non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
735 cal
38gProtein
87gCarbs
28gFat
3Recipes
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Tangy Tomato Bhaji with soft Poee bread – a fiber-rich, gut-friendly, homestyle meal that's truly delightful!
A quick and tangy Maharashtrian curry where ripe tomatoes are cooked with onions, peanuts, and a hint of jaggery. This simple sabzi comes together in under 25 minutes and pairs perfectly with hot chapatis or bhakri.
Serving size: 1 serving
A classic Goan bread with a soft, pocket-like interior and a bran-dusted crust. This rustic, slightly chewy bread is perfect for mopping up curries or making sandwiches. Bring the taste of a Goan bakery to your kitchen.
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Tangy Tomato Bhaji with soft Poee bread – a fiber-rich, gut-friendly, homestyle meal that's truly delightful!
This goan dish is perfect for breakfast. With 404.74 calories and 12.68g of protein per serving, it's a low-fat, high-fiber, low-cholesterol option for your meal plan.
Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, asafoetida, slit green chilies, and curry leaves. Sauté for another 30-40 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until the onions become soft, translucent, and light golden at the edges.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything thoroughly to combine.
Cover the pan with a lid and cook on a low to medium flame for 8-10 minutes. Stir every few minutes to prevent sticking. Cook until the tomatoes break down, become soft and mushy, and you see oil separating at the sides of the pan.
Add the roasted peanut powder and grated jaggery. Mix well and cook for another 2-3 minutes, stirring continuously, until the jaggery has melted and the bhaji thickens slightly.
Turn off the heat and garnish with freshly chopped coriander leaves. Give it a final mix and serve the hot Tomato Bhaji with chapati, bhakri, or as a side with dal and rice.
Serving size: 1 serving
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.
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.
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.
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.
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.
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.