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Carnival Economy
Till 2010, Goa did not have a single Audi. Now, there are at least 50 Audis and more than 100 Mercedes on the state’s streets,” says Panaji-based businessman Sandesh Sadhale. The remarkable rise in number of high-end cars is just one of the things that justify Goa’s billing as the most improved small state as far as its consumer market is concerned. The rising purchasing power of Goans is leveraged on three industries: mining, tourism and gambling. These industries generate almost 60 per cent of employment in the state. Nearly 15,000 people in the Rs 16,000-crore mining industry earn Rs 1,800 each daily. The result is that even villagers can afford to buy bikes and repair their homes. “Mining is caught in scam controversies but the positive side of the industry is that it has generated wealth,” says Kirit Maganlal, an official of the Goa Chamber of Commerce and Industry.
Goa Tourism Director Swapnil Naik’s efforts to brand the state as the world’s holiday destination has borne fruit. More than 26.42 lakh domestic and foreign tourists visited Goa in 2010, a 5.6 per cent growth over 2009 figures. In tourism-based small industries, the daily income for employees is around Rs 1,500.
The government’s decision to allow 22 casinos in the state has generated employment for nearly 5,000 people. The casinos give around 1,000 staff a monthly income of Rs 25,000. “Even a Class XII dropout can easily earn Rs 25,000 a month in a casino,” says Shrinivas Nayak, spokesperson for CP Group, the largest casino company in Goa.
During April 2010 to February 2011, 18,555 two-wheelers in the price range of Rs 40,000-50,000 and 6,217 above Rs 50,000 were sold in the state. Also, 7,222 cars ranging between Rs 3 lakh and Rs 5 lakh and 4,907 cars above Rs 5 lakh were sold over the same period. According to the state’s Economic Survey, over 50,000 vehicles get registered every year. On November 30, 2010, the number of vehicles registered in the state was 7,65,588.
Increased earnings have reflected not just in increasing spending but increasing savings too. Not surprisingly, there were 556 banks in Goa on September 30, 2010. That’s one bank branch for every 4,000 people against a national average of one for every 14,000.
Kitchen Bytes
Rissóis de Camarão
13 October 2011 13:35 IST
Much like prawn neureo and yum!
This has been my all-time favourite seafood snack/starter. Little did I know that making it at home would be this easy. Try it out for yourself.
Ingredients
For the pastry:
1 cup refined flour (maida)
1 cup water
1½ tbsps dalda/butter
Salt to taste
For the filling:
12 medium sized shelled prawns
½ cup finely chopped onion
2 tbsps butter/dalda
4 tbsps cornflour
1½ cups milk
½ cup prawn stock
Salt and pepper to taste
For frying:
Oil for deep frying
1 egg
Breadcrumbs for coating
Pinch of salt & pepper powder
Method
To make the pastry: Sieve the flour. Heat water and butter in a saucepan. Bring to the boil. Once the butter melts, add salt. Add flour all at once, stirring vigorously until mixture leaves the sides of the pan and becomes lumpy.Transfer to a pastry board or plate, knead a little, cover and keep aside to cool. Knead again. Roll out the pastry dough with rolling pin until fine and smooth. Cut out circles with an inverted cup (approx. 2 inches in diameter). Put a teaspoonful of the filling on one side of each round, fold over into moon shapes and moisten to seal.
To make the filling: Boil the prawns and chop them real fine. Keep stock aside. In a non-stick pan, sauté the onions with butter till translucent. Add the chopped prawn. Add the flour and mix well. Stir for a while and then add the prawn stock followed by the milk. Cook for 2 minutes, stirring continuously. Add salt, pepper. Combine. Remove from heat and keep aside.
To fry: Beat the egg. Mix the breadcrumbs with a little salt and pepper powder. Dip each rissóis in beaten egg, coat evenly with breadcrumbs and deep-fry till golden brown.
By Sapna Sardessai
Kitchen Bytes
Cauliflower Sabji
02 February 2011 16:14 IST
Easy & tasty
Cauiliflower is my all time favourite vegetable and experimenting with dishes made from this vegetable is a passion. This simple preparation tastes best with garam garam phulkas. Try it.
Ingredients:
1/2 cauliflower, cut into flowerets
1 medium potato, diced
1/2 cup chopped onion
1/2 cup chopped ripe tomato
1/4 cup fresh green peas
1/2 tsp grated ginger
1/2 tsp chopped garlic
1 green chilli, slit lengthwise
4-5 curry leaves
1 tbsp besan
1 tbsp chopped coriander for garnish
1/2 tsp each chilli, turmeric, cumin and coriander powders
1 tbsp edible oil
Salt & Sugar to taste
Method:
Steam cauliflower flowerets and diced potato.
Drop oil in a kadai and do a phodnni of chopped garlic, green chilli and curry leaves. Stir in chopped onion, then add green peas, then tomato. Continue stir-frying. Add the drained steamed veggies, chilli, turmeric, jeera and coriander powders, sugar and salt to taste. Flavour with grated ginger. Combine, and last sprinkle a little besan to make the preparation completely dry.
Garnish with chopped coriander.
By Sapna Sardessai
Kitchen Bytes -Goanews
14 September 2011 18:48 IST
The fastest and tastiest pulao I know. Enjoy.
This pulao is amazing because it is so quick, and never fails to please.
Ingredients:
2 cups Basmati rice
Half cup medium-sized, shelled prawns
1 onion (half chopped fine, and the other half sliced and deep fried till golden brown)
4 cups hot water
2 bay leaves
2 half-inch pieces cinnamon
5-6 cloves
8 peppercorns
3 cardamoms
1 masala velchi (black cardamom)
5 flakes of garlic, finely chopped
1/4 inch piece of ginger, finely grated
1/2 tomato, finely chopped
1 tbsp finely chopped coriander
1-2 green chillies, finely chopped
3 Maggi cubes
1/2 tsp turmeric powder
3 tbsps oil
Salt to taste
Method:
Soak the basmati rice for 15 mins. Drain and keep aside for another 15.
To the shelled prawns, add the ginger and keep aside.
Heat a pan, drop in the oil and fry the spices (bay leaves, peppercorns, cinnamon, cardamoms, cloves). Add the chopped onion and garlic and stir fry. Add the basmatic rice and stir-fry a bit. Add the prawns. Add the chopped green chilli, tomato, crushed Maggi cubes, turmeric powder, salt and a wee bit sugar (optional). Mix and immediately add the hot water. Stir once, cover with lid and allow to cook.
Just as the water is getting all used up, put off the stove. Keep the lid on for at least another 15 minutes by which time the rice gets its full body.
Garnish with burnt onion and coriander. Serve hot.