Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.
Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.
These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.
Enjoy okra? Try our Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here and here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.
Continue reading “Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa”
How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.
In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.
Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu and Avial.
Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
Continue reading “Fried Ladyfingers | Fried Okra | Goa Style”
Mung dal is a perfect dish – an eat anytime dish but also very good for those sensitive times. Here it is roasted then cooked with coconut for a flavoursome breakfast or side dish.
A dry spicy dish of mung dal is very popular with the people of the mid West Coast of India, for example, Goa and further south into Kerala. It is easy to make and brings the beautiful and gentle taste of mung dal to the fore.
Mung dal is very easily digested and so is a favourite ingredient in Ayurveda and also for invalids. But there is no need to wait until you are on an Ayurvedic regime or are unwell, this is a dish that can be eaten any time. Often served for breakfast, it is also used as a side dish at a Konkani meal. It is also very good as a snack with chapathi too.
You might like to browse our other Mung recipes here and here, and our other Goan recipes here and here. Try other Usili dishes, and sample our Indian recipes here and here.
Continue reading “Mung Dal Usli | Muga Dali”
A cousin to Eliappe, the Surnoli is equally as delicious
Talking about Eliappe prompted Moni Bharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani pikelet-like dish made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli have a porous and soft texture due to the jaggery, and they taste very good
Have a look at our Sweet Dosa recipes. You might also like to browse all of our Desserts. Or you might be interested in our Poha (flattened rice) recipes. Explore our Dosa recipes too.
Continue reading “Sweet Surnoli Dosa | A Konkani Recipe from Goa”
A fragrant vegetarian dish from Goa in West South India.
The Portuguese occupied Goa for some 400 years or so, so the cuisine of Goa is multi-faceted. There is very traditional South Indian/Hindu food, food very much influenced by Portuguese cuisines, Musilm cuisine from the occupiers before the Portuguese, and there are cuisines of other groups in Goa eg migrant workers who come from the North of India. It is fascinating and layered.
Feijoada is a Portuguese dish that has been adopted and adapted by Goa. This is a vegetarian version, pungent with spices and tamarind.
You might like to try our recipes from Goa here and here, or perhaps Capsicums with Kidney Beans and Feta. Browse all of our recipes using kidney beans here and here. Explore all of our Indian recipes here and here. Be inspired by our Spring dishes here and here.
Continue reading “Spicy Kidney Bean Feijoada from Goa”
I have such good memories of Goa from many trips over the years. Sitting on a beach, being pampered, eating local food – you can imagine the wonderful heaven I was in.
This is an easy Rice Flat Bread that is common in Goa. They were not pretty roti as the dough is hard to roll out, but they were very very tasty.
Browse some Goan recipes here and here, and also Dosa recipes here and here. Explore our Spring dishes here and here.
Continue reading “Coconut-y Rice Flatbread | Tandlachi Bhakar | Roti from Goa”
Potatoes and Sweet Potatoes pair for a curry
This dish is perfect for the peace of Autumn and it’s fantastic light. It originates from Yotam Ottolenghi‘s book Plenty. A present, it is my one of most loved cookbooks. This man is a wizard with food, both the visual and the flavour combinations. It’s not difficult or pretentious food, a delight to cook and to eat.
Just for the celebration of Autumn is Two-Potato “Vindaloo”, a spicy dish of potatoes and sweet potatoes. There are some adjustments from the original recipe because by habit I use some of the spices slightly differently. Best made during a slow afternoon, it takes 2 — 2.5 hours to make. But they are not difficult hours — you could delve into your favourite book in the Autumn sun while this bubbles away on the stove-top. Oh and by the way, your house will be headily scented with the most magnificent spicy aroma.
You might like to browse other Ottolenghi recipes. Or explore other recipes from Goa here and here. Other Potato recipes are here and here and other Sweet Potato recipes here and here. Be inspired by our Autumn recipes here and here.
Continue reading “Potato and Sweet Potato Spicy Curry”
A delightful salad with an Indian flavour profile
I have been loving raw beetroot salad recently. Take a young beetroot and a carrot. Grate both. Drizzle with olive oil, lemon juice, salt and pepper. You can add some ginger if you want. It is wonderful, healthy and very “eliminating” too, if you know what I mean.
And then I came across an Indian version of this salad. Mustard seed, curry leaf, urad dal, cumin seed.
Are you looking for more beetroot recipes? Try Sweet Beetroot Halwa, Beetroot Fry and Baked Beetroot. All of our Beetroot recipes are here and here. Our Indian recipes are here and here. Or find some inspiration in our Summer collection here and here.
Continue reading “Warm Beetroot and Carrot Salad with Indian Spices | Beetroot and Carrot Subzi”