Goan Tradition of Consoada or Kuswad at Christmas

Christmas is big day for Goans and the season itself even bigger with the start of Advent season. One tradition that is dying out, is the tradition of Consoada or Kuswad (Kuswar). Consoada is a Portuguese term to mean "to console". Kunswar or sometime, people also call it Kuswad, indicating its origin from the corruption of the Portuguese word Consoada. 

However the similarities are only limited to the word, the actual cultural meaning differs totally in Goa and what it means in Portugal. In Goa, Consoada was sent to families who recently had bereavement and were not celebrating Christmas by making sweets at home, as a way of grieving for lost family members. So Neighbors and other family members would send Consoada to the bereaved family, as a way of consoling for their loss in this festive season. 

Unlike in Goa, the Consoada has no Christmas meaning but a general approach to life of consoling. In Portugal when family members return home to their ancestral to celebrate Christmas with family, they are served a simple dinner of fish and potatoes on Christmas Eve and this serving is sometimes referred as Consoada, as a way of consoling a tired soul that has traveled from far to be at home at Christmas. 

As per historians, the tradition of giving Consoada is not a influence that the Portuguese brought to Goa, they merely introduced the name, the act itself of giving sweet prevailed before the arrival of Portuguese in Goa. Vhojem is the Goan term and is used by both Catholics and Hindus during various times of the year. Vhojem is particularly common when the bride to-be sends a Vhojem to the her In laws as a wedding gift. The Vhojem includes fruits, Sweets like Doce or Bol

Back in Goa, come advent season households across Goa are busy preparing their Consoada sweets. Sometime the whole village was it together, when the neighbors would take turns to visit the other households and get in the act of preparing Nevrios (Nevreo), Dodols, Doce, Pinagre, Bathk (Batica) cake, Kormola, Mandare, kulkul and so on, providing a helping hand. Come Christmas day and people would be busy visiting friends and family to wish them and to spread the festive joy by giving each other Consoada especially the families who had a bereavement, followed by enjoying the food feast at home for Christmas Lunch enjoying Vindalho, Sorpatel, Pulao, Assado, Carmel pudding, etc

This tradition of preparing Consoada at home, unfortunately has been a victim of the our fast paced life in the 21st Century. Everyone is used to just ordering their sweets from specialist Christmas Sweet makers or ones available in the Markets

Goan Pork Chili Fry

This easy to make pork chili fry is one of my favorites not just because its easy to cook but its super tasty as well. To make this dish you will need

1. 1/2 kg Pork Belly cut to size
2. 2 green Chili chopped
3. 2 dry kashmiri chili (Roughly broken into small pieces)
4. 2 Onions
5. 1 tsp turmeric powder
6. 1/2 tsp Cinnamon Powder
7. 1 tsp Salt
8. 2 tsp vinegar or 1 tsp tamarind paste (Optional)


Salt the pork and mix all the ingredients including the onions with the pork. Let it marinate for at at least 30 minutes. Put the meat in a cooking vessel or a pan and add 1/2 cup of water. Let it cook on a medium heat for 25-30 minutes by covering the pan with a lid.

Check if the meat is cooked and let the water reduce, Serve with Rice and Enjoy!!!


This is a good side dish with Goan Red curry with Rice. See these recipes to make your favourite Goan Red Curry, choose as per your liking: Prawn Curry , Fish Curry , Red Curry Paste

Goan Verdura (Caldine Style)

Another colonial fusion dish that evolved during the Portuguese colonial time in Goa. The name is the give away for this dish, Verdura in Portuguese means vegetables and that is exactly this dish is all about. Its a vegetable dish similar to the Caldine dish prepared with mild spices and coconut. The difference between these two dishes is that, the Cladine is only cooked with Coconut milk with spices infused in it, while the Verdura has the coconut ground to a fine paste with the spices in it. However both curries are mild and not hot.

Prawns are usually added to this dish to provide additional flavour but can be left out all together, although I must say the prawns really lend this dish that flavour punch and you should make every effort to add them. This dish can be cooked with various vegetables, here I have cooked with Cauliflower, peas and carrot. However its also goes well with other vegetables like Kokon Doodhi (Bottle Gourd), Pumpkin or even Bread Fruit, cooked individually and not a combination.

This is a dish that evolved with Portuguese noblemen in Goa. What is interesting is how these dishes spread to the masses in Goa. Most Portuguese households in Goa (Even the Goan elites themselves) depended heavily on local helpers and cook to work in running their homes. Some of these people were excellent in the kitchens and produced not only Goan delicacies but had gained enough knowledge of Portuguese dishes to perfectly cook them to the Portuguese masters delight. 

Goans are known to celebrate in style by throwing a banquet in their own way and needed good cooks to prepare the meals, these experienced cooks eventually prepared these new recipes that they had gained knowledge of, for the birthday parties, baptism parties, weddings or Church feasts of their own family & friends and it caught on with the masses to show off their new found taste within their own circle of friends, eventually these cooks (Mest or Mestin as they were known locally) got hired or invited to cook meals for others and so forth the recipes spread through out Goa and are now favorite among Goans all over and something cherished very much as they have enjoyed these dishes from their childhood.  Its one Veg Dish that is always served during marriage celebration Parties in Goa at the Bikreache Jevonn or Mato as its called in South Goa. Goans cooking vegetables usually call these type of dishes simply as Bhaji however only for this particular dish they call it Verdura or Verdur (Portuguese name for vegetables) indicating its origins with the Portuguese homes of the time. This same story is true for many dishes like caramel pudding, Vindalho, Sera Dura, Bebinca, Caldine, etc. A lot of actual Portuguese dishes without any fusion of flavors are still cooked at homes of the Goans that you may not see at local Restaurants.

Coming back to this Dish Verdura, to make this dish you will need.

Ingredients:

200gms Shrimps Cleaned and deveined

Vegetables of choice (Cut to Size)

For the Masala:

100gms fresh/Frozen grated coconut
1 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp cumin seeds
2 garlic cloves
1 inch ginger
Small bunch of coriander leaves (Don't want the curry to be too green)
2 green chilies
1 tsp. tamarind Paste
8 peppercorns
6 cloves
1 inch cinnamon stick

For the Preparation:

1 tomato Finely chopped
1 onion chopped
1 tsp Salt
Oil
Grind all of the Masala ingredients to a fine paste and keep aside.

In a cooking pan, fry the onion till translucent or nicely brown. add tomatoes and continue to fry. once its nicely fried, add the prawns and cook till the prawns are nicely turned pink and have release its flavours, in about 2 minutes.
At this stage add the vegetables, salt and mix well and then add the ground spice mix, add a cup of water and allow it cook for 10 minutes. Now add 1/2 cup of thick coconut milk (Optional), however adding coco milk gives a smooth finish and richer taste. Let it cook for an additional 5 minutes. When the dish is ready and cooked well, it looks like, as shown below and has a thick gravy of coconut.

Its best had with rice or Pao (Local Bread) or Pita bread will also go well.

Note: Some people prefer to extract only the spice infused coco milk of the spice paste by running the spice mix through a sieve or a muslin cloth like its done in Caldine Curry and add this thick spiced coco milk to the preparation. Either way the cooking method does not change a lot. I like it both ways with the whole coconut spice mix or just the spiced coco milk.

Goan Beef Green Curry

Another Goan curry that uses the Cafreal style Masala mix. This beef curry goes well with either Pao or with Rice and is another favorite for special occasions. If you would be interested to know about Cafreal and its origins, please read here, makes a interesting read about history and evolution of flavours during the age of discovery.

Ingredient List:

1/2 Kg tender Beef (Cubed to bite size)

Masala:
1 inch Ginger
3-4 Garlic Cloves
Coriander Leaves (Small Bunch)
1 Piece of Cinnamon
3-4 Cloves
5-6 pieces Black Pepper
1 tsp Cumin Seeds
1 Small Tamarind Ball

For Preparation:
1 Onion
1 Chili
2 small potatoes (Cubed)
1 Tomato (Finely Chopped)
4-5 Curry Leaves (Optional)
1/2 tbs Vinegar

Put all of the Masala ingredients and grind to fine paste with water and keep aside.

In a cooking container heat some oil and fry the finely cut onion till nicely brown, then add the tomatoes and chill and fry for 2 more minutes. Now add a few curry leaves and mix well. Now add the beef, mix well and continue cooking for a few minutes.

Now add the ground Masala mixture, Potatoes, Vinegar and a cup of water and let cook for at least 30 minutes till oil separates and floats. Taste and see if the curry consistency is not too thick, if needed add some water, at this stage and cook additional 2 minutes.

Serve with Rice or Pao and Enjoy!!!!

Pao De Deus (Bread of God)

I stumbled upon this amazing bread from Portugal when I was researching Goan Breads as the goan bread making tradition is closely linked with Portugal. Also while on our holiday to Portugal last year we enjoyed this bread but did not know at the time what was the historical tradition behind this amazing bread. I will soon bring out an article on Goan Breads but for now this Post is dedicated to Pao De Deus.

Also we in Goa make a very similar bread called the Poderache Bol, a sweet bread made by the local baker; Poder meaning Baker in Local goan Konkani language, which is a adaption of the Portuguese word for Baker which is Padeiro; on the other hand "Bol" meaning Cake in Portuguese. So Poderache Bol literally means bakers cake, which in fact is a sweet Bun Bread made with Sugar, butter and Coconut; which incidentally are exactly the main ingredients used in Portuguese Pao De Deus and that's got me intrigued to know more about this bread. In the Goan version the coconut is mixed in the bread (in the dough while baking) unlike the Portuguese version where the coco mix is topped on the bread like a crown. Wonder if this bread originated in Goa and a reverse migration to Portugal, because if you think of it coconuts are not grown in Portugal and are in much abundance in Goa. If not the recipe, the idea could be original to Goa.

Like many delicacies in Portugal, Pao de Deus (Gods Bread or Heavenly Bread) has its origins in Portuguese Catholic Faith. This bread is made in Portugal on the day of all Saints day, also known as the dia do Bolinho (Day of Cakes) and sometime referred as Pao por Deus, Bread for Gods Sake. Bolo in Portuguese meaning Cake and "Inho" means something small or little, literally meaning little cakes.

Just like the US tradition of Halloween, Children in Portugal go door to door on all saints day and ask for Bolinhas instead of chocolates. This tradition also has it origin in the massive earthquake that struck Lisbon in 1755, where people literally bagged for bread with people whose houses were still standing when 80 percent of Lisbon was destroyed. This probably explains the tradition of "Pao Por Deus", when people bagged for Bread in bad Times.

The Pao de Deus is a sweet bun bread topped with a mixture of coconut, butter and eggs. Its commonly served as a breakfast throughout Portugal. Interestingly the Poderache Bol is served after the washing of the feet ceremony to each of the acting Apostles on Maundy Thursday In Goa.

Pasta with Ham, Prawns and Mushrooms

A quick and easy pasta dish that is deliciously good, Perfect for those work weekdays. You can have dinner ready in no time. You will need for this recipe:

Ingredients:

Pasta
8 Prawns
200 grm Ham (Finely Cubed)
10 Mushrooms
1 Onion
2 Garlic Pods (Finely Cut)
200 gm Pasata Sauce (Bottled)
100 gm Cheese
1 tbsp Olive Oil
2 tsp Butter
Salt

Cook the Pasta in water with salt as per instruction and drain the water; set aside for later use.

Saute some garlic in butter and then immediately add finely cut onion , fry for a minute or two with some Olive oil and then add ham; cook them till they start releasing the fat. Add the cleaned prawns and continue to cook the prawns until nicely pink. Now add the mushroom and cook for 3 minutes.

At this stage add the Pasata sauce and mix everything well. Taste and season the sauce with salt. Now add the pasta and continue to mix all the ingredient and ensure the sauce is coating the pasta well. Add Cheese and Serve.

Fish Jeere Meere

The Fish Jeere Meere is usaully prepared as a semi curry with not much Liquid. Its usually served as a side dish along with Rice (In Goan Konkani Language would be called as Tonnak). A Spicy and Tangy Curry.

This dish is quite easy to prepare and usually most Goan homes have a five spice mix called the Jeere Meere Spice Mix just like the Chinese Five spice mix. This five spice Mix has Turmeric, Cinnamon sticks, Cumin, Black Pepper and Cloves. The name of the spice mix comes from the Cumin (Jeere) and Meere (Black Pepper), its a dry spice mix and usually prepared and stored in bottles or air tight containers for future use.

In Goan Hindu cooking there is a similar named Curry (Khadi) but this is not the same as the dish im presenting now, its usually similar to what Goan Catholic prepare as Red Curry. Both the Masalas go with the same name because of the two main ingredients Jeere and Meere but are totally different curries, both are good curries to enjoy with Rice.

The Spice Mix has these 5 spices ground to fine dry paste and in equal measures except cloves (Needs to be half of the pepper portion).

1. Turmeric

2. Cinnamon

3. Cummin
4. Black Pepper
5. Cloves

Ground the spices and store in a air tight container. You can prepare a small batch or a large batch based on your requirement. Ensure to thoroughly dry the spices in sun to ensure a good mix that last longer.

The Curry Preparation.

Marinate fish of choice in Salt (best fish is Sardines, Mullets (Shevte), King Fish, Pomfret or Sea Bass). In this recipe I have used Sea Bass (as called Dorade in European countries). Goes really well in this Jeere Meere recipe.

In a pan fry one finely chopped onion till translucent or golden in Oil and add finely chopped 3 large green chilies (Medium Spice), Fry for a minute and then add chopped tomatoes and continue to fry the mixture. Now add a 2 tsp of ginger Garlic paste and mix thoroughly.

In a small bowl add tamarind in water and let it soften 1/2 cup of water.

Now add at least 4 kokum skins (Kokum Sola) and some 1/2 tsp of turmeric. Mix well, at this stage you should have a thick sauce of spice mixture. To this add 2 tsp of Jeere Meere spice and stir to mix everything. Once mixed add to this half of the tamarind water (after you have mashed the din water). Finally to prepare the sauce ass a tsp of brown sugar and mix well.

Let this sauce come to a boil and then add the Fish marinated in Salt to the thick sauce. Ensure that you lightly place the fish on top of the sauce and do not mix, let it cook with the heat by covering the lid and turning the heat to very low for about 8 minutes.

Turn the fish at this time once to ensure both sides are cooked. If the sauce is too thick add additional tamarind water and let it sizzle for a minute until the oils starting floating on the top and that is when you know the Jeere Meere fish curry is ready.

Garnish with Coriander and Serve with Rice. Enjoy!!!


Note: If you do not have either Kokum or Tamrind. White or Balsamic Vinegar should be a good substitute as savouring agent.

Prawn Curry (Goan Red Curry)

This is one dish that a Goan can eat almost everyday and cant get bored of. Its a Red curry, that is so simple yet so tasty. Goans love it so much that we have umpteen variations on this basic curry. The variations are not to Masala itself but whats added to this Curry during the Preparation

What you see above is the Prawn curry, on another day you can add fish (Kingfish, Mackerel, Sardines and other small fish), the next day eggs, the next day crabs, Clams, Dry salted fish, Dry Prawns, Raw Mango, Raddish, Aubergines, Lady Fingers and on and on......or simply a combination of the ingredients for added taste and when there is nothing you can think, its cooked with nothing, just the Masala and is known as Sourak.,which than becomes just a curry and than you accompany that with rice and some side dish of fish or vegetables, just like the Indian Thali.


To prepare this mouth watering curry you need

3-4 tbs of Red Curry Masala
8-10 Prawns (Cleaned and de-veined)
1 Chili (medium spice, sliced length wise)
1 Onion (Chopped)
1/2 Tomato (Chopped finely)
Salt
Oil

Heat some oil in a vessel and fry the onions until golden then add the chili and tomatoes and stir to mix well and cook for about 3 minutes.  Now add the prawns and cook for a few more minutes so that the prawns release its juices and start to cook.

At this stage add the Red curry Paste and mix well, fry the mixture for a minute and then add 1 and a 1/2 cup of water.

Let the curry simmer in a closed vessel for 10 minutes, check the curry by opening the lid. The oil should start separating and floating on the top. if its got too thick add a little dash of water, mix and let it boil a minute and take off the heat.

Serve with Rice and Enjoy!!! Here I have served my rice curry with a side Dish of Mussel chili fry cooked in grated fresh coconut. This is another common dish but that is for another day.

Cafreal de Galinha

Have you been to Goa and experienced Goan Food, than you will instantly recognize this dish, called  Cafreal de Galinha or Chicken Cafreal. Its a tantalising dish that is quite popular in Goa at Restaurants or local Goan Homes. The history and the origins of this dish is quite fascinating.

The Dish or the preparation style of Cafreal is believed to have been originated in the far west off the coast of Goa in what was known as Kafraria in the present day Southern Mozambique and North east of Modern day South Africa. The People inhabiting this place were known as Kafirs by the Arabs before any European coloniser had arrived in Africa. The Term Kafir itself was used by the Arabs to indicate any people who did not believe in Islamic God.

When the Portuguese arrived in 1498, the Portuguese continued to call these people Cafre in Portuguese Lanaguage. Cafreal refers to the people of Cafraria or Cafre people. This naming was introduced by the Portuguese to its other colonies in Asia, in present day Goa. To this day Goans refer to people of African Origin as Khapri in their local Konkani Language and similarly in other Portuguese colonies like Srilanka.  Thus the dish is aptly named Cafreal, indicating its origins. Its also believed that Cafreal is another take on the famous Piri Piri Chicken that also has its origin in Mozambique and has Portuguese Colonial Influences. The Cafreal evolved as an offshoot of this dish where it got developed by adding other Indian Spices and Herbs got added like Coriander that gives it a rich green colour as it travelled with the Portuguese explorers.

Cafreal now is closely associated with Goan Cuisine rather than African as its evolved significantly than its original counter part, the Piri Piri. In some parts of the world there will be no distinction between these two types of dishes and simply known as Piri Piri. However in Goa they are two distinct dishes, Piri Piri is Red and Cafreal as Green. 

Cafreal is generally cooked in a BBQ style, whether grilled over fire or in a Pan. However in Goa this Cafreal spice mix has given rise to other dishes like the Chicken Green curry using Cocounut milk or Beef Green curry, of course with some variations to suit each dish being prepared.

Now you know the historical evolution of this, it makes even more intriguing to try it on.

Egg Patties/Puffs

Ingredients:

Boiled Eggs

Puff Pastry

Onions

Chillie

Butter

Boiled egg stuffed with Caramelised Onion. Pastry is ready made bought from the Super Market. A super Quick snack that can be made easily if you have the pastry ready in the fridge.

Preperation:

Boil eggs in water for 5 minutes. Now peel, clean and keep the eggs aside. Next slice a onion and saute it with a 2 tsp of butter, add finely chopped chillie and keep aside. Now cut your pastry in rectangles that can be folder into a square shape when the egg and onion is filled in.

Now cut the boiled eggs into halves and lay some caramelized onion and lay into the cut pastry, put the egg on top of it and fold one side of the pastry to cover it, forming a casing. 

Preheat the oven on full mark for 5 minutes and put the pastry into the oven. The pastry will rise immediately, keep a watch on the colour of the pastry and let it turn nice golden brown, thats when you know they are done.

Sea Bass (Dorade) Cooked Two Ways

Turn this Dorade (Seabass) into these superb fish curries you see above, to be enjoyed with Rice.

Dorade is delectable fish found throughout Europe and readily available in most super markets, goes really well in these Goan fish curries by rendering its rich flavor to the curries. Fish lovers will enjoy this two way cooked Dorade. One Half of the fish was used to make the Jeere Meere (Traditionaly cooked in a thick Curried Sauce). Recipe for Jeere Meere is available here.

and the other half was used to make the Goan Red Fish Curry (Used the middle to head part of the Fish).

For Preparing the Red Curry.

Ingredients

1 Small Onion

1/2 of the Fish 

1/2 Tomato

4-5 Tbs of Red Curry Paste

1 Chili (Slit across)

Coriander for Garnish

Oil

Salt the Fish and marinate for 10 -20 minutes. Mean while in a pan add oil and fry the finely cut onion till golden, to this add tomatoes and continue to fry. Then add chili and curry paste and mix well and fry the mixture a minute or two.

Now add 1 and 1/2 cup of water and bring to boil the curry. Once the curry is boiling slowly add the fish and cover the pan and let cook for 10-15 minutes. At this time the curry will thicken and oil starts to appear on the top. when this happens the curry us ready. If its too thick add a little water and boil a minute and take off the gas. Garnish with Corinder chopped finely.

Fish Caldine (Caldinha de Peixe)

Another dish that is tightly connected to the Portuguese Influence on Goan Cooking as the Portuguese were in Goa for over 450 year until 1961, having arrived in the year 1510 AD and making Goa their HQ for the Asian Trading Center controlling trade with Srilanka, Macua, Malaysia and  through to Japan in the far east. 

This dish is a blend of European and Indian cooking, in the way that its lightly spiced Stew cooked in Coconut Milk. Caldine or Caldinho means stew in Portuguese. It has traveled with the Portuguese to other regions that Portugal traded with in Asia. In Kerala with whom the Portuguese traded heavily for spices has a very similar dish called Fish Molee or Molly, indicating a dish coked in coconut sauce as Molho in Portuguese means sauce, possibly corrupting the word (Molho) to Molee or Molly. The true origins of this fish stew are unclear; though its a dish that Goans have come to enjoy very much. This smooth curry using Coconut Milk will surely prick your taste buds as it nicely balances the spice flavors without being heavy on spices and heat. Also a great curry for children who do not like spicy curries.

Goan Vindalho

The Vindalho conjures up memories of Goan life, Holidays at the beach and an instant exotic feeling. This is one Goan dish that essentially sums up the fusion nature of Goan Food. Its also the most romaticised recipe to indicate Portuguese Influence on Goan cooking. However its also a dish that has been awfully dishonored in Britain; knowingly or unknowingly. What is served in many British Indian Restaurant is nowhere close to what this dish is all about.

I have read that this dish has been distorted by British Indian Cooks serving the British people a dish called Vindaloo, a corruption of the name Vindalho. Many cooks think this dish is cooked with potatoes, this can be explained in a simple manner, most Indians outside Goa know potatoes as Aloo. In Goa however, Potatoes are called botat. Since the Vindalho sounds a bit like Aloo at the end and hence most Indians outside Goa relate it as a potato dish when its not and this is also the reason for the name corruption. This has led now to accept both names as valid names for the original name Vindalho. The Vindalho was introduced to the British by Goan cooks that worked in Bombay and other British controlled cities during its long colonial rule in India. By the Time British arrived in India (1800's), Goan people were already Europeanised by Portuguese Christian missionaries and had no religion affiliated restrictions to eating Pork or Beef like most other Indians at the time and hence they chose to employ Goan cooks. As the dish was carried with the Britisher to other places within the Indian sub continent, the name and the dish has been corrupted over time.
Vindaloo is come to be known in UK as the most spiciest of Curries. Its a favorite among young British men wanting to show off their bravado, by proving they can handle the spiciest curry. Vindalho, howerver is anything but the spiciest curry. It is in fact a dish that balances the 3 different taste; Sweet, Sour and Spice. Its a dish that evolved in Goa under the Portuguese Influences since 1510 AD. 

Vindalho originates from the Portuguese way of cooking meat (Carne) in Wine (Vinho) and Garlic (Alho) and has traveled far and wide during the Portuguese Spice voyages in the Far east and Brazil.
At the time when Portuguese landed in Goa (India), there was no wine making culture, the Ingenious cooks at the time substituted Vine with Vinegar made in Goa out of Coconut sap called Toddy, in order to make their food taste a little like home for the early Portuguese sailors and Christian Missionaries from Spain and Portugal.

This mixed with Goan traditions of using other spices like black pepper, Cinnamon gives this dish its unique taste and has evolved over time into this delectable dish. Also the red chilies used are mostly mild chilies, which are known for their fiery red colour but without the pungent heat. Its traditionally made with Pork and the combination is heavenly with vinegar going really well with Pork Flavors. You can also cook this dish with Chicken for equally good experience however my recommendation is to try with Pork. Also the fact the Vindalho to Goans Instantly means the dish is cooked with Pork. Vindalho evolved from a Portuguese tradition of cooking with Wine and Garlic as stated earlier and one such dish that uses this method is Carne de Porco de Alentejana.

I already have a cheats version of Vindalho for those hard pressed for time and want a quick fix recipe, on my Blog but will bring out a recipe soon on the Original.

Recheado Masala

The King of Goan Spice Mixes.......

Have you had Goan food before, if yes, I'm sure you would instantly think of the spicy, tangy and  sweetness perfectly balanced. There's one thing that gives a distinctive taste to Goan food and sets apart this cuisine from the rest of the Indian subcontinent, that's the Recheado Spice Mix.

To make the Masala: You will need the following ingredients

50 Kashmiri Chilies
6-8 Garlic Cloves
4-5 Cloves
2 tsp turmeric powder

2 sticks of Cinnamon 

1 tsp Jeera
1 tsp Mustard
1 tsp Black Pepper
A Small Ball of Tamarind (Tiny enough to pass through you index finger and Thumb when you make a circle)
5 Inch Piece of Ginger
2 tsp brown sugar 1 Onion (caramelized by frying in a pan)

Mix all of these ingredients in a mixer jar (Spice Grinder) and grind it to a fine paste by adding 4 tbsp. of Coconut Vinegar. If you don't have goan vinegar, a good substitute will be balsamic vinegar. You can store this mixture in a jar for several weeks in the Fridge.

The Recheado Masala is the King of Goan Spice treasure trove. The word Recheado itself means stuffed in Portuguese Language possibly indicating this masala started life as something made for stuffing or filling (Recheio) like stuffed squid or Mackerel but now is universally used for everything under the sun as its so addictive once you have it. This is the Goan version of Massa De Pimentao, a Portuguese spice mix made with red Bell Peppers. This could well have been the evolution to the Goan Spice mix, you never know. It was long time ago that this Recheado mix was developed, possibly the early 1500's during the early days of Portuguese Sailors and missionaries living in Goa and wanting a taste of Portugal in Goa. 

However, you master this Goan spice mix, then you have opened up yourself to the most delectable of Goan dishes. The most famous of Goan dishes end up using this spice mix in some form or the other. Here's a handful of dishes I can list

1. Recheado stuffed Mackerel
2. Sorpatel
3. Pork Vindalho
4. Stuffed Squid
5. Racheado Fry (Squids, Prawns, Fish)
6. Chouriso
7. Balchao
8. Fish Mole
9. Recheado Grill (Fish, Chicken, Pork)

Peri Peri Chicken (Delicious Chicken Ever)

Have you ever had chicken at Nando's? than you know what Peri-Peri is (Sometimes called Piri-Piri). Nando's have made this portuguese influenced dish originating in Africa world famous. This classic spicy Chicken will get your tongue tingling for sure.

This is yet another dish that the world should thank the Portuguese for their Spice Voyages. The chili that gives this dish its distinctive taste is called the Peri-Peri chili. They have traveled with the Portuguese to Goa as well and is grown locally as Tarvoti chili (Tarvoti meaning a Sailor) possibly implying to be brought by the Portuguese sailors of the time. I vividly remember my Grandmother growing these chilies and sometimes using them to give a spice kick to curries. They are also used to prepare peri-peri chicken but the spice mix varies considerably.

The chilies are bright red in color and about a inch or half an inch long as seen in the picture. To prepare this Peri-Peri Chicken you need to find these chilies. Now a days most supermarkets in Europe have them in small packet. I found these in COOP in Zurich but readily available in other stores too..

Preparing the Peri-Peri Paste:

15-20 Peri-Peri chilies (Can substitute with equivalent hot Red Chili as per your taste)

5 Garlic Cloves

1 Onion

2 tbs Paprika Powder or Kashmiri Chili Powder

3 tbs Olive Oil

3 tbs Vinegar

Lemon Zest

1/2 Lemon (Juice)

1 tsp Sugar

Salt to taste

Blend all of the ingredient in a blender and store in a Jar. The Peri-Peri chili is quite fiery, taste the paste and if its too spicy tone it down by adding chopped tomatoes and blending for a additional 1/2 a minute. Note that the paste should be coarse and not a fine paste. This paste stores in a jar (Refrigerated) for a month or even more due to the oil and vinegar in it.

Grilled Chicken:

To prepare grilled Peri-Peri chicken apply 3 tbs of the peri-peri paste to a medium sized or baby chicken and thoroughly massage the paste into the chicken. Let the chicken marinate over night in the fridge (If short on time at least a minimum 30-40 minutes). Grill the chicken till skin is crispy in a oven or a fire grill.

Serve with Salad or Fries. Enjoy this delicious spicy Chicken, You will never go back to bland regular chicken roast.

Goan Potato Chops (Minced beef coated with mashed potato Croquettes)

This is a snack dish commonly prepared in Goa and served as a pre-meal snack. Minced beef cooked in spices is wrapped in a thick layer of mashed potato to form a shape of a croquette, dipped in semolina or bread crumbs. A great recipe for your left over minced beef.

Mashed Potato:
Boil whole potatoes and mash them in bowl. Then add a few pinches of pepper powder, 2 tsp of coriander powder, salt to taste and a pinch of  turmeric powder, mix and keep aside.

Mince Beef preparation: 
Use this recipe to cook the minced beef. do not add potatoes to the mince.

Making the Croquettes:
Now make small balls of minced meat in your hand and coat with the mashed potatoes like seen in the picture, lightly dust in breadcrumbs or semolina.

Then either shallow fried or deep fried. In this picture I have just fried them in very little oil to make them a bit healthier. Fry till lightly brown, when deep fried you will get a nice consistent brown color. Its either had on its own with tomato sauce or in a Pao.

Pasta with Curried Chicken

This is a lovely pasta with curries Chicken that is quick to cook and taste great as well. Perfect for workday dinners.

Ingredients: Serves 2-3 People

1/2kg Chicken Thigh (Cut into bite sized pieces)
2 Large Onions
1 tomato
2 green Chili
2 tbs Garam Masala
1 tsp red chili powder
1 tsp turmeric powder
Salt
Olive oil
Basil leaves
2 tbs Yogurt
Lime

Cooking:

Marinate Chicken with salt, lime and the spice powders along with Yogurt and lime juice and let stand for 10 minutes (30 minutes would be ideal). In a large pan add oil and fry finely chopped onions with finely chopped chili (optional). Once the Onion is nicely browned, add finely chopped tomato, fry for a few minutes. Now you should have a thick sauce consistency mixtures of onion and tomatoes.

At this stage, add the the chicken, fry them for a few minutes and than cook for at least 20 minutes by covering the pan with a lid and adding a cup of water (Mixing it occasionally). In a separate container cook the pasta as per instruction with a little salt and drain the water. Once ready add the pasta to the Chicken and mix thoroughly. Add the basil leaves and serve hot.

Fried Recheado Tarle (Sardines Goan style)

Note: This Recipe uses Recheado masala. Usually in Goa, this is prepared in batches and stored in the refrigerator for several days or Weeks.

Sardines cooked anyways is one of my favorites. My wife showed me this new style of frying Sardine that I never tried before They are stuffed with Recheado just like its older cousins Mackerel Recheado. They are as delightful as the stuffed mackerel.

This method of preparing requires the large size Sardines, which are cleaned and gutted. Then slit on both sides with a small knife making a cutting running from the backbone to the stomach, marinated with salt and then filled with Recheado Masala. Let stand for a 10 minutes, apply Semolina (Optional) and fried in olive oil

Here I have paired these bad boys with simple Spinach Daal (Spinach and Lentil curry) Rice and tomato salsa salad. Simple things go well with other simple things.

Goan Prawns Fried with lightly coated Racheado and Semolina

Try this simple yet delicious Prawns. These prawns can be had as an appetiser or along with Rice Curry. The aroma of this dish itself will make your mouth water.







Here I have the scrumptious Goan Prawn curry rice combination along with some classic Chouris chillie fry with potatoes and Fried Fish. This plate of food is heavenly, ask any true blooded Goan.

Goan Pancakes (Alle Belle)

A very popular tea time snack in goa traditionally cooked with white Pancake flour filled with fresh coconut and Jaggery (a natural coconut sugar) mix. Locally known as Alle Belle or Mankyo, served warm

Ingredients

Batter for the Pancake

1. Refined white flour

2. eggs

3. Milk

4. Pinch of Baking Powder

5. Salt

For the filling

6. Fresh grated cocounut

7. Brown coconut Jaggery

8. Salt

9. Pinch of Cinnamon Powder

For frying the Pancake

10. Oil/Butter

Spanish Adventure

While on holiday to Madrid, Spain, we found this little Tavern in Madrid that serves old authentic Spanish delicacies including Pigs ears.                                                                                                      
The similarities with Goan cuisine are quite remarkable because of the Iberian influences through Portuguese in Goa for over 400 years starting from the year 1520 onward.

Below are a few Tapas that are crowd favorites at Casa Toni: Gazpacho Soup, Chorizo and Pigs ears.

What we liked about this place, its not commercialized like its other neighbors and its small cosy place. You can enjoy witrh your friends or family here. The address to this place is "Calle de la Cruz, 14, 28012 Madrid, Spain" . While at this restaurant we fell in love with the Spanish Vermouth, its such a appetizing drink and a must try if you never had this drink.

Squid Recheado ( Goan stuffed Squids)

Squids are a very popular seafood in Goa cooked in different styles. Stuffed squids with Recheado masala is something that you always dream of and the moment someone says they made them its bound to make your mouth drool.

The Recheado masala is apt for this recipe as Recheado in Portuguese means stuffing. 

To Prepare the filling:

Cut the tentacles of the squid is cut into small pieces, along with 1 or 2 squids that are cut into small pieces and season with salt. Let it marinate for 10-15 minutes. Now boil the cut pieces in a frying pan with 3/4th cup water. When the water reduce add the cut onion and chillie and finely cut tomatoes. Mix well and add 1 Tbs of Recheado masala and let it cook for 10 minutes.

Now put the stove off and let this chillie fry rest and cool. Once cooled fill the squid tubes with a teaspoon and close them with a toothpick as seen in the pictures.

Now cook them with half a cup of water in the same pan you made the chillie fry. You dont want to over cook these squid as they tend to become rubbery in texture. Let all the water boil away, than add a tablespoon of reachado masala and fry them with a tablespoon of olive oil or choice of oil.

If you never had stuffed squids, this picture will make you try them for sure. Served as a appetizer or with white boiled rice.

Ingredients:

Squids
Goan Red Recheado Masala
Onions
Green Chillies
Tomatoes
Salt
Oil

The Tubes after being filled are sealed with a tooth pick stick.

Prawn and veggie Pulao

Goan prawns and vegetable pulao, coutersy Andrea

Pulao is a occasion dish within Goan Cuisine. Its origin are in the influences from the Muslim who ruled most of India including Goa. Adil Shah ruled goa as part of the Bijapur Sultanate before the Portuguese defeated them and started the Portuguese Colonial era from 1520.

The goan version of pulao is very simple and also influenced by European tradition as we make use of ready made stock cubes. Also the most popular Pulao is either made with vegetable or prawns (Sea Food) as Goa is on the coast. 

  

Another very popular version of Pulao is the Chouris Pulao mixing Persian/Turks influences with the Iberian Chouris introduced in Goa again by the Portuguese. The Chouris has gained a religious status of its own in Goa and can make any pork loving Goan come to its knees for the humble Chouris. The Chouris made in Goa is very flavourful and several notches above the european version. I think the Spanish/Portuguese would give up on theirs once they get hooked to the  Goan Chouris.

Check out: Chouris Pulao

 

Goan Bread Pudding Flan (Pudin de Pao)

This Caramel pudding is quite popular for special occasions in Goa like Birthdays, weddings, Anniversaries and Villages Festas. Its one of my favorite Goan desserts, this puddings was introduced to Goa by the Portuguese and ever since has become a Goan staple of Party dining tables just like it is in Portugal. Its called Pudin de Leite (Milk Pudding) in Portugues or Pudin de Pao when bread is added to give it texture.

The Pudding itself is very simple to make but you just will fall in love with it once you have it. I always liked the one where you could get air pockets in the pudding just like cheese. I was fascinated by it as a child and have enjoyed this dessert ever since I can remember. The 3 main ingredients to this dish are eggs, sugar and Milk (Condensed milk to make more creamier) and other ingredients added as per ones taste like vanilla flavour or adding bread for added texture. If no bread is added than its has a smooth finish.

Ingredients:

3 beaten eggs
8 tbsp of sugar
 2 cups of milk
 3 slices of White bread (Without Crust)
 1/2 tsp of vanilla (extract)
 2 tbsp of water for caramel
 salt (Pinch)

Putting it Together:

• In a container add 2 tbsp of sugar and 2 tbsp of water and caramelize the sugar on a low heat.
• As the sugar browns transfer the caramelized sugar to a pudding bowl and spread it across the inside surface of the bowl.
• Let it stand for a while till it hardens on the bowl
• Now add the remaining sugar to the milk in a separate container, mix well well and boil.
• Take the milk off the heat, let it cool for a while and then add salt, vanilla and stir continuously.
• Now soak the bread in the mixture.
• Mix and mash the bread into the mixture than add the beaten eggs to the mixture and combine well.
• Pour the mixture in the bowl with the caramelized sugar coating and cover the bowl with aluminium foil.
• Set the oven heat dial to 180 C and steam the pudding by placing the pudding bowl in a another container with water and placing this container in the oven.

Note the level of water should not be more than the height of the pudding bowl

• After 40-50 minutes, take out the pudding bowl from the oven and let it cool completely.
• To serve, turn the bowl upside down on a serving plate. Cut into serving sizes and Enjoy!!!

Note: You can make the pudding bowl itself the size of each serving if you wish or bake it as a large single piece to be cut and served.

See here another one cooked earlier

Goan coconut cake (Batica/baath)

This Cake goes by several names possibly due to the name corruption over a period of time. Baath, Batica or Baatk all mean the same and are indicative of a succulent cake made of Coconut and Semolina (Rawa) or Rulao as its called locally.

What  you see on the below star Plater are small baath cakes (Bolinhas), were one of my favorite sweets my mom made during Christmas. I liked my mom's the most as she had perfected this cake which she baked every Christmas without fail and also some other times during the year but always a a regular for Christmas. What is Interesting about Bolinhas, is the name. In Portuguese Bolinhas means a small or little cake. Its like saying cupcakes in English. However in Goa, Bolinhas only refers to small cakes of Batica and nothing else. Although in true Portuguese bolinhas would be any small cakes, the term "Bol" meaning cakes. "Inhas refering something small or little.

Interestingly My mothers name was Terezinha meaning little Tereza or Little Sweet Tereza. In Portuguese, if you want to call someone fondly, you would add "inha" if you are girl or "inho" if you are boy. Remember Brazilian footballer Ronaldinho. 

This particular Bolinhas and Baath cake will always be dear to me as this was the last one my mom and me baked together and hence the memory will last a life time with me.