A Delicious Start- Goa Food and Cultural Festival 2019 inaugurated
The Goa food and Cultural Festival 2019 was inaugurated at DB Bandodkar Ground Campal, Panaji. Food is essential for our bodies and it is also a great way for people from different walks of life to come together and enjoy various flavours and cuisines. The chief guest was the minister for tourism and sports, Manohar Ajgaonkar, who declared the festival open. The Valentinos with Marlette entertained the crowd with music. Some of the bands that will perform over the next few days of the festival are Lulu Fortes with The Rhythm & Blues, Frontline, Laury and the Lace, and Altitude. There are many stalls set up which are serving lip-smacking delicacies such as fish in a banana leaf, Goan style BBQ chicken, coconut water, Alphonso mango wine, kachoris, fusion food like gol gappa platters, Spanish beer, shawarmas, urrak, seafood, stuffed poli, sandwiches, juices, tandoors, and more. Some of these stalls belonged to Flamingo, The Yellow Chilli, Mahou India, Sammy’s Kitchen, Zakis biryani, BBQ corner, Café Ave Maria, Temptations, Pan Asian Hut, etc. The stalls will be competing for the ‘most eco-friendly stall’ award. (The festival will continue till 10th February- 6 pm onwards) Pics Credit – Shivang Mishra I NT […]
Terracotta- Formless clay to artistic masterpieces
The word terracotta comes from the Italian word “baked earth”. In Goa, there are various local artists who ply the trade of making terracotta artifacts. These artists take on various projects handed to them by various hotels across Goa. They are also available at Aparant Goan Handicrafts Emporium (opposite Institute Menezes Braganza Hall). Terracotta is a craft that can bring about beautiful sculptures of various sizes- small enough to sit on your table or large enough to be the main attraction somewhere. It takes a lot of effort and precision. The object has to be baked and can even take almost a full day to get ready. They usually have an earthy reddish-brown colour. A lot of things can be made through this craft- statues, lampshades, figurines, pots, home decor, and more. Click here to know more about the people who make terracotta items. SHERYL GONSALVES | NT GOGOANOW Pic Credit – Shivang Mishra I NT GOGOANOW
From Grandma’s Kitchen: Prawn Chilly Fry
Goans have their own style of chilly fry. It can be enjoyed with the Goan local bread (poee). Ingredients: ½ kg prawns (cleaned, de-veined, and salted) 4-5 big onions 1 tomato (chopped) ½ tsp ginger garlic paste 1 capsicum (cut to pieces) 2-3 green chillies Salt to taste Method: Put 2 tbsp of oil in a pan. Sauté the onions. Then add the tomato, ginger garlic paste, capsicum, green chillies, and sauté them. Add the prawns. Put in salt as required
From Grandma’s Kitchen: Tongue Roast
This roast dish is prepared in Goa for many special occasions such as weddings, Christmas, birthdays, and more. This recipe ensures that the soft meat explodes with flavour in your mouth. Ingredients: 1 beef tongue 8 garlic flakes 1-inch ginger piece 2 sour limes (juiced) 1 tbsp vinegar 2-inch cinnamon sticks 5-6 cloves 1 tsp pepper 1 tsp turmeric powder Salt to taste 1 tbsp soya sauce 4 red chillies Method: Grind the garlic, ginger, cinnamon, cloves, pepper, and turmeric powder. Apply the ground masala to the meat along with the lime juice, vinegar, and salt. After this, prick the tongue well. Pour the soya sauce over it. Leave it overnight. Next day, in a pressure cooker, put little oil and add the red chillies after breaking them into two. Sauté. Lift the tongue out of the marinated mixture and put it in the cooker. When the meat has browned nicely on one side, turn it and brown the other side. Now add the marinade with sufficient water and cook it in the pressure cooker for about 30 minutes. Cut fine slices of the tongue, fry some potato slices (optional), and serve.
Backpacking Guide: Beverages to try when in Goa
Goa is famous for its beaches and architecture. Backpacking through the city can be tiring and a beverage in hand will definitely help melt away all the tiredness! Try one of the most renowned Goan made beverages during your getaway and sit back and unwind. Feni Feni liquor is an alcoholic drink produced in Goa. Feni has been here since the Portuguese rule and has been relished since. Over time Feni has been sold commercially and many local alcohol shops sell them. Speaking of varieties; Feni is famously sold in two varieties; Cashew Feni or Coconut Feni. The alcoholic content of Feni ranges from 42.8% to 45%. Feni undergoes a distillation process wherein the first step i is to crush cashew apples into an earthen or copper pot along with other key ingredients. This copper pot is buried underground for the fermentation process. Over time the fermentation undergoes vaporization and distillation which then becomes alcohol. One of the most famous brands selling Feni is the Big Boss Cashew Feni. Urrak Urrak is known as the sister of Feni as Urrak undergoes the same distillation process. The only difference between them is that Urrak goes through just one distillation process whereas […]
From Grandma’s Kitchen: Caldine
Caldine is a Goan fish curry. The fish can be substituted with prawns or vegetables. The curry has a yellow hue and contains a moderate amount of spice. The traditional recipe given below uses pomfret. Ingredients: 1 medium pomfret ½ coconut (scraped) ¼ tsp cumin 1 tsp turmeric powder 2-3 garlic flakes ½ inch ginger piece 1 medium onion (chopped) 2-3 green chillies (slit) Salt to taste Tamarind to taste Coriander leaves (for garnishing) Method: Put the scraped coconut in boiling water. Pass it through a blender. When it cools down, strain the milk and keep it aside. Add more warm water, cumin, turmeric, garlic, and ginger, to the coconut and pass through the blender again. Strain it and keep the thin juice obtained at the side. Cut the fish into slices. Fry the slices if you want to. Fry the onion. Then add the thick and thin coconut juices along with green chillies. When this is boiled, add the fish and cook till done. Add the tamarind and salt to taste. Garnish with coriander.
From Grandma’s Kitchen: Prawn Rissoles
Prawn Rissoles is a lovely Portuguese-influenced appetizer. The dough is coated with breadcrumbs and the filling contains cheese with chicken, fish, or vegetables. Ingredients: (For the dough) 1 cup all-purpose flour 1 tbsp butter 1 cup milk ½ tsp salt (For the stuffing) 1½ cup of prawns (cleaned and finely chopped) 1 large onion (finely chopped) 1 egg (beaten and mixed with 2 tbsp water) 1 cheese slice ¼ tsp pepper Salt to taste ½ cup milk 2 tbsp of butter Breadcrumbs (as required) Method: In a pan fry the onions till soft. Then add the prawns and salt. Put in the butter and 2 tbsp of flour. Fry for a minute. Add the milk and let it cook till everything thickens. Lastly, put in the cheese and pepper. Let the filling cool. (For the dough) Boil the milk with salt and butter. Add the flour to it. Cook for 2-3 minutes on low heat till it becomes a ball. Knead the dough and divide it into 3-5 balls. Roll them and cut into circles with a cutter. Put the prawn filling inside. Fold and press the edges together. Dip into the egg and breadcrumbs. Fry them till golden brown.
From Grandma’s Kitchen: Pork Sausage Curry
A tangy, flavourful Goan-Portuguese dish that is full of spices with an amount of vinegar for a flavour boost Ingredients: ½ kg pork sausages 3 big onions (chopped finely) ¼ tsp pepper ¼ tsp jeera ¼ tsp cloves 1-inch cinnamon stick 3-4 red chillies Few cut potatoes Salt to taste Pinch of sugar Vinegar as required Method: Grind the pepper, jeera, cloves, cinnamon, and chillies. Fry the onions in oil. Put in the ground masala and sauté well. Add the sausages, potatoes, salt, sugar, and a little water. Lastly add vinegar as required. Enjoy with pulao, rice, or local Goan bread (poee/ poi)
From Grandma’s Kitchen: Pork Roast
A beloved, succulent, slow-cooked pork dish that is seen at weddings and many festive occasions in Goa. Traditionally, it is cooked over firewood. Ingredients: 3½ kg pork 2 tsps garam masala 2 tsps coriander 4½ tsps chilly powder 3 tsps turmeric 1 tsp cumin A bit of lemon juice ¼ cup of salt Method: Mix the garam masala, coriander, chilly powder, turmeric, and cumin in lemon juice which will turn into a paste. Prick the pork meat and rub in the salt. Then put the paste over the meat and let it marinate for 3 hours. Bake at 450° for approximately 5 hours. Baste the meat with ghee every 45 minutes. (Another option is to fry the pork on both sides till it becomes brown and then cook it in the pressure cooker with a little water.)
Diversity of India showcased through Lokotsav 2019 festival
Lokotsav 2019- the festival of handicrafts and folk artists- was inaugurated at Kala Academy on 11th January. It started off with a rath entry which was followed by a cultural performance. The dignitaries received tokens of appreciation and proceeded to light the inauguration lamp. One of the dignitaries commented: “The central theme of Lokotsav is craft. (The items) are made by hand, love and natural products. After the industrial revolution, hand-made items were replaced by machine-made items. This resulted in a loss of human culture.” He felt that machines have threatened the livelihood of craftspeople and so Lokotsav is a good platform for artisans all over India. The rest of the night had beautiful performances such as Ghumar from Hariyana, Bihu dance from Assam, Veerbhadra from Goa, Mevasi from Gujarat, and more. More than 500 stalls of various handcrafted items are put up for the public to view and purchase. Govind Gaude, minister of Art & Culture, said: “Indian culture is preserved through such festivals. There are 15 states participating. We had started with 200 stalls and now we have reached almost 600 stalls.” (The festival will end on 20th January 2019) Pic Credit: Hemant Parab& Shivang Mishra | NT
Vinegar- The secret to lip smacking Goan dishes
Vinegar in Goa is prepared from the toddy (sur) which is extracted from the coconut tree. The toddy is usually collected into an earthen vessel by the toddy taper. In order to get the product of vinegar from the toddy, the extracted toddy is kept in the vessel for a period of 20-22 days, where the toddy turns into vinegar. At times the period of 20-22 days is not sufficient for the toddy to turn into vinegar, in-fact this period of storage depends on the quality of toddy. In case of an ordinary quality of toddy, the storage period may sometimes last for 3 months. Vinegar is normally used as a preservative or a catalyst that adds flavor to various meat oriented dishes such as, pork sausages, pork vindhalo, various beef dishes, chicken cafreal and others. It is also used to prepare the ‘rechado’ massala which is stuffed in fishes like mackerel and pomfret.
From Grandma’s Kitchen: Cashewnut Toffee
This dish is Goa’s famous cashewnuts turned into a sweet. Ingredients: 2 cups cashewnuts (grated) 1 bottle of milk 1 cup of sugar 4 tbsp butter Vanilla and almond essence Method: Put the milk and sugar on low heat. Add the cashewnuts. When it thickens, put the butter in. Cook the mixture until it reaches ‘soft ball stage’. (To test if it has reached this stage, drop a little mixture in cold water and see if it becomes a soft ball. ) Add the essences and transfer to a buttered tray. Cool and cut into square pieces.
Backpackers Guide: Commuting in Goa
Goa is breathtakingly beautiful and commuting in Goa could be a hassle. GoGoaNow helps you out in picking a convenient way for you to travel within Goa. Hire a bike: Ride the day away in Goa by hiring a bike. Enjoying the view and passing through the fields on a bike is breathtakingly amazing. There are several places at which one can hire a bike across Goa. The standard price for bikes ranges from Rs. 300 per day and goes on depending on the type of bike. Pilots: A quick way to travel through the city’s hassle is to hire a pilot. ‘Pilots’ are bikes with a rider who takes you to a destination. The drawback of this is that only one person can sit on the pilot. The prices also are cheap as compared to other alternatives. The government has allotted the price of Rs. 5 for the first kilometer and 2.50 thereafter. Rickshaws Rickshaws are another convenient way to travel in Goa. They can accommodate up to 3 people. The best place to catch a rickshaw is at the bus stop. It’s always better to ask the driver the fare before you hop on to the rickshaw. Opting […]
From Grandma’s Kitchen: Prawn Baffad
Baffad is a pungent aromatic dish that can be prepared using prawns or chicken. Ingredients: ¼ kg prawns (remove shells) 12 peppercorns 3 garlic flakes ½ inch ginger piece 1 tsp turmeric 8 Kashmiri chillies ½ tsp cumin 2 medium onions (chopped) 2 medium tomatoes (chopped) Tamarind to taste Vinegar to taste Salt to taste Method: Grind the peppercorns, garlic, ginger, turmeric powder, chillies, and cumin together. Fry the onions. Then add the tomatoes and prawns. Fry. Put in the ground masala along with tamarind, vinegar, and salt. Cover and cook till the prawns are ready.
Get loopy with Crochet !
Crochet is a delicate craft in which a hook is used to loop wool or thread and continue it with stitch after stitch until the desired product is completed. It has its own place in every Goan household. This can be realized by the fact that every bride brings with her crochet items as a part of ‘dennem’ to her in-laws’ place. The craft of crochet came to Goa with the arrival of the nuns and missionaries in the 15th century and from has been passed on from one generation to other. It is time-consuming but the end result is an elegant, delicate, soft piece of work. This craft empowers housewives in Goa. Crochet is used to create many items like blankets, blouses, coats, caps, socks, gloves, tablecloth, purses, and much more. It is a refreshing alternative to machine-made products. SHERYL GONSALVES | NT GOGOANOW Pic credit: Shivang Mishra | NT GOGOANOW
From Grandma’s Kitchen: Kulkuls
Kulkuls are crispy delights which people in Goa tend to binge eat. This sweet is prepared the most during Christmas time. Ingredients: 1or 2 coconuts 1¼ semolina cups A little butter 4 eggs (only the yolks) 4 cups flour Method: Extract the coconut milk. (To extract the thick milk, coarsely grind the coconut with some water. Then put the mixture on a strainer and let the milk come out.) Mix the semolina, flour, butter, and egg yolks, and add the coconut milk to get a stiff dough. Knead the dough while adding butter until it becomes soft. Keep the dough covered for 15- 20 minutes. Then take small bits of the dough and roll it on a fork to form a curled shape. Deep fry them until they are golden brown.
Fontainhas – Goa’s Latin Quarter
Experience the vibrancy of Portuguese architecture in this quarter of Panaji. The Fontainhas is the oldest Latin Quarter located in Panaji. In the late 1700s, this locality belonged to a Goan expat who was also known as ‘Mossmikar’, as he hailed from the Portuguese colony of Mozambique in East Africa. Since this place was an open space it was called as ‘Mollo’, finally leading to be identified as ‘Mala’.The ‘Mossmikar’ later converted this land into coconut plantation hence called as Palmar Grande. The Fontainhas became more civilized when the Portuguese moved out from Old Goa to Panjim in the 1840’s due to sanitary problems that led to repeated outbreaks of plague in Old Goa.Since this was a plain area, it became the first choice of habitation for the Portuguese. When the Kadambas ruled Goa, what we now know as Panaji was called as Pancham Khali. The Portuguese called it as Novo Goa or New Goa as they had moved out of Old Goa.The city of Panaji was built around Fonte de Phoenix. Fonte De Phoenix (Fountain of Phoenix) is a water reservoir which was constructed in the Portuguese era. On the top of the fountain there was a plate which […]
Milagres feast celebrated at St. Jerome’s Church
The annual feast of Our Lady of Milagres (Our Lady of Miracles) was celebrated at St Jerome’s Church, Mapusa, on April 16; the feast is celebrated on Monday following the third week of Easter. The feast portrays the communal nature of the state wherein a Hindu’s along with other devotes throng to St. Jerome’s church to venerate and seek the blessings of Milagres Saibinn. ‘Milagres Saibinn’ is also believed to cure various ailments and many devotees from different religious communities make vows, pour coconut oil over the statue of our Lady of Milagres and offer wax figurines in repayment of favors received by them. Pic Credit – Shivang Mishra I NT GOGOANOW.COM
From Grandma’s Kitchen: Pork Vindaloo
Vindaloo is one of the beloved traditional dishes of Goa. You can substitute pork with chicken or prawns. It is a rich and flavourful dish with a good amount of spice. Ingredients: 1 kg pork (cut into cube pieces) 6 onions 15 garlic flakes 2 inch ginger piece 20 Kashmiri chillies ¾ tsp cumin ½ tsp peppercorns 1 inch piece whole turmeric 6 green chillies (slit) Salt, tamarind, vinegar, and sugar to taste Method: Step 1: Cut the onions, 6 garlic flakes, and 1-inch ginger piece finely. Step 2: Grind the Kashmiri chillies, cumin, peppercorns, turmeric, and the remaining ginger and garlic. Step 3: Fry the ingredients of Step 1 (onions, garlic, ginger) till brown. Step 4: Add the pork and ground masala. Fry for 10 minutes. Step 5: Add warm water which is enough to cover the pork. When the water decreases to half its amount, add the green chillies, sugar, salt, tamarind, and vinegar to taste. Step 6: Let it simmer on slow fire till the gravy thickens.
Seeking the blessings of the Saints
The ‘Ordem Terceira’ also known as the ‘Santachem Pursanv’ or the Penitential Procession of Saints was observed on the fifth Monday of Lent, on March 19 at Saint Andrew Church in Goa Velha. Thousands of people from all walks of faith thronged the church to be a part of this celebration and seek blessings through the intercession of the saints by passing under the charols and also ask for penance for their sins. The procession of 31 life-size statues that are centuries old were led by the Tau Cross – Coat of Arms, the insignia of the Franciscan order and was followed by other 30 charols shouldered by the confraria members of the Church. The main celebrant of the Eucharistic service was parish priest of St Andrew Church, Fr Emidio Pinto in the presence of assistant parish priest, Fr Socorro Colaco, Fr Ubaldo Fernandes, Fr Benjamin Victoria, Fr Augusto Dias, Fr Salvador Rodrigues, Fr Salvador Fernandes and Fr Pedro D’Costa. In the homily during the mass Fr Emidio spoke on the theme, ‘Santa bhokta baxen mogan jieun jezuchea utrak zaiti follam diunk ani tachem utor dusreank shikounk dev amkam apoita’ (God calls us to live and spread his word like […]
From Grandma’s Kitchen: Serradurra
Serradurra is a Portuguese sawdust pudding. It is layered with a cream mixture and powdered biscuits. Ingredients: 20-30 Marie biscuits 1 tin sweetened condensed milk 2 cups heavy cream ½ tsp vanilla extract A handful of almonds (chopped) Method: Crush the biscuits till it becomes a powder. Keep aside. Put the cream in a bowl and add the vanilla extract. Whip the cream till stiff peaks form. Add the condensed milk and fold it in gently. Take a bowl and put in a layer of biscuits at the bottom. Then pour some of the cream on top. Put biscuits on top of the cream. Repeat the biscuit and cream layers. The cream should be the top layer, sprinkled with a bit of biscuit powder and almonds. Refrigerate for 2-3 hours and enjoy!
From Grandma’s Kitchen: Prawn cutlets
Seafood is very popular among the Goan folk. After fish, prawns are one of the most consumed proteins in Goa. There are numerous prawn dishes available in this beautiful State, such as curries, pickles, chilli-fry, and more. The prawn cutlet recipe given below belongs to a Goan grandmother who loves to cook. Ingredients: 1/2 kg small prawns- clean and devein 1/2 kg onions (cut fine) 5-6 green chilies (according to your taste) 1 tomato (cut fine) 1 handful of fresh coriander leaves (cut fine) 1 Maggi cube for extra taste (optional) Salt Vinegar Grind: 6 flakes garlic, 3/4″ ginger, 1/2 tsp peppercorns, 3-4 cloves, 1/2″ cinnamon Method: (1) Boil the cleaned and washed prawns with salt until cooked without adding any extra water. After it has cooled, grind or mash them to a paste without adding any water. Keep this paste aside. (2) In a pan, put a little oil. Add the cut onions, green chillies, tomato and coriander leaves and Maggi cube. When fried nicely, add the ground paste of garlic etc. When the mixture is cooled down a little, add the mashed prawns, 1 raw egg, 2 slices bread, 1tbsp. vinegar. (3) Form into cutlets by coating it with […]
Capas Magnas- The Procession of tails
A unique ritual is held at Se Cathedral, Old Goa on every Good Friday and known as ‘Capas Magnas’ or Shepdyanche Pursanv (Procession of tails). The procession is called ‘Shepdyanche Pursanv’ as the trailing end of the cloak resembles a tail (shepdi). This unique procession has been held in the Se Cathedral from the sixteenth century. This procession is held in locations where the Cathedral Chapters still exits. The Cathedral Chapters is an organization of clergies which comprises of ‘Canons’– who are the advisors to the Archbishop. Earlier this institution was called as the ‘Cabido’ and the Canons were called as ‘Conegos’. Initially there were 32 canons who were advisors to the Archbishop of Goa and their jurisdiction ranged from South Africa to Japan. Presently there are only 5 canons who reside at the Se Cathedral in the Archiepiscopal Palace– the first palace of the Archbishop of Goa, which dates back to 1535. On the day of Good Friday during the procession the Canons are seen dressed up with special black cassocks, which has a hood and a long trail and portrays the state of mourning. (The liturgical service at Se Cathedral, Old Goa starts at 3.00 pm, which is […]
From Grandma’s Kitchen: Fish Ambotik
Fish Ambotik is a classic favourite among the Goan folk. The curry has a deliciously sour, spicy, and tangy flavour. This is why it is named ‘Ambotik’ as ambot means sour and tik means spicy. It is usually accompanied with rice, bread, or sannas. Different types of fishes can be used such as kingfish, mackerel, shark, etc. This dish can be identified by its reddish-orange colour. The following recipe is given by a Goan grandmother who has a passion for cooking. Fish Ambotik of half kg Grind to paste the following: 1 tsp coriander seeds 1/2 tsp jeera 1/2 tsp mustard seeds 1/2 tsp peppercorns 5 cloves 1-inch stick of cinnamon 6 flakes garlic 3/4 inch piece ginger 6 Kashmiri chillies 1/2 tsp turmeric powder 1 marble size tamarind METHOD Pour a little oil in a vessel and then put one medium size onion (finely chopped). Then add one medium chopped tomato. After this, put the ground masala check the thickness of the gravy. Then put the fish pieces. Lastly, add 1 tbsp spoon Goa vinegar. Add salt according to taste. SHERYL GONSALVES | NT GOGOANOW Pic credit: Shivang Mishra | NT GOGOANOW
Save Our Earth!
We are destroying the only home we have. Our waters and land are filled with waste, especially plastic. Animals and sea creatures tend to consume this plastic which is very dangerous for their well being. It also releases toxins into the water which affects the food chain. Our laziness and carelessness concerning the environment not only affects nature but the human race itself. There are many times when people try to enjoy the majestic beauty of our Goa beaches but instead they have to see and feel litter floating in the water. Areas of land which have the ‘Do Not Litter’ sign are dumped with even more waste material than usual. Why can’t we refuse to accept plastic bags and use cloth bags? Why can’t we plant more trees? Let’s say No to plastic straws. Why can’t we fight our urge to litter and reduce/ reuse/ recycle instead? Tiny individual choices such as these will eventually have a positive impact on our planet. Concerned Goans voiced out their opinions: “It’s not just the uneducated but even the educated who disregard the environment” – Desiree D’souza, student “Mother Nature is deteriorating because of inconsiderate people”- Ashnett Fernandes, accountant “There should be more clean-up drives […]
Azulejos- Tiles, Thoughts and Art
Velha Goa Galeria Velha Goa Galeria is a place full of various creative pieces. They sell products like ceramic tiles, clay items, glassware, tableware, and cutlery. The majority of their products are Azulejos (hand painted glazed tiles). The price range of the products is approximately between Rs.300 and Rs.15,000. They also conduct workshops and hold exhibitions. . . Address- H.No.191, Rua de Ourém, Fontainhas, Altinho, Panaji, Goa . Telephone: 98221 59881 Azulejos de Goa The Portuguese style craft, Azulejos, is beautiful. These hand-painted tiles take hours to make. Orlando Noronha went to Portugal and started getting into this craft. He says, “ I always wanted to do something different. It’s an art that I learned in Portugal in 1998 as a hobby and later on when I returned I thought of reintroducing this beautiful art in Goa with Goan designs, motifs, etc.” He is of the opinion that it will always be trendy. His place in Panjim, Azulejos de Goa, is crowded with these tiles and the most popular items are Azulejos tiles and plates. Orlando’s products are also available at Taj Khazana, Magsons […]
The Goan Bread
Pão- Keeping alive the legacy of the Portuguese The existence of bread in Goa The Goan bread is one of the delicacies that everyone craves for. The bread is an integral part of the Goan eating habit, be it for breakfast, for evening tea or for some occasion in the house the bread is always seen on the buffet table. Earlier the people living in Goa had a diet which comprised of roti, chapatti, idli, sambhar, a diet quite similar with that of South-India. When the Portuguese invaded the coasts of Goa they brought with them various types of dishes ranging from sweet to savory delicacies. The Portuguese also brought in bread which was called as pao. Earlier method of baking Pao The first Goan pao were quite unique. They were prepared by using local toddy, locally known as sur, as a source of natural yeast. This gave the bread a distinctive character that is quite impossible to replicate with any other kind of yeast. This mixture was then left for fermentation for 2-3 hrs. The pao is baked in wood-fired mud ovens, locally known as forn. According to Peter Fernandes, the proprietor of Dalima Bakers at Colva stated that […]
Whirlpools, crocodiles, and more. Find out what the life of a fisherman is like.
A cool breeze blows and the water laps gently against the river bank. A man walks towards the river carrying his floating net. He gets into the boat and uses his strong arms to expertly row to the desired spot to cast the net for catching fish. This happy-go-lucky Goan is Prakash. He goes fishing 2-3 times a week as it is one of his ways of earning a living. During his childhood, he had a tough life as his parents struggled to feed him and his seven siblings. From a young age he was a keen learner. Just by watching different people at work, he was able to pick up various other trades like carpentry and vegetable cultivation. He has observed that during the summer there is more fish to catch. According to him, the months of April, May, and June are the best months to fish. During the rainy season, he avoids fishing as the river waters get choppy. In the past few years, fishing has become a bit tougher for him because of crocodiles and seals. Seals move very quickly to steal the fish they catch and even come to bite them. Also, he has to avoid any […]
Reflecting on the life of St Francis Xavier
Every year on 3rd December, people flock to Old Goa for the feast of St Francis Xavier- the patron saint of Goa. He was a God-fearing man who spread the Gospel and served the sick and poor. He is dotingly hailed as ‘Goencho Saib’ as his life story inspires people even today. His relics are in the Basilica of Bom Jesus. This year, the theme of the feast is to live life according to the Beatitudes which Jesus gave in the Sermon on the Mount. Living according to the beatitudes means always longing to know more about God, being merciful, bringing peace wherever you go, etc. ‘Like St Francis Xavier, let us live the Beatitudes and be Holy’- those at the feast were taught that it’s not enough to just follow certain religious duties, but you have to have a loving relationship with God and obey His commandments. There were masses in Tamil, Malayalam, Hindi, French, Italian, Portuguese, Marathi, Telugu, and Spanish. The feast fair was buzzing with activity and sold items like sweets, accessories, toys, etc. The St Francis Xavier 2018 feast also had a 3D stage which made the people feel like they were in an indoor cathedral […]
From Grandma’s Kitchen: Coconut Toffee
This melt-in-the-mouth item is a Christmas sweet. Its high amount of sweetness can satisfy those with a sweet tooth. Ingredients: 2 cups of grated coconut 1 cup of milk 2 cups of granulated sugar 4 tbsp butter 2 tbsp of cashew nuts Vanilla essence/ rose essence/ almond essence/ cardamom powder (You can choose any one of them) Method: Put the sugar, milk, half of the butter, and coconut in a pan on low heat. Keep stirring until all the sugar dissolves. Cook the mixture until it reaches ‘soft ball stage’. (To test if it has reached this stage, drop a little mixture in cold water and see if it becomes a soft ball. ) Put in the remaining butter and then take the pan away from the fire. Beat it for a while and then add the essence of your choice. Transfer the mixture to a greased tray and cut it into squares when it cools down.
From Grandma’s Kitchen: Chicken Cafreal
This chicken dish is Portuguese inspired. The chicken is coated with an aromatic green masala and had made many mouths water. Ingredients: 1 kg chicken 6 large garlic cloves 2-inch ginger piece 8 peppercorns A handful of coriander leaves 1 cinnamon piece 5 green chillies ½ tsp cumin seeds A small ball of tamarind 4-6 cloves 2 tbsp vinegar Salt to taste Method: Make a ginger garlic paste. Slit the chicken in some areas and rub the ginger garlic paste, and salt on it. Leave it for about half an hour. Grind the peppercorns, coriander leaves, cinnamon, chillies, cumin seeds, tamarind, cloves, vinegar, and the required amount of water to make a masala paste. Apply the paste on the chicken and let it marinate for more than 2 hours or leave it overnight. Heat oil in a pan and add the chicken. Let it cook on both sides. Put in any leftover paste. Cover the chicken and let it cook for 15-20 minutes on low heat until done. Make sure the masala paste has coated the chicken nicely. Add a little water while it’s cooking if it becomes too dry. It is best enjoyed with local Goan bread (poee/ poi).
Backpacking Guide: Chasing Sunsets
One of the most calming experiences is to just sit and watch the sunset as the sky changes colors from blue to yellow to a dark hue. Sunsets are ageless and are calming in an inexplicable way. NT GoGoaNow suggests 5 places with the perfect picturesque sunset view you should try and visit during your stay. Vagator Beach Vagator beach is one of the most beautiful beaches in Goa. The beach is filled with rocks and two mighty hills surrounding it with a view of the Chapora Fort standing on the hill. It’s one of the few beaches in Goa with rocks thus making it a picture-worthy place. It also makes the perfect place to go for an evening walk or just sitting away lost in thought. Fort Aguada Lighthouse: A small walk away from Fort Aguada is the Lighthouse. The lighthouse has been a guiding light for many ships through the years and is also overlooking the Arabian sea. However, there’s more for the wanderer to explore; Take a little walk further and you’ll reach the end of the hilltop. The place an open pasture area and you can take a view of the beaches below. Few visitors come […]
From Grandma’s Kitchen: Mooga Gathi
Mooga Gathi is a vegetarian dish from Goa which contains coconut and sprouted green grams. Ingredients: ½ cup green moong/ gram 7 tbsp coconut (grated) 6 peppercorns 2 dry Kashmiri red chillies A pinch of garam masala powder ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp chopped ginger ½ tsp turmeric powder 1 tsp jaggery 1 marble size ball of tamarind 1/2 tsp hing/asafetida Coriander leaves Salt to taste Method: Soak the moong in some water for 6 hours. Drain the water and keep it covered with a muslin cloth overnight to let it sprout. Boil the moong for 5 minutes. Grind the coconut, garam masala, coriander leaves, turmeric, chillies, tamarind, and peppercorns to a paste. Heat a pan and put the paste in it. Then add it to the moong. Put the jaggery and cook for 2 minutes. Heat some oil in a pan. Put in the cumin, mustard, hing, and ginger. Then mix it with the moong gravy and put salt.
From Grandma’s Kitchen: Potato Mince Cutlets
This potato dish can be enjoyed as a snack or paired with some simple food like dal and rice. It has a crispy exterior and a soft interior. Ingredients: 1 kg potatoes ½ tsp pepper Salt to taste 1 egg (lightly beaten) Breadcrumbs Mince (will be hyperlinked) Method: Boil the potatoes. Then mash them with salt and pepper. Take a small amount of the potato and press some mince into it. Form into a cutlet shape. Repeat with the rest of the potato. Dip into egg and breadcrumbs. Fry.
Students celebrate Goa’s Aboli flower
Nirmala Institute of Education celebrated its annual ‘Abolianchem Fest’. The focus of the festival revolves around the Aboli flower of Goa whose existence could be in danger. Those at the festival got to see different traditions of Goa and gained sneak-peeks into this state’s culture. Creative artworks of students were showcased such as coloured branches, decorated bottles, artificial flowers, aesthetically-pleasing candles, and more. Ghumots- Goa’s percussion instrument- were up for sale. Various stalls were put up. One stall explained the uses of medicinal plants like neem, periwinkle, black pepper, money plant, croton, etc. Another stall had informative charts about types of coconuts and the process of toddy tapping in Goa. For entertainment, there were various traditional performances by students who danced, sang, and played instruments. Talks, activities, and games were held which included aboli weave braiding, hopscotch, tablani, narlani, etc. Carlos Gonsalves, a professional percussionist, attended the event and played the ghumot. A variety of food was available like lemongrass tea, Goan sweets (pinnagre, bebinca, bolinhas, sweet sannas, doce), chicken steak, fish fingers, spring rolls, croquettes, sausage bread, cutlets, and more. SHERYL GONSALVES | NT GOGOANOW Pics credit: Shivang Mishra | NT GOGOANOW
From Grandma’s Kitchen: Fried Fish
Fried fish is a delicacy for almost every Goan. Ingredients: 1 pomfret (or another fish of your choice) 1 tsp turmeric ½ tsp chilly powder Juice of ½ lemon Salt to taste Method: Let the fish marinate in turmeric, chilly powder, lemon juice, and salt for half an hour. Fry the fish until it becomes brown.
A sneak-peek into life in Goa decades ago
Have you ever wondered how Goa was in the past? A simple 82-year-old Goan lady shares details about her life with us. Sheryl Gonsalves | NT GoGoaNow What was Goa like during your youth? There was unity in the family. My mother used to go out of the way by making less for the family and giving the neighbour. My food diet was usually rice and curry. Chicken and other meat was a luxury which was eaten for festivals. Beef was rarely consumed but pork was the most common thing. There were no fridges so we made dishes that could last for some time. I also usually had pulses, beans, pumpkin, gourd, and long string beans. A lot of superstitions were believed in those days. We were told to not go out at night because evil spirits are roaming. On ‘All souls day’ people believed that the souls will come and drink water. They would keep food on top of the roof for the souls. Another superstition was that after midnight a headless evil man/ spirit will roam with a stick. So if people heard any sound like a stick beating something, they would put the lights off and hide […]
From Grandma’s Kitchen: Manganem
Manganem is a Goan Bengal gram dal sweet. It is similar to ‘kheer’ – a famous Indian dessert. Ingredients: ½ cup Bengal gram dal/ chana dal ¼ cup sabudana / sago/ tapioca pearls ½ cup jaggery (grated) ½ cup coconut milk 15 cashewnuts (chopped) 10 raisins 1 tbsp ghee ½ cup water Method: Put the chana dal in a pressure cooker along with ½ cup water. Wait for 1-3 whistles depending on when they are cooked. Don’t overcook. Drain the water. Roast the raisins and cashewnuts in ghee. Keep aside. In a heavy-bottomed pan put in the chana dal, sabudana, jaggery, and coconut milk. Cook for 15-20 minutes until everything thickens and the sabudana is cooked. Use water if required. Add the cashewnuts and raisins. Enjoy this festive sweet hot or chilled.
Backpacking Guide: Old Goa
Old Goa is a small town in the North Goa district. Portugal styled churches are famous for their architecture and impeccable history behind them. Old Goa, best known for its churches, is the perfect place to be for the traveler who wants to drown himself in the beautiful Portugal architecture of Goa NT GoGoaNow gives you a sneak peek into some places you should visit when in Old Goa! Basilica of Bom Jesus As you enter Old Goa, you’re definite to see the monumental Basilica of Bom Jesus. The church was consecrated in May 1605 by Fr. Alexia de Menezes, the Archbishop of Goa. The church is a magnificent example of Baroque architecture in Goa. The church is well known as it embodies the relics of St. Francis Xavier, who lays to rest in a silver casket within the church. The relics are taken down every 10 years for an exposition which calls forth millions of devotees. The architectural monument comes under the UNESCO World Heritage Sites Se Cathedral The Sé Cathedral de Santa Catarina, known as Se Cathedral, in short, is known to be the largest church in Asia. The majestic church stands strong before its lush green […]
From Grandma’s Kitchen: Stuffed Pomfret
Goans love their seafood. That is not a hidden fact. Another item that Goans love is chutney. Here is a recipe that combines both seafood and chutney. Ingredients: 1 large pomfret ½ coconut 1 bunch of coriander leaves 2 garlic flakes ¼ inch ginger piece 1 tbsp tamarind 2 green chillies Sugar and salt to taste 3 peppercorns Method: For the chutney: Scrape the coconut and grind it with the coriander leaves, garlic, ginger, tamarind, green chillies, salt, sugar, and peppercorns. Leave the pomfret whole and slit it on either side. Stuff the fish with the chutney, secure with a string, dot with ghee, and bake at 180 degrees Celsius for 30- 40 minutes till done. Remove the string and serve hot.
Coconut Shell Craft – Yes, coconut is not only for eating!
Franco Fernandes In a quiet village of Goa, Camurlim, lives Franco Fernandes, a self-taught practitioner of coconut shell craft. He won awards like 1st & 2nd place for Best Handicraft and 2nd place for the State Art Exhibition. He even fabricated coconut shell accessories for Wendell Rodricks, the fashion designer. Franco takes private orders. He makes items like coconut bottles, lampshades, bangles, rings, necklaces, pendants, paper knives and hair clips. It makes one amazed at how useful a simple coconut can be. He says, “It is my hobby turned into a profession.” Part of the process of coconut shell craft is taking out the husk, cleaning it, and shaping it by hand or other cutting tools. Sometimes he modifies the cutting tools to get the shape he desires. His future plan is to start working with coconut wood. SHERYL GONSALVES | NT GOGOANOW Pics Credit – Shivang Mishra I NT GOGOANOW
From Grandma’s Kitchen: Kailoreo with Jaggery Coconut Mix
Kailoreo (spelling varies) is like a Goan dosa. The following recipe is a sweet dish using Kailoreo. It is best eaten hot. Ingredients: ¼ kg Goa paddy rice 1 coconut Goa jaggery or sugarcane jaggery Method: (For the Kailoreo) Soak the rice overnight. Grind the rice in a mixer with a little water. (The texture shouldn’t be very fine and the mixture shouldn’t be very watery.) Add salt and keep for half an hour. Heat a non-stick pan which has a lid. Put a dollop of ghee. Pour in some of the batter and put the lid on. Remove when it’s ready and repeat the process till the batter gets over. (For the coconut & jaggery mix) Scrape the coconut and extract the thick milk. (To extract the thick milk, coarsely grind the coconut with some water. Then put the mixture on a strainer and let the milk come out.) Bring it to a boil. (Don’t boil it too much otherwise it will curdle.) Add the jaggery and then remove from the fire. Put the Kailoreos in this mixture and enjoy hot. Note: Kailoreos can be eaten plain or with savoury gravies like cafreal and vindaloo.
Feast of Our Lady in Goa
The feast of Our Lady, also known as ‘Saibin’ to the locals of Goa is celebrated with great fervor and devotion. The feast of Our Lady is celebrated on the 8th of September annually and also commemorates the house to house visitation of the statue of Our Lady. The visitation generally lasts for a month wherein each household in the village keeps the statue for a day and it passes through each catholic household in the vaddo. The month-long time of devotion brings the whole community together to celebrate and pray. It was believed that this brings the family and the community together in prayer and also imbibes the grace of Our Lady within oneself. The statue of Our Lady is brought in by the eldest son of the house with a younger sibling holding a cross. The procession includes hymns dedicated to Our Lady. The table dedicated to Our Lady is usually wrapped with a white satin cloth or white cloth with embroidery which symbolizes purity along with two candles. Placed at the side of the statues are flowers. Traditionally Abolim and Buttao flowers were used. These flowers stayed fresh only for a day which is why they were […]
From Grandma’s Kitchen: Beef Assado
This is a Portuguese-influenced traditional Goan dish. It has a higher spice level. Ingredients: 1½ kg beef or mutton 4 green chillies 1-inch ginger piece 1 garlic pod 2 tsp turmeric ¼ tsp pepper 3 onions (sliced) Vinegar to taste Salt to taste 2 red chillies (broken into pieces) Method: Grind the garlic, ginger, peppers, turmeric, and green chillies together. Mix it with vinegar until it gets a paste-like texture. Prick the meat and put the paste on it. Spread evenly. Then let it marinate for at least 3 hours. Cook the sliced onions till they become brown and add the beef/ mutton. Let the meat brown on both sides. Throw in the red chillies and a bit of warm water. Cover it and cook until the meat is tender.
From Grandma’s Kitchen: Coconut Rice
This lovely rice dish can be paired with any gravy. It’ll go well with spicy curries. Ingredients: 3 cups Basmati rice or any other fine rice 1 big coconut (grated) 3 tbsp ghee 1 large onion (sliced finely) ½ tsp whole peppercorns 2 tsp turmeric powder 1 tsp salt Method: Put the grated coconut in 3 cups boiling water. When the water becomes warm, put the coconut through a blender and strain the coconut milk. Soak the rice for half an hour. Heat the ghee and fry the onion till it becomes brown. Drain and set aside. In the same ghee put the peppercorns, turmeric powder, and rice. Fry for 5 minutes. Put in the coconut milk. Also, add water so that it comes about 1 inch above the rice. Add salt. Bring it to a boil. Then reduce the heat and let the rice cook till tender. Use the fried onions to garnish the rice and serve hot. (You can also mix in some chopped cashew nuts and almonds)
From Grandma’s Kitchen: Nankhatais
These are crumbly, eggless cookies which are made in Goa usually around Christmas time. Ingredients: 4 cups flour 1½ cups of ghee (clarified butter) 1½ cups of powdered sugar (add more if you desire) 1 tsp salt 1 tsp baking powder 1 tsp cardamom powder Almonds or crushed pistachios or tutti frutti for garnishing Method: Mix the flour, salt, and baking powder together. Separately beat the ghee and sugar till fluffy. Add the flour mixture in batches to the ghee and mix well. Mix in the cardamom powder. Knead the dough till it’s soft. Add more ghee if required. Wrap it and leave aside for 1-2 hours. Then make small balls out of the dough and flatten them a bit. Put the nuts on top. Bake for 10- 15 minutes at around 180° C till well-risen. Store in an air-tight container.
From Grandma’s Kitchen: Recheado Masala
Recheado masala is a tangy masala with a powerful flavour. It goes very well with prawns, fish, squids, and even chicken and some vegetables. The grandmother who shared this recipe with us recommends stuffing this masala into slit mackerels. Ingredients: 15 dry Kashmiri chillies 4 garlic flakes ½ inch ginger piece 5-6 peppercorns 2 cloves 1 small cinnamon stick ¼ tsp turmeric powder ¼ tsp mustard seeds Marble sized ball of tamarind ½ tsp jeera Vinegar Salt to taste ½ tsp sugar 5-6 curry leaves Method: Grind all the ingredients (except for the sugar and curry leaves) together. Heat some oil in a frying pan. Add the sugar and curry leaves. Then put the ground masala in the pan and fry. Let it cool and put it in a bottle.
Menezes Braganza Mansion
The Menezes Braganza house is located at the Chandor village in Goa.It is known to be more than 350 years old and is situated near the church square in Chandor. This mansion is the most exquisite heritage house in Goa and also has a Portuguese style facade. It is a museum of chandeliers, paintings, porcelain, crystal and other antique items. Luis Menezes Braganza was a luminary. He used the power of his pen to spark off the anti-colonialist movement in Goa and was referred by people as “the Tilak of Goa”. Luis Menezes Braganza along with another reputed Goan writer, Professor Messias Gomes, established the first Portuguese language daily in Goa. Rare porcelain from Macao brought by the English and Dutch East India Companies beautifies the walls, and two thick porcelain vases that belonged to St. Francis Xavier are kept on the table in the dining room. The floors change from room to room: the visitors’ salon has Portuguese tiles, the library Flemish wood, and the ballroom Italian marble. There are crystal chandeliers from Belgium that illuminate the ballroom when lighted up. The ballroom is fashioned after Louis XIV’s Hall of Mirrors at the Palace of Versailles and a set […]
What to do during the monsoon season in Goa
During monsoons, nightlife events and watersports activities are less. However, the rains make Goa more magical. There is a lot more greenery and the air feels fresher. People can visit local restaurants to enjoy hot samosas and kappas with tea while listening to the sound of the rain hitting the earth. Those who are adventurous can go for whitewater rafting or trekking. The monsoons are a great time to visit majestic waterfalls like Dudhsagar, Netravali, Amboli, Kesarval spring, Tambdi Surla, and Harvalem waterfall. For the people who are disappointed with the lack of watersport activities, there is no need to worry. You can try out flyboarding, catamaran sailing, kayaking, speed boating, banana rides, etc. One can also explore the quieter places of Goa. One of them is Fontainhas – a Latin quarter which has heritage Portuguese houses, narrow streets, and colourful architecture. Other than this place there are many tranquil islands to visit that are full of natural beauty and cultural treats. Some of them are Divar Island, Chorao Island, San Jacinto Island, Butterfly Island, and Conco Island. In some of these places, you can rent a bicycle and tour these beautiful places. If you want to stay indoors and […]
From Grandma’s Kitchen: Tendli Pickle
Goans love pickling things. The locals create pickles at home and there is an abundance of different types of pickles in shops and supermarkets. The recipe given below is one of Goa’s famous pickles- The Tendli Pickle. Ingredients: 200 tendlis 4 cups oil 20 green chillies (minced) 7 pods garlic (minced) 6” piece ginger (minced) 2 cups vinegar 4 tblsp chilly powder 2 tblsp turmeric 4 tblsp sugar Method: Cut tendlis into quarters, add salt, and hang to let the water drain (overnight). Boil the oil, and then add the green chillies, garlic, and ginger. When it is well fried, add the vinegar, chilly powder, turmeric, tendlis, and sugar. Boil it fast and take away from the heat. Put the pickle in a bottle and make sure it is covered with oil.
From Grandma’s Kitchen: Baath
During the Christmas season, a lot of Goan houses and local bakeries prepare Baath. This is a traditional Goan coconut cake. It has a soft, moist texture with a rich coconut flavour. Many Goans use similar versions of the recipe mentioned below to create this delicious local treat. Ingredients: 1/2 kg semolina 2 coconuts 6 eggs 4 cups of sugar 8 tbsp butter 1/2 tsp baking powder rose water to taste Method: Scrape coconuts, avoiding the brown husk, and grind in rose water to form a fine paste. Beat eggs, sugar, and butter till fluffy. Add the semolina and mix well. Blend in the coconut paste and add salt and baking powder. Set aside for 12 hours or overnight, to rise. If the dough is a little stiff, add a little milk to soften. Grease some baking trays and pour in the mixture. Bake for 30-50 minutes in an oven (180 deg C) until done.
From Grandma’s Kitchen: Pan Rolls
Breadcrumb coated crepes stuffed with mince Ingredients: 1 cup flour 2 large eggs Mince (mince recipe will be hyperlinked) Milk Breadcrumbs Salt to taste Water Method: Whisk one egg with a pinch of salt. Then put in the flour. Add milk bit by bit and whisk the flour mixture till it becomes a smooth batter. Keep it aside for 10 minutes. Heat some oil in a frying pan. Then pour some batter and spread evenly. Let it cook for 1-2 minutes. Repeat with the rest of the batter. Put mince into the crepes and roll them. Dip them in a lightly beaten egg and some breadcrumbs. Fry. Shallow fry them till light brown.
Backpacking Guide: Calangute-Candolim
The Calangute-Candolim stretch is filled with restaurants, hotels, and tranquil beaches and is a tourist hotspot. This stretch has much to offer and it proves itself every year. This stretch has many things to do and is busy and operating throughout the year. We give you a dive into some of the things you can do when in Canagute-Candolim. St. Alex Church This beautiful structure stands tall as you enter Calangute City welcoming you. The church was built in the year 1741 and has been a place of worship till date. The church is a dedication to St. Alex and one is sure to see the main altar where you’ll see St. Alex. The feast of St. Alex is celebrated on the 22nd of July and is celebrated at the church on the preceding Sunday. Calangute beach How can one visit Goa without visiting its beaches? Calangute beach is one well know beach among many with has attracted thousands of visitors over the years. Calangute beach is surrounded by plenty of shacks that will satisfy your taste buds as you watch the sunset and if that isn’t enough there’s always street food available to your rescue. Other than this one […]
Into the mind of Kamlakar Naik- An Indian Classical Music Vocalist
Kamlakar Naik is a kind-hearted man who is an Indian classical music vocalist. His style is Khayal singing and belongs to the Agra style of music. He has performed in many places and music conferences like Surashri Kesarbai Kerkar Smriti Sangeet Samaroh, Sawai Gandharv, and Sangeet Samorah. Naik says that nowadays in Goa, people lean more towards light classical music or Western & Indian classical music fusions. He says: “I’m not interested in music fusions. I concentrate on pure classical music which I received from my gurus.” Some of his gurus were Ratnakantji Ramnathkar, Pt. V.R Athavaleji, and Jitendra Abhishekiji. He’s been involved in classical music for approximately 50 years. Kamlakar feels that Indian classical music has definitely changed in Goa and India over the years as each artist has his own imagination and capacity and makes his contribution to the classical music industry which changes the music. “I enjoy performing. I am totally involved in the performance. I always think that every performance is an examination for me,” Naik enthusiastically states. He continues,“ One must also learn the theory of music apart from practical. There are theoretical rules for presenting melodies. One melody can be performed even for 60 minutes […]
Backpacking Guide: Panjim
Lush green trees and the pristine Mandovi River flowing are notably one of the few things one will see cruising through the beautiful City of Panjim. Panjim being the capital city of Goa calls many visitors. Cruising through Panjim will definitely take a travel thirsty wanderer back in time to the Portuguese era. Fontainhas Fontainhas is famously known to be the Latin quarters of Goa has proven to be a very photo-worthy location for many. The feature of this place is Portugal infused architecture. Walking through the lanes of Fontainhas you’ll notice walls painted in hues of blue, yellow and strip white and that’s only the tip of the beautiful architecture. Walking through the lanes it’s definite to find many cafes and art galleries. Dive deeper into the architecture as you walk into the art galleries. Our Lady of Immaculate Conception One of the most famously known Churches in Goa is the Our Lady of Immaculate Conception Church. The church stands tall in the center of Panjim and receives hundreds of visitors on a daily basis. The church’s white color instantly grabs the eye. Another feature of this church is its zigzag stairs that lead to the church. The church […]
From Grandma’s Kitchen: Xacutti
Xacuti (pronounced as sha-cu-ti) is one of Goa’s most famous traditional local dish. It is aromatic, flavourful, and can be seen in different family functions. Variations of the below recipe are used by many Goans. Ingredients: 1 kg chicken/ mutton 3 tsps coriander 8 Kashmiri chillies ½ tsp cumin 1 tsp fenugreek seeds 5 peppercorns 2 tsps peanuts ½ coconut (scraped) 1” piece turmeric 4 cardamoms 6 cloves 1” cinnamon piece 1 lemon (juiced) Ghee Salt to taste Method: Roast the coriander, chillies, cumin, fenugreek, pepper, peanuts, and coconut in a pan. Add the turmeric, cardamoms, cloves, cinnamon, and grind it all. (You can reduce the number of chillies to decrease the spiciness.) Heat the ghee and brown the ground masala. Then, put in the chicken/ mutton pieces along with the amount of salt desired and mix well. Add the lemon juice after the meat is cooked.
From Grandma’s Kitchen: Saurak
Saurak is a simple vegetarian Goan dish. It is usually had with rice. Ingredients: 1 coconut 5-6 garlic flakes ¾ inch ginger piece Turmeric powder ½ tsp whole pepper 4 Kashmiri chillies ½ tsp jeera 1 marble-sized ball of tamarind 1-2 green chillies (slit) 1 small onion 1 chicken cube ½ tsp sugar ½ tsp salt Method: Coarsely grind the coconut with the garlic, ginger, turmeric powder, pepper, chillies, jeera, tamarind, and extract the thick milk. Cut the onion, add the sugar and salt, and smash together. Boil everything with the green chillies and chicken cube.
Traditional sweets of Goa
We have all heard about the famous Goan fish thalis, prawn curries, sorpotel, chicken cafreal, and vindaloo. Now it’s time to celebrate the sweets of Goa. The people of Goa still make traditional sweets from recipes passed down from generation to generation. Here are some of the famous traditional sweets of Goa: Bebinca This is a type of layered pudding. The ingredients which usually go into it are all-purpose flour, eggs, sugar, coconut milk, nutmeg, and ghee. It takes time to prepare this lovely dessert as each layer has to be baked first before adding the next one. Bebinca usually has 7 to 16 layers. In many places, it is served with vanilla ice-cream. You can eat all the layers at once or peel one layer at a time and savour each one. Dodol Dodol is made using coarsely ground raw paddy rice flour, black jaggery, coconut milk, and cashew nuts. The coconut is ground and the juice/ milk is extracted. It is traditionally cooked on firewood. The end result is a pudding-like sweet which almost melts in your mouth. It is mostly made for Christmas. Sugar isn’t used and so dodol gets its taste from the delicious Goa jaggery. Its […]
The Goan Fish Tales
Fish is considered as the staple diet of the Goan people. All humans use readily available edible resources and slowly develop a culture around it and the knowledge is passed from generation to generation. Fish became an integral part of Goan diet from prehistoric times (50000-60000 years before present). Goa has an unenviable culture showcasing different ways communities look at, understand, worship, love/hate, catch, cook and serve fish. Goa being rich in freshwater and marine ecosystems offers free, highly diverse (about 250 species of fish and shellfish) fisheries resources so the culture of catching fish developed much before animal husbandry or agriculture. Due to early semi-nomadic settlers who camped first in Mandovi and Zuari river basins about 50-60000 years ago and developed the practice of catching fish using different gears. Fish was a staple diet in ancient Goa even before the caste system was developed so almost all ethnic Goan communities are found to utilize fish in their food but there are clear taboos about meat. After the advent of GSB (Goa Saraswat Brahmins) migrants the legend of Sage Saraswat saving the Vedas by consuming fish from Vedic river Saraswati became popular and the Brahmins too justified consumption of fish […]
From Grandma’s Kitchen: Meat Soup
This is the soup that Goan grandmothers fed their families. Having this soup during the cold or rainy season is comforting. Ingredients: ½ kg meat 2 tomatoes (chopped) ¼ inch ginger piece 4 garlic flakes 1 onion (chopped) Few celery or mint leaves Alphabet macaroni or any other small macaroni shape Salt to taste Pepper to taste Method: Except for the macaroni, put all the ingredients in and bring it to a boil. Remove the film that comes on the top. Keep the soup on a slow fire for about 2 hours without covering it. Strain it. Then put in the macaroni and boil until the macaroni is tender.
Backpacking Guide: Baga
Want to experience the nightlife as well as the serene beaches during a tight vacation? Baga is the place to be! Baga is indeed one of the most serene yet commercialized places in Goa. Baga, a small village, along the coast of Goa is nothing but beautiful for the traveler who is on a time limit. Baga creek Baga creek is the perfect place for you to sit and watch the sunset. Right next to Baga beach lays the creek and it has one of the most beautiful views. The picture perfect place makes it a get-away to few locals who come fishing daily and also a view of the ever buzzing Baga beach. The creek is surrounded by beautiful rocks with the waves clashing against it. Saturday night market Another place to visit whilst in Baga is the Saturday Nite Market. As the name specifies, the market is open during the nights. The vast number of stalls sell clothes, jewelry and other kinds of artistic pieces. They also have food stalls that’ll help curb that mid-night hunger! They also have an open stage which gives upcoming talent showcase their work. Baga tibetian market Baga Tibetian Market is another flea […]
Searching for the perfect Goan souvenir? Here are some ideas for you.
Goa is a beautiful state where great memories are created. It is natural to want a keepsake or edible souvenir for yourself or gift it to someone else. Here is a list of some things that can be great gifts. However, make sure that these items are allowed to be carried into your respective country. Vinegar Coconut vinegar is used in classic Goan dishes like sorpotel, vindaloo, cafreal, etc. Some Goans make their own vinegar at home. One can get bottles of vinegar at supermarkets and local markets. Mario Miranda’s works Mario Miranda had been an iconic Goan cartoonist and his works are available for sale till today. A person can get his cartoons printed on different items like lamps, mobile cases, cushion covers, mugs, medicine organizers, limited edition prints, mint boxes, bags and much more. The price starts at approximately Rs.125 for items like key chains. New products are constantly introduced like wristbands and others. The galleries are located in Panjim, Porvorim, and Calangute. Fruit wines Some families in South Goa make fruit/ vegetable wines at home from various ingredients like amla, jambul, mango, cashew, ginger, pomegranate, apple, pineapple, coconut, beetroot, etc. It isn’t easily available in shops. […]
From Grandma’s Kitchen: Grilled Pork Chops
Juicy, satisfying, and full of flavour. Ingredients: 2 kg pork chops 8 Kashmiri chillies 4 green chillies 2 tbsp pepper 1 tbsp aniseed 1 tsp ginger 12 garlic cloves Coriander leaves 1 tsp cumin 3-inch cinnamon stick 15 cloves 10 cardamoms 1 tsp turmeric Salt to taste 1 cup vinegar Method: Trim chops and beat with a mallet. Grind the red chillies, green chillies, pepper, aniseed, ginger, garlic, coriander leaves, cumin, cinnamon, cloves, cardamoms, and turmeric. Mix with salt and vinegar. Marinate the chops in masala and leave it overnight. You have 3 options to cook the pork – (a) grill in the oven or (b) over a charcoal fire (c) or you can put ghee in a frying pan and place the chops inside. Cover, and let it cook.
Shell Craft- The art of the sea
Neeta Bhat Goa, a coastal region, boasts of its shell craft. Neeta is one such person who practices this beautiful craft. He ingeniously incorporates shells into various household items like flower vases, table lamps, hanging balls, shell mirrors, and showpieces. Since Neeta is registered at the Handicraft emporium, their branches sell his products. Additionally, private shops from Mapusa & Panaji buy his items. He believes in keeping a low-profit margin of only 20%. The price range for his products are approximately between Rs.17 to Rs.290.” In the future, he intends to dabble in making necklaces out of raw material like sari borders. The gentle-natured Neeta says this about shell craft, “ Of course I enjoy it!.” Maya Shetkar The down-to-earth person- Maya Shetkar uses simple seashells which she buys from the market to create beautiful pieces of art. At a young age of 16, Maya’s neighbour taught her this craft and over the years she has put her own creative input into seashells crafting. She makes showpieces, table lamps, curtains, flower pots, mirror work, shell flower bouquets, and earrings. Maya’s items are available at Goa Handicraft showrooms. She also sells her work at exhibitions. Her prices start at Rs.50. She admits […]
From Grandma’s Kitchen: Amlechi Uddamethi
This dish is a Goan curry using raw mangoes along with urad dal and fenugreek seeds. The mango can be replaced with hog plums. Ingredients: 1-2 raw mangoes (peeled and cut into pieces) ½ tsp fenugreek seeds 1 tsp urad dal (black gram dal) 1 tsp mustard seeds A pinch of asafoetida (hing) 1 cup grated coconut 3 dry red chillies 1 tsp turmeric powder 1 marble-sized ball of tamarind 6 black peppercorns 2 tbsp jaggery (grated) Salt to taste Method: Grind the coconut, asafoetida, chillies, tamarind, and peppercorns with a bit of water. Heat oil in a pan and put in the mustard seeds. After they splutter, put in the fenugreek seeds, urad dal, and asafoetida. Then add the mango with a little water. After the pieces are cooked, add jaggery, ground masala, and salt. Cover and let simmer for about 10 minutes.
From Grandma’s Kitchen: Rava Fried Prawns
Enjoy preparing and snacking on this dish which combines delicious prawns and the zing of the Goan recheado masala. Ingredients: Big prawns (slit in the centre) Recheado masala Rava (semolina) Eggs (beaten) Method: Dip the prawns in the masala, rava (semolina), and beaten eggs. Heat some oil in a pan and fry them. Serve hot with onion slices and lime wedges.
From Grandma’s Kitchen: Chicken Moelho
A simple aromatic chicken curry Ingredients: 1 kg chicken 12 chillies 1 garlic pod ½ inch turmeric piece 2 tsp cumin 2 tsp mustard seeds 1 onion (sliced) Vinegar to taste Salt to taste Water as required Method: Grind the chillies, garlic, turmeric, cumin, and mustard in vinegar. Put the ground masala on the chicken and rub it in. Heat oil in a pan and fry the onions till brown. Add the chicken. Let it fry. Add half cup water with some vinegar and salt. Let it come to a boil and then cover with a lid. Keep on heat till the gravy thickens.
From Grandma’s Kitchen: Goan Prawn Curry
This simple traditional dish of Goa has been eaten by the locals for years. There is a reason why it hasn’t gone out of style. Ingredients: ¼ kg of prawns (cleaned, de-veined, and salted) 4-5 green chillies 6 garlic flakes ¾ inch ginger piece A handful of fresh coriander 4 cloves 1 cinnamon stick ½ tsp jeera ½ tsp pepper ½ tsp poppy seeds ½ tsp haldi powder 2 green cardamom pieces 1 marble sized tamarind ball 1 grated coconut 2 medium onions 1 tomato Sugar Vinegar Other vegetables you desire (cauliflower or ladyfinger are usually used) Method: Grind the chillies, garlic, ginger, coriander, cloves, cinnamon stick, jeera, pepper, poppy seeds, haldi powder, cardamom, and tamarind. Extract the thick and thin milk from the coconut. (To extract the thick milk, coarsely grind the coconut with 1 cup of water. Then put the mixture on a strainer and let the milk come out. For the thin milk, grind the coconut some more with a little water and strain.) Cut the onions and tomato. Sauté in oil till brown. Then, fry the prawns. After this, fry the ground masala. Add the thin coconut milk and cook the other vegetables you chose […]
An eco-farm with thrills and adventure for the first time in Goa
For the first time in Goa, an eco-farm will be opening which consists of more than just a farm or spice plantations. People can come here and admire the farm and get thrills as well. The construction of SharvRaj Eco-farm at Padoshe Sanquelim in Sattari taluka will be in five phases. The first phase will be inaugurated on 9th March 2019 at 4 pm. It will be open to the public from 10th March 2019 onwards. The first phase is built in an area of 10 acres. The farm consists of horticulture, rainwater harvesting, vegetable cultivation, borewell recharge, different types of irrigation methods, medicinal herbs, water management, organic fertilizers, and more. Those who love adventure will be able to find it at the eco-farm’s adventure park which has features such as Burma bridge, climbing net, rope net crossing, catwalk net, sliding net, log swinging bridge, tyre climbing, and rock climbing. Their water park facilities are a water play station, family slide, spiral slide, multilane slide, and so on. Another attraction of SharvRaj Eco-farm will be the thrill rides- sky cycling (the first in Goa) and zip lining. Other activities include horse rides, bull cart rides, archery, etc. They will be […]
Flags, Floats, and Fun- Bonderam Festival
The usually tranquil Divar Island turned into a place of celebration for the famous ‘Bonderam’ festival. Years ago, the Portuguese tried to prevent villagers from taking over nearby land by putting up flags to mark those areas. The villagers started knocking down these flags. The ‘Bonderam’ festival celebrates their protests. The festival started with a flag parade followed by a fancy dress competition where children and adults entertained everyone by acting out the character they were dressed up as. Many colourful floats were brought out for public viewing. Whoever took part in this celebration had a great time. Pic Credit – Shivang Mishra I NT GOGOANOW.COM
Chorizos- The King of Sausages
Pork sausage is one of the traditional food items of the Goan cuisine. It is mostly loved by the Catholic community of Goa. Pork sausage is basically a boneless pork meat that is seasoned with the required spices and is marinated with vinegar. This mixture is then kept in an earthen vessel over a period of two days. This process allows all the spices and the vinegar to blend properly with the raw meat. The filling is then stuffed into casings which are made up of a layer of intestines of beef meat. They can be eaten boiled, fried, as pork chops and as a pie filling in sandwiches. The most common dish that is prepared by using the sausages is the ‘Choris pao’; bread stuffed with sausages. Pork sausages are easily available in New Margao Municipal market, near the old Margao Municipal building and the Mapusa Market.
Surprisingly tasty sweet rocks of cane and palm
Jaggery is a concentrated sugar product that is obtained from sugarcane or palm trees. It is considered as an alternative for sugar as it is very much sweet and also brings nutritional properties with it, which are very much essential to the human body. In Goa the Coconut jaggery (maddache goud) and sugarcane jaggery (ushi’che goud) are widely used in the cuisine to prepare various delicacies. These both types of jaggery can be easily identified based on their distinctive appearance. The coconut jaggery has a blackish color whereas the sugarcane jaggery has a tan-brownish appearance. As far as the sweetness factor of both these jaggery goes, the coconut jaggery is superior to cane jaggery. The coconut jaggery is widely used in the cuisine of Catholic community in Goa, who use it to prepare delicacies such as pinagr, dodol, patoloi, donnem and other sweet dishes. Whereas the cane jaggery is profoundly used in the cuisine of Hindu community, who use it to prepare prassad on the occasion of pooja or patoloi’s which are prepared on the occasion of nagpanchami. These varieties of jaggery are very much easily available in all sorts of general stores and local markets located across Goa.
Where to spot Goa’s avian beauties
Goa is a tropical paradise and is, therefore, home to a variety of bird species- small, big, and majestic ones. There are many places in Goa to spot different bird species. Some places may be hard to reach to bring out your adventurous spirit while others are quite easy destinations to travel in. Let’s start off with Goa’s sanctuaries. Dr. Salim Ali bird sanctuary Dr. Salim Ali bird sanctuary, Chorao Island, is home to birds like white egrets and purple herons. One can expect to see colourful kingfishers, eagles, cormorants, kites, woodpeckers, sandpipers, curlews and mynahs on a fairly regular basis. The best time to visit the sanctuary is during the winter months when the migratory birds that frequent the area are also in residence. The maximum number of the sanctuary’s inhabitants can be seen in the early hours of the morning and at sunset. Bhagwan Mahavir Wildlife Sanctuary Bhagwan Mahavir Wildlife Sanctuary is located on the eastern border of the state of Goa, near the village of Mollem. The state bird of Goa – Ruby-throated Yellow Bulbul – is the most common of the 120 species of bird that have been spotted in this sanctuary. Mhadei Wildlife […]
From Grandma’s Kitchen: Bombay Duck Pickle (dry)
This is a fish pickle which will be a good accompaniment to rice and gravies. Ingredients: 10 Bombay ducks (large) 1 tsp cumin 1-inch cinnamon piece 3 cloves 1 tbsp turmeric powder 1-inch ginger piece 1 garlic pod ½ cup vinegar ½ cup oil Salt to taste Method: Clean the fishes and cut into pieces. Fry them. Grind the cumin, cinnamon, cloves, turmeric, ginger, garlic, vinegar, and brown it in oil. Put in the Bombay ducks and cook. Let it cool and store in a bottle.
Following in the footsteps of the Saints
The procession of saints, also known as ‘Santachem Pursanv’ or ‘Ordem Terceria’ will be held at St Andrews Church at Goa Velha on March 19, the 5th Monday of the lent season. There will be a Eucharistic celebration at 4.30 p.m. which will be followed by the procession. Since this event is held during the lent season, it is actually referred as a ‘Penitential procession’. This is only of its kind procession in the world which is carried out with life size idols of the saints. The procession was also observed in the Portuguese colony of Bahia de Todos os Santos in Brazil, but was later banned. Though there were 65 statues when the procession was first started their number has been reduced to 31 now as some of them got damaged due to disuse after Queen Maria II of Portugal along with Portuguese ruler, Marquis of Pombal, banished all religious decrees from Portuguese colonies in 1835. The procession was thereafter revived in the late 19th century. The procession of saints is led by a frame carrying the ‘Veil of Veronica’. The 1st charol that comes out of the church is the ‘Tau cross’, the insignia of the Franciscan order, […]
Spices of Goa
Goan cooking generally involves liberal amounts of spices giving dishes a strange taste and distinctive aroma. Particular combinations of spices have led to a number of styles of cooking, which have differing flavors; masala, vindaloo and balchao being some of the most famous. Chilies, particularly the dried red variety, are used widely to add pungency, flavor, texture, marinate meats and fish. The green variety is also used to make chutneys, pickles, give pungency and taste to vegetables, meats and fish. The Christians prefer to use vinegar, while the Hindus use ‘kokum’ and tamarind to get the tang in their respective cuisines. Another important product of the palm is jaggery, a dark colored sweetener that is widely used in preparing Goan sweetmeats. Jaggery made from sugarcane is also used which has got a lighter colour compared to the coconut palm one. The spice plantations of Goa are quite popular as a tourist attraction, for more details click on – Spice Plantations The various spices found in the Goan markets (Local Markets) or any General stores around you are; Fennel (Badisep) Asafetida (Hing) Cardamom (Veichi) Cumin (Jirem) Pepper (Mirem) Mustard seeds (Sasvam) Cinnamon (Dalchini) Clove (Lovang) Coriander Seed (Sukhi Kothmir) Cubeb (Teflam) Fenugreek […]
From Grandma’s Kitchen: Sannas
Sannas are like Goan rice cakes. They have a soft and spongy texture. There are also sweet versions of sannas. Sannas and sorpotel are one of the best combos in Goa. It can also be had with vindaloo and other gravies. Ingredients: ½ kg paddy rice 1 grated fresh coconut ½ litre toddy Salt and sugar to taste Method: Soak the rice overnight. Coarsely grind it the next morning with the coconut and toddy. Then, remove it and mix with how much salt and sugar you want. The batter shouldn’t be too thick or too thin. Cover it and let it ferment for about 4 hours till the batter rises up. Heat a steamer (Konkani word: komfro) which has a strainer in a slot in the middle. Put little water at the bottom of the steamer. In small stainless-steel plates (sanna plates), pour the batter and put them on the strainer. Steam for 10-15 minutes. You can test with your finger to see if it’s cooked. Remove the plates where the batter is ready, put it upside down on a banana leaf, and cover it with a wet cloth till it cools. You’ll need at least 12 sanna plates.
Let us ‘Vow’ to protect the ethnicity of our Heritages on this ‘World Heritage Day’
Though Goa is the smallest state in India, it has made a quite telling contribution on the historical front of the country. Goa has been known for its ports through the ages, which facilitated trading. The state’s ports became handy not only traders but also rulers like the Mauryas, the Shatavahanas, Bhojas, the Shilaharas, the Kadambas, the Bahmanis and the Portuguese. The ruling stints of these dynasties allowed them to create some monumental edifices on this piece of land, of which some still exist and some have been lost to the time. In what can be said to be an honor for Goans, as the entire zone of Old Goa (The Churches and Convents of Old Goa) was inducted into UNESCO (The United Nations Educational, Scientific and Cultural Organisation) World Heritage Site, inscribed under the UNESCO norms, in 1986. The Catholic faith in Goa was built on the pillars of St Francis Xavier who embraced the land of Goa in 1542 and in order to profess the Catholic faith the Portuguese built the churches. Goa was thus termed as the ‘Rome of the East’. The inclusion of religious monuments in Goa in the World Heritage List are: the influence of […]
From Grandma’s Kitchen: Patties
This dish is a scrumptious combination of spiced mince and fried pastry. Ingredients: Mince 1 cup flour ½ cup cornflour 1 tbsp ghee A little water Method: Make a dough using the flour, cornflour, ghee, and water. Knead into a smooth dough. Then roll it out. Mix the remaining cornflour and ghee. Spread it over the rolled out dough. Sprinkle some flour over the dough and roll the dough more. Cut into small pieces. Roll out each piece, put some mince on it, and seal with a little water on the pastry’s outer edges. Deep fry.
From Grandma’s Kitchen: Arroz Doce
Portuguese rice pudding with a hint of cinnamon and citrus flavour. Ingredients: 1 cup rice (short grain) 1 lemon rind 2 cups of whole milk (should be hot) 2 cups of water A pinch of salt 1 tbsp butter 2 egg yolks 1 cup finely powdered sugar Method: Cook the rice with salt. Add the sugar, butter, milk, egg yolks, and lemon rind to the rice. Mix. Keep the mixture on low heat for 15-20 minutes. Sprinkle the cinnamon on top of the rice. Keep in the fridge and serve.
From Grandma’s Kitchen: Stuffed Squids
Seafood and masala- A Goan’s favourite combination Ingredients: ½ kg squids 1 small onion 1 small tomato ¼ tsp turmeric powder ¼ tsp pepper 5-6 cloves 1 inch cinnamon stick 2-3 green chillies 1 heaped tsp ginger garlic paste Vinegar Salt Method: Clean the squids and apply salt. Keep the main body of the squids separately. Cut the tentacles finely. Grind the turmeric, pepper, cloves, cinnamon, chillies, and ginger garlic paste in vinegar. Fry the onion, tomato, and squid tentacles. Add the ground masala and salt. Cook till done. Stuff the mixture inside the squids. Then, deep fry or shallow fry them.
From Grandma’s Kitchen: Goan Khatkhate
Khatkhate is a mixed vegetable stew. Triphal berries lend the dish its unique flavour. Ingredients: ½ cup toor dal (yellow pigeon peas) 3 drumsticks (cut into 2-inch pieces) 1 carrot (cut into pieces) 1 tsp cumin seeds 8 curry leaves 1 tsp coriander powder ½ tsp turmeric powder 1 tbsp jaggery 8 teppal berries/ triphal berries/ Sichuan pepper (crushed) 5 dried kokum petals OR marble-sized ball of tamarind ½ cup raw banana 1 radish (cut into pieces) 4-5 dry red chillies ½ cup ridge gourd ½ cup pumpkin (chopped into pieces) 1 cup grated coconut Salt to taste Method: Boil 3 cups water and put in the toor dal. Let it cook for 5 minutes. Grind the coconut, chillies, turmeric, and jaggery with a little water. In a little water, cook the carrot, banana, ridge gourd, radish for roughly 10 minutes. Then add the drumsticks and cook till soft. Heat oil in a pan, put the cumin seeds and let it fry for 10 seconds. Then throw in the curry leaves. Add the coconut paste after a few seconds. Then, add the dal. Lastly, put in the cooked vegetables, triphal berries, coriander powder, kokum, and salt. Let it […]
From Grandma’s Kitchen: Goan Feijoada
This dish is a combination of Goan pork sausages and beans. The red gravy in this is tangy and has a fiery flavour. Ingredients: 40 Goan sausages 6 garlic cloves (crushed) ½ inch ginger piece (crushed) 1 cup of red kidney beans ½ tsp turmeric powder 2 medium-sized onions (finely chopped) 3 medium-sized tomatoes (finely chopped) 1 cup tomato puree ½ tsp chilli powder 1 tbsp oil Sugar to taste Salt to taste Water as needed Method: Wash the beans and soak them in water. Leave overnight. The next day, remove the water and put the beans in a pressure cooker with a pinch of salt. Cook for 4-5 whistles. Remove the sausages from their casings. Heat oil in a pan and fry the crushed ginger and garlic. Then sauté the onions. After that add the tomatoes and stir. Then, put in the turmeric powder and chilly powder. Add the sausages and stir for half a minute. Put the beans in and add the tomato puree. Cover the pan and let it cook for 20 minutes on low heat. Add sugar and salt to taste Eat hot with Goan local bread (poee/ poi) or rice.
From Grandma’s Kitchen: Pork Jeerem Meerem
For this dish, pork can be replaced with mutton or chicken. It is a simple gravy with a spicy aftertaste. Ingredients: ½ kg pork 5-6 garlic flakes ½ inch ginger piece 4-5 green chillies ½ tsp poppy seeds ½ tsp haldi powder ¼ tsp jeera 10 peppercorns Vinegar 2 medium onions Salt to taste Method: Grind the garlic, ginger, chillies, poppy seeds, turmeric powder, jeera, peppercorns, and poppy seeds. Cut off the pork fat and heat it in a pan till it liquidizes. Cut the onions and cook it with the fat till brown. Then, add the ground masala, vinegar, and the rest of the pork until ready.
From Grandma’s Kitchen: Almyache Dangar
This recipe is to make Goan mushroom cutlets. They are a perfect snack for any time of the day. Ingredients: 200 grams button mushrooms 1 tomato (chopped) 1 onion (chopped) 1 green chilly (chopped) 4 cloves garlic ½ inch ginger piece ½ tsp Coriander powder ½ tsp chilly powder ½ tsp cumin powder ¼ tsp Garam masala powder 2 tbsp potato (grated and boiled) 2 tbsp breadcrumbs 3 tbsp rice flour Salt to taste Method: Clean the mushrooms and cut into pieces. Sprinkle with a pinch of salt. Put some oil in a pan and sauté the garlic and ginger. Then sauté the green chillies and onions until the onions change colour. Put in the tomato and let it cook. Add the mushrooms and sauté them till half cooked. Mix in the coriander, chilly, cumin, and garam masala powders. Let it cool. Take the mushroom mixture and mix it with the potatoes, salt, and breadcrumbs. Form balls of the mixture and flatten them to get a cutlet shape. Dip the cutlets in rice flour and shallow fry on both sides till crisp.
Feni- Goa’s Own Drink
Feni is a very popular drink and is produced only in Goa. It takes a lot of effort to make it and is completely organic with no added preservatives. One can get cashew feni (fermented cashew juice) and coconut feni (obtained from coconut toddy) from this state. Feni is sometimes mixed with cola and lime to make a nice cocktail. Urrak is a lighter form of cashew feni, has a fruity flavor, and is available during summer. Feni has a similar flavour but is more potent. Some people even mix feni in certain Goan dishes like sorpotel. Locals also use it to cure colds. They also make a Feni nutmeg mixture to use for massages and to bring down swelling. Pic Credit – Shivang Mishra I NT GOGOANOW.COM
From Grandma’s Kitchen: Pork Chilly Fry
Goans have their own style of chilly fry. It can be enjoyed with the Goan local bread (poee). Ingredients: ½ kg pork 5-6 garlic flakes ½ ginger piece 1 tsp turmeric powder 5 medium-sized onions (sliced) 2 medium-sized tomatoes (sliced) Green chillies (according to your taste) Dash of vinegar Method: Pound the garlic and ginger Boil half kg pork with required salt and then cut into pieces. Take the pork fat and heat it in a pan till it liquidizes. Cut the onions and cook it with the fat till brown. Add the cut green chillies and the tomatoes and continue frying. Then add the cut pork. Put salt. Lastly, add little vinegar (according to your taste).
From Grandma’s Kitchen: Goan Chutney
Green Goan chutney is used a lot in buttered sandwiches which can be seen at different events. It is also a great accompaniment to rice, dosa, etc. Ingredients: ½ coconut (scraped) A handful of fresh coriander leaves 1 onion 2 cloves ¼ tsp pepper ¼ tsp jeera ½ tsp sugar 1 tsp tamarind 3 garlic flakes ½ inch ginger piece 3-4 green chillies 5-6 mint leaves Method: Saute the onions in a pan without oil. Grind the onions and the rest of the ingredients together.
From Grandma’s Kitchen: Mince
Goan mince is usually beautifully spiced. You can use any type of mince – lamb, pork, chicken, and beef. Ingredients: ½ kg mince ½ kg onions 2-inch ginger piece (chopped) 12 garlic flakes 4 green chillies (chopped) 1 tsp turmeric ¼ tsp chilly powder ½ tsp ground cumin ½ tsp ground pepper 1 tomato (chopped) A bunch of mint leaves A bunch of coriander leaves Method: In some ghee, fry half the onions till they become brown. Then add the garlic, ginger, and chillies. After that, put in the mince along with the turmeric, cumin powder, chilly powder, and pepper powder. Stir. Add the tomato, mint, coriander, some salt, and water. Cook till it dries. Put the remaining onions in and cook till the mince is dry.
From Grandma’s Kitchen: Milk Toffee/ Milk Cream
Milk Toffee/ Milk Cream is a rich and somewhat fudgy Goan Christmas sweet. It requires a lot of stirring while preparing it. Ingredients: 1-litre milk 2½ cups of sugar 1 cup cashewnuts (ground to a fine powder) 1 tbsp butter Method: Boil the milk on low heat till it reduces to half of what it was. Add the sugar and keep stirring until the milk becomes thicker. Once the sugar dissolves put in the cashewnut powder. (Make sure you don’t let the milk burn or stick to the pan’s bottom.) Add butter and stir for 8-10 more minutes. When it starts bubbling a bit, test some of the mixture by rolling it into a ball. If that happens then it’s ready. Butter some silicone moulds and put the mixture in after it has cooled down. After this, take the sweets out of the mould and leave it out to dry on a cloth or newspaper overnight. Store in an air-tight container.
From Grandma’s Kitchen: Perad
Perad is guava cheese. The preparation time for this appetizing sweet can be lengthy. They are soft and slightly chewy. Ingredients: Guavas 1 kg 2½ cups sugar 1½ tbsp butter 1½ lime juice Salt to taste Method: Cut the guavas into tiny pieces. Boil 1 litre of water. Add the guavas and let them cook till tender. Grind the guavas and pass them through a sieve or muslin cloth. Dispose of the seeds and skin. Put the guava pulp in a pan on medium heat. Keep stirring so that it doesn’t stick to the bottom of the pan. Add the sugar. Once the pulp starts turning into a darker shade, add the lime juice and butter. Mix. Once the pulp starts leaving the sides of the pan, remove it from the heat. Transfer it to a plate greased with some butter. Flatten and smoothen it out. Let it cool and set for 6-7 hours. Cut it into rectangles or diamonds.
From Grandma’s Kitchen: Patoleo
Paloleo harnesses the flavour of turmeric leaves. Ground rice is spread on the leaves and filled with a coconut jaggery mix. It is then steamed which transfers the lovely haldi flavour onto the rice. Ingredients: ½ kg Goa paddy rice 1 coconut (scraped) Goa jaggery or sugarcane jaggery / 100 gms gram dal Turmeric leaves Method: Soak the rice overnight. Grind it the next day till it becomes a fine paste. (Don’t add too much water while grinding as the batter should be thick.) Take the scraped coconut and add to it the Goa black jaggery or sugarcane jaggery. Or you can use gram dal, coconut, and jaggery. Wash and dry some turmeric leaves. Apply the thick rice paste to the leaves. Then put some coconut jaggery mixture on the rice paste. Fold the leaves and press the edges. Steam those leaves till the leaves turn brownish in colour. Cool and serve.