Phodi (Vegetable Fries)

‘Phodi’ or ‘Fodi’ are pan-fried discs of vegetables that are often served as an accompaniment to a traditional Goan meal. Covered with a coating of crisp semolina, the vegetables are fried to perfection on a hot tawa (pan) and are quick as well as easy to prepare. The Phodi can be made using a wide…

Advertisements

Tatyache Tonak (Egg Curry)

‘Tonak’ is a flavourful curry made in Goa using a special combination of spices and fresh coconut scrapings. It’s made in various forms, from mildly-spiced vegetarian curries for festive days to non-vegetarian curries made with extra spice and heat. Mushrooms, Cashewnuts, Dried Peas, Red Lentils (Masoor), Black-eyed Peas (Chavli) and a traditional Goan variety of pulses…

Rachead Prawn Fry

Fresh, plump ‘Sungta’ or Prawns, are coated in a deliciously spicy Rachead masala paste, dredged in semolina (rawa) and fried on a hot tawa (pan). The ‘Rachead Masala’ or ‘Racheado Masala’ is of Indo-Portuguese origin and is a great storecupboard essential to have on hand. These spicy fried prawns are a perfect appetiser to any…

Rachead Masala

‘Rachead Masala’ is a spicy paste that serves as a perfect base for many dishes in Goa. Traditionally known as ‘Racheado Masala’, the paste is made by the Christian community using bright Red Chillies and Vinegar. The vinegar is said to give the paste its distinctive jewel-red colour and we can’t wait to try their…

Pineapple Sheera (Semolina Pudding)

‘Pineapple Sheera’ is a rich and decadent pudding made out of rawa (semolina), ghee (clarified butter) and pieces of sweet, tangy Ananas (Pineapple). Dry fruits are toasted in the ghee before being added to the pudding, making it a perfect traditional treat that’s often relished in Goan households. The Sheera is too special to be…

Lamb Sorpotel

Sorpotel, ‘Sarpatel’ or ‘Sarapatel’ is one of the most popular curries of Indo-Portuguese origin. It is a fiery-red Sorpotel is tangy, spicy and sweet all at the same time. In the olden days, pig rearing was a common practice in Goan villages. Every ingredient and source of food was cherished and the people believed in…

Easter Bunny Bread

The festival of Easter is most famously linked with the traditional ‘Hot Cross Bun’- a rich, aromatic and flavourful bread that’s filled with dry fruits and decorated with a Cross on the top. We’ve adapted our favourite Hot Cross Bun recipe to make ‘Easter Bunny Bread’ that’s as sweet to taste as it is adorable!…

Pais (Rice Pudding)

‘Pais’ or ‘Rice Pudding’ is a thick, creamy and fragrant dessert that’s often made to celebrate festivals in Goa. It is traditionally flavoured with pieces of Turmeric (Haldi) leaf and is relished either warm or cold. In the northern parts of India, the rice pudding is called ‘Firni’ or ‘Phirni’ while further south, the pudding…

Ansache Mel (Pineapple Jam)

Pieces of fragrant and ripe Pineapple simmer in a thick sugar syrup to form a delicious golden jam.  ‘Mel’, the Portuguese word for ‘honey’, aptly describes this aromatic Pineapple Jam or Ananas Jam. A spoonful of it is like a burst of summer flavours! Whether spread across buttered toast, added to chilled milk or savoured…

Sungtache Lonche ( Prawn Pickle)

‘Sungtache Lonche’ or Prawn Pickle is traditional Goan pickle made with small or medium-sized prawns cooked in a perfect blend of spices. This wonderful recipe comes from my mom Kamakshi and has been a family favourite for many years. The prawn pickle is easy to put together and is a great accompaniment to any meal. It…

Puran Poli (Sweet Flatbread)

Puran Poli is a traditional flatbread that’s stuffed with a mixture of cooked chana dal (Bengal Gram) and jaggery. Considered a rich festive treat, these sweet Puran Polis are served with dollops of melting ghee (clarified butter) and are usually made to celebrate festivals like ‘Holi’. The liquid in which the lentils are cooked is…

Alle Kaap (Ginger Barfi)

‘Alle Kaap’, ‘Ginger Barfi’ or ‘Allyachi Vadi’ is a traditional version of Ginger Candy in Goa and Maharashtra. Sugar, ghee, milk powder and fresh ginger form the base of our version of this delicious sweet, that’s easy and quick to make. The Alle Kaap seems sticky when cooked but hardens as it cools, turning into…