Goan authentic recipes

"No one is born a great cook but one learns by doing" so did I. I am not a chef but I'm passionate about food basically the tradition of it cooking it and sharing it with people. Cooking is all about people. 

May be the food is the only universal thing that really had the power to bring everyone together. No matter what the culture is, everywhere around the world people get together to eat and spend quality time with their close ones.


Goan cuisines consists of regional foods popular in Goa, a small state in India. Being located on the west coast of the country on banks of Arabian sea people are very fond of seafood which include mackerel, prawns, king fish, squids etc. Goan food is considered incomplete without fish. When people talk of goan food they generally refer to dishes that form a part of Goan Christian cuisines or vast variety of dishes made using fish, seafood, rice, coconut, vegetables, meat and some local spices like kokum.

The cuisine of Goa has originated from its Konkani roots, influenced by the 450 years of Portuguese rule. I will introduce you to some of my favorite and authentic goan recipes, which is a blend or sweet and savory flavors. The recipes that I will be sharing are adopted to suit the Indian Palate. These recipes have been followed in the same at out place since ages and are prepared almost every day and/or on the special occasions. These recipes will make you aware about hidden secrets and introduce you to some of old cultures in Goa, apart from what is commonly shown and told on social media. I have got this from my Mom who herself learnt it from her mother and mother in law. There are many different ways of preparing a dish but I will share my ideas, tips and tricks and experience.

And also what can tell better about that particular region's tradition than the person belonging there?


 


Comments

Post a Comment

Popular posts from this blog

Sukurunde

Image
Sukurunde or Sukur Unde is a Goan sweet typically prepared on the auspicious day of  Gudi Padwa. Gudi Padwa is New year according to the Hindu calendar. Sukurunde is made up of Bengal gram that is chana dal and jaggery. Balls are dipped in rice batter and deep fried making for a lip smacking sweets is served. It is very delicious and fast to cook. Ingredients: 1 and 1/2 cup Chana Dal (Bengal Gram) 1 and 1/2 cup jaggery 1 cup freshly scrapped coconut 1/4 teaspoon salt 1/2 teaspoon cardamom powder 2 and 1/2 tablespoon maida (all purpose flour) Turmeric Powder Oil or Ghee to fry Preparation: 1. Wash and soak  chana dal overnight 2. The next day pressure cooker  the soaked chana dal with 3 cups of water and a pinch of turmeric for 4 to 5 whistles 3. Check if the dal is soft and mushy  4. In a thick bottom pan take the chana dal add jaggery, freshly scrapped coconut, cardamom powder, pinch of salt and cook on a low flame till the mixture thickens 5. Keep stirring the mixt...
Read more

Recheado Bangdo

Image
Recheado Bangdo that stuffed mackerel is the original goan recipe and one of the most favorite dishes of many goans. The locals love fish and they love chili. It is simple, it just a fried fish that have been stuffed and marinated with recheado masala paste. Recheado dishes are distincty from The Portuguese influence. The stuffing is made up various local spices and can be used stuff any fish of your choice. It is a spicy and tangy preparation. The Recheado masala paste is also prepared in different ways in different parts of the state. Recheado Bangdo Recipe 1 Ingredients: 5 Mackerels 5 dry red chilies 6 cloves 1/2 inch cinnamon 2 garlic cloves 1 big onion  Turmeric powder 8 green chilies 8 peppercorns 1 teaspoon cumin seeds 2 inch tamarind 1 teaspoon of sugar Coconut oil  Rice flour Salt to taste Preparation: 1. Cut the whole mackerel into half 2. Chop the onion and fry it in a pan with some vegetable oil  3. Add onion, chilies, turmeric powder, cloves, peppercorns, cum...
Read more