Goan Recipes

XACUTTI
Ingredients
800 gms Chicken
100 ml Groundnut oil
100 gms Onions
100 gms Tomatoes
200 ml Coconut milk (first extract)
30 ml Lemon juice
Salt to taste
150 gm Potatoes
25 gms Coconut
Groundnut oil to fry.
For Paste:
30 gms Poppy seeds
3 gms Ajwain
4 gms Mustard seeds
4 gms Fenugreek seeds
45 ml Groundnut oil
2 Cinnamon sticks
10 Cloves
100 gms Onions
50 gms Coconut seeds
3 gms Black Peppercorns
6 green Cardamoms
5 Phulpatri
1 gm Nutmeg powder
1 gm Mace powder
Method:Clean and remove skin of chicken. Cut into pieces. Peel, wash and slice onions.
Wash and chop tomatoes. Take first extract of the coconut milk. Boil, cool and peel potatoes. Cube them. Cut coconut into 1” pieces. Heat oil in frying pan and sauté both potatoes and coconut pieces over medium heat until they become brown. Keep aside. To make paste, first roast the poppy seeds, ajwain, mustard seeds and fenugreek seeds on a tava. Remove and allow to cool. Then heat oil in a frying pan, sauté cinnamon and cloves for about 25-30 seconds. Remove and cool. Peel, wash and chop onions. Slice coconut and cut into small pieces. In the same oil earlier used to sauté the cinnamon and cloves, add onions, coconut, sauté these until golden brown. To this, add whole red chilies and coriander seeds. Stir until chilies begin to crackle. Remove and cool. Grind the roasted spices, sauted spices and remaining ingredients for paste. Add approx. 300 ml water and make a smooth paste. Keep aside. Heat oil in a kadai. Add onions and sauté over medium heat until golden brown. Add tomatoes and paste. Cook for 2 minutes. Add chicken, stir and then add approx. 400 ml water. Bring to boil and simmer until chicken becomes tender. Now add coconut milk and lemon juice. Bring to boil. Transfer to a bowl and garnish with fried potatoes and coconut. Serve with rice.

Prawn Balchao
Ingredients:
1 kg Prawns (Medium sized)
For the paste:
20 whole Red Chilies
150 ml Groundnut oil
4 Cinnamon sticks
160 gms Onions
15 Green Cardamoms
120 gms Tomatoes
15 Cloves
10 gms Curry Leaves
3 gms Black Peppercorns
10 gms Cumin seeds
10 gms Sugar
10 gms Garlic
Salt to taste
30 gms Ginger
150 ml Vinegar.
Method:Shell devein and wash prawns. Heat oil in a kadai to smoking point and then deep fry the prawns for about 2 to 3 minutes. Remove and keep side. Peel, wash and chop onions and tomatoes.

Wash curry leaves. For the paste, peel garlic and roughly chop ginger. Put these along with other ingredients to make a smooth paste. Heat oil in a kadai. Saute onions over medium heat until they are golden brown. Add tomatoes. Stir for a minute and add the paste and salt. Cook for 2-3 minutes. Now add prawns and stir until cooked. Finally season with curry leaves, sugar and stir. Remove and serve with rice or bread.

Sorpotel
Ingredients:
675 gms leg of meat
For the paste: 225 gms Meat Liver
5 whole Red Chilies
3 gms Turmeric
5 Black peppercorns
Salt to taste
3 gms Cumin seeds
Groundnut oil to shallow fry
3 Cloves
300 gms Butter
3 gms green Cardamom
160 gms Onion
5 Garlic flakes
100 gms Tomato
30 gms Ginger
15 ml Vinegar
Method:
Clean and remove excess fat from meat.
Debone and cut meat into 1” cubes. Clean and cut liver also into 1” cubes. Now put liver in a heavy bottomed vessel, add turmeric, salt and water. Blanch and drain. Heat oil in a frying pan and shallow fry meat/liver, separately, over high heat until golden brow. Peel, wash and chop onions and tomatoes. To make paste, peel and coarsely chop garlic and ginger. Put these and the remaining ingredients into make a smooth paste by adding little water. Melt butter in a kadai, add onions and sauté over medium heat until it becomes golden brown. Add tomatoes, stir for a minute and then add paste. Cook until fat leaves the masala. Now add meat, stir, add about 5 cups of water and bring boil. Cover and simmer until meat is nearly cooked. Now add liver and cook for a further 10 minutes and add vinegar. Stir. Transfer to a bowl and serve with rice.

CHICKEN CURRY
Ingredients:½ kg Chicken
100 gms dry Coconut
5 medium sized Onions
2 tbs Saunf
½ tbs Garlic paste
½ tbs Garlic powder
3 tbs Chilli powder
Salt to taste
½ cup Oil
5 Cloves
2 Cinnamon sticks
Method: Clean chicken and cut into small pieces. First roast an onion with dry coconut in 1 tbs oil till brown. Grind this along with cloves and cinnamon to a paste. Ginger garlic paste should be make separately. Chop remaining onions. Heat remaining oil in a heavy bottomed pan. Add onions, chicken, chili powder, saunf, ginger, garlic paste and garlic powder. Cook on slow fire till the chicken is cooked. Use more water if necessary. Add ground masala and bring to boil. Simmer. Serve hot with rice or roti.

Stuffed Brinjal
Ingredients:½ kg medium sized Brinjals
4 Onions
50 gms dry Coconut
10 gms Saunf
4 Cloves
2 tsp Chilli powder
3 tbs Oil
Salt to taste
1 ½ tsp Turmeric powder
2 Cinnamon sticks.
Method: To make masala. First roast one onion and dry coconut in one tsp oil till they turn light brown. To this add the saunf, cloves, cinnamon and roast further. Grind the roasted ingredients into a fine paste. Cut remaining 3 onions into slices. Mix with oil and add ground masala, salt, chili powder and Turmeric. Mix well. Slit brinjals into four without separating into pieces. Stuff them with the masala and cook on slow fire. Serve hot.

PRAWN PULAO
Ingredients:¼ kg Prawns
¼ Kg Basmati rice
2 Potatoes
2 Onions
½ Coconut
6-7 Garlic flakes
2 tsp Coriander seeds
2 tsp Chilli powder
½ tsp turmeric
Salt to taste
4 tbs Oil.
Method: Grind coconut, coriander, garlic, chili powder to paste . Wash rice and potatoes. Cube potatoes. Heat oil in a heavy bottomed pan and sauté the onions and prawns till golden brown. To this add salt and turmeric, ground masala, water and rice along with the cubed potatoes. Cook till rice is done. Serve hot.

CHAKLI
Ingredients:5 cups raw Rice
2 cups Chana dal
¾ cuo Urad dal
4 cups boiling water
1 1.2 tsp Salt
2 tsp Chilli powder
½ tso turmeric
2 tsp cooking oil
1 tsp Ajwain
1 tsp Til Seeds
Method:
Dry raost the rice, chana dal, urad dal and grind to a coarse powder. This si the chakli atta. Put all other ingredients in boiling water and while it is boiling add 4 cups of the chakli atta. Mix well. Keep aside for 15 minute. Mix well after cooling and put it in a chakli mould. Press small quantities through the mould into the hot oil and deep fry till golden brown. This can be kept in airtight containers for a few weeks.

DAL CHOKHA-NA DHOKLA:
Ingredients:3 cups Rice;
¼ cup each of Moong dal,
Channa dal, Arhar dal and Urad dal
2 cups cups warm Water;
4 tvs Curd;
¼ tsp Soda bicarb;
2 tbs Oil;
8 chillies;
a small piece of Ginger; red Chilli powder;
a pinch of Asafoetida;
Turmeric and Salt to taste;
A small bunch of Coriander leaves.
Method:
Wash and pick rice and dals. Spread them together on cloth and sun dry them. Grind to a coarse flour, like semolina. Blend warm water and curd in a bowl and add this to the flour. Mix well and cover tightly. Set aside for 6 to 8 hours. Grind chillies and ginger together. Now add this ground paste, and other remaining ingredients to the fermented mixture and mix well. Pour a cupful of batter immediately on to a greased thali. Sprinkle chilli powder and stream for 15 minutes. Steam remaining batter in similar manner. When cool, cut into squares and place on a serving dish. Garnish with chopped coriander leaves and serve.

Maharastrian Recipes

Maharashtrian (or Marathi) cuisine is cuisine of the Maharashtrian people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli and aamras.
A typical lunch or dinner usually starts with Poli (bread), accompanied by one or more bhaji(s) and a koshimbir (salad) along with some side (usually pickles). This is usually followed by a second course of aamti or rassa with rice. As with most of Indian cuisine however, each region has it's own quirks, preferences and variations of the above general format.