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Tag Archives: goan food

Zoodles Recipe – Versatile and Healthy Low Carbs Alternative

3 Oct

zoodles-tikka-masala-chicken-curry-recipe-healthy-foods-vegetarian-veganEvery time I am on Pinterest I have seen appetizing pictures of Zoodles. It has been on my list for a while. Finally a couple of weeks back I made it for the first time. On my first try I cooked it too long and it became too watery. I kept reducing the time on the stove till I finally felt that I had got it. The best duration to cook the zoodles is adding it to an already heated pan or pot taking it off heat and mixing it gently till the heats transfers and makes them soft without letting out too much water. This is not a very good food for leftovers you got to make it fresh. For the next couple of weeks I used zoodles as substitute for pasta and rice. Enjoyed them with pasta sauce, chicken curry and kung pao chicken. It gives you the same sense of slurping regular pasta or noodles without the extra carbs.

zoodles-recipe-with-baked-chicken-kebabs-kebobs.

 

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Serving Size: 2-4

Ingredients:

4 medium zucchini or courgette spiralized or julienned

2-3 smashed garlic cloves

1 tbsp of oil

Salt to taste

Directions:

Heat a pan add the smashed garlic saute for 15-30 seconds.

Take the pan off heat add the zucchini noodles or zoodles sprinkle salt and toss in gently for 1-2 minutes.

Top the zoodles with warmed pasta sauce, sautéed or curried chicken, vegetables or any creamy sauce of choice. Enjoy a healthy meal. Also enjoy it as a side vegetable dish.

zoodles-with-pasta-vodka-sauce-tandoori-spiced-saute-chicken-tenders-recipe

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Recieta de Sopa de Camarao – Shrimp Soup Recipe

10 Jun

Sopa de camarao/ Shrimp or prawn soup is a light creamy soup with the bold flavors of shrimps/prawns. This is a soup of the portuguese past days in Goa. I guess in our household we ate a lot of vegetable soup with macaroni and bread soup made from previous day leftover bread. I think I must have made this recipe once’s or twice. If you visit Goa it would be a hard soup to find compared to the chinese soups that are popular in Goa.

sopa-de-camarao-shrimps-soup-prawns-chowder-creamy-receita-recipe

What I love about the soup other than it’s very seafood smell 🙂 is that it is a lighter soup compared to clam chowder. Adding diced potatoes and tomatoes is an option. I have added tomatoes  for some color. I do want to mention that I used red onions as I forgot my grocery bag with white onions at the grocery store till I was ready to cook and realized I left one whole bag of groceries at the store on my way out.

sopa-de-camarao-ingredients-shrimps-soup-prawns

Serving Size: 4-6

Ingredients:

20-25 small shrimps shelled and deveined

1/2 finely diced white onions

3 tbsp of butter

3 cloves of garlic diced finely

1 small tomato diced finely

3 tbsp of white flour

3 cups water

1 cup milk

1 vegetable bouillon

salt to flavor

Directions:

Wash the shrimps, apply a little salt keep aside.

Melt butter in a pot add the chopped onions and saute till soft.

Next add the tomatoes, garlic and saute for 1 minute.

To this add the flour and mix it for about a minute.

Gently add a little water to form a roux and take out all lumps.

Add the shrimps/ prawns and the remaining water stir gently and cook on medium heat till it comes to a boil.

Finally add 1 cup cold milk, season with bouillon and salt. Bring it to a boil again.

Serve hot with some oyster cracker, saltines or croutons. When we were kids we also dipped bread in the soup (psst…I still do it 🙂 )

sopa-de-camarao-shrimps-soup-prawns-camarones-crema-recipe-goan

 

How Goan Coconut Vinegar (Vinagre) is made

31 Aug

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Goan cuisine is pretty much incomplete without vinegar or Vinagre( the popular word used, which is Portuguese) to add that sour flavor that is so famously associated with its food. In Goa, vinegar made from toddy is most popular and Goan food deprived of this important ingredient makes it incomplete. It is used in foods such as vindaloo, sorpotel, xacuti, sausages and is broadly used in soups, salad dressings, dips and recipes.

The process of obtaining this vinegar is done by toddy-tapper, who performs his job thrice a day on each coconut tree given to his care, morning, afternoon and evening. In the morning and evening the “vein” of the tree at its top is opened and the sap slowly drains into attached clays pot or plastic jug. During the afternoon heat, the toddy tapper climbs the trees and closes the openings so that the tree has time to recover its lost fluids. He climbs the trees using foot steps carved in the trunk and supports himself once in the tree tops by the base of the palm leaves.

Traditional Toddy Tapping is done for three consecutive days, enough sur [sap] is collected from the coconut trees to fill up a large jug. Once enough sur is collected, it is then subjected to a process which results in the production of vinegar by fermentation for a minimum of 6 months to a year and an alcohol called coconut feni, a distilled drink with a high percentage of alcohol.

There are also medicinal benefits to this all Natural Coconut Vinegar as well, which is rich in Vitamins like Potassium , Beta-Carotene, Calcium, Iron, Magnesium, Phosphorous, Sodium and also contains anti-oxidants which make this natural food such a great part of your diet for the benefits it provides.

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History of Goan Cuisine

28 Aug

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In the last 10 years Indian food has grown extremely popular in the US. Being in the US for the last 15 years I have seen that we in the US have become more explorative with spices and cuisines. The main stream media like the Food Networks and people inclining towards alternative medicine are creating awareness of the spices used in Indian cuisine and their health benefits. But as a Goan our cuisine has a different level of flavor. My goal is to create an awareness of this cuisines as it’s a blend of Indian and Portuguese with a bit mix of Arabic and Asian flavors that gives it, it’s uniqueness. Goan cuisine has various influences that are felt in both the Christian and Hindu households. The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices the chili, was introduced to Goan cuisine by the Portuguese which became immensely popular. The above mentioned ingredients were not used in Goan cuisine before the Portuguese.

Seafood, coconut milk, rice, and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of Kokum ( A sour plum which has a deep rich red color) is another distinct feature along with Goan chilies are also a must for most dishes, as is tamarind. Goans make their own version of vinegar from toddy. Rice, fish, and coconut are the basic components of the typical Goan food platter. Food made from these three items can be expected in nearly every Goan meal. Then there are innumerable Preserve, Pickles and chutney that are typical of the state.
So take the leap and experience something new.

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