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!

Rechad-Masala Mackerels

Rechad-Masala Mackerels

(Rechad masala is the much sort-after Goan specialty red masala or spice-paste you stuff the fish with & either pan-fry, grill or BBQ-by-the-beach! Oooh Yeah!!!!)
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PrepTime : Serves : Cook Time
15 Min 2 25 Min

Ingredients:

4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika pwd
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves - chopped
1/2 inch ginger piece - chopped
1tsp salt
2 tbsp vinegar


Cooking Instructions:

Ensure the fish cavity is cleaned. Run a sharp knife into the fish making pockets on either side of the backbone of the fish. You can even make 3-4 lateral grooves on either side of the fish - don't run the knife right into the bone, just about 3/4 way in. Apply salt & lime juice to the fish & set aside for 15-20 mins. Grind all the other ingredients to a paste except the oil. Wash the fish & smear the ground paste all over the fish - inside the pockets, inside the fish cavity & all over the outside too. You can let it sit & marinade for a while. Shallow-fry, grill or bbq for 6mins on each side. Serve with lemon wedges, onion rings and potato-chips/ fries.

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.

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.

Andhra Aloo

Andhra Aloo

(A spicy potato dish from the southern Indian state of Andhra Pradesh with strong tones of pepper, garlic & coconut.)


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PrepTime : Serves : Cook Time
2 Min 4 15Min


Ingredients :

2 large potatoes
2 medium chopped onions
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
half a garlic - about 8-10 cloves - chopped.
salt to taste
2 chopped green chillies/ whole dried red chilies
1 tbsp freshly ground pepper
1 tbsp sugar
3 tbsp dessicated coconut
turmeric pwd
1/2 cup chopped coriander
1 tbsp cooking oil/ clarified butter/ghee


Cooking Instructions:

Peel the potatoes - cut each into half (length-wise) & cut each half again, length-wise and then slice width-wise into about 5mm thick slices - wash & place in water to which 1 pinch of salt & turmeric have been added.

In a non-stick vessel, heat oil/ghee & fry onions till pink. Then add the garlic, chillies, cumin & curry leaves - fry well. Then add the mustard, salt, sugar, 1/4 tsp turmeric, pepper and fry well. Drain potatoes well & add to the vessel on medium heat. Add 1/4 cup water & the coconut & toss gently till potatoes are well -coated with the spices. Then simmer covered until potatoes are cooked. Garnish with coconut & coriander & serve with daal & rotis.

Pepper Chicken Chettinaad

Pepper Chicken Chettinaad

(A thick dark spicy gravy from the Southern-Indian state of Tamil Nadu, boasting strong peppery notes & a rich coconut flavor.)


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PrepTime : Serves : Cook Time
10 Min 4 15Min


Ingredients :

1 chicken cut to medium pieces
1 cup curd/ yoghhurt
4 tsp garlic-ginger paste
2 tbsp fresh coarsely ground peppercorns
few drops lime juice
cooking oil
3 large onions - finely chopped
2 ripe chopped tomatoes
1/2 tsp turmeric pwd
salt – to taste
2-3 whole dried red chilies (to taste)
2 sprigs of curry leaves
1 tsp mustard seeds
1/4 cup chopped coriander (garnish)
1/4 cup ginger juliennes (garnish)
1/4 cup dessicated / grated fresh coconut (garnish)


Cooking Instructions:

Marinade the chicken pieces in well-beaten curd, half the garlic-ginger paste, pepper & lime juice for upto 1 hr. Heat oil in a non-stick thick bottom vessel, fry onions in it & then add the remaining garlic-ginger paste & fry well again. Add the tomatoes and stir fry till the oil separates. Add turmeric & stir. Add the chicken-marinade mixture & add salt to taste - toss well & fry for 5-6 minutes. Add 1 cup of water, cover and cook till the chicken is cooked. In a small tempering-pan, heat 2 tbsp oil & toss in the red chillies & curry leaves. When chilies are turning dark, toss in the mustard seeds & when they stop spluttering, remove and pour at once over the chicken. Garnish with ginger juliennes, chopped coriander & coconut and serve with rice or Malabari parottas.

Peanut-chutney stuffed Baby Brinjals

Peanut-chutney stuffed Baby brinjals

(An Indian dish from the state of Maharashtra featuring baby brinjals/ eggplant stuffed with a spicy peanut sauce & cooked in the same gravy)

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PrepTime : Serves : Cook Time
10 Min 4 10Min


Ingredients :

8 small brinjals (golf-ball size)
2 handfuls peanuts (w/o the skin)
1 cup dessicated coconut
2 green chillies
1/2 tbsp pepper corns
salt to taste
1/2 tsp turmeric pwd
2 chopped large onion
1/4 -1/2 cup curry leaves
cooking oil
2 ripe medium tomatoes -chopped
1/4 tsp cumin pwd
1 tbsp corriander pwd
1 tsp sugar

Cooking Instructions:

Run a knife into the bulb of each brinjal 3/4th way in towards the stem (not fully), the repeat perpendicular to this cut (cross cut). Repeat for all brinjals & place in a bowl of water with a pinch of turmeric powder & 1/2 tsp salt added to it.

Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin pwd, pepper corns, turmeric pwd, sugar, coriander pwd & 1/2 tsp salt. Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse. Taste & add more salt if required.

Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft & then add this masala/ mixture & fry well for 5-6 minutes. Remove half of this mixture & stiff the brinjals with it.

In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & place the brinjals in it (stem above the gravy, bulbs immersed well into the gravy) & simmer covered for 5 minutes or till brinjals are cooked. Serve with piping hot rotis/ naan.