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.


‘ Mining’ is a misnomer.

What goes on in Goa is plundering.

Goa’s mine operators are today’s version of Mahmud Ghazni, Muhammad Ghor and Tamerlane who plundered India a millennium ago.

O ver the last few weeks many editors and knowledgeable people have written well- researched articles about the mining industry in Goa. For a quarter of a century people like Ramesh Gawas, Rajendra Kakodkar and Claude Alvares have taken up mining- related issues with various government departments. All these departments have turned out to be nothing but paper tigers. Their purpose seems to be belied by their performance. They have turned a blind eye to all the violations of the mining industry.

With their omission or lack of commission, they have encouraged and legitimised all the illegalities, scams and frauds of the mining lobby.

To regulate mining we have a plethora of government departments and government servants ( who we all know are more like serpents than servants). So we have a Department of Geology and Mines, Goa State Pollution Control Board, Forest Department, Ministry of Environment and Forests, Indian Bureau of Mines, Department of Land Revenue! And yet the mining companies get away with a multiplicity of violations of the laws of the land. It is quite obvious that the bureau( c) rats and techno( c) rats are using laws and loopholes to leverage all kinds of concessions and considerations from the perpetrators of the crimes being committed in the name of mining.

In fact, ‘ mining’ is a misnomer.

What goes on in Goa is plundering. Goa’s mine operators are today’s version of Mahmud of Ghazni, Muhammad of Ghor and Tamerlane who plundered India a millennium ago.

Between 1995 and 2000, I visited many worked- out / abandoned and active mines in Goa.

Even then, when iron- ore exports from Goa were in the region of 14 million tonnes per annum, the situation in places like Mulgao and Lamgao was horrendous. Doors and windows of homes were closed when the mine was in operation.

In spite of this, all the furniture was permanently covered with dust. All the wells in the area had dried up due to de- watering in the mine pits.

Respiratory diseases were 36 times higher than the average for Goa. Noise levels were way above the comfort threshold. I can well- imagine the state of affairs now that the iron- ore exports have gone- up from 14 M. T. P. A. to 50 M. P. T. A. Whenever I visited a mine site, the mine operators’ name was very clearly visible and easily recognizable. These names were boldly painted. In huge two- foot high letters, on all the trucks, dozers, excavators, graders, loaders and stationary equipment like pumps, compressors, generators! Today, all this has changed. All these operations have been outsourced.

Politicians and people from the area have been co- opted and made stake- holders. They have become defenders of mining / plundering, especially since they have all borrowed huge funds to finance their businesses.

Hence, even bank managers and truck / equipment salesmen have fallen into the debt- trap which has so cleverly been sprung on them. The same debttrap has swallowed the bargeowners but on a much bigger scale.

Three weeks ago two news items in our dailies caught my attention. One was written by the mining dependant peoples’ representatives and the other by two women sarpanchas from villages touched by mining operations.

Both these articles made more or less the same assertions about their dependence on mining and their financial indebtedness to banks and financial institutions. Both gave the same set of figures. Firstly, the number of trucks has gone- up from 5,000 to 25,000 in the last 8 years. Secondly, the number of trips per truck has gone- down to one per day from the earlier five trips per day. Naturally! If the number of trucks increase by a factor of five, the number of trips will go down by the same factor of five. The tonnage exported remains the same.

One final observation, relevant or irrelevant: If 25,000 trucks are lined- up one behind the other, with a two- meter gap in between, they will stretch over a distance of 250 kilometres- going from North to South Goa is 105 kilometres long. With our greed and hubris we have woven an intricate web of selfentrapment.

Our government has painted itself into a corner and is now waiting for Justice Shah to exorcise these demons.

Anthony SimoeS politically incorrect

Published on: November 9, 2011 – 00:07

The Navind Times

PANAJI: In a joint venture with Denmark Heineken, United Breweries Ltd today officially launched the locally produced Dutch beer brand ‘Heineken’. Heineken, an imported drink is now brewed and bottled in Taloja, near Mumbai.

Positioned as a super-premium lager beer, Heineken will target the discerning beer drinker in India. UBL plans to market the ` 60 a bottle beer through various events such as rock and fashion shows among other events.
Although Goa is small it is an international market and Heineken caters to overseas visitors to Goa, UBL senior vice-president (Marketing) Mr Samar S Sheikhawat told reporters at the press launch.
The company introduced the beer 15 days ago in 500 outlets and claims to have achieved 55 per cent sales and is hoping for a repeat show in the next 15 days.
The market for mild beer is estimated around 220 to 230 million cases is growing at 15 per cent annually on a CAGR. Mr Samar said UB enjoys a 57 per cent share in the estimated 200 million cases domestic beer market.
The company, which sold over 100 million cases of beer in 2009-10, expects a sales growth of 30-35 per cent in the current fiscal.

Choriz Pau

January 18, 2010

by spiceandmore

“Choriz pau” are words that will spark the interest of anyone with even just a few drops of Goan blood in them. It is a taste sensation that we all search for and try (usually unsuccessfully) to recreate – those of us who no longer have easy access to Goa or its products that is.

Tara called these “Goan burgers”. This was our standard breakfast fare most days that we were in Goa. Goa sausage is a fiery, tangy pork sausage that probably started life off as a Portuguese chorizo (Goa was a Portuguese territory until 1961) and then became much, much spicier, hotter and tangier from the local Goan influence. It is cooked for quite a long time in a pan with some sliced red onions, a little water, a splash of vinegar and sometimes diced potato as well. We layered it onto a small bread roll (“pau”) that is very typical of the very plain bread rolls you find in Goa (another Portuguese influence) and topped it with a fried egg. Delicious.

I am planning yet another attempt to make some of these goa sausages at home. Stay tuned for the report on how well I go. I have a secret that is sure to help this time – spice mixture as mixed and ground for me in Goa by one of our old neighbours in the village where our house it. And ground with the very special goa vinegar – can it get any better? Yes, I think so. I will use some lovely free range pork and hope to get the best of both Goa and Sydney!