India’s fantasy land. A haven for the foreigners too. With long silvery beaches and swaying palms. The local people are very friendly and warm, welcoming tourists amidst their festivals and carnivals.
Goa is simply divine in season with water games and Shacks selling mouth watering delicacies. During Christmas and New year everyone is out on the streets singing and dancing. The majority of the population are of Latin-Roman origin. Goa being a coastal area, Coconuts and Cashew nuts are abundant.It is from these Cashew fruits that the famous liquor Fenny is extracted.
PORK VINDALOO
| Ingredients Recipe | Recipe |
|---|---|
| 1 kg tender Pork 5 small Potatoes 2 Cloves 4 Whole pepper 2 green Cardamoms 5 slit Green chillis 1 tsp Sugar 2 large Onions chopped 4 tbsp Vinegar (brown) Salt to tasteGrind together 1″ piece Cinnamon 1/2 tsp Cumin seeds 1 tsp Coriander seeds 1 tsp Turmeric powder 3 cloves Garlic 1″ piece Ginger 6 Red chillis 4 tbs Oil |
Heat a pressure cooker and add four tbsp of Oil, brown the Potatoes and remove. Fry Onions, add Pork with Cloves, Peppercorns, Cardamoms, Green chillis, Sugar and Salt. Close cooker and wait for a whistle. Let out steam, open lid and masala paste and the fried potatoes. Cook till meat and potatoes are done. Add Vinegar and simmer for 10 minutes. Serve hot with rice. |
LIVER CURRY
| Ingredients Recipe | Recipe |
|---|---|
| 300 gm Liver ( lamb) 1/2 pasted Coconut 2 sliced Onions 3-4 pods chopped Garlic 1″ piece chopped Ginger 8-10 Curry leaves 1tbsp Vinegar 2 tbsp Oil 1 cup Water Salt to taste Roast And Grind Together 4 Red chillis 1/4 tsp Aniseed / Saunf 1/4 tsp Turmeric 1/4 tsp Fenugreek seeds 3 Cardamoms |
Heat the cooker, add liver, water and salt. Pressure cook for one whistle. Lower heat and keep on for 8 minutes. Release the steam and open the cooker. In a pan heat oil, add chopped Onions, Ginger, Garlic and Curry leaves. When Onions are golden brown add the Masala paste and Coconut paste. Drain water from Liver and add. Fry for 3 to 5 minutes. Add the water removed from Liver. Add Vinegar and simmer for 5 to 6 minutes. Serve hot. |
BRINJAL BETHAJI
| Ingredients Recipe | Recipe |
|---|---|
| 2 large Brinjals 2 cups Curds 3 chopped Onions 1 tsp Sugar 1/2 tsp Mustard 3-4 Curry leaves 1 tbsp chopped Fresh Coriander 2 tbsp Oil Salt to taste Grind together 1 cup Coconut (grated) 3-4 Green chillis 1″ Ginger piece. |
Slit Brinjals on three sides. Roast on open fire. Keep turning and roasting till soft inside. Remove top, stem and peel. Mash Brinjals to a pulp. Add Curds, Onions, Ground paste, Sugar and Salt. Season by heating Oil, add Mustard seeds, When they crackle add Curry leaves and pour over Brinjals. Chill. Garnish with chopped Coriander. |
SWEET & SOUR VEGETABLES
| Ingredients Recipe | Recipe |
|---|---|
| 4 large squared Capsicums 2 Potatoes cubed 2 Onions cubed 1/2 cup Tamarind Juice 1/2 cup Jaggery powdered Salt to taste 4 tbsp Oil 1 tbsp Cashew nuts, split 1 tbsp Ground nuts , splitRoast & Grind 2 tbsp Channa Dal 2 tbsp Sesame seeds 1 tbsp Coriander 5 Red Chillis |
Heat Oil in a pan. Fry Capsicums, Potatoes and Onions. Add nuts, fry for 5 minutes. Add ground masala, tamarind juice and jaggery. Cook on low heat, adding water if necessary. Add Salt. Serve hot with Chapatis. |