With love, from Goa
Mumbai Mirror | May 30, 2021, 06:00 IST
Home chef Mafalda Quadros’s Goan dishes are a testament to pristine white beaches, salty sea breeze, and good company
By Tanushree Sen
Home chef Mafalda Quadros’s Goan dishes are a testament to pristine white beaches, salty sea breeze, and good company
█ GOAN FORMINHAS (STUFFED CANAPES)
Prep Time: 10 mins
Cooking Time: 10 mins
Serves 15-20
Canapés are bite-sized hors d’oeuvres; a common starter served at most special occasions in Goa.
INGREDIENTS
18 – 20 Canapés
½ cups each of boiled peas/potatoes/carrot
½ cup shredded chicken
¼ cup mayonnaise
Pinch of salt and pepper for seasoning
METHOD
► Add all the boiled vegetables in a bowl along with shredded chicken and seasoning. Add mayo depending on how creamy you like it and mix well.
► Fill the canapés before serving.
█ BATICA/BOLO DE RULAO (SEMOLINA CAKE)
Prep Time: 30 mins
Cooking Time: 35 mins
Serves 10-12
This reminds me of my Grandma who was the best at this. It transports me back home for Christmas and our family celebrations
together.
INGREDIENTS
250 grams Semolina/Sooji/Rava
250 grams Sugar
One coconut
100 grams ghee/butter
3 egg yolks
1tsp vanilla essence
½ tsp baking powder
Salt to taste
METHOD
► Grind coconut to a fine paste with little water.
► In a bowl take sugar and egg yolks and blend well. Add coconut and butter and blend till the batter is nice and fluffy. Add semolina, salt, Vanilla essence and baking powder and mix well.
► Cover the bowl with a lid and keep it in a cool place for at least three hours or till the sooji is well soaked.
► Preheat the oven for ten minutes .Grease the bake dish with butter and line it with butter paper. Pour the batter in the dish and bake at 160 degrees for about 35 minutes, keeping a watch every 10 minutes.
█ GOAN PRAWN CURRY
Prep Time: 30 mins
Cooking Time: 20 mins
Serves 4-6
A classic creamy curry served with rice, fried fish and vegetables
INGREDIENTS
For Curry Paste
5 to 6 Kashmiri dry chillies
5 Garlic cloves
½ tsp Cumin seeds
½ tsp turmeric powder
1 tbsp Coriander seeds
1 Tamarind (marble size ball)
4 -5 Bilimbis (sour berry) - optional
For Coconut Juice: one Full grated coconut
Other Ingredients
18 to 20 medium or small Prawns
One large onion sliced
2 green chillies and salt to taste
METHOD
► Apply salt and turmeric to the prawns and leave for marinating.
► Grind coconut with sufficient water to extract one thick and thin juice. In an earthen pot or a deep vessel add the curry paste, thin juice, green chillies and onion. Mix well and cook for approximately 10 minutes. Add the prawns and Bilimbis (optional) and cook for another ten minutes. Add the thick juice and give the curry a quick boil and put off the fire.
► Prawn Curry is best served with red rice/boiled rice.
Home chef Mafalda Quadros’s Goan dishes are a testament to pristine white beaches, salty sea breeze, and good company
█ GOAN FORMINHAS (STUFFED CANAPES)
Prep Time: 10 mins
Cooking Time: 10 mins
Serves 15-20
Canapés are bite-sized hors d’oeuvres; a common starter served at most special occasions in Goa.
INGREDIENTS
18 – 20 Canapés
½ cups each of boiled peas/potatoes/carrot
½ cup shredded chicken
¼ cup mayonnaise
Pinch of salt and pepper for seasoning
METHOD
► Add all the boiled vegetables in a bowl along with shredded chicken and seasoning. Add mayo depending on how creamy you like it and mix well.
► Fill the canapés before serving.
█ BATICA/BOLO DE RULAO (SEMOLINA CAKE)
Prep Time: 30 mins
Cooking Time: 35 mins
Serves 10-12
This reminds me of my Grandma who was the best at this. It transports me back home for Christmas and our family celebrations
together.
INGREDIENTS
250 grams Semolina/Sooji/Rava
250 grams Sugar
One coconut
100 grams ghee/butter
3 egg yolks
1tsp vanilla essence
½ tsp baking powder
Salt to taste
METHOD
► Grind coconut to a fine paste with little water.
► In a bowl take sugar and egg yolks and blend well. Add coconut and butter and blend till the batter is nice and fluffy. Add semolina, salt, Vanilla essence and baking powder and mix well.
► Cover the bowl with a lid and keep it in a cool place for at least three hours or till the sooji is well soaked.
► Preheat the oven for ten minutes .Grease the bake dish with butter and line it with butter paper. Pour the batter in the dish and bake at 160 degrees for about 35 minutes, keeping a watch every 10 minutes.
BATICA/BOLO DE RULAO (SEMOLINA CAKE) & GOAN PRAWN CURRY
█ GOAN PRAWN CURRY
Prep Time: 30 mins
Cooking Time: 20 mins
Serves 4-6
A classic creamy curry served with rice, fried fish and vegetables
INGREDIENTS
For Curry Paste
5 to 6 Kashmiri dry chillies
5 Garlic cloves
½ tsp Cumin seeds
½ tsp turmeric powder
1 tbsp Coriander seeds
1 Tamarind (marble size ball)
4 -5 Bilimbis (sour berry) - optional
For Coconut Juice: one Full grated coconut
Other Ingredients
18 to 20 medium or small Prawns
One large onion sliced
2 green chillies and salt to taste
METHOD
► Apply salt and turmeric to the prawns and leave for marinating.
► Grind coconut with sufficient water to extract one thick and thin juice. In an earthen pot or a deep vessel add the curry paste, thin juice, green chillies and onion. Mix well and cook for approximately 10 minutes. Add the prawns and Bilimbis (optional) and cook for another ten minutes. Add the thick juice and give the curry a quick boil and put off the fire.
► Prawn Curry is best served with red rice/boiled rice.