Goan Thali – A simple Goan Lunch Menu

Day 7 and its Goa time !!!..As goa was invaded by Portuguese you can see the Portugal influence in the goan cuisine . Though it has Portugal influence the Konkan and malvani cuisines are also popular in this state.Goa is the place most loved by tourist for its ambiance and humid weather.The very important ingredients used in goa are coconut milk,sea food,and Rice, even Kokum is very well used in place of tamarind. Goan cuisines are Unfinished with No fish but as a veggie I have brought up veg thali which some goans may think unfinished though.It has great connection of malvani and kokani cuisines. The cuisines can be parted in to to Hindu cuisine and catholic cuisine.Hindi goan food has no Portuguese  influence . the catholic food has Portuguese  and also some oversea settlements. The main difference the two cuisine is Hindu cuisine does not include beef and pork where as the Christians does. Over all Goan recipes has its own significance.

I have presented here an simple lunch platter with some rice bhakiri which we had with vindaloo and kele Ambat. Goan famous daali thoy with which every thali starts from. Goan simple Banana Halwa and some fried snack Kormolas which the traditional snack made for Christmas.I know its a mix up of Kokani ,malvani and Portuguese right   its was really nice to Mix them up and enjoying a complete goan platter..  The one think I forgot to present was french beans Foogath I was so absent minded  forgot to present it will share the recipe in the separate post.. Lets move on to the simple goan meal recipes .. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39

Ingredients

1 cup Rice flour
1 cup Hot water
1 tbsp ghee
Salt to taste

Method

• Boil water in a vessel to rolling point.
• In bowl take rice flour, salt and mix well.
• Add hot water little by little and mix well.
• Knead it to smooth dough .
• Divide the dough to a equal parts and shape them to round bhakiris with your hand.
• You can also dust some flour in the rolling board and then roll the using your hands.
• Heat a tawa place the shaped bhakiris on the hot tawa .
• Roast them both the side and then keep them on flame to roast it for few seconds.
• The spread some ghee and serve these bhakris with some curries .

Ingredients


1/2 cup Toor dal 
2 tbsp  Coconut milk
1 tsp Ginger garlic paste
1/4 tsp Turmeric pd
1/2 tsp Sugar ( Optional)
3-4 Dry red chillies / Green chillies
1/2 tsp Mustard seeds 
A pinch of asafoiteda
1 sprig Curry leaves 
1 tbsp Ghee / Oil
Salt Taste

Method 

• Cook toordal in a pressure cooker with some water and turmeric pd.
• Cook them for 3 whistles and turn off the flame.
• Let the pressure subside them remove the lid.
• In a pan heat ghee add mustard seeds and let them splutter.
• Add curry leaves Asafoetida, red chilli/ green chillies.
• Transfer this tempering to the cooked dal and mix well.
• Boil the dal and add Coconut milk , salt , sugar  to it.
• Mix well turn off the flame and serve hot with rice 

Ingredients 

Eggplants – 2 Medium ( cut into cubes
Potatoes – 1 Cut into cubes
Green bell pepper – 2 chopped
Onions – 1 Medium size
Oil – 2 tbsp
Salt to taste

To grind ( Vindaloo Spice pd)

Coriander seeds -1 tsp
Cumin seeds – 1 tsp
Black pepper – 9-10
Red chilli pd – 1 tsp
Red chillis dry – 2-3 No
Cinnamon pd – 1/2 tsp
Cardamom pd – 1/4 tsp
Cloves -2 No

To make a paste


Vindaloo Spice pd
Ginger garlic paste – 1 tsp
White vinegar- 1/4 cup

Method

•  In a pan dry roast coriander seeds, cumin seeds,Clove, Dry red chilli pd,Pepper corn .
• Transfer the roasted ingredient to a dry blender.
• Add Cinnamon pd, cardamom pd, red chilli pd and grind the mixture to a Powder.
• Once they are ground add ginger garlic paste white vinegar and pulse them till forms a paste.
• Add this prepared paste to chopped brinjal and potato in a bowl and Mix them well.
• In a sauce pan heat oil add chopped onions and saute them for a while till translucent.
• Add capsicum and saute the for a while.
• Now add the brinjal and potato which is mixed up with the vindaloo paste.
• Mix well and add 1/2 cup water or more if needed.
• Sir them well , cover with a lid and cook for couple of minutes.
• It might take 20 -30 minutes for the veggie to cook and to get the lovely flavor from this curry.
• Serve the hot with Rice.

Ingredients 


1 Ripe banana
2- 3 tbsp sugar
2 tsp ghee
A pinch of Cardamom pd
A pinch of kesar color

Method

• Peel the banana and chop them to roundels .
• Add the sugar to the chopped banana and mix well.
• In a pan heat ghee and add this banana piece in to it.
• Now cook them till the sugar dissolves and banana soften a bit but not completely.
• Add cardamom and clove to it.
• serve and enjoy !!

Recipe source : Hildastouchofspice

Ingredients

1 Cup All purpose Flour
1/4 cup +2 tbsp
1 1/2 tsp Ghee
1 tsp Vanilla extract
Coconut milk for kneading
A pinch of salt
Oil for frying

Method 

• In a bowl add flour , sugar and salt mix well.
• Melt the ghee and mix it with the flour.
• Add coconut  milk little by little and knead it to a smooth pliable dough.
• Rest the dough for 15-20 mins.Divide the dough in to equal parts.
• Dust some flour in surface and roll the dough a part of the dough to square chappathi.
• Cut them Vertically and horizontally to form squares of 3 cm.
• Take a square piece join the opposite side of the cut out square and twist the other opposite sides to form a bud like shape.
• Place the shaped kormolas in a flour dusted surface. Repeat this for are the squares.
• Heat oil in a kadai and drop the shaped kormolas .
• Fry them in low flame till golden brown.
• After the cool store it in airtight container.