Goan traditional food

Patoleo made in Banana Leaf


I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!

Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.

August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.

Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.

If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!

Patoleo

Ingredients

  • 1 Cup basmati rice
  • 1/2 cup boiled rice
  • 1 cup coconut to grind with rice (optional)
  • 1 ½ cups grated coconut
  • 1 cup jaggery, grated
  • 6 cardamoms, powdered
  • Pinch of salt
  • Fresh haldi (saffron) leaves or any edible available leaves

Method

  • Mix the remaining coconut and jaggery and cook till blended. 
  • Add cardamom powder and mix.
  • Set aside to cool. 
  • Wipe the leaves clean.
  • Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
  • Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf. 
  • Fold the leaf over and prepare all the patolis in similar manner. 
  • If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer. 
  • Put some water into the steamer and bring to a boil.
  • Place the tray and put the patoleos into the steamer. 
  • You can even place them one over the other. 
  • Place the lid on the steamer and steam for 20 to 25 minutes till done. 
  • The leaf will change color and the patolis will be firm. 
  • Remove and enjoy!!

For more post on Patholis:

Patoleo

Tumeric Patoleo leaves

Ediyo – Pudde

Beef Croquettes


Beef CROQUETTES

Ingredients

  • 1 Kg. Boneless Beef or Beef mince (substitute with lamb/chicken)
  • 4 medium onions, chopped
  • 12 cloves garlic
  • 2” fresh ginger
  • 1 tsp. turmeric
  • 2 tsp. garam masala powder, or to taste
  • 1 lemon, juice
  • 2 bread slices without edges
  • 1 egg lightly beaten
  • ½ cup freshly chopped coriander leaves
  • 6 to 8 green chillies
  • Salt to taste
  • Rawa/semolina for rolling
  • Oil for frying

Method

  1. Combine ingredients upto turmeric powder, add salt, ½ cup water and cook till almost dry.
  2. Set aside to cool down a bit.
  3. Break the bread into pieces and add to the cooked mince with the garam masala, lemon juice and coriander.
  4. Mix well and grind to a fine paste. 
  5. Add egg and mix well. 
  6. Chill the mixture for half an hour to make it easier to handle.
  7. Shape the mince paste into small cylindrical rolls and roll in rawa to coat. 
  8. Chill another 15 minutes. 
  9. Remove and shallow fry in a pan on medium flame till lightly brown and crisp.
  10. Keep turning the croquettes so that they are evenly browned on all sides. 
  11. Drain on absorbent paper and serve hot.

Goan Pulao Aroz


Goan Pulao – Aroz

Ingredients

  • 2 cups Basmati rice
  • 2 medium onions
  • 2 tomatoes
  • 2 soup cubes
  • 2” stick cinnamon
  • 6 to 8 cloves
  • 5 cardamoms
  • ½ tsp. turmeric
  • 1 tsp. salt, or to taste
  • 2 to 3 tbsp. ghee
  • 4 Cups hot water

Method

  1. Wash rice and soak for at least 15 minutes.
  2. Slice the onions,
  3. chop tomatoes.
  4. Heat a wide thick bottom pan and add the ghee.
  5. When hot add the whole spices and the sliced onions.
  6. Saute till the onions are light brown.
  7. Add the tomatoes and fry till soft.
  8. Add turmeric, soup cubes and salt and fry for a minute till the cubes soften.
  9. Add 4 cups hot water and stir to ensure the soup cubes are completely dissolved.
  10. Then add the rice and stir to mix.
  11. Cover and bring to a boil.
  12. Reduce heat to low and cook till water is completely absorbed.
  13. Stir the rice in between gently, to combine the flavours.
  14. Serve hot.

Goan Roast Beef


Goan Roast Beef

A delicious roast, can be cooked with steak slices or a chunk of beef roasted and then sliced before serving. Serve as a starter or with a main meal. Leftover roast can be made into tasty sandwiches. Yummy…..

Use boneless Lamb instead of beef!

Goan Roast Beef

Ingredients

  • 1 Kg. Beef
  • 3 medium onions, chopped into large pieces.
  • 15 to 18 cloves garlic
  • 1.5”pc. ginger
  • 15 cloves
  • 4 piece cinnamon (1” pc. Each)
  • ¼ tsp. pepper corns
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 4 red chillies
  • 2 tsp. sugar (optional)
  • ¼ cup vinegar, or to taste
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste

Method

  1. Grind the spices from garlic to turmeric powder with the vinegar. 
  2. You can add some water to get the spices to move while grinding. 
  3. Transfer the masala to a wide bowl, add salt, mix
  4. Marinate the beef with the ground masala for one hour.
  5. To cook, heat ghee and add the red chillies and onion. 
  6. Saute till the onions are translucent. 
  7. Then add the meat with the masala water and cook till meat is tender and gravy is almost dry. 
  8. Serve hot. 
  9. Leftover beef can be used for sandwiches.

Beef Roulade


Beef Roulade

Goan Beef Roulade

Beef steak stuffed rolls – I am calling this Goan Beef Roulade because this is the spicy version of Beef Olives with typical Goan flavors as it includes Chorizo (Goan sausages) in the stuffing. The Beef Olives I have made earlier are a milder version leaning more towards continental cuisine. Try them, both are delicious in their own right!!

Ingredients

  • 1 kg. Beef steaks, beaten
  • 2 medium chopped onions
  • 2 tbsp. tomato paste
  • 2 to 4 tbsp. oil or ghee
  • Stuffing : Potato, Carrots, Choris (Goan sausages), Bacon, as required

Grind to a smooth paste

  • 10 red chillies
  • 1 ½ “ pc. Ginger
  • 10 cloves garlic
  • 10 cloves
  • 1” cinnamon
  • 1 tsp. cumin seeds
  • ½ tsp. peppercorns
  • ½ tsp. turmeric
  • 4 tbsp. vinegar
  • 1 tsp. salt

Method:

P.S.: Ask the butcher to beat and flatten the steaks well. If not you will need to use a mallet or heavy pestle to beat the steaks to thin them so forming the rolls is easier. 

  1. Wash, drain and marinate the steaks in the ground masala paste for one hour.
  2. Prepare the stuffing. 
  3. Peel, wash and cut one potato in 2” sticks. 
  4. Wash carrot, peel and cut into 2” sticks. 
  5. Remove the Goan sausages from the casings. 
  6. Cut the bacon into 2” strips.  As bacon is not available here I have skipped it.  
  7. Spread the steaks on a board and trim off any excess meat and you need a rectangle piece. 
  8. Reserve the extra meat trimmings 
  9. Place the potato, carrot and sausages on one end of the steak and roll into a compact roll. 
  10. Secure with string or toothpicks. Thus make all the rolls.
  1. Heat a wide pan, add the oil/ghee and fry the chopped onions, w
  2. When they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. 
  3. Place the rolls in a single layer (reserve the excess marinade) and fry 3 to 4 minutes on high till light brown. 
  4. Turn over and cook 20 minutes till the gravy almost dries up. 
  5. Stir well scraping the bottom of the pan to avoid burning the onions. 
  6. Add the excess marinade and some water to rinse the bowl and add to the roulade gravy. 
  7. Also add the leftover potatoes and carrots, if any, chopped finely.
  8. Check and adjust seasoning. 
  9. Cook till meat is tender and gravy is thick and oil surfaces. 
  10. Any rolls that are large in size can be cut into pieces before serving. 
  11. Remove the string before serving. 
  12. Toothpicks may be left as it is as they can be easily removed.  Serve hot.

Xacuti


Xacuti

Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.[1] It is usually prepared with chicken, lamb, or beef.[2][3] It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. – Source Wikipedia:

Chicken Xacuti

A traditional Goan dish, Xacuti (pronounced ‘Sha-kooti’) almost always made with chicken and the complex array of spices used in preparation of this dish makes is wonderfully flavorful and unique.  Xacuti may also be prepared with beef or lamb.

Ingredients

  • 1 ½ Kg. Chicken
  • ¼ tsp. turmeric powder
  • 1 tsp. salt

Marination

  • 2” pc. ginger
  • 10 flakes garlic
  • ½ bunch coriander leaves
  • 5 green chillies

Xacuti Masala I

Fry in 1 tsp. oil and grind

  • 1 tsp. oil
  • 3 onions, sliced
  • 3 green chillies
  • 1.5” pc. Ginger
  • 7 garlic flakes
  • 1 large coconut (2 cups grated)
  • ½ bunch coriander leaves

Heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.  Add grated coconut and saute for another 5 to 7 mns.  Once onions are crispy, keep aside.

Xacuti Masala II

Dry Roast the following

  1. ¼ pc. nutmeg
  2. 2” cinnamon
  3. 3 cardamoms
  4. 1 star anise
  5. 1 tsp. fennel (badishep, saunf)
  6. 1 tsp. black pepper
  7. 1 tbsp. poppy seeds
  8. 1 tbsp. coriander seeds
  9. 8 to 10 kashmiri chillies
  10. ½ tsp. turmeric

Grind all the above together to make the xacuti masala paste.

Xacuti preparation

  • 2 tsp. oil
  • 2 onions, sliced
  • 2 green chillies, slit
  • ¼ cup water

Method

  1. Clean, remove skin and cut chicken into pieces. 
  2. Wash and drain. Add salt and turmeric powder to chicken pieces. 
  3. Grind the marination masala and marinate the chicken pieces for half an hour, or overnight if desired.
  4. Heat oil and add onions and green chillies and fry for a minute. 
  5. Add the marinated chicken and saute for 2 minutes. 
  6. Add the xacuti masala and water and cook 30 to 45 minutes or till chicken is tender. 
  7. Serve hot with bread, rice or sannas.

Cafreal


Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

The generic preparation involves green chillies, fresh coriander leavesoniongarlicgingercinnamonpepperchillimaceclove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.[2] Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state. – Source: Wikipedia

This recipe s inspired by Late Wendell Rodricks

Cafreal – Chicken Cafreal

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded) (Optional)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces.
  2. Wash and set aside to drain.
  3. Grind to a paste the ingredients from garam masala to lemon juice alongwith the salt.
  4. Marinate the chicken with this masala. 
  5. Refrigerate overnight.
  6. Heat 2 tbsp ghee and fry the chicken in batches to light brown to seal the juices. 
  7. Set chicken aside
  8. Reserve the marinade.
  9. Add the coconut oil to the ghee left over from frying the chicken. 
  10. If not add a tbsp of ghee to a vessel, heat and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  11. Add the chicken, salt (if required), 1 cup hot water and cook till chicken is tender and gravy is thick. 
  12. Serve hot garnished with onion rings and lemon wedges.
  13. Repeated reheating gives a deeper color and improves the taste and texture of the gravy and the Cafreal just tastes better!

Prawn and Cauliflower Caldine


Caldine or Caldinho in Portuguese, is a typical goan curry recipe used to cook, fish, vegetables or shrimp. It’s a light coconut curry and as the consistency is quite thin can easily double up as a spicy soup. It is mildly spiced and considered a “sweet” curry. This combination of shrimp and cauliflower is quite commonly prepared in a caldine and tastes delicious over boiled rice or with some crusty bread or poee or pao used to mop up the runny curry and the juicy morsels devoured with the crunchy cauliflower and luscious shrimp. Keep the shells of the shrimp intact (provided they are fresh) and you will enjoy sucking and relish the juicy caldine that is trapped in the shells!! Make sure the cauliflower has some crunch, so avoid overcooking.

Ingredients

  • 1 cup medium to large prawns
  • 1 medium cauliflower
  • 1 medium onion
  • 3 green chillies
  • 1 medium tomato
  • 1 tbsp. oil
  • 1 tsp. Salt, or to taste

Grind to a paste

  • 1 cup fresh coconut or 4 tbsp. coconut powder
  • 3 large cloves garlic
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 1 tbsp. coriander seeds
  • 1 small marble sized ball tamarind

Method

  1. Shell & devein the prawns.  If the prawns are very fresh, keep the shell intact, removing the head and legs.
  2. Wash and drain. 
  3. Apply a pinch of salt and turmeric and set aside. 
  4. Separate the cauliflower florets and cut into large pieces. 
  5. Immerse in salted water for 15 minutes to loosen dirt and kill insects, if any.
  6. Grind the masala to a paste. 
  7. Slice the onion, slit the green chilies and chop the tomato. 
  8. Heat oil in  a vessel,
  9. Add the sliced onion, green chilli and fry till light brown. 
  10. Add the tomato and saute till soft. 
  11. Add the masala paste with the masala water and additional water for the curry as required,
  12. Add 1 tsp. salt and bring to a boil and simmer 5 minutes. 
  13. Add cauliflower and cook 5 minutes till almost tender. 
  14. Add prawns and cook 10 minutes. 
  15. Adjust seasoning and serve with steamed rice.
  16. Goes well also with Poee, or bread to mop up the delicious gravy
  17. Try it with some crusty bread….. yummy!!

Tambdi Bhaji Tel Piyav


Tambdi Bhaji Tel Piyav (Red Amaranth Vegetable)

Ingredients

  • 4 bunches Tambdi Bhaji
  • 1 medium onion
  • 2 red dry chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. oil
  • ½ tsp. salt or to taste

Method

  1. Clean the tambdi bhaji, discarding the damaged and insect eaten leaves. 
  2. Save only the clean and complete leaves and the tender stalks.  To find out if the stalks are tender, they should snap easily on breaking. 
  3. Immerse in plenty of salted water and leave for 10 to 15 minutes to loosen the dirt and kill insects if any. 
  4. Slice the onion, crush the garlic, break the red chillies into 2 to 3 pieces and transfer to a cooking vessel.
  5. Wash the soaked bhaji well, drain and chop roughly.
  6. Add the vegetable to the vessel, add salt and oil and 1/4 cup water if desired and place on heat and cook 10 minutes till vegetable is tender.  Stir in between.
  7. Add the fresh coconut, mix and cook further 5 minutes. 
  8. Take off the fire and serve hot.

Hot and Sour Sardines Curry


Hot and Sour Sardines Curry

Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

  • 3 large sardines or 8 to 10 small
  • 1 small onion
  • 2 green chillies
  • 6 kokum petals (dried mangosteen)
  • 10 to 12 Tefla (Indian Prickly Ash)
  • 1 tsp. salt or to taste

Grind to a Paste

  • 8 Kashmiri Chillies
  • 2 tbsp. coconut powder (optional)
  • ¼ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 6 flakes garlic
  • A small ball tamarind

Method

  1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
  2. Clean and wash well. 
  3. ½ tsp. salt and set aside. 
  4. I have taken 3 large sardines and cut each into half.
  5. Grind the masala to a smooth paste. 
  6. Slice the onion and slit the green chillies. 
  7. Crush the tefla lightly to release the flavor and set aside. 
  8. Take a vessel and add the onion and green chillies.  
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
  11. Add 1 tsp. salt or to taste.
  12. Place on heat and bring to a boil. 
  13. Add the tefla and kokum pieces.
  14. The tefla add flavor to the curry and not to be consumed.
  15. Reduce flame and simmer 5 minutes. 
  16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
  17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
  18. Switch off and serve hot with steamed rice. 

Pancakes


What is Pancake Tuesday?

From Wikipedia

Shrove Tuesday or Pancake Tuesday or Pancake Day is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of “fat eating” or “gorging” before the fasting period of Lent.

This moveable feast is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “absolve.[1] Shrove Tuesday is observed by many Christians, including AnglicansLutheransMethodistsand Roman Catholics,[2] who “make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.”[3]

As this is the last day of the liturgical season historically known as Shrovetide, before the penitential season of Lent, related popular practices, such as indulging in food that one gives up for the upcoming forty days, are associated with Shrove Tuesday celebrations. The term Mardi Gras is French for “Fat Tuesday”, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

PANCAKES    (Mais Recipes)          

Ingredients

  • 1 cup basmati rice
  • ½ cup boiled rice (optional)
  • Salt to taste
  • 2 cups fresh coconut, grated
  • 1 cup jaggery, grated (or as per taste)
  • 6 cardamoms, powdered
  • Or 1 tsp. vanilla essence

Method

  1. Wash and soak rice for 4 to 6 hours. 
  2. Grind to a fine paste. 
  3. Add salt and reserve. 
  4. Mix the coconut and jaggery and cook till blended. 
  5. Add cardamom or vanilla essence and let it cool. 
  6. Heat a griddle and smear with oil. 
  7. Spread two ladles of batter and rotate the griddle to spread the batter evenly and cover. 
  8. When the pancake is cooked, turn the pan on a flat plate. 
  9. Place a tablespoon of the coconut/jaggery mixture at one end of the pancake, fold in the sides and roll.

To prepare instant pancakes with all purpose flour

  • 1 cup flour (maida)
  • 1 egg, Salt to taste
  • Sieve the maida.
  • Make a well in the centre and add the egg, salt and enough water to form a thin batter.
  • Beat till smooth and no lumps remain.
  • Set aside for ½ an hour.
  • Heat a frying pan, brush with oil and spread 1/3 cup batter to coat the pan evenly.
  • Cover and cook for 2 to 3 minutes.
  • When the pancake is cooked, turn the pan onto a flat plate.
  • Repeat as above with the coconut/Jaggery filling

Baatk Cake


Baatk Cake Baath Baatica with lattice pattern

2 cups Fresh coconut

½ cup water

1 cup rava (semolina)

1 cup icing or castor sugar

3 tbsp. flour (maida)

1 tbs. corn flour

2 eggs

2 tsp. baking powder

3 tbs. ghee

1 tsp. salt

1/2 tsp. nutmeg powder or cardmom powder or 1 tsp. vanilla essence

Grind the coconut with water to a paste.  Beat the eggs and add to the coconut paste, mix.  Add the maida, rava, corn flour, baking powder, salt and mix well.  Cream the ghee with the sugar and add to the coconut rava mixture. Blend well and cover and set aside for 6 to 7 hours or overnight. When ready to bake add the flavoring/essence and mix. 

To prepare the pastry for lattice pattern

2 cups flour (maida)

150 gms. Butter

¼ tsp. salt

¼ cup icing sugar (optional)

2 eggs

Mix the flour , salt and icing sugar and butter and rub well with fingers to resemble bread crumbs.  Mix in the egg and knead the dough to bring together, not necessary to knead smooth.  Keep in refrigerator for half hour.  Remove and divide into two.  Roll one ball into a round disc to fit the baking tin.  Grease the tin and dust with flour.  Place the pastry carefully into the tin and press down and smooth any holes, etc. Pour the cake batter into the tin and smooth over. 

Now take the other dough ball and dust with flour and roll into a disc.  Using a serrated cutter or a pizza cutter or a knife, cut the disc into strips and place in a plate dusted with flour.  Refrigrate if necessary. When ready to bake the cake, make the lattice pattern on the top of the baatk.  Place the strips vertically across leaving a gap in between.  The fold over alternate strips and place one horizontal strip.  Fold over the other alternate strips and place the second horizonal strip, thus covering the cake.  Trim the edges and press lightly.  Bake in a preheated over at 160 deg C for about one hour, or till the top turns light brown.  To test, pierce a skewer and it should be clean.

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

Mince Jeere Meerem


Mince Jeere Meerem

Mince Jeere Meerem

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Kg mince (Beef or Lamb)
  • 3 to 4 medium onions, chopped
  • 3 green chillies, chopped
  • 3 tbsp. ginger garlic paste
  • 3 tbsp. Jeere Meerem masala powder
  • 1 cup green peas (or Potatoes, cubed)
  • 1 small cup coriander leaves
  • 1 to 2 tbsp. vinegar
  • ½ tsp. sugar
  • 2 tbsp. ghee
  • 1½ tsp. Salt or to taste

Method

  1. Heat oil/ghee in a vessel
  2. Fry the chopped onions and green chillies till onions turn slightly brown. 
  3. Add the ginger garlic paste and fry for few minutes.
  4. Drain the mince completely and add to the pan with a tsp of salt.
  5. Saute till the mince turns brown and the water completely dries up.  Continue to brown the mince till fat begins to separate.  Do not hasten this step.  The browning of the mince brings out the flavor in the meat.  Should take 10 to 15 minutes.
  6. Once nicely browned, add the jeere merem powder, mix, add two cups of hot water and bring to a boil.
  7. Lower flame and cook on medium for 30 minutes.
  8. Open after 10 to 15 minutes and give it a good stir. 
  9. If water dries up, add some more hot water as per the consistency you desire. 
  10. Add the peas and cook further 10 minutes. 
  11. Garnish with coriander leaves.
  12. Serve with Pao or Parathas or Pooris or steamed rice or pulao.

A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes


A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes (excluding preparation)

To keep it real have used my daily regular utensils 😉 😉

A meal for four persons

  1. Raouns (Rawas, Indian Salmon) Fish Curry
  2. Cabbage Vegetable
  3. Lepo (Sole Tounge Fish) fry
  4. Steamed rice
  5. Mango pickle (homemade)
  1. Rawas/Raouns (Indian Salmon) Fish curry

Ingredients

  • 8 pieces Raouns fish
  • ½ medium onion
  • 2 green chillies
  • 1” pc ginger
  • 1 raw mango
  • 1 tsp. Salt or to taste

To grind to a paste

  • 4 Kashmiri chillies
  • 1/4 tsp turmeric
  • 1 tbsp. coriander seeds
  • 6 peppercorns
  • ½ tsp cumin seeds
  • 3 tbsp. coconut powder
  • 2 flakes garlic
  • ½ medium onion

Method

  1. Clean and wash & cut fish.  Apply a little salt and set aside. 
  2. Grind the masala to a smooth paste. 
  3. Slice the onion, green chillies and ginger. 
  4. Wash and peel the raw mango and cut into wedges.
  5. Heat 1 to 2 tbsp. coconut oil and add the sliced onion, green chillies and ginger.  Saute till lightly brown. 
  6. Keep the flame low so the flavors of the onion, chillies and ginger release and give off a nice aroma. 
  7. Add the masala paste, the masala water, raw mango pieces and salt. 
  8. Stir and increase the flame and bring to a boil, simmer till oil appears on the edges. 
  9. Add the fish, stir and bring to a boil.  Reduce flame to medium low and cook for ten minutes. 
  10. When curry is done it will leave fat and appear glossy.
  11. Remove from flame.

P.S.: Same recipe may be used for Pomfret, Gole fish (Hammour), Mandeli (Golden Anchovies), Surmai (Kind Fish).  This curry is called sweet fish curry where chillies are less and coriander seeds are more. Other curries are the amotik (Spicy hot) usually made with Tarle (Sardines), Bangde (Mackerels), Bhing (Herring) Tato (Shark) etc., Green curry with fresh green masala for Pomfret, Fresh Bombay duck, etc. and the Kane  (Lady Fish) where curry to similar to above but Ajwain is added to the masala and onion and garlic are increased. 

2. Cabbage vegetable

Ingredients

  • 2 to 3 cups shredded cabbage
  • 1 medium onion
  • 2 green chillies
  • 1 small tomato (Optional)
  • 1 sprig curry leaves
  • 4 flaked garlic
  • ½ tsp mustard seeds
  • 1 tbsp. coconut oil
  • 2 tbsp. fresh grated coconut
  • 1 tsp. salt or to taste

Method

  1. Shred the cabbage and soak in salted water for few minutes. 
  2. Slice the onion and green chillies, chop the tomato.
  3. Crush the garlic cloves and wash the curry leaves.
  4. Heat the oil in a pan, add mustard seeds and allow to splutter. 
  5. Add the garlic and curry leaves, followed by the chillies and onion and saute for a minute. 
  6. Add the cabbage and salt, mix.
  7. Cover and cook for 5 to 10 minutes till done.  Do not add any water.
  8. Garnish with fresh coconut.

3. Lepo fry (Sole Tongue fish fry)

Ingredients

  • 8 to 10 Lepo
  • 3 tsp. red chilli powder (or to taste)
  • ½ to 1 tsp. salt (to taste)
  • 2 tbsp. vinegar
  • Rice flour or Rava to coat the fish

Method

  1. To clean the fish, cut the head and pull out the skin from both sides and the intestines.  Wash and leave aside to drain.
  2. Mix the red chilli powder, salt and vinegar to a paste and apply to the fish and marinate for half hour.
  3. Heat some oil to shallow fry the fish. 
  4. Take some rice flour or rava in a plate. 
  5. Roll the fish to coat evenly and fry on medium flame for 5 minutes on each side till crisp.

4. Steamed Rice

  • 1.5 cups basmati rice or boiled rice if you wish
  • 1 tsp. salt
  1. Wash the rice and soak in water for atleast 15 minutes.
  2. Bring water to a boil in a vessel. 
  3. Add the pre-soaked rice, salt and bring to a boil. 
  4. Reduce flame and simmer till rice is tender.  Strain the water. 

Tip: Cook the rice on low flame so the grains remain whole and separate and do not break.

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