…sted and aromatic. Grind together the coconut mixture, dry roasted spices, chilli powder and sugar with water to a thick, smooth masala paste. Rinse the grinder with some more water and use to make the gravy. Heat the remaining oil and sauté the chopped onions until it turns lightly brown. Add the ground spice paste and fry for a few seconds on low heat. Stir in the reserved spice liquid. Add the cooked vatana and potatoes alongwith the cooking li…
…ste Rawa/Semolina for rolling the croquettes Vegetable Oil for shallow pan frying or sufficient oil for deep frying Procedure : Combine beef mince, onions, ginger, garlic, green chillies, turmeric pwd., a little salt and ¼ cup of water in a pot or pressure cook up to one whistle. After cooking, dry up the extra water, if any but retain a little moisture. Now add bread pieces, mashed potato, garam masala, lime juice or vinegar and chopped coriander…
…ied shrimp & prawns throughout the year but to enjoy this dried shrimp chilli fry with hot chapattis or phulkas is something to be experienced… more importantly in the heavy monsoons when you watch the rain water cascading down your window panes while you enjoy your delicious meal!! Well, we are still waiting patiently in Pune & praying that the rain gods will be kind to us & shower us with the much awaited rains as the heat is unbeara…
…ide. In a sufficiently large kadhai/wok, heat oil until hot. First lightly fry the brinjals and then the potatoes. Cook until tender but firm. Set aside. Then fry the washed dry prawns until lightly crisp drain and set aside. Sauté the onions until lightly brown. Add turmeric powder and then ginger garlic paste. Sauté on low heat until rawness disappears. Add all the spice powders, sugar and stir for a few seconds. Add the fried dry prawns and veg…
…n Goa, Konkan belt and in the coastal regions. As most of us know that the Goan word “Foogath” is derived from the Portuguese word “Refogar” which means to fry. Traditionally, we prefer to use pure first pressed coconut oil in most of our cooking. Vegetables are very lightly spiced 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. Th…
…and dried Bombil is shallow pan-fried, deep fried, dried ones cooked as a chilli fry. There is a vast variety 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…
…ough to a bowl. Similarly, repeat this process until all the mixture is formed into a dough. Then take small portions of this dough and roll into balls or small cylindrical shape just like the way we shape croquettes/croquetas or any desired shape. These are “Goan Pinaca.” Roll them into dry rice flour and then place the finished deep dark balls of Goan Pinaca on a tray/plate/platter. Leave to dry for a couple of hours or set until fir…
…kerel or fried prawns. Besides, you also have foogath as a side & some Goan pickles with your plate of fish curry rice. We Goans love our fish curry to be less pungent & spicy. In fact, we like it to be smooth but tangy & with balanced spice. Today’s post is the ever popular Mackerel (Bangda ) Curry with Goan boiled rice. Enjoy this wonderful staple diet of Goa which is a true soul satisfying comfort food! 😀 Ingredients for the Fish Cu…
…pwd., garlic & fry for a few seconds. Then add tomatoes & fry till soft. Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds. Finally, add the fried bhindi & mix with the masala. Keep tossing the bhindi masala on high heat for a few seconds. Add salt to taste. Mix well. Remove from heat & serve with hot phulkas. Phulkas Phulka…
…shing all of you “A Very Happy Thanksgiving”. Enjoy! 😀 Ingredients: 1½ kg. Pork Shoulder (washed & drained ) For the Marinade: 2 tbsps. Ginger-Garlic paste 1 tbsp. dry Kashmiri Chilli paste (deseeded) ½ tsp. Pepper pwd. 2 inch Cinnamon Sticks 6 Cloves 2 Bay Leaves 1 tsp. Salt or to taste ½ cup Port Wine 2 tbsps. Olive Oil Procedure: In a sufficiently large bowl, combine all the marinade ingredients. Use a sharp knife to score the top surface o…