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. 

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.

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)

Chouris (Chorizo) Pulao - Goan favourite, Quick and Easy

This is a quick and easy recipe for Chouris Pulao using Spanish Choriz. A very good alternative when craving some chouris pulao when not in Goa. The Spanish Choriz is available in most Supermarkets in Europe or US.

Ingredients:

Onion

Chile

4 Cloves

3 Cardamom

Cinnamon stick

Star anise 

Bay Leaf

Spanish Choris

1 cup Rice

To prepare the Choriz Pulao. Cut onion and have a few spices as shown. Also cut the chorizo to small bite sizes.

Fry the onion in Olive oil along with with spices.

Now add the chorizo with chilies and bay leaf.

transfer the mixture to rice cooker and add rice

Mix the rice in the Chorizo mix

Add 2 cups of water and put the rice cooker on. (Use the same cup you used to measure the rice to measure your water)

Optionally i have added tow eggs to be boiled in the same water. they will be ready as the rice cooks.

Once the cooker turns off automatically, your Choriz Pulao is ready

Enjoy your Quick and Easy Chouris (Choriz Rice)

Cheats Goan Aad Maas (Pork meat on the bone)

Large Pork Ribs cut into 2 inch pieces
Ginger and Garlic crushed in a mortel
2 large onions
1 large tomato
1 tblspn kashmiri chillie powder
Tumeric powder
Cinamon powder
Cumin powder
Corriander powder
Vinegar
Cashew feni
Salt
Oil
Green Chillies
Potatoe chopped (optional)

Except for the onion, tomato and chillies, mix everything with the meat and let the meat marinate atleast 30 mins.

Fry the onion and chillies untill lighly brown and than add tomatoes. Fry for a minute and than add the meat, mix well and fry the meat for a minute in the onions. Add the potatoez and mix. Now add a glass of warm water and cook the meat for atleast 30-40 minutes or untill the meat in tender.

Serve with hot rice.

Lamb feni masala (Goan Feni Twist)

1/2 kg lamb meat on the bone
2 large onions
1 large tomato
2 Chillies
2 cloves Garlic thinly sliced
Cinamon stick
4 cardamons
6 pepper seeds
Bay Leaf
Cloves
2 tblspn Garam masala
1/4 tspn Tumeric powder
1 tblspn Goan cashew feni
1 tspn goan vinegar
1 tspn honey

Marinate the lamb meat with Vinegar, feni, honey, turmeric powder and Garam Masala. Let it stand for at least 30 minutes.


In a pan fry finely chopped onions with cinnamon stick, cardamom, cloves, bay leaf and pepper  till golden brown. add slit chilies and finely cut tomatoes and fry until onions and tomatoes have blended well.

Add a finely cut garlic and continue to fry the mixture for 2 more minutes. Now add the meat the mixture and combine well. Fry for a minute and than add 2 cups of water and let cook on medium heat for at least 35-40 minutes until the meat has cooked. At the end a nice thick gravy should be formed and not watery.

Serve with Rice and Enjoy.