Monthly Archives: November 2023

Feijoada in a Nutricook


Feijoada

Feijoada is a  stew of beans with beef and pork.  The name feijoada is derived from feijão, ‘bean’ in Portuguese. It is widely prepared in the Portuguese-speaking world with slight variations.

The basic ingredients of feijoada are beans and fresh pork or beef.

In Goa Feijoada is usually prepared with red beans (alsone) or red kidney beans and pork sausages.  Usually the long sausages are used in Feijoada.  I have not added any additional spice powders as I feel Goa sausages are spicy enough which is quite sufficient for our liking.  Hence this Feijoada dish is very easy and simple to make. 

Ingredients

1 cup Alsone/Red Kidney beans

15 Goa Pork sausages, the long ones

2 large Onions

2 large tomatoes

1 tbsp. ginger garlic paste

1 tsp. Salt or to taste

Method

Wash the red beans and soak overnight in plenty of water.  Drain and pick the beans to remove any that have not swelled or the bad ones.

Remove the string and casing from the sausages.  Chop the onions and the tomatoes. 

Add the bean, sausages, onion and tomatoes to the nutripot dish.  You can use a cooker also to make this dish. Add 2 cups water or as much gravy as required.  Add salt and ginger garlic paste.  Give a good stir.  Cover the nutripot, switch on and set on “BEAN” for 15 minutes.  Hit START.

After the pot assesses the ingredients, the cooking timer will start from 15 counting down to O.   Switch off.  You may leave the pot till pressure reduces or you may use the vent to release the pressure if you are short of time. 

You can also use the “Keep warm” button and open the pot when ready to serve.

Serve hot with plain steamed rice or any rice preparation like sannas, etc. Goes well with the Goan bread Poee.  Enjoy!

Jowar Khichidi Sorghum Khichidi


Jowar is an ancient grain and is now increasingly making a come back due to its high nutritive values and being gluten free. Called Sorghum in english, it is a nutritious food, rich in protein, dietry fibre, B Vitamins and minerals. All sorghums contain mixed polyphenols, such as phenolic acids and flavonoids. Sorghum grains are one of the highest food sources of proanthocyanidins. Source: Wikipedia

Besan Ladoos


Try these super easy and simple Besan ladoos. Whether called Ladoo, Laddu, Laadoo … they taste just Yum, melt in your mouth. Do try!!

Besan Ladoo

Makes 12 ladoos

Ingredients
2 cups besan
1 cup powdered sugar
1/2 cup ghee

¼ tsp. turmeric

¼ cup cashewnuts, chopped fine
2 tbsps. Almonds/Pistas peeled, sliced
½  tsp. cardamom powder

¼ tsp. powdered nutmeg

Method

Begin roasting besan over a low flame, adding ghee 1 tbsp. at a time. Add the turmeric. Roasting will take approx  20 to 30 mins. The colour should turn deep, almost light brown. Add more ghee if required.  The besan should not look too dry.  If it is too dry add a tbsp of ghee.  If too wet add additional sugar later.

Add the sliced nuts, (reserve some for garnish) and roast 5 minutes on very low.  Take off flame. Leave aside to cool a little.  When mixture is still warm add sugar, cardamom and nutmeg powder.  Form into ladoos while still warm. Garnish with pista and almond slices.  I used melon seeds and saffron strands to give it an exotic twist!! 😉

Mince Green Masala


This is my favorite mince recipe, which is my mother’s recipe from the book “Mai’s Recipes”. When I was pregnant for my daughter, I was craving this dish made by my miother all the time. My mother managed to send it across to me and for the next couple of days, this mince was my only diet for breakfast, lunch, dinner and as a snack!! Goes without saying that my daughter also loves mince!

Mince (Green Masala) – Mai’s Recipes

Ingredients

½ Kg. Mince (Mutton or Beef)

1 large Onion

1 large Tomato

1 cup black peas

2 cloves

1” cinnamon

4 pepper corns

1 tbsp. Vinegar

1 tsp. Salt or to taste

2 tbsp. Oil

1 tsp. Sugar (optional)

Grind to a paste

4 green chillies

1 small onions

¼ tsp. black peppercorns

1 tsp. cumin seeds

1” pc. Cinnamon

2 cloves

8 flakes garlic

1” pc. Ginger

½ tsp. turmeric powder

Method

Wash the black peas and soak in water for approx. 6 hours. Wash mince and drain well.  Chop onion and tomato. Heat oil in a vessel.  Add the cloves, cinnamon and peppercorns and fry for a while, then add the chopped onion and fry till light brown.  Add the chopped tomato and fry till soft.  Add the masala paste and fry stirring all the time till oil separates.  Add the drained black peas and stir for a few minutes. Add the mince and salt and mix well, add 1 cup of hot water and cook till mince and peas are done.  Add vinegar, sugar and simmer for 5 minutes till oil surfaces.

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