Friday, 13 July 2012

Goan Recipes

Goan Recipes

Goan Egg Drop Curry

Posted: 13 Jul 2012 01:37 AM PDT

This egg curry is yet another simple goan recipe and every egg lovers delight. If you like eggs as much as I do, your going to love this one. Ready in a jiffy and isn't too heavy on the tummy.

Egg Curry Masala Ingredients:

6 Red Kashmiri Chilies

2 Tea Spoons Coriander seeds

1 Tea Spoon Cumin seeds

½ Tea Spoon Turmeric Powder

4 Tablespoons Grated Coconut

1 Small Ball of Tamarind

2 Flakes Garlic

Other Ingredients:

1 Onion

1 Tomato (Optional Skinned)

2 Flakes Garlic

½ Cup Thick Coconut Milk

4 Eggs

First grind the masala ingredients above with a little water.

Put a casserole on the fire with some oil in it

While the oil is getting hot, chop the onion and two flakes of garlic.

Add the chopped onion and garlic to the casserole and saute. If your using a tomato add it now.

Stir occasionally till the onions are golden brown.

Once the onions are golden brown add the masala.

Add a pinch of salt for taste

Stir fry for a little while

Add a cup of water, pour it into the mixer to get all that masala out.

Now it time to drop the eggs in, break the egg shell and pour the contents into the dish, not to high, you don' want the yoke to break

A successful egg drop looks like the picture below :)

Drop in all your eggs, once your eggs are in, you can use a spoon to pour some hot curry over it to get the top of the egg to cook.

Add the coconut milk to the dish for flavor, consistency and a huge range of health benefits.

Keep flicking the hot curry over the eggs dropped in the curry.

Once the eggs are nearly cooked, you can add some sliced chilies if you want spices and coriander for garnishing and presentation.

Heres what the egg curry looks like, as usual my mouth is watering as I recollect the fond memories of having it with some steaming hot rice.

Add the final amount of salt as per your taste. Your Goan Egg Drop curry is ready to eat, go ahead enjoy yourself :)

Goan Vegetarian Dishes

Posted: 13 Jul 2012 01:31 AM PDT

Sannas the Goan IdlisSannas the Goan Idli

Sannas are the perfect accompaniment to some of the tastiest goan dishes like the Vindaloo and Sorpotel.They are goan rice cakes or breads that are a must have for every goan feast!

Thursday, 5 July 2012

Goan Recipes

Goan Recipes

Sannas ~ The Goan Idli

Posted: 05 Jul 2012 08:07 AM PDT

Sannas complement most goan dishes, the fluffy rice cakes that go amazingly well with the pork vindaloo and sorpotel. Although the traditional Sannas have toddy as an ingredient, due to the lack of availability and for the sake of convenience we have Sannas without toddy.

Goa rice is preferred to get the right texture and color of the Sannas or it will end up looking like Idlis.

Ingredients :-

2 Cups Raw Goa Rice (Can make with normal rice as well.)

1 Tablespoon Fresh Yeast OR 1 ½ Tablespoon (leveled) Yeast Granules

½ Grated Coconut

2 to 3 Tablespoons Sugar

2 Teaspoons Salt


Wash the rice and put it in a container

Soak the rice overnight

The next day you can start off with getting the yeast ready by addingg the yeast and a teaspoon of sugar in a small vessel.

To activate the yeast, add ½ cup warm water

Mix it up and keep covered for 10 to 15 minutes till the mixture ferments.

While the yeast is getting nice and bubbly, lets proceed with the rice.

Strain and grind the soaked rice with grated coconut.

Add the remaining sugar to the coconut and rice mix, time to blend it all together.

Add a wee bit of water, not much at all, if you seem to have a bit of difficulty with the grinding and voila, your blending is done.

Pour the mixture in a container and lets get back to the yeast.

Your yeast should look frothy like the picture below.

Give the yeast mixture a stir.

And then add it to the blended rice, coconut and sugar.

Once that's done add the salt and mix it up well.

Keep the mixture covered for 2 hours, till it rises.

Your Sanna mixture is ready when it begins to look like this.

Fill your steamer (idli/sanna maker) with water and put it on the fire.

While that's happening, oil each of the containers and pour the sanna mixture into them

Don't pour up to the brim as they will rise, so a little more than half way for the first lot and adjust accordingly.

Once your steamers nice and hot, put in the containers and steam for 15 minutes. Remove the sunnas with the help of a knife if necessary and there you have your fluffy goan idlis :)

Now while the sunnas are in the batter form before the steamer, you can also add jaggery and coconut, similar to the pancake filling. This makes Goddachiim sannas, the batter is shown below a tea time snack :)