Tag Archives: Lunch

Mai’s Prawn Pulao Green Masala Simply Yummy


Mai’s Prawn Pulao Green Masala

From the Book Mais’s Recipes Page #123

This is such a good recipe from the book ‘Mai’s Recipes’, you will crave for it again and again.  The aroma, the taste, is simply delicious!  Your family, friends, guests are certainly going to shower praises on you for creating such a delicious dish.

Ingredients

2 cups Rice

4 cups hot water

Salt to taste

1 Cup prawns

2 onions, sliced

2 tomatoes, chopped

2 tbsp. ghee or oil

Grind to a paste

1 onion

6 green chilies, or to taste

1 bunch coriander leaves

½ tsp. turmeric

1” pc. Ginger

3 flakes garlic

½ tsp. mustard seeds

½ tsp. cumin seeds

½ tsp. pepper corns

3 cloves

1” pc. Cinnamon

2 cardamoms (optional)

Method

Wash rice and soak in water for ½ hour.  Clean, devein and wash prawns and apply little salt and a pinch of turmeric powder.  Heat ghee in a vessel, add the onions and fry till soft and translucent.  Then add the tomatoes and cook till soft.  Add the ground masala paste and fry till the raw smell of masala disappears.  Add the prawns and cook till water dries up and fat surfaces.  Add rice and mix well but gently till each grain is coated with the masala.  Add water, salt and bring to a boil.  Stir.  Close tightly and reduce to very low flame and cook till all water is absorbed.

Mattar ka Nimona


Mattar Ka Nimona

A delicious potato and peas gravy!

A winter special dish celebrating fresh peas and newly harvested potatoes.  This dish was prepared during the receding winter days but had to delay posting due to other commitments.

Peas and potatoes are a favorite of many but in my family, several members dislike peas.  So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!! 

This preparation also doesn’t use any onion or garlic.

Ingredients

2 cups green peas, shelled and boiled

2 medium potatoes, boiled, peeled, cut into wedges

1 medium tomato, sliced

2 to 3 tbsp. mustard oil or any suitable oil

1 tsp. cumin seeds

¼ tsp. asafoetida (hing)

2 dried red chillies

¼ tsp. turmeric

½ tsp. coriander seeds powder

½ tsp. garam masala powder

1 tsp. salt or to taste

Grind to a paste:

½ bunch coriander leaves

1” pc. Ginger

2 green chillies

Grind the green masala to a paste.  Mash the green peas into a coarse paste, keep some whole.   Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside.  To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida.  Saute few seconds and add the green masala, fry till oil surfaces.  Then add the sliced tomato and saute till it softens.  Then add the turmeric and coriander powder and saute for 3 to 4 minutes.  Add salt and mix. Add the green peas and mix well.  Cook till oil separates.  Then add a cup of water or more to adjust consistency of gravy to your liking.  Add potatoes and garam masala powder.  Test salt and add if required.  Mix everything gently and allow to simmer 10 minutes till oil surfaces.  Take off heat.  Remove to a serving dish and squeeze some lemon juice, if desired, before serving.  Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!!  Yummy…….

Undhiyu vegetables bhaji, but it is not Undhiyu!


Winter vegetables have hit the markets in India, which means they are ‘in season’ now. It is always best to align your meals according to nature by consuming what is in season. This ensures your are ingesting food that is absolutely fresh and at its peak and this also goes a long way in supporting farmers and reducing our carbon footprints.

A traditional Gujarati preparation made in winters is the Undhiyu because most of the vegetables used in this dish are available only in winters as they are in season during the Indian winters. However, I love these seasonal vegetables and have made a simple and quick bhaji using the main veggies used in Undhiyu but it is not Undhiyu!!

Ingredients
1 Cup Surti Papdi
1 Cup Fresh Toovar (fresh Pegeon Peas)
1 Cup Papdi (flat broad beans)
1.5 cups Kand (Purple yam) cubes
5 to 6 small brinjals
1 small bunch fresh garlic
1 cup fresh coriander leaves
½ tsp. chilli powder
½ tsp. turmeric powder
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. garam masala powder
½ tsp. cumin seeds
1 tbsp. ghee
½ tsp salt or to taste

String the head and tail of the surti papdi and keep whole.  Shell the fresh toovar.  String the papdi and split it open and break into pieces.  Peel the purple yam and chop into cubes.  Cut the brinjal into four quarters.  Immerse the yam and brinjals in water till required.  Cut the roots of the fresh garlic, wash, drain the water.  Chop and keep aside.  Wash the coriander leaves and chop.

Heat a kadai, add the ghee, when hot add the cumin seeds and when it splutters, add the chopped yam and saute for 2 minutes till slightly brown.  Then add the spice powders from chilli to coriander powder, a little water to avoid burning the spices and mix.  Then add all the vegetables, chopped fresh garlic, salt, give it a mix and cover with a lid and cook for 5 minutes.  Then reduce the flame and cook till the veggies are soft.  Stir in between and add a little water to prevent the veggies sticking to the bottom of the kadai and burning. Once the veggies are done, add the garam masala powder, mix and cook further 2 minutes.  Then add the chopped fresh coriander and mix well.  Cover and cook 2 minutes more.  Take off heat.  Serve hot with rotis or pooris.  Enjoy!

Mutton Stew


This is one of my mother’s signature dish, prepared by her so often and we have done the same, yet not tired of this delicious preparation which is so easy and simple to make.  Make no use of any masala powders or ground masalas whatsoever.  Enjoy this mutton stew which is most definitely our family favorite!!

Ingredients

½ kg. mutton

3 big onions

4 tomatoes

4 green cardamoms

6 cloves

3” pc. cinnamon

6 black pepper corns

½ cup green peas (shelled)

2 medium carrots

2 medium (or 8 small) potatoes

8 small onions

2 tbsp. oil

Salt to taste

Method

Clean & cut mutton into medium pieces, wash well

and drain. Slice the 3 big onions, slice the tomatoes,

cut carrots into large pieces, cut the potatoes into

fours (if using small potatoes peel and keep whole),

peel the small onions and keep whole. Heat oil in a

vessel, add the whole garam masala and fry for a

minute. Then add the sliced onion and fry till brown.

Add tomatoes and fry well. Then add the meat, fry

for 5 minutes, add enough water for cooking and cook

till meat is almost cooked. The add all the vegetables,

water if required and continue cooking till the meat is

tender and vegetables are cooked. Add salt. Adjust

seasoning and simmer for five minutes.

Feijoada in a Nutricook


Feijoada

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!

Jowar Khichidi Sorghum Khichidi


Jowar is an ancient grain and is now increasingly making a come back due to its high nutritive values and being gluten free. Called Sorghum in english, it is a nutritious food, rich in protein, dietry fibre, B Vitamins and minerals. All sorghums contain mixed polyphenols, such as phenolic acids and flavonoids. Sorghum grains are one of the highest food sources of proanthocyanidins. Source: Wikipedia

Mince Green Masala


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.

Brinji Rice


Brinji Rice is a Tamil based rice preparation where mainly short grain rice is used in the South. But here I have used Basmati Rice to standardize the rice rather than choosing from a wide variety of rice available. Brinji Rice is more like a biryani but without the use of curd. Here coconut milk and peppers or green chilli are used.

Brinji Rice

Brinji Sadam (Tamil recipe)

A One pot dish! Enjoy with yogurt or raita of your choice.

Ingredients

1 Cup Basmati rice

1 medium onion, sliced

1 medium tomato, chopped

1 Potato, cubed

1 Carrot,  cubed

½ cup cauliflower florets, soak in warm salted water till required

½ cup green peas

1 small green capsicum, chopped 

½ cup chopped French beans

1” cinnamon

1 Cardamom

2 Cloves

2 Bay leaves

1.5 cups coconut milk

½ cup water

1 tsp. salt or to taste

2 tbsp. Ghee

For masala paste:

Grind following with a little water

1 tbsp. grated coconut

½ cup coriander leaves

¼ cup mint leaves

2 Green chillies

1” Ginger

6 Cloves garlic

1/2 tsp. fennel seeds

2 Green cardamom

2 cloves

1” Cinnamon

Method:

Wash, drain and soak rice for atleast 30 minutes. Grinnd the masala paste and keep aside.

Heat ghee in a heavy bottomed pan, add the bay leaves, cloves, cardamom and cinnamon, saute for a few seconds.  Add the onion and fry till light brown.  Add the tomatoes and cook till soft.  Then add the green masala and saute till the raw smell disappears and oil begins to separate.  Add all the vegetables, mix well and saute for a minute.  Add the rice and fry mixing well till the rice grains are coated with the masala.  Add the coconut milk, water and salt and mix well.  Bring to a boil, stir, reduce heat and cover and cook till water is absorbed.If using a cooking, pressure cook on medium for 1 or 2 whistles or 8 minutes.  Switch off and leave for pressure to drop on it’s own.  Open and mix the rice so the spices and veggies are evenly distributed with the rice.

Serve hot with yogurt or any raita of your choice.

Bhindi Kadhi and Khichidi Combo


Bhindi Kadhi

Ingredients

100 to 250 gms. Lady’s fingers (as desired)

1” Ginger

4 medium green chillies or to taste

2 tbsp. coriander leaves

2 tbsp. ghee

2 cups buttermilk, undiluted
1 tsp. Turmeric powder

1 tbsp. gram flour

½ tsp salt or to taste

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.

How to clean and cook Kandi Pith of Banana Stem


Banana Stem, Plantain “Kandi” Vegetable

How to clean and cook Kandi

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 Stir Fry


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.

Chicken Sukka, Traditional Manglorean Chicken Sukka


Recipe from the book “Mai’s Recipes” – Contact us for your copy!

Chicken Sukka, Manglorean Chicken Sukka

Ingredients

1kg. chicken

1 coconut (preferably fresh)

1 onion, sliced

2 tomatoes, chopped

2 tbsp. oil

Salt to taste

Roast (each separately) & grind

to a coarse paste

7 kashmiri chillies

1 tbsp. coriander seeds

1 tsp. cumin seeds

1tsp. mustard seeds

½ tsp. black pepper

¼ tsp. turmeric powder

¼ tsp. methi seeds

Method

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.

Tip: To improve taste, avoid adding water

        as far as possible.

Pork Chops


Pork Chops

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!

Stuffed Prawns, Extra Colossal Stuffed Prawns


Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.  Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides

Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.

When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.

Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms. 

HOSO Head on Tail On

PDTO Peeled Deviened Tail On

Stuffed Prawns, Extra Colossal Stuffed Prawns

This recipe may be used for any large sized prawns

Ingredients

4 Nos. Extra Colossal Prawns

4 red chillies

4 cloves

1” cinnamon

8 peppercorns

½ tsp. turmeric powder

1 tsp. ginger garlic paste

1 small onion, chopped

1 tbsp. garlic

½ tsp. cumin seeds

1 tbsp.vinegar

½ tsp. sugar

1 tsp. salt or to taste

1 egg and rava for coating

Oil for shallow frying

Method

Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste.  Set aside to marinate.

Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.

Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.

Stuff the prawns with the masala paste.  Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side. 

Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.

Raw Jackfruit Vegetable


Raw Jackfruit Vegetable

Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August.  Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium.  For optimum health benefits, it is always advisable to consume local and seasonal produce.

Ingredients

1 Small Raw Jackfruit

½ cup fresh coconut

2 tbsp. Tamarind pulp

2 tsp. Jaggery or to taste

Salt to taste

2 tbsp. oil

Roast, each separately and grind coarsely with the coconut

1 tbsp. coriander seeds

2 to 3 red chillis

½ tsp. cumin seeds

½ tsp. mustard seeds

½ tsp. peppercorns

½ tsp. fenugreek seeds (methi)

Tempering

1 medium onion

4 to 5 garlic crushed

1 sprig curry leaves

½ tsp. mustard seeds.

Method

Cut the Jackfruit and peel it.  Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky.  This can be controlled by oiling your fingers and palm and the knife.  Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.

Cut the jackfruit into wedges and discard the pith.  Then cut into small slices and immediately immerse in plenty of water.  Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes.  Add a tsp. of salt.

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