This is a collection of Goan Recipes prepared by Theresa.

Goan Fish Curry

Step 1
Fresh Fish (any fish of your choice)
Clean wash and marinate with one teaspoon of salt and half a tea spoon of turmeric powder

Step 2
Red Chillies – 6 to 8
Fresh Grated Coconut - One cup
Tamarind – Small ball (lime size)
Dried Coriander Seeds - 2 teaspoon
Ginger - half inch
Grind all the above together

Step 3
Onion - One (small)
Green Chillies - 3 (slit)
Oil - 1 teaspoon

Method :
Heat the teaspoon of oil in a pan. Add to it one chopped onion and the slit green chillies. The marinated fish then comes in the picture. Add the marinated fish. The paste that is prepared in step 2 is added when the fish leaves its water. Add salt to taste. Let it cook for twenty minutes.

Tips to improve Goan Fish Curry :
- Do not use boneless fish.
- Make sure fish is fresh.
- Make sure your paste is very fine.

Vindaloo

Step 1
Kashmiri Chillies - 12
Shepdah (red very curly chilleis) - 5
Ginger - 3 inches
Garlic - 2 pods
Tamarind ball - small lime size
Cloves - 4
Cinnamon - 10 inches
Vinegar - 1 small tea cup
Grind all these items together.

Step 2
Pork - 1 k.g.
Salt - 1 teaspoon
Turmeric Powder - half teaspoon
Bay Leaves - 3
Mix all these together. Keep it aside for 20 minutes.

Step 3
Large Onions - 4
Longely chopped
Add to the pork along with the finely ground items. Let it rest for three hours. Finally let it cook for 45 minutes on slow flame.

Three Tips to get the Vindalhoo at its best.
- Use the leg piece.
- Use Coconut vinegar.
- Use Kashmiri Chillies.

Mix Vegetable Curry

Step 1
Four to five variety of vegetables of your choice e.g. carrot, french beans, green peas, potatoes, brinjal.
Finely chop all these vegetables. Marinate it with little salt and turmeric.Keep this aside.

Step 2
Half a coconut
One table spoon of corriander seeds
T ten to twelve garlic flicks
1 ginger
2 Cloves
1 bay leaf.
Grind all these into a fine paste.

Step 3
Take two large onions
Two large tomatoes
Five green chillies
Small bunch of fresh corriander
Oil 2 table spoons
Mustard seeds half a teaspoon
10 to 12 curry leaves.

In a pot heat the oil. Add to it the mustard seeds. Add to it the curry leaves. Add to it the five green chopped chillies. Add to it the corriander. Add to it the two large chopped tomatoes. Add to it the two large chopped onions. Cover the pot for four minutes on a slow flame.

After four minutes add to it The mixed and marinated vegetables. Cover the pot. Let it cook for 5 minutes complete. Open the pot. Stir well. Finally add the coconut paste. Add some water. Let it cook for 5 to 8 minutes. Vegetable curry is ready.

Three tips for the curry to be the best
- Use the mentioned vegetables.
- Use the given timing.
- Try to keep the vegetables crunchy

Beetroot in coconut

Ingredient;
1 cup black chana (soaked and boiled).
½ a kg of beetroot (peel and cut in cubes).
½ a coconut, (grated).
2 onions, (finely chopped).
2 tomatoes, (finely chopped).
4 to 5 green chilies, (finely chopped).
1 bunch of fresh coriander, (finely chopped).
3 table spoon of oil.
½ tea spoon of turmeric, (powered).
Salt to taste.

Method.

In a pan heat 3 table spoon of oil, add to it the chopped coriander and fry till it is black, add to it the green chilies and fry, add the tomatoes and salt, fry till the tomato is dissolved, add the onions fry till the onions are soft, add the beetroot and coconut together and mix well, cover and cook without water on slow fire, when the beetroot is half cooked or soft. Then add the boiled chana check salt and let it cook. Till all the water is dry.

MOONG MASTI

Ingredients

4 cups of Moong
Salt to taste
Half tablespoon of ground coriander
One tablespoon of ground cinnamon
One tablespoon of chili powder
Half a tablespoon of sugar
One small onion (finely chopped)
One cucumber (finely chopped)
One large tomato (finely chopped)
One to two green chilies (finely chopped)
Sugar half a teaspoon (optional)
1 cup plain yoghurt (well beaten)

Method

Boil the moong with salt and no water absolutely. Add sugar, and then add chopped onions, tomatoes and green chilies along with the chilly powder. Now add the ground coriander and the ground cinnamon. Stir and let it cook for 2 minutes.

Now switch off the gas. Then add the cucumber and the yoghurt. Check for salt to taste. Ready to serve.

Mixed Vegetable

Ingredients:

1 cup pumpkin pieces,
1 cup raw banana pieces,
1 cup raw jackfruit pieces,
1 cup yam (suran)
1 cup soaked gram (chana),
1 cup raw papaya pieces,
1 cup drumstick pieces,
1 cup white radish pieces,
15 trifal fruits,
¼ cup toor dal,
3 tsp chilly powder,
Large lime size ball of tamarind,(10 gm)
1 ½ cup grated coconut,
½ tsp turmeric powder,

Method

Cut all vegetables into 2 ½ cm cubes, except for drumsticks and raddish. Cut raddish and drumstick lengthwise into 2 ½ cm pieces. Boil 4 cups of water and add to it the gram (chana) and toor dal. Cook for 2 minutes, then add jackfruit, raddish, and yam (suran) and continue to cook for 10 minutes. Add the pumpkin, papaya, banana and drumsticks; continue cooking for 5minutes or till all vegetables become soft.

Grind coconut, chilly, turmeric and tamarind to a fine paste. Crush trifal fruits lightly and wrap in a cloth, Add salt, trifal fruits (wrapped) and the ground paste to the vegetables along with 1 cup of water. Cook for 3 to 4 minutes, without allowing the water to evaporate. This is a gravy dish. Serve hot with chapatti’s or bread, does not go well with rice.

Moong in monsoon

Moog salad

Ingredients;
1 cup sprouted moog,
1 cup cucumber finely chopped,
1 tomato finely chopped,
1 onion finely chopped,
¼ cup carrot shredded,
¼ cup cabbage shredded,
2 chillie’s finely chopped,
Coriander finely chopped,
1 table spoon lime juice
½ table spoon sugar,
2 table spoon of oil,
Salt to taste.

Method :

Take 2tsp oil in a pan and fry the moong cover the pan on a low fire let the moong cook with adding water, see to it that the moong does not get over cooked or stay raw too,

Turn the fire off wait for the moong to cool and one by one and all the chopped and shredded ingredient’s, first goes in the cabbage, carrot, chillie’s, cucumber tomato onion,

Coriander, lime juice, sugar and salt to taste.

SNACKS

Samosa

The pastry, (outer covering.)

Ingredients

500gm’s of white flour,
1 cup of water.
1 cup of oil.

Ingredients stuffing for the Samoa’s

500 gram’s of potatoes, (boiled),
2 large onions, (finely chopped)
5 to 6 green chilies, (finely chopped)
A small bunch of fresh coriander, (finely chopped)
½ tea spoon of mustard seed’s,
Few curry leaves,
4 table spoon of oil.
Salt to taste.

1 litre of oil for frying.

Method for the pastry

In a large bowl mix the half of the white flour and water to make a tight dough.

Then make small 7 balls of the dough. With a rolling pin make small thick 7 chapattis, Small size like puris. Take one puri and apply oil evenly over it, keep the next puri on this puri and apply oil evenly over it. Keep the next puri till you are at the 7 th puri. Do not apply oil to the 7 th puri. Sprinkle dry white flour all over this heap of layered puri’s and roll it in to one big chapatti. On a slow fire keep flat pan.

Once the pan is hot on it put the big chapatti. When the big chapatti turns color, flip it to the other side and start peeling and splitting the 7 chapatti’s. Now you will have 7 very thin precooked pastry, cut them in half each to get 14 pastries to make 14 Samosa’s.

Method for stuffing,

In a pan heat 4 table spoons of oil, to it add the mustard seed’s and cover it. Wait for the cracking sound to stop, open the pan and add to it the curry leaves, and then add the green chilies. Fry a bit then add the onions and the fresh coriander. Fry till the onions are soft and add the boiled potatoes mix well adding the salt, your stuffing is ready.

In a small cup stir some of the dry flour with little water to from a sticky paste.

On a cutting board keep one half of the chapatti, join the two corners to make a cone. Stick the center with the paste, fill the cone with the stuffing of potatoes and close the mouth and stick it with the paste. Stuff all the 14 Samosa’s and set aside.

In a big frying pan heat one litre oil and deep fry the Samosa’s. Serve very hot. Do not miss out and do your own thing this is a tried an tested, there is NO other better way,

SWEET

Moong Dal Sheera

Ingredients

One cup of moong dal (yellow dal soaked)
6 tablespoons of ghee
1 cup of milk
1 cup of warm water
Half a cup of sugar
Few strands of saffron (dissolved in a tablespoon of hot milk)
5 cardamoms (green)
10 almonds
10 pista

Method

Drain and grind the moong dal into a paste. Heat the ghee in a pot. Add to it the ground moong dal paste. Stir continuously adding to it the sugar, then the warm milk, the saffron and the warm water. Cook until the ghee floats. Then add to it the cardamom powder and the dry fruits. Ready to serve.

Moong Dal Halwa

Ingredients

2 cups of soaked moong dal (yellow dal)
1 cup of milk
2 cups of sugar
Half a cup of khoya
2 cups of Ghee
Half a cup mixed dry fruits

Method

Grind the soaked moong dal into a paste. Prepare sugar syrup. Heat ghee and add the moong dal paste to it. Stir it well and reduce the flame. Now add milk to it and cook until the milk thickens. Add the sugar syrup and mix well. Cook for further 5 minutes. Do not stop stirring while cooking. Add the Khoya and stir well till the Khoya dissolves. Cook till the spoon leaves the dal. Switch of the gas and add the dry fruits. Ready to serve.

Stuff Pancake

Ingredients for the pancake.

1 cup of rice flour,
1 cup of first coconut juice
1 egg.
½ a tea spoon of salt.

Ingredients for the stuffing.

1 tablespoon of ghee,
4 table spoon of yellow moong dal
100 grams of sugar cane jaggery,
100 grams of coconut jaggery,
4 to 5 green Elaichi
½ of a large coconut (grated)

Method for the batter:

In an large bowl add one by one all of the above ingredients in this order, first the half tea spoon of salt, 1 cup of rice flour, 1cup of coconut juice,1 egg. Beat up all these ingredients well and set a side.

Method for the stuffing.

On a slow fire keep a pan to become hot, once the pan is hot add to it the 1tablespoon of ghee. When the ghee is hot add to it the yellow moong dal (wash the dal before adding it to the ghee). Cover the pan and let the dal cook on a slow fire. Put the fire off and add to the dal, the coconut, the Elaichi powder and both the jaggeries. (Sugar can be used if not jaggery). Mix this well and set a side,

Method for the pancake.

Use a flat frying pan; make it hot on a full fire. Once the pan is hot on a slow flame with the help of a serving spoon, pour the batter on the pan, wait for the pan to leave the cake. When you see the side’s are leaving the pan, on the right side of the cake with the help of a table spoon put the stuffing making a thick line. With your hand fold the cake make sure the stuffing stay’s in and roll the cake out of the pan. In this way you can have as many stuff pan cakes as the batter lasts. Serve hot or cold (best when eaten hot).

Green moong ladoo’s.  

Ingredients;

½ kg moong, (full green big).
½ kg sugar, (powered).
250 gram’s ghee.

Method:

In a dry pan roast full green moong. The moong has cool down for 15 minutes after roasting. Then grind the whole moong to a grainy powered. In the same pan heat 250 grams of ghee and add to it the ground grainy powered. Fry till it turns in to golden brown color. Bring the pan down from the fire and add to it the powder sugar. Mix sugar and moong together. With the help of a spoon do not stop mixing till the mix cool’s down.

With your hands start making small balls of even size. Store in a cool and dry place. Good snack when traveling or visiting friend’s or fly.

Alu leaves snack.  

Ingredients;

7 alu leaves.
1 cup rice flour.
1 table spoon chana flour.
1 table spoon bideshop.
1 table spoon jagger.
1 table spoon ginger paste.
1½ table spoon red chilly powered.
½ tea spoon turmeric powered.
½ tea spoon salt.
Oil for deep frying.

Method:

In a large blow.

Mix all these ingredients together. The rice flour, chana flour, bideshop, jagger, ginger paste, chilly powered, turmeric powered, and the salt, do not use water and set a side for an hour. After an hour later if you fine the mix too dry then add just about 2 to 3 table spoon of water. Make sure the mix is not Runner.

Step 2:

Wash the 7 leaves. Remove the thick stem and flatten them all. On a chopping board spread one leaf with smooth size down. Towel dry the leave. Now spread the mix evenly on the ruff side of the leave. On that leaf spread another leaf on the ruff side apply the mix evenly. Do this till the 7 th leaf. Roll this laired leafs heap in to a roll. Make sure it is tide.

Now steam the roll in a steamer.

Once cool cut in slices and deep fry. Server hot. You can make this roll day before and freeze it. You can have it without frying too. Like a steamed snack

Best fried and severed hot. One roll must make 12 to15 thin slices.

Boneless chicken.

 Ingredients:

½ kg of bone less chicken (should be ½ a kg after removing the bone).
3 inches ginger.
6 flakes of garlic.
5 stems of pudina.
4 green chilies
2 stem of curry leaves.
½ cup of fresh green coriander.
1 lime juice fresh.
2 large finely chopped onions.
2 table spoon of oil.
½ tea spoon of turmeric powered.
1 tea spoon on salt to taste.

Method.  

Cut the chicken into 2 inches pieces. Wash and add salted at set-aside. Grind the ginger, garlic pudina curry leaves, and green chilies, with a pinch of salt in to a smooth paste.

In a pot heat the 2 table spoon of oil. Add finely chopped onions and fry till soft. Add the ground paste. Keep frying till you see oil leaving side. Add turmeric powered, add the chicken and fry till the chicken leaves water. Add the lime juice and cover. Cook till the water is dry. Add coriander. Server hot. Best with chapattis.

Meat mix

3 kinds of meat.

Ingredients
Mutton (with bone):1kg
Beef (boneless):1kg
Pork (boneless with fats):1kg.

Step1 with ingredients.

Wash, cut, and clean all the 3 meats. Cut them into small cubes. Add 2 teaspoons of salt and 1teaspoon of turmeric powder. Set it side for 45 minutes.

Step 2 with ingredients.

9 cloves, 6 inches of cinnamon stick,1 tablespoon of pepper, 3 cardamoms,1teaspoon of Jeera, 1teaspoon of khus khus, 2 bay leaf, Hands grind all these ingredients into a paste.

Step 3 with ingredients

4 inches of ginger, 2 pods of garlic, 3 large onions, 9 green chilies, 3 large tomatoes, 1 bunch of fresh coriander. All of these need to be finely chopped. Set a side in different bowls.

Cooking process

Cook well the 3 meats without water in a pot and set a side.

Take another cooking pot, add to it 2 tablespoons of oil, heat the oil and to it finely chopped ginger. Fry the ginger till its golden brown. Add to it the chopped garlic fry till golden brown. Add now to it the coriander. Fry till the green coriander turns black. Then add to this the finely chopped tomatoes and onions. Cover the lid of the pot and let it cook on a small fire. Cook for 3 full minutes.

After cooking for 3 minutes, now add to it the 3 kinds of cooked meat cubes cover the lid of the pot and make sure that it cooks well till it becomes dry. Add the hand grounded paste; check the salt as per your taste requirement. Add to it 2 tea cups of hot water. Let it cook for another 10 minutes, while stirring at regular intervals all the time.

Serve hot with bread or rice. Best with bread.

Rajma Masala

Ingredients:

1 bay leaf.
1 table spoon ginger, (paste).
1 table spoon garlic, (paste).
1 tea spoon dry mango powder, (Amchur).
1 tea spoon garam masala.
1 tea spoon red chili powder.
1 tea spoon coriander powder.
½ tea spoon turmeric powder.
2 cup Rajma soaked (overnight).
2 large onions, (long slice).
2 red tomatoes, (long slice).
2 pods cardamom.
3 inches cinnamon stick
3 tablespoon oil.
Salt to taste.

Method :

Pressures cook the rajma for 15 minutes. Heat the oil in a deep pan, sauté the ginger and garlic paste, add bay leaf, cinnamon stick, and cardamom, add onions and tomatoes fry well, add the coriander powder, chili powder, mango powder, turmeric powder, garam masala powder, and simmer for 10 minutes, serve hot with rice, roti, paraths,or bread goes well with all.

Shrimp puff.

Ingredients for stuffing.

1 cup shrimps (small size cleaned and washed).
1 cup onions (finely chopped)
1 table spoon ginger (paste)
1 table spoon garlic (paste)
1 table spoon red chili powered.
1 table spoon oil.
½ tea spoon salt
3 table spoon tomatoes sauce.

Ingredients for puffs.

500 grams white flour.
1 cup oil.
1 cup water.
3 table spoon ghee.

Method for puffs.

Step 1.

In a large bowl take 500 grams white flour. To it add 3 table spoon of ghee. Mix well using your right hand. Till the flour turns color. With the help of your left hand pour in a little water and a little more if you need. Make soft smooth dough. Rap it in a wet cloth and set a side.

Method for stuffing.

Step 2.

In a pan heat one table spoon oil. Add to it ginger paste and fry till the ginger is golden brown. Now add the garlic paste and fry till golden brown. Add to it the prawns and fry well. When prawns are cook add the onions. Fry till onions are soft. Add to it the chili powered salt and tomato sauce. Cook well till all of this is dry. You stuffing is ready. Set it a side to cool. When cool make 15 equal balls.

Step 3.

Open and remove the dough from the cloth. Make 7 small balls.

Roll each ball in a small puri. Layer this puris one over the other. By applying oil in between each puris.

With a roller pin. Roll this in too a big chapatti.

Roll this chapatti in to a spring roll like roll, but tide.

Cut this roll in thick slices. About 15 slices. Take one slice and flatten it into square shape. Apply water at the edges and in the center keep a small ball of stuffing. Fold to close. With your fingers press the edges. You will get rectangle puffs. Do this with all 15 slices. In a greased baking tray bake till golden brown. Serve hot.