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Ingredients For Coconut Cake (Baath):
Coconut 400 gm
Semolina 200 gm
Sugar 200 gm
All purpose flour 1/8 cup
Butter/ ghee 3/4 cup
Baking powder 1 tsp
Vanilla essence 1 tsp
Dry fruits (optical) 4 tbsp
Beat the eggs till fluffy and add grated coconut slowly with continuous mixing.
Combine semolina, sugar, flour and baking powder and add slowly to the above mixture with continuous mixing.
Beat the butter/ ghee and add it to the above mixture continue mixing.
Leave the batter for 6-7 hours and mix.
Transfer the batter in a greased baking tray ( i've used 8x8 glass tray) and top with dry fruits.
Preheat oven to 325 F (165 C ) and place the tray at the center.
Bake for 45-50 minutes or until a knife inserted in the center comes out clean.
Ingredients Goan Stir Fry Prawns:
Fresh prawns 1/2 kg
Onions chopped 3 medium
Capsicum sliced 1
Goan recheado masala 3 tbsp
Cooking oil 3 tbsp
Salt to taste
For the Goan Rechado Masala Paste:
Kashmiri chilies 10
Cinnamon 1/2 inch stick
Sugar 1 tsp
Tamarind paste 1/4 tsp
Cumin seeds 1/2 tsp
Ginger 1/2 inch piece
Garlic 10 cloves
Sugarcane vinegar 1/4 cup
Salt to taste
Break the chilies into small pieces.
Soak in vinegar chilies peppercorns, cloves, cinnamon stick, sugar,
tamarind paste, cumin seeds, ginger, garlic and salt for 20 minutes.
Grind in a blender/grinder to a fine, thick paste without using any water.
Store in a clean sterilized bottle.
Use as required.
To prepare the Goan Stir Fry Prawns:
Marinate fresh prawns with 1 tbsp masala paste for 10 minutes.
Heat cooking oil in a wok on medium heat, add marinated prawns, 2 tbsp masala paste and stir fry on high heat for 3 minutes.
Keep aside in a bowl.
To the same wok add onions and capsicum and stir fry for another 2 minutes on high heat.
To this add the prawns form the bowl and again stir fry and toss for another 3 minutes.
Serve hot with fresh bread, hot chapati or steamed rice.
Ingredients For Goan Prawns & Lady Fingers:
Prawns 1 cup
Lady fingers 300 gm
Prawn & Lady Finger Curry Masala:
Kashmiri chilies 8
Cumin seeds 1 tsp
Dry coriander seeds 1 tbsp
Turmeric powder 1 tsp
Black pepper 1/2 tsp
Tamarind a little
Garlic flaked 3-4 cloves
Dry mango 2 flakes
Vinegar 1 tbsp
Salt to taste
Onion 1 medium
Ginger 1 inch piece
Oil 1/4 cup
Saute or baghar the onions, tomato and ginger pieces in a little oil.
Toss the prawns in and stir a little so all of it gets evenly cooked.
In the mean time blend the ingredients for the prawn curry.
When it gets a little its time to add the masala.
The goan prawn curry masala has a nice orangey color thanks to the kashmiri chilies and coconut, it also has a deligthful aroma.
Add the masala to the prawn saute and stir it up, you would probably realize that its too thick.
Add some water to the blender or mixer depending on how thick or
thin you want the gravy, you can also add some coconut milk inserted of
water to make it tastier.
Once it reaches a boil that when you add the lady fingers as you do not want them to get too soft.
Add some vinegar if required, this depends on your taste buds the salt.
You can add 2 skins of kokum to add some more flavor to thickle the taste buds.
Stir the mixture carefully so as to not break the pieces of
ladyfinger curry, make sure you do not cook it for too long after you
add the ladyfinger as they will get too soft they have to remain
The prawn and bhende curry tastes best with rice accompanied by fish and prawns, true Goan style.
Recipe of Coconut Cake (Baath), Goan Prawns & Lady Fingers And Goan Stir Fry Prawns by Zarnak Sidhwa in Food Diaries on Masala TV
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