Splendid, Serene & Sensual Specialities

Goa also known as the paradise on earth is one of the most popular vacation and leisure destinations of many staycations explorers is one place offering peace of mind, great ambiance, amazing foods, and lovely people! It is also one of the smallest states regarding population, Goa is one of the best destination places for tourists, the beauty of nature, beaches, culture, and festivals are popular in Goa. Therefore, Goa is not only famous for its beauty; it also serves a huge variety of Desserts.

Food has been one of the strong attractions in Goa for a number of tourists who love to have an array of fresh seafood varieties cooked to perfection in a great blend of spices be it live barbeque sessions, grills and roasts, the Goan style curries with steamed white rice, delicate and perfectly sweetened Goan sweets end the experience beyond expectations.

Here are a few of my all-time favorites with a twist from Goan Cuisine for all of you to try and relish!

Recipe-1] POTATO CHOPS

Ingredients:

Boiled mashed potatoes- 2 cups

Salt and pepper to taste

Chopped coriander leaves- 2 tbsp.

Breadcrumbs- ½ cup

Maida/cornflour as needed for coating and binding.

Eggs-2 no beaten, use maida-water paste for veg options.

For the stuffing various options can be used:

Scramble eggs + chopped ham/salami + cheese.

Assorted cooked mixed veggies + cheese

Oil to fry

To serve with- tomato ketchup & salad.

Method:

1. Prepare the ingredients for the chops.

2. In a mixing bowl combine together all ingredients one by one and prepare the mixture of potatoes for the chops/cutlets.

3. Choose a type of filling for the chops- veg or non-veg and stuff and shape them into oval type formats and dip them in egg and breadcrumbs or maida water paste and then breadcrumbs for veg.

4. Chill for 15-20 mins and then deep fry in medium hot oil until golden browned and remove excess oil on a kitchen towel and then serve it with ketchup, chutney, dips of your choice.

Recipe-2] CHICKEN VINDALOO

Ingredients:

Chicken- 750 gms curry cuts/med size pieces with bones and marinate with 1 tsp ginger- garlic paste, salt-1/4 tsp, and turmeric powder- ½ tsp mix well and keep aside for 20 mins.

For the Vindaloo Paste:

Oil/ghee- 2 tbsp.

Red chilies- 8-10 no.

Cloves-3-4, peppercorns- 8-10, cinnamon- 1-inch piece, cumin seeds- ½ tsp, garlic- 4-5 cloves, white vinegar- 1 tbsp. Mustard seeds-1/4 tsp, tomatoes- ½ cup chop.

For the Gravy

Oil- 2 tbsp.

Onions- 1 cup chop

Salt to taste

Water- ½ cup

Sugar-1/2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Marinate the chicken and keep it aside.

2. Prepare the paste by slightly roasting the spices in a pan and combine all of it together in a grinder jar and blend it well to a smooth paste.

3. Heat oil add in onions and saute them until light brown and then add in the paste for a few seconds, add in the marinated chicken pieces and saute them well until oil starts leaving the sides in the pan.

4. Add in the salt, sugar, and water to cook the chicken pieces, add cubes of potato as well if desired with chicken, simmer, and cook for 12- 15 mins, serve hot garnished with coriander/chilies.

Recipe-3] GOAN STYLE PRAWN CURRY

Ingredients

Prawns- 500 – 700 gms cleaned and deveined

Water- with little salt to soak the prawns

For the masala:

Dried Kashmiri red chilies- 12-15 no

Garlic cloves- 6- 8 no

Peppercorns- ¾ tsp

Coriander seeds- 1 tbsp.

Cumin seeds- 1 tsp

Tamarind pulp- 1 tbsp.

Turmeric powder-1/2 tsp

Grated coconut- ¾th cup fresh preferred.

Coconut milk -1 and a half cup- use as needed.

For the curry:

Oil- 2 tbsp.

Ginger- 1 tbsp. chopped or paste

Onions- ½ cup chop

Tomatoes-1/2 cup chop.

Salt to taste

Curry leaves-10-12 no

Coriander leaves- 2 tbsp. chop

To serve with steamed white rice.

Method:

1. Clean the prawns and place them in salted water for 10 mins.

2. Lightly roast the ingredients for the paste and then combine into a mixer jar and grind to a smooth paste.

3. Heat oil in a pan add in the curry leaves, onions, and ginger, and cook them well for a few mins, add in the tomatoes, and curry paste and saute well.

4. Add prawns and thick freshly extracted coconut milk and allow them to simmer in the gravy for 12-15 mins, serve hot garnished with coriander leaves to go with steamed rice.

Recipe-4] SERRADURA SWEET

Ingredients:

Marie biscuits- 15-18 no crushed to a coarse powder.

Heavy cream- 3/4th cup

Vanilla custard- 1 cup

Condensed milk- ¼ cup

Vanilla essence- ½ tsp

Orange juice- ½ cup

Orange segments- ¼ cup

Peanut praline or chikki- 2 tbsp. crushed.

Assorted nuts of your choice- 2-3 tbsp.

White/ dark chocolate shavings- 2 tbsp.

Cherries/mint leaf/sprinklers to garnish

Method:

1. Prepare all the ingredients for the sweet, this is a Portuguese-influenced recipe in Goan Cuisine and is getting popular across various places.

2.We will need dessert bowls or small dessert glasses to layer this sweet dish.

3.In a mixing bowl combine together the custard, cream and condensed milk and start the layering with the cream mixture in the glass with a layer of crushed biscuits sprinkle little orange juice on them, add the praline, chocolate orange segments/chocolate and garnishes of your choice.

4.Layer and chill the glasses/bowls in the fridge for 3-4 hours and serve.