goan thali

7/31/2019 Goan Thali

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January 14, 2009

Goan Cuisine; Sorpotel, Alu Ambot Tik,Pulao, Sannas, Dodol

My sincere thanks to all of you who welcomed meback to the blog world last week, including many

talented young new foodies I have met so far. It's my

pleasure to be a part of this foodie community, let's keep

it simple, clean and have fun sharing! :)

Note to event hosts.. if you see any dish fits yourevent in my blogs, do give me a nudge. I will gladly send

it to you. Just that it's a bit hard for me to remember all

the events and deadlines, so help me out!

This week I chose to cook few Goan dishes for my post.

Goa being the smallest state in the west of India, it's a

coastal area which is very popular tourist destination well

known for it's beaches, churches and architecture among

Indians and Panaji/Panjim as it's capital, Goan cuisine is

very much influenced by Portuguese among the Christian

community who are fond of pork,beef dishes and Konkan

style menu among Hindus. Fish, coconut are few of the

staples along with addition of Feni, Toddy, Goan Vinegar

are used in much diversified cuisine of Goa. For more info

about Goa, click here andhere.

(I don't claim to be an expert in cooking or I don't claim

that my dishes are authentic to any region in any shape

or form. I just post what I cook at home, sometimes

experiment by borrowing from cookbooks, bloggers orwebsites if I am not familiar with certain dishes, which I

always link or give credit to the source. So if some of you

feel that the dishes are not authentic enough, please

bear with me and just enjoy the recipes! You can click on

the photos to see the larger images.)

Few Goan delicacies I tried;Pulao, Sannas, Pork Sorpotel, Potato Ambot Tikand a dessert Dodol/Dhodol:I have visited Goa several times while I was in India but

haven't eaten in Goan-Portuguese homes. I chose some of

these dishes to try a Goan thali by referring to this

website and few books that I have like Tarla dalal's with

few changes in the recipes. Toddy or Feni is not available

to me, so I skipped those.

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Chettinadu Cuisine:

Kara Kozhambu,

Pirattal, Adai,...

Deep pan Pizza Pie

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Feta filling and

a...

Goan Cuisine;

Sorpotel, Alu

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How to make these:

Potato/Batata Ambot Tik:'Ambot' means 'Sour' in konkani & 'Tik' means 'hot/spicy'.

Combination and balance of these both makes a

wonderful vegetarian or non-veg dish added to Potatoes

or any other vegetable you choose or meat or seafood.

Batata Ambot Tik goes to sunshinemom of

"Tonguetickers" blog's FIC-Yellow"event, Thanks for

hosting S! :)

Cook 3-4 peeled potatoes

until almost done, sliced

into thick wedges

lengthwise, drain

water,cool them and keep

aside. Add salt to taste.

Some cilantro to garnish.

1/2 tsp tamarind paste

mixed with some

water.Grind these:3 or more dried kashmiri

red chillies,

1 tbsp cumin seeds,

6 peppercorns,

1/4 tsp turmeric,

4 cloves garlic,

2" ginger.

To season:

3 tbsp oil,

1 large onion, sliced thin.To make it:

1. Heat oil in a non-stick pan, add onion and saute until

soft. Add Tamarind juice, ground masala and fry, adding

a bit of water if necessary until you see the oil on top.

2. Add potatoes, stir gently so you don't break them and

1/2 cup water if you feel it's very thick.Sprinkle Cilantro.

Little bit of gravy is great. Serve with Sannas or Pulao.

Sorpotel:Pork is used in this classic Goan dish, which is blended

with various spices, Feni and vinegar has a wonderfully

colorful red gravy. It's spicy, I cut down the chillies way

down! Sorpotel has a Portuguese influence and often

served with Sannas or rice on festival days. It tastes

better after a day or two when the spices and meat get achance to mingle.

1. Cut 2 lbs Pork shoulder

into small cubes. Heat 2

tbsp of oil in a deep pan,

add pork cubes and stir fry

until slightly browned,

keep aside.

Grind these to a paste:

3 dry red chillies, 6

peppercorns, 3 cloves

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paste aside.

2. Heat 2 tbsp oil, add a cup of finely chopped onions, 2

green chillies until soft. Add ground masala paste, stir fry

for 3 mins.

3. Add pork cubes, salt, 2 tbsp Feni (if you are using it),

mix well. Add about 2-3 cups of water, boil, turn down

the heat and simmer until oil shows on top, gravy is

slightly thick.

you can use the pressure cooker which makes pork tender

and quicker to make this dish too. Serve with rice or

Sannas.

Sannas:Now, these Sannas are look similar to our south Indian

Idlis but in Goa they are made differently. It's batter is

fermented with Toddywhich gives it a tangy taste or you

can also use 1 tsp yeast for fermetation, bit like Kerala

Aapams. I don't have Toddy, so I made without it which

came out fine except the taste of Toddy.

1. Soak 1 cup rice in water

overnight. Drain the water,

add to a blender with 1/2

cup coconut milk or grated

coconut (add toddy now if

you have it). Grind the rice

coarsely like

Rava/Semolina, likethickish

idli batter.

2. Add (yeast now if youare using it and not Toddy),1 tsp salt and 1 tsp sugar,

mix well and let it ferment for 4 hrs.

3. After 4 hrs, adjsut the salt and pour it into idli moulds

and steam for 12mins just like idlis.

4. Take them out and serve. I am they are fluffy with

Toddy or Yeast fermentation, for these were bit firm but

great to sop up the gravy.

Pulao:Also called Arroz Refogado, it's a simple Pulao to serve

with Sorpotel, Vindaloo, Xacuti, Ambat Tik etc.You can

add sausages or few veggies to make it more interesting.

It's cooked in chicken stock but salted plain water will do

as well or you can chicken stock cubes.

1. Heat 1 tbsp oil or

butter, add few cloves, 1-2

bay leaves, few

peppercorns, 2 crushed

cardamom pods.

2. Add 1/2 tsp turmeric,

stir and add 1 small

onion,sliced. Saute until

soft and slightly reddish.

Add 2 garlic minced, 1" grated ginge, stir fry.

3. Add 2 cups rice, saute for a minute. Add 3 1/2 cups

water (add salt)or chicken stock (skip salt). Boil first

until halfway cooked and then cover and simmer on low

heat.Stir to mix.

---I cook the rice first, let it cool and season it withabove masala. That way, rice doesn't get soggy. If you are

good at cooking rice on the stove top, go ahead and do it

the traditional way.

Dodol:Dodol is a dessert made with rice flour, coconut milk,

aggary,stirred until thick and leaves the sides of the pan

like halwa and garnished with nuts.Takes a little time to

make but aromatic, delicious to eat.I made a very little

amount just to try.

1. Take a non-stick pan,

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2. A pinc of sa t, 1/2cup or more jaggary orsugar to it, stir until itdissolves. Add few tbsps of

grated fresh or sweetenedcoconut to it and mix well.2. Pour in 3/4 cup rice flour little by little, kepp stirring.It becomes thick, and starts to leave the sides of panwhen done.4. Pour into buttered dish.5. Sprinkle chopped nuts like Cashews or Pistachios. Whencooled, cut into shapes and serve warm or cold.

Another look of my Goan thali!!

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Check these out when you have time:Spinach and Feta Cheese bread.

Urad dal masala vada with spicy dal dip.

Movies:Don't miss "Gran Torino"! Clint Eastwood, as old as he is,can still hold the whole film on his shoulder alone! It's aamazing movie, loved it. I also learnt many many many"names" they call southeast Asians from this movie whichI didn't know before too! :P

"Mamma Mia", and "Burn after reading"are two funfilms I saw last week, rented from one of those "Redbox", each film costs like $1.07 for 1 day rental. Hurray

for me!! :D

"Slumdog Millionnaire"movie is based on the book "Qand A: A novel"written by an Indian author, Vikasswarup. I am planning to buy it this month.

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Here are few dishes I cooked last July from otherbloggers before my kitchen was demolished. I amposting it now, one more list coming next week.

Thanks for posting all these recipes, fellow

foodies!

Thank you Rathna of"Asvadha"! :)

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from Pooja!

Thank you friend! :)

More love!

Thanks Jagruti, Khaugiri,Mriganayani andMallika(MD)

As shiny as a diamond!

Thanks Srilekha! :)

Thank you Gayatri! :)

Thanks Kolors of Life!

goan thali

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