Arroz Refogado/Pulao

Arroz refogado better known as pulao is a rice preparation loved by most, especially kids. This is another of the Goan Recipes that we have inherited from the Portuguese influence in Goa.

Arroz Refogado

Ingredients:
250 gms fine basmati rice
1 onion chopped fine
1 tomato chopped fine
1 small box Chicken Maggi containing two cubes 
2" stick cinnamon
4 cloves
4 cardamoms
10-15 pepper corns
salt to taste
2 tbspns oil
550 ml water
salt to taste

Method:

• Wash the rice and set aside.
• Heat the oil and add the spices.
  
• Add the chopped onion and fry till transluscent.
  
• Add the chopped tomato and Maggi cubes and stir for a couple of minutes taking care that it doesn't stick to the bottom.
  
• Add the water and stir and add enough salt while stirring so that the broth is a bit saltier than a soup.
• Cover and bring to the boil.
• Add the washed rice.
• Cover and cook on simmer (the smallest flame) for about 20 mins; avoid opening in between to keep the steam from escaping.
• Should be done after 20 mins.; check and see. Once done, loosely run a big two pronged fork through the rice to separate the grains.
  
•  Garnish the arroz refogado with black and green olives.
• (You may substitute the water and Maggi cubes with chicken broth.)

Ridge Gourd Sukkem

The Ridge Gourd Sukkem is a simple Goan preparation of the ridge gourd. It is a typical "sukkem", bland and simple.

Ridge Gourd Sukkem

Ingredients:
2 ridge gourds
2 onions, chopped
5 tbspns freshly grated coconut
salt to taste
1/4 tspn sugar or as per taste

Method:

• Cut the ridge gourd into 1" cubes.
• Put all the ingredients together with one tbspn or so of water and place on fire.
  
• Cover and cook till ridge gourd is done. 
• If there is excessive water, boil with vessel open till it is almost dry. 
• Put off the flame and add the grated coconut.

Beef Tongue Roast

Beef Tongue Roast is a delicacy; very easy to prepare and oh so tasty! You will not be disappointed... I promise!

Beef tongue roast

Ingredients:
1 kg beef tongue, cleaned
12 cloves
20 pepper corns
3 2" cinnamon sticks
4 red Kashmiri chillies
1.5 lemon juice
4 tspns ginger-garlic paste
2 tspns salt or as per taste
1 tbspn oil

Method:

• With a small knife, poke the beef tongue so that the marinade will get in.
• Apply  the salt, ginger garlic paste and lemon juice
• Add the remaining ingredients except for the oil and allow to marinate for about 10 hours.
  
• In a pressure cooker, put the oil and add the tongue with the marinade.
• Pressure cook for 40 minutes on simmer after the whistle. You will find a lot of fat.
  
•  Refrigerate overnight or for as many hours as required for the fat to solidify. Refrigeration also makes the tongue temporarily hard so that it is easier to cut into fine slices.
  
• Get rid of the solidified fat so that you eat healthy.
• Cut the beef tongue roast into fine slices and put it into the gravy and heat it all together. If you have a lot of gravy, you could evaporate it some before adding the tongue.
• Bon appetit!

Recheiado Masala

The Recheiado masala which is a must-have in a Goan kitchen is an easy recipe and can be used in various ways. You know that if you have it stocked in your refrigerator, there is plenty of tasty stuff that you can churn out. Recheado masala can be used in stuffed fish, stuffed squids and can also be used with meats and a hot favourite in our family is roast chicken with Recheiado masala. Enjoy this true Goan recheado masala recipe! 

Ingredients:

12 Red Kashmiri chillies

6 cloves

2 two inch sticks cinnamon

11/2 tspn full turmeric powder

1 level tspn geera

8 cloves garlic

2 medium sized onions

1 tspn salt

1 tbspn sugar

Vinegar - as much as required to grind to a thick paste

Method:

• Chop the onions fine and roast on a skillet. You can add a little bit of oil if required.
• Put all the ingredients except for the vinegar in the grinder and grind to a powder.
• Then add vinegar as required so that it grinds easily into a paste.
• If the chillies are not crisp, soak in water, squeeze and use.
• This quantity can be made two or three times and stored in a glass jar/ bottle in the refrigerator.