Goa, a coastal state in India, is known for its Churches, Cuisine and Christmas festivities. From kulkuls, Bebinca and marzipan to Sorpotel and Vindaloo, Goan dishes are quite popular with Indians and foreigners alike. According to Goa Tourism, Goan cuisine is influenced by its Hindu origins, four hundred years of Portuguese colonialism and modern techniques.The Portuguese have had a pronounced influence on Goan cuisine. They introduced Potatoes, Tomatoes, Pineapples, Guavas and Cashews to Goa. But the most significant contribution is the introduction of the spicy Peri-Peri Chilli, which is the most important part of Goan spices.
This Christmas Day, try out these two traditional recipes shared by Chefs from two iconic Taj Hotels in Goa.
By Rishi Manucha
Executive Chef - Taj Fort Aguada Resort & Spa, Goa
Baath or Batica or Bolo de Rulao (cream of Wheat cake in Portuguese), is a traditional cake from Goa. Usually made during Christmas, Batica is made with fine semolina (sooji), coconut and sometimes flavoured with aromatic spices. Traditionally this cake was baked in a stove top clay oven with hot coals placed on the lid.
To get a moist cake that does not fall apart, a true Baath cake needs a lot of resting time. The batter needs to absorb all the moisture and flavours before hand.
Grated coconut 250 gm
Semolina 250 gm
Sugar 300 gm
Eggs 8 nos
Nutmeg Powder ¾ tbsp
Ghee 110 gm
Salt a pinch
Baking Powder ½ tsp
Roast the semolina in a pan for 10 mins, stirring continuously.
Grind the coconut with ½ cup water to get a coarse paste.
In a separate bowl, add 5 whole eggs and just the yolks of 3 eggs, to this add sugar and whisk until well combined.
Add ghee, coconut, nutmeg powder and salt, mix well.
Lastly, add semolina and mix well. Cover the batter and let it rest for 8 hours.
Prepare a baking tin, add the baking powder and mix well.
Bake at 160°C for 1 hour or until a toothpick when inserted in, comes out clean.
By Sahil Desai
Executive Chef - Taj Holiday Village Resort & Spa, Goa
Also known as Pork Amsol or Pork Binda Sol, the important ingredient here is Kokum or Sola which is rich in anti oxidants. No oil is required for this dish as the pork cooks in its own juices.
Pork Belly ½ kg
Salt 2 tbsp
Kokum 6 nos
Onion (chopped) 2 nos
Kashmiri chillies 6 nos
(broken into half)
Tamarind Water 60 ml
*** First put slits on the pork skin. Apply 2 tbsp salt and let the pork refrigerate for 3 to 4 days. (if you have salted pork in stock, you can skip this step).
Cut the pork in one-inch pieces.
In a pressure cooker, add all the above ingredients – chopped onion, kokum, Kashmiri chilies and tamarind water along with the salted pork pieces.
On medium to low heat cook for 4 whistles, approx. 20/25 minutes. Turn off the gas and allow all the steam to release on its own.
If you prefer your dish with gravy this is the end of the process. But if you prefer to dry the water, keep the pot open and cook for further 3 minutes on high flame.