Sweet Potatoe nevryo

Sweet potatoes nevryo is also called kangachi nevryo in goa.

Servings : 3

Cooking Time: 15 min

Cuisine: Goan

Author :Puja Raghuvir Naik

Ingredients

Sweet potatoes 3 to 4 in number

Freshly grated coconut 3/4 cup

Jaggery 1/3 cup or as required

Whole wheat flour 1/3 cup

Butter paper

Salt

Oil

Method

Boil the sweet potatoes till it becomes soft, remove from gas and keep aside.

For the filling, heat a pan on a low flame add freshly grated coconut and jaggery mix well and cook for 5 min. 

Remove from gas and keep aside to cool.

Will prepare outer cover- peel the boiled potatoes, mash the potatoes with a grinder or grater, add wheat flour and salt knead the dough, don’t add any water while mixing the dough.

The dough will become soft and sticky.

Take butter paper on a plate, and dust little flour on it.

Apply oil on both hands so that it cannot stick to the hand

Take a small amount of dough and place it onto the dusted paper. using your oiled fingers spread the dough to make an oval shape. Next, add the filling to half of the rolled dough. 
Pull the cover over to form a half-crescent shape.

Heat oil in a pan. Once hot place the "nevryo" onto the pan and fry on both sides till golden brown.

Serve with tea.

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Mackerel(bangado) curry

Mackerel is a fish readily available whole over Indian country, curry is cooked with coconut with spice.it is also called bangadachai Hooman in Goa. curry is best served with rice and has a tangy spicy taste. must try once.

Servings : 3

Cooking Time: 15-20 min

Author :Puja Raghuvir Naik

INGREDIENTS
4 mackerel fish

Freshly grated coconut

1tsp red chili powder

1tsp turmeric powder

A small ball of tamarind 

1 green chili 

3-4 tefla(tirphal).

Salt to taste.

PREPARATION

Wash the mackerel fish and clean it, remove the scales, tail, fin, and mouth, cut into 3 pieces of it, Was again to clean all the blood and scales add salt and turmeric powder. keep aside

Grind the grated coconut with turmeric powder, tamarind, and chili powder, and make a thin paste.

Heat the pan add gravy boil for 5min, and add green chili, and mackerel pieces in it.
Add tirfal and salt as per taste.

Cook on low gas till mackerel gets cooked.

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Dry Prawns Sukka Recipe

The dry prawn sukka recipe is easy to cook. 

 Servings : 3

Cooking Time: 15 min

Cuisine: Goan

Author :Puja Raghuvir Naik

Ingredients

1 cup dry prawns

freshly grated coconut

1 onion

1 green chilli

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

Tomato optional

1 magi masala cube

Green coriander chopped 

Method

soak dry prawns in water prior.

Heat pan on gas adds 1 tsp oil add onion with green chillies and chopped tomato.

Add turmeric powder, chilli powder 1 magi cube, soaked dry prawns and grated coconut, and salt to taste.

Add little water as required, and cook till the water is completely soaked
Stir between, and add chopped coriander leaves.

Serve hot with rice and curry or chappati.

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