…and stir fried or mainly steamed with minimal use of water preferably in a clay pot with fragrant coconut oil and then generously laced with freshly scraped coconut. The freshness is retained as the vegetable is just tender with a light bite. This Yard Long Beans or Eeril Foogath is cooked just like my previous posts of the Tamdi Bhaji, Tendli Bhaji and French Bean Foogath with a lot of fresh coconut but with mild changes in the various foogath pr…
…ich fruit cake, bolinhas & the traditional baath would be baked in the clay oven on the clay stove. The lid of the oven had a depression on which my grand mom would keep live charcoal on it which would help in the baking. The aroma of the goodies being baked would spread in the house as well as outside. The neighbours would come to have a peek & would be curious to know what was being baked. The goodies baked in the clay oven is something…
…will love it! I cooked this Prawn Temperado in virgin coconut oil and in a clay pot. We all relished it with sponge dosas the first day and the next day with rice. It did bring back sweet memories of our Goa vacations …Enjoy! 😀 Ingredients: 250 gms. large white Prawns (washed, shelled & deveined) 250 gms. White Pumpkin (peeled & diced into large chunks) 1 dry Kashmiri Chilli (remove stem & discard seeds) 1 cup fresh Coconut (scraped) ½…
…ver wood fire as the smoke gets infused in the gravy. But I cooked it in a clay pot on the gas stove and it turned out fabulous! It turns out equally good if cooked in a brass/copper pot. How about trying out this rustic, uniquely flavored and deliciously mouth watering Murg Handi? We enjoyed this dish with phulkas and jeera rice. This dish can be relished with any tandoori flatbreads, chapattis, phulkas, steamed rice, pulao or jeera rice. 😀 Ingre…
…oce and making quite a few people happy. The Chonya Doce was made over the clay stove but not the Bebinca. The clay stove that I had borrowed was not available and the much needed clay oven I did not have for the Bebinca so I made it on the gas stove. My round conventional oven was too large to handle because I would have had to lift the huge lid each time. Well, it was a total failure!! I baked it in an aluminium handi which was light. I used dry…
…is still used in Goa for baking. When I was a child my grandmother used a clay stove & clay oven. The baking time would be eye balled & at intervals the clay lid would be opened to check if they are done. The aroma was just irresistible. Even though we use modern gadgets & ovens today, the flavor of baked goodies in clay & wood fired ovens cannot be compared. The flavor with fresh coconut is just amazing. Almost all Goan sweets ar…
…outh watering. To prepare this wonderful curry, I used coconut oil & a clay pot but regular bhindi/bhende. We love this curry & I just couldn’t wait to share it with you… Like most Goan curries, this curry too tastes better the next day…We like it fresh & relish it the next day as well but very rarely does it remain for the next day! 😀 Ingredients : 300 gms. fresh Prawns (washed, peeled & salted) 200 gms. fresh tender Lady Fingers/…
…ture and grind to a thick coarse paste. Heat the remaining oil in the same pot and add the thick paste. Rinse the grinder with a little water and add to the pot. Stir to mix completely. Simmer for 3 to 4 minutes. In a separate pan; temper some crushed garlic, grated ginger and a tablespoon of chopped onions with some oil or ghee. Pour the tempering on top of the prepared saag. This is optional. Serve Sarson ka Saag topped with a generous dollop of…
…ices 2 tbsps. Cooking Oil/ Coconut Oil Salt to taste Procedure : Heat up a clay pot or regular cooking pot with oil and sauté the onions till soft and translucent. Add the slit green chilli and the prepared masala paste and sauté for about 2-3 mins. Add the reserved water, enough water depending on the thickness you desire and give it a good stir. Let the curry come to a boil and then simmer with the lid closed for about 5 mins. Add the tamarind p…
…a good Goan Sorpotel? Since time immemorial it is cooked over wood fire in clay pots; set aside to mature well and then eaten over several days with choicest Goan breads or served over rice; usually Goan red parboiled rice. Traditionally, sorpotel includes offal and blood but in recent times both these are avoided. It all depends on personal preference. The process also may differ in each household. Goans take pride in preparing and serving it. No…