Author Archives for My Cooking Diaries

About My Cooking Diaries

This is Cecilia Pinto, currently based in Kuwait. Started this blog to share my cooking experiences with the world.

Stuffed Brinjals with green masala


The simple brinjal turned into an exotic dish with a fragrant green masala stuffing. From Mai’s Recipes!

Stuffed Brinjals

Aubergine, Eggplant, Bathinjan, Baigan

Ingredients

6 to 8 Brinjals, small round variety

2 tbsp.oil

1 large onion

Grind to a paste

1 Onion

4 green chillis

5 to 6 flakes garlic

1 bunch coriander leaves

½ tsp. black pepper

½ to 1 tsp. cumin seeds

¼ tsp. turmeric

1 tbsp. lemon juice

Salt to taste

1 tbsp. sugar or to taste (optional)

Method

Remove the stem and slit each brinjal into four taking care to leave the stem side intact.  Immerse in water till required. Chop the onion.  Heat oil in a pan, add the chopped onion and fry till soft.  Add the ground paste and fry well till oil separates.  Stuff this masala paste, when cool, into each brinjal and arrange the brinjals in a pan in a single layer,  sprinkle some water and cook on medium low flame till water evaporates and brinjals are tender.

How to make thick creamy Yogurt in a Nutricook Smart Pot Instant Pot


Nothing like fresh home-made delicious and healthy yogurt. Simple and easy and foolproof using the Instant Pot.

Minimum quantity shoud be 1 Litre and Maximum 5 Litres. Store in the refrigerator and use for upto one week!!

Email: Cecilia65@gmail.com Check out my blog for more recipes and information My Blog – https://cooklikececilia.com Facebook – https://www.facebook.com/Cooklikececila.com Twitter – https://twitter.com/rucilia Instagram – https://instagram.com/cooklikececila.com To obtain Maisrecipes Book – https://cooklikececilia.com/mais-recipes-contact-details/

Goa Restaurant and food review – July-August 2022


Being monsoon season, Shravan and Ganesh, we had to sacrifice some items on the menu as the options available for seafood were far less than expected.  Pomfret, King fish, Oysters, Mussels were not available in most places! Hence all the special fish thalis (we love seafood!) which are either King Fish or Chonok were restricted to only Chonok. Secondly, due to monsoon season we were not able to visit as many restaurants as planned.

1.Copper Leaf, Porvorim – 7th July, 2022

We obviously start our Goa restaurant hopping with Copperleaf and their Special Fish thali is always our first meal.  Although Copperleaf Sp. Thali is the most expensive among all the thalis we have had, we have found the taste, quality and also quantity exceptional, having  most number of items in the thali!  Price Rs. 380/-.

2.Copperleaf, Porvorim – 12th July, 2022

Lunch ‘A la Carte’, Ordered Prawn curry rice, King Fish Rawa fry, Rawa fried Mussels. For take-away ordered, stuffed crab, fish platter and bombil fry.  Took pictures only of mussels and stuffed crab.

3.Soyre, Gauns Vaddo, Mapusa – 24th July, 2022

This restaurant was a revelation and an amazing find.  Happened to google for seafood restaurants in our area (being seafood fans!) and chose Soyre from the lust that came us.  On our first visit we ordered al la carte, Squid butter garlic, Tisreyo sukhe, King Fish recheado, Prawns Rava fry, and Prawn Curry Rice!  My sister who does not eat seafood ordered a Chicken Thali.  The food was amazing, fresh, cooked to a perfect texture and delicious.  The recheado was the best I have ever tasted.  Prices were very reasonable. For 4 persons with drinks the bill was Rs. 2,100/- approx.

Happens to be a fairly new 3 month old restaurant.  Ony hope the restaurant continues to maintain their food quality and taste!

4.Souza Lobo, Calangute – 31st July, 2022

Chose a beachside restaurant to enjoy the beach ambience.  We have often patronized this place.  They do not serve fish thali.  Ordered Sol Kadi golgappas, Stuffed papad with crab, Mackerel Rechado, Chonok Rava fry, Prawn curry rice. 

Food was not that great.  Golgappas were good.  Mackerel rechado was simply some chilli powder smeared on the inside of the mackerel which had no taste at all. Understand the cooks have changed at Souza Lobo so to give them the benefit of the doubt, we hope they are able to rise to their previous standard of food quality and taste soon.

Despite the food we enjoyed the beachside ambience….

5.Turmeric, Porvorim – 3rd August, 2022

Located on the Porvorim main road opposite Mall de Goa.

Planned to try their fish thali but were disappointed as they offered only “A la Carte” although their menu listed fish thali for lunch!

Ordered prawns rava fry, chonok rava fry, king fish curry and rice. Food was ok but the curry had just one slice of king fish shreded into 4 to 6 pieces, ridiculous!  I don’t think I would want to go back to Turmeric.

6.Vinayak Family Restaurant, Assagao – 8th August, 2022

Heard a lot about this restaurant.  Tried their fish thali, as usual the special fish thali.  They had King Fish so ordered one King Fish Thali and One Chonok Thali and what do you think they served as one of the items – Ross omlete, instead of crab curry!!  That was truly disappointing.  Again, I would give them the benefit of the doubt, being off season, etc. etc.  May try them again to see if they have better dishes during season.  Alongwith the thali also tried their Stuffed Mackerel Rechado and Bombil Rawa Fry, which was good. The thalis were priced at King Fish Rs.380 and Chonok Rs. 320.  Mackerel Rs.200 each and Bombil Rawa Fry Rs.430 per plate (3 pieces)

7.Soyre, Gauns Vaddo, Mapusa – 13th August, 2022

Visited Soyre again just to try their Chonok Fish Thali.  Priced at Rs. 250, it was good value but could have been better in taste and quality although the Chonok was fresh, crisp and delicious.

8.Kamalabai, Mapusa – 20th August, 2022

Kamalabai AC section is not opened yet and should be functioning October 2022 onwards.  Their Special Fish thali is always good and love the roti that is always served with the Thali.  The Chonok Thali was priced at Rs.300 which compared to Copperleaf is quite reasonable.

9.Le Jardine, Near Municipal Gardens, Mapusa – 23rd August, 2022

We would have never found or ventured into this restaurant had I Rickshaw driver not recommended it as a good seafood and thali place.  A decent place for family, situated in the heart of Mapusa, bang in front of the Mapusa Municipal Gardens.  They serve Goan Rice Lager, which we tried and was good. Ordered the Chonok Fish Thali and here too were disappointed to find ‘Egg Burji’ instead of crab curry. Anyway need to try them again during “Season”.  Prawns Rava fry was delicious and the mackerel recheado was OK!  Thali is priced at Rs.265, Mackerel Rs. 120 each and Prawns Rs.325.

Clink on the below kinks for further reviews:-

Goa, Restaurant & food review

A Memorable holiday week in Goa

Taikulo ani Bikna Cassia Tora and Jackfruit Seeds Vegetable


Taikulo ani Bikna (Casia Tora & Jackfruit seeds Vegetable)

The early monsoon brings an array of wild foods that are super healthy and delicious. The rain makes wild vegetables grow in abundance alongside roads and in the hilly regions. Taikulo is one of these seasonal, local, monsoon vegetables, available for free, with all of its healthy goodness.  I, however, purchased this lot from the ladies at Mapusa market for Rs.30/-.  The vegetable looks a bit faded as I could not cook it the same day.

Taikulo also called Senna tora or Casia tora (Botanical name) is a wild leafy vegetable that grows along all the roadside and can be plucked straight from the plant and cooked into a simple and nutritious vegetable.  Only the tender leaves are used in cooking. Although the whole plant and roots and seeds are widely used in traditional Indian and South Asian medicine. It is said to have numerous health benefits. From an Ayurvedic stand-point the leaves and seeds of this plant are said to contain acrid, laxative, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. Adapted from : Vayuvision

Ingredients

4 to 6 cups Taikulo leaves

3 red chillies

6 flakes garlic

1 medium onion

½ tsp. Turmeric powder

½ cup coconut

10 to 12 jackfruit seeds (pre-boiled)

2 tbsp. oil

½ tsp. salt or to taste

Remove the tender leaves from the stems and discard the thick stems. Wash the taikulo leaves well, add some salt and soak in salted water for 15 minutes.  Drain and chop finely.  Slice the onion, crush the garlic and break the chillies into bits.  Heat the oil, add the red chillies, garlic and onion.  When onion is translucent, add 1/2 tsp. turmeric and mix.  Avoided excessive spices to get optimum benefit from the vegetable. Then add taikulo leaves, salt, some water and cook for 15 to 20 minutes till tender.  Add the boiled jackfruit seeds, cut in half and the coconut, mix and cook 5 minutes. Remove from heat and serve as an accompaniment with any main meal.

N.B.: When jackfruit is in season, collect the seeds and dry they for a day or two which makes the skin a bit loose and becomes easier to peel. Then, wash and boil jackfruit seeds, cool and store in zip lock bags in the freezer. 

Spiny Gourd Kantola


Spiny Gourd, Kantola

Spiny Gourd (Phagil) is a spiky green vegetable. It is also known as kantola, kakora, kakrol, spine gourd, teasle gourd etc. Available during the monsoon season this vegetable is not only super tasty but also provides a whole lot of health benefits. The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Seasonal vegetables are great if you are looking for regular intake of nutrition and still go easy on your pocket. The best part of including seasonal fruits and vegetables in your diet is their inherent ability to fight seasonal illnesses and flu.

Ingredients

½ Kg. Spiny Gourd

1 tsp. chilli powder or to taste

½ tsp. turmeric

1 lemon, juice (optional)

1 tsp.salt or to taste

2 tbsp. oil

Wash the kantola and chop the ends and slice.  Hard seeds, if any may be removed or can be discarded while eating.  Sprinkle the chilli and turmeric powders and salt and lemon juice and mix well.  Set aside for 15 minutes.  Fry the slices and stir fry, till cooked.  The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Guacamole


Guacamole

Avocados may have a range of health benefits, including improving digestion, decreasing the risk of depression, and protecting against cancer.  Avocados provide a substantial amount of monounsaturated fatty acids and are rich in many vitamins and minerals. Incorporating them into a varied, healthy diet can provide a number of benefits.

Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acids.

Avocados contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals. Eating fat slows the breakdown of carbohydrates, which helps keep blood sugar levels stable.

Risks: Avocado has a high fat content, so adding too many to the diet might lead to unintended weight gain.

Avocados also contain vitamin K, which can affect how blood thinners work.

It is important for people taking blood thinners, such as warfarin (Coumadin), to keep their vitamin K levels constant. For this reason, it is not a good idea to suddenly eat more or fewer foods containing vitamin K, which plays an important role in blood clotting.  – Source : Medical News Today

Ingredients

1 large or 2 medium Ripe Avocados

1 small tomato, deseeded & chopped

1 lemon, juice or to taste

½ tsp. salt or to taste

½ of small onion

1 green chilli, deseeded or ½ jalapeno

1 clove garlic, minced, optional

1 tbsp. fresh coriander leaves/cilantro, chopped

Cut the Avocado, remove the seed and scoop out the flesh and transfer to a mixing bowl.  Add the ingredients from tomato to garlic and mix well.  Garnish with chopped coriander.  Spread thickly on toasted Poee, Sour dough bread or with tortilla chips and serve immediately as stater or appetiser or as a snack!

How to cean and cook Terem Leaves Alun Leaves and Alsande curry


How to clean and cook Terem leaves

Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich.  Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery.  However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.

Terem/Taro/Alu leaves and Alssone Curry

Ingredients

15 Terem leaves and 3 to 4 stems

1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)

1 cup fresh grated coconut

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. turmeric powder

1” pc cinnamon stick

2 cloves

2 red chillies

5 flakes garlic

1 medium onion

2 medium tomatoes

8 Kokum petals

1 tsp. Salt or to taste

2 tbps. Coconut oil

Wash the leaves well and wash and peel the stems.  Chop finely.  Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning.  Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender.  Add salt and then add the chopped terem leaves and stem and cook 10 minutes.  Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste.  Take another vessel and when hot, add the oil and fry the sliced onion till light brown.  Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes.  Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required.  Adjust seasoning and cook 15 minutes till oil surfaces.  Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!

Water Chestnuts How to consume tender water chestnuts


Water Chestnuts – how to consume them

NUTRITION Evidence Based 5 Surprising Benefits of Water Chestnuts (Plus How to Use Them) Written by Ryan Raman, MS, RD on April 20, 2018

Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads Water chestnuts are very nutritious and contain high amounts of fiber, potassium, manganese, copper, vitamin B6 and riboflavin. Most of their calories come from carbs. Water chestnuts are a great source of the antioxidants ferulic acid, gallocatechin gallate, epicatechin gallate and catechin gallate. These antioxidants can help the body combat oxidative stress, which is linked to many chronic diseases. Also known as Water Caltrop, Paniphal, Singhara

Eaten raw

Wash, peel and eat raw. Delicious, crunchy.

Boiled

Wash, cut off the stems and boil 15 minutes. Drain, cool, peel and eat as a delightful healthy nutritious snack

Sauteed Water chestnuts

1 medium onion, chopped ½ tsp. chilli powder 4 flakes garlic, chopped, 1” pc ginger, copped 1 tbsp. coriander leaves, chopped ½ tsp. salt 1 tbsp. lemon juice Optional: 1 tbsp. green chutney sauce, 1 tbsp. sweet chutney sauce or Schezwan sauce or combination of soy sauce and tomato ketchup 1 tbsp. each. Etc.

Wash and peel the water chestnuts and immerse in water till required. Add 1 tbsp. oil to a pan and stir fry for 10 minutes. Drain and remove. Add 1 tbsp. oil to the pan and sautee the chopped ginger garlic for a minute, then add the chopped onion and sautee till saoft. Add the chilli powder, green chutney and sweet chutney and salt and 2 t 3 tbsp. water and add the chestnuts and cook till the moisture dries and the sauce thickens. Sqyeeze over the lemon and garnish with coriander leaves. Serve as an accompaniment with any main meal or as a starter! Absolutely delicious!!

How to steam cook Sannas in an Oven


Check out the recipe for Sorpotel and Sannas Combo below:-

Email: Cecilia65@gmail.com

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How to effectively cook Dry Prawns and Lady Fingers in a Curry Mangalorean & Goan Style Curry


Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia

Dried Shrimp and Lady Finger Curry with Sola (Dried mango)

Ingredients

  • 1 Cup Dry Prawns (Before cleaning)
  • 20 to 25 Lady Fingers
  • 8 flakes dried mango (Sola)
  • 1 small onion, sliced
  • 1/2 tsp. Salt or to taste
  • 2 tbsp. coconut oil

Grind to a paste

  • 4 red Kashmiri chilies
  • 6 small round chilies (from Goa)
  • 3 tbsp. coconut powder
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. pepper corns
  • 1/4 tsp. turmeric powder
  • 4 flakes garlic
  • 1 small onion
  • 4 to 5 flakes tamarind (small ball)

Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.

Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.

When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.

Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.

Galmbi Chutney Dry Prawn Chutney


Typical mangalorean dry prawn chutney, served as an accompaniment at any main meal. Delicious with simple dal rice or with pez!

  • Ingredients
  • 1 cup dry prawns, cleaned with head, tail and legs removed
  • 2 cups fresh grated coconut
  • 4 green chillies
  • 4 flakes garlic (reduce to taste)
  • 1/2 ” pc. ginger
  • 4 tpo 5 sprigs coriander leaves
  • 1 small lemon sized ball tamarind
  • 1 small onion

Roast the dry prawns on a heated pan on medium low flame till aromatic and crisp. Leave aside to cool.

Grind the chutney ingredients to a coarse almost dry paste, I like to add 2 tbsp. of the prawns to the grinder alongwith the chutney ingredients. Otherwise prawns are not be be ground. Mix prawns with the chutney wiht your hands, squeezing and crushing the prawns somewhat. Serve as an accompaniment with any main meal. Excellent with a simple meal of dal rice or with pez!!

Drumstick Moringa Fruit Pods How to clean, cook and eat them in a simple yet delicious vegetable


Drumstick Vegetable, Sangho Tel Piyav

The healthy, nutritious drumstick (moringa) (sangho) fruit pods

Drumstick pods and leaves are a storehouse of essential nutrients, whereas the leaves are the most nutrient part of the plant and one of the finest sources of calcium, iron, zinc, selenium and magnesium.  Fresh pods and seeds are a great source of oleic acid, a healthy fatty acid which is known to promote heart health. Moringa leaves is unique among all the greens as it is heaped with a good amount of protein about 9.8 gram of protein per 100 grams. Dry powdered leaves are an amazing source of good quality essential amino acids.

The rich culinary tradition of our country has helped us to relish and taste several types of vegetables and fruits thereby derive out the umpteen health benefits. One such amazing vegetable that is greatly valued and earns our interest is drumstick or moringa oleifera.

Moringa obtains its name from the Tamil word, murungai, denotes twisted pod. This humble vegetable is used extensively in Indian culinary dishes for more than a hundred years. Be it delectable sambhar or avail, or any meat curry, soups, pickles etc., drumstick renders its unique flavour to the dishes.

Source: Netmeds.com

Ingredients

  • 6 Drumsticks
  • 5 flakes garlic
  • 1 medium onion
  • 2 tbs. coconut oil
  • 1 tsp. mustard seeds
  • Salt to taste
  • 4 tbsp. fresh coconut

Method

Cut the head and tail of the drumstick and cut into 2 to 4” segments, removing the skin as far as possible keeping the segment intact ensue it does not disintegrate. Discard the head, tail and the skin.  Wash and drain the cleaned drumstick pieces.  Slice the onion and peel and crush the garlic. Heat a pan, add 2 tbsp. coconut oil, when hot add 1 tsp. mustard seed and allow to pop, then add crushed garlic flakes. Saute for a minute and add the sliced onion and fry thill soft and translucent.  Add the drumsticks and toss to cost with oil.  Add a cup of water, ½ tsp. salt or to taste and bring to a boil.  Mix, cover and cook 10 minutes.  Stir in between.  When done, add the coconut, mix well and simmer 5 minutes.  Take off flame and serve hot as a side with any main meal.  To eat, hold the drumstick piece firmly with your teeth and pull with your fingers while extracting and consuming the pulp and the seeds inside the pod.  Chew the skin, if you wish, and discard.  Simply delicious!  The skin should not be ingested, only the pulp and tender seeds inside the pod.

Moringa Leaves Drumstick Leaves Stir Fry Vegetable


The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics.  My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood.  Thankfully these are now available worldwide at Asian stores, albeit at a price!

Ingredients

  • 2 Bunches Drumstick Leaves
  • 1 medium onion
  • 1 tsp. mustard seeds
  • 2 tbsp. coconut oil

Roast and grind to a coarse paste

  • 1 medium onion chopped
  • 2 flakes garlic
  • ¼ tsp. turmeric powder
  • 4 dry red chilies
  • ½ cup fresh or dessicaed coconut
  • Salt to taste
  • 1 to 2 tbsp. coconut oil

Method

Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained.  Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off.  Drain and set aside.

Drumstick Leaves Moringa Leaves Stir Fry vegetable

The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics.  My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood.  Thankfully these are now available worldwide at Asian stores, albeit at a price!

Ingredients

2 Bunches Drumstick Leaves

1 medium onion

1 tsp. mustard seeds

2 tbsp. coconut oil

Roast and grind to a coarse paste

1 medium onion chopped

2 flakes garlic

¼ tsp. turmeric powder

4 dry red chilies

½ cup fresh or dessicaed coconut

Salt to taste

1 to 2 tbsp. coconut oil

Method

Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained.  Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off.  Drain and set aside.

Heat a pan and add oil.  When hot add the red chilies, garlic and onion.  When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma.  Set aside to cool. Then grind to a coarse paste.

Slice the remaining onion.  Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft.  Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes.  Remove to a serving dish and serve hot.  The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content.  Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes.  Serve hot. 

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