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
https://kravingsfoodadventures.com/egg-curry-anda-masala/

 

Prawn Curry

 

 

 

 

View my step-by-step video


 

 

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
https://kravingsfoodadventures.com/prawn-curry/

Beef Chilly Fry – Quick Pressure Cooker Recipe

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I never met a Chilly Fry I didn’t like. There are so many ways to make a chilly fry and I have a few variations on my channel and blog. A few weeks ago I made my friend Viola Gardonis’s Beef spread for Sandwiches. When she sent me the recipe initially, she also mentioned that the same recipe could be used to make a quick Chilly fry and I decided to test it out for myself. I love the ease of preparation of this dish, the meat is cooked in a pressure cooker and then just shredded and cooked with potatoes, onions and spicy.

It couldn’t be easier. Chilly fry is great with bread, roti or rice. I like to serve it with some dhal for a perfect home cooked comfort meal!

Beef Chilly Fry – Quick Pressure Cooker Recipe

Ingredients

  • lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 1/2 cup Water
  • 2 cups sliced Potatoes
  • 4 cups sliced Onions
  • 1/4 cup sliced green Chillies
  • Salt to taste
  • 2 tsps Pepper
  • 1/2 tsp Coriander powder
  • 1/2 tsp Chilli powder

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Heat some oil and saute the potatoes and keep aside
  11. In the same oil add the onions and cook till caramelized
  12. Add the green chillies
  13. Add the shredded meat back in with salt, pepper, coriander and chilli powder and mix
https://kravingsfoodadventures.com/beef-chilly-fry-quick-pressure-cooker-recipe/

Spinach Chana Dhal – Dhal Palak

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Chana dhal is high in fiber and is low in cholesterol and really good for you. There are lots of other health benefits, just google it and be amazed. It’s a great eaten with rice or roti, perfect paired with meat, fish, chicken or other veggies. It’s also deeeelicious! This dhal like any other dhal does need to be soaked. You need to soak this for a minimum of three hours, but I prefer to soak it overnight.

 

There are so many ways to cook a dhal, it’s one of the most basic things and it goes with everything. It’s also so inexpensive to make and is a staple in Indian households rich & poor. North America popularized the ‘Dhal’ as a Lentil soup and honestly it’s one of the most comforting and satisfying dishes ever.

 

This version incorporates Spinach. You will see if you watch the video(and you must!) that the Spinach must be added at the very end to preserve the nutrients.

Spinach Chana Dhal – Dhal Palak

Ingredients

  • 1 cup of Chana Dhal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ cup of Onion
  • 1 tbsp green Chillies
  • 1 tsp each Garlic & Ginger paste
  • ½ tsp Turmeric
  • ½ tsp of Chilli powder
  • 2 cups diced Tomatoes
  • 2 cups water
  • 2 tsps Salt or to taste
  • 2 cups shredded Spinach

Instructions

  1. Chana Dhal is bought dry and you need to soak this for min 3 hours to overnight. Wash this a few times to remove the cloudy water and then drain it
  2. In a pressure cooker or pot, heat some oil and add the cumin and mustard seeds
  3. Add the onion and allow to caramelize a little bit
  4. Add the garlic and ginger paste and all of the powder spices
  5. Add the tomatoes and allow to cook a little
  6. Add the soaked dhal, the salt and the water
  7. Close the pressure cooker and allow to cook for about 2 whistles – in a pressure cooker you should have cooked dhal in under 10 minutes and about 25 – 30 mins on a stovetop without a pressure cooker
  8. Allow the steam to dissipate before opening the pressure cooker and give the dhal a good stir and taste for salt again
  9. Add the Spinach, cook for a few minutes and serve
  10. This recipe can also be made in an electric pressure cooker or an instant pot
https://kravingsfoodadventures.com/spinach-chana-dhal-dhal-palak/

 

Alle Belle

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Alle Belle of Coconut crepes or pancakes are made at tea time in Goa. This is also enjoyed by other Christians in India. My earliest memory of this is boarding school. I spent years at St. Joseph’s Convent in Panchgani, India enjoying this treat every Fat or Shrove Tuesday the day before Lent begins.

The best filling for these are made with fresh coconut. Frozen fresh Coconut is fine, but fresh is always best. I like to add Jaggery for that toffee like flavor. You can substitute brown sugar for a toffee like flavor. I also like to lead these up with nuts – Cashew nuts, Almonds, Pistachios and Raisins.

 

Alle Belle

Ingredients

  • Crepes
  • 2 cups all purpose Flour
  • 3 cups Water
  • 2 Eggs
  • 1 tsp Sugar
  • Filling
  • 1 tbsp Ghee or Butter
  • 1 cup Shredded fresh Coconut
  • 1 cup Jaggery or Brown Sugar
  • 3 Cardamom crushed
  • 1 cup sliced nuts - Cashew nuts, Almonds, Pistachios & some raisins

Instructions

  1. Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
  2. Add the Jaggery or brown Sugar and allow it to melt
  3. If it doesn't melt add a few tsps of water
  4. Add the nuts
  5. Allow to cool
  6. Sift the flour and add the water about a 1/2 cup at a time to remove all lumps
  7. Add the eggs one by one and add the sugar
  8. Strain the batter to remove all lumps
  9. Prepare the crepes by adding some oil to a pan and pouring in a bit of the batter
  10. Swirl around and allow to cook on one side and remove
  11. Once all the crepes have been cooked, fill with the coconut filling
  12. Watch the video for demonstration
https://kravingsfoodadventures.com/alle-belle/

 

Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

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Your fruits need to be soaked for 20 – 365 days – Click here

For as long as I can remember, I loved to eat a piece of fruitcake at Christmas at my families or friends houses. Since my boys were little and my hubby doesn’t drink, I never attempted to make the cake. Since we started a fruitcake cook along on Traditional Goan Foodies, I was tempted to try this for myself. But not any fruitcake, I had certain standards even though I never made it before. One one I wanted to make sure I had all the fruit and nuts in it that I loved and had great color – raisins, prunes, mixed peel, orange peel,  candied ginger, glace cherries, cranberries, walnuts & almonds. I also used Fig jam and blackstrap molasses with the flour, eggs & butter and the presoaked fruit to make this fruitcake amazing!

I was lucky to get Leanne’s mom, Annie Mascarenhas’s fruitcake recipe. I was nervous in the beginning as I had such lofty goals but this recipe exceeded my expectations! Thank you Leanne, thank you Aunty Annie – I will be making this recipe every year till I die(morbid I know!)

Follow the recipe, but more importantly the video to make the perfect fruitcake!

 

Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

Ingredients

  • 200 grams dry fruits soaked in Rum with Orange Peel
  • 125 grams All-Purpose Flour
  • 1/2 tsp Salt
  • 114 grams Butter room temp – 1 stick, 4 oz
  • 125 grams Sugar ( brown sugar gives a darker color)
  • 4 Eggs
  • 3 tbsp Blackstrap Molasses
  • 1 tsp Fig jam
  • 100 gms walnuts and almonds
  • more mixed peel
  • red and green glace cherries
  • 1 tbsp chopped crystallized ginger

Instructions

  1. Sieve the flour and add salt.
  2. In a separate bowl, mix the butter at room temperature with sugar. –
  3. Add egg one at a time and keep beating –
  4. Add the caramel, jam and orange zest to the mix - gradually fold the flour into the mix. –
  5. Add dry fruits and mix with a wooden spoon.
  6. Tap any air bubbles. –
  7. Preheat oven at 150 deg C (300 deg F).
  8. Pour the batter in a baking dish lined with parchment paper or grease the dish with butter. - Pour the batter in the baking dish and ensure it is even. –
  9. Bake for an hour and half and use a skewer to check if it is done. when skewer comes out clean your cake is ready.
  10. Remove from Oven and cool. Then poke a few holes and pour a tablespoon of rum.
  11. Repeat at least once a week before serving
https://kravingsfoodadventures.com/christmas-fruitcake-rum-brandy-fruits-nuts/

How to Soak Fruit for Christmas Cake

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A slice of Rum or Brandy infused fruitcake heralds the warmth of Christmas. If a bite of boozy doesn’t give you the warm and fuzzies, I don’t know what will! All over the world fuit cakes of different sizes and colours make their way over to the holiday table with great fanfare. Recipes are passed down from generation to generation and are guarded with pride.

 

In India, this cake is also served at weddings, perhaps because it’s very popular to marry in the Holiday season. This cake is slathered with royal icing and is decorated to perfection. The hard royal exterior icing, protects the juiciness of the cake within and makes a perfect slice.

 

Although my Mom was an amazing cook, she wasn’t too fond of baking and never made this cake, at least not to my knowledge. My grandmother and aunts did make a cake, but I never did ask for the recipe.

 

When I first immigrated to Canada and we bought our first house after Adam was born, I had this strong urge to learn how to make traditional Christmas sweets. My good friend Marianne came over an helped me make them. This was in 1998. Since then I have made so many sweets and some of them are online like my Kul Kuls, Rose Cookies & Marzipan. What I’ve never made till this year was a fruitcake and there’s always a first time.

 

I poured over many recipes on the internet, even though I never made it before, I’ve tasted plenty a fruitcake and I had a very clear vision of how this should turn out. I was lucky that my friend and co admin on the facebook group Traditional Goan Foodies, shared her Mom, Annie Mascarenhas’s recipe with me. I tweaked this ever so slightly to suit my taste and this cake exceeded my expectations – thank you aunty.

 

This post will include the process to soak the fruits and on Dec 15, I will update this with the process to make the cake. Some people soak their fruits for months upto a year. To each his own, INMHO, 20 – 30 days is plentiful to soak your fruit. I like to taste the rum in the fruit and maintain the texture as well. I’ve used a combination of black raisins, cranberries, mixed citrus peel and prunes but you can use any dry ruit of your choice. Instead of just using Rum, I’ve used a combination of Rum and Brandy.

Click here for the cake recipe!

How to Soak Fruit for Christmas Cake

Ingredients

  • Soaked Fruit
  • 50 gms black Raisins
  • 50 gms Cranberries
  • 50 gms mixed Citrus Peel
  • 50 gms Prunes
  • 1 tbsp Orange Peel
  • 50 ml Rum
  • 25 ml Brandy

Instructions

  1. Layer the fruit starting with the ones that would need the most soaking - raisins, cranberries, mixed peel and prunes
  2. Add the rum and brandy
  3. Top with the orange peel
  4. Store in a cool dark place
  5. Do not shake for 2 days to allow the bottom fruit to soak
  6. After 2 days shake periodically
  7. Soak for 20 - 30 days
https://kravingsfoodadventures.com/boozyfruitcake/

Indian Feast – 5 Days, 5 Ways Meal Plan

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This post was sponsored by Silk. I have received compensation but the opinions are entirely my own.

People have this opinion that Indian food is extremely complicated and they throw up their hands and run at the mere mention of it. Of course like in any cuisine there are some recipes that are extremely complicated, but then there are some that are super easy!

I have a really busy week ahead of me and I’m going to use meal prep to my advantage to make 5 dishes that I can use to mix and match throughout the week.

What’s more exciting is that I’m going to use Silk Coconut, Silk Creamy Cashew & Silk Cultured Coconut to make tasty recipes that are dairy and gluten free. I’m also making these vegan this week. I’ve teamed up with 4 other brilliant creators and they will also be creating some delicious recipe ideas. We have 23 recipes for Breakfast, Lunch, Dinner, Dessert & Snacks.

Indian curries can be very specific, if you’re watched my videos or seen some of my other blog posts you will see that there are very specific ingredients that make every curry unique. That’s perfectly fine when you have a lot of time, but creating a base gravy allows you to customize your curry anyway you like. A lot of restaurants create a base gravy and prep other ingredients ahead of time like a Ginger & Garlic paste or pureed tomatoes to make the process much quicker.

Using Onions, Chillies, Spices & Tomatoes, this base gravy will be used in 4 of my recipes as part of this Indian Feast. Using a combination of additional spices, veggies and beans and of course some Silk I will be transforming each dish into something unique.

Follow the recipe and steps below to prepare these super tasty dishes

Indian Feast – 5 Days, 5 Ways Meal Plan

Ingredients

  • Gravy base
  • 1 cup Oil
  • 2 large Onions, 4 cups
  • 2 large green Chillies, 1/4 cup
  • 6 tbsps Ginger & Garlic paste
  • 9 Roma Tomatoes, blanche in hot water remove the skins and puree – yields 1.5 litres
  • 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  • Salt
  • Vegetable Korma
  • 1/2 cup Oil
  • ½ cup each Cauliflower, Beans, Carrots & Potatoes
  • 2 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Toasted Cashews
  • Coriander
  • Salt & Pepper
  • Chana Masala
  • ½ cup Oil
  • Whole Spices – 2 Bay leaves, 2 inch stick Cinnamon, 1 Star anise & 4 Cardamoms
  • 3 cups Gravy base
  • 1 tsp Garam Masala
  • 500 ml can Chana or Chickpeas
  • ½ cup Silk Cashew
  • Coriander
  • Salt & Pepper
  • Coconut curry
  • ½ cup Oil
  • Dried Coconut
  • 2 dried Red Chillies
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 5 – 6 Curry leaves
  • 1 cup Gravy base
  • 1 cup Frozen shredded coconut
  • 1 cup Silk Cultured Coconut
  • 1 cup Silk Coconut
  • Salt & Pepper
  • Shahi Aloo Curry
  • ½ cup Oil
  • ½ cup Cashew nuts
  • 2 Potatoes 1 cup diced
  • Mustard Seeds
  • 2 Red Dry Chillies
  • 3 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Coriander
  • Salt & Pepper
  • Coconut Rice
  • ½ cup Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander seeds
  • 2 Dry Red Chillies
  • 10 – 15 Curry leaves
  • 1 cup soaked and drained Basmati rice
  • 2 cups Silk Coconut
  • Salt & Pepper

Instructions

  1. Gravy base
  2. Heat the oil and saute the Onions
  3. Add the green Chillies
  4. Add the Ginger & Garlic paste
  5. Add 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  6. Cook this for a while
  7. Add the Tomato puree
  8. Add Salt to taste
  9. Vegetable Korma
  10. Heat the oil and add all the veg
  11. Add the Gravy base
  12. Add the Silk Cashew
  13. Add the Cashew Cream
  14. Garnish with toasted Cashews & Coriander
  15. Add Salt & Pepper
  16. Chana Masala
  17. Heat the oil and saute the whole spices
  18. Follow this with the Garam Masala
  19. Add the Gravy base
  20. Add the Chana or Chickpeas
  21. Add the Silk Cashew
  22. Garnish with Coriander
  23. Add Salt & Pepper
  24. Coconut curry
  25. Heat the oil and saute the dried Coconut & reserve
  26. Add the dried Red Chillies
  27. Add the Mustard seeds, Cumin seeds & Coriander seeds
  28. Add some Curry leaves
  29. And the Gravy base
  30. Blend the frozen shredded coconut with the Silk Cultured Coconut and add and mix
  31. Add the Silk Coconut
  32. Add Salt & Pepper
  33. Shahi Aloo Curry
  34. Heat the oil
  35. Saute the Cashew nuts
  36. Saute the Potato cubes
  37. Saute the Mustard Seeds, Red Dry Chillies
  38. Add the Gravy base
  39. And the Silk Cashew
  40. Follow this with the Cashew Cream
  41. Garnish with Coriander
  42. Add Salt & Pepper
  43. Coconut Rice
  44. Heat some oil
  45. Add the Mustard seeds, Cumin Seeds, Coriander seeds and the Red Chilies
  46. Add the Curry leaves
  47. Add the soaked and drained Basmati rice
  48. And pour in the Silk Coconut
  49. Add Salt & Pepper
https://kravingsfoodadventures.com/indianfeast/

Meatball Curry

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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!

Meatball Curry

Ingredients

  • 1 lb, 500 gms ground Beef, Mutton or Lamb
  • 2 tbsps Gram or Chana Dhal
  • 10 red Kashmiri Chillies
  • 2 tbps of Coriander seeds
  • ½ tsp Cumin seeds
  • 1 tsp Peppercorns
  • 8 Cardamoms
  • ½ tsp Cloves
  • 1 inch stick Cinnamon
  • 8 cloves Garlic
  • 1 inch stick Ginger
  • ¼ cup vinegar
  • 1 cup + extra Water
  • 1 cup finely diced Onions
  • 1 cup finely sliced Onions
  • 2 tsps diced green Chillies
  • 400 ml Coconut Milk
  • Salt to taste

Instructions

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Goan Masala Kheema

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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!

Goan Masala Kheema

Ingredients

  • 2 lbs regular ground Beef
  • 1.5 tbsps each of Ginger and Garlic paste
  • Juice of 2 Limes
  • 10 Kashmiri Chillies
  • 2 inch stick of cinnamon
  • 4 cardamons
  • 2 tsps Cumin
  • 2 tsps white poppy seeds or khus khus
  • 1 tsp cloves (30)
  • 1.5 tsps of Black Peppercorns (60)
  • 1 tsp Turmeric
  • 1 cup of roughly chopped Garlic (12 cloves)
  • ½ cup of roughly chopped Ginger (2 inch piece)
  • 1 cup of Goa Vinegar
  • 1 stock cube
  • 2 horizontally slit green chillies
  • 2 cups diced Onions
  • 1 cup cubed Potatoes

Instructions

  1. Marinate the ground beef with salt, the juice of a lime and the ginger & garlic paste
  2. Add the chillies, Cinnamon, cardamom, Cumin, Poppy seeds, cloves, black peppercorns, turmeric and process, followed by the Garlic, Ginger and half the vinegar
  3. Boil the ground beef with one cup of water and cook till 75% done
  4. If there’s any meat scum that floats to the top, just remove it – after it’s about 75% cooked just remove it from the heat
  5. Add Salt to taste
  6. Add some oil to another pan and just fry the cubed potatoes till half done, remove and drain on kitchen towel
  7. Add the diced Onions and saute this till it gets nice and
  8. Add the masala back into the pan
  9. Add 1 cup of fresh diced tomatoes, give it a few moments to heat up and then mix everything together
  10. Cook the masala base for 10 – 15 mins till the tomatoes have had a chance to soften and blend in with the masala
  11. Add the boiled ground beef and the water back into the saute pan.
  12. Mix this in and allow that masala mixture to coat the ground beef.
  13. Add some water to my food processor and add this in as well.
  14. Cover and cook
  15. Add the stock cube and salt to taste
  16. Add the juice of a lime
  17. Add 1 cup of frozen peas,& the green chillies
  18. Add the half cooked potatoes in cover in and allow it to cook
  19. Garnish with Coriander
https://kravingsfoodadventures.com/goan-masala-kheema/