…cken legs which is juicy with an accompaniment of French fries. Just as we Goans love our seafood and pork specials; Chicken Xacuti and Chicken Cafreal /Galinha Cafreal is equally dear to us. 🙂 It sure is finger licking good. A platter of perfectly pan fried or grilled Chicken Cafreal is so succulent and delicious. It pairs well with potatoes and a fresh green salad. It tastes good with a serving of pulao and with bread too. When in Goa, enjoy it…
…ed Rice to be enjoyed preferably with fish or prawn curry… Ingredients for Goan Boiled Rice : 3 cups Goan Par boiled Rice 2 tsps. Salt Sufficient water for boiling Procedure : Pick, winnow & wash the rice about 3 to 4 times. Soak the rice for about 30 mins. Boil about 3 litres of water. When the water comes to a rolling boil add the rice, salt & stir. Cook till the grains are soft. Test between your finger tips from time to time for donene…
…ith Indian bread. Tips & Suggestions : For a spicier curry, use chillies with seeds. Soaking chillies in water helps to blend better and quickly in the spice paste. You can use whole chicken cut into pieces or breast pieces with bone or even boneless pieces of chicken. In fact, any cut of chicken can be used. In Pune, special curry pieces are sold. Some prefer chicken with skin. You can include it as per your individual preference. For…
…eared?? Will our future generations ever know the sweet delicious taste of Goan delicacies? But there is hope that the future generations will continue with preserving our culture, heritage and our most loved Goan Cuisine. Thanks to many who share wholeheartedly on the internet!! 🙂 Yes, “Gons” is a little time consuming to make and does not have a long shelf life so it is better to consume it quickly while it is fresh. If well covered in an airtig…
… till hot. Reduce heat & slide in the pieces of marinated fish. Fry few pieces at a time on med. till cooked & transfer to a plate. In the same wok, saute on high chopped garlic, ginger, green chillies till rawness disappears. To this add sufficient water & fish stock. Stir well & let it come to a boil. Then add dark soya sauce, rice vinegar, oyster sauce, sugar & stir to combine well. Mix corn flour with a few tbsps…
…e Gourd and Prawns is awesome. If you have enjoyed prawn stir fry or prawn chilli fry then you will really enjoy and relish them stuffed in the Padwal. Tasty, succulent, moist and with a light crunchy bite this preparation is wonderful as a starter but can be relished as a snack or as a side. It will be a star if served at a party or at festive occasions and great as a light lunch box or dinner meal. Give it a try and you will want to make it as o…
…, coriander powder and turmeric powder and fry for a minute. Add the green chilli paste and fry again for a minute. Add slightly mashed peas and freshly scraped or dessicated coconut to it and mix well. Fry for 7-8 mins on low heat until it is almost dry. It may take a little longer if you are using fresh coconut. Add garam masala pwd., amchur pwd.,chaat masala pwd., red chilli pwd., salt to taste and fry for another 2 mins. Take it off the heat a…
…s. Make sure it cooks through. Serve with wedges of lime. Note : The Goan Rechado Masala Paste Recipe is posted earlier for Goan Stir Fry Prawns….
…ng. Sprinkle some pepper & toss again. Adjust salt to taste. Now in a fry pan add a tsp. of oil & fry the egg omelette. Cut the omelette into strips & add to the prepared hakka noodles & toss well till well mixed. Serve hot with Chicken Pineapple Oriental or gravy of your choice. Tips & Variations : Julienned vegetables cook faster; retaining the crunch enhances the taste of the stir fry. While adding vegetables to the wok…
…y range from hard to soft and can also be like a creamy textured flan. The Goan Cocada preparation is like a hard textured coconut barfi but the main difference is the addition of suji/semolina/rawa. In Konkanni, suji is known as ‘Rulao.’ The most difficult part of Cocada (like most Goan sweets) is the intense stirring involved. One learns to judge the right moment to turn out the mixture on to the cutting board only with experience. If you turn i…