Welcome to goan cusine. Group members. RAHUL RAJAN AKHIL MC. INTRODUCTION.
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Go Goa, Go CarnivalSimply applauded as the festival of fun, frolic and music, the Carnival is celebrated just before Lent in February. You can see colourful parades trimmed with mind-blowing music and lavish floats, and the uproarious festivities of three days are presided over by King Momo.
Preparation :Roast all the spices separately except turmeric and coriander seeds. Crush the turmeric pieces roughly and roast along with coriander seeds. All these ingredients have to be roasted without oil on a broken earthen pot (koili). Mix all the ingredients together well. Take to the mill preferably while still hot, and get it powdered. Bring the powder home and let it cool. Put in a thick plastic bag and store it in an airtight container.How to use: For any dish you want to prepare (whether chicken, beef, mushroom, mutton or channa) grate and roast one coconut and take thick and thin juice of another half a coconut. Add two to three tablespoons of above masala to the roasted coconut and grind to a fine paste. Saute your channa or meat with chopped onions in oil, ginger and garlic paste. Let it boil and add your masala along with the coconut juice. Avoid tamarind and vinegar in the cooking, but lime juice can be added to taste.
The cultural significance of food has two reasons ie for consumption and another as an offering to God. In food habits, Goans are divided into two separate folds first ‘eating for living’ and the other ‘living for eating’. A general statement could be made that the division of the Goan population according to the two folds has a percentage of 65 and 35 respectively. Normally the toiling masses ‘eats for living’ and others are more interested in the taste and variety of the dishes.