Indian Cuisine consists of a wide range of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Cultural choices , traditions and religion also influence Indian Food.
Historical incidents such as foreign invasions, trade relations and colonialism have played a role in introducing certain foods to our country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit. Goa has a tropical climate, which means the spices and flavours are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish.The gravies are usually coconut based.Vegetarianism is also equally popular here.
Our theme for #76th #Foodiemonday #Bloghop Theme #Colonialinspiredcuisines my contribution is Mushroom Vindaloo made with fresh spices.
Recipe for Mushroom Vindaloo:
20 Button Mushrooms (You may cut it into halves if the mushrooms are large)
4 Medium Tomatoes chopped
3 Medium Onions finely chopped
1/4 Cup finely chopped Coriander
2 Sprigs of Spring Onion finely chopped
1 Tbsp Oil
1 Inch Cinnamon Stick
1 Tsp Mustard
For the Paste:
1 Tsp Cumin
1 Tbsp Mustard
1Tbsp Coriander seeds
1 Inch Ginger roughly chopped
8 Garlic Pods crushed
1/3 Cup White Vinegar
1 Tbsp Extra Virgin olive Oil
Salt to taste
1/2 Tsp Turmeric
1Tsp Red Chilli Powder
1 Tsp Freshly Ground Garam MasalaAll SPICE POWDER (GARAM MASALA)
Grind the above mentioned masala for the paste. Marinate the button mushrooms for about 2 hours.
Heat oil in a wok. Add mustard Once it splutters add the finely chopped onions and roast on medium flame until the onions turn brown.Once done add the marinated mushrooms.Mix well and cook on medium flame for about 5 mins. Then add the chopped tomatoes and cinnamon stick.Add 1/2 cup of water and cover the wok. Allow it to cook on low flame for about 35-40 mins.Stir once in a while to ensure it does not burn.Once done add the chopped coriander and Spring onions.Keep some spring onions for garnish. Add salt if needed and mix well. Switch off the flame and serve hot with Rice or Phulkas.