Goan Pork Vindaloo

A good Pork Vindaloo is a must-have at any gathering, party or special occasion in most Goan households. Today, I’m sharing a much loved recipe in our family – my father’s Pork Vindaloo. It is such a simple recipe, but results in such a spectacular curry. You are going to enjoy this one. It is perfect to serve around the Holiday season, because this can be made a day or two in advance. In fact, the flavors are even better if it is served a day after it is made. I hope you enjoy this recipe as much as we do.

 

Goan Pork Vindaloo


1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 – 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar

For the masala – 
12 Kashmiri chillies, deseeded
6 black peppercorns
5 cloves
3 green cardamom pods
2″ cinnamon
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste

Cut the pork into chunks and set aside.

Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don’t have access to it, malt vinegar or red wine vinegar will work well too.)

Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.

Add the masala and fry off well for a couple of minutes.

Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.

Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)

Cover and cook till the meat is tender.

Check for seasoning and adjust as required.

Add 1 tsp sugar to balance out all the flavors.

Serve hot. This Pork Vindaloo goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.

Enjoy!

 

Goan Sausage Pulao

Goan sausage pulao is soul food for almost every Goan. And I definitely fall into that category. I’ve only been able to make this now, more than 5 years after we moved away from India, mainly because I haven’t had access to a good Goan sausage. Goan sausages are called Chorize / Chorise and they are the spicier and tangier cousin of the Portuguese Chorizo. I recently tried making my own sausages at home and while I need to tweak the recipe just a tiny bit, I was pretty stoked with the results. They are the tastiest sausages I’ve had.

Anyway, on to the pulao. This pulao is a brilliant one-pot meal that comes together in a jiffy. You don’t need to make your own sausages to enjoy this pulao. If you do, kudos to you. Otherwise, simply buy some good Goan sausages. Your pulao will only be as tasty as your sausages are. This pulao is a culmination of my Peas Pulao and my Goan sausage chilly fry, which by the way, make a stunning combination too. 
Are you ready for it???
Goan Sausage Pulao
Serves 2
2/3 cup Basmati rice
1 tbsp oil
2 green cardamom pods
2″ cinnamon
8 black peppercorns
5 cloves
1/2 onion, chopped
1 chilly, finely chopped (or to taste)
1/3 tsp turmeric powder
1 large link of Goa sausages
1/2 tomato, chopped
1/4 cup green peas
Salt, to taste
Wash the rice in some water and drain. Repeat this 3-4 times. Then soak the rice in water for 30 minutes. The water level should be an inch above the level of rice. After 30 minutes, drain the rice, rinse through with some fresh water and drain. Your rice is now ready to be cooked. 
Heat the oil in a vessel on a medium heat.
Add the whole spices (cardamom, cinnamon, peppercorns and cloves) to the oil and saute for about 30 seconds. 
When the spices are nice and fragrant, add the onion and chilly. Saute till the onions have softened and turn translucent. 
Add the turmeric powder and stir well. 
Add the sausage and stir fry for a couple of minutes. 
Add the tomato and cook till the tomato has softened. 
Now add the rice and gently stir through, using either a wooden or silicon spoon, to prevent the grains from breaking.
One the rice has fried off a little for about a minute, and is coated well with all the spices add the green peas and 1 1/3 cup of room temperature water. (The ratio of rice to water should be 1:2)
Add salt to taste. (Remember the sausage also has some amount of salt in it.)
Stir well. 
Cover and cook on medium heat till all the water has been absorbed by the rice.
Take off the heat and keep it covered. Let it rest for a couple minutes. 
After a couple of minutes, fluff up the pulao gently with a fork.
Serve hot. 

Goan Prawn Curry

Everyone has atleast one meal that takes them right back to their childhood. For me its this prawn curry. This curry with some rice, for me, is the ultimate soul food. And I must say, my mother makes the best prawn curry in the world. Atleast I think so. This is her prawn curry recipe that I’m sharing with you today.

Goan Prawn Curry


1/2 kg prawns, peeled and deveined
1/2 onion, finely chopped
2 chillies, slit in half
1 piece of amsol (dried mango)
3-4 pieces of kokum
A walnut sized ball of tamarind
1 tbsp coconut oil
Salt, to taste
1-2 tbsp lemon juice
1 tsp vinegar
For the masala – 
1/2 cup grated coconut
6 Kashmiri chillies
2 large cloves garlic
1 tbsp coriander seeds
1/4 tsp black pepper corns
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Sprinkle salt, squeeze some lemon juice and drizzle the vinegar over the prawns and set aside.
Pour a little warm water over the tamarind and set aside (I use about 1/4 cup of water). 
Grind all the ingredients for the masala to a fine paste, using a little water as needed.
Heat some oil in a pot. 
Saute the onions till they have softened and turn translucent. 
Add the masala and let it saute for a few minutes. 
Add some water to thin out your masala and get it to the consistency you like. Remember the curry will thicken as it cooks. So add a touch more water. 
Add the chillies and bring it to a boil. 
Turn the heat down to a simmer, add the amsol and the kokum and let the curry simmer for 6-8 minutes. Halfway through, stir the curry through and add water to adjust the consistency, if needed. 
When the curry is almost ready, add the prawns. Add some of the tamarind extract and cook for another 2 minutes or till the prawns are just cooked. Don’t overcook the prawns. 
Check for seasoning and adjust as required. 

Serve hot with rice. 

Enjoy!

Veggie Pasta in a Tomato Sauce

Pasta is a very popular meal option at home, like I’m sure it is in a lot of homes. I love how versatile the recipes can be and how quickly pasta meals come together. This recipe is no exception. I use a mix of vegetables, usually whatever I can find in the fridge. I use Passata to make my sauce and that gets it ready in a jiffy. This recipe is ready in under 30 minutes and that includes all the prep work too. It has so much flavor, its hard to believe how simple the recipe actually is. I hope you enjoy it as much as we do.





Veggie Pasta in a Tomato Sauce 

4 large cloves of garlic, finely chopped
1/4 onion, chopped
1/3 – 1/2 cup capsicum, chopped (I used a mix of red and green peppers)
1/2 zucchini, thickly sliced
A handful of broccoli florets
1/3 cup corn kernels
10 olives, sliced
1 cup passata / tomato puree / canned tomatoes
1/2 cup vegetable stock
2 tbsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Red chilly flakes, to taste
1 tsp mixed herbs (dried)
1/2 tsp oregano (dried)
1/2 tsp sugar
Pasta
Parmesan cheese, to grate over the pasta

Start by cooking the pasta according to the package instructions.

Bring a large pot of water to a rolling boil, season the water generously (I use 1.5 tsp salt) and add the pasta to the pot. Stir immediately, to prevent the pasta from sticking to each other and to the bottom of the pot.

When the pasta is cooking, heat another pan.

Add olive oil to the warm pan and add the garlic. Saute till the garlic turns fragrant.

Add the onions and cook over a medium heat till they soften a bit.

Add the peppers and continue to cook for 1-2 minutes or till they start to soften.

Add the broccoli florets and saute for another minute or so.

Now, add the zucchini and corn and stir through. Cook for another minute or two.

Season with some salt and pepper, to taste.

Add the red chilly flakes and the herbs. Stir through.

Add the passata and the stock.

Let it come to a boil and leave to simmer for 5-7 minutes or till the veggies cook through and the sauce develops good flavor.

Add the olives and the sugar and stir through. Take off the heat and set aside.

By now the pasta should be cooked. Reserve 1/4 – 1/2 cup of the pasta water and drain t
he pasta.

Add the pasta to the sauce and toss to coat the pasta with the sauce.

Place the pan on medium low heat. Add a couple of tbsp. of the reserved pasta water. Stir through and let the extra liquid cook off for another minute or so, or till your pasta reaches the desired consistency.

Grate some parmesan cheese over the pasta and serve.

Enjoy!

Lamb Kebabs … and how to make quick pickled onions and a yogurt dip.

Nothing says ‘Spring is here’ more than some Lamb kebabs. Spring Lamb is in stores now and while some of the premium cuts can be very pricey, today’s recipe uses ground lamb (lamb mince). This is not just easy on the hip pocket, but cooks up really fast too.

You can serve these kebabs as a starter, or with a salad as a main too. Today I’m serving it up as a wrap with some homemade, quick pickled onions and a yogurt dip. Start off by making the pickled onions and the dip, so that they have a little time to let the flavors develop. 

Quick Pickled Onions

1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice
Separate the half rings of the onion slices. 
Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices. 
Cover and refrigerate for 30 minutes to an hour. 
Yogurt Dip / Spread

1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped
Mix all the ingredients together. Cover and refrigerate for 30 minutes to an hour. 
Lamb Kebabs

500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying
Mix all the ingredients and shape into kebabs. 
Heat some oil in a pan. 
Fry kebabs for a couple of minutes on each side, or till you get a beautiful golden brown color on each side and till its cooked through to your liking. 
Serve hot. 
** To make the wrap, I use some homemade, whole wheat chapatis, layer some salad greens on top, add a couple of the kebabs, smear some yogurt dip over and top with some pickled onions. Wrap up and enjoy.  

Moong Dal Khichdi

Up until a few years ago, I wasn’t the biggest fan of khichdi. At the time, I had never made it myself and the few versions that I tried, always fell short. That is till I tried Gloria’s recipe. Gloria used to be my brother-in-laws housekeeper and she was very skilled in the kitchen. While I didn’t have the opportunity to spend to much time with her, this was one recipe, she very willingly shared with me. I have tweaked it to suit our tastes and I love this version. To me this khichdi has now become comfort food. So, whenever I’m under the weather or even if its just a cold, wet day, I feel myself yearning for a bowl of this moong dal khichdi. Have I mentioned that this is a ridiculously easy recipe? Well, it is and today I’m sharing this little gem with you. I hope you try it out and like it as much as we do.

Moong Dal Khichdi
Serves 2
1/3 cup basmati rice
1/3 cup moong dal
1 tbsp oil
1 chilli, cut into large pieces
1/2 a medium sized onion, chopped 
1/4 tsp. turmeric powder
Freshly cracked black pepper, to taste
Salt, to taste
Fresh coriander, chopped (leaves and stalks)
For the tempering – 
1 1/2 tbsp ghee (clarified butter)
3 cloves garlic, finely chopped 
1/2 tsp cumin seeds
Wash the rice and the dal separately. Repeat this process a few times, till the water runs clear. Soak the rice and the dal separately. The rice needs to soak for about 20 minutes and the dal for about 10 minutes. (So I soak the rice first, and 10 minutes later, I soak the dal). Drain the water in each of the bowls and run some fresh water through and drain again. 
Heat the oil in a vessel on medium heat.
Add the chillies and saute for a few seconds. 
Add the onions and saute till they have softened and are a little translucent.  
Add the pepper and turmeric powder and stir well, to coat the onions. 
Add the rice and the dal and stir through. 
Now, add 2 1/3 cup of water. (I use a 1:3.5 ratio. That is, 1 part rice to 3.5 parts of water. Towards the end if you feel the need to add some more water, you can. I added another 1/3 cup towards the end. So this time I used a 1:4 ratio. The quantity of water will depend on your rice. So start off using 3.5 parts)
Add salt to taste and stir through. Once the salt has dissolved, you can taste the liquid in the pot and see if it is seasoned to your liking or add more salt, if needed. 
Bring the water to a boil. Then cover the pot, reduce the heat to a simmer and let the rice and lentils cook off till tender and most of the liquid has been absorbed. (At this point if you feel the need to cook it further, add a little more water and continue cooking as stated above.)
When done, take off the heat and start working on the tempered spices. 
In a small vessel, melt 1 1/2 tbsp ghee. 
Add the chopped garlic and stir around. Let this cook gently till a little of the rawness of the garlic goes away.
Then, add the cumin seeds and gently cook a little more. This will infuse the ghee with beautiful flavors. Make sure to watch carefully, as you don’t want the garlic to take on any color or burn. 
Add this to the pot of khichdi and stir through. 
Finish off with some chopped coriander and stir to distribute well. 
Serve hot. Garnish with a little extra coriander and serve with a pickle of your choice. I recommend a Mango Chundo / Chunda (a sweet and slightly spicy Mango pickle).
Enjoy!

Chicken in White Sauce Pasta

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

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

Chicken in White Sauce Pasta
(Serves 4)
A single Chicken breast fillet, cut into bite sized pieces
1/4 cup green capsicum, diced
1 cup of broccoli florets
1/2 cup corn kernels
2 cloves of garlic, finely chopped 
Salt, to taste
Freshly cracked black pepper, to taste
Chilli flakes, to taste
1/2 – 1 tsp Mixed herbs, or to taste 
1 tsp lemon juice
1-2 tbsp olive oil 
1-2 tbsp vegetable stock / water
Pasta (enough for 4 servings)
A little parsley, to garnish
A little Parmesan cheese, grated
For the white sauce – 
1 tsp olive oil
1 1/2 tbsp butter
1 tbsp all purpose flour
1 1/4 cup milk
1/3 cup cheddar cheese, grated
Salt, to taste
Cook your pasta according to the packet instructions. I bring a large pot of water to a rolling boil. Season generously with salt. Add the pasta and cook till done. Drain and reserve about 1/2 cup of the cooking liquid. 
While the pasta is cooking, season the chicken with salt, pepper and lemon juice to taste. Mix well. 
Heat 1 tbsp olive oil in a pan. Add the chicken and cook through, stirring occasionally, till the chicken has cooked through. Remove the chicken in a bowl and set aside. 
In the same pan, add 1 tbsp of olive oil and quickly add the garlic. 
Stir through and immediately add the green capsicum. Still through and let the capsicum cook for about a minute. 
Next add the broccoli and saute well.  (See note*)
Add the corn and stir through. 
Season with salt, pepper, chilli flakes and mixed herbs, to taste. 
Add 1-2 tbsp vegetable stock (you can also use water), stir well, cover and let the veggies steam and cook for a minute or two or till they are done to your liking. (If you are adding cooked broccoli to the pan, you can leave this step out. )
Add the cooked chicken to the pan and stir through. Set aside and cook your white sauce. 
To cook the White Sauce / Bechamel Sauce – 
(For detailed instructions on how to make a great white sauce, check the video above)

Add a tsp of olive oil to the pan on medium heat. 
Add the butter and let it melt. 
Add the flour and stir briskly, making sure the flour incorporates well with the butter and oil and that no lumps are left. 
Cook this roux off for about 30 seconds to a minute or till the raw smell of the flour has gone. (Do not let it develop any color.)
Add half the milk to the pan and stir through well, making sure no lumps remain. 
Add the remaining milk and whisk well. 
Cook the sauce till it has thickened to your liking, whisking well.
When the sauce is done, lightly season with a little salt. 
To assemble the pasta – 
Add the white sauce to the chicken and veggies in the pan.  Stir well. Add the cheese and mix through. 
Check the sauce for seasoning and adjust, if needed. 
Add the cooked pasta to the pan and stir through. 
Serve your pasta in some serving plates. Finish with a light sprinkling of parsley and a grating of parmesan cheese. 
*NOTE: Our broccoli is fairly tender and cooks very quickly. If your broccoli takes longer to cook, blanch or steam it before adding to the pan.  

French Beans Foogath – Goan Style Green Beans Stir Fry

You’ll notice that a lot of recipes that I share here are vegetarian. I thought I’d talk about that for a moment. While my husband and I aren’t full time vegetarians, we eat very little fish and meat. Most of our meals in a regular week happen to be vegetarian and we like it like that.

Today’s recipe is another such gem. Its my French Beans Foogath, a Goan Style Green Beans Stir Fry. I love keeping things simple in the kitchen. This works well for me when I’m short on time but still want a home cooked meal. This recipe ticks all those boxes. Just a handful of ingredients, a little cooking and you end up with a delicious vegetable. Now that’s my kind of recipe. I hope you enjoy it too.





French Beans Foogath


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.

Serve hot.

Enjoy!!!

Homemade Hot Chocolate

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

Homemade Hot Chocolate
Makes 1 mug


3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)

Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.

Add the chopped chocolate and whisk till dissolved.

Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.

Enjoy your very own Homemade Hot Chocolate!!!

Goan Recheado Masala (Rechaad Masala)

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 will share those recipes with you really soon. 


Goan Recheado Masala 
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)
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. 
NOTE:
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.