Chicken Shakuti II (chicken cooked in coconut)

1Kg chicken, cut into desired pieces (or or off the bone)
Dry roast the following in a large pan (until coconut is a light brown,
taking care not to burn the spices):
2 tsp coriander seeds
8 dried Kashmiri chilies
1/2 tsp cumin seeds
1 tsp fenugreek seeds
5 peppercorns
2 tsp peanuts (unsalted)
1/2 coconut, grated
1 tsp turmeric
4 cardamoms
6 cloves
1 inch piece of cinnamon
1 lemon
salt to taste

Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and
finely grind. Fry the spice mixture in some ghee for a few minutes. Add the
chicken and brown. Add salt and a little water and simmer until chicken is
cooked. Sprinkle over lemon juice a few minutes before serving.

Sweet mango chutney I

250 grams half-ripe mangoes (i.e. still firm)
2 ripe mangoes
10 Tsp sugar
2 inch piece ginger
12 gloves garlic
1/2 tsp salt
3 tsp chili powder
1/2 cup vinegar

Peel and cube the half-ripe mangoes. Mix with the sugar and set aside for an
hour. Peel and chop the ripe mangoes. Grind the ginger and garlic with a little of the vinegar. Add to the sugared mangoes along with the salt and chili powder. Cook over a low heat until the cubes mangoes are tender. Cool and bottle.

Chicken Moelho

1 kg joints
2 tsp cumin seeds
2 tsp mustard seeds
12 Kashmiri chilies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste

Grind the cumin, mustard, chilies and garlic. Add the turmeric
and enough vinegar to form a paste. Rub the paste all over the chicken
pieces and marinade for as long as possible. Fry the onion until brown
then add the chicken and brown. Add a small amount of water (enough to
stop the chicken drying out) and simmer until chicken is tender. Add salt
and vinegar to taste and cook for a few minutes more. Note :- This is equally
good when lime juice is used in the spice mixture instead of vinegar.

Prawn Balchao

1 kg fine shrimp (known as “galmbo”; in Konkani)
1 bottle palm “feni” (drinking it is a favourite Goan pastime
1 pod garlic
12 peppercorns
6 dry red chilies
3 Tsp. salt
2 clean dry empty bottles

Clean the shrimp thoroughly, wash and tie in a muslin cloth. Allow to
hang for about 12 hours till all the water has drained out.

Sqeeze out any water that may be left. Grind the shrimps,salt, garlic and peppercorns with palm feni only.

Mix dry chilies (whole). If any feni is left, it may be added to the shrimp paste. Fill in the bottle and cap tightly.

Chicken Cafreal

Cafreal is one of those dishes where anything seems to go. I was given
many variants, except the one I wanted. A small restaurant in the back of
beyond served the most wonderful Cafreal, so good the locals were queuing
up for tables. The owner though, flatly refused to give me his recipe.
Cafreal is essentially chicken (whole or jointed) marinated in chilies,
lime juice (or vinegar) and spices, then either deep fried, barbecued or
roasted. The following recipe is my interpretation but I am still working
on it. I have used the roasting method as this produces a great gravy.
I also recommend that you make a stock from the chicken carcass, it adds
an extra dimension to a risotto.
1 chicken, prepared for roasting or jointed chicken pieces
juice of 1 lime
1 level tsp salt
5 dried red Kashmiri chilies, ground
3 green chilies, de-seeded
4 peppercorns, ground
1 Tsp coriander seeds, ground
1/2 inch piece cinnamon bark, ground
1/2 inch piece mace, ground
8 cloves garlic
1 inch piece ginger

Rub the salt and lime juice over the chicken (also inside if whole). Grind
all the other ingredients together and rub over the chicken. Cover and marinade
over night in the fridge.

Heat oven to 325C. Place the chicken in a roasting tray and cover with
foil (this is important – the chicken must be moist when done and the spices
must not burn).

For a 4lb chicken, cook for about 2 hrs (adjust the time to the size of bird or if chicken joints are used).

Baste several times during cooking. For the last 15 minutes of cooking, remove the foil.

Remove the chicken from the roasting tray and leave to rest. You now have two
options for the ‘gravy’. Either collect the pan juices as is (no don’t
skim the fat off) or skim the fat, deglaze and make a gravy as normal.
When I had it in India it was served just with the pan juices. Notes :-
If a whole chicken was used, then cut into two halves post cooking, do
not carve into slices ;- this is meant to be eaten with your hands. Serve
with plenty of bread to dip the juices up. Why not roast some root veggies
and garlic in the roasting tray while you are at it.

Sweet mango chutney II

50 under-ripe mangoes
6 cups salt
4 Tsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 Tsp fenugreek
10 Tsp mustard seeds
10-15 Tsp chili powder

Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy weight
and leave for 3 days, stirring the mixture daily. Heat the oil and fry the asafoetida, turmeric and fenugreek.

Remove spices and set aside and when cool grind to a fine powder. Add 5 Tsp of
the mustard seed to the pan. When the seed begin to pop, remove from the heat and allow to cool.

Dry roast the remaining mustard seeds and then grind them. Mix all the spices together with the chili powder.

Drain the mangoes from the water that has collected, mix well with the spices
and bottle. Can be eaten after a week or so.

Kidney and tomato

3 lambs kidneys, cleaned, cored and cubed
2 rashers of bacon, chopped
5 tomatoes, chopped
small bunch coriander leaves, chopped
small bunch mint leaves, chopped
6 cloves garlic, chopped
1/2 inch piece ginger, chopped
2 green chilies, chopped
1 onion, minced or very finely chopped
salt and pepper to taste

In a little oil fry the onions until they start to brown. Add the remaining
ingredients other than the kidney. Fry for 5 minutes then add the kidney, salt
and pepper. Cook until done. Serve on either fried or toasted bread.

Chicken Gizad

1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cumin seeds
1 tsp peppercorns
1 tsp turmeric
1 onion
5 green chilies, de-seeded
6 cloves garlic
1 inch piece ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of ‘instant’ e.g Tamcon
1 cup coconut milk
salt and vinegar to taste

Grind the spices and finely chop the onion, chilies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chilies. Cook
for a minute or so. Add the ground spices, followed by the chicken. Fry until
the chicken has browned then add about 1/2 cup of water, the salt, tamarind
and vinegar.

Cover and cook until chicken is tender. Add the coconut milk an simmer,
uncovered, until the sauce thickens. Serve with rice

Empadinhas (Small pork pies)

1 lb.. pork cut fine or minced
6 large onions

For the pastry:
250 g. flour sieved thrice with 1/2 teaspoon baking powder
125 g. flour and 125 g. semolina sieved with baking powder
3 egg yolks
1 Tsp. ghee (clarified butter)
1/4 teaspoon salt

Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water.

Grind to a fine paste: 2 green chilies 1 red chili 1/2 inch piece ginge 6 flakes of garlic a pinch or two of cumin seed1/4 inch piece turmeric 6 peppercorns 1 inch piece cinnamon 6 cloves

Mix together the cut/minced pork and the ground spices well. Brown the sliced onions in a little oil, add the meat mixture and fry well.

Add two Tsp. tamarind water or vinegar, a teaspoon of sugar and a
little warm water just enough to allow the meat to cook. Remove from fire when
the preparation gets relatively dry. Salt may be added if desired. Divide the dough into small even-sized balls.

Spread them on greased aluminum forms, fill with meat stuffing and cover with
remaining dough.

Close every empadinha well, till it has a nice finish. Brush the top of each
empadinha with beaten egg yolk to give it a glazed finish. Bake till light brown.

from Goan Cookbook by Joyce Fernandes

Masala Chilly Fry

1 lb. steak, cubed
6 red chilies
2 tsp turmeric
1 tsp cumin
6 cloves garlic
salt to taste
1 tsp ground pepper
1 inch piece ginger
4 cloves
2 inch piece cinnamon
seeds from 3 black cardamoms
1/2 tsp instant tamarind (tamcon)

Grind together all the ingredients
(except meat). Add a little water to make a paste.

Mix masala with meat and marinate for two hours.

Fry the meat in a little oil over a low heat for about 20 minutes. Add 1 cup of water and simmer until meat is tender.