-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. GoanCooking ... by Daisy Rodrigues. Feedback to <[EMAIL PROTECTED]> -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.
Goan cooking?.ahhh!! What an indulgence. To me there is something so very satisfying about Goan cooking, more so when it is prepared fresh and home-cooked. Hi, my name is Daisy Rodrigues and I will try my best to contribute some of my favorite and best recipes to this site on a weekly basis, which I hope you will find time to try out and enjoy. One of my favorite rooms in the house is my kitchen where I do my best work and am most comfortable. This is where I have tried out many a Goan and non-Goan dish; some of which turned out to be delectably scrumptious and others not so; but that never stops me from continually experimenting and improvising. If you have any suggestions or questions or would just like to contribute some of your own recipes or useful tips, please feel free to email me at [EMAIL PROTECTED] Here is one of my most popular rice dish for which I have won many a rave review. Flavored with coconut, ginger, lemon and coriander leaves, this exotic recipe may just be the best you've ever tasted. Enjoy! COCONUT & GINGER RICE Ingredients: 1-cup Basmati rice 1-cup water ? cup coconut juice Salt or to taste ? inch ginger (minced) Separately, saute the following: 5-tablespoon ghee or unsalted butter 2 cloves garlic (crushed & chopped) - enjoy the aroma!! After 1 minute, add: 1-? cups of frozen peas/carrots (thawed) 3 or 4 green onions (finely chopped) 2 to 3 tablespoons of grated coconut or sweet coconut flakes(can be found in Chinese stores) A sprinkle of salt for taste When the peas/carrots get tender (but not mushy) - take off stove and keep aside. Combine, water, coconut juice, rice & ginger in a non-stick pot and cook on semi-high heat. Bring to a boil, cover, reduce heat to low and let cook for another 15 minutes or until rice is tender and all the liquid has been absorbed. Fluff the rice with a big fork to separate. Cool the rice for about 20 minutes. Add the saute mixture to the rice and toss very gently. Squeeze some lemon juice on top and garnish with chopped coriander leaves. -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. Tip of the week: Wash the rice a few times until the water runs clear. Drain all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice remain separate. Also, you may add a few drops of lemon juice to the rice while cooking. You will find that the grains of rice will tend to remain separate. -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. ########################################################################## # Send submissions for Goanet to [EMAIL PROTECTED] # # PLEASE remember to stay on-topic (related to Goa), and avoid top-posts # # More details on Goanet at http://joingoanet.shorturl.com/ # # Please keep your discussion/tone polite, to reflect respect to others # ##########################################################################
