Roast Beef

Roast Beef

(Marinated & roasted beef chunk sliced & served as is or in sandwiches with Mayo or diced up & stir-fried with vegs of your choice

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PrepTime : Serves : Cook Time
30 Min 4-6 45 Min

Ingredients:

1kg beef silver roll
2 large onions chopped
5 large dried red chilies
2 thin cinnamon sticks an inch each
6 cardamoms
1 tsp pepper pwd
2 tbsp garlic ginger paste
1/4 cup olive oil
1/2 tsp peppercorns
1 tsp cumin pwd
2 tsp salt


Cooking Instructions:

Marinate the meat roll in 1 tsp salt salt, pepper pwd & half the g-g paste. Heat oil in a large pressure pan. Fry onions till brown, Add garlic ginger paste & salt - fry well. Add chilies & whole spices & cook for a minute. Add the meat chunk & toss some spices over & around it - gently lfy & turn over after a few minutes & repeat tossing the spices over till the meat changes color evenly from red to ligh brown. Add 1 cup water or enough to just cover the meat chunk & raise heat to max. Close the pressure cooker & cook until the 1st whistle, then simmer for 40 mins. Remove the meat chunk when the pressure is all out of the cooker. Slice the meat into 1cm thick slices or thinner & put them back into the cooker. Cook open on medium heat till the gravy is more or less absorbed or evaporated. Use the slices to make roast-meat sandwiches with mayo &/or ketchup or just serve as a side dish with your meal. Ta-Da!

Alternative: Cube the meat chink & make a stir fry with some fried onions, garlic, diced potatoes, bell-peppers, herbs & tomato/soya sauce to have with pasta or rice! Yum-Mo!

Goan Xacuti

Goan Xacuti

(A Goan meat curry made of either chicken, lamb, beef or pork in a spicy dark-brown gravy made from freshly roasted spices)
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PrepTime : Serves : Cook Time
20Min 4 20-40Min

Ingredients :

800 gms chicken or any meat
2 medium onions
1 cup grated coconut
1 inch sticks of cinnamon
6 cloves
4 dry red chillies
½ tsp turmeric powder
2 tbsp poppy seeds (khus khus)
1 tsp ajwain
1 tsp cumin
1 tsp of peppercorns
1 tsp of fennel seeds (saunf)
4 Star-shaped black spice
1.5 tbsp coriander seeds
4-6 cloves of garlic
1/3 cup groundnut oil
Salt to taste
1 tbsp of tamarind pulp
¼ tsp grated nutmeg

Cooking Instructions :

Wash skinless chicken and cut to small (12 total) pieces. Peel and chop the onions. Heat a little oil and slightly brown the grated coconut and keep aside. Then dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with a little water, the garlic and coconut. Heat the remaining oil in a thick-bottomed pan and fry the onions till brown. Add the masala paste 2 tbsp at a time, stirring well in between, and cook till oil separates. Add the chicken pieces and saute for sometime. Add two cups of water and salt, bring to a boil. Add tamarind pulp and grated nutmeg. Simmer until meat cooks and serve hot with boiled rice or pav.

Goan Vindaloo

Goan Vindaloo

(A spicy vinegar-based dark-red Goan meat curry made of either chicken, lamb, beef or pork)
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PrepTime : Serves : Cook Time
20Min 4 20-40Min

Ingredients :1 kg. meat (chicken/beef/mutton/pork)
2 medium potatoes cut into 8 pcs each.

For Seasoning:
3 tbsp. ghee
few curry leaves
1 small onion- finely sliced
Salt to taste

For Vindaloo Masala:
1/2 tsp peppercorns
3 tsp. jeera/cumin
12 small dry kashmiri chillies
1/2 tsp turmeric
2 cardamoms
10 cloves garlic
2-3 tbsp. Vinegar

Cooking Instructions :

Grind the masala ingredients to a smooth paste (No water, just vinegar). Cut and wash the medium size meat pieces. Heat oil & fry onion till brown, add curryr leaves and stir. Fry in the masala - Stir frequently. Now add meat and salt to taste. Cover & cook -Toss gently from time to time to cook meat evenly & ensure it does not burn. Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes or until till meat is cooked. Serve with plain white rice.

Meatball curry

Meatball curry

(A Goan recipe for healthy meatballs in a thick spicy onion & tomato based gravy)
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PrepTime : Serves : Cook Time
15Min 4 15Min

Ingredients :

1. 1/2kg or 1lb minced meat
2. 1 tsp garlic-ginger paste
3. salt & pepper to taste
4. 1/2 tsp each of haldi/turmeric pwd, garam masala (all spice) pwd n coriander pwd
5. 1 finely chopped green chili or 1/2 tsp red chili pwd
6. optional 1 tsp vinegar
7. 1 medium onion - finely chopped/ minced
8. 2 large chopped onions
9. 2-3 red dried chilies
10. 1 half-inch cinnamon stick
11. 3 large ripe tomatoes - chopped
12. salt to taste
13. 1/2 tsp pepper pwd
14. 1/2 tsp cumin pwd
15. 2 tbsp ghee/ clarified butter
16. 1/2 tsp each pf turmeric pwd
17. 1/2 tsp red-chili pwd
18. 1/2 tsp cumin pwd
19. 1/2 tsp pepper pwd
20. 1 cup minced/ finely chopped onions
21. 1/2 cup tomato puree/ paste
22. 2 tbsp vinegar
23. 2 tbsp coriander pwd
24. 1 tbsp tamarind juice/paste
25. salt and lime as reqd.
26. chopped coriander to garnish.
27. 1/2 cup full-cream coconut milk


Cooking Instructions :

For the meatballs, mix ingredients 1 to 7 and make 1" meat balls with the mixture - pressing tightly in your palm n then shaping. Set aside. For the gravy, fry ingredients 8 to 14 above in 1tbsp oil in a pressure cooker in the order listed, frying well after adding each item. Cook till tomatoes soften, then add the meatballs & enough water to cover them all. Gently toss spices around the meatballs. Close and cook for 1 whistle in the pressure cooker or till meat is cooked.

For the gravy, fry onions in ghee, then add the turmeric, coriander, red-chili, pepper pwds. Fry well & then add the tomato puree & fry well. Add coconut milk 2tbsp at a time, stirring gently & constantly. Add the meatballs with the soup from the cooker, boil for 2-3 minutes & then simmer for 2-3 minutes after adding salt, sugar, vinegar & tamarind to your taste. Garnish with coriander.

Parsi Dhansak (Daal Ghosh)

Parsi Dhansak (Daal Ghosh)

(A traditional Parsi dish with Persian & Gujarati influences; A time-consuming preparation of meat cooked with spices, lentils & vegetables)
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PrepTime : Serves : Cook Time
10Min 5 45 Min

Ingredients :
500 gm chicken skinned and washed and chopped or 500 gms mutton pieces.
2 large onion, chopped
2 tomatoes, chopped
2 Bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)

Daals soaked for 1 hour:
1/4 cup.val dal
1/4 cup masoor dal
1/4 cup moong dal
1 cups tuvar dal

Vegetables (as available):
50 gm orange pumpkin
1 brinjal
1 carrot
1 potato peeled
Methi 1/4 bunch or 6 small bunch of dhansaak methi (if available)

For the Masala:
4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala
2 tsp dhania-jeera masala
salt and black pepper powder to taste


Cooking Instructions:

Ensure daals have been soaked for 1 hour. Grind the masala items to a fine paste with little water. Chop the vegetables and methi leaves and quartered the potatoes. Pressure cook the dals, vegetables and meat pieces for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered). When cooled open the cooker and remove the meat pieces and potatoes pieces from the dals and vegetables. Blend the dals and vegetables.

Heat oil and fry the chopped onions till brown. Add the ground masala and bay leaves fry well. Add chopped tomatoes and coriander leaves. Add salt and turmeric powder and fry for 2 minutes. Add the blended dal to the masalas and allow it to boil. Then add meat and potatoes pieces. Allow it to cook (add more water if necessary). Finally the dal should be little thick. Serve hot with rice or naan.

Spicy Goan Lamb Chops

Spicy Goan Lamb Chops

(A spicy recipe for lamb chops cooked in vinegar & wine and a rich assortment of traditional Goan whole spices)
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PrepTime : Serves : Cook Time
30Min 4 30 Min


Ingredients :

8 flat lamb ribs (bone along 1 edge/side)
4 whole red dried chilies
1/2 tsp peppercorns
1 tsp turmeric pwd
1/2 tsp red chili pwd
4 tbsp lime juice
1 tsp cumin pwd
1 inch cinnamon stick
6 cardamoms
1 large chopped onion
6 garlic cloves
1/2 cup tomato puree
1/2 tsp pepper pwd
4tbsp cooking oil
salt to taste
1 tbsp garlic ginger paste
1 tbsp vinegar
4 tbsp red wine or brandy (as per taste)
1 sprig curry leaves
1/2 cup coriander leaves/ cilantro - chopped


Cooking Instructions:

Wash the meat & marinate with turmeric, red chili pwd, pepper pwd, cumin pwd, lime juice, garlic ginger paste & 1 tsp salt for atleast half an hour (longer is better - overnight is the best!)

In a pressure cooker/ thick bottom non-stick vessel, heat oil, fry onions till soft & then add chopped/ crushed garlic & fry well. Toss in the whole spices - cardamon, red chilies, cinnamon, pepper corns & 1 tsp salt - fry well & then add tomato puree. Fry well before adding the meat & vinegar - toss well till the meat is well covered with the spices. Pour 1/4 cup water in along with the alcohol & toss well. Cover and cook until meat is done (1 whistle & 20 mins in a pressure cooker; 40-45 mins otherwise). Open, toss in curry leaves and cilantro, stir & simmer till dry.