Chicken Cafreal

Chicken Cafreal

By  Chef Shantanu Gupte
From   Health Mange More

Prep: 10 hours

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

A much loved Goan dish – chicken cafreal takes a healthy note in this recipe

Ingredients

  • Boneless chicken, cubes 500 gms
  • Black peppercorns 1 tsp
  • Cumin seeds 1 tsp
  • Cloves 4 to 5
  • Green cardamoms 3
  • Vinegar 2 tbsps
  • Medium onion, chopped 1
  • Garlic, finely chopped 1 tsp
  • Ginger, cut into thin strips 1 tsp
  • Fresh coriander leaves, chopped ¼ cup
  • Fresh mint leaves, chopped ¼ cup
  • Green chillies, slit 10 to 12
  • Salt to taste
  • Oil 1 tbsp
  • Small tomatoes, seeded and chopped 2
  • Turmeric powder ½ tsp

Methods

  • Put black peppercorns, cumin seeds, cloves, cardamoms in a small bowl, add vinegar and let them soak them overnight.
  • Put the spices into a mixer jar, add onion, garlic, ginger, coriander leaves, mint leaves and 8-10 green chillies and grind to a fine paste.
  • Transfer the paste into a large bowl, add chicken and salt and mix well. Set aside to marinate for 4 hours.
  • Heat oil in a non-stick pan, add the chicken pieces and saute till the chicken turns a light brown.
  • Add the remaining marinade and mix.
  • Add tomatoes, salt and turmeric powder and mix well. Cover and cook for 5 minutes.
  • Add the remaining green chillies, mix and cook till chicken is done
  • Transfer into a serving bowl and serve hot.

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Peri Peri Masala along with Paneer and Babycorn Balchao

Peri Peri Masala along with Paneer and Babycorn Balchao

By Chef Shantanu Gupte
By Health Mange More

Prep: 7 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

  • Dried red chillies
  • cumin seeds
  • cinnamon
  • cloves
  • black peppercorns
  • vinegar
  • Cottage cheese (paneer)
  • Baby corns

Balchao is one of the most popular dishes from Goa and this one is for vegetarians

Ingredients

  • Peri peri masala
  • Dried red chillies 10 to 12
  • Cumin seeds 1 tsp
  • Cloves 7 to 8
  • Black peppercorns 1 tsp
  • Cinnamon 1 inch
  • Vinegar 2 tbsps
  • Paneer and babycorn balcao
  • Cottage cheese (paneer), cut into cubes 200 gms
  • Baby corns, chopped 1 cup
  • Sunflower oil 1 tbsp
  • Medium onion, finely chopped
  • Garlic, finely chopped 3 tsps
  • Medium tomato, finely chopped 1
  • Salt to taste
  • Tomato puree 3 tbsps
  • Jaggery, grated 2 tsps
  • Fresh coriander leaves, finely chopped 1 tbsp + to garnish

Methods

  • To make peri peri masala, take red chillies, cumin seeds, cloves, black peppercorns and cinnamon in a small bowl, add vinegar and let them soak overnight.
  • Transfer into a mixer jar and grind to a paste.
  • Soak baby corns in boiling water in a bowl for 5 minutes.
  • Heat oil in a non-stick pan, add onion, garlic and tomato, mix and saute for 3-4 minutes.
  • Drain and add baby corns and cottage cheese and toss well.
  • Add salt, 2 tbsps peri peri masala and tomato puree and cook for 2-3 minutes.
  • Add jaggery and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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Chicken Vindaloo

Chicken Vindaloo

By Chef Shantanu Gupte
By Health Mange More

Prep: 4 hours

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

  • Boneless chicken

One of the most popular dishes from Goa - chicken vindaloo

Ingredients

  • Boneless chicken, cut into medium cubes 500 gms
  • Ginger-garlic paste 2 tsps
  • Vinegar 2 tbsps
  • Medium onion, roughly chopped 1
  • Medium tomato, seeded and roughly chopped 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 2 tsps
  • Green chilli, slit 1
  • Dried chillies, chopped 5 to 6
  • Cumin seeds, roasted 1 tsp
  • Turmeric powder ½ tsp
  • Coriander powder ½ tsp
  • Red chilli powder ½ tsp
  • Garam masala powder ½ tsp
  • Oil 1 tbsp
  • Salt to taste
  • Tomato puree 1 tbsp
  • Fresh coriander leaves, chopped ½ cup
  • Lemon juice 1 tbsp

Methods

  • Take chicken pieces in a bowl, add ginger-garlic paste and vinegar and mix well. Keep the bowl in the refrigerator for 4 hours to marinate.
  • Grind onion, tomato, ginger, garlic, green chilli, red chillies, cumin seeds, turmeric powder, coriander powder, red chilli powder and garam masala powder in a mixer into a smooth paste.
  • Heat oil in a non-stick pan, add chicken pieces till they turn a light brown all over.
  • Reduce heat, add the ground paste and saute for 2-3 minutes. Add tomato puree, salt and ½ cup water and cook till chicken is fully done.
  • Add most of the coriander leaves and mix well. Add lemon juice and mix.
  • Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.

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Chicken Cafreal Bites

Chicken Cafreal Bites

By Chef Ajay Chopra
By Hi Tea

Prep: 1 hour 15 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

  • Boneless chicken
  • Green chillies
  • Fresh coriander leaves
  • Poppy seeds

A popular Goan dish with a slight twist

Ingredients

  • Boneless chicken 600 gms
  • Ginger, roughly chopped 1 inch
  • Garlic, roughly chopped 5 cloves
  • Green chillies, roughly chopped 4 to 5
  • Black peppercorns 7 to 8
  • Cinnamon 1 inch
  • Cloves 5
  • Fresh coriander leaves, chopped ¾ cup
  • Poppy seeds (khuskhus) 1½ tsps
  • Olive oil 1 tbsp + to shallow fry
  • Turmeric powder 1 tsp
  • Salt to taste
  • Lemon juice 1 tbsp
  • Tamarind pulp 2 tsps
  • Medium tomato, cut into wedges 1
  • Paos to serve

Methods

  • Put ginger, garlic, green chillies, black peppercorns, cinnamon, cumin seeds, clove, coriander leaves, poppy seeds, 1 tbsp olive oil and little water into a blender jar and blend into a fine paste. Transfer the paste into a bowl.
  • Add turmeric powder, salt, lemon juice and tamarind pulp and mix well.
  • Cut the chicken into bite sized pieces and put into a mixing bowl, add cafreal paste and mix well and keep it in the a refrigerator to marinate for 1 hour.
  • Skewer the chicken pieces onto skewers.
  • Heat some olive oil in a non-stick grill pan, keep the skewers in it and grill, rotating the skewers, till the chicken is golden brown all around.
  • Add some tomato wedges to the grill pan and grill for 2-3 minutes.
  • Arrange the skewers on a serving platter and garnish with lemon slices and tomato wedges and serve hot with paos.

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Goan Coconut Pancakes

Goan Coconut Pancakes

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

  • Fresh coconut
  • Refined flour
  • Egg
  • Butter
  • Milk
  • Castor sugar
  • Cashewnuts

Pancakes stuffed with fresh coconut mixture

Ingredients

  • Fresh coconut, scraped 200 gms
  • Refined flour (maida) 1 cup
  • Salt to taste
  • Egg 1
  • Butter 2 tbsps
  • Milk 300 mls
  • Castor sugar 2 tbsps
  • Nutmeg (jaiphal) powder ¼ tsp
  • Cashewnuts, finely chopped ¼ cup
  • Oil to cook
  • Icing sugar 1 tbsp to garnish
  • Cocoa powder 1 tbsp to garnish
  • Honey 4 tbsps to garnish

Methods

  • Take refined flour in a mixing bowl, add salt and mix. Make a well in the center of the flour and add egg, butter and milk and whisk till the mixture becomes a smooth batter of pouring consistency.
  • To make the filling mix together coconut, castor sugar, nutmeg powder and cashewnuts in another mixing bowl.
  • Heat a little oil in a non-stick pan, pour 1 ladle of batter and spread it around by tilting the pan on all sides gently.
  • Cook for 2 minutes or till the underside of the crepe is cooked, flip the crepe and cook it on the other side as well. Transfer on a plate. Make more crepes in the same way.
  • Keep a crepe on the worktop, keep some filling in the center. Fold the crepe from both ends over the filling and secure the ends with a toothpick. Similarly fold all the crepes and keep them in a serving plate.
  • Dust some icing sugar and cocoa powder on top, drizzle honey and serve hot.

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Double Chilli Potatoes

Double Chilli Potatoes

By Chef Rakesh Sethi
By Tea Time

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

  • Green chilli
  • Black peppercorns
  • Potatoes
  • Cornflour
  • Garlic
  • Spring onion
  • Tomato ketchup
  • Vinegar
  • Honey
  • Red chilli flakes

Crunchy, spicy and bursting with flavour these potato strips are anytime snack

Ingredients

  • Green chillies, slit 2
  • Black peppercorns, crushed 10 to 12
  • Large potatoes, cut into strips and soaked in water 2 to 3
  • Cornflour 2 tbsps
  • Oil 2 tbsps + to deep-fry
  • Garlic, chopped 4 to 5 cloves
  • Spring onion bulbs, chopped 2
  • Tomato ketchup 3 tbsps
  • Vinegar (optional) 1 tbsp
  • Honey ½ tbsp
  • Spring onion green, chopped 2 stalks
  • Red chilli flakes 1 tsp

Methods

  • Drain the potato strips and pat them dry on kitchen towel. Put them in a bowl, sprinkle cornflour over them and toss.
  • Heat sufficient oil in a kadai and slide in the potato strips and deep fry till golden. Drain on absorbent paper.
  • Heat 2 tbsps oil in a non-stick pan, add garlic, green chillies and spring onion bulbs and saute till fragrant.
  • Add tomato ketchup, vinegar and 4 tbsps water and cook till the mixture thickens.
  • Add potatoes and mix. Add honey and crushed black peppercorns and mix well. Add spring onion greens and mix well.
  • Transfer into a serving bowl, garnish with red chilli flakes and serve.

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