Preparation time: 10 minutes
Thursday, September 30, 2010
Tuesday, September 28, 2010
Sunday, September 26, 2010
In the Goan version, the grilled chicken drumstick is first cooked for good 30 minutes in a bubbly mix of the green spice paste. Thereafter, the chicken drumsticks are bathed in butter and charred on the heat for the crispy fried finish. I prefer to soak in the green pasty marinade for 24 hours for better retention of flavours. The lime juice supports the meat tenderising process which enables the breakdown of tissues and absorption of the spices. Chicken Cafreal is the Goan Tandoori Chicken if I may say so. I have eaten this version which was a home cooked one at a friend's place and then many of them at restaurants. The flavour is distinct since the Chicken pieces are cooked and then pan fried. Served with Salad on the side, this one surely opens up your senses and is a unique quintessential Goan way of eating spicy hot Chicken.
Preparation time: 24 hours (includes the steeping time for the chicken in marinade)
Cooking time: 30-45 minutes
Note - This is a spicy dish. Use spices as per discretion and preference.
Chicken Drumstick (skinless) - 5
Coriander leaves (chopped) - 2 cups packed
Green Chillies - 4
Mint leaves - 1/2 cup packed
Garlic - 10-12 flakes
Ginger - 1 and 1/4 " piece
Poppy seeds - 1 teaspoon
Whole Black Pepper corns - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon stick - 2" piece
Cloves - 2-3
Mace - 1/2 teaspoon
Nutmeg - 1/2 teaspoon
Lime juice - 1 tablespoon
Lime zest - 1 tablespoon
Monday, September 20, 2010
Sunday, September 19, 2010
Monday, September 13, 2010
Gajbaje is also making an appearance in wedding menus, important celebrations and family festive events. My Dad asked me if I am planning to make Gajbaje for Ganpati lunch, hence the idea struck me. This is his favorite dish and he enjoys the one made by my Mom for obvious reasons. Mom makes use of atleast 5 vegetables to make this dish - Ridge Gourd, Pumpkin, Raw Plantain, Potato, Yam, Radish, Ladies Finger, Bottle Gourd, etc. I made use of all Fall vegetables - Butternut Squash, Yellow Squash, Corn on the cob and Bottle Gourd. The buttery flavour of Butternut Squash bowled me over. I like to munch on this nutritious dish just on its own slurping it hot from a big bowl. I plan on making on many such One Pot dishes during winter like Valval, Undhiyo, Khatkhate (with Tirfhal).
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 6-8 servings
Vegetables (assorted) - 5-7 cups
** Primarily early Fall veggies - Corn, Butternut Squash,
Yellow Squash, Corn on the cob, Yam, Bottle Gourd, etc***
Grated coconut - 3 cups
Red Chillies (Byadgi) - 5-10
Turmeric powder - 1/2 teaspoon
Jaggery - 1 teaspoon
Tamarind pulp - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 6-7
Chop all the vegetables into 1/2" bite sized pieces. Bring them to boil in a huge pot with water good enough to immerse the vegetables, add little salt. Bring to boil and simmer on low flame. Cover with a lid and cook till partially done. On the side, roast red chillies in little oil separately for 2 minutes. Allow to cool. Grind to a coarse paste with grated coconut and tamarind. Add this paste to the cooked vegetables. Allow the gravy to cook along with the vegetables and cover with a lid. Adjust salt, add jaggery and water as desired. Cook till done and turn off flame. In a separate pan, heat ghee/oil, add mustard seeds and once they begin to pop, add curry leaves. Pour this seasoning on the curry, mix gently and cover with a lid. Serve hot as a side dish.
Note - Do not peel the skin of the vegetables. Retain some skin, otherwise vegetables will dissolve and disintegrate in the curry even before consumption. This curry is semi-dry but not too dry, hence do not make it too watery. I made a huge batch, reduce the quantity by half for a smaller batch.
Saturday, September 11, 2010
Happy Ganesh Chaturthi To One & All!! Ganpati Bappa Moriya....Pudchya Varshi Laukar Yaa...
Friday, September 10, 2010
The rituals begin the day before where married women get dehusked coconuts and decorate them. During the entire process of pooja, the ladies are advised to follow no garlic - no onion diet. Some do it the previous day for sheer ease or convenience. Coconuts in batches of odd numbers of 3, 5, 7, 11 or 21 are worshipped. Some families who have this as a ritual practice, some families do not have it as a ritual hence do not practice it. The choicest, fresh and large coconuts brimming with water are chosen for the pooja. My grandmon, the pious, strict and precise person that she is, did the decoration the first thing after early morning head-bath without partaking breakfast and with no onion-no garlic diet.
Pooja concludes with the Coconuts offered to every married lady attending and participating in the pooja ceremony. Some even distribute the coconuts/ Vaina after the ceremony is over. These Vaina can be given any time to any married lady, preferably within the period of Bhadrapad or before Anant Chaturdashi, the 14th day before the Shukla period concludes. The traditional food includes Khotto, Patrodo, Phodi, Daalithoi, Upkari, Godshe, Saaru, Modak, Chakuli, Undo, etc. After the Pooja, the food is partaken by all members of the family.
This ritual is also symbolic of the significance of a mother and also celebrates the respect and reverence offered to women in the family. This is the time of the year when I miss my family the most - especially my Mom, Dad and my In-Laws. I believe when you are miles away from your kith and kin, you learn to value and appreciate the importance of family, togetherness and happiness that's come along with it which is often taken for granted. Hence, I celebrate this in my own little way with my family around to relinquish the moments gone by, welcome & appreciate the present and aspire for a bright and prosperous future for my family and friends.
Thursday, September 2, 2010
Kori is Chicken and Rotti is the thin crispy wafer like bread which is supposed to be partaken with the Chicken dish. The easiest way to eat this dish is grab a handful of Rotti, crush them with your hands, and dunk them and mix them in the chicken curry and enjoy the crunch with the munch! :)