Essential Goa Cookbook
Penguin UK, 14 okt. 2000 - 304 pagina's
Over two hundred recipes from one of the best coastal cuisines of India 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. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
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Mutton and Beef
Relishes Chutneys and Pickles
Overige edities - Alles weergeven
Ĺ cup Ĺ tsp adding Adjust seasoning allow almonds baking boil Bring brown butter cardamoms chicken chopped cleaned cloves garlic coconut cook cool coriander leaves cover cubes cup water curry dish dough Drain feni finely Finely ground finely sliced fish flavour flour fry onions garnish ghee Goan grated green chillies Grind ground half Heat oil hour ingredients juice keep leaves lightly lime low heat mango masala meat medium heat medium onions milk minced minutes mixture olive pan and fry paste peel peppercorns piece ginger Place pork Portuguese potatoes prawns prepare pulp recipe remaining Remove rice roast roll Salt to taste sausages seeds Serves shells side simmer skin sliced soaked spices Stir sugar sweet syrup tamarind tbsp oil tender thick thin tomatoes tsp cumin tsp salt tsp turmeric powder turn vegetables vinegar Wash whole