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Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it.
For the balchao paste you will need:
> 8-10 kashmiri red chillies
> 4-5 Byadagi red chillies
> 1/2 tsp cumin seeds
> 1/2 tsk turmeric powder
> 1 tsp peppercorn
> 6 garlic cloves
> 1/2 tsp cloves
> 1 inch cinnamon stick
First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
Goa being one of the popular cities of India is known for its local delicacies. These delicacies have been passed on from generation to generation, while some of them have continued to remain popular, some of them have lost their charm with the introduction of newer cuisines. Since the Portuguese entered Goa, they have had a strong influence on the local cuisine. A major turning point came when they introduced a variety of spices that changed their style of cooking completely. The Portuguese introduced plants like corn, pineapple, papaya, sweet potato and cashews. One such example of a popular dish would be Pork Vindaloo. Goan food is a mix of hot and sour ingredients that make their seafood delectable. Kokum is one such ingredient which is known to be a tangy-sweet fruit. It is added in curries to render a sour taste and is often accompanied with seafood. Dried red chillies are one the most vital ingredients common among all the local delicacies that is either used in its whole form or ground into a fine paste. Since seafood is the soul of Goan food, it is preserved and relished in other forms too. Goan pickles are known to be quite famous. Prawn Balchao, a very famous prawn pickle prepared with dried red chillies is relished with a simple lentil curry and rice. Another delicacy is the Goan Para Fish made with mackerels, red chillies and goan vinegar. These are regular accompaniments with their routine meals. When talking about Goa, you cannot not mention their sausages. These mouth-watering and spicy sausages are made with pork and a variety of spices. Last but not the least, is the widely famous Goan bread, locally known as Poi. Leavened bread which is part of almost every meal and eaten with plain butter too. These ingredients make the cuisine extremely palatable and continue to make this cuisine stand out from the rest.
By Chris Hennes
A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
Simple Seasoned Yogurt, South Indian-Style (p. 324)
As a tandoor is not a regular BBQ but an oven which walls need to be hot in order to cook I was wondering if I could use a charcoal chimney to light it. Firstly, I don't know how long it would take for the walls to heat up (I guess quite quick) but secondly (and most important) will the walls crack because of the sudden change in temperature? Any experiences here?
I like to make roasted eggplant/aubergine for baba gahanouj, bharta (etc.) on coals that impart a wonderful smoky flavour. I've had good success doing it in a barbecue (actually a Big Green Egg). So, now that it's winter, I thought "why not try it in the fireplace, after the fire has burnt down to glowing coals?" I cut a few slits in the eggplant so that it wouldn't explode, did NOT wrap it in foil, thinking that would just seal out the smoky flavour, and popped it into the fireplace (with glass doors) for 15 min. It came out looking good, perhaps a little under-cooked, but basically OK. The taste was TERRIBLE - very strong flavour of fire place ash. I only had a couple of bites, despite my Methodist ancestors looking disapprovingly over my shoulder, because it really was bad. So has anyone else tried this? I'd like to make it work. Should the eggplant be wrapped in foil? Should I wait until the coals have died down further? Does it depend on the type of wood? This was mainly aspen - crappy firewood at best, but it was free (Methodist ancestors won this time.).
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