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.
Sharing a very easy and basic recipe today – Goan Drumstick bhaji ( Sautéed drumsticks). In this dish, drumstick veggie is cooked in a base consisting of sautéed onions-tomatoes, seasoned with turmeric and green chilli for spice and some freshly grated coconut for the sweet nuttiness. Few ingredients are used here, but there is absolutely no compromise on taste. The coconut adds a wonderful sweetness and texture to this simple dish. I love using coconut oil in dishes that also call for freshly grated coconut. It definitely takes the dish a notch up! Continue reading →
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 →
Croquettes and kebabs top my list when it comes to appetizers/finger foods. Like these mackerel croquettes which I happen to love a lot! Unfortunately we do no get good, fresh mackerels here unlike we do in Mumbai and Goa. So whenever I crave for these, I make do with the canned mackerels. So I always have a can or two in my pantry. I, sometimes also make these fish croquettes with fresh salmon/ tuna. Those are delicious as well.
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 →