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GOANHOLIDAYS.info
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GOA......India's Pearl
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THALI at the Plantain Leaf...50 Rupees or soThali (Hindi: थाली meaning plate) is an Indian meal with contents varying from one regional cuisine to another. A thali is a selection of different dishes, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. In North America people sometimes use plastic thalis because they are disposable. Typical dishes include rice, dal, vegetables, chapati, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it. Definition courtesy of Wikipedia Well whatever its defintion, its not to be missed and is one of those things you "Must do" in GOA
Goan Recipe'sGoan traditional Fish Curry 1/2 kg shark fish or sting ray (monk fish or cod is ok)
8 red dried red chillies or peppers
8 cloves garlic
1" piece ginger
10 peppercorns
8 cloves
1" stick of cinnamon
1 teaspoon cummin seeds
1/4 teaspoon turmeric powder
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon oil
1 medium onion, chopped fine
a few curry leaves
1 1/2 cups water
Salt as per taste
Instructions - Clean, wash and slice fish.
- Apply salt and keep aside.
- Grind all the spices, garlic and ginger in the vinegar then add the sugar.
- Heat oil on medium flame and sauté onion till golden brown.
- Add the ground spices to this and stir fry for 1 minute.
- Add the curry leaves and the water gradually.
- Stir cook 15 minutes till the sauce is thick.
- Add the fish pieces and cook for 8-10 minutes.
- Remove and serve.
Goan Pork Vindaloo 1 kg lean pork cleaned
10 cloves garlic
1 inch piece ginger
10 dried red chillies/peppers
10 peppercorns
8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
½ mustard seeds
2 medium onions, chopped fine
½ tsp sugar
½ tsp vinegar
2 tbsp oil
½ peg coconut feni
2 cups water
Salt as per taste Instructions Cut the cleaned pork into ½ inch sized pieces. Apply salt and keep aside. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar. Apply the ground spices to the meat and marinate for 3 hours. Heat the oil in the pan on medium heat and add the meat. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.
Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo
Butter Chicken Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly Instructions Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.
Dahl (LSD.......life saving dahl) see footnoteby Merrilees Parker
from Great Food Bites For a tasty and easy to make meat-free meal Merrilees Parker bubbles up a wonderful version of the classic lentil dahl - Servings: 4
- Level of difficulty: Easy
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- small bunch Coriander
- 300g red lentils
- 1 tsp root ginger, grated
- 1/2 tsp asafoetida
- 1 tsp Salt
- 1.2 litres water
- 3 tbsp sunflower oil
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 tsp black mustard seeds
- 2 green chillies, chopped
- 8 curry leaves
- 2 Tomatoes, seeds removed and finely chopped
- 1 Lemons, juice only
- 2 Spring onions, very finely sliced
1. Roughly chop the stalks of the coriander and finely chop the leaves; leave on one side.
2. Put the lentils into a heavy-based saucepan with the ginger , half the asafoetida, the coriander stalks and a teaspoon of salt ; pour over the water. Bring to a gentle simmer and cook for 30 minutes.
3. Beat thoroughly until smooth, adding a little more water if the mixture appears too thick.
4. Meanwhile, heat the oil in a small heavy-based frying pan. Add the remaining asafoetida, turmeric, cumin, mustard seeds, chillies and curry leaves. Cook for 30 seconds or so, until the oil is bubbling and the seeds begin to pop, then stir immediately into the lentils. The mixture may spit a little, but this is fine.
5. Stir in the tomatoes, lemon juice and spring onions and check the seasoning.
6. Garnish with the finely chopped coriander leaves and serve straight away with steamed rice. Footnote. the webmaster is a great fan of all Indian food, but by far the best is Dahl, simple and easy to make it is not to be missed, it comes in many styles, channa dahl, masoor dahl, etc,whilst in Goa find a good restaurant and look out for dahl on the menu.....great. Goan Spices offer great value for money compared to costs in the UK Who makes the real money in the spice trade?
Indian spice farmer 1%
Indian agent 2%
Indian trader 4%
Indian exporter 7%
Shipper 40%
UK importer 10%
UK wholesaler 10%
Supermarket in the UK 26%
( According to the studies conducted by BBC)
If you really want to learn more about the spices this link will help you. spices of indiaThey are best bought at the larger markets Mapusa, Pamiji or Margao, beware of the prepacked type sold at the roadside usually in plastic strip packing, this is usually old not of good value. Always buy dry spices for transport home as customs are not very happy if you turn up at Gatwick or Manchester with a Curry Leaf Bush Below is a list worth considering, dried chillies made a great gift. | |
Chilly (Powder/fresh/dried)
Now a basic Indian spice, used mainly for its pungent and fiery taste, one may use fresh green or red chilies instead.
Indian Name: Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya | |
Cardamom Pods (eliachi)
Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Used for its strong but very pleasing flavor.
Indian Name: Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai | |
Cinnamon (Cinnamomum verum)
Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.
Indian Name: Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu | |
Clove (Eugenia caryophyllata)
Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables. Indian Name: Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu | |
Black Pepper (Kala Mirchi)
Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.
Indian Name: Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu | |
Ginger (Rhizoma Zingiberis)
A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.
Indian Name: Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee | |
Tamarind (Pulpa Tamarindorum)
The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.
Indian Name: Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii | |
Fenugreek (Semen Foenugraeci)
This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen. If it is burnt it gets very bitter and should be thrown away.
Indian Name: Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula |
If you are interested in Indian cookery one book worth considering is "Floyds India" full of great recipes and written in the usual Floyd style, it has a great chapter on Goa, Floyd seemed very at home in GOA
 It can be found at the Amazon Shop link on the Home page......... quote.......ISBN 0 00 414088 5
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