Goan Dishes That Will Make You Drool!

Goa's got everything a hot tourist destination does: sun, sand, beach and most importantly, good food. Authentic Goan food is one of the biggest reasons tourists flock to this glorious state. It's spunky; it's got personality and is seriously addictive!

Goan food is extremely different from the food of other regions and this can be attributed to its rich and diverse cultural heritage. It's a potpourri of flavours: beef, pork, coconut, jaggery, cashew and an endless variety of seafood. A lot of Goan dishes like Prawn balchao and Sorpotel are well known and relished around the world.

Goan food has many similarities with Portuguese food and this is mainly because of Portuguese inhabitants who lived there for almost 450 years. Goans didn't take after their prominent use of garlic in every dish, but definitely latched on to their flair forbread-making. You'll see that Goans often swap their regular bowl of steamed rice with soft and warm bread. Spices, fish and coconut have dominated Goan food for centuries and it's only in the last few years it has started to be featured with new, more innovative ingredients like fenni and vinegar.

Excellent Goan recipes that you can whip up in your kitchen with great ease.

Xitti Kodi 

The Goan fish curry or the Xitti Kodi is the staple diet of every Goan. The Goan fish curry is loaded with various spices along with coconut. Raw mango is also used to give the dish a tangy flavour. The main ingredients of the dish are a decent sized Pomfret and a raw mango. Instead of Pomfret, Kingfish may also be used. This Goan dish is served along with rice

Chicken Cafreal

Cafreal chicken is a spicy green coloured dish that will leave your mouth watering. Grinding green chillies, herbs and various spices together make the masala for the chicken. Then, the chicken is mixed with this masala and fried. This Goan dish does not require anything on the side but it may be served with salads.

Sorak

Sorak is a simple vegetarian curry made especially during the monsoon season in Goa. Curry consists of spicy masala with onions and tomatoes. Sorak is best enjoyed with hot steaming rice or dry fish.

Fish Recheado

'Recheado' means 'stuffed' in Portuguese. Another Portuguese influenced dish that consists of a stuffed pomfret or any other fish with tangy masala and onions. This dish may be served with warm Goan bread. 

Sannas

Sannas are the Goan idlis. These idlis are different from normal idlis as these idlis have a sweet coconut flavour and are made from Goan rice. Sannas compliment most of the Goan dishes. 

Filled with flavour and spice, once you've tasted the Goan food, it is surely going to make it on your favourites list.

Bebinca

Bebinca is one of the most famous and loved dessert of Goa. It is a multilayered cake that is prepared using coconut milk, sugar, eggs and flour. It is the ?Goan version? of pancakes. The batter is poured into the pan and backed layer bay layer before lining it. The dish uses caramelised sugar and not just normal sugar giving the dessert a rich flavour.

Patolea

Pronounced as 'pathayo', Patolea is a sweet dish that may also be consumed along with tea. For the dish, Goan red rice is used with tamarind leaves (Haldi ka patta). A filling of coconut, Goan jaggery, and cardamom is made and stuffed inside the leaves (that have been lined with rice paste)  and the leaves are then folded or wrapped and steamed for 20 minutes.

RECEIPTS HOW TO MAKE  GOAN DISHES 

Bebinca: A Layered Goan Dessert

Bebinca

A traditional, rich dessert, Bebinca is a must-have at any celebration in Goa, India. The multi-layered cake is made up of thin layers of a coconut flavored batter separated by melted ghee (clarified butter). Making Bebinca, also known as Bebik, requires patience and a lot of time (plan on at least 2 hours); each layer is cooked separately, requiring you to take the pan out of the oven repeatedly—but the end result is well worth the effort. Traditional Bebinca has 7 layers, but some cakes go up to 16 layers; you can make as many as you like.

As Bebinca is the only dessert truly unique to Goa, it is often referred to as the "queen of Goan desserts." You will find it on Christmas and Easter tables, as well as at weddings and gatherings celebrating a birth.

Ingredients

• 3 cups/700 milliliters coconut milk
• 2 cups/284 grams granulated sugar
• 24 egg yolks
• 2 cups/250 grams all-purpose flour
• 1 1/2 cups/293 grams ghee (clarified butter)
• Garnish: Almond Slivers

 Steps to make it

1. In a bowl, mix the coconut milk  and sugar together and stir until the sugar is completely dissolved. 
2. In another bowl, whisk the egg yolks until creamy.
3. Add the coconut milk mixture to the eggs and combine well.
4. Add all the flour, a little at a time. Mix well, making sure that no lumps are left.
5. Preheat the broiler and set a rack in the middle of the oven.
6. Put 1 tablespoonful of ghee in a baking pan (any shape) at least 6 inches deep. Put the pan in the oven on the middle rack and cook until the ghee melts; watch carefully.
7. Take pan out of the oven and pour in enough of the prepared batter to form a 1/4-inch-thick layer. Put the pan back in the oven and cook until the top is golden, watching carefully.
8. Remove from the oven again and immediately add another tablespoonful of ghee on top of the previous layer. It will melt automatically because of the heat.
9. Pour another layer of batter of the same 1/4-inch thickness. Cook until golden.
10. Keep repeating the layering process until all the batter is used up, saving ghee for the top layer.
11. When the cake is done, turn the Bebinca over on a wire rack to let cool.
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    Move to a serving plate, garnish with almond slivers, and cut into slices; serve room temperature or cold.

    Tips 

13. • This is the type of recipe where practice makes perfect, so don't get discouraged if your first attempt doesn't look perfect (it will still taste delicious, though). The more often you make this cake, the more skilled you will get at creating even layers.
    • Once you determine how much batter is needed to make a 1/4-inch layer, use that same measurement each time. Do the same for the cooking time—keep track of how long it takes for the layer to brown on top and set a timer for each layer.
    
    
    
    
    
    
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15. video how to make bebinca
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Goan Fish Curry Masala Ingredients:

6 kashmiri chillies
1/2 scraped coconut
a small piece of ginger
3 flakes garlic
5 – 6 pepper corns
1 tea spoon corriander seeds
a pinch of methi seeds
small ball of tamarind if a raw mango is used
1/2 tea spoon haldi powder
1/2 tea spoon jeera
1 green chilly
salt
goan fish curry main ingredients:
1 decent sized pomfret (you can also add kingfish or halwa)
1 raw mango
slice, clean and salt the fish and keep the fish aside.

procedure:

grind the masala ingredients mentioned above, in a mixer with a little water.

add it in your cooking dish and add some more water, now there are two optional things depending on how rich and heavy you want your xitt codi. the first one is you can bagaar some chopped onions before you add the masala to it.

instead of adding water you can add coconut milk to make it rich, but we made this fish curry by adding water, to make it thick enough as per choice. you can then add some salt and slit the green chilly, remove seeds as per spice requirement.once the entire mixture reaches a boil you can add the fish to the curry.along with the fish add the cut pieces of raw mango, to give it that nice tangy flavor that it has. i personally like to eat the cooked pieces of mango, the sour taste of it, Cook till the fish becomes edible, this is a relatively easy dish to cook and is not as time consuming as some of them.