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!!!!

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.

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.

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

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. 

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.

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.

Goan Spicy Minced Beef

This dish is another popular dish in Goa. Can be paired with Rice, Pao or even Pasta.

Minced beef
onions
ginger and garlic
tumeric powder
cinamon powder
chillie powder
cardamon
cloves
star anise
bay leaf
Garam masala
vinegar
goan feni
chillie
coriander leaves
egg
salt
oil
Potatoes

Served with Rice. Lemon for tanginess

Breakfast: Best had with bread (Pao)