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Archive for the ‘Coconut’ Category

Veg Korma

So I have been trying out recipes from the blog world. I trust them to be better than the recipes found on other sites.

I have to empty my fridge to defrost it. I had cauliflower, few green beans (french beans ), a brinjal (aubergine) and potato. I didn’t want to make a rice dish like pulav with it. So I searched online and found this recipe. It turned out yum πŸ™‚ I did a few tweaks to suit my cooking but main procedure was the same.

Here’s how I prepared it.

Ingredients:
Veggies you need
1 small Cauliflower cut into florets
1 medium aubergine(brinjal)
few green beans
1 medium potato
1 medium onion

For the sauce
3/4th can of Coconut milk ( I used Pride coconut milk)

10-12 cashew nuts (or more if you have)
1 and 1/2 tspn Ginger Garlic paste

Spices
1 tspn Garam masala
1/2 tspn turmeric powder
1/2 tspn chilli powder

4 green cardamoms
1 inch piece of cinnamon stick

1 tbspn Olive/Vegetable/Sunflower oil

Green coriander to garnish
Salt to taste

Recipe: Original recipe for the Veggie Korma can be found here.

I substituted cream or half and half for coconut milk as I had that at home. Also used a non-stick pan with lid.

1. Chop cauliflower into florets, cut potato and brinjal into cube. Cut french beans in half around (1.5 inch pieces)

2. Toast the cashew nuts in a non stick pan, till they are brown.

3. Blend the toasted cashew nuts with ginger garlic paste and 1 tbspn of water to a coarse paste. I had to add little bit more water, depends on the blender.

4. Heat oil in the non-stick pan and fry the onions till they are golden brown. Sprinkling little salt on them helps them cook faster.

5. Once the onions are sauteed add in the ground ginger-garlic-cashew paste and let it mix well. Keep on low flame throughout. As per the original recipe it’s for 5 mins. Depending on the onions and the amount being prepared this time can vary.

6. Add in cardomoms, cinammon and turmeric. Stir well.

7. Add the coconut milk. Remember to shake the coconut milk well before opening the can. Also still the milk with a spoon so that the milk is uniform and no lumps are present. Add about 3/4th cup of water and stir well. Bring this mixture to a boil on medium flame and simmer for about 5 mins.

8. Now add in garam masala, chilli powder and salt to taste. Stir well.

9. Add cauliflower and potatoes first as they need more time to cook. Cover and simmer for 5 mins. Add little bit more water if it’s getting dry.

10. Add in aubergine(brinjal) and green beans. Mix well and simmer for another 5-6 mins.

11. Simmer for few mins until the veggies are cooked.

Garnish with coriander (optional) and serve with naan/roti or rice. We had it with warmed tortilla.

This dish is cooked on a low flame which makes it very tasty.Β Enjoy this recipe fromΒ Dining Alone.

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Hi, I am hopefully back to blogging after a long long time.. here’s my fav chicken xacuti recipe as my mom makes it πŸ™‚

I prepared it this weekend and it got finished before I could take any snaps! I’ll add in the snaps as soon as I prepare it next!

Ingredients:
500g Chicken (with bone or boneless)
2 tomatoes
2 and 1/2 onions (medium)
Coriander to garnish

For the masala:
1/2 cup fresh coconut or dried coconut or mix of both ( I used Natco’s dried coconut)
1 and 1/2 onion
2 Tspn coriander seeds
1/2 tspn turmeric powder
1/2 star anise ( around 3-4 petals)
1 inch piece of cinnamon
4-5 cloves
8-9 pepper corns
1 tspn shahi jeera
1/4 piece of nutmeg
1 Tspn poppy seeds
5-6 red chillies
8-10 garlic (small )
a small ball of tamarind

For marinade:
1/4 cup of coriander leaves
1 inch piece of ginger
2 garlic pods
2 green chillies
2 Tspn curd
1/2 tspn turmeric powder

Method:
Prepare the marinade:

Grind together coriander leaves, ginger, garlic and green chillies. ( you can replace ginger-garlic with ginger garlic paste.)
Wash and clean the chicken pieces.
Apply the ground masala, turmeric powder and curd to the chicken pieces .
Marinate for 1/2 -1 hour.

Prepare the masala:
Slice the onions.
Dry roast on a Β slowΒ flame the following spices:

cinnamon, coriander seeds, poppy seeds, cloves, peppercorns, red chillies, nutmeg, shahi jeera and star anise
Keep stirring the mix in between till a nice aroma comes ( the coriander seeds will be slightly browned). (approx 7-8 mins)

Take out on a plate and leave it to cool for a while.

Heat a little oil in a pan and fry the sliced onions, garlic pieces and coconut onΒ slow Β flame till the coconut gets a golden color. Keep stirring the mix while it’s roasting. (takes approx. 10 mins)

Take it out on a plate and allow it to cool .

Grind together the roasted spices, roasted coconut mix, turmeric powder and tamarind with around 1/2 cup of water to a fine paste. (add water as required to make the paste fine, but make sure it does not turn very watery).

For the main chicken dish:

Chop the remaining onions and tomatoes.

Heat around a table spoon of oil in a pan and add onions to it. Add a pinch of salt for the onions to cook faster.Once the onions are lightly browned add in the tomatoes. Fry for a few minutes.

Now add in the marinated chicken. Fry for 5-6 minutes. ( Cooking times will vary when you use chicken with bone).

Add in the ground masala and salt to taste. Mix well.

Cook for 25-30 mins on medium flame. Check if the chicken is done else let it cook for few more mins.

I use a pressure cooker for this dish. when the masalas and chicken are mixed, I pressure cook it for 1 whistle for boneless chicken. ( around 2 whistles for chicken with bone).

Adjust salt and spices as per taste. Taste that the chicken is tender and cooked properly before serving.

Serving:

Garnish with chopped coriander leaves.

Generally this dish is served with bread slices or hard crusted goan bread known as Pao in the first course.

For second round it’s usually with jeera rice or pulav or just plain rice.

Remember to serve lime pieces as well as it’s quite spicy πŸ™‚

Enjoy this yummy Chicken Xacuti at home πŸ™‚

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Finally my most favorite dish during mostly made for any festival or occasion like Ganesh Chaturthi. This is usually served as a side-dish and is pure-veg i.e. without garlic or onion.

Ingredients:
1/2 cup moog/green lentils
1 tea spn jaggery
few pieces of cashew nuts (optional)
salt to taste

For masala:
1/3 cup fresh/frozen grated coconut ( do not use dessicated coconut)
2 red chillies
1/2 tea spn turmeric powder
small piece of tamarind

For Tempering:
1 tea spn of mustard seeds
2 sprigs of curry leaves
pinch of hing
2 tbl spn of oil

Method:
Soak moog for around 4 hours in the evening and keep them covered in a wet cloth for making moog sprouts overnite.

Grind the masala ingredient to a fine paste with water. Be careful with the chillies. Do not make the paste very watery. Keep aside.
Tip: use tepid water for grinding during winter season or when using frozen coconut. Helps grinding the coconut faster.

Wash the sprouts properly removing the green cover as much as possible. Cook the moog sprouts for 1 whistle in a pressure cooker.

Heat oil in a pan on high flame, add the mustard seeds and hing, cover with a lid until the seeds splutter. reduce to low flame and add the curry leaves.
Then add in the masala, heat for a 2 mins and keep stirring. Then add the cooked moog along with water used to cook it. Keep water to 1 cup max. Add in salt to taste and jaggery. Mix well and cook for 8-10 mins on medium heat. Stir in between and add the cashew nuts if using.

Serve with dal-rice, roti or chapati or even goan paav. Optionally garnish with chopped green coriander leaves.

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During monsoon, Goan markets are flooded with local mushrooms called as ‘Alami‘. This is a seasonal speciality and makes the fav dish of goans πŸ™‚ The Alamis have a different taste then the generally available button or other mushrooms. The taste is absolutely divine!

Hence, moment this Alamis start appearing, it’s quickly bought ( at a quite high price ofcourse!). The most commonly made as crispy rava fries and the alami tonnak.

This is also my favorite recipe of all !

I prepared this using the normal button mushrooms available here. For a twist I added some green peas as well. And the result ? Finger licking good! πŸ™‚

Here’s my recipe:
Ingredients:
10-12 button mushrooms (medium)
3/4 vaati green peas
1 large onion
1 tomato
4 tbl spn grated coconut
2-3 tea spn Oil

For the masala:
3 tbl spn Coriander seeds
2 red chillies
1/2 tea spn turmeric powder
2 cloves
5-6 pepper corns
2 cloves of garlic (small)
1/2 – 1 star anise
1 piece of cinnamon (medium)
1 tea spn of fennel seeds (Badishep)

Method:
Chop onions and tomatoes length wise.
Chop mushrooms into 5-6 pieces each.
Thaw the peas if using frozen ones. I generally get frozen green peas and keep them in hot water to make them thaw fast.

For the ground masala:
Heat a tea spn of oil in a pan and add in the masala ingredients. Fry for 3-4 mins on medium heat. A nice aroma will come. Stir in between. Remove on a plate. I add badishep as my mom adds it whenever onion is added in the masala. Adding star anise gives the dish a nice aroma.

Add little more oil and fry tomato and 1/4th of the onion. Fry till the onion is cooked. Remove on the masala plate.

Now put in the coconut and fry for a minute till it gets a light brown tinge. Frying coconut also gives a nice aroma. Make sure none of the ingredients are burnt.

Put the masala ingredients, onion-tomato and coconut in a blender. Add a little water and grind till a fine consistency is reached.

To make the tonaak:
Heat 2 tea spn oil in the pan, add the remaining onion and fry for a few mins. Now add in the peas and mushroom pieces. Fry for 2-3 mins. Add in the masala paste and 1 vaati water. (Do not add too much water, as it will make the dish watery.) Cover and cookl for 10 mins on medium flame.

Alami Tonaak

Alami Tonaak

Serve with white rice or chapatis or just bread πŸ™‚

Generally in Goa, tonaak is eaten with Goan Paav πŸ™‚

Alami tonaak with rice and fish fry!

Tip: I added some coriander stems while grinding the masala. Usually these stems are wasted as only the green leaves are used. Reduce the amount of coriander seeds used, if using coriander stems.

Links: Goan Fish Rava Fry

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Back Again

Back to blogging after a long long time!

We have shifted to UK. Shall soon be posting more recipes.

Here’s an easy to make Mackerel fish curry – I came up with this when I reached UK. Stuck without a mixer/blender and a craving for Goan food made me come up with this one! It was an instant hit with a friend who had come down to meet us πŸ™‚

Easy Fish Curry
Ingredients:
Fresh Mackerel pieces – 5-6
1/2 can of Coconut Milk (approx 150-200 ml)
1/2 tea spn turmeric powder
1/2 inch piece ginger
3-4 green chillies
1/2 – 1 tea spn chilli powder
1/2 tea spn of coriander powder or use 1 tea spn of fresh green coriander
3-4 pieces of kokum
5-6 pieces of tephal (optional)
1 small onion
1 tea spn oil

Method:
Wash and clean the mackerel pieces. Apply salt and keep aside.

Crush the ginger using a mortar-pestle and make a coarse paste.
Chop onion finely. Slit the green chillies.

Heat oil in a pan and add the onions. Fry for a few minutes till the onions turn slightly pinkish.
Add in ginger, chilli powder and turmeric powder. Mix well.
Now add in the coconut milk and little water. (Water to dilute the coconut milk if it’s thick.) I use Amoy Coconut Milk.

Adjust spices to taste. Mackerel curry requires more turmeric powder, as mackerel stink more than other fish.

Let it come to a boil. Mackerel cooks very fast, hence add it only after the onion is cooked. Then add the mackerel pieces. Now put in salt, green chillies, kokum, and tephal. Adding tephal gives it a nice aroma. Simmer for around 7-8 mins. Approx time required to cook the mackerel pieces.

Turn off stove. Now add in the coriander powder or chopped green coriander.
Serve with hot steamed rice and crispy Fish Rava fry.

The one I made was a mildly spiced curry.

Enjoy madi πŸ™‚

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I will be without net connection for a few weeks now. I apologize for being lazy in posting on this blog! I am shifting out of bangalore hence the gap. Will be back after a while.. till then enjoy my fav dish πŸ™‚

My Fav fav fav dish. Yummy and very filling. Generally it’s one whole mackerel per person πŸ˜€

when I made it, my hands were full with fish and other pastes used. hence i could not take snaps. After i finished, all were so hungry that the mackerels were finished. Well after all it was served with steaming rice and prawn curry :p

Ingredients:
1/2 to 3/4th vaati freshly grated coconut
1 medium onion chopped/sliced
1 and 1/2 tbl spn coriander seeds
1 tea spn cumin seeds
2 green chillies
small piece of ginger
3-4 flakes garlic
a small round of tamarind
1/2 vaati rava
4 mackerels (cleaned)
salt to taste

For frying:
1/2 tea spn turmeric powder
1 tea spn chilli powder
piece of thread (sutt)
oil for shallow frying

Method:

Clean the mackerels, keeping the tail. (Remove the head and fins. )

Slit the mackerels in the middle keeping one side closed, the bone (skeleton) should be visible.
apply salt and keep aside.

Grind together – coconut, onion, coriander seeds, cumin seeds, little turmeric powder, tamarind, green chilies, ginger, garlic and salt to a coarse paste with little water. The paste should remain thick hence don’t add too much water. keep the paste aside. (Adjust spices to taste)

Divide the thread into 4 parts – each part should be long enough to be tied around the stuffed mackerel.
Mix rava, turmeric and chilli powder together.

Heat oil on a tava.

Divide the stuffing paste into 4 parts/rounds. Take a mackerel and stuff it with the paste.
It will look something like this.

Tie the thread around the mackerel to avoid the paste from coming out during frying. Roll this stuffed mackerel in the rava.

Serve along with fish curry – rice and lemon wedges.

Instructions: You can remove the thread just before serving or instruct to be careful about the thread when eating.

* All photos and links are from Google Search. Please let me know in case of any issues with the same.

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Tikhte

This is a chutney type dish. It’s basically a replacement for dals/veg curries served with rice.
Easy to make and yummy to taste πŸ™‚

This is a spicy dish hence the word ‘tikh‘ in the name. ‘tikh‘ means spicy in konkani. You can easily guess that based on the chillies added.

It’s the tephal that gives this dish a real nice aroma and of course a different taste!

Ingredients:
1/2 cup freshly grated coconut
1/2 tspn chilli powder or around 2-3 red chillies
1/4 tspn turmeric powder
small round of tamarind
4-5 fresh tephal (Sichuan pepper)
salt to taste

Method:
Grind coconut, chillies, turmeric and tamarind to a thick fine paste.Β  Adjust chillies as per taste.

Remove in a vessel. Add little water and cook for 2-3 mins.
Add salt to taste and tephal. Cook for 3-4 mins.

Serve with hot steamed rice and vegetable dish.

Tastes yummy especially if you like chutney’s like I do! πŸ™‚

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