 |
|
PRESIDENT
Manuel Fernandes
|
VICE-PRESIDENT
Sheila Ribeiro |
SECRETARY
Faisal D'Souza |
TREASURER
Roque Viegas
|
EDITOR
Manuel Noronha |
|
|
Questions,
suggestions, comments should be addressed to: editor-goadc@cox.net |
|
|
|
|
| |
| Coconut
Fish Fry |
Preparation
:
1) Wash the fish fillets and pat dry.
2) Sprinkle maida over fillets and keep aside.
3) Grind togeather,red chillies, cocunut, ginger,
garlic, vinegar and just
enough water to make fine paste.
4) Add salt and evenly coat fillets with this paste.
5) Heat oil in a frying pan and fry fish till crisp.
Serve immediately, accompanied by lemon wedges. |
Ingredients
:
Serves: 6
Preparation Time: 45 Minutes
750 gms - sole / bekhti fillets
3 tsp - red chillies (fresh)
2 tbs - coconut (dessicated)
2 tsp - ginger (chopped)
6 - garlic cloves
1 1/2 tbsp - white vinegar
3 tbsp - maida (flour)
salt to taste
oil for frying
lemon wedges for garnishing |
| |
| Tomato
& Coconut Soup |
Preparation
:
Cut the coconut into small pieces.
Wash , take off the stem and de-seed the green chillies.
Heat up the oil over a medium heat up and mix in the
mustard seeds.
As soon as they crackle, mix in curry leaves and asafoetida
and fry for 15 seconds.
Mix in the tomato puree, coconut pieces, green chillies
and water and bring to a slow simmer, stirring occasionally.
Take off from heat up and allow to cool slightly.
Mix in the soup in a blender until smooth.
Pour out into a pot and mix in salt and sugar and
simmer (boil slowly at low temperature) for 5 minutes.
Take off from heat up and serve hot.
|
Ingredients
:
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste |
| |
Goan Mutton Curry
|
Preparation
:
Clean and wash the mutton thoroughly.
Remove off the excess water and cut into 1 inch cubes.
Cream the yogurt and turmeric powder together.
Mix in the mutton cubes and marinate for 3-4 hours.
Take off and cut one onion.
Slice the other.
Wash, take off and crush the ginger and garlic.
Heat up half the oil over medium heat up in a heavy
bottomed pot and fry cut onion until brown.
Remove with a slotted spoon and keep aside.
Mix in the remaining oil to the pot and fry the cut
onions until soft.
Mix in the crushed ginger and garlic.
Stir fry for one minute.
Mix in the coriander powder, cinnamon powder, clove
powder, pepper powder, red chilli powder.
Stir fry for 1 minute over low heat.
Mix in 2 tblsp of water and stir fry until it evaporates.
Mix in the desiccated coconut stir fry for 2 minutes
over low heat.
Mix in meat and increase the heat.
Stir and fry the meat for 5 minutes or until it changes
colour.
Mix in water and bring it to a boil.
Cover and simmer (boil slowly at low temperature)
for 30 minutes, mix in the fried onions and salt.
Further simmer (boil slowly at low temperature) for
30 minutes or until the meat is tender.
Stir in vinegar, take off from heat, serve hot.
|
Ingredients
:
2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder
|
| |
| Mackerel
Masala Recipe
|
Preparation
:
Wash and cut each mackerel into 4 pieces.
Apply salt, then wash again after 5 minutes.
Put the mackerels in a pot along with 3 to 4 cup water,
a pinch of salt and one tsp of turmeric powder.
Stir fry for 10 minutes.
Drain.
When the mackerels cool, de-bone and cut into small
pieces.
Heat up oil and stir-fry garlic, peppercorns, cloves
and cinnamon.
Drain.
Stir-fry coriander seeds and red chillies in the same
oil and drain.
In the remaining oil stir fry the onions till dark
brown.
Grind everything the fried ingredients (except the
onions) with coconut and tamarind into a fine paste.
Mix in the ground masala and water to the browned
onions and bring to a boil.
Mix in the mackerel pieces and salt and simmer (boil
slowly at low temperature) for 2-3 minutes.
Serve hot.
|
Ingredients
:
1 cup coconut scraped
5 peppercorns
salt to taste
1 tblsp oil
5 onions sliced
5 cloves
1/2 inch cinnamon
6 big size mackerels (bangda) scaled
8 red chillies whole
1 tblsp coriander seeds
1 small size tamarind
6 cloves garlic
2 tsp turmeric powder |
| |
| Goa Sausage Risotto |
Preparation
:
Chop the Goa Sausage and boil in 3 cups of water for
30 minutes.
Heat oil in a large heavy based pan, add onion and stir-fry
over medium heat for 2 minutes or until lightly browned.
Wash rice in hot water to remove all traces of starch
and allow to drain before adding to the onion and stir-fry
on low heat for 10 minutes.
Add the cooked Goa Sausage and the stock along with
the white wine and whole mushrooms and cook on high
heat without stirring till all the water has evaporated.
Keep covered and stand for 12 minutes before serving.
Garnish with chopped parsley, fried onion slices and
fried cashew nuts.
|
Ingredients
:
Cooking time : 15 minutes
Serves : 4
1 Tablespoon Oil
1 Medium onion, sliced very fine
4 Goa Sausage
2 cups Basmati or any long grain rice
1 cup white wine
250 grams mushrooms
|
| |
Tisreo
Sukhem
recipe posted at: goaholidayhomes.com |
Preparation
:
In a pan add the clams, 1/2 cup of water and the turmeric
powder.
Add the chopped onions and the slit green chillies.
Simmer on a low flame till the clam meat starts leaving
the shell.
Add the chilly powder, jaggery, coconut, sambhar powder
and garam masala powder.
Finally add tamarind pulp and salt to taste.
Cook till most of the water evaporates. |
Ingredients
:
50 clams (1/2 shell)
1 tsp chilli powder
1/2 tsp turmeric powder
1 1/2 tsp Goan sambhar powder
1 cup onions chopped
2 slit green chillies
1 tsp jaggery
1/4 tsp garam masala
1/2 cup coconut
30 gm tamarind pulp
|
| |
| |
Chicken Xacuti
recipe courtesy: www.wildblossomfs.homestead.com |
Method:
1. Clean and joint
the chicken. Chop one onion, add it to the chicken
along with salt and keep aside. Soak the tamarind
in a little water to extract pulp.
2. Slice the ginger. Fry all spices (except cumin
and garlic) in a little oil till the coriander seeds
turn golden brown. Add the cumin and garlic, fry
for a minute and remove.
3. Slice one onion and sauté till golden brown.
4. Grate the coconut and roast it on a slow fire
till light brown.
5. Grind fried onion and fried spices to a fine paste.
Coarsely grind the coconut separately.
6. Chop and fry the remaining onions. Add chicken,
ground spices, coconut, tamarind pulp, salt and a
little water. Allow to cook on a slow fire till done.
Serve with bread or boiled rice. |
Ingredients:
Chicken 1
Coconut 1
Onions 5
Coriander seeds 30g
Cumin 1 tsp
Poppy seeds 1½ tbsp
Cardamoms 3
Cinnamon 2g
Cloves 2g |
Ginger
1½" piece
Peppercorns 2g
Garlic 5 flakes
Kashmiri chillies 12
Turmeric 1 tsp
Tamarind 5g
Bay leaf 2
Mace 2g
Star anise 2g
Salt to taste
Oil for frying |
| |
Goan Mussel Pulao
recipe courtesy: www.bennett.com
|
Method:
Heat oil in a big
vessel, add the cinnamon, cloves, cardamoms and
the chilies. After a min add the onion. fry this
till the onions turn golden.
Now add the mussels , fry for 5 mins and add the
tomato. Add salt and turmeric and cook for 7 mins.
Now add the rice and 2-1/2 cups of water. Cover and
cook till done. Garnish with slivered jalapenos and
chopped cilantro. |
Ingredients:
2 cups rice
1 cup mussels
1 big onion chopped finely
1 tomato chopped
|
1 stick cinnamon
4 cloves
4 cardamoms
3 red chilies
1/4 tsp turmeric,
salt to taste |
| |
Caril de tomato
(Tomato and prawn curry)
recipe courtesy: www.bennett.com
|
Method:
Skin and chop the
tomatoes then pass through a sieve to remove seeds.
Grind
together the turmeric, peppercorns, cloves and cumin.
Extract a thick
and thin milk from the coconut. Fry the onion, ginger,
garlic and chilies
in a little oil until onions are slightly brown.
Add spice mix and fry
for 30 second or so. Add the prawns (if using cooked
prawns add at the
end of the cooking) and fry for a few minutes. Add
the tomato juice and
cook for 5 minutes. Add the thin coconut milk and
cook for 5 minutes. Add
the thick coconut milk and cook until the sauce is
thick. Serve with rice. |
| Ingredients:
1 lb. red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cumin
1 lb. fresh uncooked prawns, cleaned and shelled
1 coconut
2 large onions, finely sliced
1 inch piece of ginger, finely sliced
4 cloves garlic, finely sliced
2 green chilies, finely sliced
|
| |
Fish Reshad (stuffed Fish)
recipe courtesy:www.recipezaar.com |
Method:
Take a sharp knife and make
a slit in the middle{a longitudinal slit} of the Mackerel
fish so that the fish opens as 2 equal halves.
This is done so that the masala can be stuffed inside
the fish.
Now, de-bone the fish (remove its bones).
Likewise, repeat this for all the Mackerels'.
Take a bowl and in it, put salt, lime juice, olive
oil, turmeric powder and all the slit fishes.
Mix well so as to let the fish absorb all the ingredients.
Marinate for 15 minutes.
In your mixer/grinder/blender, grind together the
cloves, cumin seeds, black peppercorns, red chillies,
ginger, garlic, salt and vinegar.
Heat 4-5 tbsps.
of oil in a skillet.
Stir in the prepared paste.
Stir-fry until the oil separates from this masala
(prepared paste).
Stuff each Mackerel with the prepared masala paste.
Spread the same evenly on both the inside surface
of each fish.
Garnish the fishes with chopped corriander leaves
and onion.
Pack the sides (if need be, tie the fishes with a
fine thread to maintain all the masala inside), and,
apply rice flour/semolina on the outer surface of
each Mackerel.
Heat oil in a wok.
Shallow fry the Mackerel's on low flame until browned
on either side and cooked.
Serve hot with salad.
Enjoy this pick-me-up fish!
|
Ingredients:
4 mackerels, washed,cleaned and
de-boned (Known as 'Banganda' in Hindi)
2 tablespoons olive oil
1 lime, juice of
1 tablespoon malt vinegar
1 onion, finely chopped
1/2 cup chopped fresh coriander leaves
1 tablespoon turmeric powder
4 red chilies
8 cloves
1 tablespoon black pepper
1 tablespoon cumin seeds
4 cloves garlic
1/4 inch fresh ginger, washed,peeled and chopped
rice flour or semolina, as required,to shallow fry
|
|
Sorpotel
recipe courtesy:http://www.amchegoa.com
|
Method:
Wash and boil the uncut pork, liver and heart. Cool and
cube into small pieces then brown in a little pork
fat, remove and set aside. Add ginger, garlic and
onions and fry until onions change colour. Add masala
and stir and fry for a minute or so then return meat
to pan along with the tamarind and some of the vinegar
if more liquid is required. Cook on a low heat for
1- 1 1/2 hours until meat is tender. Add the chillies
and blood (which may require a good stir prior to
adding T.H.), cook for another ten minutes or so.
Better eaten the next day re-heated! |
Ingredients:
1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar
small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped
4 green chillies, finely chopped
salt to taste
Masala - grind the following into a paste with a
little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark
|
| |
Fish
Caldine (yellow fish curry)
Recipe courtesy:http://www.recipecottage.com |
Method:
Clean and wash the
fish. Cut into small steaks, rub in salt and vinegar
and
set aside.
Grind the spices.
Extract a thick milk from the coconut (see intro).
Add the ground spices to the coconut and pass through
the blender again to
extract a thin milk.
Fry the onions and tomato in the oil, add the thin
coconut milk. Bring to
the boil and add the chillies, fish and thick coconut
milk.
Simmer until fish is cooked.
Caldine is also
prepared using hard boiled eggs or bhindi (okra/ladies
fingers).
Serve with plain boiled
rice. |
Ingredients:
1/2 Kg fleshy fish
steaks (prawns may be substituted)
1 coconut
1/4 tsp cummin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or 1 tsp ground)
2 onions, sliced
1 tomato , sliced
2 tblsp oil
2 green chillies sliced lengthways (or more if desired)
salt and vinegar to taste
|
| |
Chicken
Cafreal
Recipe courtesy:http://www.recipecottage.com
Cafreal is one of
those dishes where anything seems to go. Cafreal
is essentially chicken (whole or jointed) marinated
in chillies, lime juice (or vinegar) and spices,
then either deep fried, barbecued or roasted.
|
Method:
Rub the salt and lime
juice over the chicken (also inside if whole).
Grind all the other ingredients together and rub
over the chicken.
Cover and marinade over night in the fridge.
Heat oven to 325C.
Place the chicken in a roasting tray and cover
with foil (this is important - the chicken must
be moist when done and the spices must not burn).
For a 4lb chicken, cook for about 2 hrs (adjust the
time to the size of bird or if chicken joints are
used). Baste several times during cooking. For the
last 15 minutes of cooking, remove the foil.
Remove the chicken from the roasting tray and leave
to rest.
You now have two options for the 'gravy'. Either collect
the pan juices as is (no don't skim the fat off) or
skim the fat, deglaze and make a gravy as normal. When
I had it in India it was served just with the pan juices.
Notes :- If a whole
chicken was used, then cut into two halves post cooking,
do not carve into slices - this is meant to be eaten
with your hands.
Serve with plenty of bread to dip the juices up.
Why not roast some root veges and garlic in the roasting
tray while you are at it.
|
Ingredients:
1 chicken, prepared for roasting or jointed chicken pieces
juice of 1 lime
1 level tsp salt
5 dried red kashmiri chillies, ground
3 green chillies, de-seeded
4 peppercorns, ground
1 tblsp corriander seeds, ground
1/2 inch piece cinnamon bark, ground
1/2 inch piece mace, ground
8 cloves garlic
1 inch piece ginger
|
| |
Dosa
Contributed
by Chef Vinod
Bombay Bistro
|
One
of the most famous South Indian breads. A perfect
crisp crepe-like bread prepared with rice and dal
(lentil). These days, you can buy packaged mixes
from your local Indian grocer. They save the soaking
and fermenting time.
Click
here for Recipe |
| |
Uttapam
Contributed
by Chef Vinod
Bombay Bistro
 |
A
savory pancake topped with chopped bell peppers,
onions and cilantro.
Serve with your choice of chutney.
Click
here for Recipe |
| |
|
|
|
|
|
