Goa cuisine

by the end of this slide you will get an idea about goa cuisine

1. GOA CUISINE Goa is known for its climate For most Goans , the three necessities of life are fish, curry and fish Goan food is simple but most though not all, are spicy and pungent Seafood such as prawns, crabs, pomfrets, mussels, clams……. Are used to make variety of curries, fries, soups and pickles

2. GEOGRAPHICAL LOCATION Goa lies in west of india Two main rivers flow through namely zuari and mandovi Temperature range from 18*c in winters to 35*c in summers Being close to the Arabian sea, Goa is also known for its beaches

3. HISTORICAL BACKGROUND History of Goa dates back to third century BC It was ruled by the multiple dynasty like Mauryan, satavahans , chalukyans ………… In 1312 Goa was first conquered by Mughals It was reconquered by the Mughals in 1469 Goa was finally conquered by Portuguese and they controlled the spice route In the year 1961 India conquered the Portuguese and forced them to leave

4. SEASONAL AVAILABILITY RED RICE : locally grown. Has a nutty flavour COCONUT VINEGAR : collected from fresh sap and fermented. Used as souring agent LEMON BERRY : used as a souring agent BIMBLIM : small fruit similar to gherkins PALM JAGGERY : obtained from sap of palm tree. Dark brown in colour GOAN SAUSAGES : made by filling pork guts with fat and other organs DRIED FISH : bombil and dried prawns are used extensively GOAN CHILLY : bright red in colour but mild in taste FISH TARAMIND : sour deep red coloured fruit that gives a sharp and sour flavour to a dish

5. RED RICE COCONUT VINEGAR LEMON BERRY BIMBLIM PALM JAGGERY GOAN SAUSAGES

6. DRIED FISH GOAN CHILLY FISH TARAMIND

7. SPECIAL EQUIPMENT CLAY POTS : earthenware pots improves the flavour of the food BRASS UTENSILS : thick and heavy bottom metal prevents the sticking of jaggery and coconut to the bottom DANTEM : used for grinding cereals COCONUT SPOONS : shell split into halves and attached to long wooden handle to make spoon MOLTULEM : earthenware dishes used for serving prepared dishes VARN : grinding stone which has a round stone that is moved around in circular motions to grind and makes pastes of spices

8. CLAY POTS BRASS UTENSILS DANTEM COCONUT SPOONS MOLTULEM VARN

9. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS SAAR : soup course. Usually sweet and sour in taste KHAT KHATEM : assortment of vegetables diced and cooked in a thick and mild coconut masala MOONGA GANTHI : sprouted moong dal with curry leaves, green chillies and tender coconut. VARAN : yellow lentil tempered with mustard and chillies COCONUT KADI : coconut milk flavoured with spices and kokum VADE KOKOI : deep-fried bread spiced with dried ginger and chilli powder and jaggery molasses SORPOTEL : made from spleen, liver, pork fat and pork meat into cubes and boiled and cooked in gravy

10. SAAR KHAT KHATEM MOONGA GANTHI VARAN COCONUT KADI VADE KOKOI

11. CABIDEL : curried preparation of pork giblets LEITAO ASSADO : suckling pig preparation that is entirely roasted CHORICOS : spicy sausages RECHADO : red- coloured spicy paste made with red chillies , vinegar and spices. Usually smeared over fish and fish is braised or rosted CALDEEN : thick fish curry made by grinding coconut, turmeric, ginger, garlic, cloves and cumin AMBOTIK : fish is cooked with a paste of red chillies , cumin seeds, peppercorns, ginger, garlic, and tamarind pulp CALDO VERDA : goan soup made by adding mashed potatoes and is garnished by juliennes of spinach XACUTTI : base of gravy is made from grated coconut which is roasted and then ground with other spices to make a rich, dark gravy

12. CABIDEL SORPOTEL CHORICOS LEITAO ASSADO CALDEEN RECHADO

13. SANNAS VINDALOO BIBINCA XACUTTI CALDO VERDA AMBOTIK

14. SANNAS : batter of rice flour is made with water and freshly extracted toddy which help in fermentation. Poured into mould and steamed VINDALOO : pork dish in which the spices are ground along with toddy vinegar BIBINCA : layered form made from coconut milk, eggs, grated nutmeg, cardamom powder, and clarified butter DODAL : sweet made from soft jaggery and rice PUTTE : paste of rice flour, grated coconut and jaggery wrapped in a jackfruit leaf and steamed PATOLEO : made in same manner as putte but is wrapped in turmeric leaf SHEVYO : dough of rice steamed and then pressed in a vermicelli press to make fine vermicelli-like strands. Eaten with grated coconut and jaggery mixture BOLOS : cake made from coarsely-ground wheat flour. Fermented by adding toddy vinegar and then baked

15. DODAL PUTTE PATOLEO SHEVYO BOLOS

16. COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY PRESS,2018,pp. 126-134