Friday, November 25, 2011

Local (Konkani) names for Common Fish in Goa

Cat fish - Sangot
Long fin cavalla - Koncar
Gold spoted anchovy - Capsali Mandli
Indian Salmon - Raus
Reef cod - Gobro
Pearl spot - Kalundar
Whip fin majarra - Shetki
Dhoma / Croakar - Dodyaro (Hodki)
Butter fish - Saudalo/sovnaro
Common pony fish - Khampi
Mangrove red snapper - Tamoshi
Horse mackeral - Hado bangdo
Mullet - Shevtali / Shevto
Japanese thread fin bream - Rano
Black Pompret - Sagoti (Kayi) /Halwa
Indian Mackerel - Bangdo
Indian oil sardines - Tarlo
Railbow sardines - Krishranchi peddi
Sead - Konkoro
Indian dog shark - Mori
Barracuda - Tonki
Hilsa ilisha - Peddi
Hilsa species - Vonog,vonga
Seer fish - Surmai
Black tip shark - Pilo
Ribbon fish - Bale
Bombay duck - Bombil
Sole - Lep
Anchovy or silver belly - Velli
Pomfret - Pomplet/paplet
Silver bar - Korli
Kite or Ray fish - Waghole
King fish - Viswon
Butter fish - Karchani
Lady fish - Mudoshi
Rock bream - Haddo
Perch - Palu
Ghol(Jew fish) - Ghol
Giant sea perch - Chonak
Naked head glassy perchlet - Buranto

Source: Goa Today magazine

Rechiado /Rechieo Paste


Ingredients for Rechieo Paste

12/15 Kashmiri Chillies or 2tbsp chilly powder

1tsp Cumin Seeds(Jeera)
2tbsp Garlic Paste
1" Ginger
1tsp Turmeric Powder
1 Small Onion
1tsp Oil
Lemon sized Tamarind Ball(soaked for 10 Min's in 2tbsp water)
1/2tsp sugar optional
Salt to taste
1/2 tsp Coriander Powder or Handful of fresh Coriander leaves
4tbsp Vinegar or 2tbsp Lemon Juice
A pinch of White Pepper Powder

Method:
Grind the above ingredients for recheio/rechiad paste with vinegar mentioned in recipe use as little water as possible if needed)adjust Seasoning according to your preference..Usage of onion is optional ,you can omit it altogether from recipe.If preferred You can also add Cinnamon piece or Garam masala powder.

*Similarly lemon juice or tamarind pulp can be substituted for vinegar .
*Usage of Onion gives the recipe a desired texture and distinct flavour.

Mackerel stuufed with Rechiad masala

This paste is used in recipes like Fish or Eggplant(Vangi) Ambot Tik,Fish fry,Mackerel /Pomfret Rechiad and other such recipes it calls for.

Wednesday, November 23, 2011

Mackarel or Pomfret Rechieo Fry

My Friend Vanessa's Mum makes the best Rechieo Fish I ever tasted..While Schooling I always relished her fish rechiad fry whenever I visited her home at lunch time..  this is my version of rechieo.

Ingredients:

6 Mackarels or Pomfrets
2-5tbsp Oil for frying
Semolina(Rawa) Optional for coating
salt
Ingredients for Rechieo Paste
12/15 Kashmiri Chillies or 2tbsp chilly powder
1tsp Cumin Seeds(Jeera)
2tbsp Garlic Paste
1" Ginger
1tsp Turmeric Powder
1 Small Onion
1tsp Oil
Lemon sized Tamarind Ball(soaked for 10 Min's in 2tbsp water)
1/2tsp sugar optional
Salt to taste
1/2 tsp Coriander Powder or Handful of fresh Coriander leaves
4tbsp Vinegar or 2tbsp Lemon Juice
A pinch of White Pepper Powder
(Grind the above ingredients for recheio/rechiad paste with vinegar mentioned in recipe use as little water as possible)

Method:

Clean and descale fish  using top part of the fillet knife's (the dull part) blade and scrape from tail to gill. This is the easiest way to descale,remove gills, pull-out all organs from inside the fish. Its my personal taste to cut the head off the fish. Apply salt to the fish and leave it for 10 mins .Wash the fish clean under running water.
Next pat dry the fish.Using sharp knife slit the fish lenghtwise ,keeping the center bone intact and the two halves joined on one side
Now fill the mackerel with generous amount of rechieo paste and rub ample amount of paste outside too .Dip the fish in semolina/rawa ,coat the fish thoroughly .Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown.Serve hot with Rice  & Fish Curry.

Saturday, July 2, 2011

Aloo-Wadi


Aloo-wadi / Aalu-wadi



Its been a year since I prepared Aloo-wadi. Since onset of monsoons, I have been hunting for good Taro leaves in my vicinity . Other than using what's bought from market, I prefer to use fresh taro leaves ,grown in clean patch of land.

Taro leaves offer a substantial amount of Vitamin A and C and they are better source of protein than the plant's roots.This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Protein, Thiamine, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. The leaves, raw, are toxic however, and must be cooked or soaked for several hours before safely consuming.

Ingredients:

10 to 12 Taro/ Terre leaves
200gms Chickpea flour(Besan)
2 tbsp Tamarind paste or 1 tbsp Amchur
a pinch of hing (Asafoetida)
1tsp turmeric
1tsp Garam Masala
1tsp chilly powder
1/2 cup Jaggery
1/2 tsp Jeera & Coriander powder(optional)
1-2 tbsp Oil for frying
2tbsp Coconut-finely grated
2tbsp Sesame seeds(white)
Salt for taste

Method:
Step 1: Cut the stalks ,veins from back side of the leaves ,wash n pat dry . Meanwhile prepare batter combining  Chickpea flour(Besan), Tamarind paste ,hing (Asafoetida), turmeric, Garam Masala, chilly powder,Jaggery, Jeera & Coriander powder(optional)and Salt with water ;making sure the batter is thick enough to spread and not watery .Add one tbsp sesame seeds to the batter for nutty flavour.

Step 2: Use the leaves size wise use biggest first.Turn the leaf upside down(non shiny) and spread batter on it uniformly place the other leaf on it (upside down)again smear batter over it,repeat the process till you acquire a good size .Next roll the leaf ,taking care of spills,use batter to cover all sides ,fasten the roll with a thread.

Step 3: Place the rolls in idli steamer,and steam for 8 -10 mins  or presure cook upto 2-3 whistles.Let it cool at room temperature .untie the thread if used, cut into 1/2 " round disks each.

Step4: The rounds can now be deep fried into crisps or shallow  fried on tawa /griddle using oil.Fry till golden add remaining sesame seeds, fry for a minute more turn off the gas .garnish with corriander leaves and grated coconut...Lip smacking Aloo-wadi's are ready ,serve  hot..

Extra rolls can be stored in refrigerator in a container lined with silver foil.. .They are good to eat for 2 months you can entertain your guests in a jiffy ...Cut, Fry ,Garnish & serve



Thursday, June 30, 2011

Talkuleachi Bhaji




Talkulo(cassia tora) is a Monsoon wild leafy  vegetation is grown as soon as the Mirg (the period before the monsoon) arrives.Its a delicacy in search of which a true Goan would walk miles to find a clean patch of land where he can pluck this vegetable for once a year savoured dish..the edible part of this plant is the fresh tender shoots its plucked the same way tea leaves are plucked ..My maternal Grandmother always plucked it from her garden for us after the first fortnight of monsoon showers..

Medicinal Properties and Uses: According to Ayurveda the leaves and seeds are acrid, laxative , antiperiodic, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant. The leaves and seeds are useful in leprosy, ringworm, flatulence, colic, dyspepsia, constipation, cough, bronchitis, cardiac disorders . Its leaves, seeds, and root are used in folk medicine, primarily in Asia. It is believed to possess a laxative effect, as well as to be beneficial for the eyes.Cassia Tora also helps by removing intensive heat from the liver and improving vision, moisturizing intestine and easing the bowels. Great help for loosing weight as well. As a folk remedy, the seeds are often roasted, then boiled in water to produce a tea.

So here's the recipe for this exotic dish.


Talkuleachi Bhaji

Ingredients:


4-5 cupsTalkulo Leaves approx 500gms
5 Jack fruit seeds  (slivered)
4 Green chillies slit
1 table spoon Chana Dal(soaked for 15mins)
1 large Onion chopped finely
2pinch Salt,
a pinch of Sugar (optional I have not included it my preparation )
1/2 cup grated Coconut

Method:

(Dhavi bhaji ) white amaranthus also grown in wild during monsoon

I also added drumstick leaves to this recipe along with white amaranthus and cassia tora.The leaves are the most nutritious part of the drumstick plant, being a significant source of vitamin B6vitamin C, pro vitamin A as beta-carotenemagnesium and protein, among other nutrients. They help build healthy and strong bones and also help to purify the blood stream. Pregnant and lactating mothers can benefit a lot from the health benefits of drumstick leaves.
Chop the greens very finely
Step 1:Clean,Wash and Chop the leaves very finely .Finer its cut better it tastes.
Add all ingredients- greens, onion, chillies  ,salt,seeds and Dal


Jackfruit Seeds
Step 2:Mix all the ingredients except scrapped coconut  and cook on very small flame .If you have added jackfruit seeds add little water if needed .Stir now and then.

Step 3:Let the vegetables get cooked in its own water content .Once all water is evaporated,add grated coconut and your dish is ready.When cooked the greens will change color..Serve hot with Rice or chapati /naan.
Serve Hot
Tip :  Use aluminium or Non-stick utensil to cook this recipe.