Friday, 11 August 2017

{Recipe}Chicken Stuffed Paratha

Paratha's have always been great options for mommies to feed their fussy kids.There is no imagination limit for mommies as to what stuffing they will add in paratha's. Some stuff paratha on my blog are like Stuffed aloo paratha recipe,Mango stuffed paratha,royal koya and dry fruits paratha,paneer stuffed paratha and there is no end for what stuffing you want to add. So today one more add on to my paratha list that is Chicken stuffed paratha and it was just loved by my little Clive :).
Chicken stuffing prepared by using minced chicken and then by adding few ingredients available in your kitchen like chopped onions,green chilies,ginger garlic paste and other dry powdered masalas's that all.Just fry the rolled stuffed chicken paratha in Ghee or butter and just enjoy for breakfast or dinner time.Any point of time chicken paratha's will be awesome snack.

Servings 6
Total Preparation Time : 25 min
Cooking Time : 10 -15 min

Ingredients
250 Gram Boneless boiled chicken
2 Large Onions finely chopped
4 Green chilies
2 Table spoon ginger/garlic roughly ground
1 Tsp pepper crushed
1/2 Tsp Cumin Powder
1/2 Tsp Garam Masala
1 Cup fresh coriander chopped
Salt as per Taste
Ghee for frying

Method

1)Knead dough and keep aside to rest.

2)First take the boiled boneless chicken and get it minced by using mixture grinder.Then in pan add oil,once heated add chopped onions.Let the onions saute until transparent.Also add to it ginger garlic crushed  and green chilies.Saute again for 1 min.Pour the cooked ingredients in boiled chicken along with cumin powder,pepper crushed, garam masala,chopped coriander and salt.Mix all the ingredients well in minced chicken and keep aside.
3) Then take a small ball size dough and roll into small roti,then fill the chicken mixture.
4) Pack well and make sure the stuffing doesn't spill out.
5) Roll into normal paratha ,make sure the edges are roll thin.
6) The fry the paratha using ghee.Fry until both sides are light brown in colour.
7) The paratha is done.Serve hot with tomato ketchup or sauce.

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Wednesday, 2 August 2017

{Recipe}Goan Chanya Ros/White Pea Curry

Chanya Ros is one among authentic vegetarian recipe in Goan Cuisine.This recipe of ros is prepared by using pulses and most common pulses used are white peas ,green peas or Alsande(Black eyed beans) and then cooked in roasted  coconut gravy .Its mostly prepared in Hindu household and its common dish for festivals like Ganesh Chaturthi or Diwali. Ros is loved by Christians too especially for breakfast with hot paos or unnde.
Chanya Ros is one my favourite curry which i just  relax and enjoy with Goan pao or unno for breakfast. Ros is also best option for lunch with pickle and papad or some semolina coated fried veggies like potato fry as side dish just makes your lunch wow.Its been long that i wanted to post the recipe but couldn't  because most of the time after finishing ross(gravy) i would remember of clicking pic.

Servings : 6
Total Preparation Time : 12 hours
Cooking Time : 15-20 min
Cuisine :Goan
Author :Ispolina Silveira

Ingredients
200 Gram White Peas
1/2 Coconut Grated
2 Onions
1 Table spoon Coriander seeds
4 Dry Red chilies
1 Tsp Turmeric Powder
1 Tsp Cumin
1 Tsp of  Fennel seeds
1 Tsp of Poppy seeds
20 Pepper corns
5 Cloves
1 Small stick of cinnamon
Small ball of Tamarind
Salt as per taste
Oil

Method
  1. Soak the White peas overnight.Next day morning drain the water and then boil by adding salt and turmeric powder it until soft.Do not over cook.
  2. Roast the one onion,coconut and all the above dry spices mentioned by adding little oil.(coriander seeds,pepper corns,cinnamon,cloves,poppy seeds,dry chilies,fennel seeds).
  3. Then Grind all the ingredients along with tamarind to fine paste using required water.
  4. In Pan add oil,once heated up add mustard seeds and curry leaves.Then add onions and saute for 1 min.
  5. Once onions turns translucent add boiled chana and mix well.
  6. After shimmering for 2 min add the ground masala .Mix all well and cook for 10 min on medium flame.
  7. Serve this mouthwatering Chanya Ros with steamed rice/Roti/Chapati or Goan Pao or Undde.

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Wednesday, 26 July 2017

{Recipe}Mango stuffed Paratha

Today's recipe on my blog is Mango stuffed paratha. As i am very late in posting the recipe because it was prepared during mango season .I ended up preparing mango paratha is because the mangoes which i purchased to make jam were not that sweet and also more in quantity,so it was really a big question mark as to what to prepare out of these mangoes rather wasting it?.Then i remembered in 2010 when i was working with American Express we had mango fest in office and we had to prepare any dish using mangoes and during that time i had prepared mango paratha and it was a super-duper Hit.So these office memories helped me recreate my Mango stuffed Paratha.

Mango paratha can also be a good option for kids tiffin box as its sweet and also mangoes are loved by kids.A little time you will have to spend in preparing the mango mixture ,mango pulp being very liquidy it takes bit time to reduce it to thick consistency.But you will not regret spending some much hard time in kitchen because of the amazing taste of mango paratha's. Bet me you will get really great comments from your kids :).So chalo lets begin with the recipe.

Servings:6
Total Preparation  Time:1 hour
Cooking time : 2-3 min for each paratha

Ingredients
For Mango Halwa
6-7 Mango pulp
100 Gram unsweetened  koya
1 Table spoon of Cardamom powder
2-3 Table spoon sugar(add as per your tooth)
1 Table spoon Ghee

For Dough
2-3 Cups of wheat flour
Water  for kneading
Little salt
Oil 
Ghee for frying Paratha

Method

  1. First Knead the dough.(for kneading take flour,add salt and add water little by little and knead until soft.Then add little oil and knead again for 1 min.Once done keep aside in bowl by covering with cloth or lid.
  2. Then too make Halwa: In pan add Ghee once heated up at the mango pulp and stir well for about 10 min.You will see that once it starts to cook it will become more liquid so you require lots of patience. 
  3. After 10 min add koya and sugar .Keep stirring continuously  until it mixes well.Cook for more 20 min till you see the mango mixture thickens .The add cardamom powder and gain cook till its leaves the pan and becomes thick dough of ball.If it still little watery or thin in consistency the keep the mixture in refrigerator for half and hour.
  4. Take the wheat dough and make roundels and keep aside and also make small rounds of mango halwa and keep aside.
  5. Then take each round of wheat and make small roti and the place the mango halwa round as shown below.
  6. Then cover the mango round by wheat dough same as you do for potato paratha or purn polli.
  7. Roll the the same with  wheel pin in shape of chapati,making sure the mango stuffing do not come out.
  8. Fry the mango paratha on hot pan using ghee.
  9. Fry until light brown caramelise on paratha.
  10. Its done and  just perfect snack for you kid.

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Thursday, 20 July 2017

{Recipe}Goan Beef Mince Potato Chops

Beef Minced Chops are small roundels of mash potatoes stuffed with cooked beef mince ,these beef chops are such a delicious snacks  that it just melts in your mouth and later burst of flavours. Chops are the favourite snack in most of goan Birthday parties ,get together's and other gatherings.Most of the household ladies prepare it in house or its also a famous snacks available in Goan Bakeries like Monginis, Pastry Palace and other local bakeries and local food stalls.

Beef chops are loved by kids and even the elders.I feel chops are perfect snack for hungry tummy as its large in size and tasty as its stuffed with Mince beef.If someone doesn't like Beef the same can be substituted by Mutton mince,chicken mince,boiled egg or vegetables of your choice.

These snack is yummy ,Tasty and Easy too,so lets begin to prepare these soft Beef mince chops.

Servings 10
Total Preparation Time : 45 min
Cooking Time :25 min and 15 min Frying

Ingredients
1/2 Kilo Gram beef minced
1/2 Cup of frozen peas
2 Onions chopped
6-7 Potatoes boiled and mashed well
1 Tsp Coriander powder
1/2 Tsp Turmeric powder
Salt as per taste
2 Eggs beaten
Rava or bread crumbs for coating chops
2-3 Table spoon Green Masala(ingredients below)
3-4 Green chilies
10 Garlic flakes
1 Inch ginger
10 Pepper corns
1 Small cinnamon stick
10 Cloves
1 Cup of Fresh green coriander
Goan Toddy vinegar for Grinding the masala.

Method

  1. Arrange all the ingredients required,chop onions and also grind the green masala and keep aside.
     
  2. Keep pan on stove,once heated up add oil.
  3. Then add the chopped onions and saute nicely till translucent.
  4. Add the green masala and fry in the well for about 5 min.
  5. Once masala is fried well then add turmeric,coriander powder and the beef minced and frozen peas.Mix well and allow to cook for 5 min.Then add salt and cover and cook until the beef is cooked well.
  6. After some time open and check weather beef minced cooked well and also make sure water is completely dried off.
  7. Take the boiled potatoes ,peel them and mash into smooth dough.Make roundels and keep aside.
  8. The take each roundel of potato ,then flatten it on your palm or on flat surface and add the mince beef in centre.
  9. Cover the beef well with potato and make round patty shape.
  10. Then take the chops and dip in egg and then roll into rava and keep aside.
  11. Roll all the chops and arrange in a plate .
  12. Once all the chops are ready to shallow fry,then place a pan on stove and add oil as required.Place the chops and fry well till it gets light brown or golden colour.
  13. Once finished frying serve hot as a snack for hungry kids and elders. Prefect snack for your family picnic.



Note: You can also place the rava coated uncooked chops in refrigerator for future use.If stored in refrigerator then you can remove the chops 1/2 hour before shallow frying.

You can also use the Green Masala which you preserve in your Bottles.Recipe Link: Goan Green Masala

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Saturday, 15 July 2017

{Recipe}Goan Tendli Pickle/Ivy Gourd pickle

Tendli pickle is loved by most of goan folks.You wont find any goan who can say i don't like tendli pickle. Tendli pickle is my favourite pickle and i can eat it almost every day.You can eat tendli pickle with bread/chapati/or pao its just tastes yum with its spicy/sweet/and tangy flavour.

The preparation involves sun drying of tendli and then cook in special goan red masala in lot of oil.More the oil in your pickle will preserve it for longer.Allow the pickle to rest in jar for 7-8 days before you can consume because then only it will taste perfect.

Servings : Total 4 bottles of 100 Gram each
Total Cooking Time :30-40 min

Ingredients
1 Kg Tendli/Ivy Gourd
100 Red Kashmiri chilies
11/2 Tsp Turmeric powder
100 Gram Garlic
100 Gram Ginger
1/2 Tsp Fenugreek seeds
1/2 Bottle refined oil(can take more as per requirements)
10 Tsp of Sugar
Goan Vinegar for Grinding(Can take cider vinegar)
Salt

Method

  1. Wash the Ivy gourds and wipe each ivy gourd and keep it aside.Then cut thin vertically ,apply salt and sun dry it for 5-6 hours,make sure its completely dried.
  2. Using vinegar grind above ingredients (red chilies/garlic/ginger/fenugreek seeds/turmeric powder)into fine paste.

  3. Add oil in pan ,once heated add the ground red masala and cook well in the oil for about 5 min.Then add sugar and cook for more 5 min.Keep stirring if its sticking the pan.
  4. Mix well the ivy gourds in the masala,add oil if required and cook it for 20-25 min on slow flame.
  5. Cook until you see oil floating on top of the tendli. Make sure occasionally you keep stirring the pickle while cooking. 
  6. Add sugar,salt if required as per taste and again cook for 2-3 min.
  7. Switch of the stove and allow the Pickle to completely cool.The store in jars and keep at room temperature for 1 week to mature. After a week the pickle is ready to consume,then you can store in refrigerator for longer consumption.

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