Chicken Vindaloo - Goan style

          This is a signature dish of Goa. Vindaloo is generally prepared with pork, but I tried with chicken instead. It turned out quite spicy and tangy, where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar is added to balance the taste and flavour with some hint of sweetness.  

          This yummy dish is generally relished with Goan pav bread but it goes very well with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare this Goan delicacy. 

          

• 500 gms. chicken, curry cut 
• 2 sliced onions
• 4-5 garlic cloves
• 1" ginger 
• 8-10 dry red chilies
• 10 peppercorns 
• 1 tsp. cumin seeds 
• 1 tbsp. coriander seeds 
• 1/2 mace
• 2-3 green cardamoms 
• 4-5 cloves
• 1" cinnamon stick 
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar 
• salt to taste 
• 2-3 tbsp. oil 
• 1 tbsp. coriander leaves, chopped 

            Soak all the whole spices in the vinegar for an hour. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Marinate the chicken with this paste overnight.

          Heat oil in a pan and sauté the onion till light brown. Now add the marinated chicken and cook, covered on a medium flame till all the moisture has evaporated. (Keep stirring at intervals).

          Add 1 cup water and mix well. Cover and simmer on a medium flame till the chicken is cooked and  gravy thickens till you get the desired consistency. (Adjust the water accordingly).

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                   Soak whole spices in vinegar for an hour. Blend with ginger, garlic, turmeric                                     powder, sugar into a smooth paste. Marinate chicken with it overnight.

                                 Heat oil  & sauté onion till light brown. 

                                Add marinated chicken.

                                Cover and cook....

                                ..... till all moisture has evaporated.

                                  Add 1 cup water & give it a stir.

                                  Cover & simmer till chicken is cooked & gravy thickens.

            

                           When done, switch off the flame & garnish with coriander leaves. 

                                Serve with any type of rice or Indian flat bread. 

Mushroom Vindaloo

          Mushroom Vindaloo is the vegetarian version of the very popular Goan cuisine which is prepared with pork. The vindaloo paste can be used in making chicken and mutton too. This yummy dish is generally relished with Goan pav bread but it goes very well as a side dish with any Indian bread or rice.

          This is a very spicy and a tangy curry where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar added to it balances the taste and flavour with some hint of sweetness. It also gives this dish a slight brownish tinge. So check out the step by step pictorial recipe to prepare this mouth watering Goan delicacy. 

• 250 gms. mushrooms, sliced
• 2 onions, chopped
• 4-5 garlic cloves, chopped
• 1" ginger, chopped
• 6-7 Kashmiri red chillies
• 10 peppercorns
• 1 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 2 cardamoms, 
• 4-5 cloves, 
• 1" cinnamon stick, broken
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar
• salt to taste
• 2-3 tbsp. oil
• 1 tbsp. coriander leaves, chopped

          Soak all the whole spices in the vinegar for 30 minutes. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Keep aside.

          Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and stir fry till the oil separates. 

          Add the mushrooms and mix everything well. Sauté on a high flame for 2-3 minutes. 

          Add 1 cup water and simmer on a medium flame till the gravy thickens and you get the desired consistency. (Adjust the water accordingly).

          Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                                  Heat oil in a pan & sauté onion till light brown. 

                                  Add spice paste & stir fry till the oil separates. 

                          Add mushrooms & mix well. Sauté on a high flame for 2-3 minutes. 

                  Add 1 cup water & simmer on a med. flame till gravy thickens & you get
                  the desired consistency. (Adjust the water accordingly).

                            When done, switch off the flame & garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha,
                         naan, tandoori roti or just plain chapatti. 

Goan Fish Curry

          This yummy lip smacking Goan delicacy is just irresistible. I have made use of pomfret fish but you may substitute it with king fish too. It is a very simple and an easy recipe that is bursting with flavors. It is both spicy and tangy and goes well with hot steamed rice. Enjoy it for a weekend menu with your loves ones. So do give it a try and I bet you will like it. Check the step by step pictorial recipe to prepare it. 

• 1 medium size whole pomfret fish, cleaned, washed & drained
• pinch of salt, turmeric powder, red chili powder and 1 tsp. lime juice to marinate 
• 3/4 cup fresh grated coconut 
• 4-5 Kashmiri red chilies, soaked for 30 minutes
• 1 small onion
• 3-4 garlic cloves
• 1" ginger
• 1-2 green chilies
• 1/4 tsp. whole peppercorns 
• 1 tsp. tamarind paste
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 & 1/2 - 2 cups water
• 1 tsp. coriander leaves, chopped to garnish

          Marinate the fish with a pinch of salt, turmeric powder. red chili powder and lime juice for 5-10 minutes. 

          Grind together all the remaining ingredients into a fine paste and keep aside.

          Heat a pan and pour the paste along with the water and simmer for 8-10 minutes.

          Add the marinated fish and simmer further for 7-8 minutes. Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 

                      Marinate fish with a pinch of salt, turmeric powder. red chili powder
                      and lime juice for 5-10 minutes. 

                      Grind all the remaining ingredients into a fine paste & keep aside.

                     Heat a pan & pour the paste along with the water & simmer for 8-10 min.

                        Add the marinated fish and simmer further for 7-8 minutes. 

                             Garnish with coriander leaves and serve with hot steamed rice. 

Mutton Vindaloo - Goan Style

          Vindaloo is a very popular and a signature cuisine of Goa. Traditionally it is made with pork. But lamb vindaloo is equally delicious. The dominant spices being vinegar, dry red chilies, peppercorns and garam masala which gives this dish a tangy and a spicy flavor. You can enjoy with any sort of rice preparation or flat bread. So check out the step by step Pictorial recipe to prepare it.

• 500 gms. mutton on bones, cubed
• 1 tbsp. ginger-garlic paste
• 1 tsp. salt or to taste
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/4 cup vinegar
• 2-3 tbsp. oil
• 2-3 onions, chopped

          Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.

           Heat oil in a pan and sauté the onions till light brown. Now drain the mutton from the marinate and add it to the onions.

          Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency. 

          Garnish with onions and coriander leaves. Serve with plain pulao, kuska biryani, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.

                 Marinate mutton with ginger-garlic paste, vinegar and all the powdered
                 spices overnight.

                                Heat oil & sauté onions till light brown. 

                    Drain mutton from the marinate & add it to the onions. Fry on a high 
                    flame 2-3 minutes. Add the marinade & cook on a medium flame till dry.

                    Add 1 cup water & pressure cook for 15-20 minutes on a low flame after
                    the first whistle. When done, simmer till gravy turns slightly thick & you 
                    get the desired consistency. 

                 Garnish with onions & coriander leaves. Serve with plain pulao, kuska biryani,
                  plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.

Baida Roti (Stuffed Keema-Egg Paratha / Flat bread)

          Baida Roti is a street food found in Goa and also in Mumbai. This delicious dish is a complete meal in itself. It is actually a paratha / flatbread stuffed with keema / mince and shallow fried with a coating of beaten egg. 

          Maida or plain flour is used for the making of this roti. But I opted for whole wheat flour for a healthier option. Enjoy this awesome parathas with either kadhi, raita or pickle. So check out for a step by step method with pictures to prepare it.

Dough - 

•  
• salt to taste
• 1 egg
• 1 tbsp. oil

          In a bowl, combine all the ingredients and knead a stiff dough with required quantity of water. Cover with a damp cloth and keep aside for 30 minutes


Stuffing - 

• 200 gms. keema (mutton mince)
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. lime juice
• oil to shallow fry
• 4 eggs beaten along with 1/4 cup water / milk and a pinch of salt
• 1 big onion, chopped for the stuffing
• 2-3 tbsp. coriander leaves for the stuffing

          Boil the keema in 1/2 cup water for 5-6 whistles. Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the onion, garlic, ginger and green chilies.

          Sauté till light brown. Add the boiled keema and all the powdered spices. Continue to fry on medium flame till dry. Add lime juice and mix well. Keep aside.


Method - 

          Divide the dough into 4 portions. Roll out each portion into a large circle. Place some of the keema in the centre, followed by the chopped onion, coriander leaves and a little of the beaten egg. Sprinkle some salt over it.

          Fold the paratha from all the four sides like an envelope. Heat 1 tsp. oil on a tawa / griddle and shallow fry them one at a time by drizzling some beaten egg so that it coats the paratha. 

          Let it brown on both sides and transfer to a serving plate. Make similar parathas with the remaining dough and fry them till done. Serve with raita, pickle, chutney or kadhi.

                                  The prepared keema stuffing.

                   Place some keema in the centre of each roti, followed by onion, coriander
                   leaves & some beaten egg. Sprinkle some salt over it.

                                  Fold the paratha from all four sides like an envelope.

                                  Heat 1 tsp. oil on a tawa & shallow fry them one at a time ...

                                 ....... by drizzling some beaten egg so that it coats the paratha.  
    

                                  Fry on both the sides.

                                  Serve with raita, pickle, chutney or kadhi.