Poha keer

Poha Kheer is very healthy and requires only 3 easily available ingredients. And it is such a quick recipe, gets ready in hardly 10 minutes.

Here is the step by step Poha Kheer recipe with pictures:

Serves: 2-3
Preparation Time: 2 minutes
Cooking Time: 5 minutes

Ingredients:
Poha: 1 and 1/2 cup
Milk: 2 cups
Sugar: 8 tsp
Salt: A pinch

Method of Preparation:

1. Wash the poha and drain all the water.
2. Add milk and sugar to the poha and bring to boil. Add more sugar if required as per your taste.
3. Add salt after taking off the flame. Garnish with dry fruits.

• 

Goan potato bhaji

This Goan preparation is like a dry potato bhaji available all over India in many variants. It is popular in Goa as a breakfast meal. The Goan potato patol bhaji can be enjoyed with Goan pav or puris. People also have it in combination with White Pea Ros (click here for the pea ros recipe)

Serves: 2 to 3 Persons

Prep. Time: 15 Mins.

Cooking Time: 8 Mins. (active) + 10 Mins. (passive)

Ingredients:

• Potatoes (boiled and peeled) – 4 (300 gms.)
• Onion (finely chopped) – 1 medium
• Green Chillies (chopped) – 2 to 3
• Curry Leaves – 6
• Cumin Seeds – ½ tsp.
• Asafoetida (hing) – a pinch
• Turmeric Powder – ¼ tsp.
• Ghee – 1 tbsp.
• Salt – 1 tsp. or to taste

Step 1:     Chop 3 potatoes into small pieces and mash the one remaining.

Step 2:     Heat ghee in a pan, add the cumin, hing, curry leaves and sauté for a minute on medium heat.

Step 3:     Add the green chillies and onion and sauté till the onion is translucent.

Step 4:     Add the chopped potatoes and turmeric. Sauté for 2 to 3 minutes. Add the mashed potato, 1 cup warm water, sugar and 1 tsp. salt or to taste. Cover and cook on low heat for 12 to 15 minutes.

Mango sasav

Here is the step by step recipe for Ghontan Sasav (Goan Mango Sasav) with pictures ( Please note that I have used regular mangoes here since ghontan were not available):

Serves: 2-3
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Small Ripe Sucking Mangoes: 4-5
Grated Coconut: 1 cup
Jaggery: 1 cup
Dry Red Chilies: 3-4 small
Mustard Seeds: 2 tsp
Salt: to taste

Method of Preparation:

1. Grind the coconut, jaggery and red chilies to a course paste. You can adjust the amount of jaggery based on how tangy the mangoes are.
2. Dry roast mustard seeds and add to the ground mixture from step 1. Grind again to form finer paste.

3. Lightly squeeze the mangoes to extract some pulp. Place the mangoes (seeds and pulp both) in a pan and heat for 2-3 minutes. This step is optional and can be skipped. (My mom mentioned that usually the sasav is not heated at all, but she prefers heating it)
4. Take off flame and add the ground mixture and salt. Mix well. I believe that it tastes best with rotis.

Goan crab curry

Ingredients

• 1 pound crabmeat
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 6 cloves
• 8 cardamom pods, or 1 teaspoon ground
• 1 tablespoon turmeric
• 1 teaspoon ground cumin
• 2 teaspoons fenugreek (optional)
• 1 tablespoon vegetable oil or clarified butter
• 2 medium onions, 1 chopped fine and 1 sliced
• 2 garlic cloves, minced
• 2-3 small fresh chiles, such as serrano or Thai, chopped
• 2 tablespoons fresh ginger, minced
• 1 14- ounce can of coconut milk
• 1/4 cup grated coconut, fresh, if possible
• 1 heaping tablespoon tamarind paste
• Salt
• 1/3 cup chopped cilantro

Instructions

1. Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.
2. Saute the chopped onion, the ginger, and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and cook for another 2 minutes, stirring occasionally.
3. Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.
4. Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.
5. Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed.
6. Mix in the crab and cook until just heated, maybe 2 to 3 minutes. Stir in the cilantro and serve over rice.7

   

Coconut bhatt.

Prepare Coconut bhatt

Ingredients :

2 coconuts
1/2 kilo sugar
1/2 kg Rawa
8 eggs
5-6 elaichi
1 teaspoonful baking powder
1/2 teaspoon essence vanila
2 tablespoon desi ghee or any ghee

Preparation :

Grind the coconut on a grinding stone using no water. Grind elachi also. Keep this ground mixture aside. Then take the yolk of eggs and whip the yolk. Put sugar in the egg yolk and stir till the sugar is dissolved. Beat the egg whites till stiff. Put the rawa in the mixture and stir it well, fold in the egg white. Now add the ground coconut and make it a uniform paste. Add essence and baking powder, rest the mixture for 10 mins. Preheat the oven for 10 minutes. Apply ghee to the containers and pour out the mixture in that and keep it in the oven. Keep the oven at 180 -200 degrees. Remove when baked.