Author: Christina

Categories
Main Course Sea Food

Green Masala Prawn Curry

A vibrant curry with coconut, chillies and coriander. Lightly spiced, with a hint of heat, all the flavors are beautifully balanced .

Ingredients
1 medium onion chopped
1 tomato chopped
1 sprig curry leaves
2 potatoes or cauliflower chopped
Oil
Salt to taste
Water as required 

Green masala 
1 cup sliced coconut 
1 bunch  coriander leaves
10 – 12 garlic cloves
1 inch ginger
4- 5 chillies
4 – 5 almonds ( optional)
1 1/4 coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 big onion sliced
1 marble size tamarind ball 

Marination

350gms to 400gms Prawns
1 tsp salt
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 slice lime juice

Instructions 

Marinate 350 – 400 gms prawns with salt, turmeric  and 1/2  lime juice and keep it for 15 to 20 mins. 

Heat oil , add onions , saute it till golden brown, Add curry leaves, prawns, potatoes and tomatoes , stir it well. Cover and cook for 2 to 3 mins.

Add green masala , mix  and cook for 2 mins. Add water as per the consistency you prefer and salt to taste.

Cover and cook till the potatoes are cooked.

Serve hot with rice.

Categories
Appetizers Main Course

Beef Roulade

Delicious beef roulade wrapped in goa sausages and veggies, absolutely scrumptious and flavorful.

Ingredients
1 kg Beef undercut slices
1 onion1 tomato 
2 tbsp of ginger garlic paste
Juice of 1/2 Lime / 1tbsp vinegar
1 – 2 Maggie cube ( optional but recommended) 

For beef filling
Goa sausages
Potato strips
Onion sliced
Carrot strips
Capsicum strips 

Green masala 
1 cup Coriander leaves
1 onion
12 -15 cloves
1 1/2 inch ginger
8-10 garlic cloves
7 -8 green chillies
1 inch cinnamon stick
10-12 peppercorns
1 tsp cumin seeds
1 tsp Turmeric powder
Marble size tamarind ball
Salt to taste 

Instructions
Grind the green masala into a fine paste adding little water. 
Tenderize the beef, add salt and add 2 tbsp of the green masala and marinate the beef for 30 mins to 1 hr. 
Take a beef strip and place the goa sausages, 1 strip of potato, onion, capsicum, carrot and roll the beef. To secure tie it up with a thread or seal it with a toothpick. 
In a deep pan , saute onion till translucent,  add chopped tomato, ginger and garlic paste. Fry well . Now add the green masala , maggie cube and saute the masala till you see the oil at the sides, now add water. Add the beef rolls and add more water if needed. Cover and cook till the beef is done.  Garnish with coriander leaves and serve
Note: if you still have few veggies left, chop them into cubes and add it in while cooking

Categories
Sweets

Custard Apple Rabdi (Sitaphal Rabdi)

An Indian sweet which is creamy and extremely delicious. Rabdi has a rich texture. Flavored with cardamom, saffron and rose water, makes this dish a must try for any festival.

Ingredients 
750 ml milk
2 custard apple pulp ( ripe and sweet, mashed well)
Handful pistachios and almonds chopped 
A pinch of cardamom powder
Few drops of rose water
Saffron few strands

Instructions 
In a thick pan , add milk, bring it to a boil. Then reduce the heat and let the milk reduce to 1/4 of its quantity. Make sure you keep stirring in between. Once the milk is thickened, add the cardamom powder, rose water, saffron and chopped nuts. Cook it for 5 mins.

Add the pulp, stir it in for 1 min and mash it, so its well blended.. put the fire off. Let it cool completely and serve.

Note: Incase the pulp is not sweet enough , you can add 1 or 2 tbsp of powdered sugar after you add the pulp mixture to the milk.

Categories
Sweets

Cranberry and Pistachio Bites

These small goodies are filled with pistachios, cranberries, dates, chia seeds and honey to keep you energized throughout your day! 

Ingredients
2 cups dates seedless
1/2 cup pistachio nuts chopped
3/4 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup honey
1 Tablespoon chia seeds
3/4 cups old-fashioned oats , dry
Pinch of salt

Instructions
In a mixer add the dates, chia seeds and salt , pulse it until smooth. Remove in a bowl and add in the honey.
Now add in the oats, chopped pistachios, chopped cranberries, and white chocolate chips, mix it well. If you find the mixture sticky , let it cool in the in the fridge for 5 mins to 10 mins and roll it into balls.
Cover and store it in the refrigerator

Categories
Appetizers Main Course

FEIJOADA

A popular and delicious Portuguese dish. Feijoada is derived from the word ” feijao“ , in Portuguese for “beans”. The basic ingredients of feijoada are beans cooked with fresh pork or beef. In Goa they use goan sausages to make this preparation.
Feijoada is also the national dish in Brazil cooked with black beans along with variety of salted or smoked pork.

Ingredients
3/4 Cup Rajma/ Red beans ( soaked overnight)
35 – 40 Goan Sausages /choriso
1 large onion finely chopped
1 tomatoes finely chopped
6 to 7 garlic chopped 
1inch ginger chopped 
1 chilli (optional)
1/2 tsp turmeric powder
1 tsp chili powder
2 tbsp oil
Salt to taste

Instructions
Cook the beans with some salt in a pressure cooker, once done strain the water. Separate the choriso meat from the casing.
In a pan heat oil, add chopped ginger, garlic, add onions and saute till translucent Add tomatoes,  cook till its soft.
Add turmeric and chilli powder,  mix well.
Add the meat and mix it over high flame, reduce the heat and add the cooked beans, salt to taste and chilli.
Add about 1 cup of water. Cover and cook till done. Serve hot

Categories
Bakery

Cranberry and Pistachio Biscotti

Crispy and crunchy biscotti with nutty and fruity flavour

Ingredients

1 cup all purpose flour
1/2 teaspoon baking powder
1 egg
1/3 cup powdered sugar
1 pinch salt
1/2 cup pistachios
1/4 cup dried cranberries
1/8 tsp vanilla essence
1/2 tsp zest of orange or sweet lime 

INSTRUCTIONS
In a bowl mix flour and baking powder and sieve. In another bowl, beat the egg lightly. Then add in sugar and salt.
Beat until the mixture is fluffy. Add in vanilla essence and mix.
Add in zest, flour and baking powder mix, until well combined.
Then add pistachios and cranberries. Mix until it form a dough. Dust your hands and counter top, Now transfer the dough to a floured surface. Divide the dough into two equal portions, roll into a flat log shape. Place this in a baking tray lined with parchment paper.
Bake at 160°C for 30 minutes on the lower tray till its firm. Remove from the oven and let it cool for about 5 minutes.
Now use serrated knife to cut it diagonally into thin slices.
Arrange these in lined baking tray and bake it for150°C for 12 minutes (6 minutes for each side) or until slightly golden brown.
Cool it completely and store it in a airtight container.

Categories
Bakery Sweets

Red Velvet Swirl Brownie

Perfect rich and fudgy red velvet brownie swirled with cream cheese…
What can be more delicious than a combination of red velvet and cheesecake!

Ingredients

For Red Velvet Layer:

1/2 cup unsalted butter
2 eggs
3/4 cup all-purpose flour
1 cup powdered sugar
1 tsp vanilla essence
1/4 cup cocoa powder
1 tablespoon red food coloring
Pinch salt
1 tsp vinegar
1/4 cup chopped toasted walnuts

For Cream cheese Layer

225 gms cream cheese, room temperature
1/4 cup powdered sugar
1 egg
1/8 teaspoon vanilla essence

Instructions

Preheat the oven to 180° C
Line the baking tray with parchment paper (8 by 8-inch baking tin)

Brownie layer:
In a large bowl add melted butter, then add the sugar, vanilla, coco powder, salt, food color and vinegar, one by one, mixing at each addition. In a separate bowl, whisk the eggs and stir it in the mixture. Add the chopped walnuts in the flour and then fold in the flour in the coco mixture. Pour the batter into the prepared baking tin, keep 1/4 cup of the batter for the top.

Cream cheese layer:
Blend together the cream cheese, sugar, egg and vanilla essense in a bowl. Gently spread the cream cheese layer on top of the brownie batter. Add few dollops of the brownie batter over the cream cheese layer. Using a toothpick or a knife, drag the tip through mixture to create a swirl pattern. Bake the brownies for 25 to 30 minutes. Remove and allow it to cool completely before cutting. 

Categories
Main Course Steaks

Chicken Salisbury Steak

“A comfort food which is easy to make. The steak is juicy and tender with rich onion and mushroom gravy.”

INGREDIENTS – FOR THE STEAK

250 gms chicken mince / been mince
1 small onion finely choped/ grated
1/4 cup bread crumbs
1 egg
3 to 4 garlic flakes grated/ minced
2 tbsp tomato or hot and sour tomato sauce
1 maggie cube
1 tbsp worcestershire sauce
2 tbsp butter for frying *
1 tbsp olive oil for frying*

INGREDIENTS – FOR THE SAUCE

1 tbsp olive oil
2 garlic cloves , grated /minced
1/2 onion , finely chopped
150g mushrooms , sliced
2 tbsp salted butter
3 tbsp all purpose flour
2 cups water
1 maggie cube
1 cup (250 ml) water1 cup (250 ml) water
2 to 3 tsp Worcestershire sauce
Salt and pepper according to taste

PROCEDURE

Place breadcrumbs in a bowl and add grated onion. Mix and leave to soak for a while.

Add the remaining ingredients except butter and oil. Blend in everything well. Form patties and keep aside.

Heat oil in a pan add butter and olive oil, add the patties, fry until its cooked on both the sides. Remove and keep aside.

In the same pan add a butter or oil if needed. Add chopped onion and garlic, saute until onions are translucent. Add the mushrooms, cook for 2 – 3 minutes until golden.

Add a little butter. Once melted, add flour and stir constantly. Gradually add in water, keep stirring untill its lump free, now add a cube and Worcestershire sauce, stir in all the ingredients. Add in salt ( if needed) and pepper .

Now add in the steaks into the gravy and cook for 5 – 6 mins stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

Serve these steaks with the mushroom gravy over mashed potato!!

Categories
Curries Main Course

Green Thai Chicken Curry

The most aromatic and flavourful dish! You can load it with chicken, colorful veggies and serve it with steamed or jasmine rice. Its just perfect!!!

Christina

INGRIDIENTS

2 to 3 tbsp Green thai curry paste
2 to 3 Red bird chilli
1 bulb galangal
5 Kaffir lime leaves
2 Lemon grass stalk
300 gms Boneless chicken/ prawns
Jaggery as per taste
400 ml Coconut milk
4 to Mushrooms
50 gms Bellpeppers
50 gms Zucchinni
50 gms Carrots
50 gms Baby corn
1 tbsp rice flour
6 to 8 basil 

INSTRUCTIONS

In a pan heat oil and add the the thai curry paste and fry for 2-3 mins 

Add the galangal , carrots, babycorn.

Add the chicken and some water and cook untill the chicken is 3/4th cooked.

Now add the rest of the veggies , kaffir lime leaves & lemon grass stalk.

Add coconut milk give a boil and add jaggery.

Add in basil and turn off the heat and serve with steamed rice 

Categories
Appetizers Main Course Street Food

Kheema Pav

Comforting and satisfying food on a cozy night. Mince flavored with spices and a simple dish that can be prepared quickly. A delicious preparation for meatlovers

Kheema Pav
Kheema Pav

INGREDIENTS

500 gms chicken mince
2 onions finely chopped
2 medium tomatoes finely chopped
11/2 tbsp ginger& garlic paste
1 tsp cumin powder
11/2 tbsp coriander powder
12 peppercorns
7 -8 cloves
1 1/2 inch cinnamon
4 -5 green chillies 
2- 3 tsp red chilli powder 
3/4 cup oil
1 tsp lime juice
A bunch coriander leaves chopped
Salt to taste

INSTRUCTIONS

Wash the mince and let all the water get drained off.

Heat oil, fry cinnamon, cloves, pepper corns and green chillies, add the onions fry till nice and brown. Add the ginger and garlic pastes and saute. Now add cumin and coriander powder. Add the chopped tomatoes and fry till the oil separates.

Add the minced meat, saute well till the masala is well incorporated.
Add the red chilli powder and salt.

Once the mince is cooked, add in coriander leaves, lime juice and serve hot.


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