ALSANYACHE TONAK (Red cow peas curry)

Ingredients:
Red cow peas (alsane)- 1cup
potatoes- 2 medium
onions- 2 large ( 1 sliced lengthwise and one chopped fine)
Coconut (grated)-1 cup
Green chillies- 2
Garlic- 2 cloves
Turmeric powder-1/2 tsp
Oil- 2 tsp
Garam masala- 3 tsp
Salt to taste.

Preparation:
Soak the red cow peas ( alsane) overnight and then pressure cook it with enough water until soft. Also pressure cook the potatoes and cut them into cubes. Heat about a tsp oil and fry the sliced onions till it becomes golden brown. Now add the garlic and green chillies and further fry them for 2 mins. Now add the grated coconut and fry it on low flame until the coconut is golden brown. Remove from flame and keep it aside. Grind onion- coconut mixture into a smooth paste adding little water. Heat the remaining tsp of oil. Add the chopped onions and saute for 2 to 3 mins. Now add the ground paste to the onions and mix well. Then add the cubed potatoes and cooked peas ( alsane) and mix well. Add the turmeric powder garam masala and salt and let it simmer until all the flavours come together for about 10 mins. Serve hot with bread ( pav).

                         

Whole Masoor Lentils With Garlic

WHOLE MASOOR LENTILS WITH GARLIC

INGREDIENTS:-

·         Whole masoor lentils 200 g

·         Chopped onions 100 g

·         Chopped garlic 15 g

·         Chopped ginger 10 g

·         Turmeric powerd 5 g

·         Chopped fresh chillies 4

·         Salt to taste

METHOD:-

Wash the lentils well and soak them in warm water for half an hour.

In a thick- bottomed pot, place the lentils with the onions, garlic, ginger, turmeric, chillies, salt and enough water to cover them. Simmer  the lentils for half an hour till they are soft. Taste and adjust the seasoning if required. Bring the lentils to a boil and stir occasionally till the sauce is thick and most of the moisture has been absorbed. Removed from the heat and serve hot.

Tender Coconut Dessert

TENDER COCONUT DESSERT

INGREDIENTS:-

·         Tender coconut flesh 80 g

·         Tender coconut water 60 ml

·         Jiggery/palm sugar 50 g

·         Cardamom powder a pinch

·         Grated dry ginger a pinch

·         Salt a pinch

·         Crushed pistachio

METHOD:-

Grind together the coconut flesh and the palm sugar. put this mixture in a

bowl. Gently whisk in the coconut water making sure not to make the

Dessert too watery but the consistency of a thinned down porridge.

Sprinkle in the cardamom powder, dry ginger and salt .Check the taste and

Refrigerate. Serve chilled, garnished with the crushed pistachio nuts.

  

Chicken Vindalo

Ingredients:

1kg chicken

5-6 onions

8-10 Kashmiri chillies

12 cloves

2” cinnamon

2” ginger

15-20 flakes of garlic

1 tsp jeera

1 tsp coriander seeds

3 tbsp vinegar

Little tamarind

1 tsp suger

1-2 tomatoes

1-1/2 cup oil

Method:

Grind all the masalas with vinegar and adding little water to a fine paste. Apply this masala and salt to the chicken pieces and marinate it for sometimes. Then fry onion in the oil and then add chicken pieces and till done.

Serve it hot with rice…!!!

                                    

Chicken Cafriel

Ingredients:
 

1 kg Chicken

1 bunch coriander

7-8 green chilies

15-20 garlic flakes

3” piece of ginger

1 small onion

2 cloves

2” piece of cinnamon

½ tsp pepper

½ cup vinegar

½ lime

2 ½ cup oil

Salt to taste.

Method:

Apply salt and lime juice to the chicken pieces and marinate it for 10-15 minutes. 

Grind all the ingredients from coriander to pepper in a vinegar without adding water. Apply this to the chicken pieces and marinate it for ½ an hour.

Heat oil in a big vessel and fry above chicken pieces and cook them on slow fire till the gravy thickens.

Add tomato catchup in it for the taste…!

And the dish is ready…!!!

                                         

Goan Chicken Fry

Ingredients :

1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry red chillies and 2 green chillies
4 peppercorns
25 flakes garlic
4 inch piece ginger
sufficient oil to deep fry the chicken

Preparation :

Apply salt and sour lime juice to the chicken.
The chicken may be cut into pieces if desired.

Grind all the chillies, peppercorns, garlic, ginger to a fine paste
and apply onto the chicken. Allow it to marinade for 7 to 8 hours.
Deep fry and serve hot with a salad.

                                          

Fish Recheado

Ingredients:

1 Mackerel
½ a lemon
salt to taste
20 red chillies
6-7 pc cloves
2 pc cinnamon
5 pc green cardamoms
¼ tsp cumin seeds
¼ tsp black pepper corns
2 pc ginger
1 pod of garlic
2 tsp oil
1 large chopped onion
1 tsp sugar


Preparation :

Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours. Then grind to a paste.

  Saute onions in 1 tsp oil on low flame till brown. Add sugar. Now add the sauteed onions to the prepared paste. The recheado masala is now ready.

Clean and cut fish, then stuff it with recheado paste. Add salt and lime juice. Refrigerate below 5 degrees centigrade 1 hour. Then shallow fry fish in 1 tsp oil for 7-8 minutes each side.

Fish reacheado is ready. It's best served hot with Goan bread. 

                                            

Shark Xacuti

Ingredients :

500 gms Shark(slices)
1/2 tsp salt
1/4 tsp tumeric powder
1 tsp ginger-garlic paste
6 tbsps grated coconut
6 dry red chillies
1 tbsps coriander seeds
a pinch of aniseed
1/4 tsp poppy seeds
3 cloves
1/2 inch cinnamon
2 tbsps oil
2 green chillies(chopped)
2 onions(chopped)
1/2 cup tamarind juice
2 tbsps chopped coriander leaves

Preparation :

Apply salt, turmeric and ginger-garlic paste to the fish slices. Keep aside for ½ an hour.

Roast the coconut, clear the pan and roast the remaining ingredients (except the last 5) one at a time. Grind them all together to a fine paste.

Heat the oil, brown the onions, add green chilies and spice-paste. Stir-fry for 1 minute, add tamarind juice and finally the fish.

Cook till fish is done, sprinkle coriander leaves and simmer for a second.