I’ve been making a lot of Goan cuisine lately, and why not, it’s so delicious. Today I’m going to make a simple Prawn curry with Bhindi and Bimbli. This recipe was shared by the lovely Mafra D’souza Lobo on the Facebook group Traditional Goan foodies. Mafra is an avid cook of Goan food and a wealth of information about this great cuisine. There is a difference between a Prawn and a Shrimp but are used interchangeably in recipes. Many people think that a Shrimp is actually smaller that a prawn, but I have seen really large Shrimp and really small prawn. If you were to compare, their breeding habits and reproduction patterns are different and if you examine them closely there are physical differences – on your plate though, it would be really hard to tell them apart. Back in India, we refer to them as Prawns and here in Canada, we call them Shrimp –but what’s in a name.
Bhindi is the Hindi name for Okra aldo known as lady’s finger – I don’t know which lady has fingers that look like this, and Bimli or Billim in English are sour fruits that are used as a souring agent in food. I discussed this with the members on the Facebook group and most of them had these growing wild on their properties in Goa. These can also be made into a pickle. It’s impossible to find them fresh in my grocery stores, but I was able to find these frozen. Please note that frozen does not have the same impact as fresh, if you can find fresh, please use this instead. If you can’t find these at all one of the members in our group suggested substituting sour star fruit instead and I think that’s a brilliant idea.
Prawn with Bhindi & Bimli – Shrimp & Okra Curry with pickles
10 oz roughly 300 gms large or medium size Shrimp
10 oz roughly 300 gms Okra or Bhindi
10 bimblins (or 1 packet of frozen bimblims)
1 onion finely sliced and crushed with 1 tsp of salt
5 kashmiri chillies
3 tbsps coriander seeds
1 tsp cumin seeds
1 tsp peppercorns
1 tsp turmeric powder
1 cup fresh grated coconut
5 flakes of garlic
water to grind it to a thick paste
2 tbsps Coconut Oil
Heat 2 tbsps coconut oil and sauté the masala paste on one side and the onions and salt on the other side. When the onions are nice and golden brown, Add the Okra and Bimlis , a little water, cover and cook.
Lastly I will add the prawn or shrimp. I’m adding these at the end so I don’t over cook these. And they are ready to serve with some rice.
Usually when I clean shrimp, I save the shells, sauté them with a bit of oil, add a little water and boil the shells. The stock is concentrate and flavorful and I will add this to the curry instead of water.
Spring has sprung and I’m celebrating a new beginning with a fresh start on Fusia with Kin Community on What’s Your Flavor!
We’re going to be preparing a healthy and protein packed Spinach Dhokla. A Dhokla is savoury steamed cake typically eaten as a snack or a hearty breakfast. It originated in the state of Gujarat, but is popular all over India. There are many varieties of Dhoklas, they can be made with semolina, soaked dhal or Gram flour .We’re making this with gram flour and yogurt and are going to really bump up the flavor and color with pureed spinach. Dhoklas should be light, soft and spongy and typically is a bit sour. To me the best part of the Dhokla is the tadka or tempering with mustard seeds, green chillies and curry leaves.
There is Yogurt in this recipe but it’s ok to omit the yogurt if you want this to be dairy free. Your batter should be of a pouring consistency.
Dhokla steamers are available in Indian stores and come in various shapes and sizes, but I’m going to create my own by using a large pot. You want to make sure you have enough room for the steam to surround the batter. I placed a small towel at the bottom, followed by an inverted mini colander. You can really use anything that will hold up to the heat, but a colander allows the steam to pass though. I added enough water so it’s a good couple of inches up the colander, and start to heat the water. I’m also going to cover it to build up the steam. Wait till the water has come to a rapid boil and the steam is pretty intense. Follow the recipe below and you will have delicious spongy and delicious dhoklas!
I started making m own spice powder blends after my sister-in-law with Celiac disease got sick when a prepackaged spice was used. Turns out some brands add flour to the mix to increase the weight. When you blend you’re own spices, you’re in complete control of the intense flavors and there is no beating a fresh blend over a packaged mix that has since lost it’s aroma.
These are such a delicious option to eat especially if you don’t eat lamb for ethical reasons. Mutton has a richer flavor and since it is older sheep or goat, takes a little extra time to cook. Some people cook it by sautéing it in a frying pan, I prefer to sear it and bake it. This way I can throw some veggies in the pan and I have a whole meal ready.
Mash the garlic with a muddler or the back of a spoon. Smear the marinade all over the meat on both sides. When marinated, drizzle with some olive oil sear in a pan on each side for a few minutes and then continue to cook in a preheated oven at 350 degrees for 20 – 30 mins
This is one of my recipes that I’m most proud of. Although it’s inspired from a very popular Indian street food the batata wada, I’ve rocked, rolled and twisted it into something with way more appeal and star power. Introducing the Bollypop. This gluten free crispy potato and chicken ball took me all the way to the top 3 in the popular TV series ‘Recipe to Riches’. Hosted by Carlo Rota and judged by an esteemed panel – Gail Simmons, Arlene Dickinson and Vikram Vij, this little appetizer was called a ‘party in their mouth’. And why not? This was designed to inspire, celebrate and burst into song and dance.
The evolution of this recipe was at least a year in the making. I wanted to get a pop of chutney in the center. I tried everything including injecting the chutney in the center, and then it hit me! I piped little chutney blobs, froze the and inserted them into the center. Once cooked, it defrosts and you’re left with a gooey Chutney pop. Recipe: https://kravingsfoodadventures.com/green-chutney/
Although the preparation of this can be quite the process, I always make a minimum of 50 and they are eaten as fast as they are made.
The Bollypop has three pieces – the filling, the pop and the batter
Not just healthy and gluten free , this delicious roll is also packed with flavor. I was introduced to this treat bu a coworker whose parents used to run a restaurant. I introduced it to my kids and just loved it. The measurements below are not exact, simply because the size of the rice paper wrap you will use will vary.
This is truly a global recipe! Every country has it’s own version and here is mine! You can use any kind of rice you like and customize it t your taste. I like my pudding think and custardy, but it you like it runny, add more milk!
Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong! This kebab is made typically from Beef although Lamb and Mutton are widely available since Beef has been recently banned in India.
Couple of tips
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides
When you make your own batch of Thai Red Curry paste the flavour and aroma is unmatched to any store bought product on the market. Make a batch and freeze it so you have it on hand to flavor a soup, curry or stir fry.
Watch the video link to see all the ingredients in detail. The use of a mortar and pestle is traditional however I’m using my food processor to save time.