Goan Red Rice, Mushroom Ambot Tik and Goan Cabbage Kismoor

Ingredients

• 400 g Button Mushrooms (Cleaned and halved or quartered)
• 6 whole Kashmiri Red Chilies (Stems removed, for color and mild heat)
• 3 whole Spicy Dried Red Chilies (Stems removed, e.g., Guntur or Byadgi)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 4 whole Cloves
• 1 inch piece Cinnamon Stick
• 1 tbsp Seedless Tamarind (About a lime-sized ball)
• 6 cloves Garlic
• 1 inch piece Ginger (Peeled)
• 0.5 tsp Turmeric Powder
• 1 large Onion (Finely chopped)
• 2 tbsp Vegetable Oil (Or coconut oil for a more authentic flavor)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess)
• 1.5 cup Water (Adjust for desired consistency)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Soaking Mixture

   • In a small bowl, combine the Kashmiri red chilies, spicy dried red chilies, and seedless tamarind.
   • Pour 1/2 cup of warm water over them and let them soak for 15-20 minutes. This will soften them for grinding.
2. 2

   Grind the Ambot Tik Masala Paste

   • Transfer the soaked chili and tamarind mixture, along with its soaking water, to a high-speed blender or grinder.
   • Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, garlic cloves, ginger, and turmeric powder.
   • Blend everything into a very smooth, fine paste. Add a few tablespoons of extra water if needed to facilitate grinding.
3. 3

   Cook the Curry Base

   • Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it becomes soft and light golden brown.
   • Add the ground masala paste to the pan. Stir well and cook for 8-10 minutes on medium-low heat. Keep stirring to prevent it from sticking.

Ingredients

• 500 g Cabbage (Finely shredded)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Grated Coconut
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 1 tbsp Tamarind Paste
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Hing
• 10 pcs Curry Leaves

Instructions

1. 1

   Prepare the Cabbage Base

   • In a large mixing bowl, combine the finely shredded cabbage, finely chopped onion, green chilies, and fresh grated coconut.
   • Add the tamarind paste, salt, and optional sugar to the bowl.
   • Using clean hands, gently mix and massage all the ingredients for about 1-2 minutes. This helps the cabbage soften slightly and absorb the flavors. Set aside while you prepare the tempering.
2. 2

   Create the Tempering (Tadka)

   • Heat the coconut oil in a small pan (tadka pan) over medium-high heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to pop and splutter completely, which should take about 30-45 seconds.
   • Immediately add the hing and curry leaves. Stand back as the curry leaves will sizzle and pop. Sauté for another 10-15 seconds until the leaves are fragrant and crisp.
3. 3

   Combine and Serve

   • Carefully pour the hot tempering over the cabbage mixture in the bowl.
   • Mix everything together thoroughly with a spoon until the tempering is evenly distributed.