Traditional Recipes For Shigmo Festival In Goa

Shigmo festival is a colorful and vibrant celebration in Goa, India. It marks the arrival of spring and the return of warriors from the battlefield. The festival includes traditional folk dances, parades, and music. Men and women dress in bright clothes and perform intricate dance routines. Below are some of the traditional recipes for the Shigmo festival in Goa, each with its ingredients, a simple step-by-step method and a recipe video to follow along.

1.Patoleo

Ingredients

• Potatoes
• Oil
• Onions, finely chopped
• Cumin
• Coriander
• Turmeric
• Salt and pepper to taste

How to Make Patoleo

1. Peel and cut the potatoes into cubes.
2. Heat oil, add the finely chopped onions and fry until they turn golden brown.
3. Add the potatoes and mix well.
4. Add cumin, coriander and turmeric, and stir everything together.
5. Cook on low heat until the potatoes are tender.
6. Add salt and pepper to taste.

Watch: How to Make Patoleo

2.Fugias

Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Yogurt
• Milk
• Melted butter
• Oil for frying

How to Make Fugias

1. Mix together the all-purpose flour, sugar and baking powder.
2. Whisk together the yogurt, milk and melted butter.
3. Combine everything into a batter.
4. Heat oil in a pan over medium heat.
5. Once hot, drop spoonfuls of the batter into the oil.
6. Fry until golden brown on both sides, then drain on paper towels.

Watch: How to Make Fugias

3.Pork Vindaloo

Ingredients

• Cubed pork
• Vinegar
• Garlic
• Ginger
• Cumin
• Coriander
• Red chilli powder
• Oil
• Onions, finely chopped

How to Make Pork Vindaloo

1. Marinate the cubed pork in a mix of vinegar, garlic, ginger, cumin, coriander and red chilli powder.
2. Heat oil and fry the finely chopped onions until golden brown.
3. Add the marinated pork and cook on medium heat, stirring occasionally.
4. Let it simmer until the pork is tender and the sauce has thickened.

Watch: How to Make Pork Vindaloo

4.Chicken Xacuti

Ingredients

• Chicken, cut into pieces
• Turmeric powder
• Salt
• Lemon juice
• 2 tbsp coriander seeds
• Cumin seeds
• Fennel seeds
• 6-8 dry red chilies
• 1 tbsp black peppercorns
• 1 tsp poppy seeds
• 1-inch stick cinnamon
• 2 grated coconuts
• 5-6 garlic cloves
• 1-inch ginger
• 1 sliced onion
• 2 chopped tomatoes
• Oil
• Water

How to Make Chicken Xacuti

1. Cut the chicken into pieces and marinate with turmeric powder, salt and lemon juice; let it sit for about 30 minutes.
2. Roast the coriander seeds, cumin seeds, fennel seeds, dry red chilies, black peppercorns, poppy seeds and cinnamon, then grind into a fine powder.
3. In a blender, add the ground spices, grated coconut, garlic, ginger and some water, and blend into a smooth paste.
4. Heat oil and saute the sliced onion until golden brown.
5. Add the chicken and cook for a few minutes until browned.
6. Add the xacuti paste and mix well, then cook.
7. Add the chopped tomatoes, pour in water and bring to a boil.
8. Reduce the heat and let it simmer.

Watch: How to Make Chicken Xacuti

5.Chakli

Ingredients

• Urad dal flour
• Rice flour
• Gram flour
• Sesame seeds
• Cumin seeds
• Ajwain
• Red chilli powder
• Turmeric powder
• Hing (asafoetida)
• Salt
• Butter
• Water
• Oil for frying

How to Make Chakli

1. Roast the urad dal flour lightly in a pan until it turns aromatic.
2. In a bowl, combine the rice flour, gram flour and roasted urad dal flour.
3. Add the sesame seeds, cumin seeds, ajwain, red chilli powder, turmeric, hing and salt, and mix well.
4. Add butter and rub it in until the mixture looks like breadcrumbs.
5. Add water and knead into a dough.
6. Heat oil. Fill a chakli press with the dough and squeeze out spirals onto a greased plate.
7. Slide the chaklis into the oil and fry until golden brown and crisp.
8. Let them cool completely.

Watch: How to Make Chakli

6.Chonne

Ingredients

• Cornmeal
• Flour
• Sugar
• Baking powder
• Salt
• Milk
• Egg
• Melted butter

How to Make Chonne

1. Warm up the oven to 400 degrees and grease a baking pan.
2. Mix the cornmeal, flour, sugar, baking powder and salt.
3. Whisk the milk, egg and melted butter.
4. Mix everything together and stir until just combined.
5. Drop the batter into the greased pan.
6. Bake for 20-25 minutes or until golden brown.

Watch: How to Make Chonne

7.Sannas

Ingredients

• 1 cup rice
• 1/2 cup urad dal
• 1/2 tsp yeast
• 2 tbsp sugar
• A pinch of salt
• Water

How to Make Sannas

1. Soak 1 cup of rice and 1/2 cup of urad dal separately.
2. Drain and grind them into a smooth, batter-like paste using water.
3. Add 1/2 teaspoon of yeast dissolved in a little warm water, along with the sugar and salt.
4. Mix the batter well and leave it to ferment.
5. Once fermented, pour the batter into small round molds and steam for about 15-20 minutes until cooked through.
6. Let them cool before removing from the molds.

Watch: How to Make Sannas

8.Ambotik

Ingredients

• Fish
• Fresh coconut
• Dried red chillies
• Cumin seeds
• Turmeric powder
• Tamarind
• Onions, chopped
• Ginger-garlic paste
• Oil
• Water

How to Make Ambotik

1. Clean and wash the fish.
2. Make a paste using fresh coconut, dried red chillies, cumin seeds, turmeric powder and tamarind.
3. Fry the chopped onions, then add ginger-garlic paste and saute for a few minutes.
4. Add the coconut paste and cook.
5. Add water to form a thick gravy and let it boil.
6. Add the fish pieces and simmer until cooked.

Watch: How to Make Ambotik

9.Samarachi Kodi

Ingredients

• Coconut, grated
• Ghee or oil
• Mustard seeds
• Cumin seeds
• Fenugreek seeds
• Onions, chopped
• Green chillies
• Curry leaves
• Red chilli powder
• Turmeric powder
• Salt to taste
• Water

How to Make Samarachi Kodi

1. Grate the coconut finely.
2. Heat a pan with ghee or oil and add mustard seeds, cumin seeds and fenugreek seeds; let them splutter.
3. Add the chopped onions, green chillies and curry leaves, and fry till golden.
4. Add the grated coconut and fry till it turns slightly brown.
5. Add red chilli powder, turmeric powder and salt to taste; mix well and cook for a couple of minutes.
6. Add water and let it simmer until the gravy thickens.

Watch: How to Make Samarachi Kodi

10.Kismur

Ingredients

• Coconut, grated
• Dry red chillies
• Coriander seeds
• A little hing (asafoetida)
• Salt
• Lemon juice

How to Make Kismur

1. Grate the coconut fine.
2. Fry the dry red chillies, coriander seeds and a little hing till fragrant.
3. Mix the grated coconut with the fried masala.
4. Add salt and lemon juice, and mix everything together.

Watch: How to Make Kismur

11.Konkani Fish Fry

Ingredients

• Prawns
• Turmeric powder
• Red chilli powder
• Coriander powder
• A pinch of salt
• Oil for frying

How to Make Konkani Fish Fry

1. Clean the prawns well.
2. Make a mixture of turmeric powder, red chilli powder, coriander powder and a pinch of salt.
3. Rub the mixture all over the prawns and let them marinate.
4. Heat oil and gently place the prawns in, frying until golden brown and crispy.

Watch: How to Make Konkani Fish Fry

12.Chicken Cafreal

Ingredients

• Chicken pieces
• Fresh coriander
• Mint leaves
• Green chilies
• Vinegar
• Garlic
• Ginger
• Cumin
• Oil

How to Make Chicken Cafreal

1. Blend the fresh coriander, mint leaves and green chilies together with vinegar, garlic, ginger and cumin.
2. Marinate the chicken pieces in this mixture.
3. Fry the chicken in a pan with some oil till nice and golden brown.

Watch: How to Make Chicken Cafreal

13.Sorpotel

Ingredients

• Meat
• Liver
• Salt
• Oil
• Onions
• Garlic
• Cinnamon
• Cardamom
• Cloves
• Vinegar
• Red chilli paste

How to Make Sorpotel

1. Cook the meat and liver together with some salt until tender.
2. Fry the meat in oil.
3. In another pan, fry the onions, garlic, cinnamon, cardamom and cloves.
4. Add the fried meat to the onion mixture and let it cook together.
5. Add vinegar and red chilli paste, and let it simmer on low heat for half an hour.

Watch: How to Make Sorpotel

14.Alle Belle

Ingredients

• 1 cup flour
• A little batter/leavening
• Salt to taste
• Coconut, grated
• Jaggery
• A pinch of cardamom powder

How to Make Alle Belle

1. Mix 1 cup of flour with a little batter and salt to taste; let it sit for about two hours to ferment.
2. Grate the coconut, add jaggery and a pinch of cardamom powder, and cook together in a pan until the jaggery melts and thickens.
3. Heat a griddle and pour a ladleful of batter, spreading gently into a thin pancake; cook until golden on both sides.
4. Spread the coconut-jaggery filling on one side and fold into a half.
5. Press gently and remove from the griddle.

Watch: How to Make Alle Belle

15.Kokad

Ingredients

• Kokum fruits
• Coconut milk
• A pinch of salt
• A little sugar
• Water

How to Make Kokad

1. Soak the kokum fruits in a little water, then squeeze out the juice and strain it.
2. In another pot, heat the coconut milk until warm.
3. Mix in the kokum juice, a pinch of salt and a little sugar.
4. Let it all simmer for a bit.

Watch: How to Make Kokad

16.Dodol

Ingredients

• Milk
• Sugar
• Kovas (coconut jaggery)

How to Make Dodol

1. Heat milk in a pan; once warm, add the sugar and stir until it dissolves.
2. Add the kovas and stir well to combine.
3. Cook on low heat, stirring constantly, until it thickens.
4. Pour the dodol into a greased tray and let it cool completely.
5. Once cool, cut it into squares.

Watch: How to Make Dodol

17.Bolinhas

Ingredients

• All-purpose flour
• Sugar
• A pinch of salt
• 1 egg
• 1/2 cup melted butter
• 1 tsp vanilla extract

How to Make Bolinhas

1. Mix the all-purpose flour with sugar and a pinch of salt.
2. Whisk together the egg, melted butter and vanilla extract.
3. Mix all the ingredients and knead into a dough.
4. Make small flat balls and place them on a baking sheet.
5. Bake for 10-12 minutes.

Watch: How to Make Bolinhas

18.Sukya Bangdyache Hooman

Ingredients

• Dry bangda (mackerel) fish
• Oil
• A pinch of hing (asafoetida)
• Cumin seeds
• Onions, chopped
• Tomatoes
• Ginger-garlic paste
• Turmeric powder
• Red chilli powder
• Kashmiri chilli powder
• Water

How to Make Sukya Bangdyache Hooman

1. Clean the dry bangda fish and soak in water for a few minutes to remove excess salt.
2. Heat oil and add a pinch of hing and cumin seeds.
3. Add the chopped onions and fry, then add tomatoes and cook until soft.
4. Add ginger-garlic paste and fry for a while.
5. Add turmeric powder, red chilli powder and Kashmiri chilli powder, and mix well.
6. Add water to the desired consistency and bring to a boil.
7. Add the soaked bangda fish and simmer for about 10 minutes.

Watch: How to Make Sukya Bangdyache Hooman

19.Khatkhate

Ingredients

• Mixed vegetables (carrot, potato, yam, drumstick, raw banana)
• Salt
• Fresh grated coconut
• Dry red chillies
• Coriander seeds
• Cumin seeds
• Turmeric powder
• Oil
• Mustard seeds
• Curry leaves
• Asafoetida (hing)

How to Make Khatkhate

1. Chop the vegetables into big chunks.
2. In a large pot, boil the vegetables with a little salt until half-cooked.
3. Make a paste using fresh grated coconut, dry red chillies, coriander seeds, cumin seeds and turmeric powder with a bit of water.
4. Add the paste to the half-cooked vegetables and mix well.
5. Let it simmer on a low flame and add salt to taste.
6. Heat oil, add mustard seeds and let them splutter, then add curry leaves and asafoetida.
7. Pour this tempering over the khatkhate and stir.

Watch: How to Make Khatkhate

20.Tambdi Bhaji

Ingredients

• Red amaranth leaves
• Oil
• Cumin seeds
• A pinch of hing (asafoetida)
• Salt to taste

How to Make Tambdi Bhaji

1. Wash the red amaranth leaves thoroughly and chop them.
2. Heat oil in a pan and add cumin seeds.
3. Add a pinch of hing, then toss in the chopped amaranth leaves.
4. Add salt to taste and stir well.
5. Cook on a low flame, covered, stirring occasionally.

Watch: How to Make Tambdi Bhaji