Key Highlights
- Roweena K.'s journey from adapting non-vegetarian masalas to creating unique vegetarian dishes reflects her passion for cooking and the creative fusion of flavors.
- Roweena's inspiration for recipes comes from her mother, emphasizing the influence of family traditions in shaping her diverse and imaginative approach to vegetarian cooking.
- Roweena's advice to novice cooks underscores the importance of undivided attention and focus in the kitchen, a principle she follows in her own culinary endeavors.
ur Community member Roweena K. has always had a passion for cooking delicious vegetarian meals. "I got married in a vegetarian household, so it was a challenge for me to make tasty vegetarian meals adopting some of the masalas I used in non-vegetarian dishes," she explains. Through trial and error, Roweena developed her own unique cooking style and signature dishes.
One of Roweena's favorite things to cook is her Goan Curry recipe. "I love one pot meals which are elaborate in cooking but have a great appeal and are sumptuous, filling to eat and loved by almost everyone," she says of the inspiration behind her recipe. The curry gets its flavor from coconut, one of the main ingredients found in Goan cuisine.
Roweena cites her mother as her biggest cooking inspiration. "My Mother is my cooking inspiration. Although we were non-vegetarians, we also cooked number of vegetarian dishes. My Mother would cook a combination of vegetables I never imagined," she fondly remembers. Roweena has adopted this creative approach to vegetable combinations in her own cooking.
When asked about tips for beginning cooks, Roweena stresses the importance of focus. "Giving your undivided focus and attention while cooking is very important," she advises. Roweena also enjoys non-cooking pursuits like dancing, gardening and volunteering in her community. Her passion and creativity in the kitchen is surely inspiration for home cooks of all experience levels.
In the spirit of sharing her culinary expertise, Roweena graciously provides the recipe for her Goan Curry:
Ingredients:
- Mixed veggies (3-4 cups): Cauliflower, carrots, potatoes, peas, and French beans
- Masala:
- Fresh grated Coconut: 1/2 - 3/4 cup
- Cashews: 5-6
- Dhaniya powder: 2-3 tablespoons (or whole dhaniya, optional)
- Jeera: 1 tablespoon
- Kashmiri red chillies: 4-5
- Turmeric
- Onions: 3, sliced
- Ginger: 1 inch
- Garlic: 7-8 cloves
- Tomatoes: 3
- Garam Masala: cinnamon, pepper, cloves, cardamom
- Salt to taste
Method:
- In 1 tablespoon of oil, roast grated coconut until slightly golden brown. Add the rest of the masala ingredients. Once cooled, blend everything into a fine paste, using water if necessary.
- Heat oil in a vessel, add Kadhi patta and slit green chillies. Add the blended masala (including tomatoes) and simmer.
- Add boiled veggies and simmer for 10-15 minutes. Optionally, add a pinch of jaggery.
- Adjust consistency with warm water. Garnish with coriander and a teaspoon of cream (optional).
- Serve with pulav/basmati rice, garnished with fried cashews. Add a squeeze of lime if desired.
Roweena K.'s Goan Curry is not just a dish; it's a celebration of flavors, a reflection of her culinary journey, and an invitation to savor the richness of life through good food and good company.
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