Goan Cuisine Goan cuisine, a blend of different influences especially Portuguese, is famous for its seafood.

Goan cooking generally include lots of spices giving the dishes a distinctive taste and aroma. The staple food in Goa is fish, both among the Hindus as well as the Catholics. Rice is an important item of Goan diet and is eaten with delicious fish or meat curry, or in the form of Pulao. Pork is a must for any festive occasion and the most famous preparation is the vindaloo. Goans use a lot of coconut for cooking and the most commonly used spices include cumin, coriander, chillies, garlic and turmeric. The Christians prefer to use vinegar, while the Hindus use kokum and tamarind to get the tang in their respective cuisines. Goa is not particularly known for its vegetarian dishes. The vegetables are usually cooked without any spices or masalas. Goans make their own version of vinegar from toddy. Pastries are almost a part of every common meal as well as any occasion or feast. Their popular alcoholic drink is Feni, made from distilled. Goa is a mix of east meets west, this in not only represented in their culture but also in their cooking style. The traditional way of cooking is still very alive today. If you visit any rural area, the locals can be seen cooking in clay pots on firewood. Although modern conveniences are available, this food preparation is preferred as it adds an additional smoky flavour to the any goan dish. The degree of heat varies amongst goan recipes from mild to positively explosive. Goans have a miscellaneous platter ranging from prawns to sausages, chicken to beef, and numerous vegetarian dishes. Goa's broad sweep of unique cooking approach is the consequence of historical events such as the invasion of the Portuguese. Consequently goan cuisine is influenced by the religions of Christianity and Hinduism. Over time the cooking methods have been blended together and allowed to simmer producing an authentic selection of delicacies. There is a common tread in both religions. They equally emphasise on serving food that is not only tasteful but fresh. Presentation is paramount for goans as they often share their food, especially during feasts where food is distributed amongst neighbours.

TOMATO AND COCONUT SOUP Recipe Ingredients

1/2 tsp mustard seeds 2 tsp sugar 1 pinch asafoetida 2 tblsp oil 1 1/2 cup tomato puree 2 green chillies 2 cup warm water 4 -5 curry leaves 1/4 coconut medium

salt to taste Recipe Procedure * 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.

EGG VINDALOO Recipe Ingredients

1 tsp garam masala powder 1 inch cinnamon 4 red chillies whole 3/4 cup vinegar 1 tblsp sugar salt to taste 2 onions 1 inch ginger 10 cloves garlic 2 1/2 tblsp ghee 4 - 5 eggs 1/2 tsp cumin seeds Recipe Procedure Take off and cut the onions, ginger and garlic. * Hard boil the eggs, shell and halve lengthwise. * Grind the red chillies, garlic, ginger and cumin seeds with a little vinegar and salt to taste. * Keep aside. * Heat up ghee, mix in the cut onion and fry till brown. * Mix in the ground paste and cinnamon. * Then mix in sugar, remaining vinegar and garam masala. * Mix in the egg halves. * Stir fry till the gravy thickens. * Serve with rice or rotis.

Goan Fish Curry Ingredients

Pomfret cut into pieces-1kg Grated Coconut -1no Turmeric powder-1/2tsp Kashmiri Chillies-12nos Coriander seeds-1tbs Vinegar-to make paste Ginger-1"piece Cumin seeds-1tbs oil- 1tbs Sliced Onions (medium)-2nos Split Green chillies-4nos

Thick Tamarind extract-2tbs or Raw mango - 3slices Salt -to taste Recipe Procedure Grind the coconut, turmeric, kashmiri chillies and coriander seeds with little vinegar. When the paste is almost ready, add the ginger and cumin seeds and grind to a smooth paste. Keep aside. Heat oil in a pan and saute onions till soft (not brown). Add green chillies, ground masala and the tamarind extract or mango slice. Stir over medium heat. Add 3 cups of water and cook till the gravy thickens a little. Add the fish pieces and salt. Cook till the gravy reaches the desired consistency and the fish is done.

Chicken Xhacuti (chicken cooked in coconut gravy) Ingredients:

1Kg chicken, cut into desired pieces 6 tblsp ghee 10 onions 1tsp turmeric 2 tblsp corriander seeds 5 peppercorns 15 dried red chillies 6 cloves 1/2 inch piece cinnamon 1/2 nutmeg 3/4 tblsp aniseed 1tblsp poppy seeds 2 limes 2 coconuts, salt to taste Method: Chop four of the onions and fry until light brown. - Extract thick and thin milk from one, the other grate and roast in a large pan with two of the onions (sliced) and a little ghee. This should be roasted until the coconut has gone a pale brown. Grind this roasted coconut/onion mixture. Add the chicken and brown. Grind thew corriander and spices to a paste and fry for a minute and then add the thin coconut milk. Cook until chicken is tender. Cut the remaining onions into quarters and add to the chicken, along with the roasted coconut. Simmer for a few minutes then add the thick coconut milk. Salt as required. Simmer for 10 minutes or so until sauce has thickened. Sprinkle over some lime juice and chopped corriander leafs prior to serving.

PINEAPPLE AND MANGO SASVAM INGREDIENTS

1 cup ripe fresh mango, cubed 1 cup pineapple chunks (canned: drain, save juice to grind spice mix) 1 cup mango pulp 1/2 cup coconut gratings

3 red chillies 1/4 tsp. tamarind paste 1/2 tsp. salt 1/2 cup (or less) sugar 1 tsp. mustard seeds METHOD Mix salt, sugar, mango cubes, pineapple chunks, mango pulp in a large bowl. Stir well, keep aside covered. Grind in a mini-blender: coconut gratings, tamarind paste, mustard seeds, red chillies and pineapple juice. Add this ground spice mix to the bowl of fruit and stir till well mixed. Refrigerate. Serve cold. Note: Pineapple chunks come in heavy or light syrup. Adjust the amount of sugar accordingly. Optionally, you may add half a cup of green or red seedless grapes. This is a very traditional Konkani dish.

MUSHROOM PEEPER FRY INGREDIENTS

200 gms button or oyster mushrooms 1 tsp coriander seeds 1 tsp pepper 1 tbsp fennel (saunf) 1/3 cup grated coconut 5-6 red chillies 6 garlic flakes a small piece ginger 4 tbsp oil 2 pieces cinnamon 2 cm each 1 cup chopped onions 1 cup chopped tomatoes salt to taste METHOD Clean and cut the mushrooms into quarters. Roast all the ingredients from coriander to ginger in a little oil and grind to a smooth paste. Heat oil, add cinnamon and onion. When onions are brown add ground masala and tomatoes and fry well. Add mushrooms and salt. Cover and cook on a slow flame for about 10 minutes, till mushrooms are tender. Serve with rice or chapathis.

VEGETABLE PULAO Recipe Ingredients

# 2 cups of Basmati rice # 6/7 pods Garlic # little more Ginger # 5/8 Green Chilli # lots of Daniya leaves and Pudina leaves # Garam Masala for saute and to grind # vegetables like french beans, carrot, potato, cauliflower etc. # oil to saute and salt to taste.

METHOD Grind ginger, garlic and green chilli make a paste and garam masala like cinnamon, elachi, cardomon make a paste. 2. Take a vessel put oil in it and then add garam masala like cinnamon, elachi, cardomon, bayleaves then add the ginger, garlic, chilli and garam Masala paste. 3. Then add rice, all vegetables daniya and pudina leaves and salt to taste. 4. Keep for some time in a gas till rice is done. 5. Add lots of daniya leaves and lots of ginger and garlic. 6. Ready to serve.

BEBINCA(LAYRED CAKE)
INGREDIENTS 200 gm refined flour 10 egg yolks 500 gm sugar 200 ml coconut milk 5 gm nutmeg powder 200 gm butter METHOD Mix the coconut milk, flour, sugar, nutmeg and the egg yolks and make a batter. Grease an oven proof dish with a spoonful of melted butter, pour 75 ml of batter into the dish and spread evenly. Bake till golden brown. Spread another spoonful of butter and pour another 75 ml of batter over it and spread evenly. Bake and repeat this until all the batter is used up. Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.