MANGO BAATHK

Mango baathk

INGREDIENTS: Cup=150gms for this recipe
1 large Malkuraad pulp ground to paste in 4tbs of milk & 4 tbs of sugar
1 cup semolina toasted in ghee. Cooled
4 Cardamom.  Ground.
1 Cup toasted chopped cashew nuts
1/2 Cup Raisins
1/2 Cup Maida flour thrice sifted with 1/2 tsp salt + 1/4tsp soda-bi-carb + 1tsp baking pwd
2 eggs beaten till fluffy 
3/4 Cup Vegetable oil

METHOD :
Add vegetable oil to beaten eggs and beat until creamy. Now mix in the ground Mango. Followed by ground cardamom and the roasted semolina + raisins+ cashew nuts. Mix well.
Lastly mix in the sifted flour. Mix ensuring no flour is left lumpy in batter.
Pour into a lightly gheed + floured baking dish.
Bake at 170C ON A RACK for 25-30min OR until skewer comes out clean

ROAST BEEF

INGREDIENTS :
1kg Beef chunk(Bendhi) 
2tbs Green Masala 
1tbs sugar
1tbs Vegetable oil
1 Red Kashmiri dried Chilli 
1 cup water
1 large Onion cut into 4 chunks 
Salt to taste
10ml Vinegar 

Pressure Cooker is required for fast cooking. 

METHOD :
With a Skewer, poke holes through the Beef chunk so as to allow spices to penetrate through and pat dry beef. 
Rub salt and 10ml Vinegar to the chunk of beef and let it rest in the fridge for at least 4hrs. Turning the chunk at least once during the marination. 
Remove the beef chunk and let it come back to room temperature. Apply and rub GREEN MASALA paste onto the beef chunk. 
In pressure cooker. Caremalise sugar. Quickly add Oil to it and drop a Whole dried Kashmiri Chilli to sizzle. Put beef chunk in pressure cooker to fry and get slightly browned sides by turning every 1min on medium to high heat. With 1 cup of water rinse remaining masala from merinading container into the Pressure cooker. Add onions cut in large quarters, seal and pressure cook for 7 whistles. Turn heat off and allow beef to rest for 5mins before opening the Pressure Cooker. Slice up and serve with the reduced gravy.




Try my Mother-in-law inspired can't-get-close-enough to beat, stuffed BEEF ROLL MASS

GOAN GREEN MASALA

This masala is what I cook with at home... It goes in Green beef curries as it is meant to. But I also use it to make chicken curry, my Beef stuffed Rolls, my Beef Roast,.. My husband adds sugar to caramelise on the pan with this Green masala for a pan fried chicken breast cuts . And it tastes awesome. 

INGREDIENTS:
30 peppercorns

25 cloves      

2 2" long sticks cinnamon       

3 bulbs of garlic

2 1" pieces of ginger

A handful of Fresh green coriander leaves

2 green chillies

1 tablespoon tamarind
1 tbs Jeera 

1 large onion fried till golden brown

2 tsp Turmeric powder 

Water or Vinegar to grind

METHOD :
Pluck out the tender stems and leaves of fresh Coriander. Peel the garlic pods. Peel the ginger and chop slices. Add to all of the above remaining ingredients and grind to paste with the least needed water. You could replace water with little Toddy Vinegar instead.

This will grind to a paste of approximately 200gms. Let it cool at room temperature before you store it in the fridge. It'll last for several months IF you don't run out of it before.

Oh! And... Store it in Glass or Ceramic airtight containers. Metals will react to vinegar, plastic will get stained by Clove and the masala has an overpowering aroma. 

The caremalised onions are meant to give pulpy volume to the masala besides it adding a hint of sweetness.

TIP: A pulpy and greener alteration to this recipe would be to replace those 30 Peppercorns for 6 green chillies.
Although, I'd stick peppercorns. My intestines hate Chillies!!! 😄


Make this BEEF ROAST with this masala... 

BANANA CAKE

The things you can make with over ripe Bananas... The humblest of all foods cheap and sweet.

INGREDIENTS : (cup=200ml)

2 ripe Bananas (180ml puree)
1/2 cup sugar
1 + 1/4 cup flour
2 eggs
1/3 cup Butter Milk
1/2 cup vegetable oil
4 Cardamom pods
1 clove
3/4 tsp salt
10 Almonds
1/2 tsp Vanilla Essence
1 tsp baking powder
1/2 tsp Soda bi Carb



METHOD:
Peel and Grind the ripe Bananas to paste and add sugar to it. Ensure this paste is stirred while you carry out preparing for the rest. To avoid curdling of banana paste.

Starting with dry ingredients.. Firstly, Sift flour,  soda bi carb & Baking Powder twice.
Grind salt together with clove & seeds from 4 Cardamom. Add to sifted flour.
Crush 10 Almonds with a kitchen hammer. Add to sifted flour.
Beat both eggs until light. Add in the oil and beat well. Add butter milk & 1/2 tsp of Vanilla essence & banana paste. Beat well.

TIP: Butter milk can be made by yourself by stirring in 2tsp of fresh lemon juice OR white synthetic vinegar to a cup of luke warm milk. Left at room temperature covered for 15mins.

Add dry ingredients to the wet. Bake at 180Cfor 20-25min. Or until it passes the skewer test.
Enjoy this no-fuss soft Banana cake at breakfast or with afternoon tea.


Would you like a Goan take on Mexican Chili?... Stuff it in a Poiee!... For drooling out loud!!! 😄

GOAN (MEXICAN) CHILI

GOAN (MEXICAN) CHILI

There was a packet of Red Kidney Beans lying in my Cabinet for too long. But I just couldn't get myself to cook another  'Chuvndia ross' out of them. Imagine the FOREVER  it'd take to finish in my family of three. Soo... We decided to have our own take at a Mexican Chili very aware that there's hardly the exact same ingredients in my kitchen. But I managed just fine.
Here's how we had it our way...

INGREDIENTS : 

200gm Red Kidney Beans

2tbs Vegetable oil

200gm Beef(lean meat) mince

1tsp Brown Sugar

1tbs Cumin seeds

1tsp Peppercorns

1tsp Goan Xacuti masala(optional)

4 Cloves Garlic minced

2 large Onions finely chopped

1 large Capsicum diced

2 large tomatoes diced

1tsp dried Oregano Leaves

1tbs Chipotle Sauce(or Worcestershire sauce)

1tbs Jalapeños sauce(or pickled Jalapeños ground to paste in its own vinaigrette)

1tbs Tabasco Sauce

2tbs Ketchup

Salt to taste

1 Green Chilli sliced lengthwise

Dark chocolate (optional) 

Garnish with grated cheese and chow down with bread sticks/Rice/Pao. 

METHOD :

Boil the Red kidney beans in a pressure cooker for 3 whistles. Set aside.

Grind 1tsp Goan Xacuti masala, 1tbs Cumin seeds and 1tsp peppercorns. Set aside ground masala.

In 3tbs of vegetable oil, fry the mince on medium high heat. Keep stirring or crushing through with a spatula to separate mince until you get a grainy texture. Add 1tbs of brown sugar. Fry for about 7 minutes.

Make a well in the center and Add the minced garlic to fry, top it up with chopped onions. Let the onion sweat on low heat before you stir it all together.

Add the ground masala and fry for 2 minutes. Adding the chopped Capsicum to fry at this point. Reduce flame to low heat.

Add 1tbs Chipotle sauce(or Worcestershire sauce) , 1tbs jalapeño sauce, 1tbs Tabasco Sauce, 2tbs ketchup, 1 tsp dried Oregano, salt to taste and Chopped tomatoes. Stir it all in on slow flame or until the tomatoes cook down.

Pour in the Boiled red kidney beans along with its water(about 2 cups). Mix and slow cook for 15mins with a lid on.

I dropped a bite size square of Dark chocolate after turning flame off.

Skip the fresh green chilli if your Chili has already attained its spicy kick. 

You could eat it plain with crunchy bread sticks and shredded cheese for garnish Or eat it with Boiled  Rice... Since we Goans can't do without it😂.. Eitherways, serve hot, eat well! 

Banana Cake 

Have u tried a beautifully spiced Banana Cake? 

CHEWY COCONUT COOKIES

These happened to be the most satisfying outcome of my leftover SWISS MERINGUE Icing I had stored in my fridge from 2 days ago.

INGREDIENTS :

1 cup(120ml)Swiss Meringue Icing
1 cup Descicated coconut
1 tbs(heaped) Flour (approx 30gm)
1/4tsp Baking powder

METHOD :
There are several videos on YouTube for Swiss Meringue cake icing. It's really a no-fuss recipe when you have a stand mixture. Or simply an electrical wisk. Swiss Meringue icing can be stored airtight in the fridge for upto a week Or in the freezer for upto a month. Just ensure you let it sit to defrost at room temperature before using it.
Getting back to making our cookies... Dust a Muffin tray with flour after lightly coating the muffin cavities with butter. Also heat oven to 180C. As the batter will be ready for baking in no time.
In a mixing bowl place the meringue at room temperature and add the descicated coconut to combine well. Let there be no lumpy coconut. Now through a sifter add flour and baking powder a little at a time. Fold in the mixture well.
Use a teaspoon to measure out heapy portions (approx 10ml) and drop into the muffin cavities to get 12 shallow fillings. Place on a high rack into the oven for 15-20mins or until the corners of the cookies are lightly browned.
Once done remove from oven and let rest in the muffin tray itself for 5mins before removing the cookies from the tray and laying them on a wire rack to cool completely. These should be consumed within 3 days or stored in the fridge otherwise.
These coconut cookies are chewy buttery and I insist will be irresistibly appealing to the Goan tastebud.  

MULBERRY CUPCAKES

After marriage, I did not set base too far from my native village. So going home to see my mom & Dad is quite an often thing. I had frozen a bag of about 500gms of mulberries I plucked from my mom's garden. My gleeful nieces usually raid the mulberry tree but luck was on my side on the day. I plucked Mulberries plenty enough for my milk shakes, Yoghurts, morning cereals.. And today for some buttery delicious cupcakes. Taking them to mom's this afternoon teatime ... The woman that put all the love that mulberry tree needs. 😊

INGREDIENTS :

MULBERRY CUPCAKES

½ Cup salted butter

3 Eggs
3 tbs ghee

1 Cup sugar

⅓ Cup Butter Milk.

1 Cup flour

1 tsp baking powder

1/4tsp Soda bi carb

1tsp Vanilla essence

1/4tsp salt

1 cup mulberries

METHOD:

Warm 1/3rd cup milk and stir in a tsp of synthetic white vinegar. Keep in dark place for about 15mins. That's your Butter milk!
Arrange 12 cupcake liners in your muffin tray set aside. 

Sift thoroughly, (3 times is best) the mixture of flour, baking powder, soda bi carb and salt. Keep aside. 

Cream butter and ghee until pale white in color. Add the sugar and beat at low speed. Add an egg and 2tbs of butter milk AT A TIME to blend and cream together.

The vinegar based butter milk splits batter when added to butter-sugar-egg mixture. Complete adding all 3 eggs and all the butter milk. Add a tsp+½ vanilla essence.

Wet mixture is ready for folding in the dry ingredients.

Keep oven at 170-175C to preheat.

Add the dry ingredients to the wisking wet ingredients in your stand mixture at low speed. Run a spatula along the walls of your bowl to collect and blend in any dry ingredients if stuck to the walls. Now fill up cupcake liners with batter up till ¾ of it's capacity. Arrange about 5 mulberries on top of each cupcake batter.

Place them in your oven to bake for 20-25mins. Remove once they pass the toothpick test. Let the cupcakes rest for 5mins in the muffin tray itself before removing them to cool off completely on a wire rack. 

The browning on top is the gorgeous chewy butter layer while inside remains moist and decadent. While the mulberries sink through batter leaving a trail of purple from top to bottom.