Friday, August 19, 2011

Goa food recipes

1. Rice Chapati

  • 500 gm rice
  • coconut (grated)
  • Salt to taste
  • 3-4 tablespoon vegetables oil
  • Some banana leaves
  1. Clean, wash and soak the rice overnight.
  2. Drain the water of rice and grind it along with grated coconut and
    salt using very little water so that the dough will be quite dry.
  3. Divide the dough in equal portions.
  4. Grease a banana leaf and spread a portion of the dough using two fingers
    to make a 1/4 cm thick chapati.
  5. Heat up a griddle (tava) and grease it slightly.
  6. Gently take off the chapati from the leaf and put it on the hot tava.
  7. Roast the chapati on both sides till lightly browned.
  8. Serve hot with mutton or chicken curry.
2. Biriyani (Biryani)

  • 1 kg chicken (medium sized pieces)
  • 1kg Basmati rice
  • 1 cup finely chopped onions
  • 2 spoons ginger garlic paste
  • 3 spoons red-chili powder
  • 1/2 spoon Turmeric, 1cup coriander leaves
  • 1 spoon garam masala powder
  • 1 to 1/2 spoon salt ( according to taste)
  • 1cup Ghee (clarified butter)
  • 1/2cup Yogurt, 1 cup oil
  • 5 drops edible Saffron color
  • 1 cup chopped onions(1)
  • 1 cup finely chopped onions(2)
  • 100gms Cashew nuts
  • 4-5 Bay leaves
  • 4-5 Lavang
  • 3-4 an inch-long Cinnamon sticks
  • 6-10 green chillis ground to paste
  • 3-4 Cardamom pods
  • 1-2 spoons shahjeera
  1. Heat the spices in a pan on low flames for 5 minutes, then grind to make biriyani masala
  2. Chicken Marination - Make deep incisions on the chicken flesh for spices to get absorbed. Mix turmeric, chili powder, salt, ginger garlic paste, yogurt.
  3. Thoroughly apply this paste onto the meat and let marinate for an hour in room temperature
  4. Heat about 100ml of oil. Roast shahjeera (a spoonful), cloves, cinnamon, depoded cardamom, bay leaves, 1 spoon coriander powder, and finally add chopped onions(2).
  5. When onions turn slight brown, add marinated chicken and cook for about 20-30 min.
  6. Add garam masala. Gravy should not be much, chicken pieces should look roasted.
  7. Biriyani Rice - Meanwhile, while the chicken is still cooking, prepare the biryani rice.
  8. Slightly rinse the basmati rice, and add water.
  9. When it becomes half cooked, drain off the excess water. Also add 1-2 tea spoons of salt to it.
  10. Take a few semi cooked grains of rice and color them with diluted saffron for garnishing.
  11. The Biriyani - You will need a utensil preferably broad based (handi).
  12. Apply ghee at the base of the pot.
  13. First, put about half of semi cooked rice in it.
  14. Next make a layer of chicken (use half the entire quantity) and top it with a layer of rice (half of the remaining rice). One more layer of remaining chicken, finally with layer of remaining rice on top ends the rice-chicken layering stage.
  15. Spread the biriyani masala on each layer.
  16. Heat oil and deep fry onions(1) to golden brown.
  17. Similarly fry cashews.
  18. Garnish the top layer of rice with these two along with 100ml ghee, saffron rice grains and coriander.
  19. Lid the vessel and try making it air tight (applying flour putting).
  20. Put on low flame.
  21. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.
  22. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shaking.
  23. Remove from the flame and wait for about 10 minutes before opening. Serve it with raita and enjoy... :)
3. Masala crab (Crab in thick gravy)

  1. Boil the crab with a pinch of salt, drain the water & keep aside.
  2. Heat the oil in a pan, fry the potato in low flame and keep aside.
  3. Heat the oil in a pan, add bay leaf to sauté.
  4. Add onion paste and fry it properly until the paste become light brown.
  5. Add ginger, garlic paste and turmeric, cumin, coriander powder.
  6. Add chopped tomato, salt, sugar& 2-tablespoon water and mix well the masala.
  7. When the oil arises in the upper layer of the mixture, add pre-boiled crab and cook it for few min.
  8. Add pre-fried potato, water and cook it for 10 min with cover.
  9. When the gravy become thick, sprinkle the garam-masala powder & mix well.
  10. Enjoy the masala crab with steaming plain rice or hot paratha.
4. Chili Crab

  • 5 pcs. Crab (dressed & washed) ( each crab cut in 5 pcs.)
  • capsicum (red, yellow & green) (cut in medium cube)
  • 2 big onion (cut in medium cube)
  • 4-5 green chili (chopped)
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon dried red chili paste
  • 2 tablespoon Soya sauce
  • 2 tablespoon corn flour
  • 4 tablespoon vegetable oil
  • Salt & sugar to taste

  1. Wash the crab properly and boil.
  2. Drain the crab stock and keep aside.
  3. Heat the oil in a pan, sauté the garlic, green chili and capsicum.
  4. Add onion, chili paste and Soya sauce and fry it properly.
  5. Add crab stock, salt & sugar and corn flour and stir it properly.
  6. Add pre-boiled crab pieces and cook it for 5-7 min in a medium flame.
  7. Serve hot chili crab.
5. Crab Paper Fry


  1. Wash the crab properly and boil.
  2. Heat the oil in a pan, sauté onion, green chili, pepper powder.
  3. Add pre-boiled crab pieces and fry it properly.
  4. Add turmeric powder, curry leaves and salt according to taste.
  5. Add lemon juice and 1/2 cup of water, cook it in a medium flame with cover.
  6. When the gravy becomes dry, sprinkle the butter on top.
  7. Enjoy hot & crispy crab paper fry.
6. Red Pumpkin with dried Prawns

  1. Chop the pumpkin, mix with a pinch of salt and keep aside.
  2. Grind the dried prawns and grated coconut together.
  3. Heat the oil in the pan, add the prawn mixture, pumpkin, sugar and salt to
    taste & mix properly.Add very little water (about half cup) and shimmer.
  4. When the gravy becomes thick, stir it properly.
  5. Enjoy Red pumpkin with Plain rice.
7. Egg Vinadaloo

  1. Hard boiled the eggs, shell and halve lengthwise.
  2. Grind the red chillies, cumin seeds with a little vinegar and salt to taste & keep aside.
  3. Heat the ghee in a pan, saute the onion and fry it until brown.
  4. Add ground paste, ginger-garlic paste and cinnamon and cook it well.
  5. Then add sugar, remaining vinegar and garam masala.
  6. Add the pre-boiled eggs halves and stir fry till the gravy becomes thick.
  7. Serve with Plain rice or Rotis.
8. Tomato Prawn Curry (Caril de Tomato)

  1. Grind the turmeric, peppercorns, cloves and cumin seeds together.
  2. Strain the coconut milk and keep the thick and thin milk separately.
  3. Heat the oil in a pan, fry the onion, ginger, garlic and chillies until
    onions are slightly brown.
  4. Add ground spices and fry for a few min.
  5. Add the prawns and fry properly with spices, then add the tomato juice
    & salt to taste and cook for 5 minutes.
  6. Add the thin coconut milk and cook for 5 minutes.
  7. Add the thick coconut milk and cook until the gravy becomes thick.
  8. Serve with Plain rice.
9. Goan Fish Curry
  1. Marinate the fish fillets with the turmeric, a little salt, and the lemon
    juice & leave for few hours.
  2. Grind all the spices (seeded red chili peppers, cumin, coriander seeds,
    peppercorns, garlic, ginger and coconut) and make a smooth paste.
  3. Heat the oil in a pan, saute the onion and fry it until brown.
  4. Add the spices paste and cook gently for 10 minutes.
  5. Add a cup of boiling water and simmer for 20 minutes.
  6. Now put the marinated fish fillet, tamarind juice, flesh of lime and cook it for
    10-15 min in a medium flame with cover.
  7. Just at the very end, add the chopped tomatoes and seeded green chili peppers
    and stir it properly.
  8. Enjoy the Goan fish curry.
10. Chicken chili fry

  1. Boil the chicken cubes with enough water, a onion, peppercorns and salt with cover.
  2. Cook it about 10 minutes.
  3. Slice the remaining onions and finely chop the ginger, garlic, chillies, corriander and mint.
  4. Heat the oil in a pan, saute the onions and fry until translucent.
  5. Then add the other chopped spices and fry it properly.
  6. Drain the chicken water and add with fried spices.
  7. Cook it until the chicken is done.
  8. Add tamarind water and cooking continue until the liquid has evaporated.
  9. Ready to serve.
11. Chicken Shakuti (chicken cooked in coconut)

  1. Roast the coriander seeds, cumin seeds, mustard seeds, cinnamon,
    cloves, peppercorns, nutmeg and red chili in a small frying pan.
  2. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a
    very pleasant 'roasted' aroma.
  3. Grind the spices in a grinder until fine, put the spices in a bowl.
  4. Put the coconut in the same frying pan and dry roast it over a medium flame,
    stirring all the time.
  5. The coconut should pick up lots of brown flecks and also smell roasted.
  6. Put the coconut in the bowl with the other dry roasted spices.
  7. Make a fine paste with garlic, ginger, green chili along with some water.
  8. Heat the oil in a 10-12 inch frying pan, saute the onions until brown.
  9. Add the garlic-ginger mixture and stir well in a medium flame.
  10. Put the chicken pieces, salt, as well as the spiced coconut mixture in the bowl.
  11. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn the
    heat to low, and cook for 25 to 30 minutes or until chicken is tender.
  12. Serve hot.
12. Mutton Vindaloo Recipe

  1. Grind all the Contents of the masala into a smooth paste, with water.
  2. Heat oil in a pan
  3. Sauté the chopped onion till it turns translucent.
  4. Now add the masala paste and mutton and mix well.
  5. Add water, cover the pan and let it cook for a while.
  6. Now add the tamarind extract, vinegar & boiled potatoes & simmer for 3-4 minutes.
  7. Mutton Vindaloo is ready to serve with Plain rice or Roti or Paratha.
13. Bebinca (Rich layered Pudding)

  1. Mix the castor sugar with the coconut milk till dissolved.
  2. Beat the egg yolks till creamy and add to the coconut milk and mix
    the flour in it thoroughly, without any lumps.
  3. Add this to the mixture of coconut milk, sugar and eggs, along with the
    nutmeg and cardamom.
  4. Take a deep pan, about 6 inch in diameter and grease the pan with a tablespoon of ghee.
  5. Put it under a grill (medium heat).
  6. Take it out of the grill and pour enough batter in the pan to cover the bottom
    about 1/2 inch in thickness.
  7. Put under the grill for about 2-3 min and let it cook till it turns deep brown in colour.
  8. Remove from grill, put a dessert spoonful of clarified butter over the cooked layer,
    following with enough
    batter to cover the first layer, about 1/4 inch thick.
  9. Repeat this process till all the batter and clarified butter has been used up in the same way.
  10. The batter must always be in the same proportion.
  11. The last layer has to be the clarified butter.
  12. When it cool down, turn out on a dish, keeping the first layer face down.
  13. Decorate the last layer with toasted almonds.
  14. Cut in slices and serve.
14. Gajar ka Halwa (carrots sweet dish)

  • 300 gm carrots (washed & grated)
  • 100 gm khoya kheer
  • 1/2-liter milk
  • 25 gm raisins (washed)
  • 25 gm almond (chopped)
  • 200 gm sugar
  • 2-3 green cardamom (ground)
  • 3-tablespoon ghee (clarified butter)
  1. First boil the milk in low flame and stir continuously.
  2. When milk becomes thick, add the grated carrots and continue stir.
  3. When the carrots become soft, add khoya kheer and mix well.
  4. Then add ghee, sugar, cardamom, and raisins and mix it homogeneously and cook it for 5 min.
  5. Sprinkle the chopped almond on top.
  6. The halwa is ready and serve it hot or cold.

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