Tag Archives: Goan

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.

Tambdi Bhaji Tel Piyav


Tambdi Bhaji Tel Piyav (Red Amaranth Vegetable)

Ingredients

  • 4 bunches Tambdi Bhaji
  • 1 medium onion
  • 2 red dry chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. oil
  • ½ tsp. salt or to taste

Method

  1. Clean the tambdi bhaji, discarding the damaged and insect eaten leaves. 
  2. Save only the clean and complete leaves and the tender stalks.  To find out if the stalks are tender, they should snap easily on breaking. 
  3. Immerse in plenty of salted water and leave for 10 to 15 minutes to loosen the dirt and kill insects if any. 
  4. Slice the onion, crush the garlic, break the red chillies into 2 to 3 pieces and transfer to a cooking vessel.
  5. Wash the soaked bhaji well, drain and chop roughly.
  6. Add the vegetable to the vessel, add salt and oil and 1/4 cup water if desired and place on heat and cook 10 minutes till vegetable is tender.  Stir in between.
  7. Add the fresh coconut, mix and cook further 5 minutes. 
  8. Take off the fire and serve hot.

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

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