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GOAN RECIPES


Part 1 :- The intro and fish.

The recipes that follow have been collected from various sources
;- friends, books and restaurants, during my visits of 93 and 94.

You will not find any vegetable dishes here. Apart from the
restaurants catering for tourists, the only vegetables I came across
were plain boiled (potatoes, cauliflower etc.) or a few bhindi
(okra) etc. thrown in with a curry. Travel to Kerala if it is veges.
you desire.

Where available I have added the Portuguese names for the recipes
(Goa was a Portuguese colony until the 1960's and is evident in
many of the dishes).

A word of warning. Most dishes are hot, pungent and some very vinegary, so be
prepared.




A few notes on ingredients.
_____________________________

Chillies :-
The dried red chillies used are mostly Goan or Kashmiri. They are milder
than those available elsewhere, hence the large quantities may need to be
reduced to suit whatever is available. The flavour of course will suffer.
Perhaps a mixture of hot dried chillies and a mild chilli powder may be a
suitable alternative. I am afraid you are on your own though, this lucky
person brought a kilo of kashmiri's (the chillies that is) home with him.

Garlic :-
Many Goans do not like excessive garlic. They will often cook the garlic
cloves whole and discard them. The local garlic itself seems to help here,
being milder than most I have come across.
That said, you will find some dishes that are heavy on the garlic.

Vinegar :-
Two type are normally available -
1) 'Local' or toddy vinegar. Toddy is the sap of coconut palms.
2) Mass produced coconut vinegar, usually made with flavourings.
The first of course gives the best results. Substitute a mild white
vinegar.

Spices :-
The Goans are among the 'stone ground' camp when it comes to grinding,
insisting that the flavour is superior.
Whichever method you use, please grind freshly for every meal and get it
as finely ground as possible.

Coconut milk :-
Take 1 coconut, remove flesh and grate.
Cover grated coconut with boiling water. When cool, blend for a few minutes
and then strain. Repeat a second time to obtain a thinner milk.
I have found that the dried coconut powders give acceptable results (a lot
easier as well).



FISH


Mackerel Para / Peixe Tamarindo (Fish pickle)
Mol De Peixe (Fresh fish pickle)
Balchao (prawn preserve)
Ambot Tik (A sour and hot dish)
Fish Caldine (yellow fish curry)
Caldeirada (layered vegetables and fish)
Balchao de peixe (fish balchao)
A fish curry
Fofos (Fish rolls)
Caril de tomato (Tomato and prawn curry)
Tomato Prawn Curry II
Prawn Baffad
Fish in white sauce


Mackerel Para / Peixe Tamarindo (Fish pickle)
_____________
Para is prepared prior to the onset of the monsoon, when fresh fish may not
always be available.
It is commercially available, sold in plastic packets. Unfortunately, as
with a lot of Indian packaging, it does not stand up to a 12 hour air
journey - I speak with experience.
Although this dish may sound a little horrendous, it is really good.


25 small mackerel, head, tail and fins removed
ground turmeric

75 dried kashmiri chillies
2 inch piece fresh ginger
3 heads of garlic
1 tbls cummin seeds
1/2 tsp peppercorns
3 off 1 inch pieces turmeric (3 tsp ground)
3 bottles vinegar


Clean and de-scale the fish. Wash in a little vinegar - DO NOT wash in water.
Rub the fish with a little turmeric and dry in the sun for a day.

Grind all the spices etc. with some of the vinegar.

Place the fish in sterilized glass jars. Pour over the masala and vinegar
until fish is covered.
Seal the jars well.

Can be consumed after 4 weeks.
Para is usually served as an accompaniment to other dishes. Remove the
required amount from the jar and fry in a little oil.


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If you cannot get/make dried mackerel then how about :-

Mol De Peixe (Fresh fish pickle)
_________________________________

1Kg firm fish or large prawns
1 tsp ground turmeric
3 cups vinegar
25 dried kashmiri chillies
1 tblsp cummin seeds
2 inch piece fresh ginger
1 head of garlic
oil
salt

Clean the fish and remove head, tail, fins and de-scale. Cut into small
steaks, rub with salt and turmeric and set aside for about 1 hour.
Grind spices, garlic and ginger in a little vinegar.
Fry the fish until tender.
Fry the masala for a couple of minutes then add the remaining vinegar. Cook
for a further 10 minutes on a low heat.
When the fish and masala has thoroughly cooled, place the fish in a
sterilized jar and cover with the masala/vinegar mixture.

Consume after 3-4 weeks as per mackerel para.


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Balchao (prawn preserve)
________________________
Many Asian countries have a balchao type preserve. It is used either in the
preparation of other dishes ;- see Balchao de peixe (fish balchao) and
Balchao de porco (pork balchao), or served as an accompaniment to other
dishes.

For a fresh balchao, i.e. one you are not going to bottle :-

1/4 Kg prawns (shelled).
1tsp cummin seeds
1tsp peppercorns
10 kashmiri chillies
vinegar to taste
1 tsp ground turmeric
2 cups oil
4 medium onions, minced
handful of curry leaves
1 inch piece of ginger, finely chopped
3 heads of garlic, finely chopped
4 green chillies, seeded and chopped
salt to taste

Grind together the cummin, peppercorns and chillies with the vinegar. Mix in
the turmeric.
Fry the onions in the oil until all the water have gone.
Add the prawns, masala, curry leaves, garlic, ginger and green chillies.
Simmer for 10 minutes or so.


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Ambot Tik (A sour and hot dish)
________________________________

1/2 Kg fish - shark, catfish or other 'meaty' fish
salt
10 dried red chillies
1/4 tsp cummin seeds
4 peppercorns
1/4 inch piece of turmeric (or 1/2 tps ground)
4 cloves garlic
1/2 inch piece of ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
'instant' e.g Tamcon
1 finely sliced onion
2 tblsp oil

Clean and wash the fish. Cut into small steaks, rub in salt and set aside.
Grind all the other ingredients bar the onion into a paste (masala) with a
little water. Fry the onion until brown. Add the masala and fry for a minute.
Add 1 cup of water. Bring to boil then add fish. Cook on low heat until
tender. A little salt and vinegar may be added if desired.

Serve with plain boiled rice.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Fish Caldine (yellow fish curry)
________________________________

1/2 Kg fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cummin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or 1 tsp ground)
2 onions, sliced
1 tomato , sliced
2 tblsp oil
2 green chillies sliced lengthways (or more if desired)
salt and vinegar to taste

Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and
set aside.
Grind the spices.
Extract a thick milk from the coconut (see intro).
Add the ground spices to the coconut and pass through the blender again to
extract a thin milk.
Fry the onions and tomato in the oil, add the thin coconut milk. Bring to
the boil and add the chillies, fish and thick coconut milk.
Simmer until fish is cooked.

Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies
fingers).

Serve with plain boiled rice.

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Caldeirada (layered vegetables and fish)
_________________________________________

Caldeirada is a well known Portuguese dish which, I seem to remember, uses
a lot of shellfish. Here is a Goan version.


10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced
3 tbls light oil
1 tblsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green) and or green chillies
salt to taste

Layer a few slices of onion and tomato in a pan.
Place 1/2 the fish over onions an tomato.
Add another layer of onion/tomato and then another layer of fish.
Sprinkle with the garlic and ginger. Scatter over the remaining onion and
tomato.
Pour the oil, vinegar and about 6-7 tblsp water over the fish. add salt is
desired.
Cook on a low heat until fish is half done. Sprinkle turmeric over fish.
Add peppers/chillies.
Cook until fish is tender.


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Balchao de peixe (fish balchao)
________________
6 fillets or steaks of any firm fish
1 onion
oil for shallow frying
2 tblsp balchao paste

Masala mix :-
20 dry kashmiri chillies
5 peppercorns
10 cloves garlic
1/2 inch piece turmeric (or 1/2 tsp ground)
3 cloves
small piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cummin seeds

Grind together the masala mix in enough vinegar to give a thick paste.
Fry the onions until brown, add the masala and fry for about 5 minutes over
a low heat. Add the balchao and continue to cook.
In a separate pan fry the fish slightly.
Add the masala/onion mixture to the fish, adding a little water if the paste
is too thick.
Simmer until the fish is cooked.
Serve with plain boiled rice.


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A fish curry
____________
1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cummin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
'instant' e.g Tamcon
4 green chillies, slit lengthways
1 onion sliced
1 inch piece ginger, finely chopped
6 dry red chillies
1 inch piece turmeric (or 1 tsp ground)
1 raw mango, cubed
1 lemon
salt to taste

Sprinkle lemon juice and salt onto fish and marinade for an hour or so.
Grind the coconut, dry chillies, cummin seeds and garlic together.
Mix the onion, ginger and green chillis and mash with the turmeric.
Add the chopped mango. Add the ground masala and 1 cup of water.
Simmer slowly for 10 minutes.
Add fish and cook slowly until the fish is done.
Serve with plain boiled rice.


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Fofos (Fish rolls)
__________________
1/2 kg any fleshy fish
3 potatoes, boiled and mashed
1 level tsp turmeric
1 tsp chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tblsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying

Clean and boil the fish in lightly salted water.
Remove bones (if any) and mash together with the potatoes,chilli powder,
turmeric and pepper. Add enough lime juice and stock to moisten. Add salt
if required.
Form into oval rolls, dip in the egg then coat with breadcrumbs.
Deep fry until golden.

A similar dish called bombils may be made using the above method. Here
bombay duck, soaked for 1 hour and then de-boned and mashed, is used
instead of the fresh fish.

%%%%%%%%%%%%

Caril de tomato (Tomato and prawn curry)
________________________________________

1/2 kg red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cummin
1/2 kg fresh uncooked prawns, cleaned and shelled
1 coconut
2 large onions, finely sliced
1 inch piece of ginger, finely sliced
4 cloves garlic, finely sliced
2 green chillies, finely sliced

Skin and chop the tomatoes then pass through a sieve to remove seeds.
Grind together the turmeric, peppercorns, cloves and cummin.
Extract a thick and thin milk from the coconut.

Fry the onion, ginger, garlic and chillies in a little oil until onions are
slightly brown.
Add spice mix and fry for 30 second or so.
Add the prawns (if using cooked prawns add at the end of the cooking) and
fry for a few minutes.
Add the tomato juice and cook for 5 minutes.
Add the thin coconut milk and cook for 5 minutes.
Add the thick coconut milk and cook until the sauce is thick.

Serve with rice.
Note : I was told this may be served with roasted dried prawns, never got to
try them though.


%%%%%%%%%%%%%%%%%

Tomato Prawn Curry II
__________________

1/4 kg uncooked shelled prawns
20 dried kashmiri chillies
10 peppercorns
1 tblsp corriander seeds
1 tsp cummin seeds
25 tomatoes, peeled and chopped
milk from 1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chillies
a few curry leaves
handful of freah corriander leaves
salt and pepper to taste


Grind the chillies, corriander, cummin and peppercorns.
Fry the onions, garlic and ginger until the onions have browned.
Add the masala, fry for a minute then add the tomatoes and curry leaves
and green chillies.
Cook for a minute or so and then add the prawns and coconut milk and fresh
corriander.
Cook on a low heat until sauce has thickened.

%%%%%%%%%%%%%%%%%%%%



Prawn Baffad
____________
1/4 kg uncooked shelled prawns
8 dried kashmiri chillies
1/2tsp cummin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1tsp ground turmeric
2 onions, chopped
2 large tomatoes, skinned and chopped
salt to taste
small amount of tamarind dissolved in a litle water
vinegar to taste

Grind together the chillies, cummin, peppercorns, garlic and ginger. Mix
in the turmeric.
Fry the onions in a little oil until golden brown. Add the tomato and
prawns. Fry for a minute.
Add the masala, tamarind and vinegar.
Cover and cook until prawns are done.

%%%%%%%%%%%%%%%%%



Fish in white sauce
___________________
The sauce used for this is just a plain old bechemel, with the addition of a
good dose of ground black pepper.

1/2 kg any fleshy fish - fillets of steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4" piece ginger, finely chopped
4 peppercorns
2 tsp oil
1 tsp mild vinegar

Fry the sliced ingredients until the onion browns.
Add one or two cups of water and the peppercorns.
Bring to the boil and add the fish and vinegar. Gently simmer until the
fish is done.
Serve with you own favourite bechemel.



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Part 2 :- Chicken


Chicken Shakuti I (chicken cooked in coconut)
Chicken Shakuti II (chicken cooked in coconut)
Chicken Moelho
Chicken Cafreal
Chicken Gizad
Chicken Baffad
Chicken chilli fry


Chicken Shakuti I (chicken cooked in coconut)
_____________________________________________


1Kg chicken, cut into desired pieces (or or off the bone)
6 tblsp ghee
10 onions
2 coconuts - thick and thin milk extracted from one, the other grated and
roasted in a large pan with two of the onions (sliced) and a
little ghee. This should be roated until the coconut has gone a
pale brown.
Grind this roasted coconut/onion mixture.


2 tblsp corriander seeds
5 peppercorns
15 dried red chillies
dry roast the above and grind into a paste with a little water and add
1tsp turmeric

dry roast the following and grind into a paste with a little water
6 cloves
1/2 inch piece cinnamon
1/2 nutmeg
3/4 tblsp aniseed
1tblsp poppy seeds


2 limes

Chop four of the onions and fry until light brown.
Add the chicken and brown.
Add the corriander etc. paste, fry for a minute and then add the thin
coconut milk.
Cook until chicken is tender.
Cut the remaining onions into quarters and add to the chicken, along with
the roated coconut and cinnnamon etc, paste.
Simmer for a few minutes then add the thick coconut milk.
Add salt if required.
Simmer for 10 minutes or so until sauce has thickened.
Sprinkle over some lime juice prior to serving.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Chicken Shakuti II (chicken cooked in coconut)
______________________________________________

1Kg chicken, cut into desired pieces (or or off the bone)

Dry roast the following in a large pan (until coconut is a light brown,
taking care not to burn the spices).
2 tsp corriander seeds
8 dried kashmiri chillies
1/2 tsp cummin seeds
1 tsp fenugreek seeds
5 peppercorns
2 tsp peanuts (unsalted)
1/2 coconut, grated


1 tsp turmeric
4 cardamoms
6 cloves
1 inch piece of cinnamon
1 lemon
salt to taste

Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and
finely grind.

Fry the spice mixture in some ghee for a few minutes. Add the chicken and
brown. Add salt and a little water and simmer until chicken is cooked.
Sprinkle over lemon juice a few minutes before serving.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Chicken Moelho (I never did find out how to pronounce this)
______________
1 kg joints
2 tsp cummin seeds
2 tsp mustard seeds
12 kashmiri chillies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste

Grind the cummin, mustard, chillies and garlic. Add the turmeric and enouch
vinegar to form a paste.
Rub the paste all over the chicken pieces and marinade for as long as
possible. Fry the onion until brown then add the chicken and brown.
Add a small amount of water (enough to stop the chicken drying out) and
simmer until chicken is tender.
Add salt and vinegar to taste and cook for a few minutes more.


Note :- This is equally good when lime juice is used in the spice mixture
instead of vinegar.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Chicken Cafreal
_______________
Cafreal is one of those dishes where anything seems to go. I was given many
variants, exept the one I wanted. A small restaurant in the back of beyond
served the most wonderful Cafreal, so good the locals were queuing up for
tables. The owner though, flatly refused to give me his recipe.
Cafreal is essentially chicken (whole or jointed) marinated in chillies,
lime juice (or vinegar) and spices, then either deep fried, barbecued or
roasted.

The following recipe is my interpretation but I am still working on it. I
have used the roasting method as this produces a great gravy.
I also recommend that you make a stock from the chicken carcass, it adds an
extra dimension to a risotto.


Chicken Cafreal
_________________
1 chicken, prepared for roasting or jointed chicken pieces
juice of 1 lime
1 level tsp salt


5 dried red kashmiri chillies, ground
3 green chillies, de-seeded
4 peppercorns, ground
1 tblsp corriander seeds, ground
1/2 inch piece cinnamon bark, ground
1/2 inch piece mace, ground
8 cloves garlic
1 inch piece ginger


Rub the salt and lime juice over the chicken (also inside if whole).
Grind all the other ingredients together and rub over the chicken.
Cover and marinade over night in the fridge.

Heat oven to 325C. Place the chicken in a roasting tray and cover with foil
(this is important - the chicken must be moist when done and the spices must
not burn).
For a 4lb chicken, cook for about 2 hrs (adjust the time to the size of bird
or if chicken joints are used). Baste several times during cooking. For the
last 15 minutes of cooking, remove the foil.


Remove the chicken from the roasting tray and leave to rest.
You now have two options for the 'gravy'. Either collect the pan juices as
is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as
normal. When I had it in India it was served just with the pan juices.

Notes :- If a whole chicken was used, then cut into two halves post cooking,
do not carve into slices ;- this is meant to be eaten with your hands.
Serve with plenty of bread to dip the juices up.
Why not roast some root veges and garlic in the roasting tray while you are
at it.

%%%%%%%%%%%%%%%%%%%%%%%%%%%55


Chicken Gizad
_____________
1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cummin seeds
1 tsp peppercorns
1 tsp turmeric
1 onion
5 green chillies, de-seeded
6 cloves garlic
1 inch piece ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
'instant' e.g Tamcon
1 cup coconut milk
salt and vinegar to taste

Grind the spices and finely chop the onion, chillies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chillies. Cook for
a minute or so. Add the ground spices, followed by the chicken. Fry until the
chicken has browned then add about 1/2 cup of water, the salt, tamarind and
vinegar. Cover and cook until chicken is tender.
Add the coconut milk an simmer, uncovered, until the sauce thickens.

Serve with rice

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Chicken Baffad
______________
1kg chicken, cut into serving size pieces, either on or off the bone
8 dried red kashmiri chillies
1 tsp turmeric
15 peppercorns
1/2 tsp cummin seeds
4 cloves
1 inch piece cinnamon
2 onions, finely chopped
3 green chillies, finely chopped
1 inch piece ginger, finely chopped
12 cloves garlic, finely chopped
thick and thin milk extracted from 1 coconut
salt and vinegar to taste


Fry the onions in a little oil until browned.
Meanwhile grind together the spices.

Add the chicken, chopped chillies, garlic and ginger to the pan and cook
for a minute or so.
Add the ground spices and salt and again cook for a minute or so.
Now add the thick and thin coconut milk so that the milk just covers the
chicken.
When chicken is cooked (about 20-30 minutes) add the vinegar and simmer
until the sauce has thickened.
Serve with rice


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Chicken chilli fry
___________________
1/2 kg cubed chicken
3 large onions
8 peppercorns
1 tsp salt
2 inch piece ginger
6 cloves garlic
1 bunch each fresh corriander and mint
6 green chillies
salt and pepper to taste
a small marble sized ball of tamarind mixed in 1 cup of water or equivalent
of 'instant' e.g Tamcon

Boil the meat in just enough water to cover, with one of the onions, the
peppercorns and salt. Cook for about 10 minutes.
Slice the remaining onions and finely chop the ginger, garlic, chillies,
corriander and mint.
Fry the onions until translucent then add the other chopped ingredients.
Add the boiled meat and the strained cooking water.
Cook until meat is done. Add tamarind and continue cooking until the liquid
has evaporated.


Serve with rice or bread.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%



Part 3 :- Pork and Beef

Goa has many Christians, hence the appearance of pork on the menu.


Pork Vindalho I
Pork Vindalho II
Sorpotel I (Sarapatel, hot and sour pork)
Sorpotel II
Sannas (to serve with sorpotel)
Pork Balchao
Espetada (barbecued pork)
Beef Chilly Fry
Masala Chilly Fry
Kidney and tomato (something different for breakfast/lunch)




Pork Vindalho I
__________
Goa is the home of vindalho (vindaloo/vindallo etc.), that much basterdized
dish.


1kg Pork, cubed.
10 dried red chillies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) - about 1 cup

Grind the spices, ginger and garlic in the vinegar.
Marinate the pork in the mixture for 2 days in the fridge.

Cook, covered, until meat is tender. Do not add water during cooking.
At end of cooking reduce sauce if necessary - you are aiming for a dryish
consistency.


%%%%%%%%%%%%%%%%%%%%%%%%%

Pork Vindalho II
________________

1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chillies
1 tsp cummin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chillies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying

Finely slice 8 cloves of garlic and 1 inch of the ginger.
Grind together the dry chillies, cummin, peppercorns and the remaining
garlic and ginger. Add the turmeric to this mixture.
Fry the onions,garlic and ginger (the green masala) until brown.
Add the pork, brown, then add the ground masala. Fry for 10 minutes or so
over a low to moderate heat.
Add water, sufficient to cover pork and simmer. When water has reduced by
half add the green chillies, tamarind, sugar, salt and vinegar (about 1-3
tblspns). Continue cooking on a low heat, covered, until meat is tender
and gravy is thick.

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Sorpotel I
__________

Sorpotel is a dish served at festivals. It is served with sannas, a type of
rice bread. I have included the recipe for sannas, even though you will not
be able to make it ;- it uses the sap of the coconut palm (toddy) as the
source of yeast.

1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar
small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped
4 green chillies, finely chopped
salt to taste

Masala - grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark

Wash and boil the uncut pork, liver and heart. Cool and cube into small pieces then
brown in a little pork fat, remove and set aside.

Add ginger, garlic and onions and fry until onions change colour.
Add masala and stir and fry for a minute or so then return meat to pan along with the
tamarind and some of the vinegar if more liquid is required.
Cook on a low heat for 1- 1 1/2 hours until meat is tender.
Add the chillies and blood (which may require a good stir prior to adding T.H.), cook for another ten minutes or so.

Better eaten the next day re-heated!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Sorpotel II
___________
1kg pork
1/4kg pigs liver
3 green chillies, finely chopped
2 inch piece of ginger, finely chopped
20 cloves of garlic, finely chopped
15 dried red Kashmiri chillies
1 tsp peppercorns
1 tsp cummin seeds
2 tsp corriander seeds, dry roasted
1 tsp turmeric
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
'instant' e.g Tamcon
vinegar, salt to taste

Boil the meat with 2 cups of water until liquid reduces by half. Reserve the
boiling liquid.
Cool then cut the meat into cubes. Fry in a little oil until brown.
Add the green chillies, garlic and ginger.
Grind together the dried chillies, peppercorns, cummin and corriander with
a little vinegar, add the tamarind to this mixture. Add this masala to the
meat and fry for a few minutes.
Add the reserved boiling liquid, salt, tamarind and vinegar.
Simmer, covered until the meat is tender.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Sannas
______
250 grams rice
1 coconut
3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste

Wash the rice and soak overnight.
Drain then grind the rice finely with some of the toddy.
Grate and then finely grind the coconut.

Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter.
Cover and keep in a warm place for about 3 hours until batter doubles in
quantity.
Pour batter into saucers or idli moulds and steam for 20 minutes.
To check if the sannas are done, pierce with a knife. If the knife comes
out clean then the sannas are done.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Pork Balchao
____________
Please see part 1 (fish) for the preperation of the balchao, or buy a
commercial preperation.

1kg pork, cubed
2 onions, sliced
1 tblsp oil or ghee
8 tblsp prawn balchao
salt
2 tblsp tomato ketchup
vinegar as necessary

Grind the following in a little vinegar :-
15 dried red Kashmiri chillies
1 tsp cummin seeds
5 peppercorns
1 tsp turmeric
5 cloves
1 inch piece of cinnamon
1 inch piece of ginger
10 cloves garlic

Rub the pork with salt and set aside.
Fry the onions until browned. Add the meat and brown.
Add the masala, ketchup and balchao and fry for a few minutes.
Add 2-3 cups of water, bring to the boil and simmer until meat is tender.
If the liquid dries out add a little vinegar and or water.


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Espetada
________
1kg pork, cubed
5 tblsp vinegar
5 dried red chillies
3 green chillies
15 peppercorns
10 cloves garlic
4 cloves
1 tsp cummin seeds
1 tsp turmeric
1 inch piece ginger
1 inch piece cinnamon
small bunch corriander leaves

Rub a little salt into the pork and set aside.
Grind together the remaining ingredients using a little water.
Mix the pork with this spice mixture and add the vineger.
Marinate for at least 8 hours.

Put pork cubes onto skewers and grill/barbecue until tender.

%%%%%%%%%%%%%%%%%%%%%%%%%%%


Beef Chilly Fry
_______________

1/2 kg beef cubed (whichever you use for stewing)
2 tsp salt
6 large onions
8 peppercorns
1 inch piece ginger
6 cloves garlic
1 buch corriander leaves
1 bunch mint leaves
6 green chillies
salt to taste
1/2 tsp tamarind concentrate
salt and pepper to taste


Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and
reserve the water.
Slice the remaining onions and finely chop the ginger, garlic, chillies,
corriander and mint.
Fry the onions until translucent. Add the remaining chopped ingredients
and meat.
Pour in about 1 cup of the reserved water and simmer until the meat is done.
Add the tamarind and continue cooking, uncovered over a high heat until the
moisture has evaporated.


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Masala Chilly Fry
_________________

1/2 kg steak, cubed
6 red chillies
2 tsp turmeric
1 tsp cummin
6 cloves garlic
salt to taste
1 tsp ground pepper
1 inch piece ginger
4 cloves
2 inch piece cinnamon
seeds from 3 black cardamoms
1/2 tsp instant tamarind (tamcon)


Grind together all the ingredients (except meat). Add a little water to
make a paste.
Mix masala with meat and marinate for two hours.
Fry the meat in a little oil over a low heat for about 20 minutes.
Add 1 cup of water and simmer until meat is tender.

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Kidney and tomato
_________________
3 lambs kidneys, cleaned, cored and cubed
2 rashers of bacon, chopped
5 tomatoes, chopped
small buch corriander leaves, chopped
small buch mint leaves, chopped
6 cloves garlic, chopped
1/2 inch piece ginger, chopped
2 green chillies, chopped
1 onion, minced or very finely chopped
salt and pepper to taste

In a little oil fry the onions until they start to brown.
Add the remaining ingredients other than the kidney.
Fry for 5 minutes then add the kidney, salt and pepper. Cook until done.
Serve on either fried or toasted bread.



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Part 4 :- Pickles and chutneys


Lime Pickle
___________
30 limes
4 tblsp dried red Kashmiri chillies
2 tblsp turmeric
2 tblsp cummin seeds
handful curry leaves
2 1/2 cups vinegar
2 tblsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chillies
4 tblsp sugar
2 tblsp salt
2 cups oil


Cut the limes into quarters, salt and keep, covered for 3-4 days.
Grind together the chillies, turmeric, cummin and mustard. Peel the garlic
but keep cloves whole. Slice the ginger.
Heat the oil in a large pan. Add the garlic, ginger and curry leaves and
cook until the garlic has browned slightly.
Add the ground spices and chopped green chillies. Cook for a minute or so
and then add the vinegar.
Wash the limes in a little vinegar and add to the pan along with the sugar.
Bring to the boil and cook for 15-20 minutes over a low heat.
Cool and bottle. Eat after 3-4 weeks.


%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Lime chutney
____________
12 limes
2 pods garlic
4 inch piece ginger
8 green chillies
1 tblsp chilli powder
12 tblsp sugar
1 cup vinegar

Clean the limes and chop into smallish pieces, removing the seeds. Keep
any lime juice that collects whilst chopping.
Finely slice the garlic, ginger and chillies.
Mix together all the ingredients except the vinegar.
Cook over a low heat until mixture is thick.
Add the vinegar and simmer for 5 minutes.
Cool and bottle.
Eat after 3-4 weeks.

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Gherkin Pickle
_____________
Sorry, this one is a bit vague.

100 gerkins
1/2 bottle vinegar
1/2 bottle oil
3 tsp salt
8 tblsp sugar

Grind the following in a little vinegar :-
100 dried red chillies
2 tblsp turmeric
10 heads of garlic
1 inch piece ginger
1 tsp fenugreek


Wash and dry the gherkins. Slice lengthwise into 1/4inch slices. Rub with
salt and leave for an hour or so.
Heat the oil and fry the ground masala for a few minutes.
Add vinegar, bring to boil then add sugar and stir until it dissolves.
Add gherkins and cook until tender.
Cool and bottle.

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Sweet mango chutney
___________________
250 grams half-ripe mangoes (i.e. still firm)
2 ripe mangoes
10 tblsp sugar
2 inch piece ginger
12 gloves garlic
1/2 tsp salt
3 tsp chilli powder
1/2 cup vinegar

Peel and cube the half-ripe mangoes. Mix with the sugar and set aside for an
hour.
Peel and chop the ripe mangoes.
Grind the ginger and garlic with a little of the vinegar. Add to the sugared
mangoes along with the salt and chilli powder.
Cook over a low heat until the cubes mangoes are tender.
Cool and bottle.


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Miscut (Mustard mango pickle)
_____________________________

50 under-ripe mangoes
6 cups salt
4 tblsp turmeric


1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 tblsp fenugreek
10 tblsp mustard seeds
10-15 tblsp chilli powder

Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy
weight and leave for 3 days, stirring the mixture daily.

Heat the oil and fry the asafoetida, turmeric and fenugreek. Remove spices
and set aside and when cool grind to a fine powder.

Add 5 tblsp of the mustard seed to the pan. When the seed begin to pop,
remove from the heat and allow to cool.
Dry roast the remaining mustard seeds and then grind them.
Mix all the spices together with the chilli powder.

Drain the mangoes from the water that has collected, mix well with the
spices and bottle.
Can be eaten after a week or so.



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Kassaundi (Aubergine pickle)
_________

3kg aubergines, peeled and cubed
1 1/2 cups salt
4 cups sugar
4-5 cups oil
5 cups vinegar
1 1/2 cups tamarind (soaked in vinegar and strained)
handful curry leaves


Grind together the following
1 1/2 cups chilli powder
t tblsp turmeric
4 tblsp mustard seeds
4 tblsp cummin seeds
4 tblsp fenugreek seeds
large piece of ginger (about a 10 inch piece or equivalent)
10 pods garlic

Salt the aubergines and leave for three hours or so.
Drain well and pat dry.

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