Festival menu

Gulab Jamuns


Gulab Jamun

Quick & easy Gulab Jamuns!

For those watching their sugar consumption, just squeeze out the syrup and enjoy, no guilt feeling there……;)

Ingredients

  • 2 Cups milk powder
  • ½ cup maida (all purpose flour)
  • ½ tsp. soda bicarb
  • ¼ tsp. cardamom powder (optional)
  • 3 tbsp. melted ghee or butter
  • ¼ cup water, or as required
  • Ghee/Oil for frying

Optional for stuffing the gulab Jamuns

  • Few shelled pistas
  • Lump sugar (Khadisakkar/misri)

Syrup

  • 2 cups sugar
  • 4 cups water
  • 6 whole cardamoms, press to open them a little
  • Pinch of Saffron (Kesar)

Method

  1. Dilute the sugar with the water and boil alongwith cardamoms to a watery syrup. I prefer a light syrup.
  2. Boil for 15 to 20 minutes, add the saffron if using.
  3. While the syrup is boiling, mix the milk powder and maida alongwith the soda bicarb and cardamom powder (if using).
  4. Add the melted ghee and mix well.
  5. Knead adding little water at a time into a soft dough.
  6. Roll into 25 to 30 small round balls (they swell on frying and further swell when immersed in the syrup).
  7. You can stuff the gulab jamun with pista or misri with a bit of saffron if desired.
  8. Heat ghee/oil in a kadai for deep frying.
  9. Reduce the flame and fry the balls in batches of 10 or so, on low flame to a golden brown.
  10. If the fire is high the inside of the gulab jamun may remain uncooked.
  11. Remove, add to the syrup and set aside for the syrup to be absorbed. Serve preferably warm.

Creme Brulee


A rich cream base covered with a hardened caramel crust.  An exotic dessert,  albeit very simple to make with minimum ingredients.  You need to plan ahead to make this dessert as it requires to be refrigerated.  Makes a great dessert to have on the menu if planning a major party as it can be prepared ahead.  Usually served in individual ramekins.

Crème Brulee

Ingredients – serves 8

750 ml whipping cream (or 500 ml heavy cream and 1 cup milk)

8 egg yolks

½ cup sugar

3 tsp. vanilla essence

4 to 6 tbsp. sugar for topping

Heat the cream+milk in a saucepan and stir over low heat till it some to a boil. Remove immediately. Meanwhile whip the egg yolks with the sugar till creamy and sugar has dissolved.  When the cream starts boiling, pour gradually into the egg mixture.  Add the vanilla essence and stir.  Pre-heat oven.

Place 8 ramekins on a tray and pour the custard to ¾ full.  Place the trays in the middle of the heated oven and pour hot water into the trays to come up ½ inch around the ramekins to bake the custard in a water bath.  Bake on medium (170 deg C for 30 minutes till set. The custard will still jiggle a bit but will set once cooled. Remove from the water bath (bain marie) careful when handling the try with hot water and refrigerate 1 hour or overnight.

Once cooled, (and just before serving) sprinkle with 1 tbsp. sugar and use a blow torch to caramalise the sugar layer.  Alternatively place all the ramekins under the grill (broiler) and caramelize till golden brown.  Another method is to caramelize the sugar in a saucepan and pour over the custard in a thin layer and leave to set. Place once again in the refrigerator until serving time.  The caramelization must be done just before serving as it is supposed to be hard, so as to crack it with your spoon to enjoy the crunch of the caramel and the soft luscious custard with each morsal of the crème brulee.  Simply heaven on your tongue and the feeling of goodness in your tummy!!

Patoleo made in Banana Leaf


I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!

Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.

August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.

Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.

If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!

Patoleo

Ingredients

  • 1 Cup basmati rice
  • 1/2 cup boiled rice
  • 1 cup coconut to grind with rice (optional)
  • 1 ½ cups grated coconut
  • 1 cup jaggery, grated
  • 6 cardamoms, powdered
  • Pinch of salt
  • Fresh haldi (saffron) leaves or any edible available leaves

Method

  • Mix the remaining coconut and jaggery and cook till blended. 
  • Add cardamom powder and mix.
  • Set aside to cool. 
  • Wipe the leaves clean.
  • Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
  • Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf. 
  • Fold the leaf over and prepare all the patolis in similar manner. 
  • If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer. 
  • Put some water into the steamer and bring to a boil.
  • Place the tray and put the patoleos into the steamer. 
  • You can even place them one over the other. 
  • Place the lid on the steamer and steam for 20 to 25 minutes till done. 
  • The leaf will change color and the patolis will be firm. 
  • Remove and enjoy!!

For more post on Patholis:

Patoleo

Tumeric Patoleo leaves

Ediyo – Pudde

Beef Croquettes


Beef CROQUETTES

Ingredients

  • 1 Kg. Boneless Beef or Beef mince (substitute with lamb/chicken)
  • 4 medium onions, chopped
  • 12 cloves garlic
  • 2” fresh ginger
  • 1 tsp. turmeric
  • 2 tsp. garam masala powder, or to taste
  • 1 lemon, juice
  • 2 bread slices without edges
  • 1 egg lightly beaten
  • ½ cup freshly chopped coriander leaves
  • 6 to 8 green chillies
  • Salt to taste
  • Rawa/semolina for rolling
  • Oil for frying

Method

  1. Combine ingredients upto turmeric powder, add salt, ½ cup water and cook till almost dry.
  2. Set aside to cool down a bit.
  3. Break the bread into pieces and add to the cooked mince with the garam masala, lemon juice and coriander.
  4. Mix well and grind to a fine paste. 
  5. Add egg and mix well. 
  6. Chill the mixture for half an hour to make it easier to handle.
  7. Shape the mince paste into small cylindrical rolls and roll in rawa to coat. 
  8. Chill another 15 minutes. 
  9. Remove and shallow fry in a pan on medium flame till lightly brown and crisp.
  10. Keep turning the croquettes so that they are evenly browned on all sides. 
  11. Drain on absorbent paper and serve hot.

Butter Chicken – Makhani Chooze


Indian cooking is synonymous with Butter Chicken & Tandoori chicken.  This recipe gives you both. I use full chicken or chicken whole legs when making only tandoori chicken but I prefer to use boneless chicken breasts for butter chicken.  Don’t be alarmed by the amount of butter used in the recipe…you are not going to eat the whole pot, are you? If you are then I’d be alarmed!  Anyway, for the health conscious, you may adjust the butter and cream as per your requirements.  Actually I don’t use butter for tandoori chicken on most occasions, if I do may be just a tablespoon if the chicken turns out too dry. But I do use butter for butter chicken…..for what is butter chicken without butter?!

Makhani Chooze - Butter Chicken

  • Servings: 10-12
  • Difficulty: worth the effort
  • Print

Ingredients

  • 2 medium tandoori chickens (Murgh Tandoori)  or 2 lbs. boneless tandoori chicken breasts

The Gravy

  • 250g butter , or as required
  • 3 tbsp. ginger paste
  • 3 tbsp. garlic paste
  • 4 cups tomatoes, chopped or 3 cups passata
  • Salt
  • 1 tbsp ginger chopped
  • 8 green chillies chopped
  • 5 tsp. cashewnut paste
  • 1/2 tsp. paprika or chillie powder
  • 150 ml or 2/3 cup cream
  • 1/4 cup coriander leaves chopped

The Tandoori Chicken – 1st marinade

  • 2 medium chickens or 2 lbs. boneless chicken breasts (for butter chicken)
  • Salt
  • 2 tsp red chillie powder or to taste
  • 4 tbs. lemon juice
  • Butter for basting (optional)

2nd Marinade

  • 100g/6 tbsp. yoghurt
  • 100g/7 tbsp. cream
  • 2 1/2 tsp ginger paste
  • 2 1/2 tsp garlic paste
  • 1 tsp. cumin powder
  • 1/2 tsp garam masala
  • 1 tsp. saffrom
  • 1 drop orange color
  1. Marinate the chicken with salt, chillie powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken from tail to head, leaving a gap of at least 2 inches between the birds. Keep a tray underneath to collect the drippings. Roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. Your tandoori chicken is now ready!
  5. Cut the tandoori chicken into desired sized pieces or the breasts into strips.
  6. Melt half the butter in a pot, add the ginger and garlic pastes and stir over medium heat until the liquid evaporates. (To save the effort of sieving the tomato gravy, use tomato Passata (readymade tomato puree) instead. Please don’t make the puree with tomato paste, does not give the same results. I have used passata in this recipe.
  7. Melt the remaining butter in a vessel, add chopped ginger and green chillies, saute over medium heat for a minute.
  8. Add cashewnut paste and saute until light brown, add paprika or chillie powder and stir.
  9. Than add the tomato gravy, bring to a boil, add the tandoori chicken and simmer for 10 minutes or till fat surfaces.  Stir-in cream and adjust seasoning.
  10. Remove to a bowl, garnish with coriander leaves and serve with naan or any bread of your choice.

Goan Pulao Aroz


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.

Beef Roulade


Beef Roulade

Goan Beef Roulade

Beef steak stuffed rolls – I am calling this Goan Beef Roulade because this is the spicy version of Beef Olives with typical Goan flavors as it includes Chorizo (Goan sausages) in the stuffing. The Beef Olives I have made earlier are a milder version leaning more towards continental cuisine. Try them, both are delicious in their own right!!

Ingredients

  • 1 kg. Beef steaks, beaten
  • 2 medium chopped onions
  • 2 tbsp. tomato paste
  • 2 to 4 tbsp. oil or ghee
  • Stuffing : Potato, Carrots, Choris (Goan sausages), Bacon, as required

Grind to a smooth paste

  • 10 red chillies
  • 1 ½ “ pc. Ginger
  • 10 cloves garlic
  • 10 cloves
  • 1” cinnamon
  • 1 tsp. cumin seeds
  • ½ tsp. peppercorns
  • ½ tsp. turmeric
  • 4 tbsp. vinegar
  • 1 tsp. salt

Method:

P.S.: Ask the butcher to beat and flatten the steaks well. If not you will need to use a mallet or heavy pestle to beat the steaks to thin them so forming the rolls is easier. 

  1. Wash, drain and marinate the steaks in the ground masala paste for one hour.
  2. Prepare the stuffing. 
  3. Peel, wash and cut one potato in 2” sticks. 
  4. Wash carrot, peel and cut into 2” sticks. 
  5. Remove the Goan sausages from the casings. 
  6. Cut the bacon into 2” strips.  As bacon is not available here I have skipped it.  
  7. Spread the steaks on a board and trim off any excess meat and you need a rectangle piece. 
  8. Reserve the extra meat trimmings 
  9. Place the potato, carrot and sausages on one end of the steak and roll into a compact roll. 
  10. Secure with string or toothpicks. Thus make all the rolls.
  1. Heat a wide pan, add the oil/ghee and fry the chopped onions, w
  2. When they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. 
  3. Place the rolls in a single layer (reserve the excess marinade) and fry 3 to 4 minutes on high till light brown. 
  4. Turn over and cook 20 minutes till the gravy almost dries up. 
  5. Stir well scraping the bottom of the pan to avoid burning the onions. 
  6. Add the excess marinade and some water to rinse the bowl and add to the roulade gravy. 
  7. Also add the leftover potatoes and carrots, if any, chopped finely.
  8. Check and adjust seasoning. 
  9. Cook till meat is tender and gravy is thick and oil surfaces. 
  10. Any rolls that are large in size can be cut into pieces before serving. 
  11. Remove the string before serving. 
  12. Toothpicks may be left as it is as they can be easily removed.  Serve hot.

Xacuti


Xacuti

Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.[1] It is usually prepared with chicken, lamb, or beef.[2][3] It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. – Source Wikipedia:

Chicken Xacuti

A traditional Goan dish, Xacuti (pronounced ‘Sha-kooti’) almost always made with chicken and the complex array of spices used in preparation of this dish makes is wonderfully flavorful and unique.  Xacuti may also be prepared with beef or lamb.

Ingredients

  • 1 ½ Kg. Chicken
  • ¼ tsp. turmeric powder
  • 1 tsp. salt

Marination

  • 2” pc. ginger
  • 10 flakes garlic
  • ½ bunch coriander leaves
  • 5 green chillies

Xacuti Masala I

Fry in 1 tsp. oil and grind

  • 1 tsp. oil
  • 3 onions, sliced
  • 3 green chillies
  • 1.5” pc. Ginger
  • 7 garlic flakes
  • 1 large coconut (2 cups grated)
  • ½ bunch coriander leaves

Heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.  Add grated coconut and saute for another 5 to 7 mns.  Once onions are crispy, keep aside.

Xacuti Masala II

Dry Roast the following

  1. ¼ pc. nutmeg
  2. 2” cinnamon
  3. 3 cardamoms
  4. 1 star anise
  5. 1 tsp. fennel (badishep, saunf)
  6. 1 tsp. black pepper
  7. 1 tbsp. poppy seeds
  8. 1 tbsp. coriander seeds
  9. 8 to 10 kashmiri chillies
  10. ½ tsp. turmeric

Grind all the above together to make the xacuti masala paste.

Xacuti preparation

  • 2 tsp. oil
  • 2 onions, sliced
  • 2 green chillies, slit
  • ¼ cup water

Method

  1. Clean, remove skin and cut chicken into pieces. 
  2. Wash and drain. Add salt and turmeric powder to chicken pieces. 
  3. Grind the marination masala and marinate the chicken pieces for half an hour, or overnight if desired.
  4. Heat oil and add onions and green chillies and fry for a minute. 
  5. Add the marinated chicken and saute for 2 minutes. 
  6. Add the xacuti masala and water and cook 30 to 45 minutes or till chicken is tender. 
  7. Serve hot with bread, rice or sannas.

Cafreal


Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

The generic preparation involves green chillies, fresh coriander leavesoniongarlicgingercinnamonpepperchillimaceclove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.[2] Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state. – Source: Wikipedia

This recipe s inspired by Late Wendell Rodricks

Cafreal – Chicken Cafreal

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded) (Optional)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces.
  2. Wash and set aside to drain.
  3. Grind to a paste the ingredients from garam masala to lemon juice alongwith the salt.
  4. Marinate the chicken with this masala. 
  5. Refrigerate overnight.
  6. Heat 2 tbsp ghee and fry the chicken in batches to light brown to seal the juices. 
  7. Set chicken aside
  8. Reserve the marinade.
  9. Add the coconut oil to the ghee left over from frying the chicken. 
  10. If not add a tbsp of ghee to a vessel, heat and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  11. Add the chicken, salt (if required), 1 cup hot water and cook till chicken is tender and gravy is thick. 
  12. Serve hot garnished with onion rings and lemon wedges.
  13. Repeated reheating gives a deeper color and improves the taste and texture of the gravy and the Cafreal just tastes better!

Shahi Biryani Kacchi Biryani


Shahi Biryani (Lamb)

The mother of all biryanis! How to make 5-Star quality Biryani!!  You don’t need to go to a five star hotel/restaurant, you can enjoy it at home!  The recipe may seem daunting but the result is a foolproof excellent biryani sure to please.

Source : Wikipedia

  • In a kacchi biryani, layers of raw marinated meat are alternated with layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients’ own moisture: the cooking vessel’s lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape.
  • A yoghurt-based marinade at the bottom of the cooking pot provides additional flavor and moisture. Potatoes often comprise the bottom-most layer (a technique also used in Iranian cuisine), because, with their natural moisture content, they brown well with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve.
  • Kacchi biryani is technically much more demanding and time-consuming than pakki biryani, for the following reasons:
  • The different ingredients—meat, rice, potatoes—have different cooking times: tender cuts of meat/chicken can be fully cooked well before the rice is done. To prevent this, many kacchi recipes use parboiled (semi-cooked) rice rather than raw rice.
  • If direct heat is used, there is a risk that the food layer in contact with the vessel bottom may get burned while the interior’s contents are still raw. This risk is minimized by sustained baking with moderate heat, or very slow cooking on low direct heat. This approach, however, increases cooking time considerably.
  • One method is cooking the dish “blind”, with the cooking vessel sealed, so one cannot monitor cooking progress—it takes experience to cook a kacchi biryani just right.

Watch the video for tips and information on making the perfect Kacchi Biryani!

Shahi Biryani / Kacchi Biryani

I Meat

  • 1 Kg. leg and shoulder of mutton
  • 1 tsp. salt
  • ½ tsp. yellow color
  • 3” pc. Ginger
  • 15 flakes garlic
  • 5 green chillies, or to taste
  • 1 large bunch coriander leaves
  • 1 ½” x 1 ½” pc. Peeled raw papaya (I sometimes omit this if not available)
  • 2 tsp. white cumin seeds (regular cumin seeds)
  • 8 cloves
  • 6 cardamoms
  • 1” pc. Cinnamon
  • 1 ½ tsp. black cumin
  • ¼ tsp. nutmeg powder
  • 2 blades mace
  • 2 cups beaten curd
  • 1 ½ tsp. salt or to taste
  • 2 tsp. chilli powder or to taste
  1. Clean and cut mutton into large pieces, wash and drain. 
  2. Rub in the salt and keep aside for 15 minutes. 
  3. Drain out the water completely and apply yellow color. 
  4. Powder all the ingredients from cloves to mace.
  5. Mix the masala powder into the mutton and set aside. 
  6. Grind all the ingredients from ginger to white cumin seeds to smooth paste. 
  7. Marinate the mutton for minimum 30 mns. to 1 hour with the ground paste, curd, chilli powder and salt if required.
  8. At this stage the mutton can be pre-prepared and refrigerated overnight.

II Browing Onions and Potatoes

  • 2 cups ghee
  • 6 to 10 large onions  (I have used 10 as I like to use more onion as it does enhance the taste)
  • 6 large potatoes
  • 1/2 tsp. salt or to taste
  • ½ tsp. yellow color
  • 10 boiled eggs (optional)

N.B. Don’t be alarmed by the proportion of ghee, its just for frying the onions just about 1/2 cup will be used for the Biryani.

  1. Slice onions.
  2. Heat ghee and fry till rich brown and crisp.  This process will take about an hour. 
  3. Initially keep the heat high and as it begins browning, lower the heat otherwise the onions could get burnt and impart a bitter taste.
  4. So it is a good idea to start with browning the onions first and as they are frying you can go about preparing the meat, etc. 
  5. Drain the onions and keep aside.
  6. Peel and cut potatoes horizontally into half, wash and drain.
  7. Prick lightly with fork and apply yellow color and pinch of salt.
  8. Fry the potatoes in the same ghee as the onions to light brown. Drain and keep aside. 
  9. Add about ½ cup of the remaining ghee to the marinating mutton, mix.
  10. Boiled eggs are optional.  But as we love the addition of eggs, I have added 10 eggs. 
  11. Boil for 3 minutes, switch off and leave in the water for 10 to 15 minutes minutes. 
  12. Drain the water and shell under running water so it is easy to peel.
  13. Make a slit on one side of the egg and keep aside.

III Rice

  • ½ to 1 kg. Basmati (good quality) Rice (I used 1 kg. rice as we prefer the biryani to have more rice)
  • Sufficient water to cook the rice
  • 6 cloves
  • 4 black cardamoms (use 6 green if you don’t have black on hand)
  • 1/2 “ pc. Cinnamon
  • 2 tsp. salt or to taste
  • ½ tsp. black cumin
  • ¼ cup rose water
  • 1 tsp. saffron
  • ½ cup warm milk
  • ¼ tsp. yellow color
  1. Wash and drain the rice. 
  2. Soak for atleast 30 minutes. 
  3. Bring water to a boil and add the cloves, cardamoms, cinnamon, cumin and salt. 
  4. Add rice, cook 5 minutes only, till half done and then drain, but keep aside 1 cup of the drained water. 
  5. Heat, crush and soak saffron in the warm milk. 
  6. Mix the yellow color in the saffron milk. 

IV Assembling the Biryani –

  1. Take a deep thick bottomed vessel wide enough to hold the mutton in a single layer without space in between the mutton pieces. 
  2. Spread the mutton with the marinade at the bottom of the pan. 
  3. Dot with a little of the remaining ghee and arrange the potatoes and boiled eggs alternating with each other over the mutton. 
  4. Sprinkle half the rose water, some of the saffron milk and generously with the fried onions, crushed (save some for garnish). 
  5. Over this place the parboiled rice and press slightly. 
  6. Sprinkle the rice water all over, then the remaining rose water and dot with the saffron milk and pour the remaining milk in the centre. 
  7. Drizzle some of the remaining ghee, if desired. 
  8. Cover and seal the vessel.  Either use dough made of wheat flour and water to seal the edge of the vessel or use silver foil to seal and cover tightly. 
  9. Place the sealed vessel on a high flame for 15 minutes. 
  10. Then transfer to a very hot (450 deg F) oven and cook for 1 hour. 
  11. Alternately, cook on the stove top on very low flame (after the 15 minutes on high) for 1 hour. 
  12. Serve hot with boondi or tomato onion raita.

Crispy Fried Chicken


Crispy Fried Chicken

The chicken is so amazingly delicious and crispy and crunchy that you just can’t have enough of it. It was just flying off the frying pan. Very simple and easy to make with very few common ingredients. Serve as a starter, appetizer or as an accompaniment with any main meal. Or simply serve as a meal with a green salad and potato fries!

Crispy Fried Chicken

Ingredients

  • 1 Kg. Chicken or Boneless chicken breasts
  • 2 tbsp. ginger garlic paste
  • 1 tsp. salt or to taste
  • 1 to 2 tbsp. vinegar
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • ½ tsp. garam masala powder
  • 1 tbsp. chilli powder or to taste
  • 1 cup rice flour & 3 tbsp. rawa for coating
  • Ghee or oil for frying
  1. Clean chicken and cut into large pieces. If using boneless chicken breasts, cut into strips or cubes.
  2. Mix the ginger garlic paste with the masala powders, salt and vinegar to a smooth paste. Add a little more vinegar if the paste is too dry.
  3. Apply this mixture to the chicken and allow to marinate for half an hour or can even keep overnight in the refrigerator.
  4. Roll each piece of chicken in rice flour rawa mixture.
  5. Heat enough ghee/oil in a frying pan.
  6. Place the chicken pieces in the pan.
  7. Deep fry, reduce flame to medium, turning occasionally until a delicate brown and tender about 3 to 5minutes each side.
  8. Serve hot.
  9. May be shallow fried if desired.

Mutton Masala


Mutton Masala

The best mutton masala! Requires little preparation and is my go to dish if I have to cook abundantly for a party or festive occasion as it can be marinated the previous day and refrigerated. Next day, just put it on the fire and continue with your other preparations! So one of your main dishes gets out of the way leaving you time to concentrate on other food preparation.

Depending on the occasion, your can manage the consistency of the gravy. If it is for a regular family meal where you need just one curry with a vegetable or some side, keep the gravy fairly thin to serve over steamed rice. For a party menu where the spread would include several dishes, keep the gravy thick. Both taste awesome!!

Mutton Masala

Ingredients

  • 1 Kg. Mutton/Lamb
  • 4 large tomatoes
  • 6 green cardamoms
  • 6 Cloves
  • 2”Cinnamon
  • 6 flakes garlic
  • 1.5” pc. Ginger
  • 4 medium Onions
  • 4 Kashmiri chillis or 2 tsp. Kashmiri chilli powder or to taste
  • 1 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • Salt to taste
  • 2 tbsp. ghee
  • 1 cup green peas
  • 2 tbsp. Chopped coriander
  • 3 Boiled eggs for garnish
  1. Clean and wash mutton and chop into cubes.
  2. Grind all the ingredients from cardamom to cumin seeds to a paste with salt.
  3. Rub the mutton with the masala paste and let it stand for half an hour.
  4. Blanch and chop tomatoes.
  5. Heat ghee and add the mutton together with all the masala.
  6. Fry for 5 minutes, then add tomatoes and ½ cup water. (Add an additional cup of water if thinner gravy is desired)
  7. Bring to a boil, lower heat, cover tightly and let it simmer 1 hour or until is mutton is done.
  8. Add green peas and cook further 10 minutes till ghee separates.
  9. Add chopped coriander leaves, save some for garnish.
  10. Serve hot garnished with green coriander and sliced boiled eggs.

P.S.: To Blanch Tomatoes, wash tomatoes and make a small cross-cut on the top of the tomato and immerse in hot water for 10 mintues.  Drain and peel off the skin. Chop and use as desired.

Potato and Red Pumpkin Gravy


Aloo Pethe ka Saag

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.

Tendli Miryapito


Tendli Miryapito

A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)

Ingredients

  • ¼ Kg. Tendlis
  • 2 onions
  • 4 flakes garlic
  • 1/2 “ ginger (optional)
  • ½ cup cashewnuts (Moi) (soaked in water)
  • 1 tsp. Jeere Meerem powder
  • OR (jnstead of jeere Meerem powder)
  • ½ tsp. cumin powder
  • ½ tsp. pepper powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • 2 tbsp. coconut or olive oil
  • ½ tsp. vinegar (optional)
  • ¼ tsp. sugar (optional)

Method

  1. Soak the tendlis in water and wash well. 
  2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
  3. Add the salt, masala powders, oil and mix well. 
  4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
  5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
  6. When cooked half way, add the cashewnuts and  mix. 
  7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
  8. If water dries up too quickly, add some more hot water and continue cooking. 
  9. Serve hot.

Potato Chops


Potato Chops

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

  1. Wash mince & drain.
  2. Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter. 
  3. Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
  4. Heat 1 tsp. ghee in a pan
  5. Add the chopped onions, saute for a minute
  6. Then add the ginger, garlic, green chillies an fry till onions are light brown. 
  7. Add the tomato and saute till tomatoes turn soft. 
  8. Add the mince, salt and saute the mince till it changes color and liquid evaporates. 
  9. Add the turmeric, pepper and garam masala powders and mix well. 
  10. 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. 
  11. Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely. 
  12. Take off flame and leave to cool.

To make the potato chops:

  1. Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
  2. 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. 
  3. Coat with beaten egg
  4. Roll in bread crumbs. Thus make all the potato chops.

To fry the chops:

  1. Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan. 
  2. When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides. 
  3. Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.
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