Category Archives: Coconut

Khatkhate~An Exotic Goan Vegetable Stew

One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.

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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.

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X for Xec Xec with Mushrooms

 xecIn 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?

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T for Tambit

TAmbitNagpanchmi is a very big festival in Karnataka.

It’s called Undi haba or Jhokali haba, haba being festival undi is ladoos and jhokali is swings!

Yes it is a festival of ladoos and swings!!

There is shenga undi (peanut ladoos), yellu undi (til ladoos), rava undi (rava ladoos), besan undi (gram flour ladoos), churmuri undi (puffed rice ladoos) and then there are swings put out on trees and so its jhokali haba. Preparations for the festival begin well in advance chakali/kadboli, chatnipudi and ladoos of course.

In this day the snake is worshiped and people go to the snake hills and in case you live in urban areas then the picture or a model of the snake is worshipped.

On this day the married girls visit their maternal homes and are gifted with saris and these ladoos.

One of the ladoos made in this season is Tambit. It is standard in all houses.

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J for Jackfruit Cake or Dhonas

dhonas 1

My friend Sangeeta rang me up and asked me if we like jackfruit. She told me that she had 2 from her father’s orchards; one of them she said is kappa and the other rasal. Will I be interested in them both!

For uninitiated kappa phanas, phanas is what a jackfruit is called in Marathi and Konkani, kappa is where you get lovely jackfruit, and the fruit is firm not sticky and can hold its shape. Rasal is, you guessed right all the opposite, it’s sticky and tends to be slimy!  There is little wonder that kappa phanas is in great demand.

But out of rasal phanas you can make phanas poli and dhonas. The two things i know of! And So I agreed.  I got the recipe from Sangeeta herself she told me the methodology and the measures but then I forgot all the measures. So who else do you turn to? My Google friend and i found this recipe at the site .

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C for Chana-Cho Ros Goan Style Peas Bhaji

Chana cho

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)!

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A for Aliv che ladoo

aliva

Beginning today I am blogging for one month for the Blogging Marathon and this time to make things interesting we are blogging with the theme of Alphabets.

So you will see various forms of cooking like baking, International, Street foods all in being blogged.

Today I have chosen a traditional dish and a sweet. That is served to nursing mothers.

When I searched for what Aliv, means for Aliv is one word that I have heard from my MIL I  was surprised to read that they are called watercress seeds.

We have been reading about watercress sandwiches in the old romantic novels… my first one being Brarbara Cartland!! O the heroine is so innocent and the hero so … and how I lapped it all up…. Haha!  Do you think our girls will like them? I somehow doubt it..

Anyway coming back to watercress seeds …

This is what they look like

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So the health benefits of watercress seeds are detailed here.

Today I have made Aliva-che-Ladoo the way my MIL used to make it.

 Ingredients:

  • ½ cup aliv
  • 1 coconut, freshly grated
  • All the water from the coconut
  • ½ kg jaggery
  • 1 tblspn ghee

 Method:

  • Soak the aliv in the coconut water and coconut overnight. 
  • In the morning on a non-stick pan add the ghee and the soaked aliv and jaggery. 
  • Heat on low flame stirring initially occasionally then as the mixture dries up continuously. 
  • When the mixture comes together the cooking is done. 
  • Let the mixture is cooled make the balls out of the mixture.

aliva 1

So with this its A down… come back to see what we have for B tomorrow…..

Do check out the other Marathoners here.

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 Archana

Ammade Che Karam

Ammade che Karam

How can I say I live in Goa and forget about Ammado or Ammade?

How can I say ammado and forget about “Ammade che karam”! The delicious sweet and sour delicacy? I had mentioned the sour fruit called Ammado and also written about.  You can read more about it here and here.

Karam or chutney as it is called is a major requirement for Diwali or Deepavali festivities in Goa.

But before that let me tell you something about the Narkasur effigy made here and burnt in the morning the next day.

Diwali for us meant making dry stuff like chakalis, shankarpali, chivda, ladoos etc. but here in Goa there are different varieties made from poha, yes the regular beaten rice they are called fov here.  Have you had rasatele fov, batat fov, thikse fov, dahi fov, god fov to name a few, and then there is chanya cho ras and chutney.

Chutney is Amado chutney.

Ammade che Karam

Ammade che Karam

To make chutney the basic ingredient is of course ammado. There is no replacement for it. So I suggest if you come to Goa or even Karwar etc try this local dish out. It’s delicious.

This is my Blogging Marathon entry for  the month long Marathon under the theme” Traditional”!

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