Navhind Times - Panjim : Goa
Festache Jevon Published on: August 11, 2012 - 23:06 More in: * iLIVE All Goans love a feast; it is celebration time. Many local homes will ensure that ‘traditional’ recipes are prepared, the matriarch will toil and sweat over the fire to ensure that the family enjoys ‘Festache Jevon’. But with so much fusion and ‘quick fix’ menus being showcased in restaurants today could traditional preparations be forgotten? Members of the Goan Culinary Club in celebration of World Goa Day, decided to rise to the test. A weeklong-celebration was decided from August 14 to August 20. “Let us find members of the community who would be interested in the Club activities,” was another chorus. So to kick start celebrations at 6 p.m. on August 14 at O Coqueiro, it has been decided to invite locals for tea and pattoios at a nominal rate with an interaction with noted historian Maria de Lourdes Costa Brava Rodrigues and other chefs with gen next Goans. An evening of fun and nostalgia - with local serenaders ‘Kalchi Kodi’ entertaining with Konkani and Portuguese rendition - the mandos and dhulpods with the violin, ghumot and the guitar. And preparations like roulade and samara chi jodi to titillate taste buds. On the same day, Marriott Resort Hotel and Spa will celebrate the Incredible India festival with a buffet at the waterfront featuring local Goan specialties. Independence Day and the Club gears up for full action through Nostalgia - pattoios, wheat halwa, pork pickle, cabidela, sannas, roast suckling, para kunvoill (curry) - a veritable Goan feast. On August 19, a brunch at Alila Diwa will highlight the transition from Portuguese to Goan cuisine from 12.30 p.m. to 4 p.m. While on World Goa Day the Grand Hyatt will feature preparations at the Chula and the Dining Room- APA de Camarao (prawn pie), ambaleachem sason (hog plums), beef assado, and their special Portuguese egg tart. Dinner at Resort Rio will celebrate old Goan favourites namely, mutton vindalho, Goan fish curry, vegetable cal din, mushroom xacutti with accompaniments like ukdem xeet , prawns balchao, tendli and brinjal pickle and stuffed mango miscut. If these ‘traditional’ specialties are not enough, throughout the week restaurants will showcase an a la carte choice. Spice Goa with Hindu Goan favourites kholyatlo maso (fish stuffed with green masala and cooked in a banana leaf), fish uddamethi (fish (mackerel) cooked in a coconut, methi based gravy), khelful shaak (banana flowers cooked in coconut oil and local masala) and rassoche shirvolyo an old recipe not found in restaurants today. (See recipe below) Cidade de Goa will serve xec xec crab cakes, lobster balchao rissoise, choriz bouchees and baby corn peri peri as snacks at Taverna the Lobby Bar, while Viva Panjim will go Portuguese with pork amsol, pork costuluate (crumb fried pork chops) and feijoada. To showcase some more Hindu Goan food O Goa at Fidalgo Hotel will serve bhangara che assad, coconut shrimps, solentale bhende, sukhe bal papdi. From the House of Lloyds - salted tongue, bouch, beef stew, old Goan favourites, while Mum’s kitchen true to their name does the famous vellum fried (kur-kute fish), beef d Goa (spicy green curry), pork balchao, gaunt chicken shagoti, and mangane. From the South, Sheela Restaurant and Bar will feature Saraswat-style Goa curry, pork cabidel/sannas, arroz pulao and vegetable cal din and in keeping with the shriven month, Casa Sarita at Park Hyatt Goa Resort and Spa prepares authentic Goan vegetarian delicacies ‘a Goan Vegetarian Thali’ – with batatyachi palatal bhaaj, alambe sukhem, pineapple sasau and moogachi gathi among others. Even in the farthest corner of Goa, Fisherman’s Wharf prepares a celebration of pork feijoada, crab xec xec, bhindi rechado and mogga gaath. Over 50 traditional varieties of ‘home prepared’ dishes, the chefs of the Goan Culinary Club’s ‘Festache Jevon’ herald the World Goa Day in festive spirit. Atul and Aparna Shah of Spice Goa researched a long-forgotten dessert. A tedious but long forgotten recipe made during Shigmo. Atul plans to serve it at the restaurant. Here is the recipe for you. Ingredients: Rice flour 800 gms, water 600 ml, oil 2 tsp, salt 1tsp, For coconut juice coconut 1 no, jaggery 2 ½ vati (100ml vati), salt ¼ spoon, elaichi (powered) 5 nos Method: Step 1: Boil the water in a vessel. Add in oil and salt. Bring it to boil. Step 2: Slowly put in flour stirring all the time, till the rice flour dissolves. Step 3: As soon as the mixture begins steaming, remove from heat and pour the mix into a big plate (parath). Wet your palms with normal water n massage the dough. Step 4: Make small oval shaped balls of the mixture. Step 5: Simultaneously put water to boil in a large vessel. When it is boiling put these oval balls one by one in it (they should not fall on each other). After 7-8 minutes the balls will float on top. Remove and while still hot put it in the shevgo machine Step 6: Grate the coconut in the mixer and remove juice (2 to 3 times). Then add jaggery, salt, elaichi powder and mix well. Step 7: Serve the shevgos in a bowl and pour the prepared coconut juice on it. For Coconut juice: 1coconut, 2 and 1/2, Vati jaggery (100ml vati) 1/4 spoon salt, 5 nos elaichi (powered). Grind grated coconut in the mixer and remove juice (2 to 3 times) then add other ingredients and mix well. Serve the shevgos in a bowl and pour coconut juice on it and serve. (Co founders Odette and Joe Mascarenhas, email: [email protected]) Goan Culinary Club - GOA http://globalgoanculinaryclub.blogspot.co.uk/search/label/Goan%20Cookery%20Club 0000000000000000000000000000000000000000000000000000000000000000000000 rene barreto 0000000000
