Hummus from chickpeas

INGREDIENTS:
1 15oz can chickpeas or 250 gms boiled chickpeas
1/4 cup or 60 ml lemon juice (juice of a large lemon)
1/4 cup or 60 ml well stirred tahini
1 small clove garlic, minced
2 tbsp extra virgin olive oil, plus more for serving
1/2 tsp ground cumin
salt to taste
2-3 tbsp water
dash of paprika for garnishing
few whole boiled chickpeas for garnishing

DIRECTIONS:
In the food processor combined beaten tahini and lemon juice and process for 1 minute, scrape the sides and process for 30 secs more.  This initial whipping makes the hummus creamier.

Add the olive oil, minced garlic, cumin and 1/2 tsp of salt to the processor, process for 30 seconds, scrape sides then process for another 30 seconds or until well blended.

Drain the chickpeas and add half to the processor and process for 1 minute. scrape sides and bottom of bowl then add remaining chickpeas and process until until thick and smooth for about 2 minutes.  At this point if hummus is too thick or has unground pieces of chickpeas then add 1 or 2 tbsp of water and process further until you reach the desired consistency. Taste for salt and adjust accordingly.

Serve garnished with olive oil, paprika, whole chickpeas and even some chopped parsley if available.

Egg Chops

Recipe Courtesy: Dustys Foodie Adventures

Goan Egg Chops

Goan Egg Chops

My version of another favourite snack from Cafe St. Francis Xavier, Mapusa Market - Goa!



Ingredients:
1 kilogram potatoes
7 eggs
1 teaspoon coriander powder
1 teaspoon dry parsley flakes
1 cup semolina (rawa)
oil for frying
salt to taste

Directions:

1. Boil and cook 1kg Potatoes, and let cool.

2. Hard boil 6 eggs and cut in halves once cool.

3. Mash the potatoes in a bowl or with a mixer, until smooth. Add the coriander and parsley flakes along with salt to taste.

4. Mix well and refrigerate for 30 minutes.

5. To make the chops, make a flat patty with the potato mix and place half an egg on it. Fold the sides over and shape it until the egg is completely covered and you end up with an oval chop. Tip: It helps to dampen your hands a bit for this step as it prevents the potato mix from sticking to your palms as you work it.

6. Place the shaped chops back in the refrigerator to cool.

7. Just before frying, take the shaped chop and dip into a beaten egg and dredge it in Semolina. Shallow or deep fry the dredged chops.

8. Enjoy as a snack or as a side-dish with your meal.

Goan Beef Cutlet Pao

Recipe courtesy: Dustys Foodie Adventures

Goan Cutlet Pao

Cutlet Pao is a very popular Goan street food that has folks coming out in droves most evenings and lining up at little street-side vendors for their share of this delicacy. Thinly sliced meat that has been tenderized, marinated in spices, coated in semolina and then fried makes this a very simple and delicious dish. Here is my take on it.

Ingredients:
1/2 kilogram beef, thinly sliced (approximately 1/4 inch) Note: Pork or Chicken could also be used.
2 - 3 tablespoon green masala (green masala recipe)
1 teaspoon roasted tempero cheiroso (tempero cheiroso recipe)
1 cup semolina (rawa)
salt to taste
oil for frying
chopped veggies for topping (cabbage, carrots, lettuce etc.)

Directions:

1. Prep your ingredients before you begin to save time while cooking.

2. Tenderize the meat slices using a meat mallet by pounding it on both sides.

3. Add green masala, tempero cheiroso and salt to the tenderized meat.

4. Rub the spices into the meat and let marinate for 30 minutes to an hour.

5. Prep your frying station while the meat is marinating.

6. Place a piece of the sliced meat into the semolina and coat it thoroughly on both sides.

7. Place the coated pieces into a hot pan, with minimal oil and let it fry for a couple minutes.

8. Flip over and fry the other side. The frying process should not take more than a few minutes on each side since the meat is cut thin and has already been tenderized. Note: Over frying will lead to chewy and hard cutlets.

9. Serve hot in bread and top with your favourite condiments and toppings. I've used a mix of cabbage, lettuce and carrots in mine, and applied tomato ketchup to both halves of the bread.

Macaroni Soup/Alphabet Soup

Recipe courtesy: Xantillicious

INGREDIENTS:

•  1 cube Bouillon (Veg or Chicken or Beef bouillon)
• 2 tbsp Oil
• 1/2 medium sized Onion (finely chopped)
• 1 medium sized Tomato (finely chopped)
• 1/3 cup Potato (peeled and cut into small cubes)
• 1/4 cup Letras / Letria Macaroni (Alphabets Macaroni)

METHOD

• 1 Take 1 cup HOT water and add 1 Bouillon.
  
• 2 Stir well to make a broth. Keep it aside.
  
• 3 These are the Letras / Letria Macaroni. Keep them aside.
  
• 4 In a vessel, add 2 tbsp oil. Fry onions till soft and translucent. (Don’t brown it).
  
• 5 Add the tomato, cook for about 3 minutes till soft.
  
• 6 Add the potatoes. Fry for about 2 minutes.
  
• 7 Add the broth along with another 2 ½ cups of HOT water. Add the Letras macaroni.
  
• 8 Let the soup come to a boil.
  
• 9 Cover the vessel with a lid and cook for 10 minutes till the Letras and potatoes are cooked.(Taste and check to see if salt is required as the bouillon already has sufficient amount of salt in it).
  
• 10 Serve hot!