Non Vegetarian

Choris Chilly fry Goa Sausage chilli fry Choris Pao


Goan Sausage (Choris) Chilli Fry

The deicious and tantalizing Goa sausages and the famous Choris Pao, a universal favorite, prepared from a simple sausage chilli fry.  The sausages have all the spices required, all that is needed is some onion and potato (if you wish) to prepare this dish.  The taste and flavor of the cooked sausage chilli fry is directly related to the quality of sausages.  So do take care to source the best ones you can find!

Ingredients

  • 20 small beads Goan Sausages (or 10 large ones)
  • 3 to 4 medium onions, as required
  • 1 medium potato (optional)

Remove the string and remove the casing of the sausages.  Some even like to keep the thread and casing and simple cut the sausages strands into 2” pcs.  In this case wash the outer casing of the sausages before using.

Clean and slice the onions roughly into thick slices/pieces.  Peel, wash and chop potato into cubes.  Add the sausages, onions and potato to a vessel.  Barely cover with water and keep on flame and bring to a boil.  Stir at intervals.  Cook till water has almost dried, just a little should remain for gravy.  Serve hot with pao or pulao.

Choris Pulao Goa Sausage Pulao


Chorisan are synonymous with Goa!

The Goa sausages famous all over the world, cooked and added to rice for a spicy, tangy, delicious pulao.

Ingredients

  • 2 cups Basmati rice
  • 30 small beads goa sausages (chorisan)
  • 3 medium onions
  • 6 cloves
  • 6 cardamoms
  • ½ tsp. whole peppercorns
  • 2”  sticks cinnamon
  • 2 stock cubes, any flavour (I used chicken)
  • ½ tsp. salt or to taste
  • 2 tbsp. Oil

Wash and soak the rice, till required.  Cut the thread of the sausage beads and slit the casing to remove completely.  Keep the sausage meat aside.  Clean and slice the onions.  Heat oil in a vessel and add the onions, fry till translucent.  Add the sausage meat and 1 cup water and cook 15 to 20 minutes till all the water is absorbed and sausages are tender.   Take a larges vessel to cook the pulao.  Add 4 cups water, peppercorns, cloves, cardamom, cinnamon and the stock cubes.  Add ½ tsp. salt to taste.  When the water starts boiling and the stock cubes are dissolved, add the soaked drained rice.  Mix well and cover.  When it begins boiling, reduce to low flame and cook till water is half absorbed.  Then add the cooked sausages and mix well gently.  Cover and continue cooking on low till all the moisture is absorbed and rice is cooked.  Serve hot.  Delicious!  A family favorite!!

Beef Jeerem Meerem


Beef Jeerem Meerem

Goan Beef Jeerem Meerem

Ingredients

  • 1 Kg. Boneless Beef
  • 2 green chillies
  • 10 cloves garlic
  • 1” pc. Ginger
  • 2 large onions
  • 2 tomatoes
  • 1 or 2 potatoes, as required (optional)
  • 2 tbsp. Jeerem Meerem powder
  • 1 tbsp. tamarind pulp
  • 1 lemon
  • 2 tbsp. ghee or oil
  • 1 tsp. Salt or to taste
  • ½ tsp sugar (optional)

Method

Clean and cut meat into cubes or slices.  Wash, drain and set aside.  Grind the ginger and garlic to a coarse paste.  Marinate the meat with the 1 tbsp. of the jeerem meerem powder, juice of lemon and salt. Keep aside for one hour atleast.

Slice the onions and tomatoes, slit the green chillies and cut the potatoes into cubes or wedges.  Heat oil I a vessel and fry the onions till light brown.  Add the ginger garlic paste and saute 2 to 3 minutes. Add the tomatoes and fry till soft.  Reduce heat and add the remaining jeerem meerem powder and saute for a miunute.  Add beef and cook on high heat till meat changes color, reduce heat and cook till water evaporates.  Add the tamarind pulp and a cup of hot water, bring to a boil and cook 10 minutes.  Then lower heat and cook another 20  minutes till meat is tender.  Add the green chillies and potatoes and cook further 10 minutes till potatoes are cooked.  Check seasoning.  Add ½ tsp. sugar (optional) Usually this is a dry dish but you can add some hot water if you need to have some gravy and simmer till oil surfaces.  Served with Goan pulao (Aroz) or any bread of your choice.

Stuffed Pomfret with green masala in Banana leaf


Delicious, succulent and moist Stuffed Pomfrest in mouth watering green masala and cooked iun banana leaf which prevents the fish from absorbing too much oil! Use stuffing of your choice, red, green or recheado masala. Recipe is from my mother’s book “Mais Recipes”. Get hold of your copy soon. Here is the link for details: https://cooklikececilia.com/mais-recipes-contact-details

Chicken Pickled Chops


An East Indian speciality.  The chicken is cooked in just 4 spices ground in vinegar alongwith almonds and raisins and the masala is sauteed in a substantial amount of onions which not only adds body to the gravy but also makes it immensely flavorful, spicy complemented with sweetnes of the raisins and tartness of vinegar!

Ingredients

  • 1 Chicken
  • 2” pc ginger
  • 1 whole head garlic
  • 1 tbsp. cumin seeds
  • 8 red chillies
  • 1 tbsp. Almonds (or cashewnuts)
  • 1 tbsp. raisins
  • ¼ cup Vinegar
  • 6 to 8 large onions
  • 1 tsp. salt or to taste
  • 2 tbsp. ghee

Cut the chicken in to suitable pieces, discard the skin, wash and drain.  Clean the garlic and ginger and grind alongwith cumin and red chillies to a paste with vinegar.  You can add a little water to get the contents moving in the grinder as excess vinegar could ruin the dish.  Clean the onions and cut into thick roundels. Heat a vessel and add the ghee, when hot add the onions and fry till light brown. Add the masala paste and saute till fat separates.  Then add the chicken, mix, cover and cook on medium 30 minutes till tender.  Stir at intervals.  After 30 minutes add the salt, mix and check seasoning.  Simmer for further 5 to 10 minutes till fat appears on the surface.  Serve hot with rice or fugias.

Tomato Cheese Pizza


A universal party snack – Most simple and so easy to make at home.  Loved by old and young! Feel free to create your own toppings.  Can be baked on the stove top using a pan.

Ingredients (makes 12 to 15 small circular pizzas)

  • 1 ½ cup flour
  • 1 tsp. active dry yeast
  • 1 tbsp. sugar
  • 2 tbsp. warm milk
  • ½ tsp. salt, or to taste
  • 2 tsp. butter
  • 2 eggs
  • ½ cup Pizza sauce or as required
  • 1 cup grated cheddar cheese
  • Chopped and sauteed pepperoni or mortadella (optional)
  • Chopped onion (optional

Mix yeast and sugar in warm milk and stir.  Cover and leave to bloom.  Rub the butter into the flour.  Mix in yeast mixture, stir in the eggs and knead well.  If dough is too sticky dust some flour or grease your hands with butter and knead till smooth. Cover and put in a warm place for 2 hours, until double in size.

Knead risen dough for 3 minutes.  Work into large flattened circles or use a cutter to make smaller pizzas.  Arrange on a greased baking tin and spoon over with the sauce, and other toppings. Sprinkle over with grated cheese.  Bake in a hot oven gas mark 4 for 10 to 15 minutes.  Serve immediately.  To bake on the stove top, heat a flat pan on medium low heat till hot.  Place the dough circles on the pan and quickly add the toppings.  Cover and cook 10 minutes till cheese melts and underside is light brown.

Kashmiri Rogan Josh


Rogan josh or roghan josh or roghan ghosht, is an aromatic curried meat dish of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder – source: Wikipedia

I was inspired to try this dish after watching Vidhu Vinod Chopra’s film Shikara (a 2020 film) where the protagonist is shown cooking and then announcing to her husband the Rogan Josh is ready! The film is based on the love story of a Kashmiri Pandit couple at the peak of insurgency in Jammu and Kashmir during the 1990s and the subsequent exodus of Kashmiri Pandits from the Kashmir Valley

A fairly simple recipe, without onions, garlic and a minimum of spices!

Ingredients

  • 1 kg. Mutton
  • 1 cup yogurt
  • ½ bunch coriander leaves
  • 2” pc ginger, chopped
  • 2 tsp. chilli powder or to taste
  • Pinch of asafoetida
  • ½ tsp. cumin seeds
  • 1” pc. Cinnamon
  • 2 cardamoms
  • 2 cloves
  • 4 peppercorns
  • Pinch of nutmeg powder
  • ½ tsp. mace
  • 1 tsp. salt
  • ¼ tsp. saffron
  • 2 tsp. hot milk
  • 4 tsp. ghee

Clean and cut mutton into large to medium pieces.  Beat yogurt and mix with coriander leaves, ginger, chilli powder and asafoetida.  Marinate the mutton with the yogurt mixture for 15 minutes.  Meanwhile, grind all the ingredients from cumin to mace to a smooth paste by adding a little water.  Heat crush and soak saffron in milk.  Heat ghee and add the mutton with the marinade.  Cook on moderate heat till all the water dries up. Will take 15 to 20 minutes. Cook further stirring constantly till ghee separates.  Add the paste, saffron and salt just enough water to cook the meat.  Cook for 30 minutes or till done.

Grilled Chicken Salad


Cold grilled meats are the basis for this salad, be it tandoori chicken, Kastoori kabab, chicken tikka, etc.  The salad is so delicious, I could eat it everyday!  Stuff it into pita bread or chapati or roti, for a tasty and sumptuous sandwich.  Leftover grilled chicken works well for this salad.  I simply love this salad and so will you!! Oh so colorful too……

Ingredients

  • 500 gms. approx. Grilled chicken
  • 1 Large tomato
  • 1 Large onion
  • 2 green chillies
  • ¼ cup coriander leaves

Dressing

  • 3 tbsp. lemon juice
  • 2 tsp. chaat masala
  • ¼ tsp. green cardamom powder
  • 6 tbsp. olive oil or any preferred oil
  • Salt if required

Garnish

  • 2 Tomatoes
  • 1 Lemon
  • 2 tbsp. ginger
  • 2 tbsp. lemon juice

Cool the roasted chicken or use leftover chicken.  Debone (if on the bone) and cut into ¾” chunks.  Refrigerate.  Peel and cut onions in larges dices.  Wash and cut tomatoes into quarters, deseed and cut into ½ “ pieces. Clean and wash chillies and coriander and chop finely.

To make the dressing:  In a bowl, mix lemon juice, chaat masala, cardamom powder and oil and adjust seasoning.

Garnish: Slice or cut lemon into wedges, tomatoes into slices or quarters.  Scrape and cut ginger into juliennes and soak  in the lemon juice.

To serve the salad – Mix the onion and tomatoes in the chicekn, add the chopped coriander leaves and chillies, pour over the dressing and toss well. Garnish with lemon, tomatoes and ginger juliennes and serve chilled.

Raan (Lamb Leg) in peppery gravy


Recipe : Ahd-E-Changezi from ‘Prashad’

Ingredients

  • 1 Leg of Spring Lamb (approx. 1 Kg.)
  • 3 Spring Onions

Marination

  • 3 tbsp. Ginger paste
  • 3 tbsp. Garlic paste
  • 1 tsp. red chillie powder
  • Salt
  • ½ cup vinegar

Gravy

  • 100 ml Tomato puree
  • 2 tbsp. black peppercorns
  • A pinch nutmeg powder
  • Salt
  • 2 tbsp. Butter
  • 4 tbsp. Cream
  • 3 tbsp. Rum (certainly, if available otherwise optional)
  1. Clean Leg of Lamb and prick with a fork.
  2. Mix red chili powder and salt with the ginger garlic paste and rub this mixture evenly on the raan, arrange in a baking tray and douse with vinegar.
  3. Keep aside for at least 30 minutes.
  4. Broil the peppercorns on a tawa and pound with a pestle.
  5. Clean wash and cut the spring onions into thin roundels. Finely chop the greens.
  6. Preheat the oven to 300 deg F.  Add enough water to immerse three-fourths of the lamb leg, cover the baking tray with silver foil and put the raan on dum in the pre-heated oven for an hour and 15 minutes. (Check at regular intervals to ensure the meat is not over-cooked.  The right time to remove is when the meat leaves the bone at both ends).
  7. Tear off the foil, cool, remove raan, strain and reserve the jus.
  8. To make the gravy, transfer the jus to a  vessel, bring to a boil, reduce to low heat, add tomato puree and reduce the gravy to a sauce consistency.
  9. Add pepper, nutmeg and salt, simmer for 2 minutes, add butter and stir constantly until the butter is incorporated.
  10. Remove, add cream and 2 tbsp. of rum, stir. Adjust seasoning.
  11. Make deep incision on the raan right down to the bone and carefully remove (if desired) the bone.  If removing the bone, make ¼ inch thick slices, arrange in a shallow casserole, sprinkle the remaining rum and return the raan to the pre-heated oven for 3-4 minutes.
  12. To serve, remove the casserole from the oven, pour on the gravy, sprinkle a little pepper, garnish with sping onions and serve with Naan.

Egg Frittata with potatoes and sausages


Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Ingredients

5 eggs

2 medium onions, chopped

1 Potato, thinly sliced

1 Tomato, chopped

2 green chillies, chopped

¼ tsp turmeric powder (optional)

4 Beef or Chicken Sausages (Frankfurters), thinly sliced

Salt and pepper to taste

1 tbsp. coriander leaves, chopped

1 tbs. ghee

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 

To the same pan add chopped onion and green chillie and saute till onion is light brown, add a spoon of ghee if required. Add turmeric and mix.

Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 

Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.

Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  

If you like the eggs runny, remove as soon as the whites are set. Sprinkle with coriander leaves and serve immediately.

Cheese Stuffed Buns


Cheese stuffed buns

Crispy crunchy buns on the outside with delicious soft luscious cheese and egg on the inside!

Ingredients

  • 3 buns, medium sized
  • 100 gms cheese (1.5 cups grated)
  • 2 tbsp. butter or as required to brush the buns
  • 3 eggs
  • 1 medium onion
  • ¼ cup coriander eaves
  • 1 green chilli
  • Salt and pepper to taste

Method

Grate the cheese and season with salt and pepper.  Add finely chopped onion, green chilli and coriander leaves and mix.  Cut the top of the buns in small circular shape, about 1” dia, and scoop out the soft dough from the centre of the buns.  Melt the butter and brush the inside of the buns including the top.  Divide the cheese mixture between the buns and break one egg on top of each one without breaking the egg yolk.  Replace the lids over the buns and bake in a moderately hot oven about 190 deg C or gas mark 4 for 20 to 30 minutes to set the eggs,  Serve hot.  If desired, serve with grated cheese and carrots.

P.S.: Use the leftover soft centre of the buns to make bread pudding or save in the freezer for breadcrumbs when required.

Mutton Roce Curry (with coconut mik)


Mutton Roce Curry

My Mother’s recipe from her book Mais Recipes – contains 175 more recipes.

Delicious curry will tempt you to drink the curry and lick your fingers.  Traditionally served with Appams, sannas, panpole, etc.  so you can mop the lip smacking curry and enjoy. Same recipe is used to make Chicken Roce Curry.  Please strictly follow the recipe for perfect results.

Ingredients

  • 1.5 kg. mutton
  • 1 cup thick coconut milk (or 1 can 400ml ready coconut milk)
  • 2 medium potatoes (cubed)
  • 1 onion (sliced), 1 tbsp. oil
  • Salt to taste

Roast (each separately) & grind to a paste with a little tamarind

  • 1.5 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 1 tsp. poppy seeds (optional)
  • 1” pc. cinnamon,
  • 4 cloves
  • 10 kashmiri chillies,
  • 8 pepper corns
  • 6 flakes garlic
  • 1 medium onion
  • 4 tbsp. coconut powder

Method

  1. Clean, remove and cut mutton into medium pieces.  Wash and set aside to drain.
  2. Heat oil and fry the sliced onion till light brown.  Add the mutton pieces and fry till it changes color and the water dries up
  3. Add the light coconut milk (optional) or water & bring to a boil.
  4. Reduce heat and simmer until the mutton is tender.
  5. Add the ground masala paste, water for curry as required and when it starts boiling, reduce heat and simmer for 5 minutes or till fat surfaces.
  6. Then add the potatoes and cook 10 minutes.
  7. When the potatoes are cooked, add the thick coconut milk, stir well and simmer for 5 minutes.
  8. For extra flavour, garnish the mutton curry with one sliced onion fried to a golden brown in 2 tbsp. oil.


Shepherds Pie


Shepherd’s pie, or hachis Parmentier, is a ground meat pie made with lamb, hence the namesake, with a crust or topping of mashed potato; it is most likely of English origin.[ Cottage pie is the same as shepherd’s pie with the exception that it is made with beef or red meat.  I prefer using minced beef when available and still call it Shepherd’s pie😉

The dish has many variants, but the defining ingredients are ground meat cooked in a gravy or sauce with onions, and a topping of mashed potato. Sometimes other vegetables are added to the filling, such as peassweetcorncelery or carrots. It is sometimes also gratinated with grated cheese. – adapted from Wikipedia

It is a favorite dish with my children who can really feast on it.  I have made this many many times and always turns out perfect and have never had to look for a better way to prepare it.  The ready potato flakes are a good substitute for making mashed potatoes from scratch, so feel free to use this option which is definitely quicker and less labor intensive. Follow the package directions on the box as per the quantity you may require, for creamy and fluffy mashed potatoes!  This video I have used the traditional method of boiling and mashing fresh potatoes.

Shepherds Pie

Ingredients

  • 1 kg. minced beef or lamb
  • 1 kg. potatoes, boiled and mashed
  • 1 tbsp. oil
  • 1 medum onion,chopped
  • 100 gms. mushrooms (optional)
  • 2 tbsp. plain flour
  • 300 ml beef stock  (Heat the water and add 2 soup cubes and stir till dissolved)
  • 1 tbsp. worcestershire sauce
  • 1 egg beaten
  1. Heat the oil and saute the onions until soft and golden. If using mushrooms, slice and saute alongwith the onions.
  2. Add the meat and continue cooking for  5 to 10 minutes till it changes color, while stirring well..  Gradually add the stock.
  3. Sprinkle in the flour and cook for a minute. Gradually add the stock.  Continue stirring over a low heat for 5 minutes. Season with worcestshire sauce.
  4. Place the mince in a oven proof dish.
  5. Add half the egg to the potatoes and mix well.
  6. Place on the meat, mark in lines with a fork and brush with remaining egg.
  7. Bake in a preheated moderately hot oven (200 deg C/400 deg F) for 40 minutes.

The Original Club Sandwich


If you have benefitted from my recipes, please do subscribe to my Youtube Channel. Thank you.

The Original Club sandwich

Ingredients:

  • 3 slices bread
  • 3 slices smoked turkey
  • 3 slices, bacon fried crisp
  • 1 egg, fried
  • 2 to 3 slices tomato
  • Cheese (optional)
  • Mayonnaise
  • Garnish : Cherry tomatoes, fresh basil, lettuce, olives.

Please watch video on You Tube for assembling the sandwich.

Check our my video six breakfast sandwiches to kick-start your day!

Chicken Satay


Chicken Satay

A versatile dish that can be served on the wooden skewers as a main entree or remove the chicken pieces to a plate and serve as a snack or appetizer.  Plate it, put tooth-picks on the meat and serve with cocktails. Don’t forget the dipping sauce!

Use only chicken thighs.  Any other meat like boneless chicken breast (though easier to prepare) would not achieve the same results.

 Ingredients

  • 8 Chicken thighs
  • 1 package wooden skewers

Satay Marinade

  • ¼ cup minced lemongrass, fresh or frozen
  • 2 shallots or ¼ onion, sliced
  • 4 cloves garlic
  • 1-2 fresh red chillies, sliced or ½ to 1 tsp cayenne pepper
  • 1 thumb size pc. Galangal or ginger, thinly sliced
  • ½ tsp turmeric
  • 2 tbsp. ground coriander
  • 2 tsp. cumin
  • 3 tbsp. dark soy sauce
  • 3 tbsp. fish sauce
  • 6 tbsp. brown sugar
  • 2 tbsp. vegetable oil

Peanut dipping sauce to serve

Method

  1. Place all marinade ingredients in food processor and grind to a smooth paste.
  2. Taste-test the marinade – you should taste sweet, spicy, and salty.  The strongest taste should be SWEET and SALTY in order for the satay to taste its best.  Add more sugar or more fish sauce (in place of salt) to adjust the taste.  Add more chilli if you want it spicier.
  3. Remove skin and debone the thighs (or use boneless thighs if available) and cut meat into small pieces or strips – thinner is better. 
  4. Place in a bowl and pour marinade over. 
  5. Stir well to combine. 
  6. Allow at least 2 hours for marinating, or longer (upto 24 hours refrigerated). 
  7. Simultaneously, place the wooden skewers in water and leave to soak until required.
  8. When ready to cook, thread meat onto the skewers.  Fill upto 3/4  of the skewer.
  9. Grill the satay, turn over and grill over all sides of the skewer till well roasted and brown, about 15 to 30 minutes.
  10. Serve with satay sauce for dipping.

Satay Sauce (Thai Peanut sauce)

Ingredients

  • ½ cup dry roasted peanuts, unsalted
  • 2 cloves garlic
  • ½ tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 1 tbsp. brown sugar
  • 1 ½ tbsp. tbsp. fish sauce (substitute with soy sauce)
  • ½ tsp. tamarind paste or 1 tbsp. lemon juice
  • ½ tsp. thai chilli sauce or cayenne pepper
  • ½ cup coconut milk
  • ¼ to ½ cup water (as required)

Method

  1. Process all the ingredients in a food processor until sauce is smooth.
  2. Adjust, salty, sour, sweet and spicy taste by adding fish sauce, lemon juice, brown sugar and cayenne pepper, respectively as required.
  3. If you require more salty add fish sauce, if more sweet, add sugar.
  4. Serve warm or at room temperature as dipping sauce for veggies, spring rolls, chicken satay, etc. 
  5. Keeps well in the refrigerator for two weeks.
1 2 4
%d bloggers like this: