Gizzard Xacuti – It a Goan Traditional dish and very popular in coastal (Goan and Konkan) preparing with of Chicken, mutton & Veggie as well. It’s bit Spicy, tangy full of flavor. The Goan Xacuti masala is very famous and it’s prepare to every goan festival, like birthday, wedding, parties and picnic. It is very popular and traditional recipe every goan don’t miss to prepare in any function along, with Vindaloo, Sorpotel, Sanna, Pulao, and many more, This Xacuti can also prepare with complex spicing, including white poppy seeds, sliced, grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as Chacuti in Portuguese.
Chicken Frankfurt Pulao, it taste amazing it’s my kids favorite and tried many time but first time I sharing and it is very jiffy with all the dry spices sauté along with onion, tomatoes with as Maggie / salt cook till done, this pulao can also pack for kids lunch box , can also add some veggie it will be delicious, and for fussy kids to have their veggie can try with some chicken Frankfurt they will just love to have and not end with one plate sure they will have another plate.
Dates and Chilly Pickle is so sweet and sour tempting which I would like to share, it has a great flavor and taste. Pickles are mostly similar ingredients, and verities of dish in different places. This dates and chilly pickle is awesome combo and bit sour and sweet this one is also equivalent to it in taste, this can be stored more than a week.
Well today is my last post on my blog as i am heading to my holidays for one month and yes longing gap came to feel and thank “Jesus” for blessing us this amazing and beautiful holiday to My Country – India (Goa) my Jesus can’t express how much excited i am, hope i could sleep today, as so excited to see my beautiful family and my both Mum, well friends i will try to post or be active when i get time i will really miss all my friends at same time so excited to visit my home, what a girl want when she stay far away from her family……………. I am really Speechless even though my family is here but a mum place no one can FILL “A Mother Is the Greatest Blessing That Money Can’t Buy. I am short in words.
See You’ll Happy Blogging and will sure explore both the mum and come with amazing recipes.
500 grm. Chicken Gizzard – Cut into medium cube
salt to taste.
Dry roast the following in a large pan
(until coconut is a light brown, taking care not to burn the spices).
1 tsp coriander seeds
2 dried kashmiri chillies
1/2 tsp cumin seeds
1 tsp peanuts / Poppy Seeds (unsalted – peanuts)
1 Cup Fresh Grated Coconut
1 tsp turmeric
2 Green Cardamoms
2 clove of garlic
½ inch ginger
½ inch piece of cinnamon
Small ball of tamarind.
1 Onion – Chopped length wise.
Take a frying pan add coconut and roast till light brown, take the roast coconut on a plate in same pan add 1 tbsp. olive / any oil and add the other ingredient and roast for while don’t roast too dark, switch the flame, take a blender add all the roasted ingredient, tamarind along with coconut add little water and blend to smooth paste.
Take cooker add oil at medium heat add onion sauté till translucent add chicken gizzard sauté for while add salt, then add the blend paste, saute for while, pour 1 cup water close the lid and let it cook at medium flame, when two whistle get switch off the flame, check the salt and gravy consistency and adjust.
Actually Xacuti poppy seeds is add I add Peanut because in Kuwait it difficult to get poppy seeds but in India it is available can use poppy seeds instead of peanut.
In-case adding more water then cook for few minutes with lid open.
Chicken Frankfurt Pulao
1 Cup Basmati Rice
4 Chicken Frankfurt’s
2 Onion Medium (finely chopped)
1 Tomato (finely chopped)
1 tbsp. Turmeric powder
1 inch Cinnamon
2 Anise Star
Ghee 6 tbsp
Salt / Maggie to taste
Take a bottom pot add 6 tbsp. oil (can add more according to desire), let it heat at medium add the spices, cloves, cinnamon, cardamom, anise star sauté for while then add chopped onion sauté till it turn translucent, then add tomato saute till it turn mushy. Then add chicken Frankfurt sauté for while, add turmeric pwd. then add salt or Maggie, add water incorporate well.
Now add rice incorporate slowly see that grain should not break, close the lid it cook for till the rice is done for about 20-25 min in lowest flame, switch off the flame.
Sweet & Spicy Dates & Chilly Pickle
250 grm. Dry Dates (Raw)
5 Green Chilly
4 Fresh Curry Leaves
1 tbsp. Chilly Pwd.
1 tsp. onion / kholnji seed
1 tsp. Mustard seeds
½ asetafetado / hing pwd.
4 tbsp. grated jaggery
¾ cup of lime juice
Salt to taste
Wash and slit 2 side and open the seed can discard easily and chopped into 3 pieces of each dates, and dry with kitchen towel and keep a side.
Chopped Green Chilly and keep a side,
Take jaggery and grate keep a side.
Heat oil in a pan, add mustard seeds khonloji seeds let it crack, add asafetida / hing, add dates and sautés at low flame, it should not get burned, for 10 – 15 minutes
Add the Red chilly pwd. and Turmeric pwd. sauté for while, add green chilly, lime juice, let it cook for 10 minutes, incorporated well and sauté, or it might burn to the bottom, when lime water above to evaporate add jaggary sauté for few 3 minutes & close the flame.
Let it cook for completely and store in glass sterilize bottle, keep the bottle over a week shake in the middle and have after a week.
It stay for 2 weeks and while using use clean and dry spoon.
Adjust with the spicy pwd.
Take a plate add Chicken Frankfurt pulao, Gizzard Xacuti with dollop of dates pickle with Coconut water and relish every bit.