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. 

Yoghurt and Mint Leaves Chicken

Ingredients:

Chicken Cuts (Thigh pieces)

An Inch piece of Ginger and 24 garlic pieces (crushed in stone)
1 Tsp Red Chillie powder

1 Tsp Tumeric powder
2 TspGaram Masala
5-6 Mint leaves
2 Onions (finely chopped)
1/2 a Lemon
small bunch Coriander (Garnish)
2 Green chillies
1 tomato
Salt
Oil

Cooking:

Marinate the chicken in salt, spice powders, lemon juice and ginger garlic. Let stand for 30mins.

In a frying pan, swirl in some oil and fry the chicken. Ensure to not add any chicken juices (Do not throw away the juices). Once fried keep the chicken aside. Now in the same pan, some more oil and add chopped onion, few chopped chillies, fry till the onion is translucent. Now add tomatoes along with half portion of chopped coriander. Fry this, till all has nicely blended into a thick sauce.

Now add the fried chicken back to the pan and the remaining chicken juices and cook a few minutes. Then add in the chopped mint leaves and 2 tbs Jogurt and let cook for additional five minutes. Add a little water if sauce is too thick and let cook additional 2 minutes. Garnish with remaining coriander and serve. 

Spanish Giant Clams

Spanish clams cooked in Goan style. These big Clams were Imported personally from Malaga Spain while on Business Trip. The best market to visit in Malaga is Mercado Central de Atarazanas which is a large Local market selling all local daily groceries including Fish and Meat. 

The sight and sounds of this working market is truly amazing, locals throng this palce to buy their daily staples including fish, meat, vegetable and Exotic fruits. I was impressed by the variety of Fish available on a daily basis. This market has a few restaurant inside it that serve classic fresh fish and meat tapas, a great way to sample their local food cooked fresh daily.

These clams are cooked in a Goan style called "Tisreache Sukhe", Tisreo meaning Clams and Sukhe meaning dry, literally meaning clams cooked dry without gravy.

Butter and Garlic Tiger Prawns

Ingredients:

Giant Prawns

Garlic (Finely Cut)

Corriander

Butter

Simple yet delicious giant prawns cooked with Butter and Garlic.

Preparation:

Cut across the back of the prawns with a small knife and clean the gut and keep aside.

In a pan melt some butter with olive oil and saute the finely cut the garlic. Stir for a minute and add the Prawns. Cook the prawns until nicely pinked on both sides. Garnish with finely cut coriander.

When served, first remove the shell and mix in the juices and bite into the prawns to enjoy the delightful simple flavors of Prawn and butter garlic!!!

Goan Peas Bhajji served with Potato

Paatal Bhaji with Potato Bhaji

This is another traditional breakfast curry in Goa made with White dried peas and Potatoes. Most Goan Cafes serve this for beakfast, goes very well with Puri's however can be enjoyed with our humble Pao. Its one of the most common breafast enjoyed by Goans as well as a meal when out in the local markets.

This is some time called Paatal bhaji if not served with Potato Bhaji. I enjoy eating this Bhaji at Tato's or Kamath hotels found in most towns across Goa. This is one bhaji that i used to insist on eating whenever we used to accompany my mother to Margao Market, it is most commonly server with Puri. However whenever cooked at home it was always enjoyed with our beloved Pao :)

Ingredients:

Dry Peas

Coconut

Garama Masala

Potatoes

Ginger Garlic Paste

Chilies

Tomatoes

Onion

Cheese and chouris Eggs

A simple Egg breakfast and perfect recipe for those lazy weekends. Something different over your usual egg omelette breakfast.

Ingredients:

Eggs

Cheese

Chorizo

Onion

Olive Oil

Chilie

Tomato

Preparation:

Saute some onion with Olive oil with one finely cut chillie and tomatoes. Once the onions are golden brown, add diced choriz and fry till the juices of the choriz are flowing.

Now spread the choriz evenly across the pan and break four eggs on top of the choriz mixture. sprinkle some more choriz slices on top (Optional) and cover the pan with a lid. Let the Egg cook for a few minutes, add grated cheese on top and close the lid for a minute.

Open the lid and serve hot with bread or Pao.

  

Goan Beef Stew

The Goan Beef stew was a wedding favorite a long time ago when I was a kid. With the advent of the buffet style of dining, the fortunes of this dish at Goan weddings have dwindled. Nonetheless this is another all time favorite at Parties or Village Church festas.

This dish is either cooked as a proper stew with gravy or dry version without the gravy. I like it without gravy as seen in the picture. My wife cooks delicious one every time. Its a mix of meat cuts (Pork and beef ) cooked with vegetables along with Pasta (Macaroni).



Ingredients:

 1/2 Kg Beef (No Fat)
 1/4 Kg Pork Belly (Finely Cubed)
 1 tsp Ginger garlic paste
 1 tsp Salt
 5 cloves
 1 Tomato (chopped)
 1 1/2 onions, chopped
 1 inch Cinnamon stick
 1/2 cup Green Peas (boiled, Cubed)
 1/2 cup Potatoes (boiled, Cubed)
 1/2 cup Carrots (boiled, Cubed)
 1/2 cup Green French Beans (boiled, cut to size)
  2 cup Macaroni (pre-cooked)
 1/2 tsp turmeric powder
 1/2 tbsp Pepper powder
 1/2 tbsp Coriander powder
 1/2 tsp Cumin powder
 Juice of 1 small lime
 2 tbsp Oil

Preparation:

Dice the beef and pork into small cubes. Marinate it with salt, ginger garlic paste and lime juice to it. Let it rest for at least 30 mins. In a pressure cooker, add a tbsp of oil, let it heat up than add cloves, cinnamon and 1 chopped onion. Fry the onion till soft and golden brown. Now add the meats and Cook on high heat till you see juices coming out from meat. Add 1/4 cup of water, close the cover and keep on high flame till 1 whistle.

In a separate pan, add 1 tbsp oil, remaining chopped onion and tomato, mix well and let it cook till nicely soft. At this time add the powdered ingredients and fry for a minute till all are mixed well. Now add the cooked meat and let it cook in its juices till it start boiling.  Now add the potatoes, carrots, french beans and peas. In a couple of minutes add the macaroni and continue to cook for two more minutes.

If you like it with gravy stop cooking immediately or let the juices dry up to enjoy it a little dry. Enjoy plain or with Pao, whichever way you like.

Chicken wings Marinated with Tangerine

Clean the Wings by removing any extra fat or skin and putting slices across so that the marinade can be properly absorbed.

To prepare the marinade mix the following

2 tspn chilie powder

1 tspn Ginger Garlic Paste

1 tspn turmeric Powder

1 tsp Vinger

1/2 tspn Pepper Powder

Juice of a Half Orange/Manadarin/Clementine (Sweeter the Better)

1/2 tspn Honey

Apply this marinade to the Wings and mix well, now refrigerate the wings for at least 30 minutes. 

Later add a cup of water to a frying pan and add the wings. Let them cook in the water. 

The water will dry out as the wings cook. When almost done, add a tsp of olive oil and fry the Wings till lightly charred.

Chicken with curry leaves

Ingredients:

Ginger and garlic (crushed in stone)
Chicken
Red Chillie powder
Garam Masala
Curry leaves
Onion (finely chopped)
Onion (chopped in squares)
Lemon
Coriander
Dry spice(cardamon, staranise,cinnamon)
Green chillies
tomato
Salt
Oil

Cooking:

Marinate the chicken in salt, spice powders and ginger garlic. Let stand for 30mins.

Heat oil in a pan and add curry leaves, few chopped chillies and whole spice. Swirl in oil for a few seconds and start to fry the chicken. Ensure to not add any chicken juices. Do not throw away the juices.

Nice brown the chicken on high heat and keep aside. Then add the finely chopped onions and nicely brown. Then add tomatoes along with remaining finely chopped chillies and half portion of chopped coriander. Fry this, till all has nicely blended into a thick sauce. Now add the chicken juices and cook a few minutes. Finally add the fried chicken and mix well. Let cook for a additional 3 minutes. Add a little water if sauce is too thick. Garnish with remaining coriander.