Potato and Sago pearls or Sabudhana are mixed with Ginger & Garlic paste, Spices, Curry leaves, Onion & Coriander.
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Gluten Free
Dahi Bhalle or Vadas – Lentil dumplings in Yogurt
A special batter made with Urad & Mung dhals are soaked and ground and then mixed together & rested. A special soaking liquid is prepared by smoking Chillies, and Cumin & Curry leaves & Ginger are added, Chilli powder is added together with Water, Sugar & Salt and this is kept aside.The dhals are then …
Jhinga Makhani – Shrimp cooked in a buttery curried gravy
Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com. This base gravy is so delicious that you can use this to also make fish, crab or even chicken. Onions, …
Papad Samosas – Stuffed Shrimp Papad
If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today …
Beef Biriyani
In this special recipe, Beef chunks are pressure cooked with Onion and spices. While the liquid reduces down, onion is sautéed with whole spices, powdered spices & tomato, together with fried Onions and Ghee. The Beef liquid is added slowly, together with the Beef chunks and this is thickened with a mixture of Yogurt and …
Mutton Xacuti
Mutton Xacuti (Shacuti) is a flavorful and aromatic dish from the coastal state of Goa in India. It is made with tender pieces of mutton (goat meat) cooked in a rich and spicy sauce made with coconut, roasted spices, and dried red chilies. The dish is known for its complex flavors and is typically served …
Paya or Trotters
Paya is a dish made with trotters (the feet of cows, goats, or sheep) cooked slowly to create a rich, flavorful broth. It’s a popular dish in South Asian and Middle Eastern cuisines, where it’s often enjoyed as a hearty and nourishing meal, especially during colder months. The trotters are simmered with spices and sometimes …
Rice Paper Samosas
I love using Rice Paper. Typically I use these to make Vietnamese Spring Rolls which I adore, and I’ve even made a fried version. Today I’m making a gluten free version of the famous Samosa. This Samosa is filled Kheema which is typically Beef, Lamb or Mutton, but you can also make it with Chicken …
Dhal Murgh
I love this recipe since it basically marries a Chicken Curry with a Dhal recipe. You can also make the same recipe with Lamb or Mutton instead of Chicken. In this recipe I will use a combination of Toor and Masoor Dhal – Toor dal, also known as split pigeon peas, is a popular variety …
Sri Lankan Mutton Curry
In this Sri Lankan Mutton Curry, the meat is marinated in Spices, and cooked with Onion, Curry & Pandan leaves and more spices. It’s slow cooked for a long time, stewing with a little water and its own liquid.The gravy is reduced and finally Coconut Milk is added and allowed to cook off again.The result …