…or patties using rice flour as a binder. I have fond childhood memories of Goa where the fishermonger would come every morning with fresh fish & shellfish. My loving maternal grandmother prepared all Goan food in mud pots in a simple way using coconut oil & I can still recollect that wonderful aroma & taste. I still have tremendous patience with various seafood especially shellfish. It tastes awesome in the place of its origin. I th…
…at comes to one’s mind besides the sand & the surf on the beaches, is “Goan Sausages.” I feel the person who invented Goan Pork Sausages was a genius!! These flavorful & spicy sausages are a real blessing as they can be preserved well & used whenever you feel like. You can comfortably store them in your larder & use at short notice. They are so handy in the heavy monsoon season… you can fix a meal effortlessly within minutes &…
…can then prepare fresh porridge for breakfast. I prefer making tizann, the Goan way… with the soaked nachne grains! How about you? If you prefer, you may even use the nachne powder which is easily available in the stores. Do try this recipe & let me know whether you enjoyed it. 😀 Ingredients : 1 regular tea cup Nachani/Ragi/Finger Millet/African Millet 1 fresh Coconut (scraped) 2 nos. Goa Pyramid Jaggery (Palm Jaggery) or to taste A pinch of S…
…anth / Rajgira showcases its bright and vibrant red due to the red soil in Goa, Konkan belt and in the coastal regions. As most of us know that the Goan word “Foogath” is derived from the Portuguese word “Refogar” which means to fry. Traditionally, we prefer to use pure first pressed coconut oil in most of our cooking. Vegetables are very lightly spiced and stir fried or mainly steamed with minimal use of water preferably in a clay pot with fragra…
…. 🙂 Just look at the picture… don’t they look pretty. Ingredients: 500 gms Goa par boiled Red Rice 1 ½ fresh Coconut (scraped/grated) 4 cakes Goa Pyramid Jaggery ½ tsp Green Cardamom (freshly powdered) or to taste 4 tbsp Water or just enough to melt the jaggery Procedure: Dry roast rice on a tawa/griddle on low heat in batches until it turns lightly brown, crisp and gives a good aroma. Make sure it does not burn or it will turn bitter. Cool the ri…
…ite a few locals who supply traditional sweets and other popular eats from Goa to Mumbai and Pune. Some commercial stores in Goa do sell good quality sweets but as we all know homemade ones are always fresh and you can maintain the quality. Now, you can make your own Chonya Doce using a small quantity of ingredients with ease. The recipe for Doce de Grao given below will give you a firm exterior and a melt in the mouth interior. Those who prefer a…
…rmal 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 the coastal region! This curry is delicious & mouth watering. To prepare this wonderful curry, I u…
…rtunately, pomfret is so expensive and highly priced in the restaurants of Goa. Very few restaurants in Goa serve authentic classic preparations. To feel the satisfaction and relish excellent Goan food, you need to cook at home. When I cook these traditional delights, everyone is drawn to the table and it brings back wonderful, sweet memories of years gone by… Here is the recipe to this tasty and refreshing green chutney stuffing which is an absol…
…s a child, I remember many memorable summers spent in my ancestral home in Goa where I enjoyed picking and collecting raw mangoes in woven cane baskets when the weather was not very kind and there would be a dry storm with gusty winds or/and when the rain gods were angry and there would be torrential rains and thunder storms. There were times when my grandparents would intentionally choose to pluck the raw mangoes which were ready for pickling, to…
…whole fresh Mackerel ½ tsp Turmeric powder Juice of 2 Limes Salt to taste Goan Recheado Masala paste (refer to Goan Stir Fry Prawns) ½ cup dry Wheat Flour or as needed Cooking Oil for shallow frying Procedure: Select fresh Mackerel and get it cleaned from the fishmonger. Slit the fish on either side so as to get deep pockets. You may do this or get it done from the fishmonger. Wash the fish well and drain completely. Apply turmeric, a little salt…