Goan Cuisine

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GOAN CUISINE

Goan chicken curry


Ingredients Quantity
Chicken 3kg
Onion 1kg
Salt 20g
tomato 500g
Oil 100ml
vinegar 30ml
For masala: -

Cumin seeds 50g


Turmeric powder 10g
Red chillies whole 50g
Coriander pwd 20g
Garlic 50g
Ginger 50g
cinnamon 1pc
Black pepper whole 10g
Clove 5g
Tamarind 50g
Sugar 20g
Coriander leaves For garnish

Method:

1. Make a fine paste of all the goan spices by adding some water..
2. Heat oil in a kadai and throw in the onions…Cook till golden brown.
3. Then add the spice paste and cook till oil separates.
4. Add tomatoes and cook till mushy.
5. Throw in the chicken pieces and cook until all sides are well seared.
6. Pour in ½ cup of water and bring to boil.
7. Cover and simmer for 15-20 min or until the chicken is cooked.
8. Pour in some vinegar and finish the dish.
9. Serve hot with rice.
Ingredients

Coconut rice
Ingredients Quantity
Basmati rice
Grated coconut
Mustard seeds
Cumin seeds
Soaked chana
dal
Soaked urad dal
Curry leaves
Whole red
chillies
Peanuts
Cashew nuts
Oil
Green chillies
Method:

1. Take oil in a pan and add peanuts


2. Saute peanuts and add mustard seeds
3. Saute them together and add the cumin seeds.
4. Mix them together followed by soaked chana and urad dal.
5. Saute all the ingredients together
6. Now add curry leaves, red whole chilli and green chilli.
7. Saute them well.
Add cashew nuts followed by salt to the pan and mix thoroughly.
8. Now add grated coconut to the pan
9. Mix the coconut thoroughly with the other ingredients to infuse the coconut flavour
completely.
10. Now put the cooked rice to the pan

11. Mix it well together. Add grated coconut to the rice and mix again. Serve hot.
Alsande ros

Ingredients

Ingredients Quantity
Black eyed beans/ 500g
Alsande
Onion 100g
Water As req
To fry –
Onion 300g
Oil 1ltr
Garlic 50g
Shredded coconut 200g
Spices to roast ------------
Peppercorn 10g
Clove 10g
Cinnamon 1pc
Coriander 50g
Cumin 50g
Red chillies whole 100g
Mace A pinch
Wet ingredients ----------------
Jaggery 20g
Tamarind 10g
Turmeric 5g
Salt 10g
Coriander leaves For garnish.
Method:

1)Refer to 'To Pressure Cook'. Wash and soak the beans overnight or at least for about 6 hours in
4 cups of water.
2) Transfer the beans to a pressure pan or a small pressure cooker along with onion and potatoes.
Pressure cook on medium high flame for 1 whistle and on medium low flame for 2 more whistles.
Let the pressure drop by itself.

3) Refer to 'Spices to roast'.In a pan over medium flame, toast all the spices until a good aroma is let out.
Do not let them turn deep brown/black or burnt. Transfer to a blender.
4) Refer to 'To Fry'. In the same pan, heat oil over medium flame. Once hot, add onion and garlic
and stir fry until onion color changes to light golden. Add coconut, mix well and let it toast until
the color changes slightly. Add turmeric powder and mix well. Switch off the flame. Let cool.
Transfer this to the blender.
5) Grind the spices and onion-coconut mixture along with tamarind, jaggery and salt to a fine
paste.

6) Add the prepared masala to the boiled beans. Cook on a medium flame until the mixture
comes to a boil. Adjust seasoning if needed. Switch off the flame. Garnish with Coriander
leaves.

AALE BELLE

Ingredients
Ingredients Quantit
y
Refine flour 500g
Salt 10g
Eggs 5no
Milk 500ml
Baking pwd 5g
Ghee As req
Jaggery 150g
Cardamom 5g
grated 150g
coconut

Method:

For Filling:

In a small kadai / pot add jaggery broken into pieces, coconut, cardamom powder and little water.
Cook this mixture. The filling should be cooked till the water dries.
Make the Batter: Sieve the Maida into a mixing bowl, add the 2 eggs, salt and cardamom pwd.
Make the batter by adding the milk and required quantity of water. The batter shouldn’t be too
runny nor too thick.

For Pancakes:

Take a frying pan add little oil / butter and pour the required quantity of batter to make a thin
pancake. Once you pour the batter in the pan, swirl the pan around to ensure that the batter
spreads well in the frying pan. Cook on one side only and it’s done. Remove to a plate.

Assemble the Alle Belle

In the plate add little filling mixture to the pancake and roll the pancake.This ensures that the
filling does not drip / fall on you while eating.

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