…ruits in our daily diet. To enjoy a perfect balance in our meals we prefer cooking our vegetables with minimal spices and include plenty of fresh coconut and use first pressed coconut oil. This is the Foogath way of cooking our vegetables. We like to offset our curries with steamed vegetables and still use the good old clay pots for this and do cook over our ancient wood fired stoves. Many Goans who still have their huge palatial homes and even ot…
…awness disappears. Use the masala liquid from the blender when you add the cooking liquor. Add ½ of the reserved cooking liquor & let it come to a boil . Now add the cooked chick peas & the remaining cooking liquor, salt to taste, stir well. The gravy should be sufficiently thick. Let it settle for a while for the flavors to meld. Garnish with fried green chillies quartered tomatoes & chopped coriander. You may also serve raw…
…e grain better. Use your discretion & judgement while using water for cooking the rice – depends how familiar you are with your pressure cooker/dekchi cooking. If you are using a particular batch of rice for the first time then test by cooking a very small quantity & you will realize whether it has too much starch or if the rice fluffs well & retains separate grain. Instead of vegetable cubes, you may use vegetable stock if you have…
…e grain better. Use your discretion & judgement while using water for cooking the rice – depends how familiar you are with your pressure cooker/dekchi cooking. If you are using a particular batch of rice for the first time then test by cooking a very small quantity & you will realize whether it has too much starch or if the rice fluffs well & retains separate grain. Instead of chicken cubes, you may use chicken stock if you have it…
…abi and Mughlai cuisine. Methi is a herb but used as a vegetable in Indian cooking. The seeds are used as a spice and also included in preparing a number of sweet and savory cooking as well as baking. There are people who love methi and some who dislike it. Many are averse to it due to its subtle bitter taste. It imparts a strong, unique and distinctive flavor to any dish but should be added in moderation. A good way of including methi/fenugreek i…
…value and is now become valuable! Mackerel has a strong, heady aroma while cooking. This fish holds the stuffing well and the flesh is firm after cooking and is not as delicate as the pomfret. Besides, we Goans love the flavor of mackerel. Curries, croquetas, pickles, etc. prepared with mackerel taste heavenly. Even though mackerel has fine bones; it is a very tasty fish. Have you tried my Goan Mackerel Croquetas? Try them sometime as they are ver…
…od fired ovens & stoves. Now we want to get back to the old process of cooking utensils & ways of cooking & baking as we realize the quality of flavors are much better. Modern techniques do save a lot of time but do not help in bringing out the authentic flavors. To re-create the original flavors we are returning back to the old ways to try & bring the authentic flavors we missed, back to our dining table. Cooking in a copper, bras…
…ed leaves do have enough water content so water may not be necessary while cooking. It is not just the farming community in the villages but even people living in crowded cities and towns include methi in their diet as they do understand the nutritive and medicinal importance of this super vegetable even though it has a hint of bitter taste. It all depends on the quality or species of the methi leaves. As you get accustomed to eating it regularly;…
…harashtra and has a heavenly fragrance which makes you feel so calm. While cooking just a pinch or two of the divine Goda Masala added to a dish transforms it to a sublimely delicious one. This earthy, dry seasoning/masala blends equally well into meats, seafood, vegetables, rice, lentils/dals and pulses. If you are using this wonderful Maharashtrian Goda Masala while cooking, the aroma will waft in your entire house and your neighbours will feel…
…aints one prefers to use modern and quick methods. I use a lot of pressure cooking which not only saves time and energy but does give exceptional results. My family does enjoy and relish the food I serve up. Even though I have used ginger and garlic paste; I sometimes use bruised ginger and crushed garlic. You may select pork tenderloin, shoulder etc. Pork with bones can be used too but if you like thinly sliced roast then it is better to use bone…