Goan Fish Curry

Almost the staple food of Goa along with rice.

INGREDIENTS:3 Pomfrets - cleaned and cut into pieces (approx 9-10 pcs depending on the size of the fish)
Walnut sized lump of tamarind
1 large onion sliced
1 large tomato sliced
7-8 dry red chillies
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2  coconut grated
1 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric powder
2 green chillies slit
Hot water for gravy (approximately 2 cups)
Salt to taste

PREPARATION:
Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.

Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).  In a deep pan add 2 cups of water and let it boil, once the water boils add the ground masala and green chillies in the water.  Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
Gently add the pieces of fish to the gravy and cook for 10-15  minutes. Do not cover the pan at any time during the cooking.  Turn off the fire and serve immediately with plain boiled rice.

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Week End Brunch

RAJASTHANI THALI

KADHI

Ingredients:

For Kadhi

• Curd - 1 cup
• Bengal Gram Flour - 1/2 tbsp
• Water - 1/2 cup
• Turmeric powder - 1/4 tsp
• Salt - as required
• Onion -1
• Cinnamon - small stick
• Cloves - 2
• Red chillies - 2
• Fennel seeds - 1/2 tsp
• Corriander seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Ginger - 1 tsp grated
• Curry leaves - few
• Chilli powder - 1/2 tsp

For Pakodis

• Besan - 1/2 cup
• Methi leaves - 1/4 cup chopped
• Cilantro leaves - few chopped
• Green Chilli - 1
• Turmeric powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Salt - as required
• Oil - for frying

How to make it:

For Kadhi:
Beat curd and besan with 1/2 cup water until no lumps. Add turmeric powder and salt. Heat oil in a deep pan, add red chillies, cumin seeds, corriander seeds, fenugreek seeds, Cinnamon and cloves. When they splutter, add grated ginger and onions and fry until onion turns light brown. Add the chilli powder and curd mix and cook on low flame until it thickens. Add the curry leaves, just before switching off the flame.
For methi pakodis:
Mix all the ingredients together with little water and make a soft dough. Heat oil in a pan, drop pieces of dough and cook until it becomes light brown. Take on to a paper towel to drain excess oil. Add the pakodis to the prepared Kadhi. Serve Hot!

GATTE KA PULAO
Ingredients:
For Gatte

• Besan - 1/2 cup
• Chilli powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Ajwain-1/2 tsp
• Curd - 1 tbsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Oil - for frying

For Pulao

• Rice - 1 cup
• Onion - 1 chopped
• Cardamom - 2 crushed
• Cloves - 2 crushed
• Cashews - few
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Garlic,Green chilli,Ginger paste - 1 tsp
• Oil - 1 tbsp
• Ghee - 1 tsp
• Coriander leaves - for garnishing

How to make it:

For Gattas:  Boil water in a large pan.

Mix all the ingredients together and by adding very little water, make a stiff dough. Divide the dough into equal portions.

Shape into a thin cylinder. Rub some oil over the rolls.

Drop into the boiling water and cook for about 10 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.

For Pulao :

Cook rice with right amount of water. Let it cool.

Heat oil and ghee in a kadai, add cardamom, cloves, cashews and cumin. When it turns light brown, add the onion and the chilli-ginger-garlic paste and saute until the raw smells goes off.

Add the asafoetida, chilli powder, turmeric powder and garam masala. Saute for a while.

Add the gattas and salt. Add cooked rice and garnish with coriander leaves.

RAJASTHANI SABJI

Ingredients:

• Green Peppers - 1/2 cup, chopped
• Onion - 1 chopped
• Carrot - 1 chopped
• Cauliflower florets - 1 cup
• Peas - 1/4 cup
• Potato - 1 cubed
• Cumin seeds - 1/2 tsp
• Garam masala - 1/2 tsp
• Ginger - 1/2 tsp shredded
• Sabji masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida powder - 1/4 tsp
• Salt - as required
• Chilli powder - 1/2 tsp
• Curd - 1/4 cup

How to make it:

Heat oil in a pan, add cumin seeds ginger and onions and fry until onion turns light brown.

Add the asafoetida, sabji masala, garam masala, chilli powder and turmeric powder.

Add the vegetables and mix well. Add salt and cook covered on low flame until vegetables are half done. Sprinkle little water if required.

Add curd and cook until vegetables are just done and the curd dries up. Serve with rotis.

RAJASTHANI PAPAD KI SABJI

Ingredients:

• Papads - 2
• Small onion - 2 chopped
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Asafoetida powder - 1/4 tsp
• Chilli powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Curd - 1 tbsp
• Ghee - 1 tsp
• Water - 1/2 cup
• Salt - as required
• Corriander leaves - for garnishing
• Curry leaves - for garnishing

How to make it:

Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Stir in the curd. Add chilli powder, turmeric powder and salt. Add 1/2 cup water and bring it to a boil. Break the fried (deep fried in oil) or toasted papads (toasted on a griddle by pressing it with a cloth or toasted directly on the flame using tongs) into small pieces. Add to the water and boil for 5 more minutes. Add corriander leaves and curry leaves and serve hot as a side dish for rotis.

MISSI ROTI
Ingredients:

• Wheat flour - 1 cup
• Besan - 1 cup
• Red chilli powder - 1 tsp
• Corriander powder - 1 tsp
• Ajwain - 1/2 tsp
• Cumin - 1/2 tsp
• Salt - as required
• Ghee - for brushing

How to make it:  Combine all the ingredients except ghee in a bowl. Make into a stiff dough by adding little water. Divide the dough into equal portions and make evenly sized balls. Roll each ball into a round shape with a rolling pin. Heat a griddle, add the rolled dough and cook on both sides. Brush little ghee on the rotis. Serve hot.

Here is a complete meal served hot!

Fish Roast

Ingredients

Fish - 2 fillets or around 3/4 lb, cut to small cubes (I used salmon)

Onion - 2 medium, sliced thin

Tomato - 2 small deseeded and chopped

Green chillies - 2-3 chopped fine

Ginger - 1 inch piece chopped fine

Garlic - 5-6 chopped fine

Curry leaves - 4 - 5 sprigs finely chopped (Add more curry leaves for better taste)

Tumeric powder - 1/4 tsp

Chilli powder - 1 tsp 

Coriander powder - 1 tsp

Pepper powder - 1/2 tsp

Fennel powder - 1 tbsp

Salt - To taste

Marinade

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tsp

Salt - To taste

Method

Marinate the fish with the ingredients under marinade for around 30 mts.

Heat around 1 tbsp oil in a wide non-stick pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turns brown add the tomatoes and curry leaves

When the  tomatoes are mashed well, lower the heat and add the turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and lay the marinated fish pieces on the masala. 

Cover the pan with a lid and cook at low heat turning the fish pieces carefully in between. It will take around 30 - 40 mts. Coat the fish with the masala and cook for another 10 mts. (You can cook the fish in medium heat, if you feel that the fish will not get properly cooked at low heat. Saute in between, so that the masala wont get burnt but take care not to break the fish pieces.) Serve hot with rice/ chappathi.

Tips:

You can shallow fry the marinated fish pieces and add to the masala. That way it will remain more firm.

Mashed Potatoes

Ingredients

3   potatoes, peeled and quartered length-wise

1  cube Chicken or Beef stock

4 Tbsp heavy cream

2 Tbsp butter

1 Pod of Garlic

1 Tbsp milk

Salt and Pepper

Method

Put potatoes into a saucepan. Add the stock.  Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Reserve this stock.  Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.)

Heat the stock again with 1 pod of garlic till the stock reduces a bit.  blend this in the mixi and pour over the mashed potato.

Alterntively you can have it with brown sauce,

Ingredients for Brown Sauce

1 1/2 tablespoons butter

2 tablespoons flour

2 cups stock

1/2 slice onion

Few grains pepper

Instructions

Brown the onion in butter until well browned.

Add flour and pepper and brown.

Add stock gradually.

Cook until smooth

Slice mushrooms into small pieces.

Roll the mushrooms in butter and saute.

Mix them with the sauce and bring to a boil.

Add lemon juice or sherry.

Serve with roast beef or steak.

PS I did not add salt as the stock (the cubes) I used had sufficient salt.  you can add salt depending on your taste.

Honey Roasted Lamb Leg

Ingredients

2.5 kg leg of lamb

For the marinade

2 tbsp vegetable oil

5 tbsp lemon juice

4 inch pc of fresh ginger, peeled and minced

15 large cloves garlic, peeled and minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp red chilli powder

1 3/4 tsp salt

1 tsp freshly ground black pepper

2 tbsp water

For the honey rub

100g almonds, blanched

100g  hung yoghurt

5 tbsp honey

Method

Blend together all the ingredients for the marinade in a blender or food processor.

Trim the excess fat and membranes from the leg of lamb. Make deep cuts all over the flesh with a sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Leave it in the fridge to marinate for 24 hours.

For the honey rub mix together the ground almonds, yoghurt and honey.

Take the lamb out of the fridge and now rub the honey rub into the lamb and leave it for another 1 hour covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

Preheat the oven to 225C and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C and cook for another 2 hours, basting every 1/2 hour.

Check if the meat is cooked by piercing a thin knife deep into the flesh. If there is no blood or any juices running out of the meat then it is cooked.

Remove the lamb from the oven. Cover it with a foil and allow it to rest for 15 minutes.

Carve the lamb into thin pieces & serve it with roasted potatoes or any vegetables of your choice.

The East Indians

This is what I heard.  They were the original inhabitants of the seven islands that made up Mumbai. When the East India Company was in charge, many christians from other parts of the City migrated to Bombay, because Christians were given preference. The local Christian population then adopted the name 'East Indians' to differentiate themselves from those coming to Bombay from other regions.

What differentiates East Indian food from other Indian cuisines (even from Goan cuisine, despite a shared Portuguese heritage), is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste.

While everyday dishes are usually plain -- vegetables, dal and rice -- festivals and weddings see special preparations. These include dishes like Fugias (bread), Sarpatels (pork dish) and Vindaloos (pork curry).

 Below recipes are extracts taken from the book of Michael Swamy, author of The East Indian Kitchen 

 Swamy's ready plan for a lazy Sunday lunch

Chinchoni Fish Curry
Serves: 4
Ingredients

>> 8 fish slices, " thick (pomfret, surmai)
>> 2 tbsp oil
>> 500 ml water
>> 1 tsp salt
>> 2 tsp tamarind pur ©e

Masala
>> 6-8 dried red Kashmiri chillies
>> 100 g fresh coconut, grated
>> 8-10 garlic flakes, roughly chopped
>> 1 tsp cumin seeds
>> 1/2 tsp turmeric powder
Method
>> Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-5 tbsp of water, as required.
>> Wash fish and set aside to drain.
>> In a pan, heat oil and fry the ground masala over low to moderate heat for about 5 minutes. Sprinkle in a little water if required, to prevent burning.
>> Add fish and the remaining ingredients. Bring to a boil, lower heat and simmer for 5 minutes.
>> Serve hot with steamed rice.

Mutton Lonvas
Serves: 4-6
Ingredients
>> 250 g white pumpkin (doodhi)
>> 500 g mutton, on the bone
>> 500 ml mutton stock
>> 1 tsp salt
>> 1" piece of ginger, roughly chopped
>> 4 tbsp ghee / oil
>> 8 garlic flakes, finely chopped
>> 2 tbsp bottle masala
>> 1 tsp salt
>> 1 tsp black pepper powder
>> 100 ml thick coconut milk
>> 25 ml tamarind pur ©e
Method
>> Peel pumpkin and cut into 2" cubes.
>> Wash meat and cut into 2" cubes.
>> Boil meat in stock with salt and ginger, till tender. Strain and reserve meat and stock.
>> In a pan, heat ghee or oil. Saut © garlic over low to moderate heat, till fragrant.
>> Add bottle masala and fry well. Sprinkle in a little water if required, to prevent burning. Add pumpkin, cooked meat, salt, pepper, coconut milk and tamarind pur ©e.
>> Pour in reserved stock and simmer for 10-15 minutes till the pumpkin is cooked.

Duck Moile
Serves: 4 - 6
Ingredients
>> 1 kg duck
>> 4-6 tbsp ghee / oil
>> 2 medium onions, sliced in rings
>> 12 garlic flakes, sliced in fine julienne
>> 1" piece of ginger, sliced in fine julienne
>> 6 green chillies, sliced in fine julienne
>> 2 tbsp bottle masala
>> 750 ml chicken stock
>> 60 ml brown palm vinegar
>> 1 tsp salt
>> 1 tsp black pepper powder
Method
>> Wash duck and cut into 16 pieces.
>> In a pan, heat oil and saut © onions over moderate heat, till golden brown.
>> Add garlic, then ginger and chillies and saut © till fragrant.
>> Mix in bottle masala and fry well, till ghee/oil separates from it. Sprinkle in a little water if required, to prevent burning.
>> Add duck and fry on high heat to seal the pieces. Stir for 5 minutes before adding the stock. Bring to a boil, lower heat and allow to simmer for 1 hour. Add vinegar, salt and pepper in the last 5 minutes of cooking. Serve hot with crusty bread or steamed rice.
>> Variation: Use chicken in place of duck.

Foogath is a regular at any East Indian dinner table as a side dish with the meats. It is made with a variety of vegetables, like capsicum, drumstick, pumpkin and French beans.

Capsicum foogath

Ingredients:

• 250 g capsicums

• 3tbsp ghee

• 1 medium onion sliced

• 1tsp salt

• 1 tsp black pepper powder

• 1 tsp lime juice

Masala:

• 2 dried red chillies

• ½ tsp sesame seeds

• 6 garlic flakes roughly chopped

• 1” piece of ginger, roughly chopped

• ½ tsp cumin seeds

• 1 tbsp coriander seeds

• ½ bunch fresh coriander leaves, roughly chopped

• A pinch of saffron strands

Method:

Grind masala ingredients to a fine consistency, gradually adding up to 50 ml of water, as required.

Cut capsicums into quarters, removing and discarding the seeds and pith.

In a pan, heat ghee/oil and sauté onion over moderate heat till golden brown. Add ground masala, and fry well for a few minutes, till fragrant. Sprinkle in some water if required, to prevent burning.

Add the capsicum. Cook for about 7 mins, then add salt and pepper.

Sprinkle in lime juice a few minutes before removing from heat.

Apricot chicken

Ingredients:

• 1 ¼ kg chicken

• 200 g dried apricots

• 100 ml brown palm vinegar

• 2 tbsp oil

• ½ cup onion paste

• 3 medium tomatoes, chopped

• 500 ml chicken stock

Masala:

• 8 garlic flakes, roughly chopped

• 1” piece of ginger, roughly chopped

• 5-6 cloves

• 8 dried red Kashmiri chillies

• 1 tsp cumin seeds

• 5-6 black peppercorns

• 1 tsp salt

• 1” stick cinnamon

• 4-5 green cardamoms

• 2 tbsp coriander seeds

½ tsp poppy seeds

• A pinch of saffron strands or turmeric powder

Method:

Wash chicken and cut into 16 pieces.

Soak apricots in vinegar.

Grind the masala ingredients to a fine consistency, gradually adding up to 100 ml of water. As required.

In a pan, heat oil and fry onion paste over moderate heat till brown. Stir in the ground masala and tomates. Cook till the oil separates.

Add the chicken and brown well in the masala.

Pour in the stock and simmer for 45 minutes or till the chicken is tender.

Mix in apricots and vinegar during the last few minutes of cooking.

Serve hot.