The Essential Goa Cookbook
Penguin Books India, 2000 - 371 pagina's
The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice, but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine, was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken.
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Mutton and Beef
Relishes Chutneys and Pickles
Overige edities - Alles weergeven
Add salt Adjust seasoning almonds aubergines baking bananas bebinca bitter gourds bouillon cubes breadcrumbs Bring to boil cardamoms chicken chilli powder chopped fresh coriander cloves garlic coconut milk cook over low cool cubes cup water deep frying deseeded dough Drain feni fenugreek finely chopped Finely ground finely sliced flavour fresh coriander leaves fry onions frying pan garnish ghee Goan gourd green cardamoms green chillies Grind Heat oil Hindu jackfruit jaggery kokum lime juice low heat mango masala meat medium heat medium onions minced mixture pan and fry pastry peel pepper peppercorns piece cinnamon piece ginger pork Portuguese potatoes powder 1 tsp prawns recipe Remove from heat rice roast Salt to taste sausages Savoury semolina serve hot shallow frying simmer soaked sorpotel spoon Stir sweet syrup tablespoon tamarind tamarind pulp tbsp oil tbsp vinegar toddy tomatoes tsp cumin powder tsp salt tsp turmeric powder vinegar xacuti