Prawns Curry

My mom's Prawn curry is simply delicious.

you will need:

1/2 cup prawns (peeled de-veined)
Salt to taste
2 green chillies
1 medium onion, sliced
1 tomato
1 potato chopped into 8 pieces
1 cups grated coconut
1 tbsp coriander seeds
½ tsp cumin seeds
2 cloves garlic
8 red, dried chillies or peppers
4 peppercorns
½ tsp turmeric powder
1 tbsp tamarind pulp
1 1/2 cups warm water

Method:
Wash, clean prawns . Mix it with the salt, green chillies,chopped tomato,potato and onion. Keep aside. Combine all the rest of the ingredients, except the tamarind pulp, and grind to a fine paste, and extracting the spiced coconut milk by putting it through a sieve by adding warm water to extract the juice.

Now put the coconut extract in a deep pan on a medium heat, add the marinated prawns and let it cook for 15 minutes . Add the tamarind pulp to the boiling sauce. Stir cook, adding more salt if necessary. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.

Batica (Semolina Cake)

You will need
3 coconuts
1/2 kg semolina
1 kg sugar
250 gm ghee
12 eggs
8 cardamoms

Method:
Scrape the coconuts and grind them finely with minimum water. Lightly fry the semolina in a pan.
Make a syrup with sugar and a little water. Let the syrup be of one thread consistency. Keep aside to cool.
Then add the coconut, semolina and the egg yolks along with the sugar till nicely mixed. Beat the egg whites till fluffy; add them to the mixture a little at a time. When all used up, mix the batter thoroughly and let it stand for four hours. Bake in a Preheated oven until golden brown.

Prawn Amto (Prawns and raw mango)

This is a dish which is often prepared during the mango season. Normally small variety of prawns are used for this dish.

you will need:
250 gms prawns
1 big raw mango
1 big onion
1/4 tsp turmeric
2 green chillies
oil
salt

Method

1. Shell the prawns clean well ,add salt and keep aside.
2. Peel the raw mango and cut into 4 pieces.
3. Cut the onion and slit the green chillies.
4. Heat little oil in a pan and saute the onions lightly.
5. Add prawns,turmeric,green chillies and raw mango pieces and saute for some time.
6. Cover and cook on medium heat you may add little water and cook till the raw mango is tender.
   

serve as a side dish with rice.

Ambot Tik

You will need

½ kg fish preferably sardine, shark or catfish
10 dry red chillies
¼ tsp cumin seeds
4 peppercorns
¼ inch piece turmeric
4 flakes garlic
½ inch piece ginger
a small (marble size) tamarind
1 onion (sliced fine)
1 tomato (sliced fine)
2 tbsp oil
coriander to garnish

Method:

1. Clean and wash the fish. Cut into desired pieces, apply salt and keep aside.
   
2. In the meantime grind the above ingredients in a little water.
3. Fry the onion in oil till it turns brown.
   
4. Add the masala and fry a bit.
5. Add a cup of water, allow to boil and then add the fish pieces.
6. Cook till tender on slow fire. Add salt and vinegar if necessary.
7. Garnish with coriander leaves.
   

PORK VINDALHO

This is what you will need

1 Kg pork
salt to taste
10 dried red chillies
10 peppercorns
8 cloves
10 cloves garlic
1 inch piece ginger
1inch piece cinnamon
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp sugar
1/2 cup vinegar
2 medium onions chopped fine
2 cups water
2 tbsp oil

Method

1. Cut the cleaned pork into bite size pieces. Apply salt and keep aside.
   
2. Grind all the spices in the vinegar, adding 1/2 tsp sugar. Apply the ground spices to the meat and keep aside for 4 to 5 hours
3. Heat oil in a pan on medium heat and add the meat and stir fry the meat for about 5 minutes.
4. Add the chopped onion,rest of vinegar and the water. Cover the pan and lower heat. cook till meat is tender and the oil rises on top.
5. serve with rice or bread.
   

Crab Curry

This is what you will need

10-12 crabs washed and cleaned.
Red Chilies 25
Coriander seeds 2 tbsps.
Cummin seeds 1 tsp.
Fenugreek seeds 1 tsp.
Pepper 1 tsp.
Turmeric powder 1/2 tsp.
Garlic 6-8 flakes
Tamarind Lime size
Coconut, grated 1 no.
Onion, chopped 1 no.
oil
Salt To taste

Method:
1.Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil.
2.Grind together the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste.
3.Saute the onions in oil, till slightly brown.
4.Then add the crabs, mix well & keep for a while till they change colour.
5.Next add the roasted ground masala and cook for a while.
6.Now add the tamarind water and simmer on low heat.
7.If you require gravy then add water or else keep it dry.
8.Serve hot with rice.

Goan Fish Curry

You will need

Fish 3 -4 mackerels cleaned and sliced or 4 slices of kingfish
Salt to taste
2 green chillies or peppers, de-seeded
1 small onion, sliced
1 cups grated coconut
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 cloves garlic
6 red, dried chillies or peppers
4 peppercorns
1/2 tsp turmeric powder
1 tbsp tamarind pulp
1 cup water or more
½ inch piece ginger (crushed and not minced)

Method:

1. Apply salt to the fish and mix it with chillies or peppers and onion. Keep aside.
2. Combine all the rest of the ingredients, except the tamarind pulp,and ginger and grind it to a fine paste .
3. Put the ground mixture into a deep pan on medium heat and cook till it comes to a boil. Add the fish,onion, and green chillies and the tamarind pulp.
   
4. Now add the crushed ginger. Add salt if necessary.
   
5. Boil the curry till fish is cooked.
6. serve with rice
   

Mackerel Racheado

Rachead Masala
This fiery hot masala paste . It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.

You will need

White vinegar
15 dry red chillies
1 tbsp black peppercorns
2 tsps coriander seeds
1 tsp cumin seeds
12-15 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp sugar
A golf ball-sized lump of tamarind (seeds removed)
Salt to taste

PREPARATION:
Put all the ingredients except vinegar into a food processor.
Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
This paste can be stored in a glass bottle for several days if kept in the refrigerator.

wash and clean the mackerels , slit the mackerels side ways apply salt. Stuff it with the above masala.
Fry and serve with rice.

Egg Curry

You will need:
3 eggs
1 cup grated coconut
1 small (lemon size) onion sliced
1 small tomato
1/4 tsp cumin seeds
1/4 tsp. black peppercorns
1 tbsp coriander seeds
5 red chillies
1/4 tsp or less turmeric powder
1 tbsp. tamarind juice
oil
salt

Method
Grind the grated coconut,cumin seeds,coriander seeds,red chillies, turmeric and pepper corns to a fine paste adding about 1/2 cup water.

Take a deep pan and heat 1 tbsp. oil add the onions and fry till light brown. Now add the chopped tomato and fry it for sometime.

Now add the ground paste and let it come to a boil, when it comes to a boil add the tamarind juice. Lower the heat, break an egg into a small bowl and gently drop the egg into the pan from the side. Repeat with remaining eggs. Do not stir, lower heat and bring to a boil. Check if the eggs are done. Serve with rice.

Chicken Xacuti (2)

you will need
1 Kg chicken
1tsp. salt
20 flakes garlic
5'' ginger
1/2 bunch coriander leaves
4 green chillies
1 tsp. turmeric powder
1 coconut grated
4 large onions chopped
8 red chillies
3'' cinamon
2 cardamons peeled
1 poppy flower
1/4 nutmeg
2 tbsps. coriander seeds
1/2 tsp. fennel seeds
1 tbsp. poppy seeds
1 mace
2 tbsps. ghee
2 large onions chopped
2 tsps.peppercorns
20 cloves
oil
2 large tomatoes cut in quarters

Method
Clean chicken and cut into small pieces. Apply salt and keep aside. Grind the next 5 ingredients and apply to the chicken.

Take a frying pan and roast the grated coconut along with half of the sliced onions till light brown. Grind to a thick paste and keep aside.

Heat 1 tablespoon oil and roast the chill dry chillies lightly and keep aside . In the same pan roast rest of the spices . Grind all the roasted spices to a fine paste.

Take a large pan , heat 2 tablespoon ghee and fry the onions. Add marinated chicken, cover the pan and cook till tender. Mix spice paste and coconut paste into the meat. Cook for about 10 minutes. Add tomato quarters and simmer for 5 minutes. Serve with lemon slices.

Chicken Xacuti

This is what you need
1 Chicken
1 tsp. salt
1 cup grated coconut and 1 tbsp fresh diced coconut to garnish
1 and 1/2 tbsp coriander seeds
1 tsp. cumin seeds
1 tbsp. poppy seeds
1 tsp. turmeric powder
8 dry red chillies
1 tsp. grated nutmeg
6 stars aniseed
2 tsp. fennel seeds
1/3 cup oil
2 onions chopped fine
4 green chilies chopped fine
2 tbsp tamarind or lime juice

Method
Wash Clean and cut the chicken into small pieces. Apply salt and keep aside.Take a flat pan and roast the grated coconut till light brown. Transfer to a plate. In the same pan put 1 tsp. oil and roast the rest of the spices along with 1 chopped onion except the nutmeg and the green chillis and the diced coconut. Grind all the roasted spices and roasted coconut to a paste .
heat oil in a pan ,add the chopped onion and the green chillies and fry for sometime. Now add the chicken, cover the pan and cook till tender. Add the spice paste, diced coconut and nutmeg to the chicken. cook for about 10 minutes. remove from heat and serve.

Cauliflower Caldinha

This is what you will need
1 medium cauliflower
2 tbsp oil
2 onions
2 green chillies
1 tomato
1/4 tsp ginger garlic paste
1/4 tsp cummin powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 cup thick coconut milk
1 tbsp vinegar/tamarind juice

Method
wash and cut the cauliflower into small florets. Heat oil and fry the onions till they are light brown. Add the chopped tomato, cauliflower,green chillies and the spice powders, stir fry for a minute. Now add the vinegar or tamarind juice and stir. Add coconut milk and salt to taste. cook till the cauliflower is tender.

Tuna Fish Rolls

This is my version of fish rolls the original recipie is here http://www.webindia123.com/cookery/region/goa/fishroll.htm

This is what you will need
1 can tuna fish in water
1 medium potato
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp pepper powder
juice of 1 small sour lime
1 egg
1 /2 cup rawa (semolina)
oil for frying
salt

method
Drain the water from the tuna fish and squeeze out any water that remains.
Boil the potato and mash it and add tuna fish to it. Add the lime juice, chilli,tumeric and pepper powder, salt and mix well now add the egg to the mixture and mix well.
Make oval rolls and coat with the rawa (semolina) and deep fry.

Tendli pickle (gherkin pickle)

This is what you will need
100 tendlis (gherkins)
3 tsps salt
1and 1/2 cup oil
100 kashmiri chillies (if kashmiri chilies are not available you can use 75 red chillies)
60 flakes garlic
3 inch piece ginger
1/4 tsp fenugreek seeds
1 cup vinegar
1 1/2 tbsp turmeric
7 tbsp sugar
1 tbsp mustard seeds
Method:
Cut gherkins into quarters, add salt and leave in the sun for an hour. Drain any water that might collect. Grind all the spices using vinegar, to a fine paste. Heat oil in a large pan add the mustard seeds then add the spice paste and fry the spice paste over low heat for a minute. Stir in sugar and add the tendlis, cook till just tender.Do not over cook.If necessary add more sugar,salt and vinegar according to your taste. cool and bottle.

BEBINCA

Bebinca

my first post is a sweetdish bebinca. This is mostly prepared during christmas.
This is what you will need
600ml coconut milk extracted from a large coconut
400g sugar
9 egg yolks
150 g flour (sieved)
¼ tsp. nutmeg powder
100g butter or pure ghee
A pinch of salt

TIPs:you can use the canned coconut milk .

Preparation :

Extract only thick juice from the coconut, using 600ml hot water. Pass through a fine muslin cloth.

Add sugar and stir till sugar has dissolved. Add yolks, one at a time and mix thoroughly. Mix in flour and salt till no flour lumps are left. Sprinkle nutmeg powder.

Burn 1 tablespoon sugars on slow fire, stir continuously, add 2 tablespoon warm water and stir briskly. Cool.

Take half a cup of coconut milk mixture, mix cooled caramelised sugar and pour into the coconut milk mixture.

Once again pass the whole mixture through the muslin cloth. Heat the oven at gas mark 4.

Take a baking pan, preferably a round one. Put 2 or 3 heaped tablespoons butter or ghee into it.

Add half a cup of batter and bake it for 12 or 15 minutes. Spread a little butter on the baked layer, switch off the oven and grill the second layer for 3 or 4 minutes.

Continue, greasing, layering and grilling till all the batter has been used up. Cool thoroughly and turn on a wide plate. cut and serve.

hi everybody

welcome to my blog. I love to cook and would like to share a few of my favourite recipies.
happy blogging.
vilma