Learning Goan Cuisine – breads and more …day 3

We started with another impressive number of items to make during our session to include:

  • Chicken biryani
  • Prawn kadai
  • Naan bread
  • Poori
  • Stuffed poori
  • Chapatti
  • Dosas
  • Uttapam
  • Medu vade
  • Paneer kofta
  • Rice pudding
  • Coconut chutney

We started with the coconut chutney which I first discovered at the hotel in Mumbai, and fell in love with.

Next up was Uttapam – the “Indian pizza”- made with the idli batter.

Then came dosas mad with a watered down idli batter.

These three items were for our breakfast.

We started with making the dough for the chapattis, poori and naan so it could rest and rise.

Medu vade- a donut like, deep fried, savory made with a dough of the same Urid lentils used in idlis, with the addition of chopped onion, coconut, green chili, ginger and cilantro.

The chicken was marinated for the biryani, the rice was cooked, with the spices, and onions were fried to a delicious crisp.

The kofta were formed and then deep fried.

The kofta curry was made and the kofta balls were added.

The chicken for the biryani was prepared and then layered with the rice, sealed and baked.

The Kerai was made

Now time to knead, and knead some more; roll, fold, roll; flip, oil, flip; bake over open flame and deep fry the different breads.

The end product – yummy!!!!

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