…ts : 4 med.size fresh Whole Pomfrets ½ tsp. Turmeric pwd. Juice of 2 Limes Goan Recheado Masala paste (refer to Goan Stir fry Prawns) 1 cup dry Wheat Flour Salt to taste Oil for frying Method : Select fresh Pomfrets & 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 & drain completely. Apply turmeric, a little salt & lime j…
…onounced differently in various states of India too. It is a great comfort food. Many a time, babies are also weaned and fed as their first solid food. It is also given to persons recuperating from illness especially from fever and cold. In Goa, the village folk like to eat their hot bowl of Pez between 10 am and 11 am. Some Goan families also like to relish it in the evenings, before dinner time. Pez is bland and tasteless by itself so you need t…
…delicious sandwiches and salads. Enjoy it in pita pockets or stuffed in a Goan poee or thin slices neatly arranged in soft Goan pao. This delectable Assado is traditionally slow cooked over a wood fired stove in clay pots. Also coconut shells and coir are used so that the roast gets a lovely smoked flavour and aroma. In Goa, palm vinegar is used to add tang to the roast. Well, we love the flavour of sugar cane vinegar so I have used it. You may u…
…3 med. size Onions (roughly chopped) 1 Capsicum (diced or sliced) 3 tbsps. Goan Rechado Masala 3 tbsps. Cooking Oil Salt to taste Ingredients for the Goan Recheado Masala Paste : 10 Kashmiri Chillies (discard stalks & seeds) 4 Peppercorns 6 Cloves ½ inch Cinnamon stick 1 tsp Sugar ¼ tsp. Tamarind Paste ½ tsp. Cumin Seeds ½ inch fresh Ginger 10 cloves Garlic ¼ cup Sugarcane Vinegar Salt to taste To prepare Goan Recheado Masala Paste: Break the…
…cken legs which is juicy with an accompaniment of French fries. Just as we Goans love our seafood and pork specials; Chicken Xacuti and Chicken Cafreal /Galinha Cafreal is equally dear to us. 🙂 It sure is finger licking good. A platter of perfectly pan fried or grilled Chicken Cafreal is so succulent and delicious. It pairs well with potatoes and a fresh green salad. It tastes good with a serving of pulao and with bread too. When in Goa, enjoy it…
…hentic 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 absolute winner at every celebratory occasion just like the tantalizing rechado stuffing. Come and experience the joy of h…
…you are an avid fish lover who loves the crispness and crunch (Kurkurit). Goan Recheado Masala paste, adds a nice flavor to the rawa fried Mandeli. Give it a try and taste it yourself. Enjoy Goan Recheado Mandeli Rawa Fry…😊 Ingredients: 250 gm fresh Mandeli / Golden Anchovies 3 tbsp Recheado Masala 2 tbsp Rice Flour 5 tbsp Rawa / Rulao / Semolina Salt to taste Oil for pan frying / deep frying Method: Scrape off the scales thoroughly and gut the m…
…ways. One of the version’s is posted earlier. Here is the other version of Goan Baath / Baatica which I do bake and my grandmother would too. This is a beautiful Goan Baath Rainbow Cake Tart wherein the Baath cake batter is in pale or vibrant colors and baked in a sweet short crust pastry. The top of the cake is further covered with pastry strips which are arranged in a lattice / crisscross pattern. You can use unsweetened pastry if you wish and u…
…ristmas to enjoy the fresh taste. Goan Dodol has a unique, sweet flavor of Goan Pyramid Jaggery and a luscious, creamy taste of fresh coconut milk. The rice flour is the binder of this sweet ‘halwa’. It is rich in flavor and high in calories and should thus be enjoyed in moderation. Even though Dodol is available commercially, it makes a home maker feel proud to make her own to serve at Christmas (even though it is quite a back breaking task). It…
…y range from hard to soft and can also be like a creamy textured flan. The Goan Cocada preparation is like a hard textured coconut barfi but the main difference is the addition of suji/semolina/rawa. In Konkanni, suji is known as ‘Rulao.’ The most difficult part of Cocada (like most Goan sweets) is the intense stirring involved. One learns to judge the right moment to turn out the mixture on to the cutting board only with experience. If you turn i…