Monthly Archives: July 2021

Goan Pulao Aroz


  • Goan Pulao Aroz
  • Pulao & Roast Beef meal – Goan

Goan Pulao – Aroz

Ingredients

  • 2 cups Basmati rice
  • 2 medium onions
  • 2 tomatoes
  • 2 soup cubes
  • 2” stick cinnamon
  • 6 to 8 cloves
  • 5 cardamoms
  • ½ tsp. turmeric
  • 1 tsp. salt, or to taste
  • 2 to 3 tbsp. ghee
  • 4 Cups hot water

Method

  1. Wash rice and soak for at least 15 minutes.
  2. Slice the onions,
  3. chop tomatoes.
  4. Heat a wide thick bottom pan and add the ghee.
  5. When hot add the whole spices and the sliced onions.
  6. Saute till the onions are light brown.
  7. Add the tomatoes and fry till soft.
  8. Add turmeric, soup cubes and salt and fry for a minute till the cubes soften.
  9. Add 4 cups hot water and stir to ensure the soup cubes are completely dissolved.
  10. Then add the rice and stir to mix.
  11. Cover and bring to a boil.
  12. Reduce heat to low and cook till water is completely absorbed.
  13. Stir the rice in between gently, to combine the flavours.
  14. Serve hot.

Goan Roast Beef


Goan Roast Beef

A delicious roast, can be cooked with steak slices or a chunk of beef roasted and then sliced before serving. Serve as a starter or with a main meal. Leftover roast can be made into tasty sandwiches. Yummy…..

Use boneless Lamb instead of beef!

Goan Roast Beef

Ingredients

  • 1 Kg. Beef
  • 3 medium onions, chopped into large pieces.
  • 15 to 18 cloves garlic
  • 1.5”pc. ginger
  • 15 cloves
  • 4 piece cinnamon (1” pc. Each)
  • ¼ tsp. pepper corns
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 4 red chillies
  • 2 tsp. sugar (optional)
  • ¼ cup vinegar, or to taste
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste

Method

  1. Grind the spices from garlic to turmeric powder with the vinegar. 
  2. You can add some water to get the spices to move while grinding. 
  3. Transfer the masala to a wide bowl, add salt, mix
  4. Marinate the beef with the ground masala for one hour.
  5. To cook, heat ghee and add the red chillies and onion. 
  6. Saute till the onions are translucent. 
  7. Then add the meat with the masala water and cook till meat is tender and gravy is almost dry. 
  8. Serve hot. 
  9. Leftover beef can be used for sandwiches.

Panki


Panki

Pankis are made by cooking batter between banana leaves which imparts a distinct aroma to the pankis. While pankis made with rice flour are more common, they can also be made with moong dal (soaked and ground).

The name Panki is derived from the leaf i.e. paan. As it is cooked between the leaves, it is called Pan-ki. The delicious savoury taste and light but satisfying panki, makes the effort all worthwhile!

Ingredients

  • 2 cups rice flour
  • ½ cup sour curds, beaten
  • Salt to taste
  • 1 tsp cumin seeds, coarsely ground
  • ½ tsp sugar
  • 1 tsp. green chilli paste
  • 2 tsp. ginger garlic paste
  • 2 tsp. melted ghee
  • 4 to 6 banana leaves, washed and wiped clean.

Method

  1. Mix the rice flour with curds, salt and 3 cups warm water in a bowl, to make a medium thick batter of pouring consistency, like lassi.
  2. Cover and keep aside for 3 to 4 hours or overnight to ferment.
  3. Then add the cumin, sugar, ginger green chillie paste and garlic paste and mix well. 
  4. Add ¾ to 1 cup water if required.
  5. Remove the thick center stem and cut the leaves into even sized pieces of desired shape, square, round, oval.
  6. Grease the leaves lightly and lay 3 to 4 leaves on a hot griddle, oiled side up, and spoon 2 to 3 tbsp. of the batter over each leaf, depending on the size of the leaf.
  7. Cover with another leaf and press lightly to help the leaf adhere to the batter.
  8. Cook for a minute or so and turn over.
  9. Press the leaf with the spatula applying some pressure to spread the panki as thin as possible. 
  10. Cook 2 minutes or till light brown spots appear on the leaves and the panki appears to peal off the leaf. 
  11. Repeat with the remaining ingredients till all the batter is used up. 
  12. The leaves can be re-used in case you run short. 
  13. Serve hot with green chutney, if desired.

Medu Vadai


  • Medu Vadai
  • Vada Sambar
  • Medu Vadas with Chutney

Medu Vadai

A delicious, scrumptious, crispy, crunchy South Indian Breakfast recipe. Serve dunked in steaming hot spicy sambar and fresh coconut chutney! Guaranteed to satisfy. Very easy to replicate the restuarant style medu vadas, just follow the YouTube video recipe…

Ingredients

  • 2 cups Urad dal
  • 1 tsp. black peppercorns powder
  • A pinch Asafoetida
  • Salt
  • 1 spring curry leaves (6 to 8)
  • Oil for deep frying
  1. Pick and wash the urad dal in water and soak for couple of hours or overnight.
  2. Put the dal in a blender and make a fluffy paste adding a little water at a time (about 1/2 cup in all).
  3. Dissolve asafoetida in 1 tsp. of water. Wash and cut the curry leaves roughly. Transfer ground dal paste to a bowl, add pepper, asafoetida, salt and curry leaves, mix well.
  4. Heat oil in a Kadhai, moisten a spatula or steak-turner, place 2 portions of the batter at a time on it, flatten into a round shape (approx 2-inch dia) with a moist hand, make a doughnut-like hole with the index finger and invert the spatula deftly over the kadhai. Alternately, use a medu vada maker, fill the cylinder with the batter and press into the oil, as shown.
  5. Deep fry over medium heat until light golden.  Remove, keep aside for 2 minutes, return to the kadhai (optional) and deep fry until crisp and golden brown.

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