Prawns Rava Fry

 (semolina batter-fried prawns)

Ingredients:

• 20 king prawns
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 3 green chillies chopped fine
• 1/2 tsp freshly ground pepper
• 1 tbsp lime juice
• 1 cup flour
• 2 eggs
• 250 gms breadcrumbs
• 250 gms rava (semolina)
• Vegetable/canola/sunflower cooking oil for deep frying
• Lime wedges for garnish

Preparation:

• Clean the prawns, devein and wash. Keep the tail on. Pat dry.
• Mix the ginger garlic, green chillies, lemon juice, salt and pepper together and marinate the prawns in this mix for 3-4 hours.
• Mix the flour and egg together in a bowl and blend to remove any lumps.
• Mix the bradcrumbs and rava (semolina together in a flat plate.
• Dip the prawns in the batter, then roll in breadcrumb-semolina mix to coat nicely and deep fry till golden.
• Garnish with a squeeze of lemon and serve with Mint-Coriander Chutney.

 

Garlic-Roasted Lamb

Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

 

Jeera Rice Recipe

(cumin rice)

A tasty variation on plain boiled rice, this can be made two ways – by total absorption of water by the rice or by draining the water from it. The latter gets rid of all the starch and is therefore preferred for obvious reasons

Ingredients:

• 1 cup Basmati rice (a long grain Indian rice)
• 3 cups water
• Salt to taste
• 2 tbsps vegtable, sunflower or canola oil/ghee
• 1 large onion chopped fine
• 2 tsps cumin seeds
• 1/2 cup water
• Coriander leaves to garnish

Preparation:

• Wash the Basmati Rice well in running water.
• Add the 3 cups of water and salt to taste to the rice and set it up to boil.
• Once the rice is almost cooked (test a few grains often to check – they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
• In another pan, heat the oil/ghee till hot and add onions.
• Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
• Now add the rice and stir well.
• Add 1/2 a cup of water to the rice and cover.
• Simmer till all the water dries up.
• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

 

Goan Fish Curry

Fish curry made in this style is tangy and spicy. Any Fish with firm white flesh tastes  good in Goan Fish Curry.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 1 kg fish cleaned and cut into pieces
• 1 1/2″ lump of tamarind
• 1/2 cup hot water
• 1 large onion sliced
• 1 large tomato sliced
• 7-8 dry red chillies
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 1 whole coconut grated
• 2 tbsps coriander powder
• 2 tbsps cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 green chillies slit
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 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).
• Heat a deep pan on a medium flame, add the oil and heat.
• Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
• Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. 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 more minutes. Do not cover the pan at any time during the cooking.
• Turn off the fire and serve immediately with plain boiled rice.

 

Pork Vindaloo Recipe

Goan Dish

Ingredients:

• 1 kg pork cut into 1″ cubes with all the fat removed
• 8 tbsps Vindaloo Masala paste
• 2 large onions chopped fine
• 1 tbsp ginger paste
• 1 tsp palm/brown sugar or maple syrup
• 2″ stick of cinnamon
• 6 cloves
• 3 tbsps vegetable/canola/sunflower cooking oil
• Salt to taste
• Water

Preparation:

• Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
• Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
• Add the palm sugar and stir well.
• Add the meat only (leave behind marinade paste/liquid for later) and brown well.
• Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
• Stir well, reduce flame and cook till pork is tender.
• Serve with plain boiled rice or Jeera Rice.

 

Sorpatel Recipe

(spicy Goan pork curry)

Thou I dont Eat pork. This Recipe are for my numerous Goan Friends who want to try making Sorpatel. All the Best.

Not for the calorie conscious people thou. Stan bro please be away from This Dish.

Not for the calorie

This popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood. While the purists may disagree on this point, those of you that shuddered at the above ingredients, can still make Sorpatel with just the meat and liver and it would be just as tasty! Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate – it tastes even better with time!

Ingredients:

• 1 kg pork (fat removed) and chopped into small 1/2″ pieces
• 1/2 kg pork liver chopped into small 1/2″ pieces
• 2/3 cup white vinegar (approx. 4.5 fl oz)
• 20 dry red chillies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 7-8 peppercorns
• 6 cloves
• 1″piece of cinnamon
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large onions chopped fine
• 15 cloves of garlic made into a paste
• Thumb-sized piece of ginger made into a paste
• Golf ball-sized lump of tamarind soaked in 1/4 cup of hot water

Preparation:

• Grind the whole spices (dry red chillies, cumin and coriander seeds, cinnamon, cloves and peppercorns) in the vinegar and keep aside.
• Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their own fat till light brown. When done remove from the pan and keep aside.
• Put the oil in the pan and heat on a medium flame. Add the onion and fry till light brown. Add the ginger and garlic pastes and fry for 2 minutes.
• Add the ground masala paste made earlier and fry till the oil separates from it.
• Add the fried pork liver and meat, the tamarind pureé, salt to taste and mix well.
• Turn the fire down to a simmer and cook till the meat and liver are tender.
• Serve hot with plain boiled rice or Jeera Rice and a green salad.