Treat your tastebuds to a scintillating experience with these Goan recipes
Treat your tastebuds to a scintillating experience with these Goan recipes
Pungent Feijoada
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Ingredients
11/2 cups feijoada (red kidney beans, soaked)u00a0u00a0
8 whole dry red chillies, brokenu00a0u00a07-8 black peppercornsu00a0u00a0u00a010 clovesu00a0u00a0u00a0u00a0u00a01 tbsp coriander seedsu00a0u00a0
1 tsp cumin seedsu00a0u00a0u00a0u00a01 cup scraped coconutu00a0u00a0u00a02 tbsp oilu00a0u00a0u00a0u00a0u00a02 large onions, choppedu00a0u00a0u00a0Salt to tasteu00a0u00a0u00a0u00a01 tbsp tamarind pulpu00a0
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Method
Soak kidney beans overnight in four cups of water. Drain and pressure-cook with four cups of counting water till six whistles or till done.
Roast red chillies, black peppercorns, cloves, coriander seeds and cumin seeds till fragrant. Add coconut and roast for two to three minutes. Cool slightly and grind to a smooth paste, adding a little water.
Heat oil in a deep non-stick pan. Add onions and sautu00e9 till lightly browned. Add boiled kidney beans and mix. Add the ground paste and mix. Add salt and tamarind pulp. Mix, reduce heat and simmer for 10 to 15 minutes. Serve hot with rice.
Sannasu00a0
Ingredients
1 cup parboiled rice u00a0u00a0
1 cup raw riceu00a0u00a0u00a0u00a0u00a01/2 cup split black gram skinlessu00a0
5 gm dry yeastu00a0u00a0u00a0u00a01/2 tsp sugaru00a0u00a0u00a0u00a01/2 cup coconut milku00a0u00a0u00a0Salt to taste
Method
Soak the two types of rice and urad dal overnight, separately. Drain and grind them separately, using water as required to form a smooth and thick batter. Mix three batters well in a deep vessel.
Place the yeast in a bowl with sugar and two tablespoons of warm water. When it begins to froth, add it to the batter and whisk well.u00a0 Add coconut milk and salt and mix. Set it aside to ferment for about five hours or till it doubles in quantity.
Heat sufficient water in a steamer.u00a0 Grease the idli moulds. Pour the batter into each mould and place it in the steamer.u00a0 Cover the steamer with the lid and steam on medium heat for about 15 minutes, or till done.
Chicken Xacuti u00a0u00a0u00a0
Ingredients
1 (800 gm) chicken, cut into 12 piecesu00a04 tbsp oilu00a0u00a0u00a0u00a0
1 cup scraped coconutu00a0u00a0u00a04-6 garlic clovesu00a0u00a0u00a0u00a04 whole dry red chillies, brokenu00a0u00a0
1 tsp cumin seedsu00a0u00a0u00a0u00a011/2 tbsp coriander seedsu00a0u00a0
10 black peppercornsu00a0u00a0u00a01 tsp fennel seedsu00a0u00a0u00a0u00a0
1 tsp carom seeds u00a0u00a0
2 tbsp poppy seeds u00a0u00a0u00a0
6 clovesu00a0u00a0u00a0u00a0u00a02-inch stick cinnamon u00a0u00a0u00a04 star aniseu00a0
1/2 tsp turmeric powderu00a0u00a0
2 medium onions, choppedu00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a01 tbsp tamarind pulpu00a0u00a0u00a01/4 tsp grated nutmeg
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Method
Heat one tablespoon oil in a non-stick pan. Lightly brown the coconut and transfer into a mixer jar. Add garlic cloves.
Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant; add to the coconut in the jar. Add turmeric powder and a little water and grind to a smooth paste.
Heat the remaining oil in a deep non-stick pan and sautu00e9 onions till well browned. Add chicken and sautu00e9 on high heat for two to three minutes. Add salt and mix.
Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix. Add nutmeg. When the mixture comes to a boil, reduce heat, cover and cook for about 30 minutes or till the chicken is done.
Serve hot with boiled Goan red rice.u00a0
Goan Chilli Pickle
Ingredients
500 gm mild green chillies, remove the stemsu00a0u00a0
8-10 reshampatti red chillies u00a0u00a01 cup vinegaru00a0u00a0u00a0u00a0200 gm garlic, choppedu00a0u00a0u00a0200 gm ginger, choppedu00a0u00a0u00a0u00bd cup tamarind pulpu00a0u00a0u00a01 cup sesame oilu00a0u00a0u00a0u00a0u00be cup sugaru00a0u00a0u00a0u00a0u00bd cup saltu00a0u00a0u00a0u00a01 tsp split fenugreek seeds/ methi dalu00a0
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Method
Crush green chillies with a little salt in a blender. Soak whole red chillies in vinegar.
Crush garlic and ginger. Grind red chillies with vinegar and tamarind pulp.u00a0
Heat oil in a non-stick pan till smoking point. Cool slightly and add crushed garlic, ginger, green chillies and sautu00e9 on high heat for four to five minutes.
Add red chilli paste and continue to cook, stirring continuously for another four to five minutes.
Add sugar and mix. Add salt and stir.u00a0 Add powdered fenugreek seeds and mix well. Cook for some more time.
Transfer into sterilised bottles. When cooled to room temperature, store in the refrigerator.
This is excellent as a bread spread.
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