23rd January 2018

Homemade Sur / Coconut Toddy

Whenever we visit Goa, we always bring home some stock of coconuts (besides other stuff :)) from there. Once we are back home we break open the coconuts and save […]

Goan Jeerem Meerem Powder

The Goan Jeerem Meerem Powder is a type of garam masala powder. It is very versatile and can be used with meats, eggs or vegetables. My method below is a […]

Tia Terezinha’s Xacuti Powder

I know of two people whose xacuti masala turned out just right. One was my dad and the other Aunt Aida (Terezinha) . Both of them handpicked the spices without […]

Herbed Carrots

Served these herbed carrots as a side with your roasted protein dishes. Especially good for children and those who do not like carrots, you can serve these as a snack […]

Maharashtrian Hirwa Watan

The Maharashtrian hirwa watan is a green spice paste used to marinate meat and fish. It can be stored in the refrigerator 4 to 5 days. Ingredients: [Standard Measure – […]

Cheesy White Sauce

The cheesy white sauce is easy to make and is used in recipes likes pastas, pies, vegetable casseroles, filling for patties or puffs, or even as a topping on savoury […]

Rosy’s Spice Powder

When Rosy was a little girl, she lived in a small village in Goa. There were farm animals like hens, pigs, etc. that were reared in her homestead. One day […]

Chicken Strips for Stir Fry

Ingredients: Boneless Chicken Breast Step 1:     Wash and pat dry the chicken breasts and remove any fat or tendons (white streaks) Step 2:     Slice the breast horizontally to get thin […]

Tomato Puree

Follow these simple steps to make fresh home made tomato puree which can be used in a variety of dishes. The tomato puree stays good for 1 or 2 days in […]

Blanching of Vegetables or Fruits.

Blanching is a technique used to retain the colour, texture and nutrients of fibrous vegetables or fruits. It is also used to peel the skin off fruits like peaches and […]

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