…he drained rice & mix gently; preferably with a wooden spoon till the rice is well mixed with the masala. Fry the rice for about a minute on sim. Pour in water & stir gently till mixed well. Adjust salt & pepper to taste. Pressure cook for 2 whistles. Release pressure & let it sit for about a minute before opening the cooker. The cooking process is completed with the heat in the cooker. Open the cooker; let it cool slightly �…
…taste. Let it cook & simmer for about 10 mins. Serve hot with steamed rice or Goan boiled rice. Tips & Variations : You can use prawns, pomfret , king fish or any other fish of your choice to prepare this curry. Do not over cook the fish or it will disintegrate into the curry. You may use a combination of scraped coconut & coconut milk. If you do not like excess coconut then you may use half coconut. You can grind the masala paste; us…
…i flour in different states of India. Tandalachi Bhakri which is made with rice flour is prepared mainly in Maharashtra, Goa, Konkan belt & other coastal areas in India, where rice is grown & consumed in abundance. The tandalachi bhakri prepared in Goan homes usually has some fresh scraped coconut in it. It tastes very delicious with the inclusion of coconut. Bhakri is rich in proteins & fibre. It is nutritious & very easy to diges…
…Add the slit chillies and fry for a few seconds. Drain and add the soaked rice. Gently sauté till the rice grains are separated, well coated and glossy. Add the cooked meat and pour in the reserved meat stock and give it a good stir. Taste to check seasoning and adjust if necessary. Also adjust water level if required as this depends on the quality of the rice. Pressure cook up to 2 whistles. Release steam immediately. Cover to allow the juices t…
…h oil or ghee and salt. When the water starts boiling, reduce heat and add rice flour gradually and simultaneously stir to mix all the rice flour in water. The dough should be lump free. Take the pan off the flame and cover with a lid. Let the dough sit for about 5 minutes in the pan. Transfer the dough to a bowl and knead it. The dough will be hot so damp your palms and fingers lightly with water and knead the dough until it is smooth and elastic…
…r & vanilla essence but I like the Kerala/Mangalorean way of including rice flour/rice paste because it retains crispness for a long time. So here is the recipe I love… Do make it a part of your Christmas goodie platter… it will look pretty & taste delicious! 😀 Wishing you all ‘A very Merry Christmas.’ You will need : Roce/Rosette/Rose Cookie Iron mould/form A wide & shallow bowl/soup plate A balloon whisk preferably A wide & heavy…
…A very Happy Feast & Independence Day.” Ingredients : 200 gms. Goa Red Rice or boiled rice 1 fresh Coconut (scraped) 2 cakes Goa Pyramid Jaggery (grated) 6 Green Cardamoms (peeled & powdered) 1 doz. Fresh Turmeric Leaves (Haldi ka Patta) 1/3 cup Water (optional) 1 tsp. Salt Procedure : Pick, winnow, wash the rice well & then allow to soak in water for about an hour. Drain the water & grind using a little water as possible to a thic…
…li.. Tips & Variations : You may use a combination of one part boiled rice & one part normal/idli rice with one part urad dal. If the weather is cold & chilly then place the container in a conventional oven with the light on. Alternatively, place the vessel in another larger vessel & keep it in a warm place. You may even tie up the vessel with a warm cloth/flannel/blanket to help fermentation. Fermentation plays a very importan…
…enjoy with your favorite fish curry rice, traditional xitt kodi, sorak and rice, pulao or steamed rice & dal fry/tadka. You can also eat it with your favorite roti, chapati, phulka. Tips & Variations: Fresh fish and fresh spices brings out the flavors better. Stuffed Mackerel can be grilled or baked. Use rice flour or rawa for dredging if you like very crisp fish. Boneless pockets can be made by snipping of the central bone and then stuff…
…oy these soft & fluffy sannas.. 😀 Ingredients : 250 gms Goan Parboiled Rice 75 gms. Raw Rice 45 gms Urad Dal 35 gms. Poha (beaten rice flakes) 1 Coconut thick milk or 100 ml. Coconut Milk (Dabur Hommade) 1 tsp. Baker’s Yeast 50 ml.Warm Water 150 gms. Sugar or to taste Salt to taste Method : Wash & soak rice, dal & poha separately for about 4 hrs. Drain & reserve the water. First grind the dal using very little reserved water to a s…