Goan Recipes

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Kokad ~ Christmas Goes Coconuts! Posted: 09 Dec 2011 11:59 PM PST All Goan sweets require a lot of patience to get them right, getting them right the first time is always a task, the most important thing is to know when your sweet is ready to take off the fire the Kokad, Milk Cream, ,Doss, Coconut Ice all of them need to be removed when they begin to leave the vessel and form a ball. Another way to know is when you pat the ball andit doesn't stick to your hand. If you remove it too early you can always put it back on the fire. If it is removed late, you can try adding milk and heating it again, but this is not recommended as then you end up getting hard lumps in the sweet. Anyway we are confident that you will do it, so here comes another Goan Christmas Sweet, Kokad! Kokad Ingredients: 1 Coconut (Scraped & Ground without Water) 300 Gms Rawa Semolina 650 Gms Sugar 2 Table Spoons Ghee 10 Cardamoms Ground Water 3/4th Cup Color Optional Process: Pour the water in a big vessel and place it on the fire Add the sugar and give it a stir. While the sugar water is heating, roast the rava in another kadhai, generally done on slow fire so it doesn't burn. When the sugar water begins to boil, add the ground tender coconut to it and mix it well. By this time the rava should be roasted, add it to the Kokad mixture and stir again. If you like sprinkle a pinch of salt, although its completely optional depending on your taste buds. Stir the concoction on a medium flame Now add the ghee and butter when its reasonably thick. Continue to stir till the Kokad mixture thickens, that should take around 45-50 minutes, and like my 93-year old grandmother says - the essential ingredients of any Goan sweet is love and patience. You need to keep stirring the mixture and ensure it doesn't stick to the vessel, so you need loads of patience, while any dish made with love always turns out delicious. Once you find the mixture thick enough that its difficult to stir, then sprinkle some cardamom powder. Its preferably added towards the end to retain the aroma and flavour of this delicious Indian spice. Stir till the Cardamom is evenly mixed. Apply some butter or ghee on a flat surface to spread the Kokad mixture. Flatten it with a rolling pin while its hot. Also use your hands to make it even and give the edges a round smooth shape. Cut diamond-shape pieces and Kokad, a delectable Goan sweet, is ready to eat. Hope you enjoy this one, right in time for a special Christmas Season :) imageanchor=

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Goan Recipes

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Prawn Balchao: The Goan Prawn Pickle Posted: 21 Nov 2011 02:00 AM PST This is a special recipe, Prawn Balchao is something I adore. My wife, 10 month old baby and I are back from a road trip, we drove from Mumbai to Nepal and back. Prior to leaving my mother was over and we cooked this Prawn Balchao. So when we got back there was this full bottle of Balchao waiting for me in the fridge, needless to say I finished the entire thing in one go. So I am excited to share this one with you. As usual, you guys are in for a treat! Prawn Balchao Masala Ingredients: 24 Kashmiri Chillies 1 Inch Piece Ginger 6 Flakes Garlic 1 and 1/2 Teaspoon Jeera 1/2 Teaspoon Haldi Powder A Small Ball of Tamarind Vinegar around 200ml Other Prawn Balchao Ingredients: 2 Medium Sized Cups of Prawns 4 Medium Onions cut fine 1/2 Inch Ginger cut into Jullians 6 Flakes of Garlic cut fine 2 Green Chillies 2 Sprigs of Curry leaves 300 to 500 ml of Oil depending on storage Put all the masala ingredients in the blender They needed to be blended in vinegar so add around 200ml It needs to be a fine blend take for example the masala below is not quite done, can still see the chilly seeds and its coarse. Hope your prawns are cleaned or you can do that while your masalas getting done. Your Balchao Masala should look like what it is below. Once your prawns are cleaned, saute them for a while. Now you need to chop the second set of ingredients, onions, ginger and garlic. Your prawns should be fried by now, keep them aside till they cool off and become easy to handle. Put some oil into the pan and put the curry leaves on the fire. Add the juliennes of ginger and stir fry with the curry leaves. Then add the garlic pieces are continue frying When slightly brown add the onions and yes, keep frying! While thats happening, chop your prawns into pieces this is if you have large or medium size prawns. You want the masala flavour to get into it. You have reached a culinary check point once your onions are nice and brown. Its time to add the balchao masala to the ingredients. Now mix the masala up with the ingredients and let it fry as well. Once thats done, add the chopped pieces of prawn to the masala, your prawn balchao is nearly ready. Mix the prawn balchao ingredients in the masala till its spread evenly. Split and cut into pieces two green chillies or more if you want your prawn balchao extra spicy. Add the green chilly to the prawn balchao and your done. If you are going to consume the balchao immediately you can use less oil during the steps. If you plan on preserving it for a long time add more oil, you need to make sure once you bottle it, there should be oil floating above the contents for it to be well preserved. Hope you enjoyed yet another recipe my mother had to offer :) As usual, please help us by spreading and sharing our website, thanks all!

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