Brinjal pickle, a sweet-sour-spicy pickle is a much loved one amongst Goan folks. Usually non vegetarian dishes dominate Goan cuisine but delicacies such as this pickle are as popular as the molho’s, balchao’s, para and the likes. And it’s not hard to figure out why! You get some sweetness with the first bite, which transcends into that sourness and finally the subtle heat that hits the back of your tongue along with the eggplant, the star of course adding that texture and flavor to this well rounded pickle. So, a lot of complex and tantalizing flavor notes in a single bite which is why the quote, ” a little goes a long way” is applicable here as is for most pickles. Continue reading →
Paneer tikka is a delicious appetizer, popular in the menu of most restaurants all over India. It is a great vegetarian alternative to its non vegetarian counterpart – chicken tikka! I love paneer and happily enjoy having it when ever we dine out! Besides I often cook with paneer on days when we just have veg. I love how paneer draws in flavors of anything you add to it, so one can add so many different and exciting flavors!
Aloo paratha is the most popular amongst all the paratha’s! A paratha is an unleavened flatbread stuffed with a variety of filling from vegetarian to non vegetarian. Some of the popular paratha’s are gobhi paratha, aloo matar paratha, paneer paratha, methi paratha amongst the veg ones, and kheema paratha and egg parathas amongst the non vegetarian counterparts. A typical Punjabi paratha is made with loads of ghee and served with a dollop of home made butter. Definitely not the healthiest, but people back then did a lot of manual labor and so needed all the extra calories. With today’s sedentary lifestyle eating such a calorie laden meal everyday will definitely do you no good, so moderation is definitely the key.
Indian food is so diverse. Although the core ingredients are more or less same, each state has their own method of preparation, unique spices and flavors. Today I’m sharing a very quick and wholesome recipe – Rasawala Chana, from Gujarat, India. Rasa refers to something that is saucy/ gravy kind of preparation. Black chickpeas are cooked in besan ( chickpea flour) gravy seasoned with spices, jaggery and tamarind to give this dish it’s heat, sweetness and tanginess. There is no sautéing of any masala here, which makes this dish a breeze to prepare. All you need is about 10-15 minutes and of course soaked and drained black chickpeas. That’s it, and this dish is ready just like that! How easy ! This is also vegan and gluten-free!
Sorak curry is the most basic of all Goan curries. It is also a great base for most fish curries, but can also be enjoyed as is or along with some veggie and fried fish preparation. It is mostly prepared during the monsoons in Goa, when there is a dearth of fresh fish, as the fisherman avoid fishing due to the rough seas. Most folks have this with some dried fish that has been stocked up for the monsoons. I don’t know of any Goan who does not like their Xit kodi ( xit – Konkani for rice and kodi – Konkani for curry)