Goan sweet dishes

If  Goan's   love their food, they love their deserts even more . The cultural mix of Indian , Arabic and Portuguese cooking  is what makes their cuisine unique. the culinary wonders of Goa  include so much more than just seafood.

BEBINCA

Pakistangly prepared with  each layer being baked separately  ..this traditional pudding is a slice of  soft yummy goodness . Garnished with almonds and served warmth with ice cream, this  delicious combination is hard to resist.
It is a sort of multi layered cake made with egg, flour, loads of coconut milk, and a hint of nutmeg. can e eaten at any point of the day, sometimes rolled in a chapati  for breakfast. It is traditionally baked in a Goan stove oven but aregular oven or or a stove top will do.

GODSHE

This one is a lot like the South Indian payasam,, except that is made with moong dal and jaggery .godshe is a typical tea time  sweet and can be served hot or cold. It s loved by adults and kids too. The secret to a perfect godshey is a pinh of salt.

BOLINHAS

This tea time delights are commonly reffered to as Goan cookis or Goan biscuits. Dessicated coconuts , rava, eggs, and maid come together to form a soft tasty bolinhas tht crumbles in your mouth. They say you cant stop with one. They re quite popular among  Christmas time.

PATOLLEO

It is Goan sweet dish  prepared for the feast of the assumption of the Marry. This is also the time when the first  corn is offered for a good harvesting season. Thy are made with Goan red rice coconut and jiggery. wrapped in a turmeric  leaves and steamed. The leaves give the rice a lovely  flavor and the jiggery with coconut makes the patolleo sweet and wholesome. Ths traditional delicacy this healthy desert is made during the monsoon month in Goa.

NEUREOS

Neureos are part of consuada, { sweets sent to neighbours and relatives} and have been heavily influences bt Hindu cooking , therefore their resemblance to the 'gujiya;. These crescent shapes fried pastry filled with oconut, rava, poppy seeds, sesame seeds, cashew nuts an resins are not n everyday thing . They re usually prepared during special occasions and festivals.

DODOL

A sticky sweet and thick pudding made from coconut jiggery and rice flour, dodol is another popular Christmas dessert in Goa. With preparation of time running into days this is one of the sweet dish that is totally worth the effort.

Watch goan sweet dishes here:

Xacuti

Xacuti is a curry prepared in Goa,India with complex spicing including white poppy seed ,sliced or grated coconut and large dried red chilies . It is usually prepared with chicken or lamb. It is also known as "Chacuti" in Portuguese
MARINATION
1kg chicken, 1/4 Turmeric powder, 1 tsp salt
PASTE
2 inches of ginger, 10 flakes garlic,  1/2 bunch coriander,5 green chilies
PASTE TWO FOR XACUTI MASALA
1 tsp groundnut oil, 2 sliced onions, 2 green chilies 1 inch ginger, 5 flakes garlic, 1 grated large coconut, 1/2 bunch of coriander
PASTE THREE FOR XACUTI MASALA
2 inches cinnamon 3 peeled cardomans, 1 tsp aniseed, 1 tsp black peppar corn, 1 tsp poppy seeds , 1 tsp coriander seeds , 8-10 Kashmiri red chilies, 1 star anise, , 1 maize bowl, 1/4 piece nutmug,.
METHOD
Add salt and turmeric powder to curry cut chicken
Add paste I of ginger, garlic, coriander, chilies and marinate for half hour .
To make paste II heat  oil  in pan  and saute sliced onions , green chilies, ginger, garlic , for 3 minutes.
Add one  grated coconut and saute for 5-7 minutes . once onions are crispy keep aside
To make paste III, On a dry pan seperatly roast cinnamon, cardoman, aniseed, black pepper corn, poppy seeds c, coriander seeds, Kashmiri red chilies,  star anise, maize flower, nutmeg , and turmeric.
Make xacuti masala by griding together paste II and III
For the final preparation , heat oil in pan, and add green chilies .
After 1 minute add the marinated chicken pieces.
After 2 minutes add xacuti masala and water . Cook for 10 minutes .
Served hot with bread or rice.

Goan thali

The most popular food that every goan loves is the delecious goan thali mostly referred as jevan.

Goan thali mostly consist of following dishes:
RICE (sheet)
HUMANN(kadi)- Fish curry and rice ,also known as ''kadi" or "ambot''
FRIED FISH(nuste):mostly bangdo,isvan,karli,tarle,sungta and many more.
FISH SUKE OR DHABDHABIT- dry spicy preparation of fish, eaten as a side fish .
FISH UDITMETHI OR UDDAMETHI- type of curry consisting of fenugreek and mackerel ; a vegetarian version of this dish is also prepared using hog plums  or anything sour or tangy.
KISMUR- a type of side dish normally consisting of dry fish ,onions and coconuts
DANGAR- Goa'n fish cutlets
BHAJI- fried fritters with besan batter. Different type of bhajis can be made by changing the vegetable used with besan
KHATAKHATE
VARAN -  a lentil preparation often made with coconut milk tempered with mustard  , hing , curry leaves and chilies served as a accompaniment to rice for the Naivedya prepared during all Hindu festivals and an integral part of wedding  fiesta.
TONDAK  a dish made with beans cashew etc ..
 Different varieties made  from rice and lentils such as payasu, patoli ,madgane  kheer etc

SOLACHI KADI - a spicy coconut and cocum curry.

See yummy goan thali here:

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Curry powder

Curry name adopted from the Tamil word KARI meaning "sauce'' which is usually understood to mean vegetable or meat cooked with spices with or without   gravy.

Curry is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combination of spices or herbs usually including fresh or dried hot chillies . The use of the this ingredients is limited to the dishes prepared in a sauce.

For original tradition cuisine the precise selection of spices for each dish is a matter of national or regional cultural traditions, religious practices and family preference too..Such dishes are called by their specific names that refer to their ingredient , spicing and cooking methods. Traditionally spices are used  both raw and cooked and they may be added at different times during the cooking process to get different delicious taste. The main spices found in most curry powders are coriander, cumin, turmeric. We also add different types of  curry powder to get different taste for curry.

Curry may contain fish ,meat ,poultry shellfish either alone or with vegetables.Curries may be either dry or hot .Dry curries are cooked with very little liquid which is allowed to evaporate , leaving the other ingredients coate with the spice mixture.

Recipe to make goan fish curry using curry powder:

GOAN CUISINE

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, the four hundred years of Portuguese colonialisation and the Muslim rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.

The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy. Other seafood delicacies include pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese.

The Portuguese introduced potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa and consequently India. The chili pepper is the most important aspect of Goan cuisine, which was introduced by the Portuguese and became immensely popular as a very important spice for wider India cuisine. None of these above-mentioned ingredients were used in Goan cuisine before the advent of the Portuguese. The Portuguese also introduced beef and pork to the converts of Catholicism, which were and still are considered a taboo by some of the Hindus of Goa.^[2] However it is common to see people of either faith enjoy delicacies of the other.

Hindu cuisine in Goa is mainly pescetarian and lacto-vegetarian, but lately the younger generation have taken up a taste for chicken & mutton, which was not common before. Hindu cuisine mainly uses less heat, tamarind and kokum for souring, and jaggery for sweetening. It uses asafoetida, fenugreek, curry leaves, mustard, and urad dal.^[2] It is not very spicy; less onion and garlic are used. It also includes more vegetables, such as lentils, pumpkins, gourds, bamboo shoots, roots, etc. It is less oily and the medium of cooking is coconut oil.^[2]

Popular Goan Hindu dishes include:

·         Humann (हूमण) – Fish curry and rice (शीत or भात), also known as kadi or ambot

·         Fried fish (तळील्ले नूस्ते)

·         Fish suke or dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten as a side dish

·         Fish udid methi or uddamethi (उद्दमेथी) – Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish is also prepared using hog plums (or anything sour and tangy, such as pieces of raw mango)

·         Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut

·         Dangar – Goan fish cutlets (डांगर)

·         Kalputi – A dish normally prepared from the head of a large fish, with onions and coconut

·         Bhaaji or shak – A generic term for stews, Curries, stir frys made from different vegetables and fruits (भाजी or शाक)

·         Bhaji - Fried Fritters with Besan batter. Different kind of bhajis can be made by changing the vegetable used with Besan. Popular bhajis include those containing onion or chilies.

·         Khatkhate (ख़तखतें)

·         Varan - A lentil preparation often made with coconut milk tempered with mustard, hing, curry leaves, and chilies, served as an accompaniment to rice for the Naivedya, prepared during all Hindu festivals, and an integral part of wedding feasts.

·         Tondak – A dish made with beans, cashews, etc. (तोंडाक)

·         Different varieties of sweets made from rice and lentils, such as payasu, patoli, madgane, kheer, etc. (गोड्शें)

·         Different varieties of pickles and papads (लोणचे or पापड)

·         Solachi kadi – A spicy coconut and kokum curry (कडी)

Catholic cuisine in Goa is a fusion of Indian and Portuguese cooking styles. Vinegar (made from the toddy of local coconut trees) is used to give the zingy taste to the meat dishes.

Popular Goan Catholic dishes include:

·         Ambot tik – A spicy and sour curry prepared with fish

·         Arroz doce – A Portuguese derivative of kheer (sweetened rice custard)

·         Balchão – A curry made with prawns/shrimp

·         Canja de galinha – A type of chicken broth served with rice and chicken, which is originally a Goan recipe

·         Chamuça – A Goan/Portuguese derivative of the samosa

·         Chouriço – A spicy pork sausage

·         Croquettes – Breaded and fried shredded beef rolls, a common snack among Goan Christians and the Portuguese

·         Cafreal – A masala marinate mostly used for chicken or fish made from coriander leaves, green chilies, and other spices.

·         Feijoada – A stew brought by the Portuguese. It is made with meat (beef or pork), beans, and cabbage.

·         Roast beef and beef tongue – Popular entrees at Goan celebrations

·         Sorpotel – A very spicy pork dish eaten with sannas or pão (Goan bread – spelled the same way as in Portugal)

·         Xacuti – Type of curry made with roasted grated coconut and pieces of chicken or lamb

·         Samarein chi kodi – Goan curry made with fresh and dried prawns

·         Patoleo or patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut

·         Sanna – A dry rice cake; a variant of idli

·         Solantule kodi – A spicy coconut and kokum curry

·         Vindaloo – A spicy curry made with pork, chicken, or lamb. The name is derived from the Portuguese term for a garlic and wine (vinho e alho or vinha d'alhos) marinade; this dish is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand; not related to aloo (potato)^[3]

·         Bebik – A pudding traditionally eaten at Christmas

·         Ros omelette – An omelette drowned in spicy chicken or chickpea gravy and served with pão (Portuguese-Goan bread)

Cashew laddus, nevryo, khaje, revdyo, peda, puran poli, sakhar bhat, madgane, and payasa are other well-known dishes. There are several types of halwa, such as dali kapa (halwa made from red gram), cashew halwa, mango halwa, banana halwa, pumpkin halwa, and dodol.

Get all the goan recipes here:http://www.goanfoodrecipes.com/

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