…creates a holiday mood of a snow white Christmas. Make it look pretty and festive; covered with marzipan and fondant or serve it plain for those who do not like icing. Makes a delightful Christmas or New Year gift. Make regular tea time special or bake on a weekend to share with family and friends. Wonderful to serve at high tea too. An absolute stunner to serve at a party and your guests will surely be thrilled at the visual display and not to f…
…t this Christmas. A Merry Christmas and A Happy New Year to all. Enjoy the festive season and spread the love… 🙂 Ingredients: 1 kilo boneless Pork chunk (washed & parboiled) 350 gm Pork Liver (washed & parboiled) 25 gm fresh Garlic (peeled & finely diced) 10 gm fresh Ginger (peeled & finely diced) 3 fresh Green Chillies (destem, deseed & finely chopped) 1 large Onion (peeled & finely chopped) 1 tsp Sugar or to taste Salt to…
…e pride in serving it. Fruity homemade wines are apt for Christmas and are festive. For us Goans, it is customary to serve and enjoy wines at celebratory and festive occasions. We love to enjoy our wine with slices of rich fruit cake and welcome our guests with cake and wine. Sharing with you two gorgeous beauties… Pineapple and Beetroot Wine which my family loves and which was long overdue. So happy that we can all celebrate and enjoy the festivi…
…d stood out on our Kuswar platter and the guests who visited us during the festive season would always go for it. My hubby’s favorite any time sweet treat. Just the word “Pinaac” and he starts salvinating. Our vacations in Goa are spent looking for choicest traditional and classic sweets and the Pinaac has to be bought and also “Gons” which is rare. Just remembered that I have not yet posted this recipe! We come back loaded with sweets, jaggery, c…
…you can! 😀 Ingredients: ½ kg/12 pieces Snake Gourd/Parwal/Padwal Olive Oil/Cooking Oil – for drizzling 2 cups Mashed Potato – for sealing one side of the gourd tubes For the Prawn/Shrimp Stuffing: 500 gms. fresh Prawns; cut them if they are big ones (preferably very small ones) 3 large Onions (peeled & finely diced) 2 med. fresh Tomatoes (blanched & finely diced) 3 fresh Green Chillies or to taste (minced) 1 tsp. Coriander pwd. 1 tsp. fres…
…worth the effort. Here is this mouth watering recipe just for you… Before cooking, first wash the clams well from the outside. Then open each clam carefully with a knife or a dual cutter which is also used for grating fresh coconut. Usually one of the two shells are kept intact. If there is some flesh clinging to one of the shells then using the other shell transfer the flesh to the shell which you will be using for cooking. Sometimes some shells…
…oked & baked with love & with the brightest smile. She had immense cooking skills, was innovative & proud of being a traditional Goan. She used traditional utentils, clay stove & wood. She was truly par excellence! This is a humble tribute to her love for cooking & baking even though I was not fortunate to taste much of it… This pulao is a must at special occasions & great on Sundays when you want to relax & spend minim…
…of muslin and secure with enough string for it to hang over the rim of the cooking pot / handi / dekchi. Procedure: Pick and wash rice until the water runs clear. Drain out the water from the rice; add the bouquet garni and reserve for 45 minutes with some water. Cook the rice in boiling water with some salt. Add the bouquet garni and let the string hang over the rim of the pot. Cook the rice to ¾. The grains should be cooked but firm. Discard the…
…oes (boiled, peeled & diced) 2 med Onions (peeled & sliced) 4 tbsp Cooking Oil A pinch of Sugar (optional) Salt to taste For the Green Spice Paste: Grind to a paste the below mentioned ingredients: 1/4 cup fresh Coriander Leaves A few sprigs of fresh Mint (optional) 2 fresh Green Chillies (or to taste) 1 tsp fresh Garlic paste ½ tsp fresh Ginger paste For the Tempering: ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Turmeric powder Few sprigs…
…garlic and thyme. Take the pan off the heat and add a ladleful of reserved cooking water, nutmeg pwd. and your creamy sauce which was prepared earlier. Stir quickly to combine. You need to be brisk so that the Carbonara sauce does not scramble/curdle. Do not cook again. It is time for everyone to be ready to eat at the table! While you are tossing the pasta and sauce, sprinkle Parmesan cheese or processed Cheddar like I did or your favorite cheese…