Goan Food Recipes

Apa De Camarao

2010-03-04T03:06:00.000-08:00

Apa De Camarao, is something like a prawn pie, its a special kind of dough with a prawn stuffing. It does not have to be like the stuffing in this recipe, people use prawn balchao or any other masala prawns that you are fond of. This recipe we use a simple prawn saute with veggies and masala.

The Apa De Camarao can take quite a long time to make due to the fact of the dough having to rise. We faced a few problems with this dish, we ran out of gas and the cylinder had to be changed :)

Which lead to the oven cooling down and restarting a couple of hours later as mom goes to church in the mornings. But it still turned out well except the stuffing was a little on the dry side, perhaps due to the long hours in the oven. I am very tempted to try the Apa De Camarao dough with shredded chicken cafreal as a stuffing, I have a feeling it would turn out awesome.

Main Ingredients of Apa De Camarao:

1 Leveled Tablespoon Dried Yeast
1/2 Cup Water
350 Grams Maida
1 & a half Egg
2 Teaspoons Ghee
Coconut Milk
1 Teaspoon Sugar
Oil

Stuffing Ingredients Used:

Around 200 Grams Cleaned Prawns
A Masala of 8 Kashmiri Chillies,
1/2 Tsp Cumin Seeds Jeera
1/2 Tsp Turmeric Powder Haldi
5 - 6 Pepper Corns
5 Flakes Garlic
1/2 Inch Ginger
Small Ball Tamarind

Sauté Ingredients:

2 Tbsp Chopped Coriander Leaves
2 Onions
1 Big Tomato
1 Green Chilly

Procedure:

Time to do some, multi tasking for this recipe, relatively simple but as we said time consuming. There are three main parts to it, the first would be preparing the dough, second getting the stuffing ready and then putting it together and baking it.

So first go through the entire recipe as its possible to do the parts together. Lets start with heating some water, and setting aside the yeast in a cup.

Make sure the water is less than boiling temperature so if its boiling, wait for it to cool a little and then put it in.

Keep the cup with yeast aside and chop the onions, coriander, chilly and tomato.

Time to sauté the onions, in a little oil, cook the onions for a bit.

You can then add the tomato and the chilly until the onions get a little brown.

While thats cooking you need to grind the Masala ingredients mentioned above in a little water and add it to the Sauté.

Mix the masala with the bagaar.

Its time to add the cleaned weighed prawns.

Mix it with the masala and stir it.

Then add the Ginger Garlic paste

Keep it on a slow flame an stir the prawns till the masala is evenly distributed.

Cook it for a while and when the prawns are getting done add the coriander leaves stir it and keep it aside.

By this time your yeast should be bubbling, its ready to be used so lets get the dough ready, or you could have your dough mixture ready for the yeast at this point if you are multi tasking.

Blend the scraped coconut in a blender, you would probably want to know how much coconut milk is required. You don't need too much, you just need it to knead the dough, instead of using water you use coconut milk. We used around 150 grams of coconut.

Grind the coconut and place it in a muslin cloth.

Squeeze out all the juice and keep it aside.

Get your maida (refined flour) out in a nice big vessel that you can knead the dough in.

Add the one and a half egg to the maida.

Add a pinch of salt to it,

Add the Ghee to the mixture,

Add some of the coconut milk

Add the yeast to it,

Its now time to start kneading the mixture.

Keep adding coconut milk till the dough is ready.

Once the dough begins to stick to itself its getting ready.

Once that happens you can stop adding coconut milk your Apa De Camarao dough is ready.

You now need the dough to swell up, you need to keep it in an airtight plastic bag, we used a ziplock for the same. Before you use it, don't forget to oil the plastic so that the dough doesn't stick to it.

Once thats done put the dough in it, it needs to be kept in a warm place for the dough to rise faster.

If your room temperature is low, the dough will take longer to rise, we had to leave the dough overnight for the dough to rise fully.

Once it rises you need to break the dough into two pieces

Flatten one of the pieces to fit the bottom of a flan vessel or any decorative oven wear that you have.

Flatten the second ball so it can lay on top of the bottom layer and stuffing.

Add the masala prawns on the bottom layer of the dough and spread them evenly.

Use the second layer to seal the dish

If you like, once again the simple fork design or any other designs that you would like.

You need to turn on the bottom heat and bake it till it gets done and then turn on the top heat until its golden brown.

That's the ready to eat Apa De Camarao.

As you can see the ready to eat Apa De Camarao looks delicious and definitely is worth experimenting with.

Coconut Ice

2010-01-14T08:16:00.000-08:00

Yet another Goan sweet, that also finds its way to the table for Christmas, Coconut Ice. The Chef says that it used to be called the Coconut Cordial though it seems this is a liquid drink now days, anyone can shed some light on this? Was the coconut the Goan coconut cordial?

Like all Goan sweets, there are two main ingredients that go into making it, Patience and Love. The slower the flame, the tastier the sweet :) Lets see what goes into making this delicacy.

Coconut Ice Main Ingredients:

1 Cup Soji/Rava/Semolina
1 Cup Milk
Less than a Cup of Ghee
200 - 220 Gms Scrapped Coconut
2 & 1/2 Cups Sugar
1 Cup Ground Cashews
1 Table Spoon Butter
1 Tea Spoon Both Almond & Coconut Essence
Small Quantity of Cochineal or Red Colour

Procedure:

All the main ingredients have to be mixed together, you start off by heating the ghee and rava.

Make sure your flames on the lowest possible flame, add the sugar and ground cashew to the coconut ice mixture as well.

You can either do this step earlier, thats grind the coconut and milk together to get coconut milk.

Once your coconut milks ready you can add it to the mixture.

Now comes an essential part in most Goan sweets, stirring on a slow flame. Fast flames never get the desired result, patience is the key.

Keep Stirring the mixture, soon you shall see all the ingredients fusing together.

It changes texture and looks like what it does in the picture below.

Its not yet close to done, so change your stirring hand and go on.

As it thickens the stirring gets tougher, but its a good sign, the sweet is getting done.Once you notice the sweet beginning to leave the sides of the dish, its time for you to add the cochineal or red colour.

The trick to getting the right colour is to always add less, on adding more you cant get the colour you want back if you put in too much.

Once you add the colour, stir it to check and see if its enough.Add some more if the colours too pale.

Once thats done add the tablespoon of butter don't forget that you still need stir it a little more.Check the consistency in water, you pour some normal room temperature in a small bowl.
Add a small ball of the mixture in it, if it hardens your Coconut Ice is ready.
If the ball is soft, it still needs to be cooked for some more time.
Add the almond and coconut extract at this time, and remove the mixture from the dish.

You need to place the mixture on a greased surface, we use the granite platform itself, since its stone its cooler enabling faster cooling of the dish.

Once its out, flatten it, first with your hand and then with a baton to get an even surface.

Make sure its got the right thickness as well, that you would like.
Give it a little time for it too cool off and once thats done you can now cut your coconut ice.

We cut it into simple diamond shapes, which we have for other sweets as well.
Heres some of the coconut ice all cut up.

All the best with your Coconut Ice, I'm sure this coconut ice recipe will help you turn out another delicious goan special.

Channa Doss

2009-12-17T07:20:00.000-08:00

Channa Doss is a Goan sweet that requires very few ingredients but lot of patience and tremendous amount of stirring. Its fairly easy to make and the end result is one of the simplist sweets that still ends up getting consumed too soon.

Prior to starting let we warn you that its a tough one, family support is a boon when it comes to stirring. Enjoy this Christmas this with some Chonache Doss.

Doss Ingredients:

1 Cup Bengal Gram Dal
1 and a half cup scraped coconut
1 Cup Sugar
6 Pods of Cardamoms (Elaichi)
Ghee
Pinch of Salt
Measure of the first three ingredients should be the same

Procedure:

Soak and Cook the Gram dal, then Grind the Gram and Coconut.
Once thats done, add 2 tablespoon of ghee to the vessel and heat it up. Add the ground channa dal and coconut first and start mixing them.
Once its mixed properly add sugar.
Blend the ingredients.
Now the stirring starts to mix all the three ingredients properly into a thick lump.
After stirring for a few minutes it turns slightly brown. Keep stirring.
When the mix begins to thicken add a pinch of salt to it. Continue to blend, and you will notice the difference in the mix. If it gets difficult to stir, it means you are doing a good job and your Doss will turn out to be perfect.
That also means you have to eep stirring. Add crushed elaichi to the mixture and stir again. The mixture collects together, so 2 tablespoons of ghee makes it a bit easier to stir. Keep the Doss mixture on the flame for a while, and don't forget to stir it regularly. After 25-30 minutes, stirring would become extremely difficult as the mixture solidifies. Stir some more and then its time to remove the doss off the fire. Flatten the mixture with a spatula on a greased plate. You can use your hands as well to spread the mixture across the plate evenly. Smoothen the edges. Use a fork to make some design on the edges. This is how Doss would look. Wait for it to cool down.
Cut diamond shape pieces and Channa Doss is ready. Sometimes the Doss takes longer to harden and get the right whitish colour, so you can leave it overnight to dry and then serve. The above doss could have been on the fire for ten more minutes before taking off.

Goan Christmas Sweets Special

2009-12-01T08:39:00.000-08:00

Yes its that time of the year again, where we clean up our houses, put out our decorations and most importantly make all those lovely Christmas sweets. Here you shall have all the Goan Christmas Sweet Recipes laid out for you to choose!

Perad, Guava Jam or Cheese

Perad is a another well known Goan delicacy that serves two purposes, it can be eaten for breakfast on toast when it is not fully cooked or as a dessert when fully cooked. This recipe is the thick dark red Goan Perad.

Walnut Drops

This recipe was thought to my mother forty years ago, when she was in her 10th grade by her teacher. She never really made these sweets until much later on in her life, now its an every year Christmas Special that sells like hotcakes.

Milk Cream for a White Christmas

Bibinca Goa's Favorite Dessert

Bibinca, the multi layered Goan cake, that can be eaten at any time of the day. Put it in your chapatis and have it for breakfast, with ice cream or alone as a dessert, whichever way you like it.

A Simple Chocolate Fudge

Chocolate fudge also known as a Refrigerated Chocolate Cake, its an easy to do recipe that tastes yummy as a dessert especially when its complimented with some Vanilla ice cream. It has a tinge of rum and can also be converted in to a flambe.

Bolinhas the Teatime Treat

Bolinhas, a teatime coconut delight that is easy and quick to make. The end result is a soft, tasty Bolinha that crumbles in your mouth.

Bolinhas the Teatime Treat

2009-12-01T02:58:00.001-08:00

Bolinhas, another teatime delight that can double up as something special on your table's Christmas Offerings. Easy to do, the procedure is not time consuming but would be better if you can leave part mixture overnight.

The end result is a soft, tasty Bolinha that crumbles in your mouth and as always leaving you with the desire to have one more :)

Bolinhas Ingredients:

1 Medium Sized Coconut
1/4 Kg Rawa
1/4 Kg Sugar
1 Tbsp Ghee
3 Tbsp spoons Maida
1 Leveled Tsp Baking Powder
3 Eggs
Few Elaichi
1 Pinch Salt

Procedure:

Make a sugar syrup by heating the sugar in 1/2 a cup of water.While the sugar is melting on a slow flame, grind the coconut in 1/4th cup of water.Once the coconut is ground, stir the sugar that should have nearly dissolved by now.Add the Rawa to the sugar syrup and mis this up as well.Add the ground coconut to this mixture, mix it up and add the pinch of salt.Now add the Ghee and keep stirring it,Until it all becomes one nice blend.You can store the above mixture either overnight, for six hours or do it instantly. Its best you store it for a few hours and then proceed recommends the chef!

Once you stir it up, you can take the mixture off the fire.Out of the three eggs only add the the yokes, though it can be done with the entire egg as well. Remember to keep the egg white of one egg aside, the other two you can can store.Then mix the yokes with the Bolinha mixture.Once thats done, clean and powder the Elaichi and add it to the mixture.Mix the Maida and Baking powder,Add it to the Bolinha mix,
And stir it up again.Now beat the one egg white till its fluffy..Add it to the Bolinha mixture, thats the final ingredient to the Bolinha dough.So now that the doughs ready you can now get ready to bake.So now you need to shape your Bolinhas, take a ball out of the dough.With the help of some flour shape it as you would do to a cutlet.Flatten the top of it an next get a butter knife to press a few lines into the dought to make a design.You can make diamonds like these below quite easily and they do look better after baking.As you finish them place them on your baking tray, that you have greased with a little Ghee.So place all the Bolinhas on the tray at a little distance from each other.Put them in the oven with the base heat on.Leave it on for around twenty minutes, and then check and see if the base is firm by moving a Bolinha on the tray.If its cooked, switch over to top heat and bake till the top gets brown.Once your satisfied with the colour, its time to get them out of the oven and give yourself a special Christmas teatime treat!Some people also call these the goan cookies or goan biscuits, Bolinhas are pronounced as bolinyas.

Prawn Rissoles

2009-08-24T01:49:00.000-07:00

Today we have an authentic recipe handed down straight from the Portuguese while they were in our beloved Goa! Its called the Prawn Rissole, pronounced as Rissoee its a mouth watering appetizer, that melts in your mouth!

There are two steps involved in the Prawn Rissole Recipe, first is to make the stuffing that's put inside the rissole. Is possible to make it with even ham, corned beef or anything else you think will go well, but this Rissole is with prawns.

Prawn Rissole Stuffing:

White sauce and prawns

Prawn Rissole Stuffing Ingredients:

1/2 Cup Milk
3 Teaspoons maida
1 Heaped Tsp Butter
1/2 Cup boiled prawns
Salt, Pepper and Cheese to taste
A dash of Nutmeg

Make a white sauce using the butter, maida & milk. Add the milk and butter on the fire, when warm add the maida slowly and stir continuously.

Clean and boil the prawns and keep them aside.

Add the salt, peeper and the dash of grated nutmeg to the white sauce.

When the mixture thickens add the prawns and keep stirring.

Grated cheese is for the taste, this really depends on how much flavor and taste you want. Add the cheese and stir it up, it should all blend pretty well.

Once thats done keep it aside, its now time to make the dough that will act as the enclosing for the Rissole mixture.

Prawn Rissole Dough Ingredients:

1 Tipri Atta
1/2 Tipri Maida
8 Ozs Water
2 Teaspoons Ghee
1 Teaspoon Salt

Pour the water into the vessel and heat it up

Bring the water, salt and ghee to a boil.

Then add the flours to the water.

Keep stirring till it all mixes well.

Remove on flat surface and knead into a smooth dough.

Roll out the dough and cut into circles using the lid of a container or anything you think should work.

Once you have your circle ready place the filling in the center.

Fold the rissole and fix the end with water

Dip each of theses pattys in a beaten egg

Once thats done turn both of its sides in bread crumbs

Fry until golden brown.

This is your ready to eat Prawn Rissoles, I can taste that melting stuffing in my mouth as I write this, you guys are in for a treat!

Caldine Curry

2009-07-27T06:18:00.001-07:00

The Caldine Curry is a yellow non spicy Goan curry, its usually made with fish, but some people make it with prawns as well as vegetables. But the original caldine curry is made with any fleshy fish. Let's take a look at what goes into making an authentic Goan caldine.

Caldine Juice Ingredients:

1 Coconut
1/2 Teaspoon Cumin Seeds
10 Pepper Corns
1 Tablespoon Coriander Seeds
2 Inch piece Turmeric
2 Flakes Garlic
Small Ball Tamarind
2 Cups Warm Water

Caldine Curry Ingredients

1/2 Kg Fish (Pomfret Mackerel or any fleshy fish)
2 Onion Sliced
1 Tomato Sliced without Skin
2 Tablespoons Oil
1/2 inch Ginger
2 - 3 Green Chillies
Salt n Vinegar to Taste

Lets start of with the Caldine masala, put all the ingredients mentioned above in the mixer, add the warm water and start blending.

Once your done with that you will get this lovely yellow masala that looks like what it is below, a very pleasing colour.

Sieve the masala with a strainer not a muslin cloth so that its nice and thick, once thats done keep the Caldin juice aside and lets proceed.

Put the two table spoon of oil in a vessel to get warm. Chop the skinned tomato and onions into small pieces.

Saute the onions, tomatos and the piece of ginger, which is once again diced into small bits.

Once thats done, you have two choices, you can either add a little water or a little coconut milk to the saute. Then add the fish, we had some thin coconut milk which we added and then dropped in the fish.

Once the fish is in, you add the Caldine masala's juice and let it cook for a while.

Once you add the Caldine juice to the saute and the fish, you can add the sliced green chillies and let the fish cook.

You can add some coriander for garnishing, when the fish cooks your caldine is ready to eat!

A Simple Chocolate Fudge

2009-07-22T07:48:00.000-07:00

Well this is not exactly a Goan Recipe, but since we have not shared a new recipe for a long time, we decided to put this one up here. Its also known as a Refrigerated Chocolate Cake, its an easy to do recipe that tastes yummy as a dessert especially when its complimented with some Vanilla ice cream

So lets take a look at how its done, your ingredients are,

Marie Biscuit: 100gms
Walnuts: 50gms - 100gms
Butter 100Gms
Castor Sugar: 50gms
1 Egg
Cocoa: 1 Tbsp
Vanilla Essence 1 Teaspoon
Rum 1 Teaspoon
Rum Essence

Now that we have the ingredients ready, lets start the procedure, you need to crush all the Marie biscuits with a Baton shown in the picture, we dont want it done in a blender because the crunchiness will disappear.

Once your done with that, sieve the coco. Then add it to the the crushed biscuits, you can also add the pieces of walnuts, prior to adding them make sure they are broken in to smaller pieces so its spreads evenly and is not difficult to eat as well as slice with a knife. Once this mixture is ready keep it aside for a while.

Create a water bath, also known as Bain-marie.

While it heats up you can get your castor sugar ready if you do not have any.

Take some normal sugar and blend it till its a fine powder.

Add the butter to the water bath and wait for it to melt.

As the butter is melting you can proceed to beat that egg up

Hopefully by this time the butter has melted quite a bit. Now add the castor sugar to it and then the egg into it.

Now keep stirring until the butter has melted completely and everything is mixed

When thats done take the water bath off the fire and add the walnut, cocoa and Marie biscuit mixture to it, you can start mixing it now

Add the vanilla essence

The rum also can be added, if you are adding rum no need of the essence, and if you don't want the rum flavor theres no need for the rum essence.

The rum though can be added as per desire, its good for taste and you can also have a flambe by pouring a little more on it later and lighting it up while serving.

Once its all mixed well you can remove it and place it in a mould.

Keep it in the refrigerator until its cold. Turn it around into a serving dish, here's your easy to make delicious choco fudge.

The refrigerated chocolate cake shown in the picture is of little more than double the quantity. You can also add a little more sugar if you have a sweet tooth.

Goan Fish Curry

2009-04-02T00:06:00.000-07:00

What is a Goan Food blog without the fish curry recipe? Xitt Codi is the staple diet of a goan anywhere across the world. We eat fish curry along with rice nearly every week, its also perhaps the cheapest dish to eat, at a restaurant in Goa.

Heres the Xitt Codi recipe, we will also explore various options while preparing the Goan Fish Curry!

Goan Fish Curry Masala Ingredients:

6 Kashmiri Chillies
1/2 Scraped Coconut
A Small Piece of Ginger
3 Flakes Garlic
5 - 6 Pepper Corns
1 Tea spoon Corriander seeds
A Pinch of Methi Seeds
Small ball of Tamarind if a raw Mango is used
1/2 Tea spoon Haldi Powder
1/2 Tea spoon Jeera
1 Green Chilly
Salt

Goan Fish Curry Main Ingredients:

1 Decent Sized Pomfret (You can also add Kingfish or Halwa)
1 Raw Mango

Slice, clean and salt the fish and keep the fish aside.

Procedure:

Grind the masala ingredients mentioned above, in a mixer with a little water.

Add it in your cooking dish and add some more water, now there are two optional things depending on how rich and heavy you want your Xitt codi. The first one is you can bagaar some chopped onions before you add the masala to it.

Instead of adding water you can add coconut milk to make it rich, but we made this fish curry by adding water, to make it thick enough as per choice. You can then add some salt and slit the green chilly, remove seeds as per spice requirement.

Once the entire mixture reaches a boil you can add the fish to the curry

Along with the fish add the cut pieces of raw mango, to give it that nice tangy flavor that it has. I personally like to eat the cooked pieces of mango, the sour taste of it, my mouths watering as I write this :)

Cook till the fish becomes edible, this is a relatively easy dish to cook and is not as time consuming as some of them. Bon Appétit, until the next Goan Recipe!

Shark Ambot Tik

2009-03-16T20:17:00.000-07:00

The meaning of Ambot is sour and tik is spicy in portugese and here comes another portugese influenced delicious dish from Goa, made with fish that has less bones, the Ambot Tik

In this recipe we make the lip smacking Shark Ambot Tik.

Shark Ambot Tik Main Ingredients:

1/2 Kg Shark (Preferably a fish without bones and is meaty like shark)
1 Onion Sliced Fine
1 Boiled and Skinned Tomato
2 Tablespoons of oil

Shark Ambot Tik Masala Ingredients:

10 Dry Kashmiri Chillies
1/2 Teaspoon Cumin Seeds
4 Pepper corns
1/4" Turmeric
4 Flakes of Garlic
1/2" Piece Ginger
A Small marble sized ball of Tamarind

Procedure:

Clean and wash the fish, cut it into desired pieces, apply some salt and keep it aside.

In the meantime grind the above masala ingredients with a little water to get the ambot tik masala.

Put the two tablespoons of oil in a vessel and heat it.

Fry the onion in the oil till it turns golden brown.

You can then add the tomatos and fry then for a while, just like the prawn xeque xeque make sure that the tomato pieces are all mashed, this helps with the curry and its composition.

Add masala to the bagaar and cook it for a few minutes. Now there are two methods that you can go about with this recipe. The first one is the one we have followed..

Add the masala and fry it for a bit.

Add pieces of shark to the masala and mix them up, you can then add some water till the pieces of fish are submerged.

Cook the pieces till they are tender and this is done on a low flame.

The one we followed here is a little less time consuming, where you directly drop the fish into the masala. The second method is to first add the water, give the masala a boil with the water and bagaar, then add the fish pieces and cook on a slow flame.

Taste the dish and add salt and vinegar if necessary, you can also add the sliced green chilly to make it spicier.

You can then spread some corriander leaves, decorate the dish as per choice and serve, the Goan Shark Ambot Tik!

Prawn Xeque Xeque

2009-03-09T23:58:00.000-07:00

Prawn Xeque Xeque, if your Goan you know how to pronounce that :), or if you are fond of Goan food. The others can keep trying, Xeque Xeque is an exotic goan dish that goes well with Sannas (Goan Speciality), Dosas (South Indian Speciality) and Fugias (East Indian Speciality).

Prawn Xeque Xeque Main Ingredients:

1 Cup Big Prawns around 20 to 25
1/2 Coconut Thick & Thin Milk with 2 Teaspoons Coriander Seeds Ground
Two Tomatoes
Two Onions
1/4" Ginger
One or Two Green Chillies
Salt

Other Ingredients:

8 Red Kashmiri Chillies
1 Teaspoon Jeera
1 Teaspoon Haldi Powder
5 - 6 Pepper Corns
1 Teaspoon Coriander Seeds
2 Cloves
6 Flakes Garlic and a Tamarind Ball

Procedure:

Clean and devien the prawns, add a pinch of salt and keep them aside.

Note that the coconut milk has to be ground with two teaspoons ofcorriander seeds.

Knock off the seeds of 4 out of the eight Kashmiri chillies, roast the dry spices of the masala ingredients on a tava, then proceed to grind the dry spices first. Then grind all the ingredients of the masala together.

Boil two tomatoes and peel off the skin.

Chop the two big onoions into fine pieces and fry them in a little oil with the julians of ginger.

After the onions turn a little brown you can add the chopped pieces of skinned boiled tomato to it.

Stir it for a little while and make sure you mash all the pieces of tomato, you do not want big pieces of Tomato.

Add the masala to the bagaar, sprinkle some water twice for the mixture to be fried well.

Add the prawns, and mix them with the masala, you can now add the green chillies or later.

Add the Coconut milk on a slow fire, you can make this dish with only thick coconut milk if you like to make the gravy thick and delicious.

If you are going to eat it with rice you may like to have some more gravy so depending on that add the thick and thin coconut milk.

Let it cook for a while on slow fire.

You can sprinkle some corriander leaves on top to decorate your Prawn Xeque Xeque, enjoy!

Chef's Favorite Recipes

2009-03-01T08:32:00.000-08:00

A Simple Chocolate Fudge

Pancakes for Shrove Tuesday!

2009-02-20T11:24:00.000-08:00

My Mother decided to put up a Pancake recipe since Shrove Tuesday is around the corner. For those of you who do not know Shrove Tuesday marks the beginning of lent, a month of fasting for Christians.

Shrove Tuesday is noted for the customs of eating Pancakes and hence is also known as Pancake Day. These Goan Pancakes are filled with coconut and jaggery making them unique to Goa because of the Goan Jaggery.

Lets take a look at the Coconut Jaggery Pancake Recipe!

Main Pancake Ingredients:

250 Grams Flour Maida
1/2 a Scraped Coconut
1 Big Pyramid of Goa Jaggery
3 - 4 Cardamoms (Elaichi)
1 Egg
Vanilla Essence
Pinch of Salt
Oil to Fry

Procedure:

To make it easier I have broken up the recipe in three parts,

1. Making the Pancake Batter
2. Making the Pancake Filling
3. Frying and Stuffing the Pancake

1. Making the Pancake Batter

Lets start with the batter, put the flour in a vessel and add a pinch of salt.

Add the egg to the flour as well.

Now you can add some milk to the mixture and beat it up, in the next step you will add some water to the mixture. In case you want your pancakes to be rich you can add more milk instead of water.

We added some water, not too much just a little bit.

Stir and mix all the ingredients, if it does not seem to be disolving feel free to add more milk or water.

You will have to keep stirring till all the lumps disappear.

Add a little vanilla essence to the mixture and continue stirring.

Once all the lumps have dissolved and the pancake batter is flowing smoothly with a certain amount of viscosity its ready.

2. Making the Pancake Filling

You can make this alongside while making the batter, break the piece of jaggery and put it in a vessel.

Add the coconut to it and add a little water, just enough to assist the jaggery with its melting.

Crush the Cardamom and remove the skin.

After pounding the insides add it to the coconut jaggery mixture and place it on a slow flame

Make sure the flame is on slow and keep stirring it occasionally, you do not want to end up burning the filling so be careful not to forget to stir it.

As it progresses you will be able to notice the coconut picking up the jaggery colour.

Once all the jaggery has mixed with the coconut it will get this nice brown colour, you now have the filling ready and can keep it off the flame to use later.

3. Frying and Stuffing the Pancake

The last part and clearly the one that requires the most skill, put some oil on the pan just enough for the entire base to get coated.

Once thats done, take a spoonful of batter and pour it on the pan, tilt the pan so that you can spread the pancake on the surface of the pan, you can turn up the flame a bit.

So now its simple frying, wait till one side cooks then turn it around to cook the either side.

Once one side gets golden brown toss the pancake to get the other side cooked, remember that the second side to cook is always smoother and should be facing down while filling the pancake.

This ensures that the pancake when ready has the smooth texture on top making it all the more desirable.

Once you have are filling your pancake you can add a wee bit of oil or ghee to the pan and start frying the next pancake.

To roll the pancake up, you firstly need to fill it with a spoon full of the coconut mixture. Spread it out in a line, fold the left and right side of the pancake as shown in the picture below.

Onces thats done start rolling the pancake from the top, again you have the image below to show you how to wrap a pancake!

Once you wrap them up, your pancakes are ready to eat! I hope you enjoyed this recipe as well, its the longest goan recipe on this blog I think, even though it is a simple recipe.

Don't these pancakes look delicious, this recipe should make around 6 to 8 of them, until next time, eat well!

Chicken Xacuti ~ "Shakuti"

2009-01-22T03:41:00.000-08:00

Most people know that Chicken Xacuti is actually pronounced as shakuti. Its a unique dish that consists of Poppy seeds and Kashmiri Chillies. The pronunciation "Shakuti" is most probably derived from the word "Chacuti" which is Portuguese, although the Portuguese Chacuti is brownish in colour as compared to the red Goan Xacuti.

Lets take a look how the Goan Chicken Xacuti is made!

Main Xacuti Ingredients:

1 Kg Chicken
Small round Potatoes
Small Onions
Dash of Nutmeg Powder
Small Bits of Coconut

Xacuti Masala Ingredients:

6 Red Chillies (Kashmiri Chillies)
1/2 Scraped Coconut
2 Teaspoon of Cloves
1 Teaspoon Haldi Powder
8 Pepper Corns
1 Teaspoon Jeera
1/4 Teaspoon Methi Seeds
1 Tablespoon Khus Khus
1 Teaspoon Badee Saunf (Moti Saunf)
4 -5 Flakes Garlic
1 Table Spoon Corriander Seeds
1/2 Teaspoon Til
1/2 Onion

Knock off the stocks and fry 6 red chillies in two tablespoons of oil.

Add the 1/2 scraped coconut along with the other masala ingredient mentioned above and stir it so everything gets mixed well as shown in the picture below.

Then blend the ingredients until you get the Chicken Shakuti Masala, a nice bright red color!

Add masala to the chicken pieces and cook it on a slow fire for nearly one hour.

Just before it gets done, you should be able to make out by the colour, add the nutmeg powder, bits of coconut, small onions and small round potatos. The colour should be the same as the picture of the nearly ready chicken xacuti below.

Once you add the Onions, Potatoes and Coconut Pieces let them cook for a while, make sure you time it properly so that the chicken does not over cook! You now have the authentic goan chicken xacuti recipe, have a lovely meal!

The Fiery Goan Pork Vindaloo

2009-01-09T07:35:00.001-08:00

Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese.

Some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. Anyway lets get down to the Pork Vindaloo Recipe.

Pork Vindaloo Main Ingredient:

1 Kg Pork
2 Big Onions
Salt as per taste

Pork Vindaloo Masala Ingredients:

15 Kashmiri Chillies,
4 - 6 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
1 and a 1/2" Haldi,
1" piece of Cinnamon
3 peppers
Vinegar

Procedure:

First you need to wash the Pork pieces well, and then chop them up into nice bits.

Once you dice the bits you need to dry the pieces of pork. You can dry them up using a cloth as well to absorb all the water.

Then add some salt this should help dry the pieces even more.

Now keep that aside and lets get the masala ready, grind the chillies into a powder, then add some vinegar not too much into it.

Add all the ingredients of the vindaloo masala shown above and then grind all of it in the blender.

Once you have your masala ready you can add your masala to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed with the masala. Add a little vinegar to the meat, mix it up and store it overnight in the fridge.

Now you can chop the large onions to add to the Pork Vindaloo.

Before you can add the onions to the dish you need to blend them in the mixer.

Add the blended onions, here its got a specific colour because we used the same liquidiser that was used for the vindaloo masala.

Its time to transfer all the ingredients on to the stove, no need to add any water yet.

Now you need to add a few peppercorns, a little cinnamon and a few cloves to the dish as you fry the meat.

After a little while of frying add some water and let it cook on a slow flame.

Let the vindaloo simmer on a low fire as the meat soaks in the masala and gets cooked.

You know the Vindaloo is ready when it turns the fiery red colour and the aroma will attract your neighbours :)

Remember, the Vindaloo always tastes better the next day as the meat gets properly marinated, its not really a very spicy dish but on the tangy side. The longer you store it the better it tastes just like a pickle! Pork Vindaloo reminds me of Christmas all over again!

Prawn and Lady Finger Curry

2008-12-03T01:29:00.000-08:00

This dish is known as the Prawn and Bendé curry, that's what we call it at home. Its been one of the dishes we have virtually grown up on. This is also the first Goan sea food recipe on the blog, suprisingly! Will try to get more up as soon as possible till then lets see how this ones done.

Prawn and Benda Ingredients:

1 Cup of Prawns
300 Grams Lady fingers (Okra)

Prawn and Lady Finger Curry Masala Ingredients:

1/2 Coconut
8 Kashmiri Chillies
1 Teaspoon Jeera
1 Tablespoon Dry corriander Seeds
1 Teaspoon Haldi powder
1/2 Teaspoon Pepper
Small Ball Tamrind
3 - 4 Flaked Garlic

2 Flakes of Kokam (What is Kokam?)
1 Tbsp Vinegar if required
Salt as per taste.

Saute Ingredients (Bagaar Ingredients)

1 Medium Size Onion
1/2 a Tomato
One bit of Ginger
Oil

Procedure:

Saute or bagar the onions, tomato and ginger pieces in a little oil.

Toss the prawns in and stir a little so all of it gets evenly cooked. In the mean time blend the ingredients for the prawn curry.

When it gets a little brownish its time to add the masala.

The goan prawn curry masala has a nice orangy color thanks to the kashmiri chillies and coconut, it also has a delightful aroma.

Add the masala to the prawn saute and stir it up, you would probably realize that its too thick.

Add some water to the blender or mixer depending on how thick or thin you want the gravy, you can also add some coconut milk instead of water to make it tastier.

Once it reaches a boil thats when you add the lady fingers as you do not want them to get too soft.

Add some vinegar if required, this depends on your taste buds so does the salt.

You can add 2 skins of kokam to add some more flavour to tickle the tastebuds.

Stir the mixture carefully so as to not break the pieces of lady finger as they are rather delicate.

Here's the ready prawn and ladyfinger curry, make sure you do not cook it for too long after you add the ladyfingers as they will get too soft they have to remain crunchy.

The Prawn and Bhende curry tastes best with rice accompanied by fried fish and prawns, true Goan style!

Do not only thank God for the food you have cooked, but help a part of the 48% of the stunted children under 5 years of age, in India who are stunted get a meal on their table.

Whet Your Appetite at Florentine Goa

2008-11-13T01:07:00.000-08:00

Well by now you guys must know that im quite fond of good food. Im originally from Goa and go there virtually every year. Over the years the prices have been climbing, every restaurant, guest house etc. but there has been one restaurant that I still truly love not only for the extremly reasonable prices but for the high quality Goan food.

Yes good cheap Goan food is tough to find in Goa, the fish curry rice is common, but then when you start looking for dishes like Chicken Cafreal, Xacutis, Caldins and Vindaloo's thers one place I can recommend that you will not be disappointed about. On our recent visit to Goa, I took my soon to be fiance, Bhavika and a friend Sagar to Florentine, close to the Calangute police station on the way to Saligaon.

The service is a tad bit slow, I mean fast service is virtually non existant in Goa, but when you put that together with the amount of people, a mix between locals and tourists.

Sagar ordered for a Squid masala, that can be seen in the picture above the rings and on the right hand side of that is the Surmai or King Fish in Reshad masala. The squid was a little tough, so in our second course we ordered a repeat of the Chicken Cafreal, Kingfish Slices and this time Prawn Masala.

Bhavika is a vegetarian so she ordered for Vegetable Xacuti with Pois (A bread found in Goa) and papad along with the beer.

Thats me feasting, to be honest we ended up overeating, so much so that we had quite a tough time walking out of the restaurant. But that was alright for it was our first meal at florentines this vacation.

As Chicken Cafreal is one of my favorite, this piece of Cafreal was all mine, my mouth is still watering as I write this post and look at the chicken below.

Thats Bhavika and Me as we drink some beer in anticipation of the fine meal that lay ahead.

We were so thrilled with the rates of the food and alcohol we decided to take pictures of the entire menu for our blog. So you can go through the menu and see what Goan food you would like to feast on.

The sad part is that during this entire season I never managed to get any Shenaneos (Mussles) to eat. I really enjoy the rawa fried Shenaneos, brings back fond memories when I had gone with an uncle collecting Shenaneos in Baga creek.

The price of a large Kingfisher beer in Florentine is Rs 55 thats nearly Rs 30 less than what it costs from the wine shop in Mumbai.

We ended the meal with a Caramel custard, now the Goan Caramel Custard is actually a bread pudding. The Caramel custards made by Moghalai restaurants are really what they are suppose to be like, not that the Goan one is not good, its just a good bread pudding.

So this was not a Goan Recipe, but this blog does have the Chicken Cafreal recipe and more will be coming soon. In the meantime you may like to read about this vacation in Goa, where we visited places like Palolem and Ashwem.

Chicken Cafreal my Personal Favorite

2008-10-01T12:19:00.000-07:00

This is one of my all time favorite kind of chicken recipes, its like the tandoori chicken of Goa, except of course its green in colour. Since I was a kid cafreal chicken has made my mouth water. To date it still happens and its time for you to get a taste of this mouth watering cafreal chicken.

Cafreal Masala Ingredients:

7 - 8 Green Chillies
8 Stocks Coriander leaves.
2 inch piece of Ginger
13 - 14 Flakes of Garlic
1 Table spoon Khus Khus
7 Peppercorns
1 Big Piece Cinnamon
1 Teaspoon Jeera
1/2 Teaspoon Haldi
A Small ball of Tamarind
4 - 6 Cloves

Procedure:

Cut clean and wash the chicken, apply the salt or some ginger garlic paste if you like and keep it aside.

Grind all the ingredients into a fine paste. You can see the nice green color of the masala.

Apply it to the chicken

Keep the chicken and the masala overnight. The longer you store it the better it is.

Put a little oil and when hot add the chicken pieces.

Add some butter and cook on a slow fire till done.

Serve with onions or salad.

Looks delicious doesn't it.

Goan Roast Chicken

2008-09-24T07:56:00.000-07:00

This Goan recipe is fairly simple to make, it involves the Goan five spice masala. The chicken roast goes well in sandwiches when shredded and can also be eaten as a snack when made with bits as its a dry dish.

Ingredients for the Five Spice Masala:

Haldi 50 Gms
Pepper 25 Gms
Cumin Seeds (Jeera) 50 Gms
Cinnamon 15 Gms
Cloves 25 Gms

Grind them into a fine powder for use, note that you do not need the entire quantity that you have made but just some of it, you can store the remaining five spice masala for later use.

Ingredients for Goan Roast Chicken:

1 Kilo Chicken
1 Table Spoon Garlic Paste
2 Table Spoons Five Spice Masala
Juice of 1 Sour Lime
1 Tablespoon Vinegar
Salt as Per Taste
1/2 Onion
3 Whole Kashmeri Chillies
Oil
1 Teaspoon Sugar

Goan Roast Chicken Procedure:

Wash and clean the chicken bits, remove most of the skin, you can keep a little for the sake of some oil. Marinate the bits with garlic paste, two spoons of the five spice masala, the 1/2 onion chopped the 3 red chillies, vinegar and lime juice for six hours to an entire day.
After your done with the marination heat some oil in the pan with the sugar until it gets reddish brown basically caramelised.Then add the bits of chicken only with the chillies for now.
As you can see in the picture below the masala is not added, the chicken cooks without the masala and gets that nice roasted texture.Once you get this texture after a few minutes of cooking you need to turn the chicken bits around so the other side gets roasted as well.
Add some water to the masala and pour it into the pan, something to not it may be better if you cook it in something that has a lid like a deep dish.
Put the lid on and let it cook for a while.You can turn the bits once again and slice the big bits so the insides get done as well.
Cook the bits until it gets nice n dry, you can remove the lid to fascilitate evaporation. Your Goan Roast Chicken is ready.Note the afove image still needs the gravy to disappear.

Godshe the Simple Goan Dessert

2008-09-18T20:37:00.000-07:00

Godshe reminds me of my good old school days when I would come back home for tea wondering what mother would have read to gobble up, Godshe was one of those finest tea time surprises she had in store.

Godshe is like paisum to a certain extent except it does not have the dry fruits et all, its sweetness is derived from the unique pyramid shaped Goa jaggery.

Godshe Ingredients:

1 Cup Rice
1/4 Cup Moong Dal
Thick and Thin Milk of One Coconut
Jaggery Two Squares Minimum you can put Extra if you want the Godshe sweeter or of a darker color.
Pinch of Salt

Godshe Procedure:

Soak the Rice and Dal overnight then cook it in the thin coconut milk.

Keep cooking till it becomes soft and make sure its on a slow flame.

Once you cook it for a little while and the rice and dal has softened you can add the required amount of Goa jaggery.

Now once again this will require some patience as you keep stirring it and wait for it to thicken, slower the flame the better.

Make sure the mixture does not get stuck to the bottom of the dish, when you find the mixture has thickened enough you can add the thick coconut milk.

Once again its time to stir up some magic, add a pinch of salt as you keep stirring, no getting stuck at the bottom of the dish!

By now you would find the Godshe appearing darker in colour and it gets thicker as you stir, until it gets that perfect colour and viscosity.

Now you can get the Godshe off the fire and pour it into trays for cooling, not too deep a centimeter thick is good. It gets solidified to a certain extent.

This is a some like it hot some like it cold dish, I alternate between the two, you go ahead and try it whichever way you like.

Goan Meat Curry with Vegetables

2008-09-16T07:15:00.000-07:00

A while since a new recipe has been posted here, today I have for you a delicious Goan meat curry. You can use either Beef or Mutton, its tastier with Mutton we are preparing it with Veal.

Lets embark on another journey that will tickle your taste buds. You would need to make a masala for this curry lets take a look at the ingredients for the meat curry masala.

Goan Meat Curry Masala Ingredients:

6 - 8 Kashmiri chillies, you can knock off seeds of 2 - 3 chillies
1/2 Coconut
4 Garlic flakes
1 Tea spoon Cumin seeds
1 Table spoon Coriander seeds
1/2 Tea spoon Turmeric powder
2 Tea spoons Poppy seeds (Kus Kus)
5 - 6 Pepper Corns
1/4 Tea spoon Fenugreek seeds (Methi seeds}

All the above ingredients have to be roasted with 2 teaspoons oil and then ground with 4 flakes of garlic and a small piece of ginger.

Grind until its liquidated becoming nice and fine. Once your masala is ready you can keep it aside. You can also make the masala while the meat is boiling.

Goan Meat Curry Ingredients:

1/2 Kilo Meat
2 Onions
1 Big Tomato
2 Teas spoons salt
A dash of Vinegar

Vegetables as per Choice:

We used small portions of Ivy Gourd (Tendli), Carrots, a small Potato, French Beans, Cauliflower and Cluster Beans (Gawar)

Slice and dice the vegetables, as you can see the vegetables bellow are sliced and diced randomly as variety is the spice of life!
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Goan Beef Curry Procedure:

Wash and clean 1/2 kilo meat and put it to a boil along with two onions one big tomato and 1/4 inch julians of ginger.

You can add salt as per your taste, we do not use too much salt in our food, but you can put in as much as you require, the base is two tea spoons and you can add them in parts one while cooking the meat and one after mixing the masala.

When the meat is cooked 3/4ths add the masala and give the whole curry a boil. Add the amount of water you require for a curry, not too much or it will become too thin.

Once you add the masala and water give the whole beef curry a boil. Test how tough the meat is and when nearly cooked add the vegetables to keep them nice and crunchy.

Remember once you add the vegetables to mix the curry up gently so that you avoid breaking the vegetables into pieces.

Ok so your currys nearly ready, you can add the remaining or required salt, then just a dash of vinegar to boost the taste and your meat curries ready to eat yipee!

Thats another authentic goan recipe, keep tuned there will be one more coming up this month. Till then picture yourself lying on your favorite beach in Goa sipping on some Urrac, of course you are getting tanned in the summer sun :) Viva la Goa!

Milk Cream for a White Christmas

2008-08-20T23:19:00.001-07:00

This is another yummy, easy to do, requires a lot of stirring not too many ingredients. I have been away from home for a while, I had some of these pictures with me so I decided to put this recipe up, its made during Christmas and well the magic of it is to get a white colour.

The secret to get the white colour is the amount of patience you have, the slower the flame and more the stirring the whiter your Milk Cream will be. So lets take a look at the ingredients now.

Ingredients:

1 Litre Milk
450 Grams Sugar
100 Grams Ground Cashew Nuts
1 Table Spoon Butter

Procedure:

Boil the milk untill its half the quantity on a slow fire.

Add sugar and stir continously till the mixture thickens.

Once its nice and thick and all the sugar has dissolved add the ground cashew nut powder. Make sure you never let the mixture get stuck to the bottom of the vessel.

When you see the bubbles at the edge of the vessel, its nearly ready, you will need to take out a little taste and test its consistency by testing it in water.

You can then remove the mixture, keep it to cool it will then look like what it is below.

You will need to butter the mould and mould it, I have put up a picture below although its Marzipan that is being moulded you can see that the mould is nice and buttery so the moulded piece slips out.

Once all the Milk Cream is moulded you will need to keep it for drying once again, overnight is more than enough. The sweet can be place on a newspaper sheet like the one below and left to dry.

Once its done you can store it in an airtight container, Milk Cream melts in the mouth by the way :) Yummy.

Do hope you enjoy another marvelous Goan Sweet Recipe, it is difficult to get updates frequent updates as I need to get pictures of the process as its done. Since we have been receiving requests for some yummy food the next recipe will not be a sweet. Till then enjoy some sumptuous Goan food!

Bibinca Goa's Favorite Dessert

2008-06-18T21:25:00.000-07:00

Bibinca, the multi layered Goan cake, that can be eaten at any time of the day. Put it in your chapatis and have it for breakfast, with ice cream or alone as a dessert, whichever way you prefer you know that you would want another slice of that delicious Bibinca once again.

Get ready to learn how to make Bibinca, not just any Bibinca but the tastiest Bibinca you would ever eat. Of course unless you are cooking in a stone oven in Goa that is. This one is equally laborious and time consuming, but when its ready, your going to get a lot more love from anyone who bites into it. Thats what makes it worth the effort!

Ingredients:

10 Egg Yokes (The egg whites can be used for the desiccated coconut cake)
350gms Sugar
140gms Flour
1 Big Coconut for Thick and thin Coconut Milk
A Pinch of Salt
Nutmeg Powder (1 and a quarter Nutmeg)
3/4 Cup of Water

Procedure:

You start by heating the water, mix the sugar in the water and keep stirring till it all disappears.

Drop in the flour and continue stirring it, you can also add the pinch of salt with the flour.

The nutmeg powder needs to be strained, so you will have the thinner nutmeg powder filtered.

Keep the filtered powder for later put the slightly thicker powder in the mixture now.

Once again keep stirring until its all evenly mixed.

Now its time to put the yokes in, remember you can keep the egg whites to make a coconut cake out of the egg whites, so they do not go to waste.

Add the yokes and beat them into the mixture one by one

Keep blending untill its all nicely mixed make note of the colour

You need to have two kinds of coconut milk, one is thick and one is thin. The reason behind it is you need to have a precise consistancy to build on the layers. Don't worry its not that difficult.

So you first add the thick coconut milk and its important you stir to get all the batter to mix up with the milk. Then you add some of the thin coconut milk and continue mixing it up.

Now you need to mix the right amount of coconut milk till the consistency reaches a point untill it is slightly thicker than what you require for pancakes. Once you reach that, you will need to filter the mixture with a muslin cloth.

Remember that fine nutmeg powder I had asked you to set aside. Well its time for you to add it in.

Its pretty obvious that you would require to blend it in again!

Alright its time to cook the mixture now, place your vessel on the fire to warm up.

Add some ghee into the vessel and move it around the vessel not too much, you can see the melted ghee in the vessel.

Time to put in the mixture, stir it and put enough to form the first layer of the Bibinca. Every layer after this will have to be stirred as well.

Once you add the mixture cover the utensil and keep it for ten to fifteen minutes on slow fire.

Once the base is done put it on top heat in the oven untill the layer becomes a nice brown on top.

Then apply another coat of ghee evenly on the surface of the top layer.

Once done go ahead and pour the mixture of the second layer, do not forget to give the mixture a nice stir before you do that.

Every layer needs to be cooked for atleast 40 minutes on a nice slow flame so place it accordingly in you over till they get nice and brown.

There you go a delicious Bibinca, sorry no pictures of it when it was sliced cause when its ready my brain tends to stop functioning :) Yummmyyyy!

Since people were posting comments asking for the final version of the Bibinca, I took pictures of the Bibinca we had for easter lunch and put it up!

Goan Sweets & Desserts

2008-06-06T06:52:00.000-07:00

Perad, Guava Jam or Cheese

Walnut Drops

Milk Cream for a White Christmas

Bibinca Goa's Favorite Dessert

Bibinca, the multi layered Goan cake, that can be eaten at any time of the day. Put it in your chapatis and have it for breakfast, with ice cream or alone as a dessert, whichever way you like it.

Godshe the Simple Goan Dessert

Desiccated Coconut Cake from Egg Whites

This recipe is a quick fix for all the extra egg whites when you make a Bibinca. Yes instead of getting rid of the egg whites, collect them and use them later on to make this cake. It is quite tasty but not as excellent as a normal coconut cake.

Coconut Jaggery Pancakes

My Mother decided to put up a Pancake recipe since Shrove Tuesday is around the corner. Shrove Tuesday is noted for pancake eating customs and is also known as Pancake Day.

Bolinhas the Teatime Treat

Bolinhas, a teatime coconut delight that is easy and quick to make. The end result is a soft, tasty Bolinha that crumbles in your mouth.

Coconut Ice

Ground cashews, cooconut, ghee and rava come together to make yet another delicious goan sweet, found on the platter mainly during Christmas time.

Goan Seafood Dishes

2008-06-06T06:28:00.000-07:00

Apa De Camarao

Prawn Rissoles

An authentic Portuguese appetizer, the Prawn Rissole is one of my favorites, the filling melts in the mouth with a savoury taste and then the taste buds tickled as you chew on the prawn stuffed inside.

Caldine Curry

This curry is a fairly simple recipe to make and does not consume much time. Its a non spicy yellow curry, used for fish, prawns and vegetables. Let's take a look at what goes into making a delicious Goan Caldine Curry

Goan Fish Curry

What is a Goan Food blog without the fish curry recipe? Xitt Codi is the staple diet of a goan anywhere across the world. Lets take a look how you make the authentic tangy goan fish curry to have along with rice.

Prawn and Lady Finger Curry

Prawn Xeque Xeque

Prawn Xeque Xeque, if your Goan you know how to pronounce that or if your fond of Goan food. The others can keep trying, Xeque Xeque is an exotic goan dish that goes well with Sannas, Dosas and Fugias.

Shark Ambot Tik

The meaning of Ambot is sour and tik is spicy in portugese and here comes another portugese influenced delicious dish from Goa, made with fish that have less bones the Ambot Tik! Today we learn to make the Shark Ambot tik!