Sweet Dishes

Sweet dish are mainly prepared for functions and are loved by all. Sweet dishes are mostly prefered by people after meal. In Hindu religion sweet dish is used as ''nevadhya '' to praise God. So through my posts I will be sharing different methods of preparing sweet dishes.

1. Pais (Rice Kheer)

Ingredients
1/2 kg rice
1/4 kg jaggery
2 tablespoon Chana dal
1 liter milk
Almonds, cashew nuts chopped
Water as required
Salt to taste

Method of preparation
In a pressure cooker add rice and dal and cook till it breaks down competely. After it the rice is cooked add milk, nuts, Jaggery and salt as required and keep stirring. Once the mixture comes to a boil turn off the flame. Your yummy pais is ready.

2. Pattoleo

Ingredients

1/2 kg rice flour
1/4 kg jaggery
1 scraped coconut
Chopped nuts
1 tablespoon ghee
10-15 turmeric leaves
Salt to taste

Method of preparation

For making dough add rice flour and salt and knead it well till it becomes soft. For making the filling for pattoleo take a pan add ghee and fry nuts, scraped coconut and Jaggery. Than take a little dough and roll out on turmeric leaf than add the filling on one side and fold the pattoli. Place this pattleo on a steamer and cook for 15- 20 minutes. Your yummy and healthy pattoleo is ready to eat.

Fish fries

The fish is the only thing on which a goan is identified. Crisp fried fish, rice and fish curry completes the Goan plate of food. Rawa fry is always spicy with its Chris exterior form from thin coating of
Semolina (Rawa). Sometimes fish is also fried by using recheado masala.
Which is really yummy. So today I will be sharing two different ways of frying fish.

1. Rawa fry

Ingredients 

3-4 small or large fish
2 teaspoon Red chilli powder ( depending on the spice prefered)
1 teaspoon turmeric powder
Semolina (rawa) for coating
Salt to taste
Oil for frying

Method of preparation

Take clean and washed fish and add chili powder, turmeric and salt and mix everything well and keep for marinating for 10-15 minutes. After marinating apply semolina on both the side and than shallow fry on the pan till it cooks completely. Serve it with hot rice and curry.

2. Recheado masala fry

Ingredients
500 gram kashmiri red chillies
5 Garlic cloves
2 Chopped Ginger
1/2  tablespoon Coriander seeds
1/2 tablespoon Cumin seeds
4 Cloves
6-7 Peppercorns
4 Cardamon
2 Cinnamon sticks
1/2 tablespoon Salt
1 tablespoon Sugar
1 teaspoon Turmeric powder
1 cup Vinegar
4-5 big fish
Oil for frying

Method of preparation

For masala add chillies, ginger, garlic, coriander seeds, cumin seeds, cloves, peppercorns, cardoman, Cinnamon, salt, sugar, turmeric powder and little vinegar in mixer and blend than again add vinegar and blend till it becomes smooth paste. Clean and wash fish apply masala as needed and marinate for 10-15 minutes. After than put oil on pan fry until  cooked.

Spicy Chicken

The Portuguese had brought with them lots of things which Goan still do and among them is African recipe chicken cafreal which is mostly prepared by Christian. Chicken xacuti is made by both Hindu and Christian in Goa. Through this blog I will be sharing recipe of chicken cafreal and chicken xacuti.

1. Chicken cafreal

Ingredients 

Coriander leaves 

Chopped Ginger 

Garlic cloves 

Cumin seeds 

Peppercorns 

Bay leaf

Cinnamon stick 

Cloves

Green chilies 

Lemon juice 

Turmeric powder

Salt to taste 

Oil for frying  

Leg piece chicken or boneless (gashed) 

Method of preparation 

Blend coriander leaves, ginger, garlic, cumin seeds, peppercorns, bay leaf, cinnamon stick, cloves, green chilies, lemon juice and turmeric powder into thin paste. Than take chicken pieces add salt, turmeric powder and blended paste and marinate for an hour. After that take a pan put oil and fry the chicken and after frying add water you can take the remains of paste by adding water in mixer jar so that nothing is waste. Once the chicken is cooked you can serve it hot with Roti. 

2.Chicken xacuti

Ingredients 

1 kg chicken

1 bowl coriander leaves 

3 onions chopped 

2 potatoes cut cubed size

Oil for frying 

Chili powder 

Turmeric powder 

2 bay leaves 

1 grated coconut 

1 chopped tomato 

8 garlic cloves 

2 inch chopped ginger

2 tablespoon garam masala

Method of preparation 

Take a pan add oil and fry chopped onion, tomato, ginger, garlic, grated coconut, coriander leaves, garam masala and turmeric powder and shallow fry than blend it into thin paste. Than take a pan fry onion, tomato and bay leaf than add chicken pieces, red chilli powder, turmeric powder,salt and water and cook for 2 minutes than add chopped potatoes and close the lid and cook for 5 minutes than remove the potato and add blended masala with water as required and boil it till the chicken cooks. After that add potatoes and cook for few minutes. Add chopped coriander leaves for garnishing. Your chicken xacuti  is ready enjoy it with bread (pao or poli) 

yummy Laddu's

Laddu are mainly made for a special occasion, festivals and also given for our relatives as a token of love. There are different types of laddu made differently with unique style in some method it is made using syrup and in some it is directly made without heating Jaggery. Laddu can be stored for over a month. Preparation of laddu requires lot of patience.

1. Tilgul laddu(sesame seeds laddu) 

  

Ingredients 

 1/2 kg Sesame seeds 

 1/2 kg jaggery

 200 gram peanuts 

 Method of preparation 

Take the Sesame seeds and peanuts and fry it for 2 minutes on low flame and keep aside. Take a pan add sliced Jaggery and little water and keep it for boiling and stir it continuously till it becomes a sticky. After it becomes sticky keep it aside and than add fried Sesame seeds peanuts and mix well.  For making laddu apply coconut oil on hand and than take little mixture which we made earlier  in hand and make small round Balls. Your laddu is ready for serving. This laddu is mainly eaten and made during makharsankranthi.

 2. Pithyache laddu

Ingredients
1/2 kg rice flour
1/2 kg fined sliced Jaggery
1 scraped coconut

Method of preparation

Take rice flour, jaggery and scraped coconut and mix it together than knead it till it becomes hard and till it is possible to make round balls. After the mixture is ready start making round ball. Your laddu is ready.

Fish curry

Goa is famous for its beaches and food. The food of  Goa is incomplete without fish. The people from north have their own way to prepare something than the people from south. Fish curry rice is known as xittcoddi in konkani . The curry is yellowish red in colour because of chillies and turmeric.There are different methods of preparing different fish curry so through my blog I will be writing different fish curry recipe.


1.Prawns Curry (sungtache hooman)

Ingredients

1/2 kg prawns
1 grated coconut
2 fined chopped onion
1 fined chopped tomato
Fined chopped coriander leaves
2 fined chopped chillies
10 -12 red chillies
1/2 teaspoon turmeric powder
1 tablespoon coriander seeds
Salt to taste
Oil for frying

Method of preparing

Clean the prawns and keep aside. For preparing masala grind together grated coconut, onion, turmeric powder , coriander seeds ,red chillies and make it into thin paste. Than hit oil in a pan and add chopped chillies and onion followed by tomato and fry for 1 minute than add prawns with little water and cover the pan with lid for 5 minutes. After that add grinded masala with water and salt and mix it together. After it comes to boil  remove from pan and add coriander leaves. Your prawns curry is ready enjoy it with hot rice.

2. Sardine curry (Tallyanche hooman)

Ingredients

18-20 sardines nicely cleaned
1 grated coconut
2 teaspoons turmeric powder
8-10 tirfala
8-10 kokum
10-12 red chillies
1 teaspoon coriander seeds
Salt to taste

Method of preparing

For preparing masala grind together grated coconut, chillies, turmeric powder ,coriander and make thin paste . Add the prepared paste in pan with water and keep on high heat let it come to boil than add sardines and boil on medium heat for 5 minutes than add crushed tirfala, kokum n salt and cook for 5 minutes. Your sardine curry is ready enjoy it with hot steamy rice.

3.Crab Curry (kulyanche hooman)

Ingredients

8-10 mud crabs
1 grated coconut
3 chopped onion
2 chopped tomato
1 teaspoon Gingergarlic paste
Small bunch of coriander leaves
2-4 green chilies
2 tablespoon garam masala
1/2 teaspoon turmeric powder
Salt to taste
Oil for frying

Methods of preparing

Clean crabs and keep aside. Hit oil in pan and add green chilies, onion, tomato , coriander and fry for 2 minutes  than add grated coconut and fry till golden brown. Let the mixture cool down than add garam masala and grind it in medium size paste and keep aside.  Hit oil in pan and add onion and  fry till golden brown than add tomato and fry for 1 minute add cleaned crab and cover the pan with lid for 5 minute. Add grinded paste and little water and salt to taste. Cook for another 10 minutes remove from heat and than add coriander leaves. Your yummy crab curry is ready enjoy it with rice or chapati.