Pinch Of Salt with Sachin Joseph

KISMOOR Kismoor is a traditional Goan side dish which is given as a accompaniment while having your regular Goan fish curry and rice. Kismoor is basically made from dry prawns, but can also be made from any dried fish.  Ingredients: 2 Pieces Dried Mackerel 2 finely chopped Onion 3 finely chopped green Chilies ½ Grated Coconut 3 Curry Leaves 1teaspoon Turmeric powder Coconut oil Method: -           Soak the dried fish in water. [Usually dried fish has lot of salt therefore to remove the excess salt it is soaked in water for 10 minutes]. -           Heat a pan and toss the grated coconut for 1 minute and keep aside. -           Heat a pan. Add 1 teaspoon of coconut oil and fry the dry fish for 2 minutes on each sides on low heat. -           Cool down the fish and separate the flesh from the bones. -           Heat a pan and add coconut oil.

GOAN PORK SAUSAGE PARATHA Breakfast has just got more delicious for Goans. This is a dish for all the sausage lovers ‘Sausage Paratha’. Ingredients: For stuffing: 20 pieces Goan Sausages 2 Medium size Potatoes 2 Chopped Onions 3 Chopped Green Chilies Salt to taste 1 teaspoon Oil For Paratha Dough: 2 Mugs Wheat Flour Salt to taste 2teaspoon Oil Water to mix Ghee to fry Method: 1.        Make a smooth dough with mixture of flour, salt, oil and water. Keep the dough aside to rest.   2.        Boil the potatoes till very soft. Peel off the skin and mash the potato. 3.        Cut the sausage open and separate the meat from the casing.  Chop the sausages into small pieces. .        In a sauce pan heat oil. Add the sausages and cook for 4 minutes. Add the chopped onions and chilies, sauté till the fat in the sausage begin to release oil. Remove the excess oil and mix the mashed potato with the sausage

SHEV BHAJI Shev Bhaji is a very popular spicy dish from Maharashtra. When ever I visit Mumbai, I always go around in the evening to have this delicious spicy dish in a restaurant, its one of my favourite dish.  And today i have tried this dish at home and i am happy with the taste of my version of Shev Bhaji. Ingredients: 200gms Spicy Shev 3 Sliced Onions 1 Chopped Tomato 6 Cloves of Garlic ½ Ginger 1 Grated Coconut 3teaspoon Chili Powder 4teaspoon Garam Masala Powder 1taespoon Coriander Powder 1 Teaspoon Turmeric Powder Oil Water Salt to taste Chopped Coriander Leaves for garnish    Method: 1.        In a kadai heat oil. Add the sliced onions and fry till golden brown. Keep it a side and let it cool. 1.        Blend coconut, ginger, garlic and the golden brown onion into a fine paste by adding  ½ cup water . 1.        Heat oil in a kadai, add the chili powder, coriander powder, turmeric powder and the garam masala powde

BATTER FRIED PRAWNS TOSSED IN CHILIES A perfect snack for any occasions. Its a simple dish, easy and quick.                                                            INGREDIENTS: 250gms Prawns Salt Oil to fry 8 Green Chilies For Batter: 50gms Corn Flour 30gms Rice Flour 1 Egg A pinch of salt Water  Method: 1.        Clean the prawns and marinate with salt. 2.        Make a thick batter by mixing corn flour, salt, rice flour, salt, egg and water. 3.        In a frying pan heat oil. 4.        Coat the prawns with batter and dip it in the hot oil. Fry till golden brown. Keep aside. 5.        Slice the green chilies. In a pan heat 20ml oil, add the green chilies and toss for 30 seconds. 6.        Add the fried prawns and toss on high heat for 20 seconds. Serve hot.

MOM’S SARDINE AMSOL Mom's are always the best chef in the kitchen. Today I am going to share one of my mom's dish which is my favourite 'Sardines Amsol'. I love this dish. when ever my mom prepares this dish I would eat double the quantity of food compare to the other days. The dish is very simple and can be prepared in 30 minutes. Ingredients: 200gms Sardines [small] 2 Onions 2 Tomatoes 4 Green chilies 4 Cloves of Garlic 10 Flakes of Kokum ½ teaspoon Turmeric powder 1tablespoon Tamarind pulp Salt to taste A pinch of Sugar Oil to saute Coriander for garnish  Method: 1.        Clean and wash the Sardines. Marinate the fish with salt and keep aside. 2.        Slice onions. Chop tomatoes, green chilies and garlic. 3.        Heat oil in a sauce pan. Sauté the onions till translucent. Add tomatoes and sauté. Once the tomatoes are soft add green chilies, garlic, kokum, turmeric  powder an

GOAN BEEF CUTLET BREAD Very famous and one of the best street food in Goa.  Ingredients: 250gms Beef 4 Red Kashmiri Chilies 2 teaspoon coconut Vinegar 2 Cloves of Garlic 3 Cloves ½ Cinnamon Stick ½ Bunch Coriander Leaves Salt to taste Oil Breadcrumbs Or Semolina to Coat 1 Onion 1Tomato 100gms Cabbage Goan Pao Peri Peri Sauce Method: 1.        Wash and slice the beef. 2.        With a meat mallet band the meat lightly to flatten the slices. 3.         Rub salt and pepper powder to the meat and keep aside. 4.         Grind coriander leaves, vinegar, garlic, red chilies, cloves and cinnamon to a fine paste and apply to the slice meat and let it marinate for 2-3 hours. 5.        Slice the onions, tomatoes and finely shred the cabbage. Mix the vegetables and keep a side. 6.        Heat oil in a frying pan. 7.        Coat the sliced meat with breadcrumbs or semolina and deep fry till golden brow

GOAN STEW Ingredients: 500gms Beef 500gms Pork 150gms Macaroni 2 Potatoes medium size 3 Large Onions 2 Tomatoes 100gms Green Peas 150gms Carrot 15 Pepper corns 1 Cinnamon stick 10 Cloves 1tablespoon Ginger Garlic Paste 1 Lime 1teaspoon Pepper Powder Salt to taste Oil Method: 1.        Wash and cut the meat into small cubes. Marinate with Salt, Pepper powder, lime juice and ginger garlic paste. Keep aside for 20 minutes. 2.        Boil the meat with little water till the meat is tender [can also pressure cook it]. Drain the stock and keep it aside. 3.        Cut carrot and potatoes into small cubes and boil it along with green peas. Boil till vegetables are soft. Drain the water and keep it a side. 1.        Boil water in a sauce pan. Add the Macaroni to the boiling water. Cook till Macaroni is soft. Drain the water and add a teaspoon of oil in the Macaroni so it does not stick together.

PERI PERI SAUCE Ingredients: 10 Dried Kashmiri Red Chilies 1teaspoon Cumin Seeds 4 Cardamoms 6 Cloves 1 Cinnamon Stick 30 ml Coconut Vinegar Salt to taste 4 Cloves of Garlic ½ Ginger Sugar Oil Tomato Ketchup Method: 1.        Grind all the ingredients to a fine paste. 2.        Heat oil in a pan and pour the paste in the pan and cook till the sauce thickens. 3.        Add salt for taste. Add sugar and 1 teaspoon tomato ketchup to balance the flavours of the sauce.  1.        PS. The sauce should be sweet, tangy and hot. 1.        Peri Peri sauce can be used accompaniment for snacks like Croquettes, Patties or Rissios.

BEEF CROQUETTES Ingredients: 250gms Beef Mince 2 Onions 1 tomato 4 Green chilies 6 cloves of garlic 2 Potatoes 1 Cinnamon 4 Cardamoms 6 Cloves 1 Bay leaf 4 Pepper corns 1teaspoon Cumin seeds 1 Egg 100gms Bread Crumbs 100gms Rawa 30 ml Coconut Vinegar Water Oil Method: 1.        Wash and marinate the minced beef with salt. 2.        Roughly chop all the vegetables. 1.        In a sauce pan heat oil. Add cumin seeds, cardamom, cinnamon and cloves, let it crackle. Add the onions and sauté till onions turn light brown. 2.        Add the potatoes and sauté for 4 minutes. 3.        Add the tomatoes, green chilies and garlic cook for 2 minutes and add the minced beef. 4.        Mix all the ingredients and add 100ml water, taste for salt and cover the sauce pan and cook till the potatoes gets soft. 5.        Once the potatoes are soft keep the pan open and let the beef mixture

SUKKA BHAJI [POTATO] Ingredients: 4 Boiled Potatoes  2 Finely Chopped Onions 4 Finely chopped Green Chilies 1 teaspoon Mustard Seeds 1 teaspoon Cumin Seeds 1 teaspoon Turmeric powder 8 Curry Leaves 3 Clove of Garlic [chopped] Salt to taste 2 tablespoon Oil 100ml Water Method: 1.        Skin the boiled potatoes and cut into small cube or roughly mash the potatoes. 2.        Heat oil in a sauce pan. Add mustard seeds in the hot oil and let the seeds crackle. Once the mustard seeds crackle, add cumin seeds and curry leaves . 3.        Add chopped onions and cook till the onions start to sweat. Add the chopped garlic and chilies and saute for 2 minutes. 4.         Add the potatoes in the sauce pan along with turmeric powder, mix well and add water. 5.        Cook till water dries out. Check salt for taste. 6.        Serve hot in a bowl with Goan pao or puri.