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Goan Recipes

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          Goan cuisine is a blend of different influences the lobster_newGoans had to endure during the centuries. The staplefood in Goa is fish, both among the Hindus as well as the Catholics. On other fronts however, there is a vast difference in the foods of these two communities, the main reason being that the Christians also eat beef and pork which are taboo in most Hindu households. While Hindu Goan food does not seem to have picked up any Portuguese influence, the Christian food has been influenced not only by the Portuguese, but also by its overseas settlments. However, it has not been a oneway transfer. An example is canjade galinha, which is a type of chicken broth with rice and chicken pieces, and is originally a Goan recipe. Another is arroz doce, which is a Portuguese adaptation of pais or kheer (sweetened rice) found in India.

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Spicy Greek Chicken

Spicy Greek Chicken1

It’s delicious, easy to make and has that wonderful zing to tickle your taste buds! The olive oil, lemon, minced garlic, oregano, parsley and Greek yogurt packs the chicken with loads of flavor and if you like your chicken extra moist well the Greek yogurt will do the trick for …

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Mutlyo

Ingredients parboiled rice or ukde taandul – 1   cup jaggery – 3/4   cup coconut – 3/4   cup salt  – 1/2   teaspoon Instructions 1. Soak parboiled rice overnight. Next day, drain the water and grind into a thick paste with minimal water. 2. Add salt and grind one more time. Set …

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Goan Egg Chops

Ingredients potatoes – 1kilogram eggs – 7 coriander powder – 1teaspoon dry parsley flakes – 1 teaspoon semolina (rawa) – 1cup oil for frying salt to taste Instructions 1. Boil and cook 1kg Potatoes, and let cool. 2. Hard boil 6 eggs and cut in halves once cool. 3. Mash …

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Nachniyaache Satva

Ingredients raagi powder (nachne) – 3   tablespoon fresh/canned coconut milk – 500   milli liters jaggery – 3-4   tablespoon salt – 1   pinch Instructions 1. In a pan pour the coconut milk, jiggery, pinch of salt and raagi powder. 2. Mix all the ingredients together and on a medium flame continuously …

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Moogaanchi Usal

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Ingredients moong beans – 1   cup desiccated coconut – 1/2   cup fresh whole green chilies – 5 jaggery powder – 3   tablespoon salt – 1/4   teaspoon water – 2   cup Instructions 1. In a pressure cooker add the moong beans with double amount of water. 2. Add in the fresh …

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Goan Cauliflower Fry

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Ingredients small cauliflower – 1 chili powder –  1   tablespoon turmeric powder – 1   teaspoon salt – 1   teaspoon tamarind paste – 3   tablespoon water – 3   tablespoon semolina – 5   tablespoon oil – 5   tablespoon Instructions 1. Cut the cauliflower into small pieces. 2. In a mixing bowl make …

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Dry Drumsticks

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Ingredients 250 gms Drumsticks  200 gms Coconut 2 Medium Sized Onions 1 Medium Sized Tomato 1/2 Inch Ginger 2 Tsp Chilly Powder or 3 Kashmiri Chillies 1/2 Tsp Cumin 1 Tsp Coriander Powder 1/2 Tsp Turmeric 3 Kokam Pieces 5 – 6 Pepper Corns 2 Tbsp Oil Salt to taste …

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Wheat Flour Halwa

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Ingredients: ½ kg maida 600 gm sugar 2 coconuts, ground coarsely, extract thick and thin juice about one and a half litres 50 gm butter chopped nuts, essence and coloring can be added as desired Pinch of salt Method: Soak flour overnight. In the morning gently strain the water out. …

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Tisreo Sukhem

cooked clams

(dry preparation of clam cooked in coconut masala in their shells) Ingredients: 50 clams (1/2 shell) 1 tsp chilli powder ½ tsp turmeric powder 1 ½ tsp Goan sambhar powder 1 cup onions chopped 2 slit green chillies 1 tsp jaggery ¼ tsp garam masala ½ cup coconut 30 gm …

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Methi Mushroom Dal

Ingredients : 200 gm button mushrooms, sliced 250 gm red gram (tovar) dal 150 gm tomato, cut into quarters 2 tbsp oil 1 tsp mustard seeds 8 flakes garlic, sliced 3-4 green chillies, chopped and crushed 1 cup sliced onion 1 cup chopped fenugreek leaves 1 tsp chilli powder 1/2 …

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