Goan Recheado Masala
For me, the homemade Mayo craze started years ago, back when I was in Bombay. At that time, it was hard to find mayonnaise in stores. The good stuff was usually imported and cost a small fortune. The locally made stuff just didn’t tick the boxes for me. So my husband and I decided to try making mayonnaise at home. A few struggled attempts later, we nailed down our recipe and method and I had posted that recipe here. It was just how we liked it and we could make as much as we needed in a few minutes. I have to say, it has been years since I’ve purchased mayonnaise from a store, except for a couple of times when we just moved to Australia and we waiting on our kitchen appliances and the rest of our stuff to get here.
A couple of years ago, I caught a little snippet of Matt Preston whipping up a batch of Mayonnaise and I simply had to try it with my recipe to see if it worked. The beauty of this method is that it takes about 30 seconds from start to finish to whip up a batch of mayonnaise with minimal clean up after. Since then we’ve never looked back. And today I’m going to share with you my recipe for 30-second Homemade Mayonnaise.
If you’ve every considered making Mayo at home, but thought it was too difficult or too fussy, I urge you to try this out. This is how I like my Mayo. The best part is, you can adjust the salt, sugar and vinegar in the recipe to make it just right for you. Added bonus, no nasties. You know exactly what has gone into making your jar of mayo. So I really hope you try it out soon.
30-second Homemade Mayonnaise
1 fresh, free range egg
3/4 cup oil (I used sunflower oil but any mild flavored oil will do)
1/2 tsp mustard seeds
1 1/2 – 2 tsp apple cider vinegar, or to taste
Salt, to taste
1 tsp sugar, or to taste
Place all the ingredients in a clean and dry jar.
Place the blade of the immersion blender at the bottom of the jar and start it off at a medium speed.
Very slowly raise the blender toward to top of the oil in the jar. You should feel a little resistance as you do this from the emulsifying mayo below.
The mayonnaise is ready to use. You can close the jar and refrigerate till you are ready to use it.
You can watch the video recipe here –
Then one year, a dear friend of mine had to visit her aunt who lived an hour and a half away from where we lived and she asked me to go with her. At lunch, she served up a home made eggplant pickle that I fell in love with. I must have been about 16 years old then, so it never really occurred to me to ask her how she made it, nor did I have access to the tonnes of information that is accessible on the internet in today’s day and age. But over the years, I’d think about that wonderful pickle and often wondered if I would every find something similar again.
Fast forward to a few weeks ago. I got a fantastic deal on some eggplant and picked up a couple of large ones. I originally thought I’d grill it and store it in some olive oil with some herbs. But I ran out of time and it got to the stage where we were to leave for our holiday the very next day. What I haven’t told you yet is that a few weeks prior to that I came across a recipe for a Goan eggplant pickle, which I glanced at and moved on without making much of it. Since grilling and preserving the eggplant in such a short time frame was out of the question, I thought about that recipe and dug around for it.
I was a little sceptical since I’d never made a pickle before. But I figured I had nothing to lose but trying my hand at it this once. I always thought it was a daunting process. I was amazed at how simple this recipe was. A few spices, a little cooking and a week of maturing. We got back from our holiday to a really fabulous pickle. Very similar to my friend’s aunt’s version. This recipe is a keeper. I made a few changes to the recipe and the one below, reflects those changes. It’s safe to say that I’m very happy with this first attempt and can’t wait to try out some more as and when we need to replenish our stock. This pickle is mildly spiced and sweet at the same time and is a wonderful accompaniment to a simple dal and rice or any meal really. 🙂
Adapted from: Erica’s Yummy Food
2 large eggplants
20 cloves of garlic
2 pieces of ginger, each about 3″ long
1 tbsp kasoori methi (dried fenugreek leaves)
1 tsp cumin seeds
4 tsp red chilly powder
1/2 cup sugar
1 cup oil
2 heaping tsp mustard seeds
A handful of curry leaves
4 1/4 tsp salt
1 1/2 tsp turmeric powder
3/4 cup apple cider vinegar
Prep a glass bottle but thoroughly washing and making sure it is completely dry. (You could use mason jars if you like.) Any moisture on the bottle will result in your pickle going bad. It will get moudly and you wont be able to eat it. I simply place the bottle in a dishwasher and it is perfectly washed and bone dry.
Cut the eggplant into cubes (about 1/2″).
Sprinkle the eggplant with 4 tsp of salt and toss well. Set this aside for 2 hours.
You can now prep the rest of your ingredients, while you wait for the eggplant to discard all the excess moisture.
Peel and roughly chop the ginger and garlic.
Using a mixer / food processor, grind the ginger, garlic, fenugreek leaves, cumin seeds, cloves, red chilly powder, turmeric powder and vinegar to a paste.
After 2 hours, you will notice that the eggplant has released a lot of moisture. Drain all the liquid from the eggplants and gently squeeze the eggplant to get rid of any liquid. You want to be gentle and let the cubes retain their shape but still discard and excess liquid.
Heat the oil in a large pan. Lower the heat to a medium low.
Add the mustard seeds and let them sputter.
When they are sputtering, carefully add the curry leaves.
Add the spice paste and cook on a low to medium heat for 10 minutes. But cooking the paste first, you are left with a mellow flavour and not a sharp tartness of the vinegar. Stir frequently.
Add the eggplant cubes and cook for another 10 minutes. Stir gently every now and then to mix well, but be careful to not break down the eggplant pieces. After cooking for 10 minutes, the eggplant cubes should be tender but will still somewhat retain their shape and not be too mushy.
Add the sugar to the pan and cook for another 5 minutes and now you will see the oil separating at the sides of the pan.
Take off the heat and spoon the hot pickle into the prepared glass bottles. Cover the bottle and leave it on your counter to cool. (Bottling it when it is still hot creates a vacuum when the mix cools and ensures your pickle has a good shelf life.)
When it has completely cooled, you can store it in the fridge. I left mine to mature for a week while we were away.
Now, do your pickle loving self a favour and try this recipe out soon. You can thank me later. 🙂
But today we’re here to talk not about the chips, but this really yummy salsa dip. A while ago, I’d picked up a jar from the local supermarket, that claimed to be ‘Hot’. I love spicy stuff, so I thought this would really hit the spot. What I love about Mexican food is the spice from the chillies and peppers and the tang from the lemon and tomatoes. Much to my disappointment, this store bought salsa was neither ‘Hot’ nor tangy. I knew I had to figure out a way to get my hands on something better. This homemade salsa was fresh, packed full of flavor and you can easily adjust the spice levels to your liking. It was everything a good salsa should be. I sure hope you try it out.
The picture doesn’t do it much justice. It was fairly late in the evening when it was taken. I hope to get a better picture up sometime soon.
Super Fast Salsa
1 clove of garlic
1/4 onion, roughly chopped
2 -3 tomatoes, roughly chopped
Fresh coriander leaves with stalks
Lime juice, to taste
Salt, to taste
Place all the ingredients in the food processor.
Pulse till it reaches the consistency you like and is combined.
Adjust the salt and lime if needed.
It was extremely frustrating for me, until I decided that enough was enough. I was determined to find a way to either make it myself or find a substitute for it. After a lot of reading up and digging through quite a lot of material, I found out that you can easily mix up a concoction that you can use when a recipe calls for sour cream. All you need is some Fresh Cream – I always used Amul Fresh Cream and thick curds (dahi) – this you can either use homemade dahi or Amul Masti Dahi – a brand I preferred to use. I’m pretty sure you could use any other brand available with the same results.
200g fresh cream
1 heaped tbsp thick curds
A pinch of salt
Beat the cream till slightly thicker and still creamy.
Add the curds and the salt and mix well, till everything is well incorporated.
Use as needed.
And that’s it! How easy is that?
I hope you find this little snippet helpful. I sure did.
Disclaimer: This post hasn’t been sponsored, nor have I been compensated by Amul in any way. These are products that I use and really love working with and wanted to share with you.
The results were amazing. I was astonished at how simple the entire meal was to put together. We were feasting on Fish N Chips in no time at all. Would I dare compare it with the one from Pop Tate’s. This time around, hell yeah! My version was just as good, if not better and my husband agrees. Now we no longer have to go out to tuck into a platter. Every single element on this plate can be made from scratch. Isn’t that wonderful.
Fish N Chips
For the fish:
4-6 fillets of fish depending on the size (I used 2 Premium Basa fillets from Hypercity and cut it into smaller pieces. You can use any fish you like, preferably not the tinier ones.)
I simply crumb fried these fillets. I used the same recipe like the one for Crumb Fried Prawns.
Try not to fidget with the fish while it is frying as it is fairly delicate. Once it develops a nice golden brown crust on one side, flip it over and let the other side cook.
For the chips:
Use 2 potatoes, more if you’d like a larger portion of chips. I used the recipe for my Homemade French Fries.
For the tartar sauce:
1/3 cup Mayonnaise (This time around I used some store bought Mayo, that I happened to have on hand, but you could just as easily whip up some on your own. Click here to find out how.)
1/2 small onion, finely chopped
Some chives, chopped (I didn’t have any fresh chives at hand, so I used dried chives)
A spoon of Pickled Sweet Cucumber Relish (I had a jar of this so I used it, otherwise I would’ve just thrown in some finely chopped cucumber)
A large squirt of lime juice
Place all these ingredients in a bowl and stir to mix.
Check for seasoning and adjust the ingredients as required to suit your taste.
Keep refrigerated till you’re ready to serve. Stir before serving.
This chutney keeps very well. So you can make it ahead of time and refrigerate it for up to a week and use it as and when you need to.
Here’s a few options on what you can do with this spread –
1) Chutney sandwich – Spread it over some buttered slices of bread. I think it goes well with slightly toasted slices as well.
2) Chutney Cheese sandwich – Butter a slice of bread and spread some of the chutney over it. Top with a slice of cheese or grated cheese, whatever you have at hand. Cover this with another slice of bread.
3) Veggie Delight sandwich – Butter a slice of bread and spread some of the chutney over it. Place some slices of tomato and cucumber on it. Cover this with another slice of bread.
These are just a few sandwich combos to get you started. I’m sure you’ll come up with many more and I’d love to hear about them. And oh yes, how can I forget –
4) With rice – On days of fasting, my mum used to serve us this chutney with a small portion of warm, plain rice to get us through the day.
Check out how I make my Coconut & Coriander Chutney here –
Coconut Coriander Chutney
1 cup freshly grated coconut
1 large bunch of fresh coriander, leaves and tender stalks (About 1 tightly packed cup)
6 small cloves of garlic or 2 large cloves of garlic
1 green/red chilly
1 tbsp sugar
1 walnut sized ball of tamarind, soaked in 1/4 cup water
Salt to taste
Tip all the ingredients except the coconut into a blender or food processor. Blitz to form a puree.
Add the coconut and blitz again. You can leave this spread as coarse or grind it as finely as you like. I like it ground fine but not too fine. You may need to add a dash of water to help the ingredients grind well.
Taste and adjust the flavors, if needed.
Store in a container, refrigerate for up to a week and use as and when needed.