…h Sorak (a red coconut based curry with or vegetables). I make Kismur with Sungta as well as with Galmo. For the authentic taste, the coconut oil is a must which I do use. Today, traditional cooking methods & traditional food is back in the limelight. It feels good to see the simple & humble Kismur which is a part of our daily diet & is an integral part of the day-to-day meal served in every Goan home, is given a pride of place in five…
This wonderfully spicy Borlelem Vagyo Sungta is just awesome. It is so delicious & mouth watering & will definitely rekindle your appetite. My home was filled with the lovely aroma of these Masaledar Stuffed Tiger Prawns when I was preparing it. It takes a little patience to eat this because of the shell but when you serve your guests at the dining table, the presentation is appealing to the eye. You may deshell the prawns before cooki…
Who can resist potatoes? Definitely, not me! The humble potato is loved by almost everyone. Those who do not consume them are those who consciously have to make an effort to refrain due to health reasons. Potatoes are so sinfully good and they impart their gorgeous flavour and mingle beautifully in any preparation to make it extra special. Bake, boil, steam, fry, cook or mash them. Kids, young and old will rarely stay away from them. There are s…
In every Goan home, you will always find fish curry rice & prawn curry rice as a regular & normal meal. Prawn & lady finger curry is something to be experienced in Goa. This curry is really very special as in Goa large lady fingers are grown & added to the curry. Besides, clay pots & coconut oil is used for cooking. The curries in Goa are exceptional in taste & flavor… I think it has got to do with the soil & water in…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….