A creamy, mildly spiced, coconut-based Zucchini Curry served with rice and crumb-fried Oyster mushrooms. This makes the perfect Goan-inspired vegan meal.
Today’s post is a tribute to the humble Goan ‘Xit-Kodi’ (rice and curry). Typically this would mean either a Fish or Prawn curry served with some crumb-fried prawns or fish. My vegan take on this is a slightly different, mildly spiced curry with some Zucchini. If you had access to some white-pumpkin (also known as doodhi, long-melon or New Guinea Bean), that would work really well with this curry too. Zucchini doesn’t need much cooking, which is why I add it almost at the very end of the cooking process and thats what makes this curry a quick and easy recipe. However, if you’re using doodi or long melon, I would recommend adding it after the spice mix and letting it simmer till the vegetable has cooked.
This meal is a simple and quick one to put together. Today, I’m going to make it even simpler by using spice powders for the curry instead of a ground masala.
Onto the crumb-fried oyster mushrooms. In my opinion, the crumb fried oysters complete the meal. Don’t leave it out. It adds crunch and variety to the meal, not to mention, it is absolutely delicious. It is really easy to make and you can work on it while the curry is simmering away, which means you can get the meal on the table much sooner. My husband and I really enjoy these mushrooms with the little dipping sauce (I’ll add that recipe below) even by itself.
So if you’re entertaining or looking for vegan party food ideas, this is a must-try. Just remember to make a big batch, because these will disappear. The size of these little bites is totally upto you. I like to size these to be bite-sized which makes them perfect finger-food. I leave the little mushrooms whole and tear the bigger ones into two or three pieces depending on size. This also helps them all cook through uniformly.
There are a few elements to this meal and if you multi-task efficiently, you can have it all prepped in no time at all. There is no right or wrong way to do this. Here’s what works for me –
- Start by washing and soaking your rice
- Cut the onion, chilli, zucchini and tear the mushrooms
- Prep the spice powder blend
- Soak the tamarind
- Prep the batter for the mushrooms
- Pre-heat oil for deep frying
- Start on your curry
- When the curry is simmering, cook the rice and fry the mushrooms
Hope this helps.
Zucchini Curry with Rice and Crumb-fried Oyster Mushrooms
Course: Mains, SidesCuisine: GoanDifficulty: Easy4
servings10
minutes40
minutesA creamy, mildly spiced, coconut-based Zucchini Curry served with rice and crumb-fried Oyster mushrooms. This makes the perfect Goan-inspired vegan meal.
Ingredients
- For the Zucchini Curry –
1/2 onion, finely chopped
1 birdseye chilli, slit vertically
2 zucchini, cut into thick slices
1 heaped teaspoon Kashmiri chilly powder
1 teaspoon garlic powder
1 1/2 teaspoon coriander powder
1/8 teaspoon black pepper powder
3/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
A walnut sized ball of tamarind
A piece of dried mango (optional – see note)
2-3 pieces of dried kokum (optional – see note)
1 teaspoon coconut oil
1 can coconut milk
Salt, to taste
- For the Crumb-fried Oyster Mushrooms
A small punnet of oyster mushrooms (about 150 gms)
1/2 cup all-purpose flour
1 tablespoon cornflour
Salt, to taste
Black pepper powder, to taste
A pinch of extra-hot cayenne pepper
Bread crumbs, to coat the mushrooms
Oil, for deep frying
- For the Dipping Sauce –
1-2 tablespoons of vegan mayonnaise
1 teaspoon of tomato ketchup, or to taste
A few drops of Tabasco sauce, to taste
Directions
- For the Zucchini curry –
- Start by soaking the tamarind in 1/4 cup of warm water and set this aside.
- In a vessel, heat the coconut oil on medium heat. Add the red chilly and let it warm through. Next add the chopped onion. Saute till the onions have softened and start browning on the edges.
- Add the spice powders and fry off for a minute or two. At this stage add the dried mango and kokum, if you’re using any. (Please see note below for substitutions.)
- Add 1 tablespoon of water to prevent the spices from burning. Let this cook off till most of the water is absorbed. You may need another tablespoon of water at this stage. Please see recipe video below. Let this cook off till most of the water is absorbed.
- Now add a can of coconut milk and stir through. Let it come to a boil. Once it starts boiling, reduce the heat to low and let the curry simmer for about 10-15 minutes. Keep an eye on it and add water to adjust the consistency as required.
- When there’s a couple of minutes left in the cooking process, add salt and tamarind paste to taste and the zucchini slices.
- Cook for another 2 minutes. Check for seasoning and adjust as needed.
- Take the curry off the heat and serve piping hot with some rice.
- For the crumb-fried oyster mushrooms –
- Heat the oil for deep frying.
- Prep the mushrooms into similar sizes. I leave the small ones whole and tear the bigger ones into 2-3 pieces depending on the size.
- Add the all-purpose flour, cornflour, salt, pepper and cayenne pepper to a bowl and mix through. Using a little water, whisk to form a lump-free batter. Add the water gradually till you get a consistency that is thinner than pancake batter. (Make sure to not leave it either too thick or too thin. It should be thick enough to coat the mushrooms. Please see video for example.)
- Place the breadcrumbs on a plate.
- Once the oil has heated, dip the mushrooms into the batter and let any excess batter drip off. Place this into the breadcrumbs and make sure the mushrooms are well coated with the breadcrumbs. Carefully place in the oil and let it fry on medium heat till golden brown and crisp.
- Drain on some kitchen paper while you cook off the rest of the mushrooms and serve hot.
- For the Dipping Sauce –
- Place the mayonnaise, ketchup and Tabasco sauce in a little bowl and stir well. Check for seasoning and adjust the quantities as required to suit your taste.
Serve alongside the crumb-fried mushrooms
Recipe Video
Notes
- I’ve used some dried raw mango pieces and dried kokum along with tamarind. If you don’t have the dried mango and kokum, adjust the amount of tamarind pulp till you get the desired tartness in your curry.
- Zucchini doesn’t need much cooking, which is why I add it almost at the very end of the cooking process and thats what makes this curry a quick and easy recipe. However, if you’re using doodi or long melon, I would recommend adding it after the spice mix and letting it simmer till the vegetable has cooked.
Peri Peri Chicken Wings
Peri Peri Chicken Wings – a perfect , spicy dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal. Either way, these are super delicious and while looking through the blog recently, I realized that I haven’t shared many chicken wings recipes here. So today, I’m going to rectify that. I bring you some spicy, delicious Peri Peri Chicken wings. These are made from scratch and bake off in the oven. So there’s very little hands-on time required for this recipe. All you have to do it put together a simple marinade paste and then work on a dip, a salad or anything else you’d like to serve these wings up with.
If you’re prepping your own chicken wings, split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.
This recipe couldn’t be any simpler. After prepping the wings, you simply wash them and pat them dry. Sprinkle with salt and use our beautiful homemade marinade. Peri Peri is known to be a spicy sauce / marinade and this one is. If you enjoy a good Peri Peri, but don’t want it too spicy, you could substitute some of the birdseye chillies with a milder pepper. That way you will still get the color and volume in the marinade but it won’t be too spicy.In our house, we love spicy food, so I’ve used birdseye chillies with the seeds and all. And can I tell you, these wings turned out so very delicious. It packs the perfect amount of kick for us and when you pair this with the homemade Blue Cheese Dip, it is absolutely divine.
The Blue Cheese Dip has the perfect cooling affect to counter the spiciness of the wings. Let me tell you, once you taste this, you won’t be able to stop at one. But don’t just take my word for it. Go ahead and make these wings and try them out for yourself.
So let’s take a look at the recipe now, shall we?
Peri Peri Chicken Wings
Course: AppetizersDifficulty: Easy4
servings15
minutes40
minutes300
kcal30
minutesPeri Peri Chicken Wings – a perfect , spicy dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal.
Ingredients
1 kilo chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.)
Salt, to taste
Chopped parsley, to garnish
- For the marinade –
8 birdseye chillies
4-6 large cloves of garlic
1 tbsp. smoked paprika
1/2 tsp extra hot Cayenne Pepper
1 tsp oregano
1 tsp black pepper powder
Juice of 1/2 lemon or 1 lime
1 – 2 tbsp vinegar
- For the Blue Cheese Dip
1/3 cup Greek yogurt
1/4 – 1/3 cup of Blue Cheese crumbled
White pepper powder, to taste
1 tsp Worcestershire sauce
Directions
- The wings –
- Grind all these marinade ingredients to a paste.
- Wash the chicken and pat dry.
- Season with salt.
- Pour the marinade over the chicken and toss to coat the chicken pieces well. Set aside to marinade for about 30 minutes.
- Preheat the oven to 180 degrees C.
- Lightly grease a baking dish. Place the chicken wings in a single layer.
- Bake for about 30-40 minutes or till cooked through, flipping them over about halfway through the the cooking process.
- Garnish with some chopped parsley.
- Blue Cheese Dip
- Mix all the ingredients together. Serve up.
Recipe Video
Lamb Kebabs … and how to make quick pickled onions and a yogurt dip.
Spinach, Feta and Ricotta Rolls
Place the baking tray in the oven.
Thaw 3 sheets of puff pastry. The pastry should be soft enough to work with but still cold. If it warms up too much, it gets sticky and difficult to work with.
Crumble the feta into a bowl.
Now add the Ricotta and crumble that in as well.
Add crushed black pepper to taste.
Taste the mix and add more salt if you want. I didn’t need to add any salt at this stage.
Add the spinach and red chili flakes. Mix well.
Crack the egg into a small bowl. Whisk and keep aside.
Working with one sheet at a time, cut the sheet in half.
Spoon the mix to form a long log in the center of each half of the pastry (lengthwise).
Brush one side (along the length) of each half of the sheet with the whisked egg.
Roll the other side of pastry over the spinach into a tight log. The egg will help seal the pastry.
Place the rolls on greaseproof paper, seam side down. Repeat with the rest of the pastry.
Carefully place the paper onto the heated tray.
Brush the tops of the rolls with the whisked egg (egg wash).
Crack some black pepper on the top of each roll and sprinkle some black sesame seeds on the rolls.
Bake for about 30 minutes or till golden brown in color.
Serve hot.
Goan Beef Cutlets
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 egg
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.
Serve hot.
Enjoy!!!
Here’s the video –
Goan Potato Chops
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.
Potato Chops
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
1 egg
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 –
Witches Broomsticks …. another savory Halloween treat
If you’ve been around these parts before you know the most important part of food for me is taste. It helps if it is quick and easy to make and bonus points if it is cute and quirky too. This little treat ticks all those boxes. I found this one in quite a few places on the internet and decided that I had to try them out. They are perfect to make for a Halloween themed party. I will admit that the cheese stringers were a little fiddle to begin with, but eventually things started moving along much faster. And, considering there was zero cooking involved, I still give this little snack a thumbs up. Kids will love the novelty of these ‘Witches Broomsticks’. I made these to serve at an office party and the adults couldn’t keep their hands of them either.
These snacks also use only 3 ingredients – pretzel sticks, cheese stringers and fresh chives. There is not much of a process involved either, so let’s get straight to the instructions.
I hope you make these savory treats this Halloween and enjoy them as much as we did.
Witches Broomsticks
Pretzel sticks
Cheese stringers
Fresh Chives
Start with the cheese. Cut the cheese stringer sticks into about 1 inch pieces or one thirds.
For each of these pieces, cut up or pull apart two thirds of the length of it to make the bristly edge of the broomsticks.
Now simply pierce the uncut end with a pretzel stick.
Finish them off but tying with a piece of fresh chives.
Serve up.
What treats are you planning for this Halloween???
‘Monster Eye’ Crackers – a perfect savory option for Halloween
Around this time of the year, especially if you partake in the Halloween festivities, you will find yourself inundated with candy and other sweet treats and bakes. In a nutshell, a sugar overload. While I love my cakes and sweets / candy as much as the next guy or gal, if you are like me, you will need a little bit of savory to cut through all that sweetness.
Last year, I was really excited about Halloween. We were supposed to have a big Halloween party at my workplace. However, as luck would have it I quit that job in early October to focus on building up a little business. When my colleagues threw me a small farewell party, they decided to roll with the Halloween theme. I couldn’t pass up on the opportunity to whip up a few treats. These little cracker bites were one of them. I will share the rest of them with you over the next few days. My job was extremely physically demanding and boasted quite a few really long days. So I had to come up with treats that were quick and easy to put together. I knew the candy part of the party would be taken care of, so I stuck with the savories.
These Monster Eye crackers are perfect for a party or get together. They are a Halloween Play on cheese and crackers. They can be whipped up really quickly with all of 3 ingredients. So, I knew I was going to make them. I was a little skeptical about them considering how simple they are, but let me tell you, they vanished really quickly. I wish I had made more. If you decide on making these, make sure you make a big batch. So to make these, all you need are crackers. I love the Eton crackers found in Aldi stores locally, but if you cannot get your hands on them, Ritz Crackers
The process is fairly simply, and works fastest if you create an assemble line. I hope you enjoy these little snacks this Halloween as much as we did.
Monster Eye Crackers
Eton crackers (You can also use Ritz Crackers
Kraft Cheese Slices
Pitted Kalamata olives
You will also need a circle cookie cutter, just a little smaller than the size of the crackers you choose to use.
Cut the cheese slices into circles using the cookie cutter and keep aside.
Cut the pitted olives in half and keep aside.
On a serving platter, place the crackers in a single layer.
Top the crackers with a circle of cheese and top that with half an olive.
And that’s basically it. Serve up.
Enjoy!!!
Goan Fish Cutlets
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
1-2 eggs
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.
Serve hot.
If you enjoy a good cutlet, try out some of these recipes –
Fish Cutlets
Beef Cutlets
Sriracha Teriyaki Meatballs
