Goan most popular street food is Ros Omelette and the Ros that they use on top of the Omelette is this one and the gaddo also sells chicken ros / shagoti with pao. Ingredients: ½ chicken cut into small pieces 1 large onion chopped 1 green chili chopped Small ball of tamarind soaked in warm water ½ grated coconut for extraction coconut milk 5gm Maggi bouillon 3 sprigs of finely chopped coriander leaves 1 sprig curry leaf Oil as required Salt to taste Primary margination: 5 sprigs of coriander leaves 3 – 4 green chilies 8 – 9 cloves of garlic 1 inch ginger To roasting & grinding coarsely ..read more

This is a new dish I leant from my mom during my last visit to India. Most of the dishes on my blog are thanks to her (Santana Fernandes) teaching and the knowledge of food she, Grandma and mons sisters shared with me. The more are talk to them the more I understand who less folks know about Goan cuisine. Forgotten recipes need to be restored in the mainstream of day to day cooking so that it is remembered and practiced for ages to come and relished by many. Thank you Mom for always being there and guiding me in my passion. Ingredients: 40 – 50 jackfruit seeds 300gms of prawns 2 slit green ch ..read more

Ingredients: 3 -4 crabs 1 large Onions copped 1 – 2 slit green chilies 1 tablespoon oil Pinch of sugar Salt to taste To Grind: ¾ cup freshly grated coconut 8 cancona or gaunti chilies 1 Kashmiri chili 3 cloves of garlic 10 peppercorns ½ teaspoon cumin ¼ teaspoon turmeric Pinch of fenugreek seeds 1tablespoon coriander seeds 2 inch of tamarind Preparation: 1. Wash, clean and cut the crabs, apply salt and set aside. 2. Grind the masala to a very fine paste. 3. In a pan add little oil and sauté the onions till they turn translucent. 4. Now add the ground masala and cook for 1 minute. 5. Add ..read more

Ingredients: 600-700gms pork cut into cubes 1 large Onions copped 2 green chilies chopped 8 -10 slit green chilies 10-12 kokum petals 5 tablespoon tamarind water ¼ teaspoon pepper (crushed) ½ a lime (juice) Salt to taste Other ingredients: 1 ½ cup pork blood 2 tablespoon vinegar ½ teaspoon salt *** If you are using frozen blood then please let it defrost normally then add vinegar and salt. To Grind: 6-7 green chilies 7 cloves of garlic ½ inch ginger ¾ teaspoon cumin ½ teaspoon turmeric 1 inch cinnamon stick 12 cloves 30 peppercorns 1 Kashmiri chili Preparation: 1. Wash, clean and marina ..read more

Ingredients: 400gms small eggplants 2 tablespoon clean dry shrimps ¼ teaspoon mustard seeds 1 sprig of curry leaf 2 cloves of garlic finely sliced 1 large onion finely chopped 1 large tomato chopped ⅛ teaspoon turmeric powder ½ teaspoon chili powder ¼ teaspoon jeerem meerem powder (optional) ½ teaspoon vinegar 1-2 green chilies Pinch of sugar Salt to taste Preparation: 1. Clean and cut the eggplant into quarters. 2. Soak in water with little salt. 3. Clean and soak dry shrimps for just 3 minutes. 4. In a pan add 3 tablespoon oil and add the mustard seeds 5. As they splatter add the chopped ..read more

Ingredients for the powder: 100gms Horse gram / Kulith Ingredients for Pithi: 4 tablespoon ground Kulith 80gms jaggery (I took mix of 2 varieties) 1 ¼ cup coconut milk (½ cup grated coconut) Salt to taste Pre-Preparation: 1. In a pan dry roast the Kulith till they turn brown. 2. While toasting stir continuously to get even roast. 3. Now let the roasted Kulith cool for a while. 4. Then when its warm add it to the small mixer and grind it to a fine paste. 5. Give it breaks in the middle so that your mixer doesn’t overheat. 6. Once its ground to a powder you will get a nice nutty aroma. 7 ..read more

Ingredients: 1 moghem / chibud 1 cup freshly grated coconut ½ – ¾ cup jaggery 2 tablespoon oil ½ 3-4 cardamom powder Handful of flat rice (poha/fov) Preparation: 1. Clean, peel and cut the Moghem into cubes. 2. In a grinding jar add grated coconut, jaggery and handful of moghem cubes. 3. Grind this with 1 cup water and extract the juice ( use a sieve) 4. Again add 1 cup water and Extract coconut milk the second time and set aside. 5. Now add all the cut pieces into a big bowl. 6. To this add both the extracted coconut milk. 7. Give it a mix and add the cardamom powder. 8. Just before ..read more

This recipe came about as I was having yet another conversation with David about this new recipe and what the outcome would taste like. I had a small amount of ingredients to make Green masala curry, but the meat quantity was big for this masala. I asked David during our conversation “what do you think would happen if I combine green masala and recheado masala together 60/40%?. He said, it might turn into brown and I decide to give it a try to see how it turns out. The masala did end up being brown but what amazed me more was that the final curry was packed with flavors. So as a tribute to ou ..read more

Ingredients: 500gms Liver (mutton/beef/pork) For Marinate: 1 teaspoon coriander powder ¼ teaspoon cumin powder ½ teaspoon red chili powder ¼ teaspoon turmeric powder 1teaspoon ginger & garlic paste ¼ teaspoon crushed pepper Salt to taste Other ingredients: 2 large onion finely chopped (more the better) 2 tablespoon chopped coriander for garnish 2 green chilies chopped 1 large potato cut into fingers Oil as required Salt to taste Preparation: 1. Clean and cut the liver into stripes or fingers (as you desire). 2. Now marinate the liver with the spices mentioned under “for marinate”. 3. Se ..read more

Ingredients: 1 small raw papaya (500gms) 1 small onion finely chopped 2 green chilies (one slit and other chopped) 2 tablespoon oil 1 tablespoon coriander leaves finely chopped (optional) Small bowl of tamarind soaked in warm water Salt to taste Masala to grind: 1 tablespoon coriander seeds ¼ teaspoon cumin seeds ¼ teaspoon turmeric 10 peppercorns 3 cloves of garlic 3-4 tablespoon grated coconut For coconut milk: ½ cup of freshly grated coconut ¾ cup of water Preparation: 1. Clean, peel and cut the raw papaya into cubes. 2. Extract coconut milk and set aside. 3. Now grind the masala into ..read more