Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
I have used broccoli, carrot, white pumpkin and thai (baby) brinjals
Clean and wash the vegetables. Cut the broccoli into florets, carrots into slices or long wedges, cube the pumpkin and remove stem of the brinjals and cut into half the larger brinjals. Immerse the brinjals (cut ones especially) in water until use.
(other options may be bean sprouts, French bean or sugar snap peas, squash, sweet potato, etc.)
For non-veg option
Use a cup of shredded boneless chicken or shrimp
Thai Curry ingredients
2 tbsp. oil
2 cups water
2 cups coconut milk (400 ml)
6 to 8 Kafir lime leaves
2 tbsp. fish sauce or soy sauce
2 tbsp. lime juice (half a lime)
Method
Grind the paste ingredients till smooth.
Heat oil in a pan and add the green curry paste and fry on medium for 10 minutes.
If using chicken add it to the paste at this point and cook 10 minutes.
Then add all the vegetables and cook 5 to 7 minutes.
If using shrimp, add at this point
Add the coconut milk, water and kafir lime leaves and mix well.
Bring to a boil and simmer 10 minutes.
Add the fish or soy sauce and lime juice.
Check seasonings.
Add salt if required or increase the sauce or lime juice to taste.
No cook breakfast or teatime snack. Comes together in minutes (if you have all ingredients to hand). Delicious, satisfying and healthy. My mother made this often as a teatime snack, when we returned from school. When was the last time you had Godd Fov?
Ingredients
3 to 4 cups thin (beaten/flattened) rice (Fov)
1 cup grated jaggery
1 cup grated coconut
½ tsp. cardamom powder
2 tbsp. milk/water/coconut water
Method
Clean the flattened rice (fov/poha) for any dirt, etc. Do not wash. Pick any husk or impurities, if any. Usually the packaged beaten rice (good brands) will be quite clean.
Add the jaggery, coconut, cardamom powder and mix all ingredients.
Add the milk or water to moisten the mixture a little bit and mix well with fingers.
Leave aside for 10 minutes.
Serve with tea or coffee for breakfast or a teatime evening snack.
Wash the dal well and soak in water for 15 minutes. Place in a vessel and boil till almost soft. Clean and cut the tendlis into 4 and add to the dal, add salt and cook till vegetable is tender. Grind the masala to a paste and add to the dal vegetable mixture. Rinse the grinder jar and add to the curry adjusting to desired consistency. Bring to a boil and simmer 10 to15 minutes. Meanwhile prepare the tempering. Heat oil in a pan, add the mustard and when it splutters add the garlic, curry leaves and onion and fry on medium low till light brown. Just before switching off the heat, garnish the curry with the tempering. Serve hot with rice or any bread of your choice.
A quick, deliciuous, nutritious dish without onion and garlic. Rajasthani vegetarian cuisine.
Potato & Red Pumpkin Gravy
Rajasthani cuisine
Ingredients
½ kg. Red pumpkin
½ kg. Potatoes
2 bay leaves
1” pc cinnamon
2 cloves
2 cardamoms
1 tsp. Kalonji (nigella/onion seeds) Optional
½ tsp. mustard seeds
½ tsp. fenugreek seeds
1 tsp. chilli powder
2 tbsp. yogurt
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. turmeric powder
1 tomato, chopped (or 1 tbsp. tomato paste) (missed it in the video recording)
1 tsp. amchur (dry mango powder)
½ tsp. sugar
1 tsbp. Ghee
1 tsp. Salt or to taste
Method
Clean, Peel and wash the red pumpkin and potatoes. Cut into cubes. Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seed and fenugreek seeds until the seeds begin to crackle. Add the yogurt, chili, coriander, cumin and turmeric powders and fry for 2 to 3 minutes. Adjust spices to taste. Add the tomato paste or the tomato and fry for a minute. Add the potato and pumpkin cubes, ½ cup water, cover and cook on medium heat for 15 minutes or until the vegetables are tender. Add the amchur, sugar and salt. Mix and simmer for a minute. Serve hot.
I remember years ago my East Indian friend & colleague telling me that in an East Indian household a Sunday lunch is incomplete without Potato Chops. While growing up we enjoyed Potato Chops often as my mother made them frequently. Can’t say it is a mangalorean dish but certainly due to the East Indian influence of neighbours and friends, perks of being raised and growing up in a cosmopolitan city like Bombay (now Mumbai).
Potato chops is something me and my family relishes anytime! The mince filling can be made with Beef, Chicken or Lamb mince. A finely chopped carrot may also be added to the mince. It is quite versatile and can be served as a starter, snack, appetizer or with any main meal or in a sandwich! Make a large batch and freeze some so you can just fry and serve quickly in case of unexpected guests. If freezing make sure to line them up on a tray and transfer to boxes or ziploc bags once frozen.
Potato Chops
Ingredients
For potato coating:
½ Kg. Potatoes
1 tsp. salt, or to taste
1 tsp. sugar (optional)
1 tsp. butter (optional)
For meat filling:
½ Kg. Beef, Lamb or Chicken Mince
2 medium onions
1 large tomato
2 green chillies
1” pc. Ginger
3 flakes garlic
¼ cup coriander leaves
¼ cup mint leaves
½ tsp. turmeric powder
½ tsp. garam masala powder
½ tsp. black pepper powder
1 tsp. Salt or to taste
1 tbsp. ghee
Egg & bread crumbs for coating the chops
Oil for shallow frying
Method
Wash mince & drain.
Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter.
Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
Heat 1 tsp. ghee in a pan
Add the chopped onions, saute for a minute
Then add the ginger, garlic, green chillies an fry till onions are light brown.
Add the tomato and saute till tomatoes turn soft.
Add the mince, salt and saute the mince till it changes color and liquid evaporates.
Add the turmeric, pepper and garam masala powders and mix well.
Add ¼ cup hot water, stir, bring to a boil, cover and cook 30 minutes on medium flame till mince is tender, stirring in between.
Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely.
Take off flame and leave to cool.
To make the potato chops:
Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
Put a tbsp. of mince mixture and bring the potato edges over the mince to cover and form a round shape, then flatten a little.
Coat with beaten egg
Roll in bread crumbs. Thus make all the potato chops.
To fry the chops:
Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan.
When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides.
Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.
Shrove Tuesday or Pancake Tuesday or Pancake Day is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of “fat eating” or “gorging” before the fasting period of Lent.
This moveable feast is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “absolve.[1] Shrove Tuesday is observed by many Christians, including Anglicans, Lutherans, Methodistsand Roman Catholics,[2] who “make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.”[3]
As this is the last day of the liturgical season historically known as Shrovetide, before the penitential season of Lent, related popular practices, such as indulging in food that one gives up for the upcoming forty days, are associated with Shrove Tuesday celebrations. The term Mardi Gras is French for “Fat Tuesday”, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.
Beef Olives or Beef Rouladen (Roulade singular) is typically bacon, onion, etc. wrapped in thinly sliced beef, pan seared and then cooked in a tomato & wine based gravy till tender. Mildly spiced (only pepper has been used), yet delicious and flavourful due to the use of fresh ingredients.
Beef Olives / Beef Roulade / Beef Rolls
Ingredients
½ Kg. Beef Steaks, cut into thin slices
1 pkt. Bacon (250 gms) (Pork or Beef Bacon)
1 large Onion cut into thin slices
1 large Potato (optional) cut into thin slices
1 large tomato (optional) cut into thin slices
4 to 5 garlic cloves sliced fine
Fresh mint or thyme leave, as required about 2 tbsp.
Corainder leaves, as required about 2 tbsp.
1 tbsp. pepper powder
For gravy:
2 medium chopped onions
5 to 6 small whole onions
2 carrots cubed
1 Potato cubed (optional)
1 cup beef stock
1 cup Tomato pasata or fresh tomato puree (I have used tomato paste)
1 cup red wine (or 1 cup grape or cherry juice)
To assemble the Beef Olives:
Cut the steak slices into strips of 3” x 6” or 3” x 8” depending on your requirements. The butcher would cut and flatten the steaks if requested. If not flatten and beat at home with a steak hammer or a pestle
Wash and drain well squeezing out all water.
Take a strip of beef and sprinkle some pepper powder, then place a bacon slice followed by onion slice and potato and tomato slice if using. Sprinkle some garlic, mint/thyme and coriander leaves.
Roll the beef strip tightly and secure with string or toothpick.
Fry the rolls in a tbsp. of oil on high heat till they change colour.
Reduce heat, turn and brown on all sides.
Remove and set aside.
To make the Gravy:
Take deep pan and add 2 tbsp. oil and fry the chopped onion.
If any bacon or onion and pepper powder remains from the olives, add to the pan and sauté till onions are light brown.
Add the pasata, stock and wine, adjust seasoning.
When it begins boiling, add the browned olives, and the whole onions, carrot and potatoes.
Bring to a boil, reduce flame and cook covered for 30 minutes.
Open the pan and stir and continue cooking for another 15 minutes or till meat is done and the sauce thickens.
Transfer the rolls to a serving dish, remove string or toothpicks, and pour the vegetable and sauce over the meat.
Enjoy with warm buttered bread or rolls, crusty bread or even with steamed rice.
Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!
Ingredients
2 medium carrots
2 medium potatoes
1 cup green peas
½ of medium cauliflower
1 large onion
2 tbsp. coriander leaves, chopped
1 tsp. salt, or to taste
1 tbsp. ghee
Grind to a paste
1” pc ginger
4 flakes garlic
1 tsp. chilli powder
¼ tsp. turmeric powder
2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)
Method
Clean wash and chop the carrots and potatoes into small cubes.
Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
Shell the peas if using fresh
Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water. I have used sesame seeds as poppy seeds are not available here. Can be substituted with cashewnuts.
Chop the onion fine.
Wash and chop coriander leaves.
Heat the ghee in a vessel or cooker.
Fry the chopped onion till light brown.
Add the masala and salt and saute for a minute.
Add the masala water and cook till most of the water evaporates, stirring occasionally.
Add the vegetables and fry 2 to 3 minutes.
Add 2 cups water, mix well, cover and cook 10 minutes. In cooker for 3 minutes.
Open the lid, stir and add half the coriander leaves and cook for 2 minutes.
Check seasoning and if potatoes are cooked.
Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.
I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!
Fried Fish Curry
Ingredients
2 medium pomfrets (750 gms. Total approx.)
¼ tsp. salt
¼ tsp. turmeric
For tempering
1 medium onion
2 green chillies
1” pc. Ginger
2 tbsp. coconut oil
Masala to grind to a paste
4 Kashmiri chillies
4 heaped tbsp. coconut powder
½ tbsp. coriander seeds
¼ tsp. cumin seeds
6 to 8 peppercorns
1 small onion
2 flakes garlic
1/4 tsp. turmeric powder
Small marble sized ball tamarind
1 tsp. salt or to taste
Method
Clean the fish and cut into desired pieces.
Wash well and drain.
Apply salt & turmeric powder and toss the fish lightly. Set aside for 10 to 15 minutes. Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides. Remove and set aside.
For tempering, slice the onion, shred the ginger and slit the green chillies.
Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown.
Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes.
Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.
This is my mother-in-laws signature mutton curry which she served with much love Sunday after Sunday. Sadly she passed away too early for me to enjoy her delicious cooking. Apart from our holiday trips, after marriage, I was fortunate to stay three months with her before joining my husband in Kuwait.
My husband has just not had enough of this mutton curry and the turnips that go with it! He relishes the curry especially the turnips. Whenever turnips are in season, he invariably picks them up and when they enter our home they must end up in this curry. No, they absolutely cannot be cooked in any other way! But the truth of the matter is that they are amazingly delicious in this mutton curry. For those who are not very fond of turnips, potatoes are included and make sure to cut them in a shape different from the turnips, either in wedges or halves if the turnips are in cubes, because once cooked it is difficult to differentiate between the potatoes and the turnips in the curry. My children rarely eat turnips so the usual question when serving will be “Mama are the long pieces potatoes”?
So do cook and enjoy this tasty lip smacking curry, the only dish I learnt from my mother-in-law!!
Ingredients
To cook meat
1 Kg. Mutton/Lamb
2 medium onions
2 tomatoes
2” pcs. Cinnamon
4 to 5 cloves
3 to 4 cardamoms
¼ tsp. peppercorns
1 tsp. salt or to taste
Vegetables
1 or 2 turnips
1 or 2 potatoes
1 to 2 cups French beans
1 cup green peas
Grind to a paste
One bunch coriander leaves
6 green chillies
1.5”pc. ginger
6 flakes garlic
1 small onion
1 tbsp. coriander seeds
1 tsp. cumin seeds
½ tsp. mustard seeds
¼ tsp. pepper corns
¼ tsp. turmeric powder
1” pc cinnamon
4 cloves
4 cardamoms
4 to 5 flakes tamarind
4 tbsp. heaped coconut powder
2 to 3 tbsp. coconut oil or ghee
Method
Clean, cut and wash mutton. Drain and set aside.
Chop the onions and tomatoes.
Heat oil in a wide vessel.
Add the onion and saute.
Add the whole spices.
When onions are light brown, add the tomatoes and fry till soft.
Add the meat and saute, cook till meat changes color.
Then add sufficient hot water to cook the meat and bring to a boil.
Lower heat and cook for one hour, stirring once or twice in between.
After one hour add 1 tsp. salt, and check if meat is cooked.
If still to cook, add hot water if required and cook further 15 to 20 minutes till tender.
As the meat is cooking, clean and prepare the vegetables.
Cube the turnip into 8 pieces each, the potato into four wedges each, the French beans break into 2 to 3 pieces. Shell the green peas clean if using fresh. Set the vegetables aside.
Meanwhile grind the masala to a paste.
When the meat is tender add to the meat with the masala water and check required consistency.
Bring to a boil and simmer 5 minutes.
Add the turnips and French beans and cook 10 minutes.
When turnips and French beans are almost done, add the potatoes and green peas and cook further 10 minutes till potatoes are cooked.
Check seasoning and take off heat when oil surfaces.
Serve with steamed rice, pulao, sannas, panpole, appam, bread, etc.
A one pot meal certainly satisfying and comforting!
Any party at Farah Khan’s home is incomplete without this dish.
Ingredients 1/2 kg mutton 1/2 kg Basmati rice 3 onions sliced 3 large potates cut into large cubes 250 gms yoghurt whipped 3 tablespoon ginger garlic paste 5-6 whole Kashmiri red chillies 4-5 cardamoms 2 inch cinnamon sticks 6-7 cloves 6-7 black pepper 1 teaspoon chilli powder Oil or ghee for frying Salt to taste
Method Marinate the meat in yoghurt and keep aside. Then fry the onions till golden brown in a cooker or thick bottom pan. Add ginger-garlic paste, whole spices. Fry for a few minutes and then add the potato pieces. Add the marinated meat and let it cook till five whistles in a cooker or 1 hr in a vessel. Let it cool till the cooler lid can be opened. Add the rice and cook for another three whistles. In normal vessel, check meat after one hour, if yet to cook, add some water if required and cook furthre 20 to 30 mintes. Then add rice, and 3 cups hot water, check seasoning and bring to a boil. Cover, reduce flame and cook till rice is cooked and water is absorbed. Serve with raita.
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