…loved by many even though they emit a strong odour. There are innumerable coastal recipes to make them delectable to 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 f…
…a little coconut oil makes it very tasty. Most of us are aware that in the coastal regions of India, coconut oil is still used in traditional cooking. Today’s recipe of Tamdi Bhaji, is nutritious. To retain the right amount of moisture and bite, allow it to cook in its own steam. This is my hubby’s ever favorite vegetable and he likes to eat it without any accompaniments… just like a salad! Whichever way you may choose, I must say it is delicious….
…juices . Usually water is used on top of the lid to aid cooking. In coastal regions, the food is cooked in clay pots & plenty of coconut is used due to its abundance. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, rice rotis, rice or even as a salad.. It is good for children & for those who wish to enjoy their vegetables light. It is simply delicious which has subtle flavors. Foogath is generally made…
…rice flour is prepared mainly in Maharashtra, Goa, Konkan belt & other coastal areas in India, where rice is grown & consumed in abundance. The tandalachi bhakri prepared in Goan homes usually has some fresh scraped coconut in it. It tastes very delicious with the inclusion of coconut. Bhakri is rich in proteins & fibre. It is nutritious & very easy to digest. It should be eaten hot, preferably straight from the tawa to enjoy its g…
…te & flavor… I think it has got to do with the soil & water in the coastal region! This curry is delicious & mouth watering. To prepare this wonderful curry, I used coconut oil & a clay pot but regular bhindi/bhende. We love this curry & I just couldn’t wait to share it with you… Like most Goan curries, this curry too tastes better the next day…We like it fresh & relish it the next day as well but very rarely does it remain…
…r of assorted Sweets). Due to the abundance of coconuts in Goa & other coastal regions, most of the sweets are made with fresh grated coconuts. Neurios are made with dry grated coconut as well as with fresh grated coconut. Though the shelf life of sweets made with fresh coconut is very short, people love the taste of these as they are so fresh & delicious. Neurios with fresh coconut are generally made just 2-3 days before Christmas to reta…
…ants! It is usually served in select, small shacks or local restaurants in coastal regions depending on the demand for this fish delicacy. Korli/Karli fish curry tastes yummy with the inclusion of peeled, raw mango slices. It also tastes good with Amsol/Kokum/Sola in the absence of raw mango. You can even use tamarind pulp/paste or tomatoes to add tang to your curry. Today’s recipe is for Crisp, Golden Rawa Pan Fried Korli/Karli/Indian Silver-Bar…