Kul Kuls – Crispy fried Holiday Cookie

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Kul Kuls are my favorite sweet treat over the holidays. It’s fair to say that it doesn’t feel quite like Christmas, unless I make a batch of these crispy deep fried dough springs. This recipe is adapted from my Aunty Celie’s recipe that I prepared a few years ago. The recipe is pretty much the same,

I just added some semolina for extra crispiness. This special dough is made with flour, eggs, milk, sugar and the star ingredient – melted ghee. This turns the dough into a golden hue. The dough is then flattened and rolled on a comb to create a spring like look.

Kul Kuls – Crispy fried Holiday Cookie

Ingredients

  • 2 Egg Yolks
  • 1 3/4 cup Sugar
  • Pinch of Salt
  • 1 cup Milk
  • 700 gms sifted all purpose Flour
  • 3 tbsps Semolina
  • 175 - 200 ml melted and cooled Ghee

Instructions

  1. Mix together the yolks, sugar, milk and salt
  2. Using a paddle attachement start adding in the semolina and flour
  3. Halfway through switch from a paddle attachment to a dough hook
  4. Add the melted ghee and keep kneading
  5. Turn it out on a board and knead by hand
  6. Divide, wrap in plastic wrap and chill
  7. Divide into small pieces, press down to flatten and then roll on a comb
  8. When you have them all prepared, deep fry in hot oil and keep aside
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Chicken Patties

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These Chicken Patties are reminiscent of the the patties sold in bakeries in Mumbai (Bombay) & Goa. Layers or buttery puff pastry encases a creamy Chicken filling. The filling is super easy to make using Bechamel and cooked Chicken to make a simple filling! These can be made year round but especially spectacular over the holidays! Try this for yourself!

Chicken Patties

Ingredients

  • 1/4 cup Butter
  • 2 tbsps Flour
  • 1 cup Milk
  • 1.5 cups cooked diced Chicken
  • 1 tsp dried Parsley a
  • Salt & Pepper
  • Dash of Hot sauce
  • 1 kg Puff pastry
  • 1 beaten Egg

Instructions

  1. Prepare the filling - melt the butter, add the flour and the milk a little at a time
  2. Add the cooked chicken and the parsley, mix and then cool
  3. Add salt, pepper & sauce
  4. Cut the pastry into circles, you need 3 circles per patty and this will make 24
  5. Brush the bottom circle with the egg wash and add 1 tsp of the filling
  6. Add the second layer of pastry and brush with egg again and then add the final layer
  7. Make a depression with a smaller cutter and prick the outer layer with a fork
  8. Bake for 25 mins
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Egg Curry – Anda Masala

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As far as Egg curries go, there are probably more than a 1000 different ways to make it. From the north to the south there are various different regional recipes and then there are the distinct curries from our neighboring countries – Pakistan, Bangladesh & Sri Lanka. Egg curries can be made with whole boiled eggs, or egg halves like I’ve used in this recipe and also in an egg drop style also known in the Middle East and Israel as Shakshuka.

This is a great curry to make, especially when you don’t have other protein on hand and you’re wondering what curry to make to satisfy your hungry family.

Egg Curry – Anda Masala

Ingredients

  • 1/4 cup sliced Onions
  • 5 red de seeded Kashmiri chillies
  • 2 inch piece of Ginger and
  • 4-5 Garlic cloves
  • 1 inch cinnamon stick
  • 3 green Cardamoms
  • 6 Cloves
  • 6 Peppercorns
  • 3 tsps Coriander seeds
  • 2 tsps Poppy seeds
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 cup fresh grated Coconut
  • Water as required
  • 4 Eggs, halved
  • 1 Egg white
  • 1/4 cup diced Onions
  • 1 tbsp sliced green Chilli
  • 1/2 cup fresh Curry leaves
  • 2 cups of Water
  • 1/2 tsp turmeric
  • Salt
  • 2 tsps Sugar
  • 1/4 cup fresh Coriander

Instructions

  1. In a pot saute the onions and red chillies
  2. Add the ginger and garlic cloves
  3. Add the cinnamon, cardamoms, cloves & peppercorns
  4. Saute everything well and then add coriander, fenel, cumin and poppy seeds
  5. Remove everything and allow to cool
  6. Dip the egg halves cut side into the egg white and place face down for the eggs to seal
  7. Once done, flip over and keep aside
  8. Saute the fresh grated coconut till a light golden brown and just add it to the other whole spices and chillies
  9. Add everything to my food processor, together with some water to get it started and grind it
  10. Add water as required a little at a time till you get a nice smooth blend.
  11. Add more oil to your pan and saute the diced onions, chilli and curry leaves
  12. Add the spice paste
  13. Add water to your processor
  14. Saute the masala with the onion, chilli and curry leaves for a few minutes
  15. Add 1/2 tsp turmeric
  16. Add the water and salt to taste and allow this to heat up
  17. Put a lid on this and allow it to cook.
  18. Taste again for salt and add more if required
  19. Add 2 tsps Sugar to balance the salt and spices
  20. Cover this again and continue o cook on a simmer for another 5 minutes
  21. Immerse the eggs in the gravy, cover and cook for a few more minutes.
  22. Finally add the fresh Coriander to garnish
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Green Masala Prawn Pulao

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Growing up, I ate a LOT of Prawn Pulao – this Green Masala version though was introduced to me by my good friend Blanche. It’s so popular in the Goan community and I couldn’t believe I had never had it before. I hope you enjoy my take on this recipe!

Basmati Rice and Prawn are cooked in a Coriander & Coconut Prawn stock with Tomatoes and Peas.

Green Masala Prawn Pulao

Ingredients

  • 2 cups Basmati rice
  • Juice of a Lime
  • 1 tbsp green Chilli
  • 1 inch piece Ginger sliced
  • 4 cloves Garlic
  • 1 cup fresh Coriander
  • 1/4 cup Oil
  • 1/2 cup sliced Onion
  • 5-8 Cloves
  • 1/2 cup chopped Tomato
  • 1 lb 7 oz (approx 800 gms) shelled, deveined & cleaned Prawn or Shrimp
  • 2 cups Water
  • Salt to taste
  • 1 cup stock
  • 1 cup Coconut Milk
  • 2 cups of Water(add to food processor)
  • 1/2 cup Peas
  • Coriander to garnish

Instructions

  1. Soak the grains for at least 30 mins
  2. In a blender add the lime, green chilli, ginger, garlic and coriander
  3. Add some water to get this going and grind to a paste
  4. In a pot add the oil and saute 1/2 cup sliced onion
  5. Add 5-8 Cloves and allow the onions to sweat and change colour
  6. Add the chopped tomato
  7. Add the shelled, deveined & cleaned Prawn or Shrimp
  8. Add all the green masala in and add water to the food processor to catch all that residual flavour
  9. Mix the prawn and the green masala and add salt to taste
  10. Add the stock and the coconut milk
  11. Add the water added to the food processor and allow the liquid to come to the boil
  12. Add the rice, give it a stir and put the lid on.
  13. Taste for salt
  14. Add peas halfway through the cooking process and cover to complete cooking
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Butter Chicken Biriyani

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Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Check out the video!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
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Vadas – Crispy Lentil Dumplings

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Dahi Vadas – Dahi Wadas

Ingredients

  • adas
  • 1 cup Urad Dhal (Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe)
  • ¼ cup Wwater
  • ¾ tsp black Salt
  • ¼ tsp fresh cracked Pepper
  • ¼ tsp Mustard Seeds
  • ¼ tsp Chaat Masala
  • ¼ tsp Red Chilli powder
  • Pinch Asafoetida or Hing
  • 1 tbsp. finely diced fresh ginger
  • 1 tbsp minced green chilli
  • 1 tbsp of chopped Coriander
  • Optional ½ tsp of Baking powder
  • Oil for frying

Instructions

  1. The first step is to soak the Urad dhal in water for about 8 hours
  2. Wash the dhal and grind to a paste with the help of a little water, leave this for 6 – 8 hours to ferment in the fridge
  3. Add all the ingredients and mix well
  4. Using an ice cream scoop drop the batter into the hot oil and allow to turn a nice golden brown while the inside cooks till it’s nice and spongy
  5. Drain them on some kitchen towels to absorb the excess oil
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Butter Chicken Biriyani

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Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • Drain out all the water from the rice and add fresh water and drain it out again till the water is clear.
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
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Prawn Curry

 

 

 

 

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Whether you hail from Goa, Mangalore or Bombay if you’re East Indian just thinking about a nice homestyle Prawn curry with some mota chawal or fat rice will make your mouth water. There are so many preparations of Prawn Curry, not just for the Goans, Mangaloreans and the East Indians but there are various other types in the Indian cuisine as well. Mother India has a long coastline, from the Arabian Sea to the Indian Ocean and up to the Bay of Bengal, the seafood is varied and plenty. From Bengal in the East, down to the tip of Tamil Nadu and up to Gujarat, the states touch the waters and enjoy the bounty of the sea.

 

With my Goan father and East Indian mother, Prawn curry was a staple, especially on Sundays and days of fasting when we had to abstain from meat. Secretly, I love Prawn and Shrimp so much that it wasn’t much of a fast at all.

 

This curry starts off with the revered Kashmiri Chilli and includes all the usual suspects to make a wonderful curry blend for the Prawn or Shrimp to poach in. I hope you enjoy this amazing recipe and do check out the video.

 

Here are some other Prawn or Shrimp curry recipes:

Prawn Ghee Roast – https://www.youtube.com/watch?v=Ze42Ij9-1pg

Prawn or Shrimp Ambot Tik – https://www.youtube.com/watch?v=Y4zS6pa4tK8

Prawn Masala – https://www.youtube.com/watch?v=Aqkthz5aizI

Prawn with Bhindi & Bimli – https://www.youtube.com/watch?v=gkV11tQSX-k

Jhinga Makhni – https://www.youtube.com/watch?v=jjtVyCrGP7o

 

 

Prawn Curry

Ingredients

  • 8 Kashmiri Chillies
  • 1 lb, 500 gms(approx.) Prawn or Shrimp
  • 1/2 cup Onion
  • 1/2 cup grated or shredded fresh Coconut
  • 3 tbsps each Ginger and Garlic
  • 1 tbsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 tsp Turmeric
  • 4 – 10 tbsps Water or as much needed
  • 1 green Chilli slit
  • Salt to taste
  • 4-5 Kokum petals
  • 1 tbsp Tamarind soaked in 1/2 cup warm water
  • 1/4 cup chopped Coriander

Instructions

  1. Clean and deseed the dry chillies and add to a food processor onion, coconut, ginger, garlic, cumin, coriander & turmeric and process
  2. Add as much water as you need to make a nice smooth paste
  3. Shell and devein your prawn
  4. In a pot, heat up some oil and add the shells followed by some water – this is optional to draw some nice stock out of the shells
  5. Discard the shells and add all the ground paste and allow to heat
  6. Add the green chilli and salt to taste
  7. Add the kokum petals and tamarind
  8. Add the prawn or shrimp and cook for a few minutes
  9. Garnish with coriander and serve
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Lasagna – Old family favourite

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This is not your Nona’s lasagna, but this is MY version of Lasagna, a version I’ve made and fed my growing boys so many many times. My older son Adam at 3 used to call it ‘Pisania’ “Mom I love Pisania” lol This recipe is basic, but you can add and subtract ingredients to change it up!

Lasagna – Old family favourite

Ingredients

  • 1 cup diced Onions?3 tbsps minced Garlic
  • 2 lbs ground meat (Beef, Lamb, Pork, Chicken)
  • 1 tsp of salt?2 tsps Cumin powder?680 ml Tomato sauce.?200 ml of water
  • Fresh Basil
  • 2 tbsp Hot sauce (optional)
  • 200 - 300 gms Lasagna Noodles
  • 24 leaves of baby kale
  • 1 - 1 1/2 cup shredded cheese

Instructions

  1. Heat the oil and add the onions
  2. Allow the onions to sweat and add the garlic to cook off that raw garlic flavour
  3. Add in the ground meat
  4. Break up the meat and allow it to infuse with the onions and garlic
  5. Add salt and cumin powder and mix it in
  6. After a few minutes you will notice liquid coming out of the meat, keep stirring to break up the lumps
  7. Add 680 ml of tomato sauce and mix this in well
  8. Add 200 ml of water int the jar to catch all that residual sauce
  9. Throw in some fresh Basil
  10. Put a lid on this for 2 mins and allow this to simmer
  11. Add hot sauce for a little kick
  12. Layer the sauce, lasagna, cheese & kale
  13. Stick this uncovered in a 350 degree oven for about 30 mins
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Matka Kulfi – Cashew Pistachio Almond Ice Cream

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For Diwali, Holi, Durga Puja, Dussera, Navratri or just any occasion this Matka Kulfi is perfect after a heavy meal. Nuts are ground to a paste and cooked with milk and saffron. Matka means pot and the ice cream is chilled in terracotta pots. Traditionally they were prepared in pots to cool them faster as they did not have refrigeration facilities. This recipe can be made and set in anything, including Tupperware.

I’m obsessed lately with making these delicious desserts in terracotta pots. Every time someone comes from India, I ask them to bring some back for me. Many Indian stores here in North America will likely also carry these beauties. Earlier I made a Phirni video and set the rice pudding in a flat terracotta dish. Check out that video here – https://www.youtube.com/watch?v=5xKKduZQKkk&t=2s

Matka Kulfi

Ingredients

  • 1/2 cup mixed nuts and raisins
  • 2 tbsps Sugar
  • 1/2 cup Milk
  • 500 ml Milk
  • Pinch Saffron
  • 1/4 cup or more Sugar
  • Extra 2 tbsps Milk

Instructions

  1. Grind the nuts and raisins with the 2 tbsps of sugar
  2. Add the 1/2 cup milk and grind to a paste
  3. Boil the milk and add a pinch of saffron
  4. Add the sugar and reduce the milk by half
  5. Add the nut paste and continue to cook
  6. Add some milk to the processor and scrape into the pot
  7. Cool and pour into small containers or matkas
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