Goan Saraswat Traditional Home Cooking: Volume I : Vegetarian Breakfast, Beverages and Sweet Dishes (Goan Saraswat Tradional Home Cooking)

133 Pages·6.004 MB·English

by  Sushmita Neurekar

VOLUME I:

Vegetarian Breakfast, Beverages & Sweet Dishes
GOAN SARASWAT TRADITIONAL HOME COOKING
Author: Sushmita Neurekar

©Sushmita Neurekar

Publisher: Sushmita Neurekar

E-mail : [email protected]

• First edition : 17 July 2020
Disclaimer:

Goa has two distinct cuisines – The first being Hindu cuisine also known as “saraswat cuisine” and the other is
“catholic cuisine” which is highly influenced by the Portuguese cuisine
This book is about the cuisine of the Hindu community from Goa also known as the Saraswats. The aim of this
book is to document and help preserve the traditional food culture of this community and share it with the
world.

Goan recipes may vary from person to person or family to family. The modern goan prepares food as per
convenience more than the traditional methods which are slightly more time consuming

I make no claims on the accuracy or completeness of the contents of this cookbook. I am not responsible for
the outcome of any recipe you try from this book. You may not achieve the results desired due to variations in
ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. It is advised that
you should always use your best judgment

This recipe book has been complied by me on best effort basis, and the information is provided “as is.” I make
no claims on the accuracy or completeness of the contents of the cookbook.
You should examine the contents of ingredients before preparation and consumption of these recipes. All
material in this book is provided for your information only. THE INFORMATION IN THE RECIPE BOOK IS
MERELY MY OPINION AND DOES NOT REPLACE PROFESSIONAL MEDICAL OR NUTRITIONAL
ADVICE.

Any cooking advice or nutrition information I have provided is given in good will and good faith. However
please consult a doctor or dietician before making major changes to your diet based on this book.
Goan Saraswat traditional home cooking offers a hands on guide
to cooking Goan Saraswat food. The recipes originate from all
parts of Goa and are drawn from the dishes cooked in Goan
homes.

This is Sushmita’s personal collection of the authentic recipes she
has gathered over the last 35 years and is a tribute to her homeland
and to its extraordinary food culture.

The stories, memories and recipes in these pages reveal the vast
range of techniques, spices and tradition that typify cooking and
eating in goa making this much more than a cookbook.

Mostly handed down from her mother and grandmother Sushmita’s recipes maintain
traditional method of cooking but are suitable for use in the modern kitchen so you
experience Goan cuisine in all its authenticity.

This book is a warm plate of Goan goodness perfect for serving from all kitchens at
home and abroad.

Written from the heart this book will appeal to anyone looking to expand their flavor,
repertoire or just wanting to dip their toes in the delightful world of Goan cooking.
Dedication

This book is primarily dedicated to my beloved mother Tejashri Prabhu Goankar from whom I first
learnt to cook. Without her vast knowledge of traditional Goan recipes, experience and guidance this
book would not be complete.

Apart from my mother, my gratitude and special thanks goes to my husband Neelesh, son Ranjeev
and my father Gopal Prabhu Goankar for their positive support and encouragement.
Measurements Conversions

¼ teaspoon (tsp) 1.25 millilitres (ml) 0.0422 fluid ounce (fl oz)
½ teaspoon (tsp) 2.50 millilitres (ml 0.0845 fluid ounces (fl oz)
1 teaspoon (tsp)) 5 milliliters (ml) 0.169 fluid ounces (fl oz)
1 tablespoon (tbsp) 15 millilitres (ml) 0.507 fluid ounces (fl oz)
¼ cup 60 milliliters (ml) 2.028 fluid ounces (fl oz)
½ cup 125 millilitres (ml) 4.22 fluid ounces (fl oz)
1 cup 250 millilitres (ml) 8.45 fluid ounces (fl oz)
VOLUME 1

Sakalchi khaana - Breakfast
1. Sheero – semolina sweet pudding/porridge
2. Upith – semolina spicy pudding/porridge
3. Shevyacho goad sanjo/sano – sweet vermicelli
4. Shevyacho tikhat sanjo/sano – spicy vermicelli
5. Pavacho sanjo/sano – bread stir fry
6. Sabudanyachi khichdi – tapioca pearls (sago) stir fry/porridge
7. Batat fov/fonne fov – flattened rice with potatoes
8. Kalaille fov kandyache – flattened rice with coconut and onions
9. Kalaille fov masalyache – flattened rice with spices and coconut
10. Kalaille for hingache – flattened rice with coconut and asafetida
11. Kalaille fov kelyache – flattened rice with coconut and ripe banana
12. Rosatle fov – flattened rice with bananas in sweet coconut milk
13. Kitkitaille fov – flattened rice and sweet coconut milk cake
14. Dudhatle fov – flattened rice in sweet milk
15. Dhayatle fov – flattened rice with yoghurt
16. Samosa – triangular savory pastry
17. Batat wade – potato stuffed fritters
18. Biscuit ambade - lentil fritters with coconut and ginger
19. Goad Ellapey - sweet rice buns
20. Mooluk (muluk) - banana fritters
21. Kelyache buns - banana puffs
22. Puri – fried bread/puffs
23. Tandlache wade – rice flour puffs/fried bread
24. Fulke - puffed flat breads
25. Sakharechi chapatti – wheat flat bread with sugar
26. Ukadillya Tandlachya pithachyo rotyo – cooked (steamed) rice flour flat bread
27. Rawyachi bhakri - semolina thick pancake
28. Gavachya pithachi bhakri – wheat flour thick pancake
29. Kandyachi bhakri - onion and rice flour thick pancake
30. Tavashaychi bhakri – cucumber thick pancake
31. Ukadya tandlachi bhakri – boiled rice thick pancake
32. Dudhayachi bhakri - yellow pumpkin thick pancake
33. Uddache patal pole – rice and lentil crepes
34. Gavachya pithache pole – wheat flour sweet pancakes
35. Methiyeche pole – fenugreek pancakes
36. Shepyeche/shepuche pole – dill pancakes
37. Adsarache pole – tender coconut crepes
38. Soyeche tandlache pole – fresh coconut crepes
39. Takache Rawyache pole – buttermilk and semolina pancakes
40. Maidyache pole – white flour pancakes
41. Usachya Rosache pole – sugarcane juice pancakes
42. Idlyo – rice and lentil dumplings
43. Idli Rawyachyo idlyo – boiled rice semolina and lentil dumplings
44. Rawyachyo idlyo – semolina and lentil dumplings
45. Heat ani sui (sanan) – steamed rice cakes/dumplings in jackfruit leaves
46. Café style batat bhaji – café style potato stir fry
47. Mugachi goad usali – green gram sweet sir fry
48. Batat, tomat kandyachi, jiryachya fonnachi bhaji – Cumin tempered potato tomato and onion stir fry
49. Batatachi tomat kandyachi bhaji – Potato tomato onion stir fry
50. Tomato salad (bhaji) – tomato and onion stir fry
51. Zunko – gram flour porridge
Chutnyo – Chutney

52. Tamboli/lasun ani soyechi tambdi chutney – coconut, dry red chillie and garlic chutney
53. Soy, harvya mirsangechi fonnachi chutney – coconut and green chillie chutney with tempering
54. Soyechi kothmirechya palyachi chutney – coconut and green coriander chutney
55. Muddo/muddailli chutney – mashed and smoked coconut chutney
56. Bukni Hingachi – dry coconut and asafoetida chutney
57. Bukni Lashanichi – dry coconut and garlic chutney
58. Ambadyachi chutney/karam, harvi – Andaman mombin (Indian hog plums) chutney, raw
59. Ambadyachi chutney/karam, shijailli – Andaman mombin (Indian hog plum) chutney, cooked
60. Ambadyachi chutney (karam) fonnachi - Andaman mombin (Indian Hog plums) chutney, tempered

Beverages

61. Bhindache Sarbat – instant garcinia indica (kokum) drink
62. Kasay – coriander, cumin drink
63. Panak – lemon juice and jaggery drink
64. Panne – raw mango drink
65. Kadu limbu – bitter drink with bitter lemon tree leaves
66. Kadu kirayte – bitter cleansing plant drink

Godshe - Sweet Dishes

67. Dhonas (tandlache) – jackfruit cake with rice flour
68. Dhonas (gavache) – jackfruit cake with wheat flour
69. Tavasali – cucumber cake
70. Satwa – finger mullet pudding
71. Kacharapithache satwa – arrowroot flour pudding
72. Sabudanyache satwa – tapioca pearls (sago) pudding
73. Sabudanyachi lapshi – tapioca pearl (sago) thin porridge
74. Nachnyache patal satwa – finger millet thin porridge
75. Laranv – semolina thin porridge
76. Mugache udak – green gram sweet drink
77. Kulithachi /kuladachi pithi – horse gram flour thin porridge
78. Poas – colostrum milk pudding
79. Chaiboyo – colostrum thin milk pudding
80. Condensed milk, nallacho roas ani dhayacho Poas – condensed milk, coconut milk and yoghurt
pudding
81. Laadvacho bhobho – cake made with vermicelli sweet ball
82. Ukadya tandlacho bhakri/bhobho – boiled rice sweet cake
83. Ukadya tandlacho chunnacho bhobho/bhakri – boiled rice cake with coconut and jaggery stuffing
84. Pan Pole/rosatle pole – tender coconut pancakes in sweet coconut milk
85. Patolyo (Rawyachyo) – semolina, wheat flour and coconut sweet dumpling in turmeric leaves
86. Patolyo (Tandlachyo) – rice and coconut sweet dumpling in turmeric leaves
87. Kanagachyo nevryo – sweet potato crescents/turnovers with coconut and jaggery stuffing
88. Puranachyo nevryo – bengal gram stuffed sweet crescents
89. Sukurunde – bengal gram stuffed sweet fritters
90. Muthlyo/mutlyo – cocoon shaped rice dumplings with coconut and jaggery stuffing
91. Ukadille modak – rice dumplings with coconut and jaggery stuffing
92. Panchkatayeche balls – coconut and jaggery stuffed flat breads
93. Chibdache rasayan – musk melon with sugar and lemon juice
94. Nallachya Rosache Chibdache rasayan – musk melon with sweet coconut milk and flattened rice
95. Aatval – rice, fenugreek seeds and coconut milk sweet porridge
96. Mugache Kann - green gram sweet porridge
97. Managane – bengal gram sweet porridge
98. Tandlacho payas – rice sweet porridge
99. Kokondudhyacho payas – bottle gourd sweet porridge
100. Tavashyacho payas – cucumber sweet porridge
101. Tavashyacho pachako payas – unsweetened cucumber porridge
102. Goad khichdi – rice and green gram sweet porridge
103. Kanagachi kheer – sweet potato sweet porridge
104. Rosatli kanga ani fov – sweet potato and flattened rice in sweet coconut milk
105. Kanagachya Kishachi kheer – grated and sundried sweet potato porridge
106. Rasal pansacho payas – ripe jackfruit sweet porridge
107. Sojichi kheer – broken wheat sweet porridge
108. Sakhar bhat – sweet rice pilaf
109. Shevyachi kheer – vermicelli sweet porridge
110. Nallachya Rosachi Shevyachi kheer – vermicelli and coconut milk sweet porridge
111. Shirvolyo/Rosatlyo shevyo – vermicelli/rice noodles in sweet coconut milk
112. Shrikhand – flavoured sweet thick yoghurt
113. Shrikhand futillya dudhache – flavoured sweet thick yoghurt made with split milk
114. Aamras – ripe mango sweet pulp/sauce (puree/nectar)
115. Bhajilli maindoli/mainoli keli – char grilled ripe plantain
116. Halunde – rice flour pudding
117. Panchkatai (godachi) – coconut and jaggery sweet mixture
118. Panchkatai (Sakharechi) – coconut and sugar sweet mixture
119. Sapaat – semolina sweet pudding
120. Batatacho Bukat halwo – potato sweet pudding
121. Kelyacho halwo – nendran banana (Kerala banana) jam
122. Fruit salad – fruits in flavoured milk
Sheero
(Semolina sweet pudding/porridge)

Vegetarian with vegan options, soy free
Prep and cooking in: - 40 minutes
Serves: - 3-4

Ingredients:- Method:-
1 cup barik rawo/fine semolina 1. Melt ½ cup clarified butter in a large sauce pan. Add cloves and
½ cup + 2 tbsp tup/clarified stir for 20 seconds and add semolina, salt, Kesar (optional),
butter cashew nut pieces and raisins. Roast on low heat for 7-8
2-3 cloves minutes or till it is well roasted. The semolina should not be
Pinch of salt browned or burnt.
Pinch of Kesar/saffron 2. Side by side in another pan keep water for boiling.
(optional) 3. Once the semolina is roasted, add hot water and mix.
2 tbsp cashew nut pieces 4. Once water gets soaked in semolina and dries up then add
2 tbsp raisins sugar and 2 tbsp tup/clarified butter.
7-8 almonds, soaked, peeled 5. Mix well, so that the sugar gets spread evenly in the sheero.
and thinly sliced 6. Add cardamom powder and almond slices.
2 cup water 7. Mix well and turn the heat off and bring together the Shiro to
¾ cup sugar one side of the pan and cover and keep for 5 minutes.
1 tsp cardamom powder 8. Then serve hot. Can be eaten as a breakfast or served as snack.

To make it Vegan:-
• Replace clarifier butter with non-dairy butter made with organic coconut oil and organic cashews.
Tip:-
• For softer Shiro add 2 ½ cup water instead of 2 cups.
• Can add half water and half milk instead of only water. Or can add only milk instead of water.
• Can add 1 ripe banana cut in to ¼ cm thick half-moons. Add as soon as the hot water is added to the
roasted semolina.