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.
Check for seasoning and add more salt, if needed.
These Beef cutlets have got to be one of my favorite recipes. When we were kids, my brother and I would wait for Mum to make a batch of these cutlets at home. It wasn’t made very often, but when it was, it was a real treat. I have, for the most part, stuck to my Mum’s recipe, with just a few tweaks.
These cutlets are very versatile. Make them smaller in size and serve them up with some tomato ketchup or Barbecue Sauce as starters or Finger food, make them larger and use them as patties in Burgers or make a medium size and serve it up with some Mashed potatoes / Roasted potatoes / Fries and a salad .
I have posted a beef cutlet recipe before, but that was a really long time ago. This recipe is the same, with just the addition of some Worcestershire sauce. I thought it would be a good opportunity for me to take some new pictures. After all, its been a long journey from ‘My Hobbie Lobbie’ to ‘The Aspiring Home Cook’. I’ve also filmed a little video with some handy dandy tips too. I will link the video at the end of this post.
Goan Beef Cutlets
(Makes about 14-15)
500g ground beef (beef mince)
1 large or 2 medium onions, finely chopped
2 birdseye chillies, finely chopped (optional)
3-4 cloves of garlic, finely chopped
1/2″ ginger, finely chopped
1-2 tbsp fresh coriander leaves, finely chopped
1/4 tsp black pepper powder
1/4-1/3 tsp turmeric powder
1/2 tsp red chilly powder
2 tsp Worcestershire Sauce
Salt, to taste
2 slices of bread
Bread crumbs, to coat the cutlets
Olive oil, for frying (You can use whatever cooking oil you have on hand)
Soak the slices of bread in water for a few seconds, drain out all the liquid and crumble. Mix together all the ingredients except the bread crumbs and vegetable oil.
Make sure all the ingredients are well mixed and evenly distributed.
Shape into cutlets.
Coat with bread crumbs.
Heat 2 tbsp oil in a pan. Carefully place the cutlets in the pan and let it cook on a medium heat till its done to your liking. Turn over and cook the other side as well.
Repeat till you’re done with the meat mix, adding more oil to the pan as and when you need to.
Here’s the video –
After a lot of searching, high and low, I found a recipe, that I tweaked to try and replicate the flavors I so vividly remember. Since I cook for just my husband and I, this recipe is scaled down. I also just use my favorite veggies from that day – okra (bhindi) and potatoes (aloo). I found that these are also some of the easy ones to work with. I don’t make this recipe very often, because the veggies start off by getting deep fried and are then tossed with a spice mix (tava masala), and the deep frying tips this to the slightly indulgent side.
The spice mix, or my version of the tava masala is hot a very hot mix. The spices used are warm and flavorful. The chaat masala is an integral part of this recipe. If you haven’t tried it before, it is a blend of a few spices like cumin, pepper and a few others with some powdered mango. So it has a unique flavor profile, you get a slight hit of salt, tang from the mango and delicious flavor from the blend of other spices. You can easily find this at any Indian grocery store. (This chaat masala also works well with other chaat recipes you find on my blog.)
So try this easy stir fry recipe. This is best enjoyed served hot with some chapatis, rotis, naan or other flatbread of your choice. It would also work well as a side dish to some hearty Dal & Rice.
Tava Style Aloo Bhindi
3 medium potatoes
1/4 tsp turmeric powder
1/2 – 1 tsp Kashmiri chilly powder (or any other mild chilly powder)
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp chaat masala
Salt, to taste
1 1/2 – 2 tbsp oil, plus oil for deep frying
Place a pan with the oil for deep frying on medium high heat.
Wash and peel the potatoes and cut into evenly sized fries / chips.
Wash the okra and pat dry. Chop the stalks off the okra and discard. Try and use okra that is similar in size, if not, cut them down to about the same size as the potato pieces.
By now, the oil should be hot. Carefully, and in batches, add the potatoes to the oil. Don’t overcrowd the pan or the oil will froth over and spill.
Deep fry the potatoes on medium heat till they’ve cooked through. Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil.
Deep fry the okra on medium heat till they have start getting a little darker in color and have started crisping up.
Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil, like you did the potatoes.
Take the oil for deep frying off the heat.
Heat 1 tbsp oil in a large pan on medium heat. When the oil is warm, NOT hot, add in the turmeric powder first and then add the rest of the spice powders.
Stir that through for about 20-30 seconds or till the spices get aromatic.
Add the okra to the pan and toss well. Lastly add the potatoes and toss to coat the veggies with the spices evenly.
Check for seasoning and add salt, to taste. Toss well.
You can watch the video recipe here –
If you haven’t had potato chops before, you really should. These little beauties are served up in lots of Goan homes, not just in Goa, but around the world. They are a must at any party or family gathering, in my house at least. I have posted this recipe before, but that was years ago. The recipe is still the same one. I’ve just got some new pictures and I’ve made a little video to show you how I make these potato chops. They are pretty simple to make, but if you’re a visual learner like me, the video will help make the process simpler. So go on over and have a look. Let me know if you have any questions at all. The step by step recipe is just below.
1/2 a recipe of Beef Mince (Beef mince video recipe here – https://youtu.be/RhSfsw2EC1U ) (You can substitute mutton mince, if you don’t eat beef)
4-5 medium potatoes, boiled, peeled and mashed
Salt to taste
1/4 tsp cumin powder
A pinch of turmeric powder (optional)
1 tbsp fresh coriander leaves, chopped
Bread crumbs / Panko bread crumbs
Vegetable oil, for frying
Make half a portion of beef mince and keep aside. This should come down to room temperature before you proceed with this recipe.
Boil the potatoes only when you are ready to make the chops you need to work when the potatoes are still warm. Cold potatoes make handling difficult.
Peel and mash the potatoes well. Make sure there are no lumps. Add salt to taste, cumin powder, turmeric powder and coriander leaves and using your hands mix well to ensure all the spices and herbs are evenly distributed. Feel free to adjust the quantities of the spices and herbs used to suit your taste.
Take a portion of the mashed potato, the size of a tennis ball, roll into a ball and flatten to form a thick disc on the palm of your hand. Place a spoon of the mince in the center and bring the sides of the potato disc up and over the filling to cover it well. Make sure that no mince is sticking out. If you feel the need to add more potato to it, feel free to do so. The mashed potato merges well. Shape it to form a patty and keep aside. Continue till you’ve used up all the mashed potato.
Crack an egg in a shallow bowl, wide enough to fit the chops. Beat well to incorporate the white and the yolk.
Pour some bread crumbs onto a plate and keep it ready. I have a little assembly line going for this, starting with the chops at one end, followed by the bowl with the beaten egg, the bread crumbs and a plate lined with some absorbent kitchen paper at the other end.
Heat some oil in a pan.
Briefly dip a chop in the egg and turn over, making sure it coats the chop well.
Dredge it through the bread crumbs making sure the potato chop is well coated. This is what will give it a good crunch.
Carefully place in the pan with the heated oil and shallow fry till it takes on a nice golden brown color. Turn and let the other side fry as well till it gets golden brown.
Carefully take it off the pan and repeat till you’ve used up the rest of the potato mix.
NOTE: You don’t need to fry these one at a time, place as many as your pan can accommodate, making sure theres a little space between them to help you turn these over.
Here’s what it looks like on the inside –
Kismur is a Goan prawn and coconut salad of sorts. It’s not your typical salad with dressing, but its more like a stir fry that is served at room temperature. And I use the term stir fry very loosely here as the ingredients are all sauteed before tossing together. In Goa, sun dried fish is very commonly found and used. In the summer, when fresh fish is abundant, they are prepped, salted and sun dried and this fish can then be stored for months at room temperature. You can find big mounds of dried fish and prawns at any Goan market. This dried fish is best purchased in the summer when everything is nice and dry. The fish is then stored for use during the monsoon, when fresh fish is not easily available. A lot of Goan homes serve this dried fish (also called salt fish because of the way it is cured) along with a Sorak (plain Goan curry) or a dal or a vegetable curry as a condiment. You can’t really eat as much of the salt fish as you would fresh fish but it makes for a very tasty accompaniment to a vegetarian meal. Dried prawns on the other hand, are used to make warm chilly fries / stir fries, salads and this Kismur. Now that I’ve found good dried prawns, I see a chilly fry coming up in the near future.
But today, I’m going to share with you a quick and simple version of Kismur. It is ridiculously simple to make and if you’re anything like me, you will absolutely love it. Please note, that since this is almost like a salad, the quantities listed below are approximates of what I used.
Goan Dried Prawn Kismur
1/3 cup dried prawns
1/2 a large onion, chopped
1/3 cup freshly grated coconut
1 red / green chilly, split in quarters lengthwise
1/8 tsp turmeric powder
1/4 tsp red chilly powder
1 tbsp coconut oil
Salt, to taste
Lemon wedges, to serve
Wash the prawns under cold running water and drain.
Dry roast them on a pan till crispy again, stirring frequently, so that it doesn’t burn.
Tip the prawns onto a plate and set aside.
Heat the coconut oil over medium high heat in a pan.
Add the chopped onion and saute for a minute or so till the onions have only slightly warmed through.
Add the roasted prawns and stir.
Now add the chilly, coconut, turmeric powder, chilly powder and salt. Mix well.
Place into a serving bowl and serve with some wedges of lime for those who might want to squeeze some lime over.
Serve at room temperature with some steaming hot rice and curry. (Fish curry recipe to follow. Watch this space.)
I’m in a particularly good mood today. I know it’s a Monday and I’m not usually a Monday person. It probably has something to do with the fantastic beach day we had yesterday. The hubby and I drove down south of Sydney and stopped at Thiroul beach for the day. The weather was just beautiful and water was amazing. Such a stark contrast to the scorchers we’ve been having the past few days. It was pure bliss. I simply love that part of NSW. Have you been there? I’d love to know what your favorite spots are? For all you beautiful people that are still dealing with winter, here’s a little sunshine coming your way 🙂
Speaking of sunshine, today’s recipe is just like a little sunshine on a plate. It’s a sweet potato mash. I love sweet potatoes. I almost always make these Baked Sweet potato fries. But at times I also just boil them with a pinch of salt till tender and snack on them, or roast them, or if I’m feeling a little indulgent, whip up a batch of these Sweet Potato Brownies. But last week, when I wanted to use up a sweet potato, it was just too hot to switch the oven on. So I decided to try making a mash. It was as easy and quick as a regular batch of mashed potatoes, but just a touch sweet and a little savory at the same time. It was glorious. I might just like a Sweet Potato Mash a little more than I like a regular mash.
So, if you haven’t yet tried a sweet potato mash, don’t wait any longer. Get your hands on a sweet potato and get to work. You won’t regret it.
Sweet Potato Mash
Recipe from: Cooking Light
1 1/2 pound sweet potatoes (about 650-700g)
1 1/2 tbsp butter
1 tbsp extra virgin olive oil
A large pinch of dried thyme or 2 tsp chopped fresh thyme, or to taste
1/4 cup milk
Salt, or to taste
Freshly crushed black pepper, to taste
Peel and cube the sweet potato. Place the potato in a large pan with about 1/2-1 tsp of salt and water till it reaches about 2 inches above the level of the potatoes.
Bring to a boil and simmer till tender. This usually takes about 15-20 minutes depending on the size of the pieces.
Take off the heat, drain and place the potatoes back in the pan.
In another little skillet or pot, heat the olive oil and butter over medium heat. Cook till brown and fragrant. Be alert as this can burn quick.
Once it has browned, take off the heat and stir in the thyme.
Add the milk, salt and pepper to the hot sweet potatoes and mash till it reaches the desired consistency.
Now drizzle the browned butter mix over and stir through the mash.
Garnish with some more crushed black pepper or thyme leaves as desired.
I served this up with some Eggplant patties and a Lemon, Sun-dried Tomatoes and Almond Quinoa Salad for dinner.
Fish cutlets are one of my favorite seafood recipes to make and to eat. I love seafood and I also happen to love cutlets. They are so versatile. You can serve them as a snack / appetizer (they go so well with a chilled beer), as a meal with a side of chips and / or a salad or you can use them to make a fantastic burger. I have shared a recipe for fish cutlets previously using fresh fish. You can find that one here. This recipe is fairly similar with the exception of one main difference. This one uses canned tuna.
Now, I love my fish fresh. I believe that fresh is the best way to enjoy fish. But yesterday, I found myself longing to eat some fish cutlets but didn’t have any fresh fish. Now that was just not going to do. So I put my thinking hat on and eventually decided to try to make cutlets using canned tuna instead. I had heard that some people make their cutlets with canned fish, but I’d never tried it out for myself. I happened to have a few cans of tuna chunks in the pantry, so I figured I had nothing to lose.
The cans I used were tuna chunks in spring water. You need to make sure you drain the tuna well. I didn’t know what to expect and found that I had to use a little extra egg for binding but in the end I was delighted with the results. The cutlets were delicious. It took a fraction of the time to make compared to if you were to use fresh fish because the fish has to be cooked and deboned. So in all, I was extremely pleased with this attempt.
The type of canned tuna will determine how much egg is needed. I would recommend starting out using one egg and if you can shape the cutlets easily without them falling apart, then you are good to go. If not add more egg to the mix.
Goan Fish Cutlets
Yields: 12 cutlets
4 cans of tuna (I used 95g cans of chunk tuna in spring water) (Or 1 can x 495g Tuna)
1 onion, finely chopped
2 red birdseye chillies, finely chopped (optional)
1/2 tsp fresh ginger, finely chopped (or you can use paste)
2-3 cloves garlic, finely chopped (or you can use paste)
A small bunch of fresh coriander leaves and stalks, finely chopped
Salt, to taste
1/2 tsp turmeric powder
1 tsp red chilly powder
1/4 tsp black pepper powder
2 slices of bread
Bread crumbs, to coat the cutlets
Oil for frying
Drain the tuna thoroughly and flake it in a large mixing bowl.
Soak the bread slices in water for about 5 minutes and squeeze thoroughly. Crumble the bread as fine as you can and add it to the bowl.
Add the rest of the ingredients except the panko bread crumbs and the oil to the bowl.
Place a layer of the breadcrumbs on a dry plate.
Using the fish mix, shape into cutlets and carefully coat on both sides with the bread crumbs.
Heat 1-2 tbsp oil in a pan on medium heat and carefully place the coated cutlets on the pan. Cook for a couple of minutes on medium heat till golden brown on one side.
Then carefully flip over to cook to a golden brown on the other side too. Add another spoon of oil to the pan as needed.
Repeat till the batter is over and all the cutlets are fried.