MIXED VEGETABLE PICKLE

Ingredients

1 kg. carrots

½ kg.Tendlis (Ivy Gourd)

½ kg. raw papaya

10 green chillies

2” pc. ginger

2 pods garlic

1 litre vinegar

1 cup sugar

½ kg. oil

Few curry leaves

1 tsp. mustard seeds

Salt to taste

(For carrot pickle, use 2 kgs.carrots and omit papaya and gerkins)

Roast & grind to a paste in vinegar

100 gms red chillies

1 ½ tsp. mustard seeds

1 tsp. cumin seeds

1 ½ tsp. turmeric powder

1 tsp. black pepper

½ tsp. fenugreek seeds

1 ts. asafoetida (hing)

 Method

Wash vegetables, drain and cut into thin strips.  Do not wash after cutting.  Salt well and dry in the sun for 2 days.  Chop the green chillies, ginger and garlic finely.  Boil oil in a vessel, add mustard seeds and curry leaves.  Then add the cut masala and fry till light brown.  Add the ground masala paste, remaining vinegar and sugar and cook 5 to 10 minutes.  Then add the dried vegetables and mix well.  Bottle when cool.

The nutritional composition of clams is very rich and diverse. 100g of clam contains 140 mg of Omega-3, 240 mg of Iodine, etc. Adding clams to the menu every week will effectively strengthen health.

Ingredients

1 Kg. Tisreo (Clams)

1 cup fresh coconut

1 Onion, sliced

5 flakes garlic, crushed

1 tbsp. tamarind pulp or 4 to 5 flakes kokum soaked in water

1 tsp. jaggery or sugar (optional)

2 tbsp. oil

½ tsp. Salt or to taste

Roast and grind to a powder

8 Kashmiri chillis

1 tbs. coriander seeds

1 tsp. cumin seeds

1 tsp. mustard seeds

½ tsp. black pwpper

½ tsp. turmeric powder

Method

Immerse the clams in plenty of water to separate the sand and other dirt and wash well in several changes of water to completely remove the sand.  Discard any open or broken clams.  They should be completely closed, which means they are alive and fresh.  Wash the shells well to remove dirt is any.

Place the clams in a vessel, add some water and steam the clams just until the shell opens to facilitate cleaning.  Cool and remove one half of the shell, retaining the shell on the other half and discard the empty shell.  Discard the water used for steaming as it would contain some sand and impurities.

Heat oil in a vessel and add the sliced onion and garlic till light brown.  Then add the powdered masala, add a little water and toss for a minute.  Add the Tisreo with 1 cup of water and ½ tsp. salt, bring to a boil and cook for 3 to 5 minutes. 

Add the fresh coconut and the tamarind pulp and cook further 3 minutes till oil surfaces.  Adjust seasoning.  Serve hot.

Ingredients (This recipe may be used for 2 to 4 cups sprouts)

2 cups Sprouted Matki (Moth beans)

2 cups Sprouted Mong (Green Gram)

2 medium potatoes, chopped finely

1 large tomato, chopped

2 tbsp. red chilli powder (I used Kashmiri lal) Normal chilli powder will make it extra spicy!

1/4 tsp. Asafoetida (Hing)

1/2 tsp. turmeric powder

1 tsp. cumin seeds

1 tsp. mustard seeds

10 curry leaves

3 green chillis

2 medium onions chopped

4 flakes Kokum, wash and soak in 1/4 up water

1 tsp. full garam masala powder

2 tsp. full coriander seeds powder

1 tsp. cumin seeds powder

1 tsp. sugar (optional)

Salt to taste

3 tbsp. oil

To roast and grind to a paste with small ball tamarind

1 medium onion, sliced

8 flakes garlic, peeled 

1 tbsp. poppy seeds ( forgot, would have loved to add)

1″ pc. ginger, cleaned and sliced

3 tbsp. dry coconut

Garnish: Chopped onion, Coriander leaves, Mixed Farsan or Chivda, Lemon, Pav to serve.

Rinse sprouts and boil with sufficient water.  Add the potatoes, 1 tsp. of the chilli powder, 1/2 tsp. turmeric powder, hing and 1 tsp. salt till soft for 30 minutes. In a cooker 3 whistles.  Usually potato bhaji is made separately but I added with the sprouts, eliminating this step. Meanwhile, roast the ingredients for the misal masala and grind to a paste with tamarind and required water.

In a separate vessel, heat the oil, add the mustard seeds, cumin seeds, then curry leaves, chopped onion and green chillismand saute till translucent.  Add salt and sugar and the chopped tomato and cook till tomato turns soft.  Then add the ground masala paste, garam masala, cumin and coriander powder and mix well.  Add the kokum with the water.  Mix and cook till oil surfaces.  Then add the sprouts mixture and add more water if required as the consistency of the gravy should be thin.  Adjust seasoning and simmer 10 minutes till gravy appears red and glossy.
To serve:Take a bowl and add 2 tbsp. farsan, top with the misal.  Garnish with 1 or 2 tbsp. farsan, chopped onion, coriander leaves and serve with pav and lemon.  Optional serve with yogurt and sliced carrot, cucumber and tomatoes.  Enjoy spicy, tangy zanzhanith misal pav!!

Check out the recipe for Sorpotel and Sannas Combo below:-

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To obtain Maisrecipes Book –

A spiced and tart potato salad garnished with fresh pomegranate. Easily doubles-up as a healthy ‘Chaat’ to have with a steaming cup of tea!  Serve as a stater appetizer, accompaniment, salad or as a snack! A versatile dish that can be served in so many ways….

Ingredients

1 1/2 cup boiled potatoes, cut into

1 cup boiled Bengal gram/Chick Peas (if using canned used 400 gm. can, drained).

1/2 cup Pomegranate

1/2 cup mint leaves

1 medium onion

1 medium tomato

Dressing

Lemon juice

1 heaped tsp. Cumin powder

1 heaped tsp.. Chaat masala

3 to 5 tbsp. olive oil

Sal to taste

Pepper  or to taste (optional)

Boil 2 to 3 medium potatoes and cut into cubes. Mix the bengal gram, potatoes, pomegranate, cumin powder, chaat masala, oil and mix well and season with pepper and salt if required. Garnish with mint leaves, onion rings and tomatoes.  Serve as a salad, an accompaniment, a snack, appetiser or a starter.  Very versatile and can be served in so many ways.

When in Goa – these restaurants are a must try!!

Goa Restaurant and food review

6^th to 12^th November, 2021

Eight Restaurants- Awesome food!

Check out the food pictures and brief review.  As we are seafood lovers, most of the food ordered is seafood but also includes, pork, beef, etc.

The following restaurants were visited during our seven day say in Goa:-

1. Copper Leaf, Porvorim
2. Andron, Nachinola
3. Fisherman’s Wharf, Naika Vaddo, Calangute
4. Kismoor, Sangolda
5. Souza Lobo, Calangute Beach
6. Kokum Curry, Candolim
7. Durrigo’s, Benaulim
8. Kamalabai, Mapusa

Spicy mince cutlets with potato cubes

This is a Parsi recipe and they usually serve these cutlets (cutless as they call it!) with a tomato gravy. I love the cutlets my mother made, her recipe is on page 100 of the book “Mais Recipes” Minced Beef Cutlets. But my daughter sometimes likes these cutlets as she calls them “Spicy Cutlets”, hence the title….

Ingredients

• 1 lb. minced beef/lamb or chicken
• 1 large potato, cut into small cubes
• 2 medium onions, chopped
• 4 green chillies, chopped
• 4 large garlic cloves chopped
• Half a small bunch coriander leaves, chopped
• 6 to 8 mint leaves, chopped
• 1 heaped tsp. garlic paste
• 1 heaped tsp ginger paste
• ½ tsp. red chilli powder
• 1/2 tsp. coriander powder
• ½ tsp. cumin powder
• ¼ tsp. garam masala powder
• ½ tsp. raw papaya paste or finely grated (optional) Makes the mince tender
• 1 tbsp. bread crumbs (optional)
• ½ tsp. Salt or to taste
• Oil for frying
• Egg & bread crumbs for coating

Method

1. Wash the mince well and drain complete
2. If its frozen mince, not necessary to wash. 
3. Squeeze out all the water and place in a bowl, add the onions, green chillies, mint and coriander leaves, potato cubes, garlic, cumin, chilli, coriander & garam masala powder, ginger garlic paste, salt raw papaya, salt, bread crumbs, if using. Mix well and leave to marinate for couple of hours or over night. 
4. Make into small round patties, dip in beaten egg, roll in bread crumbs and fry on medium flame 10 minutes on each side, till golden brown. 
5. Drain on absorbent paper and serve hot garnished with lemon and onions as an appetiser, starter, or with a main meal.

Thai Garlic Fried Rice

Ingredients

• 2 to 4 tbsp. Oil
• 2 green onions with the green stems, chopped (set aside some for garnish)
• 15 cloves garlic (slice 8 into thin slices and the remaining crush coarsely or pulse in the grinder)
• 4 to 6 cups cooked (cold) rice
• 4 eggs, beat with salt and pinch of pepper powder
• Juice of one lime
• ¼ tsp. ground pepper
• 2 tbsp. soy sauce
• 2 tbsp. oyster sauce or fish sauce

Method

1. Heat oil and add the sliced garlic and fry on medium heat till golden. 
2. Remove and drain on absorbent paper. 
3. Add the crushed garlic to the oil and saute for a minute. 
4. Add the onion and fry till translucent.  (I have used regular onion as green onion was not available). 
5. Add the eggs and stir fry to scramble and cook till just set. 
6. Add the rice and fry while mixing thoroughly for 1 or 2 minutes. 
7. Add the fish or oyster sauce, soy sauce and lime juice and mix well. 
8. Add the green onion kept for garnish and mix. 
9. Remove from heat and serve topped with the garlic chips (fried garlic) and sprinkled with pepper powder.
10. Serve hot with Thai Green Curry.

(A Lebanese Rice & lentil dish)

Mujadara is a one pot meal, made with just three ingredients, onions, rice & whole green/brown lentils.  Olive oil, pepper powder and salt are the other necessary ingredients.  Having stayed over 45 years in Kuwait, it is just natural that I have learnt to cook some of their cuisine. 

This dish however is one I tried recently and instantly took a liking to it, not only because it is so simple and easy but turns out delicious, with very little spices and the brown onions taking it to another level!

Serve it with sour cream or yogurt.  If you wish to add the Indian touch, make a dahi curry or raita instead.

Ingredients

• 1 ½ cups whole Green lentils (full masoor)
• 1 ¼ cups rice
• 4 large onions
• 1 tsp. pepper powder
• 1 tsp. salt
• 2-3 tbsp. olive oil
• 4 ½ cups water

Method

1. Wash rice and soak for 15 mns. to half hour.
2. Pick and wash the lentils and cook in 4 1/2 cups water. 
3. Meanwhile, heat the olive oil in a pan and fry the sliced onions.
4. The onions need to be fried golden brown so will take a while. 
5. When the lentils are cooked, add the salt, mix and add the drained rice, pepper and half the onions (doesn’t matter if they are not browned yet).
6. Add a cup of hot water (as most of the water would have been absorbed by the lentils), mix, cover and cook on medium low till done.
7. Continue frying the remaining onions to a golden brown. 
8. After 10 minutes check the rice & seasoning.  If the water is dried and rice is still uncooked, add a cup of hot water over the rice, cover and leave to cook till done. 
9. Serve hot, garnished with the remaining fried onions and top with mint or coriander leaves if you wish. 
10. As an accompaniment, serve sour cream or yogurt

Rotis, Phulkas

The most common bread consumed all over India, and a staple in the Northern parts. It is handmade on a special griddle for the purpose called ‘tawa’ and baked fresh on a stove top as and when required. It is made from whole wheat flour by binding the flour into a dough and rolling out into thin discs and roasting/baking on a ‘tawa’. It’s eaten with breakfast, lunch, dinner or as a snack.

Ingredients

• 3 cups whole wheat flour
• 1 tbsp. vegetable oil
• Salt to taste
• Water for kneading
• Ghee for applying on the parathas

1. Sieve flour and mix with the oil thoroughly.
2. Add salt, required water and knead to a soft dough for 10 minutes. Cover and set aside for 15 minutes.
3. Make 15 round balls of the dough.  Roll out each ball into a circleas thin as possible.
4. Heat a tava or non-stick pan and place the chapati on it and cook till you see small bubbles, flip and cook the other side on medium flame till small brown spots appear.
5. Using tongs take the chapati off the tawa and leave to puff over direct flame on both sides.
6. Remove and apply a little ghee, keep in a casserole, covered so it remains hot and soft.
7. Repeat for the remaining dough.  Serve hot.

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I posted, but the method is different.  Here the cauliflower is marinated in the spices and vinegar/lemon solution, then dipped in the batter prepared with the marinade and flours.

Has anyone tried marinating the florets prior to coating with batter and frying? Just takes it to another level as the cauliflower absorbs the subtle spicy, and tart flavors so you taste it right through the vegetable itself and not just the coating.

Ingredients

• 1 medium Cauliflower
• 1 tsp. ginger garlic paste
• 2 tbsp. Vinegar or Lemon juice, or to taste
• ½ tsp. turmeric powder
• 1 tsp. chilli powder or to taste
• 1 cup water, approx.
• ½ cup all purpose flour
• ¼ cup rice flour
• ¼ cup corn flour
• ¼ tsp. soda bicarb (optional)
• Salt to taste
• ¼ cup curry leaves for garnish
• Oil for frying

Method

1. Cut the Cauliflower into large florets and soak in hot boiling water with 2 tsp. salt for 15 to 20 minutes.
2. Mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water. 
3. Add the florets to this marinade and leave for 15 to 20 minutes.
4. Can be prepared and left overnight if preparing for an occasion.
5. Remove the florets and set aside. 
6. To the marinade, add all purpose flour, rice flour, corn flour, soda bicarb and make a thick paste. 
7. If you wish to achieve a deeper color, add few drops of red food color to the batter. I have avoided it.
8. If it’s too watery add some more of the flours (rice & maida).  It must form a coating that adheres to the cauliflower floret when dipped and lifted from the batter.
9. Test salt and add if necessary.
10. Heat oil in a kadai.  Do this while making the batter, so it is heated when the batter is done.
11. Dip the florets in the batter to cover well and deep fry in small batches till crisp and golden on medium flame. 
12. Drain on kitchen towel.    
13. After the last batch is fried, fry the curry leaves in the hot oil for a minute and remove.
14. Garnish the fried cauliflower with the curry leaves and serve as a side with a main meal or with tomato ketchup or chilli sauce as a snack or appetizer.
15. Serve immediately while still hot and crisp!

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