One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.
It’s fusion of vegetables that are cooked and served in the typical masala in Goa. Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.
The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on). Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.
You either love Khatkhate or hate it.
Something we buy to use but they end up being show pieces in our homes. This is especially true in my case.
I have a Futura Pressure Cooker but I rarely use it as it is manhandled by all and I hate it. So it has ended up as a space occupying gadget in my congested kitchen. I do not want to give away the cooker nor do I want to use it.
Recently my old cooker conked out on me after giving me years of service. Tired of the fact that no one else but I can operate it, my hubby told me to buy a new cooker. That is the time I rethought… Am I for the cooker or the cooker for me? So I brought a new cooker but my Futura is getting more workouts. The old one is there too but for steaming as in Futura you cannot steam.
The cooking is faster in Futura; you cook on reduced heat once the steam comes out steadily. In these times where fuel is expensive and you need to save it I feel this is a cooker that we should have.
Here try these Sprouted Moong this is from a old copy of the cookbook that came with Hawkins Cooker. I believe it’s my MIL’s. Though this is a pressure cooker version its Diabetic Diet friendly.
- 1 cup moong
- 1 tsp olive oil
- 1 clove garlic, minced
- 1 onion, chopped fine
- 2-3 green chilles (adjust as per taste)
- 1 red chilli, cut in pieces
- ¼ tsp red chilli powder(adjust as per taste)
- ¼ tsp chat masala
- ½ tsp lemon juice(adjust as per taste)
- Clean the moong, soak them overnight.
- Next day drain the moong and wash them. Now tie them in a muslin cloth wet them and set aside in a warm place. Many times I have found that keeping a weight on them helps sprouting them. Your sprouts will be ready by evening.
- In a bowl add the oil, minced garlic, slit green chillies, red chillies and the moong.
- Add the salt and mix well.
- In the cooker add 2 cups of water and place the grid. Remove the steam vent/the weight /whistle.
- Place the bowl of moong mixture in the cooker and close the lid. Heat on high flame.
- Once the steam escapes from the vent in a steady stream put the steam vent/the weight /whistle. Let the steam escape in a steady stream again.
- Switch off the gas and release the pressure from the cooker by steadily pressing the vent release.
- Open the cooker and remove the bowl of moong and mix the onion, chilli powder, lemon juice.
- I served it with roti for my father-in law but personally I preferred it just plain.
Here I have used the Futura pressure cooker. For regular cooker and a little water in the moong and then steam for 2 minutes then let it cool down naturally.
If you add green chutney and tamarind chutney, top it with sev. It will taste awesome too.
This is a part of Healthy Eating for Diabetics for BM #35. You can meet the rest of us here.
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In my mind X was Xauti or X’mas Cake full stop.
But when I was discussing with my girls what I should be making for the alphabet themed BM there was only one voice that said Xec Xec!!
The only Xec Xec I know of is crab Xec Xec so the first thing that was to think of was the substitute for crabs.
Then the replacement for crabs should be something that will not clash with the different masalas that go in Xec Xec, a delicious Goan preparation. I was skeptical. How will I be able to recreate the magic of Xec Xec?
I have already said I will like to pass on some traditions to my daughters so I had made Holgi/Puran Poli for Holi. The fact remains that they ate Holgi grudgingly, but they ate.
To make Holgi/Puran poli you boil the channa dal for the hurna/puran you strain out the water in which you have boiled the channa dal and you do not discard it. It is made in a delicious saar/rasam.
When I started to make this saar/rasam I was not too confident about how it’s made. Thanks to Vijaya, my friend who simplified the whole thing and I made it.
When I mention I am making pasta my girls are all help.
So when I said I am making “Gnocchi” (pronounced as nooyokhi) they were a bit unsure about the outcome. For they had “never heard of it” but they let me watch the rolling of the pasta on the U-Tube (I did not roll it in the way it’s required is a different matter) and came down to help of course.
I had some time ago picked up the book on Pasta from the library and copied the recipes and this pasta is adapted from there.
Blogging Marathon for this month is running again for the full month but this time we are blogging with alphabets.
So get ready for today’s alphabet… C…
What do you see? Breakfast…
Breakfast is an important meal and breakfast should have all the four components of food i.e protein, carbohydrate, fat and minerals.
Most traditional reflect this combo in some form or other. Take Dosa chutney, paratha and curds they are complete meal by themselves.
In Goa there are a lot of Portuguese influences so pav or bread forms an integral part of diet. So every morning you will hear the Pav Walla called the “Poder”, trading his wares loaded in a basket and on a cycle.
The lady of the house will make suki bhaji, alsande tonak, chana cho ras, salad bhaji or tomat bhaji. This is eaten with the pav or unna else buns. These buns are not your usual buns from the bakery but they are deep fried and like puris only softer, spongier and sweet (will post the recipe soon)!