Red Lentil Braise with Tomato Kasaundi

Ingredients


  • 6 Curry leaves
  • 2 cups Red lentils (boiled until just done)
  • 2 medium Onions sliced fine
  • 1 teaspoon Brown mustard seeds
  • 3 tablespoons Cooking oil
  • 4 tablespoons Tomato Kasaundi
  • ½ cup Coriander leaves – chopped
  • ½ cup Coriander leaves – chopped
  • 1 Green chilli de-seeded
  • 2 Boiled eggs – halved
  • 1 cup Steamed cubed eggplant
  • 1 cup Sliced Tofu
  • 1 cup Sautéed button mushrooms

Method


Heat oil in cooking pot.  Add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma. Turn heat on low and add onions. Fry till brown, stirring occasionally. Then add TOMATO KASAUNDI . Stir and add cooked lentils. Heat through and taste for salt. Add optional ingredients if desired and mix well.

Serving Suggestions


Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Cucumber Archar.

Xacuti of Crab

Ingredients


  • 5 Blue Swimmer Crabs cleaned (bodies cut in half)
  • 200g Brown onions
  • ½ jar Xacuti Curry Paste
  • 100ml Coconut Cream
  • 4 chopped rough Green chilli, fresh
  • Salt to taste
  • 1 bunch, chopped Coriander leaves, fresh

Method


In heavy-based pot fry onion in oil on medium heat until well browned.

Add ½ jar GC Xacuti  paste and stir through.

Add crab pieces and brown well, stirring constantly

Turn heat down to low and add 250 ml (1 cup) of water.

Stir, add coriander and green chilli.

Leave to simmer until crab is cooked through. During this time cover with lid and check from time to time to ensure there is sufficient liquid for the crab to simmer in. If not, add small amounts of water.

When crab is cooked through, add salt to taste and coconut cream, and simmer for further 5 minutes.

Serving Suggestions


Serve with plain boiled basmati rice and Goan Cuisine Cucumber Achar

Braised Lentil and Vegetable Xec Xec

Ingredients


  • 2 cups red lentils washed thoroughly until water runs almost clear
  • 2 large brown onions diced
  • 200gms baby eggplant cut into thin discs
  • 200gms diced sweet potato cut into ½ cm cubes
  • 200gms diced potato cut into ½ cm cubes
  • 100ml canola oil
  • 4 tomatoes diced
  • 1 bunch coriander washed and chopped including stems and leaves
  • 2 piece large fresh green chillies de-seeded & sliced
  • Salt to taste
  • 1 x 2cm piece fresh ginger julienned (optional)
  • Xec Xec curry paste (half a jar)

Method


In a large heavy based pot heat oil until smoking and fry ginger until fragrant

add  onions and fry until well browned stirring often

add sweet potato, potato, eggplant and tomato, stir and bring up to heat

add  ½ jar Xec Xec curry paste and stir well

add washed lentils,chilli and coriander and stir

add water to level at approximately 2cm above the level of the mixture

Bring up to heat and simmer on low for 30 minutes

Check consistency and add water if required, the liquid will reduce as lentils cook and absorb the water

Check that lentils and potatoes are cooked through, season for salt

Serving Suggestions


Serve with boiled basmati rice and Goan Cuisine Cucumber Achar

Chicken Fillings

Chicken and Goan Cuisine Spiced Mango Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Rocket
  • Swiss cheese sliced
  • Red onion sliced
  • Tomato sliced
  • GC Spicy Mango Chutney

Chicken and Goan Cuisine Tamarind Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Cos lettuce
  • Cheddar sliced
  • Carrot and beetroot grated
  • GC Tamarind Chutney

Chicken and Goan Cuisine Cucumber Achar


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • English spinach
  • Cucumber sliced
  • Red onion sliced
  • Yoghurt and fresh mint puree
  • GC Cucumber Achar

Chicken and Goan Cuisine Green Chilli Jam


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Mixed lettuce
  • Tomato sliced
  • Blanched and julienned snow-peas
  • ’Green

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Chicken and Goan Cuisine Chilli and Lime Sambal


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Kale washed drained julienned
  • Carrot julienne
  • Chinese Cabbage shredded
  • GC Chilli and Lime Sambal (1 tblespoon) folded through small tub Sour Cream

Chicken and Goan Cuisine Tomato Kasaundi


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Chic peas cooked
  • Fresh Coriander washed chopped
  • Spring Onion sliced
  • GC Tomato Kasaundi

Fish Burgers

Filling One

Grilled white Fish 120gm portion

Butter Lettuce

Tomato Sliced

Goan Cuisine Green Chilli Jam mayo ( 250 gm good quality mayonnaise blended with 4 tablespoon Green Chilli Jam)

Filling Two

Grilled Salmon 120 gm portion

Sunflower sprouts

Grape tomatoes

Chilli and Lime Mayonnaise ( 4 tablespoons Goan Cuisine Chilli and Lime Sambal blended  with good quality mayonnaise)

Filling Three

Grilled squid/octopus

Cos lettuce

Cucumber ribbons

Spring Onion julienne

Goan Cuisine Cucumber Achar