The Goan mussels (Kalva sukke)

              

Goan Style Mussels is a Goan recipe. This seafood recipe is made using Mussel, vegetable oil and coconut. It is a Goan delicacy and is all time favorite seafood dish of Goans .

Ingredients: 

• 2killogrames mussels
• 4 tablespoons vegetable oil 
• 1 tablespoon cumin seeds
• 1 medium finely chopped onion
• 6 cloves garlic 
• 1/4 inch ground ginger 
• 2 ground green chillies
• 1 tablespoon powder turmeric 
• 2 cup grated coconut 
• 3 cup water 
• 1 tablespoon salt 

Step 1 . Fry the cumin seeds in hot oil till they begin to splutter and add the finely chopped onion and fry till it get golden brown 

Step 2 . Make a smooth paste of ground garlic and ginger with little water 

Step 3. Mix the paste with the friend onion and cook for few minutes then , stirr it  chopped chillies and turmeric powder 

Step 4. Add the coconut , salt and about 3 cups of water and cook for about 5 minutes 

Step 5 . Add the scrubbed mussels , still in their shells 

Step 6. Mis well and simmer for another 5 minutes or sow , when all the shells should open up

cucumber cake

cucumber cake recipe – this eggless cucumber cake is a traditional recipe from the goan belt and is called as tavsali. in this recipe the cake is steamed instead of baking it. generally we use yellow cucumber, but the recipe can be even made with regular cucumber or the long dark green cucumbers. apart from cucumber,…

Ingredients :
Grated Cucumber: 2 (medium sized) appx 4 cups
Semolina/soji (roasted): 2 cups
Grated jaggery: 1 ½ cup
Grated coconut: 1cup
Green cardamoms: 5
Salt: 1tspn
Ghee: 2 tspn

Method :
Grate the cucumber, dry roast rava/soji.
Add all the ingredients except cardamom in a pan and mix well.
Heat the pan on low flame and when mixture almost gets dry add cardamom and mix well.
Cook till all water evaporates and mixture gets dry totally.
Grease the baking dish with 1 tspn of ghee.
Add the mixture to the baking dish, add 1 tspn of ghee and mix.
Level the mixture with a spoon tip.
Bake in oven for 30 mins or till done and cut into pieces.

Mangane

Mangane is a famous Goan dessert made during festivals. Chana dal is cooked with jaggery and coconut milk to produce this famous wholesome dessert.

Ingredients:

• 1 1/2 cups(300 Grams) Chana Daal or Split Gram 
• 1 cup (220 Grams)Jaggery (Melted or broken into pieces) 
• 1 Teaspoon Cardamom powder 
• 4 Tablespoons of sabudana/sago(Optional) soaked in water for about 30 minutes
• 2 cup(472 Grams) Coconut thick milk  
• Water – as per consistency
• 1/4 Cup (30 Grams)Raisins(Optional)
• 1/4 Cup (30 Grams)Broken Cashew nuts(Optional)

Method:

Wash and soak Chana dal overnight and next day pressure cook it with 1 cup of water for upto 1 whistle.

Remove the cooked daal(Keep the water) in a heavy bottom vessel and add jaggery and sabudana and cook on medium high heat for about 5 minutes. Use little  water which was kept, if in case daal looks too dry.

Add coconut milk, raisins and cashew nuts and cook for 1 minute. 

Add cardamom powder , mix and remove from heat.

Enjoy your Kheer  hot or chilled.

Khatkhate

In Goa, Khatkhate is an exotic mixed vegetable stew of Goan cuisine. This dish is usually prepared for weedings, pujas and during many other ocassions. it is prepared with at least five vegetables, including coconut, kokum, jaggery, tarmind, triphala/tepphala, dried red chillies, garam masala powder, & turmeric powder. The vegetables include radish, potato, sweet potato, carrots, pumpkins and any seasonal vegetables.

Preparation Time:  20 mins

Cooking Time: 30 mins

Serves: 6

Ingredients:

Raw banana pieces: 1 cup (cubed)

Pumpkin pieces: 1 cup (cubed)

Drumsticks pieces: 1 cup (cubed)

Radish pieces: 1 cup (cubed)

Green peas: ½ cup

Toor dal: 1/4th cup

Grated coconut:  1 ½ cup

Red chillies: 3

Turmeric: ½ tspn

Teflam: 20

Tamarind pulp: 1tbspn

Salt to taste

Method:

• Cut all the vegetables into cubes except drumsticks and radish. Cut the drumsticks and radish lengthwise. Grind the coconut, red chillies, turmeric and tamarind to fine paste with little water.
• Wet the teflams and pound a bit.
• Cook the toor dal in 3 cups of water.
• Then add the drumsticks and radish pieces and cook for 10 mins
• Then add the pumpkin, raw banana, green peas and again cook for 10 mins
• Then add ground coconut paste, teflams , salt, 1 cup of water and cook for 5 mins
• Serve with chapatti, puri, bread or rice.

Introduction

                  Pre Portuguese time

Goa is famous not only for its beaches but also for its rich culture and heritage. The Portuguese had introduced many floral species to Goans like potatoes, tomatoes and pineapples. Which comprise the most important part of the Goan floral treasure. Being said that Goa has its own share of knowledge about various flora such as Black pepper (miire) cloves (lavanga) etc and for other things like tamarind (amptan), coconut, turmeric etc to make 'the authentic Goan curry". Despite all of this there are some dishes which are endangered as the Goan kitchens dont produce them anymore. SO here's a list of them:

1.RAWA LADU;

Ingredients;

1 cup sooji 

½ cup khoya 

¼ cup desiccated coconut 

11 to 12 tablespoon milk 

1 to 2 tablespoon ghee 

½ cup jaggery or add as per taste  

1 tablespoon golden raisins 

5 green cardamoms 

Instructions:

1. heat ghee in a pan. add rava.

2. stir often and roast the rava on a low flame till the rava becomes fragrant and change its color. no need to brown the rava. the texture will also appear crumbly, loose and light. the cashews will also become slight golden. if you add more ghee, you will see ghee leaving the sides. takes about 8 to 10 minutes on a low flame. 

3. add desiccated coconut. stir and roast for a minute or two.

4. add crumbled or grated khoya. mix the khoya with the rava. 

5. then add sugar. now mix the jaggery with the rava. 

6. add cardamom powder and raisins. stir again. 

7. add milk in parts and keep on stirring. mix very well. 

8. once all the milk is absorbed and the sugar has dissolved, remove the pan from fire. 

9. grease your palms with ghee and form ladoos, while the mixture is still hot and you can handle the     heat. 

10. make all ladoos this way and store them in an air­tight jar or box. 

11. serve rava ladoos plain or with a glass of milk

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