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Go Goan: Amalgamation of Portuguese and Konkani cuisines

The amalgamation of Portuguese and Konkani cuisines have made Goan food one of the best in India. This week we bring you some of the most famous Goan recipes from a Goan food festival in Hyderabad

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Bebinca
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Ingredients

9 egg yolks
400 gm sugar
600 ml coconut milk
150 gm refined flour
A pinch of nutmeg
A pinch of salt
100 gm butter
Method: Pre-heat the oven to 180ºC. Keep only the top grill on. Beat the eggs and sugar, then add coconut milk gradually and mix well. Add flour, nutmeg and salt and mix well. Take an 8 inch cake mould add 2 tbsp of butter and heat the mould. Pour about 75 ml of the batter and cook in the oven until butter floats on the top. Then add another 75 ml of the mixture. Cook till it is browned in colour. Repeat for 10 layers. Cool and demould. Serve warmed with vanilla ice cream.

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Chicken Cafreal
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Ingredients

150 ml coconut vinegar (toddy vinegar)
10 chicken legs with skin
2 bunches of fresh coriander
½ a bunch of fresh mint
50 gm green chillies
20 gm garlic
20 gm ginger
5 gm turmeric
10 gm sugar
10 gm cinnamon
5 gm cloves
5 gm pepper corn
Salt as per taste
50 ml oil
Method: Make a fine paste of all the ingredients except oil, chicken and salt. Apply salt on the chicken and leave for 30 minutes. Marinate the chicken with the paste and leave for two hours. Grill the chicken and serve hot with a salad.

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Pumpkin Caldin
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Ingredients

50 ml refined oil
40 gm sliced onions
5 gm green chillies, slit
200 gm diced pumpkin
20 gm sliced tomatoes
For the coconut milk, spice extract

10 gm garlic
5 gm ginger
250 gm fresh coconut grated
w 5 gm turmeric
w 10 green chillies
5 gm cumin seeds
10 gm coriander seeds
Method: For the coconut milk, spice extract Blend all ingredients’ and remove the first extract by squeezing through a strainer. Add a little more water and take out the second extract through the strainer. Assembling: Heat oil and add sliced onions, green chillies, pumpkin and sliced tomatoes. Cook along with the second extract of the coconut milk and spices. When the pumpkin is ¾ done, add the first extract and cook till done. Check and adjust seasoning and serve with hot rice.

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