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
Pin
Print

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)
Pin
Print

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
Pin
Print

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
Pin
Print

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
Pin
Print

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
Pin
Print

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

How to make Homemade Pizza from scratch

by Trisha Vaz
How to make Homemade Pizza from scratch
Homemade Pepperoni Pizza
When I think back at my first experience eating pizza, I’m immediately taken back home to when I was about 10 or 12 years old. My best friends mother had whipped up some little pizzas for us as a snack using store bought pizza bases, a little sauce and some toppings. I can’t remember what was on it, but what I do remember was that I liked it very, very much. After that,  she very kindly shared that recipe with my mother, who whipped them up for us at home, every once in a while.

Fast forward to about 7-8 years ago, I actually learned to make my pizza bases from scratch. After a whole lot of trial and error, I finally found a combination that worked well for me. And I’ve stuck to that ever since. And its safe to say, that since then, I have never bought a store bought pizza base. It is quite easy to make, once you know what your doing. Coupled with this, I’m also going to share my no-cook pizza sauce recipe with you. This recipe is probably older than my pizza dough recipe. As far as the toppings go, we’ve tried a lot of combinations. Once you have the basics in place, you can switch up you toppings to suit your tastes.

I’m going to whip up 2 pizzas today, one is a pepperoni pizza and the other is a mixed vegetable pizza. While, we’re tried a few topping options, these two have got to be strong favorites in my house.

So let’s get on to the recipe, shall we?

Homemade Pizza 


For the pizza dough – 

2 cups all purpose flour (maida)
1 tsp instant dried yeast
1 tsp sugar
150ml luke warm water (approx.) (use as needed)
2 spoons olive oil
Salt, to taste

In a little bowl, combine the yeast, sugar and a couple of tablespoons of warm water. Set the bowl aside for about 5-10 minutes for the yeast to activate.

After 5-10 minutes, the yeast will turn frothy and is now activated.

In a large mixing bowl, take 2 cups flour and add the salt (I use about 3/4 tsp salt). Using your fingers, mix the salt through the flour.

Make a well in the middle of the mound of flour and add the yeast mix.

Start combining the flour with the yeast and gradually add warm water, as needed to form a soft dough.

The dough will be tacky at first, but will eventually be much more manageable and smooth.

Stretch the dough while kneading and continue this process for about 5 minutes. (See video above, for method). Halfway through the process, add the oil in 2 stages and continue working the dough.

Shape into a ball, and place in a greased bowl. Drizzle a little olive oil on the dough and lightly coat the top of the dough, so that it doesn’t dry out. Cover the bowl with some cling film or a clean, damp towel and leave the bowl in a warm place for the dough to rise. Leave to prove (rise) for about an hour, or till the dough doubles in volume. (It might take a little longer during cooler months.)

For the sauce – 
1-1 1/4 cup passata, tomato puree or canned tomatoes (If using canned tomatoes, process them to a puree before using)
2-3 small cloves of garlic, minced
2 tsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
A little less than 1/2 tsp dried mixed herbs
1/4 tsp dried oregano
1/2 tsp sugar
1/4-1/2 tsp red chilly flakes

Add all the ingredients into a bowl. Stir to mix thoroughly.

The sauce is now ready to use.

To make the pizzas – 


Preheat the oven to 250 deg C.

Divide the dough into 2 portions.

Stretch the dough to form the base. (See the video above for method)

Spread the sauce over the base, leaving a little margin from the edges.

Add toppings of your choice and cheese. (I use a combination of mozzarella and colby / cheddar).

Bake for 10-12 minutes or till the dough (pizza base) is cooked through and the cheese has melted.

Enjoy!

NOTES:
1) Remember to use warm water, not hot water. Hot water will kill your yeast and your dough will not rise.

Homemade Veggie Pizza from scratch
Homemade Veggie Pizza from scratch
Homemade Veggie Pizza from scratch
Homemade Veggie Pizza from scratch
How to make Homemade Pizza from scratch
Pin
Print

How to make Homemade Pizza from scratch

Recipe by Trisha VazCourse: MainsCuisine: American, ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Resting Time

1

minute

Learn to make your own Pizza dough and sauce at home and then personalise your toppings to make a pizza thats perfect for you.

Ingredients

  • For the pizza dough –

  • 2 cups all purpose flour (maida)

  • 1 tsp instant dried yeast

  • 1 tsp sugar

  • 150ml luke warm water (approx.) (use as needed)

  • 2 spoons olive oil

  • Salt, to taste

  • For the pizza sauce –

  • 1-1 1/4 cup passata, tomato puree or canned tomatoes (If using canned tomatoes, process them to a puree before using)

  • 2 small cloves of garlic, minced

  • 2 tsp olive oil

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • A little less than 1/2 tsp dried mixed herbs

  • 1/4 tsp dried oregano

  • 1/2 tsp sugar

  • 1/4-1/2 tsp red chilly flakes

  • For the pizza –

  • Veg pizza toppings – Onion, capsixum, kalamata olives, pickled jalapeños, cheese (I use a combination of mozzarella and cheddar and colby jack)

    Pepperoni pizza – Pepperoni slices, cheese (I use a combination of mozzarella and cheddar and colby jack)

Directions

  • For the dough –
  • In a little bowl, combine the yeast, sugar and a couple of tablespoons of warm water. Set the bowl aside for about 5-10 minutes for the yeast to activate.
    After 5-10 minutes, the yeast will turn frothy and is now activated.
  • In a large mixing bowl, take 2 cups flour and add the salt (I use about 3/4 tsp salt). Using your fingers, mix the salt through the flour.
  • Make a well in the middle of the mound of flour and add the yeast mix.
  • Start combining the flour with the yeast and gradually add warm water, as needed to form a soft dough.
    The dough will be tacky at first, but will eventually be much more manageable and smooth.
    Stretch the dough while kneading and continue this process for about 5 minutes. (See video, for method).
  • Halfway through the process, add the oil in 2 stages and continue working the dough.
    Shape into a ball, and place in a greased bowl. Drizzle a little olive oil on the dough and lightly coat the top of the dough, so that it doesn’t dry out. Cover the bowl with some cling film or a clean, damp towel and leave the bowl in a warm place for the dough to rise. Leave to prove (rise) for about an hour, or till the dough doubles in volume. (It might take a little longer during cooler months.)
  • For the pizza sauce –
  • Add all the ingredients into a bowl. Stir to mix thoroughly.
    The sauce is now ready to use.
  • To make the pizza –
  • Preheat the oven to 250 deg C.
  • Divide the dough into 2 portions.
  • Grease 2 baking trays with a little olive oil.
  • Stretch the dough to form the base and place on the greased baking tray. (See the video for method)
  • Spread the sauce over the base, leaving a little margin from the edges.
  • Add toppings of your choice and cheese. (I use a combination of mozzarella and colby / cheddar).
  • Bake for 10-12 minutes or till the dough (pizza base) is cooked through and the cheese has melted.

    Enjoy!

Recipe Video

Notes

  • For the cheese – I use a combination of mozzarella and cheddar and colby jack
  • For the toppings – Use whatever toppings you’d like on your pizza.
  • Remember to use warm water, not hot water. Hot water will kill your yeast and your dough will not rise.

Trisha Vaz

This post was posted in Mains, Recipes

Tambdi Bhaji or Red Amaranth Leaves Stir-fry

by Trisha Vaz
This post is a shout out to another one of my favorite vegetables – Red amaranth leaves. Have you tried it before? If you haven’t, do try and get your hands on some. It is such a fun vegetable with its beautiful, naturally red color. It is super easy to put together and uses just a few, easy to find ingredients and you have yourself a mildly spiced, flavorful stir fried vegetable. My take on it, uses some grated coconut. Don’t leave the coconut out. It absolutely makes this dish. The name ‘tambdi bhaji’ literally translates to Red Vegetable (in Konkani, Tambdi=red and bhaji=vegetable)
 
The sad part is, as much as I love this vegetable, I haven’t been able to find these gorgeous leaves in Sydney. When I was back home in Mumbai a month ago, I knew we were going to make a few trips to the local fresh food market. Now, I haven’t spoken about this before, but back when I lived in Mumbai, my first stop to the market was at a little stall run by a local lady (from the Gorai – Manori stretch). There are a couple of such stalls and these ladies bring a gorgeous bounty of produce that they grow on their properties. And this is as close to fresh, chemical free and organic food as you can get (make sure you chat with your vendor to confirm their growing practices). So on one of these trips to the market, my favorite vendor had some gorgeous bunches of red amaranth leaves. Needless to say, I grabbed a couple of massive bunches and ran home to whip it up for lunch. 
 
So without any further rambling, let’s move on to the recipe.
 
Tambdi Bhaji or Red Amaranth Leaves Stir-fry
Pin
Print

Tambdi Bhaji or Red Amaranth Leaves Stir-fry

Recipe by Trisha VazCourse: SidesCuisine: GoanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

Vibrant and full of flavour, this red amaranth vegetable dish is sure to stand out at your dinner table.

Ingredients

  • 2 large bunches of red amaranth leaves

  • 2 tbsp oil

  • 1/2 tsp mustard seeds

  • 2-3 green chillies, slit 

  • 1 onion, chopped

  • 2 heaped tbsp grated coconut

  • Salt, to taste

Directions

  • To prep the vegetable, break off the roots and the woody part of the stems and discard. Wash the leaves under cold, running water and drain. Wash it out a couple of times or till clean. Roughly chop the vegetable and keep aside. 
  • Heat the oil in a large pot on medium heat. Carefully tip in the mustard seeds. 
  • When the seeds splutter, add the chillies and let them fry till fragrant.
  • Add the onions and saute till they soften and turn slightly pinkish.
  • Add the chopped vegetable and stir well to coat it in the oil and onion mix. Let the vegetable stir fry for a couple of minutes. You will notice it wilting already.
  • Add some salt, to taste and stir well to mix. 
  • Add a couple of tablespoons of water and mix through.
  • Cover the pot and cook on medium heat for about 3-5 minutes or till the vegetable is tender and most of the water has evaporated. 
  • Add the grated coconut and stir through. Check for seasoning and add more salt, if needed. 
  • Cover the pot and let it cook for about another minute to let the coconut heat through. 
     
    Serve hot. Enjoy!

Recipe Video

Trisha Vaz

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

Goan Sausage Chilly Fry – No added oil recipe

by Trisha Vaz
Today, I’m showcasing a highly requested recipe for the oh-so-popular Goan Sausage Chilly Fry. These little beauties are also called Chorize much like its European counterpart, the Chorizo. The Goan sausages originally can be traced back to the Portuguese who ruled Goa and bought with them a lot of their culture, including their food. This sausage was then coupled with the local spices and flavors in Goa and the resulting Goan Chorize is much more spicy and tangy and more pungent than the Portuguese one. But this is a good thing. All these flavors, when well balanced, make for a delectable meal. I have yet to meet someone who has tried Goan sausages and not liked it. In the past, a really long time ago, I have shared one of the ways I make my chilly fry here.
 
The recipe I’m sharing with you today, is more or less the same as the previous one as far as ingredients go, but the process of cooking it up differs. This is how my Nana and Mum have always made it and this is a method I personally prefer. The sausage meat usually contains a fair amount of fat and so no additional oil is needed. If the sausage you’re using is lean, I would recommend my previous version of this recipe. Now the taste of the dish you end up with, to a large extent depends on the actual sausage meat. So if at first you’re not happy with the dish, try using a different brand of sausages and you will be surprised at how much of the difference this makes. 
 
Today’s version of my Goan Sausage Chilly Fry is a great option for a quick and easy weeknight meal or for whenever you’re short on time too. All the ingredients go into a pot with some water and is placed on the heat till cooked through. All you then need to do, is check for seasoning and adjust, if needed and you’re ready to serve up. 
 
So if you haven’t yet tried making Goan sausages at home, try this out. I’m sure you’ll love it.
 
This chilly fry pairs really well with some good bread – dinner rolls or some good crusty bread works brilliantly. You can also serve this up with some chapatis or some Peas Pulao. 
 
Goan Sausage Chilly Fry - No added oil recipe
Pin
Print

Goan Sausage Chilly Fry – No added oil recipe

Recipe by Trisha VazCourse: MainsCuisine: GoanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Tender chunks of Goan sausage made in this style are irresistable. With a fusion of Goan and Portuguese elements, this chilly fry is the perfect balance of spicy and tart and is absolutely delicious.

Ingredients

  • 60 beads of Goa sausages (take the meat out of the casing)

  • 6-8 curry leaves

  • 3 large, mild chillies, chopped into large pieces

  • 1/2″ ginger, chopped into a couple of large pieces

  • 1 and a 1/2 large or 2 medium onions, chopped

  • 2 potatoes, cubed

  • 1 tomato, chopped

  • Salt, to taste

  • Vinegar, to taste

Directions

  • In a large pot, place the sausage meat, curry leaves, chillies, ginger, onions, potatoes, tomatoes and add 1 abd a 1/2 cup of water. Stir well. Cover the pot and bring to a boil on high heat. 
  • Once it comes to a boil, lower the heat to medium and cook till the potatoes and meat has cooked through and the liquid in the pot has mostly dried up. 
  • Taste and add salt and vinegar, as required. 
     
    Serve hot!

Recipe Video

Notes

  • You can adjust the consistency to suit your liking. If you want the chilly fry completely dry, once the meat and potatoes have cooked through, cook it uncovered till the liquid dries up. If you’d like more of a gravy, add a little more water or take it off the heat as soon as the meat and potatoes have cooked. 

Trisha Vaz

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

No-cook Almond Marzipan Recipe – an easy addition to your Christmas platter

by Trisha Vaz
I’ve been making marzipan at home for a little over 12 years now. I must admit that in the past, I have only made marzipan using cashew nuts. This is mainly because they were more widely available in Mumbai and were more affordable than almonds. Last Christmas, when I shared my favorite marzipan recipe here and on YouTube, the video got a lot of love. I also got a lot of questions about making marzipan using almonds. There were also requests for an eggless version of marzipan. Now I have previously shared a different recipe for an eggless (cashew nuts) version. But I decided that this year, in time for Easter, I would try out an eggless almond marzipan recipe and share it with you. After a little experimenting, and more marzipan than I know what to do with, I have, what I consider a really good recipe to share with you.

How do they both compare? Well I found that the cashewnut marzipan is lighter while the almond one is a little on the denser side. That being said, the almond version is super delicious. I think even more than the cashewnut one. Then, there’s also the fact that the almond one is a no-cook recipe. So, to sum up, I will still make my cashewnut version as it is a little easier to work with, but the almond one will be absolutely perfect to use in so many different ways. I’d love for you to try it out and tell me what you think of it.

No-cook Almond Marzipan Recipe
Pin
Print

No-cook Almond Marzipan Recipe

Recipe by Trisha VazCourse: DessertDifficulty: Easy
Servings

250

grams
Prep time

30

minutes

This delicious no-cook almond marzipan recipe is the perfect easy alternative to the cooked variant. Use it in desserts on your Christmas platter or any way you desire.

Ingredients

  • 1 cup raw, natural almonds

  • 1/2 cup icing sugar

  • 1/2 tsp rose water (you can add a little more if needed)

  • 1/2 tsp almond extract (you can add a little more if needed)

Directions

  • Place the almonds in a heatproof bowl.
    Pour water from a recently boiled kettle over the almonds to cover the nuts. Leave the almonds to soak for a couple of minutes.
  • Drain the almonds and peel them. Place them on some kitchen paper or a clean kitchen towel to dry up. Let the almonds cool down completely.
  • In a high powered blender / food processor, blitz the almonds to a fine powder.
  • Place the almond powder in a large bowl. Add in the icing sugar. Mix it thoroughly till combined.
  • Add the rose water and almond extract and knead to form a dough / log.
    Your marzipan is now ready to be used.

Recipe Video

Notes

  • If you don’t need to use it immediately, you can wrap it in cling film and refrigerate till needed. It keeps for a couple of months. (Personally, I would just make this when needed, probably a couple of days ahead.)
  • This marzipan is not a very sweet version. When the marzipan is formed, taste some of it. If you want it sweeter, simply add some more icing sugar and knead it in. 

Trisha Vaz

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