{Recipe}How to prepare Goan Velli curry|Anchovy fish curry|Goan Vellyache Kodi

Velli in konkani and Anchovy in English. As you all know Anchovy or velli is a tiny white fish with sliver strap on top.This tiny fish being a oily fish ,is rich in omega-3 fatty acids and  excellent source of proteins.

Velli fish is very common and freshly available fish in goan markets.Cleaning is only the major task in velli fish otherwise its the most tasty fish. Anchovy is prepared in many ways  like velli sukhe,velli rava fry or velli curry,but most of them prefer preparing velli curry as its tastes really yum.So lets learn today how to prepare Anchovy or velli curry.

Servings 6

Preparation Time : 1 Hour(including cleaning)

Cooking Time : 20 Min

Cuisine : Goan

Author : Ispolina Silveira 

Ingredients

500 Gram Fresh Anchovy/Velli

1/2 Coconut scrapped

5-6 Dry chilies

1 Small onion chopped

1 Tsp Turmeric powder

2 Tablespoon dry coriander seed

5-6 Garlic flakes

1 Small ball of tamarind

Salt to taste 

YouTube Link

Step wise preparation

1.Arrange all the dry ingredients (Coconut,dry chilies,coriander seeds,onion chopped,tamarind,turmeric,garlic) in the mixture and grind to a fine and smooth paste.

2.Meanwhile on the other side apply salt and little turmeric to the velli and keep aside.

3.Take a mud vessel if you have or can use stainless steel.Pour the ground coconut paste in to the pot.Mix well and place it on stove with medium flame for about 5 min or until the mixture starts boiling.Add salt while before adding velli.

4.Once you see curry boiling add the marinated velli ,give very mild stir and allow the velli curry to shimmer on slow flame for about 15 min.

5.The velli curry after good shimmering ready to serve with hot steamed rice along with fried fish for side dish.

Note:

• Do not overcook the velli fish
• Red chilies you can adjust as per your palette
• Always marinate the fish before adding in the curry mixture.
• While curry is boiling you can add extra finely chopped onion,tomato and 1 green chili.

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{Recipe}Goan Tisreo/Clams curry with drumsticks

Tisreo or clams curry with drumsticks recipe ,one more addition to my seafood collections. Special thanks to my friend Shilpa Naik, she took this recipe from her mummy who is expert in fish curries:). Though it would not be as tasty as Aunty prepares but tried her recipe in my Cocina with my touch ;).

I have any clams recipes in my blog like Goan Green Masala Clams Dry,Tisreyanche Sukhe/Goan Clams Dry,Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao and now one added “Tisreo curry with drumsticks”. Earlier in this week prepared twice clams dry but this time wanted something different dish so i ended up asking my friends. The curry was yum because clams in red curry masala with drumsticks gave totally different taste. 

The curry was up to mark but only difference was the colour, as per Shilpa the colour should have been more dark red and that was missing in my clams curry as I did not use kashmiri chilies which the gives that bright red colour. But the curry taste was amazing enjoyed every shell of clams.

Servings 5

Total Time : 60 min

Cooking Time :20 min

Cuisine : Goan

Author : Ispolina Silveira 

Ingredients

500 Gram Tisreo/Clams(cleaned)

4 Drumsticks cut and cleaned 

1 Large Onions

1/2 Fresh Coconut grated

1 Tsp dry coriander seeds

4-5 Dry kashmiri chilies(for spice can add short chilies)

5 Garlic flakes

1/2 Tsp Turmeric

1 Raw mango chopped

Salt as per taste

Step Wise Method

1)Take the cleaned clams ,apply salt and keep aside. Arrange all the ingredients which have to be ground.

2)On the other hand keep the drumsticks to boil.

3)Grind the coconut and other spices to fine paste.

4)Add the clams to boiled drumsticks.Mix well and also add the masala.

5)Mix the ground masala well in the clams and allow it to cook for 5 min.Add extra water accordingly .Cover and cook until the curry boils or say about 10 to 15 min.

6)Server with steamed rice or my friend shilpa told we can enjoy with boiled rice pez.

Thank you for Visiting My Blog Cocinanispolina.

Do follow me on Facebook Page :@cocinanispolina

On Instagram : @cocinanispolina

Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

Happy Cooking :)

{Recipe} Rava Ladoo/Semolina Ladoo

Rava Ladoo or semolina Ladoo is  more loved dish during festival of Ganesh Chaturthi. The festival being tomorrow why not share this simple recipe of ladoo's. A quick sweet dish prepared by using few ingredients like semolina,sugar,coconut and nuts.You could also check festival sweet recipes on my blog which includes Milk Sheera,Besan Ladoo,Neureos and now one more edition Rava ladoo. I have always seen my mum and aunty prepared ladoo's but never tried hands on it.Today followed their recipes but only added koya to get extra flavour and this khoya idea i got it from one of the you tube chef from Ruchkar Mejwani.

Total prepared Around 20 Ladoo

Total preparation Time : 30 min

Ganesh Chaturthi Special

Author: Ispolina Silveira

Ingredients

250 Gram Rava/Semolina

200 Gram Sugar

200 Gram Fresh grated coconut

50 Gram Khoya

2 Table spoon Ghee

2 Tsp Cardamom powder

3 Table spoon water

Method

1)First process begins with roasting of rava in ghee,roast for little while may be for about 3 min.Make sure the rava colour remains white.

2)Then remove the roasted rava in separate plate and in the same pan add grated coconut,sugar and water.Cook for about 3-4  min until the sugar melts and becomes liquid.

3)After sugar melted well,then add khoya and dry fruits and again cook for 2-3  min.

4)Allow the mixture of sugar,coconut and khoya to cool down for 15 min.Later add the cooled mixture into roasted rava and mix well.Then again allow to rest for 5 min so the rava soaks the sugar liquid.

5)The give one mix and shape into round ladoo's and spread on plate.

6)Your ladoo's are all ready to serve .Prepare during Christmas or Diwali or Ganesh Chaturthi or just any time when you feel like preparing and you will enjoy every bite of it.

Thank you for Visiting My Blog Cocinanispolina.

Do follow me on Facebook Page :@cocinanispolina

On Instagram : @cocinanispolina

Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

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Crab Xacuti

As you all know Xacuti is Goan Gravy prepared by using complex spicing including white poppy seeds,grated coconut,dried chilies and many other medley spices.Generally Xacuti is prepared by using Chicken/Beef/Mutton/Mushrooms/Crabs. 

Early morning today in house my brother got fresh Crabs so was wondering whether to prepare Crab xec-xec or Crab Xacuti and both the gravies are  loved on the dinning .Crab xec-xec already on my blog so thought of preparing Crab Xacuti so i can share with you all. Prepared crab Xacuti after a long time but it was just super tasty with freshness of Crabs,everyone at home cleaned wiped their plate. Xacuti is best served with breads or steamed rice along with fresh onion and tomato salad.

Servings 5-6

Total Preparation Time 30 min

Cooking Time :15-20 min

Ingredients

1 Kg Fresh Crabs cleaned and wash

2 Tsp Ginger/garlic/Green chili paste

1 Tsp Turmeric

1 Lemon Juice

1 small lemon size tamarind ball

1 Coconut grated

3 onion sliced

1 Table spoon Dry Coriander seeds

1/2 Tsp Fennel seeds

1/4 Tsp poppy seeds

1/2 Tsp Sesame seeds

5-6 Dry red chilies

1/4 piece of Nutmeg

10 pepper corns

5 Cloves

2 Cinnamon sticks

3 Medium tomatoes finely cut into cubes

salt as per taste

Oil 

Step wise Method
1)Clean and wash the crabs thoroughly ,then apply salt,turmeric,lemon juice and paste of ginger/garlic/chili paste and marinate for 15 min

2)Arrange the required ingredients,then roast together coconut and onions together in little oil until brown(grind together coconut and onion),in the same pan add little extra oil and dry roast other spices that is red chilies,dry coriander,pepper corns,cinnamon,cloves,nutmeg,poppy seed,sesame seeds.(grind all to fine paste)

3)In Pan add oil and add the remaining chopped onion,saute for some time add the marinated crabs.Toss the Crabs well and allow to cook for 2 min.

4)Then add the white ground paste of coconut and onions.Mix well the crabs in masala and let it cook for 5 min.

5)Add the red ground masala and again let the crabs cook in the same for 5 more min on medium flame.

6)Add chopped tomatoes on top and allow to shimmer the gravy for 5-7 min.

7)let it shimmer on slow flame until the oil starts to float on top and its done.

8)Serve Hot xacuti with pao or unnde or hot steamed rice.

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Goan Doce /Doce De Grao

In Portuguese Doce means Sweet and Grao means grain/seed/bean . Doce is prepared in various ceremonies in Goa.Its part of Kuswar and is popular sweet dish prepared during Christmas. Goan Doce is a Diamond or square shape sweet dish prepared by using Chana ( split Bengal Gram),fresh coconut,sugar and Ghee. Its involves very less ingredients but requires lots of patience and energy while cooking.Its involves little similar process as Dodol . Its not only Christmas you get to eat Doce but its available in markets through out the year along withe Bibinca and Dodol. So lets begin with these sweet soft Doce in small batch.

Servings 60 pcs

Total Preparation Time : 6 hours

Cooking Time : 11/2 Hours

Ingredients

250 Gram Split Bengal Gram/Chana Dal

2 Coconut scrapped (take only white scrapped)

500 Gram of Granulated Sugar

1 Table spoon Ghee

1 Tsp Cardamom powder

1 Tsp Ghee for greasing

Method

1. Soak the Chana Dal for 3-4 hours.Then pressure cook until boil well and ground into fine paste as below.
   
2. Take the scrapped coconut and grind into fine paste.
   
3. In Deep pan add ground Chana dal,ground coconut ,sugar and start to cook.Soon you will see sugar melting and all mixture will turn into light yellow colour.
4. After cooking for around 30 to 40 min add ghee and cardamom powder and mix well.while it cook keep stirring.
5. Soon you will realise the stirring is harder and that indicates that doce mixture is into proper consistency.
6. cook until the mixture leaves the sides and bottom of pan and will form like dough.
7. Then on the clean kitchen slap apply ghee and pour the hot mixture and quickly spread well on surface with rolling pin.Take a fork and make these lines design jut on top lightly.
   
8. Cut into diamond shape or square shape and allow it dry overnight.
   
9. Once dried store in Air tight container.
   

Patoleo

15th August is the Independence day of India and its a grand celebration,but for the Catholics its a  double celebration because we also celebrate the feast of assumption of our Virgin Mother Mary.(Holy day of obligation)In Goa we mark the celebration of Feast by preparing Patoleo. Its also prepared by the Konkani Catholics located in Mangalore,Belgum,Hubli,Dharwad. Our Hindu friends prepare patoleos on their feasts of Shravan and Nag Panchami .

Patoleo is a sweet Dish made by using local rice paste as the base ,the same rice paste is applied on turmeric leaves and then coconut and goan palm jaggery as stuffing ,then covered and steamed until cooked.Once cooled down then just need to peel the turmeric leave and enjoy the aromatic patoleo. The reason to use the Turmeric leaves for making patoleo is only to get that aroma. Patoleos become more tastier the next day when you reheat them on pan and eat.

All these years its only my Mummy who prepared Patoleos and i was there just for help.But this year i tried my first attempt of preparing Patoleos. Again the taste was good same as mommy but the peeling of turmeric leave was little difficult.So hoping i make it more perfect like mommy next year.

Ingredients

200 Gram of Goan boiled rice soaked overnight(can use Normal rice also)

1 Coconut scrapped

10-12 Turmeric Leaves

2  Goan Pyramid Jaggery grated

1 Table spoon of Cardamom powder

1/4 cup of water

Salt little

Method

For Rice base:Grind the rice along with little salt to a fine thick paste.

For Stuffing:In pan add jaggery and little water,cook jaggery until dissolved completely and should become thick.than add  scrapped coconut and cook again.Add cardamon powder and cook the mixture until thick.Allow it to cool.Meanwhile wash the leaves well under the running water because there can be mud particles on leaves.

 Spread the rice paste very well on the leaf surface using your fingers,make sure you wet fingers in water every time you spread the paste so it can spread smoothly without sticking to your fingers.

Place the coconut jaggery stuffing in the center of the leaf .

Fold the leaves well and make sure no stuffing comes out.Do not press hard while folding.

Then take a idli steamer ,place one idli rack at the bottom and place the the patoleos very carefully on top of the other.Cover the lid and steam it for 20-30 min.Once done let it cool for some time,to enjoy the patoleo just peel the turmeric leaf and enjoy the hot patoleo full of flavour and aroma.