“Ghotache sasav” or Ripe mango curry is made using thick coconut gravy which is tempered using mustard seeds .Normally we use small baby mangoes but normal mangoes can also be used. “Ghotan ” is a Goan term used for special … Continue reading →
Bimbla Uddamethi, or Bilimbi curry is a vegetarian Goan curry prepared by cooking sour Bimbla fruits in coconut gravy. Tempering of Urad dal and methi gives it a unique flavor. Copyright secured by Digiprove © 2017 Pooja Nadkarni
Continue reading →Vadyancho ross is a simple gravy made without onions and garlic. Vadi or Ash gourd chips are fried , added to the coconut gravy and simmered well to get this flavorful curry. Copyright secured by Digiprove © 2017 Pooja Nadkarni
Continue reading →Sakhar bhat :A popular dessert cooked in many states in India known by different names is prepared using long grain rice(Basmati rice) cooked with Saffron and sugar using generous amount of ghee. Copyright secured by Digiprove © 2017 Pooja Nadkarni
Continue reading →Churmo is famous Goan sweet dish normally prepared and enjoyed any time, especially during festivals. Copyright secured by Digiprove © 2017 Pooja Nadkarni
Continue reading →Chicken is marinated in Goan Recheado masala and cooked upto perfection.Homemade naans are then wrapped with it and served. Copyright secured by Digiprove © 2017 Pooja Nadkarni
Continue reading →Tangy and flavorful Tallyanche hooman or Sardine curry prepared using grated coconut paste infused with spices goes well with hot and steamy rice. Copyright secured by Digiprove © 2017 Pooja Nadkarni
Continue reading →Pithya Ladoo / Whole Wheat Ladoo is normally prepared in Maharashtra or Goa and enjoyed during festive seasons. Homemade ghee used for preparation, gives it extra taste and flavor. Right from childhood, ladu is one among my favorite Indian sweet and … Continue reading →
Amlechi Uddamethi meaning Curry Using Raw mangoes. It is one of the delicacies in Goa. Very popular among GSB community. Amli means raw mango ,and which is one of the best option when used in curries or pickles. Few … Continue reading →
It is believed that Cafreal originated in Mozambique from a well-know dish called Galinha (Frango) Piri-piri. Later the Portuguese adopted this dish, but made a few changes to the ingredients before reaching the sandy shores of picturesque Goa hundreds of … Continue reading →
