Goan pattal bhaji -Veggie delight (on viewers demand)

Goa pattal bhaji

On demand of a few of our vegetarian readers heres an all time favourite goan veg recipe :)

Chana Patal Bhaaji is served in most of the Goan local restaurants loved by one and all .Chana-patal bhaaji has the flavors of all the whole masalas. Goans relish the Chana Patal Bhaaji with pao (goan local bread) tastes best for breakfast.

By the way I would like to warn you the list of ingredients looks long but you will love the veggie it dishes out :D

Slurpp

Preparation time: 30 mins

Cooking time: 20 mins

Serves: 6

Ingredients:

White Peas (Chana) : ¼ cup

Grated coconut: 1 cup

Onion: 2 (one sliced and one finely chopped)

Potato: 1 small (chopped into big cubes)

Black pepper: 1tspn

Cinnamon: 1 inch

Dry coriander seeds: 2 tbspn

Cloves: 5

Star anise: 2 petals (seeds removed)

Mace: 1 petal

Nutmeg: 1/4th

Fennel seeds: 1 tspn

Poppy seeds: 1tspn

Dry red chillies: 5

Oil : 3 tbspn

Green coriander leaves: 2 tbspn (finely chopped)

Salt to taste

Method:

·         Soak the white peas (chana) overnight. Pressure cook white peas (chana) for 4 whistles.

·         Heat 1 tbsp of oil in a pan. Stir fry sliced onion till brown.

·         Add the grated coconut and stir fry till brownish.

·         Dry roast all the whole masala on a low flame till nice aroma wafts from the pan.

·         Grind the coconut very fine along with the roasted whole masalas, turmeric and little water.

·         Heat 2 tbspn oil and stir-fry finely chopped onion till it changes colour.

·         Add the ground masala and cooked white peas, potatoes along with water.

·         Add the required water to the gravy; the gravy should be of thin consistency.

·         Add the green coriander and salt.

·         Remove from heat when potatoes are cooked.

·         Serve with puri, chapathi or pao.

It was a fun experience making this dish along with mummy.. added a new reciepe to my culinary basket :)

Catch you'll later going to have some Authentic Goan patal Bhaji now ;)

cheers!

spices and masalas - they complete the dish

Every kitchen needs utensils, vegetables, a brilliant cook and also SPICES. Food flavors make our mouth water and any dish is incomplete without it. Actually even sweet dishes have spices used for flavoring.

well according to my mother and my close friends and relatives their are variety of Goan spices and masalas that add to the tastes of Goan dishes.There are many choices like-

Goana foods

              Karmas Foods

Basically, Masala is an expression used in South Asian Cuisines all over India, Bangladesh, Sri-Lanka and Pakistan. Masala rich cuisines describe a mixture of natural aromatic ground spices, where in the prepared dish is to be eaten hot and spicy. Goa Masalas or Goan Masalas can either be a combination of dried (and usually dry-roasted) spices, or a paste such as Vindaloo Masala made from a mixture of spices and other ingredients, often garlic, ginger and onions.

Because I hardly take pains of going into the ranchikud, I don't know most of the names of spices but as they say internet is the savior. Some names of spices were told to me by my mom, mentioned under-

• Lahsun (Garlic)
• Lal Mirchi ( Red chili)
• Lal Mirchi powder (Red chili powder)
• Lavang (Cloves)
• Halad/haldi (Turmeric)
• Hara Dhania (Coriandar)
• Hari Mirch (Green chili)
• Harre
• Hara miri miri (Coriander powder)
• Hing (Asafoetida)
• Imli (Tamarind)
• Jaiphal (Nutmeg)
• Javitri (Mace)
• Jeera (Cumin) seed

I'm sure that those interested foodies reading the post will definitely, as per their interest will use internet or recipe books to know more about spices and masalas because I could only specify few as per my knowledge.

Bob's Inn - Fun Goan Food

BOB'S INN

(review)

Bob's Inn: nestled in the heart of Candolim is a paradise for seafood 
lovers. With myriad types of cuisine the restaurant caters to diffrrent 
palettes.

It serves Goan, Indian, Chinese and Continental 
cuisines besides varied delectable steaks. The pricing is absolutely value for money.

Their speciality being seafood makes it a must for 
you to try their declicacies such as Crab xec Xec, Mussels in white wine, 
fish portuguesa etc. In short the Goan seafood is to die for .

The ambiance gives a very rustic feel and the 

conventional setup enhances the overall experience of dining :)


"Time standing still- 30 years passed"


The owner Mr. Pradeep Lawande (my uncle) commonly known as 'BOB' is very friendly, charming and hospitable, always caring about his guests in the most pleasant way, with the best smile on his face :D

You can also find this resto bar adorned with rich legacies, one of them is the special collection of old liquors and other rustic goan artifacts . If u happen to get here do spend some time seeing his bar.


This is undoubtedly one of the best resto-bars i've come accross and surely worth a visit . Well if you're looing for a cosy corner with scrumptous food 'Bobs Inn' is the place to be :)

Cheers !

Conclusion of The Last Meeting

MINUTES OF THE MEETING

OBJECTIVES:

Discussed about the previous blogs posted regarding the improvement and matter required.

Decided the next four post titles for each member.

Shared ideas and views on the above topics

Guidance acquired through viewing various known food blogs as a base of good and helpful reference

       AGENDA                                                NOTES                                        TIME LIMIT(mins)

      

1. Next title decision                        different post titles were decided collectively         4     

                                                                for each member of the group  

 

2. Main features of selected          Discussed the content of the posts                         10

   topics

  

3. Gather appropriate                  Decided to ask friends and classmates about 

 information                                their love for food and cooking experiences.                  5

                                                                          

4. Improvement of Blog                  Decided to add attractive information and

                                                           Not just recipes.                                                              6

                                                                      

 

5. Next meeting                               Discussed and decided a date and time for our              

                                                         next meeting and thanked the members for their

                                                         presence.                                                                            5

                                                                                                        total minutes                      30

                                                                            

Important Notice for Members

Date of issue: 19^th September 2014

Time: 3:40 pm

                                                 NOTICE

For the better execution of our blog we have decided to conduct a meeting on discussion on various issues with respect to our blogs.

Our meeting to discuss our next post titles and content and help to each other, is scheduled on 20th September 2014 at Dempo college SYBcom classroom, at  2:00 pm 

                                                    AGENDA

1 To decide the next title for each member.

2  To exchange ideas and views on the four topics decided.

3 To decide the content of every post.

4 To collect and gather appropriate information regarding our topic from various sources so as a help to all members.

5 To take a collective decision to improve our blog.

6 To decide the time and date for the next meeting

7 Vote of Thanks.

 SD/-

(Saylee kuncolienker)

Group Leader

YUMMY ...MOUTH WATERING CHICKEN FRY!!!!!!

easy to get and arrange ingredients
(specified according to 3 people, for my family at least it was enough)
6 chicken portions
2 cloves garlic - crushed
1 teaspoon paprika - sweet
1/2 teaspoon black pepper - coarsely milled
1/2 teaspoon salt
Breadcrumbs or oatmeal for frying

Marinate chicken for an hour. Put oil in a pan. Apply breadcrumbs or oatmeal to the chicken and fry on low heat.

this dish got me nice and motivational reviews from my family. guys please try this dish......and make your family experience mouth watering situations.

PULLAU - (Traditional Goan rice with raisins and almond)

2 cups Basmati rice
1 large onion-sliced
3 dessertspoon vegetable oil
4x two inch sticks cinnamon barks
10 whole black peppercorns
6 whole cloves
1/2 teaspoon turmeric powder
Pinch of saffron
4ozs raisins
2ozs blanched almonds
4 cups stock of water
Salt to taste

Fry onion in oil in a large pan - add whole spice, and when infused turn down heat. Now add all other ingredients including washed rice and boil rapidly for 15min. Cover and cook until grains are tender.


 

Vodde

Traditional Goan  Puris

4ozs plain flour

2ozs whole wheat flour

2ozs rice flour

1 teaspoon sugar

Pinch of salt

1ozs soft butter or margarine

¼ th pint water to mix

Oil for deep frying

Place dry ingredient in a mixing bowl and rub in the soft fat ..combine very lightly with enough water  to form a dough ;knead well  and stand for 15 minutes .knead again and roll out half the dough on a  floured  board to a thickness of 1/8 inch.using a five inch cicular cutter cut out discs and deep fry until well risen and light brown.

Filoss

Traditional Goan  Banana Fritters

2large banana

2ozs sugar

Juice of ½ lemon

1 large egg

4ozs plain flour

1 level teaspoon baking powder

Vegetable oil for frying

Mash bananas in a mixing  bowl and beat in a sugar,lemon juice and egg.add flour and baking powder and mix well .heat a little on non sticky frying pan. Spoon mixture on to hot pan and fry slowly until cooked through and brown on both sides. Dredge  with sugar before serving

.

Potato Chops

1 1/2   lb freshy made mashed potatoes

1 egg –lightly beaten

Salt to taste

Crumbs for coating

Vegetable oil for frying

Filling

Season potatoes with the salt add beaten egg,mixing well .divide mixture into six portions .handling  gently between the palm of the hand,form a hollow casting with thick rim. Pack with filling and gradually  work rim to enclose filling .place on a crumbed board and  using a palette –knife ,shape into neat cake.

Fry in a non sticky frying pan  with very little vegetable oil,adding more as required ,to brown to a crust on both sides.

Food and people

What food means to different people???

Starting with the author itself!!  Yes me!!

Well I love food. All types of food, cuisines, and cooked by any person. I mean for me food cooked by a most eligible cook and the delicacies cooked by my mother, grandmother, any random person is equivalent.

Well, myself, I am an average cook, actually calling myself a cook is exaggeration.  Well another weird thing about the relationship between me and food is, being a Goan I don’t crave for fish much! Yes that’s true! I love chicken though. I am really crazy for vegetarian delicacies. I love the Goan veg dishes that my mother cooks; also I love North Indian vegetarian dishes.

I have noticed time and ago that my Goans criticize Goan vegetarian dishes, but I have eaten and seen superb mouth watering former dishes , which raise the status of Goan RANCHIKUDS equally up to international cuisines and standards.

The foodie side of my friends

Raashi Panvelkar, SY BCOM, DEMPO COLLEGE, this amazing friend of mine is the epic food lover I have seen around me!!!!!!!!Seriously I think after her family and other loved ones, she loves chicken the most.  And as a full fleshed Goan, she loves fish too. Also when anybody sees this girl eating, her expressions make all our mouth water.

Deepa Nair, Vasco, she is also a food lover but acts like a critic all the time, she just can’t stop removing faults from what she eats, but then she also praises dishes, but only sometimes that to made by cooks.

Sunanda Saha, SY BCOM, DEMPO COLLEGE, she is not a foodie at all. In fact I have seen her mother forcing her to eat, though her mother is one of the best cooks I have ever seen. Also is the last one who will say “I am hungry”.  She does not like onion and garlic and non- veg is out of her dictionary. 

SANNAS - (Traditional Goan Steamed rice bread)

1 dessertspoon dried yeast,creamed in 1/2 cup of warm water
2 cups ground rice
1/2 cup fine desiccated coconut
2 dessertspoon plain flour
1 pint warm water
1/2 teaspoon salt
2 dessertspoon sugar

Place ground rice, coconut, sugar and salt in a large bowl; pour in the warm water and creamed yeast; mix thoroughly to a thick paste. Leave to rise for 15min.
Grease individual four-inch foil cases or pie tins and pour in enough mixture (to just about three-quarters full). Leave to rise again for 10min. Steam in a bain-marine or a suitable pan for 15min.
Turn out when cool and well set.
 

BEBIQUE - (Traditional Goan coconut pudding)

1 1/2 packets creamed coconut
1 1/2 cup boiling water
15 eggs-standard
1 cup evaporated milk-unsweetened
1/4 teaspoon nutmeg-finely rasped
6 dessertspoon plain flour
1/2 teaspoon salt
1 cup clarified butter-melted

Soften the coconut in boiling water and strain through a fine sieve, leave to cool. Separate eggs and use yolks. Place these in a large mixing bowl, Add sugar and beat until light and fluffy. Add coconut and evaporated milk, nutmeg and salt, continue beating mixture folding in flour, a little at a time, to form a smooth thick batter. Stand for 15min. Grease and line a large cake tin. Using a deep ladle, pour in enough batter to form the first layer. Grill until brown, spoon butter over grilled layer, repeating this process of adding equal quantity of batter for each layer until all batter is used up.
Cover in foil and bake in a moderately hot oven to cook through for 30-40 min. Leave to a set in the tin and turn out when cold.
To achieve rainbow effect, divide batter and use food coloring.

VINDALOO - (Spicy Chicken dish)

2lb chicken
(cut into large pieces, prick and liberally)

Masala paste:
1 dessertspoon chilli powder-hot
2 dessertspoon paprika powder-sweet
1 dessertspoon turmeric powder
2dessertspoon standard curry powder
2 dessertspoon tomato puree
1 x 2-inch piece green ginger-crushed
10 cloves garlic-crushed
1/2 pint cider or wine vinegar
        Place the above ingredients in a non-metallic dish and mix to a paste
2 dessertspoon vegetable oil
1/2 cup red wine

Heat oil in a large pan, add chicken and allow to simmer (covered) for approximately 10min. Pour masala paste over chicken and cook slowly to blend. Add red wine and continue cooking until chicken is tender.
Serve with Sanna (steamed rice bread) or boiled rice.

Cocad

Traditional Goan coconut  Fudge

1lb sugar

4ozs semolina

8ozs creamed coconut

¼ pint milk

½ teaspoon caraway  seed

Place all ingredient in a large heavy pan and cook slowly stirring continuously until the mixture has lost its gloss. Pour onto a greased pan and cut into diamond shapes while still warm

ALEBELE  

Traditional Goan  Pancake

Filling

4ozs desiccated coconut

1dessertspoon castor sugar

2 dessertspoon  black treacle

3 desssertspoon  water

Place in pan and gently  simmer to blen

Batter

6ozs plain flour

2 eggs

Salt to taste

½ pint milk and water

Vegetable oil to coat pan

Lemon wedges for garnish

Heat medium size nonj sticky frying pan and coat with a little oil as required-pour in ladle of batter and shake to cover pan evenly-cook slowly band when  free to shake off ,slide on to a board and put enough  filling while still hot and roll up.

Arrange on suitable dish to serve –garnished with lemon wedges.

Chaturthi fervour continues - Homemade Wheat Flour Laddus :)

Homemade Wheat Flour Laddus

My mom and me made these Wheat Flour Laddos as a part of the chaturthi fervour . She has a knack for making these and makes them delightful and yummy. These laddos are not very sweet with subtle flavor of the wheat and hardly any visibility of the ghee. These Atta laddos are my favorite and I prefer them over the Besan Laddos.

A very simple recipe i am posting below along with a glimpse of the making :)

Ingredients: 

• 1 cup atta (whole wheat flour)
• 3/4 cup powdered sugar
• 1/2 cup ghee (clarified butter)
• 2 tbsp chopped nuts like almonds and raisins(optional)
• 1 tsp cardamom (elaichi) powder

Method: 

• Put a kadhai (heavy bottomed vessel) on heat and add ghee. When ghee melts, add the atta. Turn the heat to medium.
• Roast the atta stirring constantly till a nice aroma comes out of atta and it gives a roasted appearance. Turn off the heat and take atta out of kadhai.
• Let it cool down a bit and then add chopped nuts, cardamom powder and sugar. Mix well with your hands.
• Then make lemon sized balls out of the mixture. 
• Note: Add more ghee to the mixture and mix again, if the laddus do not hold their shape.
• When they cool down completely, store these atta laddus in an airtight container.

Binding in

 Making

Ready to munch on 

Photo courtesy : Radhika Lawande (Me)

Joint efforts of my aunts- Chaturti special NEURO

NEURO

Ingredients :

1/2 kg flour
2 tablespoons ghee (or hydrogenated oil)
a pinch of salt
For the filling:
1/2 kg. sugar
1/2 cup water
1 half ripe coconut grated fine
100 g. cashew nuts (chopped very fine)
100 g. raisins
2 tablespoons ghee
6 cardamoms (powdered)
oil for frying 

Preparation : 

Mix flour, salt and ghee well, add just enough water to knead into a small dough. Keep aside.

Heat sugar and water till a syrup is formed. Add the grated coconut, ghee and nuts. When the mixture has thickened, add raisins and cardamom powder. 

Remove from fire after the mixture turns quite dry. Cool and keep aside. Divide the dough into small balls, roll out into thin rounds, put a spoonful of the coconut filling on each round, wet the edges, press down to form half-moon shapes. Trim edges preferably with a cutter and deep fry in hot oil.

FILLING

SHAPES

 

READY TO FRY

FRIED 

Easy to make-Modak-from my grandma secret diary

Ingredients :

For the Filling
2 cup shredded fresh coconut
1 cup jaggery or sugar
1/2 cup a mixture of unsalted pistachos and unsalted cashews.
1/2 cup milk
1/2 pinch of cardamon powder

For the outer cover
1 cup rice flour
1 cup water
1 teaspoon ghee
1/2 teaspoon salt


Preparation : 

To prepare the filling, mix the coconut, milk & jaggery or sugar together and cook on a medium flame. Stir continuously until they are mixed properly. 

If you are using sugar the mixture will start to caramelize and bubble. Add the cashews and pistachos. Cook for another minute. 

Lastly add the cardamom powder. Mix well. Let it cool. Set aside.

Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil. 

Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid and stir again and again, cover again.

Now remove the pan from the heat. Take off all the mixture on a flat plate. Knead it throughly while hot. Make a soft dough. Keep covered aside.

To make the modaks
It is best to make the modaks when the dough is slightly warm.

Grease your palms well. Take a ball of dough and flatten it to form a cup shape.

Place about 3/4th teaspoon coconut filling into this cup. Dip your thumb and index finger in the oil and make 5-6 small pinche side by side on the outside edges of the cup.

Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod. 

Make the rest of the modaks. Place them on a pre greased plate. Steam for about 15 minutes. Serve with ghee.