A creamy and mild Goan curry made with mixed vegetables simmered in a fragrant coconut milk base. This comforting dish gets its subtle tang from tamarind and is perfect paired with steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
388cal
5gprotein
28gcarbs
31g
Ingredients
1 cup Fresh Grated Coconut
2 piece Green Chilli (slit lengthwise, adjust to taste)
1 inch Ginger (roughly chopped)
4 piece Garlic Clove (roughly chopped)
1 tbsp Coriander Seed
1 tsp Cumin Seed
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste
0.25 cup Water (for grinding masala paste, add more if needed)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Creamy Goan Veg Caldin with fluffy sannas & a fried egg - a gut-friendly, energy-giving meal!
This goan dish is perfect for dinner. With 998.52 calories and 19.81g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 medium Onion (finely chopped)
1 medium Potato (peeled and cubed)
1 medium Carrot (peeled and cubed)
1 cup Cauliflower Floret (cut into small florets)
0.5 cup French Bean (chopped into 1-inch pieces)
0.5 cup Green Pea (fresh or frozen)
1.5 cup Thin Coconut Milk
1 cup Thick Coconut Milk
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
1 tbsp Lime Juice (freshly squeezed)
2 tbsp Coriander Leaf (chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a high-speed blender, combine the fresh grated coconut, green chilies, ginger, garlic, coriander seeds, cumin seeds, turmeric powder, and tamarind paste.
Add 1/4 cup of water and blend until you have a completely smooth, fine paste. If needed, add another tablespoon or two of water to facilitate blending.
2
Sauté Aromatics and Masala
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ground masala paste to the pan. Cook, stirring frequently, for 5-7 minutes until the paste is fragrant and the raw smell of the spices has disappeared.
3
Cook the Vegetables
Add the cubed potato, carrot, and cauliflower florets to the pan. Stir well to coat them evenly with the masala and sauté for 2 minutes.
Pour in the thin coconut milk and add salt. Stir to combine and bring the mixture to a gentle simmer.
Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the potatoes and carrots are about 80% cooked.
Add the chopped French beans and green peas. Stir and continue to cook, covered, for another 4-5 minutes until all vegetables are tender yet retain a slight bite.
4
Finish the Curry
Reduce the heat to the absolute lowest setting. Gently pour in the thick coconut milk and the optional sugar. Stir carefully to combine.
Warm the curry through for 2-3 minutes. It is crucial that you do not let it boil, as this can cause the thick coconut milk to split or curdle.
Turn off the heat. Stir in the fresh lime juice to brighten the flavors.
5
Garnish and Serve
Garnish the Vegetable Caldin with freshly chopped coriander leaves.
Serve immediately with hot steamed rice or traditional Goan pao (bread).
Servings4
Serving size: 1 serving
477cal
8gprotein
83gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
