This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
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2. SPECIAL FEATURES
Famous for its sea beaches,
churches and its festival.
It is a fusion of Christians,
Hindus and Portuguese
cuisine. Intermingling
American, Portuguese and
native cuisine is reflected.
Being a coastal region they are
famous for the sea foods such
as prawns, lobster, crabs,
pomfrets etc.
NSK NOTESKUMARS RECIPE FILE
3. They prefer pork, lamb
and chicken.
They use lot of small
red chilies.
Kokum is another
important ingredient, it
is sour deep red color
fruit which imparts
sharp and sour taste.
Kokum is mainly used
by Hindus.
NSK NOTESKUMARS RECIPE FILE
4. Bibinca is a sweet
dish which is made by
pancakes baked one
over the other,
traditionally it should
have 16 layers.
The pancakes are
made with coconut
milk, flour, sugar, egg
and nut meg.
NSK NOTESKUMARS RECIPE FILE
5. Coconut feni is also
made from toddy, the
fermented sap of the
coconut tree.
Feni cocktails are a must
in every cocktail party.
Hardly any Goan dish is
complete without
coconut as one of its
main flavorings agents.
NSK NOTESKUMARS RECIPE FILE
6. The food is inherently
spicy and sour. Red
chillies are used in
fairly high amounts.
Meat consumed are
pork, chicken, beef and
mutton. Use of pork is
extensive especially for
feasts and celebration
dinners.
NSK NOTESKUMARS RECIPE FILE
7. Catholic food is much influenced by the Portuguese who has wine as one of the main
ingredient in cooking.
The substitute for the wines was Goan palm feni.
Palm feni is used in preparing meat dishes like beef or roast pork and for grinding
galmo (fine shrimps) to make a preserve called as balchao.
In making dried fish, fish such as mackerels, king fish called as para is used. The
fresh fish is washed in vinegar.
The spices are ground in vinegar.
The fish is then marinated with the grinded spices.
This can be preserved for years if properly stored and is served fried.
COMMUNITIES CATHOLIC CHRISTIANS
NSK NOTES
8. Being a coastal state, the
cuisine is mostly seafood
based, the staple foods of
Goans are rice and fish.
King fish (vision) is the most
common delicacy, others
include pomfret, shark, tuna
and mackerel. Among the
shellfish are crabs, prawns,
tiger prawns, lobster, squid
and mussels.
NSK NOTESKUMARS RECIPE FILE
12. SIGNATURE DISHES
NSK NOTESKUMARS RECIPE FILE
PRAWN BLACHO – dry shrimps cooked
in feni, jaggery and vinegar. This is
called as pickled prawns.
GOAN FISH CURRY – spicy and sour fish
curry with raw mangoes and coconut
milk.
CHICKEN XACHUTTI – prepared in its
own xachutti masala.
FISH RECHEDE – dry fish marinated in
spicy paste and shallow fried. Can also
stuffed with various combinations.
13. NSK NOTESKUMARS RECIPE FILE
BHENDI CALDEEN – ladies finger cooked in
coconut milk along with the tamarind spiced
with green chilly, pepper corns and flavored
with ginger, garlic, jeera.
SOL KADDI – prepared by adding dry
kokum rind with water, seasoned with
chillies and coriander leaves. Coconut milk
is also added and finished off with the
tempering of oil, mustard and asafetida.
ALLE BELLE – rolled pan cakes made with
flour, eggs, salt, milk and coconut milk.
Stuffed with grated coconut sweetened with
jaggery and flavored with cardamoms.
14. NSK NOTESKUMARS RECIPE FILE
MANGANE – a sweet made
out of channa dhal, coconut,
white jaggery and sago,
flavored with cardamom
and garnished with raisins
and cashew nuts.
CALDO VERDE - a soup
made out of spinach leaves,
potato, onion, meat or
chicken stock, milk and
olive oil. Served along with
the rice.
15. XACHUTI MASALA
NSK NOTESKUMARS RECIPE FILE
Coriander seeds
Red chillies
Cloves
Cinnamon
Pepper corns
Star anise
Mace
Poppy seeds
Nutmeg
Fennel
Black cardamom
16. Sannas, are a spongy, white, and slightly
sweet steamed rice and coconut bread.
They are considered to be a Goan variant
of idli, a South Indian dish.
Sannas is popular among the Goans both
Hindus and Catholics (but were often
called as Hitt or Hittli in old Konkani by
Hindus,and now commonly known as
Idli), and the Mangalorean Catholic
community from the Mangalore and the
former South Canara district. It is also
popular among the East Indian and the
Kupari Catholic community based in and
around Mumbai (formerly Bombay).
Sannas
NSK NOTESKUMARS RECIPE FILE
Toddy
fermented
Sap of the
coconut
palms
17. NSK NOTESKUMARS RECIPE FILE
Vindaloo is an Indian dish.
The term Vindaloo derives from the Portuguese dish "Carne
de Vinha d' Alhos", a dish of meat, usually lamb, with wine
and garlic. Alternate terms are Vindalho or Vindallo.
"Carne de Vinha d' Alhos" was first brought to Goa by the
Portuguese and became a Goan meal often served during
special occasions.
The traditional Portuguese dish was made with pork
preserved in red wine or red wine vinegar, chili pepper, and
stewed with garlic. The dish evolved into the Vindaloo curry
dish when it received the Goan treatment of adding plentiful
amounts of spice.
Traditional vindaloos do not include potatoes, the
discrepancy arising because the word "aloo" means "potato"
in Hindi
18. NSK NOTESKUMARS RECIPE FILE
Vindaloo is not common or popular in most places in
India, excluding Goa.
The dish has gained popularity in Britain, the Middle East,
Australia and New Zealand, where it is almost universally
featured on Indian restaurant menus; it is also sometimes
found at Indian restaurants in the United States and
Canada.
20. NSK NOTESKUMARS RECIPE FILE
Rice with fish curry is the staple diet in Goa. Goa is renowned for its
rich variety of fish dishes cooked with elaborate recipes.
Pork dishes such as Vindaloo, Xacuti and Sorpotel are cooked for
major occasions among the Catholics.
A rich egg-based multi-layered sweet dish known as bebinca is a
favourite at Christmas.
The most popular alcoholic beverage in Goa is feni; Cashew feni is
made from the fermentation of the fruit of the cashew tree, while
coconut feni is made from the sap of toddy palms.
The cuisine in Goa has special treats stored for the vegetarians too.
Cashew Green Peas Bhaji (a tangy mixture of cashews, green peas,
spices and fresh coconut), Sprouted Moong Ussal (bean sprouts with
mustard seeds, green chillies and fresh coconut) and the Alsandachem
Tonakh (kidney beans with a spicy Xacuti gravy) are some of the
vegetarian specialities.
21. Bebinca
NSK NOTESKUMARS RECIPE FILE
600ml coconut milk, that you will extract from a large
coconut
400g sugar
9 egg yolks
150 g flour, sifted
¼ tsp. nutmeg powder
100g butter or pure ghee
A pinch of salt
31. Batata or potato phodi or fritters.
paneer capsicum sukha vegetable
potato peas in coconut gravy
palak masoor
chapati
Rice and curds(not in the picture)
NSK NOTESKUMARS RECIPE FILE
32. moongachyo gathe or moong gravy
cabbage with onions and matki or moth
roasted corn , tomato ,cucumber and onion salad.
dal , rice, chapati.
NSK NOTESKUMARS RECIPE FILE
