Goan Garam Masala

I would love to share the Goan version of Garam Masala or the curry masala used in most of my savory dishes. The recipe is passed to me by my mother.

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Recipe :

Ingredients :

  • 200 gms coriander seeds
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 10 Kashmiri red chillies (These are used only to give red color to the masala and does not enhance or give any spicy taste)
  • 2 tbsp cinnamon sticks
  • 1 tsp fennel seeds*
  • 1 nutmeg
  • 2 tbsp star anise
  • 1 tsp poppy seeds*
  • 2 long sticks of turmeric
  • 1 tbsp metal mace*

Method :

  1. Dry roast all the spices one by one and keep them aside to cool.
  2. Please remember to roast the spices marked with (*) at the last.
  3. Roast all on medium-low flame.
  4. Once they cool down, grind them to a fine powder in a mixer-blender or a coffee/spice blender.

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Bharwan Bhindi/ Stuffed Okra

My husband used to not like to eat okra as it is very sticky and chewy to eat. But recently I started making the regular okra dish by frying the okra prior to use so that the stickiness vanishes. And the dish prepared in this way is enjoyed by my husband.

I thought making the same type and form of okra dish every time would make it monotonous and we would get bored.So I tried something new.

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Recipe :

Ingredients :

  • 12-15 medium-sized okra
  • 2 tbsp coconut powder
  • 2 tbsp roasted peanut powder
  • 3/4 tsp sesame seeds
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 3/4 tsp dry mango powder
  • 1-1 1/2 tsp red chilli powder
  • salt as per taste
  • 1/2 tsp mustard seeds (rai)
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafoetida (hing)
  • 5-6 curry leaves
  • 1/2 medium onion, chopped
  • 1/2 tsp ginger-garlic paste
  • 2 tbsp coriander leaves, finely chopped
  • oil

Method :

  1. Wash the okra and pat dry them using a paper towel.
  2. Cut off the top stem part of the okra and give it a slit along one side/edge. You can cut them into half before slitting them in case they are too big in size.
  3. In a bowl, mix peanut powder, coconut powder, sesame seeds, garam masala, dry mango powder, coriander powder, red chilli powder, 1 tbsp chopped coriander leaves and salt as per taste.
  4. Check the taste and add anything if required. Add little water to this mixture to turn the powder mix into a coarse paste.img_20161114_191152
  5. Stuff this masala paste into the slits of the okra. Retain the remaining masala.img_20161114_191143
  6. In a pan, heat a tbsp of oil. Place the okra in the pan and fry them covered for 5-7 mins.
  7. Once cooked on one side, flip them and cook them covered again for another 5 mins.When done, remove them on a plate. Add oil as and when required for frying.
  8. In the same pan, heat a tsp of oil.
  9. Once hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves.
  10. Once they flutter, add the onion and ginger garlic paste. Saute well until cooked.
  11. Once onion is soft and transparent, add the retained masala paste. Saute till well cooked and mixture separates out.
  12. Then add the fried okra and cook for another 5 mins.
  13. Bharwan Bhindi is ready to be served with roti or chapati.

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Dal Palak / Spinach & Lentils Curry

As I had already mentioned in my previous blog on dal panchmel that I have a craving for variations of dal preparations.

I wanted to prepare such a dish which would be healthy and serve both as a curry with rice or as a side dish which goes well with roti/chapati.

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Recipe :

Ingredients :

  • 1 bunch of spinach or 1/2 packet of baby spinach, washed & cleaned
  • 1/3-1/2 cup split green gram (moong dal), washed & soaked for at least 30 mins
  • 1/2 medium tomato, diced
  • 3 garlic cloves, chopped
  • 1 inch ginger piece, grated
  • 3/4 tsp cumin seeds (jeera)
  • 3 green chillies, chopped
  • 1/2 medium onion, chopped
  • 1/2 small lemon
  • 1 tbsp oil
  • 1/8 tsp asafoetida
  • 1/4-1/2 tsp turmeric powder (haldi)
  • red chilli powder if required

Method :

  1. Boil the dal along with tomato for 4-5 whistles.
  2. Chop the spinach leaves.
  3. In a pan, heat oil. Once hot, add the cumin seeds, asafoetida, garlic, green chillies, turmeric powder.
  4. Once the garlic is slightly brown, add the onion.
  5. Cook till the onion till soft and transparent by adding little salt.
  6. Then add the spinach and allow to cook.
  7. Add the cooked dal and tomato mixture and also salt as per taste.
  8. Mix well and add water if required to adjust consistency.
  9. Check the taste and add turmeric and red chilli powder if required.
  10. Add the lemon juice. Dal Palak is ready to served.

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Ribbon Cake

Cakes have always been one of my favorite desserts or snack and being passionate about baking I always like to experiment with a variety of baked goodies.

As a child I always waited for the Christmas season to arrive or looked forward towards an invite at a Christian family’s home for a birthday party,etc. I know it sounds insane. But kids are kids, innocent at heart.

As a child I always had this fascination towards the ribbon cake. At that time, the exact type or name of the cake was so immaterial to me. Rather I would always describe the cake to my parents or the shopkeeper to get what I desired. I would just say a “cake whose slice has pink or green or both color bands on it.”As a college girl too, I remember I used to buy the ribbon cake, quarter kg from the Apollo bakery in Ponda.

A few days back Ms.Xanti Pinto posted ribbon cake pictures on a food group (Base Recipe by Xanti). I was so damn delighted to see those. It was also my mum’s birthday that day. So I thought I should be seeking the recipe from her as soon as possible and baking one at once so that though seven seas away from mum can celebrate her birthday as well re-live my childhood. However I could not get the recipe in time.

But as Children’s Day (14 November is celebrated as Children’s day in India – my home country) was round the corner, what better day than this one to re-live my childhood. So taking Xanti’s recipe as base and making a few modifications to it, here we go ahead to bake the Ribbon cake.

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Recipe :

Ingredients :

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 stick unsalted butter, at room temperature, cut into cubes
  • 3/4 cup granulated sugar (you can adjust the sugar based on the sweetness you prefer)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 9 inch loaf pan
  • gel or tube colors (pink, green and orange)

Note : Incase you are using salted butter, please omit using the salt

Method :

  1. Pre-heat the oven to 320 F.
  2. Grease a 9 inch loaf pan and line it with parchment paper.
  3. In a bowl, sift the all-purpose flour, salt and baking powder.
  4. In a mixing bowl, beat the butter and sugar  till light and fluffy using a hand mixer.
  5. Add one egg at a time and beat the batter further.
  6. Add the vanilla extract and mix well.
  7. Now fold in the flour mixture into the wet ingredients until well incorporated and a smooth lump-free batter is achieved.
  8. Take 3 bowls and spoon a tbsp of the batter in each of these bowls and retain the rest.
  9. In each bowl mix each of the gel colors. so now you have vanilla batter, a little of orange, pink and green batter
  10. Spread a smooth layer of vanilla batter at the base of the loaf pan.
  11. On top of this, pour one of the colored batter. Smooth this out like a color band, however you need not spread it as a layer.(It also wont be sufficient to spread as a layer).
  12. Repeat till rest of the colored and vanilla batters are consumed, alternating each. Remember that you have to spread only the vanilla batter as a layer.
  13. Finally smooth out the surface and tap the pan against the counter top to get rid of any air bubbles.
  14. Bake the loaf for 45-60mins or till a toothpick inserted in the center of the cake comes out clean.
  15. Remove the cake on a cooling rack and allow to cool down for 10 mins.
  16. Cut the cake into slices. Happy Children’s Day. Enjoy!

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Dal Panchmel/Panchratan – 5 Lentils Curry

I have developed this recent craving to cook different variations of dals for everyday meals to be had with rice.

I was almost bored with the regular Goan variations of dal preparation. I desperately wanted to prepare something new, different, delicious and healthy.

So started my research for dal recipes. Dal Makhni/Maa ki Dal or Dal Panchmel/Panchratan were the options I found interesting. However, to go ahead with Dal Makhni I did not have the base ingredients handy. So I added those ingredients to my shopping list to buy them during my next visit to Indian market and decided to go ahead with the Daal Panchmel recipe.

Here we go with the recipe.

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Recipe :

Ingredients :

  • 1 1/2 tbsp red gram (toor dal)
  • 1 1/2 tbsp split red lentil (masoor dal)
  • 1 1/2 tbsp split green gram (moong dal)
  • 3/4 tbsp Bengal gram (channa dal)
  • 3/4 tbsp split black gram (urad dal)
  • 1 tbsp ghee/butter
  • 1 tsp oil
  • 1 tsp cumin seeds (jeera)
  • 1-1 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 medium tomato, diced
  • 2-3 green chillies, chopped
  • 1/4 tsp asafoetida (hing)
  • salt as per taste
  • 2 tbsp coriander leaves, chopped

Method :

  1. Wash the lentils together thoroughly. Soak them in hot water for at least 30 mins.
  2. Pressure cook the dals with required water for 4-5 whistles.
  3. Once the pressure is completely released, remove the dals and mash them.
  4. In a pan, heat ghee and oil.
  5. Add the cumin seeds, hing, garam masala. Once they flutter, add the dal.
  6. Then add haldi, chilli powder, coriander powder and salt as per taste.
  7. Add water enough to adjust the consistency of the dal.
  8. Add the tomatoes, green chillies and coriander.
  9. Allow to boil for 5 minutes.
  10. Dal Panchmel is ready to be served with rice.

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Methi Thepla/Fenugreek Tortilla

Methi Thepla is one of our favorite bread dish enjoyed for breakfast or snacks. It is also a good food option to carry while travelling.

It is healthy as well as quick to prepare.

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Recipe :

Ingredients :

  • 1 bunch of Fenugreek or Methi leaves, sorted, washed, dried, finely chopped
  • 1 medium boiled potato, grated
  • 1 cup whole wheat flour
  • 1 tbsp gram flour (besan)
  • 1/8 tsp asafoetida
  • 1/8 tsp carrom seeds (ajavain)
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1/4 tsp sabji masala (optional)
  • 1/4 tsp garam masala
  • 1/8 tsp sugar
  • salt as per taste
  • 2 tbsp warm oil
  • ghee for roasting
  • water for kneading
  • wheat flour for dusting

Method :

  1. In a mixing bowl, add all the ingredients and mix till well combined.
  2. Using water as required, knead into a soft dough.
  3. Coat the dough with a thin layer of oil and allow it to rest at least for 30 mins. While keeping it to rest cover it.
  4. Divide the dough into golf size balls.
  5. Roll one into a thin disc of around 4-6 inch in diameter.
  6. Roast this disc on a hot griddle or tawa applying ghee on both sides. Roast till slight golden brown on each side.
  7. Repeat for rest of the dough balls.
  8. Serve hot with tomato ketchup or ground nut chutney. You can store the rest in an airtight container or refrigerate.

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Chicken Frankie

My husband carries his lunch box to office mostly. He prefers roti sabji over rice and dal. I was thinking of trying something quick, new and wholesome in one dish which would keep roti or chapati as base.

So, I thought of going ahead with a Chicken Frankie. Enjoy!

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Recipe :

Ingredients:

  • 250-300gms boneless chicken thighs, cut into strips or small pieces
  • 4 readymade rotis or chapatis
  • 1/2 onion, sliced
  • 1/2 onion, chopped
  • 1/2 capsicum or green pepper, sliced
  • 1/2 capsicum or green pepper, chopped
  • few cabbage leaves, shredded
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 medium tomato, chopped
  • 1/8 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chicken masala
  • salt as per taste
  • 1/4 tsp chat masala
  • 1 tbsp lemon juice
  • 2 tbsp coriander leaves, finely chopped
  • 4 egg, beaten (each separate)
  • Tomato ketchup, mayonnaise (optional)
  • butter

Method :

  1. Keep the sliced onion, bell pepper, shredded cabbage aside for garnish later.img_20161108_185145
  2. In a pan, heat oil. Once hot, add the cumin seeds.
  3. When they begin to flutter, saute the onion till soft and golden.
  4. Then add the ginger-garlic paste and saute till it looses the raw flavor.
  5. Next add the tomatoes, bell pepper, turmeric powder, red chilli powder, cumin powder, coriander powder, chicken masala and salt. Mix well and cook for 5 min.
  6. Now add the chicken, mix well and allow to cook covered. The chicken will cook in its own water.
  7. Once cooked add the chat masala. lemon juice and coriander leaves. Cook further till the water is evaporated and the stuffing is dry.img_20161108_185231
  8. Heat a pan, add little butter. Then add one beaten egg and spread it well in circular direction.img_20161108_210650
  9. Before it cooks and dries up, drop a roti on top of it. Flip it over and allow the roti to heat up a bit.img_20161108_210658
  10. Once the  egg is cooked up, remove this egg roti on a plate with egg side facing you.
  11. Spread a line of the chicken stuffing in the center of the roti.img_20161108_210922
  12. Garnish with sliced veggies that were kept aside.
  13. You may pipe a line each of tomato ketchup and mayonnaise over the stuffing.img_20161108_211118
  14. Then roll up the Frankie. Repeat for rest of the rotis and stuffing.

 

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