Showing posts with label Goa. Show all posts
Showing posts with label Goa. Show all posts

November 21, 2017

GOAN DRUMSTICK MASALA

Ingredients:
Drumsticks - 6
Onions - 2-3
Tamarind - marble size
Salt to taste
Turmeric - 1/2 tsp
Sugar - 1/2 tsp
Oil 

Grind together:
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Ginger - 1/2 "piece
Garlic cloves - 3
Green chillies - 6
Grated fresh coconut - 1/2 cup

Method:

  • Cut drumsticks into 2" pieces and cook in enough water till it turns to break.
  • Grind the masala ingredients together to make smooth paste.
  • Finely chop onions.
  • Heat oil in a pan; add chopped onions and fry till they are transparent.
  • Add ground masala and fry for few minutes. Then add drumstick pieces, salt, turmeric and tamarind juice, sugar and one cup of water.
  • Cook in low flame until gravy is thick and done.



November 28, 2016

STUFFED FRIED POMFRET

Ingredients:
Pomfret - 1 (600-700 gms approx)
Salt. chilli powder, lemon juice for rubbing over and inside the fish
Mustard oil for frying

For Stuffing:
Butter/ Ghee - 2 tbsp
Large spring onion - 1
Green chillies -2
Shelled peas or mashed potatoes- 60 gms
Salt -1 tsp
Chilli powder - 1/4 tsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Almonds - 2 tsp
Sultanas - 2 tsp
Lime juice - 1 tbsp
Lemon rind - 1
Egg - 1
Garam masala - 1/4 tsp
Ginger juice - 1 tsp

Method:

  • Clean the fish, remove the eyes, trim the tail and the fins, but leave the head.
  • Wash, dry and rub lime juice, sat and chilli powder over the surface and inside the fish. Leave for some time.
  • In the meantime heat the ghee, fry the almonds and the sultanas and keep them separate.
  • Fry the onions lightly in the same ghee, add peas or mashed potatoes, salt, chilli powder and garam masala. Remove from the fire and cool; add lime juice, ginger juice, beaten whole egg, fried almonds, sultanas, finely cut green chillies and chopped mint and coriander leaves. Mix well.
  • Stuff this mixture inside the fish and tie lightly, using a few turns of cotton thread.
  • Fry in the smoking hot mustard oil till it becomes crisp.
  • Remove the thread and serve whole with tomato sauce.


November 16, 2016

GOAN KOMBDI

Ingredients:
Chicken - 1 kg (chopped into 8 pieces)
Coconut milk - 500 ml
Tamarind paste - 1 tbsp
Red chillies- 6
Salt to taste
Turmeric- 1/2 tsp
Cloves - 5
Cinnamon - 2"
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 4 tbsp

Method:

  • Marinate the chicken with salt and turmeric for one hour. Set aside.
  • Grind together the chillies, cloves, cinnamon, coriander seeds, fenugreek and mustard seeds with enough water to form a paste.
  • Heat oil in pan; fry the paste for 4-5 minutes.
  • Add the chicken, tamarind paste and coconut milk.
  • Simmer for 40 minutes and serve hot.

August 24, 2016

CHICKEN CAFREAL

Ingredients:
Chicken  - 500 gms (cut into medium size pieces)
Ginger garlic paste- 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Worcestershire sauce - 1 tbsp
Tomato puree - 1 tbsp
Sugar - 1 tsp
Salt to taste
Oil - 4 tbsp

For Green Gravy:
Coriander leaves - 2 cups
Onion - 1
Green chillies - 3-4
Garlic cloves- 4
Cumin seeds - 2 tsp
Poppy seeds - 2 tsp
Cashew nuts - 10
Cinnamon - 1 stick
Cloves -7-8
Black peppercorn - 7-8

Method:

  • Marinate chicken pieces with ginger garlic paste, turmeric and keep aside.
  • Grid all the gravy ingredients to fine paste.
  • Heat the oil in a pan; add the chicken pieces and fry for 2-3 minutes.
  • Add the ground paste, worcestershire sauce, tomato puree, sugar, salt ad 1/2 cup of water.
  • Cook for about 10 minutes till the chicken is done and the gravy thickens.
  • Serve hot with steamed rice.

July 29, 2015

GOA FISH CURRY

Ingredients:
Fish - 500 gms
Onions - 50 gms
Red chillies -10 gms
Turmeric - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 2 tsp
Coconut - 1/2 (grated)
Green chillies- 4-5
Tamarind - small ball size
Salt to taste
Curry leaves - few
Oil - 1/4 cup
Coriander leaves - small bunch

Method:

  • Finely chop onions; dry roast red chillies, cumin seeds and coriander seeds. Let it cool and powder.
  • Add grated coconut to powder; grind once again.
  • Soak tamarind in hot water and extract thick juice and keep aside.
  • Wash fish pieces and marinate with salt and turmeric.
  • Heat oil in broad pan; fry onions till light brown.
  • Add ground paste, chopped green chillies and saute for awhile.
  • Add tamarind juice and bring it to boil.
  • Add fish pieces, salt and cook till pieces are tender and well cooked.
  • Lastly add curry leaves and chopped coriander leaves.

April 25, 2014

DRY PRAWN RELISH

Ingredients:
Dried prawns - 1 cup
Red Kashmiri chillies - 3 (coarsely crushed)
Onion - 1 (finely chopped)
Grated Coconut - 1/4 cup
Salt to taste
Lime Juice - 2 tbsp
Oil

Method:

  • Clean prawn (top and tail). Roast them on a tawa until crisp.
  • Mix in red chillies, onion and coconut.
  • Add salt and lemon juice.
  • Serve as a relish with rice.
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