Bodiem – vacationing with Mai

Posted: June 29, 2010 in Uncategorized

We would generally arrive in the early afternoon just in time for the scrumptious spread that Mai would have made.   Daddy had this habit of lighting the dense bushes behind the house on fire, the moment he arrived.  The idea was to scare off snakes from their nesting places.   I’m not sure that Mai was all that happy with this activity because in the end, the snakes would take refuge in the nooks and crannies of the house.  Yikes!   After we had gorged ourselves on prawn pulao, goa sausages, chicken xacutti, bhaji and the amazing pickled fish known as parra, we lolled around on the back verandah.  Daddy sipped on his coconut feni and we were allowed to drink small glasses of homemade port wine.    Dessert was to be had later with tea which I generally poured onto the ground when no one was looking.  The overboiled tea leaves with milk and tons of sugar didn’t appeal to me.  However, the sweets did and Mai wasted no effort to make our favorite sweets such as Doce, bebinca, perada and dodol.

Other Bombayites began arriving after we did.  The other Lobos who occupied their family home next door would made the music at nights.  Lots of singing and sometimes dancing.  The older people generally went off to bed but we stayed up longer and joined in the fun.

Check out that red red dirt, only to be found in Goa – bodiem especially I used to think!

I have used a photo from the web to exemplify Bodiem Mai’s house, the back of which, looked exactly like this.  Typical village homes had the stone seating which provided a coolness from the hot hot May sun.  Visitors generally dropped their bundles at their feet and plopped on these seats after a long walk to the house.  Mai or Santan served tea to the guests right there.

Maybe you want to try making this prawn pulao!

Prawn Pulao

450 gm basmati rice, washed and soaked for half an hour
250 gm prawns, shelled
4 green chillies
¼ tsp turmeric
2 tsp poppy seeds
2 tsp ginger-garlic paste
2 small pieces cinnamon
4 cloves
1 bay leaf
3 green cardamoms
8 peppercorns
1 onion, sliced
A handful of coriander leaves, chopped
A handful of mint leaves, chopped
1 tsp garam masala
½ tsp oil
Salt to taste

Grind the following into a fine paste: onion, mint, poppy seeds, green chillies and turmeric. Apply the ginger-garlic paste and masala paste to the prawns and set aside, and add the prawns and fry till the oil separates.

Now add the rice and fry a little. Put in warm water, salt and garam masala. Cook till rice is tender and keep over low heat till the water dries. Serve hot sprinkled with chopped coriander leaves.

  1. Sheena says:

    Really enjoy the imagery. I love Goa homes, especially the verandahs. Could spend all day there barefoot, reading and drinking.

    Also, hello. 🙂

  2. bardezborn says:

    Thanks Sheena – yep! Goa rocks!

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