Friday 24 December 2010

Chocolate Balls

Melt in the mouth, delectable and delicious chocolate lovers delights. Creamy rich chocolate balls rolled in a crunchy chocolate topping, perfect treats for christmas.


250 grams milk chocolate
125 ml single cream
60 grams icing sugar
30 grams cocoa
30 grams Chocolate sprinkles


1. Break the chocolate pieces and place in a double boiler to melt.
2. Once chocolate has melted add the cream and mix.
3. Sieve the icing sugar and cocoa  and fold into the  chocolate mixture.
4. Cool the mixture  to room temperature and chill in fridge for two hours.
5. After two hours remove the chocolate ganache from fridge and leave to reach room temperature again.
6. Using a melon baller  scoop small balls of chocolate.
7. Roll the balls of chocolate in the chocolate sprinkles .
Chill before serving.

My family love chocolate recipes and they make such wonderful edible gifts too. Some more ideas for sweet treats are these lovely Brigadeiro and chocolate cereal crispies.

You may like:
Chocolate cheesecake

Tuesday 21 December 2010

Bolinhas- Goan Cookies

Soft and tasty Bolinha cookies that have a delicious coconut flavour and melt in the mouth taste.


1 Medium sized coconut cracked open and coconut flesh removed and shredded.
1/4 Kg Rawa (semolina)
1/4 Kg Sugar
1 Tbsp Ghee
3 Tbsp spoons Maida
1 Leveled Tsp Baking Powder
3 Eggs
Few Elaichi
1 Pinch Salt
Icing sugar for dsuting.


1.Make a sugar syrup by heating the sugar in 1/2 a cup of water.
2.While the sugar is melting on a slow flame, grind the coconut in 1/4th cup of water.
3.Once the coconut is ground, stir the sugar that should have nearly dissolved by now.Add the Rawa to the sugar syrup and mix this well.
4.Add the ground coconut to this mixture, stir it in  and add the pinch of salt.
5.Add the Ghee and keep stirring it,until it all becomes one nice blend.You can store the above mixture either overnight, for six hours or do it instantly. Its best you store it for a few hours and then proceed.
6.Separate the egg yolks and whites,out of the three eggs only add the the yokes, though it can be done with the entire egg as well. Remember to keep the egg white of one egg aside, the other two you can can discard.Add the yokes with the Bolinha mixture and mix well.
7.Once thats done, clean and powder the Elaichi and add it to the mixture.Mix the Maida and Baking powder.Add it to the Bolinha mix, And mix it up again.
8.Now beat the one egg white till its fluffy. Add it to the Bolinha mixture, thats the final ingredient to the Bolinha dough.The dough is ready .
9.To shape the  Bolinhas, take a ball out of the dough.With the help of some flour shape it as you would do to a cutlet.Flatten the top of it an next get a butter knife to press a few lines into the dought to make a design..
10.As you finish them place them on your baking tray, that you have greased with a little Ghee. Bake them in the oven that is  preheated to 200 degrees C .Bake for approx 25 minutes till golden brown.
11.Remove from oven and allow to cool.
Bolinyas are ready to be served with tea.You can dust with icing sugar before serving.

Saturday 18 December 2010

Okra Fry ~ Goan style.

Okra are really very healthy for you as they are low in fat and has many health benefits, you can read about the health benefits of okra here. There are several ways to cook Okra, you may want to try this delicious Nepalese Okra and Potato Curry or this Gujarati Style Dry Bindi Masla Fry  

Yield: Serves 4
Okra Fry ~ Goan style.

Okra Fry ~ Goan style.

Okra fry, a simple and tasty side dish made in Goan Style which is perfect to serve as a side dish to go with Dhal, Rice and Rotis.
Prep time: 10 MCook time: 25 MTotal time: 35 M


  • 400 g/ 16 oz Okra, washed
  • 3 tablespoons olive oil
  • 1 onion medium, thinly sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon Ginger, minced
  • 1/4 teaspoon Turmeric powder
  • 2 Green chillies, finely chopped
  • 1 tablespoon vinegar or lemon juice
  • Salt to taste


  1. Wash the Okra in water and fully dry them.
  2. Cut off the tops and discard. Chop into 1" pieces
  3. Heat the oil in a pan, when its hot add the onions and  sauté them for 2-3  minutes till transparent. Add the garlic and ginger and sauté for 30 seconds.
  4.  Add the okra, turmeric powder, green chillies and salt, mix well. Cook on a high heat, sauteing the orra until cooked for 15 minutes.
  5. 4. Add the lemon juice or vinegar and saute for 5 more minutes.
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Serve hot with Rice, spinach kadhi and rotis.

To accompany this dish you may like:
Fennel pilaf 

Flavours of Goa, event by 

Wednesday 15 December 2010

Kashmiri Dum Aloo ~ ICC November 2010

Delicious Kasmiri style potato curry cooked in wonderful selection of  fragrant and aromatic  spices using the dum method.(Cooked in steam)

This recipe is from Indian Food and it is set  for the Indian Cooking Challenge by Srivalli of  Spicing your Life

1 kg baby potatoes / even small potatoes
Cumin seeds, - 1 tsp, roasted gently and ground into a powder
Garam masala - 1 tsp
Kashmiri red chillies - 3-4 nos roasted and powdered
Fresh yoghurt - 2 1/2 cups (must not be sour)
Ginger powder - 1 tsp
Fennel /aniseed powder - 1 tbsp
Cardamom powder - 1/2 tsp
Olive oil- 4 tbsps
Cloves roasted and powdered - 6
A pinch of asafetida
Vegetable/ canola/ sunflower cooking oil to deep fry potatoes / roasting potatoes
Salt to taste
A cup of firm dough made from flour and water

Method :

1.Wash the the potatoes and poke all over with a fork. (I kept the skin on) Add ateaspoon of salt to a pan of water and soak  the potatoes in the water for 20 minutes. Drain and pat dry.
2. Heat a roasting pan with 2 tablespoons of oil  and place in the oven, when oil is hot , add the potatoes and stir them around to coat with oil. Roast in the oven for 25-30 minutes at 200 centigrade/ 400 Farenheit till potatoes are golden brown and cooked in the centre.(You may need to turn potatoes half way through cooking.)
3.Make a paste of curds /yogurt, chili powder, ginger, cardamom and fennel powders. Then add the roasted potatoes  and mix well with this paste and keep it aside.
4.Heat the olive oil in another pan, add the clove powder and astofetida and mix well.
5.Then add a half cup of hot water and salt to taste and bring to a boil.
6.To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.
7.To do the dum, seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
8.Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.

Serve hot with Chapatis or Naan  and Rice.

NB -Changes I made were I used olive oil instead of mustard oil and roasted the potatoes instead of deep frying to avoid excess oil consumption.

You may like:
Potatoes in green gravy.

Sunday 12 December 2010

Vermicelli Kheer ~ Goan style

Rich and creamy vermicelli  and nuts dessert that is royal in taste and will grace any meal  and complete it perfectly


1 cup fine vermicelli (broken)
3 cups whole milk
1 small can condensed milk
1/2 cup sugar
2 tbsp  ghee/clarified butter
1 teaspoon  cardamom powder
1/4 cup  broken cashews
1/4 cup pistachio  nuts chopped
1/4 cup almonds (soaked,peeled & chopped)
6-8 saffron threads


1. Boil milk in a heavy bottom pan. When it comes to a boil add sugar, saffron threads, cardamom powder and condensed milk.
2. Keep it in medium flame and keep stirring at times to make sure that it doesn’t get burnt.
3. In another pan, heat butter and add cashews, vermicelli and  and roast it. Add this roasted mixture to the milk mixture and keep stirring it for 10 – 15 mins.
4.Remove from the flame and garnish it with almond pieces and pistachio nuts .
5.Transfer to a serving dish and  chill before serving.

You may like:
Rice Kheer
Submitting to:
Flavours of Goa event by hosted by Denny of ohtastensee

Friday 10 December 2010

French Beans - Goan Style

Tender french beans stir fried in simple spices to prepare crunchy spicy side dish.


240 grams / 8 oz  french beans
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/2 teaspoon ajwain seeds
1 tablespoon vinegar  or lemon juice
1 clove garlic sliced thinly
1 tablespoon olive oil


1. Top and tail the beans, wash  and cut them into 2 in pieces (original recipe kept beans long)
2. In a pan add the oil , when hot add mustard seeds and wait for them to splutter, add the ajwain seeds and saute for 30 seconds to release flavour, next add garlic and saute.(Take care not to burn ajwain or garlic)
3. Add the beans and saute for 5 minutes.
4. Add the salt, turmeric, chilli powder and coriander powder and stir fry beans for 5 more minutes till beans are tender but still retaining the crunch.
5. Add the vinegar or lemon juice(I added lemon juice) and mix throughly.
6. Transfer to seving dish and serve as side dish with hot rotis.

You may like :

Green pidgeon  peas and potato curry

Flavours of Goa event by hosted by Denny of ohtastensee

Tuesday 7 December 2010

Barbecued Corn Salad

Barbecued Corn salad is a tasty fast and easy salad that is delicious as a starter or side dish.Crunchy barbecued corn served with sweet mango, cucumber and carrots.


2 fresh corn on the cobs
2 inch piece of  cucumber
1 carrot
1 semi ripe mango
2 green chillies


1 tablespoon white wine vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
Pinch of Salt
Pinch of Black pepper
1 teaspoon honey


1. Barbecue the corn till it is charred and roasted all over alternatively grill the corn.
2. Remove the corn kernals from the roasted corn and keep aside.
3. Cut the cucumber in quarters and slice thinly.
4. Peel and grate the carrot.
5. Peel and dice the mango ,discard the stone.
6.Chop the chillies finely.
7. In a screw top jar add the vinegar, lemon juice,honey,oil , salt and pepper. Screw the lid and shake well.
8. In a bowl add the cucumber, carrot, and mango and toss.
9. Add the dressing and mix well.
10. On a serving dish add a layer of barbecued corn and top it with the mango, cucumber and carrot salsa.
11. Garnish with chopped chillies.
Serve immediately.

You may like:
Mexican cous cous salad

Friday 3 December 2010

Announcing event ~ Flavours of Goa

1st December 2010 - 31st Januart 2011

We are now on our  third stop in the "Flavours of" culinary journey around India. The starting point was flavours of Gujarat, followed by the lovely flavours of Punjab. You can check out the round up of these wonderful regional food here.

We now stop at our next destination  which takes us to  Flavours of Goa and this lovely event is being guest hosted by  Denise of oh taste n see  and will run from 1st December 2010 ~ 31st January 2011.
I hope all you foodies will try your hand at the wonderful Goan cuisine . I

Thursday 2 December 2010

Flavours of Punjab event round up

Thankyou Pari of Foodelicious for guest hosting this wonderful event.The sheer volume of entries that Pari received show that the round up is awesome with a delectable and mouth watering  collection of recipes.
Please click here for the round up
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