Now for my Veg freinds!

Hey Veg Lovers Goa  has some thing for you too.. Here we go!!

1)Mango Sasvam

Using Mango

Using Jackfruit

Ingredients :

1 cup ripe, fresh mango, cubed
1 cup pineapple chunks (canned: drain, save juice to grind spice mix)
1 cup mango pulp (available in large cans in Indian grocery stores)
1/2 cup soyi/coconut gratings
3 suki mirsaang/red chillies
1/4 tsp. tamarind paste
1/2 tsp. salt
1/2 cup (or less) sugar
1 tsp. mustard seeds (use small black ones if possible


Preparation :

1)Mix salt, sugar, mango cubes, pineapple chunks, mango pulp in a large bowl. Stir well, keep aside covered.
2)Grind in a mini-blender: coconut gratings, tamarind paste, mustard seeds, red chillies and pineapple juice.
3)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. 

2)Khatkaten (mixed vegetables) 

Ingredients :

32 piece white or yellow pumpkin
42 piece snake gourd or 1 brinjal
2 medium potatoes
1 raw banana or small raw papaya or both
3 drumsticks or a few french beans
1 carrot or turnip or both
2 tbsps. Tur dal (boiled)
8 tbsps. Coconut (grated)
8 kashmiri chilies
2 green chilies
¼ tsp. Turmeric powder
1 tbsp. Tamarind juice
4 tbsps. Oil
12 teflam seeds (pound lightly) or
6 curry leaves

Preparation :

1)Wash, peel and cut the vegetable into cubes.
2)Parboil them in salted water for 5 minutes. Grind the remaining ingredients (except the last three) to a fine paste.
3)Heat oil, stir-fry the spice paste for 3 minutes, mix the vegetables and toss them for 1 minute. Add half a cup of water, slat to taste and the seeds or curry leaves.
4)Any kind of vegetables can be used in the above preparation. The ones that cook quick should be boiled separately.

3)Drumsticks curry 

Ingredients :

8 drumsticks
8 tbsps. Coconut (grated)
8 kashmiri chilies
1 tsp. Cumminseeds
1 tbsp. Coriander seeds
1” ginger
5 flakes garlic
¼ tsp. Turmerioc powder
1 tbsp. Tamarind
2 tbsp. Oil
½ tsp. Mustard seeds
2 onions (chopped)
2 green chilies
6 curry leaves



Preparation :

1)Peel off the outer skin of the drumsticks.
2)Wash and cut each into 3” pieces. Boil the drumsticks in 2 cups of water till soft.
3)Grind the next 8 ingredients to a thick paste. Fry the mustard seeds in hot oil till they start crackling.
4)Add the last 3 ingredients. When onion is tender, mix the paste and stir fry for 3 minutes.
5)Ad boiled drumsticks, salt to taste and a little water if necessary. Simmer for 3 minutes.

4)Vattana Masala

Ingredients :

1 cup fresh green peas
¾ cup fresh grated coconut
1 tablespoon red pepper powder ( may vary according to taste)
¼ teaspoon turmeric powder
4 to 5 curry leaves
½ teaspoon mustard seeds
2 tablespoons oil
salt to taste

Preparation :

Boil peas until tender, drain the water and set aside. Heat oil in a pan, add mustard seeds, when the seeds begin to pop add curry leaves and the grated coconut.

Fry the coconut until it is golden brown in color, add turmeric powder, red pepper powder and salt. Finally add the boiled peas, cover and cook for approximately 5 to 10 minutes stirring occasionally.

Goan Liqour!!

Goa being a coastal region people around the world come here in search of serenity.. There are some world famous Liqours like the :

FENI
There are two types of feni’s - Cashew feni and Coconut feni.

1)Cashew Feni
Prepared from the Cashew Apple.

CASHEW

It prepared as shown below by separating the cashew nut from the fruit .The fruit is then crushed to extract juic which is heated and fermented for days.

Feni Preparation

This Feni is then sold in designer bottles giving a authentic feeling!!!!

Feni Bottle

A drink to be had with fish curry rice which will complete your meals..

Love Fish Love Feni!!!!

2)Coconut Feni (a.k.a Sur)
Coconut feni is made from the toddy collected by toddy tappers. While coconut feni has it’s own charm

Toddy Tapper Collecting "Sur"

The Famous Fish Curry (Xit Codi)

  Goan Xit kodi

The Goan Xit kodi as it is commonly known here is something a traveller or a tourist coming to Goa should never miss unless if he is a "Herbivore" sorry guys you people missed lot in your life!!! :)

Ingredients

200 gms Fish (Pomfret or any fleshy fish)

1/2 coconut Grated

1 1/2 tablespoon Coriander seeds

4 Peppercorns

4 cloves of Garlic

5 Red Kashmiri Chillies

1/2 teaspoon Tumeric powder

2 Pieces of Kokum

Salt to Taste

Preparation method

		1)Clean and cut the fish into thin slices. Apply salt generously.
		2)Grind together the coconut, red chillies, corriander, peppercorns and garlic cloves into a fine paste.
		3)In a pot put in the ground paste along with tumeric powder and bring to a boil. Then add the fish and salt to taste. Lower the flame and let cook till the fish is tender. Lastly add the kokum. Serve over hot white rice.

And here We Go!!!!!!!!!

 

 It is served with hot Rice...

Spicy Coconut Prawn Curry

Ingredients

½ kg prawns, shelled, deveined, and cleaned

½ cup rice flour

Salt to taste

½ teaspoon turmeric (haldi) powder

1 teaspoon cumin (jeera) seeds

2 green chillis, slit in halves

2 large onions, sliced thin

1 tablespoon ginger garlic paste

½ teaspoon kashmiri red chilli powder

1 teaspoon cumin (jeera) powder

½ teaspoon garam masala

4 tomatoes, rough chopped and pureed (about 3 cups)

¼ cup chopped coriander leaves

¼ cup cream (optional; see note)

Vegetable oil

Preparation method

		1)Mix the rice flour, salt, and turmeric powder in a large dish. Add the prawns and turn so all the prawns are coated with the flour mixture. The flour mixture will almost stick like a batter to the prawns.
		2)Heat 3 tablespoons oil in a large frying pan or kadhai. Fry the prawns for just a few minutes. Do not overcook the prawns. You might need to cook them in batches. Keep aside for later.
		3)Add a few more tablespoons oil to the frying pan. Add the cumin seeds. When they splutter, add the green chillis, onions, and ginger garlic paste. Fry till the onions are browned, about 5 minutes. Add some salt, cumin powder, and chilli powder. Now add the pureed tomatoes and cook till gravy becomes thick and oil is released, about 10 – 15 minutes. Add the prawns to the gravy, and cook just a few more minutes till the prawns are cooked through. Garnish with coriander leaves and serve. Note: If you want the dish to be a little bit more rich, add ¼ cup cream when you add the prawns.