MUSHROOM XACUTI

 MUSHROOM XACUTI

In my house, we like dishes made with mushrooms. Apart from being tasty, it is well-known that mushrooms have several health benefits. They are low in calories but have lots of vitamins and antioxidants.

They are fast to cook and are commonly used in different parts of India.  Elsewhere in this blog, you will find recipes for mushroom dishes, such as:-

• Mushroom Bhuthi
• Mushroom Pepper Fry
• Mushroom Kurma
• Mushroom Pulao

Today's recipe is from Goa. It is for a dish called Xacuti which is pronounced as "sha-kuti". It is a curry made with spices, poppy seeds, coconut and dried red chillies.  We can make this with chicken, mutton, vegetables, mushrooms etc. 

Today, I have made Xacuti using button mushrooms. This has been adapted from Goan Mushroom Xacuti in the popular website, Archana's Kitchen. 

We enjoyed this with peas pulao.

 Ingredients:-

• Button Mushrooms, 400 gms
• Onions, 2
• Ginger, 1" piece
• Garlic Cloves, 4
• Turmeric Powder, 1/2 tsp
• Oil, 1 + 1 tbsp 
• Salt, to taste
• Coriander Leaves, 2 tbsp  for garnish

For Xacuti Spice Mix:-

• Byadgi Red Chillies, 5
• Poppy Seeds, 1 tbsp
• Fennel Seeds, 1 tsp
• Cloves ( Laung),  3
• Cinnamon, 1 " stick
• Black Peppercorns. 1 tbsp
• Cumin Seeds, 1 tsp
• Coriander Seeds, 1 tbsp
• Fenugreek Seeds (Methi) 1/2 tsp
• Fresh Coconut Gratings, 1/2 cup
• Tamarind, 30 grams or lemon sized ball 

Method:-

Clean the button mushrooms thoroughly and dab them dry with a clean kitchen towel

Slice the mushrooms and keep aside

Finely chop the onions, ginger, garlic cloves, and coriander leaves

In a pan, dry roast the poppy seeds, fennel seeds, cloves, cinnamon, black peppercorns, cumin seeds, coriander seeds, and fenugreek seeds for 2 to 3 minutes on low flame, till the spices get roasted and give off a good aroma

Switch off the gas, keep aside and allow it to cool

In the same pan, add 1 tbsp of oil and when it is heated add the onions, ginger, and garlic

Saute for 3 to 4 minutes till the onions become soft and slightly brown

Add the fresh coconut gratings and roast for 1 minute till it turns slightly brown

Switch off the gas and allow this to cool

Transfer all these roasted ingredients to a mixer jar

Add 1/2 to 3/4 cups of water, little by little, and grind these to a smooth paste. Keep aside

In a pan, heat 1 tbsp of oil and on medium heat add the sliced button mushrooms, salt, and turmeric powder and sauté for a few minutes till the mushrooms shrink and start leaving water 

To this add the freshly ground paste, mix well and add and water as required to get the desired consistency

Cover and bring to a boil and then let it simmer for about 5 minutes

Switch off the gas and garnish with finely chopped coriander leaves 

Serve Mushroom Xacuti with Peas Pulao

GOAN PRAWN CURRY

 GOAN PRAWN CURRY 

Given the choice, my husband and I prefer prawns to other forms of seafood. As a result, when we eat out there will invariably be some prawn dish on our table. I also make prawn dishes at home once in a while. 

I am happy to share this article which shows that, apart from being so delicious, prawns have numerous health benefits. 

Elsewhere in this blog, you will find the recipe for our Mangalore style Sungta Humman (Prawn Curry). 

During a visit to Goa, one of our favourite destinations, some years ago, we loved the Goan style Prawn Curry in a resort where we stayed. I have used pretty much the recipe broadly shared by the Chef there with my own modifications. You know that Chefs don't give complete details to their customers because they want us to come back for more! 

I have not added coconut milk but have increased the amount of coconut gratings as we Konkanis like to have a lot of coconut in our meals. Needless to say, I have used coconut oil for the cooking! 

I am sure you will enjoy this dish of Goan Prawn Curry as much as we do!  

Ingredients:-

• Large- sized Prawns, cleaned and deveined, 20 or about 250 grams 
• Turmeric Powder, 1/2 tsp - for marination 
• Ginger, 1 " piece 
• Large-sized Onion, 1 
• Medium-sized Tomatoes, 2
• Salt, to taste
• Coconut Oil, 2 tbsp
• Curry Leaves, a sprig

For The Ground Masala :

• Coconut Gratings, 1 cup
• Roasted Byadgi  Red Chillies, 8
• Garlic Cloves, 6
• Black Peppercorns, 1 tsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Tamarind, size of a small gooseberry 
• Turmeric Powder, 1/2 tsp 

Method:-

Wash, peel and devein the prawns, clean them well 

Marinate the prawns by adding a little salt and 1/2 tsp turmeric powder and keep aside for about 10 -15 minutes

Finely chop the ginger, onion and tomatoes 

In a mixer jar, grind together the coconut gratings with roasted Byadgi red chillies, garlic cloves, peppercorns, coriander seeds, cumin seeds, tamarind, and 1/2 tsp turmeric powder to a smooth paste adding the required amount of water. Keep aside.

Heat coconut oil in a thick-bottomed pan and on medium heat add the chopped ginger and onions 

Saute till the onions turn slightly pink in colour 

To this add the chopped tomatoes, mix well  and cook till the tomatoes become soft and mushy

Now add the freshly prepared ground masala, salt to taste and mix well. Bring this to a boil. 

Lower the flame and let it simmer for 4-5 minutes till the raw smell goes and the masala slightly darkens in colour 

Next, add the marinated prawns and mix gently 

Let it cook for 4-5 minutes or till the prawns get done and curl to a C shape. Please keep in mind that prawns get cooked very fast and that overcooking the prawns make them chewy. 

Add a few curry leaves, mix gently again and switch off the gas

Transfer the Prawns Curry to a serving bowl and let it rest for about 15 minutes before serving it with hot steamed rice 

KAIRICHI URAD METHI

 KAIRICHI URAD METHI 

This is the season for mangoes in India and we make so many dishes using raw mangoes. The mention of raw mangoes brings back many childhood memories. Of climbing mango trees to pluck the raw mangoes, and then enjoying them dabbed in salt and chilli powder!

Apart from being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits. 

Elsewhere in this blog you will find recipes for dishes made with raw mango such as:- 

• Raw Mango Chutney South Canara Style 
• Aam ka Panna
• Maavinakayi Chitranna or Raw Mango Rice 
• Mamidikaya Menthi Pachadi

Today's dish Kairichi Urad Methi gets its name from three ingredients: Kairi, Urad Dal, and Methi Seeds. Kairi means raw mango in Konkani and Marathi. This dish is mainly made in Karwar area of Karnataka, in Goa, and in the Konkan area of Maharashtra. 

We enjoyed this sweet, spicy and tangy side dish with its distinctive flavor of methi, served with hot steamed rice. I am sure you will enjoy it too! 

Ingredients:-

• Kairi (Raw Mangoes), 2 or about 350 gms
• Urad Dal ( Black Gram Dal), 1 tbsp
• Methi Seeds (Fenugreek Seeds), 1 tsp
• Coriander Seeds, 1/2 tbsp
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 5
• Raw Rice, 1 tsp
• Jaggery, grated, 2 tbsp or to taste
• Salt, to taste
• Coconut Oil, 1 or 2 tsp

For the Seasoning:-

• Mustard Seeds, 1/2  tsp
• Asafoetida, 1/8 tsp
• Curry Leaves, a few 
• Coconut Oil, 1 tsp 

Method:-

Wash the raw mangoes, peel and cut into bite-sized pieces

In a vessel cook the mango pieces in adequate water. make sure the mangoes are cooked but remain firm and don't get overcooked. Keep aside. 

In 1 or 2  tsp of coconut oil, roast the urad dal, methi seeds, coriander seeds, raw rice, and dried red chillies on low heat till the dal change colour 

Grind together these roasted ingredients along with fresh coconut gratings to a smooth paste adding just the required amount of water. 

Add this ground paste to the cooked mangoes, add salt and jaggery, and water as required to get the desired consistency, mix well and bring to a boil 

In a small pan, heat 1 tsp of coconut oil and on medium heat add the mustard seeds and when they splutter add the asafoetida and curry leaves and sauté for a few seconds

Pour this seasoning on to the Kairichi Urad Methi and transfer to a serving bowl

Serve the Kairichi Urad Methi as an accompaniment to the main meal 

OUR DINING EXPERIENCE: SOUZA LOBO, CALANGUTE BEACH

OUR DINING EXPERIENCE: SOUZA LOBO, CALANGUTE BEACH

You can't visit India and not go to Goa! Check out the many interesting options for places to see, things to do and goodies to eat detailed in the Goa Tourism site. You can't visit Goa and not hang out at Calangute beach! And, here's my recommendation....you can't go to Calangute Beach and not eat at Souza Lobo!! This restaurant which offers diners a wonderful view of the sea ( if you are lucky to get a table, that is) was established in 1932. It looks to me that they have successfully built and nurtured a reputation over 85 years, which is a long, long time in the restaurant business.

I must confess that we were pointed to Souza Lobo by recommendations in Trip Advisor. They have received fairly impressive ratings so we decided to make it our first option when we were looking for a place to lunch.

We started with Fresh Lime Soda, Pineapple Juice, and Strawberry Milk Shake which was most refreshing coming in as we did from the hot sun.

As we sipped on these, we ordered our starters which turned out to be incredibly tasty. We began with the conventional Fish Fingers which were delectable especially with the tartar sauce.

The next starter was a killer! The Goan Masala Fried Prawns were simply out of this world! They were so well marinated in the thick masala and served with a light salad and potato finger chips.  Highly recommended!

For the main course, we chose a filling Pomfret Curry served in an eye catching earthenware pot in which interestingly the ladle was made out of a coconut shell. To go with the Pomfret Curry, we had plain rice which made for an excellent combination.

Overall, we were delighted with the food and the service. No wonder travelers using Trip Advisor have rated Souza Lobo so highly. We would gladly endorse their recommendations with our own.

Food: 5/5
Service: 5/5

So, if you are in the Calangute area around meal time and wondering where to go, head straight for Souza Lobo!

Post and Pics by Prem Rao

THE FLAVOURS OF INDIA: PART II

THE FLAVOURS OF INDIA: PART II

On January 26, I had posted Part I of The Flavours of India series where I hope to cover one dish from as many as possible of the States and Union Territories that make up my country, India.

In The Flavours of India Part I, I had presented Nuchina Unde from Karnataka, Aloo & Pudhina Parantha from Punjab, Khandvi from Gujarat, and Mishti Doi from West Bengal.

In this the second part, I cover the States of Tamilnadu, Rajasthan, Goa, and Haryana:
As before, I have provided links to the recipes for each of the dishes presented.

5. Tamilnadu : Adai is made for breakfast. It's a kind of dosa made with raw rice, urad dal, channa dal, and toor dal. Today's is served with coriander and fried gram chutney.

6. Rajasthan: Dahi Papad ki Subzi: an accompaniment for the meal made using papad, yogurt and gram flour.

7. Goa: Kokum Sol Kadhi: a versatile drink with a distinctively pink colour (which comes from the kokum extract) which is served before a meal as an appetizer, during a meal to be eaten with rice, and after a meal as a digestive.

8. Haryana: Palakwali Missi Roti:  This form of roti or Indian flat bread made with atta and besan gets its distinctive flavour from the spinach and spices used to make it.