Mash the tamarind up and discard any pieces of fibre or shell and add some of the tamarind paste, to taste.
Today’s recipe is another such gem. Its my French Beans Foogath, a Goan Style Green Beans Stir Fry. I love keeping things simple in the kitchen. This works well for me when I’m short on time but still want a home cooked meal. This recipe ticks all those boxes. Just a handful of ingredients, a little cooking and you end up with a delicious vegetable. Now that’s my kind of recipe. I hope you enjoy it too.
French Beans Foogath
1/4 kg green beans / french beans (approx)
1/2 tsp mustard seeds
2 chillies, cut into quarters lengthwise
1 onion, peeled and chopped
A little grated coconut
1 tbsp oil
Salt, to taste
Prep the green beans by washing them, trimming the ends and chopping into little pieces.
Heat some oil in a pan.
Add the mustard seeds.
When they start spluttering, add the chillies and stir for a few seconds.
Add the onion and saute till they’ve softened and they start developing a little color.
Add the green beans and stir well. Stir fry for about a minute.
Add a little salt and stir through for about another minute.
Add a couple of small splashes of water. Let the water come to a boil. Lower the heat, cover the pot and let the vegetable cook.
Check the vegetable in a couple of minutes. Stir and ensure there is sufficient water. Add more water if needed. Check for seasoning and adjust if required and let it continue to cook till done.
When it’s almost done, add the coconut and stir through. Let it cook for another minute or so, to let the coconut warm through.
Homemade Hot Chocolate
Makes 1 mug
3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)
Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.
Add the chopped chocolate and whisk till dissolved.
Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.
Enjoy your very own Homemade Hot Chocolate!!!
Cheesecake is one of our favorite desserts at home. My last couple of birthday cakes have been cheesecakes. That alone should tell you how much I love it. But do you know whats even better than a cheesecake? Little mini cheesecakes, of course. Jokes aside, these are the perfect option for a party or even for the family. You can make them a day ahead of the party and keep them refrigerated. They are easy to serve and could serve to help portion control too. And they are super delicious as well. Now that’s a dessert that ticks all the boxes for me.
Easy Mini Cheesecakes with a Strawberry Topping
Makes 8 mini cheesecakes
For the base –
120g Digestive biscuits
For the cheesecake –
250g cream cheese
1/3 cup caster sugar
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp vanilla extract (or vanilla bean paste)
100g double cream
A tiny pinch of salt
For the topping –
1/2 cup strawberry jam
For the base –
Melt the butter and keep aside.
Blitz the biscuits in a food processor till you get a coarse crumb texture. Add the melted butter and blitz again to combine. This should now resemble wet sand.
For the filling –
Beat the cream cheese till its creamy.
Add the sugar and and mix till it is well combined.
Add the eggs, one at a time, beating well after each addition.
Now add the lemon zest, lemon juice, vanilla and salt and mix till combined.
Lastly, add the cream and mix till it has incorporated with the rest of the ingredients.
To assemble –
Preheat the oven to 180 degrees C.
Line a cupcake tray with paper cases.
Place about 1 tbsp. or so of the biscuit crumb in each case. Using the back of a spoon, pack it down and flatten it.
Top it with the cheesecake filling about 2/3 of the way.
Bake for 15-17 minutes or till the outside has set and the middle still has a little jiggle to it. (You may find some of them puff up a bit or develop a little crack. That is fine.)
Take it out of the oven and let it cool down completely.
Warm the jam over some medium heat, just to loosen it a bit. You don’t need to simmer or boil it. This took me about a minute.
Spoon a little jam over each of the mini cheesecakes.
Top with some fresh berries.
Refrigerate for 2-4 hours to set. You can leave it to set overnight as well.
Goan Recheado Masala
Once you make the custard, there are so many ways you can use it. Make a thinner version and pour it over your favorite dessert. You can serve this custard with some fresh fruit or use it to make a fresh fruit tart (I’ll share how I make mine very soon). Or you can do what I did, I made a layered dessert and serve it with some jelly. It was my first attempt at serving it up this way. If you don’t want to make individual servings, you can set your custard and jelly separately and let your guests help themselves to it.
Whichever way you decide to serve it up, you are going to love it.
4 egg yolks
3 cups milk
1/4 cup sugar
1 tbsp cornflour
A scant pinch of salt
1 tsp vanilla bean paste
In a heavy bottomed saucepan, whisk the egg yolks, sugar, salt and vanilla till it is light and creamy.
Add the cornflour and whisk it in.
Next add the milk and whisk it in till it is well incorporated and is a uniform mix.
Place on a medium heat and cook, whisking continuously for about 15-18 minutes.
Cool to room temperature and then refrigerate to set.
To make a layered dessert –
You’ll need to whip up one portion of Jelly and a fruit salad
For the fruit salad –
1 pack of Raspberry Jelly
Assortment of fresh fruit, chopped into little pieces (Do NOT use pineapple, kiwi or papaya / pawpaw as your jelly will not set.)
Pour the jelly granules in a bowl.
Add 250ml boiling hot water. Stir to dissolve the Jelly granules.
Add 200ml cold water and stir through.
When the jelly has reached room temperature, add some chopped fruit.
Please note, every Jelly brand may have to be prepared differently. So, please follow the instructions on your box of jelly to achieve the best results.
Layer the custard and jelly in your servingware and keep refrigerated till you’re ready to serve.