http://www.goa-world.com
http://www.live365.com/stations/61664 Live Konkani Music
http://www.mahableshwar.com/
Addresses:
Post message: [EMAIL PROTECTED]
Subscribe: [EMAIL PROTECTED]
Unsubscribe: [EMAIL PROTECTED]
List owner: [EMAIL PROTECTED]
URL to this page:
http://www.yahoogroups.com/group/gulf-goans
Mixed vegetable pickle |
|
Carrots, cabbage, beans, turnip, raddish - 50 gms each, beeroot - 50 gms (optional), Salt - 1 tsp, red chilli powder - 1 1/2 tsp , mustard seeds - 1/2 tsp , fenugreek powder - 1/4 tsp, asfoetida - 1/4 tsp, oil - 1/4 cup.
Cut the vegetables into fine pieces.Add salt and red chilli powder and mix. In two tsps of oils add mustard seeds. when it pops add the fenugreek powder and asfoetida. Add this to the vegetable mix. Heat the remaining oil in the same pan and add it to the vegetables. For the next two days stir and shake well once a day.
The same method can be followed for sour apple, guava(unripe) or any vegetable which has a sour taste.
|
Maavadu (Tender mango pickle) |
|
tender mangoes - 4 cups salt - 1/2 cup, mustard seeds - 6 tsp, red chillies - 6, turmeric powder - 1 tsp
Grind mustard seeds, crystalline salt, whole red peppers and turmeric powder into a thick paste.Wash the tender mangoes, drain and pour a tsp of castor oil and mix over it. Then spread the ground paste on it. For the next 2-3 days shake the mangoes well once every day. Store in air tight containers in refrigerator. This will last for about one year. |
Chillie pickle |
|
green chillies - 100g, tamarind - gooseberry sized, urud dal - 2 tsp, fenugreek seeds - 1/2 tsp, mustard - 1/2 tsp, asafoetida - 1/2 tsp, oil - 10 tsp, salt - 1 tsp. Roast a few spoons of urud dal and asafoetida in little oil, add 10-15 green chillies(small) and fry until the green colour of the chillies changes. To this, add salt to taste, a pinch of tamarind and a pinch of jaggery and grind.Pop mustard seeds in little oil, add fenugreek seeds and add the ground mixture and fry till the raw smell disappears. If it is too hot you may add 1/2 tsp of jaggery powder or sugar and fry.
|
Naarthangai Hot pickle |
|
Dry narthangai pickle - 1 cup, mustard seeds - 1/2 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp, red chilli powder - 1/2 tsp
Add a few spoons of water in the dry narthangai pickle, and red chilli powder and allow to boil.Heat 1 tsp of oil, add musterd seeds. When it splutters, then add fenugreek powder and asafoetida. Then add this to the narthangai mix.
|
Hot coconut chutney |
|
Ingredients: Grated coconut- 1 cup, Dry chilles- 5 to 6, Asafotida- 1/4 spoon, urad dhal - 1 spoon, tamarind paste- 1/2 spoon, salt- 1/2 spoon
Method: Fry all the things except tamarind.Add the tamarind to the mixture Grind it. Recipe fromSuba Ram
|
Mango Chutney |
|
Mango - 1 , grated Coconut - 1 cup, green chillies/ red chillies - 4 , salt - 1/2 tsp , Urud Dal - 1/2 tsp , Mustard Seeds - 1/4 tsp , Asfoetida - 1/4 tsp
Grind Mango , coconut , green chilli and salt into a coarsely. In two tsp of oil splatter mustard seeds . When it bursts add Urud dal and add it to the chutney.
|
Do you Yahoo!?
Yahoo! Mail is new and improved -
Check it out!
Yahoo! Groups Links
