Atoll – Rice and Channa Dal Pudding

28 Aug

Atoll (Attol) is a slowly disappearing Goan sweet recipe. It is gluten-free. Made with rice, yellow channa dal, coconut and cardamom. We grew up eating a lot of homemade evening tea snacks and sweets in Goa. Some of them being Moong Dal Gorchem, Boiled Sweet Potatoes, Moong Dal Chunn, Alle Belle, Xiro, Banana Pancakes, Nankhatais, Baath, Pinaca, Patolios, Doce de Grao, Bolinhas de Coco and a few more.

atol-attol-goan-sweets-recipe-coconut-rice-gluten-free-desserts

Many of the Goan recipes are gluten-free, Atoll is one of them. The Goan coconut jaggery plays an important role in many of the Goan sweets. It has a rich dark brown color and is made from coconut sap that is boiled down till hardened to form small triangular blocks. It melts very easily and soften to touch. It has the same amount of calories as regular sugar but has vitamin and minerals. Since it is not refined it’s a great alternative to regular white sugar. You can read more about the differences between the two here.

atol-attol-goan-sweets-recipe-tee-time-snack-gluten-free-desserts-vegetarian-eggless.

Please note: For this recipe instead of yellow channa dal I have used split green peas (green pea dal) as it is readily available at the grocery stores in the US. I also had to replace a full freshly grated coconut with frozen grated coconut and coconut milk. And finally if you do not have access to coconut jaggery than you can use regular jaggery or molasses.

atol-attol-goan-sweets-recipe-ingredients-gluten-free-desserts

Serving Size: 6-8

Ingredients

3/4 cup raw rice (washed and cooked as per instructions)

1/2 cup split green peas or yellow channa dal ( washed and cooked as per instructions)

1/2 cup grated frozen coconut

1 cup of coconut milk

4-5 crushed whole cardamom

1.5 to 2 square of coconut jaggery or 1/3 cup of molasses

Pinch of salt

atol-attol-goan-sweets-recipe-gluten-free-desserts-easy-step-to-do

Directions:

Cook the rice and dal as per instructions, once’s done in a pot add the cooked rice, dal and the remaining ingredients. Keep stirring them together for 10-15 minutes on medium-low heat till the rice thickens like pudding.

Transfer in a 9-inch spring-form pan and let cool and set for at-least 30-60 minutes.

Slice and enjoy with your evening tea or as a dessert. You can refrigerate the rest for a couple of days. Just warm it up in the microwave for couple of seconds before serving.

atol-attol-goan-sweets-recipe-traditional-molasses-gluten-free-desserts

Variations:

You can make another similar dish called as Orna which is made by soaking the rice overnight and ground into a paste and cooked to a pudding consistency. Then add the remaining ingredients and stir together for another 10 to 12 minutes till it thickens.

Chicken Meatballs Curry

21 Aug

Goan meatball curry is a very simple recipe. It is traditionally made using ground beef. I have used ground chicken instead as my husband does not do too well with beef. This recipe is not a common occurrences in Goa and you may not find it on restaurant menus. I have seen a few variation online but I am sharing my Tiazinha’s(aunty in portuguese) recipe. God Bless her soul. It’s been 17 years since she went to be with the Lord. She was a great cook, a violinist in the local orchestra, Linguist and sewed vestments for the local priest. She was very strict and was very involved in our upbringing as my parents were full-time working parents. So I dedicate this post to my loving Titi.

meatball-kofta-curry-recipe-goan-spicy-dishes-indian

Here is Titi’s pictures that I took from an old album when I went down to Goa this January for my dad’s funeral. I just wanted to carry the memories with me back to the US.

titi-memories

For an American the most popular meatball recipe is the Italian Meatball Recipe where cheese, bread crumbs and tomatoes are the main ingredients. The goan version has a hint of spices, ginger, garlic, vinegar. If ground beef is used then skip the bread. 

meatball-kofta-curry-recipe-goan-betty-crocker-food-network-zucchini-ideas

Jeerem-Meerem (cumin spice mix/masala in konkani) is an everyday spice mix for meats and fish in Goa. By adding fresh ginger, garlic and grinding it in vinegar makes a wet paste. Coconut vinegar plays a very important role in Goan cooking specially for meats and fish. You can make it dry and store it in an airtight container for couple of months in a cool dry place or the freezer. This recipe should yield about 2 tsp of mix which can be used with 2-2.5 lbs of meat.

jeerem-meerem-jeera-meera-masala-goan-meat-fish-spice-mix

Jeerem-Meerem Recipe

Yields: 2 tsp of spice mix

Ingredients:

1 tsp of cumin powder

3/4 tsp of turmeric powder

1/2 tsp of cinnamon powder

1/4 tsp of red chilli powder

1/8 tsp of black pepper

1/8th tsp of cloves powder

Mix it together and store in a dry spice bottle

meatball-kofta-curry-recipe-goan-authentic-easy

Serving Size: 12 meatballs

Ingredients:

1 lbs of ground beef or chicken or turkey

1 medium onion chopped finely

4-6 garlic cloves grated

1″ grated ginger

1 slice bread

1 beaten egg

10 sprigs of fresh cilantro chopped

1.5 tsp of jeerem-meerem spice mix

1 tsp of vinegar

1/4 tsp of sugar

2 cups of water

1 tomato chopped finely

Salt to taste

meatball-kofta-curry-recipe-goan-indian-ingredients-spicy

Directions:

In a bowl mix the ground meat/mince with 1/2 the chopped onion, ginger, garlic, bread, egg, cilantro, salt and spice mix. Make 12 balls.

(With ground chicken if you find it hard to shape the balls use a spoon to shape and drop them into gravy)

In a heated pot saute the remaining onion till soft. Next add the tomatoes and jeerem-meerem, vinegar, sugar and saute for 2-3 minutes till the raw smell of vinegar is gone. Add the water, season with salt and bring the gravy to a simmer. Add the meatballs and cook covered on medium heat for 25-30 minutes while checking and stirring occasionally.

meatball-kofta-curry-recipe-goan-easy-allrecipes

I made a variation by stuffing a few of my meatballs with couple pieces of my Goan Sausage Meat for an extra kick in flavor. Enjoy it with rice or with a side of vegetables.

Goan Sausage Meat Recipe

14 Aug

With my limited experience of trying sausages/chorizo from different countries, I can say in all honesty I haven’t found anything close to a Goan sausage. Maybe the Mexican El Pastor Recipe could have some resemblance. This mouth-watering pork sausage that is sun-dried, smoked and spiced with garlic, ginger, red chillies, spices and vinegar is definitely out of this world. When a Goan catholic leaves home that is one sure food they will always miss. This intense flavored sausage can be used to make many recipes including Sausage Chilli Fry, Chouriço Paochouriço Pulao, Feijoada and Sausage and Potato Curry.

chorizo-choriz-sausages-meat-goan-chilli-fry-recipeI remember my mom making it during her summer holidays and storing it in a ceramic airtight jar for months. She would be particular that only she would take out the meat from the jar. One thing I do remember my mother’s preserves would last a real long time because she took so much care and was extremely clean in handling them.

chorizo-choriz-sausages-meat-goan-preserve-onilneThis recipe requires time, patience and being careful. To make the Goan sausages, pork is a meat of choice but you can use beef or chicken. Back in Goa “Salt Petre” also know as “Potassium Nitrate” is used as a meat preserve. I have skipped using Salt Petre after reading about its different uses in US and am not comfortable using it in foods.

Goan Sausage Meat Recipe

Serving Size: 3 lbs of preserved sausage meat

Ingredients

3 lbs of pork meat with fat (1:2 fat to meat ratio) cut in 1/2″ cubes

1.5-2 pods of garlic crushed

2 packets of Goan Choriz Sausage Meat Masala

1/2 tsp of sugar

2 tbsp of salt

2 tbsp of vinegar

chorizo-choriz-sausages-meat-goan-indian-recipe-ingredientsDirections:

Wash the cut meat and dry it well with a paper towel. Apply salt, vinegar and put weight on the meat. Check every couple of hours and drain the water out. Let the meat stand for at-least 24 hours.

Drain out any more liquid that is released. Wipe the meat again with dry paper towel. Apply the sausage masala paste, crushed garlic, sugar and keep in the sun covered with a mess. Stir the meat couple every couple of hours. Drain out any liquid. Repeat for 1 or 2 days. The meat will look dry. Transfer to a glass jar with a glass lid or plastic. Avoid any metal lids as they will rust due to vinegar. Store in a cool dry place for couple of months. Use only dry wooden or plastic spoon.

You can stuff the meat in natural casing and dry it again in the sun for a day and smoke it under indirect fire wood heat.

chorizo-choriz-sausages-meat-goan-pulao-online-wiki-usaSausage Roll / Choriz Pao Meat Recipe

Ingredients:

1 lbs of sausage meat

2 medium onions sliced vertically

Directions:

In a hot skillet add the chopped onion and sausage meat and saute on medium heat for 10-15 minutes till the meat is cooked and the onions soften.

chorizo-choriz-sausages-meat-goan-curry-with-potatoes-spicy-appertizers-ideas-burgers-bread-pork-beef-chickenStuff in a hot-dog roll for Sausage Roll or in a Pao for Chouriço Pao. This spicy sausage goes really well with chilled beer. Chouriço Pao is a very popular street food in Goa and also for feasts celebrated by Catholics, it is a great snack food to sell to raise funds for various church groups.

Clams Pulao Rice

7 Aug

Rice cooked in a seasoned broth can be called many names. It only depends which part of the world you come from. You can call it Pulao, pilaf, pilav, pilau, palaw, plov, polo, polu and polov. Goan Pulao Rice is also called as Arroz de Refogado and in my case Mama Arroz. The basic recipe is made with cloves, cinnamon stick, dried cinnamon leaf, onions, tomatoes, pinch of turmeric and bouillon/maggi cube for flavor. This recipe can be used as a basic base for all the other Goan Pulao Recipes. Like clams/tissreo pulao, vegetable pulao, prawn pulao and the famous Goan pork sausages pulao.

pulao-pilaf-rice-arroz-mexican-recipe-goan-tissreo-clams-prawnsAs I searched the web I found many variations, some added color to the rice, bay-leaf, cardamoms, ginger-garlic paste and chillies and since I have mentioned many times about Pulao in my blog it was time for me to share the recipe.

pulao-rice-pilaf-with-vindaloo-curry-grilled-pork-chops-spicy

Basic Pulao Rice with Vindaloo Grilled Pork Chops

Do Note: Goans use bouillons/cubes to season our pulao rice. If you do use stock then you can skip the bouillons.

Serving Size: 4-6

Ingredients for Basic Goan Pulao Rice

2 cups basmati rice or rice of your choice

3.5-4  cups of water/stock

1 medium onion chopped

2 tomatoes chopped

1/8-1/4 tsp of turmeric powder

1 cinnamon stick

10-12 whole cloves

2 chicken or vegetarian bouillon or maggi cubes

salt to taste

pulao-pilaf-rice-arroz-mexican-recipe-goan-ingredientsDirections:

Wash and rinse the rice. Keep aside

Heat oil in a pot add the cinnamon, cloves to flavor the oil. Next add the chopped onions and saute till translucent. Follow with the chopped tomatoes, turmeric and saute till the tomatoes are soft.

Next add the water, bouillon and season with salt. Bring the water to a boil.

Add the washed rice, cover and cook as per the rice cooking instructions.

You can serve the Pulao Rice with any side of your choice or eat it just plain.

pulao-pilaf-rice-arroz-recipe-goan-pilav-palav-sausages-chicken-peas-vegetables-palavBelow are a few variations.

For Vegetable Pulao, saute the frozen or cut vegetables along with the tomato. Follow the remaining instructions as above.

goan-sausage-feijoada-red-kidney-benas-spicy-curry-with-recipeClam/ Tissreo Pulao Rice.

Soak about 1/2 a bag of clams (I have used Costco’s New Zealand cockles) for at-least 30 minutes in salt water to purge them.

Then steam the clams till they open up slightly 3-5 minutes.

Use the liquid from the steaming as the broth for your rice.

Take the meat out of the clams about a cup and add them midway to the rice.

Garnish with fresh chopped cilantro which is optional.

pulao-pilaf-rice-arroz-classic-varities-indian-chicken-mussel-shrimp-prawns-sausages-goan

Prawns/Shrimps Pulao Rice

Goan Pork Sausage Pulao.

Fry the sausages first. Separate the meat from the casing and use the rendered fat instead of the oil for cooking the Pulao Rice.

Follow the above instructions to cook the rice. Once’s the rice is done add the fried sausage meat and mix gently into the cooked rice.

pulao-pilaf-quinoa-grilled-cafreal-tofu-recipes-easy-goan-indianYou can also use this basic recipe to make Quinoa. Enjoy it with Grilled Cafreal Tofu. Check out the recipe below.

Grilled Cafreal Marinated Tofu with Quinoa Pulao

Canned Sardines Salad

31 Jul

As it is rainy season in Goa, I remembered my mom’s canned sardines recipe called Sardinhas a Portuguesa (Sardinhas em Molho de Tomate) that she would make. Growing up we ate fish that was seasonal as we had no other options. Goan’s did not import foods as they do now a days. Our exposure to other cuisines was very limited. It was only when friends and family visited from outside Goa or India we got  a chance to taste other foods.

canned-sardines-goan-recipe-fish-salad-sardinhas-portuguesaUsually in July-August sardines were available and at least once’s a year my mom cooked her Sardinhas (Portuguese). She would also make sautéed sardines with tangy and sweet recheado masala, curry and crispy fried sardines coated either with rava(cream of wheat ) or rice flour, salt and turmeric. This recipe is also made in Goa with Fire Roasted Sundried Salted Mackerels (“Karem” in Konkani).

canned-sardines-goan-recipe-fish-salad-curry-sardinhas-portuguesaSince I am not that privileged with easy access to fresh sardines in LA, I do use the canned one’s along with canned tuna to make this salad. My kids enjoy it with tortilla chips and I like it as a side with my rice and fish curry or Goan Pulao. As kids we called it “Mama Arroz” as it was cooked by my mom on Sundays which was her day off.

 canned-sardines-goan-recipe-fish-salad-sardinhas-portuguese-pulaoAnother recipe of the canned sardines we made was a smooth paste with room temperature butter. We would make sandwiches or spread it on Ritz Crakers as appetizers for birthday parties.

canned-sardines-goan-recipe-fish-salad-sardinhas-salsa-low-fat-tortillas-chips-dipsServing Size: 4-6

Ingredients:

1 large can of sardines in tomato sauce

1 medium onion diced

2 tomatoes diced

1 jalapeno chopped finely (optional)

10 springs of fresh cilantro chopped

3 tbsp of vinegar

Salt to season

canned-sardines-goan-recipe-fish-salad-ingredientsDirections:

Drain the fish out of the sauce. Add all the chopped ingredients along with vinegar and salt in a bowl and mix well.

Finally crumble the fish and add to the mixture. Mix gently as not to break it up too much. Chill in the refrigerator till ready to serve.

Enjoy it as a side along with rice or as a canned fish salsa with tortilla chips which my kids enjoy.

Ps: This recipe is for those days when you plan to chill out at home :-)

canned-sardines-goan-recipe-fish-salad-triscuit-snacks-ideasHere is the Sardine Butter Paste Recipe made for parties with 1 can of drained out sardines mashed with 3-4 tbsp of room temperature butter and then topped with quickly pickled crispy fresh veggies like beets, bell-peppers and sweet white onions. I have topped it on a Triscuit. We also made sandwiches with the sardine paste.

If you have a sardine recipe please do share in the comment section :-)

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