Dudhatle Fov

Dudhatle Fov is a Goan sweet dish, which is prepared specially for Janmashtami celebration and Diwali. 'Dudh' means milk and 'fov' refers to flattened rice or poha. This dish is made from red poha (organic), which is a local variety. Poha are cooked in milk, sweetened with sugar and flavoured with cardamom. It can be served warm or chilled.

Measurement: 1 Cup = 180 ml
Serves: 4

Ingredients:

1. Red poha - 1 1/4 cup
2. Milk - 500 ml
3. Water - 1/2 cup
4. Sugar - 3/4 cup
5. Green cardamom (powdered) - 2 to 3
6. Salt - a pinch

Procedure:

• Wash and drain poha. Keep aside for 10 min. Sprinkle salt over it.
• Boil milk and keep aside.
• In a thick bottomed pan, take water and 1/2 cup of milk. Bring it to boil.
• Add poha to it.
• Once it starts bubbling, add milk and cook for 5 min. Stir occasionally. Flame should be low to medium. (If you want to add cashew nuts, then add at this stage)
• Add sugar and simmer for further 5 min. Stir occasionally.
• Let it rest for at least half an hour.
• Serve warm, at room temperature or chilled.

Tip:

• You need to let it rest for some time after cooking, so as to get the proper consistency. If you find it thin, you may add more poha. If it turns thick, then little milk can be added later.
• Cashew nuts can be added optionally.

Goad Bhakri

Goad Bhakri is a Goan homemade breakfast. It is a flat bread - wheat flour, jaggery and coconut are the ingredients. It has a thickness like uttapam. It is topped up with pure ghee. It is best enjoyed with a cup of coffee.

Measurement: 1 Cup = 180 ml
Makes: 2 to 3

Ingredients:

1. Wheat flour - 1 1/2 cup
2. Scrapped coconut - 1/2 cup
3. Jaggery (powdered) - 1/2 cup
4. Water - 1 1/4 cup and a bowl for dipping fingers
5. Ghee - for frying
6. Salt to taste - 1/2 to 3/4 tsp approx

Procedure:

• Take a mixing bowl and combine all the ingredients except ghee. Rest it for 10 min.
• Divide the dough into 2 to 3 balls of equal size.
• Heat a skillet and grease it with a teaspoon of ghee. 
• Take a bowl of water and dip your fingers in it. Now, take one ball of dough and place it on the skillet and press it gently giving it round shape. Make use of water for pressing it conveniently. Don't make it thin, it has a thickness.
• Pour ghee around the edges and fry it on medium flame.
• Turn over and again pour ghee around the edges, fry.
• Serve hot.

Tip:

• A pinch of cardamom powder may also be added while making dough.
• You may also prepare a savoury variant by excluding jaggery and using green chillies and coriander leaves.

Soya Chunks Xacuti

Xacuti is a Goan spicy dish. It is a coconut and onion based curry with varied spices. The curry paste can be used for non-veg dishes too. I use it mainly for mushrooms, soya chunks and cauliflower.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

For Soya Chunks Xacuti:

1. Soya chunks - 3 cups or 100 gm approx
2. Onion (chopped) - 1 large
3. Tomato (chopped) - 1 medium
4. Marinade
5. Xacuti paste
6. Refined oil - 11/2 tbsp
7. Coriander leaves - for garnishing
8. Salt to taste
9. Sugar - 1/4 tsp

For the Marinade:

1. Green chilly - 1
2. Coriander leaves - handful
3. Garlic - 8 cloves
4. Ginger - 1/2" piece
5. Yogurt - 1 tbsp
6. Turmeric powder - 1/4 tsp
7. Salt - 1/2 to 3/4 tsp approx

For making Xacuti paste:

1. Coconut (scrapped) - 1 1/2 cup
2. Onion (sliced) - 1 medium
3. Cloves - 4
4. Star anise (seeds removed) - 4 to 5 petals
5. Cinnamon - 1/2" stick
6. Peppercorns - 6 to 8
7. Green/ black cardamom - 8 to 10 seeds
8. Nutmeg - a tiny piece
9. Mace - 2 thin petals
10. Fennel seeds - 1/4 tsp
11. Poppy seeds - 1/3 tsp
12. Cumin seeds - a pinch
13. Coriander seeds - 3/4 tsp
14. Kashmiri mirchi - 1
15. Byadgi mirchi / any other red chilly - as per your requirement
16. Turmeric powder - 1/4 tsp
17. Tamarind - marble sized ball
18. Oil (preferably coconut oil) - 2 to 3 tbsp

Procedure:

For the Marinade:

1. Grind green chilly, coriander leaves, ginger and garlic to a fine paste without water or by adding a spoonful of water. 
2. Combine it with yogurt, turmeric powder and salt.

For making Xacuti paste:

• Heat oil in a kadai.
• Fry spices numbering 3 to 12 till they give out aroma, take them out. In the same oil fry red chillies and at last coriander seeds. Take them out.
• In the same oil fry onion till golden brown, add coconut and stir fry till coconut turns slightly brown (flame should me low to medium).
• Grind all the ingredients including tamarind and turmeric powder to a fine paste by adding 1 cup water.

For making Soya Chunks Xacuti:

• Boil 550 to 600 ml water in pan. Add 1 heaped tsp salt and soya chunks. Soak them for 10 to 15 min. Drain and transfer in normal water, let them cool. Squeeze them to drain excess water. (This process is called treating the soya chunks)
• Combine the marinade with soya chunks and rest it for 30 to 45 min.
• Heat refined oil in a thick bottomed pan and stir fry onion.
• Add tomatoes and saute.
• Add soya chunks and stir fry for 2 to 3 min. Keep it on low flame for another 2 to 3 min, stir fry occasionally.
• Add xacuti paste, 1 to 1 1/4 tsp salt approx, sugar and water (2 cups approx). Stir well.
• Simmer for 5 min.
• Garnish with coriander leaves.
• Serve hot with pav, bread, dosa or rice.

Tip:

• If you are serving it for the lunch, then try to prepare it in the morning. If you are serving for the dinner , then try to prepare it in the afternoon. This is to infuse the chunks with the spices. At the time of serving just add 1/2 to 3/4 cup of water and reheat it.

Jeeren Kothmire Udak / Cumin and Coriander Tea

Jeeren kothmire udak is a must in our house during summer season. Jeeren means cumin and kothmir means coriander. I have been having this beverage since childhood. Coriander and cumin have the properties of reducing body heat, so acts as a natural summer coolant. 

Serves: 3

Ingredients:

1. Jeeren Kothmire pittho (cumin and coriander powder) - 4 to 5tsp
2. Water - 500 ml
3. Sugar - as per your requirement (optional)

Procedure:

• Boil water in a pan.
• Add cumin and coriander powder.
• Add sugar and simmer for 2 to 3 min.
• Cover it with a lid and let it rest for sometime.
• Strain it.
• Serve hot or at room temperature or chilled.

Tip:

For making cumin and coriander powder:

• Coriander seeds - 1 cup
• Cumin seeds - 1/2 cup

Dry roast these seeds for 10 seconds on low flame. Let them cool. Grind to a fine powder. Store it in a jar and use as and when required. You may also add 1/4 cup fennel seeds to it.

Milk may also be added to this beverage while serving just how you add for tea.

Maddechi Xacuti

Maddi or Maaddi is taro or colocasia roots and a seasonal availability in Goa. Xacuti is a Goan spicy dish. It is a coconut and onion based curry with varied spices. The curry paste can be used for non-veg dishes too. I use it mainly for mushrooms, soya chunks and cauliflower.

Maddi is normally shallow fried and served as a side dish. It is used in curries too, but I thought of making a different preparation by using the xacuti paste.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Maddi / Taro Root

Ingredients:

For Maddechi Xacuti:

1. Maddi - 3/4 of a small maddi 
2. Onion (chopped) - 1 large
3. Marinade 
4. Xacuti paste
5. Refined Oil - 2 to 3 tbsp tbsp
6. Coriander leaves - for garnishing
7. Sugar - 1/3 tsp (optional)
8. Salt to taste

For the Marinade:

1. Green chilly - 1
2. Coriander leaves - handful
3. Garlic - 8 cloves
4. Ginger - 1/2" piece
5. Yogurt - 1 tbsp
6. Turmeric powder - 1/4 tsp
7. Salt - 1/2 to 3/4 tsp approx

For the Xacuti paste:

1. Coconut (scrapped) - 1 1/2 cup
2. Onion (sliced) - 1 medium
3. Cloves - 4
4. Star anise (seeds removed) - 3 petals 
5. Cinnamon - 1/2" stick
6. Peppercorns - 6 to 8
7. Green + Black cardamom - 3 + 3 seeds
8. Nutmeg - a tiny piece
9. Mace - 2 thin petals
10. Fennel seeds - 1/4 tsp
11. Poppy seeds - 1/3 tsp
12. Cumin seeds - a pinch
13. Coriander seeds - 3/4 tsp
14. Kashmiri mirchi - 1
15. Byadgi mirchi / any other red chilly - 1 to 2 or as per your requirement
16. Turmeric powder - 1/4 tsp
17. Tamarind - half a marble sized ball
18. Oil (preferably coconut oil) - 2 tbsp

Procedure:
For the Marinade:

1. Grind green chilly, coriander leaves, ginger and garlic to a fine paste without water or by adding a spoonful of water. 
2. Combine it with yogurt, turmeric powder and salt.

For making Xacuti paste:

• Heat oil in a kadai.
• Fry spices numbering 3 to 12 till they give out aroma, take them out. In the same oil fry red chillies and at last coriander seeds. Take them out.
• In the same oil fry onion till golden brown, add coconut and stir fry till coconut turns slightly brown (flame should me low to medium).
• Grind all the ingredients including tamarind and turmeric powder to a fine paste by adding sufficient water.

For making Maddechi Xacuti:

• Wash maddi and let it dry completely. Discard one end. Slice 3/4 of it (1/2" thickness). Remaining 1/4 could be refrigerated for some other preparation, but discard the other end while using it later. Peel the slices and cube them. You require  3 1/2 cups of cubes. Immerse them in a bowl of water. Wash them 3 to 4 times and drain. You may use hand gloves, as it may cause itching.
• Combine with the marinade and rest it for at least half an hour.
• Heat oil in a pan and stir fry onion till it softens.
• Add marinated maddi and stir fry for a min.
• Cook it covered on low flame without adding water. Turn it occasionally. Do not over cook. (The cooking time may vary from maddi to maddi, but approximately 20 to 25 min would be required.)
• When maddi is cooked, add 2 to 3 cups of water and stir well. Bring it to boil. Simmer for a minute.
• Add xacuti paste, salt and sugar, stir well.
• Simmer for 3 to 5 min.
• Garnish with coriander leaves.
• Serve hot with pav, bread or rice.

Sukurunde

Sukurunde is a Goan traditional sweet prepared for festivals or religious occasion. It is a deep fried sweet made from chana dal (split bengal gram), coconut and jaggery mixture, which is coated with batter. Batter can be prepared in various ways. Maida can be used or maida and besan (gram flour) can be mixed or rice flour can be used, sometimes urad dal (split black gram) and rice batter is used. I have used maida and besan. This sweet is served with pure ghee and sugar.

Measurement: 1 Cup= 180 ml

Makes: 10

Ingredients:

1. Stuffing
2. Batter
3. Oil - for deep frying

For the stuffing:

1. Chana dal (split bengal gram) - 3/4 cup
2. Jaggery - 3/4 cup
3. Coconut (scrapped) - 1/2 cup
4. Cardamom (powdered) - 2
5. Salt - a pinch

For the batter:

1. Maida - 3/4 cup
2. Besan - 2 tbsp
3. Turmeric powder - a pinch
4. Baking soda - a pinch
5. Water - 1/2 cup approx
6. Salt to taste

Procedure:

• Wash and soak chana dal for half an hour.
• Pressure cook with sufficient water till 8 to 10 whistles or till done.
• Drain excess of water. It can be used for making saar.
• Mash dal.
• Combine mashed chana dal, coconut and jaggery in a thick bottomed pan.
• Cook on low flame, keep stirring.
• Add a pinch of salt and mix well.
• Let the mixture get dried, put off the flame.
• Add cardamom powdered and mix well.
• Let it cool.
• Divide the mixture into lemon sized balls.
• Take a mixing bowl and combine ingredients required for making batter. Make a thick batter.
• Heat oil in a kadai. (Oil shouldn't be too hot)
• Dip the ball in batter and drop it into the oil.
• Deep fry on medium flame, turn the side. Deep fry till golden brown. Fry them in batches of 2 to 4.
• Place on an absorbent paper.
• Serve hot with pure ghee and sugar.

Nachni Satva / Ragi Pudding

Nachni Satva is ragi pudding prepared in Goan style. Ragi extract is combined with coconut milk and jaggery and cooked till thickening. This is served mostly in the late morning or early evening. It can be prepared from ragi powder as well. Another preparation made from ragi powder, sugar and milk is also called satva (porridge form) very much suitable for kids. 

Ragi is rich in iron and calcium, so its a healthy sweet for kids, patients and included as a postpartum food too. 

Measurement: 1 Cup = 180 ml
Serves: 6

Ingredients:

1. Ragi - 1 cup
2. Coconut (scrapped) - 1 Cup
3. Jaggery (grated) - 3/4 cup or as per your requirement
4. Salt - 1/4 tsp
5. Cashew nuts (chopped) - fistful
6. Cashew nut halves - for garnishing
7. Cardamom (powdered) - 1 to 2
8. Pure ghee - 1 tsp for greasing

Procedure:

• Wash ragi till you get clean water.
• Soak it in sufficient water for 6 to 8 hrs.
• Drain it.
• Grind ragi with a cup of water on high speed for 45 seconds and strain it.
• Grind the residue with another cup of water and strain it. Discard the residue.
• Grind coconut with 1 to 1 1/4 cup of water and strain it. Discard the residue.
• Dissolve jaggery in coconut milk and combine it with ragi extract.
• Strain it once and pour it into a thick bottomed pan.
• Add salt.
• Check the taste and add jaggery as per your requirement.
• Grease the mould and keep it aside.
• Bring the mixture to boiling point on medium flame. For initial 2 min, stir occasionally. (use wire whisk to get a smooth texture). When it is about to come to boil, you need to stir it continuously.
• After 3 min it will start thickening.
• Add cashew nuts and cardamom powder, while stirring.
• It will be perfect in next 2 min. (you will get peaks)
• Pour it into the ready mould.
• With the help of back side of the spoon, make the surface even.
• Let it cool. Refrigerate it, if you want it chilled.
• Invert the mould on a plate.
• Garnish it with cashew nut halves.
• Cut into cubes and serve at room temperature or chilled.

Bataat Fov

Bataat fov is a Goan breakfast dish. Bataat is potato and fov is flattened rice in Konkani. Kanda pohe is a very popular snack from Maharashtra, but it is prepared in Goa too. The difference between the two is, use of groundnuts. Groundnuts are a must in Maharashtrian pohe and it is not added to Goan fov. Bataat fov is a similar preparation to Kanda pohe, but suitable on a no onion no garlic day.

I always liked the bataati fov served at our Purohit's house. Whenever it was prepared at home, the aroma would vary. Once I asked them hesitantly, the secret of their fov. The secret was very  simple, covering the tempering for 10 to 15 seconds, before adding potato. Yes! the secret really worked. 

Here goes the recipe.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Potato (peeled and chopped) - 1 large
2. Flattened rice - 3 1/2 cups
3. Coconut (scrapped) - 3 1/2 tbsp
4. Green chillies (slit) - 2
5. Curry leaves - 15
6. Mustard seeds - 1/2 tsp
7. Asafoetida - 1/2 tsp
8. Turmeric powder - 1 tsp
9. Sugar - 2 tsp
10. Coriander leaves (chopped) - 2 tsp (optional)
11. Oil - 4 tbsp
12. Salt to taste

Procedure:

• Wash and drain flattened rice.
• Heat oil in a kadai.
• Add mustard seeds, let them splutter.
• Add curry leaves, green chillies, asafoetida and turmeric powder. Cover it for 10 seconds. (Flame should be low)
• Add potatoes and stir fry.
• Sprinkle little salt over it, when half done and cover it for 2 min.
• Combine coconut, sugar and salt with flattened rice.
• Add it to the stir fried potatoes and mix well. Keep it covered for a min or two.
• Add coriander leaves.
• Serve hot.

Tip:

• You may use boiled and peeled potatoes too.
• Coconut and coriander leaves can be used for garnishing as well.

Batata Bhajji /Kapa

Batata Bhaji is an accompaniment to the main course. Sliced potatoes are dipped in gram flour batter and deep fried. It can even be served as an evening tea time snack. This accompaniment in very popular in Goa for festive as well as regular meal.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Potato (peeled & thinly sliced) - 2 medium
2. Oil - for deep frying
3. Salt to taste
4. Batter

For the Basic Batter:

1. Besan (gram flour) - 3/4 to 1 cup
2. Baking Soda - 1/4 tsp
3. Salt to taste 
4. Water - 3/4 to 1 cup approx

For the Seasonings:
Combination 1:

1. Asafoetida - 1/3 tsp
2. Turmeric powder - 1/3 tsp
3. Chilly powder - 1/3 tsp
4. Carom seeds - 1/4 tsp

Combination 2:

1. Asafoetida - 1/3 tsp
2. Turmeric powder - 1/3 tsp
3. Green chillies chopped - 1 to 2
4. Cumin seeds - 1/2 tsp
5. Coriander leaves (chopped) - 2 tsp

Procedure:

• Take water in a mixing bowl, add remaining ingredients and prepare a smooth basic batter. It should be of dropping consistency. You may use a wire whisk for mixing.
• Add seasonings either from combination 1 or combination 2. Mix well.
• Heat oil in deep frying pan. 
• Add a teaspoonful of hot oil to the batter and mix.
• Dip the sliced potatoes into the batter and drop in hot oil one by one. Deep fry on medium flame. Turn and fry on other side.
• Take out with the help of a slotted spoon.
• Place on an absorbent paper.
• Serve hot.

Tip:

• Seasonings can be avoided and only the basic batter used. 
• Similarly, lady's fingers, drumsticks, brinjal, breadfruit etc can be fried.

Venti Tondak

Venti Tondak is a Goan traditional dish. Venti refers to colocasia stems and Tondak refers to curry. It is medium spicy, slightly sweet and a tangy dish. The dish itself is called Venti sometimes.

Measurement: 1 Cup =180 ml
Serves: 3

Ingredients:

1. Venti (de-skinned & chopped) - 12 to 15 
2. White peas - 1/4 cup
3. Toor dal (cooked) - 2 to 3 tbsp
4. Coconut (scrapped) - 1/2 cup
5. Goan Samaar - 1 tbsp
6. Chilly powder - 1/4 tsp
7. Turmeric powder - 1/8 tsp
8. Tamarind pulp - 3 to 4 tbsp approx.
9. Jaggery (grated) - 1 to 1 1/2 tbsp
10. Salt to taste

For the tempering:

1. Coconut oil - 2 tsp
2. Mustard seeds - 1/3 tsp
3. Asafoetida - 1/4 tsp

Procedure:

• Wash and soak peas overnight. 
• Pressure cook peas.
• Cook venti with 2 tbsp tamarind pulp, salt and a cup of water. Add more water if required.
• In the meanwhile, slightly dry roast coconut and grind it with 1/3 cup of water to a fine paste. Keep aside.
• Combine cooked toor dal, cooked peas and cooked venti in a pan.
• Bring it to boil.
• Add turmeric powder, chilly powder, Goan samaar and jaggery. Stir well.
• Add ground paste, remaining tamarind pulp and salt. Stir well. 
• Heat oil in a tempering pan, add mustard seeds and asafoetida.
• Pour the tempering over the curry and simmer for 2 min.
• Serve it as a side dish with rice and dal or any curry.

Tip:
Colocasia leaves can be used for making Allu, Aale Ganthi, Alu Vadi

Futi Kadi

Futi Kadi is a plain, water based kokum curry. It is a Goan preparation. It is sweet, salty, slightly pungent and a tangy curry flavoured with asafoetida and coriander leaves. It is served with rice, but always preceded by some other curry. It can also be served as a drink after the meals. It is made from fresh kokum (Garcinia Indica) fruit called bhirand in Konkani or dried petals (solaan).

Measurement: 1 Cup = 180 ml

Solaan

Serves: 2 as a beverage, 4 as a curry

Ingredients:

1. Solaan - 8 
2. Sugar - 2 tbsp
3. Asafoetida - 1/4 tsp or shankar chhaap hing - a pinch
4. Salt - 1/3 tsp approx.
5. Green chillies (chopped) - 2
6. Coriander leaves (chopped)- 1 tsp

Procedure:

• Wash and soak solaan in 2 1/2 cups of water for 20 min. (washing is required from hygiene point of view)
• Add remaining ingredients and stir well.
• Discard solaan after another 10 to 15 min.
• Serve with curry or as a drink after meals.

Tip:

• For more variants, you may view the recipe for Sol Kadi.

Kellyacho Halwo

Kellyacho Halwo is a sweet dish prepared from Maidolli kelli, variety of banana named after a place called Moira in Goa. Kelli means  banana  and halwo  is  sweet  dish,  in  Konkani. It  is  basically  a plantain. Similar variety of banana is available in Kerala too, and called Ethakka. 

There are 2 variants:

1. Dry - sliced bananas are stir fried in ghee and sugar is added to it, no water is used. 

2. With sugar syrup (mel) - bananas are cooked with sugar and water, ghee is added later.

Here goes the recipe, which is a combination of both.

Measurement: 1 Cup =180 ml
Serves: 4

Maidolli Kelli

Ingredients:

1. Maidolli kelli / ethakka (peeled & sliced) - 3 
2. Sugar - 1/2 cup
3. Pure ghee - 1 tbsp
4. Cardamom (powdered) - 2
5. Water - 1 cup approx

Procedure:

1. Heat ghee in thick bottomed pan.
2. Add sliced maidolli kelli and stir fry for half a minute.
3. Add water bring it to boil.
4. Cook for 2 min.
5. Add sugar and cook on medium flame for 12 min approx or till done . (Colour and texture will change, when it is done)
6. Put off the flame and add cardamom powder, mix well.
7. Serve hot or at room temperature. Tastes best when served with puri.

Tip:

• If you want more syrup, then add more water. 

  

  Sliced Kelli

Purnache Modak

Modak is a sweet offered to Lord Ganesh. It is a dumpling made from whole wheat flour covering, stuffed with cooked split bengal gram, coconut and jaggery mixture (puran) or just coconut and jaggery mixture (chun). The covering is made from rice flour also sometimes, filled with chun and are steamed. The ones made with wheat flour are mostly deep fried. 

Here goes the recipe for Purnache Modak, which are offered to Lord Ganesh on the day of Ganesh Chaturthi in Goa.

Measurement: 1cup= 180 ml
Makes: 8 to 10

Ingredients:

1. Filling 
2. Covering
3. Oil for deep frying
4. Wheat flour for dusting

For the Filling:

1. Chana dal (split bengal gram) - 1/2 cup
2. Jaggery (grated) - 1/2 cup
3. Coconut (scrapped) - 1/4 cup
4. Cardamom powder - a pinch
5. Salt - a pinch

For the Covering:

1. Wheat flour - 1 1/4 cup
2. Water - 1/2 cup
3. Oil - 1 tsp
4. Salt to taste 1/3 tsp approx

Procedure:

• Wash and soak dal for at least an hour.
• Pressure cook with sufficient water till 8 whistles or till done. (it should be almost over - cooked and excessive water can be used to make saar (curry))
• Combine cooked dal and jaggery in a thick bottomed pan and cook till jaggery gets dissolved. Mixture should get dried.
• Add coconut, salt and cardamom powder. Mix well.
• Let it cool.
• Now, prepare the dough for the covering. Take water in a mixing bowl, add salt and wheat flour. Start kneading.
• Add oil while kneading. Rest it for 10 min to 15 min.
• Divide the dough into 8 to 10 balls of equal size.
• Divide the filling mixture into 8 to 10 balls of equal size.
• Dust the dough ball with wheat flour and roll into a circle of 2 1/2" to 3".
• Place the stuffing ball at the centre. 

• Start folding the edge. 

• Pinch the top.

• Heat oil in a kadai and deep fry the modaks on low to medium flame.
• Ready to serve.

Tip:

• Same filling mixture is used for making nevari / karanji /gujiya.
• If you want to prepare with coconut jaggery mixture (chun), then you may have look at the recipe for Patoli.

Tavshyachi Shaak / Cucumber Curry

Tavshyachi Shaak is a coconut based cucumber curry. This is a Goan dish. It is slightly sweet and a mild to medium spicy dish. In Konkani, cucumber is tavshe and shaak is a coconut based curry prepared with vegetables like brinjal, pumpkin, lady's finger, sweet potato, drumsticks, raw papaya, bottle gourd etc. The cutting of the vegetables is medium to large size pieces. Also prepared from fruits like cashew apple, pineapple, mango and jackfruit.

There are two variants:

1. Dry - with scrapped coconut and green chilies, just like simple sabzi. This variant is without onion and even with onion and dry prawns. I don't prepare with prawns as I'm a vegetarian, but I do prepare with onion.

2. Gravy - with roasted coconut paste, spices mainly coriander seeds, peppercorns and red chillies can be freshly roasted and ground along with coconut or Goan samaar powder can be used. Fenugreek seeds are mostly used in the tempering. This variant is mostly without onion. 

Pulses are not required in this dish, though I have used peas. Both the variants require jaggery except the variant with onion. Depending upon the vegetables variant is selected, for eg. pumpkin or raw papaya with onion and dry prawns. Brinjal, drumsticks and sweet potato - dry without onion. Lady's finger - gravy. Pineapple and mango combination - gravy called ansa ghota shaak.

It is prepared from the huge cucumber, but you could take the regular cucumbers. Here goes the recipe for gravy with cucumber.

Measurement: 1cup = 180 ml
Serves: 3

Ingredients:

1. Cucumber (cubed) - 2 cups 
2. White peas - 1/3 cup (optional)
3. Coconut (scrapped) - 1/2 cup
4. Coriander seeds - 1 tsp
5. Peppercorns - 5 to 6
6. Clove - 1 (optional)
7. Red chillies - 1 to 2 depending upon spiciness
8. Tamarind - 1 marble sized ball
9. Jaggery - 1 tsp
10. Coconut oil - 1 tbsp
11. Fenugreek seeds - 1/4 tsp
12. Mustard seeds - 1/3 tsp
13. Asafoetida - 1/3 tsp
14. Turmeric powder - 1/4 tsp
15. Salt to taste

Procedure:

• Wash and soak peas overnight.
• Drain and pressure cook peas with sufficient water till done. Keep aside.
• Pressure cook cucumbers with water and little salt till 1 to 2 whistles.
• Dry roast spices numbering 4 to 8 and keep aside.
• Slightly dry roast coconut and keep aside.
• Combine roasted spiced, coconut and tamarind, grind with 1/3 cup of water to a fine paste.
• Heat oil in a thick bottomed pan, add  fenugreek seeds, mustard seeds, let mustard seeds splutter.
• Add asafoetida, turmeric powder, peas and cucumber.
• Bring it to boil.
• Add jaggery, ground paste and salt. Stir well.
• Simmer for 2 to 3 min
• Serve as a side dish with steamed rice and dal or curry.

Tip:

• Do not peel cucumber and cut them into medium size cubes.
• If you are avoiding peas, then add cucumbers in extra quantity. 

Maidollya Kellyachyo Phoddi / Plantain Fry

Phoddi is the term used for shallow fried sliced vegetables, though phoddi means pieces in Konkani. Maidollya Kellyachyo phoddi. This is a side dish prepared from Maidolli kelli (मैडोळी  केळी), variety of banana basically a plantain named after a place called Moira in Goa. Similar variety of banana is available in Kerala too, and called Ethakka. Kellyacho Halwa (sweet dish) very commonly prepared in Goa. 

Serves: 3

Ingredients:

1. Ripe Maidolli Kelli / Ethakka / Plantain - 2 
2. Chilly powder - 1/3 tsp
3. Turmeric powder - 1/4 sp
4. Rava / rice flour - 4 tbsp approx for coating 
5. Oil - for shallow frying
6. Salt to taste

Procedure:

• Peel the banana and cut into cylindrical pieces as the size of a finger. Cut into 2 halves.
• Sprinkle turmeric powder, chilly powder and salt.
• Coat with rava.
• Shallow fry on both the sides till golden brown.
• Serve it as an accompaniment to the main course.

Tip:

• In the same manner vegetables are fried. Potato, pumpkin, ridge gourd, onion, brinjal, lady's fingers, steamed yam, raw banana, breadfruit, mushrooms. Even soya chunks can be fried after treating them.
• You may even sprinkle little Goan samaar along with turmeric and chilly powder.

Hitt / Khotto

Hitt is idli batter steamed in jackfruit leaves. This preparation is found in Goa as well as Karnataka. It is mainly a breakfast dish. In Goa, it is served with coconut milk sweetened with jaggery and flavoured with cardamom powder, it can also be served with tondak (spicy coconut based curry). The leftovers are fried with ghee or coconut oil and can be served with chutney or green gram curry or brown lentil curry. In Karnataka, it is served with sambar and coconut chutney.

There are two types of containers made, 1. Single leaf - cone shaped called Suyo in Goa and Surlyo in Karnataka 2. 4 leaves - basket called khotto / khotte. Jackfruit leaves are connected with the help of mid ribs of coconut leaves and the containers are prepared.

For making Containers:

21 jackfruit leaves and 2 to 3 mid ribs of coconut leaves, or toothpicks could be used. Cut the mid ribs into 1" size pieces. Place the leaves in a container of water for 20 min. Wash  them once. Make the containers as shown in the following pictures. 

Measurement: 1 Cup = 180 ml

Makes: 4 baskets and 5 cones

Ingredients: 

1. Urad Dal - 1/2 cup
2. Idli rava -  1 to 1 1/2 cup
3. Salt to taste
4. Baskets - 4
5. Cones - 5

Procedure:

• Wash dal and soak it for  6 hours.
• Drain the dal and grind to a fine paste by using little water.
• Pour this paste in a big vessel.
• Wash idli rava and mix it with the paste, the batter should be of dropping consistency. 
• Close it tightly and rest it for 8 to 10 hrs to ferment.
• Add salt and mix well.
• Pour the batter in cones and remaining batter in baskets. Place the cones in a steel container, to make them stand. Place the baskets and container with cones in a pre heated steamer.

• Steam for 15 min approx. 
• Remove from the steamer, let them rest for 2 min.
• Open the leaves.
• Serve with sweetened coconut milk or sambar and chutney.

Aale Ganthi / Gaal Ganthi

Aale Ganthi is a  Goan Traditional dish, it is also known as Gaal Ganthi. Aale means ginger and Ganthi means knots. Colocasia leaves (allu) are knotted and cooked with ginger. It is medium spicy, sweet and a tangy dish. It is served as a side dish with steamed rice and any Goan curry. This is a no onion no garlic dish. It is prepared specially on Rishi Panchami during Ganesh festival.

I remember having this authentic dish just once in my childhood, prepared by my grand mother. This dish is not prepared commonly, as the job of  making the knots is really tedious. My mother and mother-in-law do make this dish, but in a convenient way and in two different styles. They prepare it just by chopping colocasia leaves and avoiding the task of knotting. 

There are 2 variants:

1. With Green chillies

2. With red chillies and turmeric powder

Rest of the ingredients used are same.

Here goes the recipe for the first variant.

Measurement: 1 Cup = 180 ml

Serves: 2

Colocasia Leaves

Ingredients:

1. Colocasia leaves - 12 to 15 
2. Ginger (grated) - 1 tbsp
3. Green chillies (crushed) - 1 to 2 depending upon spiciness
4. Coconut (scrapped) - 1/2 cup
5. Tamarind pulp - 1 1/2 to 2 tbsp
6. Ambade (Hog plums) - 2 to 4
7. Jaggery (grated) - 1 to 1 1/2 tbsp or as per your requirement
8. Coconut oil - 5 drops
9. Salt to taste

Procedure: 

• Wash colocasia leaves and cut the stems. Cut the leaves into two halves, if they are small otherwise cut into quarters. Roll them as tight as tight as possible and then make a knot. 

• Dry grind coconut coarsely, peel ambade and keep aside.
• Combine the colocasia knots with, tamarind pulp, salt and 3/4 cup of water, cook on medium flame.
• When half done, add crushed green chillies, ambade and ginger. Mix gently and cook for a min.
• Once almost done, add jaggery, ground coconut and coconut oil. Mix gently.
• Serve hot.

Tip:

• Do not, discard the stems. They are used to make another dish called venti.
• If you want to prepare the second variant then add 1 to 2 broken chillies and turmeric powder, while grinding coconut.

Vaingyache Bharta (Brinjal Mash)

Vaingyache bharta (brinjal mash) is a Goan side dish. It is served in addition to a main dish with rice and dal / curry. It can also be served with phulka / chapati for dinner. It has two variants: 1 without onion and 2. with onion. The basic preparation is same for both. The second variant is prepared just by topping up the first variant with raw onion.

Measurement: 1 Cup =180 ml
Serves: 2

Ingredients:

1. Brinjal - 1
2. Fresh coconut (scrapped) - 1/2 cup
3. Green chillies (chopped) - 2
4. Tamarind pulp - 1 1/2 to 2 tbsp
5. Coriander leaves (chopped) - handful
6. Oil - 2 drops
7. Salt to taste

Procedure:

• Rub oil to the surface of brinjal and roast it on direct flame on all sides. 

• Immerse it in a bowl of water and peel it off.

• Mash it with masher. 

• Combine all the ingredients mix well.
• Serve as a side dish with rice and curry or with phulka / chapati.

Tip:

• If you want to have it with onion, then add 1 small chopped onion.

Valachi Bhaji

Valachi bhaji is long cowpea beans curry in Goan style. It is a dry preparation. It is served as a side dish with rice and dal or coconut based curry.

Measurement: 1 Cup = 180 ml
Serves: 3 to 4

Chopped Val

Ingredients:

1. Val (chopped) - 1/4 kg 
2. Coconut - 2 tbsp
3. Green chillies (slit) - 2
4. Jaggery - 2 to 3 tsp
5. Mustard seeds - 1/2 tsp
6. Hing - 1/2 tsp
7. Oil - 1 tbsp
8. Salt to taste 

Procedure:

• Heat oil in a kadai and add mustard seeds, let them splutter.
• Add hing and green chillies.
• Add val and stir fry for a min.
• Add salt and 1 1/2 cup of water. Cook covered on medium flame till done.
• When almost done, add jaggery and coconut. Add water if required for cooking further. Mix well and cook till it gets dried completely.
• Serve as a side dish with rice and dal /curry.

Sol Kadi (Kokum Kadhi)

Sol Kadi is a thin curry and even a beverage served after meals. It is made from dried kokum petals (solaan /amsol). Kokum fruit is called bhirand in Konkani. The plant is called Garcinia Indica in English. The fruit is available in summer season, these fruits are dried and preserved for use throughout the year. It works as a digestive too. It is used even for making sharbat.

For a Goan, no meal is complete without sol kadhi. It is a part of veg as well as non - veg meal. It is served with rice and is preceded by some other curry, may be fish curry or dal or any coconut based curry. 

I remember, in my childhood thick sol kadi used to be prepared. My Grandfather required a thick one, that is just of the first pressing and it used to be very tasty. I loved it with fried fish, I was a fishetarian then. The preparations of the kadi varied depending upon the menu.

There are mainly three variants:

1. Regular Sol Kadi

• Plain Kadi 
• Lasnnichi Kadi
• Phodnachi Kadi

2. Vonvyachi kadi

3. Futi Kadi

This recipe is for the Regular Plain Sol Kadi served as a curry.

Measurement: 1 Cup=180 ml

Serves: 3 

Ingredients:

1. Solaan (dried kokum petals) - 8 
2. Coconut (scrapped) - 3/4 cup
3. Green chilly - 1
4. Water - 1 3/4 cups (1/4 + 3/4 + 3/4)
5. Salt - 3/4 to 1 tsp approx
6. Coriander leaves (chopped) - for garnishing (optional)

Solaan

Procedure:

• Wash solaan just once. (From hygiene point of view, we are not aware about the surface where they are being dried)
• Soak them with salt  with 1/4 cup of water for 15 min.
• Grind coconut and green chilly with 3/4 cup of water.
• Strain it into the soaked solaan.
• Now, add remaining water and and grind again.
• Strain the second pressing, discard the residue.
• Stir well and add corriander leaves.
• After another 15 min, discard solaan. (They add lot of tanginess, if remain for a long time)
• Serve with rice.

Tip:

For Lasnnichi Kadi :
Add 5 garlic cloves while grinding coconut and green chilly.

For Phodnachi Kadi:
Give tempering with 1/2 tsp coconut oil and 1/2 tsp mustard seeds. Avoid coriander leaves.

If you want to serve it just as a beverage, add more water, solaan and salt.