Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
Hare Chane or Green Chana, also known as Chholia in hindi are a winter speciality as the fresh chana are available during the winter season in India. It is full of nutrients. You will find the chana sometimes in bunches with the stems and leaves and the chana and it is quite common to see people walking around with a bunch of the chana, plucking them directly, peeling off the shell and popping the chana in the mouth and munching on them.
This is a simple chaat recipe
Ingredients
2 cups Green chana (Shelled)
1 large Onion, chopped
2 Tomatoes, chopped
Small bunch fresh coriander, chopped
1 tsp. Red chilli powder
1 tsp. Chaat masala, or to taste
1 Lemon, juice
Boil the Chane with salt. Drain and mix with the onion, tomato, coriander leaves, red chilli powder, chaat masala and lemon juice. Serve in individual bowls and top with a lemon wedge.
To add some crunch, sprinkle with sev or potato salli. Enjoy this tasty and healthy chaat as a snack, appetizer or an accompaniment to a main meal.
In India, dill is prepared in the manner of yellow ‘moong dal’, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as ‘mukhwas’, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. Source Wikipedia
Ingredients
1 cup Tur dal
1 large Onion, chopped
2 tomatoes, chopped
4 to 5 flakes garlic,
chopped 2 green chillies, slit
2 cups dill leaves, cleaned and roughly chopped
1/2 tsp. turmeric powder
1 tsp. salt or to taste
Tempering
2 tbsp. Coconut oil
1 tsp. mustard seeds
3 to 4 flakes garlic, crushed
1 sprig curry leaves
5 to 6 button red chillies or 2 whole kashmiri chillies
Pick and wwash dal, drain and add 2 to 3 cups water and add to a pressure cooker alongwith chopped onion, tomatoes, green chillies, garlic, turmeric powder and salt. Cook on 5 minute setting in a nutripot. Transfer the cooked dal to a norml essel and bring to a boil.
Prepare tempering: Heat oil in a pan, when hot add 1 tsp. mustard seeds. When they splutter add 1 tsp. cumin seeds, 4 to 5 whole garlic crushed, to 6 button chillies or 2 kashmiri chillies broken in pieces and curry leaves. When light brown and aromatic, immediately add to the dal and cover with a lid to trap the falvors. Serve hot with rice or any bread of your choice.
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!
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.
PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.
Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.
Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.
While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.
Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.
The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh, holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
PURANPOLI – Makes 12 Puranpolis For Puran 1 cup Chana dal/Split chickpeas, soaked for 2 hours ½ cup Jaggery 2 tbsp. sugar (optional) 1/2 tsp Nutmeg powder 1/2 tsp Cardamom powder ¼ tsp. Saffron strands ½ tsp. Salt
For Dough 1 cup Maida ½ cup Wheat flour ½ cup Rice flour ½ tsp. Salt 10 tbsp. Oil ½ cup water
To make the dough: In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil. Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky. Knead again adding 2 tbsp. water and 2 tbsp. oil. Keep kneading for 10-15 minutes. If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook. Rub oil on the dough, cover with a wet cloth and rest for 2 hours.
To make the Puran::
Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool. In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula. You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry. Leave to cool.
To make the puranpolis:
Knead the dough for a minute and divide into 12 equal portions. Divide the puran mixture into 12 portions. Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.
Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.
Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side. Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee. Absolutely delicious and scrumptious.
Masoor Dal, like all the pulses has numerous health benefits making it essential to be added to the diet. It helps to lower cholesterol and blood pressure levels making it good for the heart. It contains dietary fibres and protein helping to keep the blood pressure normal and also assures the heart to be free from any disease providing a good source of folate. It is beneficial for diabetics to have masoor because it has a low glycemic index. It has Vitamin E and lutein which are good for the eyes. It also helps improve digestion because of the prebiotic carbohydrates present in it and the laxative property helps to prevent constipation. As these pulses are a good source of iron, it helps the pregnant ladies providing that extra energy required for their babies. All the above mentioned benefits make this dal a super hero of every kitchen.
This is my mother’s recipe form the book “Mai’s Recipes”.
To obtain a copy of the book, please check out the following link,
or Watsapp me (Cecilia Pinto) on +91 98 33 45 71 88.
Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.
Ingredients
1 Cup Prawns, preferable small prawns
2 medium Onions, chopped finely
2 green chillies, chopped
½ cup coriander leaves, chopped
½ tsp. ginger garlic paste3
½ tsp. turmeric powder
½ tsp. chilli powder
½ tsp. coriander powder
1 tsp. salt or to taste
1 tsp. tamarind paste or lemon juice
1 tsp. sugar (optional)
2 tbsp. gram flour (Besan)
1 tbsp. rice flour
2 tbsp. grated coconut
Rawa (semolina) for coating
Oil for shallow frying
Clean, wash and drain prawns. If using large prawns, chop them into small pieces. Squeeze out all the excess water and transfer to a mixing bowl. Add all the ingredients from Onions to coconut. Mix well, squeezing the mixture so that it binds well. Cover and keep the mixture aside for 15 minutes. Form the mixture into golf sized balls, flatten a bit and coat with rawa. Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.
Wash lady fingers and slit each in half. Deseed if desired. Chop ginger, green chillies and coriander leaves. Heat ghee in a vessel and fry the lady’s fingers on very gently heat till tender. Add all the remaining ingredients, mix well, and bring to a boil. Reduce flame and simmer for about five minutes. Serve hot with plain rice or khichdi.
Soak rice for minimum 4 hours. Grind Alongwith all ingredients to a smooth thick paste. Drop spoonful of batter in hot oil or use your fingers to scoop up the batter and drop into the oil. Fry on medium heat to golden brown. Enjoy as tea-time snack or for breakfast.
Banana stem has a wide range of health benefits and it is advisable to consume this vegetable periodically, where available. Some of the health benefits include helps prevent constipation, acts a detoxifier, helps with kidney issues, regulates blood pressure, prevents urinary tract infection, prevents diabetes, etc. It is highly beneficial to health especially in summers and is full of fibre.
Ingredients
1 Kg. Kandi
1 Onion sliced
1 tsp. urad dal
1 tbsp. Bafat or any mixed masala to taste
1 tsp. Mustard seeds
1 sprig curry leaves
2 tbsp. tamarind pulp
1 tbsp. jaggery
½ cup fresh grated coconut
Salt to taste
2 tbsp. oil
Method
Kandi is the pith, the innermost tender portion of the banana tree trunk which is used after the tree bears its fruit to full term. Try to get a very tender kandi. Remove the top and bottom of the trunk, and slice vertically to remove the outer layers to reveal the inner most pith the cylindrical white part which is called the “Kandi”. Slice the Kandi into thin circles and remove all the fibers and cut the vegetable into small cubes and immediately immerse in water to prevent oxidation.
Rinse the chopped Kandi and boil with 1 tsp. salt and ¼ tsp. turmeric powder till tender. In a pan add oil And when hot add the mustard seeds and allow to splutter. Then add the curry leaves and sliced onion and fry till soft and translucent. Add the bafat masala powder, toss and add the boiled kandi and mix well. Cook 5 to 7 minutes then add the jaggery and tamarind pulp. Stir well and simmer 5 minutes, then add the grated coconut, mix and let it heat through and simmer 5 minutes. Serve hot as an accompaniment with any main meal.
Salted raw jackfruit vegetable / Brined raw jackfruit stir fry / Uppad Pachir Aajadina / Salla Upkari / Ghare Sukhe
Ingredients
2 Cups Brined raw jackfruit
1 Onion, sliced
1 tsp. mustard seeds
1 sprig curry leaves
4 flakes garlic, crushed
1 tbsp. bafat masala powder, or to taste
(Alternately use 1 tsp. chilli powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder & ¼ tsp. cumin powder)
¼ cup fresh grated coconut
2 tbsp. Oil
Remove the jackfruit petals from the brine and soak in plain water for an hour or two and rinse in 2 to 3 changes of water to remove excess salt. Then shred the petals by hand and set aside.
Heat a pan, add oil and when hot add the mustard seeds. When they splutter add the crushed garlic and curry leave and toss. Then add the sliced onion and fry till light brown. Add the chilli, turmeric, coriander & cumin powder and mix well. Then add the shredded jackfruit and mix well. Add ¼ cup water, mix and let cook for 5 to 7 minutes. Then add the grated coconut, mix well and cook 1 minute. Remove from heat and serve hot as an accompaniment with any meal. Tastes delicious.
P.S.: How to salt raw jackfruit
500 gms. Jackfruit bulb
3 to 4 tbsp. salt
½ cup boiled and cooled water
Slit the jackfruit bulb and remove the seed and pith. Wash the jackfruit petals and place a layer of the jackfruit in a glass dish. Sprinkle a tablespoon of sea salt over the layer. Cover with another jackfruit layer and add salt. Repeat till all the jackfruit is used. Pour the water over the jackfruit, cover the dish and set aside for 2 to 3 month to marinate. However, after one month, the jackfruit is ready for use.
Clean, remove skin and cut chicken into small pieces.
Heat oil, fry the sliced onion, when light brown add tomatoes and fry for 5 minutes. Then add the chicken and cook till almost done. Add the masala paste, salt and little water (if required) and simmer till done. Adjust seasoning.
An ideal time to make and preserve pickles for use throughout the year!
Carrot Pickle
Ingredients
1 kg. Carrots
5 green chillis
1” pc. Ginger
1 pod Garlic
1/2 litre Vinegar
½ cup sugar
¼ kg. Oil
1 sprig curry leaves
1/2 tsp. mustard seeds
4 tsp. Salt
Roast & grind to a paste in vinegar
50 gms. red chillis
1 tsp. mustard seeds
½ tsp. cumin seeds
1 tsp. turmeric powder
½ tsp. black pepper
½ tsp. fenugreek seeds
½ tsp. asafoetida (hing)
Wash vegetables, drain and cut into thin strips. Do not wash after cutting. Add the salt and dry in the sun for minimum 2 days. Chop green chillis, ginger and garlic finely. Boil oil in a vessel, add mustard seeds and curry leaves. Then add the chopped chillis, ginger and garlic and fry till light brown. Add the ground masala paste, remaining vinegar and sugar and cook 10 minutes. Then add the dried carrots and mix well. Bottle when cool.
Sweet & Sour Lemon Pickle Without Oil 2 methods of preparation with same ingredients One is an instant method and the other is over two days as the lemons need to be kept under weight overnight. Check out both methods and use the one that suits you. The end result is almost same though the 2nd method gives the pickle an improved texture.
Method 1 LEMON PICKLE with Jaggery without Oil
Sweet and Sour Lemon Pickle
Ingredients
12 lemons
3 tsp. Salt
3” pc ginger
10 flakes garlic
1/2 cup vinegar
2 cups Jaggery, powdered
4 tsp. Chilli powder
2 tsp. turmeric powder
Method
Wash lemons and wipe dry. Cut the lemons into fours, or eight pieces if lemons are large in size. Remove the pith and seeds. Apply salt liberally about 4 tbsp. Mix well and keep under weight overnight or for 24 hours minimum. If possible you may keep in the sun in a glass jar. Mix in between couple of times. Chop the ginger and garlic. Take a vessel, add the lemon pieces with the liquer, chilli powder, chopped ginger and garlic, jaggery and mix well.
Place on heat, cover and cook till the lemons turn soft. Stir in between. Cook till lemons are soft and gravy is thick. Then add the vinegar, mix and simmer 10 minutes. Cool and bottle. Store in a cool dry place for 2 to 3 weeks to mature
Method 2
LEMON PICKLE with Sugar without Oil
Sweet and Sour Lemon Pickle
A variation in preparation
Ingredients
1 dozen lemons
3” pc ginger
10 flakes garlic
½ cup vinegar
2 cups Sugar
4 tsp. Chilli powder
2 tsp. Turmeric powder
Method
Cut the lemons into four or eight pieces depending on the size of the lemons, remove the pith and seeds, apply salt liberally about 3 to 4 tsp. and keep aside. Place a heavy weight over the lemon pieces and leave overnight. Chop the ginger and garlic. Take a vessel, add the marinated lemon pieces, chopped ginger, garlic, chilli and turmeric powder, sugar and mix well. Place on heat, stirring frequently till sugar dissolves. Bring to a boil and simmer till lemons are cooked. Don’t overcook or the lemon skins may tend to harden. When cooked add the vinegar and mix well. Check seasoning. Take off heat and bottle when cool. Store in a cool dry place for 2 to 3 weeks to mature.
This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….
Ingredients
1 kg. Pork Chops
1 large Onion, chopped
2 tbsp. tomato paste
1 tbsp. Oil or ghee
Grind to a smooth paste
10 red chillies
1“ 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
Wash, drain the chops. This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes. At this stage you may pre-prepare and marinate overnight.
Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side. Add the reserved marinade alongwith the masala water from the rinsed jar and add to the chops. Stir to mix well. Cover and bring to a boil, reduce flame to medium and cook 30 minutes. If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces. Check and adjust seasoning. Serve hot with rice or bread or just as is for an appetiser!
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