Guacamole


Creamy mashed avocado mixed with onions, tomatoes, garlic, chili, lime juice and seasonings. Best served as a dip.


Yields: 6-8 servings, Total Time: 25 mins


WHAT YOU NEED:

4 ripe avocados

1 medium red onion, chopped

1 tomato, chopped

2 garlic cloves, chopped

1/2 jalapeño pepper, deseeded and chopped 

1 lime, juiced

1/2 lemon, juiced

1 tsp salt

1 tsp cumin powder

1/2 tsp black pepper powder

1 tsp cayenne pepper or chili pepper powder

A handful of cilantro leaves, chopped


WHAT YOU HAVE TO DO:

1. Cut the avocados into half, vertically, and pull them apart from each other. 

2. Take out the seed, and scoop out the pulp of the fruit with a spoon.

3. Roughly chop the avocado pulp and transfer them into a bowl. Add half the lime juice and mash. 

4. Then add the chopped onions, tomato, jalapeño, garlic, cilantro, cayenne pepper, black pepper, salt, lemon juice and mash again. Finally add remaining lime juice and mix well.

5. Serve with tortilla chips.


TIPS:

  • Before mixing all ingredients, taste the avocados to make sure it's not spoilt ( I once accidentally added a spoilt one which needless to say spoilt the entire guacamole).
  • Ideally use a mortar and pestle to mash all the ingredients, but if you don't have one you can use a bowl and a potato masher or the convex end of a spoon to get the job done.

Tres Leches Cupcakes


Soft and light sponge cupcakes soaked in three kinds of milk - evaporated milk, condensed milk, and heavy cream.


Yields: 12 servings, Total Time: 1 hr 20 mins


What you need For the Cupcakes:

4 eggs, yolks and whites separated

1 1/2 cups of all purpose flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon vanilla essence

1/2 cup whole milk

What you need For the TRES LECHES MIX :

1 cup evaporated milk

1 cup condensed milk

1 cup heavy cream

1 cup whipped cream

What you need For the Topping:

4-5 strawberries, sliced

A dash of cinnamon powder

What to do:

1. Preheat the oven to 350 degrees fahrenheit (175 degrees celsius). Line cupcake tins with liners (I used 2 tins that had a capacity of 6 each).

2. Mix the flour and baking powder in a bowl and keep aside.

3. In a large bowl, beat the egg whites until frothy (it's best to use an electric mixer but if you don't have one like me, you can do it by hand using a fork to beat the eggs. Make sure you beat it vigorously though. Trust me it's a great hand exercise too). Slowly add the sugar while continuing to beat the whites until it forms soft peaks (if you're doing it by hand then stop once the mixture turns thick and pearl white). Now add the yolks one at a time and continue to beat until it gets blended well into the mixture. Add the vanilla essence and mix well.

4. Slowly add the flour and baking powder mixture along with whole milk. Mix well and ensure that no lumps are formed. 

5. Using a spoon, fill the cupcake tins with this batter. Make sure that you only fill it halfway through (the cupcakes will rise and overflow if you fill the batter till the brim).

6. Place the tins in the oven and bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. 

7. Take the tins out of the oven and let the cupcakes cool for 10 minutes or so. 

8. To prepare the tres leches mix, combine evaporated milk, condensed milk and heavy cream in a large bowl. In case you don't get evaporated milk anywhere, you can easily prepare it at home by boiling down 2 1/4 cups of whole milk to about a cup (Bring the milk to boil on a medium flame and then let it simmer on a low flame. Occasionally stir and scrape off the cream that forms on the surface. Do this till the milk comes down to 1 cup in measurement).

9. Using a fork, poke holes in the cupcakes. Additionally, create 2-3 small slits in the center of the cupcakes as well. Now, using a tablespoon, carefully add the tres leches mix to the cupcakes one at a time, especially making sure that the milk seeps in through the slits. Do this 3-4 times for all the cupcakes. Let it soak in the milk for 10 minutes or so. For best results, leave the cupcakes in the refrigerator for about 3-4 hours. 

10. Add a second liner to the cupcakes in case it gets really messy with the milk mixture.

11. Finally, mix a bit of the tres leches mix with whipped cream and add a dollop of this on top of each cupcake. Garnish with sliced strawberries or any other fruit of your choice. You can also just dust some cinnamon powder over it.

12. Tadaaa. Your cupcakes are ready to be devoured. 

 

 

Goan Chorizo Tacos


Soft shell tacos made with a filling of spicy Goan sausages. 


Yields: 12 servings, Total Time: 25 mins


What you need:

10 links of Goan pork sausages

1 big onion, sliced and chopped

7 flakes of garlic, chopped

1 handful of Baby Spinach leaves

1 tablespoon Sour cream

1 tablespoon Hot Salsa

2-3 Jalapeños

Half a cup of Cheddar cheese, shredded

1 Tortilla (Add more for more tacos)

Vegetable oil


What to do:

1. Cut the thread and tear open the casing of the sausages to get the meat out. Chop it up and leave aside.

2. In a pan, add about a teaspoon of oil and fry the sliced onions for about 2 minutes over a medium flame. Now add the chopped sausages. Mix, and let it cook for about 15-20 minutes. Goan sausages secrete a lot of oil when it's been cooked. So fret not if you see an oily pool form within a few seconds of adding the sausages. Once cooked, take the pan off the flame and keep aside.

3. Now, heat a flat pan over a medium flame. Place the tortilla on the pan, and while it's heating sprinkle some cheddar cheese over it. Once the cheese melts, take the tortilla off the pan and place it in a plate, cheese side facing up.

4. In another pan, add a tablespoon of oil and over a medium flame fry the chopped onions and garlic together until it softens.

5. Put the softened onions and garlic mixture on the tortilla and add salsa and sour cream over it. Mix well and spread across. Add the jalapeños and a few baby spinach leaves over it. Finally, add the cooked sausages. Fold the tortilla and voila you're taco is ready to eat. 

 

P.S Normally, I would have suggested replacing an ingredient if it's not available, and I know that Goan sausages are hard to get out of Goa, but in this case I'm not willing to replace the Goan sausages with anything else. The essence of this dish is the Goan sausage and it won't be the same with any other kind of chorizo or meat for that matter. For more on Goan sausages check out the food blog on this site.