Mooga Gathi.(Sprouted whole Green Gram in Coconut Gravy)

Mooga Gathi( Sprouted green gram in coconut curry) It is a delicious curry that is made without onion and garlic for “Shivrak” days in Goan cuisine.

“Shivrak” are those days when the traditional  Goans do not eat non veg ,onion or garlic.Hence this dish is commonly served in temples and weddings.

The Goans love their non-vegetarian food, the average Goan cannot live without his “nuste” fish.But still,on days when the Goan people are strict vegetarian,dishes like Chana Cho Ras or moonga Gathi, batat kapa or Neer Phanas Fodi are made.

For this recipe sprouted moong are soaked again in Luke warm water for 2 hours,the sprouts skin peels off and then the moong is used to make Mooga Gathi.

Here goes the recipe…

Ingredients:

1 cup Moong,sprouted and deskinned.

1/2 cup Coconut Milk.

1 tbsp Oil.

Salt to taste.

For the masala

1/2 cup grated Coconut.

2 tspn Dhana(corriander seeds)

2 tspn Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

1/2 tsp Tamarind Pulp.

Method:

Grind all the masala ingredients to a fine paste.keep aside.

Heat oil in a kadhai.Add moong and masala paste,add 1/4 cup water and salt.

Cover and cook till moong are cooked.

Now add coconut milk.Mix well.Cook for another minute.

Remove in a serving bowl and serve  hot with steam rice.

Tip-Don’t boil the gravy after adding coconut milk.You can use fresh coconut milk or readymade coconut milk.This curry can be tempered with mustard seeds and curry leaves to enhance the flavour.

Happy Cooking!!!

Sameera.

English Coconut Madeleine.

These adorable little cakes are a great addition to any afternoon tea.Fluffy mixed fruit flavored sponge coated in jam and dedicated coconut..English Madeleine are different from their counterpart French madeleines.While the French make their sponge cake in a shell like shape,the English smoother it in jam and roll in desicated coconut and is in cone like shape.

Although the original recipe calls for baking the batter in Dariole Moulds I have used muffin liners.

This is my moms recipe and has many memories attached to it as she used to bake it for me in my childhood…

Here goes the recipe…

Ingredients:

 

100 gms Butter

 

100 gms Sugar.

 

100 gms Flour.

 

2 Eggs.

 

1 tsp Mixed Fruit Essence.

 

1 tsp Baking Powder.

 

3-4 tbsp Mixed Fruit Jam.

 

50 gms Desiccated Coconut

 

3 glacé cherries, halved ( I have used tutti frutty)

Method:

Preheat oven to 180 C .

 

Grease 6 dariole moulds (or a muffin tin)

 

Cream butter and sugar and beat till pale and fluffy.

 

Add the eggs one at a time, beating well after each addition.

 

Add mixed fruit essence.

 

Fold in half the flour, using a tablespoon. Fold in rest.

 

Scoop the batter into moulds or muffin pan, filling them three-quarters full.

Bake for 15-20 minutes until well risen and tester comes out clean.

 

Let cool on wire rack for 20 minutes.

 

When the cakes are almost cold, unmould them(If you have used dariole moulds trim the bases so that they stand firmly) .

Brush each cake with melted jam all across.

Then either with the cake speared on a skewer or fork, roll the cakes in coconut to coat.

Top each madeleine with half a glacé cherry.

 

Remove in a plate and serve.

 

Happy Cooking!!!

 

Sameera.

 

 

 

Paneer Tikka

 

With this easy recipe you can make restaurant style Paneer Tikka without tandoor or oven.

Cubes of paneer, onion,tomatoes and bell peppers are marinated with spices and curd and are roasted on pan.

Traditionally paneer tikka is grilled in a tandoor but you get the same amazing taste by roasting it  in the pan.

Ingredients:

300 gms paneer, cut into big prices.

2 cups thick Curd.

1 tbsp Ginger-Garlic paste.

2 tbsp Mustard Oil.

1 tsp roasted Cummin powder.

1 tbsp kashmiri red chili powder

1/2 tspn Garam Masala powder.

Pinch of Tandoori Red Color.(Optional)

Juice of 1 Lemon

Salt to taste

1 large onion, cut into 1 inch cubes

1 large Capsicum and Tomato, cut into 1 inch cubes.

Oil for Grilling.

Method:

Cut Paneer into big cubes,keep aside.

Whisk the curd in a large bowl until smooth. 

Add all the ingredients for marinade to the curd- ginger garlic paste, mustard oil, cumin powder, kashmiri red chili powder, garam masala, tandoori color,lemon juice and salt.

Whisk to combine everything together.

Stir in the paneer cubes.

Add onion,tomatoes and bell peppers.

Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for an hour.

After 1 hour take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other.

Make all skewers similarly. Keep aside.

Heat a grill pan,smear little oil,arrange the prepared skewers on the grill and cook till done.

Turn on other side,cook till done.

Remove from the pan,sprinkle some chaat masala and serve with mint chutney and onion rings.

Can also be baked in pre-heated oven at 200°C for 15 minutes.

 

Happy Cooking !!!

Sameera.