I love any kind of Arabic kebabs. Growing up in the Middle East, I am no stranger to all kinds of Arabian delights. We lived across the street from an Automatic Restaurant( a chain of restaurants popular all over Abu Dhabi & Dubai) My Dad would order a bunch of kebabs and creamy hummus and garlicky Toum every Friday and we would hungrily devour them. Middle Eastern flavors are mild yet delicious, simple with layers of complex flavours.
I learned how to make these by watching a few YouTube videos online. I love the little flecks of tomato and onion in these kebabs and wanted to learn how to make them. The first try was a little bit of a disaster. I loaded on way too much meat and it literally fell off the stick and succumbed to the flames of my BBQ.
These can be made of Lamb or Beef and is lightly spiced with garlic, onion, tomato, turmeric, cayenne, cumin, white pepper & parsley.
I’ve tried this recipe a few times now and if you watch the video, I will highlight some easy steps to take to get successful results. I can now make 16 kebabs at a time for a fraction of the cost of take out – sweet!
I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using the hearty Kingfish fillets in this recipe.
Tamarind, coriander seeds, cumin, peppercorns, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Chicken Lollipops are Chicken wings turned into a lollipop shape by scraping all the meat from one side to another. It’s marinated in spices and then deep fried in a crispy gluten free batter. This snack, starter or appetizer is very popular in Mumbai, former Bombay, India and all over the world.
Beloved to Goa on the Konkan coast of India is the iconic Chicken Cafreal. Not much has been documented about this recipe made with whole roasted and ground spices like Peppercorns, Cloves, Cumin seeds, Cinnamon and Poppy seeds, Vinegar, Green Chillies, Ginger & Garlic, Coriander, Turmeric, Tamarind pulp & Salt. This is rumoured to have been brought over to Goa by the Portuguese from a colony they occupied in Africa. It’s also known to have been either called Galinha or derived from a recipe similar to Galinha which simply means fowl or Chicken.
There are many recipes, that use a green of hara masala in India and while most people just think that this is just another Hara Chicken, it really isn’t. Many of the ingredients are similar but the addition of cloves, vinegar and tamarind, make it totally unique.
Typically this recipe is made with Chicken legs, either the thigh and drumstick or just drumsticks. I’m using boneless Chicken thigh today as it will cook faster but it’s also great to take and share at a potluck. Traditionally this is pan fried to lock in those flavours. In my older Cafreal video, I pan fried this indoors and then finished cooking them in my oven to ensure the meat was cooked all the way through. This summer, I cooked these on my outdoor skillet, the large surface enabled me to get a large batch on, the hot surface cooked it faster and I can just close it and allow the BBQ to continue to cook it all the way through!
Check out the behind the scenes at the TGF Picnic!
If you love Kimchi, you’re definitely going to LOVE this Kimchi fried rice. Kimchi typically made with cabbage but not exclusively. It is brined and fermented. Recently my friend Chef Sang Kim popped into my kitchen and showed me how to prepare Kimchi. It’s a bit of work, but once done you have a large batch to enjoy or share with family and friends. Check out that video here –
Once you have some Kimchi whether it’s home-made or store bought, Kimchi fried rice is merely a few delicious steps away.
Tangdi in it’s simplest translation means leg and refers to the leg of a Chicken. This BBQ Chicken preparation is either marinated in a cream base(Kalmi), Red spice blend(Tandoori) or a Green spice blend(Hara). Sometimes, just the drumstick is served and other times you will get the drumstick and the thigh together.
India & Pakistan and the surrounding countries are famous for these kekabs with their delicious smoked taste that is traditionally cooked in a tandoor. Most people don’t have tandoors in their homes, so I’m going to cook this on my BBQ. You can also use a frying pan or the oven.
I first tried Vietnamese Spring Rolls more than 10 years ago when one of my Asian co-workers brought in a large platter for a potluck. It was a very traditional filling with Shrimp and it was love at first bite. Since that day. I always have rice paper wraps in my pantry. They are inexpensive and can be so easily customized. I’ve made the traditional Shrimp version so many times but for a change I wanted to try Smoked Salmon. This one is a winner. Not only is it big on taste with the Salmon and fresh herbs but it’s also a NO COOK recipe, something I so very rarely do.
These Vietnamese Spring rolls are packed with Spinach, Smoked Salmon, Cucumber sticks, spiced Bean noodles and topped with fresh Mint, Coriander & Thai Basil. It’s served with a spicy & tart dipping sauce.
Follow my YouTube video for tips and tricks to making these and you’re off to the races!
These rolls are filling and also healthy. I recently took a batch with me to a friend’s house to enjoy after a brisk walk. They loved the rolls and absolutely adored the dipping sauce as well!
This is a pretty incredible concept … we take all the trouble to make a crispy vada and then we soak it in water and douse it with Yogurt! While it sounds strange, the results are stunning. Vadas are a crispy lentil dumpling deep fried and eaten with chutney or served dunked into a Sambhar or Vegetable curry. Typically a Medhu vada resembles a donut. It’s make with a hole in the center and this enables the Vada to properly cook right through the center. These Vadas in my recipe are a miniature version that are just scooped and dropped into hot oil. This smaller size is a much more practical size especially in something like Dahi Vada where you don’t have the space to eat a big portion. This size is also great for parties and potlucks!
The crispy vadas are soaked in a mildly flavoured beaten yogurt and then topped with spices, coriander, pomegranate seeds, crispy fried lentils and curry leaves. The results are delicious and every bite is a taste of heaven you get a bit of sweet, salty, spicy all at the same time. The bursts of sweetness from the pomegranate is a perfect contrast to the chaat masala and chilli and is made luxurious with the creaminess of the yogurt. Dahi wadas can be eaten as a snack, served as an appetizer and also as a side. Enjoy!
This beloved Goan to the core recipe has a strange name but BIG on flavor. Crab Xec Xec or Shek Shek as it’s called is made by roasting Spices, Coconut, Onions, Ginger & Garlic together and simmering crab in it. The contrast between the roasted masala or spice blend with the sweetness of the Crab is heavenly.
Of course in coastal Goa, seafood is fresh right out of the Indian Ocean. Here in Canada, I make do with frozen Ceylon Blue swimming crabs – they are still from the Ocean though. I find the use of these pre cleaned & pre cut Crab really convenient, but you can use whatever type of Crab you like.
There are many types of Crab curries served in Goa but with it’s unmistakable roasted flavour, the Xec Xec is unique.