Name: Onion Salad
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs sweet onion (medium, thinly sliced into rings); ice cubes (for soaking); 4 cup water (cold, for soaking); 2 tbsp apple cider vinegar; 0.5 tsp paprika (for color); 0.5 tsp sugar (to balance tanginess); 0.25 tsp black pepper (freshly ground); 0.25 tsp salt; 2 tbsp parsley (fresh, finely chopped)

CraftMyMeals

Goan Mutton Xacuti Recipe - Indian Dinner Meal | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large bowl, combine the mutton pieces with curd, 1 tbsp of the ginger-garlic paste, 0.5 tsp of the turmeric powder, and 0.5 tsp of the salt.
- Mix thoroughly to ensure each piece of mutton is well-coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Xacuti Masala Paste
- Heat a heavy-bottomed pan or skillet over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 4-5 minutes until it turns a deep golden brown. Transfer to a plate and set aside to cool.
- In the same pan, add all the whole spices: dried red chillies, coriander seeds, poppy seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, nutmeg, and mace.
- Dry roast for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
- Once cooled, transfer the roasted coconut and spices to a grinder jar. Add the remaining 0.5 tsp of turmeric powder.
- Grind to a fine, smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Sauté the Aromatics
- Heat the vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat.
- Add the finely chopped onions and sauté for 8-10 minutes, until they are soft, translucent, and have started to turn golden brown at the edges.
- Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
4
Cook the Mutton with Masala
- Add the marinated mutton to the cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring occasionally, until it is browned on all sides.
- Reduce the heat to medium, add the ground Xacuti masala paste, and cook for 5-6 minutes, stirring constantly to prevent it from sticking.
- Continue cooking until the masala darkens in color and you see oil separating from the sides of the paste.
5
Pressure Cook the Curry
- Pour in the hot water, add the tamarind pulp, and the remaining 1 tsp of salt. Stir well to combine all the ingredients.
- Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
- Reduce the heat to low and cook for 20-25 minutes (or approximately 5-6 more whistles).
- Turn off the heat and allow the pressure to release naturally before opening the lid.
6
Finish and Serve
- Once the pressure has released, open the cooker. Check the consistency of the gravy. If it's too thin, simmer the curry without the lid for 5-7 minutes until it thickens to your liking.
- Check for seasoning and adjust salt if necessary.
- Garnish with freshly chopped coriander leaves.
- Serve hot with traditional Goan pao (bread), sannas (steamed rice cakes), or steamed rice.

Ingredients

1.5 cup atta
0.5 cup maida
1 tsp instant yeast
1 tsp sugar
1 tsp salt
1 cup warm water (around 110°F or 43°C)
0.5 cup wheat bran (for coating)
1 tsp oil (for greasing)

Instructions

1
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
2
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
3
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
4
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
5
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
6
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

Mutton Xacuti, Goan Poee Bread and Onion Salad

Nutrition per Serving

Recipes in this Meal

1. Mutton Xacuti

Ingredients

2. Goan Poee Bread

3. Onion Salad

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About Mutton Xacuti, Goan Poee Bread and Onion Salad

Instructions

Ingredients

Instructions

Ingredients

Instructions