Ambotikis 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 →
Sharing with you’ll a super simple Indo Chinese condiment, the popular Schezwan sauce!! I think recheado masala is to Goan cuisine as Schezwan sauce is to the Indo-Chinese cuisine. They are pretty similar except for the use of sichuan peppers in the latter , also schezwan sauce doesn’t use garam masalas. Continue reading →
Chilli cheese toast is a quick and delicious Indian snack! Spicy and cheesy….simply yum! It’s not to be confused with the chilli you get here in the US. It’s a simple, open faced toast with cheese and lots of spicy green chillies. Well it’s not the healthiest snack out there, but its alright to indulge in junk food once in a while, no? I just added colored bell peppers and corn to make this a little colorful :p Continue reading →
Hello folks! I hope everyone had a fabulous Holiday season:) Here’s wishing everyone a happy, healthy and prosperous New year 2016!
So today’s post is kind of a guest post, none other then the hubby himself! And why this post? Coz he is a big sorpotel fan, and it was only fitting that I ask him to write today’s post. I have never tried making this classic Goan dish! If you have been following my blog, you know I love learning traditional recipes, then how could this be left out?? And since my in laws were here, it was the perfect opportunity to learn how sorpotel is made. Continue reading →
Recheado masala, is a very popular Goan condiment. It is fiery and tangy, mostly used as a stuffing for mackerels, and other sea food. This paste is so versatile, it can also be used for marinating chicken, and so many other dishes, You can check my post on Goan style calamari,where I’ve used recheado masala paste for the preparation of this dish. This can also be used as a marinade for chicken , prawns or even Paneer. Continue reading →
Lime pickle is one of my favorite pickles along with the Gujarati sweet mango chunda pickle. It is a perfect accompaniment to simple meals like rice and dal (lentil curry). This lime pickle is tangy,a little spicy and sweet, along with adding flavor to a meal, it also aids in digestion. Continue reading →