…Masala is another spice powder which is used extensively in Maharashtrian cuisine. This is a combination of whole spices which is again roasted in oil & then powdered & used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the taste to suit your palate you can always replace the Lavangi with chilli powder which you ar…
…iety of interesting spice pastes in Goan-Portuguese cuisine, Goan Saraswat cuisine, Mangalorean cuisine and East Indian community of Bombay / Mumbai for fish curries and sea food. Speaking of curries, I think, Goan Fresh Bombil Ambot Tik is preferred to a regular curry with bombil. Some may differ but in my home we always made an Ambot Tik if we ever wanted to enjoy a curry with fresh Bombil. Sometimes, a simple non-spicy curry would be cooked for…
…ry part of the banana tree is useful. Banana leaves serve many purposes in Asian cooking. Banana leaves are beautiful, fun to use and easy to cook with. They look gorgeous, fresh with vibrant green, can be simply used to add color and display an exotic background for eco-friendly serving plates and party platters. Whenever I see a banana tree or see the leaves stacked for sale in the vegetable market, my mind runs riot with great ideas to use them…
…) and small restaurants specialized in North Indian, Mughlai and Pakistani cuisine. Mincemeat or ground meat and green peas are made for each other and make a great combination with aromatic spices like cinnamon, cloves, cardamom, mace and nutmeg. The kinds of aromatic spices used may differ in combination and quantity depending on personal taste or cuisine. The Goan preparation has a few aromatic spices and vinegar is also used. Kheema Pav has be…
Caldo Verde is a popular soup in Portuguese cuisine and is equally a part of Goan cuisine too. Traditionally, this soup or green broth is usually prepared and served on festive and celebratory occasions in Portugal and Goa. Caldo verde features prominently on restaurant menus and it is even better when you can enjoy without restrictions whenever you feel like enjoying some in the comfort of your home. Classic Caldo verde is prepared with Kale an…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…Kanjee / Kanji / Kangee / Canji / Conjee / Congee. It is quite popular in Asian countries and known by different names or /and spelt and pronounced differently in various states of India too. It is a great comfort food. Many a time, babies are also weaned and fed as their first solid food. It is also given to persons recuperating from illness especially from fever and cold. In Goa, the village folk like to eat their hot bowl of Pez between 10 am…
…served at Christmas and is the pride of the buffet table in Portugal. Goan cuisine is influenced by the Portuguese and is one of the favorites. Even though it is popularly served at Christmas, you can prepare this pudding whenever you feel like it and relish this sweet, soothingly soft and creamy dessert. The unique speciality of Aletria is the inclusion of egg yolks, the sweet aromatic flavor of cinnamon and freshness of lime/lemon peel or zest….
I have a special fondness for Sindhi cuisine. It always brings a smile as I recollect sweet memorable moments of my college days. I graduated from St. Mira’s College for girls ,Pune and it was here that I was introduced and was privileged enough to enjoy and relish simple Sindhi food as well as some specials. My Sindhi friends and classmates will surely vouch for this. It is the very simple but special Sev Barfi or Sindhi Singhar Jhi Mithai whic…
…ill continue with preserving our culture, heritage and our most loved Goan Cuisine. Thanks to many who share wholeheartedly on the internet!! 🙂 Yes, “Gons” is a little time consuming to make and does not have a long shelf life so it is better to consume it quickly while it is fresh. If well covered in an airtight box it can remain well for a few days in your fridge. To prepare “Gons”,you need the tender coconut to be firm. It is a little tricky to…