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Showing posts from July, 2015

Bharleli Vangyi/ Stuffed Eggplants

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Eggplants are usually on either side of the love - hate spectrum. One either loves eggplants or hates it altogether. I haven't met many people who sit on the fence. I am one of those who loves eggplants in every way- as a curry, mashed or stuffed. In the recent times I haven't been able to get tasty eggplants in my local market. I had been craving for them for a long time. This weekend dad spotted lovely green round eggplants which weren't the traditional purple one found in India but still looked good enough to try. Mom decided to make my favorite Stuffed Eggplants Goan style. The outcome was lip smacking delicious. I couldn't have enough of them.

Ingredients:
7-8 small round eggplants
3-4 cloves
3-4 peppercorn
3 cloves of garlic
1 1/2 medium chopped onion
1/2 tsp turmeric pdr
1 tbsp. Sunday masala (garam masala)
1/2 cup freshly grated coconut
1 large potato cubed

Directions:
Split each eggplant horizontally and vertically to make 4 slits taking care that they don't separate.…

Watanyachi Usal/ Peas Stir fry

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Watanyachi Usal/ Peas Stir fry is usually made in Goa on the fasting day of Ekadashi but it taste great enough to be made on any day. It is a good source of Protein. This recipe is devoid of any onions and garlic so can be consumed by those refraining from it. It can be also used to make stuffed vegetarian sandwiches.

Ingredients:
1 cup peas (fresh or frozen)
1/2 cup grated coconut
1/4 cup jaggery
1-2 sprigs of curry leaves
1/2 tsp mustard seeds
oil
1/2 tsp Sunday Masala( any garam masala)
salt to taste

Directions:
In a saucepan, heat 1 tbsp. of oil. Sauté grated coconut till it changes color. Add Sunday masala and keep aside to cool.
Grind to a smooth paste with little water.
In the same pan, add 1 tsp of oil.
Temper with mustard seeds and curry leaves. Once the seeds crackle, add peas and ground paste.
Stir in the jaggery and salt to taste.
Stir fry the mixture till the peas are cooked and well coated with the spices.
Serve hot with chapattis.

Moongache Kanna/ Moong dal Dessert

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Yellow Moong dal is a good protein source for vegetarians. Usually it is made into savory dal to be eaten with rice. This preparation is a dessert recipe from the coastal city of Goa. It is usually made during fasting period of Ekadashi. It provides a good source of nutrition.

Ingredients:
1 cup yellow moong dal
1/2 cup freshly squeezed coconut milk ( can also use canned)
1/2 cup grated jaggery
4 -5 pods of cardamom, crushed to powder
1/4 tsp salt
handful of cashew nuts, halved

Directions:
Dry roast the moong dal in a saucepan till it changes color and a nice aroma arises.
Add 2 cups of water and bring to boil. Cook till the dal is done.
Add coconut milk, jaggery and cardamom pdr.
Add 1/4 tsp of salt to just bring out the flavor of the dish.
Garnish with cashew nuts.
Serve hot or cold as a high protein dessert.




Sungtache Hooman/ Goan Shrimp Curry

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Hooman is a goan staple curry usually served with white rice and fried fish.
It can have many variations depending on the seafood added. Sungtyache Hooman is Shrimp Curry. You can also add drumsticks or chopped large pieces of okra or radishes to enhance the flavor of the curry. You can also make Hooman with fish like Mackerel, Silver Whitings, Kingfish or Pomfrets. Mackerel being a strong flavored fish, Hooman made with it also required the addition of a rare spice called triphala. This is a pungent spice added only for flavor and not for consumption. It is available only in the western coast of India along Goa and Konkan.

Today mom made Shrimp curry with rice and fried pomfret fish for lunch.



Ingredients:
5-6 dried red chillies
1 tbsp coriander seeds
1/2 cup freshly grated coconut
1/2 tsp turmeric pdr
1 tbsp. tamarind pulp
15-20 shrimps, deveined and de-shelled
1 medium chopped onion
3-4 kokums (sour dried fruit available in Indian food stores)

Directions:
Grind together coconut, red chilies, co…

Vangyache Barit/ Roasted Eggplant Mash

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Roasted eggplants are a delicacy enjoyed all over the world. In India, its is usually charred on a charcoal fire to bring out the flavors. The eggplant flesh is them mashed and cooked with spices. The smoked flavor elevated this humble vegetable to a different level. In Goa, the smoked eggplants are mashed with basic ingredients to create a light side dish. Mom has tried to recreate this magic in my Toronto kitchen minus the charcoals and it still taste great.

Ingredients:
1 large eggplant
3-4 green chilies
1 lemon size ball of tamarind
1/4 cup freshly grated coconut
1 medium sized chopped onion
salt ot taste




Directions:
Prick the eggplant to create holes in the skin . Apply oil all over the eggplant and grill on a flat girdle on stovetop  or in the oven.
If doing on stovetop keep rotating the eggplant to make sure all sides get equally charred.
Its ready when the skin has all browned and lost its shape. Keep aside to cool.
Slit the green chilies and roast them in the same way till the skin chars…

Spring Onion Moong Dal Stirfry

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Spring Onions or Scallions are usually used in Chinese cooking but taste great in Indian recipes as well. I always have a couple of bunches on hand as they cook in a jiffy and taste great.  I have tried swapping them in dishes in place of the regular purple onion for a taste variation. Chicken cooked with Spring onions is a regular favorite at my home. For vegetarian fare, I usually cook it with potatoes.  This is a new recipe shared by my mom wherein spring onions are cooked with yellow moong dal. Protein packed and delicious side to a vegetarian meal.

Ingredients:
3-4 bunches of spring onions
1/2 cup yellow moong dal
1/4 tsp turmeric pdr
1 tbsp. Sunday masala  ( or garam masala of your choice)
salt to taste

Directions:
Chop the spring onions and keep the white and green parts separately.
Wash and soak the yellow moong dal in water for 30 mins.
In a saucepan, heat 1 tbsp. of oil.
Sauté the white part of the onions till translucent.
Stir in the moong dal, green chopped part of the onion and litt…

Mutkiche Tonak/ Moth Bean Curry

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My Parents are visiting me from India. Which translates to getting pampered and eating my way to all Goan specialties made by my mom. Like every Indian mom, my mom too feels I have lost weight and am not eating right. Its only when she lovingly cooks and overstuffs me that she feels truly satisfied. LOL. Since I don't get to see my parents very often I just cant have enough of their pampering.
My parents originate from Goa which is a small costal state on the western peninsula of India. Goa is blessed with rows of coconut trees, spice gardens and a long coastline. Hence coconut, spices and seafood dominate the cuisine. Daily meals usually comprise of rice, fish curry, some vegetable and fried fish. Goans don't prefer an entire vegetarian diet but usually once a week an exception is made. Its for those special vegetarian day that recipes like Tonak, Uddamethi, Usal are reserved.

Tonak roughly and hilariously translates to "something to bring taste to the mouth". Since i…

Chicken Xacuti with Malvani Wade

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My parents are visiting us from India for the summer. Mom's amazing cooking skills are reflected everyday in my home kitchen as she dishes out all my favorites.

My parents are originally from a Goa, a small state on the west coast of India. It was under the Portuguese rule for about 450 years. This has greatly influence the cooking style based on religion. The Hindus predominantly use coconut, dried red chilies and spices to flavor their fish and vegetables. Whereas the Catholics cuisine has a Portuguese influence of vinegar, tomatoes and meat.

My mom's cooking style is predominantly Goan Saraswat. But residing in Mumbai, Maharastra for many years has put a strong influence on her cooking style as well. Today this fusion reflected on her lunch menu as well.

This Sunday she made Chicken Xacuti (pronounced as Shagooti) which is a Goan styled fiery chicken curry served with sliced onions and lime wedges and is usually scooped up with warm bread.
As a variation she served the chic…