…he recipe for Goan Boiled 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…
…it steam for 2 mins. with the lid closed. Add sufficient water as per desired consistency of curry/ gravy. Now add the tamarind pulp. Combine well. Let it come to a boil & cook for about 10 mins on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy & then adjust salt to taste. Adjust the tanginess of the curry/ gravy/masala according to taste. Garnish with chopped…
…ner & keep aside. Heat oil in a wok on med. heat. When the oil is hot reduce heat & add green chillies, mustard seeds, cumin seeds, turmeric pwd., curry leaves, a pinch of hing & stir. Now add chopped onions & cook till translucent. Then add chopped tomatoes & cook till it softens completely. Add sugar & the pohe & stir quickly on med. heat. Add salt to taste & a tablespoon of coriander leaves & stir ti…
…color of Tamdi Bhaji / Amaranth / Rajgira showcases its bright and vibrant red due to the red soil in 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 preferabl…
…é green chillies for a few seconds and then sauté onions till translucent. Reduce heat; add the remaining ½ tsp. turmeric pwd., ¼ tsp. red chilli pwd., coriander pwd. and then add the tomatoes. Cook on medium heat till the tomatoes are slightly soft. Now add the marinated prawns and stir fry on high heat till the prawns are lightly cooked. Do not overcook the prawns or they will turn hard. Add sugar, pepper pwd., garam masala pwd. and stir to comb…
…or mild it is always welcome topped with deep fried crunchy noodles. 🙂 Ingredients: 1 tender Chicken Breast; boiled & shredded or diced 5 cups fresh Chicken Stock 2 Bouillon Cubes 1 fresh Carrot; peel & finely chop or grate ¾ cup Cabbage; finely shredded 5 fresh tender French Beans; de-string & finely cut 1 med fresh Capsicum; destem, deseed, discard membrane & finely cut 2 tbsp fresh Garlic; peel & finely mince 1 tbsp fresh G…
…paste (Chick pea flour) Salt to taste Olive oil for grilling 1 each of colored Bell peppers (Red, Yellow, Green) Method : Cut fillets of rawas into thick rectangle pieces. (I get it cleaned & filleted by the fishmonger). Wash the fish & drain completely. In a bowl, mix together ginger-garlic pastes, red chilli pwd., turmeric pwd., cumin pwd., pepper pwd., lime juice & salt to taste. Marinate the fish fillets with this mix for…
…ightly sour) 2 tbsp. fresh Garlic paste 1 tbsp. fresh Ginger paste ½ tbsp. Red Chilli pwd. 1 tsp. Garam Masala pwd. 2 fresh red Tomatoes (peeled, deseeded & chopped) 3 med. Onions (peeled, finely sliced & mix with a little salt) 8 tbsps. Vegetable Oil For the Masala : 3 Green Cardamom 1 inch piece Cinnamon Stick 1 Star anise 1 tsp. Fennel Seeds 1 tbsp. Caraway Seeds 5 Peppercorns 3 Cloves 2 Mace (Javitri) 2 Green Chillies (slit & de…
…mixed Italian herbs (or any herb of your choice) ¼ tsp. Pepper pwd. ½ tsp. Red Chilli flakes 5 leaves fresh Basil ½ cup mix of Parmesan & Cheddar Cheese 4 tbsps. Olive Oil Salt to taste Basic Tomato Sauce: 4 large Red Tomatoes (washed & roughly chopped) 1 large Onion (peeled & roughly chopped) 4 cloves fresh Garlic (crushed & minced) 3 tbsps. Olive Oil 1 tsp. dried Oregano/ a few fresh sprigs 1 tsp. dried Basil/ few…
…038; stir well quickly so that it is smooth & not lumpy. Add vinegar; stir & let it come to a boil. Switch off the heat & let it cool completely. Serve as a dipping sauce. Tips & Variations : Use sufficient oil as oil acts as a preservative in the sauce when stored for a long time. Use soya sauce sparingly or the color of the sauce will change. Adding sugar reduces the pungent flavor. Use corn flour sparingly or the sauce will…