Tuesday, May 20, 2014

Ajju’s Quick and Dirty Andouille Sausage Biryani by Ajesh D'Souza

(cook time 20 minutes)
·         1 or 2 links of Andouille sausage (diced)
·         One small yellow onion
·         Ginger garlic paste (however much you want)
·         Shaan Bombay Biryani powder 
·         2 teaspoons “Mirch Masala’ brand coriander chutney – comes in a bottle at the Indian store (brand is not important)
·         1/2 cup of chicken stock
·         SECRET INGREDIENT:  Chive and Onion Philadelphia Cream Cheese (two teaspoons)
·         1 cup rice
·         Sweet peas – to be cooked with your rice
Procedure for biryani masala:
·         Slice onion, and fry in a saucepan – until golden brown
·         Add diced sausage and fry
·         Add ginger garlic paste, chutney and biryani powder
·         Add chicken stock
·         Cook for 5 mins
·         Then add secret ingredient (cream cheese)
·         Cook for another 5 mins

Cook your rice on the side – with the peas
Mix rice and masala and serve

Wednesday, August 1, 2012

Karen's Butter Chicken by Sharon Pinto


2.5 kgs chicken breast skinned and cubed
6 heaped tbsp tandoori masala
2 tbsp kasoori methi
1 tbsp salt
2 tbsp gin garlic paste
Lime juice for marinade (.5 cup for marinade consistency )
2 tbsp yogurt optional
1 tin chopped tomatoes (3 fresh )
1 tin tomato paste
1 ltr cream
1 bunch coriander and mint leaves ( optional)
1 chopped onion ( optional)
3 tbsp tomato ketchup


Prepare marinade by mixing all ingredients above the line
Keep aside for 30 mins or overnight in the fridge
Bake @ 350 f or 180c for around 30 mins.

Fry onions lightly. Add mint and coriander. Fry. Add tomato pieces and paste. Fry.
Once chicken is baked, add the juices to the above mixture and keep frying
Add cream and simmer for 5 mins
Add chicken and simmer for 10 mins
Just before turning off, add tomato ketchup or some sugar

Tuesday, June 12, 2012

Pork with Black Bean Sauce by Shirley DMello

1 pound boneless pork, cut into thin long strips

1 teaspoon rice wine
2 teaspoons light (regular) soy sauce
1/4 teaspoon salt ( less is better to start with. Remember soy sauce is salty as well)
2 tablespoon vegetable or canola oil
1 and half spoonful black beans sauce
1 teaspoons minced garlic
1 teaspoons minced ginger
2 big onions, cut into thin wedges
2 carrots cut into lengthwise and thinly sliced
2 handful of green french beans (can add full or cut into half)
1 large green pepper - diced

Cut the pork into thin long strip. Wash and drain all the water.
  • In a medium bowl, marinate the pork with rice wine, soy sauce and very little salt.
  • Heat a vessel or a wok (if you have one) heat the oil, then add the minced garlic and ginger. Just stir till it changes colour a bit but do not burn. Then add the onions and fry till it changes colour.
  • Add the marinated pork and just fry for a few minutes. Now add the black bean sauce and mix thoroughly and cook till the pork is cooked. There will be water which will come out from the meat, cook in that itself. If need be add a little water. Cook till tender and when the water starts to dry, taste for salt and spice. You can add more black bean sauce, soy sauce and rice vinegar to suit your taste.

Add the carrots , green beans and green pepper, beans and stir-fry 30 seconds or until fragrant.
You can make this with chicken or beef as well.
You can buy the bean sauce at a Chinese store. Brand is - Lee Kum Kee it is called black bean chilli sauce . It is a bit spicy, so add as needed.

Monday, December 12, 2011

Chaklis by Joshni Pereira


1 kg Raw rice
½ kg urad dhal
½ coconut
100 gm butter
2 tablespoon sesame seeds/theel
Jeera for taste
Salt to taste


Wash and dry dhal and roast it and powder it.
Separate fine powder, from the rough keep separate.
Wash rice and grind it with grated coconut and the rough dhal powder until very fine.
Remove it and mix it well with dhal powder, butter, theel, jeera and salt.

Diamond Cuts /Thukdi by Joshni Pereira


4 cups Flour
2 cups warm milk
1/2 cup sugar

½ teaspoon baking powder
cardamom powder
pinch of salt
Oil for frying


Knead all-purpose flour with milk, sugar, salt and cardamom powder and keep it aside for some time.
Roll the dough into flat chapati and cut it into small diamond shape.
Fry the thukdi in hot oil till light brown.

Naan Katai by Joshni Pereira


2cups Flour
1cup ghee
1/2cup powdered sugar
1/2tsp cardamom powder
pinch of salt
1/4tsp baking powder


Mix all ingredients and make round shape and place on greased tray.
Preheat oven 180 degree and bake 20 to 25 minutes..

Rose Cookies (Kokkis) by Joshni Pereira


2 Kg. Flour 
1½ coconut (Coconut Milk)
4 Eggs
Salt and sugar as per taste.
1/2 tbsp Black Sesame seeds/ Theel


Mix flour with coconut milk, sugar, salt and beaten eggs to a thick batter.
Add Sesame seeds/Black theel and keep aside.
Batter should be thick and a falling consistency (If thick add a little coconut milk).
Pour the batter into small bowls.
When the oil is heated, dip the mould in the oil for 1 min – then dip the mould into the batter in the small bowl and release into the oil for frying till light brown.

Kulkuls (Kidiyos) by Joshni Pereira


½ kg. Flour
1 coconut milk
2 eggs
Salt and Sugar to taste


Knead flour with coconut juice, salt, eggs and sugar.
Make small balls with dough and roll each ball spreading on a fork.
Fry in oil till light brown.

Wednesday, November 30, 2011

Mama's Chicken Vindaloo (Red Curry) by Rosette Lobo


1 Chicken
4 Green chillies
5 Big Onions
1 piece ginger (1 1/2 ")
15-20 cloves of garlic
12-15 kashmiri chillies
12 pepper corns
1 spoon jeera/cumin
1 spoon kukus/poppy seeds
5-6 sticks of tikki/cinnamon
10 cloves
1 small ball tamarind


Grind the ingredients to a fine paste.
Heat a vessel and put four spoons of ghee.
Fry the masala for about 20-25 minutes till a good flavour is spread around.
Add the washed and cut chicken after draining the water.
Fry in the masala for 15 mins.
Add the masala water & cook till chicken is cooked.
Add salt, vinegar, a spoon full of sugar
Potaoes to be boiled seperately and then add to the dish.

Serve hot!

Thank you Rosette for sharing your mom's recipe.

Mama's Carrot Cake by Rosette Lobo


1 1/2 cup of flour
1 1/2 cup of sugar
3/4 cup oil
3 eggs
3/4 cup of cashew nuts
2 tsp of cinnamon
1 tsp salt
2 cups grated coconut.


First beat the eggs & sugar.
Then add the flour & oil little by little.
Add the nuts.
Lastly add the carrots & bake for 45mins.

Baking time is as per the oven on the gas flame (not the electric one)

Thank you Rosette for sharing your mom's recipe!