Bsc 4th Semester-Goan Menu 2

Arroz con pollo      No of por-4

• 2 tsp olive oil
• 1 brown onion, halved, coarsely chopped
• 1 garlic clove, crushed
• 6 (about 600g) chicken thigh fillets, halved crossways
• 1 tsp ground cumin
• 1 tsp ground sweet paprika
• 1/2 tsp saffron threads
• 150g (3/4 cup) long-grain white rice
• 1 x 400g can diced Italian Roma tomatoes
• 250ml (1 cup) chicken stock
• 1 tbs tomato paste
• 200g fire-roasted peeled whole peppers (Always Fresh brand), coarsely chopped
• 1/4 cup coarsely chopped fresh continental parsley

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over. Add the cumin, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chicken and rice are tender.

Step 2

Add the tomato paste, peppers and parsley, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately.

 

 

 

 

 

Galina Xacuti    No of por-4

Ingredients:
1 Chicken cut into small pieces (this recipe requires small bite size cut, with bones)
1 cup Freshly grated Coconut
2 Medium size Onion chopped
1 Tablespoon crushed Garlic
1 Tablespoon Tamarind pulp
2 Tablespoon Cooking Oil
Salt to taste
A pinch of freshly grated Nutmeg
For the Xacuti Masala Powder:
1 Tablespoon Coriander Seeds
½ Teaspoon Cumin Seeds
1 Tablespoon Kuskus - poppy seeds
2 sticks of Cinnamon, about 2 inches each
1 Teaspoon Turmeric Powder
10 Dry Red Chillies (Kashmiri Dhegi Mirch or Goan Baidagi Mirch)
1 Teaspoon Black pepper corn
1 Tablespoon Fennel Seeds
½ teaspoon Carom seeds
Instructions:
>Dry roast or broil all the spices for making the Masala
>Cool and grind to a fine powder and keep aside
>Now dry roast or broil the grated coconut and keep aside
>Heat oil in a Wok or Kadai
>Add the chopped Onion and fry till translucent
>Add the crushed garlic and stir well
>Add the Xacuti Masala Powder and stir well
>Cook till the oil separates
>Now add the chicken pieses
>Site well and cook for 5 minutes
>Add 2 cups of hot water
>Bring it to boil, cover and simmer on low heat for 10 minutes
>Remove cover and add the tamarind pulp and mix well
>Sprinkle the Freshly grated Nutmeg
>Adjust seasoning and transfer to a serving bowl

 

 

 

Tur dal and vegetable sorak   No of portion-4
Ingredient Name	Unit	Quantity
clarified butter	tbsp	1
coconut	cup	1/2
coriander	tsp	2
cumin	tsp	1/2
curds	cup	1
curry leaves	springs	2
garlic	clove	3
mustard seeds	tsp	1/2
onions	number	2
red chillies	number	5
salt	to taste
split red gram	grams	225
temper	to taste
turmeric	tsp	1/4
vegetables	grams	225
Directions | How to make Tur Dal And Vegetable Sorak
. Clean and wash the gram . Wash vegetables and cut into even-sized pieces . Boil gram and vegetables . 2. Grid spices ,onions and grated coconut to a fine paste . Mix in beaten curds .Add to the gram .3. Stir well and bring to a boil. Add salt .Remove . 4. Heat clarified butter in a fry-pan . Add curry leaves and mustard seeds .As seeds splutter ,pour over prepared dish.Stir well .5.Serve hot .

 

 

 

ALLEBELLE      No of por-4

Ingredients :

½ kg raw rice, ground fine
4 egg whites
Salt to taste
Oil to fry


Preparation :

Allebelle is also know as Jaggery Filled Pancakes.

Grated tender coconut and jaggery, mixed thoroughly.

Mix ground rice, salt and egg white with enough water to form a thin batter. Heat a frying pan and when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake). When the underside is well-done, flip over.

When done on both the sides, remove and place on a plate. Place the filling in the centre and form rolls.