xinaneao rava fry(mussel)recipe

xinaneao is shellfish it also called mussels. found in the sea. mostly found in goa.you can cook xinaneao masala gravy, but today I will post xinaneao Rava fry recipe, 

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author: puja Raghuvir naik

Ingredients

• Mussel 5-6
•  Rava 
• Salt
• Ginger garlic paste
• 1 tsp chili powder
• 1tsp turmeric powder
• oil

Method

1. Clean the mussel, in a bowl add mussel, add to it salt, turmeric powder, chilli powder, ginger garlic paste, marinate for 5-10 min.
2. Coat each marinated mussel with rava. 
3. Heat a pan add oil when oil gets add coated mussel into the pan,
4. Shallow fry on both side of mussel till it becomes golden brown and fully cooked
5. Serve hot with rice and curry or as a starter.

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Sweet potato sweet dish(kheer)

Sweet potato is a rich source of fiber and vitamin, mineral. sweet potato is rich in calories. the recipe is made up of milk and sweet potato means double calories and full of nutritions,

This sweet potatoes kheer is mainly cooked during function of gudi padva.

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author: puja Raghuvir naik

Ingredients

• Sweet potato
• Milk
• Coconut milk
• Dry fruits
• Saffron/pinch of turmeric
• Sugar/ jaggery
• Cardamom powder
• Sabudana overnight soaked
• Salt

Method

1. Boil the cut pieces of sweet potato till it becomes mashy.add sabudana in it.
2. Add jaggery/ sugar as per sweet required.
3. Add pinch of saffron or turmeric powder and dry fruits. 
4. Boil milk in the separate pan when it gets boiled add milk in sweet potato, and a pinch of cardamom powder.
5. Mix coconut milk in it.
6. Cook, till the gravy becomes thick and creamy, 
7. Add salt as required.
8. Serve cold as a sweet dish

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Karela (bitter gourd) fry recipe

 Karela is also called bitter gourd, good for health, it's bitter in taste, but if you fry you can eat, and even kids will love to eat.karela boost the immune system, it also lowers cholesterol,

I have already posted a recipe on how to do karela chutney, you can follow that.

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :puja raghuvir naik

Ingredients

• karela
• Rava
• salt
• 1tsp chilli powder
• 1/2 tsp turmeric powder

Method

1. Cut the karela into pieces,clean inside,remove seeds, apply salt and keep aside.
2. After 5min marinate karela with turmeric and chilli.
3. Heat a pan coat with oil, apply rava to marinated karela and do tava fry. 
4. Fry till golden brown on both side. 

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Neveri recipe(gujiya)

 Neveri is also called as Gujiya, there are various types of a filing made inside the Neveri. it is the most popular sweet dish in goa, mainly cooked during Ganesh Chaturthi and Diwali festival. Filling is of coconut, jaggery, cashew, and channa dal mishran, or Rava, sugar 

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :puja raghuvir naik

Ingredients

• Maida flour
• Rava
• sugar
• salt
• ghee

Method

1. Mix the maida with oil and make a soft dough. keep aside
2. For the filling, heat a pan, melt ghee and add Rava (suji)roast till golden brown, add to it sugar and salt,
3. Let it cool, keep aside
4. Make small size marble from the dough.
5. Roll and flatten in round shape, take 1 to 2 tsp mixture filling placed inside it
6. Carefully cover one side and seal it by pressing it with little drop water.
7. Shape the neveri with by using gujia cutter.
8. For frying heat, the Kadai, add oil make it heated
9. Deep fry Gujiya one by one till golden brown.
10. Drain it and keep on tissue paper. 

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Gawar (cluster bean) bhaji recipes

Gawar vegetable in Konkani is also called chitki bhaji and in English, it is also called cluster beans, contains protein, calcium, and phosphorus, good for bones, aids digestion, and reduces cholesterol. taste is bitter and the flavor is intense.

The key ingredient to make cluster beans bhaji is coconut, cluster beans, and green chili.

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :puja raghuvir naik

Ingredients

• Cluster beans
• Tomato or kokum 
• Onion chopped
• Green chili /fresh red chili
• Grated coconut
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• Pinch of sugar
• Salt
• Oil

Method

1. Clean and cut cluster beans into small slanting pieces, keep aside
2. Heat Kadai add oil, add mustard seed let it sputter
3. Add onion and fry till golden brown add turmeric powder, chopped cluster beans and mix well.
4. Add water to it and cover the lid to cook
5. When it is half cooked add green chili, grated coconut, salt, sugar, and tomato pieces or kokum(sola) to its, mix well. 
6. Cook the veggie on low flame.
7. Serve hot with rice and curry or can be eaten with roti or chappati.

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GOAN HOME COOKED RECIPES

Goan home-cooked recipes are an intrinsic part of authentic food culture in Goan homes. Rice, Seafood, Coconut, and local spices are the main ingredients of Goan cuisine. Goa being close to the coastal area, the main staple food here consists of rice and a variety of fish curry. Nonetheless, vegetable dishes are tasty and aromatic with coconut and local spices. 

Local dishes are worth trying out and relish them forever.

I have cooked and tried out home personally all the dishes.most of the dishes use coconut, fish, meat, local spices, and kokum.spices and flavor of every dish is different and are intense. 

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Fried chickpeas recipe (kabuli channa)

Chickpeas are also called Kabuli channa, very healthy and delicious to eat when it is boiled, it is high in protein, widely used in different recipes such as channa masala, salads, curry, and meal products. if you want to know about chole masala you can go through my blog I have written the recipe or click the link belowhttps://goanregularrecipes.blogspot.com/search/label/Chole%20masala%20recipe or you can go through in label search Goan chole masala.

so let's start our recipe of  fried channa or chickpeas

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :puja raghuvir naik

Ingredients

• chickpeas (Kabuli channa)
• salt
• suji
• 1tsp chili powder
• 1/2 tsp turmeric powder
• oil for fry

Method

1. Soak the channa overnight and next day boil in cooker with salt and water,
2. Whistle  4-5 don't overcook
3. Take a bowl to add cooked channa, marinate it with masala ie chilli powder, turmeric powder
4. Heat a Kadai add oil for deep fry
5. Apply Rava /suji for marinated channa/Kabuli channa and deep fry into the heated oil
6. Fry till it becomes golden brown. Remove and keep it in tissue paper for absorbing excess oil.
7. Serve as starter or side dish with rice and curry.

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Ansache tonak(pineapple coconut curry)

Ansache Tonak means pineapple coconut curry, it is commonly cooked in every house of Goan. It is also called as pineapple sasav, pineapple is easily available in the market and good for health, rich in vitamins, antioxidants, and enzymes which boost the immune system of the body, in spite of sweetness pineapple is low in calories.

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :puja raghuvir naik

Ingredients

• pineapple finely chopped
• grated coconut
• small ball tamarind
• 1tsp red chilly powder
• jaggery (add as per taste)
• curry leaves
• 1 tsp mustard seeds
• oil
• salt to taste

Method

1. Cut pineapple into small pieces and keep aside
2. Grind freshly grated coconut, tamarind, chilly powder, jaggery into a fine paste.
3. Heat a Kadai add oil and mustard seeds, curry leaves let it sputter
4. Add pineapple pieces into it cover the lid cook till pineapple gets soft.
5. Add the grounded paste in it with salt as per required stir it with a spatula, cook on medium flame till the raw smell of the paste goes off.
6. Once cooked serve hot with chapati or bread.

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Prawns dangar (cutlet)recipe

Prawns Dangar means cutlet of prawns which usually round in shape. When I tried mine became like a pakora shape. I took big prawns, it's better to take small prawns so that cutlet becomes nice round in shape. The next time when I tried it became proper because I cut big prawns into small pieces.

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• August 01, 2020
• Puja Naik
• masoor ros recipe
• No comments

Masoor ros recipe

Masoor Ros is spicy and one of the Goan recipes, the key ingredient is masoor and coconut.can also be cooked without onion and can be eaten as Satvik recipes. without onion, it also tastes good.

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :puja raghuvir naik

Ingredients

1. 1 potato cut into cubes
2. 1 tomato
3. 1/2 cup masoor
4. 2 green chillies
5. 1 tomato
6. jaggery
7. salt to taste

Masala

1. 1 tsp chilli powder
2. 1 tsp coriander powder
3. 1tsp garam masala
4. 1 tsp turmeric powder
5. tamarind ball
6. freshly grated coconut
7. 1 onion

Tempering

1. 1 tsp mustard seeds
2. 1 tsp cumin seeds
3. curry leaves
4. oil

Method

1. Put a pan on the gas. add oil, heat it .add onion fry till golden brown. add freshly grated coconut fry further till it becomes golden and crispy.keep aside let it get cooled.
2. keep masoor 2 hours soaked before cooking or if possible overnight.
3. Pressure cook masoor with salt, potato piece, green chillies, cut tomatoes and water.
4. Grind fried onion and coconut, chilli powder, turmeric powder, coriander powder, tamarind, little water make a paste.
5. Put a pan on gas heat oil add all tempering ingredients mustard seeds, cumin, curry leaves let it sputter add gravy paste if it is thick add water. add garam masala. boil it for 5 min add jaggery as per spice.
6. Add all the boiled vegetable.boil for another 15 min
7. Serve hot with rice or roti.

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