Today’s Sunday Funday is all about Indian food. This was perfect, since i recently read The Vibrant Years, which mentioned a lot food, especially Indian food from Goa.
Here’s my GoodReads review:
The Vibrant Years by Sonali Dev
My rating: 3 of 5 stars
The story follows 3 generations of women as each enter different seasons of life: revolving around living situations, relationship beginnings and endings, and turning points in careers plus all of the emotions that go along with it.
Overall, the book was fast paced and a quick read, but it also relied heavily on chick lit cliches, including dangling mysterious pasts just out of reach of readers until the very end. Added to that several of the plots twists ether seemed far fetched or I could see them coming from a mile away.
Despite all that, the book was enjoyable overall - it was a bit of a foodie book and made me curious about old Bollywood films.
View all my reviews
I don’t recall if Feijoada was mentioned specifically in the novel, but it seems to be a Goan staple and one my family would enjoy. The kids weren’t as keen on this one (the beans did them in) but Hubs and I thoroughly enjoyed it, especially with rice or a slice of crusty bread.
Indian & Pakistani Recipes
- Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
- Gajar Ka Halwa (Carrot Halva) from Culinary Cam
- How to Make Thandai from The Mad Scientist’s Kitchen
- Matar Kulcha from Karen's Kitchen Stories
- Tamatar Gosht from Sneha's Recipe
- Tomato Chutney from Palatable Pastime
- Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
- Vegetable Pulao from Mayuri's Jikoni
- Vegetarian Samosas from A Day in the Life on the Farm
-The original recipe would use Chouriço, a spicy Goan/Portuguese sausage. If unable to obtain Chouriço, use a different spicy sauce (I used a local spicy Italian sausage)
Feijoada (Goan Beans and Sausage)
Adapted from Xantilicious
1 pound spicy ground sausage, Chouriço, if possible
1 medium onion, diced
5 cloves garlic, minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can kidney beans
½ teaspoon ground ginger
½ teaspoon chili powder, or to taste
Salt, to taste
Heat a large skillet over medium heat. Add the sausage and onions. Cook until the sausage is browned and onions are soft. Add the garlic and cook for another minute.
Stir in the tomatoes (and liquid), beans (and liquid), ginger, and chili powder. Bring to a boil and reduce heat to medium-low. Simmer for 20 minutes or until liquid is thickened. Serve over rice.
feijoada was introduced to Goa by the Portuguese. Now it is assimilated in our culture and yes you are right it is very popular in Goan Catholic homes and is served with pao or bread. I love yours made with minimum spices.ReplyDelete
A perfect tie in with the book.ReplyDelete
This is one of our favorites! My oldest son just made a version for his housemates. I might have to make it again soon. Thanks for the reminder.ReplyDelete
I have this book but I haven't read it yet. I'm looking forward to it.ReplyDelete
A popular dish amongst the Christian Goans and a bit more fiery than the original recipe which was introduced by the Portuguese when they colonized that area.ReplyDelete