Goan Appetite

Goan cuisine apart from its basic fishy curry and rice, has myriad tastes just like its land and culture. Apart from hindu and muslim influences, the Portuguese had left a marked influence on all aspects including their cuisine.

Goa is known for its siestas. All shops in town close by two and re-open only after four in the evening. This time is known as their siesta time. The importance to their siestas is also shared by their cuisine.
Another familiar site are the hawkers who go on bicycles honking to let people know of their arrival to sell hot, fresh from the clay oven pavs. Pav or bread is eaten with fish curry, chicken or any meat curry or vegetable curry..just like how chapati is served with the same gravies.. I had the fortune of having a small bakery right next door..so usually at dinner time..I just have to walk across and buy pav..instead of kneading chapatti doughs..

Coming back to Goan cuisine, sea food is a must on their menu excepting during lent or fasting seasons.

Some of the famous delicacies are chicken cafreal, xacuti, balchao, sorpotel..All these taste good with rice, bread and sannas.

Sannas resemble fluffy idlis..
For Sannas what you need to do is to soak a cup of rice overnight. Grind this soaked rice to a paste the next day. Mix this paste with grated coconut of 1 coconut with 500 ml of sweetened goan toddy (if unavailable use 2 tsps of yeast with sugar and a lil water just like you do for appam). Reserve this aside for it to rise. Like how you make idlis, pour the mixture into the moulds and steam.

Will be back with more updates...until then keep checking my blog :)