Chicken cafreal (Galinha cafreal)

                                                         

Chicken cafreal

Chicken cafreal can also be termed as green tandoori chicken of goa.Chicken Cafreal(Galinha Cafreal)is a rich traditional goan Portuguese chicken preparation consumed widely in the Goa.The preparation originated from the Portuguese colonies in the African continent.It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese. Goan life is always vibrant with color, cheerful and fun, goan cuisine reflects the true spirit of the land that evolved over time by embracing different people from varied culture.

Chicken Cafreal is a dish where chicken is marinated in a green spice paste overnight and then pan-fried. The result is falling-off-the-bone tender, succulent chicken that is packed full of beautiful flavors of chili, ginger, garlic, cilantro, lime and other spices. What I also like about this dish is that all the prep can be done a couple of days in advance. So it is perfect to serve at parties, when you can spend more time with your guests and less time toiling over a hot stove.

Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! My husband is one of the chicken lovers. For this year’s valentine day it was my husband’s demand for this chicken dish.

                                                                               

Ingredients for cafreal masala

       
        Ingredients

• Chicken (½ kg) (Drumsticks/ Legs/ Whole chicken cut into large pieces)
• 3-4 Green Chilies (the hot Indian ones, reduce if you like less heat)
• Coriander leaves (handful)
• 2 inch piece of Ginger
• 10-12 Flakes of Garlic
• 1 tsp Khus Khus
• 10-12 Peppercorns
• 1 tsp lemon juice
• 1 medium piece cinnamon
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Small ball of Tamarind
• 4 – 5 Cloves
• 1-2 Tablespoon cooking oil
• 1 Tablespoon Butter
• Salt to taste.

        Serves (3-4)

                                                              

Apply salt and lime juice on chicken.

       
                                                     

 Cafreal masala after grinding

       Method of preparation

• Clean the chicken and make a few shallow slits in the chicken pieces.
• Rub the chicken with the salt and lime juice and keep aside.
• Grind the ingredients for the Cafreal Masala to a fine paste using blender.
• Apply the masala all over the chicken pieces, so they are well coated.
• Refrigerate the marinated chicken and keep overnight. The longer you marinate it the better it is.
• Bring your marinated chicken to room temperature. Take chicken out of the refrigerator about 1 hour or so before you're ready to cook. Allowing the meat to slow come to room temperature before introducing it to a hot skillet makes it  cook better and stay tender.
• When ready to cook, heat the oil in a saucepan and add the chicken pieces and cook on a high flame for about 5 minutes, taking care not to burn the chicken. Then add any marinade that is leftover.Cover the pan.
• As the chicken begins to cook, add the butter and cook on a medium flame turning over the chicken once in a while for about 15 minutes until all the moisture evaporates.
• The dish is ready when the chicken is cooked properly on both the sides and its color changes to golden brown.You can also check by pressing the toothpick.
• Serve with wedges of lime and salad. Some also like to have this dish with Fresh goan pao (pav).

                                                                

Apply masala to chicken(overnight)

                                                     

Fry marinated chicken pieces 

   

        Note

• In this dish i had taken boneless chicken breasts but selecting boneless or chicken with bones is a individual choice.
• Some like to consume this dish with potato wedges,it's optional.

        Happy Cooking !

Valache sasav (Cowpea beans in coconut chutney)

                                                    

Cowpea beans are called “vaal” in konkani.Normally cowpea beans subji (valachi bhaji) is very common in goa .It is prepared in the same manner how we prepare cabbage foogath .But this recipe is bit different from regular subji. I learnt this recipe from my mother. She is basically from Karnataka and she learned this recipe from my grandmother.

This recipe is very healthy and it’s prepared without using oil. This simple recipe involves very few ingredients yet the taste is amazing. Can be served as side dish in veg as well as non veg thali.

                                                    

Before Cooking

        Ingredients

• 1 cup vaal/cowpea beans(cleaned and finely chopped)
• Water (as per requirement)
• Salt (as per taste)
• Grated coconut (3-4tablespoons)
• Tamarind paste (1/2 tsp)
• Green chili (1 small chopped)

        Serves (2-3)                                                                                                                

Ingredients for chutney

                                                     

Coconut chutney

        Method of preparation

• Take the cleaned and chopped cowpea beans and apply some salt to it. Now transfer this into a pan with very little water.
• Cover the pan and let this beans cook for 7-8 minutes. Don’t add too much water. Stir the beans in between.
• Once the beans are cooked (press with the finger and check) and color is changed remove it from gas and keep aside.
• In a mixer grind grated coconut, salt, tamarind pulp, green chili and some water to make paste (chutney).
• Now add the coconut paste (chutney) and cooked beans together properly. Serve with phulka or dal rice.
• Some like to have this dish with little curd in it.

       Happy cooking !

                                                   

After cooking 

                                                         

Mix chutney and cooked beans

                                              

           

Egg rawa fry

Eggs are commonly used to make omelette, half fry, egg curry, egg biryani, egg bhurji and so on, the recipe list continues. But I think hard-boiled egg is one of the healthiest ways you can consume it and is the perfect option for those watching their weight.

This simple recipe of hard-boiled egg i got from my friend Vatsala.Once I had been to her place for lunch and she had prepared this dish.This is the quick and tasty recipe from hard-boiled egg.It can be served as starter or side dish in non veg meal.I know you all will like this new version of boiled egg.As per goan nomenclature i call it "Tatyacho fodi"

                                                         

                               

      
        Ingredients

• Eggs (3)
• Water (as per requirement)
• Oil (1-2 tbsp)
• Rawa /semolina (1-2 tbsp)
• Chili powder (½ tsp)
• Turmeric powder (½ tsp)
• Salt (as per taste)

        Serves (1-2)

                                                        

    

        Method of preparation

• To make the perfect boiled egg, put eggs in a single layer,to a saucepan.Add enough cold water to cover them by 1 inch at least, and cook for 10-12 minutes on a medium flame.
• Once the eggs are properly cooked allow them to cool for a while then remove the outer shell from the eggs.
• Cut around 2-3 pieces of one egg.(Depending on the egg size)
• In a plate take rava and add turmeric powder, chili powder and salt. Mix properly.
• Coat each piece of egg with this rava mixture.
• Shallow fry this coated egg pieces on the frying pan by using oil.
• Flip over in between so that both the sides are nicely done .It takes about 5 minutes as eggs are already cooked.
• Egg rawa fry are ready, serve hot with tomato ketchup.

        Happy Cooking !                     

   

Tendli bibbe upkari ( Ivy gourd cashewnut stir fry)

                                                         

Tendli bibbe upkari

Tendli is one of my favorite vegetable.In English it’s known as ivy gourd. Some people also call it with funny names like baby watermelon (as it has white strips like watermelon), gentleman’s toes or little gourd. In Konkani it’s known as tendli, in Marathi as tondli and in hindi as tindora or kunduru.

Many years ago I happen to visit my aunt's place in south goa called poinguinim in my vacation.Near poinguinim there is famous sacred place called the Gokarn partagali jeevottam math.There was some religious function followed by lunch in that math.In the thali which was served to us as Prasad, was ivy gourd subji with cashew nuts.I still have the heavenly taste of that dish in my mouth.This dish is called ‘tendli-bibbe upkari‘(ivy gourd cashew stir fry).Both tendli and cashew nuts are favourites along the south-western coastal regions of india.Tendli cashew nut is an interesting subzi that combines both.This dish is a common in the meals served at temples or for some religious functions. Here in this recipe I have tried to bring back the same taste I had once experienced and I am successful to a larger extent. Hope you all will like the taste of this healthy south Indian recipe.

Ivy Gourd has various medicinal properties like anti-oxidant, anti-triglyceride, and anti-bacterial.In the case of treating jaundice, abscesses and high blood pressure, tindora is used.Ivy gourd is loaded with high amounts of vitamins.The abundant amount of vitamin C present in the vegetable helps to condition your bones and it also plays a vital role in the development of general structure of the body. On top of the above it is filled with the set of vitamins such as beta-carotene, vitamin A, vitamin B1 and B2. Ivy gourd is featured with the ability of detoxifying our blood. The ability of minimizing the blood sugar level can also be related to this particular veggie. Since ivy gourd is rich in fiber the laxative properties of Ivy gourd helps in smooth bowel movements.

        Ingredients.

• 2 tsp coconut oil
• ¼ kg of Ivy Gourd (Tendli) cleaned and chopped
• 1 green chili finely chopped
• ½ tsp mustard seeds
• ½ tsp udad dal
• Asafetida (2-3 pinches)
• Turmeric powder (1/4 tsp)
• Cashew nuts (10-12 cashews cut into pieces)
• 1 medium size potato chopped finely
• 2 tbsp fresh grated coconut
• Salt as per taste
• Water (as per requirement)
• Jaggery/sugar (1/4 tsp)

         Serves (2-3)

        Method of preparation

• Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
• Wash the tindora very well under running cold water. Let the excess water drain out. Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.
• Take coconut oil in a wok or vessel. Place it on low heat. Give tempering with asafetida, mustard seeds,udad dal and green chili. Add cashew nuts pieces and sauté for a while.
• Now add chopped Ivy Gourd (Tendli) and chopped potato mix all nicely. Add little water if required. Place a lid on it and allow it to cook for 7 to 10 min. on low mode. Keep stirring in between.
• Remove the lid add fresh grated coconut, turmeric powder, salt and jaggery to it. Mix all nicely. Cover with lid and cook for another 3-5 min till tendli  is soft and potato is cooked.
• Switch off the gas. Check the seasoning, add salt if required. Serve hot with chapattis or dal rice.

        Notes

• For making this subji select only raw tendli as ripened one are not good in taste and may ruin the flavor of dish.
• I have used coconut oil for tempering in this dish as it will enhance the overall taste of the dish. You can use any other oil instead of coconut oil.
• During summer season, fresh raw cashews (called bibbe in Konkani) are available in the market; you can use them while making this dish instead of soaking dry cashew nuts.
• If cashews are not available, potatoes can be used for this dish, but I have used both cashews and potato as I like both.

        Happy Cooking !

Raghavdas Laddu (Rava and Coconut laddu)

Raghavdas laddu

Raghavdas Laddu is the awesome aromatic blend of coconut and roasted semolina. It is traditional sweet made from coconut and roasted rava(semolina).Some recipe also includes khoya (khawa) in their preparation but I avoided khoya as that makes it a bit heavy and also because that is one ingredient that is not always readily available at home. 

These laddu melt in mouth and are filling too. Enjoyed by kids and adults alike. Sweet lovers would like to have it at any time of the day.

My mother and mother in law both are expert in making laddu,I have also helped my mom in making laddu (only the final step) many a times.But it was my dream to make my husband favorite raghavdas laddu without taking anybody’s help,in single attempt.And I was on cloud nine when my first attempt was a grand success both in terms of shape as well as taste. You can also check for the Rava besan laddu if you wish.

The only skill required here is for attaining the perfect 'one thread consistency' sugar syrup (called as ek tari paak ).So I have specified the process in as much detail as I could. Hope you all find it useful.

Fried rava with dry fruits and ghee

Add coconut in fried rava

                                                                                                   

        Ingredients

• Rava / Semolina (1 cup)
• Shredded Coconut (dry) (1/2 cup)
• Melted Ghee (1/4 cup)
• Sugar (3/4 cup)
• Water (1/2 cup)
• Cardamom powder (1/2 teaspoon)
• Raisins and cashew nuts (5-6 of each)
• Strands of Saffron (5-6)

        Serves (Around 12 laddus)    

                                                 

Preparing sugar syrup 

Sugar syrup is ready with saffron

                                                                                                                                                                                                                                                                                

                                        

          Method of preparation

• Heat ghee in a deep pan and add rava. Roast on low heat till the rawa turns light pink in color and releases a nice roasted aroma.Once rava is ready also add raisins and pieces of cashewnuts and roast for a while.
• Add shredded coconut (dry) to it and stir for around 2-3 minutes on the low flame. Once the mixture cools down a bit add cardamom powder and mix well.
• While the rawa and shredded coconut is being roasted, mix water and sugar in a pot and boil to one string consistency. Add a few saffron strands while boiling.
• Now, here’s how to make one string sugar syrup. As the water and sugar solution starts to thicken put a drop of the solution on a plate and touch it with your finger (be careful and allow it to cool a wee bit before you touch because if you are not used to much of cooking you could burn your finger).
• Then touch 2 fingers together and pull them apart. If you see a single solid sting forming, your syrup has reached 'One String Consistency'.
• For the given amount of water and sugar,it takes around 10-15 minutes to achieve this consistency. However, it’s better to keep checking up the syrup for the required consistency every 2-3 minutes after the syrup has started boiling.
• Once the sugar syrup (Paak) is ready, remove it from the heat, now pour the Rava-coconut mixture into the sugar syrup and mix well.
• Start making the ladoos while the mixture is still warm. Grease your palms with a little ghee. Take a lemon size portion of the mixture and shape them into ladoos. Garnish each ladoo with a raisin.
• As you make them, line them in a tray and let them cool. You can go back and make them perfectly round. Cool completely before you store them in an air tight container.

One thread consistency for sugar syrup

                                               

Add sugar syrup in rava coconut mixture

                                       

         Note

• You can use fresh grated or dry coconut. I had used dry coconut.
• Make sure that rava is roasted properly; improperly roasted rava makes ladoos sticky in nature.
• You can use dry fruits as per your choice
• If at all final ladoo mixture hardens a little bit while you are making ladoos, don’t panic; just sprinkle some hot water or some warm milk over the mixture

        

         Happy Cooking!

Methi Aloo Cutlets

                                                     

Methi aloo cutlets

Aloo and methi are made for each other! Whether as a subzi,tikki or cutlets  the twosome is sure to win the hearts of both, young and old. 

Idea of making these Methi alu cutlets came in my mind when I was desperately trying to find out new tasty as well as healthy recipe from methi leaves. 

Aloo Methi cutlets are extremely delicious combination of potatoes and fenugreek leaves(methi).These cutlets are really a quick and tasty evening snack dish.It can be also served as veg starters,as an option for kid’s tiffin or can also be served by stuffing in Pav (Methi aloo burger).

                                                       

Ingredients for making cutlets

    

       Ingredients

• 1 cup boiled, peeled and mashed potatoes
• 1 cup finely chopped methi leaves
• 1/2 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp ginger garlic paste
• 1/4 cup finely chopped onions
• Salt to taste
• 1 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 1 tsp red chili powder
• 1/2 tsp dry coriander powder
• 1/2 cup bread crumbs for rolling
• Oil for shallow frying
• Serves ( 3-4)

                                                         

Frying potato and methi 

                                                                          

Final mixture ready for making cutlets

         

        Method of preparation

• Heat some oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger garlic paste   and sauté on a medium flame.
• Add the onions and sauté on a medium flame. Then Add the potatoes, fenugreek leaves mix well and cook for a while covering the pan.
• Now add remaining spice powders like garam masala, dry mango powder, chili powder, turmeric powder, coriander powder and salt mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
• Remove from the flame and allow it to cool completely.
• Once cooled, make medium size round balls of this mixture.
• Roll each ball in bread crumbs in such a way that the balls are evenly coated from all the sides.
• Now Shape them into round cutlets using the palm of the hand.
• Shallow-fry in hot oil to a golden color. Pat-dry with kitchen paper to remove excess oil.
• Serve hot with green coriander chutney or tomato ketchup.

Round balls of mixture with bread crumbs

                                    

       Note

• You can add chaat masala instead amchur powder.
• Boiled potatoes should be soft and mashed very well to make the delicious and well shaped cutlets.
• Methi leaves can be replaced with spinach leaves to make spinach potato cutlets. Rest all ingredients and procedure will remain same.
• Instead of bread crumbs rava can be used.

       Happy Cooking!

Mix Fruit Raita

                                                   

Mix fruit raita is the yummy raita that can be prepared using curd and diced fruits.This sweet and delicious raita makes use of curds-which is a powerhouse of calcium as well as good for digestive system.This raita will ensure that you stock up on calcium through tasty means!

Mix Fruit raita recipe is a simple and easy raita recipe which can be served as side dish in regular meals or the food you prepare for fasting.Raitas make very good combination with pulao,biryani or dal rice combination .They are quick to prepare and make your meal more rich and colorful.This mix fruit raita is a sweet raita,hence it can also be consumed plain as a dessert.                        

        
       Ingredients(serves 3-4)

• ½ cup chilled yogurt
• Pomegranate arils (2 tablespoons)
• Sliced and chopped apple (2 tablespoons)
• Sliced and chopped banana (2 tablespoons)
• Sliced and chopped pineapple (2 tablespoons)
• Cleaned and chopped black grapes  (2 tablespoons)
• ½ to 1 tsp sugar (as per taste)
• roasted cumin powder (1/4 tsp)
• Salt (as per taste)

        Method of preparation

• Whisk the yogurt till smooth.
• Add the sugar, salt and spice powders and stir well.
• Now add all the chopped fruits. Mix well
• Serve the fruit raita chilled.You can garnish the raita with pomegranate arils.

      
        Note

• As per your choice you can spice up the raita by using pepper powder, chili powder, chaat masala powder etc.
• I have added this fruits as per my choice and availability. There is no limit to the quantity and variety of fruits that you can add; you can make it fruity as per your wish.Various other fruits like pear, peaches, plums, strawberry and mango etc. can be used as per availability and taste.
• Once the fruits and curd is mixed together this combination should be finished fast as some fruits tend to oxidize and turn black. Also avoid use of over ripen fruits as it can ruin the overall taste of the raita.
• Chop all the fruits in the small cubes.
• Coriander leaves or mint leaves can be used for garnishing.

      

        Happy Cooking!

Mango Sheera (Ambyacho Sheero)

Normally I make sheera around once in a week for breakfast. It is mostly the regular sheera or sheera by adding ripe bananas.

I always wanted to try mango sheera but due to some or the other reason it couldn’t happen. Today I remembered that I already had mango pulp in my freezer which was given by my mom.She had given me homemade mango pulp of mankurad mangoes from our own backyard in goa.

This mango sheera recipe is just exactly the way we make regular sheera. The only addition is of mango pulp. So what you get is a sheera with mango taste and aroma, without any artificial flavor and color, it turns out really flavorful and looks pleasant too.It’s really perfect healthy dish for kids tiffin box because of its taste and color.

        Ingredients

• Rava/ Semolina (1 cup)
• Mango pulp (1/2 cup)
• Sugar (1/2 cup)
• Milk (1 cup)
• Water (1 & 1/2 cup)
• Salt (a pinch)
• Cardamom (1 powdered)
• Ghee (2-3 tablespoons)
• Cashew nuts (5-6)

        Serves (3- 4)

      Method of preparation

• Heat ghee in a thick bottomed pan.Add the rava and fry till they change color and you get a lovely aroma. Add cashew nuts and continue to fry for a minute or two.
• Heat 1.5 cups of water separately. Add this hot water to the rawa and cashew nuts mixture, stir well.
• Add milk and sugar, continue to stir.
• The semolina absorbs both water and milk and will swell. You have to stir continuously so that the mixture does not stick at the bottom of the pan.
• After 1 or 2 minutes, add mango pulp. Stir again well and ensure that the mango pulp is mixed well without any lumps.
• Add cardamom powder and Stir till the moisture reduces. Cover with a lid and cook for 1 or 2 minutes more.
• Garnish mango sheera with extra cashews.( as per need)

        
        Notes

• Choose mango that is sweet and less in fiber. I used Mankurad pulp from goa.
• I used preserved mango pulp but compared to preserved one fresh would be better in taste ,available during mango season.
• Ghee and Sugar can be reduced as per your need.
• I have not used  Saffron (4-5 strands optional) in this recipe but you can add if possible as it goes good with mango flavor. If you don’t have it just skip it.
• Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
• Dry fruits can be added as per personal choice.For e.g. Almonds, pistachios or raisins.

      

        Happy Cooking ! 

Cabbage Foogath ( Kobichi suki bhaji )

                                                      

Cabbage Foogath

                                                    

Cabbage foogath is my favorite dish since childhood.Cabbage is easy to chop and takes very little time to cook.

Foogath or Foogad is the Western Indian term used for any vegetable dish made with coconut and curry leaves.

Cabbage Foogath is perfect side dish for vegetarian as well as non vegetarian meal. I often make and eat it by itself... like a salad!

       Ingredients

• 2 cups of finely sliced cabbage
• 1 medium sized potato (sliced and chopped)
• ½ cup of green peas (fresh)
• 1 or 2 green chilies (chopped)
• 2-3 tbsp grated coconut
• 1 tsp of sugar
• Salt to taste
• Oil (around 1 tablespoon)
• Cumin seeds (1 tsp)
• Turmeric powder (1/4 tsp)
•  Mustard seeds (1 tsp)
• Curry leaves (5-6)
• Asafetida ( ½ tsp)
• Coriander leaves (handful to garnish)

        Serves (3-4)

        Method of preparation

• Heat oil in a pan, add the mustard seeds,cumin seeds,asafetida, green chilies and saute on a medium flame for a few seconds, while stirring continuously.
• Then add the cabbage, green peas, and potato mix well and cook on a medium flame for 8 to 10 minutes, while stirring once or twice in between. Cover the pan.
• Add the coconut, salt, sugar and turmeric powder mix gently and cook on a slow flame, while stirring continuously for another 4 to 5 minutes.
• Garnish with coriander leaves. Cabbage foogath is ready, serve hot.

         Note

• I normally add very very little or no water in any dry vegetable dish while cooking .I cover the pan while cooking to keep the flavors intact.
• Cabbage and green peas take very little time to cook, but check whether the potato is cooked properly.
• Though I also prepare cabbage foogath with onion I personally love the combination of cabbage, potato and green peas. It’s personal choice.
• Adding turmeric in this dish is again as per individual choice. I feel adding turmeric to any vegetable improves the healthy aspect of that dish.                                                                                                                                                                                                                                                           Happy Cooking !