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Tuesday, Jun 15, 2004

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Pamper your palate

Go for those 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.

Simla Mirch Ka Kairsas

Ingredients

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

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

Aam ka Sasam

Ingredients

Ripe mangoes, skinned and chopped - 400 gm
Grind the following to a paste:
Grated coconut - 60 gm
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

Ingredients

Large brinjals (smear with oil and roast on flame till skin peels off easily) - 2
Curd - 100 ml
Onions, chopped finely - 60 gm
Sugar - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1/2 tsp
Coriander leaves, chopped - 20 gm
Oil - 30 ml
Salt - to taste
Grind the following to a paste:
Grated coconut - 60 gm
Green chillies, chopped - 20 gm
Ginger - 20 gm

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 chillies. Serve cold.

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