…s . It is a perfect accompaniment with pulao, steamed rice & dal fry /rice & curry. It is a great cocktail snack too. Simplicity is the key to this wonderful preparation .. J Bon Appetit ! Ingredients : 8 fillets Black Pomfret 1 tsp. Red Chilli pwd. ½ tsp. Cumin pwd. (Jeera) ¼ tsp. Turmeric pwd. (Haldi) 1 tsp. fresh Lime juice/ few drops of vinegar 1/3 cup Wheat Flour 3 tbsps. Vegetable Oil Salt to taste Method : Wash the fillets…
…sh with the help of spatulas (you may need two spatulas). Drain the oil completely by turning the fish on the side away from the pockets. Transfer to a plate. Serve as a starter or enjoy with your favorite fish curry & rice or steamed rice & dal fry/tadka. Tips & Variations : Fresh fish & fresh spices enhances & brings out the flavors better. You may grill/ bake the fish if you wish….
…the sausages release its fat & you get a good aroma. Add in the soaked rice & sauté gently till the rice is well fried, looks glossy & grains separate quite easily. Add sufficient water or about an inch above the rice level. Do not add too much water or the pulao will turn too soft. Add a pinch of sugar, coriander leaves & salt to taste. Stir gently till the salt dissolves completely & uniformly. Fix the cooker lid & the wh…
…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…
…lent one pot meal! Above all, this Goan Prawn Pulao is one of our favorite rice delicacies… Do try this Prawn Pulao. We love it & I’m sure you will too. Enjoy! 😀 Ingredients : 500 gms. Fresh Prawns (shelled, deveined & washed) 2 cups fresh Prawn Stock 2 tsp. Red Chilli pwd. ½ tsp. Turmeric pwd. ½ tsp. Salt 200 gms. Basmati Rice 1 large Onion (peeled & finely chopped) 1 large fresh Tomato (blanched & finely sliced) Juice of ½ Lime 1…
…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…
…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…
…garnish with coriander leaves. Serve hot with Indian bread or any bread of your choice. You may serve with pulao/steamed rice/jeera rice….
…cy Goan curry. It is simple & very delicious. Whenever I prepare this curry, my family loves it. I am happy to share this recipe with you my dear friends & visitors of my blog .. J Ingredients for the Juice 1 fresh Coconut (scraped) 1 tsp. Cumin Seeds (Jeera) 10 peppercorns 2 tbsp. Coriander Seeds 3 flakes fresh Garlic 1 tsp. Turmeric pwd. (Haldi) Walnut size ball of Tamarind 2 cups Warm Water Ingredients for the Curry : ½ kg Pomfr…
…e & stir once again. Cover & cook on medium heat till the tendli is tender but has a slight crunch. Stir occasionally. Serve hot with rice & curry or enjoy with your favorite Indian bread….