Who doesn’t like quick fix recipes , I know I do !!!, and quick fix desert recipes are the best kind. Today I’d like to share yet another simple dessert that is quick to put together, although you still need to wait to enjoy it as it requires some time to set. So this makes for a great make ahead dessert! This no cook yet fancy dessert is known as Serradura, a Portuguese pudding! Continue reading →
Bebinca , also known as bebic, is a classic and popular Goan multi layered dessert that features in most festivities, be it Christmas, Easter, weddings or Christenings. It is made using flour, egg yolks, sugar, butter, coconut milk and nutmeg. Continue reading →
Sannas are spongy steamed rice cakes. It is made from a batter consisting of ground Goan red rice and freshly grated coconut. The rice and coconut are ground using toddy (fermented coconut water). The batter is then fermented and steamed. Sannas are a popular accompaniment for sorpotel, xacuti and other meat gravies. They are slightly sweet and hence pair perfectly with these fiery and tangy gravies. Continue reading →
The Konkan region and southern India are blessed with an abundance of jackfruits! The jackfruit has a distinct aroma and a sweet taste. It comes in 2 varieties, one is hard called kappa and the other is the soft variety called rassal. I prefer the later simply coz when it’s ripe it just melts in the mouth. A lot of people irk at the very mention of the word jackfruit, it’s not everyone’s cup of tea and it’s taste is something that has to be acquired. I have been enjoying this exotic fruit every summer vacations spent in Goa, and so I love it ever since I was a child! Continue reading →
Howdy guys !
I’m back after another mini vacation from Goa! It was more of a hectic vacation, meeting relatives and shopping for all the spices and other foodstuff to carry back home.
Since I’m back from Goa, it’s only apt I share something from the region – Rechaedo chicken drumsticks. Although Recheado is mostly used as a marinade for fish and other sea food in Goa, I learnt about using it for poultry from my mum in law. And let me tell you, it complements chicken very well too, especially if the marinade is left overnight. I’ve already shared the recipe of Recheado masala earlier, in case you missed it, you can find it here🙂 Continue reading →
Ambotik is actually two words, ambot which means tangy & tik which means spicy in Konkani. So as the name suggests, its a tangy and hot curry, made mostly using fish, shrimps or even calamari. A popular fish of choice for this curry is shark fish. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component. Unlike most Goan curries, this doesn’t use coconut at all. So it’s a great option to prepare this if you run out of freshly grated coconut and still want to cook up a delicious Goan meal! It’s best served with Goan boiled rice/ regular steamed rice , sannas ( Goan steamed rice cakes) or even pao ( Goan dinner rolls). Continue reading →
Baath cake is a classic Goan delight , made of semolina and coconut. I intended sharing this for Christmas, but posting every other day got really overwhelming, and the pictures were just baby sitting in my phone’s camera roll. I guess it’s never too late , right? Continue reading →