{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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{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

Cuisine: Goan

Author : Ispolina Silveira

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

Green Masala Ingredients
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.

YouTube Video(In Video Recipe i have not added green peas)

Step Wise Preparation With Pictures.

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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{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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{Recipe}Muskachi Bhaji/Drumstick leaves Bhaji

Muskachi Bhaji is called for side dish prepared using drumstick tender leaves.This bhaji is only loved by our old folks,our today's generations don't like all these greens.I always feel lucky that my mummy always made all greens which were freely available in vicinity mostly during rainy season like muskachi bhaji(drumstick leaves),Taikulchi Bhaji(Foetid cassia) common in rainy season,Vaalichi bhaji(Basella alba also known as Malabar spinach)Kuduchi bhaji(not sure whats called in English),Aallu bhaji(colocasia leaves).So now i also want my son should be aware of these medicinal veggies and also consume them.

These veggies are very hard to find.But were ever available i make sure i grab them. All these veggies are so easy to make with lots of health benefits.Since Drumstick leaves easily available so thought let me start with this green leafy muskachi bhaji.

Servings:4-6
Total Preparation Time : 30
Cooking Time :10-15 min

Ingredients
1 Large Bowl cleaned Drumstick Leaves
2 Onions chopped
1/2 Coconut grated
1/2 Cup soaked split dal (Tur or Moong dal)
3 Green chilies slit
Salt as per taste
Oil

Method

1. Take the tender Drumstick leaves , then wash the leaves and chop if required.
   
2. Then add oil in pan,once heated add onions and fry until translucent.Add slit chilies and just toss.
3. Add the washed drumstick leaves and soaked dal and salt. Mix well and then cover the lid and cook on slow for 5 min.
4. After five minutes open the lid add water as required  and let the muskachi bhaji cook for more 5 min or until the water dries.
5. Last add the grated coconut and cover the lid and let it cook on slow flame for more 3 min,in between open the lid stir the bhaji and again leave to cook for more 2 min.
6. Enjoy with chapati or pao.
   

{Recipe}Milk Sheera/Milk Shiro/Milk Halwa

"Sheera" or "Shiro"a sweet dish prepared in most of the goan homes during morning or evening tea time. Shiro or Sheera is quick sweet dish which can be prepared. Most of the kids relish the taste of Shiro / Sheera,its a sweet dish prepared by roasting semolina in ghee and then cooked by adding sugar water and garnishing with dry nuts. In Sheera we can also add milk and saffron  but today i have cooked by using just sugar water .My son's favourite sweet dish. Sheera is not just famous in Goa but also in states of Maharashtra, Karnataka and also in Northern states.

I have already posted recipe for Shiro without milk and the recipe is linked here Sheera/Shiro/Suji Halwa .There was many request for Milk Sheera/Shiro so without any further delay here comes the Milk Sheera recipe/Milk suji Halwa.

Servings 4
Total Preparation Time :20
Cooking Time : 15 Min
Same cups used for measuring Ingredients

Ingredients
1 Cup Semolina
1 Cup Ghee
1 Cup Sugar
2 Cups Hot Boiling Milk
1 Table spoon Cardamom Powder
1/2 Cup Dry fruits

Method

1. Arrange all the ingredients according to their measurement.
   
    
2. Then is pan add Ghee and allow it to melt.Add Rava/semolina and roast it until golden brown for about 3-5 min on medium flame.You will find ghee floating on top but not to worry because semolina will absorb all of it once nicely roasted.Make sure you do not burn Semolina.
   
3. Add the chopped dry fruits(Almonds/cashew nuts/raisins)and stir for 2-3 min until dry fruits roasted.
4. Then slowly little bye little add the hot boiling milk in to the semolina and simultaneously  keep stirring.
   
5. Once milk is absorbed in semolina add sugar and stir well.Cover the lid and allow it to cook for 2 min.
6. Server hot.Let you child enjoy evening tea time .Not only kids even elders will fall for it.
   

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{Recipe}Xinanio Rava fry/Mussels Rava Fry

Here i add one more seafood recipe and that is Mussels Rava Fried or in our common name Xinanio rava fry. Xinanio tastes so tasty when fried by coating in rava/semolina. Crispy from outside and inside moist with flavour of masala just makes just makes your hand grab more mussels from plate.There  many other recipes prepared in Goa of mussels like moll(pickle),xinanio pulao,xinanio fry using Goan Recheado Masala Recipe ,xinanio curry etc.Today just presenting the rava fried xinanio or mussels recipe.

Type :Starter/Side

Cuisine: Goan

Servings : 5-6

Total cooking Time : 15 min

Ingredients

30 Mussels/You can get cleaned one from Market

1/2 Tsp turmeric powder

1 Tsp Red chili powder

1/2 Tsp Ginger/garlic paste

1 Tsp Lemon Juice

Salt as per Taste

Semolina for Coating

Oil for shallow frying

Method

1. Take the mussels wash well and then open up the mussels using knife or aadavo (equipment available in our homes for cleaning fish).
2. Remove the white fleshy portion which is consumed.
3. Then add salt,turmeric,chili powder,ginger/garlic paste,lemon juice.Mix well and keep aside.
4. Roll each mussel in rava and press between your palm so the rava gets nicely coated to the mussels. Once coated keep aside.
5. Heat the pan and add oil.Once oil heated up crispy fry the mussels/xinanio.
6. Consumed when Hot,when hot the taste will be just amazing.

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{Recipe}Onion Chicken Roast

This recipe is one among innovation in my Kitchen.I gave this recipe name as Onion chicken roast because the main and major ingredient is Onion paste.The Chicken gets roasted in the onions juices and perfect caramelization on top.The taste was really amazing so couldn't stop from posting and sharing with you guys. 

Servings 4

Total Preparation Time 1 Day

Total Cooking Time : 20-30 min

Ingredients

4 Chicken Thighs

Salt as per Taste

Oil for Frying

Ingredients for paste

4 onions 

1 Tsp Cumin

1 Tsp Dry Coriander

1 Tsp Turmeric Powder

1 Tsp Pepper corns

2 Tsp Ginger/Garlic Paste

Vinegar for Grinding

1/2 Lemon

Salt

Oil for frying

Step wise Method

1. Wash the chicken thighs thoroughly and dry with kitchen towel.Apply salt, lemon and keep aside.
2. Then Grind all the ingredients into rough paste using vinegar.
3. Apply the paste to the chicken and marinate for overnight or at least for 3-4 hours as below.
   
4. Then shallow fry the chicken thighs on high flame 5 min.
   
5. After 5 min cook the chicken on medium flame until chicken is cooked or roasted to golden brown colour.
   
6. Wow and its done to perfection .Serve just as a starter or as side dish. Caramelisation of onions juices will make you lick your fingers.
   

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