make it even more flavourful and exciting and you can get the kids to enjoy itas well.
                                                            While Fried Rice is my Brother and Bitter Better’s favorite,Hakka noodles has always been my favourite. I have beautiful fond memories of my Dad taking us to the Cart every Thursday Night(because Thursdays used to be his day off) to enjoy Chinese Food near Metro Cinema in South Mumbai. There was this special emotion (and still is) attached to Cart Style Indo-Chinese Food and in my opinion, the Carts make the Best and Most Flavoursome Indo Chinese Food.
                                                            Back in day, like a good 18-20 years ago, my Mum owned a catering business where she would supply food and snacks to various colleges and schools in South Mumbai. So, our main Kitchen was our Home kitchen and early morning at around 6 am our Cook Raja Chinese(I used to call him that. His name is Raja) would come and start his work. Living in a small home back then, we didn’t require alarms to wake us up for school because the sound of Raja’s Chopping and Tossing and his “Aunty, dushra shobji kidhar rakha hai” was loud enough to wake the entire building up! 😊
                                                            Thanks to the Food all around us, I got to select my Tiffin box everyday and Hakka Noodles was an alternate day choice! Yup I Love Hakka… Hahaha…
                                                            As a child, Here’s what I faintly remember Raja Chinese tossing up(and messing up the entire kitchen, but cleaning up as well….because well, my Mom’s eyes did all the talking…and they are scary as hell…hahahaha) and I’d love to share it with all of you!
                                                            Here’s for the Noodle Pandas, Chinese Cart Lovers & Raja Chinese!
                                                            Course Main Course
                                                            Cuisine Chinese, Indo-Chinese
                                                            Keyword Chinese, Chinese Noodles, Hakka, Hakka Noodles, Noodles
                                                            Prep Time 30 minutes
                                                            Cook Time 15 minutes
                                                            Total Time 45 minutes
                                                            Servings 4 people

                                                            Ingredients

                                                            • 450 gms Noodles
                                                            • 2 Eggs(beaten)
                                                            • 250 gms Chicken(Boiled with salt and cut into cubes orshredded)
                                                            • 1 Carrot(cut into long fine strips)
                                                            • 1 Capsicum(cut into long fine strips)
                                                            • 150 gms Cabbage(cut into long fine strips)
                                                            • 2 Onions(cut into long fine strips)
                                                            • 7-8 Spring Onions(chopped)
                                                            • 2 Tspn Soy Sauce
                                                            •  1 Tspn Salt(you canadd more if you like)
                                                            • 1 Tspn Ajino Motto (optional – but it’s used in most Chinese dishes to elevate the flavour. You can use a stock cube if you wish to skip Ajino)
                                                            • 4 Tbspn Oil for tossing the Noodles
                                                            • Water for Boiling the Noodles
                                                            • 4 Tbspn Oil to be added while boiling the Noodles
                                                            • 2 Tbspn Salt to be added while boiling the Noodles

                                                            Instructions

                                                            • First, in a large vessel, add the Water, Oil and Salt and Keep it on High Flame for Boiling
                                                              Note: Adding Oil to the water is a very important step. If oil isn’t added, the noodles will get sticky. The Oil helps the Noodles to remain loose and separated
                                                            • As soon as the water begins to boil, add the Noodles into the boiling water
                                                            • Boil the Noodles until it is about 80% cooked only.
                                                              Immediately, Strain the Noodles into a large strainer. As the Noodles are kept aside to cool, Prep all your ingredients in advance because we will be cooking this on Extremely High Flame and you will not have a chance to chop or get things in between
                                                              Note: The Noodles will be tossed on High flame later so if the Noodles are fully cooked, it will further get cooked and will become extremely soft and that’s not the texture we want. Hence do not fully cook the Noodles until fully soft
                                                              Note: Ensure the Noodles are not kept in the hot water or else it will get further cooked and become sticky and soft
                                                            • Now, Take a Large Wok or Skillet and Add 4 Tbspn Oil and place it on High flame
                                                              Note: The Flame has to be extremely High or else the Vegetables will start leaving water.
                                                              Also, for Chinese, the if the flame isn't high you will not get that Smokey flavour.
                                                            • Once the Oil turns Hot, Add the beaten Eggs and the chopped Spring Onion bulbs(the white part) and with a flat spoon break down the egg int he Hot Oil
                                                              Note: Spring Onions and Eggs are very important for Noodles and Fried Rice as the flavour comes from these two main ingredients when tossed in extremely Hot oil
                                                            • Then add the Capsicum, Carrot, Onions and Cabbage and Toss it well for about 3-5 minutes(Here you can add the Ajino Motto/Stock cube if using)
                                                            • Then, Add the Noodles, Boiled Chicken, chopped spring Onion greens, Salt and Soy Sauce and Toss  the Wok on high flame and let all the ingredients mix well
                                                            • Once all the Noodles are coated with Soy Sauce, turn the flame off and Enjoy your Hot, Cart Style Chicken Hakka Noodles.
                                                              Note: If you wish to make Veg Noodles, You can add French Beans, Broccoli, Mushrooms, Corn, Sprouts, Yellow and Red Peppers or any other Vegetables of your choice

                                                            If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request youto kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                              Recipe for Paani Puri

                                                              Recipe for Paani Puri

                                                              Recipe for Sev Puri

                                                              Recipe for Sev Puri

                                                              Recipe for Dahi Batata Puri

                                                              Recipe for Dahi Batata Puri

                                                              Recipe for Dahi Batata Puri

                                                              Dahi Batat Puri is one of my Bitter Better’s favourite chaats. Whenever we go out for chaat, this is the first thing he orders followed by Paani Puri. But, Back home, in Mumbai, there is this one place from where loves to eat Dahi Puri and till date he will only eat at that place whenever we are home(yeah he’s very choosy like that) He has been eating chaats at this stall in I.C.Colony, Borivali West, Mumbai, ever since he’s a child and the ‘Chachaji’ and his sons know my Bitter Better by name! It’s so beautiful! Like I mentioned in my Sev Puri post that all of us have that one favourite ‘bhaiyya’ who we all feel makes the best chaat and nobody can make it better than him.
                                                              When I was a child, we used to enjoy Dahi batata Puri at this small very humble restaurant called ‘Geetha’s’ at Princess street, South Mumbai. For me that was The Best Dahi batata Puri I’ve ever had!
                                                              Now that I’m away from Home and immensely miss the Mumbai Street Foods, I’ve learnt to make all these chaats at home. For me, I like to make everything from scratch. It’s Fun & Exciting and when you’re compared to ‘Chachaji’ & ‘Bhaiyyaji’ & ‘Geetha’s’ it’s worth all the trouble you take in the kitchen!
                                                              These are my Mom's recipes and some tips and tricks learnt from various food videos.
                                                              Do give this a try! I’m sure you’ll be extremely Happy with the results and so will your families! 😊
                                                              Course Evening Snack, Snack
                                                              Cuisine Indian
                                                              Keyword Chaat, Dahi Batata Puri, Dahi Chaat, Dahi Puri
                                                              Servings 50 puris

                                                              Ingredients

                                                              Ingredients for the Puris

                                                              • ½ Cup Rawa
                                                              • 2 Tbspn All Purpose Flour
                                                              • ¼ Cup Boiling Water

                                                              Ingredients for the Sev

                                                              • 3 Tbspn Rice Flour
                                                              • 1 Tbspn Semolina
                                                              • ¼ Tspn Turmeric powder
                                                              • 1 Tbsp oil
                                                              • 1.5 Tbspn Water

                                                              Ingredients for the Meetha Chutney

                                                              • ¼ Cup Tamarind(without seeds)
                                                              • 15 Medium sized Dates(de seeded)
                                                              • ½ Cup Jaggery
                                                              • 2 Tbspn Sugar(it balances the Jaggery and Tamarind taste)
                                                              • 1 Tspn Cumin Seeds(dry roasted & crushed into a powder)
                                                              • ½ Tspn Fennel Seeds(dry roasted & crushed into a powder)
                                                              • ½ Tspn Red Chilly Powder
                                                              • ½ Tspn Black Salt
                                                              • ½ Tspn Ginger Powder
                                                              • 4 cups water

                                                              Ingredients for the Spicy Green Chutney

                                                              • 6-8 Spicy Green Chillies
                                                              • ½ Cup Fresh Coriander
                                                              • ½ Cup Mint Leaves
                                                              • ½ Tspn Salt
                                                              • 1 inch Ginger

                                                              Ingredients for the Spicy Red Chutney

                                                              • 10 Kashmiri chillies(soaked in 1.5 Cups Hot Water for 1hour)
                                                              • 6 Garlic cloves(roughly chopped)
                                                              • ½ Tspn Salt
                                                              • 1 Tbspn Water(for grinding the chutney)

                                                              Ingredients for the Dahi Batata Puri

                                                              • 2 Potatoes
                                                              • 1/2 Cup Whole Green Moong
                                                              • 1 Tsp Salt(to boil the Moong and Potato)
                                                              • 2 Cups Water (for boiling the Moong)
                                                              • 1 Tbspn Salted boondi(optional)
                                                              • Cold Curd as per your requirement(you can add a dash of Sugar if you like)
                                                              • ½ Tspn Red Chilly Powder
                                                              • ½ Cup Fine Sev
                                                              • 2 Tbspn Masala Chana Dal(optional)
                                                              • 2-3 Sprigs Fine cut coriander

                                                              Instructions

                                                              Follow these steps to make the Puris

                                                              • In a bowl mix the All Purpose Flour and Semolina
                                                              • Add the boiling Water and gently mix it with a spoon
                                                              • Once it is comfortable to touch, massage it very gently for1-2 minutes only
                                                                Cover it and Keep it to rest for 10 minutes
                                                                Note: This is a very important step
                                                              • After 10 minutes, make tiny(I make balls weighing 3gms)sized balls
                                                              • Roll them with both your palms and make discs out of the dough balls
                                                              • With the help of a rolling pin, flatten each disc into a flat disc
                                                                Note: Don’t roll them too thin where you can see the surface of the table or too thick either
                                                              • Place each disc on a plastic sheet or a tray
                                                                Note: Very Important step. We place them on a plastic sheet so that one side of the disc remains moist and this moisture creates steam while frying and this is what helps the puris to puff up
                                                              • Let the discs be on the plastic sheet for 10 minutes
                                                                Note: Very important step. If we fry it immediately, there will be no moisture on the puris and it will not puff up
                                                              • Then in a skillet, add oil for Deep frying
                                                              • Once the Oil turns Hot, drop each disc into the oil, moist side first
                                                              • With a Frying spoon gently press the puris down and you will notice them puffing up. Keep turning at intervals
                                                              • Once they turn light brown and crisp, remove them into a tray or bowl and keep aside
                                                                Note: As they turn cool, they will turn crispier
                                                              • Once they turn cool, you can transfer the puris into a large box and put the lid on. This can be kept for about a week at room temperature,since they are deep fried.
                                                                Note: Please ensure the puris are completely cool at room temperature. Even if it is warm and you pack them, they will turn soggy with the steam

                                                              Follow these steps to make the Sev

                                                              • In a bowl, mix the dry ingredients
                                                              • Then add the oil a and water and knead it into a dough
                                                              • Heat Oil in a skillet on medium flame
                                                              • Grease the Sev Maker with Oil and stuff the Sev maker with some of the Sev dough
                                                                Note: Use the most fine fitting of the Sev maker
                                                              • Once the oil turns hot, press the dough down into the hot oil and let it fry
                                                                Note: I’ve used my Garlic crusher since I dont have a Sev maker
                                                              • Once the oil stops bubbling, remove the sev on a kitchen paper towel to drain off all the extra oil
                                                              • Once the Sev cools at room temperature, the Sev is ready to use. You can crush and sprinkle it as you like!
                                                              • My little Sev Innovation Story that I’m super excited about,so I’m sharing it here 😊: The traditional Sev is usually made using Gram flour.
                                                                I’ve tried making Sev with Gram flour, but it’s always been a total disaster. This time when I tried adding rice flour and semolina to the gram flour mixture, I noticed it was getting a little better while frying, but still a disaster. That’s how I decided to make the Sev with Rice flour and Semolina and skipped the Gram flour and yayyyy it worked!
                                                                Since I don’t have a Sev maker, I made the sev using my Garlic crusher! So cool right! You can also make it with a ginger grater, it’s just that it doesn’t become extremely fine and long but these were my lockdown inventions! Hahaha.. I had no choice. If you’re using a Garlic crusher, you will have to grease the crusher with oil first and then continue making the Sev.
                                                                The pic that you see is where I’ve gram flour and my ginger grater

                                                              Follow these steps to make the Meetha Chutney

                                                              • Soak the Dates and Tamarind in 3 Cups of Water for about 30 Minutes
                                                              • Boil this mixture until the dates and tamarind becomes soft and the mixture turns thick and turn the heat off
                                                              • Once this turns cool, Grind the Dates and Tamarind to a smooth fine paste and strain it using a strainer
                                                              • Mix the Jaggery and remaining 1 cup water into the Date and Tamarind mixture and cook it until the jaggery completely melts
                                                              • Then add the Cumin powder, Fennel Powder, Red Chilly powder,Black salt and Ginger powder and Sugar and stir it well
                                                                Note: by adding red chilly powder, and all the other spices into the Meeta chutney, it will elevate the flavour of the chutney
                                                              • Continuously stir the chutney and allow it to boil until it turns thick
                                                                Once it turns thick, you can decide at what consistency to turn the heat off. Here the choice is yours
                                                                Meetha chutney is ready. Keep it aside to cool. Once it comes down to room temperature, you can keep it in the refrigerator if you’re going to have cold Dahi Puri

                                                              Follow these steps to make the Spicy Green Chutney

                                                              • In a mixer grinder, Make a smooth paste of all the ingredients mentioned under the ingredients list

                                                              Follow these steps to make the Spicy Red Chutney

                                                              • In a Mixer grinder add the Soaked chillies, garlic and salt and grind using water little by little to a smooth thick consistency

                                                              For the Dahi Batata Puri

                                                              • If using Moong, Boil the Moong with ½ Tsp Salt with 2 Cups of Water in a Pressure cooker on medium low heat until one whistle is released.Allow all the steam to release from the pressure cooker only then open it and strain the water into a bowl and let the Moong come down to room temperature and then keep it in the refrigerator to cool.
                                                                Note: We give it only one whistle because as soon as we turn off the heat and wait for the steam to be released from the pressure cooker,the moong will further cook with the heat from the water. Also, for Paani puri, the Moong should not be fully soft
                                                              • In the same pressure cooker, you can use the same water that we used for boiling the Moong, Boil the Potatoes with ½ Tsp Salt medium low heat until one whistle is released. Allow all the steam to release from the pressure cooker only then open it and strain the water and let the Potato cool down to room temperature
                                                                Crush the Potato with your hand and keep aside or you can keep it in the refrigerator to cool
                                                              • In a bowl, soak 1 tbspn salted boondi in 1 cup water for 10 minutes. Drain off the water, squeeze all the water off the boondi and mix the boondi with the Moong and keep it in the refrigerator.
                                                                Note: This is optional but it tastes really good
                                                              • Now, With the help of your thumb, crack open the top of the puris and place them on a plate
                                                                Then stuff some Potato and Moong inside the Puri(you can use only Potato or only Moon as well)
                                                                Add the chutneys as per your taste
                                                                Then add the Dahi on all the puris and top it off with some Sev and finely chopped coriander and sprinkle some spicy chana dal and enjoyyyy!! Yummmm!

                                                              If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                Recipe for Batata Vada & Kandha Batata Bhajjia

                                                                Recipe for Batata Vada & Kandha Batata Bhajjia

                                                                Recipe for Batata Vada & Kandha Batata Bhajjia

                                                                If you live or have lived in Mumbai or anywhere in Maharashtra, it’s just not possible for you to not have enjoyed Garma GaramVada Pavs and Kandha Batata Bhajjias.
                                                                You will mostly find Vada Pav stalls at almost every corner of the Streets of Mumbai. For some, it is a meal and for some it’s a snack.Being one of the most economical snacks available, it is Mumbai’s specialty and one cannot and should not leave Mumbai without trying out this snack.
                                                                My Mum prepares these Tea Time snacks at Home very often.But, when you have a cart right next to your building selling these, you’re always tempted to go and purchase it from there.
                                                                Here in Dubai, with absolutely no street carts available,your best and only option is to make these Hot yummies at Home.. Although in Dubai, we get each and everything available at fancy restaurants, the Street Food emotion is a totally different one.  The one thing I miss most about Mumbai is it’s Street Food.
                                                                The recipes for the Batata Vadas and Bhajjias are my Mum’s and for the Red chutney, I took some tips from my Maharashtrian friend Shweta Kalkar. The only thing different I did was that I added roasted peanuts to the chutney because I used to see my neighbour doing that.
                                                                Course Breakfast, Evening Snack, Tea Time Snack
                                                                Cuisine Indian, Maharashtrian
                                                                Keyword Batata Vada, Kappam, Onion Bhajjia, Onion Pakora, Potato Bhajjia, Vada Pav
                                                                Prep Time 1 hour
                                                                Cook Time 30 minutes
                                                                Total Time 1 hour 30 minutes

                                                                Ingredients

                                                                For the Batter

                                                                • 1 cup Gram Flour(Besan)
                                                                • ½ Cup Water
                                                                • ½ Tspn Salt

                                                                For the Batata Vada(8 pcs)

                                                                • 4 Medium Sized Potatoes(Peeled, Washed, Cut, Boiled until soft and Mashed)     
                                                                •  ½ Tspn Mustard Seeds
                                                                • ¼ Tspn Asafoetida(Hing)
                                                                • 5 Green Chillies(chopped fine)
                                                                • 5-6 Curry leaves
                                                                • ½ Tspn Turmeric Powder
                                                                • ½ Tspn Salt
                                                                • 5-7 Sprigs of Fresh Coriander(chopped fine)
                                                                • 2 Tspn Oil
                                                                • Oil for Deep Frying

                                                                Ingredients for Potato Bhajjia

                                                                • 2 Medium Sized Potatoes
                                                                • ½ Tspn Salt

                                                                Ingredients for the Onion Bhajjia(8 pcs)

                                                                • 2 Medium Sized Onions(sliced)
                                                                • ½ Tspn Cumin Seeds
                                                                • ¼ Cup Gram Flour
                                                                • ½ Tspn Salt

                                                                Ingredients for the Dry Red Chutney

                                                                • ½ Cup Fresh Grated Coconut
                                                                • 8 Garlic Cloves
                                                                • 1/ 2 Tspn Salt
                                                                • 1 Tbspn Roasted Peanuts(skin off)
                                                                • 2 Tbspn Kashmiri Chilly Powder

                                                                Instructions

                                                                For the Batata Vada

                                                                • In a Pan or skillet, Heat 2 Tspn oil on medium heat
                                                                • Once the Oil turns Hot, add the Mustard Seeds and Asafoetida
                                                                • Once the Mustard Seeds begin to sputter, add the Curry leaves and Green chillies and mix for a few seconds
                                                                • Then add the Mashed Potatoes, Salt, Turmeric Powder, Fresh Coriander and mix it well and turn off the flame and keep it aside to cool
                                                                  Note: We go ahead and make the Batata Vadas only only this mixture comes down to room temperature or slightly warm
                                                                • While waiting for the mixture to come to room temperature,we go ahead and prepare the batter.
                                                                  In a bowl or vessel add 1 Cup Gram Flour and ½ Tspn Salt and add Water little by little and whisk it into a thick, runny smooth batter
                                                                  Note: If you add the water all at once, it will be extremely difficult to break down the gram flour lumps.
                                                                • Then you can go ahead and prep your Potato Bhajjias. Peel the Potatoes and slice them either with a slicer or cut fine sliced with a knife.
                                                                  Drop them into a bowl of water and keep aside
                                                                  Note: Once the Potato is peeled/cut & you leave it as it is, it will get oxidized and turn brown. Always keep peeled/cut Potatoes in water
                                                                • Now once the Vada mixture comes down to room temperature,make medium sized balls of the mixture
                                                                • In a Skillet or a deep frying pan, heat oil for deep frying on medium heat
                                                                • Once the oil turns Hot, dip each Potato ball into the batter that we’ve prepared, coat it well with the batter and Fry it n the hot oil
                                                                • Fry it until the batter turns very light golden it’s not necessary to wait until the batter turns brown(unless you like it that way).Fry all the vadas the same way

                                                                For the Potato Bhajjia

                                                                • Drain off all the water from the Sliced Potatoes
                                                                • Transfer it into the same batter that we used for the vadas(you will have some batter left)
                                                                • Coat the Potato slices with the batter and Individually fry them in the Hot Oil in batches. Fry until they turn light brown

                                                                For the Onion Bhajjia

                                                                • Slice the Onions really fine and transfer them into a bowl(you can use the same bowl)
                                                                  Add the Cumin seeds, Gram Flour and Salt and mix all this well
                                                                  Note: we do not add water because when salt is added to Onions, it releases water and when this goes into the hot oil, the bhajjias will not hold together and split. Moral of the story No Water for Kandha Bhajjias😊
                                                                • Mix all this well
                                                                • Take small portions and drop it into the hot oil
                                                                • Fry the onion bhajjias until they turn brown

                                                                For the Chutney

                                                                • Pan roast the Coconut and Garlic for about 15-20 minutes on low heat and After that add the Chilly Powder and roast it together for another 5 minutes and then keep it aside to cool
                                                                  Note: this is supposed to be done separately but since I was running out of time I’ve done it together
                                                                • Now in the same Pan, roast the Peanuts(if you have roasted Peanuts you can use that as well & you can skip this step) for about 20 minutes on medium heat and once cooled, take off the skin
                                                                  Note: Since this was my first attempt I ground it with the skin on but I felt it turned a bit bitter and later got to know that it could be because of the skin
                                                                • Once all this has completely turned cool at room temperature, grind this to a dry mixture by using the start and stop method
                                                                  Note: If you let the mixer go on rotating, the chutney might turn moist with the heat of the motor. So, for the chutney, use the start and stop method until you get a fine coarse mixture and it’s ready to use.
                                                                • You can store this chutney in an air tight container in the refrigerator for months since it is pan roasted.
                                                                  But before transferring it into the container or closing it with the lid, ensure the chutney is not Hot. After grinding it in the mixture,it may be slightly Hot or warm. So, Before putting the Jar lid on, air out chutney completely and let it come to room temperature or else the heat may form moisture inside the Jar and there could be a possibility for the chutney to get spoilt.
                                                                • Enjoy the Batata Vadas and Bhajjias stuffed inside bread with some Chutney! Yummmm

                                                                If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                  Recipe for Caramel Pudding in a Mug

                                                                  Recipe for Caramel Pudding in a Mug

                                                                  Recipe for Caramel Pudding in a Mug

                                                                  Caramel Pudding is my Mom’s specialty. Whenever our family or friends deliver a baby and My Mum goes to visit, she always takes a nice Big tin of Caramel Pudding for them.
                                                                  This is the First dessert I learnt to make from my Mum and it is one of my favourite desserts. Whenever I make Caramel Pudding, my Mom-in-law also enjoys it. By far, this is one dessert that I prepare that my Mom-in-law thoroughly loves. And it gives me immense Happiness making it for her😊
                                                                  This is traditionally made with Milk. But since I ran out of Milk this time, I used Coconut Milk(saw this on a Famous Food Show and I've seen some people on Social Media giving this a try as well, So I thought, Why Not😊)It was my First attempt with Coconut Milk. The first one was a disaster because it required some more cooking time i guess. Plus I flipped it when it was warm(The Impatient me! Hahah)
                                                                  Being a Coconut fan, I’m super Happy and Excited with the Coconut Milk variation in the pudding..That Nutty, Coconut Flavour is next level Awesome! And I’m Super Happy that I tried something New😊
                                                                  Usually Caramel pudding is made in a Tin or Vessel. But I tried making it in a Mug since I got some requests on substitutes for Baking Pans and Equipment. Also, since I'm trying to control my sugar intake and portion sizes(And almost everyone you see these days are being conscious on portion size), My Mug came to the rescue!
                                                                  Since it’s Mother Day and this recipe has a connection to both my Mothers, i.e. My Mother and my Mother-in-law, One from whom I learnt and the other one who Enjoys eating it, I dedicate this Post to both of them😊
                                                                  Course Dessert
                                                                  Keyword Bread Pudding, Caramel, Caramel Pudding, Egg Pudding, Flan
                                                                  Prep Time 30 minutes
                                                                  Cook Time 25 minutes
                                                                  Resting Time 6 hours
                                                                  Total Time 6 hours 55 minutes
                                                                  Servings 4 Mugs

                                                                  Ingredients

                                                                  • 500 ml Thick Coconut Milk(extracted just once from 200gms Fresh grated coconut and 200 ml water. You can use canned Coconut Milk as well) or 500 ml Full Fat Milk(If using Milk, Boil it and keep it aside to cool to room temperature)
                                                                  • 3 Eggs
                                                                  • 4 tbspn Sugar(for the Caramel)
                                                                  • 4 Tbspn Sugar (for the pudding)
                                                                  • ½ Tspn Green Cardamom powder
                                                                  • ½ Tspn vanilla essence(optional)
                                                                  • 3 Cups of Water(for steaming the Pudding. But check as per the size of your vessel)

                                                                  Instructions

                                                                  • In a sauce pan or vessel, add 4 tbspn of Sugar and place it on medium heat
                                                                  • Once the Sugar begins to boil, rotate the pan so the Sugar evenly gets heated
                                                                    Note: Do not leave the caramel unattended or else it will get burnt
                                                                  • Once the Sugar completely melts and turn Brown in colour, turn off the flame and immediately pour the Hot Caramel into equal parts in the Mugs and allow this to cool completely at room temperature
                                                                    Note: If you do not pour the Caramel immediately, it will start turning sticky and if you allow it to cool, it will turn hard
                                                                  • Simultaneously we go ahead and prepare our pudding mixture
                                                                  • In a bowl, add 3 Eggs and 4 Tbspn Sugar, ½ Tspn Cardamom Powder & 1 Tspn Vanilla essence and with the help of a Fork or Hand whisk, beat the Eggs
                                                                  • Now Pour the Coconut Milk into the bowl and gently mix everything together
                                                                    Note: Do not whisk or beat this too hard where you can see bubbles. When there are bubbles, the pudding won’t be smooth and there will be Air pockets (holes in lay terms) in your pudding.
                                                                  • Strain this entire Mixture into another bowl so that any big Cardamom pieces and Egg lumps if any are completely off the pudding and we have a nice smooth pudding
                                                                  • Pour this mixture equally into the Mugs
                                                                    Note: Ensure the Caramel has completely come down to room temperature or else the Caramel will crack
                                                                  • Cover the mouth of the Mugs with Aluminium Foil or if you have individual lids that will fit, you can use that as well
                                                                  • Now in a Large Vessel add Water. Cover the vessel with a lid and let the Pudding get steamed for 25 minutes on Medium High heat
                                                                    Note: I have used 3 cups of water because my vessel is Big.The water has to be at a level where the Mugs are not floating. The mugs have to be firm. Also, the water, whilst boiling, should not get into the Mugs or else your pudding will not form. So if you need a level for your understanding,let the water be at a 1 Inch level of the bottom of the mug
                                                                  • Turn off the Heat and allow the pudding to come down to room temperature and then tuck them into the refrigerator until chilled
                                                                  • Once chilled, You can then enjoy these Mug puddings either directly from the Mugs or you can release the sides of the pudding with the help of a knife and overturn the pudding into a plate
                                                                  • This is made with Milk

                                                                  Some Gyaan😊

                                                                  • If you’re using a steel tiffin or steel cup, the cooking time will be only 15 minutes as steel absorbs more heat
                                                                  • If you’re making this pudding with Milk, the cooking time will be only 15 minutes as Milk cooks faster
                                                                  • If using Milk, first boil the Milk and let it come to room temperature. All other steps remain the same
                                                                  • If you're making this Pudding with Coconut Milk, please ensure that you let the pudding rest in the refrigerator until firm and chilled before flipping it on a plate. Unlike Milk, Coconut Milk is lighter and requires time to set well.
                                                                  • If you're making this pudding with Milk, you can flip it even at room temperature.

                                                                  If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                    Recipe for Malai Kulfi

                                                                    Recipe for Malai Kulfi

                                                                    Recipe for Malai Kulfi

                                                                    Kulfi is an Indian Ice-cream which gets it's unique flavour from the continuous boiling and thickening of Milk & from the distinct Flavour of Cardamom Powder. Kulfi, is a Famous Mumbai Street dessert and can be enjoyed at various street carts during Evening time.
                                                                    Some of the Most famous places to enjoy the Best of Kulfis in Mumbai, are at Girgaum and Juhu Chowpatty where you will find many stalls selling a variety of Flavoured Kulfis.
                                                                    Also, No Indian Wedding is complete without serving the Famous Kulfi for Dessert. Of course, these days, there are lavish Dessert counters that you’ll find at Weddings but Kulfis were always traditionally served at Indian Weddings.
                                                                    When we were kids, My Mum used to Prepare various Kulfis, Ice-creams, Casatas, etc. for our Birthdays for all the kids at the party.
                                                                    Also, we used to live in a place behind The Famous Kapoor Kulfi Factory. Kapoor Kulfi is a Company that supplies Kulfis to various Five Star Hotels in Mumbai and also to many stalls at Girgaum and Juhu Chowpatty. Every Thursday, being Dad’s day off work, we were treated to a block of Kulfi from the Factory. Thursday Nights, my brother Joel and I would eat our dinner super fast because we knew we would get money to go buy Kulfi! At Home, Since we all Love Kulfi with ‘Sev’(Vermicelli) we would always ask for Extra ‘Sev’.There came a stage, where the boy packing our Kulfi knew about the ‘Extra Sev’ and would pack it without even asking..hahaha!
                                                                    It’s been years since I last visited the Factory. But whenever I'm in Mumbai, I never miss my chance of enjoying my favourite Kulfis with Extra ‘Sev’ at the the Street Carts.
                                                                    Here in Dubai, we enjoy our share of Kulfi at the famous Kulfilicious outlet which is right opposite my residence! Haha! Wherever I go…Kulfi follows 😊
                                                                    Now since it’s the Lockdown, I decided to make my favourite Malai kulfi at Home with all the ingredients that I had available. Since I ran out of Milk but had half a carton of Whipping cream, I decided to give it a try. But I was not too Happy with the texture. It turned too creamy. And that is due to the Fat content in the cream. Lesson learnt, DO NOT use Cream. Stick with MILK ONLY! 😊
                                                                    Course Dessert
                                                                    Cuisine Indian
                                                                    Keyword Indian Icecream, Kulfi, Malai Kulfi
                                                                    Prep Time 10 minutes
                                                                    Cook Time 15 minutes
                                                                    Resting Time 8 hours
                                                                    Total Time 8 hours 25 minutes
                                                                    Servings 2 moulds

                                                                    Ingredients

                                                                    • 1.5 Cup Full Fat Milk
                                                                    • 3 Tbspn Sugar
                                                                    • ½ Tspn Cardamom Powder
                                                                    • Some Mixed Assorted Nuts – chopped fine(Optional)
                                                                    • ¼ Cup white Vermicelli or Falooda Sev if have access to it
                                                                    • Water for Boiling the Vermicelli

                                                                    Instructions

                                                                    • In a Vessel, Add the Milk and Keep it on Medium High Flame and continuously keep stirring
                                                                      Note: Use only a Silicon Spatula or Wooden Spoon. Do Not use a Steel Spoon especially if your Vessel is an Aluminium or Non-Stick one. Using a Steel Spoon on Aluminium will release all the aluminium coating into the Milk and the Milk will turn black/grey. Using a Steel Spoon on Non-Stick will ruin the Non stick coating in your vessel
                                                                    • Once the Milk is reduced to half its quantity, add the Sugar, Cardamom Powder and Assorted Nuts if using and continue stirring
                                                                    • When you notice the Milk getting coated onto the Spoon/Spatula, turn off the flame and keep it aside to come down to room temperature.
                                                                      Note:
                                                                      Cooking time will be around 15 minutes.
                                                                      If you cook it until the milk turns very thick, the Kulfi will not form because of the Fat content
                                                                      The milk should be slightly runny. Also remember, once the Milk comes to room temperature, it will become thicker
                                                                    • Once the Milk comes down to room temperature, Pour the milk into kulfi moulds or into a plate or tin
                                                                      Note: If you’re using Kulfi Moulds, you will need to Pierce Skewers or Ice Cream sticks into the centre of the moulds(through the milk) as soon as you pour the Milk into the moulds.
                                                                    • Cover it with a Cling wrap or Aluminium foil on it and tuck it into the Freezer for 6-8 hours.
                                                                      Note: Do Not keep opening and checking if the Kulfi is getting formed. I know its very exciting but continuously opening the freezer may not allow the Kulfi to get formed well.
                                                                    • After 6-8 hours, enjoy your Kulfi nice and chilled. At Home, we all Love eating Kulfi with Boiled Un-flavoured Vermicelli
                                                                      Note: You can add various flavours of your choice like Rose, Pista, Saffron(kesar), Chocolate, Mango, etc. into your Kulfi.

                                                                    For boiling the Vermicelli/Falooda Sev

                                                                    • In a small vessel, add water and once it begins to boil, addthe Vermicelli into it. Once it is done, drain off all the excess water
                                                                    • Transfer the vermicelli into a bowl and fill it with either cold or room temperature water so that the vermicelli doesn’t get further cooked with it’s own heat and steam. Keep it aside

                                                                    If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                      Recipe for Quick Gai In A Pot

                                                                      Recipe for Quick Gai In A Pot

                                                                      Recipe for Quick Gai In A Pot

                                                                      This recipe is another one from my lazy diaries. In my case,I’m extremely creative on my lazy days & I absolutely Love it! Haha
                                                                      Here’s a recipe that I created when I wanted to eat Beef chilly plus curry plus something Green & spicy but had absolutely no time or energy to cook an entire feast.
                                                                      In times like these, the Pressure cooker becomes my Best buddy 😊
                                                                      Since this is a Beef dish, I've named it 'Gai' which traditionally means Cow in Konkani or Hindi… I just wanted to give this dish a Nice Fun name 😉
                                                                      This is a Quick and Easy One Pot recipe which requires no Fancy Ingredients but packed with Flavour and Spice. It's a Must Try.
                                                                      Course Main Course
                                                                      Cuisine Goan, Indian
                                                                      Keyword beef, Curry, Easy Curry, Goan Beef Curry, Quick Curry
                                                                      Prep Time 10 minutes
                                                                      Cook Time 20 minutes
                                                                      Total Time 30 minutes

                                                                      Ingredients

                                                                      • ½ Kg Beef(washed and cut into cubes)
                                                                      • 6-8 Curry Leaves
                                                                      • 2 Tspn Ghee or Oil(I prefer using Ghee)
                                                                      • 1 Cup Water
                                                                      • 1 Tspn Sea Salt or ½ Tspn Table Salt
                                                                      • ½ Tspn Bouillon stock cube(optional. If you're not using cubes, increase the amount of salt)

                                                                      Grind to a smooth fine paste

                                                                      • ½ Onion(You can slice the other half and add it into the cooker if you don't have anything else to use it in)
                                                                      • ½ Tomato(You can slice the other half and add it into the cooker if you don't have anything else to use it in))
                                                                      • ¼ Capsicum(optional)
                                                                      • 6-8 Medium sized Garlic cloves
                                                                      • 2-3 inch piece of Ginger
                                                                      • 1 Tbspn Vinegar
                                                                      • ½ Tspn Turmeric Powder
                                                                      • 1 Tspn Jeerem Meerem Powder(or any Garam Masala powder)
                                                                      • 2 Green Cardamom
                                                                      • 1 cup Fresh Green Coriander with stem
                                                                      • 4 Spicy Green Chillies(alter as per taste)
                                                                      • ½ Tspn Sugar or 1 Tspn Tomato Ketchup

                                                                      Instructions

                                                                      • Transfer the Beef Cubes into a Pressure Cooker along with the Curry Leaves, Ghee, Salt & Bouillon Stock cube
                                                                      • Add the Masala paste into the cooker. Add 1 cup water into the mixer jar, give it a mix and add that water into the pressure cooker and put the lid on and close the cooker
                                                                      • Place the cooker on Medium heat and allow the curry to cook until 2 whistles are released and Once all the steam is released from the Pressure cooker, open the lid of the cooker
                                                                        Note:- The Beef that we get here in Dubai cooks really fast.So please ensure after 2 whistles you check if the meat is cooked. If not cooked, close the cooker and cook it for another 1 or 2 whistles or until done
                                                                      • Boil the curry on high flame for 1-2 minutes and turn off the flame and Enjoy this Curry Hot with either Pulao, Bread, White Rice or Chapatis
                                                                        Note:- You can use this recipe for Chicken, Mutton or Fish as well. Use a Pressure cooker for Mutton since Mutton takes time to cook. For Fish and Chicken you can cook it in a vessel.
                                                                        If you don’t wish to use Ghee or Oil in this recipe, you can skip it.
                                                                         

                                                                      If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                        Recipe for Mumbai’s Famous Street Style Apple Juice in just 4 Easy Steps

                                                                        Recipe for Mumbai’s Famous Street Style Apple Juice in just 4 Easy Steps

                                                                        Recipe for Mumbai’s Famous Street Style Apple Juice in just 4 Easy Steps

                                                                        You cannot miss the Famous Apple juice that is sold on the streets of Mumbai especially if you're a frequent traveler of the local trains. You'll find a stall right outside most Railway stations selling this chilled flavour packed juice, more like a runny milk shake.
                                                                        Me being a total junkie and street food lover, I never miss enjoying a glass or two of my Favourite Apple Milk whenever I'm in Mumbai. Our favourite Apple juice stall used to be outside Bandra station when we were in college.
                                                                        Here in Dubai, one of the things I miss most about home is the Street Food of Mumbai. Although we get everything here at most restaurants, the essence of Street Food is one that cannot be matched.
                                                                        I love trying my hand at some of the famous street foods in my kitchen in Dubai.
                                                                        Last Summer, when I made the Famous Water melon drink, one of my College friends, Delicia(Delu as we call her), asked me if I had the recipe for the Street wala Apple Juice. Unfortunately I didn't have one back then. So now, Since the Summers have set in, I decided to try my Hand at making the Apple juice, since I had an Apple sitting in the refrigerator Crying Out Loud since a week.
                                                                        The only difference is that the street stalls use Apple Flovoured Syrup and I have used Fresh Apples.
                                                                        Delu, This one's for you! I hope you enjoy this drink as much as I enjoyed making it 🙂 Thanks to you, I got inspired to create this one too 🙂
                                                                        Course Beverage
                                                                        Cuisine Indian
                                                                        Keyword Apple juice, Apple Milk, Chiller, Cooler, Mumbai Streefood, Summer Drink
                                                                        Prep Time 10 minutes
                                                                        Chilling Time 1 hour
                                                                        Total Time 1 hour 10 minutes
                                                                        Servings 4 servings

                                                                        Ingredients

                                                                        • 1 Apple(approx 260 gms)
                                                                        • 1.5 Cup Cold Milk
                                                                        • 3 Tbspn Sugar
                                                                        • 10-12 cubes Ice
                                                                        • 4-5 drops of Green or Orange Edible Food colour(optional)           
                                                                        • 1/2 Cup Water

                                                                        Instructions

                                                                        • Peel the Apple and cut it into cubes and transfer it into the mixer jar along with 4-5 Ice Cubes Sugar, 1/4 Cup Milk and Food colour of your choice
                                                                          Note: Keep 1/4 of the Apple aside to be grated into the drink later
                                                                          First add only 1/4 cup milk so that the Apples blend well
                                                                        • Rotate the mixer until you get a smooth thick consistency            
                                                                        • Then Add the remaining Milk and 1/2 Cup Water and stare the mixer again. Let it mix for 1 minute or so and turn it off
                                                                        • Place a Muslin Cloth over a strainer and strain this Apple Milk into a bowl             
                                                                        • Now, into the bowl, grate the 1/4 of the Apple that we had kept aside    
                                                                        • Add the remaining Ice Cubes too and with a ladle, mix it well      
                                                                        • Enjoy this drink nice and chilled and be sure to have a Cool Cool Summer! 🙂 🙂
                                                                        • If you like my recipe, don’t forget to “like” &“share”it with your friends and family. And once you’ve tried my recipe,request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂
                                                                        Recipe for a Simple Dried Green Peas Curry

                                                                        Recipe for a Simple Dried Green Peas Curry

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                                                                        5 from 2 votes

                                                                        Recipe for a Simple Dried Green Peas Curry

                                                                        Course Main Course, Side Dish
                                                                        Cuisine Goan, Indian
                                                                        Keyword Dried Peas, Green peas curry, Green Vatana, vatana curry
                                                                        Prep Time 30 minutes
                                                                        Cook Time 20 minutes
                                                                        Soaking the Peas 8 hours
                                                                        Total Time 8 hours 50 minutes
                                                                        Servings 4 people

                                                                        Ingredients

                                                                        • 1 Cup Dried Green Peas(soaked in water overnight or for 5-6hours)
                                                                        • 1 Medium sized Onion(chopped fine)                                                  
                                                                        • 1 Medium sized Tomato(chopped fine)
                                                                        • 2 Green chillies(slit)
                                                                        • 6-8 Dried Kokum(you can use Tamarind pulp/Lemon juice/Vinegar/RawMango powder/Raw Mango slices or Dried Raw Mango if you don’t have kokum)
                                                                        • 7-8 Curry Leaves
                                                                        • ½ Tspn Turmeric Powder
                                                                        • ½ Tspn Scraped Jaggery
                                                                        • ½ Tspn Chilly Powder
                                                                        • 1.5 Tspn of either Jeerem Meerem Spice Powder or GaramMasala powder or Xacuti Masala Powder
                                                                        • 2 Tspn Oil
                                                                        • Water for Boiling for the Peas
                                                                        • 1 Tspn Salt
                                                                        • 4-5 Sprigs of Coriander(chopped fine)

                                                                        Instructions

                                                                        • After the Peas have soaked over night or for 4-5 hours, wash it under running water and boil the Peas with 3 Cups of Water and 1 Tspn Salt in a pressure cooker until soft and keep it aside. Do Not discard the Water
                                                                        • In a vessel, Add the Onions, Tomatoes, Curry Leaves,Chillies, Kokum or Dried Raw Mango and 2 Tspn of oil and place it on Medium heat
                                                                        • Once the Onions turn brownish, add the Ginger Garlic paste and mix well
                                                                        • Once the raw smell of the Ginger Garlic reduces, add the Turmeric Powder, Chilly Powder, Jeerem Meerem Spice Powder/Garam Masala powder/Xacuti Masala Powder, Jaggery and add some of the Stock from the boiled Peas and mix well
                                                                        • Let this boil until the Masala powders get cooked
                                                                          Note:- It will take around 7-10 minutes
                                                                        • Add the Boiled Dried Peas along with the water
                                                                        • Once the curry begins to boil, add the chopped Coriander
                                                                          Note: Fresh Coriander is a very important ingredient for this recipe. You will notice how It enhances the aroma and taste as soon as you add it into the curry
                                                                        • Let it boil for around 7- 8 minutes and turn off the flame
                                                                          Note: Dried Peas Curry thickens further as it is kept to rest. So if you boil the gravy till it thickens, you may land up with a mushy gravy later while eating. So keep in mind that when your gravy is runny, turn the heat off and keep is aside. It will thicken on its own
                                                                        • Enjoy this Simple Dried Peas Curry with Hot Bread or Chapatis. It goes well with Steamed rice too

                                                                        If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                          Recipe for American Chopsuey

                                                                          Recipe for American Chopsuey

                                                                          Recipe for American Chopsuey

                                                                          I wonder if the Americans know that a dish like this exists Because in Bombay we relish this dish at Chinese Carts and Restaurants. Quite a gadbad situation here..In my opinion, this dish has been named after America because of the level of sweetness in taste and the amount of Tomato Ketchup that goes into this recipe. It's my assumption, But whatever the heck!! It is bloody hell D.E.L.I.S.H!!
                                                                           Well, It is rightly said that when things are easily given to us, we don't really value them until we no longer have them! 
                                                                           Back in the day, Chinese Food used to be prepared each and everyday at my place because my Mum had a Chinese Food counter at a College in South Mumbai plus she would supply dry snacks to many colleges too. Living in a Humble Home with no separate rooms, I used to literally wake up to the Aroma of Boiling Noodles to the Banging of the Wok or the sound of our cook Chopping vegetables and what not! Eventually I got so tired and fedup of those Aromas, that I would distribute my tiffin to all my friends in school(and obviously eat what was in their tiffins. No wayyyy I'm staying hungry, right??🤪) 
                                                                           Now that I'm far away from home, I feel jealous that my little baby rascals Niece & Nephew  happily get to enjoy all these yummies that my Mum makes for them!! ☹️lucky buggers!
                                                                           Our cook, Raja,  'Raja Chinese' as  I would call him, taught my Mom this recipe as it is her Absolute Favourite, and I, in turn learnt it from my Mommy Dee! 
                                                                           And as always, I would love to share it with all of you too!
                                                                          Course Main Course
                                                                          Cuisine American, Chinese, Indian, Indo-Chinese
                                                                          Keyword American Chopsuey, Chinese, Chopsuey, Crispy Noodles
                                                                          Prep Time 30 minutes
                                                                          Cook Time 1 hour 30 minutes
                                                                          Total Time 2 hours

                                                                          Ingredients

                                                                          Ingredients for the Gravy

                                                                          • 4 Garlic cloves chopped fine
                                                                          • 5 inch Ginger chopped fine
                                                                          • 120 gms Cabbage cut into thin julienne strips
                                                                          • 60 gms capsicum cut into thin julienne strips
                                                                          • 60 gms Carrots cut into thin julienne strips
                                                                          • 4-5 thin Spring Onions Chopped fine(keep the bulb and greens separate)
                                                                          • 2 Tbspn White Vinegar
                                                                          • 1 Tbspn Dark Soy Sauce
                                                                          • 1.5 Tbspn Sugar(You can add more or less as per your taste)
                                                                          • 3 Tbspn Sweet Chilly Sauce(or 1.5 Tbspn Spicy Chilli Sauce)
                                                                          • Few Drops of Orange Red Food Colour(Optional)
                                                                          • 1 Tspn Salt(Add ½ Tspn first and then check if you require more because all Sauces already contain Salt)
                                                                          • 1 Egg(beaten and kept aside)
                                                                          • 300 gms Chicken(Boiled with Salt & Shredded or cut into 1 inch pieces)
                                                                          • 6 Cups Chicken Stock(You can use water as well if you don’t have stock. In this recipe, I have used half stock half water)
                                                                          • Slurry of 4 Tbspn Corn Flour + 3 Tbspn Water(you can alter the thickness of the gravy as per your preference. I like my gravy thick)

                                                                          Ingredients For the Crispy Noodles

                                                                          • 150 gms Fine Noodles(You get two varieties Hakka Noodles and a Little more Finer than Hakka Noodles. I prefer using the finer ones. You can use hakka noodles too)
                                                                          • 1.5 litre Water(for boiling the noodles)
                                                                          • 2 Tspn Salt
                                                                          • 2 Tbspn Oil(to be added while boiling the noodles)
                                                                          • 3 Tbspn Corn Flour(to dust the boiled noodles)
                                                                          • Oil for Deep frying the noodles

                                                                          Ingredients for the Chicken Stock

                                                                          • 500 gms Chicken bones – 300 g chicken +200 g bones(the Wings,Neck, Ribs,etc.). The ratio doesn’t really matter here
                                                                          • 1.5 Litre Water
                                                                          • 2 Tspn Salt

                                                                          Instructions

                                                                          First we go ahead and make the Stock

                                                                          • In a Vessel add the Chicken(with bones), water and salt and Cover the vessel and keep it on medium high heat
                                                                          • Once it begins to boil, keep the vessel open and let it boil until the chicken is cooked
                                                                          • Once the Chicken is cooked, take it out from the stock and keep it separate so that it doesn’t further cook with the hot stock. Keep it aside

                                                                          Follow these steps to make the Crispy Noodles

                                                                          • These are the noodles that I use
                                                                          • In a vessel, add 1.5 litre water, salt and oil and place it on high heat and As soon as the water begins to boil, add the noodles in
                                                                            Note: If you put less water, the Noodles will get sticky
                                                                          • After about 10 minutes, stir the Noodles and check if they are cooked and As soon as the Noodles are cooked, using a strainer, strain the Noodles and drain off the water
                                                                            Note: The fine Noodles cook faster than Hakka Noodles, so you will have to check             
                                                                          • Immediately transfer the Noodles into a wide plate so that it doesn’t get further cooked with its own heat. Keep it aside to cool completely
                                                                          • Once cooled completely, Add 3 tbspn of Cornflour to the Noodles
                                                                          • Give it a gentle mix and you will notice that the noodles will get separated
                                                                          • Heat some oil on medium flame in a deep fry pan
                                                                          • Once the oil turns hot, add the noodles into the pan
                                                                            Note: Add just a Handful at a time, Do not fry all together or else they won’t have enough space to fry well and they will get stuck to each other
                                                                          • Once the oil stops bubbling, you will notice that the noodles have turned Golden brown. That’s a sign that the noodles are done
                                                                          • Drain off all the excess oil and transfer the fried noodles into a plate and keep it aside to cool
                                                                            Note: Do Not cover the Hot fried noodles because it will turn soft
                                                                            Useful Tip: Once the Noodles turn completely cool, you can store them in an airtight container, at room temperature for future use, just in case you do not wish to use all at once

                                                                          Follow these Steps to make the Chopsuey Gravy

                                                                          • First, we go ahead and prep our ingredients
                                                                            Note: It is EXTREMELY important for this recipe to prep your ingredients in advance because you will not have time to chop or get to the fridge in between. It is a quick recipe and Everything has to be done quickly in order to get the right flavours (writing out of experience of making a mess 😊)
                                                                          • Note: For any Chinese dish, the Heat has to be very High, only then will there be a burst of flavours
                                                                            In a Wok, heat 2 Tbspn of Oil on High Flame
                                                                          • Once the Oil turns Hot, throw in the chopped garlic and ginger and mix well
                                                                          • As soon as the Garlic starts turning brown, add the Capsicum, Carrots, Spring Onion bulbs and Cabbage and toss it well for about 20-30 seconds. Yes! All on High Heat
                                                                          • Add the 6 Cups of Water, Soy Sauce, Chilly Sauce, Vinegar,Sugar and half of the Chopped Spring Onion Greens and mix well and check for salt. Add salt only if required as all the sauces contain salt.
                                                                          • Allow this gravy to boil for about 10 minutes until the the vegetables turn soft
                                                                            Note: If you like your vegetables crunchy, don’t let the gravy boil for too long
                                                                          • Add the Shredded or Cut Chicken at this stage
                                                                          • Mix the Cornflour Slurry and Pour little by little into the gravy while continuously stirring the gravy so that No lumps form.
                                                                            Note: Add the corn flour as per how thick you prefer your gravy
                                                                          • The gravy will begin to thicken
                                                                          • Let it boil for 10-15 seconds and turn off the flame
                                                                          • Note: When my Mum makes Chopsuey, she Adds all the veggies and sauces to the stock/water and boils it directly and all other steps remain the same as mentioned in the recipe. In my case, I just love that smoky charred flavour to my Chinese dishes, hence I toss the veggies on High Heat first and then follow my Mum’s recipe. Also, my Mum is not a big fan of Garlic. She’ll be more than happy to skip it if she has to. So, she doesn’t use chopped Garlic and Ginger in this recipe. But trust me, her Chopsuey is to die for. But, for some reason, we kids always have some keedas running into our system to try out something or the other that’s not part of the recipe, isn’t it!Well, If it turns out good, we show off, if it doesn’t, chup chaap eat it or else, be sure to get those ‘Rolling Eyes’, which I’m sure most Mothers own that look and most kids know of that by now! haha

                                                                          For the Egg Fry

                                                                          • In a deep fry pan, heat 1 tbspn oil on high heat
                                                                            Frying Pan, The egg will spread throughout the Pan and we do not want a Large Egg. The Egg should be small in size to be placed on top of the Chopsuey.
                                                                            This is all done for the purpose of presentation. You can fry and place the egg as per your convenience. If you don’t wish to deep fry the Egg, you can go ahead & pan fry the Egg as well.
                                                                            It’s just that, wherever I have eaten Chopsuey, I’ve been served the Deep fried version and absolutely love it😊
                                                                          • With the help of a fork, gently beat the Egg with a pinch of Salt
                                                                          • Pour in the beaten Egg into the Hot Oil
                                                                          • In about 10 seconds, flip the egg and turn off the flame. Keep the fried egg aside

                                                                          For the plating/serving

                                                                          • In a plate, Spread Some Crispy Noodles
                                                                          • Pour the Chopsuey Gravy on the Noodles
                                                                            Note: Some people like more of the gravy and some like more of the noodles. Serve it the way you enjoy it
                                                                            Place the Egg on Top of the gravy and garncish with chopped spring onions. Enjoy the American Chopsuey Crunch… Crunch… Crunch…

                                                                          For Veg American Chopsuey

                                                                          • You can skip the Chicken and use (All Raw) Carrots,Capsicum, Cabbage, French beans, Bean Sprouts, Mushrooms, Snow Peas and Red and Yellow Peppers or any any crunchy veggies.
                                                                          • Instead of Stock, you can use Water
                                                                          • If you wish to use Vegetable stock, you can do so, but please DO NOT use the boiled vegetables from the stock for the Soup. It will ruin the entire taste
                                                                          • All other steps and procedures remain the same.
                                                                          •  
                                                                            Enjoy

                                                                          If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                            Recipe for Cafreal Chicken Crispy Rolls

                                                                            Recipe for Cafreal Chicken Crispy Rolls

                                                                            Recipe for Cafreal Chicken Crispy Rolls

                                                                            The meal that you see in Frame was my Women's Day 2020 Special – Cashew Fenny infused Cafreal Chicken Crispy Rolls, Choris Chilly Garlic Noodles made with Red Wine and Chocolate Caramel Pudding 🙂 🙂
                                                                            Chicken Crispy Rolls are a family favourite back home in Mumbai. We order it at restaurants and have tried our hand at making them at home too, but never really succeeded. Either the noodles would separate from the chicken or the noodles would get hard, etc.
                                                                            Today on Women’s Day, I wanted to make something which I’ve not succeeded at earlier but never gave up trying. So I thought of trying out Crispy Chicken Rolls again. And I thought of giving it a Goan touch this time.Instead of the usual Chinese marinade, I decided to marinade the Chicken in  Cafreal Masala. It didn’t end there! I thought if I’m going to give it a Goan touch, why not add some Real Goan stuff?? Haha! Yesss! That’s right I added some Cashew Fenny in my Marinade to give it an extra kick!
                                                                            For the noodles, I remember my Mum adding a dash of Corn Flour while frying the Noodles for Chicken American Chopsuey and thought of trying this method out. And tadaaaaaaa it worked Beautifully!
                                                                            Then I remembered Mum frying all the broken Samosa Sheets(Yes! Nothing gets wasted at my place) and eating them as crispies for tea. So, I decided to try coating with Samosa Sheet pieces but it didn’t look that great. Then I remembered my Art and Craft tricks from school days and cutout strings of the leftover sheets.
                                                                            Pretty Happy with myself today! No wastage!! Thank God! 😊
                                                                            Hope you enjoy the recipe as much I enjoyed crafting it!
                                                                            Course Appetizer, Starter
                                                                            Cuisine Fusion, Goan
                                                                            Keyword Cafreal Crispy Rolls, Chicken Crispy Rolls, Crispy Rolls, Thread Rolls
                                                                            Prep Time 20 minutes
                                                                            Cook Time 1 hour
                                                                            Marination 2 hours
                                                                            Total Time 2 hours 50 minutes
                                                                            Servings 10 pcs

                                                                            Ingredients

                                                                            Ingredients for the Crispy Rolls

                                                                            • 250 grams Chicken Breast cut into thick long strips and marinated with Cafreal Masala (I have added 1 Tbspn Cashew Fenny in the marinade,just to give it an extra zing. It is totally optional)
                                                                            • 50 grams Fine Noodles (weighed when uncooked)
                                                                            • 3 Sheets of Samosa wraps
                                                                            • 1.5 Tbspn Corn Flour
                                                                            • Oil for Deep Frying
                                                                            • 500 ml Water for Boiling the Noodles
                                                                            • 2 Tbspn Oil for Boiling the Noodles
                                                                            • 1 Tspn Salt to be added while boiling the Noodles

                                                                            Instructions

                                                                            If you're going with Noodles

                                                                            • In a vessel add 1/2 litre water, 1 tspn salt and 2 tbspn oil and place it on high flame and Once the water begins to boil, add the noodles and salt into it
                                                                            • After about 3-5 minutes, give it a stir and check if the noodles are cooked. If they are cooked, strain the noodles using a strainer
                                                                            • Once all the water is drained off the noodles, transfer the noodles into a wide plate and keep it aside to cool
                                                                              Note: Placing the noodles in a wide plate will allow the noodles to cool faster and prevent it from getting further cooked
                                                                            • Once the noodles are completely cool, add 1.5 Tbspn CornFlour
                                                                            • Mix it well and keep aside
                                                                            • Take Each Marinated Chicken strip and place it on the noodles
                                                                            • Gently wrap the entire Chicken strip with the Noodles and Gently squeeze the noodles against the Chicken so that it gets stuck to the noodles
                                                                            • Follow steps 7 & 8 for all the chicken strips and keep aside
                                                                            • In a Deep Fry pan, heat some oil on medium flame
                                                                            • Once the oil turns hot, Drop the wrapped Chicken into the oil and let it fry on medium flame till the noodles turn nice and brown
                                                                              Note: If the oil is not hot enough, there are chances of the noodles getting separated from the chicken
                                                                              If the Oil is too hot, the noodles will turn brown quickly while the chicken will remain raw
                                                                              The Chicken should preferably be at room temperature at the time of frying. If the chicken is cold(from the refrigerator or freezer) the oil will not maintain its required heat once the chicken goes in and this may lead to the noodles getting separated from the chicken. Also, it may lead to the noodles getting cooked first, keeping the chicken raw
                                                                            • Remove them and place them on a kitchen paper napkin to soak any excess oil off

                                                                            If you're going with Samosa Sheets

                                                                            • Take 3-4 Samosa Sheets
                                                                            • Fold them Vertically thrice
                                                                            • With the help of a scissor, start cutting thin strips,starting from the ends
                                                                            • Place the cut strings into a plate and separate them
                                                                            • Steps 7-12 of the above method remains the same
                                                                              Note: Do not add corn flour to the samosa strings

                                                                            If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                              Salad Stuffed Mackerels

                                                                              Salad Stuffed Mackerels

                                                                              Salad Stuffed Mackerels

                                                                              Course Appetizer, Side Dish
                                                                              Cuisine Goan
                                                                              Keyword Mackerel, recheado stuffed fish, salad stuffed fish, Stuffed mackerel
                                                                              Prep Time 45 minutes
                                                                              Cook Time 20 minutes
                                                                              Total Time 1 hour 5 minutes
                                                                              Servings 4 Pcs

                                                                              Ingredients

                                                                              • 4 Medium Sized Mackerels
                                                                              • Table Salt
                                                                              • 8 Tbspn Recheado Masala(recipe link to my shortcut version is given below)
                                                                              • 2 Tbspn Coconut Oil (or any other cooking oil) for Frying
                                                                              • 8-10 Curry Leaves(optional)

                                                                              For the Salad

                                                                              • 1 Small Onion(chopped fine)
                                                                              • 1/2 Small Capsicum(chopped fine)
                                                                              • 1 Small Tomato(chopped fine)
                                                                              • 1 Green Chilly(chopped fine)
                                                                              • 1-2 Sprigs Coriander leaves(chopped fine)
                                                                              • 1/2 Tspn Vinegar(optional)
                                                                              • 1/4 Tspn Salt(optional)
                                                                              • 1/4 Tspn Pepper Powder(optional)
                                                                              • 1/4 Tspn Sugar(optional)

                                                                              Instructions

                                                                              • For the salad, mix all the ingredients mentioned under the Salad section and keep aside
                                                                                Note:- I like my Salad stuffed fish extra tangy, so I make an actual salad with vinegar, sugar, etc. But since the Recheado masala already has enough vinegar and sugar and the fish is seasoned with salt, adding salt, vinegar, sugar, pepper is optional
                                                                              • Make the Recheado Masala and keep it aside
                                                                              • Cut 4 Long strands of thread(approx the size of your entire arm) and keep it aside
                                                                              • Clean and Wash the Mackerels well
                                                                              • Take one at a time and using a sharp knife, make a slit on the side
                                                                                Tip:- Always make the slit from the black side
                                                                                Once the slit is made, gently slide your knife inside the fish but remember to sliy it above the mid bone
                                                                                Note:- If your knife is not sharp, the entire process will be very messy and you will land up bashing up the fish
                                                                                Also, if the fish is not fresh, it will be soft and the slitting process might get very messy
                                                                              • Sprinkle some salt all over the fish and inside the slits as well
                                                                                Note:- To know that the fish has enough salt, just gently run you fingers over the flesh of the fish. If it is slightly slimy, it means the fish has enough salt
                                                                                Also, if theres enough salt on the skin of your fish, the fish won't stick to the pan and frying it will be an enjoyable experience
                                                                                What i do:- I hold the fish in my left hand and with the help of a salt shaker, I sprinkle the salt randomly. I find it convenient
                                                                              • Now stuff both sides of the Mackerel with 1 Tbspn Recheado Masala(or how much ever u like, more or less totally upto you)
                                                                              • Then Stuff both sides with the Salad(quantity is totally upto you)
                                                                              • Roll each strand of thread all across each fish so that the salad and recheado masala remains intact while frying
                                                                              • Heat 2 tbspn oil in a pan
                                                                              • Once the Oil is Hot, Transfer the Fish onto the pan and throw in the Curry leaves
                                                                                Note:- if the oil is not hot enough, the skin of the fish will get stuck to the pan. So please wait until the oil turns Hot
                                                                              • Fry the fish for 5-7 minutes on each side
                                                                              • Then tilt the pan and fry both ends of the fish for 2-3 minutes each(head and tail)
                                                                              • Then flip the fish vertically and fry the sides for 2-3 minutes
                                                                                (if its your first time, use two spoons to flip it to hold up vertically)
                                                                                Note:- do not reduce the flame. All this should be done on Medium High
                                                                              • Once the fish is fried, turn off the flame enjoy it these salad Stuffed Macks as a side dish or as a starter!

                                                                              If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                Notes

                                                                                1. Recipe for my Shortcut Recheado Masala
                                                                                https://chrizzosgrubscene.com/2019/08/16/recipe-for-shortcut-goan-recheado-masala/
                                                                                 
                                                                                2. Instead of Recheado Masala, you can also use Green Goan Coconut chutney(recipe link given below)
                                                                                https://chrizzosgrubscene.com/2019/06/26/recipe-for-goan-green-coconut-chutney/
                                                                                 
                                                                                3. You can also substitute Mackerels with any fish that you like. I make this recipe using Pomfrets too.
                                                                                Recipe for Goan Jeerem Meerem Spice Powder

                                                                                Recipe for Goan Jeerem Meerem Spice Powder

                                                                                Recipe for Goan Jeerem Meerem Spice Powder

                                                                                Jeerem Meerem spice powder is used in many Goan dishes like cutlets, curries, chilly fries,etc.
                                                                                Jeerem is the Konkani name for Cumin Seeds and Meerem is the Konkani name for Pepper Corns, which are the two main ingredients of this spice powder.
                                                                                It has a distinct Aromatic flavour that can be smelt from afar! It is an extremely easy and handy spice powder to prepare and store. It comes to your rescue to help you with some quick recipes, especially when you either don't feel like cooking or when you don't have time on hand!
                                                                                The recipe that I've shared below, is what I've learnt from my Mum. She calls it Jeera Meera Powder.
                                                                                Cuisine Goan
                                                                                Keyword Goan spice Powder, Jeera meera, Jeerem Meerem, Jeerem meerem powder
                                                                                Prep Time 10 minutes
                                                                                Total Time 10 minutes

                                                                                Ingredients

                                                                                • 100gms Cumin seeds
                                                                                • 100gms Pepper corns
                                                                                • 25gms Cloves
                                                                                • 25gms Cinnamon

                                                                                Instructions

                                                                                • In a small Mixer grinder, add all the above mentioned ingredients
                                                                                  Note:- Please ensure that the mixer jar, the lid and the ring is completely dry
                                                                                • Now, Grind all these ingredients into a fine powder
                                                                                  Note:- You can add some Turmeric powder if you like. I don't because I also use this spice powder in certain recipes that dont call for Turmeric. In my opinion, Turmeric can be added later while preparing the dish, whenever required. But, it's totally your call.
                                                                                • Transfer the Jeerem Meerem Powder into a dry Air Tight Container but don't put the lid on
                                                                                  Note:- As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid
                                                                                • Jeerem Meerem powder should be stored in a dry place. I keep it in my slice drawer. It can be stored up to 1 year. 
                                                                                • While cooking, You can use the required quantity as per your taste or as mentioned in the recipe that you're using it for(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)

                                                                                If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                  Recipe for Mince/Kheema Pan Rolls

                                                                                  Recipe for Mince/Kheema Pan Rolls

                                                                                  Recipe for Mince/Kheema Pan Rolls

                                                                                  Course Appetizer
                                                                                  Cuisine Goan
                                                                                  Keyword Beef Pan rolls, Kheema pan rolls, Mince pan rolls, Pan rolls
                                                                                  Prep Time 30 minutes
                                                                                  Cook Time 1 hour 30 minutes
                                                                                  Total Time 2 hours
                                                                                  Servings 20 pcs

                                                                                  Ingredients

                                                                                  Ingredients for the Outer Covering

                                                                                  • 2 Cups All Purpose Flour(maida)
                                                                                  • 2 Eggs
                                                                                  • 1 Tspn Salt
                                                                                  • 4 cups Water
                                                                                  • Oil for Frying

                                                                                  Other Ingredients

                                                                                  • 1 Egg for Egg Wash
                                                                                  • Bread Crumbs for coating
                                                                                  • Oil for Frying the panrolls

                                                                                  Ingredients to make the paste for sealing the panrolls

                                                                                  • 1 Tbspn All Purpose Flour
                                                                                  • 1 Tspn Water

                                                                                  Instructions

                                                                                  Follow these steps to make the outer covering

                                                                                  • In a bowl, add 1 egg and 1 tspn salt and beat it together with a hand whisk
                                                                                  • Add 2 cups of All purpose flour(maida)
                                                                                  • Now Add the water little by little and whisk it to form a smooth free flowing batter
                                                                                    Note:- Whenever I've whisked All purpose flour and water, I have never had lumps in my batter. The other option you have, if you don't have a whisk, is to use a mixer grinder or an electric beater and make the batter. Whether you use a whisk or a mixer grinder, The tip is to not have any lumps in your batter
                                                                                  • Take a non stick pan, grease it with some oil, using a silicon brush and place it on medium high flame
                                                                                  • Take a ladle and fill it half with the batter
                                                                                  • Once the pan is hot, Pour the batter on to the pan. Hold the handle of the pan and spread the batter in a circular direction
                                                                                  • After 2 minutes, flip the crepe
                                                                                  • Let it Cook for a minute or so and remove it on a plate 
                                                                                  • Follow these steps until all the batter is over. 
                                                                                    Note:- you have to grease the pan before putting each ladle of batter 
                                                                                  • Let all the outer coverings cool completely,  at room temperature

                                                                                  In the mean while, we make the paste to cover the pan rolls. Follow these steps to make the paste

                                                                                  • In a small bowl, add 1 tbspn All purpose flour and very little water and mix it with your finger to form a paste. Once it's ready, keep it aside

                                                                                  Things to keep ready before making the panrolls

                                                                                  • A bowl with the stuffing with a spoon in it The outer coverings/crepes that we have pan fried
                                                                                    A wide bowl with the bread crumbs
                                                                                    A bowl with a beaten egg along with a brush
                                                                                    The all purpose flour paste for closing the panrolls
                                                                                    A big plate for placing the crumb coated pan rolls

                                                                                  Follow these steps to make the panrolls

                                                                                  • On a flat surface, place one fried outer covering/crepe and place 1 tbspn of the stuffing on it 
                                                                                  • Fold on both sides and roll
                                                                                  • On the four corners, apply some of the paste
                                                                                  • Roll the panrolls from one end to the other
                                                                                  • Close/Seal the Panrolls
                                                                                    Note:- you may experience some difficultly in rolling the Panrolls initially. Just don't be in a hurry. You have to be patient and do it slowly. Also, if there are certain minor cracks in between, don't worry, it will get covered with the egg and bread crumbs. But if the cracks are too big, you will have to discard the outer covering. However, you can use the filling. 
                                                                                    If you feel, the batter is too thin, you can add a little more All purpose flour to your batter. But Panrolls tastes better if the crepes are thin. 
                                                                                  • Now we egg wash each Panrolls and immediately drop them into the wide bowl of bread crumbs
                                                                                    Tip:-Always hold the panroll in your left hand and brush with your right hand and drop the panroll into the bread crumbs bowl with your left hand only and coat your panroll with bread crumbs with your right hand(if you are a leftie, the process will be vice versa
                                                                                    Note:-im saying this specifically for people who get easily agitated(like me) when things get 'messy'. In this manner, your right hand will be dry(easy to coat the bread crumbs), and only the left hand will be moist with the egg… And there is absolutely no mess!! Haha
                                                                                    And this entire process gets completed without having to wash your hands every now and then in the middle of egg washing and bread crumb coating!! Yayyyy
                                                                                  • Moving on….Once all the panrolls are coated with bread crumbs, you can store them in an air tight container in the deep freezer for about 15-20 days
                                                                                    Tip:- while placing them in the air tight container, always remember to use parchment paper as a separator, if placing them one above the other. Parchment paper ensures that each panroll is kept separated and avoids them from sticking to each other so it becomes easier and less messy when you remove them for future frying
                                                                                    Note:- Since Panrolls are a bit time consuming to make, I usually make the panrolls a day in advance, wrap it with cling wrap and store it in the refrigerator and fry it at the time of serving the next day.
                                                                                  • When frying frozen pan rolls, ensure that the pan rolls are fully thawed and only then go ahead and fry them. Refrigerated ones can be fried as soon as you take them out.

                                                                                  Follow these steps to Fry the panrolls

                                                                                  • In a wide pan, add oil up to about 2-3 inches in height and place it on medium low flame
                                                                                  • Once the oil turns hot, add the pan rolls into the pan 
                                                                                  • Fry on both sides till it has acquired a nice light brown color and a crispy crust
                                                                                  • Then, fry it on the sides as well
                                                                                  • Once done, remove them on a kitchen paper napkin to soak out any excess oil
                                                                                  • And tadaaa… Your Mince Panrolls are ready to eat! 
                                                                                    Enjoy them nice and hot with some ketchup or garlic mayo or you can just eat them as it is!! 

                                                                                  Recipe link for the Mince Stuffing

                                                                                  • https://chrizzosgrubscene.com/2019/07/17/recipe-for-dry-mince-or-stuffing-mince/

                                                                                  Recipe Link for Ginger Garlic

                                                                                  • https://chrizzosgrubscene.com/2019/08/14/recipe-for-home-made-ginger-garlic-paste/

                                                                                  Follow these steps to make the Jeerem Meerem Powder

                                                                                  • In a small mixer grinder, Grind together 100gms Cumin seeds, 100gms Pepper corns, 50gms Cloves (if its too strong, you can add about 25gms),50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 25gms)to a fine powder
                                                                                  • Transfer this spice mix into an Air Tight container(preferably glass)
                                                                                  • As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid
                                                                                  • You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc.
                                                                                  • Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)
                                                                                  • Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

                                                                                  If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You 

                                                                                    Recipe for Chickpea Hummus

                                                                                    Recipe for Chickpea Hummus

                                                                                    Recipe for Chickpea Hummus

                                                                                    Hummus is a famous Middle Eastern delicacy! Here in Dubai, at most Arabic restaurants, Hummus, Garlic Paste and Kuboos(Pita bread) are served with almost every dish!
                                                                                    Every once in a while, I like to break the monotony of eating the typical spicy Indian/Goan food and prefer purchasing Hummus, Pita Bread and Garlic paste from the store.
                                                                                    Since I'm trying my best to avoid packaged foods, I decided to make Hummus at home!
                                                                                    Not very sure if this is the right technique or method of making it, but it turned out extremely delicious and creamy.
                                                                                    So, I'd like to share my version of Hummus with you!
                                                                                    You can make hummus of Red Kidney beans,(we've eaten this at an Egyptian restaurant), Butter Beans(saw on Masterchef Australia) and any dried bean of your choice. The best part about Hummus is that you can add a vegetable purée of your choice too like beetroot, spinach, butternut, red spinach, etc. to give it some extra flavour(or more like to hide the veggies that you're not really a fan of😬)
                                                                                    Do give it a try!
                                                                                    Course Appetizer, Main Course
                                                                                    Cuisine Arabic
                                                                                    Keyword Homous, Houmus, Hummus, Humus
                                                                                    Prep Time 8 hours
                                                                                    Cook Time 20 minutes
                                                                                    Total Time 8 hours 20 minutes
                                                                                    Servings 6 People

                                                                                    Ingredients

                                                                                    • 1 cup Chickpeas(washed and soaked in room temperature water overnight for around 8-10 hours)
                                                                                    • Juice of Half a lemon(you can add more if you like it lemony)
                                                                                    • 2 Tbspn Unsweetened Yogurt(curd)
                                                                                    • 2 Tbspn Olive Oil(Hummus tastes best with Olive Oil)
                                                                                    • 1 Tspn Salt
                                                                                    • 2 Medium cloves of Garlic(crushed)
                                                                                    • Paprika for garnish(optional)
                                                                                    • 6 Tbspn Chickpea Stock(that remains after boiling the chickpeas)

                                                                                    Instructions

                                                                                    • After soaking the Chickpeas, boil it in a pressure cooker till soft and keep it aside to cool at room temperature
                                                                                      Note:- do not discard the stock
                                                                                    • Once the boiled chickpeas come to room temperature, transfer them into a mixer grinder and add the yogurt, lemon juice, crushed garlic, salt and Olive oil and make a smooth paste by adding the chickpea stock little by little
                                                                                      Note:-The original Hummus gets its creamy texture from tahini(sesame seed paste) but since I didn't want to use store bought Tahini, I substituted Tahini with Full Fat Yogurt and it worked equally well.
                                                                                      Do not add the oil all at once. Add it little by little
                                                                                    • Transfer the Hummus into bowls and dust some paprika and drizzle some olive oil on the top and serve with Pita Bread!
                                                                                      Note:- You can have Hummus Warm, at room temperature or Cold, choice is yours.
                                                                                    • You can store Hummus in an airtight container in the refrigerator for upto a week.

                                                                                    If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                      Mum’s Recipe for Cake Sheera

                                                                                      Mum’s Recipe for Cake Sheera

                                                                                      Mum’s Recipe for Cake Sheera

                                                                                      You may wonder why the name "Cake Sheera"
                                                                                      Well, this is how my Mum makes Sheera and ever since we were kids, she would make us cut it as if it's a cake and sing Happy Birthday and clap and she still continues to do it with her grandkids! *PRECIOUS*
                                                                                      She used to do this because whenever she would make this kind of a sheera, my brother and I would make a fuss to eat it because we always wanted 'Restaurant Sheera' or 'Bowl Sheera' and unfortunately she didn't know how to make 'Restaurant or Bowl Sheera' and back in the day, to her bad luck (or I'd say Good luck) there were no recipe channels at the click of a button to help her learn how to make it!
                                                                                      So, to get us to eat this she would decorate the Sheera, add various food colours to make it look attractive, garnish it and finally sing the Birthday Song and make us cut the Sheera as if it was the highest privilege to do so and that's how the name "Cake Sheera" came into being!
                                                                                      Then she would cut the Sheera into diamond shapes(for me these are the REAL Diamonds).
                                                                                      Now, as Im so far away from home, the Cake Sheera has suddenly become so Precious and It is my Husband's favourite!
                                                                                      It is so true, when we get something easily, we don't understand it's value!
                                                                                      Sharing with you all, my Mum's recipe for Cake Sheera!
                                                                                      Course Breakfast, Tea Time Snack
                                                                                      Cuisine Goan, Indian
                                                                                      Keyword Cake Sheera, dry sheera, Rava, Rawa, Semolina sweet, Sheera, Sheero
                                                                                      Prep Time 10 minutes
                                                                                      Cook Time 20 minutes
                                                                                      Total Time 30 minutes
                                                                                      Servings 4 People

                                                                                      Ingredients

                                                                                      • 1 Cup Fine Semolina(Rawa)
                                                                                      • 1.5 Cup Milk
                                                                                      • 1/2 Cup room temperature Water
                                                                                      • 3 Tbspn Sugar (you can add more or less as per your preference)
                                                                                      • 1/2 Tspn Cardamom Powder or Vanilla essence
                                                                                      • 1/4 Tspn Salt
                                                                                      • 1 Tbspn Pure Ghee
                                                                                      • 1 Tbspn Assorted chopped Dry fruits preferably Raisins and Cashew Seeds (optional)
                                                                                      • Food colour of your choice(optional)
                                                                                      • Liquid Fruit essence of your choice or 3-4 Saffron strings(optional)

                                                                                      Instructions

                                                                                      • Add the Semolina In a wide skillet and place it on medium low flame
                                                                                      • Dry roast the semolina for 10 minutes till it starts giving out a roasted aroma
                                                                                        Note:- You have to keep stirring the semolina because if its left unattended, it may turn brown and that's what we don't want
                                                                                        Note:- Always use only a Silicon Spatula, Nylon Spoon or Wooden spoon
                                                                                      • After 10 minutes, add the Ghee and dry fruits (if using) and mix it well and continue stirring for the next 5-7 minutes
                                                                                        Note:- I didn't have Raisins and Cashews at home so I've used Pistachios and Almonds. But i did miss the raisins.
                                                                                      • After 5-7 minutes, add the Milk, Water, Salt, Sugar, Cardamom powder or Vanilla essence, Food colour(if using), Fruit essence or Saffron(if using) and mix all this together and continue stirring
                                                                                      • Keep stirring until all the liquid from the skillet gets evaporated and the sheera starts coming together
                                                                                      • Once the liquid is completely evaporated, turn off the flame. Your Sheera is ready!
                                                                                      • Now, Grease a plate with ghee
                                                                                      • Transfer the sheera onto the plate
                                                                                      • Wash your hands, wipe them dry and Grease your palms with some ghee and gently and evenly spread the Sheera all over the plate
                                                                                      • Cut them into Shapes of your choice. My Mum used to cut them into diamond shapes. So, I do the same. But if you have kids around and have some shape cutters, it would be fun to cut the sheera into various shapes and serve to the kids! You'll definitely earn some extra brownie points out there🤗
                                                                                      • Garnish with some chopped Dry fruits. This is optional. I've done it because my Husband is a fan of dry fruits and he loves anything and everything overloaded with dry fruits!
                                                                                        And tadaaaa! We're good to go!
                                                                                      • Whenever you enjoy your Cake Sheera, do have a piece or two in my name too😉

                                                                                      If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                        Simple One Pot Recipe for Spicy Oxtail Curry

                                                                                        Simple One Pot Recipe for Spicy Oxtail Curry

                                                                                        Simple One Pot Recipe for Spicy Oxtail Curry

                                                                                        As I began writing this recipe, I realised how lucky and blessed I am to be born in my Atrangi, Fun and Beautiful Family where I've been Brought up eating such Fun and Exciting food!
                                                                                        Oxtail is one such thing which is definitely an acquired taste and on hearing the name Ox Tail, some people find it extremely weird! But in my family, we relish Oxtail and treat it like a Feast!
                                                                                        My dad says, when he was in the gulf, his friends used to call it Ox Tail Jingaro, but he still doesn't know why! Haha! I tried researching too, but in vain! If any of you do know what it means, please do write to me!
                                                                                        Till date, whenever we make it at home, my dad's face always lights up and he goes "Aha Oxtail Jingaro"
                                                                                        This is how my Mum makes Oxtail curry! it is so simple and has a burst of flavour and spice! The juices that are released from the bones of the Tail, is what makes this curry unique in taste!
                                                                                        Do give it a try! Let's keep the Tradition going!
                                                                                        Course Main Course
                                                                                        Cuisine Goan
                                                                                        Keyword One Pot Curry, Oxtail, Oxtail Currry, Oxtail Spicy curry, Oxtail Zingaro
                                                                                        Prep Time 10 minutes
                                                                                        Cook Time 30 minutes
                                                                                        Total Time 40 minutes

                                                                                        Ingredients

                                                                                        • 500 gms Ox tail
                                                                                        • 1 Medium sized Onion(sliced)
                                                                                        • 2 Green Chillies(slit)
                                                                                        • 2 Tspn Ginger Garlic paste
                                                                                        • 1 Tspn Salt(I've used Fat Salt)
                                                                                        • 1 Cup Water

                                                                                        For the Masala

                                                                                        • 8 Kashmiri Chillies
                                                                                        • 6 Cloves
                                                                                        • 8 Pepper Corns
                                                                                        • 1/2 inch Cinnamon Stick
                                                                                        • 1/2 Tspn Cumin Seeds
                                                                                        • 1/2 tspn Coriander Seeds
                                                                                        • 1 Green Cardamom
                                                                                        • 1.5 Tspn Sugar
                                                                                        • 2 Tbspn Vinegar
                                                                                        • 4-6 Cloves of Garlic
                                                                                        • 2 Tbsp Water

                                                                                        Instructions

                                                                                        • Cut the Ox tail into vertical chunks at the joints.
                                                                                        • Wash it thoroughly and place it into a pressure cooker & Season the Ox Tail with 1/2 tspn salt and 2 tspn Ginger garlic paste and keep it aside
                                                                                        • In a mixer grinder, add the Kashmiri Chillies, Cloves, Pepper Corns, Cinnamon, Cardamom, Cumin Seeds and Coriander Seeds
                                                                                        • Make a fine powder of these ingredients
                                                                                        • To this spice powder, add the Garlic, Vinegar, Sugar and 2 tbspn water and grind the masala to a smooth fine paste(add water only if required, little by little)
                                                                                        • Add this masala paste to the ox tail along with the sliced onions and chillies in the cooker along with 1 cup of water
                                                                                          Note:-Oxtail releases quite alot of oil while cooking. Hence, we don't use any oil additional cooking oil
                                                                                        • Close the cooker lid and allow the ox tail to cook on medium flame until 4-5 whistles are released.Then Turn off the gas flame and keep the cooker aside until all the steam from the cooker is released
                                                                                          Note:- Oxtail takes a little longer time to cook
                                                                                        • Open the cooker lid and check if the meat is cooked
                                                                                          Saftety tip:- before opening the cooker, release all the steam by lifting the whistle with the help of a spoon. Only once all the steam is released, should you open the cooker lid or else it may burst open and cause accidents.
                                                                                        • If the meat is cooked, check for salt, vinegar or sugar and add if required
                                                                                          Note:- The meat should be tender like almost falling off the bone. The taste of the curry should be Spicy, Sweet and Sour
                                                                                        • Turn the gas flame on and allow the curry it to boil rigourously for around 5 minutes on high flame with the cooker open
                                                                                          Note:- I like my Ox tail Curry a bit runny but if you like it thick, you can either use less water or you can thicken the gravy by boiling it longer.
                                                                                          Note:-Oxtail curry thickens when kept aside
                                                                                        • This curry is best enjoyed when piping Hot or else it becomes greasy. At home, we this super delicious Hot & Spicy curry with plain white rice and some Papads! But this curry goes well with Kadak Pao or plain Soft bread too! Yummm!

                                                                                        If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                          Recipe for Home-made Chicken Mortadella

                                                                                          Recipe for Home-made Chicken Mortadella

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                                                                                          5 from 1 vote

                                                                                          Recipe for Home-made Chicken Mortadella

                                                                                          I was Introduced to Chicken Mortadella by Floyd, my Husband, here in the UAE. In India, I didn't know this term 'Mortadella'. I only knew 'Salami'. When I ate Mortadella it tasted very similar to salami. So I wondered why the difference in name??
                                                                                          After checking, I got to know that the only difference between Mortadella and Salami is that Salami is cured naturally while Mortadella is cooked.
                                                                                          Floyd and I are big fans of Mortadella but we avoid eating processed foods whenever we can.
                                                                                          Since, Floyd is a Big fan, I make this often for breakfast. It is such a simple recipe. It's been really long since we ate store bought Mortadella! And Do we miss it, Hell No!
                                                                                          I remember the day I decided to surprise Floyd and closed his eyes and made him eat a slice of the Mortadella that I had made, he said "why are u surprising me with Mortadella???" and I got insanely Happy! He thought it was store bought! 😂😂
                                                                                          I'd like to share my Quick, Simple and Healthy version of Chicken Mortadella with all of you! Your breakfast is just going to get Tastier😋
                                                                                          Course Appetizer, Breakfast
                                                                                          Keyword Chicken loaf, Chicken mortadella, Chicken Salami, Mortadella, Salami
                                                                                          Prep Time 20 minutes
                                                                                          Cook Time 30 minutes
                                                                                          Total Time 50 minutes

                                                                                          Ingredients

                                                                                          • 300 gms Boneless Chicken Breast
                                                                                          • 1 tspn Black Pepper Powder(or crushed pepper)
                                                                                          • 1/2 tspn Salt
                                                                                          • 1/2 tspn Chilly flakes(optional)
                                                                                          • 1 tspn Garlic powder or chopped garlic(optional)
                                                                                          • 1 tspn Olive oil or any cooking oil
                                                                                          • 10 gms Black or reen olives(chopped fine.optional)

                                                                                          Instructions

                                                                                          • Wash the Chicken and cut into big cubes
                                                                                          • Transfer the Chicken Cubes into a mixer grinder
                                                                                          • Make a fine paste of the chicken cubes
                                                                                            Note:- Do Not use Chicken Mince or else the Mortadella will have a grainy texture
                                                                                          • Transfer the chicken paste into a bowl and add all the other ingredients as listed above
                                                                                            Note:- you can add whatever ingredients you like into your Mortadella. Sometimes, i add red and green capsicum chopped fine, as well.
                                                                                          • With the help of a spatula, Mix all the ingredients well
                                                                                          • Spread an Aluminium Foil sheet on the kitchen surface & Transfer the Mortadella mix on the edge of the Foil sheet
                                                                                          • Lightly grease your palms with oil and shape the Mortadella paste into a roll
                                                                                          • Roll the foil till the end of the other side and Press both the ends of the roll and twist and seal it tight on both ends
                                                                                          • Now in a large vessel, add 3-4 cups of water and place a stand inside the vessel and place the Mortadella roll on the stand
                                                                                          • Cover the vessel and allow the Mortadella to steam for 30 minutes on medium flame
                                                                                          • Turn off the flame and Remove the Mortadella roll from the vessel and keep it aside to cool at room temperature
                                                                                            Note:- Do Not take off the foil sheet
                                                                                          • Once cooled, place the foil roll into the refrigerator and allow it to chill. Once chilled, take the foil off the Mortadella roll and cut into thin slices
                                                                                          • Enjoy this Simple and Healthier version of Chicken Mortadella with bread or add it into your salads or you can eat it just as it is!
                                                                                            Note:- Salami/Mortadella tastes best when chilled. But it's completely your choice!
                                                                                          • If you have leftovers, You can store it in the refrigerator for upto 1 week and in the deep freezer for upto 1 month

                                                                                          If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                            Recipe for Goan Tesreo/Clams Sukhem(Dry)

                                                                                            Recipe for Goan Tesreo/Clams Sukhem(Dry)

                                                                                            Recipe for Goan Tesreo/Clams Sukhem(Dry)

                                                                                            The Tesreo Feast is a Tradition that is being followed since ages, in my village in Candolim, Goa, called Saipem, where all the ladies of the Vaddo(locality) and some Men too(who like to help) come together and Make Tesreo Sukhem for around 350-400 people of the entire village. Every year some family or the other celebrates this feast at the nearby Chapel.
                                                                                            The best part about this feast is that Everyone comes together to help in the chopping of the onions, cleaning of the tesreos, scraping of the coconuts, etc. It's a combined effort of all our Muscle Women and some Men too😎😉
                                                                                            The feast starts at around 7:30pm with the Litany(prayers and petitions) sung in Konkani(when I was a child it used to be sung in Latin), followed by some more prayers. Once the prayers are done, starts the distribution of Tesreos😋😋😋😋 in a Leaf Dono(bowl) with one Pao! And not forgetting shots of Illosso😉😋😎 (port wine, urrak, feni which are local alcoholic traditional drinks). As a child I used to be closest to those who would serve the wine, I was known as "bebot" which is the konkani for drunken person😋😋🤣🤣
                                                                                            This feast takes place during the month of May and I have been part of almost all the Tesreo Feasts ever since I was a little child and I have very Beautiful memories of the Tesreo feasts in my Village(sometimes we naughty little rascals would go right in time only for the tesreo distribution and would miss the Litany🤪🤭🤫🤓)
                                                                                            Here's my version of Tesreo Sukhem. It's quite close to what's prepared in Goa during the feast. The only difference is that in Goa, its prepared over wood fire! And that's what makes it extra special and flavoursome!
                                                                                            Course Main Course
                                                                                            Cuisine Goan
                                                                                            Keyword Clams, Clams sukha, Shells, Tesreo, Tesreo sukha, Tesreo Sukhem, Tisreo
                                                                                            Prep Time 1 hour
                                                                                            Cook Time 30 minutes
                                                                                            Total Time 1 hour 30 minutes

                                                                                            Ingredients

                                                                                            • 1kg Medium Sized Tesreos/Clams
                                                                                            • 2 Large onions(chopped fine)
                                                                                            • 4-6 Green Chillies(chopped fine)
                                                                                            • 2 tspn Ginger Garlic paste
                                                                                            • 1 Fresh Coconut(grated) approx 200 gms
                                                                                            • 3 tspn Tamarind Pulp(if you like it tangier)
                                                                                            • 15 gms Jaggery(or more if you like it sweeter)
                                                                                            • 2 Tbspn Goan Garam Masala powder(Samare Spice powder)
                                                                                            • 1.5 Cups Water or more if

                                                                                            Instructions

                                                                                            Follow these steps to clean the Tesreos/clams

                                                                                            • As soon as you get the clams, transfer them into a plastic bowl, cover it and place the bowl into the deep freezer
                                                                                            • Next day, remove the clams from the freezer and let it come to room temperature. You will notice that the shells will open up. Add 1.5 cups of water to the shells
                                                                                            • Split open the shell and transfer the fleshy side of the shell into another bowl and discard the empty side. Let the water be in the same bowl
                                                                                            • Now Tesreos have to be washed(that's what I was taught in Goa by my neighbour aunty Rosy) in the same water, thrice or until all the 'czherr czherr' dirt come out. Basically the fine stones/sand/mud and particles alike. So now you have a bowl with the Tesreos and a Bowl with the water.
                                                                                            • Gently, pour the water in such a manner that you don't disturb the bottom of the water(that's where all the dirt settles down) into your Tesreo bowl and discard all the dirt particles that remain, by washing the bowl.
                                                                                            • Repeat steps 5 and 6 till you feel the water is completely free from any dirt particles😉 It takes about 4-5 times to wash the tesreos. These are the particles that remain

                                                                                            Follow these steps to make the Tesreo Sukhem

                                                                                            • In a vessel, add the chopped Onions, Chillies and Oil and place it on medium flame
                                                                                            • Once the onions start turning translucent, add the ginger garlic paste and mix well
                                                                                            • Once the raw smell of the ginger garlic paste reduces, add the tesreo water, spice powder, jaggery and tamarind pulp. Mix it well and let it boil for around 15-20 minutes
                                                                                            • After 15-20 minutes, add the grated coconut and mix well. Allow this mixture to boil for the next 10-15 minutes
                                                                                            • Add the Tesreos into the gravy and let it boil until all the water dried off
                                                                                              Note:- We dont add any salt because Tesreos consists of alot of salt
                                                                                              Incase the gravy is salty, add some more water
                                                                                            • Increase the flame to high and allow the gravy to thicken. Let all the water get evaporated
                                                                                            • Once the gravy has thickened and all the water evaporated, turn off the flame and your Tesreo Sukhem is ready!
                                                                                              I like to keep some gravy to enjoy with bread.
                                                                                            • Enjoy it with some delicious soft bread! Yummm!

                                                                                            Follow these steps to make the Ginger Garlic Paste

                                                                                            • Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                            If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                              Recipe for Pizza from scratch

                                                                                              Recipe for Pizza from scratch

                                                                                              Recipe for Pizza from scratch

                                                                                              So, It was my Mommy darling's Birthday on 30th July and as always I feel terrible that I can't celebrate with her in Bombay!

                                                                                              But I always make something special to celebrate this day, more like her favourites!
                                                                                              So, This year I decided to bake a Pizza😍 and a Fully Loaded one that too. Because Whenever we order Pizza, her standard dialogue is "Baby please tell them to put toppings on the sides haan, the sides tastes like Sukka pav otherwise" Indian Moms are the Best😍😛♥️😆😆
                                                                                              I made a Bacon & Chicken Tikka Pizza with Spinach Bread

                                                                                              –Bacon because it's My Mom's Favourite🥓

                                                                                              –Chicken Tikka because Indian habits die hard🤷🍗

                                                                                              –Spinach Bread because nothing can make my Mom happier than seeing me eat Vegetables/Greens, etc. 😅😅😆😆
                                                                                              This is my very first attempt at making Pizza right from scratch. I watched many videos and read alot about How to make Pizzas and tadaaaa 💃
                                                                                              Wish I could send each of you a slice!
                                                                                              However, you can try out my recipe and let me know your feedback!
                                                                                              Course Main Course
                                                                                              Cuisine Italian
                                                                                              Keyword Homemeadepizza, Pizza, Pizza dough
                                                                                              Prep Time 2 hours
                                                                                              Cook Time 30 minutes
                                                                                              Total Time 2 hours 30 minutes

                                                                                              Ingredients

                                                                                              Ingredients For the base

                                                                                              • 2 cups All Purpose Flour
                                                                                              • 1 Tspn Oregano
                                                                                              • 1 Tspn Salt
                                                                                              • 1 Tspn Parmesan Cheese(optional)
                                                                                              • 2 Tspn Sugar(1 for activating the yeast)
                                                                                              • 1.5 Tsp Instant dry yeast
                                                                                              • Purée of 1 Bundle Spinach(wash the spinach thoroughly, drain off all the water and make a smooth fine paste of it in a mixer grinder by adding 1/4 cup water)
                                                                                              • 100 ml warm water
                                                                                              • 1/4 cup Olive oil

                                                                                              Ingredients For the Pizza Sauce

                                                                                              • 1 Tbspn Olive Oil
                                                                                              • 1/2 White Onion(chopped fine)
                                                                                              • 5-6 cloves of Garlic(chopped fine)
                                                                                              • 1 Tin (approx 400 gm) of Tomato Purée
                                                                                              • 2 Tspn Oregano
                                                                                              • 1 Tspn Pepper Powder
                                                                                              • 2 Tspn Parmesan cheese(optional)
                                                                                              • 1/2 Tspn Sugar
                                                                                              • 1/2 Tspn Salt
                                                                                              • 6-8 Basil leaves(chopped fine) optional

                                                                                              Ingredients For the Chicken Tikka

                                                                                              • 500 gms Chicken Thighs
                                                                                              • 3 Tbspn Curd/unsweetened yogurt
                                                                                              • 1.5 Tbspn Kashmiri chilly powder
                                                                                              • 1/2 Tspn Garam masala powder
                                                                                              • 1/2 Tspn Turmeric Powder
                                                                                              • 1/4 Tspn Carom seeds(Ajwain)
                                                                                              • 1/3 Tspn Dry Mango Powder (Amchur powder)
                                                                                              • 1 Tspn Dried Fenugreek leaves (Kasuri Methi)
                                                                                              • Juice of 1/2 Lemon
                                                                                              • 1 Tspn Ginger Garlic paste
                                                                                              • 1/2 Tspn Mustard Oil(secret ingredient)
                                                                                              • Salt as per taste
                                                                                              • A piece of Coconut shell or a cube of Coal

                                                                                              Ingredients For the Toppings

                                                                                              • 500 gms Chicken Tikka(Sliced or Diced)
                                                                                              • 150 gms Black Olives(de-seeded and sliced into rings)
                                                                                              • 100 gms Jalepenos(or as per preference)
                                                                                              • 1/2 White Onion(Sliced)
                                                                                              • 1 Green Capsicum(Sliced)
                                                                                              • 100 gms Mushrooms(Sliced)
                                                                                              • 100 gms Smoked Bacon(cut into strips)
                                                                                              • 200 gms Mozzarella Cheese Block (it's always better to grate the cheese at home and avoid using pre grated Mozzarella)
                                                                                              • 100 gms Cheddar Cheese Block

                                                                                              Instructions

                                                                                              We start by making the Chicken Tikka(You can add whatever protein you like)

                                                                                              • Remove the skin, Wash the Chicken thighs and make random incisions on each thigh
                                                                                              • Mix all the ingredients mentioned under the 'Chicken Tikka' section(except coconut shell/coal), cover it tight and allow it to marinade overnight in the refrigerator
                                                                                              • Then in a Pan, heat some oil on Medium flame
                                                                                              • As soon as the oil turns hot, add the marinaded chicken thighs and cook it on both sides till it gets a charred look
                                                                                                Note:-
                                                                                                Let it coook on High flame first on both sides till it gets a charred crust and then turn down the heat and let the chicken cook for about 10-12 minutes on each side
                                                                                              • Transfer the fried chicken into a vessel and place a small steel bowl in between the fried chicken
                                                                                              • For the smoky flavour, hold a piece of coconut shell with the help of a pair of Tongs or Pincers hold it over direct fire till it becomes completely black. To turn off the fire , you will have to turn off the gas flame and continuously and rigourously blow the fire off the shell.
                                                                                                Saftey Tip:-DO NOT burn the entire Coconut shell or else the flames will be too high and may lead to accidents if it's your first time. I have used a full shell here because it was a thick shell and difficult to break
                                                                                                Keep a Thick cloth ready, just incase the fire doesn't go off the coconut shell, you can immediately wrap it with the thick cloth.
                                                                                                You can Skip this step if you're not confident.
                                                                                                You Can use a block of coal instead
                                                                                              • Place the Burnt coconut shell/coal inside the steel bowl
                                                                                              • Pour 1 tspn oil on the hot burnt coconut shell/coal
                                                                                              • Immedietely cover the vessel with a lid so that the evenly spreads all throughout the chicken. Keep it covered for around 10 minutes and keep it covered till it has to be used up

                                                                                              Follow these steps to make the Pizza

                                                                                              • Activate the yeast by adding 1 tspn Sugar and 1.5 tspn Instant Dry Yeast to 100 ml warm water, Stir it well and place it in a warm place to bloom. It will take around 10-15 minutes
                                                                                                Note:- The Water should be warm to touch. If the water is Hot or Cold, the yeast won't bloom. Also, Yeast doesn't bloom if it is old or is taken off from an open packet
                                                                                              • Simultaneously, in a dough pan, add all the other ingredients mentioned under the 'Pizza Dough' section
                                                                                              • Once the Yeast is activated, transfer it into the dough pan with all the other ingredients
                                                                                              • Gently bring all the ingredients together and turn it into a dough
                                                                                              • Knead the dough for about 5-7 minutes till it turns smooth
                                                                                              • Grease a Large bowl on all sides, till the brim, with olive oil and place the dough into the bowl and lightly brush the dough with Olive oil so that it doesn't dry out
                                                                                              • Cover the bowl with a cling wrap/plate or a cloth and Place the Bowl in a warm place for it to rise or double in size. I keep it inside the Microwave with the light on and door shut. This will take about an hour
                                                                                                Note:- The process of letting the dough rise or double in size is called proofing
                                                                                              • Simultaneously, we go ahead and make the Pizza sauce
                                                                                                In a pan, heat 2 tbspn Olive Oil on Medium flame
                                                                                              • Add the chopped Onion and Garlic and Sauté till the onions turn transparent
                                                                                              • Then add the Tomato Purée, chopped basil(if using), pepper powder, parmesan cheese(if using), Oregano, Salt and Sugar and Stir it well
                                                                                              • Once it starts to thicken, turn the flame off and keep it aside.
                                                                                                Note:- Don't let it dry out completely because it will further thicken as it is cooling at room temperature
                                                                                              • Then, grate the Cheese and keep it aside
                                                                                              • Get the other toppings ready and keep them aside
                                                                                                Note:- You can add all the toppings or some of the toppings mentioned. You can add the toppings of your choice.
                                                                                                If you like, you can add only Mozzarella cheese, the choice is completely yours
                                                                                              • Moving back to the dough
                                                                                                Once the dough doubles in size, transfer it on a lightly floured surface preferably the kitchen platform
                                                                                              • Deflate the dough with your hand and knead it further for around 5 minutes
                                                                                              • Grease the Pizza Tray with some oil
                                                                                                Note:- I've used a 12 inch tray
                                                                                              • Transfer the Dough on the pizza tray
                                                                                              • Grease both your palms with oil and flatten the dough on the tray
                                                                                                Note:- the technique is to push the dough from the centre to the edges so it is evenly spread
                                                                                              • Now spread the Pizza sauce all over the base and sprinkle the cheese all over the pizza sauce
                                                                                                Note:- save some cheese to sprinkle on the toppings
                                                                                              • Now add all your toppings
                                                                                              • Sprinkle the left over cheese on top
                                                                                              • Now the most exciting stage! We go ahead and bake this Beauty! Yayyy!!☺️☺️
                                                                                                Pre Heat the oven at 200°c for 10 minutes, Top and Bottom heating
                                                                                                We will bake the Pizza in the middle rack of the oven
                                                                                              • Once the oven is heated, Slide in the Pizza tray onto the middle rack of the oven and Let it bake at 200°c for 30 minutes
                                                                                                Note:- Every oven has different temperatures, settings and heating processes. Please check what suits your oven best. My Pizza took 30 minutes to get ready. Yours may take more or less time
                                                                                              • Once your Pizza is ready, cut it the way you like and enjoy it while it's Hot!

                                                                                              Notes

                                                                                              • To your base , you can add the vegetable purée of your choice. This is my little secret, whatever veggies I'm not a great fan of, like Cauliflower, Spinach, Fenugreek, Beetroots, etc. I add it to my dough!
                                                                                              • Just incase you don't wish to add any Vegetable purée, you can skip that ingredient and use around 1/2 cup of roomtemperature water to knead the dough

                                                                                              If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                                Recipe for Beef Mince Potato Chops

                                                                                                Recipe for Beef Mince Potato Chops

                                                                                                Recipe for Beef Mince Potato Chops

                                                                                                Course Appetizer
                                                                                                Cuisine Goan
                                                                                                Keyword Beef Mince, Beef Potato chop, Potato chop, Potato stuffing
                                                                                                Prep Time 1 hour
                                                                                                Cook Time 1 hour
                                                                                                Total Time 2 hours

                                                                                                Ingredients

                                                                                                Ingredients for the outer covering

                                                                                                • 6 medium sized Potatoes
                                                                                                • 2 beaten Eggs (for coating)
                                                                                                • 1 cup Bread Crumbs
                                                                                                • 2 cups Water for boiling the potatoes
                                                                                                • 1 tspn Salt (for boiling the potatoes)
                                                                                                • 2 tbspn Oil (for greasing palms while shaping the chops)
                                                                                                • Approximately 750 ml Oil (for deep frying

                                                                                                Ingredients for the Mince stuffing

                                                                                                • 500 gms Fresh Mince either Beef or Chicken(I've used Beef)
                                                                                                • 2 Large Onions(chopped fine)
                                                                                                • 1 Large Tomato(chopped fine)
                                                                                                • 4-6 Green Chillies(chopped fine)
                                                                                                • 8-10 Garlic cloves(chopped fine)
                                                                                                • 2 tspn Ginger Garlic Paste(recipe given below)
                                                                                                • 1(6gms) Veg Bouillon cube(optional)
                                                                                                • 2 Tspn Jeerem Meerem Powder(recipe given below) or any Garam Masala of your choice
                                                                                                • 1/2 tspn Turmeric Powder
                                                                                                • 1 tspn Kashmiri Chilly Powder
                                                                                                • 1/4 Cup Vinegar(I like my Mince vinegary, you can alter the quantity as per preference)
                                                                                                • 1/2 tspn Sugar
                                                                                                • 1 tspn Ketchup(optional)
                                                                                                • 8-10 Sprigs Coriander Leaves with stem(chopped fine. Please do not miss out on this ingredient. The flavour of Mince gets elevated once you add fresh chopped Coriander)
                                                                                                • 2 tbspn Oil
                                                                                                • 1/2 cup Water(if using Chicken Mince)

                                                                                                Instructions

                                                                                                Follow these steps to make the outer covering

                                                                                                • Peel and Wash the potatoes thoroughly.Cut them into 6- 8 pieces each, place them in to a cooker, Add 2 cups water and 1 tspn salt into the cooker, Mix it well with the potatoes and close the cooker with its lid
                                                                                                • Allow the potatoes to cook until two whistles are released and turn off the flame
                                                                                                • Wait until all the heat has been released from the cooker and only then open the cooker
                                                                                                • Check if the potatoes have turned soft. If they are still hard, give it another whistle on low flame
                                                                                                • If they have turned soft, drain out all the water from the cooker and empty the potatoes on a flat plate
                                                                                                • You have to mash the potatoes when hot. For mashing, take a potato masher or a fork and mash the potatoes well. Ensure there are no lumps.
                                                                                                • Once mashed, keep aside 

                                                                                                Follow these steps to make the Mince filling

                                                                                                • In a wide skillet, add the Oil, Onions, Tomatoes, Chillies and Chopped garlic, ix it well, put a lid on and place it on medium flame
                                                                                                • Once the onions start turning translucent, add the ginger garlic paste, mix it well and put the lid on
                                                                                                • Once the raw smell of the ginger garlic paste reduces, add the Mince, Turmeric Powder, Chilly Powder, Salt, Bouillon cube(if using), Sugar, Ketchup(if using), Water(if using chicken mince) and Vinegar. Mix it well and put the lid on and increase the flame
                                                                                                • After about 10-15 minutes, take off the lid and you will notice alot of juices have been released from the mince. Keep the lid open and allow the mince to boil on high flame
                                                                                                • As the juices start to thicken, add in the chopped coriander leaves, mix it well with the mince and check for Salt, Vinegar or Sugar/Ketchup
                                                                                                • Keep Tossing and stirring the mince so that it doesn't get stuck to the bottom of the skillet
                                                                                                • Once all the juices get completely evaporated, turn off the flame and your Mince is ready to use!

                                                                                                Things to keep ready before shaping the Potato Chops

                                                                                                • A bowl with the Mince with a spoon in it
                                                                                                • Mashed Potatoes
                                                                                                • A wide bowl or plate of Bread Crumbs
                                                                                                • A bowl or plate with 2 tbsp oil for greasing your palms
                                                                                                • A bowl of 2 beaten Eggs for coating the chops with a fibre or silicon brush
                                                                                                • 2-3 Big Trays or plates for placing the potato chops
                                                                                                • Casrole or Air Tight container (if storing/freezing the chops)
                                                                                                • Parchment paper(if storing or freezing the chops)

                                                                                                Follow these steps to shape the chops

                                                                                                • Make balls (approx 40-45 gms each) of the mashed potatoes
                                                                                                • Lightly Grease both your palms with oil
                                                                                                • Take one ball of mashed potato
                                                                                                • Gently spread and flatten it on your palm
                                                                                                • Add 1.5 spoon of the stuffing on the flattened mashed potato
                                                                                                • Very gently, bring all the sides of the potatoes together and close the ball to form a round shape(like that of a ball)
                                                                                                • Roll it into a ball
                                                                                                • Lightly flatten the stuffed ball to make it like a disc
                                                                                                • Place it on a large tray 
                                                                                                • Follow these steps until all the potatoes and Mince is complete

                                                                                                Follow these steps to coat the chops

                                                                                                • With the help of a silicon or fibre brush, gently coat the entire outer layer of the chop with beaten egg
                                                                                                • Drop the coated chop into the plate or bowl of bread crumbs
                                                                                                • Apply bread crumbs to the entire ball
                                                                                                • Place it on a tray
                                                                                                • Follow these steps to coat all the chops
                                                                                                • Note:-
                                                                                                  Steps 1, 2, 3 and 4 of coating the chops can be very messy. So what I do to avoid a mess is that I hold the chop in my left hand, the silicon brush in my right and coat the entire chop with beaten egg. Then I drop the coated egg from my left hand straight into the bowl or plate of bread crumbs. With my right hand, I coat the chop with bread crumbs and place it on a tray.
                                                                                                  If you are a left hander, the process will be vice versa.

                                                                                                Follow these steps to fry the chops

                                                                                                • In a deep fry pan, add about 750 ml Oil and place the pan on Medium high flame 
                                                                                                • Once the oil is nice and hot, Add two Potato chops at a time(if your pan is small or add 4 at a time if your pan is big) and deep fry
                                                                                                  Note:-
                                                                                                  If you add too many chops at a time while frying, there is a high possibility that the oil may not remain as hot as required and this will cause the chops to break
                                                                                                • Deep Fry the chops till it gets a nice brown colour. But don't over fry them or else it will taste bitter and burnt.
                                                                                                • Once ready, place them on a kitchen paper towel to drain out any excess oil
                                                                                                • Note:-
                                                                                                  After frying each batch, keep a 3-4 minute gap before adding the next batch. This allows the oil to heat up to the required temperature
                                                                                                • Serve Hot with some ketchup or just enjoy it as it is!! 

                                                                                                Some Tips

                                                                                                • You can store potato chops in the deep freezer for up to 2 months
                                                                                                • For that, you will need an air tight container or a casserole and parchment paper
                                                                                                • Place the parchment paper at the bottom of the casserole/airtight container and place the chops on top of the parchment paper. Place another layer on top of the cops and place the other set of chops on top of the parchment paper.
                                                                                                • The parchment paper will help the chops not to stick together when frozen. So it is very important to store it along with parchment paper
                                                                                                • Cover the casserole/airtight container and store in the freezer
                                                                                                • When you want to fry the chops that are frozen, remove how many ever you wish to fry, keep them to thaw at room temperature. Once completely thawed, only then fry them
                                                                                                • Note:- If you're going to be storing/freezing the potato chops, allow the
                                                                                                  Mince filling and the Mashed Potatoes to completely cool down room temperature. If you shape the chops while the Potatoes and Mince filling are hot or even warm, there are chances of the chops getting spoiled once stored.

                                                                                                Follow these steps to make the Ginger Garlic Paste

                                                                                                • Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                                Follow these steps to make the Jeerem Meerem Powder

                                                                                                • Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

                                                                                                If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                                  Recipe for Moist Carrot Cake

                                                                                                  Recipe for Moist Carrot Cake

                                                                                                  I was introduced to Carrot Cake by my sister in law Sophie, about2 years ago. Her Carrot cake is, Hands down, the best I’ve eaten so far. If it wasn’t for her, I don’t think I would ever have daredto purchase or make a Carrot…

                                                                                                  Recipe for Grandpa’s Dal Curry with Bacon

                                                                                                  Recipe for Grandpa’s Dal Curry with Bacon

                                                                                                  Recipe for Grandpa’s Dal Curry with Bacon

                                                                                                  Dal curry with Bacon! Im not quite sure if you've ever heard of this combination or this dish before!
                                                                                                  I was introduced to this dish by my Late Maternal Grandfather(My Papa) when I was a little kid. Whenever he knew we were coming over, he would fill the house with delicious goodies for us grandkids and he would either cook something himself or ask Nana to make something special for lunch.
                                                                                                  This Dal curry with bacon was one of his many favourites. It is a combination of Curry paste, Red Dal(lentil) and Smoked bacon!
                                                                                                  This is a family recipe and I was taught to make this by my Mom, because I was too small when my grandparents passed away to have learnt it from them. As always, I'd love for all of you to share in the joy of my family recipes😊
                                                                                                  I hope you enjoy this super flavoursome curry as much as my family does, till 😊😊
                                                                                                  Course Main Course
                                                                                                  Cuisine Goan
                                                                                                  Keyword Bacon Dal, Dal, Dal curry, Dal with bacon, Lentil
                                                                                                  Prep Time 30 minutes
                                                                                                  Cook Time 30 minutes
                                                                                                  Total Time 1 hour
                                                                                                  Servings 4 People

                                                                                                  Ingredients

                                                                                                  • 1/2 Cup Red Masoor Dal(split red lentil)
                                                                                                  • 120 Gms Smoked Pork Bacon(You can use Smoked Turkey bacon too)
                                                                                                  • 4 Binda Sola/Kokum
                                                                                                  • 2 Green Chillies(slit)
                                                                                                  • 1/2 Medium sized Onion(Chopped Fine)
                                                                                                  • 1/2 Medium Sized Tomato(Chopped Fine)
                                                                                                  • 1 Tsp Ginger Garlic Paste
                                                                                                  • 1/2 Veg Stock cube(approx 3 gms)
                                                                                                  • 3 Cup Water
                                                                                                  • 1 Tbsp Oil
                                                                                                  • Salt as per taste(only if required, as Bacon has salt in it)

                                                                                                  For the Masala

                                                                                                  • 3 Tbsp Fresh grated coconut
                                                                                                  • 4 Kashmiri Chillies
                                                                                                  • 1/2 Tspn Turmeric Powder
                                                                                                  • 1 Tspn Coriander seeds
                                                                                                  • 1/2 Tspn Cumin Seeds
                                                                                                  • 4 Garlic cloves
                                                                                                  • Marble size piece of Tamarind
                                                                                                  • 1/2 Onion(roughly diced)
                                                                                                  • 1/2 Tomato(roughly diced)
                                                                                                  • 1/4 cup water

                                                                                                  Instructions

                                                                                                  • Wash the Dal till the water runs clear and soak in 1 cup water and keep it aside for about 30 minutes
                                                                                                  • Cut the bacon strips into 1 inch pieces and keep aside

                                                                                                  For the Masala

                                                                                                  • In a mixer grinder, Add all the ingredients mentioned under the 'Masala' section and make a thick smooth paste and keep aside

                                                                                                  For the Dal curry

                                                                                                  • After 30 minutes of the Dal being soaked, In a vessel, add the oil, chopped onion, tomato, slit chillies and Binda Sola/Kokum, mix it well, put a lid on and place it on medium flame
                                                                                                  • Once the onions start turning translucent, add the Ginger Garlic paste and Bacon pieces, mix it well and let it cook for about 10 minutes
                                                                                                  • Then add the soaked Dal along with the Water. Add another 1/2 cup water and let it cook till the dal becomes soft and completely mushy.
                                                                                                  • Then add the Curry Paste and Veg Stock cube(if using)
                                                                                                  • To that, add 1 cup water and let it cook for another 10-15 minutes or so. Check for salt and check if the bacon is cooked
                                                                                                    Note:- After adding the curry paste to the dal, add 1 cup water into the mixer grinder in which the curry paste was ground, give it a quick shake and add that water to the dal curry.
                                                                                                  • If you like your curry very thick, let it boil till it turns thick. If you like your curry abit thin and runny, you can add the remaining 1/2 cup water and let the curry boil.
                                                                                                  • The curry should taste Smoky and Tangy with a dash of spice
                                                                                                  • Enjoy this curry with some hot rice and some dry fish fry or any fish fry on the side! You will love it!

                                                                                                  Follow these steps to make the Ginger Garlic Paste

                                                                                                  • Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                                  If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                                    Recipe for Home style Tangy Dal Fry

                                                                                                    Recipe for Home style Tangy Dal Fry

                                                                                                    Recipe for Home style Tangy Dal Fry

                                                                                                    During the olden days when the Boy's parents would go with a Marriage proposal to a Girl's house, the first question asked to the Girl's parents was "Does your daughter know how to cook?? We hope she can atleast make a simple Dal"😄
                                                                                                    Yes! Dal is known to be one of the simplest of Vegetarian dishes. Not only is it Simple, but also packed with loads of Nutrition!
                                                                                                    When I was a kid, my mum would allow me to help in the kitchen only once I was done with my homework.
                                                                                                    This rcipe of Tangy Dal Fry was an experimental one.
                                                                                                    Whenever there is Dal being made at home, till today, there is always Mackerel or Shark fish stuffed with the Traditional Goan Racheado masala paste and Pan fried. So, one day, Mum allowed me to help in the kitchen. She asked me to Stuff the fish with the masala and keep it ready for her to fry.
                                                                                                    The Fidgy me, couldn't only do what I was told and leave , right?? I was so tempted with that Red colour of the Racheado masala and as the dull Yellow dal was boiling, I thought I should make that dal look and taste interesting! So when my Mom wasnt looking(because if i woud ask her, she would haveobviousy say a loud NO🤷), I quickly added a spoon of the masala into the Dal, stirred it and left from there.
                                                                                                    My Mother, knowing my Love for experiments, laughed (Thank God she laughed😅) and asked if I put Racheado masala in the Dal. My answer to that was "If its good, YES, If its not good, NO" and she said "good??? IT IS TOO GOOD"
                                                                                                    And from then on, I was handed over the baton to make my Tangy Dal each and everytime Dal was being made at home 😄
                                                                                                    Course Main Course
                                                                                                    Cuisine Goan, Indian
                                                                                                    Keyword Dal, Dal fry, Tangy, Tangy Dal
                                                                                                    Prep Time 1 hour 20 minutes
                                                                                                    Cook Time 40 minutes
                                                                                                    Total Time 2 hours
                                                                                                    Servings 4 people

                                                                                                    Ingredients

                                                                                                    • 1 Cup Cup Mix Dal(Tuvar, Masoor, Moong. You can use only 1 type of Dal or any 2 types Dals, if you dont have all)
                                                                                                    • 2 Medium Sized Onion(chopped fine)
                                                                                                    • 1 Medium Sized Tomato(chopped fine)
                                                                                                    • 4 Green Chillies(slit)
                                                                                                    • 8-10 Garlic cloves(crushed)
                                                                                                    • 4" Ginger(crushed)
                                                                                                    • 8-10 Cury Leaves
                                                                                                    • 1 Tsptb Ginger Garlic paste
                                                                                                    • 1/2 Ts Mustard Seeds
                                                                                                    • 1/2 Tsp Cumin Seeds
                                                                                                    • 1/4 Tsp Asafoetida(Hing)
                                                                                                    • 1/2 Tsp Turmeric Powder
                                                                                                    • 1.5 Tsp Short cut Racheado Masala(I love to add this masala sometimes to my Dal, only if I have some stock stored up in the fridge. It's Optional. Recipe given below)
                                                                                                    • 1/2 Tsp Tspn Chilly Powder(If you're using Racheado Masala, no need to add Chilly Powder)
                                                                                                    • Juice of 1 Medium Sized Lemon(alter as per your taste. If you're adding Racheado Masala, add a little less of Lemon Juice, as there is Vinegar in the Racheado Masala)
                                                                                                    • 1.5 Tsp 1 Tspn Ketchup (If you're adding Racheado Masala, no need to add Ketchup, since there is Sugar & Ketchup in the Racheado Masala)
                                                                                                    • 1/2 Veg Billon cube(optional) 3gms
                                                                                                    • 8-10 t Coriander Leaves with stem(chopped fine)
                                                                                                    • Salt as per taste(I used 1/2 tspn)
                                                                                                    • 2 Tbsp Ghee or oil(I prefer using Ghee)
                                                                                                    • 5 Cups Water

                                                                                                    Instructions

                                                                                                    • Wash the Dal until the water runs clear and Soak it for about 1 hour
                                                                                                    • After 1 hour, In a Pressure cooker, add 2 tbspn of Ghee or Oil and place the Pressure cooker on Medium flame
                                                                                                    • Once the Ghee melts and turns hot, add the Mustard Seeds, Cumin Seeds amd Asafoetida and allow the Mustard seeds to sputter
                                                                                                      Note:- If the oil is not hot enough, the Mustard and Cumin seeds wont sputter and will remain bitter and that bitter taste will get transferred to the Dal. So, ensure that tge oil/ghee is bot enough.
                                                                                                      To check if the oil/ghee is hot enough, just throw in 1 or 2 mustard seeds into the hot oil and check.
                                                                                                    • Once the Mustard Seeds sputter, add the slit green chillies, curry leaves, crushed garlic and ginger and stir
                                                                                                    • Immediately after a minute or so, add the chopped Onions and Tomatoes and stir
                                                                                                    • Once the Onions start turnring translucent, add the Ginger Garlic paste and stir
                                                                                                    • Once the raw smell of the Ginger Garlic paste reduces, add the Soaked Dal along with 5 cups of Water, 1/2 tsp Turmeric powder, 1/2 tspn Chilly powder, Lemon Juice, Salt, Veg Cube(if using), Racheado Masala(if using) and stir it well
                                                                                                      Note:-Dal tends to thicken as it boils so 5 cups may seem too much initially, but later as it boils, the consistency will be perfect.
                                                                                                    • Now put the pressure cooker lid on
                                                                                                      Safety tip:- As you place the pressure cooker lid, since the gas flame is on, there will be steam in the cooker. So, while placing the lid, keep releasing/lifting the whistle and then tighten the lid
                                                                                                    • Allow the dal to cook until 3-4 whistles have been released. Once 3-4 whistles are released, turn off the flame and let the dal sit inside the cooker till all the steam has been released from the cooker(it will take about 15-20 minutes)
                                                                                                    • Once the steam has been released from the cooker, lift the whistle and turn the lid and open the cooker
                                                                                                    • Add the Finely chopped coriander leaves and turn the gas flame on and let it boil on high flame for about 10-15 minutes or until the Dal gets a nice thick consistency. If you like your Dal runny or 'watery dal' as my nephew, Jaden loves it, You can add a cup of water at this stage and boil it. Check for Salt.
                                                                                                    • Once done, turn off the flame and enjoy you Tangy Dal with some Hot Rice or Parathas or Chapatis.

                                                                                                    Follow these steps to make the Shortcut Racheado Masala

                                                                                                    • Make a paste of the following:-
                                                                                                      1 tspn Kashmiri Chilly powder
                                                                                                      1/2 tspn Jeerem Meerem Powder(recipe given below)
                                                                                                      1/2 tspn sugar
                                                                                                      1/2 tspn Ketchup
                                                                                                      1.5 tspn Vinegar
                                                                                                      1 tspn Ginger Garlic Paste(recipe given below)
                                                                                                      You can use this paste for fish fry, chicken fry or add it to your curries, chilly fries, etc.

                                                                                                    Follow these steps to make the Jeerem Meerem Powder

                                                                                                    • Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

                                                                                                    If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                                      Recipe for Chicken Lollipops

                                                                                                      Recipe for Chicken Lollipops

                                                                                                      Recipe for Chicken Lollipops

                                                                                                      I was introduced to these crispy beauties when I was a little girl & at that time the concept of Chicken Lollipops were never really heard of.
                                                                                                      My Mum had a catering business back then and we had a cook named Bahadur and he introduced us to Chicken Lollipops. We were so Amazed with this concept that Mum had introduced it in her Menu and within No time my Mom was called "Lollipop Aunty" among family and friends😅 and she became famous for her Chicken Lollipops. People, till date, associate her with 'Chicken Lollipops' 
                                                                                                      I was just 8 or 10 years old when Bahadur taught me how to break chicken wings to make lollipops. It requires a skill and in my family, only my my Dad and Myself acquired it and within no time I found myself going to teach my family and friends how to 'break the wings' yes at that very age! It was so exciting and still is 😬 Thanks to Bahadur! 
                                                                                                      So here's our recipe for the famous Chicken Lollipop
                                                                                                      Course Appetizer
                                                                                                      Cuisine Chinese
                                                                                                      Keyword chicken, Chicken Lollipop, Lollipop
                                                                                                      Prep Time 30 minutes
                                                                                                      Cook Time 30 minutes
                                                                                                      Total Time 1 hour
                                                                                                      Servings 12 Pcs

                                                                                                      Ingredients

                                                                                                      • 6 Chicken Wings or 12 Lollipops
                                                                                                      • 1 Egg
                                                                                                      • 1.5 Tsp Red Chilly Sauce
                                                                                                      • 1 Tsp Shezwan sauce(optional)
                                                                                                      • 2 Tsp Ginger Garlic Paste
                                                                                                      • 1 Tsp White Vinegar
                                                                                                      • 1.5 Tbsp Corn Flour
                                                                                                      • 1.5 Tbsp All Purpose Flour
                                                                                                      • 1/2 Tsp Table Salt
                                                                                                      • 1/2 Tsp Ajino Moto
                                                                                                      • 1 Green Chilly(chopped fine)
                                                                                                      • 4-5 Sprigs Coriander leaves(chopped fine)
                                                                                                      • 1/4 Tsp Orange Red Edible Food colour
                                                                                                      • Water only of required

                                                                                                      Instructions

                                                                                                      • Wash the Chicken Wings thoroughly and place them in a bowl.
                                                                                                        Note:- Chicken wings often have tiny feathers stuck on to them. So please ensure to pluck them off and wash the wings thoroughly
                                                                                                      • You can either make the lollipops or u can purchase ready broken ones
                                                                                                      • If you're making the lollipops at home, there is a technique of breaking the wings. Hold it with both your hands and push both the bones out and take off the small bone
                                                                                                      • Cut off the extra part of the wing and discard it
                                                                                                      • It will look like this
                                                                                                      • Now, gently turn the skin on the win, on all sides and push it down to make it look like a Lollipop. It should look like this
                                                                                                      • Similarly, make all the Lollipops and keep aside
                                                                                                      • In a Bowl add all the ingredients mentioned under the ingredients section and mix it well
                                                                                                      • The batter should be thick and not too runny. When you lift it with your finger, it should not fall off easily. Dont be disappointed if the batter tastes salty while checking, it should taste that way because the chicken doesn't have any salt or seasoning
                                                                                                      • Dip the Lollipops into the batter. When you dip the Lollipops into the batter, the chicken flesh should not be seen. If it is seen, it means your batter is runny the Lollipops into the batter
                                                                                                      • Now Add oil into a Deep Fry Pan and place it on Medium flame
                                                                                                      • After 10minutes, just drop a drop of batter into the oil to check if its hot enough. If the batter sizzles and floats on the surface of the oil, it means, the oil has turned hot enough.
                                                                                                        Note:- The oil should not be too hot or else the batter will cook quick and the lollipops will remain raw inside
                                                                                                      • Now, hold the lollipop by the bone and dip each lollipop into the hot oil.
                                                                                                        Note:- Do not add too many Lollipops at a time or else the oil will lose its desired heat and the batter will split
                                                                                                      • After about 5 minutes, with the help of a spoon, separate the lollipops if they are stick to eachother and Turn them once
                                                                                                      • Let it fry for another 7 minutes or so
                                                                                                      • After 7 minutes, remove the Lollipops with the help of a Strainer Ladle and drain off all the excess oil
                                                                                                      • Transfer the Lollipops onto a Kitchen Paper Napkin to drain off any excess oil.
                                                                                                        Note:- To fry the next batch, wait for around 5 minutes for the Oil to re-gain the required heat and then add the Lollipops. If you add it immediately, there are chances of the batter splitting
                                                                                                      • Enjoy these crispy beauties Hot with some shezwan sauce. If you dont have shezwan sauce, just make a simple dip by mixing some Tomato ketchup and Red Chilly Sauce(this is my Dad's idea☺️) Enjoyyyy😋😋
                                                                                                      • Do Not discard the remaining batter. If you have some chicken pieces or Prawns, you can coat them with the Lollipop batter and fry them.
                                                                                                        Remember, Mums always say "DO NOT WASTE PRECIOUS INGREDIENTS" 😁

                                                                                                      Follow these steps to make the Ginger Garlic Paste

                                                                                                      • Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                                      If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂

                                                                                                        Recipe for Nachni(Finger Millet), Flax Seeds and Whole Wheat Goan Poiees

                                                                                                        Recipe for Nachni(Finger Millet), Flax Seeds and Whole Wheat Goan Poiees

                                                                                                        Recipe for Nachni(Finger Millet), Flax Seeds and Whole Wheat Goan Poiees

                                                                                                        *Disclaimer*
                                                                                                        This is not the Traditional Poiee recipe. This is what I have experiemented. It may not be the softest, but it is super tasty and extremely healthy, guaranteed!
                                                                                                        Poiees are every Goan's favourite bread! Poiees are usually much healthier as compared to white bread.
                                                                                                        Poiees are a Traditional Goan bread which are made at most Traditional bakeries in Goa. In Goa, Poiees are sold in a basket from door to door on a cycle by the baker traditionally knows as the 'Poder'. Hail, Rain or Sunshine, The 'Poder' always shows up every evening, to sell his daily produce of various Bread!
                                                                                                        In today's times, Many things have changed in Goa, but the age old tradition of selling bread on a cycle, by the 'Poder' still remains intact! 
                                                                                                        With a grateful heart, I would like to thank one of the biggest Global Goan Food Bloggers, David D'souza(Dusty), for planting the 'Bread Baking' germ in me. It is because of him that I started baking bread at home! And because of that keeda, I dare to experiment various bread recipes.
                                                                                                        So, Thank You so much and more, Captain D(yep that's what I call him)😊
                                                                                                        Course Main
                                                                                                        Cuisine Goan
                                                                                                        Keyword Goan Poi, Poi, Poiee
                                                                                                        Prep Time 8 hours
                                                                                                        Cook Time 10 minutes
                                                                                                        Total Time 8 hours 10 minutes
                                                                                                        Servings 10 Pcs

                                                                                                        Equipment

                                                                                                        • 2 large trays
                                                                                                        • Oven
                                                                                                        • 2 large bowls
                                                                                                        • Cling wrap
                                                                                                        • Rolling Pin
                                                                                                        • Parchment paper

                                                                                                        Ingredients

                                                                                                        For the yeast activation

                                                                                                        • 1 Cup Warm water
                                                                                                        • 1.5 Tsp Instant Dry Yeast
                                                                                                        • 1/4 Cup Whole wheat flour

                                                                                                        Other Ingredient

                                                                                                        • 1.5 Cup Whole wheat flour
                                                                                                        • 1/2 Cup Nachni/Ragi/Finger Millet flour
                                                                                                        • 1/4 Cup Flax seeds powder
                                                                                                        • 1 Tsp Sugar
                                                                                                        • 1/4 Cup Oil
                                                                                                        • 1/2 Tsp Salt
                                                                                                        • 1/2 Tsp Oil For greasing the bowl

                                                                                                        Instructions

                                                                                                        • In a glass bowl, add 1/4 cup water and heat it in a Microwave for 20 seconds. If you dont have a microwave, just heat water in a small vessel.
                                                                                                          Note:- the water should be lukewarm and not hot or else the yeast won't get activated.
                                                                                                        • Add the yeast and 1/4 cup wheat flour to the water and gently mix it and keep it in a warm place for 10-15 minutes
                                                                                                        • After 15 minutes, the yeast should look like this. It should be frothy and with bubbles. If the yeast doesn't look like this, it cannot be used.o
                                                                                                          Note:- If the yeast doesnt get activated, it could be due to some of the following reasons
                                                                                                          1) The water was too hot so it killed the yeas
                                                                                                          2) The yeast is too old
                                                                                                          3) The room temperature is not warm enough
                                                                                                          4) The yeast was kept open from the previous usage
                                                                                                          h
                                                                                                        • Simultaneously, In a wide bowl, add the Wheat flour, Nachni powder, flax seed powder, salt and sugar and mix it well
                                                                                                        • Add the yeast mixture, to the dry ingredients along with 1/4 cup oil and knead it to form a dough and continue kneading the dough for 5-8 minutes
                                                                                                        • Grease a large bowl with oil and place the dough into the greased bowl
                                                                                                          Note: Before starting the process, you can grease the bowl first and keep it ready
                                                                                                        • Lightly apply oil on the dough and cover the bowl with cling wrap
                                                                                                        • Place the bowl in a warm place (you can keep it inside the oven or microwave with the door shut)and allow the dough to rise. It should double in size.
                                                                                                          It will take about 3-4 hours
                                                                                                          This process is called proofing
                                                                                                        • After 4 hours, the dough will double in size and look something like this
                                                                                                        • Take off the cling wrap and Place the dough on the kitchen surface, deflate the dough and gently knead it for 5 minutes
                                                                                                        • Cut it into 10 equal parts and make balls out of the cut pieces
                                                                                                        • Shape them into balls.
                                                                                                        • Now, dust each dough ball with bran and with the help of a rolling pin, roll and flatten each dough ball.
                                                                                                          Do not roll it too thin. It should be thick or else they will not puff while baking
                                                                                                        • Note:- I have used a fine net strainer to get 1/4 cup bran of wheat flour and nachni flour
                                                                                                        • Place the flattened discs on a parchment paper and keep the parchment paper on a large tray
                                                                                                        • After 2 hours, remove the tray and keep it out
                                                                                                        • Turn the oven on(top and bottom heating)and turn up the temperature to the maximum temperature that your oven has.
                                                                                                        • Place the baking tray on the middle rack and let it pre heat for 15 minutes on maximum
                                                                                                          Note:- the baking tray should become extremely hot so that the poiees puff up
                                                                                                        • After 1 minutes, remove the baking tray from the oven and transfer the parchment paper with the discs, on to the hot baking tray
                                                                                                          Note: At this stage, the discs should not be disturbed. There should be absolutely no direct contact with the discs or else there are chances of it getting deflated and it will not puff up while baking. Hence, the parchment paper should be transfered carefully
                                                                                                          Saftety tip:- Please ensure to use baking gloves
                                                                                                        • Place the baking tray in the middle slot of the oven and allow it to bake on maximum temperature for 10 minutes
                                                                                                          Note: If you bake them longer than 10 minutes, they may turn hard
                                                                                                        • Remove the poiees in a plate or vessel and cover it with a cloth for 10-15 minutes
                                                                                                        • Enjoy your Hot & Healthy Poiees😊

                                                                                                        If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/Now in a skillet, Add 2 tbspn oil and olace it on medium high flame with me. I'd Love to hear from You 🙂

                                                                                                          Recipe for Chicken Fry

                                                                                                          Recipe for Chicken Fry

                                                                                                          Recipe for Chicken fry

                                                                                                          Course Appetizer
                                                                                                          Cuisine Goan, Indian
                                                                                                          Keyword chicken, Chicken fry
                                                                                                          Prep Time 10 minutes
                                                                                                          Cook Time 25 minutes
                                                                                                          Total Time 35 minutes
                                                                                                          Servings 6 pcs

                                                                                                          Ingredients

                                                                                                          • 6 Chicken Drumsticks (you can keep the skin on if you like)
                                                                                                          • 2 Tsp Kashmiri Chilly Powder
                                                                                                          • 1/2 Tsp Black or white Pepper Powder
                                                                                                          • 1/2 Tsp Garam Masala powder
                                                                                                          • Juice of 1 Medium sized Lemon
                                                                                                          • 1 Tsp Ginger Garlic paste (recipe mentioned below)
                                                                                                          • 3-4 Sprigs Fresh Coriander(optional) (chopped fine)
                                                                                                          • 5-7 Curry Leaves (optional)
                                                                                                          • 2 Tbsp Coconut Oil or any Cooking oil of your choice

                                                                                                          Instructions

                                                                                                          • Wash the Chicken drumsticks thoroughly and make 2-3 incissions on each drumstick
                                                                                                          • In a bowl, Add all the above mentioned ingredients(except oil & curry leaves) to the drumsticks and hand mix it well till each drumstick is coated with the marinade
                                                                                                          • Cover the bowl with a lid and place it in the refrigerator for at least 6-8 hours or overnight
                                                                                                          • After 6-8 hours, remove the bowl from the refrigerator
                                                                                                          • In a Pan(preferably Non stick) add 2 tbspn oil and place it on medium high flame
                                                                                                          • Once the oil turns hot, add in the marinaded chicken drumsticks and curry leaves, if using, on to the pan and cover the pan.
                                                                                                            Note:- If the oil is not hot enough, the chicken will get stuck to the pan
                                                                                                            Also, if your not using a Non stick pan, ensure that the oil is Hot enough or else the chicken will get stuck to the pan.
                                                                                                          • After 6-7 minutes Turn the chicken drumsticks on the other side and cover the pan.
                                                                                                          • After 6-7 minutes, take off the lid from the pan and reduce the flame
                                                                                                            Note:- The chicken will have a Crusty top on both sides, at this stage
                                                                                                          • Allow each side of the Chicken to further cook on medium low flame for another 8-10 minutes with the pan covered
                                                                                                          • Once done, turn the flame off and place the drumsticks on a Kitchen paper napkin to remove any excess oil
                                                                                                          • Your drumsticks are ready to be enjoyed Smoking Hot😋

                                                                                                          Follow these steps to make the Ginger Garlic Paste

                                                                                                          • Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                                          If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You 🙂

                                                                                                            Super Simple Recipe for Drumstick/Shengo/Moringa Veggie

                                                                                                            Super Simple Recipe for Drumstick/Shengo/Moringa Veggie

                                                                                                            Super Simple Recipe for Drumstick/Shengo/Moringa Veggie

                                                                                                            Shengo is the Konkani name for Moringa/Drumsticks. I have never really been a fan of Drumsticks until recently when i got to learn of its various health benefits. Mum loves to add drumsticks in curries, be it meat prawn, etc. My 4 yo niece, Sian, loves drumsticks and I love to hear her excited voice saying 'Im eating Shengo Bhaji' ☺️
                                                                                                            My Husband loves Drumsticks too!
                                                                                                            I'd like to share my super simple recipe for Drumsticks that I make at home.
                                                                                                            Course Main Course, Side Dish
                                                                                                            Cuisine Goan, Indian
                                                                                                            Keyword drumsticks, moringa, shengo
                                                                                                            Prep Time 20 minutes
                                                                                                            Servings 2 People

                                                                                                            Ingredients

                                                                                                            • 5 Drumsticks
                                                                                                            • 1/4 cup Fresh grated coconut
                                                                                                            • 1 small Onion Chopped fine
                                                                                                            • ½ Tomato Chopped fine
                                                                                                            • 2 Green chillies
                                                                                                            • ½ tspn Salt
                                                                                                            • ½ tspn Turmeric powder
                                                                                                            • ½ tspn Kashmiri chilly powder
                                                                                                            • ½ cup Water
                                                                                                            • 1 tspn Coconut Oil Or any cooking oil of your choice
                                                                                                            • 2-3 Garlic cloves Chopped fine

                                                                                                            Instructions

                                                                                                            • Wash the Drumsticks
                                                                                                            • Cut eachdrumstickinto5-6 long pieces
                                                                                                            • With the help of a knife remove/peel off the dark green skin from the drumstick
                                                                                                            • Now add all the ingredients mentioned under the ingredients section into a cooker
                                                                                                            • Close the lid of the cooker and place it on medium flame. Let the drumsticks cook until 1whistle releases
                                                                                                            • After 1 whistle is released, turn the flame off and allow all the steam from the cooker to be released.Open the cooker only once all the steam is released
                                                                                                            • If There is water in the bhaji turn up the flame to high and let the water evaporate.
                                                                                                              Once the water dries off, the drumstick bhaji is ready to eat😋

                                                                                                            If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You 🙂

                                                                                                              Simple & Quick Recipe for Pan Fried and Rawa Fried Prawns

                                                                                                              Simple & Quick Recipe for Pan Fried and Rawa Fried Prawns

                                                                                                              Simple & Quick Recipe for Pan Fried and Rawa Fried Prawns

                                                                                                              This is a very simple and quick recipe of Fried Prawns! It requires the most simple and easy to find kitchen ingredients.
                                                                                                              Yoa can add them to you list of starters or sides for your next fun party!
                                                                                                              Course Appetizer, Side Dish, Starter
                                                                                                              Cuisine Goan, Indian
                                                                                                              Keyword Fried prawns, Pan fried prawns, Pranws Rawa fry, prawns, Prawns fry, Rawa Fry prawns
                                                                                                              Prep Time 10 minutes
                                                                                                              Cook Time 1 minute
                                                                                                              10 minutes
                                                                                                              Servings 25 pcs

                                                                                                              Ingredients

                                                                                                              • 250 gms Medium Sized Prawns (approx 25 pcs)
                                                                                                              • ½ Tspn Turmeric powder
                                                                                                              • 1 Tspn Kashmiri Chilly Powder
                                                                                                              • ½ Tspn Ginger Garlic paste
                                                                                                              • ¼ Tspn Sugar
                                                                                                              • 1 Tspn Vinegar (or juce of lemon)
                                                                                                              • 6-7 Curry Leaves
                                                                                                              • 1 Tbspn Oil(for frying) (I've used Coconut Oil)
                                                                                                              • Fine Semolina/Rawa for frying

                                                                                                              Instructions

                                                                                                              • Wash the Prawns with 1/2 cup water, with shell on just once and drain off all water
                                                                                                                
                                                                                                              • Take off the Head, Tail & Shell of the Prawns(you can keep the head and tail on if you like)
                                                                                                              • With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.
                                                                                                                Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence its always advicable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
                                                                                                              • Place all the prawns into a bowl and apply 1/2tspn salt. Mix it well and keep aside for 10minutes
                                                                                                              • Then add the gingergarlic paste, turmeric powder, chilly powder, sugar and vinegar
                                                                                                              • In a pan, Heat 1tbspn oil on High flame
                                                                                                                
                                                                                                              • Throw in the Prawns and the curry leaves and let the prawns fry on high flame for 20seconds on each side
                                                                                                                Note: if prawns are fried or cooked for too long they become hard, rubbery and chewy.
                                                                                                              • Immediately Remove the Prawns from the pan and place it on a kitchen paper napkin to soak out any excess oil
                                                                                                              • For Rawa Fry, coat each prawn with rawa/semolina and then follow steps 7 & 8

                                                                                                              If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You 🙂

                                                                                                                Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks) Chilly Fry/Patiya

                                                                                                                Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks) Chilly Fry/Patiya

                                                                                                                Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks)Chilly Fry/Patiya

                                                                                                                Sukha Bombil is an emotion which runs in the blood of most of us Asians ♥️ However much the entire house stinks while preparing this particular fish, we don’t really mind😅 The salty taste and the crispy texture of this simple yet so flavoursome fish is what makes it unique! 
                                                                                                                This recipe was taught to me by my Mum(who is a Kitchen Superwoman by the way😅) and she calls it Bombil Patiya(I guess the Parsis make something similar and call it Patiya and my mum had many Parsi friends)! To see The way her face lights up each time she prepares this dish, is priceless! She just LOVES Sukha Bombil patiya! Whenever she makes it or even talks about it, you will actually see her salivating when she says “Aaha Ha Ha”🤤😛😋 And the best part is that she has instilled this love for Sukha Bombil in me too🙈
                                                                                                                The best combo I’ve eaten Sukha Bombil Patiya is with Goan Coconut Chutney and Rice or Dal and Rice! “Aaha Ha Ha” 🤤😛😋  🙈  I’m sure you’ve eaten Sukha Bombil in the form of pickles, panfried, crispy fried but very rarely do people make a chilly fry out of it! 
                                                                                                                If you Love to eat Sukha Bombil and haven’t tried Sukha Bombil Chilly Fry, it’s a definite Must Try! 
                                                                                                                Sharing with you all whatever my Mum and Nana has ever taught me, gives me so much Joy♥️😊🤗
                                                                                                                Course Main Course, Side Dish
                                                                                                                Cuisine Goan
                                                                                                                Keyword bombil, bombilchillyfry, driedbombil, driedbombyduck, sukhabombil
                                                                                                                Prep Time 30 minutes
                                                                                                                Cook Time 30 minutes
                                                                                                                Total Time 1 hour
                                                                                                                Servings 4 People

                                                                                                                Ingredients

                                                                                                                • 20 Fine Dried Bombay Ducks(Sukha Bombil) (cut into 3-4 pieces each and soaked in a bowl of water for 10-15minutes)
                                                                                                                • 4 Medium sized Onions (chopped fine)
                                                                                                                • 1 Large Tomato (chopped fine)
                                                                                                                • 2-4 Spicy Green Chillies (chopped fine) – optional
                                                                                                                • 7-8 Kokam (solam)
                                                                                                                • 1 Tspn Ginger Garlic Paste (recipe mentioned below)
                                                                                                                • 1/2 Tspn Turmeric Powder
                                                                                                                • 1/2 Tspn Red Chilly Powder
                                                                                                                • 1/4 Tspn Coriander powder
                                                                                                                • 1/2 Tspn Sugar
                                                                                                                • 1 Tspn Vinegar (optional) I add this because I like it very tangy
                                                                                                                • 1/2 Cup Water You can drain out the bomil water and use that)
                                                                                                                • 1 Large Potato (cut into 2 inch cubes)
                                                                                                                • 2 Tbspn Cooking oil
                                                                                                                • Salt(only if required) (sukha bombils are already very salty)

                                                                                                                Instructions

                                                                                                                • In a Vessel, Add the Chopped onions, Tomatoes, Kokam, Chillies and 2 tbspn oil, put a lid on the vessel and place it on medium flame
                                                                                                                • Once the onions start getting cooked, add the ginger garlic paste and allow it to cook until the ginger garlic paste loses its raw smell
                                                                                                                • Add in the Water, Turmeric powder, chilly powder, coriander powder, sugar and vinegar(if using) and mix it well. 
                                                                                                                • Add in the Soaked Bombils and the Potatoes. Cover the vessel and allow it to cook until the bombils and potatoes are fully cooked
                                                                                                                • Once the potatoes and bombils are cooked, take off the lid and turn the gas flame high and allow all the water(if any) to thicken and dry out! 
                                                                                                                  The taste should be Spicy, Tangy, Salty and a little sweetish! 
                                                                                                                • Enjoy this Simple yet extremely flavourful dish alongside a nice hot bowl of Rice and Dal or Rice and Green Goan Chutney! You will Love it!! 

                                                                                                                Follow these steps to make the Ginger Garlic Paste

                                                                                                                • 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don’t. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                                                If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I’d Love to hear from You 🙂

                                                                                                                  Recipe for Goan Pork Vindalho

                                                                                                                  Recipe for Goan Pork Vindalho

                                                                                                                  Recipe for Goan Pork Vindalho

                                                                                                                  Course Main Course
                                                                                                                  Cuisine Goan
                                                                                                                  Keyword pork, pork vindalho, pork vindaloo
                                                                                                                  Prep Time 40 minutes
                                                                                                                  Cook Time 40 minutes
                                                                                                                  Total Time 1 hour 20 minutes
                                                                                                                  Servings 1 Kg

                                                                                                                  Ingredients

                                                                                                                  Ingredients for The Vindalho

                                                                                                                  • 1 Kg Boneless Pork Belly (cut into big cubes)
                                                                                                                  • 4 Medium sized Onions (sliced)
                                                                                                                  • 2-4 Green chillies (slit)
                                                                                                                  • 2 Tspn Ginger Garlic Paste (recipe mentioned below)
                                                                                                                  • 2 Tspn Sugar
                                                                                                                  • 1/2 Cup Water (to be added while boiling the pork)
                                                                                                                  • 3/4 Cup Water (to be added while cooking the curry)
                                                                                                                  • 1/2 Cup Vinegar (if you have Goa Vinegar it tastes even better. I use Apple Cider as it’s substitute)
                                                                                                                  • 1 Tspn Salt (to be added while boiling the pork)
                                                                                                                  • 1 Tspn Ginger Garlic Paste (to be added while boiling the pork)

                                                                                                                  Ingredients for the Masala

                                                                                                                  • 15 Large Kashmiri chillies (with seeds)
                                                                                                                  • 20 Pepper Corns
                                                                                                                  • 15 Cloves
                                                                                                                  • 2 Inch Cinamon
                                                                                                                  • 1 Tspn Cumin seeds
                                                                                                                  • 2 Green Cardamom
                                                                                                                  • 1 Tspn Sugar
                                                                                                                  • 8-10 Garlic cloves
                                                                                                                  • 1/4 Cup Vinegar
                                                                                                                  • 1/2 Cup Water

                                                                                                                  Instructions

                                                                                                                  Follow these steps to boil the pork

                                                                                                                  • Thoroughly wash the pork and transfer it into a pressure cooker
                                                                                                                  • Apply 1tspn salt and 1tspn ginger garlic paste and 1/2 cup water to the pork and mix it well
                                                                                                                  • Put the lid onto the cooker and close it tight 
                                                                                                                  • Place the cooker on medium flame and let the pork get cooked until 1 whistle blows off
                                                                                                                  • Turn off the flame and immediately release all the steam from the cooker and only then open the lid
                                                                                                                    Note:- if we wait until the steam is released by itself, there is a possibility of the pork getting further cooked with the steam and that is something we don’t want
                                                                                                                  • Do not discard the pork stock/water
                                                                                                                    Note:- the pork should NOT be fully cooked it should be slightly hard because it will be further cooked at a later stage
                                                                                                                  • Transfer the pork into a bowl or vessel so that it doesn’t further cook inside the hot stock.  keep it aside 

                                                                                                                  Follow these steps to make the masala

                                                                                                                  • In a mixer, add the chillies, pepper corns, cloves, cumin seeds, cardamom and cinnamon sticks and rotate until you get a fine powder 
                                                                                                                  • Now to this you will add the other ingredients mentioned under the masala section I.e. the sugar, vinegar, garlic cloves and water
                                                                                                                    Note:- add the water little by little 
                                                                                                                  • Make a smooth fine paste out of these ingredient and keep it aside

                                                                                                                  Follow these steps to make the Vindalho

                                                                                                                  • In a large vessel, add 2 tbspn oil, sliced onions and chillies, cover the vessel and place it on medium flame
                                                                                                                  • Once the onions turn Golden brown, add 2 tspn ginger garlic paste and mix well
                                                                                                                  • After you find that the raw smell of the ginger garlic is not longer strong, add in the pork stock, 2 tspn sugar, 1/2 cup vinegar and the masala paste and mix well
                                                                                                                  • Add 1/2 cup water into the mixer, give it a nice shake and add that water into the vessel
                                                                                                                    Note:- Remember, we don’t waste even a drop of our precious masala😄
                                                                                                                  • Cover the vessel with a lid and let the gravy boil for about 15-20 minutes
                                                                                                                    Note:- please stir the gravy at regular intervals so that the gravy doesn’t get stick to the bottom of the vessel
                                                                                                                  • Afer 20 minutes, add in the boiled pork and mix well
                                                                                                                  • Let the vessel now be open and increase the flame to high
                                                                                                                  • Keep mixing and stirring the pork for the next 10 minutes or so. Do not leave it to boil without stirring or else the gravy will get stuck at the bottom of the vessel since we’ve turned up the heat
                                                                                                                    Note:- The gravy with splash while boiling so please be careful while stirring
                                                                                                                  • Check if you require salt, sugar or vinegar as per your preference. You can add it at this stage
                                                                                                                    Note:- The gravy should be Thick, picy, Sour and tangy. 
                                                                                                                  • After about 10 – 12 minutes of the gravy boiling , turn off flame
                                                                                                                  • Leave the vessel half open and keep aside to cool at room temperature
                                                                                                                  • Note: It may taste as if the Vinegar is hitting the throat or you may feel it is too vinegary but wait until the next day. 
                                                                                                                  • Very Important Note:- Pork Vindalho has to be boiled for the next two days before consuming it. You cannot and will not enjoy pork Vindalho on the day you make it. So always remember to make it 2-3 days in advance. The earlier you make or let’s say the longer you keep Pork Vindalho, the better it tastes as the masalas get more time to get I used in the pork and this method is called curing or maturing of the Vindalho. Therefore, I mentioned that the Pork should NOT be Fully Cooked when it is being boiled in the pressure cooker. Because it goes through 2-3 days of further cooking. On the 2nd day of boiling the Vindalho, you will get the correct texture of the gravy
                                                                                                                  • You can enjoy your Vindalho with Sannas or Kadak Pao or Pulao or plain white Rice! The choice is all yours! 😀😀😀
                                                                                                                  • You can store Pork Vindalho in an Air Tight Vessel in the deep freezer section of your refrigerator for upto 1 year. Just ensure that it doesn’t come in contact with water for example a wet spoon or a wet hands, etc. 

                                                                                                                  Follow these steps to make the Ginger Garlic paste

                                                                                                                  • 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don’t. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

                                                                                                                  If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I’d Love to hear from You 🙂

                                                                                                                    Recipe for Ambot Tik Masala

                                                                                                                    Recipe for Ambot Tik Masala

                                                                                                                    Hot and Fiery Ambot Tik! Ambot is the Konkani word for Sour and Tik means Spicy. In our family, we enjoy our Ambot Tik Hot, Spicy and Tangy to an extent where our tongues are out and eyes are teary For us, the fun lies in that.…