Prawn with Bhindi & Bimli – Shrimp & Okra Curry with pickles

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PrawnBhindiBimblimH2I’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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
https://kravingsfoodadventures.com/prawn-with-bhindi-bimli-shrimp-okra-curry-with-pickles/

 

Spinach Dhokla

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SpinachDhoklaHSpring 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!

Spinach Dhokla

Ingredients

  • 2 cups fresh Spinach
  • 2 green Chillies
  • Juice of a lime
  • 1 inch piece of Ginger
  • 1/4 cup Water
  • 2 cups sifted Gram flour
  • 1/4 cup beaten Yogurt
  • 1/2 – 3/4 cup water
  • 2 tsps oil
  • 1 tsp black salt
  • 1 tsp Eno fruit salt
  • Oil
  • Mustard seeds
  • Curry leaves
  • Asafoetida

Instructions

  1. Grind the Spinach, chillies and garlic together with the 1/4 cup of water to a smooth paste
  2. Place in a bowl and add the sifted Chickpea flour
  3. Mix together well to remove all the lumps
  4. Add the Yogurt and salt and mix well
  5. Add the water a little at a time blending as you go till you achieve a runny consistency
  6. Create a steamer by adding water to a large pot and adding something like an inverted mini colander below and cover to build steam
  7. Grease a plate that will fit in your steamer
  8. Add one tsp of Eno fruit salt and mix well to combine and immediately scrape this into your greased dish and place in the steamer covered to cook for 10 – 12 minutes
  9. In a small sauté pan, create the tadka by heating some oil, mustard seeds, fresh curry leaves and a pinch of asafoetida
  10. Once the Dhokla has cooled down, cut into diamond shapes
  11. Pour this over the cooled down Dhokla pour the tadka over it and allow it to sink in
https://kravingsfoodadventures.com/spinach-dhokla/

Biriyani Masala

View my step-by-step video

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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.

Biriyani Masala

Ingredients

  • 16 Black cardamoms
  • 4 tsp shahi or black cumin seeds
  • 4 tsp cumin seeds
  • 20 cinnamon sticks (small inch)
  • 32 cloves
  • 8 pieces mace or Javatri (this is the outer covering of mace)
  • 8 star anise
  • 8 tsps coriander seeds
  • 4 tsp peppercorns
  • 4 tsp fenugreek leaves or kasuri methi
  • 4 tsp dried pomegranate seeds or anardhana
  • 4 tsp turmeric or haldi
  • 4 tsp red chili powder
  • 16 prunes - slice these

Instructions

  1. Grind this all except the prunes, turmeric and chilli powder together to a fine powder.
  2. Add the prunes, turmeric and chilli powder and store in an air tight bottle.
https://kravingsfoodadventures.com/biriyani-masala/

Mutton Chops

View my step-by-step video

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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.

Mutton Chops

Ingredients

  • 8- 10 mutton chops marinate overnight
  • Marinade6 roasted garlic cloves
  • 1 tsp cumin powder
  • 1 tsp crushed black pepper
  • 1 tsp chilli paste
  • Salt to taste
  • Juice of a lime
  • Olive oil
  • 1 sliced onion

Instructions

  1. 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
https://kravingsfoodadventures.com/mutton-chops/

Bollypop – A delicious gluten free potato and chicken ball in a crispy chickpea batter with a chutney pop

View my step-by-step video

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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.

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The Bollypop has three pieces – the filling, the pop and the batter

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Bollypop – A delicious gluten free potato and chicken ball in a crispy chickpea batter with a chutney pop

Ingredients

  • Chutney pop
  • 1 part Chutney recipe – this will make about 50 pops and will have enough to use as a dipping sauce. - http://kravingsfoodadventures.com/green-chutney/
  • 2.5 lbs Russet potatoes cut into small cubes
  • 1 tsp black mustard seeds
  • 1 large onion (8 oz)
  • 2 – 3 tbsps Curry leaves – cut with scissors if too large
  • 2 tsps chaat masala
  • 2 tsps cumin powder (jeera)
  • 1 tsp turmeric (haldi)
  • 1 tsp chilli powder
  • 5 tbsps ginger and garlic paste
  • 1 lb boneless chicken cut into small pieces
  • 4 tbsps chopped coriander
  • 2 tbsps red pepper confetti( skin of the red pepper cut into small confetti flecks)
  • Salt
  • Batter
  • 3 cups Gram flour (chana ka atta)
  • 1 – 1 1/2 cups cold water
  • 2 tsps chaat masala
  • Pinch of red chilli flakes
  • 1 tbsp chopped coriander
  • 1 tbsp chopped red pepper confettii( skin of the red pepper cut into small confetti flecks)
  • Salt
  • Oil

Instructions

  1. Prepare the chutney, pipe into small blobs and freeze.
  2. Boil the potatoes in some salt water for about 10 – 15 mins
  3. Remove, drain and cool
  4. In a saute pan, add some oil and add the mustard seeds
  5. When the mustard seeds have spluttered, add the onions and cook for a few mins
  6. Add the curry leaves
  7. Add all the powdered spices
  8. Add the ginger and garlic paste and mix well
  9. Add the chicken and cover and cook for 5 – 10 mins till the chicken is cooked
  10. Remove from pan and add to mashed potato mixture
  11. When the filling is cool, add the chopped coriander and red pepper confetti
  12. Using an ice cream scoop, scoop out all the mixture into balls
  13. With clean hands, insert a frozen chutney pop in the centre of each Bollypop and roll
  14. Add water a little at a time to the gram flour till it's a smooth paste
  15. Add salt, chat masala and the pinch of red chilli flakes
  16. And follow with the coriander and red pepper confetti
  17. Heat 2 – 3 cups of oil
  18. When the oil is hot, dip the Bollypops in the batter and fry
  19. When golden brown, drain on some kitchen towel and serve.
https://kravingsfoodadventures.com/bollypop-a-delicious-gluten-free-potato-and-chicken-ball-in-a-crispy-chickpea-batter-with-a-chutney-pop/

Vietnamese Spring Rolls

View my step-by-step videoVietRollsH

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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.

Vietnamese Spring Rolls

Ingredients

  • Dipping sauce
  • 2 tsp Hoisin sauce
  • 2 tsp Chilli Garlic sauce
  • 1 pound Tiger Shrimp
  • 1 cup rice vermicelli
  • Arugula
  • Mint
  • Coriander
  • Cucumber cut in logs
  • Red pepper but in large square confetti pieces
  • Julienne of carrots
  • 1 cup crab meat
  • Rice paper wraps - medium size

Instructions

  1. Mix the 2 sauces together to prepare the dipping sauce and leave aside.
  2. In a pan, add two tbsps of water and steam the shrimp
  3. Remove and cool
  4. Save the stock, in the same pan add more water and bring to a boil
  5. Cook the rice vermicelli, remove, drain and cool
  6. Take the shrimp and slice horizontally on the chopping board.
  7. Soak the rice paper wrap and spread on a wooden board
  8. Start with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat.
  9. Wipe down your board at intervals to make the rolling easy.
  10. Serve with dipping sauce.
https://kravingsfoodadventures.com/vietnamese-spring-rolls/

Green Masala Chicken Curry

Watch my step-by-step video

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This has always been one of my favorite staple curries. The magic lies in the green masala that I often prepare ahead. The curry is spiced right up and then cooled right down with some coconut milk.

Green Masala Chicken Curry

Ingredients

  • 1/2 recipe Green Masala (approx 1 cup)
  • 1 full chicken about 2 1/2 lbs
  • 1 large sliced red onion
  • 1 large green chilli sliced
  • 2 tsps cumin powder
  • 1 tsp turmeric(haldi) powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Roma tomatoes chopped
  • 400 ml coconut milk
  • 3-4 tbsps oil

Instructions

  1. Heat some oil, and fry the onions and chillies for roughly 3 mins.
  2. Add all the powdered spices.
  3. Add the green masala and cook for a few mins and then add the salt and pepper.
  4. Add the chicken and fold in the masala.
  5. Add the tomatoes.
  6. Add the coconut milk.
  7. Cover and cook for 30 - 45 mins, stirring frequently.
https://kravingsfoodadventures.com/green-masala-chicken-curry/

Rice Pudding

View my step-by-step videoRicePuddingH

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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!

Rice Pudding

Ingredients

  • 3/4 cup rice(Basmati)
  • seeds from 4 pods of cardamom
  • 1 tbsp of ghee or clarified butter
  • 3 cups whole milk
  • 1 cup heavy cream
  • pinch of saffron threads
  • 1/4 cup sugar

Instructions

  1. Pulse the rice and cardamon pods together
  2. In a sauté pan, heat the ghee and then lightly toast the rice mixture
  3. Add 3 cups of whole milk and bring to a boil.
  4. Add the saffron and the sugar
  5. Stir frequently till cooked about 15 - 20 mins
  6. When the rice is al dente, add the cream.
  7. Taste for sugar and add more if required
  8. Serve warm or cold garnished with nuts or dried fruit.
https://kravingsfoodadventures.com/rice-pudding/

Seekh Kebab

View my step-by-step videoIMG_7417

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

Seekh Kebab

Ingredients

  • 1 lb lean ground beef
  • 2 tbsps Garam Masala (2-3 Bay leaves, 10 peppercorns, 10 cloves, cardamom, cinnamon, star anise and mace
  • 1 tsp onion powder
  • 1 tsp dehydrated onion
  • 1 tsp raw mango (amchur powder)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsps Green paste - 1/2 cup each coriander and mint, piece of ginger, 2 chillies and oil
  • 1 tsp dried fenugreek leaves or Kasuri methi
  • salt

Instructions

  1. Add the meat to a bowl and add some salt
  2. Grind up the ingredients to make the Garam Masala and add to the meat
  3. Add the onion powder , dehydrated onion, raw mango, turmeric and chilli powder
  4. Add 2 tsps of the green paste and work the protein like you're making a dough
  5. Using equal amounts of the mixture, add to the middle of a metal skewer and press to form a seekh kebab
  6. Cook over hot coals for 10 - 15 mins
https://kravingsfoodadventures.com/seekh-kebab/

Thai Red Curry Paste

View my step-by-step videoThumbThaiRedCurryPasteH2

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.
Thai Red Curry Paste

Ingredients

  • 20 dried red chillies soaked overnight in water
  • Coarse salt
  • 4 cloves of garlic roughly chopped
  • 1 2x2 inch piece of Galangal finely chopped
  • 2 lemon grass stalks, cleaned and chopped
  • 3 shallots sliced
  • 3 tsps of fish sauce
  • 2 lime leaves cut
  • 3 corriander roots chopped
  • 1 tsp white pepper powder
  • 1 tsp fish, shrimp or crab paste

Instructions

  1. Drain the chillies and grind together with some salt. This acts as an abrasive ingredient
  2. Add the garlic, lemon grass, galangal and shallots and the fish sauce and grind
  3. Add the lime leaves, coriander roots, white pepper and a tsp of crab paste(my preference) and grind again
https://kravingsfoodadventures.com/thai-red-curry-paste/