…h various accompaniments (tondak). We Goans love it with korom (sliced raw mango), chepnichi torra(raw mango water pickle), spiced tangy pickles, dry fish pickle (para) or fresh fish pickles (mole), roasted dry fish, papads, chilli fries and especially popular with kalchi kodi (leftover fish, prawn, meat or sorak with or without vegetables thickened curry of the previous/yesterday). It is absolutely delicious with the accompaniments I have listed…
…di puris, nylon sev, mixed farsan, chopped onions, tomatoes, potatoes, raw mango, a pinch of red chilli pwd., chaat masala & salt. Mix well quickly with a spoon. (Preferably wooden spoon). Add green chutney, garlic chutney & sweet imli chutney. Again, mix together quickly. Serve immediately in a plate garnished with a generous helping of sev, chopped coriander leaves. Lightly top with imli chutney. Enjoy with crisp & crunchy home ma…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…toppings to make it attractive I have earlier posted fresh fruit ones viz. Mango Ice Cream, Strawberry Ice Cream, Banana Ice Cream, Custard Apple Ice Cream and my husband’s favorite Chocolate Ice Cream, but just over looked the Vanilla Ice Cream even though I make it ever so often. The photos have been clicked since such a long time! It’s never too late to post. Today’s recipe is for the simple but elegant, pristine white Homemade Vanilla Ice Crea…
…mangoes which is the king of fruits are in abundance; you can truly enjoy mango lassi. Lassi is always welcome unless you suffer from dairy intolerance. In the scorching heat of summer when the temperatures are soaring and when you do not have a ravishing appetite it is the natural dairy products which come to the rescue. Lassi is a soul satisfying cool drink which cools the body, rejuvenates the lost appetite and aids digestion. You can enjoy la…
…ors like pista, vanilla, strawberry, chocolate or even fruit puree; mostly mango puree is used. Mava modaks are much easier to make using moulds. Ukadiche Modak are steamed rice flour dumplings with sweet coconut stuffing and flavoured with aromatic cardamom powder. Some do use nutmeg powder or a mix of both. Usually, jaggery is used as a sweetener but you can use sugar if you like. The Goan pyramid jaggery (coconut/palm) is used in Goa for Ukadic…
…aste ½ tsp. Turmeric pwd. 1 tsp. Coriander pwd. 1 tsp. Garam Masala pwd. 2 Green Cardamom (powdered) 1 tsp. roasted Cumin pwd. (Jeera pwd) ½ tsp. roasted Ajwain pwd. (Carom Seeds) ½ tsp. dry Mango pwd. (Amchur pwd.) ½ tsp. Chaat Masala pwd. or to taste ¼ tsp. Rock Salt (Kala Namak) ¼ tsp. Kasuri Methi; powdered (dry fenugreek leaves) (optional) A pinch Black Pepper pwd. 1 tsp. fresh Lime Juice 1 tsp. Vegetable Oil Salt to taste For Basting: Cookin…
…n, chikoo/sapodilla, pomegranate, pear, kiwi, seedless grapes, strawberry, mango, etc.) Preparation of Custard: First prepare the custard as per packet instructions or as mentioned below: Mix the custard powder with a few tablespoons of milk or water to make a smooth paste without any lumps. Set aside. Place milk in a deep pan preferably non-stick and let it come to a boil. Add sugar and stir to dissolve. Reduce heat, give the prepared custard pow…
…make a slightly thick gravy. Do not thin the gravy too much. Add the slit green chilli, pinch of sugar & let the curry come to a boil. Reduce heat to med. & gently slide in the marinated surmai slices. Let it cook for 2 mins., then lower the heat & let it simmer for about 5 mins. Do not stir the curry with a spoon; just hold the pan firmly & stir from side to side slowly taking care not to spill. Lastly, add the coconut milk &…
…oonful & wish the moment would never pass by!! Today’s post is the evergreen Pista Kulfi with Falooda… Falooda is flavored sweet vermicelli/thin noodles which is prepared with arrowroot powder or corn flour. The falooda is flavored with thickened sugar syrup, kewra & rose syrup. Yellow or red food color is used to make it look attractive. The natural white color also looks good when you serve. It depends on one’s preference. The falooda ve…