Goan Saraswat Traditional Home Cooking: Volume I : Vegetarian Breakfast, Beverages and Sweet Dishes (Goan Saraswat Tradional Home Cooking) PDF
Preview Goan Saraswat Traditional Home Cooking: Volume I : Vegetarian Breakfast, Beverages and Sweet Dishes (Goan Saraswat Tradional Home Cooking)
VOLUME I: Vegetarian Breakfast, Beverages & Sweet Dishes GOAN SARASWAT TRADITIONAL HOME COOKING Author: Sushmita Neurekar ©Sushmita Neurekar Publisher: Sushmita Neurekar E-mail : [email protected] • First edition : 17 July 2020 Disclaimer: Goa has two distinct cuisines – The first being Hindu cuisine also known as “saraswat cuisine” and the other is “catholic cuisine” which is highly influenced by the Portuguese cuisine This book is about the cuisine of the Hindu community from Goa also known as the Saraswats. The aim of this book is to document and help preserve the traditional food culture of this community and share it with the world. Goan recipes may vary from person to person or family to family. The modern goan prepares food as per convenience more than the traditional methods which are slightly more time consuming I make no claims on the accuracy or completeness of the contents of this cookbook. I am not responsible for the outcome of any recipe you try from this book. You may not achieve the results desired due to variations in ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. It is advised that you should always use your best judgment This recipe book has been complied by me on best effort basis, and the information is provided “as is.” I make no claims on the accuracy or completeness of the contents of the cookbook. You should examine the contents of ingredients before preparation and consumption of these recipes. All material in this book is provided for your information only. THE INFORMATION IN THE RECIPE BOOK IS MERELY MY OPINION AND DOES NOT REPLACE PROFESSIONAL MEDICAL OR NUTRITIONAL ADVICE. Any cooking advice or nutrition information I have provided is given in good will and good faith. However please consult a doctor or dietician before making major changes to your diet based on this book. Goan Saraswat traditional home cooking offers a hands on guide to cooking Goan Saraswat food. The recipes originate from all parts of Goa and are drawn from the dishes cooked in Goan homes. This is Sushmita’s personal collection of the authentic recipes she has gathered over the last 35 years and is a tribute to her homeland and to its extraordinary food culture. The stories, memories and recipes in these pages reveal the vast range of techniques, spices and tradition that typify cooking and eating in goa making this much more than a cookbook. Mostly handed down from her mother and grandmother Sushmita’s recipes maintain traditional method of cooking but are suitable for use in the modern kitchen so you experience Goan cuisine in all its authenticity. This book is a warm plate of Goan goodness perfect for serving from all kitchens at home and abroad. Written from the heart this book will appeal to anyone looking to expand their flavor, repertoire or just wanting to dip their toes in the delightful world of Goan cooking. Dedication This book is primarily dedicated to my beloved mother Tejashri Prabhu Goankar from whom I first learnt to cook. Without her vast knowledge of traditional Goan recipes, experience and guidance this book would not be complete. Apart from my mother, my gratitude and special thanks goes to my husband Neelesh, son Ranjeev and my father Gopal Prabhu Goankar for their positive support and encouragement. Measurements Conversions ¼ teaspoon (tsp) 1.25 millilitres (ml) 0.0422 fluid ounce (fl oz) ½ teaspoon (tsp) 2.50 millilitres (ml 0.0845 fluid ounces (fl oz) 1 teaspoon (tsp)) 5 milliliters (ml) 0.169 fluid ounces (fl oz) 1 tablespoon (tbsp) 15 millilitres (ml) 0.507 fluid ounces (fl oz) ¼ cup 60 milliliters (ml) 2.028 fluid ounces (fl oz) ½ cup 125 millilitres (ml) 4.22 fluid ounces (fl oz) 1 cup 250 millilitres (ml) 8.45 fluid ounces (fl oz) VOLUME 1 Sakalchi khaana - Breakfast 1. Sheero – semolina sweet pudding/porridge 2. Upith – semolina spicy pudding/porridge 3. Shevyacho goad sanjo/sano – sweet vermicelli 4. Shevyacho tikhat sanjo/sano – spicy vermicelli 5. Pavacho sanjo/sano – bread stir fry 6. Sabudanyachi khichdi – tapioca pearls (sago) stir fry/porridge 7. Batat fov/fonne fov – flattened rice with potatoes 8. Kalaille fov kandyache – flattened rice with coconut and onions 9. Kalaille fov masalyache – flattened rice with spices and coconut 10. Kalaille for hingache – flattened rice with coconut and asafetida 11. Kalaille fov kelyache – flattened rice with coconut and ripe banana 12. Rosatle fov – flattened rice with bananas in sweet coconut milk 13. Kitkitaille fov – flattened rice and sweet coconut milk cake 14. Dudhatle fov – flattened rice in sweet milk 15. Dhayatle fov – flattened rice with yoghurt 16. Samosa – triangular savory pastry 17. Batat wade – potato stuffed fritters 18. Biscuit ambade - lentil fritters with coconut and ginger 19. Goad Ellapey - sweet rice buns 20. Mooluk (muluk) - banana fritters 21. Kelyache buns - banana puffs 22. Puri – fried bread/puffs 23. Tandlache wade – rice flour puffs/fried bread 24. Fulke - puffed flat breads 25. Sakharechi chapatti – wheat flat bread with sugar 26. Ukadillya Tandlachya pithachyo rotyo – cooked (steamed) rice flour flat bread 27. Rawyachi bhakri - semolina thick pancake 28. Gavachya pithachi bhakri – wheat flour thick pancake 29. Kandyachi bhakri - onion and rice flour thick pancake 30. Tavashaychi bhakri – cucumber thick pancake 31. Ukadya tandlachi bhakri – boiled rice thick pancake 32. Dudhayachi bhakri - yellow pumpkin thick pancake 33. Uddache patal pole – rice and lentil crepes 34. Gavachya pithache pole – wheat flour sweet pancakes 35. Methiyeche pole – fenugreek pancakes 36. Shepyeche/shepuche pole – dill pancakes 37. Adsarache pole – tender coconut crepes 38. Soyeche tandlache pole – fresh coconut crepes 39. Takache Rawyache pole – buttermilk and semolina pancakes 40. Maidyache pole – white flour pancakes 41. Usachya Rosache pole – sugarcane juice pancakes 42. Idlyo – rice and lentil dumplings 43. Idli Rawyachyo idlyo – boiled rice semolina and lentil dumplings 44. Rawyachyo idlyo – semolina and lentil dumplings 45. Heat ani sui (sanan) – steamed rice cakes/dumplings in jackfruit leaves 46. Café style batat bhaji – café style potato stir fry 47. Mugachi goad usali – green gram sweet sir fry 48. Batat, tomat kandyachi, jiryachya fonnachi bhaji – Cumin tempered potato tomato and onion stir fry 49. Batatachi tomat kandyachi bhaji – Potato tomato onion stir fry 50. Tomato salad (bhaji) – tomato and onion stir fry 51. Zunko – gram flour porridge Chutnyo – Chutney 52. Tamboli/lasun ani soyechi tambdi chutney – coconut, dry red chillie and garlic chutney 53. Soy, harvya mirsangechi fonnachi chutney – coconut and green chillie chutney with tempering 54. Soyechi kothmirechya palyachi chutney – coconut and green coriander chutney 55. Muddo/muddailli chutney – mashed and smoked coconut chutney 56. Bukni Hingachi – dry coconut and asafoetida chutney 57. Bukni Lashanichi – dry coconut and garlic chutney 58. Ambadyachi chutney/karam, harvi – Andaman mombin (Indian hog plums) chutney, raw 59. Ambadyachi chutney/karam, shijailli – Andaman mombin (Indian hog plum) chutney, cooked 60. Ambadyachi chutney (karam) fonnachi - Andaman mombin (Indian Hog plums) chutney, tempered Beverages 61. Bhindache Sarbat – instant garcinia indica (kokum) drink 62. Kasay – coriander, cumin drink 63. Panak – lemon juice and jaggery drink 64. Panne – raw mango drink 65. Kadu limbu – bitter drink with bitter lemon tree leaves 66. Kadu kirayte – bitter cleansing plant drink Godshe - Sweet Dishes 67. Dhonas (tandlache) – jackfruit cake with rice flour 68. Dhonas (gavache) – jackfruit cake with wheat flour 69. Tavasali – cucumber cake 70. Satwa – finger mullet pudding 71. Kacharapithache satwa – arrowroot flour pudding 72. Sabudanyache satwa – tapioca pearls (sago) pudding 73. Sabudanyachi lapshi – tapioca pearl (sago) thin porridge 74. Nachnyache patal satwa – finger millet thin porridge 75. Laranv – semolina thin porridge 76. Mugache udak – green gram sweet drink 77. Kulithachi /kuladachi pithi – horse gram flour thin porridge 78. Poas – colostrum milk pudding 79. Chaiboyo – colostrum thin milk pudding 80. Condensed milk, nallacho roas ani dhayacho Poas – condensed milk, coconut milk and yoghurt pudding 81. Laadvacho bhobho – cake made with vermicelli sweet ball 82. Ukadya tandlacho bhakri/bhobho – boiled rice sweet cake 83. Ukadya tandlacho chunnacho bhobho/bhakri – boiled rice cake with coconut and jaggery stuffing 84. Pan Pole/rosatle pole – tender coconut pancakes in sweet coconut milk 85. Patolyo (Rawyachyo) – semolina, wheat flour and coconut sweet dumpling in turmeric leaves 86. Patolyo (Tandlachyo) – rice and coconut sweet dumpling in turmeric leaves 87. Kanagachyo nevryo – sweet potato crescents/turnovers with coconut and jaggery stuffing 88. Puranachyo nevryo – bengal gram stuffed sweet crescents 89. Sukurunde – bengal gram stuffed sweet fritters 90. Muthlyo/mutlyo – cocoon shaped rice dumplings with coconut and jaggery stuffing 91. Ukadille modak – rice dumplings with coconut and jaggery stuffing 92. Panchkatayeche balls – coconut and jaggery stuffed flat breads 93. Chibdache rasayan – musk melon with sugar and lemon juice 94. Nallachya Rosache Chibdache rasayan – musk melon with sweet coconut milk and flattened rice 95. Aatval – rice, fenugreek seeds and coconut milk sweet porridge 96. Mugache Kann - green gram sweet porridge 97. Managane – bengal gram sweet porridge 98. Tandlacho payas – rice sweet porridge 99. Kokondudhyacho payas – bottle gourd sweet porridge 100. Tavashyacho payas – cucumber sweet porridge 101. Tavashyacho pachako payas – unsweetened cucumber porridge 102. Goad khichdi – rice and green gram sweet porridge 103. Kanagachi kheer – sweet potato sweet porridge 104. Rosatli kanga ani fov – sweet potato and flattened rice in sweet coconut milk 105. Kanagachya Kishachi kheer – grated and sundried sweet potato porridge 106. Rasal pansacho payas – ripe jackfruit sweet porridge 107. Sojichi kheer – broken wheat sweet porridge 108. Sakhar bhat – sweet rice pilaf 109. Shevyachi kheer – vermicelli sweet porridge 110. Nallachya Rosachi Shevyachi kheer – vermicelli and coconut milk sweet porridge 111. Shirvolyo/Rosatlyo shevyo – vermicelli/rice noodles in sweet coconut milk 112. Shrikhand – flavoured sweet thick yoghurt 113. Shrikhand futillya dudhache – flavoured sweet thick yoghurt made with split milk 114. Aamras – ripe mango sweet pulp/sauce (puree/nectar) 115. Bhajilli maindoli/mainoli keli – char grilled ripe plantain 116. Halunde – rice flour pudding 117. Panchkatai (godachi) – coconut and jaggery sweet mixture 118. Panchkatai (Sakharechi) – coconut and sugar sweet mixture 119. Sapaat – semolina sweet pudding 120. Batatacho Bukat halwo – potato sweet pudding 121. Kelyacho halwo – nendran banana (Kerala banana) jam 122. Fruit salad – fruits in flavoured milk Sheero (Semolina sweet pudding/porridge) Vegetarian with vegan options, soy free Prep and cooking in: - 40 minutes Serves: - 3-4 Ingredients:- Method:- 1 cup barik rawo/fine semolina 1. Melt ½ cup clarified butter in a large sauce pan. Add cloves and ½ cup + 2 tbsp tup/clarified stir for 20 seconds and add semolina, salt, Kesar (optional), butter cashew nut pieces and raisins. Roast on low heat for 7-8 2-3 cloves minutes or till it is well roasted. The semolina should not be Pinch of salt browned or burnt. Pinch of Kesar/saffron 2. Side by side in another pan keep water for boiling. (optional) 3. Once the semolina is roasted, add hot water and mix. 2 tbsp cashew nut pieces 4. Once water gets soaked in semolina and dries up then add 2 tbsp raisins sugar and 2 tbsp tup/clarified butter. 7-8 almonds, soaked, peeled 5. Mix well, so that the sugar gets spread evenly in the sheero. and thinly sliced 6. Add cardamom powder and almond slices. 2 cup water 7. Mix well and turn the heat off and bring together the Shiro to ¾ cup sugar one side of the pan and cover and keep for 5 minutes. 1 tsp cardamom powder 8. Then serve hot. Can be eaten as a breakfast or served as snack. To make it Vegan:- • Replace clarifier butter with non-dairy butter made with organic coconut oil and organic cashews. Tip:- • For softer Shiro add 2 ½ cup water instead of 2 cups. • Can add half water and half milk instead of only water. Or can add only milk instead of water. • Can add 1 ripe banana cut in to ¼ cm thick half-moons. Add as soon as the hot water is added to the roasted semolina.
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