Goa Portuguesa

	Our Other Venture: Culture Curry
	TENDER COCONUT CASHEW SUKEIM

PALAK CALDO VERDE SOUP (serves four)

Caldo Varde Soup

Ingredients:

Potatoes [Medium Size] 1 No. 60 gms.
Spinach Leaves 8 Nos.
Milk 1 Cup 125ml.
Veg. Stock Or Water 1 Cup 125ml.
Garlic Chopped 4 Cloves 1 tbsp.
White Pepper Powder 3 gms. ½ Tspn.
Butter 30 Gms. 1 Tbl. Spn.
Salt To Taste
Maggie Cube (Powdered) 1 Pcs.

Method:

Boil peel and grate potato.
Heat butter in a pan and saute chopped garlic in it. Add shredded spinach, saute it for a minute. Add grated potato, saute potato till it changes colour to cream.
Add milk, veg. Stock or water, Maggie cube, white pepper powder & salt to taste to the above mixture. Let it cook for sometime [approx. 2 minute] till it become semi thick.
Serve hot.

NB: 1. For Non-vegetarians, they can use 100 gms. of boiled shredded chicken.

2. First saute boiled shredded chicken in butter, then the method is same.

Be careful in adding salt as butter is used for sautéing.

This method lets dedicate to health freaks (health conscious people). Now a days people are very conscious of there figure and to look & feel good they go on diet, but the diet should be nutritious & balancing. Here what comes to our mind is nutritious soup which if you have one full bowl, you can skip one meal. The first soup is a Portuguese soup called Calde Verde Soup. Here caldo means extract and Verde means vegetable. This soup is very nutritious, tasty & is even safe for sick person.

Method:-

1) Boil, peel and grate the potatoes.
2) Melt butter in a saucepan and sauté chopped garlic in it. Add shredded spinach, sauté it for a minute. Add grated potato to it and sauté it till the potato color changes to cream.
3) Add milk and the vegetable stock to the above mixture. Let it cook for sometime (about 2 minutes).
4) Add white pepper powder & salt to taste.
5) Lastly add cream to it and serve hot.

TENDER COCONUT CASHEW SUKEIM (serves four)

Ingredients:-

Tender coconut (inside Malai) 100 gms. 1 ½ nos

Chopped Spring onion with leaves 50 gms.
Chopped tomato 50 gms. 1 small size
Chilly powder 3 gm ½ tsp.
Turmeric powder 1 gm ¼ tsp
Garam Masala 3 gms. ½ tsp.
Ginger garlic paste 2 gm ½ tsp
Tomato ketchup 10 ml. 1 tbsp
Coriander leaves 10 gms. 2 tbsp
Cashew nut (Soaked) 25 nos.
Oil 30 ml
Salt (to taste) 2 gms. ½ tsp. (app)
Water (if required) 65 ml. ½ cup
Powdered Veg. Maggie Cube (optional) 1 nos.

Method:

Cut the tender coconut lengthwise (tender coconut should be medium tender) into 1 to 2 inches juliennes and keep it aside.
Take a pan, heat oil, saute onion till it changes colour add tomatoes, saute till it become soft.
Add tender coconut juleins, saute for 2 minutes add turmeric, chilly and garam masala powder ginger& garlic paste and saute till it mixes well with tender coconut.
Add soaked cashew nut pcs., salt to taste tomato ketchup and powdered maggie cube (optional).
Add water and let it, simmer on slow fire for 2 / 3 minutes.
lastly add coriander leaves and serve hot with or without accompaniment