I certainly can’t start of this post by complaining about the weather! Wow, has it been a great week to be outside! Unfortunately, I haven’t had much time to be outside, but it’s the thought that counts! We have been having temperatures in the 60’s and 70’s and although we had a little rain the days have been gorgeous, and add in the fact that it’s still light out till almost 8 pm and things are looking much better….sigh, the light at the end of the tunnel is finally the sun and not an oncoming train!
Today is Guest Post Friday, and today were pushing the envelope and going International once again but this time leaving the safety of Europe to visit the exotic cuisine of India. Today my friends it’s my pleasure to introduce to you Helene from Masala Herb. I was lucky enough to meet Helene on Google+ (which everyone knows is my favorite social media site), and we hit it off right away. I have to say that I’m a novice when it comes to Indian cuisine, and thanks to Helene, I’m getting more comfortable with it and learning to enjoy all of the rich exotic flavors that come together so well in her dishes. I can honestly say I think Masala Herb is one of the most flavorful new blogs I have seen in a long time and I know you’re going to really enjoy what Helene has prepared for us today! And of course here’s another reason to be on Google+, all the wonderful people you get to meet from across the globe!
So sit back, relax, put your feet up, and most definitely get the drool towel, you’re going to need it, as I give you Helene and……..
It is my pleasure to guest post here today on Chef Dennis blog. I came across his space through Google+ and since that I have been an avid reader of his decadent recipe collection. If you are not on board yet, you can connect with Chef Dennis here , and here is my google+ profile. Dennis is an awesome fellow blogger with a friendly personality. He reaches out to his readers and friends, always sharing his golden tips and tricks and caring for others. Mainly he is a great chef and cook and I have been looking up to him since I started blogging and I discovered his delicious looking work. What would I give to try out a slice of his Meyer Lemon Butter cake with Blueberries or a bite of his deluxe stuffed Pork Tenderloin. Sigh…
A little about me..
I am Helene, 24 years old, originally from Austria/France, residing with my husband at the moment in Goa, India. My journey to India is a looong story as is my love for food. The interest for cooking emerged while I was travelling through a chaotic India, before that I had graduated in Hotel management in Austria but back then I was less then interested into cooking, seriously it wasn’t my bear. Once I was separated of my beloved European food culture I realised how much I was missing it! That gave me the kick to start cooking and over time I developed a certain passion for this Art. In general I have a hang for design, Art and to share knowledge so I started my own Food blog and named it Masala Herb (Masala is a spice blend). It was kind of fate because as child I used to invent games, “cook” mud Knödels and I even crafted my own magazine. Yes, I was little crazy…
What actually inspired me in my cooking are all the fabulous spices and herbs in this world. To me they are the stars of all the ingredients because of the various ways one can use them. Without them food would taste so boring and plain!
Living in India taught me so much about food and the way it is prepared. I had a serious problem at the beginning with the spice blend bombs in food dishes; I just couldn’t enjoy Indian food! With time I discovered that one should never say no and that even my tastes could lead to crave a good home made curry. Especially Goan food culture intrigued me at the beginning. Goa is a small coastal state in India which used to be a Portuguese colony and later a Hippie paradise. The European influenced the local food scene by importing ingredients such as Cashews and by using Vinegar in their cooking. The dish’s flavours are smoother and not that pungent hot as other Indian recipes are. It was the perfect start of a new found food love. Interestingly many foreigners around here agree!
That’s why I came to the conclusion of sharing a traditional Goan Veg Curry with you all. The world needs to know how beautiful Indian food culture is! In Konkani (Goan language) it is called Sorak and it is mostly served in the dark monsoon months when it is storming and raining buckets outside. Usually Goan Curries are known to include fresh fish, but the rains make it impossible for fisher man to go out into sea, so fish is scarce in that particular time of the year. That’s how the Veg Sorak gained popularity, locals love it including me!
You can serve this Curry with either rice or chapattis (Indian flat bread). When served with chapatti it is cooked with less liquid, so that you can spoon it up easier. For that reason I am sharing both versions with you all, so that no confusion arises. Check out my Goan Fish Curry Rice with fried Mackerels, pumpkin bhaji & Aubergine Pickle post for dish combination Ideas.
I made a new friend while clicking the pics for the curry and chapattis. AR. Rahman was playing and the white paradise bird seemed to like the music because he was hanging around for an hour at least. None of us has ever seen such a gorgeous bird before!
- 1 cup grated Coconut
- Tbs ½ Coriander seeds
- Tsp ¼ Cummin Seeds
- 2 clove Garlic
- Tsp ¼ Turmeric Powder
- 2 red dried Chillies
- 1 Onion – cleaned rinsed and sliced
- 1 Green Chilli – deseed and chopped optional
- 1 Cups ½ water
- Tbs ½ Tamarind pulp
- Pinch Salt
- 1 cup grated Coconut
- 1 Tsp Coriander Seeds
- Pinch cumin seeds
- Tsp ¼ Turmeric Powder
- 1 Red Chilli
- 1 small Onion – cleaned rinsed and sliced
- 1 green chilli – deseeded and chopped optional
- 1 cup water
- 1 Tsp Tamarind Pulp
- Pinch Salt
- Throw into a blender jar the coconut, coriander seeds, cumin seeds, garlic, turmeric and red chillies and transform it into a fine paste.
- Heat up a pan with oil and fry the Onion translucent, add the Green chilli bits and paste and stir fry for 2 minutes.
- Now add in the water, stir well, cover and let it cook for 8 minutes.
- Once the 8 minutes are over throw in the tamarind paste and cook it for another 2 minutes.
- Voila, ready to be served!
- Procedure is the same for thick version
* You can substitute the tamarind with green mango slices or with 1 Tsp lemon juice.
Further, for the guest post occasion I thought of sharing our Chapatti family recipe with step by step pictures on my blog Masala Herb, so you can easily recreate India’s favourite flat bread for your family and friends at home.
Wow, that was such a delicious guest post and not only are your getting a great Curry recipe, but Helene is also sharing her family’s recipe for flat bread aka Chapatti! So before you forget, head on over to Masala Herb and say hi to Helene, just don’t forget to tell her Chef Dennis sent you! Do make sure to give yourself enough time to browse through her collection, you’re going to want to bookmark recipes and take notes with all the delicious creations you’re going to see on her blog.
Thank you so much for stopping by today, I hope the weather is as good in your part of the world as it is in mine. Take some time to enjoy this prelude to spring, the flowers are already in bloom and it’s a great day for a walk in the park, or even a picnic lunch! Have a great weekend my friends!