Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Sunday, 7 June 2020

Rissois de Camaraõ


Rissois is a Portuguese snack stuffed with prawn and cheese filling. These little melt in your mouth bites are served in most Goan households. I prefer the cheesy fillings but some people do prepare a dry version as well. 


Ingredients

For the dough 1 cup water 2 cups all purpose Flour 2 tbsps Butter Salt for seasoning
For the coating

Breadcrumbs 
1 beaten egg For the stuffing
200 gms prawns 1 tbsps Butter 1 tbsps Olive Oil 1 cup diced white Onion 2 cloves finely chopped Garlic 2 tbsps milk 1 tbsps Cornflour Freshly chopped parsley 1 cup grated cheese Salt to taste




Method:

1.  In a pan melt butter and sauté the prawns until tender and pink. Once cooled finely chop the prawns and keep aside

2. In the same pan add the Olive oil and saute the onion followed by the garlic and prawns.

3. Add the milk , stir and let it cook. To thicken the sauce stir in the cornflour. Take off the heat.

4. Add the parsley and mix in the cheese. Season with salt and pepper.

I always make this mix a day before and keep cool in the fridge as it’s easier to fill when cold.

5. In a pot , add the water, butter and salt and allow to simmer. Mix the flour and stir vigorously.

Take the warm dough and place it on a working surface. Knead the warm dough until smooth. I used cling film to help knead the warm dough as it’s too hot for my hands. 

6. Take half the dough and wrap the rest in clingfilm and keep in the warm pot. 

7. Roll the dough, sprinkle flour if needed or dough gets sticky. Roll until thin and cut the shapes with a circle cookie cutter.

8. Place a small teaspoon of the filling in the middle of the circle , using a cotton bud, dap water on the edges and then fold. Press the edges firmly else they will open whilst frying. 9. Coat the rissois in beaten egg and then in breadcrumbs. These can now be frozen to use later.

10. Deep fry until golden brown.. eat warm.. Enjoy!!!




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