Ross Omelet with poi

ROS OMELET

Ras omelette, is a snack and street food in Goan cuisine. Ros means "gravy" in Konkani. It is a spicy gravy of either chicken, which is often similar to xacuti which is commonly seen in the goan Catholic style of cooking. If it is not a xacuti then it is probably a spicy gravy consisting of onions, and spices mostly prepared by Goan Hindus.The omelette contains eggs, herbs, finely chopped green chili papers, onions , finely chopped fresh green coriander and salt, with many variations. The ros is cooked separately. The hot ros is poured over the freshly fried omelete and served with Goan bread.

Ros omelette is traditionally sold by food carts lined across the various towns of Goa. These carts start dispensing the same early evenings and continue to serve them after midnight. A lot of restaurants also feature this dish on their menus.

Ros omelette is best served with chopped onions and a dash of lime juice sprinkled on top of the completed dish.

Kullyanche (Crab Masala)

KULLYANCHE (CRAB MASALA)

Crab curry is a typical Indo-Portuguese dish from Goa, a region along the west coast of today's India which was part of the Portuguese State of India. It is also a typical dish from Mozambique, due to the significant population of Goan origin that exists in that country.

As the name implies, it is a curry dish prepared with crab, which traditionally has been found in abundance off the coast of Goa.

In addition to the crab, its ingredients include onion,garlic,coconut and spices which form a yellow curry.

The coconuts are grated, to extract its milk. The crab can be either cut into pieces or shredded. In the first case, it is common to be consumed by hand, to facilitate the extraction of meat. In both cases, the previously cooked crab is placed in a pan to boil with most of the ingredients. After some time the coconut milk is added, boiling the dish for about 30 minutes to rinse it.

Usually it is served with pav (bread) or chapatti.

RECIPE:

Ingredients: Four big Crab, 2 Onions, Half Coconut, Garam Masala, Coriander, salt to taste.

Method;

1 take a pan and fry one chopped onion and coconut, and make paste of it.

2. Take kadai fry one chopped onion, add 3 table spoon garam masala, one tea spoon turmeric powder, add coconut onion paste (step 1) add salt to taste and add crab and cook for ten minutes and serve it coriander lives

CHICKEN XACUTI

Xacuti   is a curry prepared in Goa, with complex spicing, including grated coconut and large dried red chilies. It is usually prepared with chicken . It is also known as chacuti in Portuguese.

Xacuti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Takula of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion,,cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted.

RECIPE

Ingredients: chicken 250 Gms, Four chopped Onion, One Coconut, One Garlic, Garam Masala, Coriander, oil, Ghee, salt to taste.

Method:

1. Margination of Chicken: wash Chicken pieces properly with water, apply green chili,        coriander, garlic paste, curd and marinate for ½ hr

2. Take pan and shallow fry the onion, coconut and grind it in grinder and make paste of it.

3. Take kadai and add some ghee and shallow fry the onion and add four tea spoon garam masala, turmeric powder, and salt to taste

4. Add marinated chicken in masala and cook it for ten minutes.

5. Add coconut paste (Step 2) to the Xacuti cook it for more five minutes add water as required and put coriander and ready to serve.