Traditional recipes

Mandas Traditional Mangalore Cucumber Cake


The traditional Mangalorean cucumber cake, both steamed and baked versions.  A favorite cake of the south especially mangaloreans relished by young and old. Also called Tavsali or Tausali from the Konkani name for the local cucumber ‘Tousche’. Other names are Thekkare Adde, Thekkare Ghatti.  Using only raw (white) rice make the cucumber cake quite dense and firm but this texture is preferred by many.  I prefer mixing both raw and boiled rice so that the texture is a bit softer. 

Ingredients

  • 2 cups boiled rice (1 cup basmati + 1 cup boiled)
  • 1 coconut
  • 2 cups jaggery
  • 1 large cucumber
  • 6 cardamoms, powdered
  • Salt to taste
  • ½ cup cashewnuts/almonds (optional)

 Method

  1. Wash and soak the rice for 3 to 4 hours.
  2. Grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.
  3. Add the cardamom powder and let it stand for about an hour.
  4. Add the chopped nuts, if desired.
  5. Bake or steam till done.
  6. To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
  7.  It really depends on the size of container, thicker the mandas more the time.  Having said that, you can initially steam it for 30 minutes straight, after which you may test with toothpick or a knife and if it comes out clean it’s done.  If not steam further and check at 10 to 15 minute intervals.  The centre should be set and not jiggle.  It firms up further upon cooling. 
  8. Baking takes a fairly longer time about 1 to 1 1/2 hours. Baking also renders the mandas a bit hard, hence I prefer steaming.

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.

Sindhi Dal Pakwan


Sindhi Dal Pakwan

A typical and most famous sindhi breakfast consisting of dal and served with pakwan i.e. crisp puris.  Quite delicious and satisfying.  Enjoy as breakfast, brunch, lunch or dinner!

Ingredients

For Dal

  • 2 cups chana (split chick peas) dal
  • 2 medium onions (one for garnish)
  • 1 medium tomato, chopped
  • 1 tsp. cumin seeds
  • 1 sprig curry leaves
  • 6 green chillies, chopped
  • ½ tsp. turmeric powder
  • 1 tsp. Chilli powder
  • 1 tsp. amchur (dry mango powder)
  • ½ tsp. garam masala powder
  • 1 tsp. Salt or to taste
  • 2 tbsp. ghee or oil

For Pakwan

  • 2 cups Maida (all purpose flour)
  • ½ tsp. Ajwain (Carom seeds)
  • ½ tsp. Cumin seeds
  • ½ tsp. chilli powder
  • 3 tbsp. ghee
  • 1 tsp. salt, or to taste
  • Water to knead to dough
  • Oil for deep frying

Method

Wash the dal and soak for 1 hour.  Take a vessel and place on heat, add the ghee or oil and when hot, add the cumin seeds, curry leaves and chopped onion and fry till onions are soft and light brown.  Add the chopped tomato (I have used 1 tbsp. tomato paste instead), and saute for a minute.  Add the dal, turmeric powder and salt.  Add sufficient hot water to cover the dal and cook till dal is tender but not mushy.  There should be no white spot in the center of the dal. Add the chillie powder, amchur and garam masala powder and cook till fat surfaces.  If water has dried up add a cup of water.  The Dal should have some gravy. Add the green chillies and cook further 5 minutes.  Remove.  Serve hot garnished with chopped onion, coriander leaves and tamarind chutney or Green chutney. Add both chutneys if you prefer.  Serve with Pakwan.

To make Pakwan

Mix the flour with cumin, ajwain, salt, chilli powder and ghee, mix well.  Add water little buy little and knead to a semi hard dough.  Cover and leave to rest 15 minutes.  Divide into 15 portions and roll each out into a thin disc.  Prick the surface with a fork (to prevent it puffing) as you want it crisp.  Heat oil in a kadai to hot and fry the pakwan on medium low heat till crisp and golden.  Serve hot with dal for a delicious and satisfying breakfast, brunch, lunch or dinner or a snack!

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

5 tsp mango powder (Amchur)

3/4 cups sugar or jaggery (I used jaggery)

2 ½ tsp. cumin seeds

½ tsp. Black salt

1 tsp. black peppercorns

1 tsp. black cardamom seeds (use white if not available)

1 tsp. red chilli powder

Salt to taste

1 drop red food color

1 small raw mango

Roast the cumin on a pan, cool.  Pound black salt with a pestle if it is in chunks. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder. Transfer to a dry bowl and add the red chill powder and salt and mix well.  Sieve the mango powder to break up the lumps.  Peel, and cut the mango into small pieces.  To make a larger quantity, double the ingredients.

Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps.  Cook on medium heat, stirring continuously until it thickens and becomes glossy. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves.  Simmer 5 minutes.  Remove and sieve through a soup strainer and cool.  Add the mango pieces and refrigerate.

To make green chutney:

Grind to a paste:

1” pc ginger

2 green chillies

2 flakes garlic

1 to 2 cups fresh coriander leaves

½ cup mint leaves

2 tbsp.  lemon juice

1 tsp. salt or to taste

Grind all together to a paste without adding water as far as possible. 

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.

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

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.

Kashmiri Saag


Kashmiri Wazwan recipe, Kashmiri Haakh recipe. To cook it in a jiffy, I have used frozen spinach.

If using whole leaf frozen spinach, like I have done, this dish should not take more than 15 minutes including preparation. No chopping or cleaning of spinach required, just throw all the ingredients together in a pot and you have a wholesome, healthy, nutritious and delicious dish generously spiked with garlic and red chillies but since the  chillis are Kashmiri, the dish is not spicy hot!!  And if like me you have a batch of peeled garlic always handy, should not take more than 10 minutes!

Ingredients

  • 2 tbsp. oil (mustard if preferred)
  • 3 brown cardamoms, or 3 to 4 green cardamoms
  • 10 kashmiri whole chillies
  • 25 whole garlic, peeled
  • 250 gms. whole spinach
  • 1/2 cup water
  • Salt to taste
  1. Heat oil and add the brown cardamom, kashmiri whole chillies, whole garlic, whole spinach (saag), little salt and water.
  2. Cook till done (in a pressure cooker for 1 whistle).
  3. Serve hot.

P.S.: The quantity of red chillies may seem daunting but trust me the saag did not turn out spicy hot as would be expected because Kashmiri chillies as usual are mild.

Methi Paez


Methi Paez

(Given 8 days after delivery)

Methi Paez – serve a bowl full to the lactating mother for atleast one month, every alternate day, post lunch, starting eight days after delivery!

Cures backache, promotes lactating i.e. increases breast milk, strengthens and helps in bringing back the uterus to its contracted state, relieves flatulence.

Methi paez or fenugreek gruel has several medicinal properties as fenugreek has many nutritional benefits containing fibre, minerals. iron and magnesium, so is beneficial to everyone, not only for lactating mothers

Ingredients

  • 1 cup boiled rice
  • ½ cup methi seeds
  • 1 cup coconut juice
  • Pinch of salt (optional)
  • ¾ cup jaggery

Method

  1. Wash and soak the methi for 4 to 6 hours.
  2. You can soak the boiled rice too, if you wish, separately.
  3. Drain the rice and methi seeds and transfer to utensil.
  4. Add 4 cups water and bring to a boil.
  5. Remove scum from the surface.
  6. Reduce heat and cook till rice and methi are soft, stirring occasionally.
  7. If the water dries out, add a cup or two of water, as per desired consistency.
  8. If you prefer the methi paez thick, avoid using additional water.
  9. Add the jaggery and stir till the jaggery has dissolved.
  10. Then add the coconut milk and simmer for 5 minutes.

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.

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.

Shish Taouk


Shish Taouk Sheesh Tawook Lebanese Style Chicken Kababs

Delicious Middle Eastern Kabobs – Lebanese style. Superb as appetiser, starter or make a meal of it. And what to say of sandwiches, which are at the heart of middle eastern food and lifestyle. Just slather the pita bread with Toum and pile on the shish taouk kabobs and salads and pickles for a satisfying and delicious snack or meal!

Ingedients

  • 1 Kg. Boneless chicken breasts
  • 6 tbsp. yogurt
  • 1 cup lemon juice, freshly squeezed
  • 1 small slice of lemon with the peel
  • 2 tbsp. apple cider vinegar, if available.  If not use regular vinegar
  • 6 tbsp. olive oil
  • 2 tbsp. garlic paste
  • 2 tsp. white pepper or black pepper
  • 1 tbsp. ginger garlic paste
  • ½ tsp. oregano, crushed
  • 1 tsp. chilli powder or paprika
  • 2 tsp. salt, or to taste
  • 1 tsp. tomato paste

Method

  1. Cut the chicken into 1” cubes.
  2. Mix all the ingredients from yogurt to tomato paste and mix well into the chicken cubes. 
  3. Marinate for 4 to 6 hours or overnight in the refrigerator. 
  4. Heat the grill. 
  5. Skewer the chicken and grill till light brown. 
  6. Turn over and brown the other side. 
  7. Serve with grilled tomatoes, onion, olives, cucumber, olives, etc.
  8. Serve as a appetizer or accompaniment to any main meal.
  9. Have with pita bread, spread with Toum (Garlic Sauce) and green salads.
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