Solkadi is a coconut based curry which is commonly eaten in Goa with rice, and also sometimes drunk after meals. Solkadi is known to be a great digestive because of the kokum used in it.
Main Course
Mixed Veggies Tonak
Tonak is a very popular dish in the Goan cuisine in the which the legumes or peas or veggies are cooked in a coconut based gravy. This particular recipe uses vegetables. You can also replace them with legumes like red cow peas, whole masoor dal, green peas. There are also non-vegetarian versions of this recipe made with crabs, prawns or clams. We will post one of them soon.
In Goa, tonak is usually eaten with Pav. But it tastes good with rotis or rice too.
Note:
- I have used the above measurements of spices several times in India with perfect results. However, sometimes the spices are much stronger (for e.g in the Gulf where I live now). In that case you might want to reduce the spices. I usually reduce the stronger spices by around 25% when I make this curry in Bahrain.
- You may increase or decrease the chillies based on what suits your taste.
Categories: Dals & Curries, Main Course, Main Course, Vegetarian
Tags: Carrot, Cauliflower, Coconut, Green Peas, Potato, Tonak
Leave a comment
Veg Calzone
A calzone which is known to have originated in Naples, Italy is basically made up of bread dough shaped like a half moon and has some stuffing.
Usually calzones are made with all purpose flour. However, this particular recipe uses whole wheat flour and hence is healthier. You can make any stuffing of your choice. Mix together your favorite ingredients and cheese and you have the stuffing ready. You can make it smaller in size and serve it as a bite sized appetizer or make bigger calzones which will serve as a meal by themselves.
Categories: Italian, Main Course
Tags: Calzone, Capsicum, Cheese, Wheat Flour, Yeast
Leave a comment
Amlechi Uddamethi (Goan Raw Mango Curry)
The word Uddamethi comes from two words- Udda (Urad Dal) and methi (Fenugreek seeds). Amli is raw mango in konkani. This preparation does not use onion and garlic and hence is commonly made on festivals and special occasions which call for pure veg (without onion and garlic) recipes.
This recipe can also be prepared using Ambade (Spondias, hog plums, Spanish plums, libas). In Goa, Amlechi Uddamethi is commonly eaten with Rice.
Categories: Dals & Curries, Main Course, Main Course, No onion no garlic
Tags: Coconut, Festivals, Raw Mango
2 Comments
Pav (Dinner Rolls)
Being away from home (Goa) for the past 10 years, I have realized that it is impossible to get the kind of Pav (Dinner Rolls) you get in Goa anywhere else. We have always longed for the Goan pav and missed the horn of the Poder (the man who goes around on the cycle selling Pav). Goans will know exactly what I mean 🙂
Yes, I was missing Pav and I had to do something about it. After 2-3 unsuccessful attempts and improvisations after every attempt, I was able to make soft an fluffy pavs comparable to the ones you get in Goa. I cannot explain how wonderful it is to eat freshly baked pav out of the oven with a dollop of butter. With every attempt, I make some more improvisations to it and will keep updating the recipe card accordingly. But for those who want to try Pav at home, go ahead and hope you get perfect Pav for your Pav Bhaji or to eat with Tonak(Goan curry) or Chicken Xacuti 🙂 Please let us know how they turn out and also share pictures if possible. Also, leave a comment in case of any confusion in the steps, and we will clarify it. After all, everyone deserves to eat good Pav 🙂
- Make sure that you do not use hot water with yeast and sugar as hot water would kill the yeast. Use warm water. I placed the water in the microwave for 15-20 seconds.
- To get good pav, kneading well is very important as kneading helps in developing of gluten in the pav and makes it stretchy and elastic. Well developed gluten is important to allow the carbon dioxide released by the yeast to be held within the dough helping it to rise.
- Use a tray which has a good height. When I made pav for the first time, my cloth got stuck to the risen dough and while separating the cloth from the tray, the dough got deflated 🙁
Categories: Breads, Naans and Parathas, Breakfast, Breakfast/Snacks, Main Course
Tags: All-Purpose flour, Yeast
11 Comments
Alsanyache (Red Cow Peas) Tonak
Tonak is a very popular dish in the Goan cuisine in the which the legumes or peas are cooked in a coconut based gravy. This particular recipe uses red cow peas also called as Alsane in Goa. You can also replace them with whole masoor dal, green peas or also vegetables like mushrooms, cauliflower etc. There are also non-vegetarian versions of this recipe made with crabs, prawns or clams. We will post one of them soon.
In Goa, tonak is usually eaten with Pav. But it tastes good with rotis or rice too.
Note:
- I have used the above measurements of spices several times in India with perfect results. However, sometimes the spices are much stronger (for e.g in the Gulf where I live now). In that case you might want to reduce the spices. I usually reduce the stronger spices by around 25% when I make this curry in Bahrain.
Categories: Dals & Curries, Main Course, Main Course, Vegetarian
Tags: Alsane, Coconut, Red Cow Peas, Tonak
4 Comments
Pumpkin Sabzi
A perfect recipe for the days on which onion and garlic is a strict NO 🙂 Enjoy it with rotis or eat it as a side dish with rice.
Categories: Dry dishes, Main Course, Main Course, No onion no garlic, Vegetarian
Tags: Pumpkin
Leave a comment
Simple Potato Sabzi
This is a my moms very simple recipe for Potato Sabzi. It can be eaten with bread, roti or also as a side dish with rice. My sister and I both love this preparation and I remember my mom making it for us very often when we were small.
Brinjal Bharta
Bharta is any recipe in which the main ingredient( vegetable or meat) is added in a minced or crushed form and not in the form of pieces. This Brinjal Bharta has many variations and the recipe below is a goan one. The coconut in the ingredient list would have given you the clue. Do try this simple recipe.
