Bsc 4th semester-Goan cuisine

Coconut pulao                           no of portion-4

Ingredients

1 cuplong grained rice (basmati)
1onion, sliced
2cloves (laung / lavang)
25 mm. (1") stick cinnamon (dalchini)
2cardamom (elaichi)
1/4 cupgreen peas
1carrot, sliced
1 cup thick coconut milk
2 tbsp lightly fried cashewnuts (kaju)
1 tspbutter
1 tspoil
salt to taste

For the garnish
2 tbspchopped coriander (dhania)
2 tbspgrated coconut
2 to 3lemon wedges

Method

1.    Wash the rice and keep aside.

2.    Put 1 1/2 cups of water to boil.

3.    Heat the butter and oil in a pressure cooker, add the onion, cloves, cinnamon and cardamoms and fry till the onion becomes translucent.

4.    Add the green peas and carrot and fry for some time.

5.    Then add the rice, coconut milk, cahsewnuts, 1 1/2 cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening.

6.    Serve hot garnished with the coriander, coconut and lemon wedges.

 

 

 

Fish Caldeen                                   No of portion-4

 

The Caldine Curry is a yellow non spicy Goan curry, its usually made with fish, but some people make it with prawns as well as vegetables. But the original caldine curry is made with any fleshy fish. Let's take a look at what goes into making an authentic Goan caldine.

Caldine Juice Ingredients:


1 Coconut
1/2 Teaspoon Cumin Seeds
10 Pepper Corns
1 Tablespoon Coriander Seeds
2 Inch piece Turmeric
2 Flakes Garlic
Small Ball Tamarind
2 Cups Warm Water

Caldine Curry Ingredients


1/2 Kg Fish (Pomfret Mackerel or any fleshy fish)
2 Onion Sliced
1 Tomato Sliced without Skin
2 Tablespoons Oil
1/2 inch Ginger
2 - 3 Green Chillies
Salt n Vinegar to Taste

Lets start of with the Caldine masala, put all the ingredients mentioned above in the mixer, add the warm water and start blending.

Once your done with that you will get this lovely yellow masala that looks like what it is below, a very pleasing colour.

Sieve the masala with a strainer not a muslin cloth so that its nice and thick, once thats done keep the Caldin juice aside and lets proceed.

Put the two table spoon of oil in a vessel to get warm. Chop the skinned tomato and onions into small pieces.

Saute the onions, tomatos and the piece of ginger, which is once again diced into small bits.

Once thats done, you have two choices, you can either add a little water or a little coconut milk to the saute. Then add the fish, we had some thin coconut milk which we added and then dropped in the fish.

Once the fish is in, you add the Caldine masala's juice and let it cook for a while.

Once you add the Caldine juice to the saute and the fish, you can add the sliced green chillies and let the fish cook.

You can add some coriander for garnishing, when the fish cooks your caldine is ready to eat!

 

 

 

 

 

Cabbage Foogath                   No of por-4

Ingredients:

·         4 cups finely sliced cabbage

·         2 tbsps oil

·         3/4 tsp mustard seeds

·         2 green chillies chopped fine

·         6-8 curry leaves washed and dried on paper towels

·         1 large onion chopped fine

·         4 tbsps fresh grated coconut

·         Salt to taste

Preparation:

·         Wash and drain the sliced cabbage in a colander.

·         Heat the oil in a shallow pan and add mustard seeds. When they stop spluttering add the curry leaves and green chillies and sauté a little.

·         Now add the onion and fry till it turns soft.

·         Add the cabbage, salt to taste and cook till the cabbage wilts a little.

·         Add the grated coconut and mix well. Cook for another minute and then turn off the flame.

·         Serve with hot Chapatis (Indian flatbread) or plain boiled rice and a Daal of your choice.

 

 

 

Bibinca      No of portion-4

 

A traditional rich Goan dessert, Bebinca is a must have at any celebration be it a birth, wedding, Christmas or Easter! Making Bebinca requires patience - a layer can only be added when the one below it is cooked - but the end result is well worth the effort. Traditional Bebinca has 16 layers, but you can make as many as you like.

Ingredients:

·         250 gms plain flour

·         700 ml coconut milk

·         2 cups sugar

·         2 dozen egg yolks

·         1 1/2 cups ghee (clarified butter)

·         Almond slivers to garnish

Preparation:

·         Mix the coconut milk and sugar together and stir till the sugar is completely dissolved.

·         In another bowl, whisk the egg yolks till creamy.

·         Add the coconut milk and mix well.

·         Add all the flour to this, a little at a time, making sure that no lumps are left.

·         Pre-heat your grill.

·         Put a tablespoonful of ghee in a baking pan (any shape) at least 6" deep. Put this pan under the grill till the ghee melts.

·         Take it out from under the grill and pour some of the prepared batter into it to form a 1/4" thick layer. Put back under the grill and cook till the top is golden. Monitor frequently.

·         Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. It will melt.

·         Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.

·         Keep repeating the layering process till all the batter is used up.

·         The last layer must be ghee. When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers.

·         Cut into slices and serve warm or cool.