Semolina Pancakes

Ingredients
1 cup Rawa/ Semolina
2 cups water
1 egg ( substitute with  1/2 cup grated cucumber  for a vegan version)
Salt to taste

For a savory  Version: finely chopped chillies, coriander, onions and tomato
For a sweet   Version: grated coconut  and sugar to taste

Soak the semolina in 2 cups water till most of it is absorbed, add the egg/grated cucumber and mix . You may  add some more water if required. It should have the the consistency of a pancake /dosa batter. Add the other ingredients  for a sweet or savory pancake.
Heat up a griddle, add some oil, pour about 1/2  cup of batter onto the griddle, spread it around like you would do for a crepe/dosa. Cover for two mins, uncover and flip over to the other side. Continue cooking till done.  Serve with some chutney or sauce for a delicious breakfast.

Salame de chocolat

This delicious yet easy to make chocolate treat was introduced to us by our Portuguese colonizers. Chocolate salami is not a meat product. Its title ‘salami’ stems from its physical resemblance. Like salami, chocolate salami is shaped into a long cylinder and is sliced across into discs before serving. The dark chocolate slices are peppered with bright bits of biscuits and nuts like the white flecks of fat in salami.


Ingredients
250 grams dark cooking chocolate (chopped)
250 grams Marie biscuits/ digestive biscuits
1/2 cup walnuts (chopped and toasted)
1/2 cup almonds (sliced and toasted)
1 tablespoon grated orange zest
50 grams butter
1/2 teaspoon instant coffee powder dissolved in a tablespoon of water
1/4 cup powdered sugar
Icing sugar for dusting


Melt the chocolate and butter together in the microwave oven or double boiler . Crush the biscuits roughly.Mix together all the ingredients. Shape in the form of a sausage, wrap in cling wrap and refrigerate till  firm. This 'salami' can be stored in the refrigerator till ready to serve. To serve, unwrap the salami, dust with some icing sugar, slice and serve with a glass of red wine or a cup of coffee.

All you need is love, but a little chocolate, now and then doesn’t hurt-Charles M. Shultz

Bimblim Chutney

Ingredients
20 Bimblis (sliced)
1/2 teaspoon mustard seeds
2 curry leaves
1/2 teaspoons chilli powder
1/2 teaspoons tumeric powder
2 tablespoons jaggery/ sugar
Salt to taste
1 teaspoon oil




In a pan, heat the oil, add the mustard seeds and curry leaves, allow to crackle. Add the rest of the ingredients and cook till the bimblis are soft and much of the moisture has evaporated.
Enjoy this delicious hot and sweet chutney with some chapattis.

Beef Chilli Fry

This flavorsome Goan beef stir fry makes an inviting meal when accompanied by some Goan bread.

1 Kg Beef, cubed

4 tomatoes, cubed

2 large onions, chopped

2 green chillies, sliced

2 large Potatoes, cubed

Oil for frying

Coriander for garnish

For the marinade

4 tablespoons vinegar

3 green chillies

1 teaspoon cumin seeds

70 peppercorns

2 pods garlic

8 cloves

1 inch piece cinnamon

2 teaspoons turmeric powder

2 inches piece ginger

3 teaspoons salt

Grind together the ingredients for the marinade; keep aside about two tablespoons of this paste. Mix the rest of the paste with the beef, leave to marinate for 20-40 mins. Pressure cook till tender.

Shallow fry the potatoes in some oil till done. In another pan, heat some oil, add the onions and chillies, sauté till soft add marinade, fry till marinade is cooked, then add the tomatoes and pre cooked beef. Season with salt and stir fry on high heat for a couple of minutes more. Take off the flame and garnish with chopped coriander and the cubed potatoes. Serve this beef chilli fry with some bread for a delicious supper.

Pickled Mango in Vinegar

2 cups mature unripe mangoes (peeled and sliced)

2 small onions (sliced)

1 cup vinegar

1 cup granulated sugar

2 tsp Salt

10 peppercorns

2 tsp mustard seeds

Place the mango, onion slices, pepper and mustard seeds in a sterilized glass jar. In a pan heat the vinegar, sugar and salt till the sugar and salt are dissolved. Pour over the mango and onion slices, let it cool and then cover the top of the jar tightly. Store in the refrigerator. Your delicious and healthy pickle will be ready in 3 days. Use the pickled mango and onions, drained, as an accompaniment to roast beef or pork in sandwiches  for that sweet and sour hit.

Goan Mango Chutney

Makes about 2 1/2 cups

Ingredients

2 cups firm semi ripe mangoes (cubed)

½ cup cane sugar jaggery/ granulated sugar

¼ cup raisins

¼ cup vinegar

2 inch piece ginger

2 Pods garlic

2 -3 tsp red chilli powder/flakes

Salt to taste

Clean and finely dice the ginger and slice the garlic . Place all ingredients in a heavy bottom pan and cook over a low heat until the mangoes are tender and liquid has evaporated. Cool and bottle. This chutney keeps in the refrigerator for about a week.

Note: Balance the quantity of jaggery/sugar and vinegar based on how sweet or sour the mangoes are.  You can turn down the heat of this chutney if you prefer by reducing the amount of red chilli powder/flakes.