While my pet pigling Catrina and aye were minding our own business (see video), pondering new schemes in sunny Square All Mississauga and thinking of all our top cyber contacts (really, cream of Goan society): speedy Fred, cyber athlete Mario (tik-tok, tik-tok typing koota), Velim maausi , the blond Betim maausi, the scrapping Coloco'z of Velim...............we came across a fair number of innovative Goan recipes on the net....from Goan pancakes (who'd think them drunken Breets would take our dear naal and roll it into pancakes?), Goan-style chicken curry to ale belle from Oz. If you ask any Goichi auntie for a recipe...hard luck... its extracting a confession .......and had anyone ( Madame Casteleen, who produced and sold samosas at Regina Mundi school is excused..in taste, her samosas came close to an over-boiled egg) heard the word innovation, I mean had one too many and stayed away from an original recipe? Nada. Well, someone, somewhere out there has had one too many and remembered the sunset on Bina beech (its truly romantic) and zipped through the bare bones of a Goan recipe and came up with something.......innovative. Gotta go,trying out a recipe for Goan-style afternoon chaai!
http://www.youtube.com/watch?v=RGObGID6Cr4 Check this bauli do pork cababs......i am drunk on her accent ya. My friend Xhembu Canconkar is salavating at the thought of......... http://www.metacafe.com/watch/2057169/how_to_cook_goan_pork_kebabs_with_beetroot_salsa/ If you always wanted to make chicken curry, go no further.. http://ryansrecipeblog.blogspot.com/2008/03/goan-style-chicken-curry.html This could be a good starting point for curry....who'd think the secrets of the curry would have sunny Rajasthan as a backdrop with a bong in tow? http://www.youtube.com/watch?v=YL0CVkHfL40 >From the book, Curry: cooks and Conquerors: http://www.scribd.com/doc/15335083/Curry-of-Cooks-and-Conquerors Goan style shrimp, http://www.barbaricgulp.com/2008_06_01_archive.html Quote: Ale belle - coconut pancakes These quick and yummy Goan pancakes are served with a sweet coconut sauce. For The Pancakes: 90 g (3 oz) creamed coconut, grated 25 g (1 oz/2 tablespoons) butter 2 medium eggs, beaten 125 g (4 oz/1 cup) self-raising flour ½ teaspoon ground nutmeg Pinch of salt Sunflower or soya oil for frying For The Sauce: 90 g (3 oz) caster sugar Finely grated zest and juice of 1 lime Finely grated zest of 1 orange 15 g (1/2 oz) each of seedless raisins and natural unsalted cashews, split 25g (1 oz) seedless raisins 90 g (3 oz) creamed coconut, grated In a mixing bowl, blend the coconut with 300 ml (½ pint/1¼ cup) boiling water and add the butter. Stir until the butter has melted and let the mixture cool before gradually stirring in the eggs. Sieve the flour into a bowl and stir in the nutmeg and salt. Add one tablespoon at a time to the coconut mixture and beat with a wire beater between each addition. Alternatively, blend all the ingredients together in a blender or food processor. Let the batter stand for 20-25 minutes before cooking. Heat a griddle or flat pan on a medium heat and coat lightly with fat. Coat thinly with batter, turning the pan around while pouring so the pan is evenly coated. Cook for 1-2 minutes or until tiny bubbles appear, turning over once. To make the sauce, mix the coconut milk and other ingredients together and put in a pan on a medium heat. Cook for two minutes and remove from the heat. Arrange 2 pancakes, (per person) folded into four in a triangle shape and pour sauce over each. Alternatively, sprinkle with sugar and lemon juice.
