…n to your leftover pork roast. You can stuff it in buns, rolls, chapattis, pita bread, Goan poee or just about enjoy it as a starter. If you are fond of Pork Roast and love onions, potatoes and a whole lot of chillies then just go for this super delicious Goan Pork Roast Chilli Fry in minutes! Enjoy… Cheers!! Ingredients: 3 cups prepared Pork Roast with thick gravy (cubed/sliced or cut into chunks) 2 med. Potatoes (peeled, diced & soaked in wa…
…mp; deep pan with oil till hot. Add bay leaves. Fry the sliced onions till crisp & lightly golden brown. Now add the marinated chicken & fry till rawness disappears. Add the Dhansak masala powder & sauté for a few seconds. Add tomato puree & sauté for about 3 mins. Add the thick lentil puree & stir well. Let it come to a boil & then add tamarind extract/paste & sugar/jaggery. Combine well. Adjust salt to taste & let…
…eat with slight variations throughout the Konkan belt. Have your tried my Crisp Fried Fresh Bombay Duck and Dried Bombay Duck Chilli Fry? Every Goan will surely vouch for their special and unique recipes which is often a part of everyday meals; fresh and dried Bombil is shallow pan-fried, deep fried, dried ones cooked as a chilli fry. There is a vast variety of interesting spice pastes in Goan-Portuguese cuisine, Goan Saraswat cuisine, Mangalorea…
…he glass display counters. They are baked to perfection; golden, light and crisp. Besides, they are reasonably priced and affordable. Unfortunately, the pastry dough is not sold so one is left with limited choice of fillings to choose from and the flavor also tends to get monotonous. However, if one is patient enough and willing to spend some time to make the pastry dough then you can be proud to have your very own special, unique puffs with choic…
…relishing the soft, melt in the mouth sweet delight. The outer covering is crisp but softens after soaking in the sugar syrup. When you pop this goodie in your mouth it is a burst of clove flavored sweetness which tastes divine. Make this Diwali special with Lavang Latika. Enjoy! 😀 Here’s wishing all visitors “A Happy, Prosperous & Safe Diwali”! For the Covering: 150 gms. Maida /All Purpose Flour A pinch of Baking pwd. 12 Cloves 1 tbsp. Ghee o…
…htly bruised) 1 Star Anise ½ cup Onions (lightly golden fried until crisp & lightly crushed) 2 tbsps. fresh Ginger-Garlic paste ¼ cup fresh Tomato puree ½ tsp. Red Chilli pwd. or to taste ½ tsp. Turmeric pwd. 2 fresh Green Chillies (slit) (optional) ½ cup thick Curds/Yoghurt (lightly whisked) A large pinch each – Mace (Javitri) & Nutmeg (Jaiphal) pwd. 1 cup each fresh Coriander & Mint Leaves (chopped) A pinch – Sugar ½ cup Cooki…
…aid easy digestion (ajwain, jeera & asafoetida). Enjoy these sinfully, crisp spinach pakoras smothered in gorgeous chickpea batter. These spinach pakoras are simple yet so quick and easy. Just perfect to be relished with a hot cup of your favorite beverage in the company of your loved ones and may be serve them to unexpected guests. You may even consider preparing a platter of mixed pakoras where you can include spinach ones as well. You sure…
…little milk Garnishing Suggestions: 3 tbsp Fresh Coriander (chopped) ¼ cup Crisp golden fried Onions Lime quarters or wedges For the Bouquet Garni: 3 Peppercorns 2 Green Cardamom 1 Black Cardamom 3 Cloves ½ inch Cassia Bark / Cinnamon 1 Bay Leaf /TejPatta The Bouquet Garni: Place all the ingredients in a mortar and pound with a pestle to break the spices. Fold it a piece of muslin and secure with enough string for it to hang over the rim of the co…
…s to be sliced into thin ribbons. The candy has to set just right! Lightly crisp and firm. Every piece should have the crunch but must crumble with every bite. You must feel the juicy goodness and the tenderness of the coconut. Above all the weather must be kind to the best gift of nature…the COCONUT!! 🙂 So here is the recipe for the ultimate pristine white and delicate Goan Tender Coconut delicacy…Teias de Aranhas (Gons) … pretty little bunches a…
…is very slowly. Keep flipping the kachori from time to time till they turn crisp and golden on both sides. Drain the crisp kachori with a slotted spoon to remove the excess oil and place on absorbent paper. Deep fry all kachoris in batches depending on the size of your kadhai/wok. Do not over crowd or the kachoris may remain uncooked and soggy. Serve hot or warm your favorite chutney a sprinkling of sev. You may even assemble the kachori as a chaa…