Goan Cuisine

Cuisine of Goa is something quite exquisite. Though the cuisine consists of sea food there are a few lot of tasty vegetarian dishes too.

Sweet Potato Kheer
Mango Pickle - Goan Style

Mango Miskut - Mango Pickle Goan Style

Ingredients:
Tender raw mangoes - 25 nos
Pickle Fenu greek powder - 1 cup
Turmeric powder - 1/2 cup
Chilli Powder - 2 cups
Asafodeita - 1/4 cup
Oil - 2 cups
Salt to taste

Method:
Wash and pat the mangoes dry. Slit them into 4 without cutting them completely. Mix salt with 1/4 cup of turmeric powder and smear the mangoes with the mixture thoroughly. Arrange the mangoes in a shallow bowl. Keep them covered with a thin cloth. Let it set for 4 to 5 days. Every day keep turning the mangoes using a dry woodden laddle. After 5 days wash the mangoes and arrange them on a dry plate.

Heat 1 cup of oil in a shallow pan. Mix fenugreek powder, remaining turmeric powder, chilly powder, asafodeita together to a fine mixture. Add the mxiture to the oil and fry it till the oil and mixture forms a paste. Stuff the mangoes with the paste and arrange them in a glass jar. Heat reamining oil and pour it on to the jar so that all the mangoes are fully immersed.

This stays good for about 1 year.

Sweet Potato Kheer

Ingredients:

         Sweet Potatoes - 1/2 kg

         Scrapped coconut - 4 cups

         Water - 2 cups

         Cardamom - 1 pinch

         Sago - 2 tbsp

         Jagger y - 2 cups

Method:

          Peel the sweet potatoes and cut into small slices. Cook them in water along with sago till  the sweet potatoes become soft and tender. Extract milk out of coconut. (Thick milk alone will be useful). Mix it along with jaggery to the sweet potato. Keep stirring for a few mins. Before removing from flame add the cardamom powder and mix it well.