This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.
This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.
Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!
I’ve made Kheema so many different ways and it’s only last year that I made Xanti Pinto’s Goan Kheema. I’ve heard Xanti(pronounced Shanti) and a few others RAVE about Alves Fernandes’s recipe on the facebook group – Traditional Goan Foodies. Now, I know that Alves is an amazing cook and his blog is top notch, but I wondered why everyone was raving about this kheems so I decided to try this for myself! They weren’t lying … this recipe is stellar. There are a few steps to making this recipe, but it truly is worth the effort.
I call this Goan Masala Kheema as the ground beef is slathered and simmered in a delicious Goan masala blend.
I’ve adapted the recipe to make it easier to prepare, I hope you enjoy it! Thanks Alves for publishing such great recipes! Please check out his amazing blog right here!
My memories of Rogan Josh takes me back to my Dubai days with my boss and friend Sunanda Pushkar Menon. She was a proud Kashmiri and would present her Rogan Josh at every potluck gathering. We used to joke that she didn’t know how to make anything else, but now I realize that it was with great pride as a Kashmiri that she wanted to share her precious culture with us. Sadly Sue passed away very tragically a few years ago. I didn’t learn how to make this till many years later, but I still always associate Rogan Josh with the memory of Sue. RIP
According to my research, this was brought to India from Persia but the Moghuls. They used to come to Kashmir during the hot months to stay cool. The original recipe was made with Onions, Garlic & Tomatoes. Over time and with all the religious turmoil in the region, the Hindu Pandits made their own version and omitted the Onion, Garlic and Tomatoes. This version is most popular today although the Muslims still make a version using Onions, Garlic & Tomatoes.
Rogan means fat and Josh means to stew or slow cook so the literal translation means slow cooked meat in fat. Josh also mean enthusiastic or power and Gosht means meat so it could be derived from that word too.
Lamb is preferred for this recipe although Mutton is widely available and used in many recipes as well. The key ingredients are fennel, ground ginger and asafetida or Hing. The meat is slow cooked in spices and yogurt till tender. The famous red coloring of a Rogan Josh comes from the Alkanet Root called Ratan Jot. This when infused in hot oil leeches this amazing natural red color.
I’m so excited to bring you this recipe from my Goan heritage. Vidaloo, yes that is the correct pronounciation, is derived from the Portuguese Vin and alho. When the Portuguese made their long ship journeys to India and other countries, they preserved their pork in a combination of Wine Vinegar & Garlic. Over time the Goans added their own spices and Vindalho was born. This recipe is near and dear to my heart as it is my mother’s recipe. The main ingredients are Kashmiri Chillies, Vinegar & Garlic.
Red Kashmiri Chillies are king in my masala, but many Goans use a mix of Kashmiri for flavour and color and other spicier red dried chillies for heat. We also use whole spices like Cumin & mustard seeds, peppercorns, turmeric, cinnamon and cloves and grind this together with gresh Ginger and garlic and Vinegar. Once this is ground to a smooth paste this is bottled and stored or used on the meat as a spice and gravy paste.
Traditionally this is made with pork but, I’m going to recreate this with Chicken.. I’ve chosen to use chicken thigh bone in cut into small pieces and I’m using a combination of bone in meat and chicken boneless thigh. I now avoid using chicken breast as it gets very dry, the whole purpose to this is to cook this low as slow, just like you would cook chunks of pork. Vindaloo is also made with other protein like mutton, beef, shrimp and fish.
This Chicken needs to be marinated and left in the fridge for 24 hours. Once cooked it needs to be left for another 24 hrs for optimum results.
Vindaloo is very popular in Britain and it’s presumed that the aloo means potato and is often served with potatoes. Although potatoes are good in everything, it’s not traditional in a Vindaloo. Please also note that the consistency when you cook Chicken vs Pork is different. Pork releases a lot more water and fat hence the gravy is more runny and you will always see a film of red oil on the surface.
I don’t cook Mussels all that often but my husband just purchased a lovely batch of Mussels from Prince Edward Island and I decided to treat them to some Thai Treatment with in this delicious recipe of Thai Green Curry Mussels. These shells are going to cook up in a delicious Thai Green Paste and they will open up with the heat and inherit those unique Thai flavors!
He bought about 2 lbs and 12 oz and they need to be cleaned and inspected. I’m going to scrub all the crud off with some steel wool and discard any shells that are open or cracked. Some of them will have something that looks like a beard, just tug on them to remove them. It’s typical to lose a few ounces in shells that are cracked or open. It’s great if you have the luxury to hand pick your mussels, mine just came in a package and I’m left with about 2 lbs of useable shells.
In my wok, I’m going to add 1 tbsp of Coconut oil and saute 1 ½ cup of shallots. Next add some Thai Red chilies and follow that with 4 tbsps of Thai Green Curry paste. Please note that both my chillies and my Green Curry paste were previously frozen. You know how I always tell you that you can make extra and freeze it or throw leftovers in your freezer? This is where I get a chance to practice what I preach. The green curry paste does get slightly darker once frozen, but the aroma as it hits the oil is incredible! And of course you can also use store bought paste.
I’m also going to add a tbsp of fish sauce and dump all the Mussels in. I love to watch them open up with the heat at this stage. Add 200 ml of Coconut Milk and stir. Taste for salt and add more fish sauce if required. I’m going to stir this a few times to ensure the mussles take in all those Thai flavours and cook for about 7 – 10 mins. Enhance the flavor with some fresh Thai Basil leaves and this is ready to devour and shellabrate!
The cuisine of Bangalore, India is famous for both its vegetarian and non vegetarian recipes. Today I’m going to share a typical home-style Chicken Khorma This is a mild to moderate spiced curry made Chicken cooked with whole spices in an Onion and Tomato gravy and finished off with fresh yogurt and Coconut cream. For those of you who have no idea what Bangalore is, it is the capital city of the state Karnataka in India. Because of it’s mild climate and lush greenery it is also known as the Garden City. The local language is Kannada. My husband is a born and bred Bangaloori so we have visited many many times.
Let me tell you a very interesting story about how I developed this recipe. We invited family and friends from Bangalore for dinner one day. I wanted to serve a simple but traditional dinner. My hubby who is from Bangalore insisted that I make Kurma, a gravy dish he remembers growing up with. Now if you think it’s intimidating to try a new recipe for the first time, imagine when you have to make it taste exactly like the memory your husband has of it without ever having tasted it before. To begin with I thought a Korma and a Kurma is the same thing, it’s not. A Korma is a rich and light gravy made with cream and cashew nut paste.
This recipe was a Muglai favourite that made it’s way to the south, but was greatly altered using local ingredients. Different parts of South India have different versions of this recipe. With no structured recipe, I had to figure out how to make it by calling and texting my sister in law in Bangalore. I had no way of knowing if I was on the right track, but somehow the results were amazing and my husband gave me two thumbs up! While I’m sure my method is completely different to how they prepare this back home in Bangalore, I’m sure my process will be easy for you to follow. This is one of those recipes that can be prepared in part or full ahead and can be batched up for a large crowd easily.
We need a LOT of Onions in this recipe. The success of the Kurma should be measured by the lingering smell of Onions in the air. This recipe also uses a LOT of tomatoes. This together with the spices gives this it’s authentic taste. It’s also finished off with Yogurt and Coconut milk or cream. Delish!
I’m using a large full Chicken that has been cut into a few pieces, this recipe does yield a lot of gravy so feel free to add more Chicken if you wish.
This Bangalore Chicken Kurma can also be prepared with Mutton, it’s an easy recipe with simple ingredients, each to prep ahead and batch up and above all, is delicious! Thanks to my sister in law Ayesha Dastagir for patiently walking me through this recipe through text and phone. If you can’t go to Bangalore, you can bring Bangalore to you in flavour!
My mom is one of the most amazing cooks that I will ever know. If I had to pick just one favorite, it has to be her Sorpotel. My Virgo Mom, was as meticulous as they come, she would take the time to cut her meat into perfect little cubes that danced in a fiery sour and spicy gravy.
Sorpotel spelled with an o or an a is one of the most traditional and beloved curry dishes served on celebratory occasions. This is rumoured to have originated from the Alentejo region of Portugal, and was carried with Portuguese colonists and settlers to the countries of their conquests. The Portuguese set up their colonies in Goa and the Goans quickly adopted this dish and christened it Sorpotel – Soro meaning alcohol. I would imagine that the original recipe may have contained alcohol. There are so many variations to this recipe out there, the East Indians and Mangaloreans all make their own version of this. In my mind, Sorpotel should be exactly as my mother made it, she followed a typical Goan recipe with perfectly small cubes of meat in a delicious deep red sour and spicy gravy. Versions that are brown and with large chunks of meat just don’t cut it for me.
Sorpotel is traditionally made with Pork and Offal being organs like Liver, Kidney & Gizzards. Because my family does not eat Pork, I was toying with the idea of making a Chicken Sorpotel for years. I think I may have asked my mom to email me the same recipe multiple times. Last year, just before Christmas, I found an old email print out from my mom, she was kinda annoyed that I was asking for it so many times. This is dated 2002!
Last year, December 2015, I replicated her recipe originally intended for Pork using Chicken Thigh and Beef liver and the results were outstanding, if you have a really good recipe, you can’t go wrong. Many people cannot eat Pork for religious or dietary reasons, so Chicken is a great alternative but if you would like to make this using the traditional protein, pork shoulder is a good cut but the belly is the fattiest and probably the most popular cut used in this preparation. I know you will probably ask – ‘what if I don’t eat liver?’ Leave it out, be warned though without this you’re pretty much going to get a delicious curry, but not a Sorpotel.
I follow a 2:1 ratio, 2 parts Chicken to one part liver. For the Ofal I prefer to only use liver. I find that if you use other organs the textures are all so varied, it just gets too confusing. I’m using Beef liver since it does resembles Pork liver in texture and color. It’s also convenient because of it’s size, but if you don’t eat Beef, Goat or Lamb liver can easily be substituted. You cannot use Chicken Liver as it’s too soft. To replicate the fatty Pork meat, I’ve used Boneless Chicken Thigh and I’ve got this uncleaned as you can see all the fat still on the meat.
Every good Sorpotel starts with a great spice blend. My mother used a lot of Kashmiri Chillies in her masala blend for intense red color without too much heat. Many people add animal blood to their Sorpotel – quite frankly I find that gross, so the Kashmiri chillies are going to have to paint my Sorpotel red for me. This recipe also uses some traditional Goa vinegar. If you cannot find Goa vinegar, you can substitute Red Wine Vinegar.
Please practice food safety, don’t use the same utensils, boards etc for raw and cooked meat and be sure to wash your hands.
And I’ll sign off with a joke – My friend Succorine from Soglechem Succorine said to me ‘Karen bai, did you know Sorpotel was named after a Gujju? I said what? They don’t even eat meat … then she said yes, the man was ‘Sor’ Patel’ … I can’t believe I fell for that one and if you’re laughing, I can’t believe you fell for it too!
The East Indian community love their dance, and their food. This recipe for Chicken Frithad is straight out of a very authentic and trusted source called the East Indian Cookery Book.. There’s an old saying that and East Indian never parts with their recipes, lucky for you my mom’s side of the family are East Indians and all fabulous cooks and I am a blabber mouth who loves to relay those recipes to you. The East Indian community has roots that can be traced to the 16th century and were converts at the hands of St. Bartholomew. Originally Hindu, They embraced a new Catholic religion but held on tight to their culture and traditions and a new blend of culture was born.
The East Indians live primarily in Bombay, now known as Mumbai and it’s surrounding areas. Their dance, traditions and cuisine are very unique. Some of their cuisines are influenced by Goan & Mangalorean dishes and similarly, East Indian dishes have influenced these communities as well. In the video clip, I’m dancing with my cousins wearing a traditional sari called the Lugra. This is reenacting a typical wedding procession. The Frithad is a beautiful blend of spices that’s prepared and sautéed before cooking the Chicken in it till it’s nice and tender. Potatoes are also added to this dish.
This Frithad is best eaten with some traditional Fugiyas a lovely deep fried bread perfect for sopping up this delicious gravy. I’m currently learning how to make these delicious Fugiyas and when I’m confident enough, I will prepare a post and a video for you!
Grind the above using a little water if necessary.
2 medium red onions chopped
2 tomatoes chopped
1 small ball size of tamarind soaked in 2 cups of water.
1 full chicken cut in small pieces
1 cup potatoes cut in small cubes
Add all the dry spices to your processor and blitz till it forma a powder
Add the garlic and some water and make a paste
Fry the onions till golden brown
Add the masala paste, and fry for a few minutes
Add chopped tomatoes
Cook covered for 5 mins and stir frequently
Remove the masala paste from the pan add add some more oil
Brown the chicken for a few minutes (Notice that we typically use the entire Chicken, you can either get your butcher to do this or you can do this yourself, it’s really easy. My Mom used to do this with the greatest ease
Add the paste and salt & cook for 5 - 10 mins covered
Add the tamarind water
Add 1/2 cup water to the processor to release all the masala and add to the Chicken
Cook the chicken till tender stirring frequently and adding water and salt as required for about 20 mins
When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.
The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!
The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.