Located on Southwestern coast of India, Goa is known for its beautiful beaches, nightlife and delicious food. Seafood is an integral part of their cuisine & culture and ‘Goan prawn curry’ is one such recipe.
This scrumptious curry is cooked with coconut milk, kokum (I used tamarind pulp instead), dry red chillies and spices. Coconut milk makes it finger-licking good and tamarind helps in balancing the sweetness of the gravy.
I have used frozen prawns for this recipe but you may use fresh as well. I thawed the prawns and then lightly marianted them with basic spices. However, you may skip marination and just thaw before cooking.
For prawns marination (optional)
Prawns- 350-400 gm (medium)
Salt- 1/4 tsp
Black pepper powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Lemon juice- 1 tsp
Oil- 1/2 tsp
Whole coriander seeds- 2 tbsp
Cumin seeds- 1 tsp
Dry Red or Kashmiri chilli- 1or 2 (adjust the heat as per your taste)
Pepper corns- 3 to 4
Turmeric powder- 1/2 tsp
Desiccated coconut- 2 tbsp
Coconut milk- 1/2 cup
Tamarind pulp juice- 1/4 cup+ 1 tbsp
Ginger- 1/2 inch
Garlic- 2 cloves
Coconut oil- 3 tbsp
Curry leaves- 1 sprig
Chopped ginger- 1 inch
Chopped onion- 1
Tomatoes (chopped)- 2 small or 1 big
Salt to taste
Water- approx 3 cups
Coriander leaves- 1 sprig
Roast all the dry spices and desiccated coconut on a deep pan. Once the spices turn aromatic and coconut starts to brown then remove from pan and transfer into a blender and add remaining ingredients to it. Give it a nice blitz and keep it aside.
Place the same deep pan on stove and add 3 tbsp of coconut oil to it.
Add curry leaves ,chopped ginger and mustard seeds to it. Let it become aromatic.Throw in chopped onions and let them brown.
Add chopped tomatoes and salt to taste. Then add above masala to the pan and cook until oil leaves the masala.
Add water and bring it to a boil.
Now add marinated prawns and cook for 7-8 minutes. When the prawns starts curling up that means they are done. Add a pinch of garam masala to it.
Turn off the flame and garnish it with some chopped coriander leaves. Squeeze some lime juice to it if you want more tanginess to your dish.
Are you gluten-intolerant but still want to enjoy chocolatey brownies? Then these brownies may be of some help.
The brownies are little crumbly in texture unlike fudgy ones. I have used eggs that had helped in giving the structure to the brownies. For eggless version, you may use flax-eggs in place of eggs(the ratio is given below).
Rich in protein and dietary fibre, quinoa is an excellent dietary choice for people following gluten-free diet.
Quinoa seeds- 87 gm (1/2 cup)
Baking powder- 1/2 tsp
Baking soda- 1/4 tsp
Cocoa powder- 1 tbsp
Coconut sugar- 120 gm (1 cup)
Butter- 1 and 1/4 cup
Greek yogurt- 2 tbsp
Dark chocolate (melted)- 135 gm (85 % cocoa preferably)
Coconut oil- 2 tbsp
Walnuts or Macadamias- 1/4 cup
Serves : 5-6 persons
How to bake:
Preheat the oven to 180 c for 10-15 minutes or until it is very hot. Prepare a brownie pan of about 9 inches.
Take a big bowl and sift all the dry ingredients in it. Keep the sifted mix aside.
Take another mixing bowl and whisk sugar and butter until it is nicely mixed. Using electric whisk is preferable.
Now start adding eggs one at a time, whisking well after every addition. The batter might appear curdled up so don’t worry because the it will come together once the dry ingredients are added.
Time to fold and mix dry ingredients to the wet mix using a spatula. Add greek yogurt & coconut oil in between additions of the dry ingredients. Add chopped nuts to the batter.
Transfer the batter to the prepared pan and bake it for 20-25 minutes at 170 c or until the toothpick inserted comes out clean.
Once baked, take out the brownie pan and let it cool before cutting into pieces.
You may even make salted caramel for glazing.
You may use regular brown sugar instead of coconut sugar.
Use softened butter or butter in room temperature for uniform mixing.
Coconut oil gives very flavour to the brownies. However, you may as well use olive oil for similar effect.
If you have quinoa and not flour then you can easily change it into flour by toasting the quinoa on a pan on slow heat.
Once the seeds pop up then turn off the heat and let it cool down before grinding it into flour.
For eggless version, use one tablespoon of flax seeds in three tablespoon of water to replace one egg. Use flax eggs same way as we use normal eggs.
Enjoy the dark chocolate quinoa brownies with vanilla ice cream!!
Tasty ,healthy & home-made yogurt ice cream to beat the summer heat !!
A simple way to make tasty frozen yogurt using juicy summer fruits like berries and naturally sweet fruit like banana without an ice-cream maker?
Ice- creams or sorbets are such a delicious treat to have after meals or in between the meals that one can’t resist having a scoop or two. Sorbets are essentially the churned and then frozen form of fresh fruits. It’s a dairy -free treat.
Adding full fat yogurt or milk makes it rich, creamy & delicious. The sugar level can be controlled depending upon various factors like the natural sweetness of the fruits like bananas or the amount of honey or maple syrup.If you wish to make it more interesting then you may add some choco-chips to it before freezing.
Strawberry (any available berries) – 1 cup
Bananas – 2 (medium)
Greek yogurt – 1 cup
Maple syrup or honey – 2 tbsp
Lemon juice – 1 tsp
Mint for garnishing
Serving : 3 to 4persons
How to make:
Cut bananas and strawberries into bite sized pieces and freeze them for at least 4-5 hours or until firm.
Take out the frozen fruits and blend the frozen fruits and honey or maple syrup in a blender until smooth.
If you want ,you could just eat it as it is without freezing it or transfer it to an air-tight container until firm.
Serve it cold with some fresh mint leaves.
If you are vegan, you may opt for coconut cream or coconut milk instead of dairy.
Use ripe bananas to make ice cream taste sweet.
If berries seem to taste sour then use more of honey or maple syrup.
Cooked in copious amount of ghee, grainy in texture , this golden hued Moong dal Halwa has a special place on every Indian menu. The main ingredient of this recipe is yellow split moong dal or pulse which gives halwa that yellowish tint. Yellow split moong dal are very tiny pulses and soaking it for few hours makes it soft to grind and perfect for cooking halwa. Soaking also increases its nutritional value.
Moong dal – 1 cup or 200 gm
Ghee – 1 cup
Water – 1 and 1/4 cup
Sugar – 1 cup
Saffron – 4-5 strands
Green cardamom or elachi powder- 1/2 tsp
Chickpea flour or besan – 1 tbsp
Semolina- 1 tbsp
Chopped nuts like almonds and pistachios – 1 tbsp
Serves– 4 to 5 persons
Cooking Time: 20 -25 minutes
How to make:
Wash one cup moong dal in running water two to three times and then soak it for at least 3-4 hours.
2. Grind the moong dal in a mixer grinder and the texture should be somewhere between coarse and smooth.
3. Take a deep non-stick pan and add ghee to it. Then add chickpea flour and semolina to it. Roast it nicely until aromatic. Add in ground moong dal to it and keep stirring until it becomes light brown in colour.
4. Meanwhile, we will make sugar syrup for halwa. For making sugar syrup, boil one cup of water and then add sugar, saffron and elachi powder (cardomom powder) to it. Let the sugar dissolve in the water.
5. Once the ground moong dal changes its colour to dark orange, add sugar syrup to it and keep stirring it to prevent lump formation.
6. Keep the heat high and keep cooking. You can add chopped nuts like pistachios and almonds to it.
This halwa can be stored in an air-tight container and remains fresh for 4-5 days.
Feeling hungry and want a quick yet filling recipe then go for poha.
Poha also known as flattened rice is quite a healthy breakfast for people of all ages. Cooks in no time, it is a popular dish that can be eaten as breakfast or an evening snack.
The sweet and sour flavour of the poha makes it delicious & healthy. It can be cooked in various ways. Like with onions, potatoes ,peas or vegetables.
Poha- 2 cups
Onions- 2 small (chopped)
Curry leaves- 1 sprig
Mustard seeds- 1 tsp
Oil- 5 tbsp
Peanuts- 2 tbsp
Salt to taste
Turmeric powder – 1 tsp
Sugar- 1/2 tsp
Lemon juice- 1
Coriander leaves- 1 sprig
Serves: 2-3 persons
Cooking time: 12- 15 minutes
How to make:
Heat oil in a pan and fry the peanuts. Once the peanuts have browned take them out and keep aside. Meanwhile, wash poha under running water for 2-3 minutes or until it turns soft. Squeeze lemon juice to it.
Use same pan for cooking poha. Add mustard seeds to the oil and let the seeds crackle.
Now add in curry leaves & onions and fry them until they have browned. Add salt, turmeric powder and sugar to it. Let it cook for few minutes.
Now add in soaked poha into the pan and mix it uniformly.
Put the lid on and cook it on low flame for 2-3 minutes.
Once cooked ,add in the fried peanuts and coriander leaves.
Serve hot with tea. If you wish, you may sprinkle some Bombay mix over it.
These muffins are simple to bake and tastes delicious. Orange and almonds give them a refreshing and nice flavour. Rose water and saffron add richness to these muffins.
Semolina – 1/2 cup (50g)
Wheat flour- 1/2 cup (50g)
Almond meal- 2 tbsp
Baking powder- 1 tsp
Orange zest- 1 tsp
Brown sugar- 1/2 cup (85g)
Butter(room temperature)- 1/2 cup
Rose water- 1/2 tsp
Orange juice- 1/2 cup
Saffron strands- 3 to 4
Chopped almonds- 5 number
Yield: 7-8 mini muffins
How to make:
Preheat the oven at 170 c for 15 minutes. Take a bowl and mix all the dry ingredients.
Take another bowl and cream butter and sugar until nicely mixed. Add in the egg and whisk it nicely.
Transfer the dry mix to the wet and alternatively adding orange juice in between. Avoid using an electric whisk and use a spatula to mix the dry ingredients with wet. Add rose water and saffron strands and mix properly .
Fold in the chopped almonds and reserve few for toppings.
Fill in 2 tbsp of batter to the muffin liners and bake it for 20 -25 minutes at 170 c or until the toothpick inserted comes out clean.
Once baked keep them on cooling rack.These muffins taste delicious with tea or coffee.
You may also make orange & sugar syrup with rose water and drip it all over the muffins just before enjoying them.