TENDER COCONUT PUDDING

The coconut holds a significant place in the heart of every Goan. The coconut when tender has refreshing water and creamy flesh within its shell which is highly nutritive and delicious.

                                             Tender Coconut Pudding

Ingredients.

·         1 cup tender coconut cream

·         1 cup tender coconut water

·         1 packet of china grass

·         ½  liter milk.

·         ½ tin condensed milk.

·         ¼ cup sugar.

Method.

·         Soak china grass in tender coconut water for about half an hour.

·         Bring milk to boil.

·         Add soaked china grass and cook till it dissolves completely.

·         Now sugar and condensed milk and stir for 5 minutes.

·         Add coconut cream. Boil for another 5 minutes.

·         Cool and set in refrigerator for about 2 hours.

·         Garnish with  coconut cream and serve. 

CLAM PULAV

Goa celebrates shellfish in all its glory. Rich and bold flavors  that you can create within just half an hour. Clams are referred to as ‘Tisreo’ and are a delicacy in Goa.

                                                       Clams Pulav

Ingredients

·         3 cups cooked Basmati rice

·         1 cup Clams

·         1cup chopped onion

·         1 teaspoon chopped ginger garlic

·         Pinch of turmeric powder

·         1 teaspoon Goan  Garam  Masala

·         1 tablespoon chopped green coriander.

·         Salt to taste

Method

·         Heat oil in a  pan . Add chopped onion and ginger  garlic. Fry till light brown

·         2 Add I teaspoon of salt and the clams.

·         3 Cook for ten minutes and add Garam masala and turmeric.

·         Add cooked rice ,stir and cook for another five minutes.

·         Garnish with coriander and serve hot.

MACKEREL PICKLE

As we all know Goan food is considered incomplete without fish and when it comes to fish Mackerel is the most common delicacy.

Mackerel Pickle

Ingredients

·         2 Mackerel

·         4 tablespoon Tamarind pulp

·         1 teaspoon Red Chili Powder

·         1 teaspoon Kashmiri chili powder

·         ¼ teaspoon fenugreek

·         1 teaspoon mustard

·         ½ teaspoon Asafoetida

·         ½ cup oil

·         Pinch of turmeric powder

·         Salt to taste

Method

·         Wash  clean and cut each mackerel into three pieces .Marinade the fish with salt, tamarind pulp, chili powder , turmeric and keep aside for 15 mins.

·         Dry roast fenugreek and mustard in a pan and crush it roughly.

·         Heat oil in a pan add remaining half teaspoon mustard  and asafetida.

·         Add the marinated mackerel and the crushed spiced.

·         Cook in on a low flame for ten minutes.

·         Serve hot with Rice and Curry 

INTRODUCTION TO MY BLOG

‘Goa’ the moment we read  this word  we are mesmerized with the thought of its beautiful beaches ,Palms and its delicious cuisine.

Being a Goan, ,the Goan  traditional food has been a very significant part of my life and I admire it the most.

So here I present to you some mouthwatering recipes  prepared with staple Goan ingredients.