“The scene appears quite dated since we have not seen Goan women convert rice or wheat into flour on the traditional dantem, grinding stone. But the old Goan atmosphere was created at the large compound of Our Lady of Socorro Church in Socorro, Goa, India, on August 15, 2013, to mark a unique event called “Patolleanchem Fest”. The emphasis appeared on old and healthy ways of communal harmony through song, dance, food and rustic scenes. The theme was rice, with nearly 20 types of preparations from rice.”
Category Archives: Mum’s Cozinha
– Rajma or red bean or kidney bean – 1½ cup
– Basmati or any rice – 2½ cup
– Lemon juice – 1 tea spoon
– Onion – 1 no
– Green chilli – 2 no (adjust as per your taste)
– Salt – as per taste
– Cloves – 5 no
– Green cardamom – 4 no
– Cinnamon stick – 2 inch long
– Bay leaf – 3 no
– Black pepper corn – ½ tea spoon
– Cumin seeds – ½ tea spoon
– Ghee/butter – 1 table spoon
Soak rajma for 10 to 12 hours; wash, boil till soft, drain water and keep rajma (It takes around 20 to 25 minutes of pressure cooking time for me. Also, while pressure cooking add little salt and a pinch of turmeric powder).
Soak rice for 20 minutes, then drain and keep rice; in the mean time chop onion and green chilli.
In a hot cooker, add ghee and do the seasoning; now add onion, green chilli and fry till onion is golden in colour; then add drained rice and fry for few minutes.
Add water (for 1 cup of rice I used 1½ cup water), salt, lemon juice and mix well; close and pressure cook (after the steam comes in full pressure put the weight) in low flame for 5 minutes; allow it to cool and then open (or you can cook rice as per your cooker specifications).
Now add boiled rajma with rice and mix gently.
Your Rajma Chawal is ready to be served.
Beautiful and fresh Okra straight from my garden.
– 5 – 6 okra’s / lady finger (diagonally cut)
– 2 big onions sliced
– 3-4 kokum
– 3 -4 tbsp oil
– salt to taste
In a wok put some oil and fry onions till they turn golden brown .
Once done add okra’s and fry them for another 5 -6 mins till the okra’s turn soft .
Now add kokum and salt and stir till all the okra and onion are seasoned properly.
Serve it Hot .
– 200 grams Channas (Kabuli Channa)
– 25 grams powder channa masala
– 1 springs coriander leaves
-1 pinch cumin seeds
-1 tbsp ginger garlic paste
-2 Green chillies
-3 tbsp oil
-2 tsp turmeric (optional)
-1 pinch whole garam masala
-1 Cup grated coconut
-2-4 Curry leaves
-salt to taste
Soak chana in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs .
Pressure cook chana, Drain the chana , reserve the liquid ,
Chop up onion, tomatoes. Heat oil in a deep saucepan and add cumin seeds ,curry leaves whole garam masala ,When the cumin seeds change color add chopped onion to it and saute till they are brown .
Add the Ginger-garlic paste to it and saute for couple of minutes . Add all the tomatoes, dry powders to it and saute add salt. Saute the tomatoes till they are soft and mushed up, Add the chana to the mixture and mix gently so that chana are properly coated in the mixture .
Add the reserved water depending on the gravy you need, check and adjust the seasoning. Simmer the stove and cook covered for 5-6 minutes , then add the grated coconut and mix gently.
Garnish it with coriander leaves .
Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side.
Roasted crab is one of my favorite recipes. Some people find it a little difficult to eat , some say its messy .
But for me its YUM , I can go on and on … Try my version of roasted crabs, they might be little spicy because
I Love Spicy food , you can always alter the recipe by reducing the spicy ingredients .. ENJOY COOKING !!!
– 2 crabs
– 1 onion finely chopped
– 2 green chillies
– 1 tsp ginger paste
– 1 tsp garlic paste
– 5 pepper corns
– 2 cloves
– 1/2 inch cinnamon stick
– 1/4 tsp turmeric powder
– 1/2 cup water
– 2 tbsp vegetable oil
– salt to taste
Clean the crabs. Heat oil in a wok. Then fry the onions till golden brown,
add green chillies,pepper corns,cloves,cinnamon,turmeric powder and
ginger garlic paste .
Add the crabs and mix well,cook for 2-3 mins.
Now add water , salt and cover the lid .Let the crabs cook for 6-8 mins.
The crabs are now ready to serve.
So try out the recipe and post us your feedback upon the same! Happy cooking!
– 3 fresh pomfret
– 12 Garlic cloves
– 1 Inch Ginger chopped
– 1 tbsp Cumin seeds
– 3 Tamarind Pieces
– 2 Cinnamon sticks (about 1 inch each)
– 7 to 8 Peppercorn
– 2 to 3 Green Cardamoms
– 6 to 7 Red Kashmiri Chillies
– 4 to 5 Cloves
– 2 t/s Turmeric
– 1 tbsp Sugar
– 8 to 9 tbsp White Vinegar
– 5 tbsp Oil to fry
– Salt as per taste
Very important clean the pomfrets make an incision with knife from mouth to tail in round shape. You can see them in the pics below. Don’t apply too much pressure on the knife else fish will cut.
Clean the pomfrets and remove the unwanted flesh from the mouth with your hands and discard them. The incision is made so that you can easily stuff the masalas in the pomfrets.
Combine all the above listed ingredients except oil, (garlic cloves, fennel seeds, ginger, cloves, peppercorn, cardamom, cinnamon, Red chillies, tamarind(without seeds), sugar, turmeric, salt in a grinder).
Add vinegar also in this mixture. Grind them to form smooth thick paste.
The mixture shouldn’t be very thin. Now stuff this red paste into the pomfret. Also coat this red paste on the outer cover of pomfrets. Marinate the pomfrets for about an hour or overnight.
Take a small tawa or pan add oil. Keep the gas on low flame and wait until oil becomes hot. Shallow fry the pomfret from both sides. Repeat the same process with the rest of pomfrets.
Shallow fry the rest of pomfrets for 10 mins ,until brown in color from both sides. Place the fried pomfrets on tissue napkins to remove excess oil from them. Your Goan Pomfret Fry is ready. Serve hot with bread or rotis. Garnish coriander leaves and lime.
-Tender Coconut with pulp: 2
-Condensed Milk: 1 tin
-Milk: 1 1/2 litre
-Gelatin: 15 grams
– Baking Powder: 1 tsp
– Cardamom: 2
– Granulated Sugar: 1 tea cup
Tender coconut pulp should be nice and creamy, If it is creamy beat well or if it is hard just cut it into fine pieces and keep aside.
In a vessel add the milk, condensed milk, sugar, cardamom powder and baking powder and bring it to boil, keep stirring.
At the same time melt the gelatin in little water using the double boiler method. Till the gelatin is melted in the water.
Reduce the flame to medium and dissolve the gelatin completely into the milk mixture vessel. Take it off the stove.
Pour the mixture into your serving bowl and keep it in the fridge for 4-5 hours to set .
The Tender Coconut Pudding is now ready to serve.
You can use fresh fruits for your toppings. I have used kiwi and pomegranates.
Try it out yourself and post your feedback