Jalapeno Margaritas

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I’ve been perfecting this recipe for years and it’s just hands down delicious. Over time I’ve tried to omit the sugar syrup to make this lower in calories(so I can drink more LOL). Many many fond memories are tied to this delicious cocktail. The addition of fresh citrus juice, jalapenos and brine makes this one killer margarita.

 

Warning … you may want to double up on this batch and be sure to leave it in your fridge overnight for maximum effect.

Jalapeno Margaritas

Ingredients

  • 300 ml combination of Lemons, Limes & Oranges
  • 2 tsps Agave
  • 200 ml cold water
  • 300 ml Triple Sec
  • 300 ml Tequila
  • 4 – 8 slices of pickled Jalapenos
  • 50 – 100 ml Jalapeno brine

Instructions

  1. Mix everything together and refrigerate overnight
https://kravingsfoodadventures.com/jalapeno-margaritas/

Chicken 65

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For everyone that begged for this recipe … here it is! This dish has a strange name and an even stranger story. Back in the days when typesetting was done with little metal alphabets and numbers, a little canteen in south India had a chicken dish that was item no 65. At the typesetting house, some of the pieces got displaced and when it printed, it got printed as Chicken 65 and the name stuck ever since. This is really popular in South and Central India and is commonly ordered as a snack.

I was inspired to make this video a few years ago after watching Wilbur Sargunaraj’s funny rendition of this iconic dish. This has always been one of the most popular recipes on my channel. I contacted Wilbur, met the simple superstar in person and got permission to use his track in my video – check it out!

 

Chicken 65

Ingredients

  • Chicken
  • 2 pounds boneless chicken thigh meat cut in cubes
  • 1 egg
  • 2 tbsps corn flour
  • salt/pepper
  • 2 tbsps ginger/garlic paste
  • 4 Green chillies chopped
  • 1 red onion finely chopped
  • 2 tsps chopped garlic
  • 1/2 cup curry leaves chopped
  • 2 tbsps chilli paste
  • 2 tbsps ginger/garlic paste
  • 1 tsp jeera powder
  • 1 tsp chilly powder
  • 1 tsp pepper
  • Red food colour
  • Salt

Instructions

  1. Mix the chicken with one egg with corn flour, salt and pepper. Fry in oil till slightly crispy. Keep aside.
  2. In a saute pan fry the chopped onion, garlic, green chillies and curry leaves. Add the ginger/garlic paste and chilly paste. Add the cumin and chilli powder. Add the red food coloring with a tiny bit of water. Add the chicken and coat well.
https://kravingsfoodadventures.com/chicken65/

Goan Style Kheema or Spicy ground meat

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When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.

The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!

The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.

 

Goan Style Kheema or Spicy ground meat

Ingredients

  • 4 Red Kashmiri Chillies
  • ½ Cumin seeds
  • 2 tsps Coriander seeds
  • 4 Cardamoms
  • 6 Cloves
  • 1 inch Cinnamon
  • 1 tsp Peppercorns
  • Grind this together and then add some of the wet ingredients
  • Garlic cloves
  • 1 inch piece Ginger
  • 2 Green chillies
  • 6 tbsp of Vinegar
  • 4 cups of diced onions
  • 2 cups diced Tomatoes
  • 1 cup Water
  • Salt to taste
  • 1 cup cooked peas

Instructions

  1. Grind all of the dry ingredients together – red chillies, cumin, coriander, cardamom, cloves, cinnamon and peppercorns together
  2. Add the wet ingredients - garlic, ginger, green chillies & vinegar and grind till a thick paste
  3. Add the paste to 1 lb of ground meat, massage in to incorporate and marinate for 1 hr to overnight
  4. Add 1 cup of water to the food processor to free all the spice paste from under the blades and keep aside
  5. In a saute pan heat some oil and sauté the onions till translucent
  6. Add the ground marinated meat and stir to break up all lumps
  7. Add the tomatoes and salt to taste, one cup of water, one cup of peas, cover and cook for 10 – 15
  8. Keep squishing the tomatoes with the back of your spoon
  9. Taste for salt again and this is ready to serve
https://kravingsfoodadventures.com/goan-style-kheema-spicy-ground-meat/

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Mutton Xacuti

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MuttonXauti_HNTXacuti conjures up memories of my Nana and her incredible cooking skills. Born in Goa, she raised 6 kids and many of them were still fairly young when my grandfather passed away. I never know what the names of the dishes were, but I always remember them being perfectly spiced and balanced with coconut or vinegar that is widely used in Goan cuisine.
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Unfortunately she passed before I developed my true passion for cooking and so I’m grateful for my friends like David D’souza who shares his love for Goan cuisine at Dusty’s Food Adventures for sharing these recipes so I can relive the memories and pass them down to my children.

This recipe is one of those things that looks incredibly complicated but when you break it down, it’s really quite straightforward. Although It’s spelled with an X it is pronounced Sha cuti and can be made with Chicken, Pork, beef Mutton or even just vegetables.

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I’m using red Kashmiri chillies in this recipe, these are favoured for their distinct red colour. If unavailable, you can substitute any other kind of dried red chillies.

The Kashmiri chilli is about 0.1 oz and 3 gms in weight. I will also be removing the stem and deseeding these chillies before I roast them together with other whole spices. I’m also using frozen fresh coconut and coconut oil. Coconut oil is very healthy and very on trend.

Mutton Xacuti

Ingredients

  • Ingredients
  • 10 red Kashmiri chillies, deseeded
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon peppercorn
  • 1/2 teaspoon fennel seed
  • 5 cloves
  • 2 teaspoon poppy seeds
  • 2 tablespoon coriander seeds
  • 1 inch cinnamon
  • 2 cardamom
  • 1 star anise
  • 1/2 tsp turmeric
  • 8 garlic cloves
  • 1 cup coconut(can use frozen, just defrost it)
  • 2 red onions – one coarsely chopped and one medium dice
  • 1 tbsp tamarind soaked in water
  • 5 tbsps coconut oil
  • 2 pounds bone in mutton(lamb leg or shoulder)
  • Lemon
  • Salt

Instructions

  1. Process
  2. Marinate the mutton with some lemon juice and salt
  3. Using a large pan, roast all of the whole spices and allow to cool
  4. In the same pan add the onions and garlic, roast and remove to cool
  5. Add the coconut and follow with 3 of the 5 tbsps of coconut oil, remove and cool
  6. Using a food processor, add all the whole and dry spices together with 1/2 tsp of turmeric and grind to a fine powder
  7. Add the onions and garlic and a little bit of water and blend
  8. Add the coconut and the melted oil and blend
  9. Repeat this process if required to get a smooth paste
  10. In a deep sauté pan or casserole, add two tbsps of coconut oil and sauté the second onion cut in a medium dice
  11. Add the spice paste or masala and fry for a minute
  12. Add the mutton
  13. Add some water to the food processor to free all the stuck on paste and add to the spice paste together with the soaked tamarind
  14. Cook for 40 mins covered, stirring frequently to prevent burning, add salt, a pinch of sugar and water as required
  15. Before serving, squeeze some lemon juice over the Xacuti to enhance the flavour!
https://kravingsfoodadventures.com/mutton-xacuti/