Pan rolls are delicious savory stuffed crepes – they can be stuffed with ground beef, chicken or shrimp. Both my grandmothers prepared these and passed it onto my Mom, who passed it on to me! These crepes are simple made with flour, water and eggs and stuffed with a filling, then brushed with egg wash and dredged in breadcrumbs before shallow frying.
I made these for my Holiday Open house, but these can be served as a snack or even at the lunch or dinner table. Truth be told, I love leftovers for breakfast!
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.
Growing up, I ate a LOT of Prawn Pulao – this Green Masala version though was introduced to me by my good friend Blanche. It’s so popular in the Goan community and I couldn’t believe I had never had it before. I hope you enjoy my take on this recipe!
Basmati Rice and Prawn are cooked in a Coriander & Coconut Prawn stock with Tomatoes and Peas.
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:
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!
My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.
I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.
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.
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!
Do I even need to explain why Samosas are a phenomenon? Crispy flaky pastry encases a delicious filling in a triangle shape. In other cultures it’s also known as a Sambusa or Samboska, different names for a similar concept. The early history of this delight can be traced to Arabia, Africa and India.
But of course no samosas are created equal. In India, most Samosas are made with a potato filling, but the non vegetarian filling is more popular with Christians and Muslims and are made with a crispier, spring roll like pastry. The sturdier Punjabi Samosas are made with a thicker batter and can stand upright. In this recipe we are combining different types of Samosas to make this delicious Kheema Samosa.
Add the melted ghee or clarified butter or oil if you prefer
Work the dough till all of the ghee is coated with flour. Take your time with this, the flour mixture should feel like soft breadcrumbs. The fat in this dough will create the crispiness in the wrapper
Add anywhere between ½ - ¾ cups of water just enough to bring this to a stiff dough
Cover this with some cling film and leave it to rest for a min of 30 mins
Saute the diced Onions
Add the minced green Chillies and Ginger & Garlic paste
Give this a stir just to remove that raw Ginger & Garlic taste and mix it in with the Onions and Chillies
Add the diced Tomatoes and mix this in
Add the Garam Masala & Chilli powder
Mix this in and add a few tbsps. of water so the spices don’t burn
Add the Kheema
Add ¼ cup of water so it build enough steam for the ground meat to cook
Add Salt to taste and the peas
Mix this well and continue breaking up the lumps if there are any
Cook this for 5 – 10 mins till all the liquid had absorbed or cooked off
Taste for salt again and add more salt if required.
Add ¼ cup minced Coriander and mix it in
Allow this mixture to cool completely. You can also make this a day ahead and use a cold filling.
To create the wrapper I’ve created a template. I took an oval object, gave it a bit more height free hand on a piece of card and just cut it. This template will ensure that I get the same size samosas.
Knead this dough divide this in half and then in quarters
Working on the first quarter, oil the surface and then roll the dough out till it’s a few mm thick. Cut out the oval using a template. Save these scraps for later
Cut the oval in half. give it a light roll again as the gluten keeps contracting and shrinking the dough as it rests
Using plain water I’m just going to dampen the edges
Taking the flat edge, seal the two edges together and it forms a cone
Add the filling using a small spoon. My samosas take about 2 tsps and it will depend on the size of the samosa you want to make
Press the filling down using the spoon. Press down right in the middle where the dough wrapper is the longest and then seal the entire samosa well. Press it down and it should be able to stand up like a soldier
These make about 12 – 14 Samosas and you can either fry them right away or freeze them for later
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.