My chicken sausage biryani -serves 2

Vegetables and rice cooked together makes a quick and easy one pot meal. Great for lunch, supper, even cold for our picnic lunch on the beach.

1 1/2tbsp oil. 1tsp mustard seeds. 1onion chopped. 1 fresh green chilli sliced (or to taste). 8 cloves. Cinnamon stick. 4 green cardamom pods. 1tsp turmeric. 2tsp garam masala. 1/2 TSP ginger and garlic paste. 2tbsp water. 1cup basmati rice. 300g chopped vegetables. 600ml chicken stock. 4 venkys sausages sliced. Chopped fresh coriander to garnish

1. Heat oil, fry the mustard seeds until they pop.
2. Add onion and chili. Fry 2-3 minutes.
3. Add all the spices and garlic and ginger paste plus 2tbsp water make into a paste. Fry 2-3 minutes
4. Add rice. Fry for 2-3 minutes.
5. Add vegetables and stock. Season with salt. Bring to the boil. Cover, reduce the heat and simmer until all the liquid has absorbed.
5. Fry or grill sausages.
6. When rice is cooked, remove cinnamon stick.
7. Pile rice onto a plate, top with the sausages and garnish with fresh coriander.

Newly opened- Goan Tiger Restaurant and Bar – Candolim Goa.

I am pleased to inform you all, that Sheryl and Francis the previous owners of Tiger Bar, Candolim have now opened a new garden restaurant. Their new place is called GOAN TIGER. Located after Highland Holiday Resort, Candolim. Next to Flambé Restaurant.

Open now all day for: breakfast, lunch and dinner

Serving Indian, Goan, Chinese and continental.

MY Slow Cooked Vegetable Loaf

I love this easy to make loaf. Great for a healthy lunch served with salad. Keeps well for a Picnic, or served like a pate with hot buttered rolls for supper.

Vegetable Loaf

250g diced vegetables (I used Cauliflower broken into tiny florets. Carrots, green beans,

Sweetcorn)     40g butter    2tsp brown sugar    Salt and pepper   300ml vegetable stock 

100g mushrooms sliced     1 small onion finely chopped    1tbsp fresh chopped parsley

2 tbsp fresh chopped dill          3eggs             25g grated cheddar cheese

1. Cook the vegetables in 25g of the butter, until they just start to brown.

2. Sprinkle over the sugar, salt and pepper, then add the vegetable stock. Cook gently until the vegetables are tender and all the stock has evaporated.

3. Transfer vegetables to a bowl.

4. Heat the remaining butter and fry the mushrooms and onions until soft. Stir in the parsley and dill.

5. Beat the eggs and then stir into the vegetables, along with the mushrooms and onions. Stir in the cheese.

6. Line a loaf tin with greaseproof paper. Spoon in the mixture. Cover with foil. Put into a slow cooker, on top of an inverted saucer or side plate. Add enough boiling water to come half way up the tin.  Cook on high for 2 hours. The loaf should be firm to touch.

7. Take out if slow cooker and cool for a while then remove from tin and remove greaseproof paper. Put on a plate and put in fridge until needed.

Lunchtime review of Great-E-Punjab Fort Aguda Road Calangute Goa

Great-E-Punjab is a recently opened restaurant, near Jambhleshwar Temple, Fort Aguda Road Calangute. Menu offers veg, non veg, Punjab, South Indian, tandoori and seafood. Service was okay, staff seemed pleasant and surroundings, clean and tidy.

What we ordered

Veg Kofta Masala, Mixed Veg Masala and Veg Biryani.

Veg Kofta Masala-Rupees 170/£1:94/€2.19/₽155.20/$2.40 2 medium sized koftas

lightly browned on the outside, but oh my! So light and fluffy on the inside, they just melted in your mouth. Then the gravy sauce. Tiny shards of garlic that just gave an extra something to the masala gravy.

Mixed Veg Masala- Rupees 170/£1:94/€2.19/₽155.20/$2.40 Plenty of vegetables and paneer in a medium, spicy gravy.

Veg Biryani- Rupees 120/£1:37/€1.54/₽109.55/$1.69 more often than not, restaurants use cheap rice, that personally I find to stodgy and sticky for my palate. This was not the case today due to basmati rice being used for a lighter taste. I loved the addition of star anise and cinnamon sticks. Something I always add to my own biryani when cooking at home.

TOTAL SCORES

Staff and ambience: 2.5/5

Food: 5/5  4/5  4/5

Overall score 3:9 Red Hot Chilies Certainly worth a revisit.

My Slow Cooked Coriander Chicken with Cumin and Cardamom Bread Sauce

We customarily have Coriander Chicken for our Christmas Day dinner. However, every so often it makes a welcome change for Sunday dinner. Chicken legs, in a coconut gravy, with lots of fresh coriander and fresh green chillies. Yummy. This Sunday, I tested out a new idea, bread sauce infused with cumin and coriander. Winner, winner to my chicken dinner!

Chicken from Azavedo Farms Candolim Goa Opp Candolim veg market.

Because Azavedo  Farms chicken breasts are so big, there was enough on each leg for Mr R and I to have cold chicken and bread sauce cobs for tea. Spreading the bottom of the cob with horseradish sauce, then spread on the cold bread sauce. Top with chicken and then spread the top of the cob with cranberry sauce. Mummmmm….

Coriander Chicken Serves 2

(Remember just double the amounts for 4)

1 ½ tbsp. sunflower or Vegetable oil       2 large chicken legs      20g fresh coriander leaves

 1-1 ½ large fresh green chillies, deseeded and chopped      1 large onion thinly sliced

3 cloves of garlic chopped      1 tsp turmeric      3/4tsp ground cumin      ¾ tsp ground

 coriander    75ml chicken stock (This can be boiling water with a stock chicken stock

 cube)      150ml coconut milk      1/2tsp salt      Fresh coriander to garnish.

1.       Heat 1 tbsp. of the oil in a frying pan and brown the chicken legs on both sides. While the chicken legs are browning, place the coriander and the green chillies into a processor or blender and blitz until it makes a paste.   Remove chicken and put into slow cooker.  In the same pan, heat the remaining oil and fry the onions over a medium heat until they are soft but not brown.

2.       Stir in the garlic, turmeric, cumin and coriander, stirring for 2-3 mins.  Reduce the heat to very low and add the coriander paste, stirring constantly for 1-2 minutes.

3.       Add the stock, coconut milk and salt and bring to the boil. Then pour over the chicken legs.

4.       Cover the slow cooker and cook on low for 4 1/2 – 5 hours. Or until the juices of run clear when skewered.

5.       Transfer to plate, cover with a little of the gravy sauce and sprinkle with coriander. Put the remaining gravy sauce into a gravy boat.

NOTE IF YOU WANT YOU CAN DO THIS ON THE OVEN TOP IN A HEAVY BASED PAN. FOLLOW THE INSTRUCTIONS, INSTEAD OF PUTTING CHCIKEN IN SLOW COOKER ON STEP 1 JUST LEAVE TO ONE SIDE. CARRY ON UNTIL STEP 4 AND INSTEAD, ADD THE CHCIKEN, COVER AND SIMMER FOR 50 MINS.  CAREFULLY TURNING THE CHCIKEN OCASSIONALLY.  

Cumin, cardamom Bread sauce. Serves 2

1 large onion peeled      4 cloves      1 bay leaf      3 peppercorns     3 cardamom pods      

2 tsp cumin seeds       ½ pint milk      2 slices medium sliced bread broken up into bits

     20g butter       salt and freshly ground pepper

1.       Stud the onion with the cloves then place into a milk saucepan with, bay leaf, peppercorns, cardamom pods and cumin. Bring to the boil then remove the pan. Leave on the side for 5-10 minutes longer if you wish a more intense flavour.

2.       Remove the onion, bay leaf, peppercorns and cardamom pods. Mix in the bread bits.

3.       Return the pan to the heat and cook gently stirring so the bread is absorbed into the milk and it becomes quite thick. But don’t let it stick to the bottom of the pan.

4.       Remove from the heat and stir in the butter and then season to taste.   

Jo's Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

JO’S Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

Serves 2

This is a great, healthy mid-week meal, and great favourite in the Rawson house.

Poached chicken breast, smothered in a medium spicy, tomato and coconut gravy. Served with homemade Chapatis to mop up that beautiful gravy

1.     Cook two chicken breast in water, in a slow cooker for 3 hours on low.

2.     Forty minutes before chicken is ready, make the Chapatis as they need to rest. (see recipe at the end)

3.     While proving make the okra and tomato stew as follows:                   

Okra and Tomato Stew

1tsp olive oil      1/2Tsp black mustard seeds      1/2Tsp cumin seeds

1 onion thinly sliced      1 green chilli deseeded and finely chopped      1Tsp garlic and ginger paste      200g chopped okra      good pinch of salt         1/4Tsp Turmeric powder      3Tsp coriander powder     

1/4-1/2Tsp Kashmiri paprika      250g chopped fresh tomatoes      1/2Tbsp tomato puree      Another good pinch of salt      ¼ Cup water    2Tbsp coconut milk powder     1/2 cup of water

                 

1.     Heat the oil over a medium heat. When the oil is hot, add the mustard and cumin seeds until they start to pop.

2.     Add the onion, chilli, garlic and ginger paste. (Take care when adding the paste, sometimes it spits back.) Fry until the onions are translucent.

3.     Add the okra and a pinch of salt. Cook for 10 minutes, stirring occasionally checking that the heat is not too high. You can now start rolling out your Chapatis.

4.     Add the spices, tomatoes, salt and water and stir gently. Then add the coconut powder and remaining water. Stir gently, cover and cook for another 5 minutes.  Or until the tomatoes are soft and sauce thickened. Cook the Chapatis.

5.     Take the chicken out of the slow cooker, place on plate and smother with the okra and tomato. Serve with my homemade Chapatis.  

Homemade Chapatis  

Serves 2

125g plain flour      1/2Tsp salt      100ml water      oil for greasing

1.     Place the flour and salt in a bowl and make a well in the centre. Gradually add the water. A little at a time, and mix to form a soft supple dough.

2.     Knead the dough on a lightly floured work surface for 10 minutes and then cover the dough and leave in a cool place for 30 minutes.

3.     Knead again and then divide into four pieces.

4.     Roll out each piece of dough, with a Rolling pin on a lightly floured work surface. You want them reasonably thin, otherwise they will not puff up.

5.     Grease a heavy based frying pan (or griddle) with a little oil over a moderate heat. Add one chapati at a time, pressing down firmly with a fish slice. You will see the dough start to blister and puff up. Turn and repeat on the other side. Place inside a clean tea towel to keep warm and soft. Repeat with all the other pieces of dough.

IF YOU WANT TO BE NAUGHTY! THEN BRUSH EACH CHAPATI WITH MELTED BUTTER/ OR GARLIC BUTTER, BEFORE SERVING.   

    

Jo’s Homemade Tandoori Chicken

If you have been reading my restaurant reviews, then you know MR R is a big Tandoori chicken fan.

As it is monsoon here in Goa, his favourite restaurant, for what he claims the best tandoori @ Ryan’z Bar, Candolim, Goa, has closed for a while, why the boys take a well-earned break. Consequently he is craving a tandoori fix.

Therefore, today I pulled out my homemade recipe and he was one happy little bunny.

Jo’s Homemade Tandoori Chicken.

Serves 2

GET WHAT YOU NEED

2 boneless and skinless chicken breasts

1 Tbsp. lemon juice

FOR THE MARINADE

3 cloves     

1 Tsp coriander seeds      

1 Tsp cumin seeds      

Seeds from 3 cardamom pods      

1 small onion     

¼ Tsp ginger & garlic paste         

 ¾ Tsp turmeric     

 ½ green chilli seeded      

½ Tsp Garam Masala      

 1 Tsp Kashmiri paprika       

salt & pepper   4 Tbsp. plain yoghurt

NOW MARINATE!

1.     Firstly, score each breast, several times with a sharp knife.

2.     Put the chicken into a freezer/food bag, add the lemon juice. Seal the bag and shake well, so all of the chicken is coated in the juice.

3.     Put the bag into a bowl, and pop into the fridge for 1/2hr.

While you are waiting, now make the spice mix.

1.     Roughly chop onion and put into a processor/grinder with the all the spices, ginger & garlic paste, green chilli, salt and pepper. Blitz for a little while then add the yoghurt. Grind until smooth.

2.     When the ½ hr is up, tip the spiced yoghurt into the bag with the chicken. Seal and shake well.

3.     Put bag back into bowl and into the fridge for a few hours min (You can even leave it in the fridge for 24 hours, if you want to prepare it the day before.)

Why do I keep stressing, about putting the bag back in the bowl? Cross contamination of raw chicken is dangerous.

A.    This means never use anything that has come into contact with raw chicken on cooked foods without washing them thoroughly first. This includes your hands, chopping boards, knives, kitchen cloths, dishes and plates, barbecue tongs, basting brush. 

B.    Never wash chicken. Water or spray-back from the tap is one of the easiest ways of spreading the bacteria.

C.     Cover raw chicken well and store it on the bottom shelf of the fridge to lower the risk of any raw juices potentially dripping on other items in your fridge.

D.    Use an antibacterial sanitiser on any kitchen surface or fridge space that happens to come into contact with raw chicken.

                     Better to be safe than sorry!

NOW COOK

1.     Preheat oven, 200/400/gas 6

2.     Transfer the marinated chicken to a roasting tin, or oven proof dish. Make sure you get all that marinate out of the bag.

3.     Cook for 25-30 minutes. However check the chicken is cooked right through first.

4.      Preheat the grill and place the chicken still in the tin or dish and grill until crispy.

5.     Serve with a cucumber Rita and salad.  You can also serve on a bed of rice or noodles.  Chips, and/or Indian bread.

For the Rita, you can make as much as you want. It’s just yoghurt and shredded cucumber.  I tend to use 6 Tbsps. yoghurt and ½ a shredded cucumber for 2.

Salad: I prefer to shred: cabbage, white radish, carrot, cucumber, beetroot and chopped spring onions mixed together with apple cider vinegar, salt and pepper. 

Lunchtime review Krishna’s Café - Panjim Goa

I was contacted by Krishna’s Café via Instagram, to sample their Famous Mumbai’s Amul Pav- Bhaji.

On this recommendation, Mr and I scheduled a visit during our shopping trip to Panjim, on Monday.

First Impression

A bit of a Subway vibe going on, with the light wood tables, steel chairs and colourful murals. Downstairs are a four tables, with more seating upstairs. Both areas were clean, tidy and well maintained.

The menu is small, but offering a good selection of snacks, sandwiches, thali, Bhaji, Mocktails, juices, ice cream and hot beverages.

All the staff, very pleasant and attentive.

There is also a toilet and hand wash area upstairs, again clean and looked after.

What We Ordered

Mr R and I decided to share two meals. Krishna’s Veg Thali and as recommended, Mumbai’s Amul Pav-Bhaji.

Mumbai’s Amul Pav-Bhaji Rupees 80/£0.93 /€1.04 /$ 1.16  

A Pav-Bhaji began a fast food lunch for Mumbai’s mill workers in the Mid-eighteen hundreds. Now served in restaurants and street carts around India and aboard.

There are many variations of Pav -Bhaji, but it is essentially a spiced mixture of mashed vegetables in a thick gravy and served hot with a soft white bread roll.

If you worry about your cholesterol, then I suggest to choose the plain Pav-Bhaji. This dish is seriously a butter overdose. A warm bread roll soaked in butter. As I type I can almost feel it dribbling down my chin. The bhaji itself, was very tasty. Not spicy just pure indulgence of a buttery decadence. Combing the accompaniment of chopped onion, really enhanced the flavour for me. 5/5

Full Veg Thali Rupees 110/£1.28/€1.43 /$1.60  

Thali is actually the name of the metal plate it is served on. The idea of this dish is, it combines all the six flavours for a balanced meal. Sweet, salt, bitter, sour, astringent and spicy.

This dish, rocked my world. Three Sabzi (vegetable curries and pickle)

The paneer (Firm cottage cheese) and mutter (pea) was awesome. A good portion of paneer and peas, in a superb, thick gravy.  Pepper sabzi was scrummy.

Two potato fritters, in a light batter. Just right for dipping!

A good size portion of rice, 2 chapatti, 2 poppadum’s and yoghurt. The sweet custard and fruit was very good.

On a negative point the dal was wishy, washy. In fact it wasn’t nice at all, and skimpy salad. Nevertheless because I loved everything else, the flavours and value for money, I am still going to give the thali 5/5

THE SCORES:

FIRST IMPRESSIONS 4/5  STAFF  (I give this only because, in the downstairs eating area was an electric fly catcher on the floor. It put me off a little hearing it cissing. Although I noticed it had been removed as we were leaving. )

SERVICE 5/5

HYGIENE 4/5  (Again the fly catcher. )

FOOD 5/5 5/5   

     OVERALL SCORE 4.6 Red Hot chillies 

Would I go again? Oh yes, will certainly be back. Great food, good service and my favourite- value for money.

Thank you Krishna’s Café for inviting us.

Krishna’s café

18^th June Road Panjim

Next to HDFC Bank, opp Yes Bank

https://krishnas-cafe.business.site/

Instagram @Kirshnascafe.panjim

MOREISH MONSOON TREATS- Jo’s Cumin and Coriander Cheese Scones.

I was actually going to make a batch of herb scones for tea today, when I realised I’d forgotten to buy mixed herbs. It was then inspiration struck. At Christmas I bought some cumin biscuits to accompany the other crackers for my cheese board. The combination worked well, so I thought what the heck, let’s try it. The addition of the fresh coriander, came while I was weighing out my ingredients.

Jo’s Cumin, Coriander and Cheese Scones

Makes 8

Get what you need

225g plain flour      ½ tsp bicarbonate of soda      ½ tsp salt      40g margarine      2tsp cumin seeds      2 tbsp fresh chopped coriander      75g grated cheese      150ml milk      ½ tsp lemon juice      1tbsp tomato puree      milk for brushing

NOW COOK!

1.     Preheat oven to 200 C/gas 6/400 F

2.     Put the flour, bicarbonate of soda and salt in a bowl, and rub in the margarine until it resembles breadcrumbs.

3.     Mix in the cumin seeds and fresh coriander, and half the cheese.

4.     In a jug or bowl, combine the milk, lemon juice and tomato puree.

5.     Pour over the flour mixture and mix to form a firm dough.

6.     Roll out to approx. 2cm thickness, and with a 5cm pastry cutter cut out round in the dough. Repeat with left over dough.

7.     Place scones on a baking sheet, lightly brush with milk, and sprinkle remaining cheese over the top of each.

8.     Bake for 20 minutes, or until well risen and springy.

I served these with peppery cream cheese and a sprinkling of dried chilli flakes.