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 a side dish as the pulao is a complete dish on its own. Shrimp and clam pulao are my personal favorites amongst all the varieties of pulao, for its deliciousness, ease & speed of preparation. This Goan Tisreo (Clam) Pulao/Pilaf is one of that minimal effort, maximum flavor kind of dishes. Of course, if you are using fresh clams, you gotta clean ’em up and stuff. But I wouldn’t really complain knowing the end result that awaits me after the preparation of this pulao.
Goan shrimp/prawn curry with drumsticks is one of my favorite curries. 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!
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 →
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.
Hi guys! Sharing a very traditional yet delicious dish from the Goan cuisine. Jeerem meerem is basically pronounced as ‘jeerey-meerey’, the m is silent. ‘Jeerem’ means cumin seeds and ‘meerem’ means pepper in Konkani. So as the name suggests, the dish consists of meat/ seafood cooked in a paste prepared of cumin and peppercorns along with a few other spices. The peppercorns and green chillies lend the required heat to this dish, which is well balanced with the tomatoes, tamarind and vinegar. Coconuts form an integral part of most Goan curries, but this dish doesn’t use coconuts, it is not a very thick gravy, which pairs excellent with plain steamed rice or even bread. Continue reading →