The following are some Goan recipes kindly supplied by Karen Basilio of Alpha Holidays.
Alpha Holidays Pvt. Ltd is a Destination Management Company based in Goa, specialising in holidays in Goa and India as well as Sri Lanka, Nepal and Tibet for groups and individuals. It is a member of the Travel Agents Association of India and Indian Association of Tour Operators and has been operating for over eight years. Managing Director: Mr Anthony Pereira. E-mail: firstname.lastname@example.org; or visit www.alphagoa.com
Baby lady fingers dipped in a batter of mildly spiced flour & peanut powder & deep fried. (Starter)
500 gms bhendi (Okra)
3-4 tblsp besan (gram flour)
1 tsp red chilli powder
1 tsp garam masala (available in most Asian stores)
1/2 tsp peanut powder
salt to taste
oil for frying
Wash and dry the bhendi and then cut them lengthwise into four thin pieces.
Now spread the cut bhendi on a tray and sprinkle salt,red chilly powder, garam masala, peanut powder. Mix gently.
Now sprinkle besan and spread it evenly so that all the cut pieces are covered.
Heat oil in a wok on high flame.
Then add half of the coated bhendi and fry till they are crisp and brown. Repeat this with the other half. Serve Hot
Cooking time: 20 minutes
2 large crabs
1/4 tsp. red chilli powder
1/2 tbsp. rice flour
Oil for shallow frying
1/2 tsp roasted coriander powder
1/2 tsp turmeric powder
1/4 tsp salt
Clean the crabs. Cut them into 2 pieces, apply salt, and marinate for 10 to 15 minutes. Then apply roasted coriander seed powder, chilli powder and turmeric powder to the crab pieces. Heat the frying pan. Roll each crab piece in the flour. Smear 2 to 3 tsp of oil in the frying pan and arrange crab pieces without overlapping in the pan. Pour 3 to 4 tsp oil over the pieces. Cover the pan and fry over a low flame. After 10 minutes, using tongs turn the crabs over. Again, pour 2-3 tsp oil over the crabs and cover the pan. Fry for slightly over 10 minutes, or till the crab pieces turn brown.
Meat cooked in a paste of red chilies, spices, vinegar & garlic. (Main Course)
Vindaloo is typical of the food from the west coast of India – an amalgamation of the East and the West. The name Vindaloo probably is derived from carne de vinho e alhos – meat laced with vinegar and garlic.
1 Kg Pork cubed
1 Kg Onion finely chopped
10 medium sized Green chilies vertically sliced and deseeded
Large Pod of Garlic, peeled
2 inch mango Ginger or 1 inch Ginger finely minced
Vindaloo Spices: Grind together to a fine paste
20 Kashmir Red Chillies ( they lack the normal pungency associated with other chilies and tend to be less hot)
3 tablespoon Vinegar
1 tablespoon Black pepper corns
2 teaspoon cummin seeds
2 teaspoon coriander seeds
1 inch cinnamon
1 inch ginger
1 large size pod of garlic
1 teaspoon turmeric powder
1 teaspoon brown sugar
1 tablespoon mustard seed
1 teaspoon fenugreek seeds
Marinate the cubed pork with the vindaloo paste for a few hours. In a large wok, add some oil or pork lard. When it is hot add the chopped onions and fry till golden brown.
Fry garlic, ginger for a few minutes. Add the marinated pork with all the paste. Stir frequently and reduce the heat to a medium level. Add one cup of water and bring to a boil. Reduce the heat and cook over a low fire for an hour.
Serve hot with long rice. Keeps for about five days refrigerated.
A spicy chicken preparation from Goa.
The dish originated in the Portuguese colonies in the African continent and was then introduced into the Goan cuisine by the Portuguese. Ingredients include onion, garlic, ginger, cinnamon, pepper, chilli, mace and fresh coriander leaves.
Preparation Time: 3 hour 30 minutes, Time required : One hour, Serves: four
1 kg Chicken cut into 8 – 10 pieces
Three tablespoons of oil to deep fry
Two medium sized onions finely sliced
One tablespoon of coriander seeds
One teaspoon of cumin seeds
Half a dozen cloves
Eight black peppercorns
One 1 inch stick of cinnamon
One and half inch pieces of ginger roughly chopped
Half a dozen garlic cloves roughly chopped
Half a dozen green chillies roughly chopped
Salt according to taste
Three tablespoons of vinegar
Make deep incisions on the chicken pieces using a sharp knife.
Heat sufficient oil in a wok and deep fry onions till crisp and golden brown.
Drain on absorbent paper and reserve for garnish.
Dry roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns and cinnamon.
Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water.
Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours.
Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally.
Add a little warm water if required to avoid scorching.
Cook for eight to ten minutes.
When almost done add vinegar and cook for two to three minutes.
Serve Chicken Cafreal hot garnished with fried onions.
Feni Lemon Martini
Feni is a fun drink of Goa made from the fruit of the cashew tree. The distilled spirit is popular for its distinct aroma and exotic taste.
A bottle of Feni/Fenny
A bottle of Limca / Sprite
1 piece of lemon zest
2-3 tsps of fresh lemon juice
In a martini glass, put some ice and pour 30ml of Feni.
Put the lemon zest curl in the glass.
Add any fizzy lemon drink like limca or sprite.
While serving, squeeze a few drops of lemon into the martini. Enjoy! Try the feni cocktail adding the orange zest instead of lemon!!
Feni or Fenny is a speciality of Goa and appears not to be available outside the region – but whilst you are there look out for it on a menu and give it a try.