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.
Goa, renowned for its beautiful beaches and people is an idyllic getaway for many. Every school holiday meant a trip to Goa to spend time with family. Along with beautiful weather and some of the most amazing produce, what I enjoy most are the traditional Goan sweets. Since moving from Bombay, these sweets are no longer within easy reach for me. So over the last few years, I’ve done the next best thing – learn to make them myself. A lot of these sweets make an appearance on the Goan Christmas platter also called Kuswar (pronounced koos-wahr). So far, I’ve had brilliant luck with quite a few and I will list them along with links to their recipes at the end of this post. I’m hoping to get a few more of them up earlier this year. So check back soon.
Today, after a long wait, I’m happy to share with you a recipe for Dodol. Dodol is almost a jelly like sweet made using Goa Jaggery, coconut and rice. Traditionally made, it is a very labor intensive recipe, but the results are so worth it. You use coconuts, freshly grated and juice extracted, the rice roasted and ground and after the jaggery is added you cook it long and slow, stirring continuously. Unfortunately for me, I don’t have access to Goa Jaggery in Sydney. But I was told that I could use Molasses instead. So on my last grocery shop, I picked up a bottle of Molasses. I decided I was going to try a few short cuts to cut down on time involved and used rice flour and a can of coconut cream. I’m happy to report that the whole prep and cooking process that usually takes hours, took be about half an hour from start to finish. The hardest part was leaving it overnight to set. You may not need to leave it that long, but I made the dodol in the evening and it was too warm to cut into after dinner.
But when I did cut into it, it was soft and delicious, just like I remember. I would recommend refrigerating it for a while before serving. It cuts a lot easier when cold. So if you’ve been putting of making Dodol because you can’t find jaggery, go get some molasses and get making. When adding the molasses, don’t go by the color of the mix, but taste for sweetness.
1 1/2 cup rice flour
1 can (400ml) coconut cream
3 tbsp roughly chopped cashew nuts
1 tsp ghee to grease the loaf tin and knife
Water, as needed
Grease a loaf tin with a little ghee and keep aside.
In a large pan (I use the 12″ Kitchenaid Stainless steel skillet) measure out the rice flour. Add enough water and make a batter (almost like a thick pancake batter). I use a whisk for this as it mixes the flour well without any lumps.
Pour in the coconut cream and whisk till dissolved.
Add the molasses and stir.
Now, place the mix on a medium heat and let it cook, stirring continuously.
When it starts thickening, drop the heat to low and continue stirring. I find that you may still find lumps in the mix even inspite of stirring. Use a whisk and break them up. It returns to a smooth consistency very quickly. I had to do this about 3 times.
As it thickens, it gets harder to stir. Add the chopped cashew nuts and keep stirring.
After about 20 minutes, here’s what my mix looked like.
Continue cooking till the mixture starts leaving the sides of pan and looks a little glossy. I cooked the mix down for about another 5 minutes, stirring continuously.
At this stage, you need to work quickly. Pour into the greased loaf tin and flatten it down using the back of a spoon or a spatula.
Leave to set and cool completely. Once it has cooled you can either refrigerate it for later use or demould it to serve. To demould, just place a plate, slightly larger in size than the loaf tin, on top and tip the tin over the plate. A slight shake of the tin and plate should be enough to loosen the dodol and let prop it on the plate.
Slice and serve.
Pin now and try later.
So it’s almost Diwali. Even though we don’t celebrate it, we enjoy the food that comes with it. After trying out a few sweet and savory recipes for Diwali over the last five years, I’ve come to realize that a lot of recipes are fairly quick and easy to make, compared to most of the traditional Goan sweets. That makes me happy because I know I can whip up so many treats in a jiffy. However, there are a few recipes that are time consuming and tedious when made from scratch, like a good peda. A peda, for those of you who aren’t familiar with the term, is a hand shaped piece of fudge made and enjoyed all over India. Now, I have made fudge before but had never tried making Pedas at home. That is, until I recently came across a recipe for an Instant version. Yup, you heard me, there is an instant version of the good old peda.
Today’s post is one such snack option. Kale Chips. I never thought I’d love it as much as I do. I’ve had the option to cook with Kale only in the last couple of years. I’ve not tried too many Kale recipes so far. Just this Skillet Breakfast Hash and now these Kale Chips. I’ve made them both a few times and we love them. That is how I knew, I had to share these Kale Chips with you. Kale is really good for you. They are choc full of antioxidants. These are baked and I can’t tell you how delightful they are to snack on. You have to try it to believe it. What I love is that the options for the seasonings are endless. I have a soft spot to this Spicy Masala Chaat Seasoning. It is a little tangy, a little salty and a little spicy – just perfect. And its such an easy recipe too. All you do is prep the leaves, sprinkle the seasoning over, toss and bake. So what are you waiting for? Try it out. You’ll definitely want to make it again.
You can watch the recipe here –
1 bunch of Kale, washed and shaken dry
1 tbsp olive oil
1/2 tsp Kashmiri chilli powder or to taste
1/2 tsp Chaat masala, or to taste
Salt, to taste
Preheat the oven to 180ºC.
To prep the Kale leaves, break the leaves into smaller chip size portions, discarding the tougher stem.
In a small bowl, mix the olive oil, the chilli powder, chaat masal and salt together.
Drizzle this over the the kale leaves and toss well to make sure all the leaves are coated with the spices. Its best to do this with your hands. Rub the leaves gently to get the seasoning in the little nooks and crannies.
Either line a baking tray with some parchment paper or lightly spray with some oil
Arrange the kale leaves in a single layer on the tray.
Bake for 10-15 minutes or till the leaves are lightly browned.
Keep a close watch on the leaves as they can go from just right to burnt very quickly.
Take them out of the oven and let the chips cool completely before eating. They crisp up as they cool.
Sit back and enjoy.
Pin now and enjoy later!
Recipe from: Swati’s Kitchen
Pickle making has always intimidated me. I always thought of it as a tedious and daunting process. I guess some of this anxiety with pickle making also comes from my Mum. She makes some mean pickles, but inspite of every care, can never get them to last. They’d get spoiled before we could finish them. I always thought that would happen to me too. Don’t ask me why, I just thought it would. Until I tried my first homemade pickle – this super yummy Goan Eggplant Pickle. I was surprised at how easy it was to make and we enjoyed it for months after.
I was eager to try out a few more recipes after my success with the eggplant pickle. So a few months ago, when raw mangoes started showing up around Sydney, I just had to try out some mango pickles. Some Indian pickle recipes are long drawn and need to be kept in the sun. I wanted something a little quicker. So, I picked up a few green mangoes at Paddy’s Market in Flemington and I narrowed it down to two recipes to try out this time around. One of them was this Instant Mango Pickle. Ofcourse, seeing that it was an instant recipe was a huge bonus. Plus it was so easy to make, I couldn’t not try it. Also this is a small batch recipe, which was fantastic, because we’re a family of 2 and I had more recipes to try out. I chose to wait for a few months before sharing this recipe, because I wanted to see if it would keep. And I’m happy to report that if you use a clean, dry glass bottle and a clean and dry fork / spoon to serve, this keeps refrigerated for more than 4 months. Moreover, this is a delicious spice blend, unlike those you will find in any store-bought version. I happen to really like this recipe. I’d take that as a win for me and my pickle making.
Spicy Kerala Mango Pickle
Recipe from: Edible Garden
2 cups raw mango, skin on, cut into uniform sized cubes
2 tbsp salt
1/4 cup oil
2 1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
2 springs curry leaves (leaves only)
2-3 tsp red chilly powder
2 tsp vinegar (optional)
Add salt to the cut mango pieces. Toss well and keep aside for 20-30 minutes.
Combine 2 tsp mustard seeds and the fenugreek seeds and grind them to a coarse powder together.
After the mango pieces have been sitting in the salt for 30 minutes, heat oil in the pan and add 1/2 tsp mustard seeds.
When the mustard seeds pop, turn the flame off. Add the powdered mustard and fenugreek.
Immediately add the curry leaves and the red chilly powder and stir well for about 5 seconds.
Tip in the salted mangoes and add the vinegar, if using.
Stir well. The residual heat of the pan will cook the pickle through as needed.
Let the pickle cool down completely in the pan itself.
Once it has completely cooled, store in a clean, dry glass bottle / jar.
**Serve with your favorite dal and rice.
This recipe has been added to –
Food on Friday @ Carole’s Chatter
So there you have it. You now know why I’ve been missing in action around these parts. Up until now, I thought I’d wait to sort everything out before I got back to posting here again. But I couldn’t stay away any longer. I needed to try out new recipes and have someone to tell about them. So I’m back. All this techie business has lead me into a kind of cooking / baking rut lately and I’ve been longing to dig into some interesting food again.
So after a little bit of looking around, I think I’ve found some of my mojo again. I found this really good recipe for a curried beef mince, Goan style. This recipe is very different in technique from my usual recipe. I was a little skeptical when I started reading through it because of the major differences. But its the differences that convinced me to try it out. I was glad I did. There are a couple more steps involved in this recipe but it results in a very flavorful beef kheema. The red masala comes through making the resulting dish a warming shade of red, perfect for these cooler autumn days. I hope you try this recipe out when you have a hankering for some good homemade Goan / Indian food.
Goan Red (Beef) Kheema
Recipe from: Delicious Memories with Alves Fernandes
500g Beef mince
1 1/2 tsp ginger garlic paste
Juice of 1 lime
2 medium potatoes, cut into cubes
1 tbsp cooking oil (sunflower, vegetable, groundnut, olive – whatever you use for your day to day cooking)
2 onions, finely chopped
2 medium sized tomatoes, chopped
1 fresh green / red chillies, slit
1-2 tbsp fresh coriander, chopped
2 tbsp vinegar
Salt, to taste
A pinch of sugar
Grind to a paste –
5 dry red Kashmiri chillies (or any mild variety)
2-3 large cloves of garlic
1 1/2″ cinnamon
2 cardamom pods
32 black peppercorns (I know it seems like a lot, but its not)
1 tsp cumin seeds
1 teaspoon white poppy seeds (khuskhus)
1 tsp turmeric powder
3 tbsp vinegar
Water, as needed
Marinade the raw beef mince with salt, ginger garlic paste, juice of 1/2 a lime and mix thoroughly. Keep aside.
Grind all the ingredients listed under ‘grind to a paste’ to a fine paste and keep aside.
Bring the marinaded mince and 1 cup of water to a boil. Simmer till the mince is cooked about 3/4 of the way.
Heat the oil in another large pan.
Saute the onion. till they have turned translucent.
Add the tomatoes and cook till it has softened.
Add the ground spices and let it fry for 2-3 minutes stirring occasionally.
Add the potatoes and stir well to coat them in the spices.
Add the boiled mince to the pot and stir through. Let it cook for about a minute, then add the remaining stock that the mince boiled in.
Add about a cup of water to the blender in which the spices were ground and swirl around to get any remaining masala (spice paste) and continue cooking.
After about 5 minutes, add the slit red / green chilly and the remaining lime juice (juice of 1/2 a lime).
Let it cook till the potatoes are tender. Just before the potatoes are cooked, add salt (to taste) and a pinch of sugar.
Cook till the potatoes are cooked and the gravy is the consistency you like. I like mine to be more on the thicker side.
Check for salt and sourness and add more as needed.
Turn off the heat.
Sprinkle chopped coriander over the top and serve hot.
Serve with some boiled rice, pulao, chapatis or even your favorite bread.
Today’s post is about one such recipe. Its a cake recipe, but not your regular, run of the mill cake. This is a savory one. And it is made with chickpea flour. It is called Khaman Dhokla and happens to be one of my favorite street foods. Even though I enjoy this recipe, I didn’t know how to make this one. I had to do some reading before I could find a recipe I was happy with. And when I saw this instant recipe, I knew I had found the one. Traditionally, this cake is steamed, but this is a microwave recipe.
This beautiful snack comes together in less than 30 minutes from start to finish. It is absolutely delicious. The cake itself is light and super fluffy. The flavors are well balanced and in all, very moreish. If you’ve had dhokla before, you probably love it as much as I do. If you haven’t, you really should give it a try. It is a unique treat and you won’t be disappointed. This treat is served with some Green Mint Chutney and some Tamarind & Date Chutney. You can buy little bottles of the chutneys at any Indian store or click on the links to find the recipes, if you’d like to make some at home. They are very easy to make and taste so much better. Either way, these chutneys are an important part of the dish and not just an accompaniment. Serving it without the chutneys doesn’t do the the dhokla justice.
Instant (Microwave) Khaman Dhokla
Recipe from: Ruchi’s Kitchen
1 cup besan (chickpea flour)
1 1/2 tbsp semolina
A pinch of asafoetida
1 tbsp sugar
Salt, to taste
1 tsp. crushed ginger and green chillies
1 1/2 tsp Eno (fruit salts – available at any Indian store)
1/2 tsp Citric acid
2 1/2 tbsp Oil
3/4 – 1 cup water (depending on how much is needed to achieve pouring consistency)
For tempering –
1 tsp mustard seeds
10-12 curry leaves
1 tsp sugar
2-3 tbsp water
2-3 green / red chillies, sliced
1 tbsp oil
In a large mixing bowl, mix the besan, semolina, asafortida, sugar and salt.
In a mortar and pestle, pound the ginger and green chilly to a fine paste. (You can leave the chillies out or deseed the chilly if you don’t want too much heat from the chilly.)
Add the chilly and ginger paste to the mixing bowl. Add the oil and citric acid.
Add the water and mix everything till well blended.
Whisk the batter well to incorporate air into it. It will make a light and fluffy dhokla.
Add the eno (fruit salts) and whisk the batter till it is well incorporated. The batter will get light and frothy. The batter should be of thick dropping / pouring consistency.
Pour the batter in a greased microwave bowl. (I used an 8″ bowl)
Cook for 5-6 minutes. It may take longer depending on the microwave.
Take it out and insert a toothpick to check if it is done, just like you would a regular cake. If the toothpick comes out clean, it is cooked and if it doesn’t microwave for another 30 seconds.
Allow it to cool.
Traditionally, it is cut into squares. But I tried cutting it into wedges this time and it looks much prettier this way.
Now prepare the tempering.
For the tempering –
In a pan, heat the oil.
Lower the flame and add the mustard seeds and green / red chillies and let it sputter.
Add the curry leaves and let it fry up on low heat till crisp.
When they are crisp, add the sugar and water. Mix well.
Pour the hot tempering over the dhokla.
Serve with the Green Mint Chutney and Tamarind & Date Chutney.