Online edition of India's National Newspaper
Monday, Jun 14, 2004

About Us
Contact Us
Metro Plus
Published on Mondays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Appetising assortment

Go for Goan specialities and let the fine taste take over your senses


CHECK OUT these Goan recipes and one will agree that there is more than vindaloo and fish curry to this region's cuisine. Tangy, sweet and sour, each one is a palate pampering delight.

Kathal Ki Hari Sabzi (Stir fried jackfruit)

Ingredients

Tender raw jackfruit, skinned, cut into chunks, boiled in salt water, mashed coarsely - 1 kg
Coconut oil - 3 tbsp
Mustard seeds - 1 tsp
Green chillies, chopped - 1 tbsp
Asafoetida - 1/4 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 60 gms
Coriander leaves, chopped - 50 gms
Salt - to taste

Method: Heat oil, splutter mustard seeds, add green chillies, asafoetida, turmeric and jackfruit. Stir fry and blend properly and add salt to taste. Garnish with coconut, coriander leaves and serve with puris.

Simla Mirch Ka Kairsas (potatos and capsicum masala fry)

Ingredients
Large capsicum, cut into
chunks - 500 gms
Potatoes, diced - 10 gms
Asafoetida - 1/4 tsp
Cashew & peanuts, split - 30 gms
Tamarind juice - 60 ml
Jaggery - 50 gms
Coriander leaves, chopped - 50 gms
Oil - 30 ml
Salt - To taste
Roast and grind the following to paste:
Channa dal - 30 gms
Sesame seeds - 30 gms
Coriander seeds - 1 tbsp
Dry red chillies - 6

Method: Fry capsicum and potatoes in four tsp oil. Add asafoetida and nuts, followed by the paste, tamarind juice and jaggery. Add salt. Garnish with coriander leaves.

Aam ka Sasam (Mango delight)

Ingredients

Ripe mangoes, skinned and
chopped - 400 gms
Grind the following to a paste:
Grated coconut - 60 gms
Dry red chillies - 4
Jaggery - 1 tbsp
Coriander seeds - 1/2 tsp
Salt - to taste

Method: Mix the mango with the paste and serve chilled.

Note: Pineapple, orange, banana may also be used.

Baingan ki Bet Bajji (Spicy mashed brinjals)

Ingredients

Large brinjals (smear with oil and roast on flame till skin peels off easily) - 2

Curd - 100 ml
Onions, chopped finely - 60 gms
Sugar - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1/2 tsp
Coriander leaves, chopped - 20 gms
Oil - 30 ml
Salt - to taste
Grind the following to a paste:
Grated coconut - 60 gms
Green chillies, chopped - 20 gms
Ginger - 20 gms

Method: Remove the stem of roasted brinjals. Clean and mash into a smooth pulp. To the above, add beaten curd, onion, paste, sugar and salt and mix well. Make a tempering of mustard seeds and pour over the mashed brinjals.

Mix the chill. Serve cold.

(The writer is Executive Chef at Hotel ITC Kakatiya Sheraton and Towers)

O.P. KHANTWAL

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu