Goan🌴Foodz🥘

👋Introduction to my blog.......💜

🦄I can say that many people are addicted to the Goan food 😋☺️........and yes , I'm the one of them😜........

You might be curious in knowing myself 😅 and my blog topic....... isn't you......🤔?.So, let me introduce myself to you all☺️. Hello 👋 I am Sindita Vazarkar💜, from a beautiful😍and a fantastic🥰 place which is Goa🌴 which is one of the small state in India🇮🇳.I have a great interest in Goan🌴 food🥘 and also preparing my own food😜 and to have some fun with my people with those food I make💞.

☺️Well, my blog is going to be on food🥘,of my beautiful😍 state Goa🌴. Goa is very famous for seafood 🦐🍤and have different types of taste, beauty and energy in Goan🌴 food🥘. So I decided to do my blog and my blog is called "Goan foodz"🌴🥘.

So this blog will be on Goan 🌴 foods/dishes🥘😋.I will post some of the photos📸 of some of the amazing Goan food🌴🥘 , with thier ingredients 🥘and how to make that particular dish🤤. Now you have to discide😶 that if you want to have our amazing🥰, fantastic🤩 and tasty🤤Goan food🌴🥘or not😑. And if not , than I am telling😉you all .......that you are missing the fun😪. And yeah, I am also going to post📱some of the dishes🥘 which I have made on my own😉. So....💜...... let's go in my foodz🥘 world🌎..........fighting 🤭✊............!

Let's start.......................💜

Alle  belle................🥘

Alle belle is the most famous dish🥘 in Goa🌴. It is the very soft and sweet dish🤤. This is a coconut and Goan palm jaggery 🥥stuffed pancake which is usually had with a hot cup of tea☕ in the morning 🌄or evening 🌆.So let us see how to make it and what ingredients 💞are used for ALLE BELLE......💚

Ingredients

For the Stuffing:

◇3/4 cup coconut freshly grated 

◇1 1/2 tsp palm jaggery 

◇1/4 tsp salt 

◇1/2tsp cardamom powder.

For The Pancake Batter:

♡1/2 cup maida/AFP

♡1 Egg

♡1/4 tsp salt 

♡Milk as needed 

♡A pinch banking powder 

♡Ghee as needed

OR

□ 1/2 cup maida /AFP

□1 Egg 

□ 1/4 tsp salt 

□ Water 

Preparing the stuffing:

• In a pan, add the coconut, jaggery salt, and 1/4 cup water.
• Cook on low flame.
• Cook until the mixture comes together. Add the cardamom powder.
• Let the mixture cool.

Making the Pancakes:

• In a bowl, add flour, salt, egg and baking powder.
• Add milk as needed to make the batter for a thin pancake.
• Grease a small skillet with ghee.
• Pour a little batter into the pan. Swirl the pan to spread the batter in the pan.
• Cook for a minute.
• Transfer to a plate.
• Add the stuffing and wrap the pancake around the stuffing.
• Make the next 8 pancakes in the same way.
• Do not stack the pancakes on top of the other.

Assembling the Pancakes:

• This is the way to wrap the stuffing.
• Stack them and serve with a cup of tea.

Fish Hooman/curry.............🥘

The Bangde Hooman is a Mackerel Curry 🤤prepared by Goans🌴. It is a coconut curry 🥥and uses the spice Tirphal (Indian Prickly Ash) or tefla (as known in Goa🌴). The curry🥘 has the dominant taste😋 of this spice and goes best only with mackerels or sardines. 

Ingredients

●2 mackerel fish , cut into 3 to 4 pieces

●6 tablespoons Fresh coconut , grated

●4 Kashmiri dry red chillies

●20 grams Tamarind

●2 Green Chillies

●1/2 inch Ginger

●2 Kokum (Malabar Tamarind)

●10 Sichuan peppercorns

●1/4 teaspoon Turmeric powder (Haldi)

●Oil , as required

For marinating

■1 teaspoon Red Chilli powder

■1 teaspoon Turmeric powder (Haldi)

■Salt , as required

Instructions.........

○To begin making the Goan Mackerel curry recipe, wash and cut the heads of the mackerel's . Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 minutes. 

○Marinate the Mackerel's with the masala mentioned above for marinating and keep it aside for atleast 30 minutes in the fridge.

○Grind the grated coconut, red chilies and tamarind together by adding 1/2 cup water. Grind to make a thin gravy.

○Next, in a wok / kadai , add 2 tablespoons oil. When oil heats, chopped ginger and slit green chilies and fry them.

○After the ginger and green chilies get fried in the oil, add the ground gravy and marinated mackerels together in a kadai.

○Slightly crush the peppercorns and add them to the gravy.

○Add the kokum petals and cook this till mackerels get cooked. When the gravy starts bubbling, switch off the gas.

○Check the salt and adjust accordingly. You can make Goan Mackerel Curry and serve it with steamed rice and fried fish along with kokum kadi to enjoy a delicious Goan fish thali.

Prawns curry.........🥘

🍤🦐Prawns curry🥘 is my favorite curry 🥘among the various fish curries that we cook in Goa🌴. Infact 90% Goans love Prawns🍤🦐 curry. This Fish is something different from other fishes and it's very tasty🤤. 

Ingredients 

For the Prawns

♤20 prawns or Shrimp cleaned and deveined

♤Enough water to soak the prawns completely

For the ground Masala

~8-10 Dried Kashmiri Red Chillies 

~6 Garlic Cloves

~1 teaspoon whole Peppercorns

~1 tablespoon Whole Coriander Seeds

~1 teaspoon Cumin seeds

~1 Small knob of Tamarind 

~1 teaspoon Tamarind Paste

~1 teaspoon  Termeric Powder 

~1/2 cup Coconut grated

~1 cup Coconut Milk 

For the Curry

▪︎2 tbsp coconut oil 

▪︎1 tablespoon Ginger finely minced

▪︎1/2 cup Onions finely chopped

▪︎1/2 cup Tomatoes finely chopped

▪︎Salt to taste

▪︎8-10 Curry Leaves

Instructions.......

•Start by defrosting prawns. Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes. Before using, wash the prawns once or twice in running water and add them to the curry.

•Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.

•In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.

•Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice

CHICKEN CAFREL 

Chicken cafreal 🍗aka Galinha Cafreal is a Portuguese influenced dish🥘 popular in the Goan🌴 cuisine!No festive occasion is complete without chicken cafreal🍗  on the menu along with the popular sorpotel , vindaloo’s/vindalho’s, xacuti and the likes🤤.

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

¤1.5 lbs chicken thighs

¤1/2 tbsp ginger garlic paste

¤1 tbsp lemon juice/vinegar

¤1 tsp salt

For the cafreal masala

<1 cup loosely packed cilantro/coriander leaves with  tender stalks, about 30 stalks

<6-7 green chillies, adjust as per desired heat

<6-7 large garlic cloves

<1 & 1/2 inch piece of ginger

<4 cloves

<8 peppercorns

<1 inch of cinnamon

<1 tsp cumin seeds

<2 tsp  poppy seeds

<1/2 tsp turmeric powder

<A small ball of tamarind/Juice of half a lime

Other ingredients

●2 tbsp butter

●1 tbsp oil

●1 tbsp lemon juice

 Instructions 

<Pat dry the chicken, make some gashes on the chicken thighs. Rub it well with lemon juice. ginger garlic paste & salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.

<In a blender/grinder, add all the ingredients listed under cafreal masala and make a smooth paste using water as required. I used a little more than  1/4 cup water.

<Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.

<Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature. Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.

<Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces. When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.

<Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.

Ros omelette.......🥘

Ros omelette🤤, also known as ras omelette🤤, is a snack and street food in Goan🌴 cuisine. Ros means "gravy" in Konkani🌴. It is a spicy gravy of either chicken 🍗or chickpeas🍗, which is often similar to xacuti which is commonly seen in the Goan🌴 Catholic style of cooking🥘.

For the Chicken Pieces marination:-

● Xacuti masala Paste 

●500 grams Chicken pieces 

 ●1 tsp Salt

 ●1/2 Lemon juice

For the Green Masala Paste:-

 ♡1/4 cup Corainder leaves

 ♡2 Green chilies (roughly chopped)

 ♡8 Garlic cloves (roughly chopped)

Other Ingredients for the Ros:-

☆ 3 tbsp Oil

☆1 large Onion (Sliced)

 ☆Chopped coriander

For the Omlette:-

 💞10 Eggs (or as required)

 💞2 large Onion (finely chopped)

💞Salt (as required)

 💞2 Green chilies (finely chopped)

💞Oil (as needed to make the omlettes)

To Serve:-

12-15 Goan Pao 

Onion (finely chopped)

Lemon Slices (as required)

Instructions

Prepare the Ros:-

*Prepare the xacuti masala and keep aside.

 *Wash the chicken pieces. Apply salt and lime to it. Make a paste of ingredients mentioned under ' For the Green Masala Paste'. Apply this paste to the chicken pieces.

 *Mix well and leave aside for 30 minutes.

* In a vessel add the oil, saute the onion. Add the marinated chicken pieces. Cook for about 10 minutes.

 *Add water just sufficient enough to cover the chicken pieces, bring it to a boil for about 10-12 minutes.

*Add the ground masala paste. Cook for another 12-15 minutes.

 *Add the chopped coriander leaves. Ros is ready to be served!

Prepare the Omelette:-

#Add in the eggs, salt, chilies, onions .

 #Mix well.

#Prepare omelettes as required.

#Make all omelettes till all the omelette batter is utilized.

  

My dishes...........🤤

Egg potatoes........🥘

Ingredients 

° 3 patatos 

°4-5 eggs 

°Chilli power 

°Termaric powder 

°2 onions (fine chopped)

°Maggie(veg/chicken)

Instruments 

□ Take a pan and then hit the pen add a tsp of oil and than add the online in it . And wait for the onion to turn soft .

□Than add the potatoes in it , and fry it for 3-4 min and put some water in it, and wait until the water gets dry .

□After that add those eggs in that onion and patato's and add the salt and Maggie in it, and fry it for 3-4 min 

□ And than serve it with rice and curry .

Rava parota

Ingredients 

💚Salt 

💜Water 

💚Rava 

💜Tomato (fine chopped)

💚Onion (fine chopped)

💜Any types of vegetables ( fine chopped)

Instructions 

□  To start with this recipe, Take some rava and than add some water and keep it for 15 min so that it can become soft.

□After 15 Min put onion, Tomatoes and all the the vegetables you have chopped into fine pieces  . 

□ Heat the pan , put some oil and fry the rava . And serve it with the tea..