Cherry Almond Cake

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Milo’s colleagues from Norway were down sometime last week, and we baked this cake for them. They enjoyed it with a cup of black coffee. Photo courtesy Oddlaug 🙂

This is Neeta Mehta’s recipe attempted by us.

Ingredients –

1 cup All Purpose Flour/Maida,
1 tsp Baking powder,
1/2 cup Glazed Cherries cut into round slices,
1/2 cup Almonds chopped,
3/4th cup powdered sugar,
2 Eggs,
1/2 cup oil (vegetable/sunflower or any oil that does not smell),
1/2 tsp Almond essence (I used mixed fruit essence)
Method –
Sift together flour and baking powder and keep aside.
Beat together powdered sugar and eggs till frothy.
Add oil and beat it for a while.
Add the flour to the egg batter and mix well.
Add the essence, chopped cherries and almond and mix well again.Keep a few cherries and almond to put on top of the cake batter. The cake batter for this cake is quite thick.
Pour into a greased tin and bake in a preheated oven (175 degree centigrade) till a toothpick inserted comes out clean.
If the top is browning too quickly,loosely cover the top with a foil.
Remove from oven,let it cool for 10 minutes and then remove to a wire rack.
Slice and serve.

Quick Chilly Mushroom

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As must be evident from Varsha’s innumerable posts, Sunday meals at our house is always special, generally some authentic Goan fish preparation and seldom chicken. I have given up eating non-veg since a very long time. To compensate, Varsha always tries to make some vegetarian preparation for me.

This is an impromptu recipe that we came up with. Preparation time less than 15 minutes flat, therefore the name “Quick Chilly Mushroom”.

Ingredients –

Mushrooms (10-12 large bulbs),

1 tsp Ginger Garlic paste,

Garlic cloves (7-10),

½ tsp Pepper powder,

1 large Lemon,

1 tsp Soya Sauce,

1 tsp Vinegar,

2 Green chilies,

½ dried curry leaves powder (dehydrate curry leaves in the oven, once cooled crush into powder. Can be stored for months in the refrigerator.)

1 tsp Corn flour,

Salt to taste,

2 tsp Clarified Butter (Ghee, preferably home made)

Method-

Wash and clean the mushrooms and cut them into 2-3 pieces each, length-wise, ensuring there is a little bit of stalk and bulb with every piece. Squeeze a lime and set aside.

In a small bowl mix ginger garlic paste, pepper powder, vinegar and Soya sauce. Apply this mixture to the already cut and lemon soaked mushrooms.

In a hot pan put the ghee. Once the ghee melts add the chillies (make only 2-3 pieces of a chilly) and the garlic cloves (whole cloves with the skin). Let the flavours start mixing. To this add the cut mushrooms. Cook initially on a slow flame for 5 minutes. Stir occasionally.

Mushrooms tend to get cooked soon. To this add the corn flour. If you feel the preparation sticks excessively to the bottom of the pan, feel free to add some ghee.

Cook for another 5 minutes.

Serve hot as a starter/side dish.

Roos Omlet – Goan style

Raas Omlet

As typed by Milo…

Mapusa my home town is a well known place in Goa for its authentic Goan style shopping offerings. Crowded Friday markets offering everything one would need, from herbs, spices, masalas to home made Goan sannas, dos, bebinca etc.

After tiring marathon shopping sprees in the markets nothing like a filling roos omlet at one of Mapusa’s famous cafe’s (by the side of the Taxi Stand).

We currently live far away from Mapusa, but recollecting its memories triggers sweet nostalgia. This post is dedicated to one such memory.

 

Mushroom Xacuti

Ingredients –

1 packet of button mushrooms cleaned and chopped,

1 cup freshly grated coconut,

2 tsp dry grated coconut,

1 small onion finely chopped,

1 small onion thinly sliced,

5 to 6 cloves garlic,

1 piece of ginger,

1 tsp coriander powder,

½ tsp turmeric powder,

1 tsp red chili powder,

1 to 2 tsps. My mom’s garam masala powder or any other garam masala,

2 to 3 tsp tamarind extract,

Salt to taste,

2 tsp oil,

Coriander leaves for garnishing

Method –

Heat 1 tsp oil in a heavy bottom pan and fry thinly sliced onions till golden brown.

Add the cut ginger pieces and garlic to the onions and fry for a while.

Add freshly grated coconut to the onions and continue frying till nutty brown color.

Mix in the dry grated coconut and fry for a minute or 2.

Add all the spices to the coconut mixture fry for a minute and switch off the gas, allow it to cool.

Grind the onion coconut mix with tamarind extract and little water to a smooth paste. Keep aside.

Heat 1 tsp oil in a pan and fry the finely chopped onions for 2 to 3 minutes.

Add the mushrooms and salt to the onion and fry for another minute or 2.

Mix in the ground masala, salt and sufficient water to make gravy.

Let the gray boil for 4 to 5 minutes. Adjust salt and garnish with coriander leaves.

Xacuti always tastes better the next day.

 

To make an Omelet, beat 2 eggs with salt and red chili powder. Mix in finely chopped onion, tomatoes and coriander leaves.

Heat a frying pan with little oil, pour the egg mixture in the pan. Cover the pan with a lid.

Gently flip the omelet and let it cook on the other side. Once dome remove it in a plate and pour Xacuti (roos) over the omelet.

Serve with bread.

Corn Broccoli Summer Salad

Brocoli Corn Summer Salad

Hello everybody!!! We are back to blogging after a long hiatus. There is no particular reason for not updating the blog. There were lot of new recipes tried but did not click pictures due to sheer laziness, so will try our best to post at least one recipe weekly.

Here is one healthy salad recipe which we try and eat once a week mostly for weekend dinners along with homemade low fat pizzas.  You can exclude eggs if you don’t like it. We will post the recipe for pizza soon till then enjoy this healthy Corn Broccoli Summer Salad.

Ingredients –

1 cup boiled corn kernels,

1 cup soaked and boiled chick peas (garbanzo beans/kabuli chana),

1 cup broccoli florets,

1 big onion sliced,

2 big tomatoes sliced,

1 cucumber sliced,

½ cup purple or green cabbage shredded,

1 cup chopped lettuce,

½ cup grapes,

½ cup chopped boiled egg whites (optional),

1 big lime juice,

½ tsp pepper powder,

1 tsp butter,

Salt to taste.

Method –

Heat butter in a ban and stir fry broccoli florets for 2 to 3 minutes.

Add corn and chick peas to the broccoli and continue to stir fry for another 2 minutes.

Sprinkle salt, pepper powder and little lime juice. Switch off the gas and allow it to cool completely.

In a big salad bowl mix all the ingredients from onions to grapes.

Mix in the broccoli, corn and chick peas in the salad bowl.

Adjust salt, pepper and lime juice.

In the end gently mix in the boiled egg white. Serve along with soup or pizzas.

Tomato Pickle

Tomatoes were very cheap in the market last week and they were a plenty at my home. I wanted to put them to good use and I remembered reading this recipe year ago on Aayis recipe. I noted down the ingredients, made minor modifications and tried it over the weekend. The result was amazingly yummy tangy tomato pickle. My house smelt good while I was making it and we finished almost half of the jar in 2 days. The quantity listed below yields approximately ½ kg of the pickle. The pickle remains good for approx. a month in the fridge.

Ingredients –

1 kg ripe tomatoes chopped into fine pieces,

4 tsp oil,

5 dried red chilies,

3 tsp tamarind pulp,

2 tsp mustard seeds,

2 tsp sesame seeds,

1 tsp turmeric powder,

1 tsp fenugreek seeds,

½ tsp asafetida powder,

4 tsp red chili powder (vary as per your liking),

Salt to taste.

Method –

Heat oil in heavy bottom pan and fry the dried red chilies for ½ a minute.

Add chopped tomatoes, tamarind extract and salt to this and allow it to cook. (Keep in mind to add a little extra salt).

In a separate pan heat 1 tsp oil and crackle mustard seeds. In half a minute add sesame seeds, fenugreek seeds and asafetida. Fry for a few seconds and switch off the gas. Add turmeric and red chili powder. Mix well. Allow it to cool completely and blend to a coarse powder. Keep aside.

Keep stirring the tomatoes in between. The tomatoes should get fully cooked and mashed up.

Continue cooking till all the juices dry up and a semi solid mass has been formed and oil starts leaving. At this stage add the ground spice powder. Mix well and check for salt.

Cook for another 5 to 10 minutes and switch off the gas. Allow it to cool completely and store it in a clean glass jar under refrigeration.

Brinjal Boats

I saw these brinjal boats on Sapna Sardessais Facebook page the other day. She is a well-known personality in Goa and has published many famous cook books. She keeps posting amazing photos of dishes cooked in her kitchen on her facebook page and are absolutely drool worthy. Thanks Sapna for this recipe.

These boats are very simple to make and are deliciously tasty. Do try them. Here is the recipe.

Ingredients –

4 long variety purple brinjals,

1 med sized onion finely chopped,

2 boiled and mashed potatoes,

1 tbsp chopped coriander leaves,

1 tsp ginger garlic paste,

½ tsp turmeric powder,

1 tsp red chili powder,

1 tsp coriander seeds powder,

½ tsp cumin seeds powder,

½ tsp garam masala powder,

½ tsp amchroor powder,

Salt to taste,

2 tsp oil

Method –

Cut the brinjal length wise and scoop out the center with spoon to make 8 hollow boats.

Chop the scoped brinjal into fine pieces and keep aside.

Heat 1 tsp oil and fry onions till light brown.

Add ginger garlic paste and all the masalas and stir fry for a minute.

Now add chopped brinjal and cook till the brinjal is cooked and is mushy. Add boiled potatoes, coriander leaves and salt. Mix well and switch off the gas.

Apply a little salt to the hollow brinjal boats and leave it for 5 minutes approx.

Stuff the brinjal potatoes stuffing in the hollow brinjal to make a boat. Stuff all the brinjals, coat them with fine semolina or bread crumbs and shallow fry on the both the sides till the brinjal skin gets cooked.

Serve hot with tomato ketchup.

 

 

 

Sweet Corn Soup

We ate a lot of sweet corn in this season and also corn being one of Anaya’s favorites we used to get it regularly. I tried this soup long back and it turned out delicious and creamy. In the above picture I just drizzled some soya sauce over it but it’s optional. You can also add oregano and chili flakes if you like.

Soups are also my dad’s favorite so I made this when my parents visited me recently and they too relished it. So give it a try and let me know your feedback…

Ingredients –

4 cups boiled sweet corn,

2 onions roughly chopped,

1 big tomato roughly chopped,

1 green chili,

Few spring of coriander leaves,

2 liters of water,

1 tsp ghee/butter,

1 tsp cumin seeds,

2 tsp ginger garlic paste,

Pepper powder,

Salt to taste.

Method –

Combine together onion, tomatoes, green chili, coriander leaves and water in a big vessel and allow it to boil for approx. 10 to 15 minutes.  Strain the stock and keep aside.

In the same cooked onion tomato mixture, put some water and blend it. Strain the juice and mix it with the above stock and keep aside.

Blend the boiled corn to a very smooth puree. Before grinding reserve some corn kernels aside to put in the soup later.

Heat some ghee or butter in a pan and crackle cumin seeds and fry the ginger garlic paste.

Add the corn puree to this and fry for 2 minutes.

Mix in the stock, pepper powder, salt and the corn that is kept aside before grinding.

Allow the soup to boil for a while.

Adjust salt and pepper. Serve hot.