From the Kitchen of Little Cove Yoga Retreat

2 Apr

Goan Vegan Lunch for Ten People (1)
Recipes by Mahendra and Sunil, Little Cove

Prepare dishes in this order. You may want to taste as you go. Mahendra says, ‘Only inexperienced cooks taste their food’ but then he grew up with this cuisine.

Not sure why but I was surprised by how all the staff pitch in to help with food preparation. Sunil directs proceedings but even Govinda will grab a garlic bulb and start skinning cloves when he has a free few minutes.

Yellow Pumpkin Curry

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Heat four tablespoons of sunflower oil in a wok until just smoking.
Throw in a teaspoon of dried cumin seed and sizzle a few minutes.
Throw in two tablespoons of chopped fresh garlic, six chopped green chillis, a handful of fresh curry leaves and a fry for a couple of minutes.
Throw in four cups of chopped fresh tomatoes and cook a couple of minutes.
Add a teaspoon each of garam masala, coriander powder and turmeric plus a quarter of a teaspoon of red chilli powder and a half cup of jaggery (if you can’t get palm sugar use two tablespoons of brown sugar). Mix well and continue to cook for two minutes.
Add the chopped pumpkin and enough water to keep it moist while it cooks, stirring often.
When the pumpkin is just soft enough to eat stir through a handfull of chopped fresh coriander, salt to taste and serve warm.>

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Mulli (Radish Greens)

Prepare the base exactly as for the pumpkin except do not use curry leaves. When well cooked add eight bunches of finely copped mulli, both the root and the leaves and stir well. Add half a litre of water and mix as it wilts.
When wilted turn the heat down and cover stirring from time to time. After ten minutes remove the cover and cook until all the water has evaporated. Add salt to taste. Serve warm.>

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Fresh Mango Chutney

Prepare four cups of sliced small green mangos skin and all.
Boil with salt in some water until half cooked then strain.
Prepare the same base and cook mango for a few minutes until just soft
Add two tablespoons of jaggery and stir until dissolved.
Most people scrape the flesh off to eat the chutney but Sunil eats it skin and all as I did before I realised!
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Yellow Dhal

Cook five cups cups of yellow lentils with ten cups of water in a pressure cooker. This can be done the day before and kept in the fridge if necessary but it’s better to do the same day.
Prepare the same base as for the pumpkin but also add a handful of dried kusuri methi leaves (can be bought in a packet in Asian stores).
When cooked add the dhal and stir in half a litre of water and cook stirring frequently for ten minutes. Add a handfull of chopped fresh coriander and salt to taste just before serving warm.
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Serve with steamed rice, a small salad of cucumber, carrot, tomato and green peppers and onion dressed with lemon juice and salt and and two wholewheat chappatis per person.

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Chapattis

Allow two chapattis per person.
In a large bowl put fifteen cups of wheat flour.
Add a tablespoon of Ajwan and a tablespoon of salt.
Make a well and slowly add small amounts of cold water mixing with your hands as you go. When you can form a dough shape start kneading until it’s malleable. Make another well and add three tablespoons of sunflower oil. Knead that into the dough, cover it and let it rest at room temperature for three hours before cooking.

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Ajwain (caraway seeds)>

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This next part takes two people ideally, even if I my cooking was a little slow for Ram.

While one person pinches off a ping pong ball sized piece of dough and rolls out the circular chapattis on a floured board with a floured roller, the other person cooks the chapattis one at a time in a heavy fry pan.
The technique is to cook one side until bubbles have formed over most of the chapatti then flip it with a piece of cloth and your finger to cook the other side pressing out bubbles with a wad of clean cloth. Keep the stack of chapattis covered and warm until ready to serve.
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Goan Vegan Lunch for Ten People (2)
Recipes by Mahendra, Bharti and Sunil, Little Cove Resort

Red Saag (Red Spinach)

Heat a cup of water in a wok and cook two chopped onions and four cups of fresh mung beans until soft.
Add three chopped green chillis and cook a further two minutes.
Add half the red sag and toss until wilted then add the rest and keep turning.
Add two thirds of a cup of fresh grated coconut and four cups of chopped tomatoes.
Pour in one cup of water and cook for ten minutes, stirring frequently.
Reduce heat, cover and leave to evaporate off the water.
Stir through another half cup of coconut and salt to taste just before serving.
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Broad Beans

Prepare the beans by removing the fibre on each side of the pod then breaking them into even pieces. The peas inside will pop out. Set aside.
Crush a cup of peanuts then toast in a fry pan with a teaspoon of oil. Set aside.
Heat four tablespoons of sunflower oil in a wok until just smoking.
Throw in a teaspoon of dried cumin seed and sizzle a few minutes.
Throw in two tablespoons of chopped fresh garlic, six chopped green chillis, a handful of Kusuri Methi and a fry for a couple of minutes.
Add a teaspoon each of garam masala, coriander powder and turmeric plus a quarter of a teaspoon of red chilli powder. Mix well and continue to cook for two minutes.
Add a cup of water and the beans.
Toss through and keep turning as it cooks until the beans are just softening.
Salt to taste and stir through a cup of fresh chopped coriander just before serving.>

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Yellow Dhal
As for previous menu.

Serve with rice, salad and chapattis.
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Happy eating. And I would love to hear how you go making these dishes! >

4 Responses to “From the Kitchen of Little Cove Yoga Retreat”

  1. Bronwyn Tudehope April 2, 2014 at 7:39 am #

    Sooo hungry now Sharon.
    Bron x

    • Sharon Tickle April 2, 2014 at 11:03 am #

      Sorry Bron, never a right time to publish, someone will always start salivating. Seriously tasty, healthy meals. Sxx

  2. Julie Kempnich April 4, 2014 at 2:01 am #

    Your retreat sounds idyllic. Wondering if we can have pumpkin curry instead of cake at Bookclub?? Just joking…I will definitely make it myself one of these days. Feeling jealous of how “loose ” you must be feeling after your stay there, Julie xx

    Sent from my iPad

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    • Sharon Tickle April 4, 2014 at 3:00 am #

      Yes Julie, it was the best way to change ingrained habits. Having others take care of the exercise, food and drink choices freed me up to just enjoy the experience and the breathing meditation was so calming. Day two back home and sticking with it! Sxx

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