GREAT INDIAN FOOD(GOAN)

GOAN RECIPES
Fish and rice are the staple Goan food and the main occupation is tourism – over a million people visit the beaches of Goa each year. Goa combines old Portuguese architecture, and a distinct Portuguese flavour to the lifestyle, with a history that abounds with Indian mythology. Christmas, New Year, the Mardi Gras-like carnival, the Holi (Shimgo) parades, all add to the year round festivities. Thousands of people gather to view the body of St. Francis Xavier once every five years at the Basilica of Bom Jesus. Portuguese, Gomantak and other cuisines have all blended into the local cuisine and sorpotals, bebincas washed down with cashew fenis are a must with every visitor.

GOAN FISH CURRY RECIPE
Ingredients:
1 lemon size tamarind2 tblsp ginger paste1 tblsp malt vinegar2 pomfret fish 1/2 cup coconut scraped6 red chillies whole 2 tblsp oil2 green chillies2 tblsp coriander seeds1 small tomato2 tsp garlic paste2 tsp cumin seedssalt to taste 1 small onion
How to make goan fish curry :
Clean, wash and cut each fish into 5-6 pieces.
Cut onions and tomatoes.
Slit green chillies and cut into half.
Roast cumin seeds, coriander seeds and whole red chillies.
Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar.
Heat up oil in a pan.
Mix in cut onions and stir fry till golden brown.
Mix in green chillies and cut tomatoes.
Stir fry on a medium heat up for 3 minutes.
Stir constantly.
Mix in the paste and 11/2 cup of water.
Bring it to a boil and then mix in fish pieces and salt.
Stir fry on a low heat up for about 5 minutes or till fish is just done.
Serve hot with steamed rice.

CRAB CURRY RECIPE
Ingredients:
1 cup water6 big size crabs8 red chillies whole1 tblsp tamarind pulp1/2 coconut scraped1 tsp garam masala powder8 cloves garlic1 tblsp oil1 big size onion sliced1/4 tsp turmeric powder1 tsp cumin seeds
How to make crab curry :
Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).
Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste.
Heat up oil on medium heat up and stir fry cut onion.
Stir-fry for one minute.
Mix in ground spices and stir-fry for a minute.
Mix in tamarind pulp, salt to taste and crabs.
Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes.
Mix in little more water if necessary and stir fry till done.
Serve hot.

FISH CAKE RECIPE
Ingredients:
2 green chilliessalt to taste 4 cloves garlic400 gms fish2 tblsp refined flour1 inch ginger2 tblsp oil1 egg beaten1 medium onion2 tsp coriander powder1 tsp garam masala powder3 -4 potatoesoil for frying 1/2 cup white bread crumbs1/2 tsp turmeric powdera few sprigs coriander leaves
How to make fish cake :
Boil, take off and mash the potatoes.
Wash the fish thoroughly.
Take off the skin and cut into fine pieces.
Take off and finely cut the onion.
Wash, take off and grate the ginger.
Take off and crush the garlic.
Wash, take off the stem, de-seed and cut the green chillies finely.
Clean, wash and finely cut the coriander leaves.
Put potatoes and fish in a mixer and mix in to coarse paste.
Heat up oil over medium heat up and fry the onions until soft.
Mix in crushed garlic, grated ginger, cut green chillies, stir and stir fry for one minute.
Mix in turmeric powder, coriander powder, garam masala powder, stir stir fry for one minute.
Mix in the coriander leaves and salt, stir, mix well, take off from heat.
Put the fish and potato mixture in a big size mixing bowl, mix in onions and fried spices and mix well.
Cover and chill the mixture for at least one hour.
Divide the mixture in 12 equal sized portions and shape them into flat round cakes about 1/2 inch thick.
Dust the cakes in flour, then dip in beaten egg and roll in breadcrumbs.
Heat up oil and fry the fish cakes until golden brown.

TOMATO AND COCONUT SOUP RECIPE
Ingredients:
1/2 tsp mustard seeds2 tsp sugar1 pinch asafoetida2 tblsp oil1 1/2 cup tomato puree2 green chillies2 cup warm water4 -5 curry leaves1/4 coconut mediumsalt to taste
How to make tomato and coconut soup :
Cut the coconut into small pieces.
Wash , take off the stem and de-seed the green chillies.
Heat up the oil over a medium heat up and mix in the mustard seeds.
As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
Take off from heat up and allow to cool slightly.
Mix in the soup in a blender until smooth.
Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
Take off from heat up and serve hot.

SWEET POTATO KHEER RECIPE
Ingredients:
1/2 tblsp cardamom powder1/2 kg sweet potatoes4 cup water4 cup coconut scraped2 tblsp sagosalt to taste 1/4 kg jaggery
How to make sweet potato kheer:
Take off sweet potatoes and cut into thin small slices.
Stir fry them with sago in 2 cup of water, till potatoes become soft.
Mix in jaggary.
Extract 3 cup thick coconut milk using about 4 cup of water and mix in to the sweet potatoes.
Continue to stir fry for another 5 minutes.
Mix in cardamom powder and salt.
Stir and take off the pot from heat.

RICE CHAPATI RECIPE
Ingredients:
500 gms rice,1 coconutsalt to taste
How to make rice chapati :
Clean, wash and soak he rice overnight.
Scrape the coconut.
Remove the rice and grind it along with scraped coconut and salt using very little water so that the dough is quite dry.
Divide the dough into equal portions.
Grease a banana leaf and spread a portion of the dough using two fingers to make a ¼ cm thick chapati.
Heat up a griddle (tava) and grease it slightly.
Gently take off the chapati from the leaf and put it on the hot tava.
Roast the chapati on both sides till lightly browned.
Serve hot with mutton or chicken curry.