LOCAL TEA SHOP WALA AT PONDA SERVING GOAN TE TIME SNACKS

special......... special......... special..........

Being Maharastrian I love Vada Pav, we mostly go to the local stalls who sell this Vada Pav fresh & hot, near by my place at Chorao there is Mr. Vithal who have his own stall of tea & snacks. He & his wife Rushali are doing this business since 5 years. The Vada  here are so famous that people from  near by Villages also come here. They sell it just at Rs. 8 and if your taking parcel then they give you on extra Vada & also Pack some chutney with it, so that the family at home also enjoy it at its fullest.   

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Blog Meeting

Date:- 26th September' 2014

  NOTICE

This is to inform all the members of the "TASTE BUDS... THE YUMMY PARADISE.." that a meeting is going to be held on 27th September' 2014 in room no. 5 that is in the college premises at 1 p.m.

AGENDA

The agenda of the meeting is as follows:-

1. To discuss about how to bring some innovation in our blog.
2. To discuss about how to make people familiar with our blog.
3. To decide the next date of meeting and the agenda for the next meeting. 
4. To decide on how to improvise the presentations

Deeksha Rout

(SECRETARY)

PLACE:- Panaji

BASKIN ROBBINS

**Went to Baskin Robnins today @ Porvorim
As always i order my Fav Banana Split
Wit 3 Different Flavours caramel, chocolate & Blackcurrent.
I love Baskin Robbins their ice creams are soo smooth & wit flavours
So whenevr u go to Baskin Robbin do hav Banana Split wit ur fav ice cream flavours
It cost 210 + Tax

Chicken Tikka Kebab

 Ingredients
Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)
Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional)
Salt - 1 tsp
Cayenne pepper - 1 tsp
Chilli flakes - 1/2 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Yogurt - 1 Cup
Cashew nuts - 2 tbsp (crushed)
Lemon -1/2 (juiced)
Cilantro (finely chopped) - 2 tbsp
Red color - few drops(optional)
Oil - 1 tbls

 Method
1.Mix all the ingredients under marination except chicken and veggies to form a paste.
2.Now add the marination to the chicken pieces and veggies to coat it .
3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).
4.Take bamboo skewers and soak in water for 1/2 hour. 
5.Preheat oven to 300F.
6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.
7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken)
8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).
9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).
10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.

Fernandes Stall

Just now i Was in Mapusa so thought of going to Thz place which is near Alankar Theater, thz place is one of the crowded place in Mapusa were u can see many fast food & icecream stalls
& in between all u'll find only one Shawrma Stall & Its name is "FERNANDES STALL" where u grt delicious Goan Style Shawrma's.
So asuall i went & i told him tht i want one Shawrma wit cilli & wit Goan Bread (Poli)
Thn aftr 5 mins he gaved m my Shawrma & it was soo juicy & spicy i jst loved it, so immediately i told him to make one more & i had tht also ;-)
If u guys are in mapusa In Evening than do visit these place, Shawrma's over here is not at all expensive you jst hav to pay 50 ruppees thats it...

INDIAN BREADS

In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roti, naan and paratha. Indian roti is flat and cooked on a tava or cast-iron griddle. It can also be cooked in a tandoor. Roti is thin and made of atta (wholewheat). The naan is soft and fluffy and is made from plain flour with a little bit of yeast. Parathas are layered bread made of wheat flour but fried in little oil. The breads are prepared according to one's own taste and imagination. That is why in India we have variety of breads like the plain naan, garlic naan, methi roti, aloo paratha, puri, bhature etc.

Paneer Butter Masala

This is one of my favorite mughlai dishes.. It is cooked with soft chunks of cottage cheese mixed with tomato puree and butter..It tastes better with butter naan and vegetable pulao... even though Goa is not so much into North Indian cuisines... we get best paneer butter masala in Fidalgo Hotel.. It has a restaurant which is purely for mughlai food.. and that is MIRCH MASALA.. the ambiance of the the restaurant gives some what the feeling of mughal era...

Do have a visit to Hotel Fidalgo..:)

Till then watch out this space for more food destinations....

MINUTES OF THE MEETING

The meeting was conducted on the selected day, that is on 19th September 2014. The minutes were as followed-

1. Since our blog is on food.. we decided to bring about variation in our blog by slightly changing the approach our blog. Because, just merely writing about different recipes doesn't sound exciting it just leads to CCP.. So instead we have decided to go out to different restaurants, food vendors and to bring out to the readers of out blog the best reviewed and in budget cuisine.
2. We divided work between the group members and decided to visit restaurants or food vendors and post review about the food.
3. We decided about the forthcoming power point presentation, we divided the work of collecting information, analysing the information and presenting it.
4. The next meeting was decided to be on 27th September 2014.

Deeksha Rout

(SECRETARY)

Goan Fish Fry

 Ingredients
Fish (Pomfret or any other fish) -  1 lb
Ginger Garlic Paste - 1 tsp
Lemon Juice - 2 tblsp
Turmeric Powder - 1/2 tsp + 1/2 tsp
Red Chilly Powder - 3 tsp (to taste)
Pepper Powder - 1/2 tsp
Corriander Powder (optional) - 2 tsp
Salt - to taste
Rava (Semolina, Sooji) -  3 tblsp
Oil - 3-4 tblsp (for shallow frying)

 Method
1. Clean the fish and make a few slits for the spices can get in. You can also cut it into steaks and proceed.
2. In a small bowl, make a paste of lemon juice, ginger garlic paste, red chilly powder, pepper powder, corriander powder and salt.
3. Rub the fish with the paste such that it coats the whole fish. Let this marinate for 15-30 minutes.
4. Take the rava in a plate. Mix little salt and turmeric powder with the rava. You can add some chilly powder too if you like.
5. Heat little oil in a tava or frying pan.
6. Take the fish carefully and roll it in the rava mixture.  The fish should be coated on all sides with the rava.
7. Gently place the fish on the hot pan. Fry for about 4 minutes on one side or till the rava turns golden brown.
8. Turn the fish carefully and fry the other side too. Drizzle some oil if needed.
9. The  rava forms a cripy layer on the outside. Garnish with lemon wedges and cilantro. 

PEEP KITCHEN..

This afternoon.. I suddenly felt like going out to have lunch...actually it wasn't that sudden decision.. but the reason was that I was really very bored of the hostel food....HOSTEL FOOD doesn't seem that exciting..because.. they tend to lack variations.. they serve the same food every day .. and i seriously needed a damn change in my food routine... So.. I thought of going to the "PEEP KITCHEN".. It is located in one of the prime location of Caranzalem.. I had always loved the food in this restuarant.. The best food here is the Goan fish thali..

PEEP KITCHEN is mainly a goan cuisine restaurant with Chinese and north Indian food.. So as usual I ordered my favourite fish thali.... 
This fish thali  mainly has- rice
                                           prawns curry
                                           fish rawa fry (diffrent fishes everyday)
                                            solkadi
                                            kesmoor ( dry prawn preparation)
                                           fish rachaedo
                                       and some veggies
The average price of two persons comes to around 700 rupees... I hope you even try the food here,, it is really worth it... :) :P

GANPATI BAPPA MOURYA ( Chaturthi special)

A Happy Ganesh Chaturthi to all the readers of my blog. I pray that lord Ganesha bestows prosperity, luck and blessings to everyone. Sorry for the late  post about Ganesh Chaturthi..

The Ganesh Chaturthi festival is one festival I have grown up with. I would see as a kid how the devotees of lord Ganesha would bring him and worship him with so much devotion  in their homes. This aspect of devotion and gratitude became a part of me and is something which i still have. i can never forget those days when I would simply wait for Ganesh Chaturthi festival and would not like when we had to leave lord Ganesha...

I would wait to have the sumptuous feast, the prashad/prasad or naivedya or bhog that was first offered to lord Ganesha and then to us. This feast had its own beautiful feeling of love and devotion infused in it...

The vegetarian feast is served on plantain leaf, would consist of panchamrit, rice pooris or vades (a malvani recipe of puris made from flour comprising of lentils, rice flour etc), steamed rice, a beans or cauliflower or potato veggie dish, dal or varan bhaat and ofcourse and obviously modak lord Ganesha’s favorite sweet...

Modak is a favourite sweet of the family too. We all like the sweet jaggery and coconut filling inside the modak. This filling has a resemblance to the filling used in patholi (a konkani recipe of steamed sweet rice flour delicacy made in turmeric leaves). Patholi is a sweet that is made during the gauri – ganesh festival in the regions of Konkan & Goa...

I remember having plenty of modaks only during Ganesh Chaturthi and not any other time. I would always ask my mother to make them at other times and she would not make them. Now I know why she wouldn't make them... Its takes quite some time to make modaks and can be a messy affair, especially if you don’t get the things right.

By practice, you will learn to make better modaks at home. preparing modaks does require patience & effort. The pleated or fluted effect on modak comes through practice. 

Sol Kadhi

Sol Kadhi is a Maharashtrian special of Konkan Belt. It is the blend of kokum syrup and coconut milk. It can be had as an appetizer or after having a heavy lunch for digestive purpose.  I love this because it has a different flavour and taste.  Let us learn how to prepare this simple, easy and non cooking item. The kokum should be fresh to get the desired colour. In case the kokum is old, you can add little beetroot water in it.
 
Ingredients
A) 1/2 Coconut grated
   2 Green chillies
   1 small piece of Ginger
   1 tsp Cumin seeds
   2 cups of Water
   Little salt
 
B) 5-6 Kokum soaked in water for 10 minutes
C) Chopped mint leaves and/or coriander leaves for garnishing

Method
1. Put all the items mentioned under A in the mixer and grind to a smooth paste.
2. Strain it to get the coconut milk.  
3. Squeeze the kokum in the water and strain it.
4. Add little by little to the coconut milk.
5. Kokum is sour and is used instead of tamarind in many recipes. Hence check the sourness of the kadhi and add according to your taste.
6. Garnish with chopped pudina (mint leaves) or coriander leaves. Serve chilled or in normal room temperature as per your wish.
 
Preparation time: 15 minutes

NOTICE OF BLOG MEETING

Date:- 18 September' 2014

  NOTICE

This is to inform all the members of the "TASTE BUDS... THE YUMMY PARADISE.." that a meeting is going to be held on 19th September' 2014 in room no. 5 that is in the college premises at 1 p.m.

AGENDA

The agenda of the meeting is as follows:-

1. To discuss about how to carry on the blog forward.
2. To allot the duties on how to obtain information regarding the blog.
3. To decide the next date of meeting and the agenda for the next meeting. 
4. To decide about the forthcoming presentations.

Deeksha Rout

(SECRETARY)

PLACE:- Panaji

Sannas

Ingredients :-

Use Rice - - 250grams
Use Grated Coconut - - 1
Use Toddy (sap of coconut palm) - - 3/4bottle
Use Salt and sugar - to taste

Preparation :-

Wash the rice and soak overnight. Drain and grind the rice finely with some of the toddy.
Finely grind the grated coconut. Mix the rice and coconut paste with salt to taste and about 4 tbs (or more) sugar. Add enough toddy to make a thick batter. Cover and keep in a warm place for about 3 hours until batter doubles in quantity. Pour batter into flat plates or idli moulds and steam for 20 minutes. To check if the sannas are done, pierce with a knife. If the knife comes out clean then the sannas are
done.

Mackerels Cutlets

Ingredients :-

4 Big Mackerels (cleaned and kept whole)
2 big Onions
1 big Tomato
2-3 Green Chillies (or more)
1 tbsp Ginger-Garlic paste
1 tsp Turmeric Powder
1 tsp Pepper Powder
1 Egg
2-3 bread slices
2 tsp Vinegar
1 tbsp Oil
Coarsely ground rice flour
Chopped Green Coriander
Salt to taste

Preparation :-

Add salt and 1/2 tsp turmeric powder and vinegar to mackerels. Add about 1 cup water and boil the mackerels for about 10 mins.
Clean the mackerels well and mash. Finely chop the onions, tomato and green chillies.
Heat oil in a pan and fry the onions till soft and light brown. Add the ginger garlic paste, tomato and green chillies and fry till the tomato is cooked. Add turmeric powder, pepper powder and salt. Cool this mixture and add it to the mashed mackerels.
Add the egg, green coriander and bread (which has beensoaked in water and squeezed).
Mix well.
Shape into cutlets, roll in the rice flour and shallow fry till brown on both sides.
Serve hot with tomato sauce.

Masala Dosa

Ingredients
For the dosa
Dosa batter - as needed
Oil - as needed
 
For the masala
Potatoes - 3 
Onion - 1
Green chilies - 3 or 4 
Curry Leaves - 1 strand
cilantro - handful
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp

Making the masala dosa
1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.
2. Add few drops of oil/ghee/butter on top.
3. Once the first side is cooked, you can flip the dosa or let it cook as it is.
4. Once the dosa is completely cooked add the masala in the center as shown.
5. Cover the masala with the dosa as shown in the picture.
6. Serve with hot sambhar and chutney varieties.

7. Serve it with coconut chutney and udipi sambhar.

Nevedh For Lord Ganesh :-)

Rava Dosas

Ingredients :-

Semolina (Rava) - 1 cup
Rice Flour - 1/2 cup
All Purpose Flour (Maida)- 2 tblsp
Yogurt/ Buttermilk - 1 cup
Onion - 1 (finely chopped)
Cumin seeds - 1/4 tsp
Crushed peppercorns - 1/4 tsp
Green Chilly - 1 (finely chopped)
Ginger - 1 " (grated)
Cilantro - 2-3 strands (finely chopped)
Curry leaves - 1 strand (finely chopped)
Salt - as needed
Oil - for making dosas

Method:-

1. Mix the rava, rice flour, maida and required salt.
2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.
3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.
4. Heat a non stick dosa pan on medium high heat. 
5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)
6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 
7. Gently flip the dosa and cook until both the sides are golden brown.

8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.