Cooking Dil Se...!!!: Goan Dishes

Showing posts with label Goan Dishes. Show all posts

Crispy Onion Chips...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Goan Dishes

This onion chips are one of the best dry munchies which i like.They are just perfect for this rainy season.They are very easy to prepare and they taste superb...these are among old Goan traditional munchies.Rice flour is one of the main ingredient here as it gives them the crispiness.Do try them and tel me how they tasted.

INGREDIENTS:

Paste of 1 big raw onion
1 big onion chopped very very finely
3-4 tea spoon chilli powder
1/2 cup finely chopped coriander leaves
3-4 tea spoon grated jaggery
1 tea spoon turmeric powder
2-21/2 cups rice flour
salt
oil

METHOD:
Take the raw onion paste in a bowl, add the grated onion, turmeric powder, chili powder, jaggery ,chopped coriander and salt and mix it well.Let it remain for 10 mins.Adjust the spices and jaggery according to your taste.

After 10-15 mins the mixture will become little watery.Now add rice flour and little 2 tsp oil to it and kned it to form a soft dough.Do not add nay water to it, ad the amount of liquid produced is more then enough.Add only the amount of rice flour which goes in it, do not add more.The dough should be soft dough and easy to handle.

Now take a plastic sheet and grease it with oil. Take small ball of the dough on it and roll it to a thin roti (thickness should be around 2mm and diameter around 2-3"). You can even make them by pressing in hands instead of rolling them.

Heat oil in a kadai and deep fry this chips till crispy and light brown. Remove on oil absorbent paper.

Store in air-tight container.They remain good and fresh for around 15 days.

Preparation Time : 25 mins

Comments (13)

Chicken Cafreal...( Goan Special)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes

Chicken Cafreal is A very famous traditional chicken dish from Goa. Its a very popular dish in all the restaurants of Goa which serve Goan traditional food. Its consists of chicken pieces marinated in a special herbs and whole spices paste and then cooked . The chicken pieces are also fried later to get the perfect taste and flavor.You can add the special Goan coconut vinegar to it to get the authentic Goan taste.

INGREDIENTS:

500 grams big size chicken pieces(preferably leg pieces)
1 cup coriander leaves
7-8 green chillis
2 inch ginger
20-25 garlic pods
1 tea spoon peppercorns
2 cinnamon sticks
5-6 cloves
2 green cardamoms
1/4 tea spoon cumin seeds
1 seasoning spice cube or 2 tea spoon taste maker sauce
1 table spoon coconut vinegar(optional)
1/2 tea spoon turmeric
juice of 1 lemon
1 tea spoon sugar
1 table spoon tomato ketchup
salt
oil

METHOD:
Rub turmeric powder,lemon juice,tomato ketchup and sugar,salt to the chicken pieces and keep for marination for 1 hour. Grind green chillis,coriander leaves, ginger, garlic, cloves,pepper corns,cinnamon,cumin seeds,seasoning cube or taste maker sauce and cardamoms to a fine paste using little water.Add little salt if required.

Apply the ground green paste to the marinated chicken and keep for marination for more 1-2 hours.Better if kept in refrigerator for marination.

Heat a thick bottomed vessel and add 1 table spoon of oil in it. Add the marinated chicken pieces along with the marinated paste. Close it and let it get cooked for 20-25 mins till chicken gets cooked.

Now heat a griddle or a pan. Spread 2 table spoons of oil all over it.Remove the cooked chicken pieces from the gravy and shallow fry them on all sides till light brown and fully done.Check the gravy consistency if its too much thin then heat the sauce more and reduce it and make thick. You can adjust the gravy consistency to your requirement.Now add the fried chicken pieces in the gravy again and add coconut vinegar and cook it just for 1-2 mins and remove from flame.You can cook more and make the gravy fully dry also.

Serve hot.

Preparation Time : 25 mins

Comments (7)

Mackerel Rechado...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Seafood Recipes

Goan Cuisine is influenced a lot by Portuguese cuisine . Many popular seafood recipes like balchao, vindaloo etc have the Portuguese impact on them. 'Fish Rechado' is one such dish.Rechado masala pronounced as 'reshad' is a spice paste prepared using coconut vinegar.It is can be used as stuffing for many fishes, like pomfret, mackerel,red snapper,salmon etc. Today i am posting the recipe of "Mackerel Rechado" which is the most famous among all fish rechados.

Rechado Masala

INGREDIENTS:

25 kashmiri dry red chillis
5 green cardamoms
7 cloves
8 pepper corns
2 inch cinnamon
1 tea spoon cumin seeds
20 garlic cloves
2 inch ginger
1 cup coconut vinegar
2 onions sliced
oil
4 big size fresh mackerels
4 table spoon lemon juice
2 table spoon rice flour
1 tea spoon sugar
salt

METHOD:

Soak Kashmiri red chilli's and all the whole spices in coconut vinegar for overnight or min 8 hours. Heat a little oil in a pan and saute onions till brown in it Cool them.Grind the soaked spices and chillies along with garlic cloves,ginger and fried onion to fine and smooth red paste.Use coconut vinegar used for soaking to grind it, do not add any water.Add little salt and sugar and grind again for a while.

Heat 2 tea spoon oil in a non stick pan and add the spice paste. Saute it with stirring continuously for 5-6 mins , do not allow it to get burnt.Let it cool. Rechado masala is ready. It remains in refrigerator for a month also.

Clean the mackerels properly. Remove the head and tail and give it slits on both sides. Cut 2 pockets on both the sides below the fish bone and clean it from inside. This pockets can be used to stuff spice paste also.

Rub salt, lemon juice and turmeric properly on the cleaned mackerels and keep them aside for 20 mins.
Now Take each mackerel and stuff the rechado masala in both pockets and also rub the paste on both the slitted sides of them. Now dip this stuffed mackerel in rice flour and coat it evenly with it on both the sides.Repeat it with all the other mackerels.

Heat a griddle and add oil in it. Shallow fry this stuffed mackerels till nice brown and crispy. Serve hot with rice and fish curry.

Preparation Time : 30 mins

NOTE:
1)Well i have a nice option for my vegetarian friends. They can stuff this spice paste in lady finger(okra) and make it. 'Lady finger Rechado ' is a very famous vegetarian version of it.
2)You can make this spice in bulk and keep in refrigerator. It remains good for a month in it as no water is used in it and coconut vinegar is a very good preservative.
3)Use this same paste to make pomfret or any other fish rechado.

Comments (7)

Healthy Oil/Butter Free Broken Wheat Muffins(Goan Panke)...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies, Goan Dishes

Muffins or cupcakes are always considered as tasty and healthy snacks.This broken wheat muffins are very healthy and tasty too.They do not contain even one drop of oil.These are one of the traditional Goan baked items and they are called as "Panke" here...They are made in homes as well as sold in Goan bakeries from past many years.They are one of the traditional breakfast item in Goa.In this muffins jaggery is used to sweeten instead of sugar and also ginger is added which gives it a very nice taste and flavour.This muffins are soft inside and top crust is hard and crispy with sesame seeds taste.Do try this healthy and tasty muffins and i am sure you all will like them.

INGREDIENTS:

1 cup broken wheat(dalia)
1/2 cup grated jaggery
3 tea spoon roasted sesame seeds
1 table spoon fine grated ginger
1/2 cup fresh grated coconut
1/4 cup wheat flour
1/2 cup cashew nut pieces
1 tea spoon baking powder
1/4 tea spoon baking soda
salt

METHOD:

Wash the broken wheat properly and soak it in water for 6-7 hours.Water should be little more then it.After soaking time is complete broken wheat will absorb all the water and become soft and double in size.

Now heat a small kadai with 1 table spoon of water.Then add the grated jaggery to it and let it melt fully.Then add this melted jaggery to soaked broken wheat and mix it well with it. Now add roasted sesame seeds,salt,grated ginger,wheat flour, cashew nut pieces, grated coconut and mix well.Be careful while mixing, mix it in only one direction.

Lastly add baking powder and baking soda.Mix it well.When the dough is stirred and it shows thread formation in between then the dough is said to be fully ready to bake.

Preheat the oven for 10 mins at 190 degrees. Take muffins cups and put paper muffin cup liners and put the mixture in it.Fill each muffin cup 3/4 and sprinkle remaining sesame seeds on top.Bake them immediately at 190 degrees for 25-30 mins or till the muffins rise and crust becomes crispy and brown.

NOTE: They remain good without refrigeration for 4-5 days.

Comments (11)

Kokum Mackerels(Sola Bangde)...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Seafood Recipes

Today i am back with a very popular and tasty Goan fish dish..."Sola Bangde" or "Kokum Mackerels"...'sola' means kokum in konkani and 'bangde' means mackerels...Mackerel is one of the famous and common fish in Goa.This dish is specially made only of mackerel fish,any other fish cannot be used as the taste will differ a lot...This dish is called kokum mackrels as kokum is the main ingredient here, as kokum gives this dish a nice tanginess and gives it very nice taste and flavour.Its one of my favourite mackerel dish...its been made at my place from many generations and even i learned it.

INGREDIENTS:

8-10 fresh Mackerels(medium size)
8-10 dry kokum kernels
2 cups freshly grated coconut
6 green chilllis
6 dry red chillis
1 tea spoon tamrind pulp
2 inch ginger pieces
14-20 garlic cloves
1 tea spoon turmeric powder
1 table spoon corainder leaves
2-3 table spoon oil
salt

METHOD:

Clean the mackerels properly.Do not make pieces of them, just cut head and tail part and clean inside stomach.Make 3-4 slits on each mackerel.Medium size mackerels are perfect for this dish.Clean them and keep them aside.

Grind together freshly grated coconut,green and dry red chillis,tamrind pulp,ginger,garlic cloves,turmeric powder and salt using very little water.Do not grind it very fine, but it should be coursely grinded to dry paste using very little water.

Now apply this paste to the cleaned mackerels and keep for marination for 1 hour.After the marination time is complete heat a wide pan, preferebly non stick.Add 2-3 table spoon of oil in it.Place marinated mackerels one by one in one layer in it.Pour the remaining marination paste over it.Make 2-3 pieces of each kokum kernel and place them evenly all over the mackerel layer.

Close and cook it on low flame for 15-20 mins.They should not be turned while cooking, so they should be cooked on low flame and cooking n low flame also enhances the flavour of kokum.When they are cooked garnish them with corainder leaves and serve them hot.

They taste best when served with rice and fish curry.

Preparation Time: 30 mins

NOTE: Use of fresh mackerels for this dish is very important, as it gives the right taste.
If you do not get dry kokum kernels you can sprinkle some amount of kokum extract on them while cooking.It wont give the same taste as kernels, but you can use it if you do not get kokum kernels.
Use amount of green and dry red chillis according to your taste,but add equal amount of green and dry red chillis.

Comments (12)

Kairee Panha(Raw Mango Drink)...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Summer Drinks.

"Panha" is a drink made from raw mangoes...Its one of the traditional drinks likekokum sharbat etc which are made from decades here.Its more common in the konkan coast on india where we find raw mangoes in abundance .Here the summer has almost reached its peak and we need such summer coolers to cool our selfs so i thought of posting this drink.This drink contains all natural flavours and ingredients and is very refreshing also.Panhas recipe can be varied according to ones personal choice and taste.My this version of panha also contains ingredients like roasted cumin powder which helps to maintain the body cool.

INGREDIENTS:

For Concentrate:

4 medium sized raw mangoes.

2 cups sugar( or jaggery)

1 tablespoon black salt

2 tablespoon cumin seeds roasted and powdered

2 table spoon of fennel seeds powdered coarsely

1 tea spoon freshly powdered black pepper

For Serving:

chilled water

mint leaves

chopped ginger or juice(optional)

METHOD:

Peel the raw mangoes and grate them or chop them very finely.Take a deep sauce pan and add 1 cup water, sugar( or jaggery) and grated raw mangoes mix and cook till mangoes are soft.Add sugar according to your taste.

Cool it and blend it till it forms a smooth paste.Put this mixture in a saucepan and cook on medium flame.Add black salt, cumin powder, fennel powder and black pepper powder and mix.Cook for 20 mins on medium low flame.Take from heat and let it cool.Store it in a glass bottle in refrigerator.

Now while serving mix 2-3 teaspoon of this concentrate with a glass of chilled water.Strain it if required and add some hand torn mint leaves and few drops of ginger juice if required and serve immediately.

NOTE: This concentrate can be stored in refrigerator for upto 2 months.

Comments (24)

Shirvalya(Rice Noodles With Sweetened Coconut Milk)

Author: Siddhi Shirsat // Category: Goan Dishes, Rice Dishes

Well this is not a Thai recipe as it comprises of rice noodles, but this is a traditional Goan and konkan coast recipe...Its called "Shirvalya" over here...it consists of home made rice noodles served with coconut milk which is sweentened with jaggery and flavoured with cardamom.I have enjoyed this lovely combo from my childhood and i love it.Here rice noodles can be made from plain rice or parboiled rice...we often make it using par boiled rice as its healthy option and noodles become more tasty in it.

INGREDIENTS:

For Rice Noodles(Shirvalya):

250 grams parboiled rice(or normal rice)
salt
oil

For Sweet Coconut milk(Coconut Ras):

3 cups thick coconut milk
4 table spoons of grated jaggery
1/2 tea spoon cardamom powder

METHOD:

Soak Rice for 3-4 hours.Then grind it to a smooth paste using little water.Then add water to the dough and get it to required consistency.The batter consistency must be between that of dosa and idli, i.e not too thick like idli batter and not too thin like dosa batter.Add salt to taste and mix it.

Heat a vessel and add the batter in it and keep on stirring it on medium flame.It will start getting thick ,keep on stirring it countinously till it forms a ball like a chapati dough.It will take 7-8 mins approx.Let it cool a bit then make cylindrical logs of it which can fit easily in a sev or chakli press.Apply little oil for hands if the dough is difficult to handle.

Now steam this dough logs like idlis for 15 mins.Then when they are hot put them in a greased sev press or sev maker.Use the thinnest sev cutter as the noodles should be very fine.Press it in a circular motion and remove the noodles on a plate .Its very important to press the steamed dough logs when they are hot or else if they get cooled then its very difficult to get fine noodles from it.Use cloth to hold the press if its a metal one as it becomes hot due to hot dough.

For sweet coconut milk, take the coconut milk in a bowl and add jaggery in it and mix it well so that the jaggery fully dissolves in it.Now add cardomom powder.Its ready.

So while serving serve the rice noodles with coconut milk.There are two methods to enjoy it.first take little noodles with the help of a fork and dip it in sweet coconut milk and have it or you can even soak this noodles for 5 mins in a bowl of sweet coconut milk and enjoy.Both the ways it tastes good.

NOTE: Its very important to use steamed dough logs when they are hot or else its difficult to get countinous noodles from it.

Preparation Time : 50 mins

am forwarding this to The Combo Event hosted by Pari of foodelicious.

Comments (37)

Sakhar Bhath (Sweet Saffron Rice)...!!!

Author: Siddhi Shirsat // Category: Desserts, Goan Dishes, Rice Dishes, Sweets

A VERY HAPPY MAHASHIVRATRI to all my blogger friends...Since its the occasion of mahashivratri i decided to post a very famous sweet dish recipe.Its " Sakhar bhath" means sweet rice.Its consists of sweetened rice flavoured with saffron(Kesar) and dryfruits.Its one of the most common and sweet dish prepared here for any special occasions.Its also very easy to prepare it.I love this dish so i do not need any special occasion to prepare and enjoy it...:-))...There are many different ways to prepare this sakhar bhath ( all methods are almost same, they differ only a little) but i like this method.I learnt it from my mom.So like some of the other recipes in my blog, this is also my moms recipe and i just love it.

INGREDIENTS:

2 cups basmati rice

2 cups sugar

1/2 cup pure ghee(desi ghee)

1/2 cup raisins

10-15 whole cashewnuts

1/2 cup almonds chopped

1/2 cup chopped cashewnuts

few saffron stands(kesar)

pinch of orange colour

1/4 cup milk

5-6 cloves

1 table spoon saffron-elaichi syrup(optional)

1 tea spoon cardamom powder

1/2 tea spoon salt

METHOD:

Wash the basmati rice in water and drain it.Spread it on a muslin cloth to dry for 20-15 mins.Heat little pure ghee in a kadai and fry the whole cashewnuts till golden brown and keep them aside.This fried cashewnuts give a very good taste when served.Soak saffron strands in milk and keep aside.

Now in that same kadai add all the ghee and when it heats up add the cloves.Saute them for 2 mins and then add the dried basmati rice and saute it on medium flame for 4-5 mins.add the chopped cashewnuts, almonds and raisins ans saute for more 1-2 mins.Heat 4-5 cups of water simultaneously.Sauting rice is very important as it results in non sticky sakhar bhath.

When the rice gets sauted well add the hot water in it.Normally twice amount of water is added, but here little more is required, generally 2 n 1/2 times more water but u adjust it accordingly.Add salt and stir it well. Add the pinch of orange colour to the milk and saffron mixture and add to the cooking rice.Give a nice stir and close it.Let the rice get cooked on low flame.When the rice is half cooked you can add kesar-elaichi syrup n stir and continue its cooking.

Check in between if all the water of the rice has got dried, if its dried and rice is not fully cooked then add little more hot water and let the rice get cooked.when the rice is fully cooked then add the sugar and give a stir.Do not stir to much as the rice tends to break.You can add more or less sugar according to your taste, but this is the standard measurement.Do not add sugar before the rice gets fully cooked or else the rice will become hard and sakharbhath wont taste good.

Now after adding sugar the sugar will melt, so let it get cooked on low flame.When the liquified sugar coats the rice and almost dries up add the cardamom powder.Remove it from flame and keep it open for some time.

Garnish with fried cashewnuts and serve.I have used rice mould to give it shape so you cannot see the lose rice granules.Remove the cloves while serving.

NOTE: Use of basmati rice is highyl recommended here as it gives a nice taste and flavour to the rice, but you can even use normal rice.

Using pure ghee/desi ghee gives a nice taste to the whole rice, but if you do not like it you can replace it with normal ghee.

Preparation Time: 25 mins

Comments (39)

Egg Chops...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, Evening Snacks, Goan Dishes

This Egg chops is a very popular snack in Goa.Almost in every snack center which sells non-veg snacks you will find it.Is boiled egg coated in spicy potato mixture and fried.I like this snack from my childhood.Its a very simple and tasty snack.Give it a try and i am sure you will like it.

INGREDIENTS:

2 boiled eggs
2 boiled potatoes
1 tea spoon chilli powder
1/2 tea spoon turmeric powder
2 table spoon sooji(rawa)
salt
oil

METHOD:

Mash the potatoes well.Best option is grate them in a fine grater, cause of this potatoes will be mashed well with no chunks remaining.

Add chilli powder, turmeric powder and salt in it and mix it well to form a mixture.Now cut each peeled egg in two halves vertically in the center.

Take one forth portion of the mashed potato in your hand and put the egg inside it and cover the egg fully with the potato to form a eliptical ball. Do the same for the rest of the egg halves.

Now roll it in rawa so that it coats it evenly.Heat a pan and add little oil and shallow fry this chops evenly on all sides.Originally they are deep fried which you can try, but i prefer shallow fry as less oil is used.Both the ways its tasty.

Serve them plain or with ketchup.They taste good even when served plain.

Preparation Time : 20 mins

Comments (3)

Clams(Teesri) Stirfry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Clams are very famous in goa among non-vegetarians. They are found near river banks here for some months and they have big demand.Even i am a big fan of clams.Generally two varieties of clams are available white and black ones.White ones are called "Teesryo" or "Tisryo" and black ones are called " khubbe" in goan language konkani.In clams soft and tasty meat is present in between hard shells.While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact and the whole meat of thet clamp is tranfered in it,offcourse that shell is discarded during eating. Keeping one shell and cooking gives a nice look to the dish as well its real fun to remove the soft meat from it and eat:-)).Here many traditonal dishes are prepared from it.This is clamp stirfry which i love.Its called "Teesri Sadsadaille" in konakani which means stir fry.Its a very simple recipe which my mom makes and i just love it.

INGREDIENTS:

3 cups cleaned clams (with one shell kept)

1 cup chopped onions

2-3 green chillis slitted

2-3 table spoon freshly grated coconut

1 tea spoon turmeric

2 tea spoon goan garam masala or normal garam masala(optional)

1/4 tea spoon assafoetida

3-4 dry kokum peels(or kokum water)

salt

oil

METHOD:

Heat a pan and add little oil and when it gets heated add assafoetida.In it add 1/4 cup chopped onion and saute it till light brown.Now add the clams and saute them for 3-4 mins in it.

Add remaining chopped onion and green chillis.Add water till the clams get dipped in it, do not add much .Close the lid and let the clams get cooked in it.They do not take much time hardly 5-7 mins.

When they are done add salt,turmeric powder and garam masala.Mix it and cook for 2 mins.Garam masala is optional if you want it to be less spicy avoid it and use more green chillis.Now add the grated coconut and cook for more 2 mins.Now when its almost done and water its dried up, add the dry kokum

peels and cook for 1 mins and remove from flame.

Serve hot with rice and goan fish curry.

NOTE: If kokum is not available you can use tamrind pulp to give the dish a bit sour taste.In goa kokums are used it and they are more preferred.

Preparation Time: 20 mins

Comments (4)

Goan Chicken Xacuti(Shakuti)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes, Gravy dishes, Non-Veg Recipes

Chicken Xacuti or shakuti is a very famous and authentic goan chicken gravy dish. All goans who eat non-veg like this recipe very much, infact its the most common chicken dish in goa.Its very spicy and tasty.Its often eaten along with special bread called as 'pav' in goa or steamed rice or even vadas.

INGREDIENTS:

For Marination:

1 cup chopped corainder leaves
4-5 green chillis
10-12 garlic cloves
2 inch ginger piece
2 table spoon lemon juice
2 table spoon curd
2 tea spoon turmeric powder
salt

For Main Dish:

600 grams chicken pieces(medium size)
3 cups chopped onions
1 1/2 cup freshly grated coconut
3/4 tea spoon Turmeric powder
1 table spoon tamrind pulp
5-6 garlic cloves
1/4 tea spoon freshly grated nutmeg powder
1 cup thick coconut milk(optional)
salt
oil

Whole spices:

8-10 dry red chillis
1 n 1/2 table spoon corainder seeds
1 tea spoon cumin seeds
1 tea spon carom seeds(ajwain)
1 tea spoon fennel seeds(badishep/saunf)
2 table spoon poppy seeds(khaskhas)
2 inch cinnamon stick
10 black peppercorns
4 star anise
6-7 cloves

For Garnish:

chopped corainder leaves
sliced onion
lemon wedges

METHOD:

To make the marination fry green chillis and garlic pods in little oil for 3-4 mins.Peel the garlic pods.Then grind green chillis and garlic pods with corainder leaves and ginger to form a paste.Apply salt and turmeric to the chicken pieces.Apply the green grinded paste and curd and sprinkle lemon juice and mix it well with the chicken pieces.Refrigerate it for min 5 hours .

Heat a kadai and add one table spoon oil and add 3/4 cup chopped onion and fry it till light brown, then add grated coconut and fry it for 4-5 mins till it becomes brown.Keep it aside.Heat another kadai and add little oil and fry all the whole spices along with red chillis for few mins.Take care so that the spices do not burn.

Now grind the roasted spices with roasted coconut and onion mixture along with turmeric powder to a smooth paste using water.Heat a vessel and add oil.Fry 1/2 cup of the remaining chopped onions till they become brown.Now add the marinated chicken pieces and saute for 3-4 mins.

Add the remaining chopped onions and water till the chicken pieces get dipped and close the lid and let the chicken pieces get cooked.When they are almost cooked, add the grounded coconut paste.Mix it well.Add little water if needed.Add salt and nutmeg powder.Close the lid for more 3-4 mins.Let it simmer on low heat.When it starts boiling add coconut milk and cook for 1 min.Remove from flame.

While serving spinkle lemon juice and sliced onion.Serve hot xacuti with bread or hot steamed rice.

NOTE:

My vegetarian friends can use mushroom in this recipe instead of chicken, that it will be mushroom xacuti.But that time marination is optional and even if you do it do not keep marinated mushrooms for more then 1 hour.

You can even add 2 chopped tomatoes to it when chicken is half cooked, but then do not add tamrind pulp as it can get sour.

You can add coconut milk or you can even skip it.But if u add it, do not add more water while cooking or else it will become watery.Check the amount of water.

If you want less spicy then you can reduce the amount of red chillis.

In goa its always served with lemon wedges and sliced onions.It tastes best when spinkle with little lemon juice and onion slices.

Comments (8)

Pomfret Fry...!!!

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Seafood Recipes

Pomfret is a famous fish in goa... Its called 'Paplet' in konkani.there are two types of pomfrets available white pomfret and black pomfret...taste of both are different.I love white pomfret. Pomfret fry is famous in goa. Almost in every non-veg restaurant this dish is included in the menu. For those who do no know how pomfret looks i have included a pic below.Its very easy to make pomfret fry.

INGREDIENTS:

5-6 pieces of fresh pomfret

1 tea spoon salt

1 tea spoon turmeric

1 table spoon tamrind paste

2-3 tea spoon chilli powder

2 table spoon sooji(rava)

2 table spoon maida

oil

METHOD:

Clean the ponfret pieces properly. apply salt, turmeric and tamrind paste and keep for marination for 30 mins.

Now apply chilli powder. Heat a pan and add oil.

Mix rava and maida on a plate. Deep each piece in the rava-maida mixture. This mixture must coat the whole piece of fish.Repeat the same with the other fish pieces.

Shallow fry this pieces in oil till brown and crispy. Turn on all sides and fry for even browning of it.

NOTE: Same procedure can be applied for mackerels or some other fishes to fry.

Preparation Time: 15 mins.

Comments (1)

Kharvas/ Posu/Colostrum Milk Pudding

Author: Siddhi Shirsat // Category: Desserts, Goan Dishes, Ice-Creams N Puddings, Sweets

Kharvas is made from colostrum milk also called as first milk.It is produced by cows for few days after gving birth to a calf.Usually it is prepared by the first 3 days milk from the cows who gave birth to calves. It is one of my favourite sweets. This is shravan month and its said that many cows give birth to calfs mostly in this season. So you get lot of this milk in this month.It tastes very nice and is famous in goa,maharahtra and karnataka. In most of the sweet shops they sell this sweet dish, but they do not use colostrum milk at all. They use normal thick milk and mix some other ingredients in it to get the thickeness. It tastes best only with colostrum milk.

INGREDIENTS:

1 litre colostrum milk

400 ml fresh coconut milk

1 cup jaggery

2 tea spoon jeera powder(cumin)

1 table spoon khaskhas(poppy seeds)

1 tea spoon turmeric

1/4 nutmeg

4 table spoon cashewnut pieces

1 tea spoon cardoman powder

METHOD:

Take the colostrum milk in a bowl. Mix the jaggery in it so that it dissolves completely in it. add jaggery according to your taste.

Now take a mixer and add cashew nuts, cumin powder, poppy seeds, turmeric powder. Grate a little nutmeg in it and grind the mixer to a paste.

Mix this paste with the milk and jaggery mixture.now add the coconut milk and cardoman powder to it and mix well to form a even mixture.

Pour it into a vessel and steam for 20 mins. It will became hard.Let it cool.

After 2-3 hours of colling cut into pieces and serve . It needs some standing time of 2-3 hours then it tastes its best.Can be served chilled also.

Preparation Time:30 mins

Comments (4)

Banana Halwa...!!!

Author: Siddhi Shirsat // Category: Desserts, Goan Dishes, Sweets

This banana halwa is one of the common sweet dish prepared in goa. Its a very simple n tasty sweet dish. It can be prepared by any ripe bananas, but here we prepare with a local breed of big bananas called as 'mandoli keli'. It tastes best when prepared using this bananas. I have posted a pic of those special bananas below.

INGREDIENTS:

3-4 ripe bananas(Mandoli bananas preferred)

1/2 cup sugar

5-7 cloves

1 tea spoon cardoman powder

3 cups water

3 table spoon desi ghee or normal ghee

METHOD:

Peel the ripe bananas and slice them , so that round shapes pieces are formed with 1/2 cm thickness.

Take a kadai and add ghee ot it. Desi ghee is prefered as it gives a nice taste and aroma to the dish.When it becomes hot add the cloves to it . Cloves are added as they give a nice flavour to this dish, they go well with banana taste.After 1 min add the banana pieces and cook them in ghee for 4-5 mins.Stir again and again in middle so that they do not stick to the pan or burn.

Simultaneously take a vessel and add water and sugar to it. Cook the mixture till the sugar dissolves completely in it and forms a medium consistency sugat syrup.

When this banana pieces are cooked a bit in ghee add the sugar syrup and let them cook in it. After some 5 mins the banana pieces will absorb it and become soft.

Check the sweetness, if its less sweet more sugar can be added now. Do not allow the sugar syrup to dry up completely. Some of it must remain so that the halwa tasts good.I have shown a pic below to show the sugar syrup amount and consistency.

When the bananas are cooked add cardoman powder and remove from flame.

Serve hot or cold.

Serves :5-6

Preparation Time:15 mins

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Mushroom Gravy(Alambyache Tonak)

Author: Siddhi Shirsat // Category: Goan Dishes, Gravy dishes, Mushroom Dishes, side Dishes

I am posting one more mushroom recipe today. 'Alambe' means mushroom in konkani and 'Tonak' is konkani word used for gravies prepared with fried grated coconut. This mushroom gravy tastes best when prepared with naturaly grown mushrooms.I have added more info on them here. I just love this dish with natural mushrooms. Artifically grown mushrooms can also be used but they do not taste as good as this natural ones.

INGREDIENTS:

2 cups verticaly chopped naturaly grown mushrooms( artificial will also do)

1 1/2 cup fresh grated coconut

4 onions chopped

1 1/2 tea spoon turmeric

2 table spoon home made goan garam masala( or garam masala)

3-4 dried kokum (sola)

1/2 tea spoon sugar

salt

oil

METHOD:

Take a kadai and add liitle oil. When its hot add 1/4 portion of the chopped onions and fry till till they turn light brown. Now add the coconut and fry for 4-5 mins. Remove from flame and cool.

Now take the fried coconut mixture and add turmeric in it. Grind this to a fine paste using water. Keep it aside.

Now take a vessel and add little oil. Fry 1/4 amont of the remaining chopped onion in it. when its light brown add the mushroom pieces and the remaining half quantity chopped onion. Mix well and add little water so that the mushrooms gets cooked.

When the mushrooms are almost cooked add salt and the masala powder. I use home made masala called as 'samar masala'.Its a goan masala. I vl post tis recipe some other time.Now add the ground coconut paste and mix well. Check the consistency of the gravy.It should be of medium thickness. If its more thick add more water and adjust. now add the sugar. check the taste of salt and masala and add more if required.

When the gravy starts boiling add the dried kokum and remove from flame.

Serve hot with paratha , chapati or rice.

NOTE: If dried kokum is not available use tamrind paste instead of it. Kokum is used as it goes well with mushrooms.It gives the required taste and bit of colour.

Preparation time: 25 mins

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Patholi (Goan festive spl)

Author: Siddhi Shirsat // Category: Breakfast Items, Festival Dishes, Goan Dishes, Sweets

Today was Nagpanchami. In goa its celebrated in most of the hindu houses. Puja of nag idol is done on this day. As every year my family also celebrated it today.Patholi is a special sweet made on this day. It tastes realy awesome, with turmeric flavour.As they are covered in turmeric leaves and cooked.For those who do not know how are turmeric leaves, i am posting its pic.Here is its recipe.

INGREDIENTS:

2 cups rice flour

2 cups water

15 turmeric leaves

salt

For Filling

2 cups fresh grated coconut
1 cup Jaggery
1 tea spoon Cardamom powder

4-5 table spoon cashwe nut pieces

METHOD:

First dough for them must be made. For this heat the water, add salt.When the water starts boiling add the rice flour in it and stir countinously for 1-2 mins till it mixes well in water. Remove from flame immediately and keep on stirring till its fully mixed with the water and forms a rough dough.Keep it for cooling.

Now the filling must be made.for this take a kadai and add the jaggery in it. Cook till it melts and keep on stirring.Now add the coconut in it and keep on stirring countinously till it mixes well with the jaggery. Check the sweetness if more is required then add the jaggery.Add cashwe nuts and mix. When its almost cooked, add the cardoman powder and remove from flame.

Now the hot dough must have been cooled. now kned the dough properly so that it becomes soft.

Now the patholis must be prepared. Take a turmeric leaf and spread it.Nowspread a thin layer of the rice dough on the leaf using hands. If the dough sticks to hand use little water. It makes the spreading easier on leaf. cover the whole leaf with a thin layer of dough.

Now spread around 1-2 table spoons of stuffing on it evenly except the edges of leaves. Use more or less stuffing according to your choice.Now fold the leaf and press on the edges so that it is sealed completely, n no filling comes out. It can be folded horizontally or verticaly, both shape patolis i have shown in the pic.

Make all the remaining patholis in a similar manner.Now Pile them in the steamer or in a cooker vessel.Steam them for aorung 15-20 mins.

Remove them and serve. They must be eaten by removing the leaf(extra info for those who dont know :-))

Turmeric Leaves

NOTE: If you do not have turmeric leaves you can use parchment paper. But u wont get the traditonal turmeric flavour and taste.

You can even eat this patholis by pelling the leaf of a cooked patholi and shallow frying in ghee till slight red. This also tastes very nice.

Preparation Time:35 mins

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Dried Prawns chutney(suki sungta kismur)Goan spl...

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Prawns Dishes, side Dishes

This is one of the most popular seafood preparation in Goa .Sun dried fish is available in goa and is mostly preferred by people in rainy season when fresh fish is difficult to get as fishing is not allowed in this season.

This dish is very easy to prepare.This recipe is bit diffrent from the original recipe.I like this version of it campared to other so posting this recipe.

INGREDIENTS:

Dried prawns 25
fresh grated Coconut ½ cup
2 finely chopped onions
1/2 tea spoon turmeric
1 tea spoonChilli powder

oil
Salt

METHOD:

Clean the prawns (remove the sharp edges, they can be removed easily by hand).

Add oil to a pan and shallow fry the prawns for around 5 mins till they become crunchy and aroma (or bad smell for those who don’t like dried fish smell) of the comes out.Even i do not like that smell...he he...Now remove them from fire and keep aside.

Now heat oil in a pan and fry the onions till they turn translucent. Now add the chilli powder , turmeric to it.

Add the grated coconut to it and mix well. Now add the fried prawns.now add salt according to the taste and stir.Remove from fire.

Kismur is ready!!!

Serves 3-4

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Khatkhate...(Goan spl Dish)...!!!

Author: Siddhi Shirsat // Category: Festival Dishes, Goan Dishes, Gravy dishes, side Dishes

Today i am going to post a goan veg dish...Khatkhate...It is a exotic mixed vegetable stew of goan cuisine.It is prepared for many occasions and festivals in goa.It can be made by using diffrent types of vegetables lik pumpkin, sweet potato, radish, corn etc.Many kinds of vegetable can be used in it.Plz dnt add brinjal and lady finger as they slimy and spoil the texture of vegetable.This is my moms recipe which i had tried.It is the favourite dish of many goans during festivals like ganesh chaturthi and many other.

INGREDIENTS:

1/2 cup soaked chana dal

2 cups fresh grated coconut

30 red chilles

1 teaspoon turmeric

3 tablespoon jaggery

2 teaspoon mustard

1 tablespoon triphala

1 teaspoon pepper powder

1 tablespoon tamrind paste

750 grams of mixed vegetables diced listed below :

raw papaya

pumpkin

raw banana

corn

carrot

Ivy gourd(tendli)

sweet potato

radish

salt

oil

METHOD:

Keep the chana dal for boiling in a vessel with enough water.

Grind the raw coconut along with turmeric,red chilles, tamrind, jaggery,pepper to a medium consistency paste using water.

When the dal is half cooked add vegetable to it which tak long time 2 cook like raw banana, papaya etc. when they are half done add the other vegetable according to their cooking time. Like the vegetable which take longer time to cook must be added before and the vegetables like pumpkin which cookes soon must be added later or else they will get over cooked.

When all the vegetables are cooked add the grinded paste and water if required to maintain the consistency. Do not make the gravy too watery or too thick. It should have meduim consistency.Now add salt acording to the taste.

Meanwhile take a pan and add oil to it. Then add d mustard seeds to it and let them crackle.

When it starts boiling add the triphala and remove from flame. Now add the crackled mustard to it.Triphala are added to give a flavour to the it. It has a typical aroma.

Khatkhate is ready!!!

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