Forminhas - Goan Canapé Baskets

 Forminhas are one of my favourite Goan snacks.. I enjoyed eating this as a child. It’s served at weddings, family get togethers and functions. In Goa they are easily available at every bakery.. I normally used to get my stock from Goa but since the pandemic have not been able to get it lately. So I decided to give it a try… they turned out well and was nice to gets the kids involved.

Ingredients:

1 1/2 cups plain flour

3 tbsp butter, room temperature 

Warm water as required to knead the dough 

Filling:

1 potato, boiled and cubed

2 small carrots, boiled and cubed

Handful of green peas boiled

1-2 tbsp Mayonnaise 

1 tsp milk

Salt & Pepper for seasoning 

Method:

1. In a mixing bowl, mix the butter with the flour.

Using your fingers crumble the mixture for a few mins.

2. Add water and knead the dough.

3. Cover the dough with cling film and leave for 1/2hr.

4. Roll the dough thinly and using a circle cutter cut it into circles. Ensure the circle is slighty bigger than the mould.

5. Place each circle into the mould and then press lightly to form the shape. Stack 4 moulds and then place an empty one on the top. Tie it together with cooking string and keep aside. This ensure the shape remains intact when frying.

6. Heat oil, and deep fry the mould stack. Once the edges are golden brown remove and let it cool. Cut the thread and unmould. 

7. For the filling mix the ingredients and season with salt and pepper.

8. Fill each basket with the filling and serve.

Steve's Goan Prawn Curry

This is a common traditional Goan favourite dish. Rice curry is the staple food eaten nearly every afternoon in every Goan household.

Ingredients:


10-12 shelled and de-veined prawns
6-8 dried Kashmiri red chillies
1 onions, thinly sliced
1/4 inch ginger
4-5 cloves of garlic
200 ml coconut milk
1 tbsp coriander seeds
1 tsp cumin seeds
4-6 peppercorns
1 tsp turmeric powder
1 tbsp tamarind pulp
6-8 Kokum rinds
1 green chilli, slit
Salt for seasoning


Method:


1. Wash the prawns and season with salt and mix with onions and slit green chilli.


2. In a blender, grind the rest of the ingredients (except the kokum), add little water if required. Grind until a smooth but thick consistency.


3. Pour this ground masala into a saucepan, once it starts to boil add the prawns and onion/chilli mix. Add the kokum and simmer on slow fire. Cook until the prawns are tender and the curry has reduced slightly and is thickened.


4. Serve with boiled rice, fried fish/vegetables and pickle.


Tips:


You can use raw mango slices instead of tamarind pulp/ kokum. Slice of fish can be used instead of prawns.
Also instead of coconut milk you can use freshly grated coconut.

Feijoada -- Dried sausage and Beans

Feijoada is a stew made of dried sausage and beans, it is a common Goan dish inspired from Portuguese and Brazilian roots. There are variations of making this dish with beef or cuts of pork.

Ingredients:


1 tbsp oil
300-350g red kidney beans , soaked overnight
2 bacon rashers, chopped finely
300g Spanish chorizo ( if you have goan sausage it can be used), chopped into tiny pieces
2 red onions, chopped finely
2 large tomatoes, chopped finely
3-4 garlic cloves, chopped finely
1 green chilli, chopped finely
1/2 inch ginger, chopped finely
1 tsp recheado (optional, for recipe see http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html)
1/4 cup white wine vinegar 
Salt and pepper for seasoning


Method:


1. Cook the kidney beans (add enough water just to cover the beans) in a pressure cooker, cook until there is still a bite to the beans, do not over cook. Drain and keep aside, keep the water as this can be used for the gravy


2. In a saucepan, heat oil. Add the bacon and sausage and cook until lightly crisp and the oil starts to release. Add the chopped garlic, ginger and green chilli. Mix well.


3. Add the chopped onions and saute until the onions are soft. Stir in the kidney beans and season with salt and pepper.


4. Add the chopped tomatoes and cook for few minutes. Pour the leftover water from the kidney beans, if you feel you need more gravy add water accordingly.


5. Cook until it starts to boil. Add in the vinegar and recheado masala. Cover , reduce heat and simmer for atleast 10 minutes.


6. Stir and with a masher, mash the beans just to add a bit of thickness to the gravy. Cook on low heat for further 10 minutes, check for seasoning. 


7. Serve hot with pulao, white rice or pitta.

Pork Vindaloo

This is a traditional Goan Portuguese dish prepared with vinegar and lots of garlic. A simple dish made using basic spices and will mature if eaten after a few days.The longer it is kept the better it tastes.

Ingredients:


500 g Pork ( use pork belly or loins)
1 medium onion, chopped finely
2 bay leaves
1-2 tbsp of oil


For the masala
4-5 flakes of garlic
1 inch ginger
1/2 tsp coriander seeds
1/2 tsp whole cumin
2 cardamon pods
6-8 black peppercorns
3-4 cloves
2 cinnamon sticks
3-5 dried red Kashmiri chillies
3-4 tbsp white wine vinegar
1 tsp turmeric powder
Salt for seasoning


Method:


1. Cut the pork into small cubes. Pat dry the meat pieces using a cloth to absorb any moisture. Add salt and keep aside.


2. Blend the masala ingredients into a smooth paste.Divide into two parts.


3. Marinate the pork with one part of the masala, and keep overnight. Keep the other part in the fridge to use later.


4. In a pan, heat oil. Fry the marinated pork pieces, to seal the juices and lightly brown the meat. Keep aside.


5. In a sauce pan, heat oil. Add the bay leaves and chopped onions. Saute until onions are soft.


6. Add the masala and cook until it starts to boil.


7. Add the pork and mix well. Season as required. Simmer on low heat and cook until meat it very tender.




Tips:


You can also make this dish with chicken.

Beef Stew

This is a hearty supper dish that is wholesome and an ultimate comfort food. 

Ingredients:


1 tbsp oil
500g diced lean beef
2 potatoes, cubed
3 onions, chopped
2 tomatoes, chopped
2 carrots, chopped into cubes
4 eggs , boiled and chopped
1/2 cup green peas
4-5 cloves of garlic, chopped
1 inch ginger
3-4 cloves
1 cinnamon stick
2-3 cardamon pods
2 green chilli, chopped
1 whole dried red chilli
1 tsp turmeric powder
1/2 tsp red chilli powder
1/4 cup milk
2 tbsp red wine vinegar
150g macaroni, boiled


Method:


1. Heat oil in a saucepan, add the cinnamon, cardamon, cloves, green chilli, red chilli, ginger and garlic. Add in the onions and saute until onions are translucent. Add in the chopped tomatoes and stir in the turmeric and red chilli powder. 


2. Add in the beef and enough water to just cover the beef. Cook until meat is half done.


3. Add the chopped, carrots, potatoes and vinegar. Stir and cook until potatoes are partly cooked.


4. Add in the peas, chopped eggs, macaroni and milk . Stir well till coated with the sauce.Cook for few more minutes. Season with salt and pepper. 


Tips:


You can make this stew by adding chicken and pork , or just one variety of meat.


For a Goan twist add Goan sausages.

Beef Chilly Fry

A tasty dish for an evening supper. Tender beef cooked gently with potatoes and onions , flavoured with mild spices.

Ingredients:


500g lean steak beef, cubed
2 medium potatoes, cubed
1 green chilli, finely chopped
1 large red onion, chopped
1 tbsp tomato puree
1 tbsp ginger/garlic paste
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2 flakes of garlic, chopped
1/2 inch ginger, chopped
1 tbsp vinegar
Salt & pepper
Freshly chopped coriander for garnish


Method:


1. Marinate the beef in ginger/garlic paste, turmeric, chilli powder , vinegar and season with salt & pepper.


2. In a saucepan, boil the beef in 1/2 cup water. Cook until beef is tender. Keep aside.


3. In the same saucepan, boil the potatoes in the same beef stock (water used to boil the beef)
Cook until potatoes are tender. Drain and keep aside. Keep the stock.


4. In a pan, heat the oil, fry the chopped ginger, garlic and green chilli. Add the onions, sauté until onions are translucent.


5. Add the beef and mix well. Add a little stock.


6. Mix in the tomato puree and cumin powder. Season well . Cook for few minutes.


7. Garnish with chopped coriander. Serve hot.

Aad Maas (Goan Pork Bones/Ribs Curry)

Ingredients:


1 tbsp oil
1 kg pork ribs , cut into medium pieces

8-10 red chillies

8-10 kokum rinds

2 onions, chopped

Salt & pepper for seasoning

For the masala


6-8 cloves
6-8 flakes of garlic
1 inch ginger
1 cinnamon stick
1 tsp whole cumin
2 cardamon pods
8-10 peppercorns
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin powder
2 tbsp red wine vinegar
50 ml water






Method:


1. Blend together the masala ingredients and marinate the pork for atleast 1 hr. Add some water to the blender and shake. Keep this liquid to make gravy.


2. Heat oil in the saucepan or cooking pot. Add the red chillies, fry for a minute and then add the chopped onions and kokum. Cook until the onions are translucent.


3. Add in the meat ( don't add the liquid) and fry for few minutes. Add the liquid (from the marinade and blender). Cook on low heat until meat is tender. If you require gravy little water can be added, but boil well to thicken the sauce.


Season and serve with boiled rice.

Goan Pork Chops

Ingredients:


4-6 pork loin fillets
4-5 flakes of garlic
1-1.5 inch garlic
1 large lemon
8-10 green chillies (small)
1 tsp whole cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
4-5 peppercorns
Salt for seasoning


Semolina for coating the meat.


Method:


1. Using a meat tenderizer, hammer each loin into thin fillets. Make sure you place a cling film below and above the loin before hammering, this will avoid meat to stick to the hammer.


2. In a blender, mix together the rest of the ingredients. If needed little water can be added if paste is too thick.Season with salt


3. Marinate the meat with this masala , season with salt and pepper. Leave overnight.


4. In a pan, heat oil. Coat each fillet with semolina on either side, make sure the meat is well coated.


5. Fry each fillet in hot oil for couple of minutes either side, until crisp and meat is cooked.


6. Serve with Goan cabbage salad. This is made from finely chopped cabbage, tomatoes, red onions, freshly shopped coriander , seasoned with vinegar, salt and a dash of sugar.




Tips:


You could make a sandwich using ciabatta bread & ketchup.

Chicken Cafreal

This is a spicy Goan chicken dish originating from our Portuguese roots. It can be either eaten as a starter or served as a main course.

Ingredients:


6-8 chicken thighs/drumsticks


For the Cafreal Masala


7 - 8 green chillies
8-10 stalks of  coriander leaves.
1.5  inch piece of ginger
10 -12  flakes of garlic
7-8 peppercorns
1 cinnamon stick
1 teaspoon whole cumin
1/2 teaspoon turmeric
4 - 6 cloves
2 tbsps vinegar (can use lime juice or tamarind water if preferred)
salt






Method:


1. Blend all the masala ingredients into a smooth paste. The masala can be stored for later usage in the fridge.


2. Cut the chicken pieces into required sizes, make incisions into the flesh. Apply the masala and let it marinate in the fridge overnight. Season with salt. 


3. In a deep pan place the chicken and masala , cover and cook on slow flame. After 5 mins, turn the chicken pieces. Remove the lid so the gravy starts to thicken and coats the chicken. Turn the chicken so it cooks evenly.


4. Serve with fried potato chips or salad.




Tips:


Note no oil was used above. However you can also fry the chicken if you do not want to cook it as mentioned in step 3. 

Chicken Chilly Fry

An easy recipe which can be eaten with pitta or rice. The spice flavour can be controlled by the amount of chillies used.

Ingredients:

1 tbsp oil 
4-6 Chicken thighs, halved 
1 tbsp ginger/garlic paste 
1 tsp turmeric powder 
1 tsp dry coriander powder 
1 tsp cumin powder 
2-3 tsp tamarind water (if using paste 1 tsp) 
2 large onions , finely sliced 
1 tomato , finely sliced 
2-3 green chillies, slit 
1-2 flakes of garlic, finely chopped 
1 tsp lime juice 
1 tsp white pepper 
3-4 tbsp freshly chopped coriander 
Salt & Pepper for seasoning

Method:

1. Marinate the chicken with ginger/garlic paste, turmeric, coriander and cumin powder. Season with salt & pepper and keep overnight.

2. Heat oil in a pan, fry the chopped garlic and add the chicken. Fry until lightly golden.

3. Add the onions and chillies. Sauté until onions are golden brown. Add tomato, mix well.

4. Add tamarind water, check for seasoning.

5. Once onions and chicken are cooked, sprinkle coriander , white pepper and lemon juice. Season with salt and pepper. Serve Hot.

Tips:

You can add some white pepper while marinating the chicken.

Also try experimenting using Worcester sauce.

Fish Guisada

This is a fish curry made out of simple ingredients and contains no coconut.

Ingredients:

1 tbsp oil 
4-6 slices of fish ( Pomfret or LeatherJacket) 
1-2 tbps ginger/garlic paste 
2-3 green chillies, slit 
1 large onion, finely chopped 
1 tsp cumin powder 
1 tsp turmeric powder 
1-2 tbsp tamarind water 
1/2 tomato, finely chopped 
Salt for seasoning

Method:

1. Marinate the fish with salt and leave aside for 1-2 hours

2. In a pan, heat oil, fry the chopped onions until lightly golden brown. Add the ginger/garlic paste, mix well. Add the slit green chillies.

3. Add the cumin & turmeric powder. Stir in the tamarind water. Mix well. When it starts to boil, add the chopped tomato.

4. Add little water ( this curry is not very thick so keep it light). Once it boils add fish.

5. Cook until fish is tender.

6. Serve with boiled rice and fried fish.

Franciscan KingFish

This is an easy King Fish recipe. My mum used to make this dish when we were small hence I have named it after her. I have improvised it a bit , hope you enjoy it as much a I do.

Ingredients:

Marination for the fish:

2 Kingfish steaks (slices)
1 tablespoon ginger/garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
salt for seasoning

Marinate the fish for atleast an hour.

Topping
1 tbsp olive oil
2 onions, sliced finely
2 tomatoes, sliced finely
1 pepper (capsicum) , sliced finely
2 flakes of garlic, chopped finely
2 kokum fruit seeds,
3 green chillies, slit
2 tbsp freshly chopped coriander
Salt & pepper for seasoning

Method:

1. In a pan, heat oil, fry the garlic, chillies, onions until translucent.

2. Add the kokum,sliced peppers and tomatoes. Mix well.

3. Season with salt & pepper. Add chopped coriander. Remove from the heat and keep aside.

4. Shallow fry the kingfish . Cook until tender, remember not to over cook the fish.

5. Before serving, add the stir fry on top of the fish. Season and serve with rocket or side salad.

Shark Ambotik

This is a goan shark (fish) curry. Ambotik..means sour & spicy. Quick and easy to make and

Ingredients:

2 tbsp oil
10 shark steaks (season with salt for 30 mins)
2 onions finely chopped
2 garlic flakes , finely sliced
2 green chillis, slit
3-4 dried kokum fruit seeds
Salt and pepper for seasoning

For the masala

3-4 flakes of garlic
1 inch ginger
8-10 red kashmiri chillies
2 tsp red wine vinegar
1 tsp cumin
5-6 black peppercorns
1 tbsp recheado masala ( see my recipe http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html on how to make it)
1 marble sized tamarind piece (soak in hot water and use the juice)
1 tsp sugar
1 tsp turmeric powder
2-3 cups water (depending on the gravy required)

Blend this well.

Method:

1. In a heavy based saucepan, heat the oil. Fry the garlic, chillies and onions. Saute until lightly brown.

2. Add the ground masala and kokum,season with salt and pepper. Cook for 5 mins.

3. Add the fish. Cook on a slow flame until fish is cooked.

4. Season well. Serve hot with rice.

Crab Xec Xec...Crabs in a Coconut Curry

Ingredients:


4 medium Crabs, cleaned
5 tbsp desicated coconut, (can use fresh grated too)
5 Kashmiri chillies
2 Green chilies, slit
2-3 flakes of garlic
small piece of ginger
2 tbsp Coriander seeds
5-6 Black peppercorns
2-3 cloves
2 Onions, medium, sliced
1/4 tsp Turmeric
Small pinch of tamarind soaked in hot water
Salt for seasoning


Method:


1. Wash the crabs, break into half, remove the legs if required. Add salt.


2. In a pan, roast the coconut until light brown(do not add any oil)


3. Roast the chilies , add the finely chopped oniones.


4. In a blender grind the coconut, roasted chillies, onions, garlic, ginger and the spices. Add the water in which the tamarind was soaked, making sure not to add any seeds.Add water if required.


5. Heat oil add the paste and cook until it starts to bubble. 


5. Add the crabs, mix well .Add water,if required, cover and cook.


Season with salt and add the slit green chillies. 

Crab Xec Xec served with rice & Rechedo fried Prawns

Beef Assado (Roast Beef)

A traditional Goan dish influenced by the Portuguese.

Ingredients:


1 kg Beef, cut into chunks
2 onions (sliced finely)
1-2 tomatoes chopped
2-3 red chiilies (Kasmiri preferred)
salt for seasoning


For the marination:


3 red chillies
1 tsp cummin seeds
10 peppercorn seeds
10 flakes of garlic
1 inch ginger
1 stick of cinammon
1-2 cloves
1 tablespoon turmeric
pinch of sugar


Grind all this into a fine paste with little vinegar or freshly squeezed lime juice.


Method:


1. Pierce the meat with a fork, apply the marination and leave for 2-3 hours or even overnight. 


2. In a deep pan fry red chillies & onions until translucent, add tomatoes. 


3. Add the meat and fry well. Add water depending on the amount of gravy required.


4. Cook meat until tender.


5. Slice thinly. Serve with roast potatoes.


Tips:


Roast beef makes a good filling for sandwiches. Roast beef can be made dry into a chilly fry or served as a gravy.

Goan Fish Platter

A feast for any fish lover...

This is one of my Goan specialty

The platter consists of a variety of fish marinated in a goan masala called 'recheado'.

The fish on this platter are Kingfish, Pomfret, Salmon and Prawns.

Kingfish (Vison) is the most common goan fish delicacy.

 Recheado is a very aromatic, flavorful and quite hot Goan masala that can be used for marinating, stuffing and frying any kind of seafood. Recheado means "stuffed" in Portuguese.

Recheado recipe

12 dried red chilies (Kashmiri are recommended )
10 black pepper corns
2 teaspoon coriander powder
1 teaspoon cumin seeds 
12 garlic cloves, peeled
1/2 teaspoon Turmeric powder
1 teaspoon sugar
3-4 tablespoons white vinegar or red wine vinegar
small ball of dried tamarind or juice of one lime

1 teaspoon salt (or to taste) 

Grind all the above ingredients into a smooth paste. This masala can be stored in an air tight container for days. 

You only need to use a tablespoon or depending on your requirement. 
Apply salt and the above ground masala, you can leave the fish marinating for sometime. Shallow fry until cooked.


TIPS:


For a variation before frying the fish you can coat it with Semolina (Rava) to give a crispy batter coating.


I also add finely chopped coriander and red onion along with the recheado masala when stuffing the pomfrets, it gives a crunch to the dish.