Goan Potato Salad (Batatyche Bhart)
Ingredients
Potatoes – 3 medium sized
Onion – 1 medium sized (finely chopped)
Freshly Grated Coconut – 2 tbsp
Freshly Chopped Coriander – 2 tbsp
Tamrind pulp – 1/4 tsp
Green Chillies – 1 (finely chopped)
Turmeric Powder – 1/4 tsp
Red chilly powder – 1/2 tsp
Rock salt as per taste
Direction –
1. Boil the potatoes
2. Smoke each potato on gas flame for about 1 minute from all side. Don’t smoke it completely as we want enhance the flavour of peel.
3. Mash the potatoes with the masher
4. Transfer the mashed potatoes to the bowl.
5. Now add chopped onions, freshly chopped coriander, tamarind pulp, green chillies, turmeric powder and red chilly powder.
6. Add rock salt to taste and stir well.
7. Our salad is ready to serve.
Tangy Peanut Chutney
1. Dates – 11 no.
2. Raisins – 20 no.
3. Roasted Peanut Powder – 2 tbsp
4. Red chilly finely chopped -1 no. or Chilly flakes – 1/4 tsp
5. Black rock salt as per taste
6. Water – 1/4 cup
Method –
1. Grind Dates and raisin adding little water ( add little by little)
2. Transfer it to a bowl
3. Add roasted peanut powder
4. Add chilly flakes or finely chopped red chilly
5. Add Black rock salt and stir well.
Store this sauce in the container. Consume this sauce within one week
Baked Basket or Katori/small flat puris ( This gives 6 baskets)
Ingredients
whole wheat flour/ jowar flour – 1 cups
cashew paste – 1/4 cup
coconut cream (thick layer of coconut milk) – 1tbsp
coconut milk to knead dough
salt to taste
Method:
1.Mix all the ingredients very thoroughly. Add coconut milk if needed and make a dough
2.Preheat the oven to 180 degrees C for 10 mins and line a baking tray with parchment paper.
3.Make baskets pressing the dough in muffin tray or silicon cup cake mould or roll it into big roti and cut out it with help of cookie cutter
4.Bake for 20 mins till the edges are brown.
Store in an airtight container.