Monsoon delights : Goan evening snacks

Back in the days when I was in school, I would be eagerly waiting for my tuition to get over soon, so I could go home early and enjoy my delicious evening snacks. I would study fast and rush home soon. My favourite memory is sitting on the balcony and sipping some hot black tea while watching the monsoon rain and cars pass by. This was my every evening routine that I still cherish. My mom would make me a variety of treats every evening from hot savoury pakoras to sweet and warm rice dumplings. Every day as soon as the clock struck 4:30, I would start to wonder, "What’s gonna be for evening snacks today?"

We Goans take a lot of pride in our Goan cuisine and cherish every dish prepared here. Most of the Goan snacks and sweets have coconut as their main ingredient. The monsoon combination of coconut and jaggery in some treats creates a fantastic flavour and delights your taste buds. Here are some Goan monsoon evening snacks that you can make at home to enjoy these evening snacks on a nice monsoon evening with your loved ones.

Alle belle

Alle belle also known as Goan pancake is a traditional Goan dessert , made with a thin layer of crepe filled with coconut and jaggery mixture, you can also top it off with banana and a drizzle of chocolate sauce sometimes. 

Ingredients 

• 1 cup all-purpose flour
• 1 cup coconut milk
• 1/2 cup water
• 1/4 tsp salt
• 1 cup grated coconut
• 1/2 cup grated jaggery
• 1/2 tsp cardamom powder
• A pinch of salt

To make the pancakes 

• In a bowl mix flour, coconut milk, water and salt to taste and make a smooth batter
• Then take a pan and pour in little portions of batter with a ladle, spread it thin to let it form a cake.
• Cook on both sides, till it turns golden and brown. Repeat the same process. 

To make the filling 

• Take a pan and add grated coconut and jaggery to it. Cook it on medium heat till the jaggery melts and mixes with the coconut. 
• Add the cardamom powder and a pinch of salt. Mix it well and cook it for 2- 3 minutes more. 
• Remove it from the heat and let it cool for a while. 

Assemble the alle belle 

• Place a spoonful of portion generously on each pancake and roll it up. Repeat with all the pancakes. 
• Serve it warm and enjoy. 

Kholle

Kholle is basically a rice dumpling with coconut filling in it. It is best enjoyed with a hot cup of black tea.

Ingredients 

• 1 cup rice flour
• 1/2 cup grated coconut
• Jackfruit leaves
• 1/4 cup jaggery 
• A pinch of salt
• Water

Steps 

• Take a bowl and mix rice flour, water and add a pinch of salt to make a batter
• Take a pan and add grated coconut and jaggery and mix together until the jaggery has melted and is mixed with the coconut.
• Wash the jackfruit leaves and make a cone shape with it.
• Now take the batter and pour it in first , then add a spoonful of jaggery mixture and again another spoon on flour batter and keep a side. Repeat the same process.
• Steam the cones and serve it hot. 

Moong Godshe 

The moong godshe is also known as rice kheer. It is sweet and creamy with moong beans in it along with coconut milk and jaggery. 

Ingredients:

• 1 cup split mung beans (moong dal)
• 1 cup coconut milk
• 1/2 cup jaggery
• 1/2 tsp cardamom powder
• A pinch of salt
• Water (as needed)
• Cashews and raisins (optional, for garnish)

Steps 

• Wash and soak the split mung beans for 1 hour.
• Cook the mung beans in water until soft.
• In a separate pan, dissolve the jaggery in a little water and strain to remove impurities.
• Add the cooked mung beans to the jaggery syrup and mix well.
• Pour in the coconut milk and simmer for 10-15 minutes.
• Add cardamom powder and a pinch of salt. Mix well.
• Garnish with cashews and raisins, if using.
• Serve warm or chilled.

Goan sweet beans 

Goan Sweet Beans is a traditional dish made with red kidney beans cooked in a sweet coconut and jaggery mixture. It's a unique and delightful treat.

Ingredients:

• 1 cup red kidney beans (rajma), soaked overnight
• 1 cup grated coconut
• 1/2 cup jaggery
• 1/2 tsp cardamom powder
• A pinch of salt

Instructions:

• Cook the soaked kidney beans until tender.
• In a pan, add grated coconut and jaggery. Cook on medium heat until the jaggery melts and mixes well with the coconut.
• Add the cooked beans to the mixture and stir well.
• Add cardamom powder and a pinch of salt. Mix well and cook for another 5-7 minutes.
• Serve warm.

Pakora (Potato Kappa)

Introduction: Pakora, or Potato Kappa, is a popular Goan snack made by deep-frying spiced potato slices. It's crispy, flavorful, and perfect for enjoying with a cup of hot tea during the monsoon.

Ingredients:

• 2 large potatoes, thinly sliced
• 1 cup chickpea flour (besan)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• Water (as needed)
• Oil for deep frying

Instructions:

• In a bowl, mix chickpea flour, turmeric powder, red chili powder, garam masala, and salt.
• Gradually add water to form a thick batter.
• Heat oil in a deep pan for frying.
• Dip each potato slice into the batter, coating it well.
• Fry the coated potato slices in hot oil until golden brown and crispy.
• Drain on paper towels to remove excess oil.
• Serve hot with chutney or ketchup.