Hello,
Recipe Diary was created to record and share recipes. You will find both traditional recipes and my experiments with ingredients or recipes inspired by food I have had in restaurants or at a friend's place. I try to find methods to cook using easy techniques and in minimum time possible and believe that cooking should always be a relaxing experience.
Your feedback and comments are welcome and appreciated - neelamsblogs@gmail.com !!!
Following notes are applicable to all the recipes listed:
- Most of the recipes are enough to serve 2.
- Cooking time varies depending on the type of stove/oven/microwave used. Adjust the cooking time depending on your appliance.
- Cooking time also depends on the cookware used.
- Recipes are meant to be used as guidelines. I do not measure ingredients and use traditional instinct based techniques instead of using tools. Adjust the spices as per your taste. Try adding a different meat or vegetable.
- Some of the recipes under "snacks and appetizers" or "starters and sides" categories can also be served as main courses.
- "Know Your Ingredients" section lists ingredients used across recipes.
Thank You !!
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Ganesh Chaturti or Chovat is celebrated on the 4th day of the Shukla paksha bright fortnight of the Bhadrapada month (as per the Amavasyant Panchangam). A few days before Ganesh Chaturti, markets in Goa are flooded with Matoli items including a variety of vegetables used in traditional Goan recipes.
Many dishes are prepared during the 3 main days - Tai, Chovat and Pancham. Specific menu is followed on each day and meals are typically served on banana leaves.
What is matoli ? What is the significance ? Why is food served on banana leaves ? What is navyachi puja and why is it performed ? Download and read the following ebook for all these answers and a collection of traditional recipes....
click here to download
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Rosemary Kebabs - Grilled Chicken Rosemary kebabs on a bed of cilantro ghee rice, grilled paneer cubes and salad. Rosemary springs with strong woody stems were used as skewers for both chicken and paneer.
Method:
- Chicken Kebbabs - In a blender mix Greek yogurt, salt, pepper, paprika, green chilies, cumin powder, coriander powder. Pour in a zip bag or container and add chopped rosemary, vinegar, olive oil. Add the chicken pieces and marinate for at least an hour. Loosely thread chicken pieces on rosemary skewers (discard remaining marinade) and grill till done.
- Salad - Julienned red bell peppers, white onions and green onions - equal parts with a squeeze on lime, some salt and pepper.
- Ghee rice - add about a 1/2 tsp ghee and pinch salt to about a cup of cooked rice (Basmati preferred). Microwave on high for 2 mins. Mix in chopped cilantro before serving.
- Paneer Skewers - use rosemary stems as skewers - thread paneer, onion, bell peppers, cherry tomatoes. Mix Greek yogurt, garlic, cumin powder and chopped rosemary, apply on paneer skewers and grill till done.
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Indian Sweet made with lentils, coconut milk and jaggery.
Method:
- Dry roast moong dal - 1/2 cup.
- Add water and Cook/pressure cook till done.
- Add grated jaggery 1 cup more or less and bring to boil.
- Add coconut milk 2 cups (thin milk) and lastly some cardamom powder. Serve cold.
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"Khatkhate" (khat kha te)- Goan mixed vegetables in coconut gravy.
Method:
-
Grind together: 1 cup coconut, ¼ tsp. coriander seeds, ¼ tsp. turmeric powder, 4-5 red chilies, a small ball of tamarind with some water to make a thick paste.
- Boil or pressure cook ¼ cup of tur dal and 2-3 tbsp. of any of pulse of your choice.
- Bring about 2 cups of water to boil and start adding vegetables one of the other depending on the time required to cook.
- Once the vegetables are almost done, add the ground paste, salt and cooked tur dal/pulses. Add some more water if required.
- Finally add 4-5 tefla seeds and a tsp. of grated jaggery.
Tips for choosing vegetables::
- Typically all leftover pieces of vegetables from the week were used. You would need about 6 cups of cut mixed vegetables.
- A balance of sweet, sour and normal vegetables are to be selected. Depending on the type of vegetable used the quantity of tamarind and jaggery.
- Original recipe used a combination of the following vegetables - raw plantain, potatoes, drumsticks, sweet potatoes, pumpkins, Stems from leafy vegetables, ridge gourd, eggplant, okra, taro corms, bottle gourd, gherkins, raw jackfruit, knolkol, radish and so on. Recent additions are peas, carrots, cauliflower, and other globally grown vegetables.
Non-Veg variation: add a few dry shrimp in the curry after adding the ground paste. Gives a very nice non-veg version of the same recipe.
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