Goan Coconut Chutney

This is how my mom makes it! Loved to eat it with Chapati.. tastes real yummy!

Ingredients
1/2 cup fresh coconut (scrapped)
small piece of ginger
small round of tamarind
2 green chilies
6-7 strands of green coriander leaves
1/4 tea spn Sugar
salt to taste

Method:
Soak tamarind in water for 5-10mins before using.
Grind coconut, ginger, tamarind, green coriander leaves and green chillies with little water. Depending on the taste you can grind it to thin paste or a thick one. Remove this in a bowl and add salt&sugar to taste.

I generally make this a lil bit spicy by adding 1 more chilli and a little bit more sugar.

Serve it along with chapathi/roti or apply it on bread slices and make a sandwich. You can serve it as a side dish for lunch/dinner also.

Breakfast with chapati/phulka

I love these sugary rotis

1. When preparing chapati apply oil/ghee while folding and sprinkle 1 tea spn sugar on top of it. Fold and roll to form the chapati. Roast on tava. Forms a tasty breakfast. My mom calls is “sakharechi chapati“

2. If you have phulkas left over, heat it for few mins on the tava. Apply 1/2 or 1/4th tea spn ghee on half the phulka and sprinkle sugar on this. Roll the phulka to form a “sakharechi roti“

Ganesh Chaturthi Special

I wasn’t at Goa this year to celebrate Ganesh Chaturthi. Hence made up my own lunches for both the days of chaturthi.

Day 1

Modak
Nevryo
Vaalichi bhaji
Varan
Kelaycho phodi – Raw Banana Rava fry

(This is the plate that shows up in the blog header )

Day 2
Ukadiche modak
Nevryo
Mooganchyo gathi
Pineappleachi Karam – Pineapple with coconut

recipes and links coming soon…

Daliche Toy – Another Goan Dal

Hindu veg cuisine daily has the following : Rice, a variety of dal, sabji with coconut, rava fried phodi, and kokum curry with coconut milk. Others include – pickle, papad and curds.

Well here’s another daal dish made in Goa:

Ingredients:
1/2 cup toor daal (washed & soaked)
1 small piece ginger (crushed)
1 tomato (chopped)
2 green chilli (chopped)
1/4 tspn turmeric powder
salt to taste

For tadka:
1/2 tspn oil
1/2 tspn mustard seeds
few curry leaves (optional)
a pinch of hing

Method:
Pressure cook daal for 3-4 whistles. Move the daal into a vessel and add tomato, green chillies and turmeric and boil for some time. Add ginger to this and boil for 5-10 mins.
Add salt and stir. For tadka: you can use a tadka pan for this. Heat oil for some time and then add mustard seeds and hing. Let the mustard seeds splutter. Then add curry leaves. Keep for 1/2 min. Add this tadka to the daal.

Serve with Hot steamed rice and rava phodi.

A Crunchy Roti

Well I had a phulka (roti) left over in the morning. With the lunch dabba packed, this roti was lying alone in the plate.
And here’s what my hubby made up!

Ingredients:
1 roti/phulka/chapati
1 tbl spoon Jam (any!) or Honey
Any type of cornflakes or oats

Method:
Apply Jam over the roti. Add a line of cornflakes/oats. Roll the roti and fold at one end. Enjoy the crunch!
If using leftover roti, heat it on the tava and then use.

It was really a crunchy and healthy breakfast

Daalicho Ross

Daalicho Ross is a another goan version of Dal cooked with ground coconut mix.
Well no Goan dish is complete without coconut! Hence coconut does deserve a special post.. which will surely come next!

Ingredients:
1/2 cup toor daal
1/4 cup freshly grated coconut
3-4 pepper corns
1 green chilli
1/2 – 1 tea spn chilli powder
1/4 tea spn turmeric powder
1 small round of tamarind
2-3 tepphal- Sichuan pepper
salt to taste
Any one vegetable like raddish, drumstick, etc (optional)

Method:
Wash and soak toor daal for 20 mins. Cook till soft in a pressure cooker.
Grind coconut, pepper corns, green chilli, chilli powder, turmeric and tamarind to a fine paste. (dont’ make this very watery!)
Mash the daal and boil on low heat. Add the ground mixture and the vegetable( if any). Let it cook for around 10 mins on medium heat.
Add the tepphal and cover. Keep on heat for 2 mins.

Serve with Hot rice and sabji!

Goan Varan

This varan forms an important part of Goan or should I say konkani cuisine. Especially during Ganesh Chaturthi this varan is served along with Hot Steamed rice and Saar. It tastes yummy any time with rice though

Ingredients:
1/2 cup Toor Dal
1/4 cup freshly grated coconut
1/2 tea spoon Jeera
Salt to taste

Method:
Wash & soak toor dal for around 20 minutes. Pressure cook the dal till it’s soft.
Grind coconut and jeera with some water to a fine paste.
Using a potato masher or a laddle, mash the boiled dal. (when mashed, dal always adds more taste to the dish.)
Boil the dal on low heat and add the ground coconut and salt to taste.
Let it boil for around 10 mins.

Varan is ready! Usually people add a little of pure ghee when eating along with rice. It tastes yummy anyways

Note: This same ground coconut mix is used to prepare the kerala avial as well! Coastal cuisine has lot of similarities across the states

Solanchi (Futi) Kadi ( without coconut)

A very simple version the kokum kadi ( without coconut)

Ingredients:
200 ml filtered/boiled water
4 -5 kokum pieces (salted and dried ones)
1 green chili (chopped)
a small pinch of hing (asafoetida)
1/2 tea spn sugar
salt to taste

Method:
Mix all above ingredients with the water. Leave for 15-20 minutes so that the kokum color comes properly.

Goans usually make this kadi as a quick addition with rice at lunch/dinner.

Note: you can crush and add 2-3 garlic pods. This can be had like a normal drink as well.

Veggie Pizza

Yes.. I agree with you. This dish doesn’t come in Goan cuisine! But then it did come into this Goan’s Kitchen Here’s a recipe for a quick veggie pizza.

I had got all the ingredients readily available in my fridge. But you can choose which all veggies you want to add…

Ingredients:

1 medium pizza base
6 tbl spn tomato ketchup ( I used maggi)
Veggies – capsicums – red, green, yellow…
1 small tomato
1 small onion
2 tbl spn sweet corn
few olives (optional)
Mozzarella cheese
1/2 tea spn chat masala (optional)
1/2 tea spn ground pepper
salt to taste

Method:

Cut onion, tomato and capsicum into thin round rings.
Apply tomato ketchup properly on the pizza base. Place tomato rings, followed by capsicum rings and onion rings. Spread the sweet corn on this. Now sprinkle chat masala, pepper powder and salt on this. Use a grater and grate the cheese on top of the pizza. Do this till a full cover is formed over the pizza. Remember the cheese will melt and then none will be left over properly. Hence cover fully till pizza appears white with the cheese!

I used a micro-grill combination oven for making pizza. With just a microwave the pizza base hardens when you cook for 5 minutes.

Place the pizza in the microwave. If you have a micro with grill then use the micro-grill combo for 4 minutes and then use just grill for 2 minutes. This cooks the veggies properly and the base remains soft.

If you have a oven, bake the pizza for around 8 mins @ 180 C.

Remove the pizza from the microwave and grate another layer of cheese over it. Ta da! Your pizza’s ready! Cut into pieces and serve hot!

Papadachi Kismur – Papad Kismur

Another easy to cook recipe

Ingredients:

3 papads roasted ( prefer the masala/spicy ones)
4 tbl spn freshly grated coconut
2 Green Chillies chopped ( if using plain udad papads)
pinch of sugar
salt to taste

Method:

Mix Coconut, sugar, salt and green chilies (if required). Crumble the roasted papads on this mixture and mix well, do this just before serving.

Serves as a yummy side dish with rice and daal!