When you think of Chickpeas, a lot of people think of savory recipes. Have you tried making sweets with a chickpea base? If you haven’t, you really ought to. This Chana Doce is a Goan sweet served at Christmas time, weddings and special occasions. It is made with chana dal and coconut and mildly flavored with cardamom. There are heaps of Indian sweets that use some form of chickpeas as a base, like these Besan Laddoos or even these sweet flatbreads called Puran Poli. These two are just the tip of the ice berg and I hope to try and bring you some more Chickpea deliciousness in the future.
Today, I’m sharing with you a Goan sweet recipe. This Chana Doce is a Goan delicacy and makes an appearance at Christmas time, weddings and special occasions. The recipe calls for chana dal, which is hulled and split chickpeas. Everytime we visit Goa, we always bring some back home with us. A good Goan bakery is paradise if you have a sweet tooth. Our typical haul would include this Chana Doce and a Coconut variant, the ever popular Bebinca, Dodol, Baath, Bolinhas and Pinag. I think that about covers it. Our favorite place to buy these treats is a quaint little bakery in Mapusa called Simona’s. They also have outlets in Porvorim and Sinquerim. What’s your go-to place to buy your favourite Goan treats?
It’s hard for us to get back to Goa as often as we did when we were in Mumbai, so I’ve decided to try and make these delicacies at home. And after some experimenting, I’ve finally got a recipe for Chana Doce that I’m happy with. This is a softer version of the sweet and just melts in your mouth. The commercially available one is a little harder and has a slightly longer shelf life, but its slightly more difficult to make. We actually quite like this softer version and hope you do too.
Goan Prawn Curry
Serve hot with rice.
Mash the tamarind up and discard any pieces of fibre or shell and add some of the tamarind paste, to taste.
Today’s recipe is another such gem. Its my French Beans Foogath, a Goan Style Green Beans Stir Fry. I love keeping things simple in the kitchen. This works well for me when I’m short on time but still want a home cooked meal. This recipe ticks all those boxes. Just a handful of ingredients, a little cooking and you end up with a delicious vegetable. Now that’s my kind of recipe. I hope you enjoy it too.
French Beans Foogath
1/4 kg green beans / french beans (approx)
1/2 tsp mustard seeds
2 chillies, cut into quarters lengthwise
1 onion, peeled and chopped
A little grated coconut
1 tbsp oil
Salt, to taste
Prep the green beans by washing them, trimming the ends and chopping into little pieces.
Heat some oil in a pan.
Add the mustard seeds.
When they start spluttering, add the chillies and stir for a few seconds.
Add the onion and saute till they’ve softened and they start developing a little color.
Add the green beans and stir well. Stir fry for about a minute.
Add a little salt and stir through for about another minute.
Add a couple of small splashes of water. Let the water come to a boil. Lower the heat, cover the pot and let the vegetable cook.
Check the vegetable in a couple of minutes. Stir and ensure there is sufficient water. Add more water if needed. Check for seasoning and adjust if required and let it continue to cook till done.
When it’s almost done, add the coconut and stir through. Let it cook for another minute or so, to let the coconut warm through.
Goan Recheado Masala
This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.
If you haven’t had potato chops before, you really should. These little beauties are served up in lots of Goan homes, not just in Goa, but around the world. They are a must at any party or family gathering, in my house at least. I have posted this recipe before, but that was years ago. The recipe is still the same one. I’ve just got some new pictures and I’ve made a little video to show you how I make these potato chops. They are pretty simple to make, but if you’re a visual learner like me, the video will help make the process simpler. So go on over and have a look. Let me know if you have any questions at all. The step by step recipe is just below.
1/2 a recipe of Beef Mince (Beef mince video recipe here – https://youtu.be/RhSfsw2EC1U ) (You can substitute mutton mince, if you don’t eat beef)
4-5 medium potatoes, boiled, peeled and mashed
Salt to taste
1/4 tsp cumin powder
A pinch of turmeric powder (optional)
1 tbsp fresh coriander leaves, chopped
Bread crumbs / Panko bread crumbs
Vegetable oil, for frying
Make half a portion of beef mince and keep aside. This should come down to room temperature before you proceed with this recipe.
Boil the potatoes only when you are ready to make the chops you need to work when the potatoes are still warm. Cold potatoes make handling difficult.
Peel and mash the potatoes well. Make sure there are no lumps. Add salt to taste, cumin powder, turmeric powder and coriander leaves and using your hands mix well to ensure all the spices and herbs are evenly distributed. Feel free to adjust the quantities of the spices and herbs used to suit your taste.
Take a portion of the mashed potato, the size of a tennis ball, roll into a ball and flatten to form a thick disc on the palm of your hand. Place a spoon of the mince in the center and bring the sides of the potato disc up and over the filling to cover it well. Make sure that no mince is sticking out. If you feel the need to add more potato to it, feel free to do so. The mashed potato merges well. Shape it to form a patty and keep aside. Continue till you’ve used up all the mashed potato.
Crack an egg in a shallow bowl, wide enough to fit the chops. Beat well to incorporate the white and the yolk.
Pour some bread crumbs onto a plate and keep it ready. I have a little assembly line going for this, starting with the chops at one end, followed by the bowl with the beaten egg, the bread crumbs and a plate lined with some absorbent kitchen paper at the other end.
Heat some oil in a pan.
Briefly dip a chop in the egg and turn over, making sure it coats the chop well.
Dredge it through the bread crumbs making sure the potato chop is well coated. This is what will give it a good crunch.
Carefully place in the pan with the heated oil and shallow fry till it takes on a nice golden brown color. Turn and let the other side fry as well till it gets golden brown.
Carefully take it off the pan and repeat till you’ve used up the rest of the potato mix.
NOTE: You don’t need to fry these one at a time, place as many as your pan can accommodate, making sure theres a little space between them to help you turn these over.
Here’s what it looks like on the inside –
This sort of food takes me back to a simpler time. Back when I was in school (and that was a looooong time ago), every summer holiday was spent at the family home in Goa. I looked forward to those trips. The bus journey each way took aound 18 hours and was great fun. We’d pack a variety of munchies for the way. Bus journeys always made me hungry and sleepy. But I loved those long hours on the road. We actually looked forward to the journey almost as much the holiday in Goa itself. Have you every made that trip? What’s your favorite part? My late aunt was a fabulous cook. Unfortunately, I was very young then. Too young to be interested in learning about cooking from her. To this day, I wish I had. Back then, it was 2 months of Goan fare. And I never tired of it. Cooking was a labor of love then. Even though we had a modern Gas kitchen, my aunt chose to cook on a wood fired stove in clay pots. And the food, was absolutely out of this world. I have not tasted food like that ever again. Who knows? Someday, I may go back to Goa for a couple of months to relive those days. One of the dishes my Aunt cooked really well was a Tisreo Sukhem – a Goan Clam stir fry. And this is a dish my mother cooks really well too and it is very similar to the one my Aunt made. Fortunately, I have learnt how to make it too. Clams are more commonly known as Pipis in Sydney.
On my last grocery shop, I picked some up from the fish monger. Now, you can cook the whole shell and you know its cooked once the shells have opened up. But both, my Aunt and my mother always make it on the half shell. So I did the same. Once the clams are halved, the entire dish probably takes about 15 minutes to put together. I hope you decide to try this Goan delicacy some time. You can serve it up as a side dish to a typical Goan Fish Curry and rice meal, or serve this with some chapatis or even with bread. However you choose to serve it, you will love it.
Watch the step by step process here –
40-50 fresh clams / pipis
1/2 tsp black mustard seeds
6-8 curry leaves
4 cloves garlic, lightly bruised / crushed
1 medium onion, chopped
2 green / red chillies, cut into 1/2 inch pieces
1 tomato, chopped
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 heaped tsp coriander powder
2-3 tbsp grated coconut
1 tbsp coconut oil
Salt, to taste
Wash and halve the clams / pipis. (You can also chose to leave them whole.)
Heat the oil in a pan on medium heat.
Add the mustard seeds. When the seeds start to sputter, add the curry leaves and the chillies.
Stir that around and add the garlic cloves. Let that fry off for a few seconds.
Now add the chopped onions and saute them till they have softened and the edges have just started to brown.
Add the turmeric, chilly and coriander powders to the pan and stir well. Add a dash of water (about 1 tbsp) to deglaze the pan. The prevents the spices from burning.
Now add the chopped tomatoes and stir fry that for a couple of minutes.
Now add the clams and gently stir them through the spice mix in the pot.
Add salt to taste.
Add a small splash of water to help the clams steam through. (2-3 tbsps worth)
Switch to a low heat, cover the pan and cook for about 5-8 minutes, or till the clams have cooked through. Stir at the halfway mark and add more water, if needed. Just a little to prevent if from burning. If you find that there is too much liquid in the pan, cook it uncovered for the rest of the time.
(You are looking to have most of the liquid absorbed into the dish.)
(If you are using the clams whole, you’ll know they are cooked, when the shells open up.)
About a minute before you take it off the heat, add the grated coconut and stir though. When the coconut has warmed through, take off the heat.