…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. Nowadays, most use pork meat and pork liver in the preparation of Sorpotel. My hubby loves pork Vindaloo and Sor…
…ion of the Batter : Wash & soak urad dal separately. Wash & soak rice with methi seeds in sufficient water. Soak the dal & rice for about 4 hrs. Grind the soaked dal first & then the rice in a grinder/blender to a fine & smooth paste. Transfer the pastes to a sufficiently large pot/bowl/dekchi & mix it together. Add salt to taste & just enough water to the batter to make a thick pouring consistency. Stir well �…
…t off the heat and allow the flavors to meld for about 15-20 minutes. Serve with appams, neer dosa, sponge/set dosa, bread, steamed rice, Goan par boiled rice or sannas….
…nsfer to a bowl & rinse the blender/grinder with some water add to the rice paste. In a sufficiently large dekchi/pan/pot, blend well the rice paste, thick & thin coconut juice together. Place the pot on the heat & keep stirring continuously on slow heat till the mixture starts bubbling. Add grated Goa pyramid jaggery & keep stirring till the mixture starts thickening. Then add sugar, boiled chana dal & salt to taste. Keep stir…
…an understatement. It is delicious & tastes awesome with plain steamed rice or Goan boiled rice or even better with Goan pav or any crusty bread or for that matter it is excellent with Indian broon (crusty from the outside & soft in the inside). You must give it a try & I’m sure you will make it quite often… Enjoy! 😀 Ingredients : 500 gms. Baby Shark (skinned & thickly sliced) 1 med. Onion (peeled & finely chopped) 2 tsps. Vine…
…cloth & steam the bundle in a steamer for 5 mins. Transfer the steamed rice flour to a bowl & let it cool down. Mix the rice flour with the roasted besan & all the above mentioned spices, unsalted butter & salt to taste. Add sufficient water & knead to a firm dough. Heat a wok/kadhai with sufficient oil for deep frying till hot. Take small quantities of the prepared dough & put it into a chakli/murukku mould & press eit…
…capsicum & bell peppers, saute & toss well. Next add the sliced chicken sausages, cherry tomatoes; saute & toss again. Add the farfalle & toss. Then add 3 -4 tbsps. of prepared tomato sauce; mix & toss. Add 3 tbsps. of béchamel sauce & toss again. Reserve some chilli flakes & herbs & cheese for garnish & add the remaining to the pasta & toss. Sprinkle pepper & adjust salt to taste. In case th…
…eddings & festive occasions. Fugia is a slightly sweet, fermented deep fried bread. They are soft & spongy round balls. Children will definitely love the taste.They are very delicious & are a perfect accompaniment to curries especially with vindaloo, sorpotel & baffat. They taste good if eaten plain as well. I had this recipe when I was new to cooking. I had joined a library & happened to come across this recipe for Fugia in a…
…a few for garnish). In a masala grinder, blend together the soaked seeds, fried onions, chopped tomatoes to a fine & thick paste. Transfer the paste to a bowl & reserve the masala water from the grinder for further use. Heat the pan with the oil again. (in which the onions were fried) Reduce heat to low & saute the ginger-garlic paste for a while then add the masala paste & saute till rawness disappears & oil separates. N…
…zer and a great side. It pairs well with Sorak and Ukadem Xitt, Fish Curry Rice and Dal Rice. It can be served as part of a meal with chapatis or phulkas too. This small fish is enjoyed by fish lovers as it is tasty. Some people may not like it as it has fine bones. If you are not familiar with it or not used to chewing fine bones then you may find it intimidating. If one is raised on eating small bony fish as well as big fish then it is no proble…