Goan Prawn Curry with Okra

by Trisha Vaz
Like some of you already know, my mother’s family originally is from Goa. Growing up, we spent almost every summer in our ancestral home in Goa. It was a sprawling old Portuguese styled house with large grounds surrounding it. In our garden grew a variety of mango trees. We also had a great big coconut tree. Our garden also housed some custard apple, pomegranate, chickoos / Sapota, jackfruit, cashews, guavas, bananas and so much more. Some of my fondest memories have got to be me tagging along with my aunt harvesting all the lovely organic produce right through our holidays and enjoying all the yummy food my mum and aunt would whip up for us.
 
This prawn curry made a regular appearance on the table along with some Goan red rice and whatever vegetable was in season. Our Goa house had 2 kitchens, one was a traditional old wood fired one and the other was a modern one with a gas stove-top. However, almost all the cooking was done in earthenware pots in the old kitchen. While everything took a lot longer to cook, the taste was unbeatable.
 
I would give anything to experience something like that again. While that might still be a pipe dream, for now, I just make do replicating some of the good old recipes. This prawn curry is a coconut based curry, known for its vibrant orange color and its spicy and tangy flavors. I hope you try it out and enjoy it as much as we do.
 
Goan Prawn Curry with Okra
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Goan Prawn Curry with Okra

Recipe by Trisha VazCourse: Mains, SeafoodCuisine: Goan
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 500g prawns, shelled, de-veined and washed a couple of times

  • 1 small onion, finely chopped

  • 2 chillies, split lengthwise

  • A couple of pieces of Kokum / Aamsol (dried souring agents)

  • 6-8 okra pods, trim off the stalk and cut into approx. 1 inch pieces

  • Salt, to taste

  • 1-2 tbsp oil

  • A small ball of tamarind (about half a walnut in size)

  • For the masala (spice paste) –

  • 1/2 cup grated coconut

  • 6 Kashmiri chillies

  • 3 cloves garlic

  • 1/4 tsp turmeric powder

  • 1/8 tsp black pepper corns

  • 1/4 tsp cumin seeds

  • 1 tbsp coriander seeds

Directions

  • Sprinkle a little salt on the prepped prawns and set aside.
  • Soak the tamarind in a little warm water in a small bowl and set aside.
  • Grind all the ingredients for the masala into a fine paste using a little water, as needed
  • Heat the oil in a large vessel.
     
    Add the onions and saute till they soften. Add the kokum / aamsol.
  • Add the ground masala / spice paste to the pan and let it fry for a couple of minutes.
  • Add a cup of water to the mixer and swirl around to pick up any of the remaining spice mix and add to the pan. Add more water as needed to achieve the desired consistency.
  • Add the chillies and bring to a boil. Season lightly with a little salt (The prawns also have some salt on them so add salt accordingly).  Lower the heat to a simmer and add the okra.
  • Cook gently till the okra is almost cooked. Check for seasoning. Mash the tamarind up and discard any pieces of fibre or shell and add some of the tamarind paste, to taste.
  • Add the prawns. Continue cooking just till the prawns have cooked through. (This usually just takes a couple of minutes depending on the size of the prawns.) Do not overcook the prawns.
  • Check for seasoning and adjust, if needed.
     
    Serve hot.
     

Recipe Video

Trisha Vaz

This post was posted in Goan Recipes, Mains, Recipes, Seafood

Chicken in White Sauce Pasta

by Trisha Vaz
Pasta – one humble ingredient but endless ways to cook it up. It has got to be one of the most versatile ingredients in the kitchen. You can serve it hot or cold, in a soup, salad or as a main. It works so well with so many different veggies, proteins and sauces. I love me some pasta and always have a couple of varieties in my pantry cupboard.

 
Pasta dishes can range from simple to a little more complicated. I personally, love the idea of a few simple recipes that I can use during the week. This Chicken in white sauce pasta is one such dish. With a little multi-tasking, I can serve this up in well under half and hour. Yup, you heard that right, under 30 minutes. Honestly, what takes the most time, is boiling up the pasta itself. If you don’t eat meat, you can still make this recipe, just leave out the chicken and add some mushrooms, peas or even a little spinach. A vegetarian variant turns out equally delicious. 
 
Are you ready to check this recipe out???
 
Chicken in White Sauce Pasta
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Chicken in White Sauce Pasta

Recipe by Trisha VazCourse: MainsCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

This creamy pasta dish is full of flavour and comes together in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

  • A single Chicken breast fillet, cut into bite sized pieces

  • 1/4 cup green capsicum, diced

  • 1 cup of broccoli florets

  • 1/2 cup corn kernels

  • 2 cloves of garlic, finely chopped 

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Chilli flakes, to taste

  • 1/2 – 1 tsp Mixed herbs, or to taste 

  • 1 tsp lemon juice

  • 1-2 tbsp olive oil 

  • 1-2 tbsp vegetable stock / water

  • Pasta (enough for 4 servings)

  • A little parsley, to garnish

  • A little Parmesan cheese, grated

  •  
    For the white sauce – 

  • 1 tsp olive oil

  • 1 1/2 tbsp butter

  • 1 tbsp all purpose flour

  • 1 1/4 cup milk

  • 1/3 cup cheddar cheese, grated

  • Salt, to taste

Directions

  • Cook your pasta according to the packet instructions. I bring a large pot of water to a rolling boil. Season generously with salt. Add the pasta and cook till done. Drain and reserve about 1/2 cup of the cooking liquid. 
  • While the pasta is cooking, season the chicken with salt, pepper and lemon juice to taste. Mix well. 
  • Heat 1 tbsp olive oil in a pan. Add the chicken and cook through, stirring occasionally, till the chicken has cooked through. Remove the chicken in a bowl and set aside. 
  • In the same pan, add 1 tbsp of olive oil and quickly add the garlic. 
     
    Stir through and immediately add the green capsicum. Still through and let the capsicum cook for about a minute. 
  • Next add the broccoli and saute well.  (See note*)
  • Add the corn and stir through. 
  • Season with salt, pepper, chilli flakes and mixed herbs, to taste. 
  • Add 1-2 tbsp vegetable stock (you can also use water), stir well, cover and let the veggies steam and cook for a minute or two or till they are done to your liking. (If you are adding cooked broccoli to the pan, you can leave this step out. )
  • Add the cooked chicken to the pan and stir through. Set aside and cook your white sauce. 
  • To cook the White Sauce / Bechamel Sauce – 
  • Add a tsp of olive oil to the pan on medium heat. 
  • Add the butter and let it melt. 
  • Add the flour and stir briskly, making sure the flour incorporates well with the butter and oil and that no lumps are left. 
  • Cook this roux off for about 30 seconds to a minute or till the raw smell of the flour has gone. (Do not let it develop any colour.)
  • Add half the milk to the pan and stir through well, making sure no lumps remain. 
  • Add the remaining milk and whisk well. 
  • Cook the sauce till it has thickened to your liking, whisking well.
  • When the sauce is done, lightly season with a little salt. 
  • To assemble the pasta – 
  • Add the white sauce to the chicken and veggies in the pan.  Stir well. Add the cheese and mix through. 
  • Check the sauce for seasoning and adjust, if needed. 
  • Add the cooked pasta to the pan and stir through. 
     
    Serve your pasta in some serving plates. Finish with a light sprinkling of parsley and a grating of parmesan cheese. 
     
    Enjoy!

Recipe Video

Notes

  • Our broccoli is fairly tender and cooks very quickly. If your broccoli takes longer to cook, blanch or steam it before adding to the pan.  
  • For detailed instructions on how to make a great white sauce, check the recipe video.

Trisha Vaz

This post was posted in Chicken, Mains, Recipes

French Beans Foogath – A Goan Style Green Beans Stir Fry

by Trisha Vaz
You’ll notice that a lot of recipes that I share here are vegetarian. I thought I’d talk about that for a moment. While my husband and I aren’t full time vegetarians, we eat very little fish and meat. Most of our meals in a regular week happen to be vegetarian and we like it like that.
 
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 - Goan Style Green Beans Stir Fry
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French Beans Foogath – Goan Style Green Beans Stir Fry

Recipe by Trisha VazCourse: SidesCuisine: GoanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

A Goan style Green Bean stir fry, simple to put together and packs a big flavour punch

Ingredients

  • 1/4 kg green beans / french beans (approximately)

  • 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

Directions

  • 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.

    Serve hot.

    Enjoy!!!

Recipe Video

Trisha Vaz

This post was posted in Goan Recipes, Recipes, Sides, Vegan

Homemade Hot Chocolate

by Trisha Vaz
Homemade Hot Chocolate
Winter is one of my favorite seasons. I love the chill in the air and everything that comes with it, especially after a long, hot summer. I love winter clothes, the food and the indoor days. But what I love most of all is rugging up on a chilly day with a piping hot mug of homemade hot chocolate. So today, I’m going to share with you how I make my basic hot chocolate from scratch in under 5 minutes. Yup, its quick, simple and divine.
Homemade Hot Chocolate
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Homemade Hot Chocolate

Recipe by Trisha VazCourse: BeveragesDifficulty: Easy
Servings

1

servings
Prep time

2

minutes
Cooking time

5

minutes

Hot Chocolate is the perfect winter warmer – quick to put together, easy and delicious, this is made from scratch in under 5 minutes.

Ingredients

  • 3/4 cup (full fat) milk

  • 1/4 cup heavy cream

  • 1/4 cup dark chocolate, chopped

  • A few marshmallows, for topping (optional)

Directions

  • 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!!!

Recipe Video

Trisha Vaz

This post was posted in Beverages, Recipes

Easy Mini Cheesecakes with a Strawberry Topping

by Trisha Vaz

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
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Easy Mini Cheesecakes with a Strawberry Topping

Recipe by Trisha VazCourse: DessertDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes
Resting Time

2-4 hrs

Mini Cheesecakes are the perfect make ahead dessert for a party. Easy to put together and you can switch the toppings with the season or the occasion.

Ingredients

  • For the base –

  • 120g Digestive biscuits

  • 30g butter

  • 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

  • 2 eggs

  • A tiny pinch of salt

  • For the topping –

  • 1/2 cup strawberry jam

  • Fresh strawberries

Directions

  • 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.

    Enjoy!!!

Recipe Video

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Dessert, Recipes

Goan Recheado Masala (Rechaad Masala)

by Trisha Vaz
Recheado Masala (Rechaad Masala) is a quintessential Goan spice blend. You will find this in every Goan or Goan food lovers home. While its a few basic spices that’s simply blended together in a mixer / food processor, the trick is getting the right balance of flavors. Every household has its own version of this masala. And yes, we have one too. The recipe I’m sharing with you today is my Mother’s recipe which I’ve tweaked a tiny bit and I think it’s now just the way we like it.
 
I always have a jar of this masala in the fridge. That’s the beauty of it. You can make a batch up when you need it or make it ahead of time and store it in the refrigerator. I store it in a clean, dry, airtight glass jar and it easily keeps for weeks, if not months. It’s a great masala to have on hand. Typically this masala is used to pan fry a variety of seafood from fish, to prawns and even crabs. We also make a finger-licking, lip-smacking okhra or bhindi with this masala. I’ve linked those recipe videos right here, so you can enjoy your freshly made batch of Recheado Masala. 

 

Goan Recheado Masala (Rechaad Masala)
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Goan Recheado Masala (Rechaad Masala)

Recipe by Trisha VazCourse: CondimentsCuisine: GoanDifficulty: Easy

This vibrant Recheado Masala is a delectable Goan spice blend that can be used with seafood as well as vegetables.

Ingredients

  • 20 Kashmiri red chillies 

  • 1 whole pod of garlic, peeled

  • 1 inch ginger, roughly chopped

  • 1/2 tsp turmeric powder

  • 1 tsp cumin seeds

  • 1/4 tsp black peppercorns

  • 3 cloves

  • 2 inches cinnamon

  • 5 cardamom pods

  • A small ball of tamarind, about the size of a walnut

  • Vinegar, to grind the masala to a paste

  • Sugar and Salt, to taste (optional, see note)

Directions

  • Soak the tamarind in a little hot water for a couple of minutes. When it has softened, mash it between your fingers and discard any seeds, pieces of shell or fibre that you may find.)
  • Place all the spices in your mixer. Add the tamarind pulp and the water it was soaking in. Add a couple of generous tablespoons of vinegar. Blend to a smooth paste, adding more vinegar as required. (Halfway through this process, scrape down the sides of the jar to make sure you get a smooth paste).
     
    When it has blended to a smooth paste, it is ready to use. 
     
    Store any excess in a clean, dry, airtight glass jar in the refrigerator and use as needed. 

Recipe Video

Notes

  • You can add a little salt to taste and 1-2 tsp. of sugar while grinding, if desired. I leave this out, so that I can season the dish as I need to, when using this masala. 

Trisha Vaz

This post was posted in Condiments, Pickles & Spice Mixes, Goan Recipes, Recipes

How to make Custard from scratch … and a layered custard and jelly dessert

by Trisha Vaz

Today’s post is a walk down memory lane for me. As a kid, this dessert made an appearance at a lot of parties and gatherings and on other special occasions too. My mum makes a version of this. However, back in the day, we always used custard powder to make our custard. And I used to love it. When we moved away from India, initially I found it a little hard to find the custard powder that we used. So I did the only other thing I could think of. I started working on a custard recipe. After a few attempts and tweaks, I came up with a recipe that I was happy with. It’s a simple, easy and super delicious one. Well, you don’t have to take my word for it. Try it out for yourself and see. And then come back and let me know what you thought of it.

 

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.

How to make Custard from scratch ... and a layered custard and jelly dessert
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How to make Custard from scratch … and a layered custard and jelly dessert

Recipe by Trisha VazCourse: DessertDifficulty: Medium
Servings

6

servings
Cooking time

30

minutes
Setting time

6

minutes

A party favourite, this dessert combines 2 crowd favourites – a creamy vanilla custard and a fruit salad jelly.

Ingredients

  • For the custard –

  • 4 egg yolks

  • 3 cups milk

  • 1/4 cup sugar

  • 1 tbsp cornflour

  • A scant pinch of salt

  • 1 tsp vanilla bean paste

  • For the fruit salad Jelly–

  • 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.)

Directions

  • For the custard –
  • 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.
  • For the fruit salad jelly –
  • 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.
  • To assemble the layered dessert –
  • Layer the custard in your servingware and refrigerate to set. Usually a couple of hours will achieve this.
  • When the custard has set, gently pour the fruit salad jelly over it.

    Refrigerate till you’re ready to serve.

    Enjoy chilled!

Recipe Video

Notes

  • If you are serving up the custard and jelly as a layered dessert, make the jelly only once the custard has set. This way it will still have a pouring consistency to help you layer the dessert.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Dessert, Goan Recipes, Recipes

Kid-friendly Chicken Chilly Fry

by Trisha Vaz
Earlier in the year, I put up a post on my YouTube community tab and asked you what kind of recipes you’d like to see on the channel. One recurring request that came out of that exercise, was chilly fry recipes. So today, I’m going to share with you one of the many ways I make a chilly fry. This is one of the quickest and simplest recipes for a Chicken Chilly Fry.
 
I’ve cooked up the chicken specifically for this recipe, however, if you have some leftover roast chicken, you could just as easily use that as well. The recipe can be made kid friendly by simply leaving out the chillies. However, if you’re looking for a little spice in the dish, a couple of chillies, slit lengthwise, hit just the right spot. 
 
 
Kid-friendly Chicken Chilly Fry
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Kid-friendly Chicken Chilly Fry

Recipe by Trisha VazCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

This easy to make Chicken Chilly fry is quick to put together and so delicious, it makes a great addition to a weeknight meal. It’s picky eater approved too.

Ingredients

  • 1 chicken breast, cut into a couple of smaller pieces


  • For the marinade –

  • Salt, to taste 

  • Freshly cracked black pepper, to taste

  • 1-2 tsp sour lime / lemon juice

  • 1/2 tsp garlic paste

  • 1/4 tsp ginger paste

  •  
    For the chilly fry – 

  • 1 onion, sliced

  • Some green and red peppers, sliced

  • 1 tomato, sliced thickly

  • 2 chillies, slit lengthwise (optional)

  • 2 tbsp oil

  • Salt, to taste

  • Freshly cracked black pepper, to taste

Directions

  • For the chicken –
  • Marinade the chicken by mixing all the marinade ingredients and slathering over the chicken pieces. Cover and marinade for atleast 15 minutes. (When I remember to, I marinade the chicken overnight, in the fridge. Just make sure you take it out of the fridge a little while before cooking, so that it comes to room temperature.)
  • Cover the pieces with sufficient water and bring to a gentle boil and simmer till the chicken is completely cooked.
  • Take the chicken pieces out of the stock and reserve the stock. When the pieces are cool enough to handle, shred them and set aside.
  • To make the Chilly Fry –
  • Heat some oil in a pan. 
  • If you’re using chillies, add them to the pan and fry them off to infuse some flavour into the oil. 
  • Add the sliced onion and saute for a minute.
  • Next add the peppers and let them cook till they get a little char on them. 
  • Add the tomatoes, let them cook a little. Make sure them come in contact with the pan a little, so they can develop a nice little char on them too.
  • Season with salt and pepper, to taste. 
  • Next, add the shredded chicken and stir to mix everything well. 
  • If the mix appears a little dry, add a couple of spoons of the stock to the pan and stir well. (Add the stock as needed. I used about 4-6 tbsps. in all)
     
    Once most of that liquid has been absorbed, your chilly fry is ready. 
     
    Serve hot. 

Recipe Video

Trisha Vaz

This post was posted in Chicken, Mains, Recipes

Upma or Masala Semolina

by Trisha Vaz
I feel like somewhat of a broken record saying this, but nevertheless, I will. Breakfast is the most important meal of the day. And I strongly believe in that.
 
In the past, I’ve been a bit here and there with breakfast. Growing up, we were almost always given a chapati or a paratha for breakfast. As a kid, it wasn’t my most favourite thing in the world, but I always ate what was put in front of me. After moving out of my parents house, breakfast took a back seat. We were always in a rush to get out of the house to go to work and the first thing that got neglected was breakfast. A wholesome meal was often replaced with a slice of toast and coffee. But eventually, we got so fed up of that slice of toast, I started looking for ways to spice up brekkie, so to say. I did a lot of experimenting and also went back to some old favourites like this Upma that my mother made for us every now and then. 
 
Moving forward to current day, I’m happy to report that in our house, breakfast is now a more wholesome meal. So, if you’d like to get back to wholesome breakfasts, the way it is meant to be, you’ve come to the right place. Today, I’m going to share with you our family recipe for Upma. Upma, for those who are unfamiliar with the term, is a Masala Semolina dish. Only recently, I learnt that there’s actually a different name for it in Goa. Goans refer to this as Tikhat Shiro (translates to Spicy Semolina). It is quick, easy, wholesome and delicious. This recipe is pretty versatile too. Not only does it make a fantastic savoury breakfast, you can also serve it up for lunch or serve up a smaller portion as a wholesome tea time snack. Either way, you are bound to enjoy it. 

So I’ll stop yapping here and take you straight to the recipe. 
 
 
Upma
Yields: 2 adult portions
1/2 cup coarse semolina / rava
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5-6 curry leaves
2 chillies, cut into large pieces
1 small onion, finely chopped
1/2 inch ginger, cut into 2 pieces
1/8 tsp turmeric powder
1 small tomato (or 1/3 – 1/2 large), chopped
1/4 cup green peas
Salt, to taste
1 1/2 cup of water from a recently boiled kettle (hot water)
 
Dry roast the semolina on medium heat, till you get a nutty aroma and it only just starts changing color. Take it off the pan and place in a bowl and set aside. 
 
Heat the oil in the pan. 
 
Add the mustard seeds and let them splutter. 
 
Add the cumin seeds and soon after add the curry leaves and chilly pieces to the pan. Saute for a few seconds. 
 
Next, add the chopped onion and saute. When the onion has softened, add the ginger and stir well to fry off. 
 
Once the onion has started to develop a little color on the edges, add the turmeric powder and stir well. 
 
Add in the roasted semolina. Stir well to incorporate and saute for 20-30 seconds. 
 
Now add in the hot water. Carefully stir the mix.
 
Add salt to taste, chopped tomatoes and green peas. Stir well to combine. 
 
Stirring continuously, cook the semolina till all the moisture has been absorbed and you are left with nice fluffy grains. This usually takes me around 2 minutes. 
 
Take the pan off the heat, cover and let it rest for a couple of minutes. 
 
Serve hot. 
 
Enjoy!
 
Upma or Masala Semolina
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Upma or Masala Semolina

Recipe by Trisha VazCourse: BreakfastCuisine: GoanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes

Enjoy the flavours of coastal India with this savoury breakfast option. Upma is great not just for breakfast, but for a packed lunch or a tea time snack too.

Ingredients

  • 1/2 cup coarse semolina / rava

  • 1 tbsp oil

  • 1/4 tsp mustard seeds

  • 1/4 tsp cumin seeds

  • 5-6 curry leaves

  • 2 chillies, cut into large pieces

  • 1 small onion, finely chopped

  • 1/2 inch ginger, cut into 2 pieces

  • 1/8 tsp turmeric powder

  • 1 small tomato (or 1/2 large), chopped

  • 1/4 cup green peas

  • Salt, to taste

  • 1 1/2 cup of water from a recently boiled kettle (hot water)

  • A pinch of sugar (optional)

Directions

  • Dry roast the semolina on medium heat, till you get a nutty aroma and it only just starts changing color. Take it off the pan and place in a bowl and set aside. 
  • Heat the oil in the pan. 
  • Add the mustard seeds and let them splutter. 
  • Add the cumin seeds and soon after add the curry leaves and chilly pieces to the pan. Saute for a few seconds. 
  • Next, add the chopped onion and saute.
  • When the onion has softened, add the ginger and stir well to fry off. 
  • Once the onion has started to develop a little colour on the edges, add the turmeric powder and stir well. 
  • Add in the roasted semolina. Stir well to incorporate and saute for 20-30 seconds. 
  • Now add in the hot water. Carefully stir the mix.
  • Add salt to taste, chopped tomatoes and green peas. Stir well to combine. 
  • Stirring continuously, cook the semolina till all the moisture has been absorbed and you are left with nice fluffy grains. This usually takes me around 2 minutes. 
  • If you’re using the sugar, add it in at this stage and stir through. This doesn’t sweeten the dish, but balances out the flavours beautifully.
  • Take the pan off the heat, cover and let it rest for a couple of minutes. 
     
    Serve hot. 
     
    Enjoy!

Recipe Video

Trisha Vaz

This post was posted in Breakfast, Goan Recipes, Recipes, Vegan

The Perfect Caramel Popcorn

by Trisha Vaz
Who’s up for some popcorn? And not just any ordinary packet of store-bought popcorn, but an amazing Homemade Caramel Popcorn. I’ve said it before and I’ll say it again, popcorn is one of my favorite snacks. In the past, I’ve used those microwavable packets too, but ever since I learned how to pop my own corn at home, I just make it from scratch. It is so easy and so much more economical than the store bought bags. Not to mention, that you’re saving on all that unnecessary packaging too.
 
I’ve tried so many variants of flavoring while experimenting at home. Some savory and some sweet. Today, I’m going to share with you my favorite version of Caramel popcorn. The corn takes a couple of minutes to pop, the caramel sauce comes together in a few minutes, then all you do is toss everything together and leave it to cool down and set for a few minutes. 
 
What you get is the most amazing crunchy popcorn, seasoned lightly with a little salt, to taste, covered in the most beautiful caramel sauce. Is there anything else you could want in a snack? Yes, this is a slightly indulgent snack, but we all deserve a treat every once in a while, don’t you think so?
 
Let’s have a look at the recipe.
 
 
 
The Perfect Caramel Popcorn
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The Perfect Caramel Popcorn

Recipe by Trisha VazCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Cooking time

10

minutes

Slightly salty and slightly sweet, this caramel popcorn is perfect for movie night. If you’re looking for something sweet for a fall gathering or even Halloween, pack some of this up and you’ll be good to go.

Ingredients

  • For the popcorn –

  • 1 1/2 – 2 tbsp cooking oil, any unflavored oil will do

  • 1/4  cup popping corn

  • Salt, to taste

  • For the sauce – 

  • 1 tbsp butter

  • 1/2 cup sugar (finegrain / caster sugar works best)

  • 1/8 tsp baking soda

Directions

  • To make the popcorn –
  • Heat a large, heavy bottomed vessel. Add the oil and let it heat up. 
  • Add 2-3 corn kernels and let them pop. This is when the oil is at the right temperature. At this stage, add the rest of the corn to the vessel along with the salt. Put a lid on and leave very slightly ajar. 
  • Swirl the pan around every now and then. 
     
    When the popping slows down and almost stops, take the vessel off the heat.
  • To make the caramel sauce – 
  • Heat a small saucepan over some medium heat. 
  • Add the butter and sugar to the pan and let it all melt down, stirring every now and then.
     
    Once it melts, watch the pot carefully as the sugar will turn colour very quickly and could burn. 
  • When you’ve reached a nice caramel color, immediately take it off the heat and add the baking soda and stir thoroughly.
  • Quickly pour it over the popped corn and stir through to coat the popcorn with the sauce. 
  • Turn the popcorn out on a lightly greased baking tray and leave it to cool and set. 
     
    Enjoy!

Recipe Video

Trisha Vaz

This post was posted in Recipes, Snacks