Goan recheado masala stuffed squids (Calamari)

Stuffed squids aka calamari are a classic and popular Goan appetizer! You will find it on the menu of most Goan beach shacks. It is stuffed with a mix of sauteed onions and chopped tentacles cooked in the fiery and tangy Goan recheado masala paste.

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Goan Tisreo (Clam) Pulao/Pilaf

Clam pulao is a delicious and aromatic pulao/pilaf prepared in coastal Goa. The addition of sweet prawns/shrimps or clams, greatly embellish a simple pulao. You would not even need an side dish as the pulao is a complete dish on it’s own. Shrimp and clam pulao are my personal favorites amongst all the varieties of pulao, for it’s deliciousness, ease & speed of preparation. This is one of those minimal effort, maximum flavor kind of dishes. Of course if you are using fresh clams, you gottta cleam ’em up and stuff. But I wouldn’t really complain knowing the end result that awaits me after the preparation of this pulao.

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Goan shrimp/prawn curry with drumsticks

Prawn and drumstick curry is one of my favorite curries from the Goan cuisine. To me a plate of red boiled rice and spoonfuls of this curry screams comfort food! The very aroma of this curry, bubbling away on the stovetop makes me want to dive into it as soon as it’s done, so delicious!

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Chicken cafreal

Galinha cafreal aka Chicken cafreal, is a Portuguese influenced dish popular in the Goan cuisine! No festive occasion is complete without cafreal on the menu along with the popular sorpotel, vindalho’s, xacuti and the likes. But who really needs an occasion to indulge on some cafreal? I prepare it quite frequently, mostly for our Sunday meals, coz weekend meals are meant to be special, at least that is what I remember since my childhood. Pulao, biryani’s and rich curries were mostly reserved for Sunday’s! Continue reading →

Methi Matar Malai Paneer

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Wishing all my reader’s a Happy and prosperous New Year! Hope everyone had a fabulous and fun filled day 🙂

I’d like to share yet another of my favorite North Indian dishes- Methi matar malai, with the addition of paneer here. Like most North Indian dishes this one doesn’t fall short of all the rich ingredients as well. Loads of cream is what makes this dish so rich, but the interesting part is the use of fenugreek leaves. It’s such a well balanced dish despite all it’s glorious, nutty richness. The fenugreek leaves add a distinct bitterness yet palatable flavor, one that is truly addictive and makes this dish so unique. Then there is the sweetness from the green peas which also makes for a great textural element in this ultra creamy dish! The addition of mava/khoya makes it even more luxurious.


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