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| Goan Receipe | ||||||||||||||||||||||||||||
Vegetable Pulao: Ingredients Method  1. Grind ginger, garlic and green chilli make a paste and garam masala like cinnamon, elachi, cardomon make a paste.
2. Take a vessel put oil in it and then add garam masala like cinnamon, elachi, cardomon, bayleaves then add the ginger, garlic, chilli and garam Masala paste. 3. Then add rice, all vegetables daniya and pudina leaves and salt to taste. 4. Keep for some time in a gas till rice is done. 5. Add lots of daniya leaves and lots of ginger and garlic. 6. Ready to serve. Sweet Sannas: Ingredients  Method
1. Soak the rice overnight. 2. Grind the drained rice to a fine paste in the morning. 3. Grate and grind the coconuts. 4. Strain the toddy to remove sediment and add sugar to it. 5. Mix the ground coconut and rice using the sweetened toddy. 6. Add little water to the mixture slightly. 7. Put in a large container and keep aside till the mixture begins to rise (2-3 hours). 8. Then boil water in a steaming vessel (komfro). 9. Take some saucers, pour about 1 ½ ladles of the mixture in each saucer. Arrange on the komfro stand and steam for 20 to 25 minutes on high heat. 10. Eat with sorpotel or as a teatime snack. Bebinca: Ingredients  Method
1. Mix plain flour, sugar and egg yolks with coconut milk and stir thoroughly till sugar has dissolved. 2. Add the nutmeg powder and keep aside. 3. Heat little butter in a pan and pour in one cup of batter. 4. Bake this layer on low heat till it turns brown, and then add another spoonful of butter and another cup of batter. 5. Continue to bake till all the batter is used up. 6. Once done, turn the tin upside down, remove the bebinca and cool before serving. | ||||||||||||||||||||||||||||
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