Beetroot Salad
A plain and simple salad to serve as an accompaniment with any of your dishes, the Beetroot Salad is packed with nutrients. You should make beetroot a part of your […]
Month: February 2018
Whole Masoor Dal
Whole Masoor Dal or Sabut Masoor Dal is a simple preparation of the red lentil. The preparation can be served with rotis, chapatis or with rice. When served with rice, […]
Shellfish Sukkem
ShellFish Sukkem is a Goan preparation of Clams [Kube / Tisryo] that is mildly spicy / tangy and also sweet at the same time because of the use of coconut. […]
Omlette Kodi
Inspired by a Malbari Omlette Curry that Keralites make (here), I decided to use the same premise and make an orange Goan curry with the omlette. The Omlette Kodi is […]
Kingfish Head & Tail Sukkem
Fish aficionados love the overpowering flavour of the head of fish. And eating it is to some extent an acquired taste. This is also the bony part of the fish […]
Cashewnut Tendli Bhaji
My aunt-in-law makes a Cashewnut Tendli Bhaji that I’ve always wanted to make. She uses bibe (tender cashew nuts) and gherkins (tendli / tindora) in her vegetable preparation. However, away […]
Drumstick Temperado
Usually drumsticks are prepared in Goa with very little seasoning. I went further and experimented with a masala and hence was born the Drumstick Temperado. The dish turned out quite […]
Polle / Rice Pancakes
Polle / Rice Pancakes are also known as neer dosa down south. They are prepared in Goa as an evening snack or at dinner time. You can eat them with […]
Allebelle / Mannkio
Allebelle / Mannkio are Goan pancakes prepared with maida (APF) and stuffed with a coconut filling. They are a popular evening snack in Goa and are also made for special […]
Coconut Sugarcane Jaggery Filling
Coconut Sugarcane Jaggery Filling is called chunn in Goa and can be used to stuff a variety of Goan sweets like patoleos, holles, sweet sannas, etc. and also pancakes. It […]