| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Kilogram | Brinjals - small round. | |
| 1 | Pods (whole) | Garlic | |
| 3 | Inch | Ginger | |
| 12 | Nos | Chillies, Red Dry | |
| 1 | Tablespoon | Jeera/Cumin Seeds | |
| Half | Teaspoon | Pepper Corns | |
| 2 | Tablespoon | Coriander/Dhania | |
| 1 | Teaspoon | Mustard Seed | |
| Half | Teaspoon | Methi - Fenugreek | |
| 1 | Tablespoon | Kuskus - poppy seeds | |
| 1 | Handfuls | Groundnuts/Peanuts | |
| 4 | Nos | Cloves (spice) | |
| 2 | Bits | Cinnamon | |
| 1 | Twigs/Sprigs | Bay Leaves (Cinnamon) | |
| 4 | Bits | Turmeric/Haldi | |
| 1 | Ball | Tamarind | |
| 4 | Medium | Onions | |
| 200 | Ml. | Sweet Oil | |
| A | Few | Curry Leaves | |
| Half | Nos | Coconut Copra |
Method:
Wash the brinjals. Trim stalks and calyx and slit them from the lower end in 4 equal slits without touching the top.
Prepare the ginger garlic paste, by grinding these two separately in a little water.
Roast the other masala, on a thawa, one by one, and then grind all together in a mixer. Make 1 tea cup tamarind water of one ball of tamarind and grind the masala with it.
In 200 ml sweet oil, fry some curry leaves, and put the garlic and ginger paste and fry as well. Then add the ground masala, and simmer for a few minutes. Keep the vessel down and take out half the masala.
Take each brinjal, stuff it with the masala, and put it back in the dekshi in which half of the masala is left. When all have been stuffed, then simmer well till the brinjals are cooked. You may need to add a little hot water, to prevent it from getting burnt.
When cool, the brinjals can be preserved in a jar
for 8 days.
You can boil eggs, and half them, and garnish the dish with them on the top.
You can use capsicums instead of brinjals.
=-=-=-=-=-=-=-=-=-
Fried Fish Bafat
Ingredients:
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Nos | Pomfret or any other fish | Clean and wash and cut to desired size |
| Half | Coconut - fresh. | Extract juice | |
| 1 | Teaspoon | Vinegar | |
| A | Little | Salt | to taste |
| 5 | Tablespoon | Cooking Oil | to fry the fish |
| 8 | Nos | Chillies, Red Dry | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 1 | Tablespoon | Coriander/Dhania | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 5 | Nos | Pepper Corns | For grinding |
| 2 | Nos | Onion Leeks | For slicing |
| 2 | Nos | Chillies, Green | For slicing |
| 1 | units | Ginger | For slicing |
| 4 | Flakes/Seeds/Cloves | Garlic | For slicing |
| 1 | Salt-Spoon | Salt | For application on the fish |
Method:
Grind the ingredients set aside for grinding and mince those set aside for mincing. Keep each separate to be added to the boiling thin coconut juice.
Grind separately the coconut, and extract half a cup of thick and one cup of thin juice.
Wash, clean the fish and cut it in pieces, apply salt and keep aside for 15 minutes. Then put some oil in a flat frying pan, and fry the fish pieces. When fried, remove and keep aside, to be added later to the curry.
Put the thin juice of the coconut in a cooking vessel and put the minced masala and cook on a medium fire until the onions are soft. Then add the ground masala, and its water, and stir. Continue boiling. Add the fried fish to the curry, with vinegar and salt to taste. After simmering for some time, add the thick juice and bring it to a boil and put off the stove.
=-=-=-=-=-=-=-=-=-=-=-=
Goa Sausages Dry
Ingredients:
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 200 | Grammes | Goa Sausages | Fry - remove outer skin and make pieces |
| 200 | Grammes | Potatoes | cubed |
| 2 | Teaspoon | Chilly Powder, Red | Paste |
| 1 | Teaspoon | Turmeric Powder | paste |
| 1 | Teaspoon | Garam-Masala | Paste |
| 1 | Ball | Tamarind | Paste |
| 2 | Medium | Onions | Minced |
| 1 | Tablespoon | Cooking Oil | For Frying |
| 6 | Flakes/Seeds/Cloves | Garlic | Minced |
| 1 | Salt-Spoon | Salt | For taste |
| 1 | Teaspoon | Vinegar | For taste |
| 3 | Nos | Chillies, Green | Minced |
| 1 | Inch | Ginger | Minced |
| 3 | Nos | Tomatoes | cubed |
Method:
Make the curry paste with the curry powders, and tamarind pulp.
Mince the Masalas, for frying. Slice the onions and tomatoes and keep separately.
Put cooking oil in a dekchi and heat it, then fry, sliced onions, and when brown, fry the other minced masala. When it has changed colour, put the cut tomatoes in the dekchi and fry, and then add the curry paste, and some water, and boil the potatoes pared and cut in cubes.
When the potatoes are almost cooked, add the Goa sausages, cut into small bits, and fry. Add a little hot water if needed. Finally, add salt and vinegar, if the taste demands it.
=-=-==-=-=-=--==--=-
Potato Chops with Mince
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 0.5 | Kilogram | Beef - Mince | |
| 0.5 | Teacup | Bread Crumbs | |
| 50 | Grammes | Carrots | |
| 5 | Nos | Chillies, Green | |
| 5 | Tablespoon | Cooking Oil | |
| 1 | units | Eggs | |
| Half | Teaspoon | Garam-Masala | |
| 1 | Inch | Ginger | |
| 1 | units | Lime (fresh) | |
| 2 | Twigs/Sprigs | Mint Leaves (Pudina) | |
| 2 | Medium | Onions | |
| 0.5 | Teaspoon | Pepper Powder | |
| 0.5 | Kilogram | Potatoes | |
| Half | Teaspoon | Sugar | |
| 50 | Grammes | Tomatoes |
Method
Boil the potatoes, skin them and mash to make a paste and add half a teaspoon of sugar and mix well and form a dough, which will be used as the base of the potato chops.
Mince the ingredients kept for mincing, and fry them in ghee, and when fried, add the minced meat, carrots and tomatoes also minced, and fry for some time. Add half a cup of water, to come just above the ingredients, and add salt, pepper powder and Garam masala and lime juice to taste. Cook till the mince is almost dry and fully cooked, remove from fire and allow to cool.
Beat the egg, and put it in a shallow vessel. In a small plate, place bread crumbs.
Take some potato dough in your left palm and press into a round cup shape, and fill the mince mixture in the middle and close the edges and form it into a round cutlet.
On the stove, keep a flat frying pan, and heat the cooking oil, till it is very hot, and then dip the potato cutlet in the egg, roll in over the bread crumbs and make as
many as the frying pan can hold. Place the cutlets one by one, on the frying pan and when one side is fried, gently turn it to the other side and fry both sides.
When done remove from the frying pan, and place them in a wicker basket, lined with kitchen towels, to absorb the excess oil.
=-=-=-=-=-=--=-=-
Pork Vindaloo - East Indian
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 10 | Nos | Chillies, Red Dry | |
| 1 | Tablespoon | Chilly Paste, Red | |
| 5 | Bits | Cinnamon | |
| 5 | units | Cloves (spice) | |
| 1 | Teaspoon | Garlic | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Kilogram | Pork | |
| 1 | Tablespoon | Salt | |
| Half | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Turmeric Powder | |
| 4 | Teacup | Vinegar | |
| 3 | Tablespoon | Vinegar |
Method
Take pork, cut it into large pieces add sufficient salt, then add garlic, saffron and ground red chillies and keep it thus for twenty four hours. At the end, of this period, place in cold water, and keep it there for almost two hours. After removing it from the water, rinse well. Then grind the following spices with vinegar: red chillies, saffron, garlic, and cumin. Mix the spices into o the meat and place in an earthen vessel ("buiao" is a glazed jar, in which pickles and foods to be stored are kept) containing sufficient vinegar and spices, such that the meat is well immersed in the vinegar. A wineglass of rum or brandy may also be added, which preserves it for a long time. When it is to be served, cook some pieces of meat with a little of its gravy.
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