Radish, 2 ways

Mulli or Radish is one of the most common vegetable found in the Indian market and usually the preparation is the radish with its leaves. This recipe helps you prepare the leaves and the radish in two different ways , giving you two vegetable dishes for the day

Ingredients:

2 bunches of Mulli

one onion finely chopped

one green chilli, chopped lenght wise

one tomato finely chopped

a few fresh prawns 

ginger one piece- finely chopped

garlic one piece- finely chopped

pepper powder- 1tsp 

one chilli

coconut oil

a little of turmeric powder for taste

For the Radish

Wash well, cut each radish into 4 big quarters.In an utensil, add a little water, add these quarters of radish, coconut oil and little pepper powder and cook till the radish is done. if you want a little spicy , add a green chilli that is chopped length wise.The chilli is optional. This is a simple radish dish

For the leaves:

Remove the stem and finely chop the leaves. In an utensil, add onion, tomato and chilli and a little of coonut oil. cook a while till the onion is golden brown . Add the ginger and garlic and the prawns, cook for a minute, now add the leaves and the turmeric powder. if you dont have fresh prawns you can add a few dried prawns. Do not add water for this dish. The taste should come from the water that is out from the leaves, cook on a slow fire with the lid closed. once the water gets over , if the leaves are still not cooked you can add a little water till the leaves are done.

Another alternative to prepare the radish leaves is, instead of adding prawns , you can add a tsp of coconut powder and 1 tsp of cooked dal. Here add a little hing for flavor and taste.

Now our radish has two twist ! Happy eating

The quickest butter chicken

Everyone just loves this dish specially due to the richest of the ingredients. This butter chicken may not be as rich as what you get at the restaurant but nevertheless a beautiful recipe which you may want to try out

Ingredients:

a Tandoori ready made breast (2 nos)
3 onions finely chopped
Coriander leaves chopped
3 tomatoes finely pureed
 a big piece of ginger
one pod of cloves
10 cardamon- powdered
half small packet of amul butter (the small packet)
2 big pieces of cinnamon- powdered
one packet of curd
salt for taste
chilli powder- 2 tbsp
pepper powder- 1tsp
garam masala powder- 1tsp


Method: Shred the chicken ,remove the bone and keep aside

Take a small piece of butter in a pan , on a slow flame let it melt, add the chopped onions, add the powdered cinnamon and cardamon. cook a while . The ginger and garlic should be made a fine paste and added to this mixture, add the chilli powder, pepper powder and garam masala.Now add the tomato. Let it cook for 5  min or so. Now add the chicken pieces and the packet of curd. Stir well, Add salt for taste. Add a little butter to this mixture again. Finely add the coriander and the remaining butter. Serve hot with Basmati rice or naan. Its simply delicious !

Bitter Gourd (Stuffed Karela)

Bitter gourd is a vegetable not admired by many due to its bitterness. Yet , it has medicinal uses and is still explored for some delicious recipes in the kitchen. My stuffed Karela recipe is a little different, ever wondered what a egg burji stuffed karela would taste ??!! its simply delicious.. Read on


Ingredients
3 small Goan Karela


For the stuffing:
1 egg
2 finally chopped onions
1 tomato finally chopped
Few corriander leaves to garnish
1/2 a veg maggi cube
one small chilli
Few chicken frankfurters (2-3 Nos suffices)
one small potato
Olive oil to fry
salt to taste


Method:

Was and cut the karela, so that a slit is formed in the center, remove the seeds. Apply a little salt and keep it overnite. Next day, wash off the salt and boil the karela , till its half done and still hard

The stuffing:
In a frying pan: Add olive oil and  the finaly chopped onions, tomato, chillies and potato. Cook till the potato is half cook. Add the egg and fry a while, add the chicken frankfurters and the maggi cube. Cook till done. Add the corriander leaves to garnish

Stuff the karela withe the stuffing. Tie a fine thread around it so that the stuffing does not come. Fry the karela till is nice, brown and crispy.

Serve nice and hot ! Try it out !

Kismur- Nadia's Twist

We Goans are so familiar with Kismur, its a preparation of salted fish/prawns with fresh ingredients such as tomatoes, onions, chilies and fresh grated coconut.This is a dish that is enjoyed mostly during the monsoon however my twist can be tried out any time of the year.

Ingredients
2 salted mackarel
one onion (finely chopped julian style)
2 green Chillies (finely chopped julian style)
2 tomatoes (finely chopped julian style)
Oil for frying
A few corriander leaves, finely chopped for garnishing
A pinch of garam masala powder

Method:

Soak the salted mackarel in water for 10 min. With the help of a knife or fork, roast the mackarel on burning flames of your gas stove. It should be well roasted on both the sides. Remove it from the flames, clean the mackarel by removing the torns and any dry skin. Shred only the flesh and keep aside

In a frying pan, warm some oil . Add the onions and chillies and fry till golden brown , add the tomato and fry for sometime. Now add the mackarel and the garam masala. Fry a while. Garnish with fresh coriander leaves. Serve hot. Simply enjoy this side dish with your rice and curry.

Eggy Delight

This is one of those unusual dishes that I have learnt and tried,trust me it is simply delicious !

Ingredients:

One Egg

One Onion (finely chopped julian style)

One Capsicum (Finely chopped julian style)

One Tomato (Finely chopped julian style)

Salt as per taste

A few fresh corriander leaves to garnish

Oil for frying

Method: In a Frying pan, add the oil and fry the onion till golden brown. Remove the fried onion in a plate. Add capsicum and fry for 5 min. Once the capsicum is fried, add the friend onion. To this ,now add the tomato. Add salt as per taste and mix well. Let the vegetables cook for another 2 min. Now break the egg , on the top of the vegetables, more or less at the center. Let the egg cook for a while. Now slowly flip the egg-veggie preparation, such that the vegetables are now on the top and the egg is below. Cook for a few minutes, garnish with coriander leaves

PS:  a few finely chopped mushroom can also be used for this preparation, This can be fried along with the onions

Sabudana ! Perhaps many may have wondered, can I really use these tapioca pearls to make something interesting, something veg as well as non-veg at the same time. Let me share with you two interesting, exciting recipes of Sabudana.

No its not the Sabudana Kichadi nor it is the Sabudana wadaa, Its my very special Sabudana custard., the first coming up followed by my Sabudana Soup. Goenkars don't underestimate the simple Sabudana pearls, it can really make exciting dishes. Here are the ingredients for the Sabudana custard


Sabudana Custard:

2 cups of milk
Sugar as per taste (I usually use, 2 table spoon)
1 cup of sabudana which is soaked over night
Raisins
A Half banana
a spoon of strawberry custard powder


Method: Bring the milk to a boil, add the sugar and stir till the sugar melts. Keep stirring. In a cup, add a tablespoon of strawberry custard powder. Add one spoon of the warm milk to this cup and stir till the custard powder dissolves. Keep aside. Now add the sabudana to the warm milk . Keep stirring for 2-3 min. Now add the custard solution to the warm milk. Stir for another 5 min. Slice the banana into small piece add to the milk mixture. Stir for another 2 min. Close the flame and garnish with Raisin.

Enjoy this dessert Chill.

Note: You may want to serve this with a strawberry icecream. Its simply delicious !



Now for my Sabudana soup

Ingredients
2 chicken salami or Chicken sausage
2-3 Mushroom
1 cup sabudana soaked overnight
1 onion
a little fresh corriander
1 tomato
1 non-veg maggi cube

Method: In a vessel, take three cups of water. Finely chop the onion and tomato and add to the water. Keep it to boil. Add the sabudana. Continue boiling, now add the maggi cube, finely chopped chicken salami or sauage and the mushroom. Ensure that is mushroom is sliced into two halfs only. Boil till the mixture looks thick. You may want to add a little additional salf for taste. Cook the soup for 15 min in total. Remove from the flame and garnish with finely chopped corriander.

Note: Grated cheese and few drops of extra virgin olive oil can be also used for garnishing. Its simply heavenly !


Let me know if you wish to share any suggestions or feedbacks with regard to these receipes. They are different and definitely worth a try. 

Has anyone wondered what to really do when you are gifted with loads of mackarel ??!! Keep a portion to fry, keep a portion for those wonderful Goan curries, and the last portion can be used for my delicious Fish cutlet recipe.  I simply call it a fishy affair.


Fishy Affair

3 Mackarel boiled
1 egg
2 tbsp bread crumbs
a little of fresh corriander
5-6 pepper cons
1 boiled potato mashed
Salt as per taste
1 green chilly finely chopped
4-5 garlic cloves finely chopped
1/2 tbsp turmeric powder
Olive Oil for deep frying

Method:
Separate the flesh from the torns of the fish.In a bowl, add the fish, mashed potato,turmeric powder,green chilly finely chopped, corriander finely chopped, bread crumbs, egg, salt as per taste. Mix well. Fry the garlic pieces till light brown and add to this fish mixture. Mix well, form small cutlet and deep fry till light brown.

Serve hot with tomato ketchup or mayonaise

Simply Simply delicious !
A must try ...