Vegetable Patties with Xec Xec

Ingredients


  • 1 1/2 cups Carrots chopped fine and steamed
  • 8 Medium potatoes cooked and mashed
  • 1 cup Green peas steamed
  • 1 cup Corn kernels steamed
  • 4 Green chillies de-seeded and chopped fine
  • 1 1/2 bunches Fresh coriander chopped
  • 9 Wholemeal bread slices soaked in warm water and squeezed completely dry
  • 4 tsp Salt
  • 1 tbsp Plain flour
  • 6 tsp Leggo’s Tomato Paste
  • Breadcrumbs as required
  • 2 eggs
  • 2 tbsp GC Xec Xec Curry Paste

Method


Combine in large bowl: carrots, potatoes, peas, corn, chillies, coriander, bread, salt, flour, tomato paste, egg and GC Xec Xec Curry Paste.

Taste and add salt if required.

Add breadcrumbs gently while mixing the above, until the mixture holds together. [NOTE: Expect the mixture to be ‘sticky’].

Form a medium-sized ball of the mixture in your palm, using breadcrumbs to help shape the pattie. You can also use a spatula to shape the pattie on a cutting-board.

Fry cutlets in shallow oil in non-stick fry pan, only turning gently when one side is well-browned – to prevent patties from breaking up.

Serving Suggestions


For a light work lunch with GC Tamarind Chutney and a salad

In wraps or burgers

With Red Lentil curry and Rice

Goan Cuisine’s take on Pani Puri

Ingredients


  • Pani Puri Shells sourced fresh from your local Indian Grocery Store- Store in air-tight container

Fillings – Combine ingredients for fillings as follows and use

Tamarind and Chick Pea

  • 1 can chick peas rinsed and drained
  • 1 small red onion fine diced
  • 1 green chilli de-seeded and chopped fine
  • 1 cup fresh coriander chopped fine
  • ½ jar Goan Cuisine Tamarind Chutney
  • ½ cup water
  • Salt to taste

Carrot Quinoa

  • 1 Cup cooked quinoa
  • 4 tablespoons Goan Cuisine Carrot Mescut
  • 1 can coconut milk
  • 1 cup water (if required to adjust consistency of mix)
  • 2 springs freshly chopped mint leaves

Mango Mescut and Yoghurt

  • 2 cups plain Greek Yoghurt
  • 4 tablespoons Mango Mescut
  • 1 bunch chopped chives

Green chilli and Pork

      • 1kg of pork mince browned in 3 tablespoons oil
      • 1 brown onion diced and added to pork and browned further
      • 4 tablespoons Goan Cuisine Green Chilli Jam
      • 1 cup fresh coriander chopped
      • Salt to taste

Note: this makes an excellent slider filling

Serving Suggestions


Use thumb to break into the middle of the pani puri shell and fill with a teaspoon of your filling of choice. Six per person for a starter.

Red Lentil Pilaf with Tomato Kasaundi

Ingredients


  • 3 cups Basmati Rice (Dehraduni) washed and drained until water is almost clear
  • 1 cup Red Lentils (washed & drained until water is almost clear)
  • 1 large Brown Onion diced
  • Half a Jar of Tomato Kasaundi
  • 100ml Cooking Oil
  • 6 Cups Boiling Water
  • 1 tsp Salt
  • 4 pce Bay leaves
  • 2 pce Cinnamon sticks

Method


Pre-heat oven to 200 degrees.

Bring kettle to boil with at least 6 cups of water.

In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions  on medium heat until well browned.

Add Tomato Kasaundi , Cinnamon sticks and Bay leaves and stir.

Add rice and lentils and fold through so that the mixture has a glossy shine to it.

Add boiling water: 6 cups exactly and salt and stir ensuring all the rice is distributed evenly through the water and away from the sides of the pot.

As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Using a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.

Place pot in oven and set timer for 30 minutes exactly.

Do not open oven to check rice for the 30 minute duration.

After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.

Replace lid and leave to rest for 15 minutes.

This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.

Serving Suggestions


Serve with

meat of fish cutlets

spicy eggplant yoghurt ( 1 tablespoon of GC Eggplant Kasaundi blitzed with 1 small tub yoghurt)

GC Tandoori Chicken skewers and Spicy Mango Chutney

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.

Potato Bhaji with Xec Xec Curry Paste

Ingredients


  • 1kg potatoes boiled, peeled and mashed roughly
  • 2 medium brown onions sliced
  • 2 large green chillies de-seeded and chopped finely
  • 1 bunch fresh coriander leaves chopped
  • 1/2 cup loosely packed mint leaves chopped
  • salt to taste
  • 2 tablespoons tamarind pulp
  • 150 ml water
  • 125 ml Canola oil
  • 4 tbsp GC Xec Xec Curry Paste

Method


Heat oil in saucepan

Fry onions until golden-brown

Add GC Xec Xec Curry Paste, water and green chillies and cook on low heat for 2 minutes

Add potato, mix well, then add tamarind, fresh coriander, mint and stir well

Bring up to heat and add salt to taste.

Serving Suggestions


Enjoy as a light lunch in a wrap or slider or as a side.

Variations:

Add 2 cups each peas

Add 1 cup diced paneer at end of cooking

Replace potato with sweet potato or half and half

Chilli and Lime Coconut Snake Beans

Ingredients


  • 1 kg snake beans washed and finely sliced
  • ½ a jar Goan Cuisine Chilli and Lime Sambal
  • 1 can coconut milk
  • 2 cups fresh frozen shredded coconut defrosted
  • ½ cup cooking oil of your preference
  • 2x large brown onions fine diced
  • 1x large red capsicum
  • Salt to taste

Method


Brown onions in hot oil in heavy broad based deep pan

Add beans and capsicum and cook for 5 minutes stirring often

Fold through shredded coconut, coconut milk and GC Chilli and Lime Sambal and simmer for 10 minutes on low covered. (If there is no liquid ½ cup water so it does not stick)

Season with salt

Serving Suggestions


Serve as a side salad warm or cold or a one bowl meal with glass noodles.

Variation: Brown 500 grams pork mince in oil and proceed with recipe above adding onions etc. Excellent filling for sliders.

Tomato Red Lentil Pilaf

Ingredients


  • 3 cups Basmati Rice washed and drained until water is almost clear
  • 1 cup Red Lentils washed & drained until water is almost clear
  • 1 large Brown Onion diced
  • Half a jar Goan Cuisine Tomato Kasaundi
  • 100m Cooking Oil
  • 6 cups Boiling Water
  • 1 tsp Salt
  • 4 Bay leaves
  • 2 Cinnamon sticks

Method


Pre-heat oven to 200 degrees.

Bring kettle to boil with at least 6 cups of water.

In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions  on medium heat until well browned.

Add Tomato Kasaundi, cinnamon sticks and bay leaves and stir.

Add rice and lentils and fold through so that the mixture has a glossy shine to it.

Add boiling water: 6 cups exactly and salt and stir, ensuring all the rice is distributed evenly through the water and away from the sides of the pot.

As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Use a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.

Place pot in oven and set timer for 30 minutes exactly.

Do not open oven to check rice for the 30 minute duration.

After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.

Replace lid and leave to rest for 15 minutes.

This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.

Serving Suggestions


Serve with GC Lamb Jeerem Meerem curry or as one bowl meal with yoghurt and GC Lime Pickle on the side

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

Egg and Red Lentil Curry

Ingredients


  • 1 cup red lentils
  • 4 hard-boiled eggs cut in halves
  • 1 large onion sliced fine
  • 6 garlic cloves sliced fine
  • 1 tbsp. julienne of fresh ginger
  • 2 tbsp. Goan Cuisine Tandoori Paste
  • 1 cup crushed tomato
  • 1 tsp salt
  • ½ bunch fresh coriander chopped

Method


Wash lentils until the water runs clear and drain well.

Place drained lentils in saucepan, and add just enough hot water to cover and 1 tsp salt.

Cook open on medium heat, stirring occasionally and scooping away the ‘scum’ that appears on the surface

Add hot water if required and cook until lentils are soft [you will notice the colour changes to a light yellow]

Keep aside

Heat oil in saucepan and hard fry garlic and ginger.

When brown add onions, reduce heat and cook until golden brown

Add the spice paste and stir through

Add diced tomato cook for another 5 minutes

Add cooked lentils, mix well and simmer, covered, on low heat for 10 minutes [adding hot water if required] so that curry is not too thick.  Stir from time to time because lentils tends to stick to pan

Season with salt if required

Add eggs with the yolks facing up

Garnish with chopped coriander.

Serving Suggestions


Serve as a mains with boiled basmati rice or chapatis and Goan Cuisine Lime Pickle or as a side.

Vegetarian Burgers

Filling One

Red lentil pattie

Roasted butternut pumpkin

English Spinach

Crumbled Feta

Goan Cuisine Tamarind Chutney

Filling Two

Chic Pea and potato pattie

Mushrooms Sliced

Carrot Grated

English Spinach

Goan Cuisine Eggplant and Capsicum Pickle