…have their own signature recipe. It can be prepared with a combination of assorted vegetables of your choice. When I see the Pav Bhaji being prepared at the entrance of a restaurant or a wayside stall, I just can’t help but go ahead & have some. I love the sight of the bhaiyya with the huge cast iron tawa, those colorful vegetables & the packets of Amul butter around him. I enjoy watching him sauté the vegetables, mashing them, adding th…
…the flavor and a generous amount of freshly scraped coconut to add freshness and moistness to this delectable vegetable. The vibrant and deep red of the gorgeous Rajgira, with the lacy impeccable white gratings of fresh coconut make it attractive enough to not only admire its beauty but to instantly want to eat it! When cooked in a clay pot it hardly needs much oil but a little coconut oil makes it very tasty. Most of us are aware that in the coa…
…es 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 Sorpotel are his favorites. In fact, he is happy if he gets to eat all the year round! 🙂 I do make a reasonably large batch; several days in advance and as it matures over a period of…
…metal or clay pots, pans & woks were used for cooking. The whole process of cooking took place on raw coal, charcoal, clay or wood 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 r…
…prawn biryani in a restaurant to avoid the tedious and time consuming process of de-veining prawns. You will be very glad to know that baby shrimp / javala / galmo does not need de-veining at all as the intestines are not yet developed! So it takes off the stressful load. We Goans love to eat fresh galmo and include it in our stir fries, chilli fries, curries, pulao, biryani and make good use of it whenever it is available fresh. Of course, the dr…
…dure: Wash and soak the white peas (vatana) in water for about 4 hours. Pressure cook the vatanawith potato chunks, turmeric and a little salt for about 4 whistles. The peas and potatoes must be cooked soft but not too mushy. Heat a tablespoon of oil and sauté sliced onions until lightly golden. Add the coconut and further sauté until the coconut turns brown and gives a good aroma. Dry roast all the whole spices on a low flame until well roasted a…
…or short school / college break, at tea time or serve as a warm or cold dessert. My husband is good at bread puddings; steamed or baked and he would often make it for our kids. Left over bread is never wasted in our home. Never waste good food is our motto and we live by it. This time I wanted to try my hand at his popular bread pudding which we all love so much. I baked this Bread Butter Jam Pudding and oh boy!… our home was filled with th…
…Peas 3 tbsp Refined Oil or Pure Ghee Salt to taste Procedure: Wash and pressure cook baby potatoes in their jackets for 2 whistles (depending on the size). Potatoes must be cooked but lightly firm. Peel and lightly prick them (optional). If using big potatoes; then cube or quarter them after boiling in their jackets or peel raw, cube or slice into quarters and fry before using in the gravy. If using fresh green peas; separate them from their pods…
…ch of asafoetida, the bay leaves, ginger-garlic paste and sauté until rawness disappears. Next, add the prepared spice paste and again sauté for a few seconds. Add the tomato puree and the whisked curds. Stir to mix well. Now, add all the remaining spice powders, sugar and kasuri methi. Stir and cook on medium heat until oil starts to separate. Add the fried baby potatoes; stir gently and add enough water depending on the consistency of the gravy…
…ked and just tender. Use the pumpkin along with the water for the curry. Toss the prawns with ¼ tsp. turmeric powder and set aside. Heat oil in a pot; use a clay pot, if you have one. Lightly sauté the chilli, coriander seeds and cumin seeds in oil. Drain and place in a masala grinder along with coconut, ½ the chopped onions, poppy seeds, garlic and ginger. Grind with enough water to a fine thick paste. Rinse the jar with water and reserve for the…