The Essential Goa CookbookPenguin 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. |
Overige edities - Alles bekijken
Veelvoorkomende woorden en zinsdelen
1½ cup 1½ kg 1½ tsp 1½ tsp turmeric Add salt Adjust seasoning almonds aubergines baking bananas bebinca bitter gourds breadcrumbs Bring to boil CAMARÃO cardamoms chicken chilli powder chopped 1½ CHOURIÇO cloves garlic coconut milk cool cubes cup water deep frying deseeded dough Drain feni finely chopped Finely ground finely sliced flavour fry onions frying pan garnish ghee Goan 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 peppercorns piece cinnamon piece ginger pork Portuguese potatoes powder 1½ 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 Wash xacuti