Panrolls

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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!


Egg Curry – Anda Masala

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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.

Egg Curry – Anda Masala

Ingredients

  • 1/4 cup sliced Onions
  • 5 red de seeded Kashmiri chillies
  • 2 inch piece of Ginger and
  • 4-5 Garlic cloves
  • 1 inch cinnamon stick
  • 3 green Cardamoms
  • 6 Cloves
  • 6 Peppercorns
  • 3 tsps Coriander seeds
  • 2 tsps Poppy seeds
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 cup fresh grated Coconut
  • Water as required
  • 4 Eggs, halved
  • 1 Egg white
  • 1/4 cup diced Onions
  • 1 tbsp sliced green Chilli
  • 1/2 cup fresh Curry leaves
  • 2 cups of Water
  • 1/2 tsp turmeric
  • Salt
  • 2 tsps Sugar
  • 1/4 cup fresh Coriander

Instructions

  1. In a pot saute the onions and red chillies
  2. Add the ginger and garlic cloves
  3. Add the cinnamon, cardamoms, cloves & peppercorns
  4. Saute everything well and then add coriander, fenel, cumin and poppy seeds
  5. Remove everything and allow to cool
  6. Dip the egg halves cut side into the egg white and place face down for the eggs to seal
  7. Once done, flip over and keep aside
  8. Saute the fresh grated coconut till a light golden brown and just add it to the other whole spices and chillies
  9. Add everything to my food processor, together with some water to get it started and grind it
  10. Add water as required a little at a time till you get a nice smooth blend.
  11. Add more oil to your pan and saute the diced onions, chilli and curry leaves
  12. Add the spice paste
  13. Add water to your processor
  14. Saute the masala with the onion, chilli and curry leaves for a few minutes
  15. Add 1/2 tsp turmeric
  16. Add the water and salt to taste and allow this to heat up
  17. Put a lid on this and allow it to cook.
  18. Taste again for salt and add more if required
  19. Add 2 tsps Sugar to balance the salt and spices
  20. Cover this again and continue o cook on a simmer for another 5 minutes
  21. Immerse the eggs in the gravy, cover and cook for a few more minutes.
  22. Finally add the fresh Coriander to garnish

https://kravingsfoodadventures.com/egg-curry-anda-masala/

 

Green Masala Prawn Pulao

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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.

Green Masala Prawn Pulao

Ingredients

  • 2 cups Basmati rice
  • Juice of a Lime
  • 1 tbsp green Chilli
  • 1 inch piece Ginger sliced
  • 4 cloves Garlic
  • 1 cup fresh Coriander
  • 1/4 cup Oil
  • 1/2 cup sliced Onion
  • 5-8 Cloves
  • 1/2 cup chopped Tomato
  • 1 lb 7 oz (approx 800 gms) shelled, deveined & cleaned Prawn or Shrimp
  • 2 cups Water
  • Salt to taste
  • 1 cup stock
  • 1 cup Coconut Milk
  • 2 cups of Water(add to food processor)
  • 1/2 cup Peas
  • Coriander to garnish

Instructions

  1. Soak the grains for at least 30 mins
  2. In a blender add the lime, green chilli, ginger, garlic and coriander
  3. Add some water to get this going and grind to a paste
  4. In a pot add the oil and saute 1/2 cup sliced onion
  5. Add 5-8 Cloves and allow the onions to sweat and change colour
  6. Add the chopped tomato
  7. Add the shelled, deveined & cleaned Prawn or Shrimp
  8. Add all the green masala in and add water to the food processor to catch all that residual flavour
  9. Mix the prawn and the green masala and add salt to taste
  10. Add the stock and the coconut milk
  11. Add the water added to the food processor and allow the liquid to come to the boil
  12. Add the rice, give it a stir and put the lid on.
  13. Taste for salt
  14. Add peas halfway through the cooking process and cover to complete cooking

https://kravingsfoodadventures.com/green-masala-prawn-pulao/

Prawn Curry

 

 

 

 

View my step-by-step video


 

 

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:

Prawn Ghee Roast – https://www.youtube.com/watch?v=Ze42Ij9-1pg

Prawn or Shrimp Ambot Tik – https://www.youtube.com/watch?v=Y4zS6pa4tK8

Prawn Masala – https://www.youtube.com/watch?v=Aqkthz5aizI

Prawn with Bhindi & Bimli – https://www.youtube.com/watch?v=gkV11tQSX-k

Jhinga Makhni – https://www.youtube.com/watch?v=jjtVyCrGP7o

 

 

Prawn Curry

Ingredients

  • 8 Kashmiri Chillies
  • 1 lb, 500 gms(approx.) Prawn or Shrimp
  • 1/2 cup Onion
  • 1/2 cup grated or shredded fresh Coconut
  • 3 tbsps each Ginger and Garlic
  • 1 tbsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 tsp Turmeric
  • 4 – 10 tbsps Water or as much needed
  • 1 green Chilli slit
  • Salt to taste
  • 4-5 Kokum petals
  • 1 tbsp Tamarind soaked in 1/2 cup warm water
  • 1/4 cup chopped Coriander

Instructions

  1. Clean and deseed the dry chillies and add to a food processor onion, coconut, ginger, garlic, cumin, coriander & turmeric and process
  2. Add as much water as you need to make a nice smooth paste
  3. Shell and devein your prawn
  4. In a pot, heat up some oil and add the shells followed by some water – this is optional to draw some nice stock out of the shells
  5. Discard the shells and add all the ground paste and allow to heat
  6. Add the green chilli and salt to taste
  7. Add the kokum petals and tamarind
  8. Add the prawn or shrimp and cook for a few minutes
  9. Garnish with coriander and serve

https://kravingsfoodadventures.com/prawn-curry/

Beef Chilly Fry – Quick Pressure Cooker Recipe

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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!

Beef Chilly Fry – Quick Pressure Cooker Recipe

Ingredients

  • lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 1/2 cup Water
  • 2 cups sliced Potatoes
  • 4 cups sliced Onions
  • 1/4 cup sliced green Chillies
  • Salt to taste
  • 2 tsps Pepper
  • 1/2 tsp Coriander powder
  • 1/2 tsp Chilli powder

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Heat some oil and saute the potatoes and keep aside
  11. In the same oil add the onions and cook till caramelized
  12. Add the green chillies
  13. Add the shredded meat back in with salt, pepper, coriander and chilli powder and mix

https://kravingsfoodadventures.com/beef-chilly-fry-quick-pressure-cooker-recipe/

Beef Sandwiches – Potted Beef Spread

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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.

Beef Sandwiches – Potted Beef Spread

Ingredients

  • 2 lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 2 tbsps Mustard
  • 4 - 6 tbsps Mayonnaise
  • 1/2 cup Water
  • Butter
  • Bread

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Process half the meat and combine with the half shredded for texture
  11. Add the mustard and mayo and mix
  12. Spread onto buttered bread for great tasting sandwiches

https://kravingsfoodadventures.com/beef-sandwiches-potted-beef-spread/

Kingfish Caldine -Caldeen – Caldinho

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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.
Kingfish Caldine -Caldeen – Caldinho

Ingredients

  • Fish Marinade
  • 1 lb slices of Kingfish
  • Juice of a Lime
  • 1 tbsp Ginger & Garlic paste
  • 1/2 tsp Turmeric
  • Salt to taste
  • Masala
  • 2 red Kashmiri Chillies
  • 1 tsp Peppercorns
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 4 cloves Garlic
  • 1/2 cup diced Onion
  • 1 cup grated/shredded Coconut
  • 1 tsp Turmeric powder
  • Walnut ball size of Tamarind
  • 1.5 cups or more Water
  • 1 tbsp Coconut Oil
  • 1/2 cup diced Onions
  • 3 green Chillies slit
  • 1 tsp Salt
  • 4 - 6 Okra slit in half
  • 1/2 cup pureed Tomato
  • 2 tbsps canned Coconut milk

Instructions

  1. Marinate the fish and keep aside
  2. Prepare the masala base by first warming up the whole spices and grinding them
  3. Grind the wet spices - garlic, onion and coconut with some water
  4. Add the turmeric, tamarind and the ground whole spices and as much water as needed to make a runny paste
  5. Strain the masala and save the milk
  6. Gather the parts from the strainer, return to the processor and strain again - I repeated this three times
  7. Heat up some oil and lightly saute the fish on both sides and keep aside
  8. In the same pan, add the diced onion and chillies and pour in the coconut extraction, salt and allow to come to the boil
  9. Add the Okra and allow to cook
  10. Add some coconut milk (optional)
  11. Add the fish back in cover and cook for another 5 - 7 mins

https://kravingsfoodadventures.com/kingfish-caldine-caldeen-caldinho/

BBQ Chicken Cafreal

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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!

BBQ Chicken Cafreal

Ingredients

  • 1 tsp Cloves
  • 1 tsp Cumin
  • 1 tsp black Peppercorns
  • 2 inch stick of Cinnamon
  • 2 tsps of Khus Khus (White Poppy Seeds)
  • 1 tsp Haldi or Turmeric
  • 1/4 cup Coconut Vinegar
  • ¼ cup sliced Garlic
  • ¼ cup sliced Ginger
  • ¼ cup sliced green Chillies
  • 4 cups fresh Coriander (leaves and stems)
  • 1 tsp piece of Tamarind soaked in 1/4 cup water
  • 4 lbs skinned boneless Chicken Thigh

Instructions

  1. Roast the whole spices – Cumin seeds, Peppercorns, Cloves, Cinnamon and Khus Khus together in a dry pan and leave aside to cool
  2. Grind to a powder once cooled
  3. In a food processor add the Vinegar and roughly chop the chillies, garlic and ginger and blend
  4. Add 1/2 the coriander, the spices a tsp of Turmeric and some water to help it blend
  5. Add the second half of the coriander, 1- 2 tsps of salt and the soaked Tamarind(be sure to remove any seeds)
  6. Pour the mixture over the Chicken and leave to marinate for a few hours and preferably overnight
  7. Shallow fry on all sides and bake in the oven for 30 mins if required

https://kravingsfoodadventures.com/bbq-chicken-cafreal/

Kheema Samosas

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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.

Kheema Samosas

Ingredients

  • 2 ¼ cups of All Purpose Flour
  • 1 tsp Salt
  • Pinch of Ajwain (Caraway seeds or Bishop’s weed).
  • 4 tbsps melted Ghee or clarified butter
  • ½ - ¾ cups Water
  • 2 lbs Kheema or minced meat
  • 1 cup diced Onions
  • 2 tbsps minced green Chillies
  • 1 tsp Ginger & Garlic paste
  • 1 cup diced Tomatoes
  • 2 tsps Garam Masala
  • ½ tsp Chilli powder.
  • Salt to taste
  • ¼ cup Peas

Instructions

  1. Sift the flour
  2. Add the salt & Ajwain
  3. Add the melted ghee or clarified butter or oil if you prefer
  4. 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
  5. Add anywhere between ½ - ¾ cups of water just enough to bring this to a stiff dough
  6. Cover this with some cling film and leave it to rest for a min of 30 mins
  7. Saute the diced Onions
  8. Add the minced green Chillies and Ginger & Garlic paste
  9. Give this a stir just to remove that raw Ginger & Garlic taste and mix it in with the Onions and Chillies
  10. Add the diced Tomatoes and mix this in
  11. Add the Garam Masala & Chilli powder
  12. Mix this in and add a few tbsps. of water so the spices don’t burn
  13. Add the Kheema
  14. Add ¼ cup of water so it build enough steam for the ground meat to cook
  15. Add Salt to taste and the peas
  16. Mix this well and continue breaking up the lumps if there are any
  17. Cook this for 5 – 10 mins till all the liquid had absorbed or cooked off
  18. Taste for salt again and add more salt if required.
  19. Add ¼ cup minced Coriander and mix it in
  20. Allow this mixture to cool completely. You can also make this a day ahead and use a cold filling.
  21. 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.
  22. Knead this dough divide this in half and then in quarters
  23. 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
  24. Cut the oval in half. give it a light roll again as the gluten keeps contracting and shrinking the dough as it rests
  25. Using plain water I’m just going to dampen the edges
  26. Taking the flat edge, seal the two edges together and it forms a cone
  27. 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
  28. 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
  29. These make about 12 – 14 Samosas and you can either fry them right away or freeze them for later

https://kravingsfoodadventures.com/kheema-samosas/

Crab Xec Xec – Goan Crab Curry

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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.

Check out my playlist here for other Goan recipes

Crab Xec Xec – Goan Crab Curry

Ingredients

  • 2 lbs of Crab
  • 1 tsp Salt
  • ½ tsp Turmeric
  • Spice blend
  • 12 Kashmiri Chillies
  • 2 tsps Coriander seeds
  • 2 tsps black Peppercorns
  • 1 tsp Cumin
  • 6 cloves
  • 1 cup fresh grated Coconut
  • 1 cup diced Onion
  • 1 inch piece Ginger
  • 6 cloves
  • 2 inch ball Tamarind in ½ cup hot Water
  • 1 cups Water(approx.)
  • 2 tbsps of coconut oil
  • 1 cup of sliced
  • 2 tbsps sliced green Chillies
  • ½ a tsp of Turmeric
  • ½ cup Water
  • Salt to taste
  • Coriander to garnish

Instructions

  1. If using frozen crab, make sure it’s defrosted and rinse well before adding salt and turmeric and leave aside
  2. Soak the tamarind in hot water, once soaked remove any seeds
  3. In a tava or pan, roast the whole spices, followed by the coconut till brown and then add the onion, ginger & garlic
  4. Make a powder spice blend by adding the Kashmiri chillies after they’ve been de stemmed and de seesed together with all the other whole spices
  5. Add the coconut, onion, ginger and garlic, soaked tamarind and the water as needed to blend to a smooth paste
  6. Heat up a saute pan and add the coconut oil, and saute the sliced onion and green chilli slices
  7. Once the onion is golden brown, add the masala or spice blend together with the turmeric and allow to heat up
  8. Add the crab and salt to taste
  9. Add water to the processor and add this in as well
  10. Cook the crab for about 7 mins on each side
  11. Serve with rice and a simple salad

https://kravingsfoodadventures.com/crab-xec-xec-goan-crab-curry/