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Wednesday, October 21, 2009

~~~A NOSTALGIC GOAN MEALEE OF GOAN BEEF CHILLY FRY & GOAN PULAO~~~



A GOAN MEALEE

i love goan food as much as goan street food & home cooked food in villages all over to re-discover & travel thru the well known flavours ,each as flavourful as the get & delish but all complimenting each other.
Another wonder day ends with a glorious sunset indicating we will soon welcome a glorious morn ,& then noon. and noon= lunch.


A lunch where i had to work around beef some of us going to be round the table,so thought a pound and half of beef would suffice& i pepeated a summer dinner of May '09 which was a great combi of a goan beef chilly fry with a quick salad & fish mol...i love the combi really...



This is born outa my passion for the flavours i know so close to my heart & have been born & brought up with. I love the addition of local toddy vinegar & love only the one my moms makes,its simply excellent & i treat it as an art ,right from the type of jars & all the tests they pass to procuring the best toddy from a sleepy village to getting set to them sitting in the corner for a few months...i wait eagerly to open the first jar...it does intensify in depth & flavour over time & i love that but there are some who prefer lime juice oevr vinegar and thats great too,i even try a combi of both at times...& it aint like i dont fancy balsamic or a good apple cidee r or red wine or rice wine vinegar but when we are talking vinegar the closest to my heart has to be a good goan toddy vinegar,the base of many a fantabulous goan creation.And ,ah, how can i forget tamrind combing with vinegar...oh that tang....


Ok now lets get going with the beef for which will mention the sustitutes too.


WHAT U NEED---


~~~~1 1/2 pound of beef/chicken cut into smallish cubes pounded a bit(around 700 grams)








1)NOW THE FOLLOWING IS FRESHLY CRUSHED AND RUBBED IN WELL INTO THE MEAT AFTER WASHING WITH A LITTLE SALT,TURMERIC,CUMIN POWDER,DRAINING OFF WATER & PAT DRYING
~~~~7 cloves
~~~~a piece of cinnamon
~~~~7 whole cardomons
~~~~7-10 cloves garlic
~~~~a green chilly(only the tail)
~~~~a red chilly(aldona/kashmiri)
the above i roughly crush ,helps keep spice level low too.
~~~~salt to taste+ a tbh of goan vinegar/lime juice

2)Marinate everything in a glass bowl & keep aside covered with cling wrap for an hour or overnight.






~~~~7onions cubed/ sliced(u could vary this to ur palate)






3)Place marinated meat along with spices(remove whole chillies), a pinch of sugar,half the cubed/onion,3 cups water(remember we are working on a pulao too & we need stock) & olive oil(stick to clarified butter for traditional flav but its lovely with olive oil too) in a pressure cooker & cook for around 2 whistles(1 for chicken).Keep aside.
U sure can place meat directly in the pan but i love what p.cooking does to the meat,kinda seals in juices &tenderizes so its great for beef anyway.
4)Now heat some oil in a pan,and while its heating strain stock.
5)Fry the remaining alongwith whole chillies in the pan &when done put in all the meat and along with the onion & spices to the pan.(here u can add a few peppercorns crushed,white and black)
6)Stir fry awhile,add in a cup of stock,reserve remaining stock.ANd a tsp or 2of TAMRIND PULP.
COver pan for a few minutes.
7)STir.Check seasoning,repeat with any of what the spices used if needed .

Now the PULAO can be prepared along side the chilly fry.
~~~2 cups basamati rice
~~~2 onions sliced
~~~2 tomatoes ,finely cubed
~~~3/4 cup green peas
~~~3-4 maggi cubes(optional)
~~~salt to taste


1)Wash2CUPs RICE well,soak in water.
2)heat 1 TBH OLIVE OIL.
3)fry 2ONIONS SLICED,when done add in 2 TOMATOES CUBED. Saute well.
4)Add the remaining STOCK and water to get 3.5 cups of liquid.
5)Bring to a quick boil.Add rice and some GREEN PEAS(FROZEN OR BOILED)
6)Cook till done.Top off with portuguese oilive oil.



this fry & fragrant rice combines well with a simple salad of sliced onions/shallots with cilantro & a squeeze of lime.






love the chilly fry served on a nice big slice of baked potato(boiling is fine too)

15 comments:

  1. That looks delicious - I will have to try it.
    I love the goa (toddy) vinegar too and treat it like gold. You are so lucky that your mum makes it for you!! Where do you live that you have access to this home made vinegar? On my very infrequent visits back to Goa we go back to the village my mother is from and ask the old neighbours if they have any to sell us. That is always the best vinegar.

    ReplyDelete
  2. Hello Spice and more,good day to ya,and thank u .yeah my mom's the chef at home & i am always looking for an oppurtinity to whisk in...well we both brew the vinegar with all moms rulesHave been seeing vinegar brewd in my goan home ever since a kiddie & still am.and its always perfect,yup this one is around 2 years old during my long summer break with no books to pour over but pots and pans instead & almost diminishing but we cant buy the toddy before dec.Ur lucky u get to buy ,we never have that option coz none we have bought has ever been to the mark...

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