{Recipe}Tendli Bhaji -Ivy Gourd Stir Fry

Tendli in Konkani and in English it is called Ivy Gourd.The most common recipe of tendli is bhaji or a stir fry.In Goa we even prepare Ivy gourd Pickle which is really loved by all.Today just posting the recipe for Tendli Bhaji prepared by adding lots of onions and freshly grated coconut which really adds the flavour to Ivy Gourd.This Bhaji Goes well as side dish or with Pao its just Tastes Yum.

Servings 5
Total Cooking Time: 15 min

Ingredients
1/4 Kg Tendli/Ivy Gourd cut vertically
2 large onions chopped
1 Large Tomato chopped
2-3 green chilies
1/2 Coconut Grated
1/4 Tsp Turmeric
Salt as per Taste
Oil

Instructions to prepare
1)Clean the ivy gourd and wipe well with kitchen towel.Then cut thin vertically.
2)In pan add oil,once heated up add onions and saute for a while.
3)Add chopped tomatoes,green chilies,stir well for 1 min.
4)Then add Ivy gourds and mix well in the onion tomatoes.Add turmeric,salt and mix well .
5)Cover the lid on pan and cook on slow flame for 5.
6)After 5 min open the lid and add fresh coconut.Cover the lid n again let it cook for 2 min.
7)Tendli bhaji done.Enjoy the hot bhaji with Chapati or Goan pao or unndo.

{Recipe}Goan Green Masala Clams Dry

When Back home in Goa i never miss chance of preparing tasty Goan fish recipes.Every day fish at home gives me opportunity to try out all our authentic classic recipes.Added advantage my brother being best at capturing pictures with his photography skills,so fresh fish in our hands and photographer in house just wow.

Already few recipes of clams/Tisreyo in my blog which you can surely give a try Tisreyanche Sukhe/Goan Clams Dry and Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao. Green masala just being available in refrigerator thought why not prepare Green Masala clams dry or sukhe as we say.The recipe again was fantastic with spicy flavours of green masala and the sweetness of raw coconut just gave the Clams beautiful taste.Each shell of clams were filled with spices and coconut and it was just perfect bite in mouth.

Servings 4-5

Total Preparation Time 25 min

Cooking Time :15 min

Cuisine :Goan

Ingredients

1 Kilo Gram Cleaned Clams/Tisreyo

1 Medium size Coconut scrapped 

3 Large Onions finely chopped

2 Large Tomatoes Finely chopped

2 Table Spoon Goan Green Masala(Home made)

3-4 Green chilies finely chopped for extra spice

1 Tsp Turmeric powder

1 Table spoon Goan Vinegar/or any vinegar available

salt as per taste

Oil as required

Method
1)Clean and the wash the Clams nicely(keep only one shell)
2)Add oil in pan,once heated add the chopped onions,chilies,tomatoes,turmeric and green masala.
3)Saute all ingredients well.Then add clams and toss them well in the masala for 2 min.
4)Add salt as required and  vinegar,again mix it well and then cover the lid n allow to cook for 5-7 min on slow flame.
5)Then last add the scrapped coconut and mix well in the clams.Last let the clams cook on slow flame for 2-3 min.
6)Serve hot as side dish or can even relish the taste of clams with fresh pao.

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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