Monday, 27 February 2017

Green Chicken curry-Kids Friendly Version

Green Chicken curry prepared keeping in mind the taste and flavour for kids.Its sometimes very difficult for kids to consume spicy curries which we prepare.Kids always prefer mild curries with less spice,so tried this green chicken curry with less spicy and lots of creamy flavour and texture.

Servings 5-6
Total preparation Time : 30 min
Cooking Time : 20 min

500 gram clean and cut
2 Green Chilies
1 Cup of Green Coriander leaves
5 Flakes of Garlic
1/2 Inch of Ginger
5 Cloves
1 stick of cinnamon
2 Cardamom
10 pepper corns
1 Tez Patta
2 Onions
1 Large Tomato
1/2 Lemon
1/2 cup of green peas
1/2 Tsp of Turmeric
1 Cup of Thick coconut milk(half coconut)
1/2 Cup of Curd
salt as per taste

1.Wash Chicken and drain water,then apply salt,turmeric and lemon.keep it side to marinate.
2.On the other hand make paste of Onion,ginger,garlic and black peppers.
3.Also make paste of Green coriander,green chilies.
4.In pan add butter and little oil,once heated add dry spices like cinnamon,cloves and tez patta(India Bay Leaf)
5.Add paste of onions-ginger-garlic and black peppers,stir well in the oil.Once its fried well then add the other green paste of coriander and green chilies.
6.Let both the paste get nicely fried in the oil.Then add chopped tomatoes and marinated chicken and green peas.
7.Saute the chicken well in the paste.saute well until the chicken colour changes to light brown.
8.Then add hung curd,mix well in the chicken and again allow to cook on slow flame for 2-3 min.
9.Once you see oil coming out of curd then add coconut milk and mix well.Cover and allow the curry to cook on slow flame until the oils are separated from the curry.May be for about 10 min.
10.Last add cream and serve hot with steam rice. Your kid will just love the curry.

Wednesday, 15 February 2017

Bangdyanche Hooman/Mackerel Hooman

Bangdyanche Hooman is nothing but Goan Mackerel Curry.The Only twist in this Hooman is very less ingredients and added flavour of Teppal/Tirfhal/Teflam( szechuan pepper). This beautiful Hooman recipe is given by my Best Buddy Shalan patil . So thankful to her that she provide me this simple Fish Curry recipe.

Normally a fish curry recipe will have ingredients like coconut,raw onion,red chilies,cumin seeds,dry coriander seeds,garlic,some even add ginger ,pepper corns etc.But today's recipe it has only coconut,dry chilies .dry coriander,szechuan pepper  and Tamarind....isn't it so simple. Lets begin 

6 Mackerels(clean and Cut)
1 Coconut Grated
12 Dry Red chilies
2 Table spoon of coriander seeds
1 Small size ball of Tamarind
1 Tsp of Turmeric
10-12 Trifhal/Teppal/szechuan peppers
(can soak in little water for some time)
salt as per Taste
Water for grinding


1.First apply to the cleaned mackerels salt and little Turmeric and keep aside until you prepare for the Grinding.
2.Then in a mixture jar add grated coconut,red chilies,coriander,tamarind and turmeric,with required water grind the ingredients to fine paste.Then at the last grind add trifhal and grind for few seconds.Grinding trifhal will give more flavour to the Hooman.
3.Add the ground masala to the kundle(Mud vessel) or any vessel ,then add required water and keep it on stove with medium flame.
4.Once you see hooman boiling add the cut pieces of Mackerels and also add salt if required.
5.Let it cook for 10 min or more until mackerels are cooked.
6.Serve Hooman hot with steamed rice.

Thanks for visiting my page and recipe.
Below are the other Goan Fish Curry recipes.
Goan Style Fish curry & Fish fry----Mudushi Curry/Lady Fish Curry

Monday, 13 February 2017

Goan Green Masala

Goan Green Masala is again one of the most liked masala paste in Goan Homes. We can use Green masala for stuffing fish like Mackerels,pomfrets or squids or can also use for making curries like chicken ,beef and fish also.This paste is very spicy so while making curries you have to add coconut or coconut milk to make it mild. Even for roasting and frying meat,chickens and seafood you can use this amazing Green paste.
Servings Makes Around 250 Gram Bottle 
Total Preparation time : 20 Min

1 Bunch of Green fresh coriander
20-25 Green Chilies
1 Tablespoon full Pepper corns
1 Tablespoon full Cloves
1 Tablespoon full Cumin seeds
3 Inch of Ginger
3 Large Pods of Garlic
1/2 Table spoon of Turmeric
2 Sticks of Cinnamon
Vinegar for Grinding
Salt as per Taste

Method (Step wise)
1.Take the above all ingredients and grind it into fine paste using vinegar.
2.Ground Masala paste store in a glass bottle and store in refrigerator for future use.
3.And its done.Enjoy the Green Masala Paste for any sought of Preparation.

Recipes which you can Try with Green Masala from my Blog as below:

Friday, 10 February 2017

Goan Recheado Masala Recipe

Here comes the recipe of my favourite masala "Goan Recheado Masala". It's a very versatile Masala paste and must to have paste in all goan Kitchens. Recheado masala is used stuffing fish like Bangde (mackerels),Pomplet (pomfrets),Calamari (squids) and also vegetables like bhende(ladyfinger),eggplant slice etc and then shallow frying. Red Recheado masala is blend of Indian spices which gives Spicy flavour ,vinegar for savoury flavour and last sugar for the sweetness as most of the goan food is.

The preparation of Recheado paste may requires prior 30 min of soaking of the spices in Vinegar and then grinding to fine paste.The paste you can preserve for about six months because there is no water involved in grinding.As you read you might have noticed its ground only by using vinegar.Also because of sugar and fried onions the masala nice sweet taste.
Servings : 250 gram(bottle full)
Preparation Time : 40 min

100 Gram Kashmiri chilies+few small chilies with spice
1 Table spoon Cumin seeds
1 Table spoon of pepper corns
1 Table spoon Cloves
1 Table spoon sugar
3 Inch of ginger
2 Large pod of Garlic(peeled)
1 Large Stick of cinnamon
2 Tsp Turmeric Powder
Salt as per taste
Vinegar for Grinding the Recheado Paste

1. In large bowl soak all the ingredients accept sugar,onion and oil.(ingredients to be soaked red chilies,garlic,ginger,pepper corns,cumin seeds,turmeric,salt)soak for about 30 min.
2.After 30 min up grind all the ingredients to a fine smooth paste.While grinding add vinegar as an when required.Add sugar and grind again.
3.Chop the onion very fine and the fry till golden brown.After onion is cooled down add the same to the recheado paste and mix well.Using of fried onions is optional you can prepare the paste with onions too.
4.Then nicely store in glass jar and store in refrigerator .Can use for all your fish fries,and other recipes.

Note:Other few recipes which you can follow are as below:

would love to hear from you :) 

Monday, 6 February 2017

Tisreyanche Sukhe/Goan Clams Dry

Tisreo in English means Clams. Tisreyanche Sukhe or the Clams Dry recipe is one among sea food dish loved by all Goans. Dry Clams recipe is always loved more because of its natural sea salt flavours and less of spices involved in cooking. The coconut and few mild spices just gives the clams extra taste as we Indians cannot eat raw sea food. The cooking process involved is very less with less ingredients but end result is  Just aromatic. So lets begin with Goan Clams Dry recipe or Tisreyanche Sukhe :).
Servings 5-6
Total Preparation Time : 30 Min
Cooking Time : 10-15 min

1 Kg Clams
1 Coconut Grated
2 Onions finely chopped
1 Large Tomato chopped
3-4 Green chilies slit
1 Tsp of ginger/garlic paste
1 Tsp Turmeric Powder
1/2 Tsp Pepper crushed
1/2 Cup Tamarind Pulp/water of Tamarind soaked
Green Coriander chopped for Garnish
Salt as per taste

1.First clean the Clams well,one method to clean is as soon as you get clams keep it in freezer for a hour or two,you will see the clams opens up and other method is to boil or else can get already cleaned in fish store.Once you clean then can collect clams meet in one shell.

2.Then in one deep pan add oil,once heated up add chopped onions,tomatoes and slit chilies.Saute the onions well until translucent for about 1 min or 2 .Then add 1 Tsp of ginger/garlic paste.
3.Then add the cleaned clams in to the pan and toss well.Then add turmeric powder,pepper crushed,tamarind pulp and salt.Toss well again so the spices added get mixed well.

4.Cook on slow flame for about 5 min.The add the grated coconut and allow to cook for 10-15 min on slow flame.Last give garnish of fresh coriander .Server Hot as side dish for you fish curry rice.Classic isn't it.