non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
735 cal
38gProtein
87gCarbs
28gFat
3Recipes
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Crispy Mirchi Bhaji with soft Pao and warm Chai. The ultimate comfort food combo, quick & tasty!
Crispy, golden fritters made from large green chilies stuffed with a tangy spiced potato filling. A popular Indian street food snack that's perfect for a rainy day, served hot with a side of chutney.
Serving size: 1 serving
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Serving size: 1 serving
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Crispy Mirchi Bhaji with soft Pao and warm Chai. The ultimate comfort food combo, quick & tasty!
This goan dish is perfect for lunch. With 855.24 calories and 25.480000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chilies: Wash and thoroughly dry the Bhavnagri chilies. Make a single lengthwise slit on one side of each chili, from just below the stem to the tip. Be careful not to cut all the way through. Using a small spoon or your fingers, gently scrape out and discard the seeds and white membranes. Set the prepared chilies aside.
Make the Potato Stuffing: Heat 1 tbsp of oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the asafoetida and sauté for 10 seconds. Add the mashed potatoes, turmeric powder, coriander powder, dried mango powder, garam masala, and 0.5 tsp of salt. Mix everything thoroughly and cook for 2-3 minutes. Turn off the heat, stir in the chopped coriander leaves, and transfer the stuffing to a bowl to cool completely.
Stuff the Chilies: Once the potato mixture is cool to the touch, carefully stuff it into the slit chilies. Fill them firmly but do not overstuff, as they might break open while frying. Set the stuffed chilies on a plate.
Prepare the Batter: In a mixing bowl, combine the besan, rice flour, carom seeds, red chili powder, baking soda, and 0.75 tsp of salt. Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon. Let the batter rest for 10-15 minutes.
Fry the Bhajis: Heat the oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To test the oil, drop a small bit of batter into it; it should sizzle and rise to the surface quickly. Dip each stuffed chili into the batter, ensuring it is evenly coated. Carefully slide the battered chili into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan. Fry for 5-6 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
Serve: Serve the Mirchi Bhajis immediately while they are hot and crispy, accompanied by tamarind chutney, mint-coriander chutney, or tomato ketchup.
Serving size: 1 serving
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.