Valpapdichi Bhaji (French Beans Subji- Goan Style)

Alu Wadi

Vatanyache Tondak (Green Peas Curry- Goan Style)

Kobichi Bhaji (Gobi Subzi with Chana Dal-Goan Style)

Kanyachi Bhakri (Onion Bhakri) Goan Style

Ingredients:

1/3 rd cup onion, finely chopped

1/2 cup rawa

3 tbsp fresh coconut grated

1 green chilli, chopped

1 tbsp coriander leaves

1/2 tsp sugar

2 tsp oil

1 tsp ghee

salt to taste

Method:

• Heat a tawa on a medium flame
• In the meanwhile mix rawa, onion, green chilli, coriander leaves, sugar, grated coconut and salt together.
• Add water and mix. Add water so that all the ingredients can be brought together. (do not add too much of water.
• Spread oil in the pan and spread the mixture on the pan with the help of hand.
• Turn the gas on sim, cover the pan and let the bhakri cook on low flame. It will take about 3-5 minutes.
• uncover the tawa and spread ghee on both the sides and turn the bhakri.
• Roast the bhakri on both the sides till golden brown.
• Serve hot with homemade butter!!!!

Tips:

• See that once you add liquid into rawa do not let the mixture rest, immediately put it on the pan to cook.
• In this recipe approximately 1/4 cup of water has been used. this can however vary. Just ensure that the mixture must not have the consistency of batter. water is used just to get the ingredients together.
• don't spread the mixture too thin or too thick.
• you can also use butter to enhance the flavour.

Neerpansachi Bhaaji (Goan Style)

Ingredients:

1 cup neerpanas, cut into 3"

1/4 tsp garam masala

2 tbsp of freshly grated coconut

1 green chilli, slit into 2

1/4 tsp mustard

pinch of hing

1 tsp of oil

salt to taste

Method:

• Heat a skillet on a medium high flame. Add oil. Add mustard seeds and let them crackle.
• Add hing and green chillies and immediately add the cut pieces of neerpanas and mix well.
• Add salt and cover the skillet and cook. Stir occasionally. Add 1 tbsp of water at a time if required.
• Once the neerpanas is almost done add garam masala powder and stir well. Cook till the neerpanas is almost cooked.
• Add the grated coconut and cook for one more minute.
• Serve with rice and dal!!!

Tips:

• you can increase the quantity of the oil if required.
• fry the neerpanas pieces well this will help it retain its shape and not get soggy.
• This is a very light and dry vegetable to be served as an accompaniment.
• you can garnish with coriander if you like, but i prefer without it.
• You can also add green peas to this vegetable.

Kakdi Koshambir (Cucumber Salad) Goan Style

Beetroot Salad

Neerpansachi Fodi/Kaap (Goan Style)

Upasachi Val Bhaaji (Goan Style)

Upasachi Dal (Ros) (Goan Style)

Fried Modak

Batata Kaap/Fodi ( Crispy Pan Fried Potatoes (Goan Style))

Ingredients:

1 potato

3 tbsp sooji (+ 1/2 tsp haldi powder and 1/2 tsp of red chilli powder)

1 tbsp red chilli powder

1 tsp haldi powder

salt to taste

Method:

• Cut the potatoes into round of 1/4 inch thickness. Wash, and sprinkle salt, haldi powder and red chilli powder. Keep aside.
• Heat a pan on a medium flame and add oil.
• Spread the sooji on a plate. Add 1/2 tsp haldi powder and 1/2 tsp of red chilli powder to the sooji and mix well.
• Take each piece of the potato and roll it in the sooji so that the sooji coats the potato completely and place it in the pan.
• Sprinkle some drops of water on th epan and cover the pan with a lid.
• Let the potatoes cook on a very low flame.
• Uncover the pan and check if the potatoes are cooked. If the potatoes are cooked turn each piece of potato and cook it on the other side on a medium heat.
• Cook both the sides of the potato till golden brown.
• Serve hot with rice and varn!!!!

Tips:

• The thickness of the potatoes can be varied. Even if you slice them thin they taste good.
• I also add 1/2 tsp of haldi and 1/2 tsp of red chilli powder to the sooji to enhance the flavours.
• The potatoes must be moist only then will the sooji stick to the potato. If its dry add a tsp of water.
• Do not marinate the potato for too long, it will turn dark and very soft.
• You can check if the potatoes are cooked by pricking a knife/fork.
• Only one side has to be cooked with the lid closed. do not cover the pan while cooking the other side.

Varn (Goan Style)

Ingredients:

1/2 cup arhar dal(toor dal)

1/2 cup grated coconut

1 tsp jeera

1/2 tsp haldi powder

1 tsp sugar

1 cup water

salt to taste

for the tempering:

1 tsp ghee

1/2 tsp oil

pinch of hing

7-8 karipatta

1/4 tsp rai

Method:

• Wash the arhar dal and soak for 15 minutes.
• In a pressure cooker add the dal, water, haldi powder and salt and cover with the lid. Cook for one whistle on high and two whistles on sim. Switch off the flame and let the pressure drop by itself.
• In a mixie add the grated coconut, jeera and ground to fine paste. Keep aside.
• Heat a small kadai for tempering, heat ghee and oil on medium high flame. Add the mustard seeds, when the mustard seeds begin to crackle, add the karipatta leaves and hing.
• Add the tempering over the cooked dal. Mix well.
• Add the ground coconut paste to the dal and cook the dal in the uncovered pressure cooker.
• Add sugar and bring to a boil.
• Serve hot with rice!!!

Tips:

• This is my version of the varn. You can add jeera while boiling the dal.
• You may add grated coconut only instead of the ground coconut (and jeera while boiling the dal). However I prefer to add the ground coconut.
• Many do not prefer to give the tempering of rai to this recipe.
• You can add jaggery instead of sugar.
• If you want the consistency of the dal to be thinner, add water along with the coconut.
• You can add 1 tbsp of water while grinding the coconut.
• This is a very light dal and taste fantastic with rice.

Cauliflower and Matar Bhaji (Goan Style Cauliflower and Green Pea Subji(vegetable))

Ingredients:

1 cup cauliflower florets

1/4 cup green peas

2 tbsp of grated coconut

1 green chilly roughly chopped

1/4 tsp rai

1/4 tsp jeera

7-8 leaves of karipatta

pinch of hing

1/4 tsp haldi powder

1/2 tsp sugar

2 tsp oil

salt to taste

coriander for garnish

Method:

• Cut cauliflower into medium sized florets.
• Heat a kadai on a medium high heat. Add oil. Add rai. When the rai begins to crackle, add the jeera seeds. When the jeera seeds crackle add the karipatta leaves and hing.
• Add the cauliflower florets and green peas. Mix well. Add haldi powder, green chillies and salt. Add 2 tbsp of water. Cover the kadai with a lid and let the cauliflower and green peas cook in steam. Stir occasionally.
• Once the cauliflower is cooked add the sugar and grated coconut. Stir and let the vegetable cook for a minute or two.
• Mix well. Switch off the flame and garnish with coriander leaves.

Tips:

• This is a vegetable without onion and garlic, if you want you can add 1 medium sized onion finely chopped and 2 cloves of garlic finely chopped to this recipe.
• You can also add 1 medium sized potato, cut into medium sized cubes, to this recipe.
• You can add 1 tsp garam masala and 1 tsp red chilli powder to this recipe.
• This vegetable tastes good with rice and varn!!!

Chicken Cafreal

Ingredients:

1/2 kg chicken

To be ground into a paste

15 cloves of garlic

2" ginger

3/4 cup coriander leaves

8 pepercorns

1" cinnamon

1 tsp sugar

2 tbsp tamarind pulp

1 lemon(juice)

5 green chillies

5 cloves

1/2 tsp garam masala

1/2 tsp khus khus

1/2 tsp jeera

1/4 tsp haldi

salt to taste

2 tbsp oil

1 tbsp butter

Method:

• Wash the chicken and pat dry.
• Make incisions on the chicken.
• Add all the ingredients of the ground masala in a mixie and grind to a fine paste.
• Apply the ground masala along with salt to the chicken and marinate for atleast 4-5 hours.
• Heat a pan on medium flame. Add the oil and butter, once its heated add the marinated chicken along with the marination.
• Fry the chicken on a high flame for 2-3 mins. Then turn the flame to sim and cover the pan. Let the chicken cook on a low flame.
• Once the chicken is cooked, turn the flame to high and dry the entire marination. Once the marination has dried, fry all the chicken pieces on a high flame for 2-3 mins.
• serve with french fries and goan ooney !!!

Tips:

• You can marinate the chicken overnight. The more time it marinates the better will be the taste.
• You can also add vinegar esp. the goan vinegar, that will give an authentic taste, however if you do not have it you can skip..like i mostly do.
• This is a dry preparation.
• You can preserve some of the marinate and once the chicken is cooked, take another pan add a bit of butter and oil and on a high flame add the remaining marinate also add sugar and salt and little bit of garam masala and add the chicken and see that all the masala coats the chicken. This way it really taste good.
• The amount of green chillies can be varied according to your taste.
• Squeeze lemon before serving it balances all the flavours.
• To make the tamarind pulp soak tamarind in hot water for sometime, squeeze well and sieve. Alternatively, add water to the tamarind and microwave covered for 1 minute. Keep aside for 2 mins, squeeze well and sieve.
• This prepartaion can be served as a starter.
• The garam masala powder can be avoided.

Chicken Xacuti