Veronica Guest House, Goa | Goa Information

Prepare Roast Tongue

Ingredients :

1/2 Kg tongue(dressed)

1 tsp. salt

2 tbsps. lemon juice or vinegar

2 tsps. ginger-garlic paste

3 tbsps. oil

1 onion(cut fine)

1 tomato (cut fine)

1 tsp. cumminseeds(poundlightly)

3 cloves and 3 pepporcoms

1 dry chilli (deseeded)

Preparation :

Wash the tongue and make a few gashes on it. Apply the next 3 ingredients and allow to stand for a few hours or over night in the fridge. Heat oil, fry onions till tender, add tomato and the remaining spices.

Place the tongue, turn it after a few seconds. Repeat this till the color of the tongue changes. Add water and cook under pressure. Cool the tongue, slice it fine and fry the slices in the oil that is left in the cooker.

Server with mashed potato or boiled macaroni with a sprinkling of cheese.

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Prepare Chicken Xacuti

Ingredients :

1 kg chicken

1 tsp. Salt

20 flakes garlic

5" ginger

? bunch coriander leaves

4 green chillies

1 tsp. Tumeric powder

1 large coconut (grated)

4 large onions sliced

oil

8 kashmiri chillies

3 cinnamon

2 cardomons(peeled)

1 poppy flower(dagarful) remove seeds

? nutmeg

2 tbsps. Coriander seeds

? tsp. Aniseeds(baddixep)

1tsps. Poppy seeds(coscos)

1 mace (potri)

2 tbsps. Ghee

4 large onions (chopped)

10 flakes garlic (chopped)

2 tsps peppercoms

20 cloves

6 tomatoes(cut into quaters)

Preparation :

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 sliced onions till light brown. Grind to a thick paste and keep aside. Heat 1 tablespoon oil and roast chilies lightly.

Transfer to a plate. In the same pan, roast the next 6 spices slightly. Mix the roasted chilies. Next, sprinkle a little oil if necessary, and roast coriander seeds, mace, aniseed and poppy seeds very lightly. Grind all the roasted spices together to a fine paste. Take a large pan, melt ghee, fry onions and garlic till tender.

Add marinated chicken, cover the pan and cook till tender. Mix spice paste and cocounut paste into the meat. Cook for about 10 minutes.

Add tomatoes quarters and simmer for 5 minutes. Serve with lemon slices

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Prepare Tendli Pickle

Ingredients :

Tendlis (small gherkins) 100

Oil 2 cups

Green chillies 10

Garlic 3 pods

Ginger 3"piece

Vinegar 1 cups

Chilly powder 2 tbsp

Turmeric 1 tbsp

Sugar 2 tbsp

Preparation :

Cut the tendlis into quarters, add salt and hang overnight in a muslin cloth to let the water drain.

Mince the green chillies, garlic and ginger. Heat the oil over fierce heat, add the chillies, garlic and ginger. Fry well being careful not to burn it.

When well fried, add the vinegar, chilly powder, turmeric, tendlis and sugar. Bring to boil stirring continuously, then remove from fire.

Pour into sterilized jars making sure the pickle is covered with oil.

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Prepare Goan Chicken Fry

Ingredients :

1 chicken (750 g)

3 level teaspoons salt

1 sour lime

35 small dry red chillies and 2 green chillies

4 peppercorns

25 flakes garlic

4 inch piece ginger

sufficient oil to deep fry the chicken

Preparation :

Apply salt and sour lime juice to the chicken.

The chicken may be cut into pieces if desired.

Grind all the chillies, peppercorns, garlic, ginger to a fine paste

and apply onto the chicken. Allow it to marinade for 7 to 8 hours.

Deep fry and serve hot with a salad

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Prepare Butter Chicken

Ingredients :

Chicken - 300 grams, cleaned and cut into small pieces

Cinnamon- 2" pcs

Salt - to taste

Cashew & almond paste - a handful ground smoothly

Ginger & garlic paste - 2 tspns

Turmeric powder- 1/4 tsp

Chilly powder - 2 tsp

Coriander powder- 1 tspn

Onion - one chopped

Orange colour - 1 1/2 tsp

Butter - 3 tspn

Oil - 2 tspn

Tomato puree - 2 tomatoes blended smoothly

Preparation :

Fry onions in oil till transparent. Add cinnamon and let it fry.

Then add ginger & garlic paste along with a little water.

Stir continuously.

Add turmeric, chilly, coriander powder with salt and mix well.

Pour in tomato puree, cashew & almond paste - mix well with water.

When it starts to boil add the chicken which should be mixed with a little colour.

Then add sufficient water for the chicken to boil.

The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

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Prepare Bebinca (Layered Cake)

Ingredients :

200 gm refined flour

10 egg yolks

500 gm sugar

200 ml coconut milk

5 gm nutmeg powder

200 gm butter

Preparation :

Mix the coconut milk, flour, sugar, nutmeg and the egg yolks and make a batter.

Grease an oven proof dish with a spoonful of melted butter, pour 75 ml of batter into the dish and spread evenly.

Bake till golden brown. Spread another spoonful of butter and pour another 75 ml of batter over it and spread evenly.

Bake and repeat this until all the batter is used up.

Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.

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Prepare Sorpotel

Ingredients :

1 kg boneless pork

1 pork liver, 1 heart, 1 tongue, 2 kidneys

3 cups water

12 dried red chillies/peppers

12 peppercorns

12 cloves garlic

1 inch piece ginger

1 tsp cumin seeds

8 cloves

2 one-inch pieces cinnamon

¼ cup vinegar

½ cup oil

1 peg coconut feni

Salt to taste

6 green chillies/peppers, chopped

4 medium onions, chopped fine

Preparation :

Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the meats fine. Keep aside the water.

Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.

To the fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat , chopped onions and green chillies. Lower the heat and let the sorpotel simmer fro 45 minutes or more. Take care to stir it occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.

Remember the sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served. It is customary to serve sorpotel with sannas for special occasions.

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Prepare Pork Vindalho

Ingredients :

1 kg lean pork, cleaned

Salt to taste

10 dried red chillies/peppers

10 peppercorns

10 cloves garlic

1 inch piece ginger

8 cloves

1 inch piece cinnamon

1 tsp cumin seeds

½ mustard seeds

½ tsp sugar

½ tsp vinegar

2 tbsp oil

½ peg coconut feni

2 medium onions, chopped fine

2 cups water

Preparation :

Wash the pork and cut into 3 inch cubes. Wipe dry and apply salt. Grind the next 5 ingredients in vinegar.

Marinate the meet in the spice paste for 2 hours or overnight and place in the fridge. Take a pan, pour the marinated meat, sprinkle sugar and cover the pan.

Cook on slow fire till meat is cooked. Add salt and vinegar if necessary.

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Prepare Bacalhau

Ingredients :

Dried cod 250g

Onions 3

Garlic 5 cloves

Potatoes 3

Tomatoes 3

Green Peppers 3

Hard-boiled eggs 3

Olive oil 50g

Info:

The traditional Portuguese dish is Bacalhau or cod that has been salted and dried to preserve it. It is so popular it could be called the national food of Portugal. Rumour has it that there are two bacalhau recipes for every day of the year - making a staggering 730 different recipes!

Preparation :

Bacalhau is not available in Goa, so if you have relatives abroad, ask them to add a few packs of it to their list of goodies for you when they come down. This is one of the more simpler recipes and is the recipe used at Longuinhos.

Bacalhau Back

Soak the cod overnight in cold water. Drain the cod, put it in a saucepan and add enough water to cover. Bring it to the boil, then reduce the heat and simmer very gently for 15 minutes.

Drain, keep the cod aside and reserve the water. When cool, carefully remove all the bones and flake the cod.

Slice the onions, tomatoes and green peppers. Chop the garlic.

Cut potatoes into small cubes and parboil.

Heat olive oil in a pan, add onions and fry over a low heat till soft. Add garlic and fry for another minute. Add the tomatoes, green peppers and fry for 2-3 minutes.

Add the cod and stir gently. Mix in all the ingredients evenly and cook for a few minutes.

Add diced hard-boiled eggs and serve at once.

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Prepare Chicken Cafreal

Email a Friend Ingredients :

2 pieces chicken

1 cup water

½ tsp salt

2 tbsp chopped coriander

1 piece cinnamon

6 cloves

1 small piece ginger

5 green chillies

6 pieces garlic

½ tsp cumin seeds

2 pieces cardamom

1 tsp vinegar

4 tsp white rum

4 tbsp oil

10 onion rings

Preparation :

Add salt to chicken and cook in water on full flame for 3 minutes.

Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom, vinegar and white rum to a paste.

Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.

After ten minutes add two more tbsp oil and white rum. simmer on fire till all the water evaporates and the chicken readies.

Serve hot with salad and chips.

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Prepare Sannas

Ingredients :

(Toddy Fermented Rice Cakes)

250 gm rice

1 coconut

500 ml toddy

salt to taste

20 gm sugar

Preparation :

Wash and soak the rice overnight. Drain and grind the rice finely with toddy. Add grated coconut and make a thick batter.

Add sugar, cover and keep in a warm place for about 3 hours or until the batter ferments.

Add salt to the batter and mix thoroughly. Pour the batter into shallow round moulds and steam for 15 minutes.

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Prepare Fish pickle

Ingredients :

(Mackerel Para / Peixe Tamarindo )

Para is prepared prior to the onset of the monsoon, when fresh fish may not

always be available.

It is commercially available, sold in plastic packets. Unfortunately, as

with a lot of Indian packaging, it does not stand up to a 12 hour air

journey - I speak with experience.

Although this dish may sound a little horrendous, it is really good.

25 small mackerel, head, tail and fins removed

ground turmeric

75 dried kashmiri chillies

2 inch piece fresh ginger

3 heads of garlic

1 tbls cummin seeds

1/2 tsp peppercorns

3 off 1 inch pieces turmeric (3 tsp ground)

3 bottles vinegar

Preparation :

Clean and de-scale the fish. Wash in a little vinegar - DO NOT wash in water.

Rub the fish with a little turmeric and dry in the sun for a day.

Grind all the spices etc. with some of the vinegar.

Place the fish in sterilized glass jars. Pour over the masala and vinegar

until fish is covered.

Seal the jars well.

Can be consumed after 4 weeks.

Para is usually served as an accompaniment to other dishes. Remove the

required amount from the jar and fry in a little oil.

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Prepare Stuffed Mussels

Ingredients :

24 large mussels in shells

4 red dried chillies or peppers

8 cloves garlic

1/2 inch piece ginger

1/4 tsp garam masala

1/4 tsp cumin seeds

2 tbsp vinegar

1/2 tsp sugar

Salt to taste

1/4 cup of oil for cooking

1 onion, cut fine

Preparation :

Wash and clean the mussels thoroughly, being careful to remove the tiny bunch of hairs in each one. Apply salt to the mussels and keep aside.

Keep 24 half shells. Wash these thoroughly, and dry them and keep aside to be used later.

Grind all the spices in the vinegar, adding the sugar and salt to taste. Marinate the mussels in the ground spices for 2 hours.

Heat oil on a moderate flame in a frying pan. Saute the onion and add the mussels. Stir fry for 10 minutes till well cooked and soft.

Now, in each half shell, place a mussel, and decorate with a sprig of parsley or coriander.

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Prepare Beef Chilly Fry

Ingredients :

1 lb. beef cubed (whichever you use for stewing)

2 tsp salt

6 large onions

8 peppercorns

1 inch piece ginger

6 cloves garlic

1 bunch coriander leaves

1 bunch mint leaves

6 green chilies

1 potato

salt to taste

1/2 tsp tamarind concentrate

salt and pepper to taste

Preparation :

Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and reserve the water.

Slice the remaining onions and finely chop the ginger, garlic, chilies, coriander and mint. Fry the onions until translucent.

Add the remaining chopped ingredients and meat.

Pour in about 1 cup of the reserved water and simmer until the meat is done.

Add the tamarind and continue cooking, uncovered over a high heat until the moisture has evaporated.

Top up with fried potatoes and serve.

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Prepare Beef Rolls

Ingredients :

1 kg beef

2 tsp salt

2 tsp ginger-garlic paste

3 tbsp vinegar or lemon juice

1 tbsp spice powder (see below)

2 hard-boiled eggs (chopped)

1 potato (diced)

1 carrot (sliced)

3 tbsp spicy sausage meat

2 tbsp oil

1 onion (chopped fine)

1 tomato (chopped fine)

1 green chilly (chopped fine)

1 cup tamarind juice

Preparation :

Cut the meat into 6 inch slices. Flatten slightly with a tenderizer. Mix the meat with the next 3 ingredients and half a tablespoon of spice powder. Allow to stand for 2 hours in a cool place.

Place a little chopped egg, potato, carrot and sausage meat on each slice. Roll the slices and secure them very neatly with a clean thread. Heat oil in a large pan, brown the onion, add tomato, green chilli, the remaining spice powder, place the rolls and fry them slightly till the color changes. Add tamarind juice and cook under pressure.

Untie threads before serving.

Spice powder:

100 gm cumin seed powder; 100 gm turmeric powder; 50 gm black pepper powder; 3 level tsp clove powder; 1 tsp cinnamon powder, 1 level tsp red chilli powder.

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Prepare Fried Rice

Ingredients :

Boiled basmati rice - 5 cups

Thinly sliced carrot, cabbage,

capsicum, Beans, Coriander

leaves, Celery, Green peas - 1 cup

Egg - 3 no's

Salt - to taste

Pepper powder - 1 tsp

Cooked & sliced meat - 1 cup

Cooked prawn - 1/2 cup

Soya sauce - 1 tsp

Chilly sauce - 1 tsp

Oil - 2 tbs

Coriander leaves - to decorate

Preparation :

Steam carrot, cabbage, beans and green peas.

Heat oil in a pan. Sauté the egg well by adding salt and pepper powder. Add boiled rice, vegetables, meat, prawns and salt to taste.

Sauté well by adding chilli sauce and soya sauce. Remove from fire. Garnish with coriander leaves and serve hot.

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Prepare Chouricos (spicy goan sausages)

Ingredients :

5 lb pork, wiped dry and cut into small pieces.

Grind:

4 oz red chillies

2 oz garlic

1 tbsp cumin seeds

2 tbsp powdered nutmeg

¾ bottle vinegar

2 tbsp salt

A little turmeric powder

1 tsp saltpetre

1/8 tsp cinnamon powder

1 wine glass coconut feni

Preparation :

Mix all together, put in an earthenware pot and press down with a weight and leave for 24 hours. On the following day fill in clean gut skin that has been first smoked and then dried in the sun., knotting at intervals to make sausages.

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Prepare Grilled Chicken

Ingredients :

800 gms of 1 inch pieces boneless chicken

1 tsp garam masala

1 tsp cumin powder

1 tsp red chilli powder

1 cup well beaten yoghurt

1 tbsp ginger paste

1 tbsp garlic paste

4 whole red chillies made into a paste with a little water

2 tbsp lemon juice

2 tbsp oil

salt to taste

Preparation :

Make cuts on the chicken pieces.

Make a mixture of red chilli powder, half of the lemon juice and salt and apply to the chicken pieces and keep aside for about an hour.

Whisk the yoghurt in a bowl and combine the rest of the ingredients.

Rub this marinade well into the chicken pieces and refrigerate for at least four hours.

Remove the chicken pieces from the marinade and grill them for 10 to 15 minutes.

Transfer to a plate and serve hot.

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Prepare Crab xec xec

Ingredients :

8 medium crabs

8 tbsps. Grated coconut

10 kashmiri chillie

2 tbsps. Coriander seeds

10 peppercorns

4 cloves

2 tbsps. Oil

2 onions (sliced)

½ tsp. Ginger-garlic paste

¼ tsp. Tumeric powder

¼ cup tamarind juice

2 green chillies (chopped)

Preparation :

Clean the crabs. Roast the coconut lightly and clear the pan.

Roast the chillies and them the spices. Grind the roasted ingredients to a fine paste using a little water.

Heat oil, brown the onion, stir in ginger-garlic paste and tumeric powder.

Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice.

Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paster, salt and green chillies.

Cook till preparation is thick.

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Prepare Khatkaten (mixed vegetables)

Ingredients :

32 piece white or yellow pumpkin

42 piece snake gourd or 1 brinjal

2 medium potatoes

1 raw banana or small raw papaya or both

3 drumsticks or a few french beans

1 carrot or turnip or both

2 tbsps. Tur dal (boiled)

8 tbsps. Coconut (grated)

8 kashmiri chilies

2 green chilies

¼ tsp. Turmeric powder

1 tbsp. Tamarind juice

4 tbsps. Oil

12 teflam seeds (pound lightly) or

6 curry leaves

Preparation :

Wash, peel and cut the vegetable into cubes.

Parboil them in salted water for 5 minutes. Grind the remaining ingredients (except the last three) to a fine paste.

Heat oil, stir-fry the spice paste for 3 minutes, mix the vegetables and toss them for 1 minute. Add half a cup of water, slat to taste and the seeds or curry leaves.

Any kind of vegetables can be used in the above preparation. The ones that cook quick should be boiled separately.

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Prepare Traditional Fish Curry

Ingredients :

6 slices fish or 1 cup prawns (peeled de-veined)

Salt to taste

4 green chillies or peppers, de-seeded

1 medium onion, sliced

2 cups grated coconut (tightly packed)

1 tbsp coriander seeds

1 ½ tsp cumin seeds

6 cloves garlic

8 red, dried chillies or peppers

4 peppercorns

½ inch piece ginger

½ tsp turmeric powder

1 tbsp tamarind pulp

3 cups warm water

Preparation :

Wash, clean and pat dry prawns or fish. Mix it with the salt, chillies or peppers and onion. Keep aside. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.

When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick. Add the marinated prawns or fish and 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.

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Prepare Chicken Roast

Ingredients :

Grinding : 1 inch Ginger , 15 garlic shells, Vinegar , very small Cinnamun piece, 8 Pepper , 10 Cloves, 1/2 tablespoon Cumin seeds,

salt to taste , turmeric , Curds , Green Chillies Chicken

No oil used.

Preparation :

Grind to Paste Ginger Garlic Cinnamon, Pepper , Cloves, Cumin seeds , green chillies along with vinegar.

Then Cut Chicken and keep aside add this paste to it along with salt and thick curds for sometime. Add salt to taste.

Then put it on a slow flame for about 45 mins till all the gravy has been soaked by the chicken.

Once the chicken is done garnish it with mint, lemon pieces

Comments:

This dish is the easiest to make and very tasty. Marination helps the chicked become nice and soft. Overall a very healthy Dish.

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Prepare Goan Chana Masala

Ingredients :

1 kg black channa

4 onions, sliced

2 raw bananas, boiled and chopped

10 flakes of garlic, crushed

1 piece of ginger, crushed

1 tablespoon Goan sambhar masala

1 coconut, grated

Marble-sized ball of tamarind in 1 cup water

Pinch of sugar

Preparation :

Boil the channa in salt water and keep aside. Boil 2 raw bananas and keep aside. In a frying pan, saute the onion along with ginger and garlic.

Mix the sambhar masala in the grated coconut and add this to the pan. Add the boiled channa and banana pieces, sugar and tamarind water.

Add salt if required. Cook over slow fire.

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Prepare Caramel Custard

Ingredients :

½ litre milk

100 gms sugar

150 gms sugar for caramelizing

6 eggs

1 tsp vanilla essence

Preparation :

Caramelize 150 gms of sugar in a pan and keep aside. Now beat the egg yolks with sugar, add milk, essence and slightly beaten egg whites.

Put all this in a caramelized mould and steam till ready.

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Prepare Russian Salad

Ingredients :

100 gms tomatoes, cut into pieces

100 gms french beans, boiled

100 gms carrots, boiled

100 gms green peas, cooked

1 tbsp vinegar or lime juice

A pinch of pepper powder

Salt to taste

Mayonnaise sauce made of 1 egg

1 pineapple tin (450 gms)

Mayonnaise Sauce:

Ingredients:

1 egg yolk or 1 whole egg

150 ml salad oil or olive oil

¼ tsp white pepper powder

¼ tsp mustard powder

1 tbsp lime juice

1 tsp sugar

Salt to taste

Preparation :

Cut all the vegetables into cubes. Add lime juice, pepper and salt and keep for 1 hour. Put in a salad bowl and coat with mayonnaise sauce.

Mayonnaise Sauce:

Put the egg yolk, salt, sugar, pepper powder and mustard powder in a bowl and start beating with an electric beater. Add oil in a fine stream and continue to beat until it thickens. Finally add lime juice and beat for a while.

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Prepare Raita (Yogurt Salad)

Ingredients:

250 gms cucumbers thinly sliced

Salt to taste

200 gms yogurt

2 spring onions thinly sliced

3 green chillies seeded and finely cut

Coriander leaves to garnish

Preparation:

Place the cucumber slices in a colander and sprinkle with salt. Leave to drain for 30 minutes.

Dry thoroughly. Mix with yogurt, spring onions and chillies. Arrange in a serving dish and chill. Garnish with coriander leaves.

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Prepare Fejoada

Ingredients :

100 gm butter beans ( rajma, harricot or lima beans)

2 large Goa spicy sausages or more if desired

1 onion

1 tomato

Preparation :

Fejoada is Pungent gravy dish of sausage & dried beans

Wash the beans, boil and keep aside. Slice the onion and tomato finely and fry in a little pork fat or oil till onion turns brown.

Remove the skin from the sausages and fry the meat together with onion and tomato for a while, then add the beans, fry a little and add a cup of warm water. Salt may be added if necessary.

Allow to cook on slow fire for a few minutes till the gravy is quite thick. The taste of feijoada depends on the quality of the sausages, which should be spicy enough.

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Prepare Wheat Tizann

Ingredients :

Ingredients:

2 cups wheat

3 tbsp sugar

1 coconut, grated (medium sliced)

25 gm cashew nuts

Green food grade color (optional)

Vanilla essence-as required

Pinch of salt

Preparation :

Grind together the wheat and the grated coconut by adding enough water. Strain and take out the juice.

Grind again and extract more juice. You shoud get around 4 cups of juice. Put the juice in a pan, add sugar, vanilla, salt, green color and the cashew nuts and bring to boil. It will thicken as it boils.

Cook for 2 minutes, then pour into a big bowl or in individual pudding bowls and keep in the fridge.

Serve cold. This preparation, when taken regularly, rejuvenates you and hence is very good for convalescents.

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Prepare Chilli Calamari

Ingredients :

2 small squid about 8" long, cleaned and washed.

5 dried red chillies

12 cloves of garlic finely chopped.

3 teaspoons olive or vegetable oil.

Salt

Pepper

Preparation :

Slice the squid into circles of about 1/2 thick. Heat the oil and fry the red chillies and garlic till light brown. Add squid and saute for about 7 minutes till opaque. Add salt and pepper to taste.

This tastes wonderful with cold beer on a hot day.

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Prepare Tuna Salad

Email a Friend Ingredients :

1 can tuna in brine - drained of brine

1 tomato chopped fine

2 green chillies finely diced

2 onions sliced in rings

juice of 1 lemon

coriander for garnishing

pinch of salt

Preparation :

Mix all ingredients together and enjoy!!

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Prepare Mutton Xacuti

Email a Friend Ingredients :

1 kg mutton

1 tsp cumin seed

1 coconut

2 tbsps coriander powder

1 tsp pepper powder

1 dagarphool

½ nutmeg

5 cloves

1" piece cinnamon

4 cardamoms

2 tsp khuskhus

1" piece ginger

a little tamarind

10 red chillies

2" piece tumeric

6 cloves garlic

3 onions (sliced)

salt to taste

Preparation :

Cut the mutton into convenient pieces. Extract juice from half coconut and keep aside. Grate the other half of the coconut. Fry the grated coconut, cumin seed and coriander and set aside. Fry one onion and mix with the fried masala. Grind the rest of the spices with the fried masala. Fry the remaining 2 sliced onions in ghee until golden brown and add the meat and continue frying till brown. Add a cup of water and cook till the water dries. Now add ground masala with a little water and cook further for 10 minutes. Add the coconut juice, a cup of water, tamarind juice and salt to taste and simmer till gravy thickens.

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Prepare Mutton Biryani

Email a Friend Ingredients :

325 gms Basmati rice

1/2 kg mutton, cut in pieces

1 tsp garam masala

3 nos red chillies

3 onions, sliced

1/2 tbsp ginger-garlic paste

5 nos pepper

5 nos cloves

1 inch piece cinnamon

1/2 cup curd, beaten

3 nos green cardamom

1/2 tsp turmeric powder

1/4 cup milk with saffron

1/2 tsp shahjeera

1 pinch coriander/pudina, chopped as required

ghee as required

5 apricots

dry fruits as required

Preparation :

Fry the dry fruits and apricots in 2 1/2 tbsps ghee with a little salt to taste and keep aside.

Grind the fried onions and red chillies to a fine paste.

Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done. Remove, spread out to cool and remove the whole spices.

Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala. Cover with a layer of rice, followed by melted ghee and then saffron milk.

Lastly, add the fried nuts, cover tightly and keep for 15-20 minutes. Mix and serve hot garnished with chopped coriander and pudina.

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Prepare Squid chilly fry

Email a Friend Ingredients :

About a dozen squids

3 onions, sliced

5 flakes garlic, crushed

8 green chillies, in rings

a few kokum solams (or 2-3 tbsp vinegar)

½ tsp turmeric powder

½ tsp cumin powder

½ tsp pepper powder

Salt to taste

Preparation :

Clean the squids and cut them into small pieces.

Heat oil in a frying pan. Fry onions till soft, add the squids. Cover.

When water (of the squid) has dried, add the other ingredients and fry till brown.

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Prepare Plain Pulao

Email a Friend Ingredients :

1 kg basmati rice

2 small onions (sliced)

1/2 tsp turmeric powder

3-4 cloves

1 inch stick cinnamon

1 green chilly

ghee for frying

1 maggie cube (Chicken or vegetable stock can be used instead)

Salt to taste

Preparation :

Heat ghee in a vessel and fry the sliced onions till golden brown. Add the cloves, cinnamon, green chilly, maggie cube and turmeric powder.

Add the rice and fry for 2-3 minutes.

Finally add the water and cook on a slow flame till rice is done.

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Prepare Vegetable Pulao

Email a Friend Ingredients :

2 cups of Basmati rice

6/7 pods Garlic

little more Ginger 5/8 Green Chilli

lots of Daniya leaves and Pudina leaves

Garam Masala for saute and to grind

vegetables like french beans, carrot, potato, cauliflower etc.

oil to saute and salt to taste.

Preparation :

Grind ginger, garlic and green chilli make a paste and garam masala like cinnamon, elachi, cardomon make a paste.

Take a vessel put oil in it and then add garam masala like cinnamon, elachi, cardomon, bay leaves.

Add the ginger, garlic, chilli and garam masala paste.

Add rice, all vegetables daniya and pudina leaves and salt to taste.

Keep for some time on the gas till rice is done.

Ready to serve.

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Prepare Chicken Biryani

Email a Friend Ingredients :

8 big chicken pieces

¼ cup cashew nuts

¼ cup raisins

1 large onion finely sliced

4 bay leaves

2 cups long grain rice

3 3/4 cups warm water

1 tsp salt

3 tbsp butter, melted

Masala:

1 tsp garam masala

1 small onion, chopped

2 cloves garlic, crushed

2 inch piece ginger

1 ½ cup plain yogurt

1 tsp salt

Spices:

4 cloves

8 black pepper corns

5 cardamoms

2 inch piece cinnamon stick

½ tsp tumeric powder

Preparation :

Grind the masala ingredients together to make a smooth paste. Rub this over the chicken and leave for 30 mins. Heat ghee in a pan and fry the cashewnuts and raisins. Drain and reserve for garnish. In the ghee left in the pan fry onions until golden brown and reserve half for garnish. Add bay leaves and the spices to the remaining onion. Shake the pan and add the chicken. Cook for 20 mins. Add the rice and mix well. Add the warm water and salt and leave over a moderate heat for 15-20 minutes until the water is absorbed and rice is tender. Add the melted butter. Garnish with fried onion, nuts and raisins.

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Prepare Vegetable Noodles

Ingredients :

1 pkt (100 gms) instant noodles

100 gms carrot cut in fine strips

100 gms French beans cut in fine strips diagonally

50 gms cabbage cut in fine strips

oil

salt and pepper to taste

½ tsp ajinomoto

1 tsp sugar

3 tsps soya sauce

50 gms celery cut in fine strips diagonally

50 gms capsicum cut in fine strips diagonally

Preparation :

Loosen noodles in boiling water when still on fire, with a pinch of salt, for about a minute. Strain and mix with two tbsps oil. Parboil carrots and french beans with salt to taste. Strain and keep aside. Fry celery, capsicum and cabbage in very hot oil (2 tbsps). Remove and keep aside. Likewise fry carrots and french beans. Add fried celery, capsicum, cabbage, salt, pepper, ajinomoto and sugar. Fry well on full flame for about two minutes. Remove and keep aside. Fry noodles in two tbsps oil for about a minute. Add soya sauce and fried vegetables. Mix well and serve hot.

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Prepare Patoleo in turmeric leaves

Ingredients :

1 kg local rice

2 coconuts

400 gms jaggery

1 tsp cardamom powder

salt to taste

turmeric leaves

Preparation :

Soak the rice in water for an hour. Grind the rice with a little water and salt to form a paste.

Scrape coconuts fine, add jaggery, cardamom powder and mix well.

On the front side of each turmeric leaf, spread a little rice paste thinly and evenly.

Then place a little of the coconut mix in the centre and fold the leaf over pressing the edges firmly.

Steam the patoleos. Serve with leaves on, in a dish.

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Prepare Chapati

Ingredients :

2 Cups wheat flour

1 tsp Ghee

1 tsp Salt

A little water

Preparation :

Mix all the ingredients together and prepare a dough of the mixture.

Knead the dough for sometime to make it soft and leave it for an hour.

Make small balls from the dough and smear them with flour.

Take one ball at a time and prepare chapati on a rolling board.

Smear little amount of ghee on a pan. Keep it on the flame.

Moderately fry both the sides of chapati on the pan.

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Prepare Chicken Masala

Ingredients :

1 kg chicken legs

1 tbsp coriander powder

1 tbsp turmeric powder

1 tbsp ginger-garlic paste

1 large onion finely chopped

1 1/2 tsp garam masala pwd (2 inch dalchini, 2 green cardamom, 6 cloves finely ground)

2-3 green chillies slit length wise

fresh coriander leaves for garnish

1 1/2 tbsp-2 tbsp oil

salt to taste

Make a paste:

1 large onion

1/2 cup fresh grated coconut

3-4 green chillis

10-12 mint leaves

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes

Preparation :

Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes.

Make a paste of grated coconut, onion, green chillies, mint leaves, coriander leaves, cashewnuts and keep aside.

Heat oil in a cooking vessel, add the chopped onions and green chillies and saute till transparent.

Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.

Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till the oil separates.

Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker.

Pressure cook the chicken for 3-4 minutes or up to one whistle. Turn off heat and garnish with fresh coriander leaves. Serve hot .

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Prepare Potato Chips

Ingredients :

4 Potatoes

Oil for deep frying

Salt to taste

Tomato Ketchup

Preparation :

Wash and peel potatoes and cut into thin long strips.

Keep the cut potatoes in some water to which a pinch of salt has been added to avoid discolouration.

Heat the oil for frying. Remove potatoes from water and deep fry on medium flame till golden brown.

Remove, drain and sprinkle salt. Serve finger chips with tomato ketchup.

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Prepare Mutton Moghlai

Ingredients :

1 kilo mutton, cut into serving portions

100 grams onions

5 flakes garlic

1 inch piece ginger

4 bay leaves

1 ½ cups thick coconut milk

1 cup curds

2 tbsps each of sliced almonds and pistachios

50 grams sliced dries apricots

¼ cup finely grated coconut

1 tbsps poppy seeds

2 tbsps vinegar

1 tbsp garam masala

1 tbsp each of ground cumin and coriander seeds

Handful of coriander leaves

½ tsp saffron dissolved in 1 tsp hot milk

Salt and chilli powder to taste

Preparation :

Grind together onions, garlic, ginger, coconut and poppy seeds. Add the spices, salt, curds and vinegar and apply on mutton.

Put in a heavy bottomed vessel and cook till mutton is dry. Add the coconut milk, nuts and fruits and continue cooking on slow fire till the mutton is tender.

Decorate with coriander leaves and serve.

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Prepare Jelly

Ingredients :

1 packet strawberry or rasberry jelly

500 ml water

1 tbsp sugar

Preparation :

Mix strawberry or rasberry jelly with water and sugar.

Keep on the fire and stir till it comes to a boil.

Lower from fire and keep it to cool then keep in the fridge to set.

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Prepare Prawn and Pumpkin curry

Ingredients :

2 cups shelled prawns

500 gms pumpkin cut into cubes

½ tsp mustard seeds

salt to taste

Grind to a paste:

8 red dry chillies

1 onion (fried)

½ piece turmeric

a small ball tamarind

1 tsp methi seeds (fried)

1 tbsp coriander seeds (fried)

5 cloves garlic (fried)

½ coconut grated and fried

Preparation :

In a pan boil the pumpkin and prawns with sufficient water and salt to taste.

When cooked add the ground masala and simmer till it comes to a boil.

Fry the mustard seeds in a little oil and when they start to splutter add it to the curry.

Stir well and remove pan from fire.

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Prepare Chilli Chicken

Ingredients :

1 1/2 kg chicken cut into pieces

2 tbsp ginger garlic paste

2 tbsp soya sauce

100 gms Corn flour

2 tsp worchestershire sauce

100 gms slit green chillies

1/2 cup oil

salt to taste

Preparation :

Marinate the chicken pieces in worchestershire sauce for one hour.

Make a smooth batter of the corn flour and water.

Take the marinated chicken pieces, dip them in corn flour batter and fry them till it turns golden brown.

Heat 1/4 cup oil in a vessel and when hot add the slit green chillies.

When the chillies are slightly cooked add the fried chicken pieces, ginger garlic paste and soya sauce one by one.

Cook the whole thing for 5 minutes and serve hot.

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Prepare Garlic Naan

Ingredients :

3 cups flour

1 cup warm water

1 packet yeast

1 garlic clove, minced

1/4 cup sugar

1 egg

3 tablespoons non fat milk

1 teaspoon salt

1/4 cup oil

A little coriander

Preparation :

Mix yeast with warm water and let it stand for around 10 minutes.

Add milk and egg to yeast. Mix Salt, Sugar, & flour together and slowly add to liquid.

When mixture resembles a soft dough add rest of flour, and knead 6-8 times. Cover and put dough in a warm spot and let rise for 1 hour.

After sometime punch down dough, again cover and let it stand for an additional 30 minutes.

Knead in the minced garlic and coriander and separate dough into small sized balls and roll out flat.

Brush both sides with oil and cook on each side until browned. Lightly sprinkle some more garlic on top for garnish.

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Prepare Fish Vindaloo

Ingredients :

1 king fish (sliced)

8 tbsps ghee or oil

Coriander leaves

½ onions (sliced)

Salt to taste

For grinding:

10 dry chillies

1 tsp cumin seed

1 piece of tumeric

2 pods cardamoms

6 cloves of garlic

2 tsp vinegar

Preparation :

Grind the masala in vinegar.

Fry onions in ghee or oil and fry the masala in it.

Put in half cup water, masala, add fish and salt. Cover and cook till fish is done.

Garnish with coriander leaves and serve.

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Prepare Prawn Chow Chow

Ingredients :

2 dozen prawns (shelled and fried)

2 cups noodles

100 gm french beans

200 gm cabbage

200 gm carrots

4 spring onions

4 large capsicums

2 sprigs celery

Â½ cup margarine

2 tbsp oil

Chilli sauce to taste

Salt to taste

Preparation :

Break noodles into 4 inch pieces and boil in 4 cups water, oil and one tsp salt. When cooked drain and keep aside.

Wash and slice all vegetables finely. Cook in margarine for 10 minutes with salt to taste.

Remove from fire and mix in fried prawns, noodles and chilli sauce to taste.

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Prepare Crunchy Corn Salad

Ingredients :

2 cups frozen peas, thawed

1 can whole kernel corn, drained

4 onions, diced

2 carrots diced

3 tomatoes diced

1 medium capsicum chopped

½ cup vinegar

½ cup sugar

¼ cup vegetable oil

1 tsp salt

¼ tsp pepper

Coriander for garnishing

Preparation :

In large bowl, combine the first six ingredients.

In small bowl, combine vinegar, sugar, oil, salt and pepper. Whisk until the sugar is dissolved.

Pour over corn mixture. Mix well. Cover and chill for at least 3 hours before serving.

Stir just before serving and garnish with coriander.

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Prepare Fruit Custard

Ingredients :

1 liter milk

4 eggs

3/4-1 cup sugar

2 teaspoons vanilla essence

2 bananas

1 apple

Few orange pieces

Preparation :

Blend eggs, sugar and milk together.

Pour mixture into small pan that has been placed inside a larger pan filled with some boiling water.

Stir constantly at medium heat until custard reaches desired thickness (This will take approximately 30 minutes).

Add vanilla essence and stir before taking off heat and allowing to cool to room temperature.

Cube the bananas and apples.

Place the bananas, apples, orange pieces in a large serving bowl and pour in all of the custard.

Chill in refrigerator and stir once before serving.

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Prepare Fish Mayonnaise

Ingredients :

Ingredients for poaching

1 Kingfish

½ onion sliced

½ tomato sliced

Juice of 1 lemon

Salt & Pepper to taste

Ingredients

3 tbsps minced celery

½ tsp minced onion

1 tsp parsley

1 finely chopped green chilli

½ cup mayonnaise

2 tbsp fish stalk

Chilli powder, mustard powder to taste

Ingredients for garnishing

Cabbage, Capsicum, Carrot

Ingredients for white sauce

1 leveled tbsp butter

1 ½ tbsp flour

½ cup stock

Salt & Pepper to taste

Preparation :

Clean the fish keeping it whole. Poach it lightly with little water, ½ sliced onion, ½ sliced tomato, juice of 1 lemon, salt and pepper.

When cooked, retain the head and the tail. Remove the skin, bones and the flesh. Flake the fish and grind it to a very smooth paste.

Mix the flesh with 3 tbsp white sauce (see method below), 2 tbsp mayonnaise, 2 tbsp fish stalk, minced celery, parsley, chilli and onion seasoned with chilli powder and a pinch of mustard powder.

Position the head and tail on a serving dish and place the seasoned mixture in position. Add the remaining white sauce, mayonnaise and lime juice.

Make fine strips of carrot and decorate with shredded cabbage, carrot and capsicum.

To prepare White sauce

Melt the butter, add the flour and cook for 2 minutes without browning, stirring throughout.

Remove from the heat and gradually add the ½ cup stock. Mix until well blended.

Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper and mix well.

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Prepare Grilled Fish

Ingredients :

1 Pomfret

Juice of 1 lemon

Salt & Pepper to taste

Oil as required

White sauce

For Garnishing

Few slices of tomato

Carrot

Lettuce

Preparation :

Mix salt, pepper & lime juice and marinate the fish for 1 hour.

Heat the griller to medium heat. Grill the fish till done.

Apply white sauce to fish, garnish with few slices of tomato, carrot, lettuce and serve.

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Prepare Cauliflower Manchurian

Ingredients :

Cauliflower florets of 1 cauliflower

Oil for deep frying

For the batter

1/4 cup cornflour

1/2 cup refined flour

1/4 teaspoon chilli powder

1/2 teaspoon green chilli, ginger & garlic paste

water as needed

salt to taste

For Gravy

2 tablespoons oil

1 tablespoon finely chopped garlic

1 tablespoon finely chopped ginger

2 tablespoons finely chopped spring onion

1 tablespoon finely chopped green chilies

1/4 teaspoon white pepper

2 tablespoons soya sauce

1/4 teaspoon sugar

1 tablespoon cornflour mixed with 1/4 cup water

1 cup vegetable stock or water

salt to taste

Preparation :

Prepare a thick batter by combining cornflour, refined flour, chilli powder, green chilli, ginger & garlic paste, water and salt to taste.

Heat Oil for Deep Frying.

Dip the cauliflower florets in batter, deep fry in oil till crisp & golden brown & drain.

Heat 2 tablespoons oil in a pan. Add the chopped spring onion, ginger, garlic, green chillies and fry for 1/2 a minute.

Add the vegetable stock or water together with pepper, soya sauce, sugar and salt to taste and simmer till thick.

Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Finally add the fried cauliflower florets just before serving.

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Prepare Plain Rice

Ingredients :

This is the most basic way to cook regular plain white rice.

1 cup rice grains

2 cups of water

salt to taste

Preparation :

Wash and clean rice until the resulting water becomes clear.

In a vessel over medium heat, bring water to a boil and add in the salt.

Slowly stir in the rice and let it boil over a slow flame till its cooked.

Drain the remaining water, if any left.

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Prepare Peas Pulao

Ingredients :

250 gms basmati rice

150 gms peas shelled

3 medium onions

4 tbsp ghee

1/2 tsp turmeric powder

4 green chillies

1 inch piece ginger

8 flakes garlic

1 tsp garam masala

1 cup curds

Salt to taste

Preparation :

Wash rice. Grind the chillies, ginger and garlic to a fine paste.

Apply the paste along with 1 cup curds to the rice and peas and keep aside for 30 minutes.

Cut the onions to fine slices. Heat ghee in a vessel and fry onions till golden brown.

Add the rice and peas and fry for sometime. Add water, salt and garam masala and cook till done.

Garnish and serve.

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Prepare Plain Salad

Ingredients :

1 onion

1 tomato

1 chilly

1 cucumber

salt and vinegar to taste

For Garnishing

Lettuce

1 tomato

coriander leaves

Preparation :

Slice or cube the onion, 1 tomato and cucumber.

Chop the chilly finely and mix. Add salt and vinegar.

Garnish with lettuce, coriander leaves and tomato slices.

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Prepare Mixed Vegetable Pickle

Ingredients :

1 Carrot

¼ cauliflower

1 cup vinegar

½ cup til oil

8 red chillies

½ teaspoon methi seeds

2 teaspoon jeera

8 peppercorn

8 Tendli

8 curry leaves

2 levelled teaspoon salt

6 green chillies

2 pods garlic

2 teaspoon mustard seeds

1 tablespoon turmeric powder

Preparation :

Clean, wash and cut the vegetables into small pieces..

Make a paste of red chillies, green chillies, garlic, jeera, mustard seeds, pepper corn, turmeric in vinegar.

Fry the curry leaves in oil and add ½ of the garlic which has been chopped and mixed well.

Add sugar, salt and remaining vinegar and cook on a slow flame uncovered till the vegetables are nicely done.

Cool and store in sterilized bottles or jars.

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Prepare Chicken lollipops

Ingredients :

50 pieces chicken wings

50 g garlic, peeled

30 g ginger, peeled

50 g green chilies, finely chopped

2 eggs

2 tsps Pepper powder

2 tsps Garam masala

1/2 cup all-purpose flour

1/4 cup cornflour

1/2 teaspoon red food coloring

salt to taste

oil, to deep fry

Preparation :

Break each chicken wing into two parts at the joint.

Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.

Make a paste of ginger, garlic, green chillies, pepper powder and garam masala and apply to chicken.

Next make a batter of all purpose flour and corn flour and add it to the above. Add the eggs, red food colouring and salt and set aside for some time.

Heat oil in a deep pan and fry the lollipops on medium heat to a light brown colour.

Drain and serve.

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Prepare Chole

Ingredients :

120 gms white gram

1 large onion

1 small piece ginger

4 flakes garlic

1 tsp coriander powder

1 tsp cumin seeds powder

1 tsp garam masala