…texture of the pesto is up to one’s choice. Pesto means “pounded” and the traditional way to make it is by pounding/grinding it with a heavy mortar and pestle. Since this is laborious and time consuming, many prefer to use a grinder or a food processor. The pesto tastes better if made in the traditional way and if you have the energy and time, you should give it a try. Pesto can be used in innumerable recipes; just give vent to your creativity an…
…es of Punjab it is slow cooked on wood fired clay stoves.To prepare it the traditional slow cooked way, you need tremendous patience and love for this preparation as it is tedious and laborious. Usually the cooked saag is served with a generous topping of homemade fresh white butter or pure ghee which further enhances the flavor. This also gives a smooth, creamy texture to the finished dish. Butter and ghee helps to generate the much needed warmth…
…uffed Mackerel is just fantastic. It pairs well with Dal Tadka & Rice, Traditional Goan Fish Curry Rice (Xitt Kodi), Ukdem Xitt & Sorak. You can enjoy it with bread, pao, pulao, chapati or phulka if you please, or simply plain as a starter. Here is the recipe for whole stuffed mackerel with Goan Recheado. It has the perfect balance of spices and ground to a fine paste with only vinegar. It is pan-fried / shallow fried crisp and golden dred…
…an elegant and awesome ladoo, this Diwali.Serve and gift a combination of traditional and modern ladoos and make the festival of lights extra special… 🙂 Look at these spectacular bright orange Carrot Coconut Ladoos which are so dainty and prettily decked in pristine white coconut lace. Does it remind you of snowflakes? Kids who are not fond of carrots will surely want to eat these beauties. J Brighten and light up your sweet platter this festive…
…ular and loved all over the world and we are known to enjoy and relish our traditional favorites of meat and seafood; fresh as well as dried and pickled. We also do include a lot of vegetables and fruits in our daily diet. To enjoy a perfect balance in our meals we prefer cooking our vegetables with minimal spices and include plenty of fresh coconut and use first pressed coconut oil. This is the Foogath way of cooking our vegetables. We like to of…
…onut cake. I remember the times my grandmother used to make this cake in a traditional clay oven which we had bought in the Mapusa market in Goa way back in the early 70s. Throughout our journey by bus from Goa to Pune we had to handle the clay oven with great care. We had wrapped it with lots of cloth & there was a big fuss about its safety. I never understood then, the importance of it until much later in life.. It was such a relief when we…
…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, coconut oil, sausages, etc. Chonya Doce, Cocad, Dodol, Bebinca, Perad, Roce Cookies, Bolinhas, Neurio, Kulkuls, Kormolas, Baath Cake, Rich Fruit Cake… all these delectable sweets are a…
…ions & in Goa do have it on their menu & serve it with the typical traditional thali meals. Many Goans have their own home grown kokum trees & since this fruit is in abundance they sell the kokum locally & commercially but do keep a part of it to be used at home throughout the year. They make kokum sherbet, dried & salted kokum is used for curries & stir fries. The fresh kokum is used to make Sol Kadhi or even the dried one…
…losely must have taken notice by now…I hope you enjoyed making the Special Traditional Goan Sweets – Baath Cake (Semolina & Coconut Cake), Neurios(Crescents filled with fresh Coconut & Goa Pyramid Jaggery), Neurios (SweetPuffs with Dessicated Coconut),Kulkuls, Kormolas, Roce Cookies, Bolinhas (Goan cookies/biscuits), RichChristmas Fruit Cake as much as I did.. I know these were laborious & time consuming but it’s good to keep the tradi…
We all know that Goan cuisine has a strong Portuguese influence. Traditional Goan Chicken Cafreal is not only popular among tourists but loved by all for its classic flavor. The vibrant green spice paste with a wonderful blend of aromatic spices makes it enticing and delectable and sends your taste buds on a pleasant spin. Whenever, I prepare Chicken Cafreal the aroma is so divine that it feels like a festive occasion. Even though it is usually…